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CookTeaser

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

Monthly Archives: October 2011

14/10/11 Steamed Well Dressed Asparagus.


RECIPE

Serves 2

INGREDIENTS

1 LB of Asparagus (Spears peeled & 1″ of the bottoms removed)
1 TB of EVOO
1 TB of Butter
Kosher Salt & White Pepper

METHOD

1. Bring a deep sided pan of Water to a boil. Add the Butter & a pinch of Salt. Reduce to a simmer & add the Asparagus. Cook for 4 to 5 minutes, depending on the thickness of the spears.

2. Remove & drain on paper towels. Add to a serving dish & douse with the EVOO & the Salt & Pepper.

14/10/11 Chilean Sea Bass & Fermented Black Bean Sauce


 

RECIPE

Serves 2

A CookTale

Chilean Sea Bass, cut to your order and never frozen, is very a special delicacy. The difference is night and day in texture and taste, which we enjoyed last evening. Gadaleto’s Seafood in New Paltz is the place were you know that fresh means just that. Combined with Asian ingredients from Shiitakes to Fermented Beans, the result makes your taste buds very happy. That said, you could also simply saute the Fish with a generous lump of Butter and seasonings and it would be equally wonderful.

INGREDIENTS

12 Ounces of Fresh Chilean Sea Bass, skin removed (cut in half)
Sea Salt & Black Pepper (generously applied)
1 TB of EVOO

4 Ounces of fresh Shiitake Mushrooms (sliced)
1 Medium Onion (thinly sliced vertically)
Fresh ginger (6 slices thinly cut)
1 Red Bell Pepper (thinly sliced)
2 or 3 Dried Chilies (deseeded)
2 TB of Fermented Black Beans (smashed)
1/2 tsp of Thai Fish Sauce
1/2 tsp of Sesame Oil
1 tsp of Soy sauce
1/2 tsp of Sugar
2 Scallions (white & green parts cut to 1.5″ length)
1 TB of Peanut Oil

METHOD

1. Season the Sea Bass with 1/2 TB EVOO & the Sea Salt & Black Pepper, set aside.

2. Heat a Wok & 1TB of Peanut Oil. Add the Shiitakes & stir fry until brown & tender. Remove to a bowl. Add the Onions, Ginger, Red Bell Pepper, Dried Chilies & stir fry until softened & aromatic. Return the Shiitakes to the Wok.

3. Add the smashed Fermented Beans, the Fish Sauce, Sesame Oil, Sugar, & Soy Sauce, & half the Scallions & toss until well combined. If it appears dry add aTB of Water. Cover & set aside.

4. Heat the oven to 400F.

5. Heat a skillet to high, add remaining 1/2 Tb of EVOO. Saute the Sea Bass for 3 minutes, turn & repeat for 3 minutes. Transfer the skillet to the oven & roast for about 5 minutes. The internal temperature should be about 125 F & the outside should be lightly browned &

6. To serve, center the Sea Bass on each plate & surround with the stir fry. Add the remaining Scallions.

Lik

12/10/11 Habanero Chicken Sausage Baked in Marinara Sauce With Pennoni


 

RECIPE

Serves 2

A CookTale

What we American’s call Penne, Italians call Zitoni, Ziti, Pennoni, Mostacciololi or Penne Lisce and Penne Rigate. The one thing we do have in common is how we sauce them. Marinara or Pesto are the traditional sauces. Their hollow centers allows them to hold the sauce, while their angular ends act as scoops*
Throwing away that Wikipedia* description, the “whatever you call it” is a delicious accompaniment to whatever is on the plate.

INGREDIENTS

4 Ounces of Pennoni (large penne)
8 Ounces of Marinara Sauce (homemade or Rao’s)
4 Chicken Sausages (plain or of any flavor combination)
!/4 Cup of Parmesan Cheese grated (optional)
1 TB of Salt

METHOD

1. Put a pot of Water up to boil. Add the 1 TB of Salt.

2. Heat the Marinara sauce in a small sauce pan.

3. Heat a skillet to medium & add the Chicken Sausages,
cook until all sides are browned, about 6 minutes

4. Heat the oven to 350F.

5. In an oven proof casserole dish large enough to hold the four Sausages, add a layer of the Marinara Sauce. Top with the Sausages & spoon the remaining sauce.
Roast for 20 to 25 minutes, the Sauce should be at a simmer & the sausages cooked through.

