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

Category Archives: Dinner

July 22, 2011 Yellowfin Tuna with Wasabi Soy Sauce, Batons of Nori & a Ginger Glaze


 RECIPE

Serves 2

A CookTale

This recipe was originally posted on May 12th. This version makes the cooking of the Tuna simpler and more controllable.

Cathie brought home from Gadaleto’s, the finest fish store in the Hudson Valley, sashimi grade Tuna. The color was so richly maroon It deserved to be treated as sashimi. Raw is one way, 15 seconds a side is the other and the one decided on. Along with a dipping sauce & Roland’s Ginger Glaze. it’s an amazing taste treat.

INGREDIENTS

3/4 Pound of Sashimi grade Yellowfin Tuna (1-1/4″ thick)
Sea Salt & Pepper
1 TB of Peanut Oil
Scallions & Ginger. (thinly sliiced)
Nori snipped into Batons (purchased at an Asian market)
Roland’s Ginger Glaze* (optional)
Toasted Sesame seeds for garnish

* Available online & at specialty markets

METHOD

1. Season the Tuna with Sea Salt & Pepper
2. In a non-stick frying pan heat the Peanut Oil.
2, When the oil is starting to smoke, add the Tuna.
3. Sear untouched for no more than 15 seconds.
4. Turn & sear untouched for another 15 seconds.
5. You will now have lovely, very rare Tuna.
6. Cut the Tuna into 1-1/2″ pieces.
7. Plate the Tuna, drizzle with the Asian sauce, top with the Nori & surround the plate with the optional Ginger Glaze.
8. Sprinkle on the toasted Sesame Seeds & serve.

RECIPE For The Asian Sauce

INGREDIENTS

2 TB of Soy Sauce
2 TB of Mirin
1 TB of Rice Vinegar
1/4 Cup of Rice Wine or Sherry
1″ Nob of Ginger grated
1 Garlic Clove sliced
1 tsp of Sesame Oil

METHOD

1. Whisk all the ingredients together.
2. Drizzle onto the plate & top with the Tuna.
3. Add the Scallions & serve.
4. Bring the remaining sauce to the table.

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July 21, 2011 Diver Scallops, Pacific Salmon Roe Caviar & Basil Mayonnaise Sauce.


RECIPEServes 2

A CookTale

Dinner actually started at 2:00 in the afternoon at Adam’s Fairacre Farm, browsing, I spotted 4 oz jars of Western Pacific Salmon Roe Caviar. And the evening dinner became a plan. Cath was on her way to Gadaleto’s in New Paltz & I caught up to her on her cell. She brought home 8 large divers with the scent of the sea still coming through. The sauce came out of the Aug/Sept issue of Saveur, whose cover is devoted to pestos. A wonderful issue of a wonderful food magazine. And the preparations began. As an aside, I asked the fishmonger, the difference between Diver & Dry Scallops?. The answer, Divers are hand picked by scuba divers. Dry Scallops haven’t been plumped up with water.

RECIPE Basil Mayonnaise Sauce

INGREDIENTS

1-1/2 Cups of EVOO
3 Garlic Cloves
1 TB of Dijon Mustard
1 TB of Lemon juice
1 Egg Yolk
1 tsp of Kosher Salt
1 Cup of tightly packed Basil
1/4 Cup of toasted Pine Nuts
Salmon Roe Caviar

METHOD

1. Add all the ingredients except the EVOO to a food processor.
2. Slowly add the EVOO until a thick Mayonnaise has formed.
3. Transfer to a blender & blend, adding more EVOO until it reaches the consistancy of a sauce rather than Mayonnaise.
4. Transfer to a bowl.

RECIPE Diver Scallops

8 Diver Scallops
Kosher Salt & fresh White Pepper
2 TB of Clarifed Butter
Salmon Roe Caviar (optional but desired)

METHOD

1. Heat a saute pan & add the Clarifed Butter.
2. Add the Scallops & saute for 3 or 4 minutes. When the surface is seared, the Scallops are ready.
3. Spoon a puddle of the Basil Mayonnaise Sauce on the plate, place on 4 Scallops & top with the optional Salmon Roe Caviar.

