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CookTeaser

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

Monthly Archives: January 2012

06/01/12 Swordfish Paillard With A Rich Seafood Sauce & Red Grapes


RECIPE

Serves 2

A CookTale

We love Swordfish! The texture of its meat. The versatility of seasonings and the countless compatible additions. When cooked in a smoking pan for a short time, it’s never dry and it’s always juicy. In our opinion overcooking a Swordfish steak is intentionally destroying it. When recipes call for 15 minutes of cooking in a covered pan, and they sometimes do, I simply can’t understand the reasoning. This is because the longer it’s cooked, the drier it will naturally become.

INGREDIENTS

6 Scallions (trimmed & cut to 5″ each)
1 cup of seedless Red Grapes (divided into half a cup each)
1 TB of EVOO
1 TB of Sea or Kosher Salt & 2 tsp of Black Pepper
14 oz of Swordfish Steak (sliced horizontally into 2- 3/8″ pieces. This is best accomplished by placing the fish in the freezer for 45 minutes)
1/4 cup of Clam Broth or Chicken Stock
2 oz of Seafood & Fish Stock by More Than Gourmet*
2 TB + 1/2 TB of Butter

* Available on-line from Amazon

METHOD

1. Heat 1/2 TB of EVOO in a skillet, & saute the Scallions until they have softened. Set aside on a plate. Stem and halve the Grapes. Set them aside in two equal bowls.

2. In a small saucepan, add either the Clam or Chicken Broth & the Seafood & Fish Stock. Bring the sauce pan to a boil & simmer for a few minutes. Turn off the heat & actively whisk in the 2 TB of Butter in small pieces to emulsify the sauce. Set aside.

3 Generously season the Swordfish Steaks. Heat a large saute pan, add a 1/2 TB of EVOO & 1/2 tsp of Butter. Saute for no more that 1-1/2 minutes to a side. They will be cooked through.

4. To plate, Spoon the Seafood & Fish Sauce onto each plate. Top with a Swordfish Steak & a dollup more of sauce. Surround with the Scallions & the Grapes.

05/01/12 I’m Fessing Up…


Cathie’s CookTale

I’m fessing up…if you’ve noticed that recent CookTales had repeats and were a little boring, it’s because I beg for very small portions of comfort food. The foie on New Year’s Eve? It was fabulous, but I could only eat half of it and had the rest the next night. I forget how much these operations take out of me. Give the CookTeaser a break — he deserves it as he’s taking excellent care of my diminished self. So instead of that great looking pork, last night I had just this broccoli and a little piece of raw salmon with capers, onions and EVOO.

05/01/12 Pork Schnitzel With Mushroom Sauce


RECIPE

Serves 1

A CookTale

The basic components of my dinner came from the freezer. I had a recently frozen Pork Rib Chop from Heather Ridge Farm, can’t do better than that! The Mushroom sauce composed of baby Portobellos from the fridge and a Mushroom demi-glace sauce added greatly to rounding out the flavors. Tuesday was the coldest day of a warm Winter, and having good stuff in the freezer was a comfort. Speaking of comfort, comfort food is what Cathie desires so soon after her procedure. She had steamed Broccoli and a slice of raw Wild Salmon topped with Capers, diced Red Onions and EVOO. And off to a warm bed.

INGREDIENTS

1 Pork Rib Chop (rib bone removed & pounded to 1/4 to a 3/8 inch thin cutlet)
1/4 cup of Flour
1 tsp of Salt
1/2 tsp of fresh Black Pepper
1 Egg beaten
1 TB of Milk
3/4 cup of Panko (or fine dry bread crumbs)
1 tsp of Paprika
3 TB of Canola oil, or EVOO
1/2 cup of Baby Portobello Mushrooms (finely sliced)
2 TB of Butter
1/2 cup of Chicken Stock
1 oz of Mushroom Demi-Glace*

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

METHOD

1. Slice the Mushrooms & saute in Butter until tender & brown. Ina small saucepan combine the Chicken Stock with the Mushroom demi-glace, bring to a boil & simmer for a few minutes. Add the sauteed mushrooms & set aside.

