Monthly Archives: December 2011
14/12/11 A Two Rib Standing Prime Rib Roast
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RECIPE
Serves 4 with ample leftovers
A CookTale A standing Prime Rib Roast is called the King of Beef and for good reason. Be sure that you bring home a certified cut of Beef marked Prime. Look for a marbling of fat throughout the meat, and buy it from a topnotch butcher. This is so pricey a purchase, it’s well worth being cautious. INGREDIENTS A 4 lb standing 2 rib Roast (the bones cut away from the Roast & tied back with kitchen string. The butcher will prepare the Roast this way) METHOD 1. Remove the Roast from the refrigerator, 3 hours before cooking, to bring it to room temperature before it goes into the oven. 2 Preheat the oven to 500°F. Generously sprinkle the entire Roast with Salt & Pepper. Place the Roast, fat side up, rib side down, in a roasting pan in the oven. 3. After 15 minutes at 500°F, reduce the heat to 325°F. One way to figure the total cooking time is to allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. A 4 lb Roast requires 50 to 60 minutes. An instant thermometer inserted into the thickest part of the Roast should register 115°-120°F for rare, or 125°-130°F for medium. 4. Once the Roast has reached the desired internal temperature, remove it from oven & let rest for 20 minutes, covered with aluminum foil. The Roast will continue to cook while it is resting. 6. With scissors, cut the strings which attach the meat to the bones. Remove the bones (save for making stock for soup). With a sharp carving knife, slice Meat across the grain, making the slices about 1/4-1/2 inch thick. |
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- Posted under Beef and Veal
13/12/11 Stir Fry Of Shrimp And Bean Sprouts
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RECIPE
Serves 2
A CookTale
My kitchen motto – when in doubt bring out the wok and stir fry! The joy of stir frying is the endless ingredients that blend so well together and comprise the finished dish. For example, this stir fry contained Napa Cabbage, Water Chestnuts, Scallions, Bean Sproats, Shrimps, Black Sesame Seed, and I could go on and on. They’re all in the list of ingredients. It’s another one-pot dinner, Canton style, where East meets Woodstock. INGREDIENTS 1 TB of Peanut Oil METHOD 1. Mix the Brown Sugar into the Soy Sauce until dissolved. Set aside. 2. In large wok, heat the Peanut & Sesame Oils to medium high. Stir fry the Shrimp for no more than 2 minutes, until they start turning pink & are undercooked. Set aside in a large bowl. 3. Stir fry the Napa Cabbage & Scallions, until just tender, about 3 minutes. Add them to the bowel of Shrimp. 4. Stir fry the Ginger, Garlic, & Water Chestnuts, season with Salt & Pepper. Add the Red Pepper Flakes. Turn down the heat. 5. Return the Shrimp & the vegetables to the wok. Add the Soy Sauce mixture, turn up the heat & saute for 2 minutes until the shrimp are just cooked through. 6. Add the Bean Sprouts & carefully toss it all together until heated through. This doesn’t take long, be sure not to overcook the Bean Sprouts. They should retain their crunch. 7. Plate generously. Sprinkle on the Black Sesame Seeds & serve. Remember the chopsticks. |
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- Posted under Seafood
12/12/11 Chicken Thighs Braised in Riesling With Shallots & Pancetta
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RECIPE
An adaptation of a recipe in Fine Cooking Magazine Serves 2 Plus Generously
A CookTale There’s a great deal to say in favor of a one-pot dinner. It is a delicious blending of different tastes and flavors, with a tempting plate appeal. When each ingredient is individually cooked and set aside, then reassembled at the end, which is the way I prefer a one-pot dish to be handled, you have far better control over the final result. The chances that any one ingredient is under or overcooked is reduced to a minimum. In this take on Coq au Vin, a Riesling Wine substitutes for the usual Red. INGREDIENTS 1/4 cup of EVOO METHOD 1. Position a rack in the bottom third of the oven & heat to 300°F. 2. Heat 2 TB of the EVOO in a large Dutch oven over medium-high heat. Season the six Chicken Thighs with 1 Salt & Pepper. Arrange the Thighs skin side down in the pot in a snug single layer. Sear, turning once until the skin has taken on a deep golden brown, 10 to 15 minutes. Transfer to a plate. Add the Sausages (optional) & cook until almost done. Set aside. 