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CookTeaser

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

Monthly Archives: February 2012

07/02/12 Ragu Bolognese with Tagliatelle


RECIPE
taken directly from a Mario Batali Food Network recipe

Serves 2

A CookTale

More often than not, our eating decisions are “of the moment” – that is, unless we purchased something special, like fresh Sardines. Last evening was a case in point, nothing was preplanned and we were not in the mood to cope with a kitchen of pots and dishes. When I make a Pasta Sauce it’s always a full casserole’s worth, with ample leftovers to fill 8 ounce containers for freezing. My all-time culinary hero Mario Batali’s Ragu recipe is the source of the sauce I used, and I’m happy to share it.

INGREDIENTS

5 TB EVOO
3 TB Butter
1 Carrot, finely diced
1 medium Onion, diced
1 rib Celery, finely diced
1 clove Garlic, sliced
1 lb Veal, ground
1 lb Pork, ground
1/4 lb Pancetta or slab Bacon, ground
1/2 tube Tomato paste
1 cup Milk
1 cup dry white Wine
Kosher Salt and freshly ground Black Pepper
Parmigiano-Reggiano for grating

METHOD

1. In a 6 to 8-quart, heavy-bottomed saucepan, heat the Olive Oil and Butter over medium heat. Add the Onions, Celery, and Garlic and sweat over medium heat until the Vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the Veal, Pork and Pancetta and stir into the Vegetables. Add the Meat over high heat, stirring to keep the Meat from sticking together until browned. Add the Tomato paste, Milk and Wine, and simmer over medium-low heat for 1 to 1-1/2 hours. Season with Salt & Pepper to taste, and remove from the heat.

2. When ready to use, the cooked Pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tossed so that the pasta is evenly coated by the ragu.

06/02/12 Sardines in the Venetian Style Called Soar


RECIPE

Serves 2

A CookTale

In the Santa Croce District of Venice resides a small neighborhood restaurant, the da Fiore, that in spite of its reserve is considered the finest in the city. With our friends Phil and Rita, we dined there one evening, recommended by the concierge at our hotel, the Europa & Regina. I don’t believe that we knew how special this restaurant was. We simply ate well, but it was Venice and eating well is taken for granted. This preparation is an attempt to follow their sweet and sour technique called “saor”. Traditionally it’s served at room temperature but this is served directly from the pan.

INGREDIENTS

8 Fresh Sardines (scaled, gutted, deboned)
6 ounces of baby yellow Potatoes (1/4″ sliced into coins)
1/2 a Fennel Bulb (cored & thinly sliced)
1 large Red Onion (thinly sliced)
2 Garlic Cloves (thinly sliced)
1/3 cup of Black Olives (pitted & halved)
1/3 cup of Salt Capers (desalted)
4 TB of EVOO
Juice of 1 Lemon
1 cup of Vermouth
1 TB of Honey
Sea Salt & Black Pepper
Mint or Cilantro Leaves

METHOD

1. Salt the Sardines & douse them with EVOO & Lemon Juice. Set them aside to marinate while the other ingredients are being prepared.

2. With a mandoline, thinly slice the Fennel Bulb & the Red Onion. Add to a bowl. Heat 2 TB of EVOO in a large saute pan. Add the Fennel, Onions & Garlic & saute until tender, about 5 minutes. Add the cup of Vermouth & half of the Lemon juice & the Honey & bring to a simmer. Add the Olives & the Capers. Turn off the heat & cover the pan.

3. In another frying pan, add 1 TB of EVOO & when it’s hot, saute the Potato coins until they’re golden & tender.Turn off the heat.

4. In a cast iron grill pan, add 2 TB of EVOO & when it’s sizzling, add the Sardines. Grill until brown & crispy. Turn carefully & repeat.

5. To assemble, Place a generous handful of the Fennel, Onion mixture. Arrange 4 Sardines in a fan shape around them. Add the Potato coins & a drizzle of EVOO & serve.

04/02/12 Steak and Kidney Pie


RECIPE

Serves 4 generously

A CookTale

Just imagine this, there are 7,000 Pubs in London, 53,000 in Great Britain, and one of their most popular luncheon dishes is Steak and Kidney Pie. That means that for every Pub that serves food, their cooks are putting this dish together every day of the year, and in large quantities. That boggles my mind! As much as we enjoy it, it’s a recipe with many ingredients, so it’s a once in a while event. Last evening was it, and the result was quite satisfactory, though to Cathe’s dismay, the stovetop required a great deal of attention, while I sneaked off to bed.

INGREDIENTS

2 TB of EVOO (more if needed)
1 lb of Beef (We used Fillet of Beef)
12 oz of Veal Kidneys (quartered)
2 medium Yellow Onions, (in a large dice)
2 TB Butter
3 Turnips (peeled & shaped into batons)
10 oz of White Mushrooms
1 TB Flour (for thickening) & 1 TB (for pastry dusting)
2 oz of Demi-Glace + 1 cup of Beef Stock (to form a rich stock)
Kosher Salt & freshly ground Black Pepper (to taste)
1/4 cup of Worcestershire Sauce
1 Sheet of Puff Pastry (Pepperidge Farm)
1 Egg mixed with 1/4 cup Milk (for brushing the pastry)

METHOD

1. Heat the EVOO in a large frying pan. Sear & seal the Beef. Remove to a large bowl. Sear & seal the Kidneys in the same pan. Remove to a bowl.

