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CookTeaser

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

Category Archives: Dinner

September 15, 2011 Diver Scallops Topped with Salmon Roe on a Bed of Miso Sauce & a Sprinkle of Sesame Seeds


RECIPE
Serves 2

A CookTale

Diver Scallops really show themselves off when accompanied by delicious additions. What can better accompany them than Salmon Roe, Miso Sauce and Toasted Sesame Seeds? Well the last time, we paired them with Coconut Milk and Ginger Sauce, and before that with a Basil Mayonnaise Sauce. Both were equally delicious partners. Divers are a notch above what fish counters refer to as Sea Scallops. A taste of the sea actually permeates the plate.

INGREDIENTS

6 Diver Scallops (Select them as large as possible)
Sea or Kosher Salt & White Pepper
1/2 TB of EVOO + 2 TB of Butter
1 Small jar of Salmon Roe (just enough to top the 6 Divers)
1/4 Cup of Sake
1/4 Cup of Mirin
3 TB of White Miso Paste
3 TB of Sugar
1/4 Cup of Toasted Sesame Seeds

METHOD

1. Prepare the Miso Sauce by combining the Sake, Mirin, Miso Paste & Sugar. Whisk them into a smooth sauce. Set aside to be heated before plating.

2. Season the Diver Scallops with the Sea or Kosher Salt & White Pepper. Refrigerate until 1/2 hour before serving time.

3. Lightly toast the Sesame Seeds in a small pan.

4. Heat a saute pan to medium. add the EVOO & the Butter. When the Butter stops sizzling gently add the Divers & saute for a few minutes or until they have developed a brown crust. Turn & saute for another minute. Remove to a platter.

5. To assemble, gently heat the Miso sauce and spoon a pool of sauce onto a plate. Carefully add three Divers & top with the Salmon Roe. Sprinkle Sesame Seeds into the Sauce.

September 14, 2011 Vietnamese Duck Salad with Cucumber, Radishes & Peanuts


RECIPE
Serves 2

A CookTale

Back on August 3rd, which is starting to sound like a long time ago, The New York Times featured a recipe for a Vietnamese Duck Salad. Since I rarely make Roast Duck It was tucked it away for future reference (we usually purchase Duck Breasts). One of our favorite resources, The Smokehouse of The Catskills, began carrying an organic free range duck from a farm in the Hudson Valley. That did it! Sunday we ducked out on Roast Duck. Last evening the leftovers morphed into a zesty Duck Salad in an adaption of the Times recipe.

INGREDIENTS

1/4 cup Soy Sauce
1 Lime
1 TB grated Ginger
2 tp toasted (Asian) Sesame Oil
1 Garlic Clove, finely chopped
2 cups of leftover Duck, finely sliced
2 tp Rice Wine Vinegar
2 tp Thai or Vietnamese Fish Sauce
1 or 2 small Jalapeños, seeded and finely diced
1/4 cup Peanut Oil
Kosher Salt & Black Pepper
1 large Cucumber, peeled and thinly sliced
3/4 cup Radishes, thinly sliced
1/4 cup chopped Cilantro, plus more for garnish
1/4 cup chopped Mint, plus more for garnish
1/3 cup chopped salted roasted Peanuts
Bibb Lettuce

METHOD

1. Whisk together the Soy Sauce, juice and zest of 1 Lime, Ginger, Sesame Oil, Rice Wine Vinegar, Fish Sauce, Jalapeno(s) and Peanut Oil. Mash the Garlic into a paste and whisk it into the Vinaigrette.

2. In a large bowl, toss together Cucumber, Radishes, Cilantro, Mint and 1 thinly sliced Jalapeno (optional) with just enough of the vinaigrette to lightly coat everything. Taste and season with Salt & Pepper as needed. Toss in the Peanuts.

3. Plate by placing the Salad on a bed of Bibb Lettuce, and top with the sliced Duck. Drizzle with more of the Vinaigrette, and sprinkle with Cilantro and Mint.

