CookTeaser

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