Added ab

July 19, 2011 Meatloaf, Sauteed Mushrooms & Glaze


 

 

RECIPES

A CookTale

In 1999 Cook’s Illustrated published, “The Best Recipes”. Within the pages was their highly researched and tested recipe for Bacon Wrapped Meatloaf. It has been my benchmark recipe ever since. And it’s never failed me. I don’t make it often, but when I do I prepare enough for two loaves. It freezes beautifully. After 12 years, I welcome the opportunity to say: Thank’s Cook’s Illustrated

INGREDIENTS For the Meat Loaf

2 tsp Vegetable Oil
1 medium Onion , chopped medium
2 medium cloves Garlic , minced
2 large Eggs
1/2 tsp dried Thyme
1 tsp table Salt
1/2 tsp ground black Pepper
2 tsp Dijon Mustard
2 tsp Worcestershire sauce
1/4 tsp hot Pepper sauce
1/2 cup whole Milk or Evaporated Milk
2 Pounds of a top quality Meatloaf mix
2/3 cup Saltine Crackers , crushed (about 16),
1/3 cup minced fresh Parsley leaves
6-8 ounces Bacon , thin sliced (8 to 12 slices, depending on loaf shape)

METHOD

1. Heat oven to 350 degrees. Heat Oil in medium skillet. Add Onion and Garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
2. Mix Eggs with Thyme, Salt, Pepper, Mustard, Worcestershire sauce, Pepper sauce, and Milk or Evaporated milk. Add Egg mixture to meat in large bowl along with Crackers, Parsley, and cooked Onion and Garlic. Mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional Milk or Evaporated Milk, a couple tablespoons at a time until mix no longer sticks.)
3. Turn meat mixture onto work surface. With wet hands, pat mixture into an approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only Bacon tip ends under loaf.
4. Bake loaf until Bacon is crisp and loaf registers 160 degrees, about 1 hour.
Cool at least 20 minutes before slicing.

RECIPE For the Mushrooms

INGREDIENTS

6 Ounces of Shitake & Cremini Mushrooms
2 Garlic Cloves thinly sliced
1TB of Butter & 1 TB of EVOO
Salt & Pepper

METHOD

1. Heat a deep sided saute pan & add the Garlic Cloves.
2. When tender & beginning to brown, add the Butter & EVOO.
3. Toss until their tender & browned.

RECIPE for the Pomegranate Molasses, Ketchup Glaze

INGREDIENTS

3 TB of Pomegranate Molasses
2 TB of Ketchup
1 TB of Water

METHOD

1. Whisk them together, if too thick add the Water
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July 17, 2011 Miso Glazed Eggplant Slices.


 

RECIPE

Adapted from a Mark Bittman recipe in the New York Times

Serves 2

A CookTale

On July 8th in the New York Times, this recipe popped out at me. It’s been on my desk for a week waiting to be summoned. At the Saturday Saugerties Farmers Market, I snatched up young perfectly round eggplants. What an acquisition! And the recipe’s moment had arrived… And I screwed up! Reader beware! I sliced them too f’ing thin & as a result, overcooked them. It might not have affected their taste, but it affected our sense of taste. And it was pointed out to me by my all-time critic… Cathie!

INGREDIENTS

1 Medium or 1 large Eggplant cut into 3/4-inch slices
3 TB of a neutral oil, like Grape seed or Corn
1 TB of Sesame Oil
Salt & Black Pepper
1/2 Cup of White Miso
1/4 Cup of Honey
1/4 Cup hot Water.

1. If time allows, sprinkle the Eggplant liberally with Salt, put it in a colander in the sink and let it sit for 20 to 30 minutes; rinse and pat dry with paper towels. Heat a charcoal or gas grill to medium-high heat and put the rack about 4 inches from the flame*.
2. Combine the Neutral and Sesame oils and brush the Eggplant on both sides with the Oil mixture. Sprinkle with Salt (if you salted the Eggplant, hold off) and Pepper, then brush with more Oil.
3. Grill until browned on both sides, about 6 to 8 minutes total, turning once or twice and brushing with more Oil if it looks dry.
4. When the Eggplant is almost done, whisk together the Miso, Honey and hot Water and generously brush the Eggplant with this mixture.
5. Continue to grill for another minute or two, then serve hot, warm or at room temperature, drizzled with any remaining Miso sauce.

* I used a stovetop cast iron grill, for more control.

July 17, 2011 Grilled Chicken with Curry Butter Sauce & Miso Glazed Eggplant


RECIPE

Serves 2

For tonight’s dinner Cathie suggested Chicken. An opportunity on a hot Summer day for me to enjoy cooking on the outdoor grill. Off to the store for a 3 pounder to be cut in half by the butcher. I salted, peppered it, and splashed it with EVOO. And re-fridged it till dinner time. I also prepared the Curry Butter sauce. Could hardly wait for 6:30 to arrive!

