CookTeaser

A CookTale

As long as fifteen years ago, in La Cucina Italiana a magazine devoted to the cuisines of the twenty regions of Italy featured this recipe. Over time I’d occasionally take a stab at it and success was generally based on the quality of the Loin of Lamb. Yesterday I decided to try again, I pushed through the door of The Smokehouse Of The Catskills, and with doubt in my voice, asked Mike, “do you carry Loin of Lamb”. Without blinking an eye he’s in the fridge and returns with a fresh, still wrapped in its casing, Loin of Lamb. “How much do you need”. I departed with a beautifully prepared 1-1/4 pound of Loin blanketed in a sheath of its fat for proper searing before roasting. If awards were given for Loin of Lamb, this would have won 1st prize, hands down.

INGREDIENTS

1-1/4 LB of Boneless Loin of Lamb (wrapped in a layer of its fat, for searing)
1 15 ounce can of Black Beans, drained
2 Cloves of Garlic (thinly sliced)
3 TB of EVOO
1/2 Cup dry White Wine
Kosher Salt & Black Pepper
2 Ounces of Lamb or Veal Demi Glace + 1/2 cup of Water

METHOD

1. Season the Lamb with the Salt & Pepper. In a cast iron pan warm the EVOO over high heat. Add the Lamb & sear it on all sides until it’s quite browned. Remove the Lamb in the pan & set aside.

2. Heat the oven to 400 degrees, add the pan & roast for about 5 to 6 minutes or until the internal temperature of the meat registers 120 degrees, for rare. For medium rare continue to roast for a few minutes. The Lamb must be pink & juicy.

3. Remove the pan from the oven & place the Lamb on a platter. allow the Lamb to resettle & cover to keep warm.

4. In a small sauce pan bring the 1/2 cup of Water to a boil, reduce it to a simmer & add the Demi Glace. Whisk until completely dissolved.

5. To the hot pan with their cooking juices, add the Wine, the Garlic & half the drained Beans. Simmer for about 5 to7 minutes season with the Salt & Pepper & add the enriched stock.

6. Remove the layer of fat wrapped around the meat, revealing the Loin of Lamb. Slice it into 1-1/2″ medallions.

7. To serve, add the Black Beans to the two plates & top with the medallions of Lamb.

A CookTale

Our dinner was inspired by a recipe in the New York Times by Florence Fabricant. The minute I saw it I knew that one day it would be some evening’s dinner. And last evening it was. All of the ingredients, except the Andouille Sausage, were in our fridge or in the pantry. After one hour in the oven, plated with a Cumin Yogurt Sauce, accompanied by a salad of Romaine Lettuce tossed with a Mustard Vinaigrette, we enjoyed a delicious and different Sunday dinner.

INGREDIENTS

2 Red Bell Peppers (of equal size)
3 TB of EVOO
1 Cup of Onion (finely diced)
1/2 cup of long grain Rice
2 TB of Pine Nuts (toasted)
2 TB of dried Currants
1 tsp of ground Cumin for the stuffing + 1 tsp for the sauce
1/4 Cup of fresh Mint (in a chiffonade)
1/3 Cup of Marsala or Vermouth
Kosher Salt & Black Pepper
2 Andouille Sausages (casing removed)
1 TB Lemon juice for the sauce + 2 Lemon slices for the Peppers
1 cup of plain Yogurt

METHOD

1. Heat the oven to 350 degrees.

2. Slice the tops off the Red Peppers, & chop the tops into a fine dice.

3. Heat the 2 TB of EVOO in a large saute pan & saute the chopped Pepper with the chopped Onion on a low flame, until soft & starting to color.

4. In a small sauce pan add 3/4 of a cup of Water, bring to a boil & add the 1/2 cup of Rice. Simmer for 10 minutes or until the Water evaporates. Stir the cooked Rice into the large saute pan, add the toasted Pine Nuts, the Currants, & 1 tsp of Cumin. Saute until heated through. Add the chiffonade of Mint. Season with the Salt & Pepper, toss & add the 1/3 cup of Marsala or Vermouth. Set the stuffing mixture aside in a large bowl.

5. In the same saute pan add the 1 remaining TB of EVOO & add the Andouille Sausage meat. Cook until it loses its raw color & begins to brown. Add it to the large bowl & blend the stuffing all together.

6. Fill the 2 Peppers with the stuffing, do not pack them too tightly. Top them with a 1/8 thick slice of Lemon. Stand them in an oven proof baking dish, add 1 TB of EVOO & 1/4 cup of Water to the dish. Bake for 1 hour.

