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CookTeaser

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

Category Archives: Dinner

January 25, 2012 Maple Soy Salmon with Pickled Ginger & Sauteed Kale


RECIPE

Serves 2

A CookTale

Last evening’s dinner was back to basics, and basics always take the cake. A lovely piece of wild organic Salmon, marinated for no more than 30 minutes in a simple mixture of Soy Sauce and Maple Syrup, with fresh young Kale, the perfect winter green, and Pickled Ginger, an option worth opting for. With a dinner like that the evening ends with you being satisfied, not satiated.
In the recipes that follows, the sauteed Kale is listed first, because for timing the meal, it takes that much longer to prepare.

INGREDIENTS For the Sauteed Kale

1 lb of young Kale, (leaves coarsely chopped)
3 TB of EVOO
2 Garlic Cloves (finely sliced)
1/2 cup of Vegetable stock
1/2 cup of White Wine
Kosher Salt & Black Pepper
1 TB of Lemon Juice (or white Wine Vinegar)

METHOD

1. Heat the EVOO in a large saucepan, or a wok, over medium-high heat. Add the Garlic & saute until soft.

2. Raise heat to high, add the Stock, the Kale & toss to combine. Cover & cook for 10 minutes. Remove the cover & continue to cook, occasionally stirring until all the liquid has evaporated. Season with Salt & Pepper to taste & add the Lemon Juice.

Note: From my experience Kale takes a rather long time to become chew-ably tender, so be sure not to let it dry out in the pan, keep adding water or stock as necessary.

INGREDIENTS For the Salmon

1 lb of Organic Wild Salmon (skin on, cut into two pieces)
1/3 cup of pure Maple Syrup
2 TB of Soy Sauce
1 Garlic Clove (finely minced)
1 tsp of Sea Salt & 1/2 tsp of Black Pepper
Pickled Ginger (optional)
1/2 TB of EVOO

METHOD

1. Preheat the oven to 400 F.

2. In a small bowl, whisk together the Maple Syrup, Soy Sauce, Garlic, Salt & Pepper. Place the two pieces of Salmon in a shallow baking dish. Coat with the Soy, Maple Syrup mixture. Cover the dish & marinate for 30 minutes.

2. Add the excess Soy Maple mixture to a small sauce pan & reduce it until it coats a spoon. Be careful that it doesn’t boil over. As mine did!

3. Heat a non-stick pan to high, add the EVOO. Brush the reduced sauce onto the Salmon pieces, Then place them in the pan, skin side down & cook for a few minutes. Just long enough to crisp the skin.

4. Move the pan to the oven & bake the Salmon for 10 minutes. Do not overcook & dry out the Salmon.

5. To serve, place a bed of Kale onto each plate. Top with a piece of Salmon. Add the optional Pickled Ginger.

January 24, 2012 Asian Pork With Peppers & Beans


RECIPE

Serves 2

A CookTale

Yesterday was the Lunar New Year, the most important of Chinese holidays, and “The Year of the Dragon”. We couldn’t get out to a local Chinese restaurant, but as much as we would have like to, the weather was abdominal. An Asian dinner prepared in a wok was less than a respectable substitute, but it was the best I could do. But as I stood stir frying, my mind drifted to New York’s Chinatown and the fortunate diners sitting at tables laden with special holiday entrees. I remember when for us, it was merely a cab ride to Mott Street.

INGREDIENTS

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 minced fresh Ginger
1 TB of minced Garlic
12 oz of Boneless Pork (cut into 1/4″ strips)
8 oz of Green Beans
1 Red Bell Pepper (cut into 1/4″ strips)
Scallions (cut to 2″ pieces)
Sesame Seeds
Cilantro Leaves (optional)

Directions

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

2. Heat the Peanut Oil in a wok over medium high heat. Stir fry the Ginger & Garlic for 30 seconds. Add the Pork & stir fry for 2 minutes or until tender & evenly browned. Add the Green Beans, Red Pepper & Scallions & stir fry for an additional 3 minutes.

