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CookTeaser

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

Category Archives: Sauce

October 7, 2011 Rib Steak Hash, Roasted Caramelized Fennel & Tomato Jam


RECIPES
For The Roasted Fennel and The Tomato Jam*
Serves 6
A CookTale

On October 7th the recipe for Porterhouse Hash was posted on this Blog. At last evening’s dinner party two of our guests, up from Ft Lauderdale for a visit, requested the Steak Hash as their entree. So Hash it was. On the dinner plate was a thick slice of Fennel* caramelized in a very hot oven. And a scoop of Tomato Jam* always  a tasty surprise. The recipe for the Porterhouse Hash was also posted on Facebook October 1st

INGREDIENTS For the Caramelized Fennel

3 Fennel Bulbs (stalks removed)
2 TB of EVOO
2 TB of Butter (softened)
Kosher Salt & White Pepper

METHOD

1. Slice a Fennel into 3/4″ pieces vertically. Add them in a single layer to a sheet pan. Coat them with EVOO, Butter & Salt & Pepper.

2. Heat the oven to 450F & add the pan of Fennel. Roast for 30 minutes or until the Fennel is tender & has taken on a deep color.

3. Remove from the oven & allow to slightly cool.

INGREDIENTS For the Tomato Jam

2 Pounds of ripe Tomatoes (peeled Plums preferred)
1 Cup of Sugar (or less for a more piquant taste)
2 TB freshly squeezed Lime Juice
1 TB of fresh grated or minced Ginger
1/2 tsp of ground Cumin
1/8 tsp of ground Cloves
1 tsp of Kosher Salt
Jalapeño or other Pepper, stemmed, seeded & minced, Red Pepper Flakes or Cayenne (to taste).

METHOD

1. Combine all the ingredients in a heavy medium sized saucepan, Bring to a boil over medium heat, stirring often.

2. Reduce the heat & simmer, stirring occasionally, until mixture has the consistency of thick jam, about 1 hour 15 minutes. Taste & adjust seasoning, then cool & refrigerate until ready to use.

September 18, 2011 Veal Rib Chop, Tomato Jam, and Sweet Italian Peppers


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)
Kosher Salt & Black Pepper
18 fresh Sage Leaves + 2 TB of EVOO
Tomato Jam (recipe follows)
Sweet Italian Peppers

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)
1 Cup of Sugar (or less for a more piquant taste)
2 TB freshly squeezed Lime Juice
1 TB of fresh grated or minced Ginger
1 tsp of ground Cumin
1/4 tsp of ground Cinnamon (optional)
1/8 tsp of ground Cloves
1 tsp of Kosher Salt
Jalapeño or other Pepper, stemmed, seeded & minced, or Red Pepper Flakes or Cayenne to taste.

METHOD

1. Combine all the ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce the heat & simmer, stirring occasionally, until mixture has the consistency of thick jam, about 1 hour 15 minutes. Taste & adjust seasoning, then cool & refrigerate until ready to use.

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 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 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.

September 5, 2011 Zucchini Fettuccine With Thai Peanut Sauce


 
RECIPE
Serves 2

On the seventh night with partial power and partial lights and no hot water, my self control also partially shut down. We agreed to a vegetarian dinner with as little stovetop cooking as possible. And it turned out to be a tasty non-fattening, low cal dinner. How did a kitchen ever function before the invention of the mandoline? On goes the Zucchini, a few very careful sweeps and out comes the Fettuccine. After all of that, at 5:26 PM, a time to be remembered, all power returned. But the vegetarian dinner went on as planned.

INGREDIENTS Thai Peanut Sauce with Zucchini Fettuccine

1 TB of Peanut Oil
1 tsp of Panang Curry Paste or Red Curry Paste (it’s very hot, I used 1/2 tsp)
1/4 Cup of Coconut Milk (more if needed)
1/4 Cup of Chicken Stock (more if needed)
3 TB of Thai Fish Sauce
2 TB of Lime Juice
1 TB of Brown Sugar (or to taste)
1 tsp of Chili Oil (or to taste)
2 TB of Peanut Butter
1 tsp of Sesame Oil
2 TB of Peanuts crushed (optional)
3-4 Zucchini (about 8″ long)

METHOD

1. Heat the Peanut Oil in a small pan.
2. Add whatever Curry Paste you’re using, & saute until fragrant.
3. Add the next eight ingredients & simmer to thicken slightly, about 2-3 minutes. It should be about the consistency of lightly whipped cream.
4. Add the optional Peanuts. Set aside to keep warm.
5. Make the Fettuccine noodles by adjusting the Mandoline for cutting noodle-wide sticks. You’ll need about 3 cups for 2 generous servings.
6. Heat a pot of water to a boil, add the raw Zucchini & parboil for no more than 45 seconds. Remove to a pan of ice water. Drain onto paper towels. It should be Al Dente.
7. Plate the Zuccini & toss with the Peanut Sauce.

