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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Monthly Archives: June 2011

11/06/11 A No Coating Soft Shell Crab


RECIPE Lightly Seasoned Soft Shell Crab.

No Breading, No Flour, No Deep Frying,
Just Soft Shells simply prepared & the result are Crabs that taste like Crabs.

Serves two

INGREDIENTS

2 Medium to large Soft Shell Crabs
Kosher or Sea Salt
Pepper & if available Lemon Pepper
Alleppo Pepper or finely ground Red Pepper
4 TB of Olive Oil
2TB of Butter

METHOD

1 Be sure that your fishmonger prepared & cleaned & the Crabs.
2. To the Crabs add Salt, Pepper & Alleppo Pepper & 2 TB of the Olive Oil.
3. Heat a saute pan to high, add 2TB of Olive Oil & 2 TB of Butter.
4. When the Oil & butter stop hissing it’s time to add the Crabs.
5. Lay them on their shell side & cook for
2-1/2 to 3 minutes, the shell will turn red.
6. Turn the Crabs onto their underside & cook for another 2-1/2 to 3 minutes.
7. Remove to a serving plate & dribble a few TBs of the Butter Oil mixture onto the Crabs. If you like you can garnish the plate with chopped Chives or Parsley. I would have if I had some!
8. Ready to serve.

 

11/06/11 Cauliflower Roasted To A Char


Cauliflower

RECIPE Cauliflower Roasted to a Char

Serves 2

INGREDIENTS

1 Head of Cauliflower cut into bite size florets
2 TB of Olive Oil
Salt & fresh Pepper
1/4 Cup of finely chopped Parsley

METHOD

1. Heat the oven to 450〫F
2. Toss the Cauliflower florets with Olive Oil & add Salt & Pepper.
2. Transfer to an oven proof deep sided dish or a cookie sheet, in a single layer.
3. Oven roast for about 25 minutes or until the florets are tender, browned, & slightly charred.
4. Allow to cool for a few minutes & plate.

11/06/11 Wild Striped Bass Lounging In a Coconut Curry Sauce


RECIPE Striped Bass Filet’s With a Coconut Curry Sauce
Serves 2INGREDIENTS

1 TB Canola of Vegetable Oil
1 Medium Onion thinly sliced
4 Garlic cloves, minced
2 tsp. Curry Powder
1 Can unsweetened Coconut Milk
1/2 Cup of canned Chicken stock
2 Medium Carrots, peeled, cut into matchstick-size pieces
2 Striped Bass filets (5-6 oz. Each)
4 Scallions thinly sliced optional

METHOD

1. Heat the Canola or Vegetable Oil in heavy saucepan over medium heat.
2. Add onion, Garlic & Curry Powder.
3. Saute mixture until onions are translucent, about 4 minutes.
4. Mix in Coconut Milk & Chicken Stock; bring to boil.
5. Reduce heat & boil until liquid is reduced to a thin sauce consistency.
6. Add Carrots; simmer until crisp-tender, about 3 minutes.
7. Remove from heat; keep warm.
8. Preheat broiler. Place filets on a baking sheet, add Salt & Pepper.
9 Broil filets until just opaque in center, about 7 to 8 minutes.
10. Using a metal spatula, transfer fish to plates. Spoon sauce over fish.
Spoon sauce over fish.
11. Sprinkle with scallions.option


11/06/11 Yellow Fin Tuna Not Quite Sashimi But Definitely Asian 


On Wednesday Cath & I drove to NYC to visit two extraordinary food emporiums. Eataly on 

23rd Street & Buon Italia in Chelsea Market on 15th Street. I thought I've seen it all but both experiences were incredibly mind boggling to this food junkie. From farm produce to sweets from seafood & fish to meats & charcuterie from cheeses to pastas, it was more than my mind & my eyes could absorb.
The food displays tempted you so there was the urge just to reach into the display case. 

The only drawback was the incredible crowds. You would think you were at the MOMA not at
a retail store.
We drove home laden down with fresh Morels, Pea Ravioli made right in front of your eyes.
Imported Bucatini Pasta, Squid Ink, Buffalo Mozzarella, Rosemary Breadsticks & never ever frozen Yellowfin Tuna which comprised last night's dinner.
 We could have continued to shop, until the bankruptcy police dragged us away.

In no way was this your average daily shopping experience.


RECIPE  Yellowfin Tuna with Black Sesame Seeds & Asian Sauce.


Serves 2

INGREDIENTS  For Yellowfin Tuna1pound of Yellowfin Tuna
1 TB of Peanut Oil
Pickled ginger optional
S&P
Parsley & Sesame seeds for garnish
METHOD
1. Cut the Tuna into 1 1/2″ pieces.
2. In a large non stick frying pan heat the Peanut Oil.
2, When the oil is just starting to smoke, add the Tuna a few pieces at a time.
3. Sear untouched for no more than 15 seconds.
4. Turn the other side & sear again untouched for another 15 seconds.
5. Continue until all the Tuna is seared.
6. You will have lovely Tuna on the very rare side.
7. Plate & drizzle with the Asian sauce & sprinkle on Sesame Seeds.
RECIPE For Asian Sauce

INGREDIENTS

2TB of Soy Sauce
2TB of Mirin
1TB of Rice Vinegar
1/4 cup of Rice Wine or Sherry
1″ nob of Ginger grated
2 Garlic Cloves diced
1tsp of Sesame Oil
3 TB of Scallions white & green diced into 1/2 pieces.

