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CookTeaser

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

Monthly Archives: August 2011

26/08/11 California Fresh Figs Dipped in Semisweet Chocolate


RECIPE
A CookTale

By Saturday’s dinner eight of these beauties will be coated with Semisweet Chocolate to be enjoyed as part of the dessert menu. Great with Ice Cream.

INGREDIENTS

8 California Figs
8 Walnuts or Almonds
3/4 of a cup of Semisweet Chocolate or Chocolate Chips
1 tsp of Vanilla Extract

METHOD

1. Cut a slash in the bottom of each Fig. Push a Walnut or an Almond through the slash & into the center of the Fig. Or you can leave the Fig unfilled if you prefer.
2. Place broken pieces of Chocolate or Chocolate chips in the top of a double boiler. Fill the bottom of the double boiler about half-full of water & melt the Chocolate over medium-low heat. If you don’t have a double boiler, put the chocolate chips in a small saucepan. Heat water in a large saucepan, then put the small saucepan in the large saucepan. Heat, stirring frequently, until the Chocolate melts. Fold in the Vanilla Extract.
3. Hold a Figs by the top, then dip into the melted Chocolate. Cover the Figs halfway up. Continue until all the Figs are coated.
4. Place the Figs on a piece of waxed paper until the Chocolate sets, about 10 minutes.
5. Serve the Chocolate-dipped Figs as part of a dessert.

26/08/11 Jamican Jerk Seasoned Chicken Thighs Surrounded By A Chiffonade of Fresh Oregano Leaves


RECIPE
Serves 2

A CookTale

With the addition of Jamacian Jerk Seasoning, amazing changes happen to Chicken Thighs. As I’m sure you are aware, Jerk is a style of cooking native to Jamaica in which chicken or meat is dry-rubbed or wet marinated with a hot spice mixture.
I mixed it with softened butter and whisked it into a smooth emulsion. I then spread it over and under the skin. The finished flavor was spicy and delicious.

INGREDIENTS

2 Chicken Thighs 8 ounces each, skin on & bone in
1 TB of Jamacian Jerk powder + 3 TB of softened Butter
2 tsp of Salt + 1 tsp of Pepper
1 TB of EVOO
1/4 Cup of Oregano or Parsley Leaves cut into a chiffonade.

METHOD

1. Heat a grill pan to high. Add the EVOO.
2. When ready add the Thighs & grill for 3 minutes on one side, 4 minutes the other side. The temperature should be no more than 135 degrees. Remove. It will continue to cook while resting for 5 minutes.
3. Spoon the pan juices onto each plate, add the Thighs & sprinke with the Herbs.

26/08/11 Spicy Garlicy Sauteed Spinach


RECIPE
Serves 2

A CookTale

Spinach may be healthy, but that’s not the main reason we like it. Beyond health, if prepared as a spicy and highly flavored green, it’s delicious. Garlic, at least 4 cloves, salt and Red Pepper Flakes wakes it up.

INGREDIENTS

1 10 ounce bag of washed Spinach leaves
4 Garlic Cloves thinly sliced
1/4 tsp of Red Pepper Flakes
1 tsp of Salt + a sprinkle of Pepper
1 TB of EVOO + 1 TB of Butter

METHOD

1. Heat a deep sided saute pan to medium high. Add the EVOO, the Garlic & Red Pepper Flakes. Saute until tender, try not to burn the Garlic.
2. Add the Spinach in batches, as you do, quickly cover the pan because it will spatter water & oil over your stove top.
(A way to avoid this mess is to turn off the heat until it slightly cools. Then turn the heat back on & add the first batch.) Repeat this procedure until all the Spinach has wilted. No mess & well-sauteed Spinach.

25/08/11 Swordfish With Puttanesca Sauce On A Bed Of Broccoli Rabe


RECIPE

Serces 2

A CookTale

In our kitchen Swordfish is a staple. We love the meatiness, the flavor of the sea, and the way it responds when grilled in a sizzling pan. I sound like a broken record when I once again say, do not overcook it! The addition of sauteed Broccoli Rabe with lots of slices of Garlic and a pinch of Red Pepper Flakes, makes a hearty dinner. The side dish of fried Zucchini Blossoms rounds it all out. Making every dinner worth recalling with a smile the next morning is my goal.

