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CookTeaser

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

Category Archives: Dinner

April 6, 2012 Northwestern Char With A Reduced Balsamic Butter Sauce


RECIPE

Serves 2

A CookTale

Start with an excellent fillet of organic Char. Treat it with the simple care it deserves and you will be gifted with a wonderful meal. Undercooking is always the better choice, and a light basting sauce adds a delicious glaze.
From my point of view, that’s what good cooking is all about, simplicity and permitting the flavor of what’s being cooked to dominate.

INGREDIENTS

2 6 oz fillets of Char (or Salmon)
Sea or Kosher Salt & Pepper
2 TB of Butter (softened)
1 TB of Balsamic Vinegar
2 TB of EVOO + 1 tsp

METHOD

1. Season the Char. Set aside.

2. In a small saucepan, melt the Butter along with the EVOO. Add the Balsamic Vinegar, whisking to emulsify the ingredients. Reduce to consistency of coating the spoon. This will be the basting sauce. Set aside.

3. Heat a saute pan to medium high, add the tsp of EVOO, & the fish skin side down. Cook for a few minutes & add the basting sauce, spooning the sauce continuously over the fish. Cover the pan, lower the heat, & in about 5 minutes the fish will be ready to plate.

April 5, 2012 Spicy Shrimp & Vegetable Stir Fry


RECIPE

Serves 2

A CookTale

Planning, shopping, preparing and cooking most nights of the week can get a bit tedious to an amateur cook. So last evening in a mood of rebellion I asked, and Cathie agreed to, a simple stir fry dinner.
With all the ingredients on hand, it was a cinch, and it tasted, in its own way, as good as a grilled piece of meat and most likely that much healthier.

INGREDIENTS

1/4 cup of Soy Sauce
1/4 cup of Sake
1 TB of Sugar
1 TB of Sesame Oil
1 TB of Garlic (chopped)
1 TB of Ginger (chopped)
1 cup of Red Bell Pepper (thinly sliced)
1 cup of Onion (thinly sliced)
1 cup of Cabbage or Romaine Lettuce (thinly sliced)
1 cup of Carrots (sliced)
1/2 tsp of Red Pepper Flakes (or to taste)
12 large Shrimp, halved (shelled & deveined)
Sesame Seeds (for sprinkling)

METHOD

1. Combine the first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add Soy Sauce mixture; cook until lightly thickened, about 2 minutes. Add the Vegetables & Red Pepper Flakes. Cook, stirring constantly, until vegetables are soft, about 2 minutes. Add Shrimp & 1/4 cup of water. Cook for 2 to 3 minutes, stirring often, until Shrimp are just cooked through.

2. Divide among 2 plates or bowls, add Sesame Seeds & serve immediately.

April 4, 2012 The Difference Is In The Basting Sauce


RECIPE

Serves 2

A CookTale

Last evening we decided on Chicken Thighs, again. Before I bore everyone, allow me to explain. I whipped together a different basting sauce, EVOO, Butter and reduced Balsamic Vinegar. Then aggressively whisked together to a rich emulsion. The Thighs were sauteed in a hot pan, continuously basted with this rich sauce. An experiment that met its expectations.

INGREDIENTS

2 6 oz Chicken Thighs (skin on, bone-in)
2 TB of EVOO
2 TB of Butter (softened)
1/3 cup of Balsamic Vinegar
Kosher Salt & Black Pepper

METHOD

1 Prepare the basting sauce. In a small saucepan, reduce the Vinegar by half. Set aside. Whisk together the EVOO, Butter & the reduced Vinegar to form a smooth emulsion. Season the Thighs.

2. In a non stick frying pan or electric fryer, heat to 300 degrees. Add a 1/2 TB of EVOO, and when it begins to ripple, add the Thighs, skin-side down, and the basting sauce. Cook for 10 minutes, occasionally spoon basting. Turn & continue to cook until an internal thermometer registers 135 to 140. Continue basting.

3. Plate & spoon on additional sauce.

April 1, 2012 Spring Veal Stew


RECIPE

Serves 2 generously

A CookTale

In this week’s New York Times Dining Section, the incomparable Mark Bittman featured his Minimalist recipe for Veal Stew. Coincidentally, our friends at The Smokehouse of the
Catskills gifted us with two pounds of Veal, just waiting for a good recipe. All the necessary ingredients were on hand, except Tarragon, which was replaced with fresh leaves of Sage. As always, Mark Bittman can be relied on to make everything look tempting and taste wonderful.