3. Add the Soy Sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth.

4. To serve, divide between two plates, sprinkle with Sesame Seeds & scatter the (optional) Cilantro leaves.

January 23, 2012 Grilled Shrimp With Basil Cilantro Pesto


RECIPE

Serves 1

A CookTale

Cathie and I both agreed that Shrimp would be the main ingredient. We also agreed to combine it with Pesto. I had fresh Cilantro and Basil waiting to be dealt with, knowing that unless something was done and right now, there would be no tomorrow. At $3.99 a bunch it’s criminal to see Basil go bad overnight. Naturally I opted for Pasta, while Cathie was happy with a green vegetable. With something as simple as grilled Shrimp, there’s no problem with “to each one’s own”.

INGREDIENTS For the Basil Cilantro Pesto

2 TB of Pine Nuts (toasted)
1 bunch of Basil (leaves only)
1/2 bunch of Cilantro (leaves & stems)
2 Garlic cloves
1/2 cup of EVOO
Lemon Juice (optional)

METHOD

1. In a small skillet, toast the Pine Nuts, shaking the pan occasionally, until golden brown, about 2 minutes.

2. In a food processor, pulse the Pine Nuts with the Basil, Cilantro, Garlic & 1/2 cup of the EVOO until combined. Add the Pecorino Romano & pulse until smooth. Scrap the Pesto into a bowl & season with Salt & Pepper. A squirt of Lemon Juice is optional.

INGREDIENTS For the Shrimp

12 size U-15 Jumbo Shrimp (shelled & deveined)
2 TB of EVOO
A pinch of Red Pepper Flakes (or to taste)
1 tsp of Sweet Paprika
Sea Salt
Lemon Juice

METHOD

2. Preheat a cast-iron grill pan. Thread the Shrimp on 4 skewers. Grill over a medium-hot heat, weighed down with a grill press, until opaque & cooked through, about 1 minutes on one side, 1 minute on the other.

3. To plate, remove the Shrimp from the skewers. Add them to a bowl, with as hefty a spoonful of Pesto as you like & a squirt of Lemon juice.

January 23, 2012 Grilled Shrimp With Basil Cilantro Pesto Pasta


 

RECIPE
Serves 1

A CookTale

Cathie and I both agreed that Shrimp would be the main ingredient. We also agreed to combine it with Pesto. I had fresh Cilantro and Basil waiting to be dealt with, knowing that unless something was done and right now, there would be no tomorrow. At $3.99 a bunch it’s criminal to see Basil go bad overnight. Naturally I opted for Pasta, while Cathie was happy with a green vegetable. With something as simple as grilled Shrimp, there’s no problem with “to each one’s own”.

INGREDIENTS For the Basil Cilantro Pesto & the Pasta

2 TB of Pine Nuts (toasted)
1 bunch of Basil (leaves only)
1/2 bunch of Cilantro (leaves & stems)
2 Garlic cloves
1/2 cup of EVOO
Lemon Juice (optional)
1/3 cup of freshly grated Pecorino Romano
Kosher Salt & fresh Black Pepper (for the pesto)
2 oz of Spaghetti
1 TB of Salt (for the pot)

METHOD

1. In a small skillet, toast the Pine Nuts, shaking the pan occasionally, until golden brown, about 2 minutes.

2. In a food processor, pulse the Pine Nuts with the Basil, Cilantro, Garlic & 1/2 cup of the EVOO until combined. Add the Pecorino Romano & pulse until smooth. Scrap the Pesto into a bowl & season with Salt & Pepper. A squirt of Lemon Juice is optional.

1. Bring a large pot of Salted water to a boil. Add the Spaghetti. Boil according to the package instructions, about 12 minutes.

2. Drain place in a bowl & add the Pesto, according to your taste.

INGREDIENTS For the Shrimp

12 size U-15 Jumbo Shrimp (shelled & deveined)
2 TB of EVOO
A pinch of Red Pepper Flakes (or to taste)
1 tsp of Sweet Paprika
Sea Salt

METHOD

2. Preheat a cast-iron grill pan. Thread the Shrimp on 4 skewers. Grill over a medium-hot heat, weighed down with a grill press, until opaque & cooked through, about 1 minutes on one side, 1 minute on the other.

