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CookTeaser

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

Monthly Archives: October 2011

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.

26/10/11 Perciatelli With Tomatoes, Sweet Pepper & Pancetta


 

 

 

RECIPE
Serves 2

A CookTale

The week of low level cooking continues. Cathie had steamed Broccoli and I had pasta. The great thing about pasta is that most any sauce makes for a tasty meal. Would you believe that Google lists 55,900,000 pasta recipes?. Tonight the food drought will come to an end, There will be Salmon accompanied by side dishes that haven’t been decided on as yet.

INGREDIENTS

4 Ounces of Perciatelli
2 TB of EVOO
2 Garlic Cloves (thinly sliced)
1 Sweet Red Bell Pepper (in a small dice)
1 14-ounce can of diced Tomatoes (drained)
1/4 tsp of Red Pepper Flakes
Kosher Salt (to taste) & Black Pepper
2 TB of fresh Mint (sliced to a chiffonade)
1/4 Cup of freshly grated Parmesan Cheese

METHOD

1. Heat a large pot of water. When the water comes to rolling boil, add the Pasta. Perciatelli requires 11 to 12 minutes to al dente.

2. Meanwhile over low heat in a saute pan add the EVOO, & the Garlic, saute for a few minutes then add the chopped Sweet Red Pepper. After a few minutes add the drained diced Tomatoes. Bring the mixture to a simmer. 10 minutes from the start add the Red Pepper Flakes & the chiffonade of Mint. Remove from the heat, cover & keep warm.

3. When the pasta is done (al dente), drain & add it to the saute pan. Reheat & gently stir the Pasta with the Sauce.

4. Plate & generously sprinkle Parmesan Cheese & serve.

25/10/11 The Umpteen Thousands Way To Prepare Mussels


RECIPE

Serves 2

A CookTale

We started off the week in a low cal, low carb, fat free style, and with six days in front of us, I’m sure we’ll go uphill from here. My version, one of over a million others, focused on as non-fattening a preparation as possible. We even excluded the sauce sopping baguette, unfortunately! The one universal thing about a plate of Mussels, it looks as mouth watering as it tastes.

INGREDIENTS

2 Pounds of Mussels (Prince Edward Island preferred, beards removed)
4 Small Shallots, (finely sliced)
2 Garlic Cloves (finely sliced)
Sea Salt & fresh Black Pepper
2 TB of EVOO
2 Cups of White Vermouth (preferred vs white wine)
1-1/2 TB of Tarragon Butter (if unavailable use unsalted butter & 2 TB of chopped fresh Tarragon Leaves)
1/4 Cup of chopped flat leaf Parsley
Lemon wedges

METHOD

1. Heat the EVOO in a large pot, add the Shallots & Garlic & cook until Shallots & Garlic soften. Add the Vermouth, bring to a boil and stir in the prepared Mussels.

2. Cover the pot & cook the Mussels until all of them have opened, about 7 minutes. Discard those that do not open.

3. With a slotted spoon remove the mussels to a large bowl. Bring the cooking liquid to a simmer & whisk in the Tarragon Butter, or the Butter & Tarragon Leaves. Season to taste with Salt & Pepper.

4. To plate, generously spoon the sauce over the Mussels, sprinkle on the Parsley, add the Lemon wedges & serve.

L

24/10/11 Braised Short Rib


RECIPE

Serves 2

A CookTale

It was a lazy Saturday, and with no intentions of shopping I searched the freezer and came up with a Short Rib that weighed 1-1/2 pounds. Of course the bone represented its bulk, but there was 12 ounces of meat clinging to it. The baby Potatoes had been freshly purchased and the Rosemary branches came from the garden. I generally try to keep a supply of both Demi Glace and Glace de Viande on hand which I purchase from an outstanding resource, “More Than Gourmet” in Ohio. Since I enjoy a day of cooking, my afternoon was made. And so was dinner.

