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CookTeaser

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

Monthly Archives: November 2011

06/11/11 Eggplant Szechuan Style


RECIPEServes 2

A CookTale

I am an Eggplant lover. In all their sensuous shapes and forms. Long and thin, short and pudgy, or a perfectly round ball, their looks and regal purple coating appeals to my senses. And then you roast, saute, stir-fry, or steam them and what’s inside that regal coating really surfaces. For me, this Asian version is absolutely melt in your mouth delicious.

INGREDIENTS

1 Eggplant (Asian if available)
2 Tbs of Peanut Oil.
1/2 TB of Sesame Oil
Kosher Salt & Black Pepper
2 Scallions (sliced on the diagonal)
1/4 Cup Sesame Seeds
1″ Piece of fresh Ginger (peeled & minced)
2 Garlic cloves (minced)
Red Pepper Flakes (to taste)
1/3 Cup of canned Chicken Broth.
2 TB of Soy Sauce.
1 TB of Rice Vinegar.
1 TB of Light Brown Sugar.
1/2 TB of Cornstarch.

METHOD

1. Cut the eggplant into manageable wedges each about 1 1/2 ” wide by 3″ long.

2 Heat a large wok & add the Peanut & Sesame Oil. When the wok is at the smoking stage, add the Eggplant in batches (if necessary), add Salt & Black Pepper & stir fry until seared & browned. Remove to a bowl & cook the remaining eggplant in the same manner.

3. When all the Eggplant has been cooked, add the Scallions, Ginger, Garlic & Red Pepper Flakes. Stir fry until fragrant. Add the Chicken Broth. In a small bowl mix the Soy Sauce, Vinegar, Sugar & Cornstarch. Pour the mixture into the wok & cook for 1 minute or until it has thickened.

4. Return all the Eggplant to the wok & toss until the sauce is absorbed. Garnish with Sesame Seeds & Scallions.

5. Plate & serve.

05/11/11 Linguine With Peppers and Anchovies


RECIPE
Serves 1

A CookTale

Last evening Cathie had a steamed Artichoke with Mayo and I had Peppers and Anchovies, with a starch. Cathie had a true diet dinner, while I was kidding myself. Intentionally! I can’t begin to describe what a starch can do to enhance Peppers and Anchovies, which starts out with a great taste and then detonates in your mouth. What does it is the sauce — melted Anchovies and Garlic in EVOO, the Red Pepper Flakes and Parsley, topped with slivers of the real thing. I turned an appetizer into an appetizing dinner.

INGREDIENTS

2 Ounces of Linguine
Sea or Kosher Salt
1/3 Cup of EVOO
4 Garlic Cloves (thinly sliced)
6 Anchovy fillets (chopped for the pan)
6 Anchovy fillets (whole for the top of the pasta)
1 large roasted Red Bell Pepper (stemmed, seeded & thinly sliced)
1/2 Cup of fresh Bread Crumbs+ 1/4 cup plus 2 tablespoons grated Parmesan Cheese (there will be leftovers)
Pinch of Red Pepper Flakes (about 1/8 teaspoon)
1/4 Cup plus 2 TB of chopped Italian Flat Leaf Parsley
1 Half a Lemon

METHOD

1 Bring a pot of water to a boil add 1 TB of Salt.

2. Toast the Bread Crumbs in a TB of EVOO until they start to color. Remove to a bowl & when cooled, add 1/4 cup of Parmesan Cheese. Set aside

3. Meanwhile, heat the 1/3 cup of EVOO in a wide, deep, saute pan over medium-high heat. Add the sliced Garlic & the chopped Anchovies, cook for about 3 minutes, mashing the anchovies until they disintegrate. Add all but six of the sliced Red Pepper & cook for another 3 minutes, until they have softened. Add the Red Pepper Flakes, stir & remove the pan from the heat.

