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CookTeaser

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

Monthly Archives: November 2011

30/11/11 Basil Pesto Sauce


RECIPE

A CookTale

Ambition hit me, off I went and bought a bunch of Basil and decided, Summer be damned, I’m making a batch of Pesto in November. It’s so easy to prepare with a food processor thatI asked myself what’s taken you this long? The taste of fresh Basil is one-of-a-kind, and so versatile it works with vegetables as well as it works with Pasta.

INGREDIENTS

1 Bunch of fresh Basil (leaves removed)
2 TB of toasted Pine Nuts, Walnuts or Almonds
2 TB of Parmesan Cheese (grated)
1 Garlic Clove (or to your taste)
Kosher Salt & Black Pepper
1/2 cup of EVOO (more if required for a thinner sauce)

METHOD

1. Into the food processor add the Basil leaves & pulse a few times until they’re finely chopped. With a spatula scrape down the sides of the bowl.

2. Add the Garlic, Nuts, Parmesan Cheese, Salt & Pepper & process until very smooth. With the processor running, begin to add the 1/2 cup of EVOO into the tube-like-funnel on the cover of processor. When the Pesto has attained the proper consistency, it’s ready.

3. Transfer to a container, top with a thin layer of EVOO. It will keep in the fridge for a week, in the freezer for 6 months. though I highly doubt it will make it.

30/11/11 Colossal Size Shrimp Grilled In a Cast Iron Pan


RECIPE

INGREDIENTS For the Marinade

8 Colossal Shrimp (black vein removed, cleaned & left unpeeled)
2 TB of EVOO
Lemon Juice
1 tsp of Red Pepper Flakes (or to taste)
1-1/2 tsp of Sea Salt & 1/2 tsp of Black Pepper
1 TB of Paprika
2 Garlic Cloves (smashed)

METHOD For the Marinade

1 In a large bowl, whisk all the ingredients together to the consistency of a light paste.

2. Add the Shrimp & toss to thoroughly coat. Place in the fridge for 3 hours. Occasionally tossing them to keep them moistened.

INGREDIENTS For Grilling the Shrimp

8 Colossal U-8 size marinated Shrimp
1 TB of EVOO

METHOD For Grilling the Shrimp

1. Heat a cast iron grill pan to the smoking stage. Add the 8 Shrimp, weighed down with a cast iron meat weight & grill for 1 minute to a side. If they require more time on the grill add no more than 30 seconds to a side.

2. Turn off the heat, cover the Shrimp to keep warm.

30/11/11 Colossal Shrimp with Pesto Potatoes & Salt Capers


RECIPE

Serves 2

A CookTale

I suddenly got ambitious, bought a bunch of Basil and decided, Summer be damned, I’m making a batch of November Pesto. It’s so easy to prepare, I asked myself what’s taken you this long? The fresh taste is one-of-a-kind, and so versatile it works with vegetables as well as it works with Pasta. Beside the Pesto, the Potatoes also included de-salted Capers. The one word description, Delicious. The Grilled Shrimp were awesome, quite Spicy from the marinade, Very juicy by not overcooking and bite tender.

INGREDIENTS For the Pesto Potatoes

8 oz of Baby Potatoes (such as red or Yukon gold)
Salt & fresh Black Pepper
2 TB of EVOO
2 TB of fresh home made Basil Pesto (more if required)
2 TB of Salt Capers (soaked in water to de-salt)

METHOD

1. Preheat the oven to 425-450F.

2. Cut each Baby Potato into 4 wedges. Season with Salt & Pepper & toss with the 2 TB of EVOO.

3. Spread the Potatoes on a baking sheet & roast for 45-60 minutes until very brown, slightly charred, & crisp. Stir after 20-30 minutes for even roasting.

4. Remove the Potatoes from the oven & toss with the Basil Pesto & the de-salted Capers.
INGREDIENTS For Grilling the Shrimp

8 Colossal U-8 size marinated Shrimp
1 TB of EVOO

METHOD

1. Heat a cast iron grill pan to the smoking stage. Add the 8 Shrimp, weighed down with a cast iron meat weight & grill for 1 minute to a side. If they require more time on the grill add no more than 30 seconds to a side.

2. Turn off the heat, cover the Shrimp with foil to keep warm & prepare to plate.

 

 

29/11/11 Wonderful Jumbo Asparagus


 

 

 

RECIPE

Serves 2

A CookTale

Cathie purchased jumbo Asparagus at Adam’s FairAcre Farm in Kingston, NY. Last evening they taught us a lesson. From here on out, it’s jumbo Asparagus or forget-about-it. Can’t understand why it took us this long? Because of their girth, they were simmered in salted water for 10 minutes, drained and doused with EVOO. What a treat.

INGREDIENTS

A bundle of Asparagus (jumbos)
Kosher Salt & Black Pepper (to taste)
1 TB of EVOO
1/4 cup of Parsley (chopped, flat leaf preferred)

METHOD

1. Heat a large deep sided pan of salted water to a simmer.

2. With a vegetable peeler, remove the skin from each stalk. Immerse them in the simmering water & cook for 10 minutes or until a paring knife easily penetrates the stalk.

