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CookTeaser

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

Monthly Archives: December 2011

20/12/11 Roasted Tomato and Anchovy Sauce


 

RECIPE

Serves 2

A CookTale

Before there were celebrity chefs with celebrity cookbooks, there were marvelous Italian food writers like Giuliano Bugialli, Ada Boni, Marcella Hazan, as well as a host of others. Years ago I came upon a recipe in one of their books that called for Tomatoes, Anchovies, EVOO and Chiles roasted in a hot oven until they all melted together. In hindsight it was everything a roasted pasta dish should be, and last evening I took aim at replicating it. Like that movie you thought was the greatest ever seen, until you re-saw it. The pasta was delicious, but was it worth carrying around in my head for years? You be the judge!

INGREDIENTS

1 to 2 lbs of fresh firm Tomatoes
1/3 to 1/2 cup EVOO
3 oz of Anchovy Fillets (a tin)
1 cup of coarsely chopped flat leaf Parsley
Kosher or Sea Salt & Fresh Black Pepper
4 oz of Spaghetti (cooked al dente)
Dried Red Pepper Flakes

METHOD

1. Preheat the oven to 400 degrees.

2. Slice the Tomatoes into very thick slabs

3. In a soufflé dish or similar baking dish with high sides, place a layer of Tomato slices. Top with some Anchovy fillets, a grind of Black Pepper, a sprinkling of Red Pepper Flakes & a pinch or two of Salt.

4. Continue building the layers. You’ll end up with three in total. On the top layer, do not use Anchovy fillets. You want them to melt into the sauce, not get crispy or charred.

5. Pour the EVOO over the Tomato layers.

6. Bake for an hour or an hour & fifteen minutes until the oil & the juices given off by the Tomatoes are bubbling, & the top layer takes on an appealing roasted appearance.

7. Bring a pot of water to a boil. Cook the Spaghetti until al dente. Drain & place in a large bowl & carefully pour or ladle the hot sauce over it.

8. Right before serving, add the chopped Parsley & toss again. Check to see whether more seasoning is needed & plate.

19/12/11 Chicken Thighs With Curry Butter Under The Skin


RECIPE

Serves 2

A CookTale

Here is a redux of our most favorite way to serve Chicken Thighs, When we’re meated out, we prepare them at least once or twice a month. A mild Curry emulsified with Butter and spread under the skin, does wonders to the dish. As seen in the photo, the sauce is the result of the Curry Butter combining with the natural fat from the Chicken and spooned on and over the Thighs.

INGREDIENTS

2 8 oz skin on Chicken Thighs
1 TB of mild Curry Powder (or to your liking)
2 TB of Butter
Kosher Salt & Black Pepper
1 TB of Olive Oil for the fry pan

METHOD

1. Mix the Curry Powder & Butter into a smooth emulsion. Carefully lift the Thigh’s skin & with a spatula & coat the meat.

2. Rub any remaining Curry Butter on the skin. Salt & Pepper the Thighs. Set aside.

3. One half hour before dinner, heat the pan, (for this recipe we like the control of an electric pan) to 325F. Add 1TB of Olive Oil & when rippling, add the Thighs, skin side down.

4. Pan fry for about ten minutes & turn the underside down for another ten to twelve minutes. Check the internal temperature, 135F is ideal for Meduium Rare.

5. Remove each Thigh to a plate & spoon the Curry Butter sauce on & around them.

L

19/12/11 Balsamic Coated Cauliflower Florets


RECIPE

Serves 2

A CookTale

We like Cauliflower florets well roasted and well charred to enhance their flavor as well as their plate appeal. By tossing the florets in a marinade of a imported Balsamic Vinegar, EVOO, Garlic and Herbs resulted in a sweet nutty flavored side dish.

INGREDIENTS

2 TB of EVOO
2 TB of Balsamic Vinegar
1/2 tsp of Salt & Black Peppper
3 Garlic Cloves (chopped)
1 head of Cauliflower (each floret sliced in half)

METHOD

1. Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.

2. Stir the EVOO, Balsamic Vinegar, Salt, Pepper & Garlic together in a bowl. Add the Cauliflower & toss to coat. Spread them onto the lined baking sheet.

3. Roast in the preheated oven, stirring occasionally, until tender & beginning to char, about 20 to 30 minutes, depending on how charred you prefer them.

4. Remove & prepare to plate.

18/12/11 Asparagus Parmesan


RECIPE

Serves 2

A CookTale

The photo says it all. It’s simply par boiled Asparagus, drained, sprinkled with EVOO and coated with Parmesan Cheese. The 425 degree oven does the rest.

INGREDIENTS

14 Asparagus stalks (bottoms cut off & peeled)
1TB of EVOO
Kosher Salt & Black Pepper
1/3 cup of Parmesan Cheese (freshly grated)

METHOD

1. Preheat the oven to 425 degrees

2. Parboil the Asparagus until the stalks are tender. 4 to 5 minutes. Drain, Dry on paper toweling. Salt & Pepper to taste.