2. With a meat hammer or a heavy cast iron pan, pound the Pork cutlet to 1/4-3/8 inch thickness. Cut small slits around the edges of the cutlet to prevent curling.

3. Set out 3 shallow bowls. One with a highly seasoned mixture of the Flour, Salt & Pepper. The second with the Egg & Milk whisked together. The third with the Panko & Paprika.

4. Heat the Canola oil or EVOO in a large skillet on medium high heat. Dredge the cutlet first in the seasoned Flour, then dip the cutlets in the Egg mixture, & then into the Panko & Paprika.

5. Sauté the cutlet for 2 to 3 minutes on each side. Remove the cutlets from the skillet, cover with foil or place in a warm oven to keep warm.

6. Place on the plate a Pork cutlet & a generous spoonful of Mushroom sauce & serve.

04/01/12 Salmon Scaloppine With A Miso & White Wine Reduction & Balsamic Ginger Glaze


RECIPE
Serves2

A CookTale

Last evening’s dinner felt a bit like life around me was returning to normal. The simple act of taking a lovely piece of wild Salmon carefully cutting it crosswise into thin slices, placing it in the oven for a short time and nicely plating it is all it took to brighten the evening. Today is Cathie’s two-week mark since her procedure, and words cannot express how wonderful it is to have that behind us. And I can’t think of a better way to dig our heels into the new year ahead.

INGREDIENTS

1 lb of Wild Organic Salmon (skin removed)
Sea or kosher Salt & White Pepper
1 TB of EVOO
4 Scallions
Balsamic Glaze**
1/4 cup of white Miso
3 oz of White Wine Reduction*
1 TB of Sake

* By “More Than Gourmet” (available on-line from Amazon)
** From Roland Foods (available on-line from Amazon)

METHOD

1. Heat the oven to 400 degrees.

2. To make the Salmon easier to slice, place in the freezer for30 minutes. Remove & slice it horizontally into 1/2″ pieces. Season with Salt & Pepper & sprinkle with EVOO.

3. To a small saucepan add the White Wine reduction, Sake & the White Miso. Bring to a boil, reduce to a simmer and cook for a few minutes to emulsify the sauce & set aside.

4. Place the two slices on a non-stick baking sheet & bake for no more than 10 minutes. Remove the Salmon from the oven & prepare to plate.

5. To each plate add a hefty spoonful of the Wine reduction, top with a slice of Salmon & artfully add the Balsamic Glaze.

03/01/12 Chanterelles & Curried Chicken


RECIPE

Serves 2

A CookTale

Here is yet another redux on how we prepare and serve Chicken Thighs. Their on the table at least once or twice a month, especially when we’re meated out. A mild Curry powder 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. The saute of Chanterelles that were added were ones we did’nt use the other evening. They were kept fresh by keeping them lightly covered with damp paper toweling in the fridge. Chanterelles or any other wild mushroom is a delicious option.

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
3 ounces of fresh Chanterelles (or other wild mushroom, optional)

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. Add the optional Mushrooms.

03/01/12 + Puttanesca Sauce


RECIPE

Makes about 48 ounces

A CookTale

Working women in Southern Italy eager to get back to what they do best, cooked this sauce called ‘sugo alla puttanesca” over in an oil drum on street corners. That is the legend of the “whore’s sauce” called Puttanesca. It does make the sauce, saucier. Not that it’s needed it’s saucy enough.

INGREDIENTS

3 TB of EVOO
3 or 4 Garlic cloves (peeled & lightly smashed)
4 or more Anchovy Fillets
1 Red Onion (cut to a small dice)
2 28-ounce cans of whole Tomatoes
Sea Salt & Fresh Black Pepper to taste
1/2 cup pitted Black Olives (preferably oil-cured)
3 TB of Salt Capers (soaked to remove salt)
Red Pepper Flakes (to taste)
Chopped fresh Parsley & Basil leaves

METHOD

1. Heat 3 TB of EVOO to medium-high in a large deep saute pan, add the Garlic, Onion & Anchovies. Cook, stirring occasionally, until the Garlic is lightly golden, the Onion is translucent, & the Anchovies have melted.

