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CookTeaser

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

Monthly Archives: October 2011

06/10/11 Swordfish With Balsamic Vinegar, Butter Sauce


 

RECIPE

Serves 2

A CookTale

The Bible of authentic Italian Cooking is “The Silver Spoon”. Italy’s best selling cookbook for over fifty years, and translated in English in 2005. Within its 1263 pages in the category Swordfish is the recipe for Swordfish Steaks in Balsamic Vinegar. My adaptation veers away, but retains the basic ingredients. Before you pick it up do your arm exercises, the book weighs seven pounds.

INGREDIENTS

2 Swordfish Steaks (6 ounces each)
1 Cup of milk
Wondra Flour (for dusting)
1 TB of sweet Paprika + a sprinkle of hot Paprika
4 Ounces of Butter softened (more if needed)
1/4 Cup of Balsamic Vinegar (more if needed for the pan sauce)
Sea or Kosher Salt & Black Pepper
Italian Flat Leaf Parsley (finely chopped)

METHOD

1. Place the Swordfish Steaks in a dish, add the Milk, & set aside for 10 minutes.

2. In a container large enough to fit the two steaks, add the Wondra, the Paprika, & the Salt & Black Pepper. Whisk to combine. Drain the steaks from the Milk & add them to the Flour mixture. When they are lightly but completely floured they’re ready for the saute pan.

3. Heat the saute pan to medium, add half the Butter (2 ounces), when it stops sizzling, add the floured Steaks & cook until golden brown on both sides (about 2 minutes per side).

4. Remove with a slotted spatula and drain on paper towels.
Transfer to a holding plate, cover with tin foil to keep warm.

5. Melt the remaining (2 ounces) of Butter over low heat, add the Balsamic Vinegar and simmer for about 10 minutes or until the sauce has thickened. If necessary add a TB of Butter.

4. Plate & spoon the Balsamic/Butter sauce onto each plate, top with the Steaks, sprinkle with the chopped Parsley and serve.

05/10/11 Pappardelle with A Mock Ragu Sauce


 
RECIPE
Serves 2

A CookTale

DeCecco has a new line of 13 imported pastas (at least new to me). Adams, my favorite store, stocks three types: Egg Noodles the width of Fettucine, Mezza Bombardoni, a tubular Macaroni, and Pettole Abruzzesi, a square cut Pappardelle. I used the Pappardelle for last evening’s pasta. Combined with a sauce of
6 ounces of ground chuck, my Marinara Sauce, and, of course, seasonings, and the result was a very tasty no-fuss dinner.

INGREDIENTS

6 Ounces of ground Chuck or Sirloin
4 Ounces of Pappardelle, Pettole Abruzzesi
1 Red Onion (finely diced)
2 Garlic cloves (sliced)
8 Ounces of Marinara Sauce (homemade or Rao’s)
1 TB of EVOO + 1 TB of Butter
A Pinch of Red Pepper Flakes (to taste)
Kosher Salt & Black Pepper
1/3 Cup of Parmesan Cheese (grated)
Italian flat Leaf Parsley (finely chopped)
1/4 Cup of Parmesan Cheese (grated)

METHOD

1. Heat a large saute pan to medium. Add the EVOO, when heated add the Garlic slices. Saute until beginning to color.
Add the Red Onion. Saute until Translucent & softened.

2. Add the ground Beef, combine & sprinkle on the Salt, Black Pepper & Red Pepper Flakes. Saute until cooked through, cover & set aside.

3. Bring a pot of Water to a boil. Add the Pappardelle & simmer for the suggested time, 14 minutes.

4. When the Pasta is ready, drain & add to the mock Ragu Sauce. Gently toss together.

5. Plate, add the grated Parmesan & the chopped Parsley. If desired, bring additional Parmesan to the table.

03/10/11 Peppers Stuffed With Andouille Sausage and Other Savory Ingredients With A Cumin Yogurt Sauce


 

RECIPE
Serves 2

A CookTale

Our dinner was inspired by a recipe in the New York Times by Florence Fabricant. The minute I saw it I knew that one day it would be some evening’s dinner. And last evening it was. All of the ingredients, except the Andouille Sausage, were in our fridge or in the pantry. After one hour in the oven, plated with a Cumin Yogurt Sauce, accompanied by a salad of Romaine Lettuce tossed with a Mustard Vinaigrette, we enjoyed a delicious and different Sunday dinner.

