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CookTeaser

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

Category Archives: Side Dishes

October 7, 2011 Chicken Liver Mousse with Sautéed Apples


RECIPE
Serves 6 or more

A CookTale

An elegant yet easy to prepare first course. It’s amazing how the thought of Mousse, Pate, Parfait and Terrines of Chicken, Duck, or Salmon can be intimidating. Cathie has a motto, “If you can read, you can cook”, and she is a fine cook. Combine that motto with the determination to do it right, and you might be delighted with the result.

INGREDIENTS

Chicken Livers (2 containers, 2-1/2 pounds)
4 Ounces of Butter (softened)
1 Onion (finely chopped)
1/2 Cup of Heavy Cream
2 TB of Brandy or Cognac
1 Package of Knox Gelatin
1 tsp of whole Black Peppercorns
1/2 tsp of whole Juniper Berries or Allspice
1/2 tsp of whole Cloves
1/2 tsp of whole Coriander Seeds
Kosher Salt

METHOD

1. In a spice grinder combine Peppercorns, Juniper berries or Allspice, Clove & Coriander Seeds; finely grind & set aside.

2. Melt 2 tablespoons Butter in a saute pan over medium-high heat, when foam subsides, add Onion & cook until softened, about 3 to 4 minutes. Add the Livers to pan & sprinkle with salt; cook the Livers on one side until they begin to brown, about 2 minutes, then flip them & cook the other side. Be sure to keep heat relatively high so that the outside of Livers sears & the centers stay pink.

3. Put the Onion, Livers & their Buttery juices into a food processor or blender, add the remaining Butter, the Heavy Cream, the ground Spices & the Brandy or Cognac. Dissolve the Gelatin in 1/4 cup of Water & add it to the food processor or blender. Purée the mixture until it is velvety smooth. Taste & adjust the seasoning.

4. Transfer the Mousse to a Terrine lined with Parchment paper, smooth the top with a wet spatula & refrigerator for at least 3 hours or as long as necessary. You want the Mousse to be fully set & easy to slice. Unmold to a suitable platter.

October 6, 2011 Delicata Squash Roasted In Maple Syrup and Butter


 

 

RECIPE
Serves 2

A CookTale

Comes October and we yearn for delicious Delicata Squash roasted with Maple Syrup Butter floating in its hollow. It likes a long slow roast to achieve its mouth melting excellence.
The entire family of Winter Squash reacts exactly the same, and are welcome on chilly Fall evenings.

INGREDIENTS

A Delicata Squash (cut horizontally in half,seeds & pulp removed)
2 or 3 TB of Butter
Maple Syrup (to taste)
Kosher Salt & Pepper (Lemon Pepper preferred)

METHOD

1. Fill each prepared Squash half with the Salt & Pepper, a TB of Maple Syrup & a 1/2 TB of Butter.

2. Heat the oven to 400 degrees. Place the Squash in an oven proof deep sided dish, place in the heated oven & roast for 35 to 45 minutes, or until the meat of the Squash in perfectly tender when pierced with the tip of a knife.

3. Remove, allow to cool for a few minutes, retain the Butter/Maple Syrup in the hollow of the Squash. Plate & serve.

Li

September 30, 2011 Sauteed Baby Artichokes


RECIPE
INGREDIENTS

A Box of Birds Eye frozen Baby Artichokes (defrosted)
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.

September 26, 2011 Roasted Fennel With Shredded Parmesan Cheese


 
RECIPE
Adapted from a Giada De Laurentiis recipe

Serves 2

A CookTale

Olive Oil, Butter and the oven are a wonderful trio. The intense heat browns and caramelizes whatever it contains. When I removed the Fennel slices I was amazed, I was elated, just look how it transforms a white Fennel bulb into something beautiful, and so is the taste.

INGREDIENTS

1 TB of EVOO+ 1-1/2 TB of Butter
1 Fennel bulb (cut horizontally into 1/3-inch thick slices, fronds reserved)
Kosher Salt & ground Black Pepper
1/3 cup freshly shredded Parmesan

METHOD

1. Preheat the oven to 400 degrees F.

2. Lightly Butter the bottom of a 13 by 9 by 2-inch glass baking dish or baking sheet. Arrange the Fennel in a single layer. Sprinkle with the Salt, Pepper, the EVOO & dollop of Butter, & finally the shredded Parmesan.

3. Bake until the Fennel is fork-tender and the top is golden brown, about 30 minutes.

4. Chop enough Fennel fronds to equal 2 tsp, then sprinkle over the roasted Fennel & serve.

September 23, 2011 Fresh White Asparagus With Brown Butter Sauce


RECIPEServes 2

A CookTale

I’ve never figured out what all the hullabalo is about White Asparagus. In France where there available in juicy fat spears they must be very special. But here even after 10 to 15 minutes in simmering water, I fiind that the spears are still stringy but the tips are good. I’ll keep up the search for that great Whites. Until then I’d rather have those juicy fat green spears that only require 5 to 6 minutes to be tender.

INGREDIENTS

16 Spears of White Asparagus
2 Ounces of Butter
Kosher Salt & White Pepper

METHOD

1. Cut 1″ off the ends of of the Asparagus. Using a vegetable peeler lightly peel the Spears.

2. Boil a pan of Water & add the Asparagus. simmer until they are tender when pierced with the tip of a knife. 10 to 15 minutes. Drain on paper towels.

