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CookTeaser

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

Monthly Archives: November 2011

12/11/11 Pan Roasted Chicken and Vegetables


 

RECIPE

Serves 2 Most Generously

A CookTale

On Monday we enjoyed a Roast Chicken. We had the Thighs and Legs, and reserved the Breast meat for another dinner. It was vacuum packed In our indispensable Food Saver. Last evening its time arrived. The Chicken Breasts and the Vegetables were all diligently cut to a 1″ dice. Fresh Herbs were prepped, and a sauce was made from concentrated Chicken Demi Glace and Chicken Broth. The original Roast Chicken might have competed for last evening’s tasty dinner, but it’s questionable.

INGREDIENTS

Leftover Roasted Chicken Breasts (diced into 1″ pieces)
Kosher Salt & fresh Black Pepper
A dash of Red Pepper Flakes
5 TB of Butter, divided
1 Pound of Turnips (peeled into a 1″ dice)
1 Red Onion (peeled into a 1″ dice)
1 Red Bell Pepper (peeled into a 1″ dice)
6 Ounces of Baby Portobello Mushrooms (halved)
3 Garlic Cloves, minced
1 tsp of fresh Thyme Leaves
1 tsp of Paprika (optional but desirable)
4 Scallions, white & green parts (diced to 1″ pieces)
1/4 Cup chopped fresh Leaf Parsley
1 Ounce of Demi-Glace diluted with water (or Chicken Broth, optional but desirable)

METHOD

1. Cut the Chicken Breasts into 1″ pieces. Set aside in its bowl.

2. Melt 3 TB of Butter in a large saute pan. Add the Turnips & Onions, 1 tsp of Salt & 1/2 tsp of Pepper. Saute over medium heat for about 10 minutes, until evenly browned & cooked through. Remove from the pan to the master bowl.

3. In the same pan, melt 2 more TB of Butter. Add the Mushrooms, & saute until Tender. Remove to the master Bowl.

4. Add the Red Bell Peppers, Garlic, Thyme, Paprika, 1 tsp of Salt, 1/2 tsp of Pepper & the Red Pepper Flakes. Saute over medium heat for about 5 minutes, until the edges of the Peppers are seared & the vegetables are tender.

5. Just before serving return the Chicken & the vegetable mixture back to the pan. Add the Demi-Glace sauce & heat through. Add the Scallions & Parsley, gently toss together & serve.

11/11/11 Loin Lamb Loin Chops With Fresh Rosemary Madeira Sauce


 

RECIPE
Serves 2

A CookTale

Today is 11/11/11, occurring only once In a Hundred Years. I hope this dinner does this century event justice. It was not too difficult a prep; by assembling the ingredients in small individual bowls, it went quite smoothly. The Loin Chops from my ever-reliable source, The Smokehouse of the Catskills, added 75% to the quality of dinner. Madeira, the great fortified wine of Portugal, added to the savoriness of the Sauce.

INGREDIENTS For the Loin Lamb Chops

4 Loin Lamb Chops (have the butcher trim the excess fat)
Kosher Salt & Black Pepper
1 TB of EVOO + 1 TB for the pan

INGREDIENTS For the Rosemary Madeira Sauce

1 large Shallot (finely chopped)
1 small Garlc Clove (smashed)
1/2 Cup of Madeira (imported preferred)
1 large Sprig of Rosemary (leaves removed & chopped)
1 TB of Parsley (finely chopped) + 1tsp for plating
1/2 Cup of Chicken Broth, or enriched Chicken Broth with 1 ounce of Chicken Demi Glace (highly recommended)
1/2 tsp of Butter
1/2 tsp of Wondra Flour (preferred)
1/2 TB of Dijon Mustard
1-1/2 TB of Heavy Cream

METHOD

1. Heat a well-seasoned cast iron pan to medium high. Season the Lamb Chops with Salt, Pepper & 1 TB of EVOO.

2. Add the extra 1 TB of EVOO to the pan. When near the stage of smoking, add the Chops & cook 3 minutes. Turn & cook 3 minutes longer. Their internal temperature, measured with an instant thermometer, should be no more than 125F Degrees. Remove the Chops & set aside covered to keep warm.

