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CookTeaser

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

Daily Archives: December 10, 2011

10/12/11 A Plate Of Creamed Green Cauliflower Florets



RECIPE

Serves 2

A CookTale

In lieu of conventional white Cauliflower, Cathie brought home a head of green Cauliflower. It was half the size of the white. The florets where obviously in proportion and produced a bowl of attractive miniatures. I would usually just saute them in EVOO and Garlic, but I felt it was too harsh a treatment. So the Cauliflower was steamed, then sauteed in Butter. Heavy Cream was added and reduced. It was baked in a medium hot oven for a short while. The result was a mild, delicious creamy concoction.

INGREDIENTS

1 head of Green Cauliflower (cut to florets)
Kosher Salt & White Pepper
1 TB of Butter
1 cup of Heavy Cream
Fresh Tarragon Leaves (finely chopped)
1/4 cup of Parsley (finely chopped)

METHOD

1. Steam the florets for 5 minutes, Immerse in a bowl of cold water, drain & paper towel dry. Set aside.

2. Heat the oven to 375F degrees

3. In a deep-sided saute pan, melt the Butter, add the florets & the Salt & pepper. Gently toss to combine & saute for a few minutes. Add the Heavy Cream, reduce until thickened.

4. Place the Cauliflower into a well Buttered casserole dish, & place in the oven for about 10 minutes to completely heat through & the Cream has begun to bubble.

5. Remove & prepare to plate.

10/12/11 Soy Maple Salmon With A Square Of Hash Browns


RECIPE

Serves 2

A CookTale

I seem to have the knack to be able to retain the smallest details of recipes I’ve reviewed over time. If remembering them doesn’t work, I make sure that they’ve been stored in my online file.
I’m also always seeking different ways to prepare fresh fish. Marinating Salmon in a mixture of Soy Sauce, Maple Syrup, a touch of Garlic and seasonings is one of the ideas I’ve been waiting to prepare. By adding the Hash Browns, the plate would have the sweet and sour tenderness of the Soy Maple Salmon and the pan fried crispiness of the Hash Browns. This idea worked out well, so it’s on to the next meal.

INGREDIENTS

1 lb of Organic Wild Salmon (cut into two pieces)
1/3 cup of pure Maple Syrup
2 TB of Soy Sauce
1 Garlic Clove (finely minced)
1 tsp of Sea Salt + 1/2 tsp of Black Pepper

METHOD

1. In a small bowl, whisk together the Maple Syrup, Soy Sauce, Garlic, Salt & Pepper.

2. Place the two pieces of Salmon in a shallow baking dish. Coat with the Soy, Maple Syrup mixture. Cover the dish & marinate in the refrigerator 30 minutes, turning once.

3. Preheat oven to 400 F degrees.
Place the baking dish in the preheated oven, & bake uncovered for 10 to 12 minutes, or until easily flaked with a fork. Do not overcook & dry out the Salmon.

4. To serve, add a piece of Salmon to each plate & spoon on the Soy Maple Sauce.