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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Monthly Archives: September 2011


RECIPE
INGREDIENTS

A Box of Birds Eye frozen Baby Artichokes (defrosted)
1 TB of EVOO + 1 TB for the pan
Kosher Salt & White Pepper & 1/2 tsp of Red Pepper flakes

METHOD

1. Add the defrosted Artichokes to a large bowl. Add the EVOO & the Salt, Pepper & Red Pepper flakes

2. Heat a saute pan to medium high, add the additional TB of EVOO. Empty the bowl of Artichokes into the pan. Toss & saute until they begin to brown, crisp & tender when the tip of a paring knife is inserted.

3. Ready to plate.

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RECIPE

Serves 2

A CookTale

One would think that I had stock in The Smokehouse of The Catskills based on the accolades I continually bestow. But once again last evening’s Porterhouse Steak, merited the praise. A pound and a half of beautifully marbled beefsteak, tasty and tender as the king of steaks should be. Accompanied with pan fried young Potatoes purchased at the Farmer’s Market, and sauteed Artichokes from Mr. Birds Eye, and a large dollop of Tomato Jam. A hearty dinner on a rain drenched evening.

INGREDIENTS for the Porterhouse

1-1/2 LB Porterhouse Steak (1-1/2″ thick)
Kosher Salt & black Pepper
1 TB of EVOO for the steak+ 1 TB of Butter for the pan

METHOD

1. Highly season the Steak with Salt, Pepper & EVOO. Set aside while the other dishes are prepared.

2. At cooking time, heat a cast iron grill pan to smoking hot. Add the 1 TB of Butter and when the sizzle stops, add the steak, weighing it down with a grill press. Grill for 3 minutes, turn 90 degrees & grill for another 2 minutes. Turn the Steak & repeat the procedure. Remove to a cutting board & allow it to rest for 5 minutes or more. The internal temperature should be 120 degrees, on the rare side.

INGREDIENTS for the Pan Fried Potatoes

1 LB of small White or Yellow Potatoes (skin on, cut lengthwise into 1/8″ slices)
2 Garlic Cloves (thinly sliced)
1 TB of EVOO for the Potatoes + 1 TB of Butter for the saute part
Kosher Salt & Black Pepper + a 1/2 tsp of Red Pepper Flakes

METHOD

1. Add the sliced Potatoes & the sliced Garlic to a large bowl. Gently toss with the Salt, Pepper, Red Pepper Flakes & EVOO.

2. Heat a large saute pan to medium high. Add the Butter, and when the sizzle stops, in a single layer add the Potatoes &
Garlic. Most likely it will require cooking in batches, removing each back to the bowl as they’re browned, crisped & tender.

3. When they are all cooked, just before serving time put them back in the pan and toss to re-warm.

INGREDIENTS For the Sauteed Baby Artichokes

A Box of Birds Eye frozen Baby Artichokes (left to defrost)
1 TB of EVOO + 1 TB for the pan
Kosher Salt & White Pepper & 1/2 tsp of Red Pepper flakes

METHOD

1. Add the defrosted Artichokes to a large bowl. Add the EVOO & the Salt, Pepper & Red Pepper flakes

2. Heat a saute pan to medium high, add the additional TB of EVOO. Empty the bowl of Artichokes into the pan. Toss & saute until they begin to brown, crisp & tender when the tip of a paring knife is inserted.

3. Ready to plate.


RECIPE
Serves 2

A CookTale

Cathie returned from the market yesterday with Wild Striped Bass. What’s to do with these two lovely fillets? The answer was an Asian slant, and the fridge was stocked with White Miso and fresh Shiitakes. The dinner was an interesting alternative to how Striped Bass is generally prepared.

