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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Monthly Archives: April 2012


RECIPE

Serves 2

A CookTale

Not a lot so say about his easy to prepare dinner. We like Game Hens, an one adequately serves us. The roasted Carrots, Onion and Garlic accompaniment rounds out the plate.

INGREDIENTS

1/4 cup OF Maple Syrup
1 tsp of ground Cumin
Kosher Salt & black Pepper
1 Cornish Game Hen (about 1 3/4 pounds)
3 tsp of EVOO
3/4 pound of Carrots, cut into 2-inch lengths
1 medium Red Onion, quartered
4 Garlic cloves, peeled
6 sprigs of fresh Thyme
Lemon Juice for the Vegetables

METHOD

1. Preheat the oven to 450 degrees. Whisk together the Maple Syrup & Cumin. Season with Salt & Pepper.

2. Remove the Hens backbone. Place it skin side up & with the palm of your hand flatten it. Place on a rimmed baking sheet. Rub with 1 tsp of EVOO,
season with Salt & Pepper.

3. Roast for 10 minutes. Remove the sheet from oven & add Carrots, Onion, Garlic & Thyme. Toss vegetables with 2 teaspoons oil. Season with Salt & Pepper. Add to the Hen, Roast for an additional 15 minutes.

4. Brush the Hen with the Maple mixture. Continue to roast, brushing twice more, until the juices run clear & the internal temperature registers 135 degrees. Do not overcook.

5. Transfer the Hen to a cutting board & let it rest for 10 minutes. Meanwhile, toss the Vegetables with lemon juice. Cut the Hen in half & garnish the plate with the Vegetables.


RECIPE

Serves 2

A CookTale

Start with an excellent fillet of organic Char. Treat it with the simple care it deserves and you will be gifted with a wonderful meal. Undercooking is always the better choice, and a light basting sauce adds a delicious glaze.
From my point of view, that’s what good cooking is all about, simplicity and permitting the flavor of what’s being cooked to dominate.

INGREDIENTS

2 6 oz fillets of Char (or Salmon)
Sea or Kosher Salt & Pepper
2 TB of Butter (softened)
1 TB of Balsamic Vinegar
2 TB of EVOO + 1 tsp

METHOD

1. Season the Char. Set aside.

2. In a small saucepan, melt the Butter along with the EVOO. Add the Balsamic Vinegar, whisking to emulsify the ingredients. Reduce to consistency of coating the spoon. This will be the basting sauce. Set aside.

3. Heat a saute pan to medium high, add the tsp of EVOO, & the fish skin side down. Cook for a few minutes & add the basting sauce, spooning the sauce continuously over the fish. Cover the pan, lower the heat, & in about 5 minutes the fish will be ready to plate.


RECIPE

Serves 2

A CookTale

Planning, shopping, preparing and cooking most nights of the week can get a bit tedious to an amateur cook. So last evening in a mood of rebellion I asked, and Cathie agreed to, a simple stir fry dinner.
With all the ingredients on hand, it was a cinch, and it tasted, in its own way, as good as a grilled piece of meat and most likely that much healthier.

INGREDIENTS

1/4 cup of Soy Sauce
1/4 cup of Sake
1 TB of Sugar
1 TB of Sesame Oil
1 TB of Garlic (chopped)
1 TB of Ginger (chopped)
1 cup of Red Bell Pepper (thinly sliced)
1 cup of Onion (thinly sliced)
1 cup of Cabbage or Romaine Lettuce (thinly sliced)
1 cup of Carrots (sliced)
1/2 tsp of Red Pepper Flakes (or to taste)
12 large Shrimp, halved (shelled & deveined)
Sesame Seeds (for sprinkling)

METHOD

1. Combine the first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add Soy Sauce mixture; cook until lightly thickened, about 2 minutes. Add the Vegetables & Red Pepper Flakes. Cook, stirring constantly, until vegetables are soft, about 2 minutes. Add Shrimp & 1/4 cup of water. Cook for 2 to 3 minutes, stirring often, until Shrimp are just cooked through.

2. Divide among 2 plates or bowls, add Sesame Seeds & serve immediately.


RECIPE

Serves 2

A CookTale

Last evening we decided on Chicken Thighs, again. Before I bore everyone, allow me to explain. I whipped together a different basting sauce, EVOO, Butter and reduced Balsamic Vinegar. Then aggressively whisked together to a rich emulsion. The Thighs were sauteed in a hot pan, continuously basted with this rich sauce. An experiment that met its expectations.

INGREDIENTS

2 6 oz Chicken Thighs (skin on, bone-in)
2 TB of EVOO
2 TB of Butter (softened)
1/3 cup of Balsamic Vinegar
Kosher Salt & Black Pepper

METHOD

1 Prepare the basting sauce. In a small saucepan, reduce the Vinegar by half. Set aside. Whisk together the EVOO, Butter & the reduced Vinegar to form a smooth emulsion. Season the Thighs.

2. In a non stick frying pan or electric fryer, heat to 300 degrees. Add a 1/2 TB of EVOO, and when it begins to ripple, add the Thighs, skin-side down, and the basting sauce. Cook for 10 minutes, occasionally spoon basting. Turn & continue to cook until an internal thermometer registers 135 to 140. Continue basting.

3. Plate & spoon on additional sauce.


RECIPE

Serves 2 generously

A CookTale

In this week’s New York Times Dining Section, the incomparable Mark Bittman featured his Minimalist recipe for Veal Stew. Coincidentally, our friends at The Smokehouse of the
Catskills gifted us with two pounds of Veal, just waiting for a good recipe. All the necessary ingredients were on hand, except Tarragon, which was replaced with fresh leaves of Sage. As always, Mark Bittman can be relied on to make everything look tempting and taste wonderful.

INGREDIENTS

1 TB of EVOO
1 TB of Butter
1 lb Veal cubes (no size larger than 1-1/2 inches)
1 Sprig of fresh Tarragon or Sage
1 lb of sweet Onions or Shallots, peeled (if large, trimmed and halved) each cut in 2 or 3 pieces
Salt & freshly ground Black Pepper
1/4 to 1/2 cup of White Wine (or water)
1-1/2 cups fresh shelled Peas or frozen Peas
White Wine Reduction sauce (available online from More than Gourmet, through Amazon

METHOD

1. Put a 12-inch skillet over high heat. A minute later, add the EVOO & Butter. Add the meat in one layer. Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.

2. Add Tarragon or Sage, Onions & Salt & Pepper. Cook, stirring occasionally, until Onions soften & any meat stuck to bottom of pan is released, about 5 minutes. Add the Wine, stir, reduce heat to low, & cover. Cook 15 to 20 minutes, or until the Veal is tender.

3. Uncover, add the Peas, raise the heat to medium. Cook for about 5 minutes, until the Peas are done. Adjust seasoning, nap the plate with a White Wine Reduction sauce (optional), garnish if you like & serve.Spring Veal Stew Garnished and Plated