3. In a saute pan heat the Butter until it turns brown & has a nutty fragrance. Add the Asparagus spears & allow them to be coated with the Brown Butter Sauce. Remove & plate.

September 21, 2011 Garlicy Broccoli Rabe


RECIPE
Serves 2

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. 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.

September 20, 2011 Corn off the Cob with Onion, Zucchini, & Scallions


RECIPE
Serves 2

A CookTale

Three ears of Corn have been sitting in the fridge since Saturday’s Farmer Market. With Cathies approval, (realizing they were brought home for her), off the cob they came. Also pre-prepared for the dish were compatible vegetables to round it all . What an end of Summer treat this was!

INGREDIENTS

3 Ears of Corn off the cob
1 Medium Onion (diced)
1 Yellow or Green Zucchini (to a medium dice)
3 Scallions White & Green pieces (diced)
1 small Garlic Clove (thinly sliced)
2 TB of Butter for sauteeing (more if required)
1 TB of EVOO for sauteeing (more if required)
Kosher Salt & fresh Black Pepper

METHOD

1. In seperate bowls, prepare the first 5 ingredients.

2. Heat a deep sided saute pan to medium & add EVOO & the Butter. When the Butter stops sizzling add the Garlic. Remove to it’s bowl just before it begins to brown.

3. Add the diced Onion & if required a bit more Butter & EVOO. Saute until tender & translucent. Remove to it’s bowl.

4. Add the diced Zucchini & again, if required a bit more Butter & EVOO. Saute until tender & lightly browned. Remove to it’s bowl.

5. Add the Corn & if required a bit more Butter. Saute for no more than 3 minutes. To the sauteed Corn return all the other sauteed vegetables. Gently toss them together, add Salt, Pepper & the Scallions.

6. Ready to Plate

September 19, 2011 Tomato, Onion & Avocado Salad


RECIPE

Serves 2

A CookTale

The Chicken’s Lemon Sauce was so savory and tart that we opted for a light salad as the side dish. The selection was tasty and did lightly balanced the dinner.

INGREDIENTS

2 Tomatoes of medium size (quartered)
1 Red Onion (thinly sliced on a mandoline)
1 Avocado (sliced in 8 pieces)
1 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1 In a mixing bowl prepare the first three ingredients, & season with the Salt & Pepper.

2. Add the 1TB of EVOO & genly toss,

September 18, 2011 A Napoleon of Roasted Eggplant, Mozzarella, Basil Leaves & Tomato Sauce.


RECIPE

Serves 2

A CookTale

This was an evening when it all went right. At the Saugertie Farmer’s Market I found Eggplants that resembled bowling balls. I checked it out the type on Google, and if you’re ready the name is, LISTADA DE GANDIA EGGPLANT aka STRIPED GUADALUPE EGGPLANT. Whatever you call it it was a fine Eggplant. Oven roasted with EVOO, Salt and Pepper and layered with the other ingredients, it was a light and delightful accompaniment.

INGREDIENTS

1 Large Eggplant (any round variety)
2 TB of EVOO (1 TB for each Napoleon)
Kosher Salt & Black Pepper
12 Basil Leaves
Fresh Mozzarella (in slices)
Marinara Sauce (homemade or a fine brand like Rao’s)

METHOD

1. Heat the oven to 400 degrees.

2. Cut the Eggplant into 3/4″ slices (as even as possible).
Place on a sheet pan in a single layer & sprinkle with Salt, Pepper, & the EVOO. Roast for about 10 minutes. You’ll know when to remove them. The skin will look shrinkled & the meat will have softened.

3. Allow to cool before assembling. At serving time place the Napoleons in the hot oven for a minute or so to melt the Mozzarella. Plate using a wide flat spatula, they can be quite fragile.

4. On the plate, spoon a puddle of tomato sauce, topping with the Napoleon and garnishing with Basil Leaves

September 15, 2011 Julienned Zucchini with Basil, Lemon Juice, EVOO, Pine Nuts & Slivers of Parmesan


 

RECIPE

SErves 2

A CookTale

At dinner at our good friend Maureen’s, who is a food stylist, food editor, cookbook writer and an exceptional cook, was this delightfully fresh first course. I made a note that one day soon it would be on our dinner table. I sent her an e-mail recipe request, and her response was, “I didn’t use a recipe. I used a julienne peeler for the zucchini – tossed it with olive oil, lemon juice, s&p, then added chopped fresh basil, shaved Parmesan, and toasted pine nuts. That’s it!” And it was what I anticipated, a fresh delicious appetizer and it took no time to prepare just before dinner.

INGREDIENTS

2 Zucchini (cut in half to 4″ pieces)
1 TB of EVOO
Kosher Salt & Pepper
The juice of 1 Lemon
12 Basil Leaves (cut to a chiffonade)
1/4 Cup of Toasted Pine Nuts
Parmesan Cheese (wide shavings with a vegetable peeler)

METHOD

1. With a julienne peeler or a mandoline slice about 4 cups of Zucchini

2. Chiffonad the Basil Leaves.

3. Toast the Pine Nuts

4. Toss the two ingredients together in a large bowl. Add the Salt, Pepper, EVOO, Lemon juice, and Pine Nuts. Plate & top with the Parmesan shavings.