INGREDIENTS For the Striped Bass

2 Striped Bass Fillets with skin on (each 8 ounces)
Sea or Kosher Salt & Black Pepper+1 TB of Lemon Pepper
1 TB of EVOO+ 1 TB of Butter

INGREDIENTS For the Miso Broth With Shiitake Mushrooms

2 Cups of Chicken Broth
3 TB of White Miso
6 Ounces of fresh Shiitake mushrooms (stemmed & thinly sliced)
3 or 4 Scallions (white parts minced, green parts thinly sliced)
A dash of Red Pepper Flakes

METHOD For the Wild Striped Bass & Miso Broth With Shiitake Mushrooms

1. In a medium saucepan whisk together the Chicken Broth & the 3 TB of White Miso. Add the sliced Shiitakes & simmer until they are soft, about 5 to 6 minutes. Stir in the prepared Scallions, add a dash of Red Pepper Flakes, cover to keep warm & set aside.

2. To prepare the Stripped Bass fillets, highly season them with the Salt, Pepper & Lemon Pepper.

3. Heat a large non-stick pan to high. Just before the smoking stage, and add the EVOO & the Butter. When it stops sizzling, add both of the fillets skin side down & saute for 3 minutes. Turn & saute for another few minutes. Turn off the heat & prepare to plate.

4. Reheat the Miso Broth. Spoon a pool, with Shiitake Mushrooms into the reservoir of the plates. Place a Striped Bass on each, & serve.

5. If you happen to have Cilantro, finely chop some & sprinkle on the plates.

Li


 

RECIPE

A CookTale

Recently I purchased a Pasta, new to me, Bucati e Rigati from the Puglia region of Italy and made by Tarall’Oro. Alone for dinner last evening, it was the perfect time to satisfy my constant craving for Pasta. What came out of this mania is seen above. The great things about turning pasta into a pie is that the additional ingredients can be successfully added, and the oven roast adds a char. It also becomes a tasty lunch the following day, either at room temperature or quickly heated in the oven or microwave.

INGREDIENTS

6 Ounces of Pasta, (short preferred)
8 Ounces of Puttanesca Sauce (homemade or Rao’s)
2 Roma Tomatoes (thinly sliced)
1/3 Cup of grated Parmesan
Mozzarella Cheese (sliced)
A pinch of Red Pepper Flakes
Basil Leaves (cut to a chiffonade)
1 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Bring a pot of Water to a boil, add Salt & the Pasta. Boil for the cooking time suggested on the package, about 8 minutes for al dente. (The Pasta will continue to cook when the pie is in the oven, so do not overcook.) Drain & set aside in a large bowl.

2. Heat the Puttanesca Sauce in a small saucepan. Add 3/4 of the Sauce to the bowl of Pasta & gently combine.

3. Heat the oven to 425 degrees. Place the rack in the center of the oven.

4. Drizzle 1/2 tsp of EVOO onto the bottom of a 9″ pie plate. Add the sauced Pasta & spread it out evenly. Top with the rest of Puttanesca sauce & sprinkle on the grated Parmesan. Add the Mozzarella slices & the Tomato slices. Drizzle on the remaining 1/2 tsp of EVOO.

5. Place the Pie on a baking sheet (making it easy to remove) put it in the oven. Set a timer for 10 minutes. When the time is up the Mozzarella has melted & the Pasta has begun to char. Remove & allow it to cool for 5 minutes before plating.


RECIPE

Serves 2

A CookTale

After looking at the photos of last evening’s dinner, I decided that a Scallop of Pork will always be a Scallop of Pork. On the other hand, the melange of roasted vegetables is really something special. Delectables like Red Bell Peppers, Mushrooms, Onions, Eggplant, Zucchini, Garlic and Sage leaves, tossed together, doused with EVOO and roasted to a char. Did I say special? Extra special!

INGREDIENTS

1 Red Bell Pepper cut to a 1″ dice
1 Yellow Onion cut to a 1″ dice
12 White Mushrooms quartered
1 Yellow or Green Zucchini cut to a 1″ dice
1 Small Eggplant cut to a 1″ dice
3 Garlic Cloves thinly sliced
Sage Leaves, stems removed
2 TB of EVOO
Kosher Salt & Black Pepper
A pinch of Red Pepper Flakes (optional)

METHOD

1. Heat the oven to 425 degrees. Place the rack on the bottom shelf.

2. Cut & slice the first 7 ingredients & add them to a large bowl.

3. Add the EVOO & the Salt, Black Pepper & the (optional) Red Pepper Flakes. Add the mixture in a single layer to a large baking sheet.