3. Drain on paper towels, add to a platter & liberally douse with Salt, Pepper & EVOO. Sprinkle on the chopped Parsley.

29/11/11 Porterhouse With Balsamic Glaze & Sweet Potato Fries


RECIPE

Serves 2 + leftovers

A CookTale

To those that don’t know what “The Smokehouse” refers to, it’s our wonderful meat, poultry and charcuterie market in Saugerties, NY, the neighborly village down the road from Woodstock. On Sunday we stopped by to purchase one of their first class Porterhouse Steaks and a basket of Oyster Mushrooms. We left with one that was well marbled, 1-1/2″ thick steak weighing 1-1/2 lb. That’s more than enough for our dinner plus leftovers for munching at lunch. All the Sweet Potato Fries landed on my plate. Cathie preferred the jumbo Asparagus. OK with me.

INGREDIENTS

1 Porterhouse Steak (1-1/2″ thick)
Kosher Salt & Black Pepper (be generous, the Salt draws out moisture & improves the flavor)
2 TB of EVOO

Balsamic Glaze (optional)
METHOD

1. Heat an indoor cast iron grill pan to the point of smoking. Add the Porterhouse, cover it with a cast iron steak weight, (5lb) & pan grill for 3-1/2 minutes. Lift the weight, turn the Porterhouse & repeat. After 7 minutes the steak should have reached the internal temperature of 125F degrees or rare.

2. Allow the Porterhouse to rest for at least 5 minutes. This allows the juices to redistribute & be reabsorbed.

RECIPE Oven Baked Sweet Potato Fries

INGREDIENTS

1 large Sweet Potato
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 400 F.

2. Cut the Sweet Potato into 3″ long sticks. Toss with the Salt, Pepper & EVOO.

3. In a single layer on a non-stick baking add the prepared Potatoes.

4. Place in the 400 F oven & bake for 30 minutes, until tender & beginning to brown.

28/11/11 Baked Broccoli Rabe With Orecchiette, Shredded Parmesan & Italian Sweet Sausage


 

 

 

RECIPE

A CookTale

The one thing that I do that’s as dependable as the morning sunrise is my daily perusal of the New York Times Diner’s Journal on the web. Every so often, I find a recipe that stops me in my tracks. The idea of oven baking the classic dish, Broccoli Rabe with Orecchiette, and melting Parmesan on top did just that. A simple idea, but that’s what Mark Bittman’s food is about. I knew that some evening, looking forward to an easy dinner, it would happen. Last evening was it. I spontaneously added a sweet Italian Sausage. Thanks MB.

INGREDIENTS

1 bunch of Broccoli Rabe (washed & trimmed – I go to the trouble of peeling each stem, it makes a difference)
2 Sweet Italian Sausage
2 TB of EVOO (plus 2 TB for sauteing )
5 Garlic Cloves (peeled & sliced)
3/4 of a cup of Parmesan Cheese (shredded)
4 oz. Orecchiette

METHOD

1. Bring a large pot of salted water to boil. Preheat the oven to 350 degrees.

2. Drop Broccoli Rabe into the boiling water & cook until bright green and tender, 6 minutes. Remove, and plunge into ice water. Drain.

3. In the same pot of water, cook the Orecchiette according to the package directions. The DeCecco package recommends 11 minutes. Drain.

4. Place 2 tablespoons of EVOO in a large saute pan, & turn heat to medium-high. Add the Sausages & cook until browned & tender. The internal temperature (if you want to bother, should be 140F). Set aside. Like all meat, the longer you cook it, the drier & less juicy it gets. When cool enough to handle, thinly slice.

5. With a paper towel, wipe out the saute pan. Add 1 TB of EVOO & toast the Garlic until golden. Chop the Broccoli Rabe into pieces, about an inch or two long, & add to the saute pan. Toss, saute for a few minutes. Then turn off heat. Add all the ingredients to a large bowl & gently toss together.

6. Transfer the mixture to an oven-proof baking dish. Generously top with the shredded Parmesan, drizzle on EVOO & bake until the Parmesan cheese melts & the mixture has completely heated through, about 10 minutes.

27/11/11 Wild Salmon Carpaccio With Puff Pastry Vegetable Tart


RECIPES For Carpaccio Of Wild Salmon & Puff Pastry Vegetable Tart are posted on the November 27 Blog

27/11/11 Smoked Scallop Mousse With Vermouth Aspic and Toast Points


RECIPE

Serves 4

A CookTale

This is a redux of my first attempt to prepare a Mousse with other ingredients than Smoked Salmon. For a full description, I refer you to the November 17th CookTale. This version did have slight variations, which is only natural for me on a second go-around.

INGREDIENTS For the Mousse

6 Diver Scallops
Sea Salt & Black Pepper (generously applied)
3 large Shallots (crushed & peeled)
1/2 cup of Mayonnaise (prepared is fine)
1/2 cup of Creme Fraiche or Sour Cream
1/2 Bunch of Chives (finely diced)
Juice of 1 Lemon (strained)
1/2 cup of boiling water +2 envelopes of unflavored Knox Gelatin
A stovetop smoker
1 TB of Cameron Apple Wood Chips

METHOD

1. Prepare the smoker according to the product’s directions. Add the Scallops to the smoker’s wire grill, cover & allow about 10 minutes to reach the proper level of smokiness.