3. Pour off any extra fat from pan. Add the Garlic & Shallot. Saute until they become transparent & tender. Add the Madeira, Rosemary, & Parsley, stirring up browned bits from the bottom of the pan. Simmer over high heat until syrupy, about 3 minutes.

4 Add the enriched Chicken Stock & simmer until sauce is reduced by about half. Stir the Mustard & Cream into the sauce. Adjust the seasonings & bring to a boil. Add the whisked Beurre Manie (1/2 tsp of butter and 1/2 tsp of Wondra) to sauce. Stir well until incorporated & the sauce has thickened, about 2 minutes.

5. Remove sauce from heat. Plate the Lamb Chops, 2 per plate, & generously add the sauce. If available, garnish with sprigs of Rosemary.

 —

10/11/11 Swordfish Thinly Sliced With Grapefruit Segments, Capers & A Grapefruit Vermouth Sauce


RECIPE

Serves 2

A CookTale

This month marks six months of my daily Blogs. It’s taken me this long to understand why it gives me such pleasure each morning. The answer, which came to me at 2 AM this morning, is that it affords me the opportunity to enjoy the previous evening’s dinner a second time. And until all this started in 2010, this rarely, if ever happened. Today it’s a daily occurrence.
Last evening’s dinner is an example of “what else” can be done with a simple Swordfish steak. It was high in flavor and within reasonable levels of carbs and calories. This morning I can still remember the tartness of the Grapefruit and Capers, in contrast with the sweet taste of the sauteed Swordfish.

INGREDIENTS

12 Ounces of Swordfish (First grade quality preferred)
1 Ounce of Butter (for sauteing)
1 TB of EVOO (for seasoning the raw fish)
Sea or Kosher Salt & White Pepper
1 Grapefruit (segmented with juice reserved)
1/3 Cup of the reserved Grapefruit Juice
1/3 Cup of Vermouth
2 Ounces of Butter (for emulsifying the sauce)
1 TB of Parsley (chopped)
2 TB of Salt Capers (desalted in water & drained)
1/2 Half of a fresh Lemon

METHOD

1. Either have the Fishmonger slice the Swordfish horizontally in half, or carefully do it yourself. An electric knife works well. Each slice to be no more that 1/2″ thick. Season with Salt & Pepper & EVOO & set aside

2. Add the 1 ounce of Butter to a preheated saute pan. Add the Swordfish, It will cook quickly. One minute per side should be sufficient. The color of the crust is a good indicator.

3. Remove the Swordfish slices from the pan, place on a serving plate & cover to keep warm. Deglaze the pan with the Vermouth & Grapefruit Juice & reduce while working in the 2 ounces of Butter to form an emulsified sauce. Just before serving, add a tablespoon of chopped capers & a squeeze of Lemon.

4. To each plate add 2 slices of Swordfish slices & generously spoon on the sauce. Decorate each dish with a few Grapefruit segments and the chopped Parsle

09/11/11 Baked Penne Rigate


 
RECIPE
Serves at least 3

A CookTale

If its getting repetitious excuse me but with each chance I get, I continue to gravitate to the Pasta shelf. With Cathie away overnight, and me not anxious to cook a proper dinner for one, what could be easier than this? The ingredients for the Baked Penne have a distant resemblance to a plate of Antipasto. Genovese Salami, Provolone Cheese, & Tomatoes, plus toasted Breadcrumbs and topped with Mozzarella. I could have used those Neapolitan Accordions for atmosphere and company.

