Monthly Archives: November 2011
21/11/11 Delicata Squash Salad with Baby Potatoes and Pomegranate Seeds
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RECIPE
Serves 2 A CookTale We subscribe to The Week Magazine, and ever so often they publish a recipe that we find worth preparing. This Salad, to accompany the Branzino, was a good fit. The greens were refreshing, the vinaigrette savory and the roasted Delicata and Potatoes were delicious. Into the recipe file it went for future reduxes. INGREDIENTS 8 Ounces of Baby Potatoes METHOD 1. Position a rack in the center of the oven and heat to 425°F. Cut the potatoes lengthwise into ¼-inch thick coins. Mound on a large rimmed baking sheet, drizzle with 1 TB of EVOO & ¼ tsp of Salt & toss to coat the Potatoes evenly. Arrange in a snug single layer & roast until just tender & starting to brown, 20 minutes. 2. While the Potatoes are roasting, prepare the Squash. Trim the squash, halve them lengthwise, & scoop out & discard the seeds. Slice into thin half-moons, about 1/4-inch thick. Transfer to a large bowl, drizzle with 2 TB of EVOO, & sprinkle on ¼ tsp of Salt. With your hands, gently toss to evenly coat. 3. When the Potatoes are out of the oven, line a large rimmed baking sheets with parchment or a nonstick liner & arrange the Squash slices across them. Roast, rotating the pans after 10 minutes, until the slices are just tender and starting to brown, a total of 20 minutes. Be sure not to overcook, or the Squash will fall apart. When done, set aside & let cool to room temperature. 4. In a small bowl, combine the Shallots, Lemon Juice, Vinegar, Mustard, Honey & ⅛ tsp of Salt. Whisk to blend, slowly drizzle in the remaining ½ cup EVOO, continuing to whisk vigorously. 5. Just before serving, put the prepared Potatoes & Squash in a large bowl & drizzle with the Vinaigrette. Toss well with your hands, taste, & adjust with more Vinegar, Lemon Juice, or Salt as needed. 6. Add the Baby Arugula, half the Pomegranate Seeds, & half of the Parmigiano & gently mix it with your hands. 7. To serve, sprinkle the salad with the remaining Cheese & Pomegranate Seeds & top with a few grinds of Black Pepper. Li
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- Posted under Salads
20/11/11 Shrimps with Shiitakes & Scallions, Hunan Style
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RECIPE
Serves 2 A CookTale Hard to believe, but to those of us who were around, it was forty years ago that Nixon went to China, and Chinese food has never been the same. After that we watched upper Third Avenue in New York City mushroom with restaurants with unusual Chinese names like Hunan, Sichuan, Fujian, Canton. How well I remember our leaving most any one of them with our mouths afire, and darting down to PJ’s at 55th & 3rd to cool them off. (Any reason was a good reason). My versions, with concern for both myself and Cathie, are much people friendlier. INGREDIENTS 1 lb of 16-20 count uncooked Shrimp, (peeled & deveined) METHOD 1. Combine the first 5 ingredients in large bowl & toss thoroughly. Allow to stand for 30 minutes. Combine the Soy Sauce, Chili-Garlic sauce (or Sriracha) & Sugar in small bowl. Combine Chicken Broth & Cornstarch in another small bowl, stir to dissolve. Set aside. 2. Heat the 1 TB of the Peanut Oil in a large wok over medium-high heat. Add the Shiitake Mushrooms & stir-fry until tender & starting to color. Remove to its bowl. Add the Scallions & stir-fry for a few minutes. Add to the Shiitakes. 3. Add another TB of Peanut Oil to the wok, & add the Shrimp. Stir-fry only until shrimp are pink, about a minute. Mix in soy sauce mixture. Return the Scallions & Shiitakes to the wok, add the dissolved Cornstarch. Cook until thickened, about 1 minute. 4. Plate & sprinkle on the chopped Cilantro & Sesame Seeds. |
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- Posted under Seafood
20/11/11 Sauteed Radicchio Then Oven Roasted
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RECIPE
Serves 2
A CookTale This is a quite savory way to enjoy this bitter member of the Chicory family sometimes known as Radicchio di Chioggia,. Their raw leaves are tough and benefit from a good sauteing in EVOO with a splash of water before oven roasting. Another suggestion is to thinly slice the leaves to 1/4″ thickness. They come out of the oven totally different from the way they went in. And don’t forget the Garlic. INGREDIENTS 1 Head of Radicchio METHOD 1. Heat the oven to 425 F degrees 2. Half the Radicchio & slice to 1/4″ thickness. Set aside in a large bowl. 3. Heat a large deep sided saute pan & add the EVOO & the Garlic. Saute until they begin to take on color. Remove to a bowl. Add the Radicchio, Salt & Black Pepper, & Red Pepper Flakes. Toss to combine. Add the water, cover & cook until tender, this could take 10 minutes or more. Uncover & taste. 4. Add the contents of the saute pan & the Garlic slices to an ovenproof casserole dish. Place in the oven & roast for about 15 minutes. By then the Radicchio should be lightly charred & quite fork tender. |