4. Roast for about 30 minutes, or until the vegetables are tender, browned & their edges are lightly charred.

5. Plate.


 
RECIPE
Adapted from a Giada De Laurentiis recipe

Serves 2

A CookTale

Olive Oil, Butter and the oven are a wonderful trio. The intense heat browns and caramelizes whatever it contains. When I removed the Fennel slices I was amazed, I was elated, just look how it transforms a white Fennel bulb into something beautiful, and so is the taste.

INGREDIENTS

1 TB of EVOO+ 1-1/2 TB of Butter
1 Fennel bulb (cut horizontally into 1/3-inch thick slices, fronds reserved)
Kosher Salt & ground Black Pepper
1/3 cup freshly shredded Parmesan

METHOD

1. Preheat the oven to 400 degrees F.

2. Lightly Butter the bottom of a 13 by 9 by 2-inch glass baking dish or baking sheet. Arrange the Fennel in a single layer. Sprinkle with the Salt, Pepper, the EVOO & dollop of Butter, & finally the shredded Parmesan.

3. Bake until the Fennel is fork-tender and the top is golden brown, about 30 minutes.

4. Chop enough Fennel fronds to equal 2 tsp, then sprinkle over the roasted Fennel & serve.


RECIPE

Serves 2 or more

A CookTale

Ever since I was a preteen I remember that Steak and Kidney Pie was served in my parent’s home. I guess it was a carryover from my father’s background, from Welsh slipped into the family genes. Kidneys on toast, Lamb Chops and Hash Browns and Steak and Eggs, were all memories of weekend breakfasts. And Cathie enjoys Kidneys and requests them as well.
One important tip. Kidneys should be submerged in salted water or milk and refrigerated overnight. Traditionally the pie crust is Puff Pastry, but I will never master that technique. Pepperidge Farm prepared Puff Pastry Crust work for me.

INGREDIENTS

2 TB of EVOO (more if needed)
1 LB of Beef (We used Fillet of Beef)
12 Ounces of Veal, Beef or Lamb Kidneys (quartered)
2 medium Yellow Onions, (in a large dice)
2 TB Butter
3 Turnips (peeled & shaped into batons)
10 Ounces of White Mushrooms
1 TB Flour (for thickening) & 1 TB (for pastry dusting)
2 Ounces of Demi-Glace + 1 cup of Beef Stock (to form a rich stock)
Kosher Salt & freshly ground Black Pepper (to taste)
1/4 Cup of Worcestershire Sauce
1 Egg mixed with 1/4 Cup Milk

METHOD

1. Heat the EVOO in a large frying pan. Sear & seal the Beef. Remove to a large bowl. Sear & seal the Kidneys in the same pan. Remove to a bowl.

2. Add the Onions to the pan & cook for 3-4 minutes. Remove to the bowl.

3.Add 1 TB of Butter & the Turnip batons to the pan. Saute until tender. Remove to the bowl.

4. Add another TB of Butter to the pan & saute the Mushrooms until browned & tender. Add to the bowl.

5. Add the stock to the pan, stir well & bring to a boil.
Turn the heat down and simmer for 10 minutes without a lid. If the liquid begins to evaporate add more stock.
Remove from the heat. Add Salt, Pepper & Worcestershire sauce. Return the bowl contents to the pan & coat the Meats & Vegetables. Allow to cool slightly.

6. Place the cooked mixture into a 9″ pie dish.
Roll out the prepared pastry 2 inches larger than the 9″ plate. Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim & crimp the edges with your fingers and thumb. Brush the surface with the Egg mixture.

7. Preheat the oven to 375F. Bake for 15 minutes or until the crust has flaked & lightly browned.

You do not want the (pricey) Fillet of Beef to overcook & dry ou