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CookTeaser

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

Category Archives: Dinner

February 4, 2012 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

February 2, 2012 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.

February 1, 2012 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

January 30, 2012 Rib Steak With Snow Peas


Recipe

Serves 2

A CookTale

Rib Steak was used simply because it was left over from the 1-1/2 pound steak we had last week. We set aside 8 ounces. Otherwise a lesser cut like top round is called for. To us, Asian food is mouth-watering delicious. When enjoyed only occasionally, it’s that much more appealing.

INGREDIENTS

8 ounces of Top Round Steak (cut into thin strips)
8 ounces of Snow Peas
3 TB of Soy Sauce
2 TB of Rice Wine or dry Sherry
1 TB of Brown Sugar
1/2 tsp of Cornstarch
1 TB of Peanut Oil
1 TB of fresh Ginger Root (minced)
1 TB of Garlic (minced)
Sesame Seeds

METHOD

1. In a small bowl, combine the Soy Sauce, Rice Wine or Sherry, Brown Sugar & Cornstarch. Set aside.

2. Heat the Peanut Oil in a wok over medium high heat. Stir-fry the Ginger & Garlic for 30 seconds. Add the Steak & stir-fry for 2 minutes or until evenly browned.
Add the Snow Peas & stir-fry for an additional 3 minutes.

3. Add the Soy Sauce mixture, bring to a boil, stirring constantly. Lower the heat & simmer until the sauce has thickened.

4. To serve, divide between two plates & sprinkle with Sesame Seeds.

January 30, 2012 Asian Pork & Shrimp Potstickers


 

RECIPE

Serves 2

A CookTale

I’m far from being unassuming until it comes to making Asian Potstickers and Dumplings. It is and always has been my challenge. Though every supermarket now has a self-service dumpling center, for some unexplainable reason I opt to make my own. The results are generally spotty, the satisfaction always gratifying. And evidently that’s what keeps dragging me back.

INGREDIENTS

1/2 lb of ground Pork
1/4 lb of large cooked Shrimp
4 Scallions (2 for garnish + 2 for the sauce)
1/4 cup of Cilantro
2 tsp of Soy Sauce
1/2 tsp of Sesame Oil
2 tsp of Rice Wine or dry Sherry
1 tsp of peeled Ginger
Gyoza wrappers
1 TB of Peanut Oil

METHOD

1. In a food processor, add the first 8 ingredients.
Process until lightly mixed & remove to a bowl.

2. With your fingers, wet all sides of the Gyoza wrapper.
Place a teaspoon of the mixture in the center of the wrapper & fold over to seal. Repeat until the quantity you require is achieved. Freeze the rest.

3. Boil a large pot of water. Add 1 TB of Peanut Oil & reduce to a simmer for about 5 minutes or until the potstickers rise to the surface. Drain on paper towels & repeat with as many as desired.

4. In a non-stick fry pan, heat 1 TB of oil & carefully fry the potstickers until browned to your preference.

SOY GINGER SAUCE

Stir together:

2 TB of Soy Sauce
1-1/2 TB of Rice Vinegar
1 tsp of minced Ginger
1 tsp of Sugar
1 tsp of Sesame Oil.
2 Scallions (finely diced)

Garnish the plate with slices of Scallions

January 29, 2012 Saltimbocco


RECIPE

Serves 2

A CookTale

For unrecorded years the dish called Saltimbocco was and still is classic throughout Italy, Switzerland, and Southern European countries. Saltimbocco translates to “jumps in the mouth”. Traditionally the meat is Veal, pounded with a mallet as thinly as possible. My version using Chicken, was treated similarly. That’s where the comparison ended. The reason, I believe is that Veal takes seconds for each side to brown and tenderize, whereas Chicken takes minutes, and that extra time in a hot pan caused them to seize up. At least mine did. They looked good, Were tasty, but the Chicken Breast can never be as tender as a top round of Veal. Lesson learned was stick to the classic, so the recipe is for Veal.

INGREDIENTS

4 3 oz. slices of top round of Veal (pounded thinly to an even thickness)
Salt & ground Black Pepper
3 TB OF Butter (2 for the pan, 1 for the sauce)
1 TB OF EVOO
8 fresh Sage Leaves (two to a cutlet)
4 slices of Pancetta or Prosciutto (large slices trimmed to fit the Veal)
3/4 cup of dry White Wine or Vermouth

METHOD

1. Season the Veal cutlets with Salt & Pepper. Pound them with a meat mallet as thin as possible. To each slice, add two Sage leaves & top with a slice of Pancetta or Prosciutto. Set aside.

2. In a large deep-sided saute pan over medium-high heat, melt the 2 TB of Butter with the EVOO until very hot. Add the four cutlets, Pancetta or Prosciutto side down, for 1 minute. Turn the cutlets & cook briefly for 1 minute more.

3. Remove them to a platter & cover with foil while the sauce is being prepared. Turn up the heat, & when the pan is sizzling, add the Wine & deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat & whisk in the remaining 1 TB of Butter.

4. Spoon an equal amount of the Butter/Wine Sauce onto each plate, Add a drizzle of the Sauce over each cutlet. Serve immediately.