2. Cut the Scallops in half, and add to the processor bowl, along with the Shallots and 12 Chives. Puree until you have a smooth mixture. Add the Creme Fraiche or Sour Cream, pulse a few times to thoroughly combine.

3. Combine the Lemon Juice & boiling water in a small saucepan. Sprinkle with the Gelatin, place over low heat & stir until dissolved. Stir this into the Scallop mixture.

4. Cover the bottom of a rather small terrine with parchment. Spoon the mixture into the terrine & smooth the surface. Sprinkle additional finely diced Chives on top. Seal with Saran wrap & refrigerate until firm.

INGREDIENTS For the Aspic

1-1/2 cups of Clam Juice +1 Cup of water
1 cup of Dry White Wine
1 medium Onion (sliced)
6 Parsley stalks
Sea Salt & White Pepper
1-1/2 envelopes of unflavored Knox Gelatin

METHOD

1. Combine all the ingredients in a saucepan. Bring to a boil, reduce and simmer for 30 minutes. Strain & return to the heat, cook down to 2 cups. Sprinkle Gelatin over the broth. Stir until dissolved. Taste the Aspic for seasoning.

2. By TB, add the Aspic to the firmed Mousse. Allow the Aspic to set in the fridge & repeat until the proper amount of it has been added. Save the remaining Aspic in a wide dish & refrigerate. At serving time, dice the Aspic into small cubes & add to each serving plate.

27/11/11 Wild New Zealand Salmon Carpaccio with Capers and Red Onions



 

RECIPE

Serves 4

A CookTale

This might be the simplest yet most extraordinary brunch dish you could prepare. We have been serving it since the mid-seventies when it was served to us at a dinner party in Conneticut, prepared by one of the guests, Jacques Pepin. Our eyes just about popped out of our heads, and our mouths said Wow. In our thirty-odd years of entertaining since that memorable evening, it’s never failed to be impressive and delicious.

INGREDIENTS

1-1/2 lbs of Wild Organic Salmon (skin on preferred)
1 Medium Red Onion (1/4″ dice)
1/2 Cup of Capers (drained)
1 Lemon Zested + the Juice
Sea Salt & Black Pepper (go light on the salt)
1/4 cup of EVOO (the best you have)

METHOD

1. About 1 hour before preparation, place the Salmon in the freezer just long enough to firm it up for easier slicing.

2. Thinly spread a layer of EVOO onto a large attractive platter. Start to thinly slice the Salmon on the bias with a very sharp knife. (Actually there is one called a Salmon Knife.) Continue to slice & overlap each piece until the platter is completely filled.

3. Sprinkle on the diced Red Onion, the Capers, the Lemon Zest & the EVOO. Lightly season & allow to marinate at room temperature for at least 30 minutes.

4. With a wide lifting spatula simply scoop up 6 slices of Salmon for each plate, & spoon on EVOO, Onions & Capers. Add a slice of Lemon & serve.

27/11/11 Puff Pastry Tarts With Melted Onions, Tomatoes and Zucchini & EVOO


RECIPE

Serves 4

A CookTale

Using Pepperidge Farm Puff Pastry, we rolled out one sheet to 11″ X 11″ & cut it into four squares. We proceeded to add the vegetables to the center, carefully leaving a frame on all sides.

There is a second brand in the market from the Dufour Pastry Kitchens in the Bronx. If someone knows where it’s available in the Hudson Valley, I would appreciate knowing.

INGREDIENTS

1 sheet of Puff Pastry (just at the point of being defrosted)
2 large Sweet Onions (thinly sliced on a Mandoline)
Roma or Campari Tomatoes (thinly sliced)
1 medium Zucchini
4 TB of Butter (for the Onions)
1/4 cup of Dried Thyme
2 TB of EVOO
Kosher Salt & Black Pepper
1 Egg lightly beaten with a tsp of water (for the Egg wash)

METHOD

1. Heat the oven to 425F degrees.

2. Heat a large saute pan & add the 4 TB of Butter. When the sizzling stops, add the sliced Onions & 1/2 cup of water. Cover the pan & sweat the Onions for 30 minutes. Remove the cover & continue to cook until very soft. This could take another 30 minutes. Do not allow it to dry out, adding water as required.

3. Slice the Tomatoes & the Zucchini. To prepare the Puff Pastry squares, add a hearty spoonful of Onions as the base of the Tart. Sprinkle on the dried Thyme. Top with the Tomatoes & the Zucchini in an attractive design. Sprinkle with EVOO & Salt & Pepper. Place the four Tarts on a non-stick baking sheet.

4. Whisk the Egg with a few drops of water & brush on the all sides of the Pastry’s frame.

5. Place the baking sheet into the oven for 15 minutes undisturbed.

6. Plate & drizzle with EVOO.