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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).

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