3. Top the Pesto Spaghetti with 2 skewers of the Shrimp.

January 21, 2012 Shiitake Mushrooms Surround Curry Butter Chicken Thighs


RECIPE

Serves 2

A CookTale

Even though it seems more often, I’m relieved to report that upon review I do not post Chicken Thighs more than once every four or five weeks. To us, we’d have them more often because they’re the juiciest, most flavorful part of the bird. With skin on and bone in, they saute in a cast iron pan to perfection – that is, if they’re not overcooked. I remove them when the internal temperature is about 135F. They will continue to cook internally while resettling. A Buttery Curry mixture under the skin adds wonderful flavor. Sauteed Shiitake Mushrooms are a tasty addition. Try it this way and see if you don’t experience a terrific entree.

INGREDIENTS

2 8-oz Skin On Chicken Thighs
1 TB of mild Curry Powder
2 TB of Butter (for the Curry Butter))
1/2 TB of EVOO + 1/2 TB of Butter for the pan
Kosher Salt & Black Pepper
1/4 cup of Parsley (finely chopped)

8 oz of fresh Shiitake Mushrooms (sliced)
1 TB of Butter + 1/2 TB of EVOO
Kosher Salt

METHOD

1. Slice the Shiitakes to 1/4″. Season them with Salt. Heat a saute pan to medium high & add the Butter & EVOO.
When the sizzling ceases, add the Shiitakes, saute until softened & tender. Set aside.

2. Mix together the Curry Powder & Butter into a smooth emulsion. Carefully lift the skin of the Thigh & with a spatula, coat the meat.

3. Rub any remaining Curry Butter on the skin. Salt & Pepper the Thighs. Set aside until 25 minutes before serving

4. One half hour before dinner, heat the pan, add 1 TB of Olive Oil & when rippling, add the Thighs, skin side down.

5. Pan fry for about ten minutes & turn the underside down for another ten to twelve minutes. Check the internal temperature, 135F is ideal for medium rare.

6. Remove each Thigh to a plate & spoon the Curry Butter sauce on & around. Surround with the Shiitakes & Parsley.

January 20, 2012 Loin Lamb Chops & Penne Puttanesca


RECIPE

Serves 2

A CookTale

Lamb in any form and Pasta in any form makes my eyes light up and my mouth water. If it weren’t for the carbs and cals, I could have a pasta creation every night. The great part about Pasta is you will never run out of ways to serve it. Wikipedia claims there are “thousands” and each Italian village and each region have their own. It would be a challenge to start a lifetime project to go through them all. Like “Julie on Julia”. Unfortunately at my stage of life I’m not sure how far I’d get. But it’s an interesting idea!

INGREDIENTS

4 Loin Lamb Chops
Kosher Salt & Black Pepper
2 TB of Pomegranate Molasses (optional but recommended)
4 oz of Penne Pasta
8 oz of Puttanesca Sauce Recipe follows
1/4 cup of Pecorino Romano

METHOD

1. Put a pot of water up to boil. Toss in a TB of Salt. Boil the Pasta according to the package directions, about 10 minutes.

2. Heat a saute pan & add the Puttanesca Sauce. Bring it just to a simmer, & immediately add the Penne. Toss it together & cover the pan to keep it warm. It can be put in a slightly warm oven.

3. Highly season the Lamb with Salt, Pepper & Pomegranate Molasses on both sides.

4. Heat a cast iron grill pan to smoking high & add the Lamb. Weigh it down with a meat press. Two minutes to a side for rare, internal temperature, 120 degrees. Ready to plate.

5. To plate, two Lamb Chops, two ounces of Pasta, & a generous sprinkle of Pecorino Romano.

RECIPE Puttanesca Sauce

INGREDIENTS

3 TB of EVOO
3 or 4 Garlic Cloves (peeled & lightly smashed)
4 or more Anchovy Fillets
1 Red Onion (cut to a small dice)
2 28-ounce cans of whole Tomatoes
Sea Salt & Fresh Black Pepper to taste
1/2 cup pitted Black Olives (preferably oil-cured)
3 TB of Salt Capers (soaked to remove salt)
Red Pepper Flakes (to taste)
Chopped fresh Parsley & Basil leaves

METHOD

1. Heat 3 TB of EVOO to medium-high in a large deep saute pan, add the Garlic, Onion & Anchovies. Cook, stirring occasionally, until the Garlic is lightly golden, the Onion is translucent, & the Anchovies have melted.

2. Drain the Tomatoes & crush them with your hands as you add them to the pan, add the Salt & Pepper. Cook, stirring occasionally, until the Tomatoes break down & becomes sauce like, about 10 minutes. Stir in the Olives, Capers & Red Pepper Flakes, & continue to simmeruntil the sauce slightly thickens.