INGREDIENTS

1 TB of EVOO
1 TB of Butter
1 lb Veal cubes (no size larger than 1-1/2 inches)
1 Sprig of fresh Tarragon or Sage
1 lb of sweet Onions or Shallots, peeled (if large, trimmed and halved) each cut in 2 or 3 pieces
Salt & freshly ground Black Pepper
1/4 to 1/2 cup of White Wine (or water)
1-1/2 cups fresh shelled Peas or frozen Peas
White Wine Reduction sauce (available online from More than Gourmet, through Amazon

METHOD

1. Put a 12-inch skillet over high heat. A minute later, add the EVOO & Butter. Add the meat in one layer. Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.

2. Add Tarragon or Sage, Onions & Salt & Pepper. Cook, stirring occasionally, until Onions soften & any meat stuck to bottom of pan is released, about 5 minutes. Add the Wine, stir, reduce heat to low, & cover. Cook 15 to 20 minutes, or until the Veal is tender.

3. Uncover, add the Peas, raise the heat to medium. Cook for about 5 minutes, until the Peas are done. Adjust seasoning, nap the plate with a White Wine Reduction sauce (optional), garnish if you like & serve.Spring Veal Stew Garnished and Plated

March 31, 2012 Savory Sea Bass On A Bed Of Spinach


RECIPE

Serves 2

A CookTale

Improvising seasonings to add to fish results in some fascinating results.
This lovely piece of Sea Bass was marinated in Salt, Pepper, Lemon Rind, sweet Paprika and emulsified with EVOO. What a great result, savory, and flavorful. And by watching the cooking time it came out of the oven, as flakey as it should be.

INGREDIENTS

12 oz of Black Sea Bass ( or other types of sea bass)
Sea Salt & freshly ground Black Pepper
1 TB of grated Lemon Rind
1 tsp of sweet Spanish Paprika (not smoked)
1 TB of EVOO (for marinade)
1 TB of EVOO & 1 TB of Butter (for cooking)
A slice of Lemon

METHOD

1. Season the Sea Bass with Sea Salt, freshly ground Black Pepper, the grated Lemon Rind, Spanish Paprika & emulsify with EVOO. Coat the fish & allow it to marinate until cooking time.

2. Heat the oven to 400 degrees.

3. Heat the saute pan, add the 1 TB of EVOO & Butter. Cook skin side down, continuously spooning the pan juices over the fish, for about 5 minutes. Move the pan to the heated oven for 10 minutes, remove. The fish should be flakey and well colored.

4. Spoon the pan juices over & around the fish, remove from the pan & place on the bed of sauteed Spinach.

RECIPE Sauteed Spinach with Garlic, EVOO & Pine Nuts

Serves 2

INGREDIENTS

1 10 Ounce bag of washed Spinach
2 Garlic Cloves smashed
2 TB of EVOO
Salt & fresh Black Pepper
1/4 cup of Pine Nuts (toasted)

METHOD

1. Rewash the Spinach & remove their stems. This is optional but desirable.

2. Tear into bite size pieces.

3. Heat a deep sided saute pan until hot. Add the Olive Oil. When the Oil is rippling, add the smashed Garlic, cook until fragrant.

4. Add a large handful of Spinach, cover, to avoid splashing, & allow it to wilt. Repeat until all the spinach in the pan has been added. Add the toasted Pine Nuts.

5. Gently toss the mixture together & it’s ready to plate.

March 30, 2012 Panko-Crusted Soft Shell Crab With A Ginger Glaze


RECIPE
Serves 2

A CookTale

Spring is definitely in the air when the market offers the first Soft Shell Crabs of the season. I’v often wondered what the excitement about these Crabs is all about. Is it the true sign of Spring? Or the fact that now is this time of the year that the shell of the blue crab is in its molted state and edible?
Whatever the reason, they’re one of Cathie top favorite delicacies.

INGREDIENTS

2 Soft Shell Crabs
1 Egg (lightly beaten)
1 cup OF Panko (Japanese bread crumbs)
Sea or kosher Salt & Black Pepper
Vegetable Oil
Ginger Glaze (available online) optional

METHOD

1. Heat the Vegetable Oil to 300 degrees in a deep pot or deep fryer.

2.Clean the crabs with water & blot them dry with paper towels. Coat the Crabs with the Egg & then the seasoned Panko. Make sure the Crabs are well-coated before you fry them.

3.Deep fry the Crabs until their shell turns red & the Panko becomes golden brown. About 2-1/2 minutes a side.

4. Remove to paper towels & prepare to plate.

March 28, 2012 Picadillo, Cuban Style Hash


RECIPE

Serves 4

RECIPE
Serves 2

A CookTale

For a guy who grew up in a completely ethnic neighborhood in the East Bronx, I have no idea where or when I became smitten with this dish popular throughout Latin America. A reasonable assumption could be that hash has always been high on my list. So last evening, dinner, with an urge for Cuban food, based on the spotlight the Popes’ visit has caused I opted for Picadillo with authentic Cuban ingredients. What was missing that would have made it truly authentic was Green Olives, I substituted Black. Other than that, the toughest Cuban food critic wuld have approved.

