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CookTeaser

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

Daily Archives: November 3, 2011

03/11/11 Plum Tomatoes With Gorgonzola Cheese & Fresh Oregano Leaves


 
RECIPE
Serves 2

A CookTale

This side dish brings back memories from the recent past of Summer evenings. But even in the Fall the combination of ripe Tomatoes, sharp Gorgonzola Cheese, Shallots, EVOO and fresh herbs makes my mouth water.

INGREDIENTS

6 Plum Tomatoes (quartered)
3 Small Shallots (finely sliced)
2 Ounces of Gorgonzola Cheese (cubed)
1 TB of EVOO
Kosher Salt & Black Pepper
1 Sprig of Oregano Leaves (leaves only)

METHOD

1. To a large bowl add the Tomatoes, the Shallots, EVOO & the Salt & Pepper.

2. At plating time add the cubes of Gorgonzola,
the Oregano leaves & very gently combine.

03/11/11 Diver Scallops With A Sauterne Herbed Butter Sauce


RECIPE

Serves 2

A CookTale

What I love about these large, plump Diver Scallops is their versatility when combined with almost any sauce. Be it Asian, French or Italian, the mild sweetness of the Scallop blends together beautifully with its counterpart. Last evening’s sauce was a combination of EVOO, compounded Parsley and Tarragon Butter, finished with a hefty splash of Sauterne. To say it was a dinner we’ll remember and prepare again is no exaggeration.

RECIPE Diver Scallops with Herbed Butter Sauce

INGREDIENTS

8 Diver Scallops (all the same size)
1TB of Butter
1-1/2 TB of EVOO
Sea or Kosher Salt & Black Pepper
1/4 Cup of Parsley (finely chopped)
2 TB of Compound Butter (Parsley & Tarragon*)
1/2 Cup of Sauterne (or Vermouth)
Roasted Red Pepper (1/2 half, cut into strips)

METHOD

1. Season the Scallops with Salt & Pepper.

2. Heat a deep sided saute pan or an electric skillet to medium. Add the EVOO & 1 TB of Butter. When the Butter stops sizzling, carefully add the Scallops & cook (without moving) for about three minutes, Lift one Scallop to check if it’s formed a crust. If so, turn them & cook for less than a minute. Remove to a platter & cover to keep warm.

3. Add the 1-1/2 TB of EVOO & the 2TB of Compound Butter. With a whisk or a wooden spatula, swirl the EVOO & Butter around the pan to emulsify, add the Sauterne or Vermouth to combine. Toss in the 1/4 cup of Parsley.

4. Return the Scallops to the pan for 30 seconds to reheat & add four to each plate. Spoon on the Butter Sauce, add strips of Red Pepper & serve.

RECIPE *Compound Butter

1/2 Cup of Parsley & Tarragon (finely chopped)
4 Ounces of Butter (softened)
1 tsp of Lemon Juice
Kosher Salt (optional)

METHOD

1. In a small food processor combine all the ingredients & blend until completely combined.

2. Remove to a prepared sheet of plastic wrap & roll into the shape of a cigar. Freeze or refrigerate until it’s solidified.