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CookTeaser

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

Category Archives: Dinner

September 27, 2011 A Melange of Roasted Vegetables With Pork Scallopini


RECIPE

Serves 2

A CookTale

After looking at the photos of last evening’s dinner, I decided that a Scallop of Pork will always be a Scallop of Pork. On the other hand, the melange of roasted vegetables is really something special. Delectables like Red Bell Peppers, Mushrooms, Onions, Eggplant, Zucchini, Garlic and Sage leaves, tossed together, doused with EVOO and roasted to a char. Did I say special? Extra special!

INGREDIENTS

1 Red Bell Pepper cut to a 1″ dice
1 Yellow Onion cut to a 1″ dice
12 White Mushrooms quartered
1 Yellow or Green Zucchini cut to a 1″ dice
1 Small Eggplant cut to a 1″ dice
3 Garlic Cloves thinly sliced
Sage Leaves, stems removed
2 TB of EVOO
Kosher Salt & Black Pepper
A pinch of Red Pepper Flakes (optional)

METHOD

1. Heat the oven to 425 degrees. Place the rack on the bottom shelf.

2. Cut & slice the first 7 ingredients & add them to a large bowl.

3. Add the EVOO & the Salt, Black Pepper & the (optional) Red Pepper Flakes. Add the mixture in a single layer to a large baking sheet.

4. Roast for about 30 minutes, or until the vegetables are tender, browned & their edges are lightly charred.

5. Plate.

September 26, 2011 Roasted Fennel With Shredded Parmesan Cheese


 
RECIPE
Adapted from a Giada De Laurentiis recipe

Serves 2

A CookTale

Olive Oil, Butter and the oven are a wonderful trio. The intense heat browns and caramelizes whatever it contains. When I removed the Fennel slices I was amazed, I was elated, just look how it transforms a white Fennel bulb into something beautiful, and so is the taste.

INGREDIENTS

1 TB of EVOO+ 1-1/2 TB of Butter
1 Fennel bulb (cut horizontally into 1/3-inch thick slices, fronds reserved)
Kosher Salt & ground Black Pepper
1/3 cup freshly shredded Parmesan

METHOD

1. Preheat the oven to 400 degrees F.

2. Lightly Butter the bottom of a 13 by 9 by 2-inch glass baking dish or baking sheet. Arrange the Fennel in a single layer. Sprinkle with the Salt, Pepper, the EVOO & dollop of Butter, & finally the shredded Parmesan.

3. Bake until the Fennel is fork-tender and the top is golden brown, about 30 minutes.

4. Chop enough Fennel fronds to equal 2 tsp, then sprinkle over the roasted Fennel & serve.

September 26, 2011 Steak & Kidney Pie


RECIPE

Serves 2 or more

A CookTale

Ever since I was a preteen I remember that Steak and Kidney Pie was served in my parent’s home. I guess it was a carryover from my father’s background, from Welsh slipped into the family genes. Kidneys on toast, Lamb Chops and Hash Browns and Steak and Eggs, were all memories of weekend breakfasts. And Cathie enjoys Kidneys and requests them as well.
One important tip. Kidneys should be submerged in salted water or milk and refrigerated overnight. Traditionally the pie crust is Puff Pastry, but I will never master that technique. Pepperidge Farm prepared Puff Pastry Crust work for me.

INGREDIENTS

2 TB of EVOO (more if needed)
1 LB of Beef (We used Fillet of Beef)
12 Ounces of Veal, Beef or Lamb Kidneys (quartered)
2 medium Yellow Onions, (in a large dice)
2 TB Butter
3 Turnips (peeled & shaped into batons)
10 Ounces of White Mushrooms
1 TB Flour (for thickening) & 1 TB (for pastry dusting)
2 Ounces 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 Egg mixed with 1/4 Cup Milk

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.

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

September 24, 2011 Chicken Thighs With Curry Butter Under The Skin


RECIPE

INGREDIENTS

2 8 Ounce Skin On Chicken Thighs
1 TB of mild Curry Powder (or to your liking)
2 TB of Butter
Kosher Salt & Black Pepper
1 TB of Olive Oil for the fry pan

METHOD

1. Mix together the Curry Powder & Butter into a smooth emulsion. Carefully lift the Thigh’s skin & with a spatula & coat the meat.

