CookTeaser

A CookTale

This is one of Cathie’s ex mother-in-law’s signature recipes, handed down to her eons ago. It still works as a perfect companion to Prime Rib of Beef. This will be the first time it will be published, and I suggest you file it for future use. It is a delicious rendition.

INGREDIENTS

1-1/2 cups of Wondra Flour
1/2 tp of Kosher Salt
2 cups of Whole Milk
2 Eggs

METHOD

1. Preheat the oven to 400 degrees. Have all of the ingredients at room temperature.

2. Mix the Flour & Salt together & make a well in the center into which the Milk is poured. Whisk & beat together until fluffy.

3. Add the Eggs & continue to beat until large bubbles rise to the surface. Let it stand covered & refrigerated for at least an hour. Beat again after bringing the mixture back to room temperature.

4. Pour about 1/4” of the Beef drippings into a heated ovenproof 9″x13″ dish. (The heavier the better). Pour in the batter. It should be about 1/2” high.

5. Bake the Pudding for 25 minutes; reduce heat to 350 degrees & continue to bake for 15 to 20 minutes. The Pudding will be puffed up & the crust will be well browned.

5. Serve at once. The longer it sits in the dish, the more the Pudding will deflate.

Serves 4

A CookTale

Using Pepperidge Farm Puff Pastry, we rolled out one sheet to 11″ X 11″ & cut it into four squares. We proceeded to add the vegetables to the center, carefully leaving a frame on all sides.

There is a second brand in the market from the Dufour Pastry Kitchens in the Bronx. If someone knows where it’s available in the Hudson Valley, I would appreciate knowing.

INGREDIENTS

1 sheet of Puff Pastry (just at the point of being defrosted)
2 large Sweet Onions (thinly sliced on a Mandoline)
Roma or Campari Tomatoes (thinly sliced)
1 medium Zucchini
4 TB of Butter (for the Onions)
1/4 cup of Dried Thyme
2 TB of EVOO
Kosher Salt & Black Pepper
1 Egg lightly beaten with a tsp of water (for the Egg wash)

METHOD

1. Heat the oven to 425F degrees.

2. Heat a large saute pan & add the 4 TB of Butter. When the sizzling stops, add the sliced Onions & 1/2 cup of water. Cover the pan & sweat the Onions for 30 minutes. Remove the cover & continue to cook until very soft. This could take another 30 minutes. Do not allow it to dry out, adding water as required.

3. Slice the Tomatoes & the Zucchini. To prepare the Puff Pastry squares, add a hearty spoonful of Onions as the base of the Tart. Sprinkle on the dried Thyme. Top with the Tomatoes & the Zucchini in an attractive design. Sprinkle with EVOO & Salt & Pepper. Place the four Tarts on a non-stick baking sheet.

4. Whisk the Egg with a few drops of water & brush on the all sides of the Pastry’s frame.

5. Place the baking sheet into the oven for 15 minutes undisturbed.

6. Plate & drizzle with EVOO.

INGREDIENTS

2 cups of two day old Bread (cut to 3/4″ cubes)
1 ½ cups of Sweet Onion (cut to 1/2″ dice)
1/2 a Fennel bulb (cut to 1/2″ dice)
2 Celery stalks (cut to 1/2″ dice)
3 Garlic Cloves (sliced)
1 to 2 TB of Butter (more if needed)
1 TB EVOO
1 pound of ground Pork (hot or sweet Italian)
¾ cup of dried Cranberries
2 cups of Mushrooms, (I used Portobello cut to 1/2″ dice)
2 Eggs (lightly beaten)
1/2 cup of Demi Glace (diluted in water)
½ cup of Pine Nuts (toasted)
½ cup of chopped fresh Parsley
1/2 cup of chopped fresh Sage
1 large fresh Bay Leaf
1 ½ tsp of Salt + 1 tsp of fresh Black Pepper
1 cup of dry Vermouth

METHOD

1. Add 2 TB or two of Butter to a medium sauce pan. Over medium heat, fry the Bread cubes for about 3 minutes until crisp. Remove to a large bowl.

2. In the same frying pan, add 1 TB of EVOO & the Garlic, Onions, Fennel, Celery, ground Pork & Mushrooms. Sauté, breaking the Pork into small pieces. Continue cooking over medium heat until ingredients start to brown & tenderize. Toss in the Pine Nuts, the dried Cranberries, Sage, Parsley & Salt & Pepper. Add the beaten Eggs & gently mix together. Add to the bowl of crisp bread cubes.

