Skip to content

CookTeaser

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

Monthly Archives: January 2012

31/01/12 Meatballs and Spaghetti


RECIPE

Serves 2

A CookTale

Among the many good thing about being handy in the kitchen is the ability to satisfy one’s sudden urges. Monday I craved Asian Potstickers, last evening it was Italian Spaghetti and Meatballs. It’s still too early in the day to determine tonight. Fortunately, Cathie either goes along with my culinary whims or retreats into a plate of Broccoli. I love the fact that the food life is full of surprises.

INGREDIENTS For the Meatballs

1 pound of ground Chuck & Sirloin Beef
1/2 cup of fresh Bread Crumbs (from a good white bread)
1/3 cup of Parmesan (finely grated)
1 heaping TB of chopped fresh Basil (optional but desirable)
1 heaping TB of chopped fresh Parsley
1 tsp of Kosher Salt + 1/2 tsp of Black Pepper
1/8 teaspoon ground cayenne pepper
1 Garlic Clove (minced)
1 Egg
3 TB of EVOO

METHOD

1. In a large bowl, lightly mix all ingredients except the EVOO. Take a portion of meat in hand & form a ball that is firmly packed but not compressed. Repeat, making each Meatball no more than 2 inches in diameter & weighing 2 ounces. (I rely on a scale.)

2. In a large, heavy pot, heat the EVOO over medium-high heat. When it begins to shimmer, add meatballs. Do not crowd, cook in batches if necessary. Brown well on their bottoms before turning, or they might break apart.

3. Continue cooking until completely browned . As each batch is finished remove them to a plate . Allow the Meatballs to cool slightly. Keep them warm or refrigerate until needed.

31/01/12 Marinara Sauce


RECIPE

A CookTale

There are so many, more than just good Marinara Sauce brands at better food markets. Rao’s, Mario Batali, Lidia Bastianich to mention just three. But for those willing to start from scratch, I add the version that I use, which I adapted a while back from the wonderful Rao’s Cookbook.

INGREDIENTS

2 28 ounce cans of Italian Plum Tomatoes with Basil, preferably imported San Marzano Tomatoes
1/2 cup of EVOO
4 ounces of Fatback or Salt Pork
4 TB of minced Onion
3 Garlic Cloves (peeled & minced)
Sea or Kosher Salt & Black Pepper to taste
12 leaves fresh Basil torn, (optional)
1 tsp of dried Oregano

METHOD

1. Remove the Tomatoes from the can, reserving their juice . Using your hands, crush the Tomatoes. Gently remove & discard the hard core from the stem end & any skin or tough membrane & save the Tomatoes in a large bowl. Set aside.

2. Put the EVOO in a large, nonreactive saucepan over medium-low heat. Cut the Fatback or Salt Pork into a small dice & add it to the pan. Saute for about 5 minutes or until its fat has been rendered. Remove & discard the meat.

3. Add the Onion & saute for 3 minutes or until translucent & beginning to brown. Stir in the Garlic & saute for 30 seconds or until just softened. Stir in the Tomatoes, reserved juice & Salt.

4. Raise the heat & bring it to a boil. Immediately reduce the heat to a very low simmer & cook for just about an hour or until flavors have combined & the sauce has slightly thickened. If you prefer a thicker sauce, simmer for an additional 15 minutes.

5. Stir in the Basil, Oregano & Pepper. Cook for an additional minute. And the sauce is made.

30/01/12 Rib Steak With Snow Peas


Recipe

Serves 2

A CookTale

Rib Steak was used simply because it was left over from the 1-1/2 pound steak we had last week. We set aside 8 ounces. Otherwise a lesser cut like top round is called for. To us, Asian food is mouth-watering delicious. When enjoyed only occasionally, it’s that much more appealing.