RECIPE Grilled Chicken with Curry Butter Sauce

INGREDIENTS

3 Pound Chicken (cut in half, backbone removed)
Salt & Pepper & a pinch of Hot Red Pepper Flakes
2 TB of EVOO
1 TB of a sweet (rather than hot) Curry Powder
3 TB of softened Butter
1/2 tsp of EVOO

METHOD

1. Season the Chicken, Salt, Pepper, Red Pepper Flakes & EVOO.
2. Prepare the Curry Butter sauce by adding the 2 ingredients to a small bowl & whisking into a smooth consistency. Set aside at room temperature.
3. Before dinnertime, turn on the Gas grill or light the charcoal grill (use the 2 sided method for gas or charcoal).
4. Add the Chicken, skin side down. Grill for no more that it will take to richly sear the skin. Brush liberally with the Curry Butter sauce.
5. Turn & move them to the cool side of the grill, with the hood down, roast for about 12 minutes, check the internal temperature with your instant thermometer. Look for it to read 140 to 145. Remove & allow the Chicken to resettle.

RECIPE Miso Glazed Eggplant

INGREDIENTS

1 Medium or 1 large Eggplant cut into 3/4-inch slices
3 TB of a neutral oil, like Grape seed or Corn
1 TB of Sesame Oil
Salt & Black Pepper
1/2 Cup of White Miso
1/4 Cup of Honey
1/4 Cup hot Water.

1. If time allows, sprinkle the Eggplant liberally with Salt, put it in a colander in the sink and let it sit for 20 to 30 minutes; rinse and pat dry with paper towels. Heat a charcoal or gas grill to medium-high heat and put the rack about 4 inches from the flame*.
2. Combine the Neutral and Sesame oils and brush the Eggplant on both sides with the Oil mixture. Sprinkle with Salt (if you salted the Eggplant, hold off) and Pepper, then brush with more Oil.
3. Grill until browned on both sides, about 6 to 8 minutes total, turning once or twice and brushing with more Oil if it looks dry.
4. When the Eggplant is almost done, whisk together the Miso, Honey and hot Water and generously brush the Eggplant with this mixture.
5. Continue to grill for another minute or two, then serve hot, warm or at room temperature, drizzled with any remaining Miso sauce.

* I used a stovetop cast iron grill, for more control.

July 16, 2011 Squid With Fettuccine in Black Squid Ink


 

 

 

RECIPE

Serves 1

A CookTale

I have many positive food obsessions, one of them
(and I don’t know why) is the black ink that all cephalopods (squid, cuttlefish, octopus) release as protective camouflage. The only association I can think of, and it’s a happy one, is a tiny dockside taberna in the fishing village of Setubal outside of Lisbon. With two friends, Arlene Wanderman and Gayle Steves, we ordered grilled cuttlefish. Our faces turned completely black from eating the delicious grilled cuttlefish and its black ink. I wish I could find those 35mm slides! I yearn for a repeat of the lunch.

INGREDIENTS

1 TB of Kosher salt
2 TB of EVOO
3 Garlic cloves, thinly sliced
1 Tomato diced
1/2 Cup dry White Wine
1/4 pound cleaned Calamari
2 TB of Squid Ink
2 Ounces of dried Fettucchine
1/3 cup coarsely chopped fresh Italian Parsley
1/2 Lemon

METHOD

1. Bring 6 quarts of water to a boil in a large pot and add 1 TB Kosher Salt.
2. Meanwhile, combine the Oil & Garlic in another large pot and cook over medium heat, stirring, until the Garlic is softened, about 1 minute. Add the Wine, bring to a boil, & boil until reduced by half. Add the Calamari and cook, stirring, until just tender, 2 to 3 minutes. Whisk in the Squid Ink and remove from the heat.
3. Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 1/2 cup of the pasta water.
4. Add the pasta & 1/4 cup of the reserved pasta water to the sauce, stirring and tossing over medium heat. Then cover and steam together over low heat for 2 minutes. Add a splash or two of the reserved pasta water, if necessary, to loosen the sauce. Stir in the Parsley & Tomatoes, add a squeeze of Lemon Juice, or to taste. Serve immediately.

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July 15, 2011 Veal Sweetbreads On A Bed Of Shitake Mushrooms With Caper Sauce.