INGREDIENTS

2 Red Bell Peppers (of equal size)
3 TB of EVOO
1 Cup of Onion (finely diced)
1/2 cup of long grain Rice
2 TB of Pine Nuts (toasted)
2 TB of dried Currants
1 tsp of ground Cumin for the stuffing + 1 tsp for the sauce
1/4 Cup of fresh Mint (in a chiffonade)
1/3 Cup of Marsala or Vermouth
Kosher Salt & Black Pepper
2 Andouille Sausages (casing removed)
1 TB Lemon juice for the sauce + 2 Lemon slices for the Peppers
1 cup of plain Yogurt

METHOD

1. Heat the oven to 350 degrees.

2. Slice the tops off the Red Peppers, & chop the tops into a fine dice.

3. Heat the 2 TB of EVOO in a large saute pan & saute the chopped Pepper with the chopped Onion on a low flame, until soft & starting to color.

4. In a small sauce pan add 3/4 of a cup of Water, bring to a boil & add the 1/2 cup of Rice. Simmer for 10 minutes or until the Water evaporates. Stir the cooked Rice into the large saute pan, add the toasted Pine Nuts, the Currants, & 1 tsp of Cumin. Saute until heated through. Add the chiffonade of Mint. Season with the Salt & Pepper, toss & add the 1/3 cup of Marsala or Vermouth. Set the stuffing mixture aside in a large bowl.

5. In the same saute pan add the 1 remaining TB of EVOO & add the Andouille Sausage meat. Cook until it loses its raw color & begins to brown. Add it to the large bowl & blend the stuffing all together.

6. Fill the 2 Peppers with the stuffing, do not pack them too tightly. Top them with a 1/8 thick slice of Lemon. Stand them in an oven proof baking dish, add 1 TB of EVOO & 1/4 cup of Water to the dish. Bake for 1 hour.

7. Whisk together the remaining 1 tsp of Cumin with the cup of Yogurt & 1/4 cup of Lemon Juice.

8. Put a puddle of sauce on the plate, cooked Peppers on top, and serve.

01/10/11 Porterhouse With An Assembly Of Sauteed Vegetables Called Hash


RECIPE
Serves 2A CookTale

What was leftover from Thursday’s great Porterhouse was what some consider the finest part of the steak, the fillet. It weighed under 8 ounces, just enough to add to an assembly of sauteed vegetables into what is for some unknown reason called Hash.
Most often, be it beef, lamb, or chicken, leftovers turned into the next evening’s Hash is a dinner we look forward to, as we did last evening. As a side dish Cathie had a Flying Saucer Patty Pan Squash, slow roasted in a 450 degree, oven until almost melted. With each bite it melted in her mouth.

INGREDIENTS

8 Ounces of leftover Porterhouse (or other cuts)
1 Red Bell Pepper (cut to a 3/4″ dice)
1 Large Red Onion (cut to a 3/4″ dice)
6 Large White Mushrooms (quartered)
3 Large Turnips (cut to a 3/4″ dice)
1 Russet Potato (cut to a 3/4″ dice) (optional)
2 Ounces of Veal Demi Glace (dissolved in 1/3 cup of water)
2 Garlic Cloves (thinly sliced)
1/2 tsp of Red Pepper Flakes (or to taste)
Kosher Salt & Black Pepper
1 TB of EVOO + 1 TB of Butter (for the pan, more as required)

METHOD

1. Prepare the first 6 ingredients as suggested. Place each in individual bowls.

2. Heat a small sauce pan with 1/3 cup of Water. When it begins to boil lower the heat to a simmer & add the Demi Glace. Whisk until dissolved to a rich stock & set aside.

3. Heat a large saute pan, add the EVOO & Butter (adding more if required). Saute the vegetables one at a time, as each is cooked, add to a large bowl. Do not cook the Porterhouse, but add it to the bowl.

4. Replace the contents of the bowl to the saute pan, add the enriched stock & gently toss it together. Sprinkle on the chopped Parsley.

5. Ready to plate.