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CookTeaser

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

Monthly Archives: July 2011

17/07/11 Miso Glazed Eggplant Slices.


 

RECIPE

Adapted from a Mark Bittman recipe in the New York Times

Serves 2

A CookTale

On July 8th in the New York Times, this recipe popped out at me. It’s been on my desk for a week waiting to be summoned. At the Saturday Saugerties Farmers Market, I snatched up young perfectly round eggplants. What an acquisition! And the recipe’s moment had arrived… And I screwed up! Reader beware! I sliced them too f’ing thin & as a result, overcooked them. It might not have affected their taste, but it affected our sense of taste. And it was pointed out to me by my all-time critic… Cathie!

INGREDIENTS

1 Medium or 1 large Eggplant cut into 3/4-inch slices
3 TB of a neutral oil, like Grape seed or Corn
1 TB of Sesame Oil
Salt & Black Pepper
1/2 Cup of White Miso
1/4 Cup of Honey
1/4 Cup hot Water.

1. If time allows, sprinkle the Eggplant liberally with Salt, put it in a colander in the sink and let it sit for 20 to 30 minutes; rinse and pat dry with paper towels. Heat a charcoal or gas grill to medium-high heat and put the rack about 4 inches from the flame*.
2. Combine the Neutral and Sesame oils and brush the Eggplant on both sides with the Oil mixture. Sprinkle with Salt (if you salted the Eggplant, hold off) and Pepper, then brush with more Oil.
3. Grill until browned on both sides, about 6 to 8 minutes total, turning once or twice and brushing with more Oil if it looks dry.
4. When the Eggplant is almost done, whisk together the Miso, Honey and hot Water and generously brush the Eggplant with this mixture.
5. Continue to grill for another minute or two, then serve hot, warm or at room temperature, drizzled with any remaining Miso sauce.

* I used a stovetop cast iron grill, for more control.

17/07/11 Grilled Chicken with Curry Butter Sauce & Miso Glazed Eggplant


RECIPE

Serves 2

For tonight’s dinner Cathie suggested Chicken. An opportunity on a hot Summer day for me to enjoy cooking on the outdoor grill. Off to the store for a 3 pounder to be cut in half by the butcher. I salted, peppered it, and splashed it with EVOO. And re-fridged it till dinner time. I also prepared the Curry Butter sauce. Could hardly wait for 6:30 to arrive!

RECIPE Grilled Chicken with Curry Butter Sauce

INGREDIENTS

3 Pound Chicken (cut in half, backbone removed)
Salt & Pepper & a pinch of Hot Red Pepper Flakes
2 TB of EVOO
1 TB of a sweet (rather than hot) Curry Powder
3 TB of softened Butter
1/2 tsp of EVOO

METHOD

1. Season the Chicken, Salt, Pepper, Red Pepper Flakes & EVOO.
2. Prepare the Curry Butter sauce by adding the 2 ingredients to a small bowl & whisking into a smooth consistency. Set aside at room temperature.
3. Before dinnertime, turn on the Gas grill or light the charcoal grill (use the 2 sided method for gas or charcoal).
4. Add the Chicken, skin side down. Grill for no more that it will take to richly sear the skin. Brush liberally with the Curry Butter sauce.
5. Turn & move them to the cool side of the grill, with the hood down, roast for about 12 minutes, check the internal temperature with your instant thermometer. Look for it to read 140 to 145. Remove & allow the Chicken to resettle.

RECIPE Miso Glazed Eggplant

INGREDIENTS

1 Medium or 1 large Eggplant cut into 3/4-inch slices
3 TB of a neutral oil, like Grape seed or Corn
1 TB of Sesame Oil
Salt & Black Pepper
1/2 Cup of White Miso
1/4 Cup of Honey
1/4 Cup hot Water.