RECIPE Swordfish

INGREDIENTS

3/4 of a pound of at least 1 inch thick top grade Swordfish
Sea or Kosher Salt enough for a generous sprinkling
1 tsp of Lemon Pepper+ 1 tsp of Black Pepper
1 tsp of any semi-hot dried Chile
1 TB of EVOO + 1TB for the grill pan
1 TB of fresh Lemon Juice

METHOD

1. Add the Salt, Pepper, Lemon Pepper, Chile Pepper & EVOO to the Swordfish.
2. Heat a cast iron grill pan to smoking. Add the 1 TB EVOO
3. Add the Swordfish. Pan grill for 2 minutes on 1 side, 1 minute on the other side. You are looking for sear marks. The fish will be rare. For medium rare add 45 seconds a side. (A word to the wise, any further cooking will result in a brick of fish entirely dried out.)
4. Remove & prepare to assemble the plates.

RECIPE The Puttanesca Sauce

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

METHOD The Puttanesca Sauce

1. Heat Olive Oil & the Oilin 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 minutesor
until the flavors merge. Use your judgment.
6. Add chopped Olives & cook for an additional 5 minutes.
7. Taste & adjust seasonings as desired.

RECIPE For The Broccoli Rabe

INGREDIENTS

1 lb of Broccoli Rabe.
2 Garlic cloves sliced.
Red Pepper flakes (to taste)
2 TB of EVOO
1/4 Cup of freshly grated Parmesan Cheese

METHOD

1. Wash Broccoli Rabe, trim the stems, remove & save large leaves
2. Steam for 6 minutes, flush in cold water and drain.
3. Cut into small pieces & set aside.
3. Add the EVOO to a deep sided frying pan, when rippling hot saute Garlic & Red Pepper flakes, do not let them burn. Add the Broccoli Rabe. Toss it all together & cook until the mixture is softened to taste. Add a few ounces of water if the pan gets too dry. Set aside.

24/08/11 Steamed Lobster


RECIPE
Serves 1

A CookTale

Our supermarket announced a two day event, 1-1/4 to 1-1/2 lb Lobsters at $5.99 a pound. That was enough to get us out of our seats. We had the fishmonger steam and crack four of them, so they were ready to go. To Cathie nothing is more of a treat than simply steamed with a dish of clarified butterOn the other hand, experimental me, always racking my brain to be the creative one, combined my lobster with a spicy tomato mixture and squid ink fettucini. We both finished sated and satisfied. What was missing was Lissa and Niles, it was the eve of her birthday (August 24th) and it would have been complete if we could have celebrated it together.

INGREDIENTS For Steaming the Lobsters if they were not steamed by the fishmonger

2 1-1/4- to 1-1/2-pound Lobsters
1/2 Cup White Wine or Vermouth

A small bowl of clarified Butter.

METHOD
1. Humanely kill the Lobsters by plunging a chefs knife into the head. It immediately kills them.
2.To steam the Lobsters. Fill pot so that water comes up sides about two inches. Add 1TB of salt. Bring the water to a boil, & put in the Lobster. (Feel free to use a steaming rack or just add directly to the pot.) Regulate the heat if the froth starts to bubble over.
Cover the pot tightly & start counting the time. The Lobster is cooked after 12 or 13 minutes.
3 .The Lobster are done when the outer shell is bright red & the meat is white, not opaque. Do not overcook them.
4.Carefully remove them from the pot with tongs, they are very hot. Note: your lobster will continue to cook a little after you take it out of the pot. To stop the cooking process, place the steamed lobster in a bowl of ice before cracking.
6. Melt the stick of Butter. If desired, you can whisk a little Lemon Juice into your Butter.
7. Plate &serve with a wedge of lemon.

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24/08/11 Spicy Lobster With Squid Ink Fettucini


 

RECIPE

Serves 1

A CookTale

Our supermarket announced a two day event, 1-1/4 to 1-1/2 lb Lobsters at $5.99 a pound. That was enough to get us out of our seats. We had the fishmonger steam and crack four of them, so they were ready to go. To Cathie nothing is more of a treat than simply steamed with a dish of clarified butter. On the other hand, experimental me, always racking my brain to be the creative one, combined my lobster with a spicy tomato mixture and squid ink fettucini. We both finished sated and satisfied. What was missing was Lissa and Niles, it was the eve of her birthday (August 24th) and it would have been complete if we could have celebrated it together.

