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CookTeaser

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

Daily Archives: October 27, 2011

27/10/11 Butternut Squash with Pine Nuts & Shallots


RECIPE

Serves 2

A CookTale

We love Winter Squash. Most all of them, especially Butternut, Delicata and Acorn. Generally we cut them in half, remove their seeds, add Butter and Maple Syrup and bake until tender. an outstanding side dish. This time the Squash was cubed and tossed with Shallots, toasted Pine Nuts and a sprinkle of Cumin. Perfect comfort food for a Fall evening.

INGREDIENTS

1 Medium Butternut Squash (peeled & cubed)
2 Shallots (sliced)
2 TB of Pine Nuts (toasted)
1 tsp of ground Cumin
Kosher Salt & Black Pepper
2 TB of EVOO

METHOD

1. Heat the oven to 425F degrees

2. To a large bowl, add the cubed Butternut Squash, sliced Shallots, Pine Nuts & ground Cumin, Salt & Pepper & EVOO. Gently toss to combine.

3. Transfer in a single layer to an oven proof casserole.
Roast for 30 minutes or until the Squash is tender & starting to brown.

4. Plate & serve.

27/10/11 Brussels Sprouts With Asiago Cheese


 

RECIPE Brussels Sprouts With Asiago Cheese

Serves 2

A CookTale

This is an adaptation from “Simple Family Meals”, Mario Batali’s newest contribution to the food world. Brussels are a popular vegetable and adding cubed cheese in the last few minutes seemed to me to be a tasty addition. Batali’s recipe called for Pecorino Romana. All I had was grated, so cubed Asiago cheese was the alternative. I would assume Parmesan would work as well. I must say that Asiago did give a tasty boost to the Brussels.

INGREDIENTS

12 Ounces of Brussels Sprouts
2 TB of fresh Thyme Leaves
2 Ounces of Asiago, Parmesan or Romana cheese (diced into 1/4″ cubes)
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Bring a large pot of water to a boil & add the Brussels. Boil for 5 minutes, remove & drain. Slice off their bottoms & cut them in half. Add Salt & Pepper.

2. Heat a saute pan to medium high, add the EVOO & when it begins to ripple, add the Thyme leaves. When they begin to sizzle, toss in the Brussels & saute until tender & brown. At the last few minutes of cooking add the cubed Cheese, & just as it begins to melt, remove from the heat.

3. Divide between two plates & serve.

27/10/11 Paillard of Salmon With Vermouth Butter Sauce & Balsamic Glaze


 

RECIPE

Serves 2

A CookTale

In the village of Woodstock we have a great source for New Zealand organic Wild Salmon named Woodstock Meats. Their fish is delivered daily and has never been frozen. To prepare this dish, the Salmon needs to be placed in the freezer for about an hour. At that point it’s solid enough to carefully slice horizontally in half. The two slices will be about 1/4″ thick and require no more than thirty seconds a side in a buttery pan to cook.

INGREDIENTS

3/4 Pound Wild Salmon fillet (never frozen)
4 Ounces of Butter softened (more if needed)
1 TB of White Vermouth
Sea or Kosher Salt & Black Pepper
Balsamic Vinegar Glaze* (by Roland Foods, available on-line)
1/4 Cup of Italian Flat Leaf Parsley (finely chopped)

* To make your own, Melt 2 ounces of Butter over low heat, add Balsamic Vinegar & simmer for about 10 minutes or until the sauce has thickened. If necessary add an extra TB of Butter.

METHOD

1. Slice the nearly frozen Salmon fillet carefully in half, (an electric knife helps). Season the two slices liberally with Salt & Pepper.

2. Heat a deep sided saute pan to medium, add half the Butter (2 ounces), when it stops sizzling, add the Salmon & cook for 30 seconds per side.

3. Remove with a slotted spatula transfer to a holding plate. Cover with tin foil to keep warm.

4. Add the remaining 2 TB of Butter to the saute pan & 1TB of Vermouth. Over high heat whisk them together to emulsify the sauce. Add half of the chopped Parsley.

5. Plate & spoon the Vermouth Butter sauce onto each plate, top with a fillet, sprinkle on the Parsley & serve.