1. If time allows, sprinkle the Eggplant liberally with Salt, put it in a colander in the sink and let it sit for 20 to 30 minutes; rinse and pat dry with paper towels. Heat a charcoal or gas grill to medium-high heat and put the rack about 4 inches from the flame*.
2. Combine the Neutral and Sesame oils and brush the Eggplant on both sides with the Oil mixture. Sprinkle with Salt (if you salted the Eggplant, hold off) and Pepper, then brush with more Oil.
3. Grill until browned on both sides, about 6 to 8 minutes total, turning once or twice and brushing with more Oil if it looks dry.
4. When the Eggplant is almost done, whisk together the Miso, Honey and hot Water and generously brush the Eggplant with this mixture.
5. Continue to grill for another minute or two, then serve hot, warm or at room temperature, drizzled with any remaining Miso sauce.

* I used a stovetop cast iron grill, for more control.

16/07/11 Squid With Fettuccine in Black Squid Ink


 

 

 

RECIPE

Serves 1

A CookTale

I have many positive food obsessions, one of them
(and I don’t know why) is the black ink that all cephalopods (squid, cuttlefish, octopus) release as protective camouflage. The only association I can think of, and it’s a happy one, is a tiny dockside taberna in the fishing village of Setubal outside of Lisbon. With two friends, Arlene Wanderman and Gayle Steves, we ordered grilled cuttlefish. Our faces turned completely black from eating the delicious grilled cuttlefish and its black ink. I wish I could find those 35mm slides! I yearn for a repeat of the lunch.

INGREDIENTS

1 TB of Kosher salt
2 TB of EVOO
3 Garlic cloves, thinly sliced
1 Tomato diced
1/2 Cup dry White Wine
1/4 pound cleaned Calamari
2 TB of Squid Ink
2 Ounces of dried Fettucchine
1/3 cup coarsely chopped fresh Italian Parsley
1/2 Lemon

METHOD

1. Bring 6 quarts of water to a boil in a large pot and add 1 TB Kosher Salt.
2. Meanwhile, combine the Oil & Garlic in another large pot and cook over medium heat, stirring, until the Garlic is softened, about 1 minute. Add the Wine, bring to a boil, & boil until reduced by half. Add the Calamari and cook, stirring, until just tender, 2 to 3 minutes. Whisk in the Squid Ink and remove from the heat.
3. Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 1/2 cup of the pasta water.
4. Add the pasta & 1/4 cup of the reserved pasta water to the sauce, stirring and tossing over medium heat. Then cover and steam together over low heat for 2 minutes. Add a splash or two of the reserved pasta water, if necessary, to loosen the sauce. Stir in the Parsley & Tomatoes, add a squeeze of Lemon Juice, or to taste. Serve immediately.

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15/07/11 Lemon Butter Caper Sauce


RECIPE

A CookTale

Our friend Ira Howard Levy called to wish Cathie a happy birthday, and asked “whats for dinner?” Sweetbreads, said I, and Ira said “with Caper sauce?”. Aha! There it was and I knew what the final touch would be. It was a fine addition and in Cathie’s words “smashing”.

INGREDIENTS

2 TB of whole Capers (drained)
1/2 TB of roughly chopped Capers (drained)
1/2 cup fresh Lemon Juice
1/4 cup Water
1/2 cup (1 stick) cold unsalted Butter, cut in 1/4-inch pieces
Salt (optional, the Capers are salty)

PREPARATION:

1. Add the whole & chopped Capers, along with the Water & Lemon Juice into a small saucepan. Bring to a boil over medium heat, & reduce by half.
2. Turn the heat down as low as possible. Add a few pieces of the cold Butter & whisk vigorously, until the Butter blends into the sauce. Add a few more pieces of Butter, & repeat. When half the Butter has been whisked into the sauce, turn off the heat, & whisk in the rest.
3. Season with the optional Salt only if necessary.
4. Ready to serve.

15/07/11 Veal Sweetbreads On A Bed Of Shitake Mushrooms With Caper Sauce.