METHOD

1. Whisk all the ingredients together.
2. Drizzle on to the plated Tuna & bring what remains to the table.

10/06/11 Cathie’s Cheese Souffle


Cheese Souffle

Cathie's Cheese Souffle

RECIPE

Cath’s Cheese Souffle

Serves 2

For as long as I know Cathie she has mastered replicating Julia Child’s Cheese Souffle, from Mastering the Art of French Cooking, volume 1. When we both are all “fooded” out I’d ask, “Hey Cath how about a souffle?”.
This recipe looks complicated, but according to Cathie it’s quite easy.

METHOD Step by Step

Preheat oven to 400 degrees
6 cup soufflé mold
1 TB Butter
2 TB mixture of Swiss & Parmesan Cheese

Butter inside of the souffle mold and sprinkle with Cheese. Save a little of the Cheese to sprinkle on top of the mold as it goes into the oven.

3 TB Butter
3 TB Wondra Flour (I think regular flour is too heavy)
1 Cup of boiling Heavy Cream (or you can use Milk)
1/2 tsp. Salt
1/8 tsp. Pepper
Pinch of Cayenne Pepper
Pinch of Nutmeg

Melt Butter in 2-1/2 qt. Saucepan. Stir in Flour with a wooden spoon and cook over heat until Butter and Flour foam together for 2 minutes without browning. Remove from heat; pour in boiling Cream. Add seasonings. Beat vigorously with wire whip until blended. Return over moderate heat and boil, stirring with whisk, for 1 minute. Sauce will be very thick.

5 Eggs, separated

Immediately start to separate the Eggs. Drop White into a separate bowl and the Yolk into the center of the hot sauce. Beat the Yolk into the sauce and continue in the same manner with the rest of the Eggs. Correct seasoning. (May be prepared ahead to this point. Dot top of sauce with Butter.

The Egg Whites
Pinch of Salt
3/4 C. coarsely grated mix of Swiss & Parmesan or whatever you have on hand

Add pinch of Salt to the Whites and beat until stiff. Stir a big spoonful (about one quarter of the Whites) into the sauce. Stir in the Cheese. Delicately fold in the rest of the Egg Whites. It will not look well mixed, but yellow with crests of white foam.

Turn the mixture into the prepared mold, which should be about 3/4 full. Sprinkle reserved Cheese on top. Set mold on rack in the middle of the oven and immediately turn heat down to 375. (Do not open the door for 20 minutes.) In 30 minutes the soufflé will have puffed up and the top will be nicely browned. Bake 4-5 minutes more to firm it up, then serve at once.

Salda

Salad of Romaine Lettuce, Portobello Mushrooms & Shaved Cheese

RECIPE

Romaine Lettuce, Portobello Mushrooms & Parmesan Salad
Late in the afternoon the Romaine was picked from the garden. Searching through the fridge I couldn’t find an appropriate complement to the lettuce.
So I decided to broil three large Portobello Mushrooms & hope for the best. The result was all right but certainly not a winning combination. My advice is to be creative & experiment. There’s usually never anything to lose because most ingredients that can go into a salad contribute a dimension of flavor.

Serves 2

INGREDIENTS For the Salad

1 Head of Romaine
3 Portobello Mushrooms
Olive Oil for the Mushrooms
Parmesan Cheese

INGREDIENTS For the Vinaigrette

1 tsp of EVOO
1/4 tsp of Balsamic Vinegar
1 Large Shallot peeled & thinly sliced.
1/2 tsp of Colman’s Dry Mustard
Salt & fresh Black Pepper

METHOD

1. Set the oven to broil or a BBQ grill to high.
2. Lightly oil the Portobellos on both sides.
3. Broil or grill the Mushrooms cap side up. No need to turn the caps.
4. When cool to the touch cut the Portobellos into 1/4″ slices. Set aside.
5. Cut Romaine into 1″ pieces.
6. With a vegetable peeler take shavings off the Parmesan.
7. Toss the Romaine with the Vinaigrette & plate.
8. On each plate add the Parmesan shavings & the Portobello slices.

10/06/11 On a Night Too Hot To Even Light An Oven, A Delicious Jumbo Crabmeat Salad


RECIPE
Jumbo Lump Crabmeat Salad.
Serves 3

On the way home from NYC Cathie stopped at Fairway on 125th Street, a fabulous store, & brought home a pound of unpasteurized Jumbo Lump Crabmeat. The plan was to fulfill our visiting daughter Lissa’s request for Thai Crab Cakes. But after a scorching hot day, the evening called for a cool refreshing salad.
The substitution worked out well.