September 13, 2011 Spaghetti With Roasted Tomatoes, Anchovies & Parmesan Slices


RECIPE

Serves 1

A CookTale

Monday evening, the perfect night for a simple dinner. For me it’s always the right time for a pasta event. Tucked away in an Italian cookbook on the library shelf is a folded piece of paper that dates back to the late seventies. The simple title is, “Roasted Tomatoes with Anchovies”. No author, no reference, just a recipe. Over the years it never failed to produce a mouth tingling savory pasta. As it continued to do last evening.

INGREDIENTS

2 Ounces of Spaghetti
1 Pound of large Plum Tomatoes, each cut in half
10 Anchovy Fillets
Sea or Kosher Salt & Pepper
1/4 Cup chopped Italian Parsley (optional)
2 Garlic Cloves, chopped
1/4 tsp of dried crushed Red Pepper
1/2 Cup of EVOO
Parmesan slices

METHOD

1. Preheat the oven to 400°F. Arrange Tomatoes, round side down, in single layer in 13x9x2-inch glass baking dish.
2. Add the Anchovies, Garlic, Red Pepper, & Salt & Pepper. Add the 1/2 cup of EVOO.
3. Bake uncovered until tender, wrinkled and starting to brown at edges, about 40 minutes.
4. Remove from the oven. Keep warm.
5. Bring a large pot of Water to a boil. Add the Spaghetti & cook according to the package directions. About 8 minutes to Al Dente.
6. Turn the Tomato Anchovies sauce into a large bowl & add the Spaghetti. Gently toss it all together.
7. Plate & add the slices of Parmesan, & the optional Parsley.

September 12, 2011 Roast Duck,Turnips Roasted in the Duck Fat, Sauteed Broccoli Rabe & Apple Peach Sauce


RECIPE
Serves 2 With leftovers
A CookTale

The Smokehouse of The Catskills is expanding every week. The newest addition to their great meats, fowl and charcuterie is Organic Free Range Duck from a local farm in the Valley. It is so different from supermarket duck that all i can say is you have to taste it to believe it. The bright yellow fat within its cavity renders down to a great duck fat, turning simple oven roasted turnips into a gourmet side dish. Of course, in our opinion the perfect green to accompany the Duck is Garlicky Broccoli Rabe. It was a successful 9/11 birthday dinner.

INGREDIENTS For the Duck

1 5 Pound Organic Free Range Duck
Kosher Salt & fresh Black Pepper
1 TB of Sweet Paprika

METHOD

1. With the point of a sharp knife, lightly pierce the entire Duck breast. This will help eliminate the fat.
2. Season the Duck with the Salt, Pepper & Paprika.
3. Heat the oven to 450 degrees. Add 1/2″ of hot water to the floor of the pan for the first step, steaming the Duck.
4. In the heated roasting pan with a non-stick rack (preferred), add the Duck, breast side down. Steam for about 20 minutes, helping to render the fat. Remove from the oven to a plate & discard the greasy water from the pan. Return the Duck to the dry pan with the breast side up.
5. Reduce the oven temperature to 350 degrees & roast for about 45 minutes. Occasionally baste it with the juices at the bottom of the pan.
6. Remove when the Duck’s skin has browned & the internal temperature is 135 degrees. It continues to cook as it resettles.
You do not want the meat to dry out.

RECIPE Madeira (or Port or Marsala) Sauce

INGREDIENTS

2 ounces of Butter
1/4 Cup of diced Shallots
1 tsp of Black Peppercorns (crushed)
3 Sprigs of fresh Thyme
1 Bay Leaf
1/2 Cup of Madeira (or Port or Marsala) 1/2 Cup of Red Wine
2 Ounces of Veal Demi Glace
4 Ounces of Water

METHOD

1. Cut the Shallots in a fine dice.
2. Melt the Butter in a small sauce pan, add the Shallots, the crushed Peppercorns, Thyme, Bay Leaf & saute until the Shallots are tender, about 2 minutes.
3. Add the 1/2 Cup of Madeira (or Port or Marsala) & the 1/2 Cup of Red Wine. Cook until it is reduced by half.
4. Add the Demi Glace & the Water. Whisk vigorously until completely dissolved. If the sauce is too thick, add Water a little at a time, until it reaches the consistency of heavy cream.
5. Set aside.

