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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Monthly Archives: November 2011


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.

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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.


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.

 

 


 

 

 

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.


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.


 

 

 

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.


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