INGREDIENTS

Bone-in Short Ribs (at least 1 LB)
2 Large Onions (thinly sliced)
3 Garlic cloves (smashed)
2 Bay Leaves
2 TB of EVOO
4 Ounces of Glace de Viande + 2 cups of Water
8 Ounces of White Mushrooms (sliced)
1 Pound of Baby Potatoes (optional)
Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 350F degrees

2. Generously season the Short Ribs with Salt & Pepper. Thinly slice the Onions, halve the Potatoes & smash the Garlic. Set them aside in separate bowls.

3. Heat a large braising pot & add the EVOO, when it begins to ripple add the Short Ribs. Sear for about 15 minutes until they are very well browned. Remove to a plate.

3. To the pot, add the sliced Onions & the smashed Garlic. When the Onions are tender & translucent, return the Short Ribs, Potatoes, Rosemary branches & 2 cups of the dissolved Glace de Viande to the pot (or more if needed). Bring to a boil, cover the pot & place it in the oven.

4. Roast for 1-1/2 hours or until the Short Ribs are fork tender & falling off their bones. Remove to the stove top & keep covered.

5. Remove the Short Ribs & Potatoes to separate bowls & cover to keep warm. Strain the Glace de Viande sauce into a 4 quart measuring bowl & discard the Rosemary & Bay Leaves. Add the strained sauce to a small saute pan with a cover & keep warm.

6. Wash out the braising pot. To the clean pot, add the Glace de Viande sauce, the Short ribs & the Potatoes turn the heat to medium low & keep warm.

7. Saute the sliced Mushrooms in 2 TB of Butter. When just beginning to brown turn off the heat.

8. To each plate spoon a puddle of the sauce, add the Short Ribs & surround them with the sauteed Mushrooms. The (optional) Potatoes can be added as a side dish, rather than on the plate, which I would definitely prefer.

23/10/11 Cheese Souffle


RECIPE

Serves 2 Generously

A CookTale

Cathie has a signature dish at which she is a whiz. When we both get too overfed, she asks “how about a Souffle for dinner”. In all our years together I have never said no. Coupling this with Iceberg Lettuce with a Blue Cheese Dressing, and for a change we have a wonderfully light dinner. Here is her recipe by Julia Child’s that she has followed forever, and has never let her down.

INGREDIENTS & METHOD
(This recipe looks complicated, but it’s quite easy.)

Preheat oven to 400 degrees
4 cup soufflé mold
1 TB butter
2 TB mixture of Swiss & Parmesan Cheese

Butter the inside of the mold & sprinkle with Parmesan Cheese. Save a little of the cheese to sprinkle on top of the mold as it goes into the oven.

3 TB Butter
2-1/2 TB Wondra Flour (I think regular flour is too heavy)
1 C. boiling Heavy Cream (or you can use Milk)
1/2 Tsp. Salt
1/8 Tsp. Pepper
Pinch of Cayenne Pepper
Pinch of Nutmeg

Melt Butter in 2-1/2 qt. pan. Stir in Flour with a wooden spoon and cook over heat until Butter and Flour foam together for 2 minutes without browning. Remove from heat; pour in boiling Cream. Add seasonings. Beat vigorously with whisk until blended. Return to moderate heat and boil, stirring with whisk, for 1 minute. Sauce will be very thick.

5 Eggs, separated

Immediately start to separate the Eggs. Drop White into a separate bowl and the Yolk into the center of the hot sauce. Beat the Yolk into the sauce and continue in the same manner with the rest of the Eggs. Correct seasoning. (May be prepared ahead to this point. Dot top of sauce with Butter.)

The Egg Whites
Pinch of Salt
3/4 C. coarsely grated mix of Swiss & Parmesan or whatever you have on hand

Add pinch of Salt to the Whites and beat until stiff. Stir a big spoonful (about one quarter of the Whites) into the sauce. Stir in the Cheese. Delicately fold in the rest of the Egg Whites. It will not look well mixed, but yellow with crests of white foam.

Turn the mixture into the prepared mold, which should be about 3/4 full. Sprinkle reserved Cheese on top. Set mold on rack in the middle of the oven and immediately turn heat down to 375. (Do not open the door for 20 minutes.) In 30 minutes the soufflé will have puffed up and the top will be nicely browned. If you think it’s necessary, bake 4-5 minutes more to firm it up, then serve at once.