INGREDIENTS

4 Ounces of Penne Rigate (quill shaped rigged pasta)
8 Ounces of Marinara Sauce (homemade or Rao’s)
4 Ounces of Genovese Italian Salami (preferred, thinly sliced)
3 Ounces of Provolone Cheese (imported preferred, thinly sliced)
1 Tomato (seeds removed & diced)
2 Garlic Cloves (thinly sliced)
Kosher Salt & Black Pepper
A pinch of Red Pepper Flakes (or to taste)
1 TB of EVOO for the mixture + 1 TB for the Breadcrumbs
1/4 Cup of Breadcrumbs (pan toasted in EVOO)
1/3 Cup of Mozzarella Cheese (grated)

METHOD

1. Heat the oven to 400F degrees.

2. Bring a pot of water to a boil. Add the Penne & follow package instructions & cook them to alDente. They will continue to cook in the oven in the final stage.

3. Drain & transfer the Penne to a large bowl & add a tsp of the EVOO to prevent them from clumping together. Add the Marinara Sauce, Genovese Italian Salami, Provolone Cheese, Tomato, Red Pepper Flakes, Garlic & Salt & Pepper. Sprinkle on the Breadcrumbs & top with the Mozzarella Cheese.

4. Transfer the mixture to an oven proof casserole & cover with foil until 10 minutes before dinner time.

5. 10 minutes before serving, place the casserole in the oven for about 10 minutes, or until it’s thoroughly heated through & the Mozzarella has melted. Simply judge their progress with an occasional peek.

6. Ready to plate & serve

08/11/11 Iceberg Lettuce With Blue Cheese Dressing & Slices of Ripe Tomatoes


 

 

RECIPE

Serves 2 With ample remaining

A CookTale

There is only one recipe for Blue Cheese Dressing that I have relied on for years. And that’s from the Palm Restaurant Cookbook. Each time it’s on our table it brings back memories of the dozen and dozens of fabulous dinners we’ve enjoyed at The Palm on 45th and Second Avenue in the City. It’s quite simple to prepare, there’s always leftovers it lasts for a week in the fridge.

INGREDIENTS

4 Ounces of Danish or French Blue Cheese (crumbled is fine)
1/2 Cup of EVOO
1/2 Cup of Mayonnaise
1 TB of Red Wine Vinegar (optional)

METHOD

1. Add the crumbled Blue Cheese to a bowl &, using a fork, whisk in the EVOO.

2. Let stand for about 40 minutes. (important)

3. Whisk in the Mayonnaise & the (optional) Vinegar. Whisk again just before serving.

08/11/11 Filet of Beef With Rosemary and Tart Cherry Sauce


RECIPE
Serves 2

A CookTale

One day last week, our friend Gerry Cuffe handed Cathie a recipe for Venison with Rosemary and Dried Tart Cherries and announced, “When the season opens, a filet of Venison will be at your door”. We liked the recipe and said “why wait”? Let’s prepare it with a filet of beef. The result was, may I modestly say, worthy of an elaborate dinner party. When Gerry does arrive at our door, we’ll plan a redux with the Venison and make sure that Gerry and Barbara join us.

INGREDIENTS

2 Filets of Beef (5 ounces each)
2 tsp of Fresh Rosemary Leaves
1 tsp of Coriander Seeds (whole or ground)
1 Small Garlic Clove
2 tsp of EVOO
Kosher Salt & Black Pepper
1/2 cup of Port Wine
1/3 Cup of Dried Tart Berries
1 Cup of Beef Broth (enriched with Demi Glace or a Beef Bouillon)+ 1/2 Cup of Water
1 tsp of Cornstarch
2 TBs of Black Currant Jelly

METHOD

1. With a mortar & pestle, grind the Rosemary Leaves, Garlic & Coriander, then add the EVOO until emulsified to a paste.

2. Place the Filets of Beef on a plate, (tie each around the middle with string). With a spatula, spread a thin coat of the paste on the Filets. Cover with plastic wrap & refrigerate for about 20 minutes.

3. Preheat the oven to 450 F degrees.

4. Heat a well seasoned cast iron pan over high heat until very hot. add the remaining tsp of EVOO. Season the Filets with Salt & Pepper, then cook for about 3 minutes a side. Transfer the pan to the oven & roast for no more than 4 minutes, until an instant read thermometer reads 125F degrees. Transfer the meat to a plate & cover tightly with foil.

