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CookTeaser

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

Daily Archives: August 31, 2011

31/08/11 The Morning After Puttanesca Omelet


 

 

RECIPE

Serves 1

A CookTale

Even before last evening’s dinner was off the table, I knew that a Puttanesca Omelet was in the morning’s offering. As they say, a photo is worth, etc. It was a fitting finale to a terrific evening dinner.

INGREDIENTS

2 Jumbo or Extra Large Eggs
The left over Puttanesca Sauce (about 1/3 cup drained)
1 TB of Butter for the pan
A pinch of Salt for the Eggs

METHOD

1. Heat an Omelet pan to medium.
2. with a fork whisk the Eggs into a froth.
3. Completely drain the left over sauce ingredients of EVOO & set aside for the moment.
4. Add the Butter to the Omelet pan & when it stops sizzling add the Eggs.
5. When they have begun to set add the Puttanesca ingredients.
6. For a soft Omelet, remove the pan from the stove just before the Omelet completely sets up. Otherwise continue to cook for another minute or so.

Lik

31/08/11 A Burger Filled With Unexpected Ingredients


RECIPE
Serves 2
A CookTale
Whoever thought I’d write about a Burger? Well, this was a very special Burger. Beside top flight Chuck Beef, finely sliced Portobello Mushrooms and thinly sliced Provolone Cheese were mixed in. Other combinations could be, Bacon and Cheddar, or Onions and Swiss Cheese. Or use your imagination, but don’t run wild.
INGREDIENTS
12 Ounces of first grade Ground Chuck
1 Medium Portobello Mushroom finely sliced into ribbons
1 Slice of Povolone Cheese, finely sliced into ribbons
Salt & Pepper (to taste)
1 TB of EVOO
1 TB of Butter for the frying pan
METHOD
1. In a large bowl, add the Chuck, Portobello Mushroom, Provolone Cheese & Salt & Pepper.
2. As gently as possible mix it all together, but do not press it together. Form into two 1″ thick Burgers. About 6 ounces each.
3. Heat a frying pan to very hot & add the Butter, when it stops sizzling, Add the Burgers.
Cook for 3 minutes on side one, 2 minutes on side two. For medium rare. The center should still be pink & juicy. Do not dry it out by over cooking.
4. Plate & enjoy a truly savory Burger.

31/08/11 Linguine With An Uncooked Puttanesca Sauce


RECIPE

Serves 2 With more to spare

A CookTale

In the Italian food repertoire there are
countless recipes for end of Summer uncooked Tomato sauces. In 1996, Julia della Croce, published “Salsa di Pomodoro”. It contains a full chapter on Uncooked Sauces. After enjoying The Puttanesca Sauce, (she refers to it by its proper name, “Harlot Sauce”), I asked myself, “why did I ever prepare it otherwise?”. It was as fresh as if just picked from the garden. It had the necessary nip to it of Kalamata Olives, Garlic, Capers, Red Pepper Flakes and tangy herbs. Glad I took photos as a Winter rememberence.

INGREDIENTS

4 Ounces of dried Linguine
1 Pound of ripe Tomatoes (Roma preferred)
1/3 Cop of EVOO
2 Garlic Cloves minced
1/4 Cup of Kalamata or Nicoise Olives (pitted)
1 TB of Capers (drained)
1/4 tsp of Red Pepper Flakes
1/2 tsp of Sea or Kosher Salt
1 TB of fresh Oregano Leaves+ 1/4 Cup of shredded Basil Leaves

METHOD

1. Cut the Tomatoes into a 1″ dice.
2. Add the EVOO & next 7 ingredients.
3. Allow the sauce to stand at room temperature while you prepare the Linguine.
4. Boil a pot of water & cook the Linguine according to the package direction. About 7 minutes.
5. Drain & gently but firmly toss with the Puttanesca sauce. Removing the Garlic cloves is optional.