2. Drain the Tomatoes & crush them with your hands as you add them to the pan, add the Salt & Pepper. Cook, stirring occasionally, until the Tomatoes break down & becomes sauce like, about 10 minutes. Stir in the Olives, Capers & Red Pepper Flakes, & continue to simmeruntil the sauce slightly thickens.

3. Taste and adjust the seasonings to your taste. I prefer a spicy Puttanesca. Add the chopped Parsley & Basil to the pan & gently mix.

01/01/12 Avocado Nesting in Frisee


RECIPE

Serves 2

A CookTale

To counter balance the richness of Foie Gras, a salad is appropriate. An Avocado in a nest of Frisee leaves appealed to my creativity. We also just happened to have two perfectly ripe Avocados sitting on the counter. I hurried off to the Sunfrost fruit and vegetable market, where I not only found a small head of Frisee, but there was a basket of fresh Chanterelles. That shopping trip perfectly rounded out our New Year’s Eve dinner.

INGREDIENTS For the Vinaigrette

1 tsp of Sherry Vinegar (imported preferred)
1 Shallot (finely diced)
1/2 TB of Mustard Seeds
1/2 TB of dry Coleman’s Mustard
1/2 TB of Honey
2 TB of EVOO (more as required)

METHOD For the Vinaigrette

1. In a bowl, mix Vinegar, Shallot, Mustard Seeds, dry Mustard, Honey & 1/2 TB of Water. Slowly whisk in the EVOO. Season with Salt & Pepper. Set aside.

INGREDIENTS For the Salad

1 small head of Baby Frisee (only half is needed)
1 ripe Avocado (halved)
Lemon Juice
1 TB of EVOO (for the Avocado)

METHOD For the Salad

1. Separate the Frisee & add to a large bowl.
Add a TB or slightly more of the Vinaigrette.

2. Cut the Avocado in half & add the Lemon Juice to prevent discoloring.

3. Prepare two plates of Frisee nestled with Avocado. Spoon the EVOO over the each Avocado.

01/01/12 Foie Gras de Canard With Chanterelles & Port & Red Wine Reduction


RECIPE

Serves 2

A CookTale

2011 had to wind down on a high culinary note. A main course of Foie Gras de Canard with fresh Chanterelles would more than accomplish it. Fred Brill, meat manager at Adam’s, made this possible on two day’s notice. Cathie, who after a couple of tough weeks, was delightfully surprised at seeing her most favorite treat served on New Year’s Eve. Accompanying the Foie Gras were fresh Chanterelles, which I luckily came upon while browsing for a head of Frisee at Sunfrost in Woodstock, one of the most well stocked fruit and vegetable farm store north of New York City.

INGREDIENTS For the Foie Gras

2 slices of fresh Foie Gras (each, 4 oz & 3/4″ thick)
Kosher Salt & Black Pepper
1 TB of EVOO
3 oz of Red Wine Reduction*
1 oz of Port Wne

*Available on-line through Amazon from More Than Gourmet.

METHOD

1. Add 3 oz of the Red Wine Reduction & 1 oz of Port Wine to a small saucepan & gently bring to a boil. Reduce to a simmer for a few minutes & keep warm.

2. Generously season both slices of Foie Gras.

3. Heat a cast iron pan to high. Add the TB of EVOO, when almost smoking add the Foie Gras. Saute for 2 minutes a side, (not a second more). Place on paper toweling to drain.

4. Spoon a pool of Sauce onto each plate & top with the sauteed Foie Gras.

INGREDIENTS For the Chanterelles

8 oz of fresh Chanterelles (if mushrooms are large, slice in half)
3 oz of Butter+ 1/2 TB of EVOO
Kosher Salt & Black Pepper
1/4 cup of Chicken Stock

METHOD

1. Clean & prepare the Chanterelles as required.

2, Heat a large saute pan to medium-high. Add the Butter & EVOO. When the sizzling stops, add the Chanterelles & toss to coat. Saute until they begin to color & tenderize, about ten minutes. Add the 1/4 cup of Chicken Stock & gently toss together, saute for another few minutes.

3. Ready to plate with the Foie Gras.