Li

September 12, 2011 Apple Peach Sauce


 

RECIPE
A CookTale

We love Apple Sauce with Roasted Duck. The sweetness adds a balance to the savory Duck meat. As I got set to make the sauce, I found that a few of the Apples had gone bad. When in a fix, innovate! On Saturday at the Saugertie Farmers Market, I purchased big beautiful Peaches, not intended to become a sauce. So the Apple sauce became Apple Peach Sauce, and it turned out to be a splendid combination of flavors. It worked so well, it might very well become a mainstay.

INGREDIENTS

4 Apples (Granny Smith, McIntosh, or whatever you like)
3 Peaches
1/2 Cup of Sugar (or equivalent of Splenda or Equal)
1 Cup of Water
Juice of 1 Lemon
2 Cinnamon sticks
4-5 whole Cloves
Medium piece of Ginger cut into chunks

METHOD

1. Peel, core & slice the Apples thinly. Slice the Peaches thinly.
2. Add all of the ingredients to a large pot & bring it to a boil. Lower the heat to a simmer & cook for approximately 1/2 hour or until the fruit has broken down to a mash.
3. Fish out the Ginger, the Cinnamon Sticks & the Cloves before serving.

It’s good hot, cold or at room temperature.

September 10, 2011 Swordfish Paillard With An Orange Dijon Mustard Sauce, Leeks & Grilled Peaches


RECIPE
Serves 2

A CookTale

How often have I praised Mario Batali? I can’t count the times. I was about to prepare his recipe for Swordfish with Leeks and Grapefruit, but there was no Grapefruit. I did have lovely Swordfish from Adam’s Fairacre Farm, a dozen young Leeks, purchased at the Saugerties Farmers Market (from a farmer named Jacob of Deep Roots Farm), and Peaches.
The result was different from Batali’s, but according to my dependable taster, Cathie, it was as good as the Grapefruit version.

INGREDIENTS

3/4 Pound of Swordfish, sliced horizontally into 2 pieces 3/8″ thick, (with a sharp boning knife or by the fishmonger)
Sea or Kosher Salt & Black Pepper
1 TB of EVOO (extra virgin olive oil)
4 Small Leeks (the white part only, cut 4″ long & sliced horizontally in half)
1 Cup of Orange Juice
1 TB of Dijon Mustard
1 TB of Mustard Seed
1/3 Cup of EVOO (extra virgin olive oil)
1 TB of Lemon Juice.
2 Peaches (cut in half)
A pinch of Sugar (to help caramelize the Peaches)

METHOD

1. Prepare the sauce, by combining the Orange Juice, Dijon Mustard, Mustard Seed & the 1/3 cup EVOO. Whisk together to emulsify.
2. Heat in a small sauce pan. Simmer until it’s reduced to the consistency of heavy cream. Set aside.
2. Season the Swordfish with Salt, Pepper & 1 TB of EVOO.
3. Add Salt & Pepper to the Leeks.
4. Heat another sauce pan with 3″ of water. When it comes to a boil, add 1 TB of Salt & the Leeks. Reduce to a simmer & cook for about 8 to 10 minutes. Remove & plunge into a bowl of ice water. Drain well & set aside.
5. Heat a grill pan to high. Add the 2 slices of Swordfish & grill for no more than 1 minute a side. If you have one, weigh the fish down with a cast iron grill press. Remove & keep warm with a foil cover.
6. In the same grill pan wiped clean, add a splash of EVOO & the Peaches, cut side down. Grill for about 5 to 7 minutes. Remove and keep warm with a foil cover.
7. Toss the drained Leeks in the Swordfish/Peaches pan for a few minutes to warm up.
8. Add all the components to serving plates.

September 9, 2011 Mussels With Curry Butter, Red Bell Pepper, Basil & Lime Slices


 

RECIPE

Serves 2

A CookTale

Google lists 2,380,000 recipes for Mussels. That’s too many lifetimes of never eating the same prepepration twice. No question Mussels must have something going for them. Last evenngs version caught my attention because the Curry Butter melts into each open Mussel. I adapted it from the website: musselindustrycouncil. a trustworthy name if there ever was one.

