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CookTeaser

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

Daily Archives: September 5, 2011

05/09/11 Ginger Cucumber Salad


RECIPE

Serves 2

1 1/4 to 1 1/2 pounds Cucumber, preferably thin Asian or English variety
1/2 cup Rice Vinegar or 1/2 cup White Vinegar diluted with 1/4 cup Water
2-inch piece of fresh Ginger, peeled and minced or grate
2 tsp Sugar
1 tep Salt
3 TB of grapeseed or other neutral oil
1 medium to large Onion, thinly sliced
1/2 teaspoon ground Turmeric, optional but necessary
2 TB of sesame seeds.

METHOD

1. With Asian or English cucumbers (or small garden cucumbers), slice thinly, preferably with a mandoline. With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
2. Mix Vinegar, Ginger, Sugar and Salt, and toss with Cucumbers. Let stand for 30 to 60 minutes. (Refrigerate if marinating for more than an hour in warm weather.)
3. Heat a saute pan & add remaining Oil, Onions and the Turmeric, Really try to use it. Cook until the Onion softens, about 5 minutes. The cooked Onions will take on the color of saffron.
4. Meanwhile, toast Sesame Seeds in a dry skillet over medium heat until browned and fragrant, 3 to 5 minutes.
5. Stir the Onions into Cucumbers, garnish with the Sesame Seeds & plate.

L

05/09/11 Insalata Caprese


RECIPE

Serves 2

A CookTale

With Fall lurking, this is the perfect way to keep the memory of Summer alive.
Simply, the Heirloom Tomato is combined with fresh Basil leaves and Mozzarella. One caution, do nothing to the Tomato until serving time except to slice it and place the slices on a paper towel to drain. Just before dinnertime add them to a platter, add Salt, the EVOO and the Basil leaves. By doing this, the serving plate will not not be saturated with Tomato water.

INGREDIENTS

1 Large ripe HeirloomTomato (thickly sliced)
Fresh Mozzarella
1 TB of EVOO
12 Basil Leaves
Kosher Salt

METHOD

1. Once the Tomato has properly drained, add the slices to a platter.
2. Top with  the Basil Leaves & the Mozzarella.
3. Just before serving time, add the Salt & the EVOO.
4. Seperate into two plates & serve.

05/09/11 Zucchini Fettuccine With Thai Peanut Sauce


 
RECIPE
Serves 2

On the seventh night with partial power and partial lights and no hot water, my self control also partially shut down. We agreed to a vegetarian dinner with as little stovetop cooking as possible. And it turned out to be a tasty non-fattening, low cal dinner. How did a kitchen ever function before the invention of the mandoline? On goes the Zucchini, a few very careful sweeps and out comes the Fettuccine. After all of that, at 5:26 PM, a time to be remembered, all power returned. But the vegetarian dinner went on as planned.

INGREDIENTS Thai Peanut Sauce with Zucchini Fettuccine

1 TB of Peanut Oil
1 tsp of Panang Curry Paste or Red Curry Paste (it’s very hot, I used 1/2 tsp)
1/4 Cup of Coconut Milk (more if needed)
1/4 Cup of Chicken Stock (more if needed)
3 TB of Thai Fish Sauce
2 TB of Lime Juice
1 TB of Brown Sugar (or to taste)
1 tsp of Chili Oil (or to taste)
2 TB of Peanut Butter
1 tsp of Sesame Oil
2 TB of Peanuts crushed (optional)
3-4 Zucchini (about 8″ long)

METHOD

1. Heat the Peanut Oil in a small pan.
2. Add whatever Curry Paste you’re using, & saute until fragrant.
3. Add the next eight ingredients & simmer to thicken slightly, about 2-3 minutes. It should be about the consistency of lightly whipped cream.
4. Add the optional Peanuts. Set aside to keep warm.
5. Make the Fettuccine noodles by adjusting the Mandoline for cutting noodle-wide sticks. You’ll need about 3 cups for 2 generous servings.
6. Heat a pot of water to a boil, add the raw Zucchini & parboil for no more than 45 seconds. Remove to a pan of ice water. Drain onto paper towels. It should be Al Dente.
7. Plate the Zuccini & toss with the Peanut Sauce.