3. Cook the Pancetta in the same pot until well browned, 5 to 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off & discard the fat. Set aside. 4. Heat the remaining 2 TB of EVOO in the same pot over medium-high heat. Cook the Shallots until tender & richly colored. Set aside. 5. Cook the Carrots & the Fennel, stirring occasionally, until lightly browned, about 7 minutes. Add the Garlic, stirring frequently, until its aroma subsides, 1 to 2 minutes. Set aside. 6. In a soup pot, parboil the Green Beans for 5 minutes, immediately immerse in cold water, drain on paper towels & set aside. 7. Tie the Parsley, Thyme sprigs, & Bay Leaf together with twine (or tie them in a small cheesecloth sachet). Add the herb bundle to the pot, along with the Riesling Wine. Simmer briskly, scraping the bottom of the pot to loosen the brown bits. Add the broth & return the Chicken, Pancetta & Sausages to the pot, arranging the Chicken & Sausages in a single layer. Bring to a simmer, cover & transfer to the oven. 8. Braise in the 300 degree oven for no more than 10 minutes. all the meats should be slightly undercooked. Return all the cooked vegetables to the pot with the Chicken & Pancetta. Heat through. 9. With a slotted spoon transfer the Chicken, Pancetta, Sausage & all the Vegetables to a large bowl or serving platter & tent with foil. Discard the herb bundle. Bring the sauce to a boil over high heat & reduce to 2 cups, about 15 minutes. Stir in the Lemon Zest & a final generous seasoning of Salt & Pepper. 10. To serve, add a hefty portion of Chicken, Pancetta, Sausage & Vegetables to a dinner plate, spoon on the reduced sauce, & sprinkle with chopped Parsley. —
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- Posted under Chicken
10/12/11 A Plate Of Creamed Green Cauliflower Florets
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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) 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. |
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- Posted under Vegetables
10/12/11 Soy Maple Salmon With A Square Of Hash Browns
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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. INGREDIENTS 1 lb of Organic Wild Salmon (cut into two pieces) 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. 4. To serve, add a piece of Salmon to each plate & spoon on the Soy Maple Sauce. |
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- Posted under Seafood
09/12/11 Diver Scallops On a Bed of Pea Puree with Thin Slices Of Fennel
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RECIPE
Serves 2
A CookTale Because they were so large, I purchased Diver Scallops that were frozen. By the time they defrosted, they were so waterlogged that no matter how many paper towels I used, it was impossible to dry them properly. The result was a very pretty plate with a delicious sauce, but the Scallops themselves were on the brink of tastelessness. So the lesson learned (again) is only buy fresh. INGREDIENTS 6 Diver Scallops (large as possible & never frozen), about 3/4 lb METHOD 1. To make the Pea Puree, add the 4 oz of Peas & the 1/4 cup of Chicken Broth to a blender. On the highest setting, blend until it’s completely emulsified into a smooth puree. Set aside in the blender jar. 2. Season the Diver Scallops with Kosher Salt, White Pepper & a drizzle of EVOO. Set aside. 3. Thinly slice the half a Fennel Bulb with a Mandoline. Save some fronds for garnish. Set aside. 3. In a deep-sided saute pan or an electric skillet, turn the heat to high. Melt the 2 TB of Butter, & when the sizzling stops, add the Diver Scallops. Saute until a crust forms, 3 or 4 minutes, then turn & saute for 1 minute more. They must not be overcooked; if so they become “rubbery”. Remove & set aside covered with foil. 4. To plate, blend the Pea Puree for a few seconds, & spread a pool onto each of the two plates. Top with three Diver Scallops, & surround them with slices of Fennel & a few fronds. |
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- Posted under Seafood
07/12/11 Asian Spinach With Ginger & Garlic & Asian Seasonings
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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) METHOD 1. Heat the Peanut Oil & Sesame Oil in a large saute pan. 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. |
