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CookTeaser

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

Monthly Archives: January 2012

16/01/12 Cathie’s Sumptuous Cheese Souffle


RECIPE

Serves 2 amply

A CookTale

Cathie’s secret weapon is her amazing ability to replicate Julia Child’s Cheese Souffle, from Mastering the Art of French Cooking, Volume 1. When we both are “fooded” out, I’d ask, “Hey Cath how about a Souffle?”.
This recipe looks complicated, but according to Cathie it’s quite easy. And take it from one who has enjoyed it for decades, it is outstandingly delicious. A simple salad is all that’s needed to round out Sunday’s supper.

METHOD Step by Step

Preheat oven to 400 degrees
6 cup Soufflé dish
1 TB Butter
2 TB mixture of Swiss & Parmesan Cheese

Butter inside of the Souffle mold and sprinkle with Parmesan Cheese. Save a little of the Cheese to sprinkle on top of the Souffle as it goes into the oven.

3 TB Butter
3 TB Wondra Flour (regular flour is too heavy)
1 cup of boiling Heavy Cream (or you can use Milk)
1/2 tsp. Salt
1/8 tsp. Pepper
Pinch of Cayenne Pepper
Pinch of Nutmeg

Melt Butter in 2-1/2 qt. saucepan. Stir in Flour with a wooden spoon and cook over heat until Butter and Flour foam together for no more than 2 minutes without browning. Remove from heat; pour in boiling Cream. Add seasonings. Beat vigorously with wire whip until blended. Return over moderate heat and boil, stirring with whisk, for 1 minute. Sauce will be very thick.

5 Eggs, separated

Immediately start to separate the Eggs. Drop a White into a separate bowl and the Yolk into the center of the hot sauce. Beat the Yolk into the sauce and continue in the same manner with the rest of the Eggs. Correct seasoning. (May be prepared ahead to this point. Dot top of sauce with Butter.)

The Egg Whites
Pinch of Salt
3/4 C. coarsely grated mix of Swiss & Parmesan or whatever you have on hand

Add pinch of Salt to the Whites and beat until stiff. Stir a big spoonful (about one quarter of the Whites) into the sauce. Stir in the Cheese. Delicately fold in the rest of the Egg Whites. It will not look well mixed, but yellow with crests of white foam.

Turn the mixture into the prepared mold, which should be about 3/4 full. Sprinkle reserved Cheese on top. Set mold on rack in the middle of the oven and immediately turn heat down to 375. (Do not open the door for 20 minutes.) In 30 or 35 minutes the soufflé will have puffed up and the top will be nicely browned. Serve at once.

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.

14/01/12 Sea Bass a la Japonaise With International Accompaniments


RECIPE

Serves 2

A CookTale

We try to eat fish at least once a week. The challenge is to continue to keep it tempting with different types and ingredients. Besides the ways we in this country prepare fish, countries that border the sea, Italy, Spain, Portugal, Greece, France, Japan and China have over the centuries handed down wonderful family recipes. Last evening’s dinner reflected cuisines of two.

INGREDIENTS For the Sea Bass

1/3 cup of Sake
1/3 cup of Mirin
3 TB of Soy Sauce
1/4 cup of Brown Sugar
1/3 cup of White Miso Paste
2 (6 ounce) fillets of Sea Bass (about 1″ thick)

METHOD

1. Whisk together the Sake, Mirin, Soy Sauce, Brown Sugar, & Miso paste in a bowl to make the marinade.

2. Place the Sea Bass in a deep container or large plastic bag & pour the marinade over the fish. Chill in the refrigerator for 3 to 6 hours.

3. Arrange the fillets on a baking sheet. Reduce the marinade in a small sauce pan. When it coats a spoon, use it as a plating sauce.

4. Preheat the oven broiler & set the rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar. Broil the Sea Bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Remove & tent with foil.

5. Place a fillet on a plate. Spoon reduced sauce over it.
Add a TB of Cilantro Pesto & the Broccoli Rabe (recipes below).

INGREDIENTS for the Broccoli Rabe

1 lb of Broccoli Rabe (washed, stems peeled, cut into small pieces)
2 Garlic cloves sliced.
Red Pepper flakes (to taste)
2 TB of EVOO

METHOD

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

2. Steam for 6 minutes, flush in cold water & drain. Cut into small pieces. Set aside.

3. Add the EVOO to a deep-sided frying pan. When rippling hot, saute 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.

