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CookTeaser

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

Daily Archives: September 23, 2011

23/09/11 Fresh White Asparagus With Brown Butter Sauce


RECIPEServes 2

A CookTale

I’ve never figured out what all the hullabalo is about White Asparagus. In France where there available in juicy fat spears they must be very special. But here even after 10 to 15 minutes in simmering water, I fiind that the spears are still stringy but the tips are good. I’ll keep up the search for that great Whites. Until then I’d rather have those juicy fat green spears that only require 5 to 6 minutes to be tender.

INGREDIENTS

16 Spears of White Asparagus
2 Ounces of Butter
Kosher Salt & White Pepper

METHOD

1. Cut 1″ off the ends of of the Asparagus. Using a vegetable peeler lightly peel the Spears.

2. Boil a pan of Water & add the Asparagus. simmer until they are tender when pierced with the tip of a knife. 10 to 15 minutes. Drain on paper towels.

3. In a saute pan heat the Butter until it turns brown & has a nutty fragrance. Add the Asparagus spears & allow them to be coated with the Brown Butter Sauce. Remove & plate.

23/09/11 Salmon In Sorrel Sauce


RECIPE

Serves 2

A CookTale

In the early 70’s and well into the 80’s, Cuisinart published an in-house magazine six times a year, The Pleasures of Cooking. Naturally I subscribed and treasured every issue; in about 10 years that amounted to at least 60 issues. Finally it got so out of hand that they were taken to the basement and then discarded. What a mistake! But one issue was preserved to this day, November/December 1981, Vol. IV, No. 4. Within its pages, Jacques Pepin wrote a wonderful article, Salmon King of Fish, complete with five recipes
including, Salmon in Sorrel Sauce, adapted from the original TroisGros recipe.

INGREDIENTS

1 3/4 Pound Salmon fillet (1″ thick horizontally sliced in half for two 1/2″ pieces)
2 Ounces of fresh Sorrel Leaves (washed, drained & sliced to a chiffonade)
3 TB of Butter
2 TB of Water
2 Cups of Clam Juice
1 Cup of dry White Wine
1 Cup of Heavy Cream
Sea or Kosher Salt & White Pepper
1 TB of Peanut Oil
1 TB of Salmon Roe (optional)

METHOD For the Sorrel Sauce

1. Heat a sauce pan to medium, add 1 TB of Butter. When it stops sizzling, add the Sorrel & 1 TB of Water. Cook covered for 2 to 3 minutes, stirring once, until the Sorrel has wilted & the color changed to a greenish Yellow. Place in a bowl & set aside.

2. In the same saucepan boil the Clam Juce & Wine over moderate heat until it reduces to 1/2 a cup. Add the Heavy Cream & boil for 1 minute, constantly whisking. Reduce the heat to low & add the Butter, a tsp at a time, whisking until the Butter is incorporated. Stir in the Sorrel mixture. Set aside covered.

INGREDIENTS For the Salmon

1. Lightly Salt & Pepper the 2 slices of Salmon. Heat the Peanut Oil in a large saute pan. Saute the Salmon slices for 1-1/2 minutes, turn & saute for another 1 minute. The Salmon will be rare. For medium rare, simply continue sauteeing.

2 Spoon 1/4 cup of Sorrel Sauce onto two serving plates. Add the Salmon. If available top with the optional Salmon Roe .