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- Posted under Vegetables
19/11/11 Cornish Game Hen With Pomegranate Molasses, Pomegranate Seeds & Roasted Broccoli Rabe
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RECIPE
Serves 2
A CookTale As an alternative to a 3 pound Chicken, or a 1 pound Poussin, Cornish Game Hens are inexpensive and, if not overcooked, are a very juicy and tasty bird. These were grill-pan cooked in what is called, “Pollo al Mattone”, or “Chicken Under a Brick” a Tuscan style of grilling chicken, then brushed with Pomegranate Molasses and flash roasted in a 450 F oven. Measuring the internal temperature is tricky due to the thinness of the Hen’s flesh. Therefore better to undercook, realizing it still has a few minutes in a very hot oven to melt the Pomegranate Molasses. INGREDIENTS F0r the Cornish Game Hen 1 Cornish Game Hen, (spatchcocked, spine & wing tips removed, completely flattened) METHOD 1. Preheat the oven to 450F degrees. 2. Coat a large saute pan with 1 TB of EVOO & bring to medium-high heat. Season the Hen on both sides generously with Salt & Pepper. Carefully lay the Hen in the pan, skin side down & cook until the skin becomes brown & crispy, 5 to 6 minutes. Turn the hens over & to the flesh side & brown. Remove the Hen to a sheet tray. 3. Combine the Molasses & the smashed Garlic in a saucepan over medium heat. Bring the Molasses to a boil & reduce by half until syrupy, about 15 minutes. Set aside. 4. Brush the Hen on both sides with the reduced Molasses. Place the Hen in the oven & roast for a very few minutes. 5. Remove the Hen from the oven. Plate with the garnish of Pomegranate seeds & spoon on any pan juices. RECIPE Roasted Broccoli Rabe INGREDIENTS 1 Bunch of Broccoli Rabe (1 pound) METHOD 1. Cut off the tough ends of the Broccoli Rabe stems. With a paring knife, peel the stem, working your way around until it’s completely peeled. As you peel the stem, some of the large tough outer leaves will also be removed. Discard those as well. Repeat with the remaining stems. 2. Wash the trimmed Broccoli Rabe. Drain in a colander. 3. Heat the 2 TB of EVOO in a large skillet over medium heat. Scatter on the Garlic & cook, until golden brown, about 1 minute. Remove & set aside. Carefully lay the Broccoli Rabe stems into the hot Oil, season lightly with Salt & the 1/4 teaspoon crushed Red Pepper. Stir & toss to combine. 4. Pour 1/3 cup water into the skillet and bring to a boil. Cover tightly & cook, lifting the lid to turn the stalks occasionally, until the Broccoli Rabe is fork tender. Taste & season with additional Salt & crushed Red Pepper if necessary. Return the Garlic slices to the pan. 5. Move the sauteed Broccoli Rabe to an oven proof casserole dish & place in the still hot 450F oven. Roast for 10 minutes. 6. Divide onto the dinner plates & serve. |
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- Posted under Chicken
19/11/11 Bell Pepper Stuffed with Israeli Couscous and Dried Fruit
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RECIPE
Serves 2 A CookTale As a side dish with a Cornish Game Hen coated with Pomegranate Molasses and scattered with freshly removed Pomegranate seeds, this Israeli Couscous dish turned the evening into a Middle Eastern delight. I love foods that look as come-and-get-me as they taste. And this is a two- step, quite-simple-to-prepare knockout for a first or main course dish. Too bad that belly dancer had a previous engagement. INGREDIENTS 2 Bell Peppers (tops removed & retained, seeded & hollowed out) METHOD 1. Cut off the top the Bell Peppers & hollow out the shell. Retain the tops & set aside. 2. Melt the Butter in a large saucepan over medium-high heat. Add the Onion & saute until tender. Stir in the Currants, Apricots, Salt & Pepper, Chicken Broth & Cinnamon stick & bring to a boil. 3. Add the Couscous, & return to a boil. Cover, reduce heat & simmer for 15 minutes. Allow the Couscous mixture to stand for 5 minutes. Discard the Cinnamon stick. Sprinkle on the optional Cilantro. 4. Heat the oven to 425F degrees. 5. By the spoonful fill the Peppers with the Couscous. Do not overstuff. When roasting, the Couscous will expand. Add the TB of EVOO. Cover with their tops & secure with a couple of toothpicks. 6. Add to the pre-heated oven & bake for 45 minutes, or until quite tender & the Peppers have taken on an attractive roasted color. |
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- Posted under Vegetables
19/11/11 Sauteed Then Roasted Broccoli Rabe
INGREDIENTS
1 Bunch of Broccoli Rabe (1 pound)
3 TB of EVOO
3 Garlic Cloves (peeled & thinly sliced)
Kosher Salt
1/4 tsp of crushed Red Pepper Flakes (or to taste)
1/3 cup of Water, or as needed
METHOD
1. Cut off the tough ends of the Broccoli Rabe stems. With a paring knife peel the stem, working your way around until it’s completely peeled. As you peel the stem, some of the large tough outer leaves will also be removed, discard those as well. Repeat with the remaining stems.