4. Cook the Linguine according to the package directions to al dente. When the Pasta is done, drain & add to the pan with the Anchovy & Pepper mixture. Add half of the the Bread Crumb mixture. Squeeze the Lemon Juice, (to taste) on the Pasta.

5. Plate & add the remaining Bread Crumb mixture & Parsley. Top with the six Anchovy fillets & the six Red Bell Pepper slices.

 

04/11/11 Broccoli Rabe With Toasted Garlic.


RECIPE
Serves 2

A CookTale

Of all the bitter greens that we enjoy, we most seem to gravitate to Broccoli Rabe. First off it’s easy and rather quick to prepare compared to some of the others. Kale, Collards, Escarole and Mustard are just a few examples of long cooking greens. To us Broccoli Rabe’s natural plating partners are sweet and/or hot Italian Sausages.
So for a no frills dinner of good tasting food, opt for this combination.

INGREDIENTS

1 Bunch of Broccoli Rabe (about a pound, as fresh as possible)
3 Garlic Cloves (thinly sliced)
2 TB of EVOO
A dash of Red Pepper Flakes (or to taste)
Kosher Salt & Black Pepper

METHOD

1. Wash & trim about 1″ off the bottom of the Broccoli Rabe. In this recipe I separated & discarded the large leaves (this is optional & actually unnecessary, the leaves are extremely tasty). Peel away the rather tough skin from the Broccoli.

2. Heat a large pot with a few inches of water, place the Broccoli Rabe on a steamer rack steam for 6 minutes. Drain & place them on paper toweling. Thinly slice the Garlic cloves.

3. Heat a large saute pan with the 2 TB of EVOO. Add the
Red Pepper Flakes (to taste), & saute until beginning to color. Remove to a small bowl.

4. Add the Broccoli Rabe to the Garlicy EVOO & gently toss until well coated. Return the Garlic to the pan.

5. Ready to plate.

04/11/11 Italian Sweet Sausage and Garlicky Broccoli Rabe


RECIPE

Serves 2

A CookTale

Italian Sausages both sweet and hot make for the basis of a no frills dinner. With well seasoned Broccoli Rabe, Cannellini Beans with diced Tomatoes, or a well sauced Pasta, the Sausage enhance the plate and please your palate.

RECIPE Sweet Italian Sausages

INGREDIENTS

4 Sweet or Hot Italian Sausages (or two of each)
1 TB of EVOO

METHOD

1. Pierce the Sausages with a fork. Heat a large pan & add 1 TB of EVOO & the Sausages, Saute until brown & cooked through. The internal temperature should be no more than 140 degrees, so they won’t be dry.

RECIPE Broccoli Rabe With Toasted Garlic.

A CookTale

Of all the bitter greens that we enjoy, we most seem to gravitate to Broccoli Rabe. First off it’s easy and rather quick to prepare compared to some of the others. Kale, Collards, Escarole and Mustard are just a few examples of long cooking greens. To us Broccoli Rabe’s natural plating partners are sweet and/or hot Italian Sausages.
So for a no frills dinner of good tasting food, opt for this combination.

INGREDIENTS

1 Bunch of Broccoli Rabe (about a pound, as fresh as possible)
3 Garlic Cloves (thinly sliced)
2 TB of EVOO
A dash of Red Pepper Flakes (or to taste)
Kosher Salt & Black Pepper

METHOD

1. Wash & trim about 1″ off the bottom of the Broccoli Rabe. In this recipe I separated & discarded the large leaves (this is optional & actually unnecessary, the leaves are extremely tasty). Peel away the rather tough skin from the Broccoli.

2. Heat a large pot with a few inches of water, place the Broccoli Rabe on a steamer rack steam for 6 minutes. Drain & place them on paper toweling. Thinly slice the Garlic cloves.

3. Heat a large saute pan with the 2 TB of EVOO. Add the
Red Pepper Flakes (to taste), & saute until beginning to color. Remove to a small bowl.

4. Add the Broccoli Rabe to the Garlicy EVOO & gently toss until well coated. Return the Garlic to the pan.

5. Ready to plate.

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.

