Skip to content

CookTeaser

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

Monthly Archives: September 2011

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 .

22/09/11 Bucatini all’ Amatriciani & Sugo all’ Amatriciana


RECIPE

Serves 2

A CookTale

Like many things Italian, a complicated history accompanies it. Originally the recipe was born in Amatrice in the Lazio Region north of Rome, and it was titled Sugo all’ Amatriciana. The sauce never included Onion and the Pasta was always Spaghetti not Bucatini. By the time it wended its way down to Rome, local chefs made the adjustments to what is now the internationally famed Bucatini all’ Amatriciana. I’ll list both versions, the original from a fine Blog, Italialicious, by Danziano.

RECIPE Bucatini all’ Amatriciana

INGREDIENTS

1 TB of EVOO
1 medium Onion, (sliced thinly)
3 Garlic Cloves, (sliced)
2 Ounces of Guanciale, (in 1’2″ slivers, 1/4″ dice)
1 28 Ounce can of whole Tomatoes (San Marzano preferred)
1/2 tsp of Red Pepper Flakes, (or to taste)
Kosher Salt
1/4 Cup grated aged Romano Pecorino cheese, (more for serving)
4 to 6 Ounces of Bucatini.

METHOD

1. Heat the EVOO in a 12-inch saute pan. Add Onion & Garlic, sauté over medium heat until transparent. Add Guanciale & sauté until barely beginning to brown.

2. Break up the Tomatoes in your hand & add them to the pan. Cook for about 15 minutes, until the sauce has blended together & thickened slightly. Season with the Red Pepper Flakes & the Salt. Stir in 1 TB of the Romano cheese. Remove from the heat & cover to keep warm.

3. Bring a large pot of salted water to a boil, add the Bucatini & cook until al dente, about 9 minutes. Drain & transfer to the pan. Gently reheat the sauce, folding the Pasta & Tomato sauce together until all are heated through & the Bucatini is well-coated, about 5 minutes. Fold in the remaining Romano cheese. Check seasoning and serve with more cheese on the table.

RECIPE Sugo all’ Amatriciana
Adapted from the origial version

Serves 2

4 to 6 Ounces of Spaghetti
2 to 3 Ounces of Pancetta ( cut to a 1/4″ dice)
28 Ounce can of San Marzano Tomatoes (or leave Tomatoes completely out of the recipe)
1 Cup of White Wine
2 TB of EVOO
1 Pinch Peperoncino (Red Pepper Flakes)
4 TB of Pecorino Romano cheese, grated
Salt & Black Pepper

METHOD

1. In a saute pan over medium heat, add the Pancetta with the 1 TB of the EVOO & the Peperoncino. When the Pancetta begins to turn a light golden add the cup of White Wine. Sauté the Wine until it reduces to 1/3 cup & the Pancetta cooks thorough. Turn off the heat, remove the Pancetta from the saucepan & set aside.

2. To well Salted boiling Water add the Spaghetti for about 8 minutes to al dente. While the Spaghetti is boiling, (either add the optional Tomatoes to the saucepan where you sautéed the Pancetta, or move on to the next step).

3. Turn the stovetop to medium, add the other TB of EVOO & return the Pancetta to the pan, drain the Spaghetti & toss it into the pan. Add Salt, Pepper & Romano cheese, toss to combine. Add more EVVO to taste.

4. Serve with a bowl of Pecorino Romano on the table.

21/09/11 Garlicy Broccoli Rabe


RECIPE
Serves 2

INGREDIENTS

1 lb of Broccoli Rabe.
2 Garlic cloves sliced.
Red Pepper flakes (to taste)
2 TB of EVOO
1/4 Cup of freshly grated Parmesan Cheese

METHOD

1. Wash Broccoli Rabe, trim the stems, remove & save large leaves

2. Steam for 6 minutes, flush in cold water and drain. Cut into small pieces. Set aside.

3. Add the EVOO to a deep sided frying pan, when rippling hot saute Garlic & Red Pepper flakes, do not let them burn. Add the Broccoli Rabe. Toss it all together & cook until the mixture is softened to taste. Add a few ounces of water if the pan gets too dry.