2. Wash the trimmed Broccoli Rabe. Drain in a colander.
3. Heat the 2 TB of EVOO in a large skillet over medium heat. Scatter on the Garlic & cook, until golden brown, about 1 or 2 minutes. Remove & set aside. Carefully place the Broccoli Rabe stems into the hot Oil, season lightly with Salt & the 1/4 teaspoon crushed Red Pepper. Stir & toss to combine.
4. Pour 1/3 cup water into the skillet and bring to a boil. Cover tightly & cook, lifting the lid to turn the stalks occasionally, until the Broccoli Rabe is fork tender. Taste & season with additional Salt & crushed Red Pepper if necessary. Return the Garlic slices to the pan.
5. Move the sauteed Broccoli Rabe to an oven proof casserole dish & place in the still hot 450F oven. Roast for 10 minutes.
6. Divide onto dinner plates & serve.
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- Posted under Vegetables
18/11/11 Calves Liver and Sauteed Sweet Onions
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RECIPE
Serves 2 A CookTale Calves Liver and sauteed Onions, a dish that immediately lets you know it’s delicious, but proceed carefully. Together they represent the high priest and priestess of the formidable world of carbs. As a once-in-awhile treat and, casting fear aside, the combination is well worth it. INGREDIENTS for the sauteed Onions 3 Vidalia Onions (thinly sliced on a Mandoline) METHOD 1. Heat a large deep sided saute pan to high, add the Butter & EVOO. When the Butter ceases to sizzle, add the sliced Onions. Toss to combine, lower the heat & carefully add the Water. Cover & allow to simmer for 10 minutes. 2. Remove the cover & saute until very tender & very fragrant. This could take as long as 30 to 40 minutes. Continue to add water as needed, the Onions must not dry out or begin to take on too much color. INGREDIENTS For the Calves Liver 12 oz of fresh Calves Liver, cut into 4 pieces (all gristle & arteries removed by the butcher) METHOD 1. Heat a well seasoned cast iron pan or an electric fry pan (my favorite) to medium high. When the Onions have been sauteed to Onion perfection, it’s time to quickly saute the Calves Liver. 2. Add the 2 TB of Butter & when it stops sizzling, add the Calves Liver, two slices at a time. Saute for no more than to 2 minutes a side. As usual, we prefer all meats to be on the rare to medium rare side. That’s entirely up to you. 3. Prepare to plate. Add a generous amount of the sauteed Onions to the plate, top with 2 slices of the Calves Liver. Spoon on a TB of the Buttery pan juices |
18/11/11 Asparagus With Shredded Asiago Cheese
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RECIPE
Serves 2 A CookTale We are an Asparagus family. Simply steamed, oven roasted, BBQ grilled, or with a savory cheese, Parmesan, Romano or Asiago melted atop in a hot oven, quite delicious. It’s a take- no-time, vegetarian side dish that complements most main dishes. INGREDIENTS 1 LB of Asparagus (look for thick stalks) METHOD 1. Prepare the Asparagus stalks by peeling away the tough skin. 2. Heat the oven to 425 F degrees. 3. Bring a pot of water to a rolling boil. Add the Asparagus & simmer for 5 to 6 minutes (depending on the their thickness). Drain, dry & add to an oven proof casserole dish in a single layer. Add the EVOO. 4. Shred on the Cheese & move the casserole to the oven. Bake until the Cheese has thoroughly melted & the Asparagus has begun to take on color. L
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- Posted under Vegetables
17/11/11 Smoked Scallop Mousse
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RECIPE
A CookTale Back in the early seventies, Helen McCully was House Beautiful’s Food Editor and had a monthly column titled, “How To, Our Beautiful Way”. It featured prominent chefs, like Andre Soltner. She also admired a young and up and coming French chef, Jacques Pepin. His featured recipe for Smoked Salmon Mousse was and still is a favorite of ours and I have been preparing it since. INGREDIENTS For the Mousse 6 Diver Scallops METHOD 1. Prepare the Smoker according to the products directions. Add the Scallops to the Smokers wire grill, cover & allow about 10 minutes to reach the proper level of smokiness. 2. Cut the Scallops in half, add them & the Shallots to the processor bowl & 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. Seal with Saran & refrigerate until firm. INGREDIENTS For the Aspic 1-1/2 cups of Clam Juice +1 Cup of Water 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 has been added. |
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- Posted under Dinner
CookTeaser 