3. Taste and adjust the seasonings to your taste. I prefer a spicy Puttanesca. Add the chopped Parsley & Basil to the pan & gently mix.

January 19, 2012 Confit of Duck, Wine-Braised Cabbage


RECIPE
Serves 2

A CookTale

How convenient to be able to purchase Confit of Duck pre-prepared six to a package. Then with my faithful FoodSaver, vacuum them, two to a bag. What a pleasure to decide on serving this delightful entree and simply reaching for it in the freezer. It turns an ordinary weeknight dinner into something special. Once again, my thanks goes to Fred Brill of Adams for fulfilling my request. The Wine-Braised Savoy Cabbage completed the plate.

INGREDIENTS

2 Confit of Duck Legs
Kosher Salt & Black Pepper

1 small head of Savoy Cabbage
1 TB of Salt & 1 tsp of Black Pepper
2 TB of Butter
1 TB of Canola oil
1 large White Onion (thinly sliced)
1 Bay Leaf
3 Cloves
Pinch of Allspice
1 cup of White Wine
1/4 cup of White Wine Vinegar
1 TB of Sugar

METHOD

1. Cut the Cabbage in quarters & remove core. Use a mandoline to thinly slice the Cabbage quarters. Place the shredded Cabbage into a large bowl.

2. Heat the Butter & Oil over medium-high heat in a Dutch oven or a large pot. Add the Onion & sauté until softened, about 2 minutes. Add the Cabbage & sauté until it’s coated with the Oil. Season with Salt & Pepper, then add the Bay Leaf, Cloves & Allspice.

3. Pour in the Wine, Wine Vinegar & sprinkle in the Sugar. Bring to a boil, stirring occasionally. Turn the heat to low, cover & cook for 40 minutes or until tender. Taste for seasoning.

4. Preheat the oven to 450 F.

5. Heat a cast iron skillet over medium-high heat. Add the Duck Legs skin-side down & cook for 1 minute. Turn them to their meat side, place the skillet in the oven & bake the legs for 10 minutes. They should be hot & richly colored.

January 18, 2012 Striped Bass with Coconut Curry Sauce


 

RECIPE

Serves 2

A CookTale

In the village of Woodstock, Woodstock Meats has a splendid fish section with daily deliveries. Yesterday, two Striped Bass fillets came home with us. Cathie suggested this Coconut Curry Sauce with the broiled Bass. It could not have been a simpler nor tastier dinner. And it did have a taste and smell of the tropics, most appropriate on a bitter cold evening. Steamed Rice accompanied mine, steamed Broccoli, Cathie’s.

INGREDIENTS

1 TB of Grapeseed or Vegetable Oil
1 medium Onion (thinly sliced)
4 Garlic Cloves, (minced)
2 tsp Curry Powder
1 can Coconut Milk (unsweetened)
1/2 cup Chicken Broth
2 medium Carrots (peeled & cut into matchstick-size pieces)
2 Striped Bass filets (6 oz. each)
Sea or Kosher Salt & Black Pepper
1 TB of EVOO
5 Scallions (cut to 3″ each)

METHOD

1. Heat the oil in heavy saucepan over medium heat. Add the Onion, Garlic & Curry Powder. Saute until the Onion is translucent, about 4 minutes.

2. Mix in the Coconut Milk & Chicken Broth. Bring to boil, reduce the heat to avoid overflowing, & boil until the mixture is reduced to a thin sauce consistency.

3. Add the Carrots, simmer until crisp-tender, about 3 minutes. Remove the saucepan from the heat. Keep warm.

4. Preheat the broiler. Place the fillets on a non-stick baking sheet, add Salt, Pepper & a splash of EVOO.

5. Broil until the Bass is just opaque in the center, about 8 minutes. Using a metal spatula, transfer the fish to individual plates. Spoon the Coconut Curry sauce over fish. Add the Scallions.

January 17, 2012 Rib Chop With A Maple Sage Sauce, Spinach, & Hash Browns


RECIPE

Serves 2

A CookTale

The weather report forecasted snow and freezing temperatures, but in the kitchen the stove and the oven were generating warmth. The evening’s menu called for food that would generate warmth as well. I cut the two Rib Chops from a four Rib-In Pork Loin that I ordered from Adam’s when I realized it was way to big for the two of us. Fred Brill, meat manager supreme, suggested that a blend of Honey and Sage be spread on the Loin before and at the last five minutes of roasting. Instead I blended Maple Syrup and Sage and turned it into a sauce that was unexpectedly delicious. The other two components were tasty as expected.

