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CookTeaser

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

Monthly Archives: February 2012

27/02/12 Ramen With Soybean Paste & Pork


RECIPE

A CookTale

My first attempt at preparing and eating Ramen. I was motivated to order them from a Ramen supplier in San Francisco after reading about how wonderful they were in a new magazine, Lucky Peach, published by the popular Asian chef, David Chang. He devoted the inaugural issue to Ramen, and it sparked my interest. I must say for a four minute meal, not including the Pork, it was satisfactory. The next time I eat it, it will be at a noodle shop that specializes in Ramen.

INGREDIENTS

1 package of Ramen (any flavor)
2-1/2 cups of Water
6 oz of ground Pork
1 small Onion (finely chopped)
1 TB of Peanut Oil

METHOD For the Ramen

1. Fill a saucepan with 2-1/2 cups of Water. Bring it to a boil. Add the Ramen noodles & simmer for four minutes. Turn off the burners & add the contents of the two flavor packages included. Mix with a chopstick until combined.

METHOD For the Pork

1. Add a TB of Peanut Oil to a saucepan. Saute the Onion until it’s translucent & opaque.

2. Add the ground Pork & saute until it’s cooked through & has lost it’s raw color. Mix it together with the Onion.

3. To serve, transfer the noodles to a deep bowl, & top with the Pork & Onion mixture.

26/02/12 Duck Confit With Butter Beans


RECIPE

Serves 2

A CookTale

We purchase our Duck Confit legs fully prepared in a vacuum six-pack at our fine food market, Adams Fairacre Farm, in Kingston, NY. It not only saves a great deal of time & energy, but I’m certain that they are superior to what I could concoct from scratch.

INGREDIENTS For the Duck Confit

2 Duck Confit legs
3 TB of Honey
Kosher Salt & black Pepper

INGREDIENTS For the Beans

1 TB of EVOO
1/2 an Onion (chopped)
2 Garlic Cloves (chopped)
2 oz of White Wine or Vermouth
1 sprig fresh Thyme
1 (14.5 oz) can diced Tomatoes
1 (15.5 oz.) can of Butter Beans or Cannellini Beans, (drained)
Kosher Salt & fresh Black Pepper
1/2 oz fresh Parsley, chopped
1 oz of Butter

METHOD

1. Preheat the oven to 400F.

2. To prepare the Beans, heat the EVOO in a large pan & sauté the Onion & Garlic until translucent & tender, about 7 minutes. Add the Wine, Thyme & Tomatoes & simmer for 15 minutes. Add the Beans & simmer for a further 10 minutes. Season with Salt & Pepper & add the Butter & Parsley.

3. Place Duck legs in a roasting pan. Drizzle on the Honey & roast the legs for about 10 minutes until heated through, basting with Honey half way through.

TO SERVE

Spoon the Beans on the plate & top with a Duck Confit leg. Drizzling on additional Honey is optional, but desirable.

25/02/12 Gino’s Famous Segreto Sauce


A CookTale

To those who remember Gino’s on Lex and 61st, I’m certain you’ll recall their famous Segreto Sauce. Never would they reveal the recipe – when asked their answer was always, “come back tomorrow”. Opened in the 40s, they closed after 65 years, and the Segreto Sauce closed with them. Before that regrettable event, I persuaded friends who were coming for the weekend to do their utmost to wangle a quart container from Franco, a partner and the chef. They did, and I transferred it into four 8 oz containers to be frozen and enjoyed as a wonderful reminder. Last evening, the last one found its way to the dinner table. I wonder if it might have been the last ever to be enjoyed anywhere? If Gino’s brings back memories to you, I’d love to hear about them.

24/02/12 Thai Style Diver Scallops With Coconut Ginger Sauce


RECIPE

Serves 2

A CookTale

On September 1, 2011, this delicious Scallop dish was originally posted. We knew that one evening we’d enjoy it again. Last evening, six months later, we did. Once again it took huge Diver’s from Gadeleto’s to take it from usual to unusual. The Thai sauce is simple to prepare as an addition to the pan juices. It won’t take six months to make it again.

INGREDIENTS

3/4 lb of Diver Scallops
1/2 cup of Coconut Milk
1 TB of fresh Ginger (grated)
1 tsp of Sweet Paprika
2 Scallions cut to a fine dice
1/2 tsp of Sugar
1/4 tsp of Sea or Kosher Salt
1/4 tsp of White Pepper
2 TB of Butter
Parsley leaves for garnish

METHOD

1. Rinse the Scallops & blot dry on paper towels.

2. Put the Paprika, Sugar & Salt in a small bowl. Top each Scallop with the mixture & set them aside.

3. Heat a large nonstick skillet or electric frying pan over medium heat. Add 1 TB Butter & when it stops sizzling, carefully add the Scallops, top side down.

