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CookTeaser

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

Monthly Archives: August 2011

09/08/11 Porterhouse Steak And Roasted Sage Lined Potatoes


 

RECIPE

Serves 2

A CookTale

Lining a potato with fresh Sage Leaves affords the diner two taste opportunities. The Potatoes doused in Extra Virgin Olive Oil and roasted is the first. The fresh Sage Leaves inserted within the Potato slices is the second. Add to that a well marbled and aged Porterhouse Steak (as I did), from The Smokehouse of the Catskills, and you have a delicious main course.

RECIPE Porterhouse Steak

1 1-1/4 LB Steak (about 1.5 LB)
1 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Light one side of a gas grill to high. When the temperature reaches 350-400, it’s ready.
2. Add the EVOO & Seasoning to the Porterhouse.
3. Reduce the grill’s flame to low & add the steak.
Grill for 2 minutes & turn diagonally for another 2 minutes.
4. Turn the steak over & repeat. To char the meat raise the heat to medium. & carefully watch the flames.
5. Check the internal temperature, we prefer 120 degrees for rare.
6. Allow to rest for at least 5 minutes before slicing.

RECIPE Sage Lined Potatoes

2 New Potatoes (skin on)
12 fresh Sage Leaves (or more)
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Turn on the oven to 400 degrees.
2, Wash & scrub clean the Potatoes.
3. With a sharp knife, make incisions straight down the Potatoes about 1/8 ” apart, but be sure not cut all the way through.
4. With a thin instrument carefully spread reach incision apart & insert one Sage Leaf.
5. Place in an oven proof dish & douse with the 2 TB of EVOO & Salt & Black Pepper.
6. Roast for about 1 hour. Spoon the EVOO that’s in the dish over the Potatoes.
7. Ready to plate.

09/08/11 Baby Lima Beans, Red Bell Pepper & Basil make a delicious Succotash


  
RECIPE
Serves 6

A CookTale

Corn in August is an plentiful as Zucchini.
After gnawing at dozens of ears, the time had come to concoct a variation. Corn, Baby Lima Beans, Red Bell Pepper and Jalapeno Pepper make for Succotash. (I wonder where that strange name came from). It was a successful amalgamation of Summer’s vegetables. The addition of a hefty chiffonade of Basil gave the flavor a zesty oomph.

INGREDIENTS

1 TB of Butter + 2 TB
1/2 Cup chopped Red Pepper
2 Cups of Corn off the Cob (three ears)
2 Cups Baby Lima Beans (frozen is fine)
1/4 Cup of Basil (in a chiffonade)
1 Small Jalapeno Pepper (diced)
1/4 Cup of Heavy Cream
Kosher Salt & BlackPepper

METHOD

1. In a deep sided saute pan, heat the 1 TB of Butter & cook the Red Pepper until tender about 1 minute.
2. Stir in the Corn, Lima Beans & Jalapeno Pepper. Cover and bring to a simmer. Cook for 3 minutes.
3. Add the 2 TB of Butter, the Basil & the 1/4 cup of Heavy Cream.
4. Gently toss and season to taste.

08/08/11 Thai Spring Rolls & Dipping Sauce


 

RECIPE

For 9 rolls

A CookTale

I have always had a passion for Egg and Spring Rolls. This in my first attempt using Thai Rice Paper. The vegetarian filling was extremely tasty, the
Dipping Sauce added a great deal to the zip of the dish. A cool dinner on a hot August evening.

RECIPE Spring Rolls

Thai Spring Roll Wrappers
1/2 Cup of fresh Bean Sprouts
5 Green Onions thinly sliced
1 Cup of thin noodles (use Chinese or Bean Thread)
1/4 Cup of fresh herbs (basil or mint)
1/2 Cup of Carrots, julienned
1 tsp of fresh Ginger, julienned
1 TB of Lime Juice
1 TB of Soy Sauce

METHOD

1. Toss together all of the ingredients except the wrappers in a large bowl.
2. Submerge wrappers one at a time, in a dish of warm water until pliable, about 15 seconds.
3. Place about 2 TB of the mix onto the wrapper & wrap the roll.
4. Serve with the dipping sauce.

RECIPE Dipping Sauce

INGREDIENTS

1/4 Cup of Soy Sauce
1/4 Cup of Water
1 tsp of Cornstarch
2 tsp of Rice Vinegar
1 Garlic Clove minced
2 tsp of Sugar

METHOD

Combine all of the ingredients in a small saucepan
& simmer for 3 to 5 minutes, until the Sugar dissolves & the Cornstarch is well mixed.
Cool before serving.

08/08/11 Spicy Asian Zucchini Slaw


 

RECIPE

A CookTale

It becomes Asian, primarily with a change in the dressing. It also completely changes the taste from everyday to zesty. And It’s no longer the supermarket daily special.

