Category Archives: Dinner
September 20, 2011 Corn off the Cob with Onion, Zucchini, & Scallions
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RECIPE
Serves 2
A CookTale Three ears of Corn have been sitting in the fridge since Saturday’s Farmer Market. With Cathies approval, (realizing they were brought home for her), off the cob they came. Also pre-prepared for the dish were compatible vegetables to round it all . What an end of Summer treat this was! INGREDIENTS 3 Ears of Corn off the cob METHOD 1. In seperate bowls, prepare the first 5 ingredients. 2. Heat a deep sided saute pan to medium & add EVOO & the Butter. When the Butter stops sizzling add the Garlic. Remove to it’s bowl just before it begins to brown. 3. Add the diced Onion & if required a bit more Butter & EVOO. Saute until tender & translucent. Remove to it’s bowl. 4. Add the diced Zucchini & again, if required a bit more Butter & EVOO. Saute until tender & lightly browned. Remove to it’s bowl. 5. Add the Corn & if required a bit more Butter. Saute for no more than 3 minutes. To the sauteed Corn return all the other sauteed vegetables. Gently toss them together, add Salt, Pepper & the Scallions. 6. Ready to Plate |
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- Posted under Dinner, Side Dishes, Vegetables
September 20, 2011
RECIPE
Serves 2
A CookTale Both in terms of diversity and diet, fish once a week is the routine. Last evening it was Sauteed Cod freshly delivered daily to a great source in Woodstock Village, Woodstock Meats. The sauce had Asian ingredients and flavors. and the Shiso Leaf, (Perilla) was grown in our vegetable garden. Dinner was accompanied by a side dish of Farmers Market Corn, taken off the cob and sauteed. INGREDIENTS For the Cod Fillets 2 Cod fillets, skin removed (each about 7 ounces) METHOD 1. Coat the Cod with the 1 TB EVOO & the Salt & Pepper, set aside until the time to cook. 2. Heat a saute pan to medium or electric fry pan to 300 F. INGREDIENTS For the Asian Sauce 1/4 Cup of creamy Peanut Butter METHOD 1. Add all the ingredients in a medium mixing bowl. Stir until well combined, adding more water to thin the sauce if necessary. 2. Put the Asian Sauce into a small sauce pan. Bring to a boil, reduce to a simmer & cook for no more than a few minutes to incorporate & thicken the Sauce. 3. Remove from the heat & spoon onto each plate. |
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- Posted under Dinner, Seafood
September 19, 2011 Lemon Chicken
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RECIPE
My adaptation of Rao’s Lemon Chicken Serves 2 A CookTale Of the many outstanding dishes served at Rao’s on East 114th Street in New York, I would venture a guess that Lemon Chicken stands out in people’s minds as the one most associated with the restaurant. Yet the one time Cathie and I had dinner there, I remember ordering Broccoli Rabe with Orchiette and Veal Marsala. At home in New York City I occasionally attempted to cook Lemon Chicken, generally unsuccessfully. Last evening with an organic, free range bird from Heather Ridge Farm, I finally rated one star from Cathie, my most critical critic and taster. INGREDIENTS 1 3 Pound Chicken, halved METHOD For the Chicken 1. Preheat broiler at least 15 minutes. Broil Chicken halves, turning once, for about 25 minutes or until skin is golden-brown & the juices run clear when pierced with a fork. (Do not over broil; the broiled Chicken goes back in the broiler for 3 minutes more.) 2. Remove the Chicken from the broiler (leaving the broiler on). Using a very sharp knife, cut each half into 6 pieces (legs, thighs, wings & breast pieces). 3. Place the broiled Chicken parts in a large bowl & pour 2 TB of Lemon Sauce over the Chicken. Gently toss to coat. They can be left to marinate until you’re ready to complete the dish. 4. Add the Chicken parts to a deep sided baking sheet, return the Chicken to the broiler & broil for 2 minutes. Turn each piece and broil for an additional minute. 5. Remove from broiler & divide the Chicken onto 2 plates. Pour the Lemon Sauce into a heavy saucepan. Heat gently. Stir in the Butter & the Parsley. Pour an equal amount of the enriched Sauce over each plate & serve LEMON SAUCE METHOD Whisk together Juice, Oil, Vinegar, Garlic, Oregano, and Salt & Pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using. Li
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- Posted under Chicken, Dinner
September 19, 2011 Tomato, Onion & Avocado Salad
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RECIPE
Serves 2 A CookTale The Chicken’s Lemon Sauce was so savory and tart that we opted for a light salad as the side dish. The selection was tasty and did lightly balanced the dinner. INGREDIENTS 2 Tomatoes of medium size (quartered) METHOD 1 In a mixing bowl prepare the first three ingredients, & season with the Salt & Pepper. 2. Add the 1TB of EVOO & genly toss, |
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- Posted under Dinner, Salads, Side Dishes
September 18, 2011 A Napoleon of Roasted Eggplant, Mozzarella, Basil Leaves & Tomato Sauce.