INGREDIENTS

1 Pound of ground Beef Chuck
2 TB of EVOO
1 Cup of Yellow Onion (finely diced)
3 Garlic Cloves (thinly sliced or to taste)
1 Green Pepper (finely diced)
1/2 a Red Bell Pepper (finely diced)
1 14 ounce can of diced Tomatoes (drained)
1/4 Cup of Capers (drained)
1/2 Cup of Green Olives (chopped)
1/3 Cup of Raisins
1 tsp of ground Cumin
1/8 tsp of ground Cloves
1/4 tsp of Cinnamon (optional)
1 tsp of Oregano
1 Dried Bay Leaf
Kosher Salt & Black Pepper

METHOD

1. In a large saute pan, heat 1 TB of EVOO over medium-high heat. Add the ground Beef, & brown the meat, stirring occasionally. Remove the browned meat & drain the excess fat from the pan.

2. Add the remaining 1 TB of EVOO, & heat over medium heat. Add the Green & Red Peppers, Onion, Garlic, & Bay Leaf. Sauté until the Onions are translucent.

3. Return the meat to the pot, & add the remaining seasoning ingredients. Bring the mixture to a boil. Reduce the heat to low, cover, & simmer for 15 minutes, stirring frequently.

4. Remove the Bay Leaf & serve the Picadillo over White Rice.

March 27, 2012 Gorgonzola Souffle Out Of The Oven And In Cathie’s Hands


RECIPE
Serves 2 amply

A CookTale

Cathie’s special treat 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 ask, “ 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 a sumptuous vegetarian dinner.

METHOD Step by Step

Preheat oven to 400 degrees
6 cup Soufflé dish
1 TB Butter
2 TB Gruyere Cheese

Butter inside of the Souffle mold and sprinkle with Gruyere 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 Gruyere & Gorgonzola (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 25 minutes.) In 30 or 35 minutes the soufflé will have puffed up and the top will be nicely browned. Serve at once.

March 26, 2012 Cauliflower Roasted To A Char


RECIPE

Serves 2

A CookTale

To all who shy away from Cauliflower, may I suggest roasting with EVOO and salt and pepper? It very well might change your mind. The trick is to roast it to a char, it changes the texture and the taste. To my taste buds, the heavily charred pieces have the remote taste of campfire-roasted Marshmallows. Tasting is believing.

INGREDIENTS

1/2 Half a fresh Cauliflower cut into slices
2 TB of EVOO
1 TB of Salt + 2 tsp of Pepper
A pinch of Red Pepper Flakes

METHOD

1. Heat the oven to 425 degrees.
2. Add the seasoned Cauliflower slices & florets in one layer to a baking sheet.
3. Roast for about 25 minutes, carefully watching their progress.
4. When roasted to suit, remove & allow to cool down a bit.
5. Plate & if desired add sprinkle of EVOO.

March 26, 2012 Rib Veal Chop With Red Wine Reduction


RECIPE

Serves 2

A CookTale

In this household we’re moderate eaters, though immoderate cooks. One Rib Veal Chop that weighs in at 12 oz when the bone is removed, results in 6 oz of meat to an individual serving. More than sufficent. Here again with meat as fragile as Veal, grilling in a cast iron pan, vs outdoor grilling affords the necessary temperature control. But that’s me! The side dish was oven roasted Cauliflower, cooked to the point of char, with a melt-in-the- mouth consistency.

INGREDIENTS For the Veal Chop

1 lb Rib Veal Chop (1-1/4″ thick)
Kosher Salt & fresh Black Pepper
1 TB of EVOO
1/4 cup of Parsley (chopped)

METHOD

1. Generously season the Chop on both sides, douse with EVOO & allow to marinate for at least 30 minutes.

2. Heat a cast iron grill pan to smoking hot, add 1/2 TB of EVOO & add the Chop. Weigh it down with a grill press & cook for 2 minutes a side. You want the Veal to be just medium rare & well seared.

3. Allow to rest for 5 minutes before slicing.

RECIPE Red Wine Reduction with Red Pepper Jelly

INGREDIENTS

1/2 cup of Red Wine Reduction (available by More than Gourmet on-line from Amazon)
1 TB of Butter
1 medium Shallot (diced)
1 TB of Red Pepper Jelly
1/3 cup of Chicken Stock

METHOD

1. Heat a small saucepan, add the Butter & when it melts & the sizzling stops, add the diced Shallot. Saute for 1 minute & add the Red Wine Reduction. Add the Red Pepper Jelly, the Chicken stock, & whisk until emulsified. Add a pinch of Salt if necessary, & set aside.

To serve. Remove the chop from the bone & cut in half. Add to the plate, surround with the sauce and sprinkle with Parsley.