RECIPE Salad

1 large green Zucchini, julienned or shredded
1 Red Bell Pepper, cut into thin 2‐inch‐long slices
3 green Onions, thinly sliced
1 Cup of Bean Sprouts (optional)

RECIPE Dressing

3 TB of Rice Wine Vinegar
1 TB of Soy Sauce
1 TB of dark Sesame Oil
1 tsp. grated fresh Ginger
1½ tsp. lightly toasted Sesame Seeds
¼ tsp. crushed Red Pepper Flakes

1. Toss together salad ingredients in a large bowl.
2. In a small bowl, whisk together the dressing ingredients.
3. Toast Sesame Seeds in a small dry skillet over medium heat until lightly browned. Add to dressing.
4. Dress the salad just before serving and toss to coat.

A

07/08/11 Pappardelle With Zucchini, Zucchini Blossoms, Ricotta Salata & Opal Basil. A Pasta Reserved For Summer


RECIPE
Serves 2

A CookTale

If I had an official title it would be Pasta Hunter. For me, no other food offers as many delicious possibilities and variations. After another delightful tour of the Saugerties Farmer’s Market, I was primed for “pasta tonight”, and Cathie was at a family “do” in PA., not due home until sixish. My countertop was laden a with multitude of volunteers. What you see above won the beauty contest. I’ve come a long way from that Bronx childhood special, Mueller’s Spaghetti with DelMonte Tomato Sauce.

INGREDIENTS

4 Ounces of Pappardelle
Basil Oil (recipe follows)
2 TB of EVOO
2 Small Zucchini, thinly sliced
6 Zucchini Blossoms, sliced in half (optional but desirable)
2 Ounces of Ricotta Salata, diced
A pinch of Red Pepper Flakes
Salt & fresh Pepper
12 Opal Basil Leaves, halved (if unavailable use green basil)

METHOD

1. In a large deep-sided skillet, heat the 2 TB of EVOO. Add the Zucchini, season with Salt, Pepper & Red Pepper Flakes. Cook for 1 or 2 minutes. Turn off the heat.
2. Bring a pot of salted Water to a boil. Add the Pappardelle & simmer for the recommended time of 7 minutes for al dente.
3. Drain the Pappardelle & add it to the skillet with the Zucchini & seasonings. Add the optional Zucchini Blossoms, the Ricotta Salata & gently stir together with 2 spoons. Add the Opal Basil Leaves & If necessary a dash of pasta water.
4. Plate & top each serving with a TB of Basil Oil.

RECIPE Basil Oil

INGREDIENTS

12 Basil Leaves, chopped
1 Garlic Clove, minced
1/2 tsp of Lemon Zest
1/3 Cup of EVOO
Salt & Pepper

METHOD

In a small dish stir together the Basil, Garlic, Lemon
Zest & EVOO. Add Salt & Pepper & set aside for about 20 minutes to allow the ingredients to come together.

A

06/08/11 Parmesan Encrusted Green Beans


 

RECIPE
Serves 2

A CookTale

Of the many Green Bean dishes, this is a standout. It looks as “good as it tastes and it’s a sure “crowd pleaser” (if you ever have to serve a crowd). I don’t remember how I stumbled on this recipe, after trying every conceivable combination, but it has become my fall back recipe.

INGREDIENTS

8 Ounces of fresh Green Beans
4 TB of freshly made Bread Crumbs
3 TB of Grated Parmesan Cheese
Salt & fresh Pepper to taste
2 TB of Olive Oil

METHOD

1. Heat the oven to 450 degrees.
2. Heat a pot of water to a boil. Parboil the Beans for 4 minutes.
Drain & blot dry.
3. Add the 2 TB of EVOO, the Parmesan Cheese & Bread Crumbs. Toss it all together.
3. Place in an oven proof dish & roast until it’s caramelized and slightly charred. About 15 minutes or to taste
4. Plate & serve.

06/08/11 Lamb Kidneys in a Mustard Butter Parsley Sauce.


RECIPE
Serves 2

A CookTale

A byword in this household is: “when in doubt ask Julia”. It’s especially true with recipes for lamb or veal kidneys. She is Madam Reliable. On the occasional occasion that we can find fresh kidneys (as we did this week at Adam’s Fairacre Farm), Mastering the Art of French Cooking, Volume 1, comes off the shelf, opened to page 417, as it did last evening.

INGREDIENTS

4 Lamb Kidneys (White core of fat removed)
4 TB of Butter
1 TB of minced Shallots
1/2 Cup of White Wine or Vermouth
1 TB of Lemon Juice
2 TB of Dijon Mustard+Combined with 3 TB of Butter (softened)
Salt & Pepper
3 TB of minced Parsley

METHOD

1. Heat a deep sided saute pan & add the Butter. When the foam
subsides roll the Kidneys in the Butter & saute for about 4 minutes, turning every minute. The Kidneys will stiffen but not become hard, they’ll brown slightly & be pink in the center.
2. Remove to a warm plate & cover.
3. Stir the Shallots into the Butter & cook for a minute. Then add the Wine or Vermouth & the Lemon Juice. Boil until the liquids reduce to about 4 TB.
4. Off the heat swirl in the Mustard-Butter by spoonfuls, & add Salt & Pepper.
5. Rapidly slice the Kidneys crosswise 1/4″ thick. Return with their juices to the pan, sprinkle on the Parsley, & toss over low heat for a minute or two. Don’t allow the sauce to come near a simmer.
6. Serve on warm plates.