January 28, 2012 Cornish Hen With A Tamari Balsamic Glaze


RECIPE

Serves 2

A CookTale

Last evening’s dinner converted me to
a Cornish Hen aficionado. In the past it was always Poussin’s at $7.00 a pound. The Cornish Hen costs $2.39 a pound, and weighs about that, or only slightly more. What made it special was brushing on a Tamari Balsamic Glaze*, and roasting for a short while. That was all the little guy required to be tender, cooked through and extremely juicy.

INGREDIENTS

1 Cornish Hen
Kosher Salt & Black Pepper
2 TB of EVOO
1/4 cup of Tamari Balsamic Glaze (brand name Blaze, on-line)

METHOD For the Cornish Hen

1. Heat the oven to 425 degrees

2. In a small bowl whisk the EVOO & Tamari Balsamic Glaze until emulsified. Completely brush the Hen, with a good coating of the glaze. Place a rack onto a baking sheet, add the Hen & roast for about 25 minutes, or until an internal thermometer read 130 degrees.

3.Remove the Hen form the oven & allow it rest for at least 5 minutes before it’s cut in half. When the oven has cooled down return the Hen to keep it warm while preparing the Sauce.

January 28, 2012 Cornish Hen With A Soy &White Wine Reduction Sauce


RECIPE

Serves 2

A CookTale

Last evening’s dinner converted me to
a Cornish Hen aficionado. In the past it was always Poussins at $7.00 a pound. The Cornish Hen costs $2.39 a pound, and weighs about that, or only slightly more. What made it special was brushing on a Tamari Balsamic Glaze*, and roasting for a short while. That was all the little guy required to be tender, cooked through and extremely juicy.

INGREDIENTS

1 Cornish Hen
Kosher Salt & Black Pepper
2 TB of EVOO
1/4 cup of Tamari Balsamic Glaze (brand name Blaze, online)

METHOD For the Cornish Hen

1. Heat the oven to 425 degrees

2. In a small bowl whisk the EVOO & Tamari Balsamic Glaze until emulsified. Completely brush the Hen, with a good coating of the glaze. Place a rack onto a baking sheet, add the Hen & roast for about 25 minutes, or until an internal thermometer reads 130 degrees. Remove the Hen & allow it rest for at least 5 minutes before it’s cut in half. When the oven has cooled down, return the Hen to keep it warm while preparing the Sauce.

INGREDIENTS For the Soy & White Wine Reduction Sauce

1/4 cup of White Wine Reduction*
1 TB of Soy Sauce
2 TB of White Wine
1 TB of Butter
A pinch of Pepper
1/4 cup of Parsley (chopped)

* From More than Gourmet available at Amazon online

METHOD

1. In a small sauce pan add the White Wine Reduction, Soy Sauce,
White Wine & bring to a boil, constantly whisking to avoid an overflow.

2. Turn off the heat & vigorously whisk it to a smooth emulsion.

3. To serve, spoon the sauce onto two plates, top with half a Hen, a dribble of Sauce & a sprinkle of Parsley.

January 27, 2012 Pan Fried Artichoke Hearts


RECIPE

Serves 2

A CookTale

The Artichokes came from the salad bar at Adam’s FairAcre Farm. Large, tender hearts that had no seasonings, just water. Salt and Pepper and simply pan frying them is all it took to achieve a delicious side dish.

INGREDIENTS

12 oz of Artichoke Hearts
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Toss the Artichoke Hearts with the EVOO & Salt & Pepper in a large bowl until well coated.

2. Heat a large deep-sided frying pan to medium high. Add the Artichoke Hearts, turning occasionally until they have become golden brown & tender. This should take about 15 to 20 minutes.

January 27, 2012 A Great Rib Steak With Pan Fried Potato Golden Coins


RECIPE
Serves 2

A CookTale

I still haven’t quite figured out what I enjoy most. Is it creating and preparing the food, or seeing the photos the following morning. First thing in the morning, I transfer photos of last evening’s dinner from my Nikon to my Mac. Then sit back and appreciate how much I enjoy cooking and equally enjoy sharing it by daily postings. It also made me realize that simple recipes with whatever taste and flair I can add are where my cooking is at.

INGREDIENTS For the Rib Steak
1 14 oz to 1-1/4″ Rib Steak
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Highly season the Steak & add the EVOO.

2. Heat a cast iron grill pan to smoking hot. Add the Steak & grill for 2 minutes. Turn the Steak diagonally & grill for another 2 minutes. (The crosshatch grill marks are attractive.) Turn & repeat. The internal temperature should be 120 degrees for rare.

3. Remove the Steak to a cutting board & allow it to rest. While resting it will continue to cook & add another 5 degrees.

INGREDIENTS For the Golden Coin Potatoes

3/4 pound or Baby Yellow Potatoes (cut into 1/4″ slices).
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Toss the sliced Potatoes with the EVOO & Salt & Pepper in a large bowl until well coated.

2. Heat a large deep-sided frying pan to medium-high. Add the Potatoes, turning occasionally until they have become golden brown & tender. This should take about 20 to 30 minutes.