4. Cook them for 2 to 2-1/2 minutes, then turn for another minute. Remove Scallops with a slotted spoon. Set aside & keep warm.

5. Add the Coconut Milk, Ginger & Scallions to the pan drippings. Cook for about 1 minute, scraping pan to loosen browned bits.

6. Remove the pan from the heat. Stir in 1 TB Butter until the Butter melts.

7. To serve, spoon a pool of sauce onto the plate. Add the Scallops. Sprinkle with White Pepper (optional) & garnish with Parsley leaves

Note: For a more elegant plating, strain the sauce through a sieve.

23/02/12 Sushi Grade Tuna


RECIPE

Serves 2

A CookTale

With sushi grade Tuna, a recipe really isn’t required. My rule is simply do not overcook. The middle should remain deep red and the surface a light brown. A pleasing alternative to a slab of Tuna plunked on a plate are 2 oz cubes.The dipping sauce is an important addition – it contributes to every mouthful with its unique Asian flavor. As usual, it’s only one man’s opinion.

INGREDIENTS For the Dipping Sauce

1/2 cup of Soy Sauce
1/4 cup chopped Scallions
2 TB of fresh Lemon Juice
1 tsp of Sesame Oil
1 tsp of fresh Ginger (grated)
1/2 tsp of Cornstarch (dissolved in Water)

METHOD For the Dipping Sauce

1. Combine the Soy Sauce, chopped Scallions, Lemon Juice & fresh Ginger in a large bowl. Add the Tuna cubes to coat, & marinate in the fridge for about 20 minutes. Remove the Tuna & set aside.

2. Pour the remaining marinade into a small sauce pan & bring to a boil. Add the Cornstarch & water, stirring with a whisk to completely dissolve. Simmer for about 3-4 minutes, until the sauce thickens. Set aside

INGREDIENTS For the Tuna

1 lb of sushi grade Tuna (cut into 8 2 oz cubes)
Lemon or Lime Juice
Sea Salt
Sesame Seeds
Scallions (cut to 3″ pieces)
Cilantro leaves
1 TB of Peanut Oil

METHOD

1. Heat a cast iron pan to the highest setting.

2. Add the Tuna cubes four at a time, for 30 seconds a side. If you prefer slightly less rare Tuna, cook for another 30 seconds a side. Place on a warm platter.

3. Repeat with the four more Tuna cubes. . Place on the same warm platter.

4. To plate, spoon a bed of the reduced dipping sauce & top with four Tuna cubes. Add the Scallions, Sesame Seeds & Cilantro.

22/02/12 Dumplings On A Bed Of Braised Napa Cabbage


RECIPE

 
A CookTale

Cathie’s wonderful dad is 99 years old, actually in his 100th year, and as full of vim and vigor as a yearling. Yesterday was her day to visit. Left to my own devices, I squirreled through the freezer and came up with a bag of dumplings that I recently made.
That along with braised Napa Cabbage constituted my simple supper. For some odd reason, the pleasure I derive from making my own vs the simplicity of store bought continually drags me back to the kitchen counter. Actually with easily available dumpling wrappers, the preparation is quite easy.

INGREDIENTS

DUMPLINGS
12 oz of ground Beef or Pork
1 TB of Soy sauce
1 TB of Cornstarch
1 tsp of minced fresh Ginger
3/4 cup of Scallions minced (green & white parts)
1/2 tsp of Sugar
2 tsp of Sesame Oil
Pinch of Salt
About 36 round Dumpling wrappers (purchased premade)
3 tTB of Vegetable Oil
3/4 cup of Water

DIPPING SAUCE
1 cup Chinese Rice Vinegar
1/2 tsp of minced fresh Ginger
1 tsp of Sesame Oil
1 TB of minced fresh Cilantro
1/4 cup of Soy Sauce
1 TB of Sugar

METHOD

1. To make the dipping sauce, whisk together the Rice Vinegar, Ginger, Sesame Oil, Cilantro, Soy Sauce & Sugar in a small bowl. Set aside.