04/08/11 Salmon Teriyaki


RECIPE Salmon Teriyaki
Serves 2

A CookTale

Here I go making waves, but Oh well!. To my taste, simply pan or oven cooked Salmon is a fish without very much of its own flavor. I assume that is why, over the centuries it’s been smoked, gravlaxed, smothered in cream or wine, or for example, Google lists 14 million ways to prepare Salmon. On the other hand, by a small slight of hand, a Teriyaki sauce changes everything. Add an Asian side dish and tonight’s dinner may be a stroll down the narrow streets of Mott or Pell. One man’s opinion.

INGREDIENTS

1 Pound of Salmon (we’re lucky to get New Zealand organic)
Salt & White Pepper
1/2 TB of Peanut or Canola Oil
1/2 Cup of Soy Sauce
1/2 Cup of Mirin
1/4 Cup of White Sugar

METHOD

1. Mix the Teriyaki ingredients together
2. Heat a cast iron pan to high.
3. Add the oil to the pan, & after a minute, add the Salmon, skin side down. Brush on a coat of Teriyaki sauce. Pan fry for 3 to 4 minutes. Add another brushing of Teriyaki sauce.
4. Light the broiler oven. Add the pan of Salmon & broil for 3 minutes more.
5. Remove carefully, cut the Salmon in half & brush more of the sauce on the Salmon.
6, Bring a bowl of Teriyaki Sauce to the table.

04/08/11 Szechuan Eggplant


RECIPE Szechuan Eggplant
Serves 2
A CookTale

At the Saugerties Farmer’s Market, I scooped up seven Italian Eggplants (no more than 5 inches long). That was last Saturday, last evening I located them in the fridge and decided that they would be a fine side dish to the Teriyaki Salmon. The dish is slightly tricky, overcook it and it gets mushy. So watch it. The Szechuan sauce perks it up.

INGREDIENTS Szechuan Sauce

1 TB of dry Sherry
1 TB of minced peeled Ginger
1 Garlic clove, minced
1/4 tsp dry crushed Red Pepper
1/4 Cup canned low sodium Chicken Broth
1 tsp of Cornstarch
1 TB Soy Sauce
1/2 TB of Asian Chili-Garlic Sauce
1 tsp of Sugar

METHOD

1. Mix Ginger, Garlic, Red Pepper, Soy Sauce, Chili Garlic Sauce & Sugar in a pan & warm to near boiling.
2. Combine Broth & Cornstarch in small bowl; stir to dissolve Cornstarch.
3. Stir the Cornstarch mixture into the Soy mixture. Stir until thickened.

RECIPE Szechuan Eggplant.

INGREDIENTS

7 Eggplants cut vertically in half.
1 TB of Peanut Oil

METHOD

1. Heat a wok & add the 1 TB of Peanut Oil.
2. When the Oil is rippling, add the Eggplant (they will spatter).
3. Gently toss to combine the Eggplant & Oil.
4. Stir fry for as long as it takes for the Eggplant to become tender & browned. No more than 10 minutes. Turn off the stove, allow to slightly cool before adding only enough Szechuan Sauce to coat the Eggplant. More can always be
added at serving time.
5. Serve warm or at room temperature.

02/08/11 Basil Pesto with Fusilli & Sauteed Chicken Thighs


 

RECIPE

Serves 2

A CookTale

August 1st, and I’m happy to report that the Basil is starting to take over. Those little blossoms and white flower clusters have started to appear, which indicates that it’s Basil’s time to make Basil babies. It’s also the time to start stocking up on Basil Pesto. In no time I processed a quart size container of this great looking, great smelling, great tasting Summer treat. With
simply sauteed Chicken Thighs, the Basil Pesto paired with Fusilli pasta became the dominate ingredient.

INGREDIENTS Basil Pesto

4 Cups fresh Basil Leaves
1 Cup of toasted Pine Nuts (add 1/4 Cup more if needed)
4 cloves Garlic, peeled
1/4 cup grated Parmesan cheese
1 Cup of EVOO
Kosher or Sea Salt & Pepper to taste

METHOD

1. In a food processor, blend together Basil Leaves, Pine Nuts, Garlic,& Cheese.
2. Pour in the EVOO slowly with processor running.
3. Stir in Salt & Pepper

RECIPE Chicken Thighs

INGREDIENTS

2 7-to 8-ounce Chicken Thighs (skin on, bone in)
1 TB of Butter
1 TB of EVOO
Kosher or Sea Salt & Pepper
A pinch of Aleppo Pepper (or any hot ground pepper)

METHOD
.
1. Heat the cast iron pan or electric fry pan to 300F. Add the Thighs, skin side down, & cook for about 10 minutes, or until the skin is crisped & brown.
2. Turn them over, cover the pan, & cook until an instant thermometer inserted in the fleshiest part, registers 140F. That would indicate medium rare. Cook longer if you like your Thighs on the well done side.
3. Remove to a platter.
4. Add 1 TB of Butter & the TB of EVOO, whisk it together with the pan juices.
5. Plate the Thighs, spoon on the Butter sauce.