6. Remove & plate. Sprinkle with the grated Parmesan Cheese. (optional)

11/10/11 Greens With Candied Walnuts, Bosc Pears and a Vinaigrette of Extra Virgin Olive Oil and Walnut Oil


 

RECIPE

Serves 4

A CookTale

The great thing about Salads is their extraordinary versatility. To say it differently “almost anything goes”. Last evening’s offering at a small dinner party for four, this salad proved my point. To candy the Walnuts is a snap, Bosc Pears allowed to ripen for a few days are delicious, and a Vinaigrette with really good Extra Virgin Olive Oil, Walnut Oil and high seasonings brings the flavors together.

INGREDIENTS For the Candied Walnuts

1/2 Cup of Water
1/2 Cup of Granulated Sugar
1 Cup of Walnut halves
1/8 tsp of Kosher Salt

METHOD

1. Preheat the oven to 350° degrees. Lay the Walnut halves in a single layer on a baking sheet. Bake for 5 minutes. Remove from the oven & cool.

2. Add the Water & the Sugar to a medium saucepan. Boil the Sugar on medium heat, stirring with a wooden spoon. Keep stirring until all the Sugar has melted & the color has turns to a medium amber. Add the Walnuts, stirring to coat them with the Sugar mixture.

3. When the Walnuts are coated, spread them on the baking sheet, lined either with a Silpat mat or parchment paper (so they won’t stick).

4. Using two forks, quickly separate the Candied Walnuts. Sprinkle them with the Salt & cool completely.

INGREDIENTS For the Vinaigrette

1 Shallot (finely diced)
1 TB of Sherry Vinegar (imported preferred)
Kosher Salt & Black Pepper
1 tsp of Dijon Mustard
2 TB of EVOO
1 TB of Walnut Oil

METHOD

1. Add the diced Shallot to a small bowl with the Sherry Vinegar & a pinch of Salt & pepper to taste. Allow to blend for 10 minutes. Stir in the Dijon Mustard & whisk in the EVOO & Walnut Oil. Taste, adjust the seasonings & set aside.

INGREDIENTS To Assemble the Salad

8 Ounces of assorted Greens, (Chicory, Radicchio, Curly Endive, Escarole)
1/2 Cup of the pale interior Celery Stalks & Leaves (sliced stalks, chopped leaves)
3 Ripe Bosc Pears (doused with Lemon Juice to maintain color)
Candied Walnuts

METHOD

1. Add the Greens & the prepared Celery to a salad bowl.

2. At serving time, sprinkle the Greens with the Salt & Pepper & toss with half the Vinaigrette.

3. Slice the Pears. Place them in a separate bowl. Coat them with the remaining Vinaigrette.

4. To each plate, Add a handful (2 ounces) of Greens. Top with Candied Walnuts & slices of the Bosc Pear.

11/10/11 Puff Pastry Peach Tarts


RECIPEServes 4

A CookTale

In this kitchen dessert is a constant challenge. We are not big dessert fans. The exception, of course, is dinner parties, and there too, I opt for the easy way out. Prepared Puff Pastry, available almost everywhere, is my panacea, be it a sweet fruit tart or a savory vegetable tart. The ability to create taste worthy dishes are boundless and impressive.

INGREDIENTS

1 Sheet of frozen Puff Pastry dough (thawed for 20 minutes)
2 Cups of sliced Peaches (from 4 medium-size Peaches)
Flour for working with the Puff Pastry
2 TB of Butter
1 TB of Granulated Sugar + Powdered Sugar
Whipped Cream or Ice Cream or (for serving)

METHOD

1. Place the thawed Puff Pastry on a floured baking sheet, unfold the Puff Pastry & roll it to a 8″ X 12″ rectangle. Working quickly, & keeping the Puff Pastry well floured, cut it into four 3″ X 8″ pieces. Place in the fridge for 10 minutes.