21/09/11 Italian Sausage, Red Peppers, Onions, Oregano and Basil


RECIPE
Serves 2

A CookTale

On Mulberry Street in New York’s Little Italy, the next ten days celebrate The Festival of San Gennaro. How vividly I recall many September evenings being pushed thorugh the mass of humanity strolling with Funnel Cakes, Zeppoles, Cannolis and of course Sausage and Peppers on a Hogie Roll held tightly in their hands. Last evening though 110 miles away, our dinner was strictly Neopolitan. I must readily admit it was by coincidence…

INGREDIENTS

4 Links of Italian Sausage (sweet & hot or all sweet)
2 TB of Butter & more as needed
1 TB of EVOO & more as needed
1 Medium Onion (sliced on a mandoline)
1 Medium Red Onion sliced on a mandoline)
4 Garlic Cloves (thinly sliced)
1 Large Red Bell Pepper (sliced)
1 Green Bell Pepper or Green Frying Pepper (sliced)
1/2 TB of fresh Basil (cut to a chiffonade)
1/2 TB of dried Oregano
1/4 Cup of White Wine
Kosher Salt & Black Pepper

METHOD

1. Place the Sausage in a large saute pan over medium heat, & brown on all sides. Remove from skillet, & slice into pieces.
Set aside.

2. Melt 1 TB of Butter in the skillet. Add both of the Onions & the Garlic slices. Saute until translucent & tender. Remove to a bowl. Set aside.

Note: It’s Important to saute each vegetable seperately & combine them in the final stage of cooking. This gives you complete cooking control over each ingredient.

3. Add a TB of Butter & 1/2 TB of EVOO to the pan. Add the Red Bell Pepper & the Green frying or Bell Pepper, saute until tender & beginning to char. sprinkle on the dried Oregano.
Set aside.

4. Return the sliced Sausage to the pan. Reduce heat to medium low, & cook for no more than 5 minutes, or until the Sausages are cooked.

5. Return the Onions & the Peppers to the pan with the Sausages & gently toss them all together. Season to your taste with Salt & Pepper, add the Basil chiffonade, & prepare to plate.

20/09/11 Corn off the Cob with Onion, Zucchini, & Scallions


RECIPE
Serves 2

A CookTale

Three ears of Corn have been sitting in the fridge since Saturday’s Farmer Market. With Cathies approval, (realizing they were brought home for her), off the cob they came. Also pre-prepared for the dish were compatible vegetables to round it all . What an end of Summer treat this was!

INGREDIENTS

3 Ears of Corn off the cob
1 Medium Onion (diced)
1 Yellow or Green Zucchini (to a medium dice)
3 Scallions White & Green pieces (diced)
1 small Garlic Clove (thinly sliced)
2 TB of Butter for sauteeing (more if required)
1 TB of EVOO for sauteeing (more if required)
Kosher Salt & fresh Black Pepper

METHOD

1. In seperate bowls, prepare the first 5 ingredients.

2. Heat a deep sided saute pan to medium & add EVOO & the Butter. When the Butter stops sizzling add the Garlic. Remove to it’s bowl just before it begins to brown.

3. Add the diced Onion & if required a bit more Butter & EVOO. Saute until tender & translucent. Remove to it’s bowl.

4. Add the diced Zucchini & again, if required a bit more Butter & EVOO. Saute until tender & lightly browned. Remove to it’s bowl.

5. Add the Corn & if required a bit more Butter. Saute for no more than 3 minutes. To the sauteed Corn return all the other sauteed vegetables. Gently toss them together, add Salt, Pepper & the Scallions.

6. Ready to Plate

20/09/11


 

RECIPE
Serves 2

A CookTale

Both in terms of diversity and diet, fish once a week is the routine. Last evening it was Sauteed Cod freshly delivered daily to a great source in Woodstock Village, Woodstock Meats. The sauce had Asian ingredients and flavors. and the Shiso Leaf, (Perilla) was grown in our vegetable garden. Dinner was accompanied by a side dish of Farmers Market Corn, taken off the cob and sauteed.