23/10/11 Iceberg Lettuce with Blue Cheese Dressing


 

 

RECIPE
Adapted from The Palm Restaurant Cookbook

Serves 2

A CookTale

For as many years as I can remember, the Blue Cheese Dressing served over Iceberg Lettuce at The Palm in New York City is the best I’ve ever tasted. Thanks to The Palm Cookbook, the recipe is available to all.

INGREDIENTS

4 Ounces of Danish or French Blue Cheese (crumbled is fine)
1/2 Cup of EVOO
1/2 Cup of Mayonnaise
1 TB of Red Wine Vinegar (optional)

METHOD

1. Add the crumbled Blue Cheese to a bowl &, using a fork, whisk in the EVOO.

2. Let stand for about 40 minutes. (important)

3. Whisk in the Mayonnaise & the (optional) Vinegar. Whisk again just before serving.

22/10/11 Tarragon Butter


RECIPE Tarragon Butter

A CookTale

A compound Butter of any herbal flavor with Beef, Fish or Chicken definitely adds an elegant dimension to a dish. Tarragon Butter with Steak is classic, and our Tarragon is still thriving in the garden. With November in the wings, it won’t be there much longer.

INGREDIENTS

1 Stick of softened Butter (4 ounces)
1/4 cup of Tarragon Leaves (tightly packed)
1 TB of White Wine or Vermouth
1 TB of Lime Juice
Kosher Salt (if using salted butter omit it)

METHOD

1. In a small food processor add all the ingredients & blend until smooth.

2. Roll the Butter into a log in plastic wrap & refrigerate. Serve with dinner, or for longer storage, freeze the log, or slice into pats & freeze in zip-top bags, where they’ll be ready to go whenever you need a quick hit of flavor.

22/10/11 Roasted Baby Potatoes With Guanciale


RECIPE
Serves 2
A CookTale

These will be the very best roasted Potatoes you have ever tasted. So simple yet so special. Potatoes, Guanciale, Salt & EVOO. If Guanciale is unavailable Pancetta is a worthy substitute.

INGREDIENTS

10 Ounces of White Baby Potatoes (halved & place in acidified water)
2 TB of EVOO
3 Ounces of Guanciale or Pancetta (cut to a 1/4″ dice)
Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 450 degrees

1. Drain & dry the Potatoes on paper toweling.

2. Add them to a mixing bowl with Salt, Pepper & EVOO. Gently toss to combine.

3. Place them in an oven proof casserole dish in a single layer. Roast for about 30 minutes or until the skin is wrinkled & the Potatoes are tender & browned.

22/10/11 Rib Eye Steak, Shiitake and Oyster Mushrooms, Broccoli Rabe & Tomato Jam


A CookTale
Last evening we had a wonderful visit with our dear friend Louise Chinn who travelled from Connecticut for an overnight visit. The steaks were boneless Rib Eyes, To my taste, they take a back seat to Porterhouse. But, for multiple servings, I considered Rib Eye the better choice. The plate also consisted of Garlicy Broccoli Rabe, Sauteed Oysters and Shiitakes Mushrooms and a side dish of roasted Baby Potatoes with Guanciale.
Note: My Blog has featured the recipes for Broccoli Rabe, Sauteed Oysters and Shiitakes Mushrooms  and Tomato Jam previously.

20/10/11 Cauliflower Florets Roasted To A Char


 

RECIPE

Serves 2

A CookTale

If you have never tasted charred Cauliflower florets, you are in for a treat. To me the taste is comparable to a toasted Marshmallow vegetable. I admit it’s a strange comparison, but I don’t know a better way to describe them. The proof will be in the eating.

INGREDIENTS

Half a head of Cauliflower (separated into small florets)
2 TB of EVOO
Kosher Salt (be generous)

METHOD

1. Heat the oven to 425 degrees

2. Place the Cauliflower florets into a large bowl. Add the EVOO & Salt. Toss it all together.

3. Add them to a deep sided oven proof casserole dish. Roast for 30 to 40 minutes, until tender & deeply charred.

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