September 3, 2011 Atlantic Char With A Creamy Broccoli Puree


 

 

RECIPE
Serves 2

A CookTale

Last evening was the sixth night with limited house power. There was an amusing incident, if it can be called amusing — it was my wanting to add a Broccoli Puree to the dinner. I filled the blender with the steamed Broccoli, threw in a Garlic clove and heavy cream, and when it came to turning it on, there was no power in any of the five kitchen wall outlets. With blender in tow, along with the carton of cream, I proceeded to the only room with wall outlet power, The Bathroom! As Cathie laughed, I was determined to have that Puree. Ten minutes later, back I came with a blender containing a delicious Broccoli Puree. Talk about a last laugh?

INGREDIENTS For the Atlantic Char

3/4 Pound of Fish halved (Skin on or removed)
1 tsp of Sea or Kosher Salt
1/2 tsp of White Pepper
1TB of EVOO
2 TB of Butter (clarified preferred)

METHOD

1. Season the fish with the first three ingredients.
2. Heat a cast iron pan to high. Add the Butter (clarified preferred). When melted, add the fish & saute for 2 minutes: turn & saute for another 1 minute. The fish should be rare. If medium is preferred, cook for another minute or so.
3. Remove from the heat & prepare to plate or keep warm.
4. To plate, add the Fish & a spoonful of the Butter sauce.

Note: I fried the skin looking for a crisp result, but it was not worth describing other than as a garnish.

INGREDIENTS For the Creamy Broccoli Puree

2 Cups of steamed Broccoli florets
2 TB of Heavy Cream (more if required to make a puree)
1 tsp of Salt + 1/2 tsp of White Pepper
A small Garlic Clove

METHOD

1. Add the four ingredients to a food processor.
2. Process until you have a smooth Puree.
3. For a finer consistency add it to a blender.
4. Remove to a bowl.

September 2, 2011 Bacon & Cheddar Cheese Burger With Tomato Jam


RECIPE Bacon & Cheddar Cheese Burger With Tomato Jam
Serves 2

A CookTale

This is the second time in a week that I’m writing about a Burger. Blame it on Irene or the fact that it’s an easy dinner solution after a a tough five days of limited electric power. Once again this was a very special Burger. Beside top flight Chuck Beef it included crispy fried Bacon and a thin slice of Cheddar Cheese.

INGREDIENTS

12 Ounces of first grade Ground Chuck
2 Slices of Bacon, fried & broken up
1 Slice of Cheddar Cheese, finely sliced into ribbons
Salt & Pepper (to taste)
2 tsp of Tomato Jam (optional)
1 TB of EVOO
2 TB of Butter for the frying pan

METHOD

1. In a large bowl, add the Chuck, Bacon, Cheddar Cheese & Salt & Pepper.
2. As gently as possible mix it all together, but do not press it together. Form into two 1″ thick Burgers. About 6 ounces each.
3. Heat a frying pan to very hot & add the Butter; when it stops sizzling, add the Burgers. Cook for 3 minutes on side one, 2 minutes on side two for medium rare. The center should still be pink & juicy. Do not dry it out by overcooking.
4. Plate & serve with the (optional) Tomato Jam

September 2, 2011 Tomato Jam


RECIPE Tomato Jam
Yields about a pint

A CookTale

In 2008 Mark Bittman of the New York Times published this savory jam. At the end of August, when kitchen counters are crowded with Tomatoes about to become too over the hill to enjoy, this is a civilized way not to watch the Queen of Summer melt away like the Wicked Queen in Over the Rainbow. Not to mention those annoying fruit flies. One note on the preparation: by peeling the Tomatoes, the result becomes decidedly smoother

INGREDIENTS

2 Pounds of ripe Tomatoes (peeled Plums preferred)
1 Cup of Sugar (or less for a more piquant taste)
2 TB freshly squeezed Lime Juice
1 TB of fresh grated or minced Ginger
1 tsp of ground Cumin
1/4 tsp of ground Cinnamon (optional)
1/8 tsp of ground Cloves
1 tsp of Kosher Salt
Jalapeño or other Pepper, stemmed, seeded & minced, or Red Pepper Flakes or Cayenne to taste.