3. Add the Asparagus to an oven proof dish, douse with EVOO & coat with the 1/3 cup of Parmesan.

4. Place in the prepared oven & bake until the Parmesan has completely melted & is starting to brown.

5. Remove & divide to two serving plates.

18/12/11 Standing Beef Rib Roast Hash


RECIPE

Serves 2 with leftovers

A CookTale

Here I go again! I just can’t stop making a hash out of leftovers. What was left of past Tuesday’s Rib Roast came to 1-1/2 pounds. It was vacuum packed in our handy Foodsaver and stored in the fridge. Of all the many reasons we love the Foodsaver, not needing to immediately freeze leftovers ranks high on the list. When the package was removed the Beef was as fresh as the day we vacuumed it. The ingredients and my method of preparation doesn’t deviate when working with Beef. It does with Chicken, but that’s another recipe.

INGREDIENTS

1-1/2 pounds of leftover Standing Rib Roast (cut to 1″ dice)
1 Red Bell Pepper (cut to a 3/4″ dice)
1 Large Red Onion (cut to a 3/4″ dice)
6 Large White Mushrooms (quartered)
3 Large Turnips (cut to a 3/4″ dice)
1 Russet Potato (cut to a 3/4″ dice) (optional)
2 Ounces of Veal Demi Glace (dissolved in 1/3 cup of water)
2 Garlic Cloves (thinly sliced)
1/2 tsp of Red Pepper Flakes (or to taste)
Kosher Salt & Black Pepper
1 TB of EVOO + 1 TB of Butter (for the pan, more as required)

METHOD

1. Prepare the first 6 ingredients as suggested. Place each in individual bowls.

2. Heat a small sauce pan with 1/3 cup of Water. When it begins to boil, lower the heat to a simmer & add the Demi Glace. Whisk until dissolved to a rich stock & set aside.

3. Heat a large saute pan, add the EVOO & Butter (adding more if required). Saute the vegetables one at a time, as each is cooked, add to a large bowl. Do not cook the Beef Rib, simply add it to the bowl.

4. Replace the entire contents of the bowl to the saute pan, add the enriched stock & gently toss it together. Sprinkle on the chopped Parsley.

5. Ready to plate

17/12/11 Veal kidneys Sauteed With Lemon, Mustard Butter and White Wine


RECIPE

From Julia Child’s classic recipe: Rognons De Veau En Casserole

Serves 2

A CookTale

Veal Kidneys are not something you can find every day at the butcher shop. They generally have to be ordered in advance, that’s on the assumption that your butcher can get them at all. I waited two weeks until an e-mail from Fred Brill of Adam’s arrived, advising me that he expects delivery that week. “Did I still want them”. “You bettcha” I immediately e-mailed back. I picked up his complete order of 5 pounds, still vacuum packed by his provider. I re-vacuum pack them into 1 pound bags. That’s 5 dinners in the next few months. There goes our cholesterol count.

INGREDIENTS

6 TB of Butter, divided to 3 TBs each

1 1/2 TB of Dijon Mustard

1 lb of Veal Kidneys

1 TB of Shallots or 1 TB of Scallions (minced)

1/2 cup of White Wine or White Vermouth

1 TB of fresh Lemon Juice

Kosher Salt & Pepper

3 TBs of Parsley (finely chopped)

 

METHOD

 

1. Whisk together the Mustard & 3 TBs of Butter to forma smooth emulsion. Set aside.

 

2. Remove the strip of white fat on the bottom of the Veal Kidney without piercing the flesh. If the butcher left any opaque membrane on the kidney, remove that as well.

 

3. Over medium heat melt the remaining 3 TBs of Butter in a medium skillet until the foam subsides. Roll the Kidneys in the melted Butter, then cook them uncovered for no more than 10 minutes, turning every minute or two. Regulate the heat so that the Butter is always very hot but not discoloring the Kidneys. They should lightly brown & lightly stiffen. Remove them from the skillet, keep warm for the few minutes it takes to make the sauce.

 

4. Stir the Shallots into the Butter in the skillet & cook for about one minute. Add the Wine & the Lemon Juice. Bring to a boil, scraping up the coagulated cooking juices & reduce the liquids to about 4 TBs.

 

5. Off the heat swirl in the reserved Mustard Butter mixture by spoonfuls into the skillet. Rapidly cut the Kidneys into slices 1/8 inch thick (they should be a light pink).Toss the slices into the skillet with any accumulated juices. Over low heat warm them  for a minute or two.  Add the chopped Parsley & Sprinkle with the Salt & Pepper.

 

6. Serve immediately, preferably on warmed plates.

16/12/11 Fettuccine With Smoked Trout, Peas & Parmesan Cream Sauce


RECIPE

Serves 1

A CookTale

Once upon a time, and not that long ago, I was a passionate fly fisherman, donning hip waders and stalking the wary Brook, Brown and Rainbow Trout in the legendary creeks and rivers of the Catskills. At my side was my friend, fishing companion and first class angler Bill Kronenberg . Over the past weekend, Bill called suggesting that he would like to stop by to drop off our holiday gift. In he came with three unusually large Smoked Trout. Two were at least 18″ long, and the third, 15″. Believe me that’s good size Trout. I vacuum packed two, and saved the third for a pasta dinner in the near future. The future arrived last evening.