INGREDIENTS

3 TB of Butter, softened
2 Clove of Garlic, pressed
1 tsp Curry powder
1/3 tsp ground Cumin
1 pinch of Sea Salt
1 Lime, thinly sliced
1 Lime, cut into 4 wedges
2 lb fresh Cultured Mussels, Prince Edward Island preferred
1 Cup Red Bell Pepper, diced
1/4 Cup fresh Parsley chopped or fresh Basil Leaves cut in a chiffonade
1 Cup of White Wine

METHOD
1. Rinse the Mussels in tap water. Remove any beards.
2. Whisk together the Butter, Curry, Garlic, Cumin, & Salt in a small bowl.
3. Heat a large pot & add the White Wine.
4. Add the Mussels, sprinkle the diced Red Bell Pepper & Parsley or Basil over the Mussels. Cover with the Curry Butter mixture & top with the Lime slices.
5. Cover the pot & steam until the Mussels have opened in 5 to 10 minutes. The Curry Butter & all the ingredients will have melted & blended into the open Mussels. Discard any which hadn’t opened.
6. Transfer the Mussels to two bowls & garnish each with a lime wedge, to serve.

September 8, 2011 Grilled Loin Lamb Chops, Merguez Lamb Sausages, Shiitake and Oyster Mushrooms and Roasted Japanese Eggplant


RECIPE
Serves 2

A CookTale

The natural disaster of the day is flooding. The rain began on Monday, today is Thursday with no letup.
So into the freezer we searched and came out with Loin Lamb Chops and Merguez Lamb Sausage. We had on hand fresh Shiitake and Oyster Mushrooms and Japanese Eggplant. A very easy-to-prepare dinner. The Lamb in a grill pan, the Mushrooms in a saute pan, and the Eggplant in the oven. The Tomato Jam made two days ago, came right out of the jar.

INGREDIENTS

2 Loin Lamb Chops (1-1/2″ thick)
1 TB of Pomegranate Molasses (available online & specialty markets)
2 Merguez Lamb Sausages
8 Ounces of Shiitake & Oyster Mushrooms
1 Japanese Eggplant
2 TB of EVOO
1 TB of Butter
Kosher Salt & Black Pepper

METHOD For the Lamb

1. Season the Lamb Chops on both sides with Salt & Pepper & brush on the Pomegranate Molasses.
2. With a fork prick the Sausages.
2. Heat a grill pan to high, but not smoking. Add 1 TB of EVOO & add both the Chops & the Sausage. Grill the Chops for 2-1/5 minutes to a side, 4-1/2 minutes to 120 degrees. Remove to a warm plate. Keep grilling the Sausages until thoroughly cooked. Add them to the Chops. Cover with foil or place in a 110 degree oven to keep warm.

INGREDIENTS For the Mushrooms

1 Basket of Oyster & Shiitake Mushrooms (8 Ounces)
1 TB of Butter
1 TB of EVOO
1/4 Cup of Dry Sherry
1 Ounce of Demi-Glace (dissolved in 1/3 cup of water)
Kosher Salt & fresh White Pepper

METHOD

1. Slice some of the Shiitakes & the Oysters & leave some whole.
2. Heat a saute pan to high, & add the Butter & EVOO. When the Butter stops sizzling add the Mushrooms. Saute until tender & beginning to brown. Carefully add the Sherry (it will splatter) toss & reduce it to a TB. Add the dissolved Demi-Glace and gently toss again. Saute for another minute or so.
3. Season to taste.