2. To make the Dumplings, combine the Meat, Soy Sauce, Cornstarch, Ginger, Scallions, Sugar, Sesame Oil & Salt in a bowl. Stir with a chopstick until just mixed. Fill a small bowl with a little water. Hold a Dumpling Wrapper in the palm of your hand & place 1 tsp of filling in the center. Dip your finger in the bowl of water& run it around the edge to help make a good seal. Lightly fold the wrapper over on itself, but don’t touch the edges together. Starting at one end, use your fingers to make a small pleat on the side of the wrapper closest to you, then press the pleat into the other side & pinch together firmly. Keep making pleats down the dumpling opening in this way until completely sealed. Repeat this process with the remaining filling and wrappers. Freeze any dumplings that you don’t intend to cook.

3. Heat 1 TB of the vegetable oil in a nonstick skillet over medium-high heat. Place as many Dumplings as you can, pleat side up in the pan so that they are just touching each other. Cover & cook for 1 minute. Decrease the heat to medium-low, pour 1/4 cup of Water into the pan, & cook covered, for 6 to 8 minutes, or until all the Water is absorbed by the Dumplings & their bottoms have lightly browned. Repeat this if necessary with the remaining Dumplings, Oil, & Water. 

4. Serve the dumplings with a side of the dipping sauce.

RECIPE Napa Cabbage

Napa Cabbage (Half a head)
1 small Onion (thinly sliced)
Chicken Broth
Kosher Salt & Pepper
1 tsp of a Chinese hot oil
Soy Sauce
1 TB of Vegetable Oil

METHOD

1. Ina large bowl, shred the Cabbage, Slice the Onion & combine.

2. Ina large saute pan, add the TB of Vegetable Oil. Add the Cabbage & Onion, saute until beginning to soften, add the Salt, Pepper & Chinese hot oil. Mix together. Cover & cook until the mixture is completely softened. Adding a splash of Soy Sauce is optional.

21/02/12 Lamb Patties and Israeli Couscous With Raisins & Almonds


RECIPE

Serves 2

A CookTale

Some time back, I enjoyed a week touring Morocco hosted by the director of Moroccan Tourism in the US. Needless to say, guided by this Moroccan tourism executive, I had an outstanding experience in this amazing country anyone would envy, and though so many years have passed, I vividly remember many details. Of them, the wonderfully different North African cuisine stands out. Just reading one of Paula Wolfert’s informative cookbooks on Moroccan cuisine might motivate you to call your travel agent. Last evening’s dinner was a far cry from what one could expect, but the ingredients and the seasonings were definitely Moroccan.

INGREDIENTS

1-1/4 pounds ground Lamb
3 Garlic cloves (minced)
2 TB of Harissa, a spicy North African condiment (optional if available)
1-1/4 tsp of Fennel Seeds
1-1/4 tsp of ground Cumin
1-1/4 tsp of ground Coriander
1/4 tsp of ground Cinnamon
Salt ( as required)
1 TB of vegetable oil
1-1/4 cups of Chicken Broth or Water
1/3 cup of Raisins
1 cup of Israeli Couscous
1/3 cup of toasted Almonds
1/2 cup of chopped Cilantro + leaves for garnish
Zest of 1 Lemon

METHOD

1. Toast Fennel seeds in a small heavy skillet over medium heat until fragrant & a shade darker, about 1 minute. Grind to a fine powder in grinder.

2. Mix together the Lamb, Garlic, optional Harissa, all the Spices (including the Fennel), & 1/2 tsp of Salt. Mix thoroughly with wet hands (do not overmix). Form into 6 thick Patties.

3.Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook the Patties, turning once for about 8 minutes total, for medium-rare.

4. While the Patties cook, bring the Broth, Raisins & 1/4 tsp of Salt to a boil in a 2-quart heavy saucepan, then stir in the Couscous. Let it stand off heat, covered for 5 minutes. Fluff with a fork, stir in the Almonds, Cilantro, Zest, & Salt to taste.

5. Serve the Patties on the bed of Couscous. Scatter the Cilantro leaves.

19/02/12 Trippa alla Romano


RECIPE

A CookTale

Last evening we were having friends in for dinner. A one pot dish fit the bill. Though Tripe is an acquired taste to some, not to this group, it’s one of their favorites. This recipe is a universal classic so this recipe can be found in most any Italian cookbook. Mario Batali, introduced me to a simple procedure in his “Molto Mario ” cookbook that eliminates the unique odor that Tripe emits while simmering. 1/2 cup of White Vinegar and 1 tsp of Vanilla Extract will do it every time. By evening’s conclusion, the pot was ready for the dishwasher. That’s a successful dinner party.