INGREDIENTS

8 ounces of Top Round Steak (cut into thin strips)
8 ounces of Snow Peas
3 TB of Soy Sauce
2 TB of Rice Wine or dry Sherry
1 TB of Brown Sugar
1/2 tsp of Cornstarch
1 TB of Peanut Oil
1 TB of fresh Ginger Root (minced)
1 TB of Garlic (minced)
Sesame Seeds

METHOD

1. In a small bowl, combine the Soy Sauce, Rice Wine or Sherry, Brown Sugar & Cornstarch. Set aside.

2. Heat the Peanut Oil in a wok over medium high heat. Stir-fry the Ginger & Garlic for 30 seconds. Add the Steak & stir-fry for 2 minutes or until evenly browned.
Add the Snow Peas & stir-fry for an additional 3 minutes.

3. Add the Soy Sauce mixture, bring to a boil, stirring constantly. Lower the heat & simmer until the sauce has thickened.

4. To serve, divide between two plates & sprinkle with Sesame Seeds.

30/01/12 Asian Pork & Shrimp Potstickers


 

RECIPE

Serves 2

A CookTale

I’m far from being unassuming until it comes to making Asian Potstickers and Dumplings. It is and always has been my challenge. Though every supermarket now has a self-service dumpling center, for some unexplainable reason I opt to make my own. The results are generally spotty, the satisfaction always gratifying. And evidently that’s what keeps dragging me back.

INGREDIENTS

1/2 lb of ground Pork
1/4 lb of large cooked Shrimp
4 Scallions (2 for garnish + 2 for the sauce)
1/4 cup of Cilantro
2 tsp of Soy Sauce
1/2 tsp of Sesame Oil
2 tsp of Rice Wine or dry Sherry
1 tsp of peeled Ginger
Gyoza wrappers
1 TB of Peanut Oil

METHOD

1. In a food processor, add the first 8 ingredients.
Process until lightly mixed & remove to a bowl.

2. With your fingers, wet all sides of the Gyoza wrapper.
Place a teaspoon of the mixture in the center of the wrapper & fold over to seal. Repeat until the quantity you require is achieved. Freeze the rest.

3. Boil a large pot of water. Add 1 TB of Peanut Oil & reduce to a simmer for about 5 minutes or until the potstickers rise to the surface. Drain on paper towels & repeat with as many as desired.

4. In a non-stick fry pan, heat 1 TB of oil & carefully fry the potstickers until browned to your preference.

SOY GINGER SAUCE

Stir together:

2 TB of Soy Sauce
1-1/2 TB of Rice Vinegar
1 tsp of minced Ginger
1 tsp of Sugar
1 tsp of Sesame Oil.
2 Scallions (finely diced)

Garnish the plate with slices of Scallions

29/01/12 Saltimbocco


RECIPE

Serves 2

A CookTale

For unrecorded years the dish called Saltimbocco was and still is classic throughout Italy, Switzerland, and Southern European countries. Saltimbocco translates to “jumps in the mouth”. Traditionally the meat is Veal, pounded with a mallet as thinly as possible. My version using Chicken, was treated similarly. That’s where the comparison ended. The reason, I believe is that Veal takes seconds for each side to brown and tenderize, whereas Chicken takes minutes, and that extra time in a hot pan caused them to seize up. At least mine did. They looked good, Were tasty, but the Chicken Breast can never be as tender as a top round of Veal. Lesson learned was stick to the classic, so the recipe is for Veal.

INGREDIENTS

4 3 oz. slices of top round of Veal (pounded thinly to an even thickness)
Salt & ground Black Pepper
3 TB OF Butter (2 for the pan, 1 for the sauce)
1 TB OF EVOO
8 fresh Sage Leaves (two to a cutlet)
4 slices of Pancetta or Prosciutto (large slices trimmed to fit the Veal)
3/4 cup of dry White Wine or Vermouth

METHOD

1. Season the Veal cutlets with Salt & Pepper. Pound them with a meat mallet as thin as possible. To each slice, add two Sage leaves & top with a slice of Pancetta or Prosciutto. Set aside.

2. In a large deep-sided saute pan over medium-high heat, melt the 2 TB of Butter with the EVOO until very hot. Add the four cutlets, Pancetta or Prosciutto side down, for 1 minute. Turn the cutlets & cook briefly for 1 minute more.