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RECIPE
Serves 2 A CookTale This was an evening when it all went right. At the Saugertie Farmer’s Market I found Eggplants that resembled bowling balls. I checked it out the type on Google, and if you’re ready the name is, LISTADA DE GANDIA EGGPLANT aka STRIPED GUADALUPE EGGPLANT. Whatever you call it it was a fine Eggplant. Oven roasted with EVOO, Salt and Pepper and layered with the other ingredients, it was a light and delightful accompaniment. INGREDIENTS 1 Large Eggplant (any round variety) METHOD 1. Heat the oven to 400 degrees. 2. Cut the Eggplant into 3/4″ slices (as even as possible). 3. Allow to cool before assembling. At serving time place the Napoleons in the hot oven for a minute or so to melt the Mozzarella. Plate using a wide flat spatula, they can be quite fragile. 4. On the plate, spoon a puddle of tomato sauce, topping with the Napoleon and garnishing with Basil Leaves |
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- Posted under Dinner, Side Dishes, Vegetables
September 18, 2011 Veal Rib Chop, Tomato Jam, and Sweet Italian Peppers
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RECIPE
Serves 2
A CookTale Last evening, thanks to Fred Brill, Meat Manager, par excellence at Adam’s FairAcre Market we grilled a great 1-3/4″ Veal Rib Chop. It was seasoned with Salt and Pepper, then Sage leaves and EVOO were whirled in a small food processor to form a Pesto, that was brushed on both sides. The Veal Chop was accompained by Tomato Jam and oven roasted Sweet Italian Peppers. INGREDIENTS A Double Veal Rib Chop ( at least 1-3/4″ thick) METHOD 1. If refrigerated, allow the Veal Chop to get to room temperature. Season with Salt & Black Pepper. In a small food processor add the Sage leaves & with the processor on, add the EVOO. (through the processor’s cover.) 2. Heat the oven to 400 degrees, & heat a grill Pan on the stove over medium high heat. Add the Veal Chop to the pan & grill each side for 2-1/2minutes, weighed down with a meat press. Remove the grill pan with the Veal Chop from the heat & set aside. 3. 15 minutes before serving time, place the grill pan in the oven, & roast for about 8 to 10 minutes. Check occasionally with an instant thermometer. When the Veal Chop reaches 115 to 118 degrees, remove & allow to resettle. While resting, it will add a couple of degrees. 4. In the heated 400 degree oven, place the Italian Peppers on a sheet pan, douse with EVOO & roast for 15 to 20 minutes until charred & tender. 5. At serving time, cut the Veal Chop horizontally down the center into two serving slices & proceed with the plating. The Tomato Jam adds great flavor. RECIPE Tomato Jam INGREDIENTS 2 Pounds of ripe Tomatoes (peeled Plums preferred) METHOD 1. Combine all the ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often. |
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- Posted under Dinner, Meat, Sauce, Vegetables
September 18, 2011 Grilled Double Veal Rib Chop
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RECIPE
Serves 2
A CookTale Historically, we’ve been buying and eating average Veal Chops. Last evening that trend came to a delicious end, thanks to Fred Brill, Meat Manager, par excellence at Adam’s FairAcre Market. He presented us with a great double Veal Rib Chop. It was seasoned with Salt and Pepper, then Sage leaves and EVOO were whirled in a small food processor to form a Pesto, that was brushed on both sides. In keeping with my cooking method, it was cooked to no more than 115-118 degrees and continued to cook while it resettled. By the time it was plated it was 120 degrees plus. Perfect! INGREDIENTS A Double Veal Rib Chop ( at least 1-3/4″ thick) METHOD 1. If refrigerated, allow the Veal Chop to get to room temperature. Season with Salt & Black Pepper. In a small food processor add the Sage leaves & with the processor on, add the EVOO. (through the processor’s cover.) 2. Heat the oven to 400 degrees, & heat a grill Pan on the stove over medium high heat. Add the Veal Chop to the pan & grill each side for 2-1/2minutes, weighed down with a meat press. Remove the grill pan with the Veal Chop from the heat & set aside. 3. 15 minutes before serving time, place the grill pan in the oven, & roast for about 8 to 10 minutes. Check occasionally with an instant thermometer. When the Veal Chop reaches 115 to 118 degrees, remove & allow to resettle. While resting, it will add a couple of degrees. 4. At serving time, cut the Veal Chop straight down the center horizontally into two serving slices & proceed with the plating |
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- Posted under Dinner, Meat