INGREDIENTS For the Pork Chops

2 Rib Pork Chops (1-1/4″ thick, bones frenched)
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Heat the oven to 400 degrees.

2. Heat a cast iron grill pan to almost smoking. Season the Chops with Salt, Pepper & EVOO. Grill them for 1-1/2 minutes & turn them diagonally. Repeat on the other side.

3. Place the pan in the oven for 5 minutes, or until the meat reaches 130 degrees when measured with an instant thermometer. You want the meat to be cooked, yet pink in the middle. Remove to a cutting board.

Note: As you know, as the meat rests, its internal temperature will continue to rise at least 5 degrees.

INGREDIENTS For the Spinach

1 10 oz bag of Spinach Leaves (or two bunches of fresh)
Garlic Cloves thinly sliced (to your taste)
1/4 tsp of Red Pepper Flakes (optional)
1 tsp of Salt + a sprinkle of Pepper
1 TB of EVOO + 1 TB of Butter

METHOD

1. Heat a deep-sided saute pan to medium high. Add the EVOO, the Garlic & the optional Red Pepper Flakes. Saute until tender. Do not burn the Garlic.

2. Add the Spinach in batches, and as you do, quickly cover the pan because it will spatter water & oil over your stove top. A way to avoid this mess is to turn off the heat until it slightly cools. Then turn the heat back on & add the first batch. Repeat this procedure until all the Spinach has wilted. No mess & well-sauteed Spinach.

January 16, 2012 Cathie’s Sumptuous Cheese Souffle


RECIPE

Serves 2 amply

A CookTale

Cathie’s secret weapon is her amazing ability to replicate Julia Child’s Cheese Souffle, from Mastering the Art of French Cooking, Volume 1. When we both are “fooded” out, I’d ask, “Hey Cath how about a Souffle?”.
This recipe looks complicated, but according to Cathie it’s quite easy. And take it from one who has enjoyed it for decades, it is outstandingly delicious. A simple salad is all that’s needed to round out Sunday’s supper.

METHOD Step by Step

Preheat oven to 400 degrees
6 cup Soufflé dish
1 TB Butter
2 TB mixture of Swiss & Parmesan Cheese

Butter inside of the Souffle mold and sprinkle with Parmesan Cheese. Save a little of the Cheese to sprinkle on top of the Souffle as it goes into the oven.

3 TB Butter
3 TB Wondra Flour (regular flour is too heavy)
1 cup of boiling Heavy Cream (or you can use Milk)
1/2 tsp. Salt
1/8 tsp. Pepper
Pinch of Cayenne Pepper
Pinch of Nutmeg

Melt Butter in 2-1/2 qt. saucepan. Stir in Flour with a wooden spoon and cook over heat until Butter and Flour foam together for no more than 2 minutes without browning. Remove from heat; pour in boiling Cream. Add seasonings. Beat vigorously with wire whip until blended. Return over moderate heat and boil, stirring with whisk, for 1 minute. Sauce will be very thick.

5 Eggs, separated

Immediately start to separate the Eggs. Drop a White into a separate bowl and the Yolk into the center of the hot sauce. Beat the Yolk into the sauce and continue in the same manner with the rest of the Eggs. Correct seasoning. (May be prepared ahead to this point. Dot top of sauce with Butter.)

The Egg Whites
Pinch of Salt
3/4 C. coarsely grated mix of Swiss & Parmesan or whatever you have on hand

Add pinch of Salt to the Whites and beat until stiff. Stir a big spoonful (about one quarter of the Whites) into the sauce. Stir in the Cheese. Delicately fold in the rest of the Egg Whites. It will not look well mixed, but yellow with crests of white foam.

Turn the mixture into the prepared mold, which should be about 3/4 full. Sprinkle reserved Cheese on top. Set mold on rack in the middle of the oven and immediately turn heat down to 375. (Do not open the door for 20 minutes.) In 30 or 35 minutes the soufflé will have puffed up and the top will be nicely browned. Serve at once.