02/11/11 Veal Scaloppine Marsala


RECIPE
Serves 2

A CookTale

Two absolute requirements, an excellent butcher and the best Top Round Veal he has in his fridge. With great fortune we have that combination in Fred Brill, manager supreme of the meat department at Adam’s Fairacre Farm. In the past, those thin Scaloppines of Veal were too often overcooked and were (like shoe leather), uneatable. Not last evening! Sauteed in EVOO and Butter, they were so good we regretted staring at the empty plate.

INGREDIENTS

4 Slices of Veal Scaloppine (cut from the Top Round)
4 Slices of Prosciutto (imported)
Wondra Flour (spread on a plate)
2 TB of EVOO
2 TB of Butter (more if needed)
Kosher Salt & Black Pepper
1/2 Cup of dry Marsala Wine

METHOD

1. If required (unless the butcher had done it), gently thin the Scaloppini slices with a meat pounder & season with Salt & Pepper. To each piece of Scaloppine, add a slice of Prosciutto & gently pound it into the Veal to combine.

2.Put the EVOO & 1 TB of Butter in a skillet & turn the heat to medium high. When the fat is hot, lightly dredge both sides of the Scaloppine in Wondra Flour, shake off the excess, & slip the meat into the pan. Brown quickly on both sides, about half a minute per side. Using a slotted spoon or spatula, transfer them to a warm plate.
Note: If all the Scaloppine doesn’t fit into the pan at one time , do them in batches, but dredge each batch in the Wondra Flour just before slipping the meat into the pan; otherwise the flour will become soggy & make it impossible to achieve a crisp surface.

3. Turn the heat to high, add the Marsala, & while it boils down, scrape loose with a wooden spoon all the browning residue on the bottom and sides. Add the second TB of Butter. When the juices in the pan are no longer runny and have the density of a sauce, turn the heat down to low, return the Scaloppine to the pan, turn them once or twice to baste with the sauce.

4. Spoon the Marsala Butter sauce onto each plate & add two slices of Scaloppine to each.

 — at Where was this photo taken?

01/11/11 Chicken Giblets & Turmeric Rice


 

 

 

RECIPE

A CookTale

This is for those that enjoy Chicken Hearts and Gizzards. To all others may I suggest that it’s worth giving a try. If you like offal you may be surprised at the flavor, the texture and the taste. The Turmeric Rice adds another dimension to the dish. To me it brings back very old memories when I lunched at a New York restaurant on West 33 Street, where it was a house speciality. Of course everything that I remember, I seem to remember glowingly.

INGREDIENTS

1 Pound of Chicken Hearts & Gizzards (in one package)
1 Cup of long grain Rice
1 tsp of Turmeric Powder
1 TB of a neutral Oil (peanut or grape Seed)
1 Red Onion (diced)
1 Garlic Clove, (minced)
8 fresh Mushrooms (chopped)
1 (14.25 ounce) can of Chicken Broth
2 Ounces of Poultry Demi-Glace or 1 cube of Chicken Bouillon
Kosher Salt & Pepper (to taste)

METHOD

1. Place the Chicken Hearts & Gizzards in a large saucepan, & add enough water to cover. Cover & bring to a boil. Boil over medium-high heat until the Giblets are very tender. Drain, reserving the enriched water & slice the Giblets into bite size pieces.

2. Cook the Rice with the Turmeric Powder, using the reserved enriched water according to package directions.

3. Heat the Oil in a large skillet over medium heat. Saute the Onion, Garlic & Mushrooms until the Onion is translucent & tender & the mushrooms have browned. Add the Giblets & saute for 5 minutes. Stir in the canned Chicken Broth, the Demi-Giace or Bouillon & bring to a simmer. Cook until reduced by 1/2, about 10 to 15 minutes.

4. To the plate add a bed of the Rice, top with the Giblets, season with Salt & Pepper, & serve.