3. Remove them to a platter & cover with foil while the sauce is being prepared. Turn up the heat, & when the pan is sizzling, add the Wine & deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat & whisk in the remaining 1 TB of Butter.

4. Spoon an equal amount of the Butter/Wine Sauce onto each plate, Add a drizzle of the Sauce over each cutlet. Serve immediately.

28/01/12 Cornish Hen With A Tamari Balsamic Glaze


RECIPE

Serves 2

A CookTale

Last evening’s dinner converted me to
a Cornish Hen aficionado. In the past it was always Poussin’s at $7.00 a pound. The Cornish Hen costs $2.39 a pound, and weighs about that, or only slightly more. What made it special was brushing on a Tamari Balsamic Glaze*, and roasting for a short while. That was all the little guy required to be tender, cooked through and extremely juicy.

INGREDIENTS

1 Cornish Hen
Kosher Salt & Black Pepper
2 TB of EVOO
1/4 cup of Tamari Balsamic Glaze (brand name Blaze, on-line)

METHOD For the Cornish Hen

1. Heat the oven to 425 degrees

2. In a small bowl whisk the EVOO & Tamari Balsamic Glaze until emulsified. Completely brush the Hen, with a good coating of the glaze. Place a rack onto a baking sheet, add the Hen & roast for about 25 minutes, or until an internal thermometer read 130 degrees.

3.Remove the Hen form the oven & allow it rest for at least 5 minutes before it’s cut in half. When the oven has cooled down return the Hen to keep it warm while preparing the Sauce.

28/01/12 Cornish Hen With A Soy &White Wine Reduction Sauce


RECIPE

Serves 2

A CookTale

Last evening’s dinner converted me to
a Cornish Hen aficionado. In the past it was always Poussins at $7.00 a pound. The Cornish Hen costs $2.39 a pound, and weighs about that, or only slightly more. What made it special was brushing on a Tamari Balsamic Glaze*, and roasting for a short while. That was all the little guy required to be tender, cooked through and extremely juicy.

INGREDIENTS

1 Cornish Hen
Kosher Salt & Black Pepper
2 TB of EVOO
1/4 cup of Tamari Balsamic Glaze (brand name Blaze, online)

METHOD For the Cornish Hen

1. Heat the oven to 425 degrees

2. In a small bowl whisk the EVOO & Tamari Balsamic Glaze until emulsified. Completely brush the Hen, with a good coating of the glaze. Place a rack onto a baking sheet, add the Hen & roast for about 25 minutes, or until an internal thermometer reads 130 degrees. Remove the Hen & allow it rest for at least 5 minutes before it’s cut in half. When the oven has cooled down, return the Hen to keep it warm while preparing the Sauce.

INGREDIENTS For the Soy & White Wine Reduction Sauce

1/4 cup of White Wine Reduction*
1 TB of Soy Sauce
2 TB of White Wine
1 TB of Butter
A pinch of Pepper
1/4 cup of Parsley (chopped)

* From More than Gourmet available at Amazon online

METHOD

1. In a small sauce pan add the White Wine Reduction, Soy Sauce,
White Wine & bring to a boil, constantly whisking to avoid an overflow.

2. Turn off the heat & vigorously whisk it to a smooth emulsion.

3. To serve, spoon the sauce onto two plates, top with half a Hen, a dribble of Sauce & a sprinkle of Parsley.

27/01/12 Pan Fried Artichoke Hearts


RECIPE

Serves 2

A CookTale

The Artichokes came from the salad bar at Adam’s FairAcre Farm. Large, tender hearts that had no seasonings, just water. Salt and Pepper and simply pan frying them is all it took to achieve a delicious side dish.

INGREDIENTS

12 oz of Artichoke Hearts
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Toss the Artichoke Hearts with the EVOO & Salt & Pepper in a large bowl until well coated.

2. Heat a large deep-sided frying pan to medium high. Add the Artichoke Hearts, turning occasionally until they have become golden brown & tender. This should take about 15 to 20 minutes.