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

3. One half hour before dinner, heat the pan, (for this recipe we like the control of an electric pan) to 325F. Add 1TB of Olive Oil & when rippling, add the Thighs, skin side down.

4. Pan fry for about ten minutes & turn the underside down for another ten to twelve minutes. Check the internal temperature, 135F is ideal for Meduium Rare.

5. Remove each Thigh to a plate & spoon the delicious Curry Butter sauce on & around them.

September 24, 2011 Fusilli With Norma Sauce and Curry Butter Under-The-Skin Chicken Thigh


RECIPE
Serves 2
A CookTale

A Sauce with a glorious history. One version suggests it was named Pasta alla Norma after Italian composer Vincent Bellini’s much-loved 1832 opera Norma. Others believe that Bellini’s opera was such an outstanding work, the name Norma simply became associated with what’s wonderful, hence the Norma sauce.
This is adapted from a recipe by Mario Batali. A chef who I confidently believe in. I assure you that by following the ingredient list you will prepare a superlative plate of Norma Pasta.

RECIPE For the Norma Sauce

INGREDIENTS

2 TB of EVOO + extra for drizzling
1/2 of a medium Red Onion chopped into 1/4″ dice
3 Garlic Cloves thickly sliced (no less than 3 or to taste)
1 28 Ounce can of Italian Plum Tomatoes (San Marzano preferred)
1 Medium Eggplant cut into 1″ dice (skin on)
2 Sprigs of Basil hand torn+full leaves for garnish
2 sprigs of chopped fresh Thyme
6 Ounces of Ricotta Salata, coarsely chopped
1/4 Bunch of flat leaf Parsley Leaves chopped
1/4 Bunch of fresh Mint Leaves chopped
Salt & Pepper (to taste)
A pinch of Red Pepper Flakes (or to taste)
4 to 6 Ounces of Fusilli (or other short cut pastas)

METHOD

1. Bring a large pot of water to a boil, add 2 TB of Salt.

2. In a 12″ saute pan heat the 2 TB of Olive Oil until smoking. Add the Red Onion & the Garlic, cook until soft but not yet browned, about 5 to 6 minutes.

3. Add the diced Eggplant & cook, stirring regularly until softened & browned, about 8 to 10 minutes.
Squeeze each of the drained Tomatoes by hand & add them to the pan along with the Basil & the Thyme. Bring to a boil, simmer for 15 minutes to incorporate the flavors. Season to taste with Salt & Pepper.

4. Cook the pasta according to package directions Drain well & pour the hot pasta into the pan.

RECIPE For the Curry Butter Chicken Thighs

INGREDIENTS

2 8 Ounce Skin On Chicken Thighs
1 TB of mild Curry Powder (or to your liking)
2 TB of Butter
Kosher Salt & Black Pepper
1 TB of Olive Oil for the fry pan

METHOD

1. Mix together the Curry Powder & Butter into a smooth emulsion. Carefully lift the Thigh’s skin & with a spatula & coat the meat.

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

3. When ready , heat the pan, (for this recipe I like the control of an electric pan) to 325F. Add 1TB of Olive Oil & when rippling, add the Thighs, skin side down.

4. Pan fry for about ten minutes & turn the underside down for another ten to twelve minutes. Check the internal temperature, 135F is ideal for Meduium Rare.

5. Remove each Thigh to a plate & spoon the delicious Curry Butter sauce on & around them.

September 23, 2011 Fresh White Asparagus With Brown Butter Sauce


RECIPEServes 2

A CookTale

I’ve never figured out what all the hullabalo is about White Asparagus. In France where there available in juicy fat spears they must be very special. But here even after 10 to 15 minutes in simmering water, I fiind that the spears are still stringy but the tips are good. I’ll keep up the search for that great Whites. Until then I’d rather have those juicy fat green spears that only require 5 to 6 minutes to be tender.

INGREDIENTS

16 Spears of White Asparagus
2 Ounces of Butter
Kosher Salt & White Pepper

METHOD

1. Cut 1″ off the ends of of the Asparagus. Using a vegetable peeler lightly peel the Spears.

2. Boil a pan of Water & add the Asparagus. simmer until they are tender when pierced with the tip of a knife. 10 to 15 minutes. Drain on paper towels.