5. In the same pan add the Port & Cherries & deglaze by boiling over moderately high heat, stirring & scraping up the brown bits. Stir together the enriched Broth, Water & Cornstarch & add to the pan. Simmer stirring until the mixture has thickened. Whisk in the Black Currant Jelly until dissolved.

6. Just before plating, with the heat off, dip each Filet into the sauce, then add a puddle of the sauce onto each plate & top with a Filet.

07/11/11 Garlicky Escarole


RECIPE

Serves 2

A CookTale

There was an Italian Restaurant named Gino’s on 61th & Lexington in New York City. I sadly say was, because it closed in 2010, and it’s missed by all. On every main course plate was tender sauteed Escarole and wonderful small puffed potatoes. I can still recall that plate and to a lesser degree that taste. But for me Escarole is not an easy green to cook. I continue to have a hard time getting it to that desired stage of tenderness. But one day I shall conquer Escarole.

INGREDIENTS

1 Head of Escarole
2 TB of EVOO
1-1/2 Cups of Water
3 Garlic Cloves (thinly sliced or to taste)
Kosher Salt & Black Pepper
1/2 tsp of Red Pepper Flakes

METHOD

1. Wash the Escarole in a large bowl, half & tear into edible small pieces. Drain, but them moist.

2. Heat a large saute pan, add the EVOO, when almost smoking add the Garlic slices & Red Pepper Flakes. Saute until they begin to color & remove them to a small bowl.

3. At this point be very careful as you add the Escarole in batches. As they come in contact with the EVOO they will spatter. When all calms down add Salt & Black Pepper & toss until well coated. Add the 1-1/2 cups of Water & saute. Check their progress occasionally & when their tender, return the sauteed Garlic to the pan. Toss to combine & turn off the heat.

4. Ready to plate.

07/11/11 Chicken Spatchcocked And Roasted Atop Vegetables


RECIPE

Serves 2

A CookTale

Isn’t Spatchcock an odd name in the culinary dictionary? The origin seems to be 18 Century British and the method continues to be popular as a way to significantly reduce cooking time and have an extremely juicy bird. In 2008 Mark Bittman featured a 12 pound Thanksgiving Turkey that could be perfectly roasted in 45 minutes. Since then we have had success with Turkey, Duck, Cornish Game Hens and Chicken. Of course it was necessary to alter the oven time for each bird. Last evening we enjoyed the legs and thighs, tonight the breasts will hopefully reach our plates as a tasty Chicken Hash.

INGREDIENTS For the Chicken

1 3 Pound Chicken (organic & free range preferred)
4 Ounces of Butter (softened)
1 tsp of EVOO
1/4 Cup of Paprika (Spanish Pimenton preferred)
Kosher Salt & Black Pepper

METHOD

1. Whip together the Butter, Paprika & EVOO to make a smooth emulsion.

2. Heat the oven to 425F. Put the Chicken on a cutting board, breast side down & cut out the backbone (cutting from front to rear). Turn the bird onto the skin side & press to flatten. Season liberally with Salt & Pepper.

3. If the Butter Paprika emulsion has effectively softened, take a small spatula & smear it evenly as possible all over the skin.

4. Place on a baking sheet & Roast for about 30 minutes, undisturbed. By this time its internal temperature, on an instant-read thermometer should have reached 135 to 140 F, as we prefer for a juicy medium result.

5. Remove the Chicken from the oven & allow it rest for at least 5 minutes before transferring to the cutting board. Cut it in half, then separate the thighs & legs from the breast.

6. For serving, add a bed of roasted vegetables* to the plate & top with as many pieces of the Chicken that satisfies your appetite.

