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CookTeaser

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

Daily Archives: October 7, 2011

07/10/11 Rib Steak Hash, Roasted Caramelized Fennel & Tomato Jam


RECIPES
For The Roasted Fennel and The Tomato Jam*
Serves 6
A CookTale

On October 7th the recipe for Porterhouse Hash was posted on this Blog. At last evening’s dinner party two of our guests, up from Ft Lauderdale for a visit, requested the Steak Hash as their entree. So Hash it was. On the dinner plate was a thick slice of Fennel* caramelized in a very hot oven. And a scoop of Tomato Jam* always  a tasty surprise. The recipe for the Porterhouse Hash was also posted on Facebook October 1st

INGREDIENTS For the Caramelized Fennel

3 Fennel Bulbs (stalks removed)
2 TB of EVOO
2 TB of Butter (softened)
Kosher Salt & White Pepper

METHOD

1. Slice a Fennel into 3/4″ pieces vertically. Add them in a single layer to a sheet pan. Coat them with EVOO, Butter & Salt & Pepper.

2. Heat the oven to 450F & add the pan of Fennel. Roast for 30 minutes or until the Fennel is tender & has taken on a deep color.

3. Remove from the oven & allow to slightly cool.

INGREDIENTS For the Tomato Jam

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
1/2 tsp of ground Cumin
1/8 tsp of ground Cloves
1 tsp of Kosher Salt
Jalapeño or other Pepper, stemmed, seeded & minced, Red Pepper Flakes or Cayenne (to taste).

METHOD

1. Combine all the ingredients in a heavy medium sized 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.

07/10/11 Olive Oil Matzos


RECIPE
An adaptation of a Mark Bittman recipe from March 19, 2011

Makes 12 to 15 Matzos

INGREDIENTS

2 cups of all purpose Flour
1 TB of Salt (or to taste)
1/3 cup of EVOO
1/2 Cup of cold Water (or more as needed to form a ball)

METHOD

1. Heat the oven to 500 degrees.

2. Add the Flour, EVOO & Salt to the food processor. Mix & add the Water through the small tube on top of the processors cover. Continue to run machine until dough forms a firm ball, rides around on blade and is not at all sticky. (If you prefer, whisk together the water and oil and add this to machine all at once.)

3. Remove the ball of Flour & allow it to rest for 30 minutes. Cut it in half & half again until you have 12 to 15 pieces. Individually, roll each piece out to about 8″ & so thin you can almost see through it. Bake for about 2 to 2-1/2 minutes until cooked through & the edges begin to slightly char. Cook for another minute or so on second side. Keep a very close eye on the Matzos — they can burn very quickly.

4. Repeat with the remaining dough & allow the Matzos to cool completely.

07/10/11 Chicken Liver Mousse with Sautéed Apples


RECIPE
Serves 6 or more

A CookTale

An elegant yet easy to prepare first course. It’s amazing how the thought of Mousse, Pate, Parfait and Terrines of Chicken, Duck, or Salmon can be intimidating. Cathie has a motto, “If you can read, you can cook”, and she is a fine cook. Combine that motto with the determination to do it right, and you might be delighted with the result.

INGREDIENTS

Chicken Livers (2 containers, 2-1/2 pounds)
4 Ounces of Butter (softened)
1 Onion (finely chopped)
1/2 Cup of Heavy Cream
2 TB of Brandy or Cognac
1 Package of Knox Gelatin
1 tsp of whole Black Peppercorns
1/2 tsp of whole Juniper Berries or Allspice
1/2 tsp of whole Cloves
1/2 tsp of whole Coriander Seeds
Kosher Salt

METHOD

1. In a spice grinder combine Peppercorns, Juniper berries or Allspice, Clove & Coriander Seeds; finely grind & set aside.

2. Melt 2 tablespoons Butter in a saute pan over medium-high heat, when foam subsides, add Onion & cook until softened, about 3 to 4 minutes. Add the Livers to pan & sprinkle with salt; cook the Livers on one side until they begin to brown, about 2 minutes, then flip them & cook the other side. Be sure to keep heat relatively high so that the outside of Livers sears & the centers stay pink.

3. Put the Onion, Livers & their Buttery juices into a food processor or blender, add the remaining Butter, the Heavy Cream, the ground Spices & the Brandy or Cognac. Dissolve the Gelatin in 1/4 cup of Water & add it to the food processor or blender. Purée the mixture until it is velvety smooth. Taste & adjust the seasoning.

4. Transfer the Mousse to a Terrine lined with Parchment paper, smooth the top with a wet spatula & refrigerator for at least 3 hours or as long as necessary. You want the Mousse to be fully set & easy to slice. Unmold to a suitable platter.