RECIPE
Serves 2

A Cooktale

For days before July 14th, Cathie announced, “for my birthday dinner I want Sweetbreads”. Who am I to argue? Sweetbreads it shall be. and was! She was a happy birthday person & I received kudos for a dinner well done, Not well done, she requires rare, but well done!

RECIPE Veal Sweetbreads

INGREDIENTs

3/4 Pounds of Veal or Beef Sweetbreads
Milk to cover
4 cups Water
Kosher or Sea Salt
Juice of half a Lemon plus 1 TB of Lemon Juice
1/4 cup Wondra or other finely milled flour
Fresh Black Pepper
2-3 TB of Clarified Butter
2 TB of EVOO

METHOD

1. The day before cooking, place the Sweetbreads in a bowl or small container, cover them with Milk, and allow them to soak in the refrigerator overnight. Remove the sweetbreads, discarding the Milk, and trim any veins or dark bits. Rinse them well and set aside.
2. Place the Sweetbreads in a small pot, cover with water, and add a big pinch of salt and the juice of half a Lemon. Add the Sweetbreads, bring the water to a boil, and blanch them for about 5 minutes. Remove the sweetbreads and plunge them into an ice bath.
3. Line a small sheet pan with a kitchen towel and place the Sweetbreads on the towel in a single layer. Fold the towel over them to cover, place another sheet pan on top, and weigh it down – a heavy pot or a few cans of tomatoes work well. Place in the refrigerator for at least 3 hours.
4. If your Sweetbreads are large, slice them into medallions. Spread the Wondra on a plate and season with lots of Salt and Pepper. Toss the Sweetbreads in the seasoned flour until well coated on all sides.
5. Melt the Clarified Butter & EVOO in a heavy bottomed skillet and cook the Sweetbreads over medium heat until golden brown, about 1-1/2 minutes to a side. Do not overcook them. Place the browned Sweetbreads on a paper towel-lined plate and set aside, tenting loosely with foil to keep warm.

RECIPE Sauteed Shitake Mushrooms

INGREDIENTS

24 Fresh Shitake Mushrooms
1/4 Cup of Shallots finely sliced
1 Ounce of Demi Glace dissolved in 1/2 cup of water
A splash of dry White Wine or Vermouth
2 TB of Clarified Butter

METHOD

1. Heat a saute pan & add the Clarified Butter. When the Butter is heated, add the Shallots. Do not let them burn.
2. Add the Shitakes face side down, & saute until them until wilted & have a light brown color. Turn & repeat. (cook in 2 batches if necessary)
3. Return them all to the saute pan, add the Wine or Vermouth & simmer for 3 minutes.
4. Add the dissolved Demi Glace & continue to simmer for a few more minutes. Or until the sauce has thickened.
5. Remove & keep warm.

14/07/11 Black Olive Tapenade


 
RECIPE
Serves many

A CookTale

Over the years I have been buying jars of Black & Green Olive Tapenade. And considering myself lucky to find them. In the Aug/Sept 2011issue of FineCooking on page 90 is a feature for “Tapenade, A French olive spread” that for me does the trick. It took no time to assemble the ingredients, no time for the food processor to make it happen. And It tasted like a tapenade crostini might, at a table in a garden in the South of France.

INGREDIENTS

1-1/2 Cups of pitted Black Olives (Kalamata or Nicoise)
2 TB of Capers, rinsed & drained
3 Anchovy fillets
1 Garlic Clove peeled & smashed
1 tsp of Dijon Mustard
1-1/2 TB of Lemon Juice
1 TB of EVOO
1 TB of finely chopped Flat Leaf Parsley
Black Pepper

METHOD

1. Place the first 5 ingredients in a food processor
& pulse until smooth.
2. With the motor running add the EVOO & Lemon Juice.
3. Transfer to a bowl & stir in the Parsley & 1/4 tsp of Pepper.
4. Can be refrigerated in an airtight container up to a month.

