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CookTeaser

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

Daily Archives: August 28, 2011

28/08/11 Rack of Lamb, Cannellini Beans and Tomatoes and Celeriac Puree


RECIPE
Serves 4

A CookTale

A small dinner party with our friends, Jean-Michel and Lucien, was not going to be upset by an unwelcome guest, a sassy lady named Irene. Throughout the day the weather held, which made the prepping pleasant and took my mind off what was impending. At 6:30 they arrived, we had a drink, we ate and they made their way home as the weather deteriorated. The dinner brightened up the evening; the 1982 Chateau Nenin Pomerol certainly helped.

INGREDIENTS For the Rack of Lamb

1-1/2 Cups fine fresh Bread Crumbs
3 TB of finely chopped flat-leaf Parsley
2 TB of finely chopped Mint
2 TB of minced Rosemary
1 tsp of Salt
1/2 tsp of Black Pepper
3-1/2 TB of EVOO (or more if required)
2 Frenched Racks of Lamb (8 ribs & 1 1/2 lb per rack), trimmed of all but a thin layer of fat, at room temperature
3 TB of Dijon Mustard

METHOD

1. In a food processor add the Bread Crumbs, Parsley,
Mint, Rosemary, Salt, & Pepper. Pulse & slowly drizzle in the EVOO. Process until it forms a spreadable mix.
2. Put oven rack in middle position & preheat to 400°F.
3. Season Lamb with Salt & Pepper. Heat remaining TB of EVOO in a large flat cast iron skillet over moderately high heat until hot, but not smoking. Brown the Lamb, 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13-by 9-by 2-inch roasting pan, arranging fatty sides up.
4. Spread fatty sides of each rack with the Dijon Mustard. Divide Bread Crumb mixture into 2 portions & pat each portion over the Mustard coating on each rack, gently pressing to adhere.
5. Roast Lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 120°F (for medium-rare), 20 to 25 minutes. Transfer to a cutting board. Allow to rest for 10 minutes, then cut into chops.

RECIPE Celeriac Purée

By Chef Eric Ripert
Served at: Le Bernardin

INGREDIENTS

1/2 Cup of Heavy Cream
Juice of half a Lemon
1 TB of Kosher or Sea Salt
1 large Celeriac Knob
3 TB of Butter
Freshly ground White Pepper

METHOD

1. Bring 2 quarts of water, 1/4 cup of Cream & the Lemon Juice to a boil, add 1 TB of Salt. Peel and roughly chop the Celeriac Knob, add to the boiling water & cook until softened, about 25 minutes.
2. Strain, reserving the cooking liquid. Put the Celeriac in a blender & puree with the remaining Cream, Butter & as much cooking liquid as necessary. Season to taste with Salt & Pepper.

RECIPE Cannellini Beans with Diced Tomatoes

INGREDIENTS

1 Large can of Cannellini Beans
1 14 Ounce can of Diced Tomatoes
2 Garlic Cloves thinly sliced
1 TB of Butter + 1 TB of EVOO
A Dash of Red Pepper Flakes
Kosher Salt & White Pepper
Parsley finely chopped

METHOD

1. Heat a saute pan to medium. Add the EVOO, when tender add the Garlic. when tender add the Diced Tomatoes, Red Pepper Flakes & Salt & Pepper. When the tomatoes have softened, add the Cannellini Beans. Cook for a few minutes more until they all have melded together.
2. Turn off the heat & cover the pan, until plating.

28/08/11 Spaghetti With Puttanesca Sauce.


 

 

 

 

 

RECIPE

Serves 4

A CookTale

This famous classic dish was named for the fact that Italy’s “Ladies of The Evening” could quickly prepare & eat it between tricks. It’s just as fast and easy as the original and requires nothing more than some everyday items you probably already stock in your pantry.
The sauce originated in Naples. The Ladies prepared it right on the street in large empty oil drums that they fired up basically to keep warm. It was a quick & nourishing meal that allowed them to get the needed renewed energy to get right back to work. The slang interpretation of the name was & still is “Whores Pasta”.

INGREDIENTS

1 tsp of Garlic or more, finely chopped
2 Cans of flat Anchovies chopped & their oil
1 Large Onion chopped
1 Fresh hot Chili Pepper or Red Pepper Flakes to taste
1 28 ounce can of Italian Plum tomatoes, if available
San Marzano Tomatoes always preferred
2 tsp of black Pepper
2 tsp of chopped fresh Oregano or 1 tsp of dried
2 TBS of Flat Leaf Parsley finely chopped
1 TBS of Capers drained & rinsed
12 Gaeta, Oil Cured or Kalamata Black Olives pitted & cut in quarters
2 TBS of EVOO
Spaghetti or Linguine the amount required to accommodate the serving

METHOD The Puttanesca Sauce

1. Heat the EVOO & the Oil in the Anchovy can in a large deep skillet till
medium high & saute the Anchovies until melted. Add the chopped Garlic & saute till golden.
2. Saute diced Onion for a few minutes until transparent & tender.
3. Add Tomatoes & their juices, smashing the Tomatoes by squeezing them through your fingers as you apply them to the skillet.
4. Add Chili or Red Pepper Flakes, Pepper, Oregano, Parsley, & rinsed Capers.
5. Cook uncovered at a simmer for 20 minutes or until the flavors merge. Use your judgement.
6. Add chopped Olives & cook for an additional 5 minutes.
7. Taste & adjust seasonings as desired.

METHOD The Pasta

1. Fill a pasta or soup pot with about 8 quarts of water, when boiling add 1 TBS of Kosher Salt.
2. Add the Pasta & bring the water back to a boil & boil until Al Dente. About 8 minutes for Spaghetti about the same for Linguine.
3. Drain & your ready to add to a Sauce.