RECIPE
Serves 2

A Cooktale

For days before July 14th, Cathie announced, “for my birthday dinner I want Sweetbreads”. Who am I to argue? Sweetbreads it shall be. and was! She was a happy birthday person & I received kudos for a dinner well done, Not well done, she requires rare, but well done!

RECIPE Veal Sweetbreads

INGREDIENTs

3/4 Pounds of Veal or Beef Sweetbreads
Milk to cover
4 cups Water
Kosher or Sea Salt
Juice of half a Lemon plus 1 TB of Lemon Juice
1/4 cup Wondra or other finely milled flour
Fresh Black Pepper
2-3 TB of Clarified Butter
2 TB of EVOO

METHOD

1. The day before cooking, place the Sweetbreads in a bowl or small container, cover them with Milk, and allow them to soak in the refrigerator overnight. Remove the sweetbreads, discarding the Milk, and trim any veins or dark bits. Rinse them well and set aside.
2. Place the Sweetbreads in a small pot, cover with water, and add a big pinch of salt and the juice of half a Lemon. Add the Sweetbreads, bring the water to a boil, and blanch them for about 5 minutes. Remove the sweetbreads and plunge them into an ice bath.
3. Line a small sheet pan with a kitchen towel and place the Sweetbreads on the towel in a single layer. Fold the towel over them to cover, place another sheet pan on top, and weigh it down – a heavy pot or a few cans of tomatoes work well. Place in the refrigerator for at least 3 hours.
4. If your Sweetbreads are large, slice them into medallions. Spread the Wondra on a plate and season with lots of Salt and Pepper. Toss the Sweetbreads in the seasoned flour until well coated on all sides.
5. Melt the Clarified Butter & EVOO in a heavy bottomed skillet and cook the Sweetbreads over medium heat until golden brown, about 1-1/2 minutes to a side. Do not overcook them. Place the browned Sweetbreads on a paper towel-lined plate and set aside, tenting loosely with foil to keep warm.

RECIPE Sauteed Shitake Mushrooms

INGREDIENTS

24 Fresh Shitake Mushrooms
1/4 Cup of Shallots finely sliced
1 Ounce of Demi Glace dissolved in 1/2 cup of water
A splash of dry White Wine or Vermouth
2 TB of Clarified Butter

METHOD

1. Heat a saute pan & add the Clarified Butter. When the Butter is heated, add the Shallots. Do not let them burn.
2. Add the Shitakes face side down, & saute until them until wilted & have a light brown color. Turn & repeat. (cook in 2 batches if necessary)
3. Return them all to the saute pan, add the Wine or Vermouth & simmer for 3 minutes.
4. Add the dissolved Demi Glace & continue to simmer for a few more minutes. Or until the sauce has thickened.
5. Remove & keep warm.

July 14, 2011 Grilled Swordfish with Zucchini Spaghetti, Black Olive Tapenade & Plum Tomatoes


RECIPE

A CookTale

What could life in the kitchen have been like before the Mandoline became available as an everyday consumer tool? With its help It took no time to for 2 medium sized Zucchinis to become spaghetti.The next step was to transform a vegetable into a Pasta Aglio e Olio.

By putting on my Italian chef’s hat, it became a very tasty transformation.

RECIPE Zucchini Spaghetti Serve 2

INGREDIENTS
2 Medium Zucchini
2 Garlic Cloves peeled & thinly sliced
A pinch of Red Pepper Flakes
1 TB of Pignoli Nuts ( toasted in a dry pan)
1/4 Cup of torn Basil leaves
2 TB of EVOO

METHOD
1. Heat a deep sided saute pan & add the 2 TB of EVOO.
2. Add the Garlic Cloves & Red Pepper Flakes.
3. When they become tender & start to color add the Zucchini, the Pignoli nuts & tossto combine it all.

4. After about 5 minutes of sautéing, the Zucchini Spaghetti should be tender. It’s ready to remove & plate.

RECIPE Black Olive Tapenade Serve many

A CookTale

Over the years I have been buying jars of Black & Green Olive Tapenade. And considering myself lucky to find them. In the Aug/Sept 2011issue of FineCooking on page 90 is a feature for “Tapenade, A French olive spread” that for me does the trick. It took no time to assemble the ingredients, no time for the food processor to make it happen. And It tasted like a tapenade crostini might, at a table in a garden in the South of France.