METHOD

1. Combine all the ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce the heat & simmer, stirring occasionally, until mixture has the consistency of thick jam, about 1 hour 15 minutes. Taste & adjust seasoning, then cool & refrigerate until ready to use.

Note: This will keep for at least a week.

August 25, 2011 Swordfish With Puttanesca Sauce On A Bed Of Broccoli Rabe


RECIPE

Serces 2

A CookTale

In our kitchen Swordfish is a staple. We love the meatiness, the flavor of the sea, and the way it responds when grilled in a sizzling pan. I sound like a broken record when I once again say, do not overcook it! The addition of sauteed Broccoli Rabe with lots of slices of Garlic and a pinch of Red Pepper Flakes, makes a hearty dinner. The side dish of fried Zucchini Blossoms rounds it all out. Making every dinner worth recalling with a smile the next morning is my goal.

RECIPE Swordfish

INGREDIENTS

3/4 of a pound of at least 1 inch thick top grade Swordfish
Sea or Kosher Salt enough for a generous sprinkling
1 tsp of Lemon Pepper+ 1 tsp of Black Pepper
1 tsp of any semi-hot dried Chile
1 TB of EVOO + 1TB for the grill pan
1 TB of fresh Lemon Juice

METHOD

1. Add the Salt, Pepper, Lemon Pepper, Chile Pepper & EVOO to the Swordfish.
2. Heat a cast iron grill pan to smoking. Add the 1 TB EVOO
3. Add the Swordfish. Pan grill for 2 minutes on 1 side, 1 minute on the other side. You are looking for sear marks. The fish will be rare. For medium rare add 45 seconds a side. (A word to the wise, any further cooking will result in a brick of fish entirely dried out.)
4. Remove & prepare to assemble the plates.

RECIPE The Puttanesca Sauce

INGREDIENTS

1 tsp of Garlic or more, finely chopped
2 Cans of flat Anchovies chopped & their oil
1 Large Onion chopped
1 Fresh hot Chili Pepper or Red Pepper Flakes to taste
1 28 ounce can of Italian Plum tomatoes, if available
San Marzano Tomatoes always preferred
2 tsp of black Pepper
2 tsp of chopped fresh Oregano or 1 tsp of dried
2 TBS of Flat Leaf Parsley finely chopped
1 TBS of Capers drained & rinsed
12 Gaeta Oil Cured or Kalamata Black Olives pitted & cut in quarters
2 TBS of EVOO

METHOD The Puttanesca Sauce

1. Heat Olive Oil & the Oilin the Anchovy can in a large deep skillet till medium high & saute the Anchovies until melted. Add the chopped Garlic & saute till golden.

2. Saute diced Onion for a few minutes until transparent & tender.
3. Add Tomatoes & their juices, smashing the Tomatoes by squeezing them through your fingers as you apply them to the skillet.
4. Add Chili or Red Pepper Flakes, Pepper, Oregano, Parsley, & rinsed Capers.
5. Cook uncovered at a simmer for 20 minutesor
until the flavors merge. Use your judgment.
6. Add chopped Olives & cook for an additional 5 minutes.
7. Taste & adjust seasonings as desired.

RECIPE For The Broccoli Rabe

INGREDIENTS

1 lb of Broccoli Rabe.
2 Garlic cloves sliced.
Red Pepper flakes (to taste)
2 TB of EVOO
1/4 Cup of freshly grated Parmesan Cheese

METHOD

1. Wash Broccoli Rabe, trim the stems, remove & save large leaves
2. Steam for 6 minutes, flush in cold water and drain.
3. Cut into small pieces & set aside.
3. Add the EVOO to a deep sided frying pan, when rippling hot saute Garlic & Red Pepper flakes, do not let them burn. Add the Broccoli Rabe. Toss it all together & cook until the mixture is softened to taste. Add a few ounces of water if the pan gets too dry. Set aside.