INGREDIENTS For the Spicy Lobster with Fettucini

2 Lobsters
1/4 Cup of EVOO
3 Garlic cloves, minced
1 Small yellow Onion, finely chopped
1 14-Ounce can of dicedTomatoes
Sea or Kosher Salt
2 Ounces of squid ink Fettucini
1/4 Cup fresh Basil leaves, chopped
Freshly ground Black Pepper

METHOD

1. Using a sharp knife, cut 1 Lobster tail & cut it into two vertical pieces, leave the two pieces whole. Take the second tail, cut it into two vertical pieces & slice into 3 to 4 pieces each. Set all the Lobster meat aside.
2. Heat the EVOO in a large skillet over medium heat.
3. Add the Garlic & Onion. Cook, stirring, until soft & translucent, 3 to 5 minutes. Add the drained diced Tomato & simmer for 3 to 5 minutes.
4. Remove the sauce from the heat & keep warm.
5. Bring a large pot of Water to a boil; generously Salt the water & return to a boil. Add the pasta & cook until al dente, according to package directions.
6. Drain & transfer pasta to the sauce pan or to a large serving platter.
7. Pour the sauce over the pasta & arrange Lobster in & around.
8. Sprinkle with chopped Basil & season with salt and pepper.
9. Serve immediately.

22/08/11 Vitello Tonnato


RECIPE
Serves 2

A CookTale

Once or possibly twice a year we yearn for Veal with Tuna sauce, Vitello Tonnato. A call to Fred Brill at Adam’s Fairacre Farm seeking his advice on the proper cut of Veal resulted in his recommending Top Round. His opinion was validated by any number of food writers, incuding Marcella Hazan and Saveur Magazine amongst others. This is a typical Summer dish in the Lombardy and Piedmont regions of Italy. So it is in Woodstock.

INGREDIENTS For the Tuna Sauce

2 Egg Yolks
1 TB of Lemon Juice, freshly squeezed
1 TB of Dijon Mustard
A dash of Kosher Salt
1 5 to 7-oz. can imported Tuna, packed in olive oil
4 flat Anchovy filets
1 TB of Capers (rinsed)

METHOD

1. In a blender add the Egg Yolks, Lemon Juice, Dijon Mustard & a dash of Salt. Pulse to combine & slowly drizzle in the 1 cup of EVOO until it emulsifies into the consitency of Mayonnaise.
2. Drain the Tuna & add to the blender with the Anchovies, & Capers. Blend until it becomes a creamy, beige-colored sauce. If made ahead of time, refrigerate.

INGREDIENTS For poaching the Veal

2 Pounds of Top Round (tied so it resembles a Salami)
1 5 to 7-oz. can imported Tuna, packed in olive oil
1 Carrot (sliced into 2″ pieces)
1 Celery stalk (sliced into 2″ pieces)
1 Large Onion (quartered & stuck with 2 Cloves)
1 Bay Leaf
3 Sprigs of Parsley
2 Cups of Chicken Broth
2 Cups of White Wine
Kosher Salt & Black Pepper

METHOD

1. Put the Veal in a deep, heavy pot. Add the Carrots, Celery, Onions, Parsley, Bay Leaf, & enough water to cover. Remove meat & set it aside.
2. Cover the pot, bring water to a boil, then add the Veal. Return to a boil, cover, reduce heat, & gently simmer for 1 hour. Add more broth if necessary. Remove from heat, set aside, and allow meat to cool in the stock. After 30 minutes, check the internal temperature. It should read 130 degrees & be pink in the center.
3. When meat is cool, transfer to a cutting board. Remove trussing strings, & carefully cut the amount that’s needed into uniformly thin slices.
4. Spread some of the Tuna sauce on bottom of each plate. Over it, lay a single layer of veal slices overlapping. Dribble more sauce over the Veal.
t5. To each plate, add Capers & a slice of Lemon.
5. Cover the remaining Veal with plastic wrap & refrigerate. It will keep for at least a week or freeze for 6 months.

21/08/11 Chicken Liver & Green Bean Salad with Garam Masala


 

 

RECIPE Chicken Liver & Green Bean Salad with Garam Masala
An adaptation of a Mark Bittman recipe in the New York Times

Serves 2

A CookTale

I’ve written this before (it’s worth repeating) — to me Mark Bittman is the finest food writer in the industry today, He refers to his column as “The Minimalist” which interprets as few ingedients and simple to adapt and they are. When it comes to chicken livers, my basic experience is chopped chicken liver, prepared quite infrequently. With this recipe, we picked up a 1 pound container of fresh chicken livers, and the results were great. MB advises that the cooking time is 2 minutes on one side and 1 minute on the other, leaving them pink in the center.

INGREDIENTS

For the Vinaigrette

1 TB of Red Wine Vinegar
1 tsp of Dijon Mustard
1 Garlic Clove, smashed to a paste with a little salt
Kosher Salt & Pepper
3 TB of EVOO

Mix the Vinegar, Mustard & Garlic in a small bowl. Add a little Salt & Pepper, & whisk in the oil.