INGREDIENTS For the Cod Fillets

2 Cod fillets, skin removed (each about 7 ounces)
Sea or Kosher Salt & Pepper
1 TB of EVOO (for marinating) + 1 TB for sauteeing
1 TB of Butter (for sauteeing)
2 Shiso Leaves, if available desirable but optional

METHOD

1. Coat the Cod with the 1 TB EVOO & the Salt & Pepper, set aside until the time to cook.

2. Heat a saute pan to medium or electric fry pan to 300 F.
Add the 1 TB of EVOO & the 1 TB of Butter to the pan. When the Butter stops sizzling, gently add the 2 pieces of Cod & saute for about 3 minutes to a side (if the fillets are thin, reduce the time to 2 minutes). Remove them to a platter & spoon on the pan juices. Keep the fillets warm while you add the Asian sauce to the serving plates. If the Shiso leaves are available, place one on each plate.

INGREDIENTS For the Asian Sauce

1/4 Cup of creamy Peanut Butter
1 TB of Sugar
2 TB of Hoisin Sauce
1-1/2 TB of Soy Sauce
1 small Garlic Clove, (mashed)
1 tsp of Chile-Garlic Paste or Chili Oil
1 TB of Sesame Oil
Juice of 1 Lime
1/4 Cup of Water

METHOD

1. Add all the ingredients in a medium mixing bowl. Stir until well combined, adding more water to thin the sauce if necessary.

2. Put the Asian Sauce into a small sauce pan. Bring to a boil, reduce to a simmer & cook for no more than a few minutes to incorporate & thicken the Sauce.

3. Remove from the heat & spoon onto each plate.

19/09/11 Lemon Chicken


 

RECIPE
My adaptation of Rao’s Lemon Chicken

Serves 2

A CookTale

Of the many outstanding dishes served at Rao’s on East 114th Street in New York, I would venture a guess that Lemon Chicken stands out in people’s minds as the one most associated with the restaurant. Yet the one time Cathie and I had dinner there, I remember ordering Broccoli Rabe with Orchiette and Veal Marsala. At home in New York City I occasionally attempted to cook Lemon Chicken, generally unsuccessfully. Last evening with an organic, free range bird from Heather Ridge Farm, I finally rated one star from Cathie, my most critical critic and taster.

INGREDIENTS

1 3 Pound Chicken, halved
1/4 cup chopped flat-leaf parsley
Kosher Salt & Black Pepper (I also used smoked salt)
Lemon sauce (recipe follows)

METHOD For the Chicken

1. Preheat broiler at least 15 minutes. Broil Chicken halves, turning once, for about 25 minutes or until skin is golden-brown & the juices run clear when pierced with a fork. (Do not over broil; the broiled Chicken goes back in the broiler for 3 minutes more.)

2. Remove the Chicken from the broiler (leaving the broiler on). Using a very sharp knife, cut each half into 6 pieces (legs, thighs, wings & breast pieces).

3. Place the broiled Chicken parts in a large bowl & pour 2 TB of Lemon Sauce over the Chicken. Gently toss to coat. They can be left to marinate until you’re ready to complete the dish.

4. Add the Chicken parts to a deep sided baking sheet, return the Chicken to the broiler & broil for 2 minutes. Turn each piece and broil for an additional minute.

5. Remove from broiler & divide the Chicken onto 2 plates. Pour the Lemon Sauce into a heavy saucepan. Heat gently. Stir in the Butter & the Parsley. Pour an equal amount of the enriched Sauce over each plate & serve

LEMON SAUCE
2 cups fresh Lemon Juice
1 cup Olive Oil
2 TB of Butter (for the final addition to the sauce)
1 tablespoon Red Wine Vinegar
1-1/2 teaspoons minced Garlic
1/2 teaspoon dried Oregano
1/4 Cup chopped Parsley
Salt & Pepper, to taste

METHOD

Whisk together Juice, Oil, Vinegar, Garlic, Oregano, and Salt & Pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.

Li

19/09/11 Tomato, Onion & Avocado Salad


RECIPE

Serves 2

A CookTale

The Chicken’s Lemon Sauce was so savory and tart that we opted for a light salad as the side dish. The selection was tasty and did lightly balanced the dinner.

INGREDIENTS

2 Tomatoes of medium size (quartered)
1 Red Onion (thinly sliced on a mandoline)
1 Avocado (sliced in 8 pieces)
1 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1 In a mixing bowl prepare the first three ingredients, & season with the Salt & Pepper.

2. Add the 1TB of EVOO & genly toss,

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.