3. Slice the Peaches (skin on or removed) into a small bowl & add the Lemon Juice & Sugar. Carefully place the slices of Peaches overlapping down the center of each Pastry rectangle, leaving a 1/2″-inch border around the edges. Dot the top of the peaches with the Butter. Sprinkle the Puff Pastry & the Peaches with the reserved 1 TB of Sugar.

3. Place the rack in the center & preheat the oven to 400°F. Add the baking sheet & bake the Puff Pastry Tarts for 15 minutes, or until puffy & well browned.

4. Remove & allow to cool. Sprinkle with Powdered Sugar & prepare to plate.

5. Serve with Whipped Cream or Ice Cream.

09/10/11 Loin of Lamb With Black Bean Sauce


RECIPE
Serves 2

A CookTale

As long as fifteen years ago, in La Cucina Italiana a magazine devoted to the cuisines of the twenty regions of Italy featured this recipe. Over time I’d occasionally take a stab at it and success was generally based on the quality of the Loin of Lamb. Yesterday I decided to try again, I pushed through the door of The Smokehouse Of The Catskills, and with doubt in my voice, asked Mike, “do you carry Loin of Lamb”. Without blinking an eye he’s in the fridge and returns with a fresh, still wrapped in its casing, Loin of Lamb. “How much do you need”. I departed with a beautifully prepared 1-1/4 pound of Loin blanketed in a sheath of its fat for proper searing before roasting. If awards were given for Loin of Lamb, this would have won 1st prize, hands down.

INGREDIENTS

1-1/4 LB of Boneless Loin of Lamb (wrapped in a layer of its fat, for searing)
1 15 ounce can of Black Beans, drained
2 Cloves of Garlic (thinly sliced)
3 TB of EVOO
1/2 Cup dry White Wine
Kosher Salt & Black Pepper
2 Ounces of Lamb or Veal Demi Glace + 1/2 cup of Water

METHOD

1. Season the Lamb with the Salt & Pepper. In a cast iron pan warm the EVOO over high heat. Add the Lamb & sear it on all sides until it’s quite browned. Remove the Lamb in the pan & set aside.

2. Heat the oven to 400 degrees, add the pan & roast for about 5 to 6 minutes or until the internal temperature of the meat registers 120 degrees, for rare. For medium rare continue to roast for a few minutes. The Lamb must be pink & juicy.

3. Remove the pan from the oven & place the Lamb on a platter. allow the Lamb to resettle & cover to keep warm.

4. In a small sauce pan bring the 1/2 cup of Water to a boil, reduce it to a simmer & add the Demi Glace. Whisk until completely dissolved.

5. To the hot pan with their cooking juices, add the Wine, the Garlic & half the drained Beans. Simmer for about 5 to7 minutes season with the Salt & Pepper & add the enriched stock.

6. Remove the layer of fat wrapped around the meat, revealing the Loin of Lamb. Slice it into 1-1/2″ medallions.

7. To serve, add the Black Beans to the two plates & top with the medallions of Lamb.

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.

06/10/11 Delicata Squash Roasted In Maple Syrup and Butter


 

 

RECIPE
Serves 2

A CookTale

Comes October and we yearn for delicious Delicata Squash roasted with Maple Syrup Butter floating in its hollow. It likes a long slow roast to achieve its mouth melting excellence.
The entire family of Winter Squash reacts exactly the same, and are welcome on chilly Fall evenings.

INGREDIENTS

A Delicata Squash (cut horizontally in half,seeds & pulp removed)
2 or 3 TB of Butter
Maple Syrup (to taste)
Kosher Salt & Pepper (Lemon Pepper preferred)

METHOD

1. Fill each prepared Squash half with the Salt & Pepper, a TB of Maple Syrup & a 1/2 TB of Butter.

2. Heat the oven to 400 degrees. Place the Squash in an oven proof deep sided dish, place in the heated oven & roast for 35 to 45 minutes, or until the meat of the Squash in perfectly tender when pierced with the tip of a knife.

3. Remove, allow to cool for a few minutes, retain the Butter/Maple Syrup in the hollow of the Squash. Plate & serve.

Li