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CookTeaser

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

Daily Archives: December 7, 2011

07/12/11 Asian Spinach With Ginger & Garlic & Asian Seasonings


RECIPE

Serves 2

A CookTale

This is the third Spinach recipe published in the past few weeks. The first was sauteed with Garlic and EVOO. The second was Creamed, and now a third with Asian flavorings. They all tasted like Spinach should, but each had its own accent. The bottom line is that we enjoy Spinach in all its interpretations.

INGREDIENTS

10 ounces fresh Spinach (washed, tough stems removed & leafs left whole)
2 Garlic Cloves, (sliced)
2 TB of fresh Ginger (sliced)
1 TB of Peanut Oil
1 tsp of Sesame Oil
1 TB of Soy Sauce
Kosher Salt & Black Pepper
Sesame Seeds

METHOD

1. Heat the Peanut Oil & Sesame Oil in a large saute pan.
Add the Garlic & the Ginger. Saute until their tender & starting to color.

2. Add the Spinach leaves & cook until they are mostly wilted. Add the Soy Sauce & continue sauteing just until the spinach has all wilted.

3. Plate, sprinkle on the Sesame Seeds & Serve.

07/12/11 Black Cod With Miso Sauce


RECIPE
Serves 2

A CookTale

Of the very many fish preparations we do, not one can compare to this. I believe that this
is “Nobu’s Gift To the Food World”. I find it such a delight to take a raw piece of Black Cod and with little effort and a few steps have it transform into this wonderful topnotch taste treat. Since the publication of the Nobu cookbook in September 2001, I’ll bet I’ve prepared this at least two dozen times, and its always been outstanding. Black Cod, actually Sable fish, is not easy to procure, but when you see it, I suggest you take it home.

INGREDIENTS

1/4 cup of Mirin
1/4 cup of Sake
1/3 cup of White Miso Paste
4 TB of Sugar
2 6-to-7 oz of Black Cod Fillets (skin on, 1-1/2″ thick)
1 TB of Peanut Oil
Scallions (thinly sliced)
Pickled Ginger

METHOD

1. In a small saucepan, bring the Mirin & Sake to a boil. Whisk in the Miso until dissolved. Add the Sugar & cook over moderate heat, whisking until dissolved.

2. Transfer the marinade to a large baking dish & let it cool. Add the fillets, skin side up. Cover & refrigerate for at least 4 hours or ideally overnight.

3. Preheat the oven to 400 degrees. Heat a non-stick pan to high & add the TB of Peanut Oil. Scrape the Miso sauce marinade off the meat of the fillets, reserving for later. Add the fillets & cook until the skin has become crisp, about 4 minutes.

4. Place the pan in the oven & roast for 8 to 10 minutes or until flaky. At this point, turn on the broiler for a few minutes to add a roasted richness to the fillets.

5. Transfer to plates. Garnish with the Miso Sauce, Scallions & Pickled Ginger.