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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Monthly Archives: September 2013


Osso Buco & Porcini Risotto

Serves 2

A CookTale

I am about to brag — and this time with good reason! For Sunday dinner I served a scrumptious Osso Buco, thanks to my never disappointing, always reliable Guru, Mario Batali. I admit that I deleted and added particular ingredients, but that’s natural for me and what cooking is all about, being innovative and creative when required. The main course was presented with Porcini Risotto, throughout history, the classic northern Italian accompaniment. How did a nice Jewish boy get so talented? Hanging around the right people as a zoot suiter teenager in the Bronx!

INGREDIENTS For the Osso Bucu

2 Veal Shanks, 2-1/2 inches thick (each about 3/4 of a pound)
Salt & Pepper
6 TB of EVOO
2 medium Carrots, chopped into 1/4-inch-thick coins
1 medium Spanish Onion, chopped into 1/2-inch dice
2 Celery stalks, chopped into 1/4-inch slices
2 TB chopped fresh Thyme leaves
1 Rosemary branch
2 C Tomato Sauce (homemade or Rao’s)
2 C Chicken Stock
2 oz of Demi Glace Gold (through Amazon, from More than Gourmet)
2 C dry White Wine

METHOD

1. Preheat the oven to 375 degrees F. Season the Shanks with Salt and Pepper. In a heavy-bottomed 6 to 8 quart casserole, heat the EVOO until smoking. Place the Shanks in the pan and brown all over, turning to get every surface, 12 to 15 minutes. Remove the Shanks and set aside. Reduce the heat to medium, add the Carrot, Onion, Celery and Thyme and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the Tomato Sauce, Chicken Stock. Demi Glace and Wine and bring to a boil.

2. Place Shanks back into pan, making sure they are submerged at least halfway, add the Rosemary. If Shanks are not covered halfway, add more stock. Cover the pan with tight-fitting lid of aluminum foil. Place in oven for 2 to 2-1/2 hours and cook until meat is nearly falling off the bone.

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RECIPE

Serves 2

A CookTale

This sweet and silky fish dish, which had its beginnings at the Nobu restaurant in NYC and many years later is still one of their premier dishes, is fairly simple to make. Nobu Matsuhisa, of his restaurant empire, recommends marinating the black cod in a good deal of the sake-miso marinade overnight or longer if possible (though I have had good results in a F Food Vacuum marinator for three hours.

INGREDIENTS

1/4 cup of Mirin
1/4 cup of Sake
1/4 cup of white Miso paste3 TB of Sugar
2- 6 oz Black Cod fillets, about 2″ thick, skin on
1TB of Peanut Oil for the pan
Pickled Ginger, for serving (optional)

METHOD

1. In a small saucepan, bring the Mirin & Sake to a boil. Whisk in the Miso until dissolved. Add the Sugar & cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish & let cool. Add the fish skin side up. Cover and refrigerate overnight or vacuum marinate.

2. Preheat the oven to 400°. Heat a grill pan & oil it. Scrape the marinade off the fish. Add the fish skin side down & cook over high heat until crisp. Flip the fish onto a heavy rimmed baking sheet & roast for 10 minutes, or until flaky.

3. Transfer to plates & serve with pickled Ginger & additional Miso sauce.


Salmon with Zucchini Fettuccine

Serves 2

 

A CookTale

When the the 200 Calories and the 35 Carbs in 2 ounces of pasta  restrict you from the enjoyment, try Green or Yellow Zucchini Squash or both together, cut into ribbons with a Mandoline. I have a trick with this rather serious device, and it’s as easy as this. Cover the Vegetable with a potholder as you slice, that way your fingers will be protected from a nasty possible accident. It works every time!

INGREDIENTS

12 ounces of Wild Salmon (in two equal pieces)

2 or 3, 8′” Zucchini’s

1 Small Onion thinly sliced

1 Clove of Garlic (smashed)

12 tsp of dried Aleppo Pepper (optional)

3 TB of Butter

1TB of EVOO

Kosher Salt & Pepper

METHOD

 

1. Heat a saute pan with the 2TB’s of Butter. When the sizzling stops add the Garlic, Onion & Aleppo Pepper.

After a very few minutes, add the Zucchini ribbons & saute until just tender, another few minutes, season with Salt & Pepper, & remove to a warm bowl.

2. In a second pan, non stick preferred, add another TB of Butter & a TB of EVOO. Saute for about 1-1/2 minutes a side & prepare to plate. With very fresh organic Salmon, the less cooking the better. Remember how great Salmon Sashimi tastes, & that in effect is what you’ll enjoy