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- Posted under Vegetables
07/12/11 Black Cod With Miso Sauce
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RECIPE
Serves 2
A CookTale Of the very many fish preparations we do, not one can compare to this. I believe that this INGREDIENTS 1/4 cup of Mirin 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. |
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- Posted under Seafood
06/12/11 Spicy Sicilian Chicken
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RECIPE
Serves 3 or more A CookTale Last evening I prepared what had to be the zillionth way to cook Sicilian Chicken. This morning I feel as if I was inducted into a world-wide club with over 3,000,000 members. That’s Google’s number of listings just about Sicilian Chicken. I originally was impressed by the recipe in Mario Batali’s 2005 great book, Molto Mario. It’s taken me 6 years to finally prepare it, and with apologies to MB, I made a number additions, changes and variations that suited the way I thought about the dish. Two significant changes was using White Wine in place of Red, and Chicken Thighs only instead of entire Chicken parts. Another change, one that I always rely on, is cooking each ingredient separately, then returning them to the pan together when they’ve all been cooked. INGREDIENTS 4 Chicken Thighs bone-in or boneless (6 oz each, rinsed & patted dry) (they will ultimately be cut in half) METHOD 1. Season the Thighs with Salt & Pepper. In a 12-inch deep saute pan, heat 3 TB of EVOO over medium-high heat until hot but not smoking. Add the Thighs skin side down, brown on both sides, about 5 to 7 minutes per side. Transfer to a plate. Set aside. 2. In same pan, add the Garlic slices & the Potatoes, cook until softened & beginning to brown, about 7 minutes. Remove to its bowl. Add the Mushrooms & another TB of EVOO, saute until tender & lightly colored, Remove to its bowl. 3. Add the Bell Peppers, cook until softened & beginning to brown, about 7 minutes. Remove to its bowl. Add the Celery & Carrots, cook until softened & beginning to brown, about 7 minutes. Remove to its bowl. 4. Add the Eggplant, cook until softened & beginning to brown, about 7 minutes. Remove to its bowl. Add the Tomatoes, Olives, Capers, & Chiles; season with Salt & Pepper. Return all the vegetables & seasonings to the pan. 5. Cut the Thighs in half & add them to the vegetables, Add the Wine, bring to a boil, lower to a simmer, cover, & cook until the Thighs are cooked through, 10 minutes or so. Keep them slightly undercooked, or they’ll be dry instead of juicy. 6. Stir in the Mint, Parsley, & Red Pepper Flakes. Individually plate, & drizzle with EVOO. |
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- Posted under Chicken
05/12/11 Cod With Sesame Oil, Fresh Ginger & Salmon Roe
An adaptation of a recipe from the New York Times
Serves 2
A CookTale
The word Asian gets my attention every time. This Cod dish prepared Asian style, was what was decided for our Sunday evening dinner. To our taste, fresh Cod is so very mild tasting it greatly benefits from highly flavored spices and flavorings. This adaptation takes that into consideration. We happened to have a small unopened jar of Salmon Roe in the fridge. It’s strictly, an if-available ingredient.
INGREDIENTS
2 Cod fillets, about 6 ounces each (or substitute halibut, rock fish or other firm white-fleshed fish)
Kosher Salt & Pepper
2 tsp of finely grated Ginger
1 TB of roasted Sesame Oil
1 tsp of Black Sesame Seeds (if available)
3 or 4 Scallions, (sliced thin)
Pickled Ginger (if available)
Salmon Roe (if available)
METHOD
1. Season each fillet generously with Salt & Pepper. Combine Ginger & Sesame Oil in a small bowl, whisk to emulsify. Rub the mixture onto the fillets, coat evenly.
2. Place the Cod in a in a baking dish, & tightly cover with foil. Let the fish marinate at room temperature for 15 minutes, or refrigerate up to 3 hours. Bring back to room temperature before baking.
3. Heat the oven to 400 degrees. Bake the fish on the top rack for 10 minutes. Remove the foil & check to make sure the fish is cooked through. Return to oven for 1 or 2 more minutes, if necessary.
4. Transfer the Cod to plates. Sprinkle with Sesame Seeds (if available) & scatter the Scallions around each plate. Garnish with Salmon Roe & the Pickled Ginger (if available).
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- Posted under Seafood
CookTeaser 