INGREDIENTS

3 pounds of Honeycomb Tripe
1/2 cup White Vinegar
1 tsp of Vanilla Extract
2 TB of EVOO
1 Red Onion, thinly sliced
Celery Stalks (3/4″ slices)
4 Garlic cloves coarsely chopped
2 cups of Tomato Sauce (homemade or Rao’s)
Parsley leaves (1 cup finely chopped)
1/2 cup of Parmigiano-Reggiano, freshly grated (optional)

METHOD

1. In a large soup pot combine the Tripe, Vinegar, Vanilla & enough water to cover by 2 inches. Bring to a boil, reduce to a simmer & cook until the Tripe is very tender, about 1 to 2 hours, replenishing the water as necessary.

2. Drain the Tripe, reserving the cooking liquid, & allow to cool. Slice the Tripe into 1/2-inch strips.

3. In a stovetop casserole, heat the EVOO over high heat until almost smoking. Add the Onion, Garlic, Celery & Tripe & saute 8 minutes. Add the Tomatoes, the Tomato sauce, Salt & Pepper & Pepper Flakes. Bring to a boil, reduce to a simmer & cook, covered, for 30 minutes until all the flavors have blended.

4. To each plate add a generous portion of Tripe & top with the (optional) Parmesan.

5. Accompany with Rice or Polenta

18/02/12 A Veal Rib Chop Surrounded By Fried Sage


RECIPE

Serves 2

A CookTale

A Veal Chop is a quite expensive cut of meat, so it pays to be choosy about where it’s purchased from. Two of our reliable sources are Adam’s Fairacre Farm and Smokehouse of The Catskills. Last evenings’s chop was almost 2″ thick and weighed more that 1-1/2 pounds. A hefty chunk of Veal and well worth the hefty price. All that was done to it was seasoning, pan grilling and finishing in the oven. What more is ever necessary?

INGREDIENTS

1 Veal Rib Chop (1-14″ to 1-1/2 ” thick)
1 TB of EVOO
Kosher Salt & Black Pepper (generously applied)
Sage Leaves fried (optional)

METHOD

1. Heat the oven to 425 degrees

2. Season & Oil the chop. Heat a cast iron grill pan to smoking high. Add the chop weighed down with a meat press for 2-1/2 minutes, turn diagonally for another 2 minutes. Turn the Veal chop & repeat. A total of 4-1/2 minutes.

3. Move the grill pan to the hot oven for 5 minutes. The internal temperature at that point should be 125 degrees.

3. Remove from the oven & allow to rest for 5 minutes, before slicing & serving.

4. Fry the optional Sage Leaves in vegetable oil for 1 minute, dry on paper toweling & add to the plate.

16/02/12 Game Hen, Fennel & Cannellini Beans


RECIPES

Serves 2

A CookTale

In our kitchen, a one pound-six ounce spatchcocked Cornish Game Hen is adequate to serve two, and when accompanied by a starch and a vegetable, it’s a well rounded dinner. That little bird is loaded with flavor, if one doesn’t over roast it. This one was in the oven for exactly 20 minutes, just long enough to become tender and juicy. Prior to roasting it was brushed with a Ginger Balsamic Glaze and the result was, well try it and it will make you smile.

INGREDIENTS

1 Cornish Game Hen (backbone removed & “spatchcocked” [flattened])
Ginger Glaze (available on-line, or at specialty markets)
Kosher Salt & Black Pepper

METHOD
1. Heat the oven to 400 degrees.

2. Season both sides with Salt & Pepper. Brush the bird with the Ginger Glaze.

3. Place in the middle grate of the oven for 20 minutes. The small bird needs no more time in the oven to reach perfection.

4. Remove & allow it to rest for 5 minutes

RECIPE Roasted Fennel

A CookTale

Harold McGee, who writes about the science of food and cooking, could explain why oven roasting slices of a Fennel Bulb so completely changes its character and flavor. All I know is that it evolves from an interesting vegetable, into a remarkably delicious one. On top of that it’s gorgeous.

INGREDIENTS

Fennel Bulb (cut into 3/4″ slices)
Kosher Salt & Black Pepper
2 TB of EVOO
Fennel fonds for garnish

METHOD

1. Heat the oven to 425 degrees.

2. Season the Fennel & douse it with the EVOO.

3. Place them in the oven for 35 to 45 minutes (depending on how charred you’d like it).