14/07/11 Grilled Swordfish with Zucchini Spaghetti, Black Olive Tapenade & Plum Tomatoes


RECIPE

A CookTale

What could life in the kitchen have been like before the Mandoline became available as an everyday consumer tool? With its help It took no time to for 2 medium sized Zucchinis to become spaghetti.The next step was to transform a vegetable into a Pasta Aglio e Olio.

By putting on my Italian chef’s hat, it became a very tasty transformation.

RECIPE Zucchini Spaghetti Serve 2

INGREDIENTS
2 Medium Zucchini
2 Garlic Cloves peeled & thinly sliced
A pinch of Red Pepper Flakes
1 TB of Pignoli Nuts ( toasted in a dry pan)
1/4 Cup of torn Basil leaves
2 TB of EVOO

METHOD
1. Heat a deep sided saute pan & add the 2 TB of EVOO.
2. Add the Garlic Cloves & Red Pepper Flakes.
3. When they become tender & start to color add the Zucchini, the Pignoli nuts & tossto combine it all.

4. After about 5 minutes of sautéing, the Zucchini Spaghetti should be tender. It’s ready to remove & plate.

RECIPE Black Olive Tapenade Serve many

A CookTale

Over the years I have been buying jars of Black & Green Olive Tapenade. And considering myself lucky to find them. In the Aug/Sept 2011issue of FineCooking on page 90 is a feature for “Tapenade, A French olive spread” that for me does the trick. It took no time to assemble the ingredients, no time for the food processor to make it happen. And It tasted like a tapenade crostini might, at a table in a garden in the South of France.

INGREDIENTS

1-1/2 Cups of pitted Black Olives (Kalamata or Nicoise)
2 TB of Capers, rinsed & drained
3 Anchovy fillets
1 Garlic Clove peeled & smashed
1 tsp of Dijon Mustard
1-1/2 TB of Lemon Juice
1 TB of EVOO
1 TB of finely chopped Flat Leaf Parsley, Black Pepper

METHOD

1. Place the first 5 ingredients in a food processor
& pulse until smooth.
2. With the motor running add the EVOO & Lemon Juice.
3. Transfer to a bowl & stir in the Parsley & 1/4 tsp of Pepper.
4. Can be refrigerated in an airtight container up to a month.

13/07/11 Hearts of Palm, Avocado, Heirloom Tomato & Lamb Salad On A Bed Of Greens


 

 

RECIPE

Serves 2

A CookTale

Over the past weekend I prepared two racks of lamb for a small dinner. Only one was required, the other simply stood by waiting to be called to action. Its turn came last evening. After a time in the fridge it was even more tender and delicious, (if that was possible?) Here is the detailed recipe & outside of preparing the lamb it’s quite simple. And the lamb, though terrific is optional.

INGREDIENTS

1 Ripe Avocado
1 Can or jar of Hearts of Palm drained (either full spears or cut into large pieces. Not marinated preferred)
1 Small head of Lettuce torn into bite size pieces (Bibb or Boston)
1 Ripe Tomato cut into a large dice (Heirloom preferred)
1 TB of EVOO + 1TB for the plates (divided)
Sea or Kosher Salt & fresh Black Pepper

METHOD

1. Cut the Avocado in half lengthwise, & cut each half into thin wedges. Then carefully remove the skin.
2. If using Lamb, remove the eye of the Lamb from the rib bone. Just before plating, slice it into 8, 1″ pieces.
3. Add the Lettuce to a mixing bowl, toss with the TB of EVOO & divide between the two plates.
4. Arrange the pieces of Hearts of Palm & the Avocado slices decoratively over the greens. Drizzle the 3/4 tsp of EVOO on each plate.
5. Divide the diced Tomato between the plates.
5. If using the Lamb, add 4 slices to each plate.
6. Season with Salt & Pepper & serve.