2. Add the Onions to the pan & cook for 3-4 minutes. Remove to the bowl.

3. Add 1 TB of Butter & the Turnip batons to the pan. Saute until tender. Remove to the bowl.

4. Add another TB of Butter to the pan & saute the Mushrooms until browned & tender. Add to the bowl.

5. Add the stock to the pan, stir well & bring to a boil. Turn the heat down and simmer for 10 minutes without a lid. If the liquid begins to evaporate, add more stock. Remove from the heat. Add Salt, Pepper & Worcestershire sauce. Return the bowl contents to the pan & coat the Meats & Vegetables. Allow to cool slightly.

6. Place the cooked mixture into a 9″ pie dish.
Roll out the prepared pastry 2 inches larger than the 9″ plate. Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim & crimp the edges with your fingers and thumb. Brush the surface with the Egg mixture.

7. Preheat the oven to 375F. Bake for 15 minutes or until the crust has flaked & lightly browned.

Note: You do not want the (pricey) Fillet of Beef to overcook & dry ou

02/02/12 Duck Breast With Cranberry Cherry Sauce & Hash Browns


RECIPE
Serves 2

A CookTale

It doesn’t take a great deal of skill to prepare a Duck Breast. The skin is so thick with a layer of fat that a dry pan is all that’s needed, and it bastes itself. When it reaches that gorgeous brown coat, a minute or so on the meaty side, and voila there you have a delicious Duck Breast. And please remember, you always want the meat to be pink.

INGREDIENTS For the Duck Breast

1 12 oz Duck Breast (serve 2)
Kosher Salt & Black Pepper

METHOD

1. With a sharp knife, score the fatty side in a diagonal crisscross. Be sure not to penetrate the meat.

2. Heat a cast iron pan to smoking & lay the Duck Breast fat side down. A meat press helps concentrate the heat. After about 8 minutes, it should have taken on a rich brown coating. Turn on the meat side for a minute or two. The internal thermometer should read 120 to 125F. (I don’t trust myself to use the “pressed finger” test to judge the doneness of the meat.)

3. Remove to a cutting board & allow it to rest for five minutes.

INGREDIENTS The Dried Cherry Port Sauce

1/3 cup of dried Cherries
1/3 cup of dried Cranberries
3 ounces of Port Wine
1/4 cup of Red Wine Reduction (available from More than Gourmet through Amazon online)
1 TB of Butter
1 TB of Chicken Broth

METHOD

1. Soak the dried Cherries & Cranberries in the Port Wine.

2. In a small sauce pan heat the Red Wine Reduction, add the Cherries, Cranberries & Port Wine. Bring to a boil, reduce & simmer until well combined.

3. Off the heat, add the Butter, whisking to emulsify. If needed, add a TB of Chicken Broth to thin the sauce.

01/02/12 Swordfish Paillards With Olive Relish & Pepper & Anchovies


RECIPE
Serves 2

A CookTale

Cathie suggested, “how about Pepper & Anchovies”? I in turn chimed in, “how about the Swordfish that I vacuumed packed the other day”? So why not have both? It turned out to be a fat-free dietary dinner, but you’d never know it. Once again the picture says it all.

INGREDIENTS

1/3 cup of chopped pitted Green Olives (such as Greek or Italian)
1/3 cup of chopped pitted Black Olives (such as Kalamata or Nicoise)
1/4 cup of chopped roasted Red Peppers
1 TB of fresh Parsley (minced)
2 Anchovy fillets (minced)
2 tsp of drained Capers
1 tsp of Red Wine Vinegar
1 Garlic Clove (minced)
Sea or Kosher Salt & Pepper + Lemon Pepper
3 TB of EVOO
Fried Sage Leaves (optional)
2 6-ounce Swordfish Paillards (about 1/2 inch thick)

METHOD For the Olive Relish

1. Combine the Olives, Roasted Peppers, Parsley, Anchovies, Capers, Vinegar & Garlic in small bowl. Stir in 1 TB of EVOO. Season with Salt & Pepper. Allow it to marinate for 1 hour.

METHOD For the Swordfish Paillards

1. Preheat a cast iron grill pan to high. Season the Swordfish with Salt & Pepper, Lemon Pepper & EVOO.

2. Place the Swordfish on the heated grill pan. Grill for 1-1/2 minutes a side, weighed down with a heavy grill press. If permitted to cook any longer, the Swordfish will have dried out.

3. Transfer to dinner plates. Generously spoon the Olive Relish onto each Swordfish Paillard. Add the Peppers & Anchovies & the (optional) fried Sage Leaves