September 17, 2011 Chicken Thighs With Roasted Fennel
 RECIPE
Serves 2
A CookTale We generally only buy Chicken Thighs. For us, they’re the juiciest, most flavorful part of the bird. With skin on and bone in, they roast in an oven, or saute in a cast iron pan to perfection- that is, if they’re not overcooked. I remove them when the internal temperature is about 140F. They wil continue to cook internally while resettling. I also add a Buttery mixture under the skin, Curry or Dijon, whatever suits your fancy. Try it this way and see if you don’t experience a terrific dinner of Chicken with roasted Fennel. INGREDIENTS 2 8-Ounce Chicken Thighs (skin on & bone in) METHOD 1. Slice a Fennel into 3/4″ pieces vertically. Add them in a single layer to a sheet pan. Coat them with EVOO, Salt & Pepper. 2. Heat the oven to 450F & add the sheet pan of Fennel. Roast for 30 minutes or until the Fennel is tender & has taken on color. 3. Whisk together 2 TB of softened Butter with 1 TB of Curry into a smooth paste. Carefully lift the skin of the Thighs & with a butter spreader, add about a TB under the skin. Season with Salt & Pepper & set aside. 4. We used an electric frying pan heated to 350F. If you don’t have one, you can use a cast iron frying pay. Add 1 TB of EVOO & 1/2 TB of Butter. Add the Thighs, skin side down & grill for 10 minutes or until the skin has crisped & browned. Turn them over & continue to cook for 10 minutes more, partially covering the pan to keep in the heat. When your instant thermometer reads 140F, remove to a platter. 5. On each plate, Add one or two Fennel slices & a Chicken Thigh. Spoon the pan Butter Curry sauce on & around the Thigh. |
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- Posted under Chicken, Dinner, Vegetables
September 16, 2011 Shrimp Marinara with Guanciale & Sweet Italian Sausage
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RECIPE
Serves 2 A CookTale Historically when I thought of a cooked Shrimp dish, invariably it was Shrimp Marinara. But last evening my creative instinct kicked in. Why not be blasphemous and consider adding slices of Sweet Italian Sausage and begin the conventional recipe cooking method with the addition of diced Guanciale? The result was a spicier version of the classic. To my Italian recipe classicists, Con le mie scuse. INGREDIENTS 1 Pound of shelled & deveined extra large (U-15) Shrimp METHOD 1. In a medium bowl, toss the Shrimp with 2 TB of the EVOO & the Red Pepper Flakes. Season with Salt & Black Pepper. Let stand for 20 minutes or refrigerate until ready to start cooking. 2. Heat a large skillet until very hot. Add the Guanciale, Onion & Garlic & cook over high heat until lightly browned & tender, about a total of 7 minutes. Transfer to a bowl. 3. Add a TB of EVOO to the hot pan & the sliced Sausage. They should be thoroughly cooked in about 7 minutes. Transfer to the bowl. 4. Add the remaining 2 TB of EVOO to the skillet along with the Shrimp & cook over high heat, stirring occasionally, until the Shrimp are firm & bright red, no more than 3 to 4 minutes. Return the Guanciale, Onion & Garlic & any accumulated juices to the skillet. 5. Add the Marinara Sauce to the mixture & simmer over moderate heat until everything is heated & cooked through, no more than 2 minutes. 6. Plate & garnish with the Parsley, Basil & Thyme. |
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- Posted under Dinner, Seafood
September 15, 2011 Julienned Zucchini with Basil, Lemon Juice, EVOO, Pine Nuts & Slivers of Parmesan
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RECIPE
SErves 2 A CookTale At dinner at our good friend Maureen’s, who is a food stylist, food editor, cookbook writer and an exceptional cook, was this delightfully fresh first course. I made a note that one day soon it would be on our dinner table. I sent her an e-mail recipe request, and her response was, “I didn’t use a recipe. I used a julienne peeler for the zucchini – tossed it with olive oil, lemon juice, s&p, then added chopped fresh basil, shaved Parmesan, and toasted pine nuts. That’s it!” And it was what I anticipated, a fresh delicious appetizer and it took no time to prepare just before dinner. INGREDIENTS 2 Zucchini (cut in half to 4″ pieces) METHOD 1. With a julienne peeler or a mandoline slice about 4 cups of Zucchini 2. Chiffonad the Basil Leaves. 3. Toast the Pine Nuts 4. Toss the two ingredients together in a large bowl. Add the Salt, Pepper, EVOO, Lemon juice, and Pine Nuts. Plate & top with the Parmesan shavings. |
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- Posted under Dinner, Salads, Side Dishes, Vegetables
CookTeaser 