INGREDIENTS For the Cilantro Pesto

1/3 cup of Cilantro leaves & stems
1/3 cup of Parsley leaves
Sea Salt
1/3 cup of EVOO

METHOD

1. Add the Cilantro, Parsley & Salt to a small food processor. Process until completely broken down. Slowly add the EVOO through the pouring hole on the cover. It’s complete when the consistency is equivalent to Pesto.

13/01/12 A Caesar Cardini Would Approve


 

RECIPE
Serves 2

A CookTale

One of my favorite salads is an authentic Caesar created by Sr. Cardini. The simple trick to a perfect Caesar are the ingredients. Freshly made Croutons from a really good Baguette. Romaine Lettuce using only the smaller inside leaves. Parmesan Cheese, sliced paper thin or grated, and quality Anchovies. Actually it was a lazy reprieve from the previous evening’s “Delectably Divine Duck”.

INGREDIENTS

For the Dressing

1 large Egg (coddled in a small pan for 45 seconds)
1 tsp of Worcestershire Sauce
3 TB of fresh Lemon Juice
1 medium Garlic Clove (crushed)
A pinch of Salt & 1/2 tsp of Black Pepper
4 flat anchovies
1 tsp of Capers
1/2 TB of Dijon Mustard
1/3 cup of EVOO
2 heads of Romaine Lettuce (outer leaves removed)
1/3 cup of Parmesan Cheese (paper thin slices or grated)

For the Croutons

2 large Garlic cloves
Pinch of Salt
3 TB of EVOO
2 cups of Baguettes (cut to 1/2 inch cubes)

METHOD

1. Heat the oven to 400 degrees.

2. For The Croutons: combine the Garlic, EVOO, Salt, & cubed Baguettes in a bowl. Mix until the cubes are coated evenly. Spread them onto a non-stick baking sheet & bake until the Croutons are golden. This should take about 10 minutes. Return to the bowl & set aside. (Don’t give in to the temptation to eat them before dinner.)

3. For The Dressing: add the coddled Egg, the Worcestershire Sauce, Lemon Juice, Garlic, Salt & Pepper, Anchovies, Mustard & Capers in a bowl. Whisk until smooth. Slowly add the EVOO in a steady stream while constantly whisking again until smooth & emulsified.

4. To Serve: tear the Romaine Lettuce into 1-2 inch pieces & add to a large bowl. Add half the dressing, toss, (if desired add additional dressing to taste), the Parmesan cheese & Croutons & toss again. Top with Anchovies.

12/01/12 The Delectably Divine Duck


 

RECIPES

Serves 2

A CookTale

It was “a delectably divine dinner”. In no way an ordinary weeknight event. Three ingredients that created a complement of savory tastes. Duck Breast, Foie Gras, Fennel. The Cherry Port Red Wine Sauce added a smoothness that’s worked wonderfully with Duck. As Cathie likes to say “good enough for company”. And I’ll add “easy to prepare”.

INGREDIENTS For the Duck Breast

1 Duck Breast (Muscovy, Moulard or Pekin, preferred. Available online.)
Kosher Salt & Black Pepper (liberally applied)

METHOD

1. Heat the oven to 400 degrees.

2. Score the fat side of the Duck in a diagonal pattern. Season both sides.

3. Heat a cast iron pan to medium-hot, place the Duck Breast skin side down for a few minutes. Turn to the fat side, weigh it down with a meat press & grill for about 7 minutes, or until the fat has taken on a richly seared coloring & has crisped. Turn off the heat.

4. Place the pan in the 400 oven for 10 minutes. With an instant thermometer, take the internal temperature. 125F is rare & 130F is borderline between rare and medium-rare. Any more will dry out & ruin the Duck.

5. Remove & keep warm while the Foie Gras is being prepared.

INGREDIENTS For the Foie Gras

Fresh Foie Gras (cut 1/2″ slices & carefully scored diagonally)
Kosher Salt & Black Pepper

METHOD

Heat a cast iron or non stick pan to smoking hot. Add the two slices & saute for 1 minute a side. Remove to a platter.

INGREDIENTS The Dried Cherry Port Sauce

1/3 cup of dried Cherries
3 ounces of Port Wine
1/4 cup of Red Wine Reduction (available from More than Gourmet through Amazon on=line)
1 TB of Butter

METHOD

1. Soak the dried Cherries in the Port Wine.

2. In a small sauce pan heat the Red Wine Reduction, add the Cherries in Port Wine.
Bring to s boil, reduce & simmer until combined. Off the heat add the Butter whisking to emulsify. To thin if needed add a TB of Chicken Broth.

INGREDIENTS For the Fennel

1/2 of a Fennel Bulb (2 slices cut vertically to 3/4″ each)
1 TB of Butter
2 dashes of Sugar
Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 425 degrees.

