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CookTeaser

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

Daily Archives: September 18, 2011

18/09/11 A Napoleon of Roasted Eggplant, Mozzarella, Basil Leaves & Tomato Sauce.


RECIPE

Serves 2

A CookTale

This was an evening when it all went right. At the Saugertie Farmer’s Market I found Eggplants that resembled bowling balls. I checked it out the type on Google, and if you’re ready the name is, LISTADA DE GANDIA EGGPLANT aka STRIPED GUADALUPE EGGPLANT. Whatever you call it it was a fine Eggplant. Oven roasted with EVOO, Salt and Pepper and layered with the other ingredients, it was a light and delightful accompaniment.

INGREDIENTS

1 Large Eggplant (any round variety)
2 TB of EVOO (1 TB for each Napoleon)
Kosher Salt & Black Pepper
12 Basil Leaves
Fresh Mozzarella (in slices)
Marinara Sauce (homemade or a fine brand like Rao’s)

METHOD

1. Heat the oven to 400 degrees.

2. Cut the Eggplant into 3/4″ slices (as even as possible).
Place on a sheet pan in a single layer & sprinkle with Salt, Pepper, & the EVOO. Roast for about 10 minutes. You’ll know when to remove them. The skin will look shrinkled & the meat will have softened.

3. Allow to cool before assembling. At serving time place the Napoleons in the hot oven for a minute or so to melt the Mozzarella. Plate using a wide flat spatula, they can be quite fragile.

4. On the plate, spoon a puddle of tomato sauce, topping with the Napoleon and garnishing with Basil Leaves

18/09/11 Veal Rib Chop, Tomato Jam, and Sweet Italian Peppers


RECIPE
Serves 2

A CookTale

Last evening, thanks to Fred Brill, Meat Manager, par excellence at Adam’s FairAcre Market we grilled a great 1-3/4″ Veal Rib Chop. It was seasoned with Salt and Pepper, then Sage leaves and EVOO were whirled in a small food processor to form a Pesto, that was brushed on both sides. The Veal Chop was accompained by Tomato Jam and oven roasted Sweet Italian Peppers.

INGREDIENTS

A Double Veal Rib Chop ( at least 1-3/4″ thick)
Kosher Salt & Black Pepper
18 fresh Sage Leaves + 2 TB of EVOO
Tomato Jam (recipe follows)
Sweet Italian Peppers

METHOD

1. If refrigerated, allow the Veal Chop to get to room temperature. Season with Salt & Black Pepper. In a small food processor add the Sage leaves & with the processor on, add the EVOO. (through the processor’s cover.)

2. Heat the oven to 400 degrees, & heat a grill Pan on the stove over medium high heat. Add the Veal Chop to the pan & grill each side for 2-1/2minutes, weighed down with a meat press. Remove the grill pan with the Veal Chop from the heat & set aside.

3. 15 minutes before serving time, place the grill pan in the oven, & roast for about 8 to 10 minutes. Check occasionally with an instant thermometer. When the Veal Chop reaches 115 to 118 degrees, remove & allow to resettle. While resting, it will add a couple of degrees.

4. In the heated 400 degree oven, place the Italian Peppers on a sheet pan, douse with EVOO & roast for 15 to 20 minutes until charred & tender.

5. At serving time, cut the Veal Chop horizontally down the center into two serving slices & proceed with the plating. The Tomato Jam adds great flavor.

RECIPE Tomato Jam

INGREDIENTS

2 Pounds of ripe Tomatoes (peeled Plums preferred)
1 Cup of Sugar (or less for a more piquant taste)
2 TB freshly squeezed Lime Juice
1 TB of fresh grated or minced Ginger
1 tsp of ground Cumin
1/4 tsp of ground Cinnamon (optional)
1/8 tsp of ground Cloves
1 tsp of Kosher Salt
Jalapeño or other Pepper, stemmed, seeded & minced, or Red Pepper Flakes or Cayenne to taste.

METHOD

1. Combine all the ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce the heat & simmer, stirring occasionally, until mixture has the consistency of thick jam, about 1 hour 15 minutes. Taste & adjust seasoning, then cool & refrigerate until ready to use.

18/09/11 Grilled Double Veal Rib Chop


RECIPE
Serves 2

A CookTale

Historically, we’ve been buying and eating average Veal Chops. Last evening that trend came to a delicious end, thanks to Fred Brill, Meat Manager, par excellence at Adam’s FairAcre Market. He presented us with a great double Veal Rib Chop. It was seasoned with Salt and Pepper, then Sage leaves and EVOO were whirled in a small food processor to form a Pesto, that was brushed on both sides. In keeping with my cooking method, it was cooked to no more than 115-118 degrees and continued to cook while it resettled. By the time it was plated it was 120 degrees plus. Perfect!

INGREDIENTS

A Double Veal Rib Chop ( at least 1-3/4″ thick)
Kosher Salt & Black Pepper
18 fresh Sage Leaves + 2 TB of EVOO (Processed to a Pesto)

METHOD

1. If refrigerated, allow the Veal Chop to get to room temperature. Season with Salt & Black Pepper. In a small food processor add the Sage leaves & with the processor on, add the EVOO. (through the processor’s cover.)

2. Heat the oven to 400 degrees, & heat a grill Pan on the stove over medium high heat. Add the Veal Chop to the pan & grill each side for 2-1/2minutes, weighed down with a meat press. Remove the grill pan with the Veal Chop from the heat & set aside.

3. 15 minutes before serving time, place the grill pan in the oven, & roast for about 8 to 10 minutes. Check occasionally with an instant thermometer. When the Veal Chop reaches 115 to 118 degrees, remove & allow to resettle. While resting, it will add a couple of degrees.

4. At serving time, cut the Veal Chop straight down the center horizontally into two serving slices & proceed with the plating