INGREDIENTS For the Salad

1 lb. (2 cups) fresh Jumbo Lump Crabmeat
Grated zest of a Lime
Sea or Kosher Salt and Black Pepper to taste
1/2 Cup finely minced Red Bell Pepper
1 Celery Stalk, finely minced
1/2 Cup finely minced Red Onion
1/4 Cup minced fresh Cilantro (or Parsley or Chervil
2 Ripe Tomatoes ( if you can find them)
1 Ripe Avocado if you have it

INGREDIENTS For the Dressing

1 TB freshly squeezed Lemon Juice
1/2 tp Sea or Kosher Salt
1/2 cup Hellman’s Mayonnaise
1/4 cup Heavy Cream or Sour Cream
1/3 cup minced Chives

METHOD

1. Combine all the ingredients for the Dressing.
2. In a large bowl, combine the Crabmeat & Lime Zest and toss with just enough Dressing to lightly coat the Crabmeat. Taste for seasoning.
3. In another bowl, combine the Pepper, Celery, Red Onion, Cilantro & S&P and toss with just enough Dressing to lightly coat the vegetables. Taste for seasoning.
4. Combine the contents of the two bowls, mixing very gently to blend.
5. Mound the Salad in the center of the plate. Arrange the Tomato slices the Avocado slices around the salad.
6. Add more of the Dressing if necessary.

Broccoli Rabe with Baby Sauteed Potatoes

Serves 3

To accompany the Crab Salad, the dinner called for a side dish of a green vegetable, but not another salad green. Garlicy Broccoli Rabe filled the bill, & the sauteed Baby Potatoes added the crunch.

INGREDIENTS

1 Bunch of Broccoli Rabe
1/2 Pound of Baby White Potatoes
2 Garlic cloves finely sliced
Salt & Black Pepper to taste
A pinch of Red Pepper Flakes
4 TB of Olive Oil, 2 for the Broccoli &
2 for the Potatoes

METHOD For the Broccoli Rabe

1.in a large pot bring a small amount of water to a boil.
2. Wash the Broccoli Rabe & cut 1″ off the stems.
3. Add the Broccoli Rabe & steam for 6 minutes, covered.
4. Remove & put into a bowl of cold water which both stops the cooking & maintains the vegetable’s color.
5. Drain & cut into 1″ pieces.
6. Heat a deep sided saute pan & add 2 TB of Olive Oil. Add the Garlic & saute until fragrant & lightly colored.
7. Add the Broccoli Rabe, a splash of water & cook until heated & tender. Remove to a bowl. Reserve & set aside.

METHOD For the Potatoes

1. After washing & scrubbing the Potatoes thoroughly, dry & cut in half.
2. Heat the same saute pan & add 2 TB of Olive Oil. When shimmering, add the Potatoes & saute until they are fork tender & brown.
3. Add the reserved Broccoli Rabe & toss it all together.
4. If required, finish with another splash of Olive Oil & your’e ready to plate.

09/06/11 Chilean Seabass in a Miso & Soy Glaze


 

Soy & Miso Glazed Seabass

Soy & MIso Glazed Seabass

Serves 3

To achieve this appealing glaze we marinated the Bass in a mixture of ingredients listed below. Just before sending it to the broiler we added a Ginger Glaze to the surface of the fish.

The glaze is available from a company named Rolands. Check them out on Google. Their glazes come in different savory flavors.
Ingredients

1/3 Cup of Sake
1/3 Cup of Mirin
4 TB of Soy Sauce
1/4 Cup packed Brown Sugar
1/3 Cup of White Miso Paste
Ginger Glaze optional

3 5 Ounce fillets of Chilean Sea Bass 1″thick
2 TB of thinly sliced Scallions
1 1″ Piece of fresh Ginger cut into 1/2″ matchsticks

Method

1. Whisk together the Sake, Mirin, Soy Sauce, Brown Sugar, and Miso Paste in a bowl to make the marinade. Place the Chilean Sea Bass in a large sealable plastic bag or other container and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade. Add the optional Ginger Glaze.
2. Preheat the oven’s broiler & set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
3. Bake the Chilean Sea Bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with sliced Scallions & Ginger matchsticks & serve.

Spinach

Spinach with Garlic

Sauteed Spinach with Garlic & EVOO

Serves 3

Imgredients

2 10 Ounce bags of washed Spinach
2 Garlic cloves sliced
2 TB of EVOO+ 1TB for adding to the plate
Salt & fresh Black Pepper

Method

1. Rewash the Spinach & remove their stems. This is optional but desirable.
2. Tear into bite size pieces.
3. Heat a deep sided saute pan until hot. Add the Olive Oil. When the Oil is rippling, add the Garlic, cook until fragrant.
4. Add a large handful of Spinach, cover & allow it to wilt. Repeat until all the spinach is in the pan & wilted.
5. Toss the mixture & it’s ready to plate.

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