2. With a small spatula coat each slice with Butter. Season the slices with Salt & Pepper.

3. Place on a low sided baking sheet or casserole dish. Move to the oven & bake for 30 minutes. Turn the slices & continue for another 15 minutes. The slices should have taken on a highly roasted color, very tender & caramelized.

4. Remove from the oven & prepare to plate the dinner.

11/01/12 Braised Pork Rib Chop in Apple Juice On a Bed Of Onions & Fennel


RECIPEServes 2

 

A CookTale

Tucked away in the hamlet of Preston Hollow, NY is a remarkable farm that features all things country, especially products of extraordinary quality from grass fed livestock. It’s a small journey from Woodstock and a delightful drive. A phone call to Carol Clement at 518-239-6234 and your order can be awaiting you at the Winter Saugerties Farmers’ Market. And it’s always as wonderful as can be.

INGREDIENTS

2 1-1/3 Pound of Grass Fed Pork Rib Chops, 1-1/4″ thick
Salt & Black Pepper (generously applied)
1 TB of EVOO+ 1 TB for the saute pan
1 Large Onion (thinly sliced on a Mandoline)
1/2 of a Fennel Bulb (core removed & thinly sliced on a Mandoline)
2 cups of Apple Juice
Sage Leaves (fried in EVOO)

METHOD

Here is a technique that insures that your Pork will not seize up during cooking.

1. Heat a cast iron grill pan to smoking.

2. Apply the seasonings & a TB of EVOO.

3. Sear the Pork Chops, weighted down with a grill press for 1 minute, turn both diagonally & repeated for another minute. Remove to a platter & tent with foil to keep warm.

4. In a deep sided saute pan add the second TB of EVOO. Add the Onions & Fennel & saute them until tender & lightly browned.

5. Return the Pork Chops to the pan. Add the Apple Juice, just enough to reach half way up the Chops.

6. Cover & braise the Chops for no more than 20 to 25 minutes. You really don’t want the Pork to be cooked beyond the rare to medium rare stage. Well done does only one thing to Pork, destroy it.

5. Spoon a generous portion of the Onion Fennel mixture on each plate. Top with a Pork Chop. Add the Oven roasted Baby Potatoes to flank the Pork Chops.

6. Finally, scatter the fried Sage leaves & serve.

10/01/12 Chicken A La ?


RECIPE

Serves 2

A CookTale

What’s to do with the leftovers of Sunday evening’s “Perfect Chicken”? Something that will be delicious and be a “fine curtain call to a fine bird”. I’m not certain a simple dish like this is worthy of that position, but it was very tasty and certainly a comfort food. It’s called Chicken a la ? because of its un-Kingly ingredients.

INGREDIENTS

2 TB OF Butter (divided)
1 Red Bell Pepper (diced)
1 cup White Mushrooms (sliced)
1 bunch of Baby Spinach (fresh not packaged preferred)
1/2 cup of Chicken Broth (if needed to thin the sauce)
2 cups of leftover Chicken (cubed)
3/4 cup of Sour Cream
1 Egg Yolk
1 Pimento (chopped)
2 TB of a good drinking Sherry
1 TB of Worcestershire sauce (or to taste)
Kosher Salt & Pepper (to taste)

METHOD

1. Wash, drain & slice the Spinach into ribbons. Heat a saute pan, add the TB of Butter. When it stops sizzling, add the Spinach, cover the pan & when it wilts & begins to dry out, remove from the heat & set aside in a covered bowl.

2. In the same sauce pan, add a TB of Butter, over medium-high heat. Saute the Red Bell Pepper & the Mushrooms until tender, Add the cubed Chicken & return the Spinach, heat through & set aside covered to keep warm.

3. In a small bowl combine the Sour Cream, Egg Yolk, Pimento, Worcestershire sauce, Sherry, Salt & Pepper & mix together. Add Chicken Broth only if needed to thin the sauce

4. Add the sauce to the Chicken mixture. Gently combine & heat thoroughly. Serve hot.

09/01/12 The Perfect Roast Chicken With Mustard Cream Sauce


RECIPE
Serves 2

A CookTale

On August 29th I posted a recipe for “the perfect way to prepare a roast chicken”. I had a theory about people who enjoy cooking. When the recipe is intricate, it becomes a welcoming challenge. Cooks seem to flourish on keeping their hands and their minds moving. I certainly do, and last evening’s 7-stage technique to perfectly roast a chicken was the evidence. The original concept was by David Bouley and dates back to the early nineties from his restaurant in Tribeca. This post is his original recipe. According to Cath, “this will be the only way to ever prepare Chicken again”.