INGREDIENTS

1-1/2 Cups of pitted Black Olives (Kalamata or Nicoise)
2 TB of Capers, rinsed & drained
3 Anchovy fillets
1 Garlic Clove peeled & smashed
1 tsp of Dijon Mustard
1-1/2 TB of Lemon Juice
1 TB of EVOO
1 TB of finely chopped Flat Leaf Parsley, Black Pepper

METHOD

1. Place the first 5 ingredients in a food processor
& pulse until smooth.
2. With the motor running add the EVOO & Lemon Juice.
3. Transfer to a bowl & stir in the Parsley & 1/4 tsp of Pepper.
4. Can be refrigerated in an airtight container up to a month.

July 13, 2011 Hearts of Palm, Avocado, Heirloom Tomato & Lamb Salad On A Bed Of Greens


 

 

RECIPE

Serves 2

A CookTale

Over the past weekend I prepared two racks of lamb for a small dinner. Only one was required, the other simply stood by waiting to be called to action. Its turn came last evening. After a time in the fridge it was even more tender and delicious, (if that was possible?) Here is the detailed recipe & outside of preparing the lamb it’s quite simple. And the lamb, though terrific is optional.

INGREDIENTS

1 Ripe Avocado
1 Can or jar of Hearts of Palm drained (either full spears or cut into large pieces. Not marinated preferred)
1 Small head of Lettuce torn into bite size pieces (Bibb or Boston)
1 Ripe Tomato cut into a large dice (Heirloom preferred)
1 TB of EVOO + 1TB for the plates (divided)
Sea or Kosher Salt & fresh Black Pepper

METHOD

1. Cut the Avocado in half lengthwise, & cut each half into thin wedges. Then carefully remove the skin.
2. If using Lamb, remove the eye of the Lamb from the rib bone. Just before plating, slice it into 8, 1″ pieces.
3. Add the Lettuce to a mixing bowl, toss with the TB of EVOO & divide between the two plates.
4. Arrange the pieces of Hearts of Palm & the Avocado slices decoratively over the greens. Drizzle the 3/4 tsp of EVOO on each plate.
5. Divide the diced Tomato between the plates.
5. If using the Lamb, add 4 slices to each plate.
6. Season with Salt & Pepper & serve.

July 12, 2011 Dinner of Sausages, Roasted Vegetables & Basil Pesto


A CookTale

Comes Saturday morning, I make certain that when 10: AM rolls around I’m at the Farmers Market picking up the just laid down beautiful farm produce. I guess It’s a country way of being first on line for important openings. Also the way to learn about wonderful local farms
& their location. (And for the most generally pleased to receive a weekday customer.) My new friend Joe, grows what he knows best, Italian herbs & vegetables. When you ask, “Joe. whats this?”. He answers, Pepperone, & you then get an earful of Italian! Summer in the Hudson Valley. The farmers market rules.

RECIPE Sauteed Farmer Market Vegetables

Serves 2

INGREDIENTS

4 Patty Pan Squash (small to medium)
4 Young Summer White Onions.
4 Sweet Long Italian Peppers, (Pepperone)
4 small Garlic Cloves (peeled)
Basil Leaves
Red Pepper Flakes
Salt & Pepper
2 TB of EVOO

METHOD

1. Wash & cut the vegetables into bite size pieces.
2. Chiffonnade the Basil Leaves (set aside)
3. Toss the vegetables in a mixing bowl. Add EVOO, Red Pepper Flakes, Salt & Pepper.
4. Heat a deep-sided saute pan & add the EVOO & the Garlic cloves. When the Garlic begins to color, add the vegetables.
5. Saute until tender, browned & starting to char. If they look dry add a dash of EVOO.
6. Ready to plate.

RECIPE Italian Sausages Both Sweet & Hot

A CookTale

All Italian sausages are not created equal. After much trial & error, I am becoming an authority on all things sausage. And yet still not certain of which market, which combination of forcemeats & which type, hot or sweet suits my taste. I guess I opt for sweet 2 to 1. How to cook them is another challenge.
For me, a cast iron grill pan heated to a smoke rules over an outdoor grill, more control! Be sure to puncture each with the tines of a fork before placing in the pan. And please, do not overcook & dry them out. Too easy to do.

INGREDIENTS

4 Italian Sausages (2 Sweet 2 Hot)
1 TB of Olive Oil for the pan

METHOD

1. Heat a cast iron grill pan & add 3 ounces of water to the heated pan.
2. Add the Sausages. cover the pan for a few minutes. They’ll plump up.
3. Remove the cover & allow the Sausages to grill until browned & tender. Do not cook them to death, their ready when clear juices run.
4. Remove & allow them to resettle for 5 minutes.