3. In a saute pan heat the Butter until it turns brown & has a nutty fragrance. Add the Asparagus spears & allow them to be coated with the Brown Butter Sauce. Remove & plate.

September 23, 2011 Salmon In Sorrel Sauce


RECIPE

Serves 2

A CookTale

In the early 70’s and well into the 80’s, Cuisinart published an in-house magazine six times a year, The Pleasures of Cooking. Naturally I subscribed and treasured every issue; in about 10 years that amounted to at least 60 issues. Finally it got so out of hand that they were taken to the basement and then discarded. What a mistake! But one issue was preserved to this day, November/December 1981, Vol. IV, No. 4. Within its pages, Jacques Pepin wrote a wonderful article, Salmon King of Fish, complete with five recipes
including, Salmon in Sorrel Sauce, adapted from the original TroisGros recipe.

INGREDIENTS

1 3/4 Pound Salmon fillet (1″ thick horizontally sliced in half for two 1/2″ pieces)
2 Ounces of fresh Sorrel Leaves (washed, drained & sliced to a chiffonade)
3 TB of Butter
2 TB of Water
2 Cups of Clam Juice
1 Cup of dry White Wine
1 Cup of Heavy Cream
Sea or Kosher Salt & White Pepper
1 TB of Peanut Oil
1 TB of Salmon Roe (optional)

METHOD For the Sorrel Sauce

1. Heat a sauce pan to medium, add 1 TB of Butter. When it stops sizzling, add the Sorrel & 1 TB of Water. Cook covered for 2 to 3 minutes, stirring once, until the Sorrel has wilted & the color changed to a greenish Yellow. Place in a bowl & set aside.

2. In the same saucepan boil the Clam Juce & Wine over moderate heat until it reduces to 1/2 a cup. Add the Heavy Cream & boil for 1 minute, constantly whisking. Reduce the heat to low & add the Butter, a tsp at a time, whisking until the Butter is incorporated. Stir in the Sorrel mixture. Set aside covered.

INGREDIENTS For the Salmon

1. Lightly Salt & Pepper the 2 slices of Salmon. Heat the Peanut Oil in a large saute pan. Saute the Salmon slices for 1-1/2 minutes, turn & saute for another 1 minute. The Salmon will be rare. For medium rare, simply continue sauteeing.

2 Spoon 1/4 cup of Sorrel Sauce onto two serving plates. Add the Salmon. If available top with the optional Salmon Roe .

September 22, 2011 Bucatini all’ Amatriciani & Sugo all’ Amatriciana


RECIPE

Serves 2

A CookTale

Like many things Italian, a complicated history accompanies it. Originally the recipe was born in Amatrice in the Lazio Region north of Rome, and it was titled Sugo all’ Amatriciana. The sauce never included Onion and the Pasta was always Spaghetti not Bucatini. By the time it wended its way down to Rome, local chefs made the adjustments to what is now the internationally famed Bucatini all’ Amatriciana. I’ll list both versions, the original from a fine Blog, Italialicious, by Danziano.

RECIPE Bucatini all’ Amatriciana

INGREDIENTS

1 TB of EVOO
1 medium Onion, (sliced thinly)
3 Garlic Cloves, (sliced)
2 Ounces of Guanciale, (in 1’2″ slivers, 1/4″ dice)
1 28 Ounce can of whole Tomatoes (San Marzano preferred)
1/2 tsp of Red Pepper Flakes, (or to taste)
Kosher Salt
1/4 Cup grated aged Romano Pecorino cheese, (more for serving)
4 to 6 Ounces of Bucatini.

METHOD

1. Heat the EVOO in a 12-inch saute pan. Add Onion & Garlic, sauté over medium heat until transparent. Add Guanciale & sauté until barely beginning to brown.

2. Break up the Tomatoes in your hand & add them to the pan. Cook for about 15 minutes, until the sauce has blended together & thickened slightly. Season with the Red Pepper Flakes & the Salt. Stir in 1 TB of the Romano cheese. Remove from the heat & cover to keep warm.

3. Bring a large pot of salted water to a boil, add the Bucatini & cook until al dente, about 9 minutes. Drain & transfer to the pan. Gently reheat the sauce, folding the Pasta & Tomato sauce together until all are heated through & the Bucatini is well-coated, about 5 minutes. Fold in the remaining Romano cheese. Check seasoning and serve with more cheese on the table.