INGREDIENTS For the Roast Chicken

1 3- to 3 1/2-pound organic free-range Chicken
1 sprig of Thyme + 1 sprig of Rosemary + 1 sprig of Sage
2 large Garlic Cloves
Kosher Salt & fresh Black Pepper
1 Lemon, halved
Hungarian sweet Paprika.

METHOD

1. Preheat the oven to 375 degrees. Boil enough water to fill half the bottom of a roasting pan.

2. Wash & dry the Chicken. Remove the first two joints of the wings, & discard. Stuff the inside of the Chicken with Thyme, Rosemary, Sage & the Garlic Cloves.

3. Rub Lemon, Salt & Pepper all over the chicken. Sprinkle liberally with Paprika to coat completely. Place the Chicken on a rack set on top of the roasting pan, & steam over the boiling water for 20 minutes.

4. Remove from the oven, place the steamed Chicken on a vertical roaster. Pour off the water & place the Chicken into the now empty pan. Reduce the oven to 360 degrees, & roast the Chicken for about 20 minutes longer or until the juices from the breast run clear when cut with a knife.

5. Remove the Chicken from the vertical roaster, cut off both legs at the joint where the thigh meets the body. Return only the legs to the pan & roast about 10 minutes longer. Allow the whole Chicken to resettle for 10 minutes, then remove the herbs from cavity.

6. Remove the entire skin. Cut off the breasts in one piece & slice 1/2 inch thick on a diagonal. Remove the meat from the leg & cut them into bite-size pieces.

INGREDIENTS For the Mustard Cream Sauce

2 TB of Shallot (finely chopped)
1 TB of Butter
1 TB of Dijon Mustard (more for a stronger sauce)
1/4 cup of whipping Cream
1/4 cup of dry White Wine
1 tsp. green peppercorns in 1 tsp. vinegar (optional)

METHOD

1. In a small sauce pan, add the TB of Butter. When it stops sizzling, add the chopped Shallot & saute until translucent.

2. Add the next 4 ingredients & whisk to combine. If the sauce needs to be thinned, add Chicken Broth a tsp at a time. Set aside.

3. To serve, to each plate add a spoonful of the sauce & top with slices of the Chicken

07/01/12 Lamb Shanks With Cannellini Beans & Turnips


RECIPE

Serves 2

A CookTale

As Cathie picks up her pace, I’m able to pick up mine. Last evening’s dinner, an adaptation from the New York Times by Florence Fabricant, was an example of a recipe with many components, and a far cry from the past two weeks of Broccoli, Apple Juice or a few ounces of Pasta.

INGREDIENTS

1 Can of Cannellini Beans
2 TB of EVOO (more if needed)
2 Large Lamb Shanks
Kosher Salt & Black Pepper
3 Large white Turnips (about 1-1/2 lbs), peeled, halved & sliced to half circles
3 Leeks (chopped)
4 large Garlic Cloves (sliced)
Lemon peel from one lemon
2 TB of fresh Rosemary leaves, plus sprigs for garnish
2 cups of Dry Vermouth or Dry White Wine
2 cups Veal or Chicken Stock
2 oz of Veal Demi Glace* (optional)

* available by “More Than Gourmet” on-line from Amazon

METHOD

1. Heat 2 TB of EVOO on medium-high in a 4-quart stovetop casserole. Season the Lamb Shanks liberally with Salt & Pepper, add to the casserole & sear to a deep color, about 15 minutes Remove to a platter. Add the prepared Turnips, brown lightly until beginning to tenderize. Remove to a bowl.

2. Reduce the heat to low. Add the chopped Leeks & sliced Garlic, sauté until softened. Stir in the Lemon peel, Rosemary & the Wine. Return the Lamb Shanks to the casserole, cover & simmer on low heat for 1 hour.

3. While meat cooks, add the canned Beans & their broth to a saucepan, bring to a simmer, cover & cook for 10 minutes on low. Turn off the heat & set the sauce pan aside.

4. After 1 hour, the Lamb should begin to tenderize. Remove them to a platter, leaving all liquid in the casserole. Drain the Beans & add to the casserole. along with the Turnips, the 1- 1/2 cups of stock & the (optional) Demi Glace. Season with Salt & Pepper. Bring to a simmer. Tuck in the Lamb, cover & cook on low 30 to 45 minutes, until all the ingredients in the casserole are very tender.

5. Transfer to plates, garnished with Rosemary branches & an additional spoonful of the sauce & serve.