For the Salad

1/2 pound small Green Beans, topped & tailed
Kosher Salt
6 to 8 Chicken Livers, trimmed, about 1 pound
2 tsp of Garam Masala
2 TB of Clarified Butter (preferred)
10 Cherry Tomatoes, halved, optional
3 Handfuls of Salad Greens (about 5 or 6 ounces or to taste)

1. Cook the green beans in boiling salted water until tender, about 2 minutes. Drain, cool & set aside.
2. Pat the livers dry with paper towels, then season on both sides with Salt & the Garam Masala.
3. Heat the Butter in a wide skillet over medium-high heat. Add the seasoned Livers in one layer & let them brown for about 2 minutes. Turn them over & cook 1 minute more, leaving them pink at the center. Remove from heat.
4. Dress the Beans & Tomatoes, if using, with half the Vinaigrette, add a little Salt & Pepper.
5. Dress the Greens with the rest of the Vinaigrette, & pile them on individual plates. Top the Greens with the Beans, the Tomatoes, if using, & the warm Chicken Livers.

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19/08/11 Oven Roasted Sausage, Onion, Peppers, and Sauteed Broccoli Rabe


 

 

RECIPE
Serves 2

A CookTale
To say we love Italy and its diversity of foods would be an understatement. In the years of our visits, I thought I knew about Italian food. Actually, I knew very little. That is not to say that we didn’t dine across their spectrum of eateries. Lunches at a simple Trattoria or Taverna, dinner every evening at a fine Ristorante. And we ate very well. I had a friend who claimed “In Italy if you don’t see the cook in his undershirt, sweating over a blazing wood fire, grilling great scented meats, pass it by”. Sound advice. Last evening’s menu, oven roasted sausage with onions and peppers was a adapted from the most reliable Italian source, Rao’s Restaurant in NYC. The broccoli rabe is a dish that over timeI have refined and perfected .

RECIPE Oven Roasted Sausage, Onion & Pepper

INGREDIENTS

2 Sweet Italian Sausages
2 Red Bell Peppers, cored, seeded & sliced
2 Large Onions, thinly sliced
3 Garlic Cloves, thinly sliced
Salt & Pepper, to taste
1/4 Cup of EVOO

METHOD

1. Preheat the oven to 400F.
2. Place Sausages in a roasting pan. Add the Peppers, Onions, Garlic, & Salt & Pepper. Drizzle with EVOO.
3. Roast the Sausages & Vegetables for approximately 1 hour, turning occasionally, until they are nicely browned.
4. Arrange on a platter and serve.

Recipe adapted from “Rao’s: Recipes From The Neighborhood,” by Frank Pellegrino

18/08/11 Wild Striped Bass On A Bed Of Piperade Sauce


 

RECIPE

Serves 2

A CookTale

The fillets of Wild Striped Bass were splendid. When combined with Piperade, a mixture of tomatoes, bell peppers, onions, garlic and seasonings, a signature sauce of the Basque Country in Southwestern France, the Striped Bass took on a new dimension. I highly recommend this combination the next time fish is on your mind.

INGREDIENTS For the Pipernade

2 Onions
1/4 Cup of EVOO
2 Green Peppers, seeded, & thinly sliced crosswise
4 Garlic Cloves thinly sliced
2 Tomatoes, coarsely chopped
1 tsp of Salt
1/2 tsp of White Pepper
1/2 tsp of Cayenne Pepper
Pinch of Sugar

METHOD For the Pipernade

1. Using a mandoline or a sharp knife, slice the Nnions crosswise as thinly as possible. Separate the slices into rings.
2. In a saute pan over high heat, warm the 1/4 cup of EVOO. Add the Onions, Green Peppers & Garlic. Saute until the vegetables are soft & golden brown, about 10 minutes.
3. Add the Tomatoes, 1 tsp of Salt, 1/2 tsp of White Pepper, the Cayenne Pepper & the Sugar. Stir until blended, then cover. Reduce the heat to medium & continue to cook, stirring occasionally, until soupy, about 15 minutes.

RECIPE For the Bass Fillets

1 TB of EVOO
1 TB of Butter
2 Striped Bass fillets with skin intact

METHOD For the Bass fillets

1. In a nonstick saute pan over high heat, warm the EVOO & Butter. Sprinkle both sides of the bass fillets with Salt & White Pepper.
2. Place the fillets in the hot pan, skin side down, & cook until the skins are crisp & golden brown, about 2-3 minutes. Turn the fillets over & continue cooking until opaque throughout when pierced with a knife, about 1-2 minutes longer.
3. Just before the fillets are ready, taste the Piperade & adjust the seasoning if necessary. Spoon the sauce onto the center of individual plates.
4. Promptly remove the fillets from the sauté pan & lay them on top of the sauce.
5.Serve immediately.