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CookTeaser

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

Daily Archives: January 15, 2012

15/01/12 Roasted Shredded Brussels Sprouts With Pine Nuts


RECIPE

Serves 2

A CookTale

As a rule we usually roast Brussels either whole or halved. Last evening they were shredded, tossed with toasted Pine Nuts, and oven roasted until very tender and beginning to char. A completely different taste and appearance. And quite tasty.

INGREDIENTS

1/2 pound of Brussels Sprouts (shredded)
1 TB of Butter & 1 TB EVOO
1/4 cup of Pine Nuts (toasted)
2 Scallions (diced)
Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 400 degrees.

2. In a large saute pan add the EVOO & the Butter. Add the Scallions, Brussels, Pine Nuts & Salt & Pepper. Saute until they have completely combined with the EVOO & Butter, about 10 minutes.

3. Transfer the pan to the oven & roast for about 30 to 40 minutes, or until they haver reached the tenderness & color you desire.

4. Ready to plate.

15/01/12 Calamari & Octopus in Tomato & Wine Sauce


RECIPE
Serves 2+ generously
A CookTale

Yesterday’s cooking challenge was to avoid turning those Cephalopods into rubber. After laborious prepping and lengthy standing over the stove, to say it’s always a disappointment when that first bite isn’t tender is an understatement. I was more concerned with the Octopus, so I par-boiled it for 15 minutes before it was ready to be added. The Calamari, as I’m sure you know, requires either 1 minute or 1 hour to tenderize, therefore not a concern. Long slow simmering and constant sampling did the trick. At plating I added a toasted Baguette to sop up the sauce.

INGREDIENTS

1 pound of Calamari, (tubes &
tentacles, cleaned)
4 Young Octopus (cleaned)
12 Roma Tomatoes quartered (or a 28 oz can of whole Tomatoes)
2 cups of Marinara Sauce (homemade or Rao’s)
1 cup of White Wine
1 TB of fresh Lemon juice
1 TB of EVOO
2 Garlic Cloves (chopped)
1 medium Red Onion (diced)
1/2 tsp of Sea Salt + 1 tsp of Black Pepper
1/2 tsp of Red Pepper Flakes (or to taste)
2 TB of Salt Capers
1/3 cup of flat leaf Parsley (chopped) + leaves for garnish

2 slices of a Baguette

METHOD

1. Slice the Calamari Tentacles in half. Slice the Calamari tubes into rings about 2/3 inch thick, Set them aside.

2. Heat a pan of water to a boil & simmer the Octopus for 15 minutes. Drain, cool & remove the Tentacles. Discard the body. Set aside.

3 In a large deep saute pan, add the EVOO, the Garlic & Red Onion. Saute until translucent & tender. Add the Romas or the canned Tomatoes, the Marinara Sauce, White Wine, Lemon Juice, EVOO, Salt, Pepper & Red Pepper Flakes. Simmer on medium low for about 30 minutes to give the flavors time to blend.

4. Add the Calamari & Octopus to the sauce. Continue to slowly simmer for about another 45 minutes, stirring occasionally. Test for tenderness — chances are it will require another 45 minutes or more. After about 2 hours, both meat should be tender & the sauce very savory. Add the chopped Parsley, combine it all & it’s ready.

5. Grill the Baguette & add it to the plate. It will be a delicious treat.