12/07/11 Dinner of Sausages, Roasted Vegetables & Basil Pesto


A CookTale

Comes Saturday morning, I make certain that when 10: AM rolls around I’m at the Farmers Market picking up the just laid down beautiful farm produce. I guess It’s a country way of being first on line for important openings. Also the way to learn about wonderful local farms
& their location. (And for the most generally pleased to receive a weekday customer.) My new friend Joe, grows what he knows best, Italian herbs & vegetables. When you ask, “Joe. whats this?”. He answers, Pepperone, & you then get an earful of Italian! Summer in the Hudson Valley. The farmers market rules.

RECIPE Sauteed Farmer Market Vegetables

Serves 2

INGREDIENTS

4 Patty Pan Squash (small to medium)
4 Young Summer White Onions.
4 Sweet Long Italian Peppers, (Pepperone)
4 small Garlic Cloves (peeled)
Basil Leaves
Red Pepper Flakes
Salt & Pepper
2 TB of EVOO

METHOD

1. Wash & cut the vegetables into bite size pieces.
2. Chiffonnade the Basil Leaves (set aside)
3. Toss the vegetables in a mixing bowl. Add EVOO, Red Pepper Flakes, Salt & Pepper.
4. Heat a deep-sided saute pan & add the EVOO & the Garlic cloves. When the Garlic begins to color, add the vegetables.
5. Saute until tender, browned & starting to char. If they look dry add a dash of EVOO.
6. Ready to plate.

RECIPE Italian Sausages Both Sweet & Hot

A CookTale

All Italian sausages are not created equal. After much trial & error, I am becoming an authority on all things sausage. And yet still not certain of which market, which combination of forcemeats & which type, hot or sweet suits my taste. I guess I opt for sweet 2 to 1. How to cook them is another challenge.
For me, a cast iron grill pan heated to a smoke rules over an outdoor grill, more control! Be sure to puncture each with the tines of a fork before placing in the pan. And please, do not overcook & dry them out. Too easy to do.

INGREDIENTS

4 Italian Sausages (2 Sweet 2 Hot)
1 TB of Olive Oil for the pan

METHOD

1. Heat a cast iron grill pan & add 3 ounces of water to the heated pan.
2. Add the Sausages. cover the pan for a few minutes. They’ll plump up.
3. Remove the cover & allow the Sausages to grill until browned & tender. Do not cook them to death, their ready when clear juices run.
4. Remove & allow them to resettle for 5 minutes.

11/07/11 Spaghetti With Tomato, Basil, Pignolis & Chanterelles. A Plate Of Summer


 

RECIPE

Serves 1

A CookTale

After an amusing late brunch at Terrapin in Rhinebeck, NY with our good friends Stan Gurell & Ira Howard Levy, all Cathie wanted for dinner was steamed Broccoli. Good for her!. Another chance for me to wolf down a pasta. On this hot early evening my taste buds turned to spaghetti with tomato, basil & pignoli nuts. I then remembered that a few of those delicious chanterelles were still in the fridge, better eat them or they’ll go bad.
As I commented in the description, ” Why do I only think of preparing this delicious pasta In the Summer? Because it is a plate of Summer.

INGREDIENTS

2-1/2 Ounces of a good Imported Spaghetti
1 Cup of Grape Tomatoes halved or 1 ripe Tomato cut into a large dice
6 Basil Leaves torn into large pieces (or more)
1/4 Cup of Pignoli nuts (pan toasted)
A few Chanterelles or Cremini Mushrooms ( definitely optional)
2 TB of EVOO
A pinch of Red Pepper Flakes
Kosher Salt & Black Pepper
Parmesan Cheese (optional)

METHOD

1. Bring a pot of water with 1 TB of  Salt to a boil. Add the Spaghetti & cook to al dente about 8 minutes (or follow the box directions).
2. In a mixing bowl, add the Grape Tomatoes or the Tomato, the Basil leaves, Pignoli nuts, Mushrooms & EVOO.
3. Season with the Salt, Pepper & Red Pepper Flakes.
4. Toss in the Spaghetti & mix it all together. Parmesan cheese is optional