27/01/12 A Great Rib Steak With Pan Fried Potato Golden Coins


RECIPE
Serves 2

A CookTale

I still haven’t quite figured out what I enjoy most. Is it creating and preparing the food, or seeing the photos the following morning. First thing in the morning, I transfer photos of last evening’s dinner from my Nikon to my Mac. Then sit back and appreciate how much I enjoy cooking and equally enjoy sharing it by daily postings. It also made me realize that simple recipes with whatever taste and flair I can add are where my cooking is at.

INGREDIENTS For the Rib Steak
1 14 oz to 1-1/4″ Rib Steak
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Highly season the Steak & add the EVOO.

2. Heat a cast iron grill pan to smoking hot. Add the Steak & grill for 2 minutes. Turn the Steak diagonally & grill for another 2 minutes. (The crosshatch grill marks are attractive.) Turn & repeat. The internal temperature should be 120 degrees for rare.

3. Remove the Steak to a cutting board & allow it to rest. While resting it will continue to cook & add another 5 degrees.

INGREDIENTS For the Golden Coin Potatoes

3/4 pound or Baby Yellow Potatoes (cut into 1/4″ slices).
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Toss the sliced Potatoes with the EVOO & Salt & Pepper in a large bowl until well coated.

2. Heat a large deep-sided frying pan to medium-high. Add the Potatoes, turning occasionally until they have become golden brown & tender. This should take about 20 to 30 minutes.

25/01/12 Maple Soy Salmon with Pickled Ginger & Sauteed Kale


RECIPE

Serves 2

A CookTale

Last evening’s dinner was back to basics, and basics always take the cake. A lovely piece of wild organic Salmon, marinated for no more than 30 minutes in a simple mixture of Soy Sauce and Maple Syrup, with fresh young Kale, the perfect winter green, and Pickled Ginger, an option worth opting for. With a dinner like that the evening ends with you being satisfied, not satiated.
In the recipes that follows, the sauteed Kale is listed first, because for timing the meal, it takes that much longer to prepare.

INGREDIENTS For the Sauteed Kale

1 lb of young Kale, (leaves coarsely chopped)
3 TB of EVOO
2 Garlic Cloves (finely sliced)
1/2 cup of Vegetable stock
1/2 cup of White Wine
Kosher Salt & Black Pepper
1 TB of Lemon Juice (or white Wine Vinegar)

METHOD

1. Heat the EVOO in a large saucepan, or a wok, over medium-high heat. Add the Garlic & saute until soft.

2. Raise heat to high, add the Stock, the Kale & toss to combine. Cover & cook for 10 minutes. Remove the cover & continue to cook, occasionally stirring until all the liquid has evaporated. Season with Salt & Pepper to taste & add the Lemon Juice.

Note: From my experience Kale takes a rather long time to become chew-ably tender, so be sure not to let it dry out in the pan, keep adding water or stock as necessary.

INGREDIENTS For the Salmon

1 lb of Organic Wild Salmon (skin on, 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
Pickled Ginger (optional)
1/2 TB of EVOO

METHOD

1. Preheat the oven to 400 F.

2. In a small bowl, whisk together the Maple Syrup, Soy Sauce, Garlic, Salt & Pepper. Place the two pieces of Salmon in a shallow baking dish. Coat with the Soy, Maple Syrup mixture. Cover the dish & marinate for 30 minutes.

2. Add the excess Soy Maple mixture to a small sauce pan & reduce it until it coats a spoon. Be careful that it doesn’t boil over. As mine did!

3. Heat a non-stick pan to high, add the EVOO. Brush the reduced sauce onto the Salmon pieces, Then place them in the pan, skin side down & cook for a few minutes. Just long enough to crisp the skin.

4. Move the pan to the oven & bake the Salmon for 10 minutes. Do not overcook & dry out the Salmon.

5. To serve, place a bed of Kale onto each plate. Top with a piece of Salmon. Add the optional Pickled Ginger.