INGREDIENTS For the Roasted Vegetables

2 Turnips (medium size & cut to a 3/4″ dice)
1 Red Bell Pepper (cut to a 3/4″ dice)
2 Small Zucchini (cut to a 3/4″ dice)
1 Large Yellow Onion (cut to a 3/4″ dice)
1 Large Carrot (cut to a 3/4″ dice)
2 Garlic Cloves (thinly sliced)
1/4 Cup of Parsley (chopped)
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Add all the prepared vegetables & the Garlic to a large bowl. Season with Salt & Pepper & the EVOO. Toss them together & set aside to absorb the seasonings & the EVOO.

2. When ready, add them in a single layer to a roasting pan, top with the Spatchcock Chicken & roast.

06/11/11 Cantonese Ribs Chinatown-Style


RECIPE

A CookTale

By the time dinner was finished, I could have used a rickshaw to wheel me into bed. It wasn’t overeating it was overcooking. There are very few cuisines of the world that demand as many ingredients. Example: The marinade for the Ribs required 11 ingredients. The Eggplant 11. The Cabbage 10. And that’s only for the preliminary preparation. When it was all said and done, a drive to the Chinese restaurant would have been less exhausting. But I enjoy cooking so it can’t compete with the alternative.

RECIPE

THE MARINADE

3 Pounds of Pork Spare Ribs (cut into individual pieces)

1/2 Cup of Hoisin Sauce
1/2 Cup of Brandy (or rum or bourbon)
1/4 Cup of Honey
1/3 Cup of Soy Sauce
2 TBs of Sesame Oil
2 TBs of Hot Sauce (such as Tabasco)
2 TBs of powdered Ginger
1 TB of Garlic smashed (or garlic powder)
1 TB of Five Spice Powder
2 TBs of powdered Onion
1 tsp of Red Food Coloring
1/4 Cup of Char Siu Sauce for the Glaze

METHOD

1. Mix the marinade ingredients thoroughly in a bowl.

2. Coat the Ribs & Marinate in a Ziplock-type bag for at least 3 hours. Marinate them overnight for a much superior result .

3. Heat the oven to 300°F. Roast the Ribs for no more than 40 minutes. After 40 minutes, remove from the oven & paint one side with a coat of the Char Siu Sauce. Return to the oven for 10 minutes glazed side up.

4. Remove & allow Ribs to rest for 5 minutes. If the butcher hasn’t, (he will upon request), cut the Ribs into individual pieces & prepare to serve.

06/11/11 Szechuan Sweet & Sour Cabbage


RECIPE

Serves 2 generously

A CookTale

This Cabbage dish is quite tricky. Unless it’s highly seasoned, it borders on boredom. To avoid that, try to take an occasional taste as you’re stir frying at the wok. This dish improves with age, so the next day leftovers provide a tasty lunch time nibble with a tang.

INGREDIENTS

1 lb of Napa Cabbage
1 tsp of Salt
1 TB of Peanut Oil
1 TB of Ginger (shredded)
1/4 Cup of Rice Vinegar
1-1/2 TB of Sugar
2 Scallions (chopped)
1 TB of Cilantro, (if available, chopped)
1/2 tsp of Chili Oil (or to taste)
1/2 TB of Sesame Oil

METHOD

1. Split the Cabbage in two. Remove the core & cut it into roughly 1″ X 4″ slices.

2. Place the prepared Cabbage on large plate or bowl, toss with Salt & cover with paper towels.
Place a heavy, flat weight over the toweling & let it stand for 2 hours. Squeeze as much liquid as you can to drain the Cabbage.

3. In the wok heat TB of Peanut Oil, add the Cabbage & stir-fry until it has become very tender. Remove to a large bowl & set aside.

4. Return the wok to high heat & stir-fry the Ginger in the Peanut Oil, adding more if required. Then turn off heat. Add the Rice Vinegar & the Sugar. Return the heat to low & stir until Sugar dissolves.

5. Add the Scallions & the (if available) Cilantro. Stir-fry for 30 seconds & add the Chili Oil & Sesame Oil. Be certain the Cabbage is highly seasoned. Pour the hot sauce over the Cabbage & toss well.

6. Ready to Serve.