INGREDIENTS Japanese Eggplant

1. Eggplant sliced vertically in half
1 TB of EVOO
1 tsp of Salt + 1 tsp of Pepper

METHOD

1. Heat the oven to 450 degrees.
2. With the point of a sharp knife cut a criss cross pattern lightly into the meat of the Eggplant. Add 1 TB of EVOO to both halves.
2. Place the prepared Eggplant in an oven proof
dish. Place in the oven & roast for 30 to 40 minutes. You want the Eggplant to be lightly charred & very tender.
3. Remove & keep warm

September 7, 2011 Stewed Squid With Tomatoes & Black Olives On A Bed Of Fettuccine


RECIPE
Seves 2
A CookTale

We had Mussels on our mind. Cathie traipsed to Adam’s for a 2 lb bag of PEI’s. She called to say that Irene struck again, and there are none to be had until possibly the end of week. Any other suggestions? I suggested Squid, both tubes and tentacles. I had my eye on a Squid Stew from Food Network for awhile, and tonight was the night to have it. We also had a box of DeCecco Egg Fettuccine as the bed for my Stew. Who needs Mussels?

INGREDIENTS

2 pounds small Squid, cleaned & rinsed
3 TB of EVOO
1 large Onion, minced
1 14 Ounce can of diced Tomatoes
1 TB of Tomato Paste
2 Garlic cloves, peeled & sliced
1 Serrano Pepper sliced (or Pepper Flakes)
1 Cup of a good quality Red Wine
1 Bay Leaf
Fresh Thyme Leaves
Salt & Pepper to season
1/2 Cup of Kalamata Olives (or other small black olives)
1/2 Lemon Zest
Lemon Juice to season
1/4 Cup chopped, flat-leaf Parsley leaves for garnish

METHOD

1. Slice the Squid cross-wise into rings. Seperate the Tentacles.
2. Heat 2 TB of EVOO in a sauté pan & fry the Squid, tossing occasionally, for 5 minutes. Remove the Squid & set aside. Add another TB of EVOO to the pan & sauté the Onions until soft, but not coloured. Add the Tomatoes, Tomato Paste, Garlic, & Hot Pepper. Cook for 10 minutes.
3. Return Squid to the pan, add the Wine, Bay leaf, & Thyme. Season with Salt & Pepper. Cover & simmer until the Squid is tender, 40 minutes.
4. Remove the Bay leaf. Stir in the Olives & Lemon zest & continue to cook uncovered to reduce the juices, 10 minutes.
5. The dish should be like a stew, not a soup. Squeeze in some Lemon juice.
6. Taste & adjust the seasonings. Scatter on the Parsley, & spoon the Stew over the bed of Fettuccine.

September 6, 2011 Rib Eye Steak, Hash Browns, and Tomato Jam


RECIPE
Serves 2
A CookTale

It’s been awhile since we dug into a great Rib Eye Steak with a side of delicious Hash Browns. And the newly made batch of a more savory Tomato Jam rounded out the flavor. On the side was a salad of garden grown Cucumbers, freshly grated Ginger and a sweet thinly sliced Onion sauteed with a dash of Tumeric seasoning. With full house power restored, mine was too.

INGREDIENTS Rib Eye Steak

1-1/4 Pound of Rib Eye (Smokehouse of the Catskills, prime)
Kosher Salt (to taste)
Black Pepper (to taste)
1TB of CharCrust, Original flavor (optional, available online)
1 TB of EVOO

METHOD

1. Light a gas or start a charcoal grill.
2. Season the Steak with all the listed ingredients.
3. Grill to an internal temperature of 120 degrees for rare.
4. Remove to a cutting board & allow to rest for at least 5 minutes. Keep warm.

RECIPE Hash Brown Potatoes

INGREDIENTS

2 TB of Canola Oil, or Grapeseed Oil
1 lb Russet baking potatoes, peeled & grated
Kosher Salt & Black Pepper

METHOD

1. Heat the 2 TB of Oil in a large non-stick frying pan on medium high heat.

2. While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. If you don’t have a potato ricer, use paper towels.
3. When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated Potatoes, spreading them out along the bottom of the pan. The Potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some Salt & Pepper on the Potatoes. After a few minutes, lift up one edge and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip them over all at once, or divide the large Potato cake into halves or quarters & flip. Continue to cook until they are golden brown on the bottom.
4. Remove from the heat & divide betweent two serving plates.