INGREDIENTS

2 oz of Fettuccine (I used DeCecco egg pasta)
Sea or Kosher Salt & fresh Black Pepper
4 oz of Heavy Cream + 4 oz of Half & Half)
2 TB of EVOO
2 large Garlic Cloves (minced)
1 cup grated Parmesan Cheese
2 TB of fresh Thyme or fresh Sage
1 Smoked Trout about 3/4 of a pound, (skin removed, meat flaked off with a fork)

METHOD

1. Bring a pot of well salted water to a boil & add the Fettuccine. Stir lightly until the noodles soften in the water.

2. Drizzle two TB of EVOO in a large skillet & place it over high heat until the oil is hot, but not smoking. Add the Garlic & reduce to medium-low heat for about 2 minutes.

2. When the Fettuccine has cooked for 7 minutes, DeCecco’s instructions, let them drain back into the pot momentarily & add them directly to the skillet. The clingy starchy water will help thicken the sauce. Toss with the Garlic & EVOO.

3. Add the two Creams to the skillet. Add the Parmesan Cheese. Add the Thyme or Sage & Black Pepper. Add the Trout meat & very gently bring it all together. Simmer over medium heat until the sauce slightly thickens.

 

 

 

 

 

 

15/12/11 Basil Pesto Fusilli With An Italian Sausage Patty


RECIPE

Serves 1

A CookTale

Basil plucked from the garden is reason alone to miss the joys of Summer. In December it’s Basil plucked from the counter at Adam’s. Though this could very well be a mind thing, it can never smell or taste the same, or the Pesto be as bright a green. Oh well, be grateful for what you get. Not that it’s required, but for the sake of continuity here is my recipe for Basil Pesto.

INGREDIENTS

A large bunch of Basil (leaves removed)
3/4 of a cup of EVOO
2 TB of toasted Pine Nuts or Walnuts (popular in the North of Italy)
2 TB of fresh Parmesan Cheese
Kosher Salt & Black Pepper (sparingly)

METHOD

1. Combine the Basil, Garlic, & Pine Nuts to a food processor & pulse until coarsely chopped. Add 1/2 cup of the EVOO & process until fully incorporated to a smooth paste. Sparingly season with Salt & Pepper.

2. If you prefer a lighter version, add the remaining 1/4 cup of EVOO & pulse again until thoroughly blended.

3. Transfer to a serving bowl & mix in the Parmesan cheese.

14/12/11 A Standing Prime Rib Of Beef With Broccoli Rabe & Yorkshire Pudding


Serves 4

A CookTale

A meal as delicious as it looks. The recipes for the Standing Rib Roast and the Yorkshire Pudding can be found within this Posting. The recipe for the Broccoli Rabe is listed here.

RECIPE The Broccoli Rabe

Serves 4

INGREDIENTS

2 Bunches of Broccoli Rabe (washed, stems peeled, cut into small pieces)
5 Garlic cloves sliced.
Kosher Salt & black Pepper
Red Pepper flakes (to taste)
3 TB of EVOO

METHOD

1. Wash the 2 bunches of Broccoli Rabe, trim the stems, remove & save large leaves.

2. Steam each for 6 minutes, stop the cooking in cold water & drain. Cut into small pieces. Set aside.

3. Add the EVOO to a deep-sided frying pan. When rippling hot, saute the Garlic & Red Pepper flakes, being careful not to let them burn. Add the Broccoli Rabe. Toss it all together & cook until the mixture is softened to taste. Add a few ounces of water if the pan gets too dry.

14/12/11 Yorkshire Pudding


RECIPE
Serves 4

A CookTale

This is one of Cathie’s ex mother-in-law’s signature recipes, handed down to her eons ago. It still works as a perfect companion to Prime Rib of Beef. This will be the first time it will be published, and I suggest you file it for future use. It is a delicious rendition.

INGREDIENTS

1-1/2 cups of Wondra Flour
1/2 tp of Kosher Salt
2 cups of Whole Milk
2 Eggs

METHOD

1. Preheat the oven to 400 degrees. Have all of the ingredients at room temperature.

2. Mix the Flour & Salt together & make a well in the center into which the Milk is poured. Whisk & beat together until fluffy.

3. Add the Eggs & continue to beat until large bubbles rise to the surface. Let it stand covered & refrigerated for at least an hour. Beat again after bringing the mixture back to room temperature.

4. Pour about 1/4” of the Beef drippings into a heated ovenproof 9″x13″ dish. (The heavier the better). Pour in the batter. It should be about 1/2” high.

5. Bake the Pudding for 25 minutes; reduce heat to 350 degrees & continue to bake for 15 to 20 minutes. The Pudding will be puffed up & the crust will be well browned.

5. Serve at once. The longer it sits in the dish, the more the Pudding will deflate.