3. Deglaze the empty pan with the Vermouth & reduce by half, then add the diluted Demi Glace, stirring & loosening the dried bits at the bottom of the pan. Add to the large bowl. Taste to adjust seasoning.

4. As dinnertime approaches, spoon the stuffing into a Buttered deep casserole, dot with the Butter & bake at 350 degrees for 40-45 minutes.

A CookTale

I first made this Mark Bittman recipe back in the days of Summer when our garden was yielding gorgeous heirlooms. I devotedly followed his New York Times version to a T and published it on September 2nd. With deference to M.B., this time I tried it with less ingredients, which resulted in a stronger tomato flavor. The latest batch worked for me, and evidently for Cathie.

INGREDIENTS

1-1/2 lbs ripe Roma Tomatoes (cored & coarsely chopped)
3/4 cup of Sugar (or 1/2 cup Splenda)
2 TB of Lime Juice (freshly squeezed)
1 TB of fresh Ginger (minced or grated)
1/8 tsp ground Cloves
1 tsp of Salt
1/2 tsp of Red Pepper Flakes (or to taste)

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

2. Reduce heat & simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Do not let the saucepan go dry. If it does, add 1/4 cup of water & stir. Taste & if necessary adjust the seasoning, then allow to cool & refrigerate until ready to use.

Serves 2

A CookTale

We love Winter Squash. Most all of them, especially Butternut, Delicata and Acorn. Generally we cut them in half, remove their seeds, add Butter and Maple Syrup and bake until tender. an outstanding side dish. This time the Squash was cubed and tossed with Shallots, toasted Pine Nuts and a sprinkle of Cumin. Perfect comfort food for a Fall evening.

INGREDIENTS

1 Medium Butternut Squash (peeled & cubed)
2 Shallots (sliced)
2 TB of Pine Nuts (toasted)
1 tsp of ground Cumin
Kosher Salt & Black Pepper
2 TB of EVOO

METHOD

1. Heat the oven to 425F degrees

2. To a large bowl, add the cubed Butternut Squash, sliced Shallots, Pine Nuts & ground Cumin, Salt & Pepper & EVOO. Gently toss to combine.

3. Transfer in a single layer to an oven proof casserole.
Roast for 30 minutes or until the Squash is tender & starting to brown.

4. Plate & serve.

Serves 2

A CookTale

This is an adaptation from “Simple Family Meals”, Mario Batali’s newest contribution to the food world. Brussels are a popular vegetable and adding cubed cheese in the last few minutes seemed to me to be a tasty addition. Batali’s recipe called for Pecorino Romana. All I had was grated, so cubed Asiago cheese was the alternative. I would assume Parmesan would work as well. I must say that Asiago did give a tasty boost to the Brussels.

INGREDIENTS

12 Ounces of Brussels Sprouts
2 TB of fresh Thyme Leaves
2 Ounces of Asiago, Parmesan or Romana cheese (diced into 1/4″ cubes)
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Bring a large pot of water to a boil & add the Brussels. Boil for 5 minutes, remove & drain. Slice off their bottoms & cut them in half. Add Salt & Pepper.

2. Heat a saute pan to medium high, add the EVOO & when it begins to ripple, add the Thyme leaves. When they begin to sizzle, toss in the Brussels & saute until tender & brown. At the last few minutes of cooking add the cubed Cheese, & just as it begins to melt, remove from the heat.

3. Divide between two plates & serve.

A CookTale

A compound Butter of any herbal flavor with Beef, Fish or Chicken definitely adds an elegant dimension to a dish. Tarragon Butter with Steak is classic, and our Tarragon is still thriving in the garden. With November in the wings, it won’t be there much longer.

INGREDIENTS

1 Stick of softened Butter (4 ounces)
1/4 cup of Tarragon Leaves (tightly packed)
1 TB of White Wine or Vermouth
1 TB of Lime Juice
Kosher Salt (if using salted butter omit it)

METHOD

1. In a small food processor add all the ingredients & blend until smooth.

2. Roll the Butter into a log in plastic wrap & refrigerate. Serve with dinner, or for longer storage, freeze the log, or slice into pats & freeze in zip-top bags, where they’ll be ready to go whenever you need a quick hit of flavor.