RECIPE Sugo all’ Amatriciana
Adapted from the origial version

Serves 2

4 to 6 Ounces of Spaghetti
2 to 3 Ounces of Pancetta ( cut to a 1/4″ dice)
28 Ounce can of San Marzano Tomatoes (or leave Tomatoes completely out of the recipe)
1 Cup of White Wine
2 TB of EVOO
1 Pinch Peperoncino (Red Pepper Flakes)
4 TB of Pecorino Romano cheese, grated
Salt & Black Pepper

METHOD

1. In a saute pan over medium heat, add the Pancetta with the 1 TB of the EVOO & the Peperoncino. When the Pancetta begins to turn a light golden add the cup of White Wine. Sauté the Wine until it reduces to 1/3 cup & the Pancetta cooks thorough. Turn off the heat, remove the Pancetta from the saucepan & set aside.

2. To well Salted boiling Water add the Spaghetti for about 8 minutes to al dente. While the Spaghetti is boiling, (either add the optional Tomatoes to the saucepan where you sautéed the Pancetta, or move on to the next step).

3. Turn the stovetop to medium, add the other TB of EVOO & return the Pancetta to the pan, drain the Spaghetti & toss it into the pan. Add Salt, Pepper & Romano cheese, toss to combine. Add more EVVO to taste.

4. Serve with a bowl of Pecorino Romano on the table.

September 21, 2011 Garlicy Broccoli Rabe


RECIPE
Serves 2

INGREDIENTS

1 lb of Broccoli Rabe.
2 Garlic cloves sliced.
Red Pepper flakes (to taste)
2 TB of EVOO
1/4 Cup of freshly grated Parmesan Cheese

METHOD

1. Wash Broccoli Rabe, trim the stems, remove & save large leaves

2. Steam for 6 minutes, flush in cold water and drain. Cut into small pieces. Set aside.

3. Add the EVOO to a deep sided frying pan, when rippling hot saute Garlic & Red Pepper flakes, do not let them burn. Add the Broccoli Rabe. Toss it all together & cook until the mixture is softened to taste. Add a few ounces of water if the pan gets too dry.

September 21, 2011 Italian Sausage, Red Peppers, Onions, Oregano and Basil


RECIPE
Serves 2

A CookTale

On Mulberry Street in New York’s Little Italy, the next ten days celebrate The Festival of San Gennaro. How vividly I recall many September evenings being pushed thorugh the mass of humanity strolling with Funnel Cakes, Zeppoles, Cannolis and of course Sausage and Peppers on a Hogie Roll held tightly in their hands. Last evening though 110 miles away, our dinner was strictly Neopolitan. I must readily admit it was by coincidence…

INGREDIENTS

4 Links of Italian Sausage (sweet & hot or all sweet)
2 TB of Butter & more as needed
1 TB of EVOO & more as needed
1 Medium Onion (sliced on a mandoline)
1 Medium Red Onion sliced on a mandoline)
4 Garlic Cloves (thinly sliced)
1 Large Red Bell Pepper (sliced)
1 Green Bell Pepper or Green Frying Pepper (sliced)
1/2 TB of fresh Basil (cut to a chiffonade)
1/2 TB of dried Oregano
1/4 Cup of White Wine
Kosher Salt & Black Pepper

METHOD

1. Place the Sausage in a large saute pan over medium heat, & brown on all sides. Remove from skillet, & slice into pieces.
Set aside.

2. Melt 1 TB of Butter in the skillet. Add both of the Onions & the Garlic slices. Saute until translucent & tender. Remove to a bowl. Set aside.

Note: It’s Important to saute each vegetable seperately & combine them in the final stage of cooking. This gives you complete cooking control over each ingredient.

3. Add a TB of Butter & 1/2 TB of EVOO to the pan. Add the Red Bell Pepper & the Green frying or Bell Pepper, saute until tender & beginning to char. sprinkle on the dried Oregano.
Set aside.

4. Return the sliced Sausage to the pan. Reduce heat to medium low, & cook for no more than 5 minutes, or until the Sausages are cooked.

5. Return the Onions & the Peppers to the pan with the Sausages & gently toss them all together. Season to your taste with Salt & Pepper, add the Basil chiffonade, & prepare to plate.