7. Whisk together the remaining 1 tsp of Cumin with the cup of Yogurt & 1/4 cup of Lemon Juice.

8. Put a puddle of sauce on the plate, cooked Peppers on top, and serve.

What was leftover from Thursday’s great Porterhouse was what some consider the finest part of the steak, the fillet. It weighed under 8 ounces, just enough to add to an assembly of sauteed vegetables into what is for some unknown reason called Hash.
Most often, be it beef, lamb, or chicken, leftovers turned into the next evening’s Hash is a dinner we look forward to, as we did last evening. As a side dish Cathie had a Flying Saucer Patty Pan Squash, slow roasted in a 450 degree, oven until almost melted. With each bite it melted in her mouth.

INGREDIENTS

8 Ounces of leftover Porterhouse (or other cuts)
1 Red Bell Pepper (cut to a 3/4″ dice)
1 Large Red Onion (cut to a 3/4″ dice)
6 Large White Mushrooms (quartered)
3 Large Turnips (cut to a 3/4″ dice)
1 Russet Potato (cut to a 3/4″ dice) (optional)
2 Ounces of Veal Demi Glace (dissolved in 1/3 cup of water)
2 Garlic Cloves (thinly sliced)
1/2 tsp of Red Pepper Flakes (or to taste)
Kosher Salt & Black Pepper
1 TB of EVOO + 1 TB of Butter (for the pan, more as required)

METHOD

1. Prepare the first 6 ingredients as suggested. Place each in individual bowls.

2. Heat a small sauce pan with 1/3 cup of Water. When it begins to boil lower the heat to a simmer & add the Demi Glace. Whisk until dissolved to a rich stock & set aside.

3. Heat a large saute pan, add the EVOO & Butter (adding more if required). Saute the vegetables one at a time, as each is cooked, add to a large bowl. Do not cook the Porterhouse, but add it to the bowl.

4. Replace the contents of the bowl to the saute pan, add the enriched stock & gently toss it together. Sprinkle on the chopped Parsley.

5. Ready to plate.

Serves 2

A CookTale

One would think that I had stock in The Smokehouse of The Catskills based on the accolades I continually bestow. But once again last evening’s Porterhouse Steak, merited the praise. A pound and a half of beautifully marbled beefsteak, tasty and tender as the king of steaks should be. Accompanied with pan fried young Potatoes purchased at the Farmer’s Market, and sauteed Artichokes from Mr. Birds Eye, and a large dollop of Tomato Jam. A hearty dinner on a rain drenched evening.

INGREDIENTS for the Porterhouse

1-1/2 LB Porterhouse Steak (1-1/2″ thick)
Kosher Salt & black Pepper
1 TB of EVOO for the steak+ 1 TB of Butter for the pan

METHOD

1. Highly season the Steak with Salt, Pepper & EVOO. Set aside while the other dishes are prepared.

2. At cooking time, heat a cast iron grill pan to smoking hot. Add the 1 TB of Butter and when the sizzle stops, add the steak, weighing it down with a grill press. Grill for 3 minutes, turn 90 degrees & grill for another 2 minutes. Turn the Steak & repeat the procedure. Remove to a cutting board & allow it to rest for 5 minutes or more. The internal temperature should be 120 degrees, on the rare side.

INGREDIENTS for the Pan Fried Potatoes

1 LB of small White or Yellow Potatoes (skin on, cut lengthwise into 1/8″ slices)
2 Garlic Cloves (thinly sliced)
1 TB of EVOO for the Potatoes + 1 TB of Butter for the saute part
Kosher Salt & Black Pepper + a 1/2 tsp of Red Pepper Flakes

METHOD

1. Add the sliced Potatoes & the sliced Garlic to a large bowl. Gently toss with the Salt, Pepper, Red Pepper Flakes & EVOO.

2. Heat a large saute pan to medium high. Add the Butter, and when the sizzle stops, in a single layer add the Potatoes &
Garlic. Most likely it will require cooking in batches, removing each back to the bowl as they’re browned, crisped & tender.

3. When they are all cooked, just before serving time put them back in the pan and toss to re-warm.

INGREDIENTS For the Sauteed Baby Artichokes

A Box of Birds Eye frozen Baby Artichokes (left to defrost)
1 TB of EVOO + 1 TB for the pan
Kosher Salt & White Pepper & 1/2 tsp of Red Pepper flakes

METHOD

1. Add the defrosted Artichokes to a large bowl. Add the EVOO & the Salt, Pepper & Red Pepper flakes

2. Heat a saute pan to medium high, add the additional TB of EVOO. Empty the bowl of Artichokes into the pan. Toss & saute until they begin to brown, crisp & tender when the tip of a paring knife is inserted.

3. Ready to plate.

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.

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

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.