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CookTeaser

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

May 18, 2012 Swordfish Under Tomato, Basil, Kalamata Olives & EVOO


RECIPE
Serves 2

A CookTale

I know, I’m getting carried away with the Tomato, Basil combination. But it works so well with so many foods or on its own. Adding it to quickly grilled Swordfish made dinner very satisfying. This also works well with room temperature Swordfish as a mid-day salad.

INGREDIENTS

3/4 lb of Swordfish (divided into two pieces)
Sea or Kosher Salt & Black Pepper
3 TB of EVOO
4 Campari Tomatoes
3 Sprigs of fresh Basil leaves
1/3 C of Kalamata Olives,sliced in half
Salt & Pepper

METHOD

1 Prepare the salad ingredients in a large bowl. Hold off the EVOO until ready to plate.

2. Season the Swordfish with Salt, Pepper and 1 TB EVOO & allow to marinate for 15 to 30 minutes.

3. Heat a non-stick grill pan to high heat. Add 1 TB EVOO. When ready to cook, add the Swordfish, weighed down with a grill press, for 2 minutes a side. The Swordfish should be rare, not raw, & still juicy. Overcooking defeats the purpose, & adds nothing to the fish except to dry it out. (I came to this conclusion after too many dry tasteless Swordfish meals.)

4. Add 1 TB of EVOO and toss the salad. Season with Salt & Pepper.

5. Plate the Swordfish & spoon on the prepared Salad.

May 16, 2012 Raw Tomato & Basil Spaghetti


RECIPE

Serves 2

A CookTale

Spring is definitely in the air and Tomatoes and Basil tossed together with Spaghetti are great signs of it truly happening. It’s a taste one doesn’t forget and like a welcome friend, happy to once again have join our table. Nothing can be simper or quicker or more delicious to prepare.

INGREDIENTS

2 Tomatoes or one large
Sprigs of Basil or more to taste
4 ounces of Spaghetti
Sea or Kosher Salt to taste
2 TB of EVOO

METHOD

1. Prepare the Tomato & Basil in a large bowl.

2. Bring a pot of water to a boil. Add the Spaghetti & cook according to the box instructions.

3. Add to the bowl, Toss with the EVOO until gently combined. Sprinkle with Salt & serve.

May 16, 2012 Calves Liver Venetian Style


RECIPE

Serves 2

A CookTale

Mario Batali rarely if ever misses his mark. This 2001 Food Network recipe makes the point. His ingredient list is limited and his directions are succinct in their simplicity. The proof is in the empty plates. Thanks Mario

INGREDIENTS

3 TB of EVOO
3 TB of Butter
2 Onions, very thinly sliced
Sea or Kosher Salt
1 lb of Calves Liver, sliced medium
1/3 C Red Wine (I used Marsala)
A few drops of Red Wine Vinegar

METHOD

1. Heat the EVOO with 2 TB of the Butter in a large, heavy saute pan over a medium flame.

2. Add the Onions & cook them over low heat until they are very soft but not colored, for literally 45 minutes.

3. Salt the Onions & remove them to a warm platter. Add the Liver to the pan, Salting & cooking for 30 to 45 seconds on each side. Work in batches if necessary to avoid overcrowding the pan. When done, place the Liver over the Onions and keep warm.

3. Add the Wine to the pan & scrape the bottom of the pan with a wooden spoon to dislodge any browned bits. Add the remaining TB of Butter & pour it over the Liver and Onions. Drizzle the Vinegar over & serve immediately

May 14, 2012 Game Hen With an Herb, Spice and Two- Mustard Coating


RECIPE

Serves 2

A CookTale

With Game Hens and Chicken, I feel like an “explorer” always on the lookout for new coatings to enhance their flavor. This savory combination more than meets that criterion. Not that a simple roasted bird with Salt, Pepper and Butter or EVOO isn’t a fine method, I just get my creative juices flowing and keep searching. This will most definitely be kept in my “do it again” file.

INGREDIENTS

1 Game Hen, rinsed & the Liver & Gizzard removed
2 whole cloves Garlic, peeled
2 large Shallots, peeled & quartered
1 sprig of fresh Rosemary
1 tsp of Kosher Salt
1-1/2 TB of coarse-grained Mustard
1-1/2 TB of Dijon Mustard
2 tsp of Fines Herbes
1 tsp of sweet Paprika
1 tsp of Fennel seed, crushed
1/2 tsp of freshly ground black Pepper
3/4 tsp of Red Pepper flakes

METHOD

1. Preheat the oven to 350 degrees F.

2. Place Game Hen in a large ovenproof baking dish. Place 1 clove Garlic, the pieces of Shallots, & 1 Rosemary sprig into the cavity of the Hen. Rub 1/2 tsp of Salt into the cavity.

3. In a small bowl, combine Mustard, Fines Herbes, Paprika, Fennel seed, Pepper, Red Pepper flakes, & 1/2 tsp of Salt. Whisk thoroughly. Coat the Game Hen thoroughly.

4. Place in the oven & roast for 45 minutes. The Hen will be cooked through & still be juicy. The usual warning, please don’t overcook & dry it out

May 13, 2012 Parmesan Chops with Potato Paddles


RECIPE
Serves 2

A CookTale

I, along with an unknown number of food enthusiasts, comb the media for interesting recipes. Cathie found this one in the New York Times, always a good source for inspiration. After reviewing their recipe, I found it necessary to make a few adaptations for my version. Subtle, I believe, but required. The side dishes were these large paddles of Potato Chips and on a separate plate roasted Cauliflower florets.

INGREDIENTS

1 small Rack of Lamb, Frenched, about 1-1/2 lbs, or 8 3-oz Rib Chops
Salt and pepper
1/2 C Bread Crumbs, preferably homemade
1 oz grated Parmesan
1/2 tp powdered Fennel Seed (use an electric Spice mill or mortar & pestle)
1 tp finely chopped Rosemary
1/2 C Flour seasoned with 1/2 tp Salt, 1/4 tp black Pepper & a pinch Cayenne
2 small Eggs, lightly beaten
EVOO for frying

METHOD

1. With a sharp knife, cut between bones to divide the Rack of Lamb into 8 chops. Trim chops of any excess fat. Season with Salt & Pepper on both sides.

2. In a small bowl, mix together the Bread Crumbs, Parmesan, Fennel Seed & Rosemary.

3. Dip each Chop into the seasoned Flour, then into the beaten Eggs. Lay the Chops on a baking sheet and sprinkle both sides of each liberally with the Crumb mixture. Press any remaining mixture evenly over the Chops to coat well.

4. In a wide skillet, pour the EVOO to a depth of 1/2 inch. Heat over a high burner until the Oil looks wavy. Add the Chops without crowding. They should begin to sizzle & sear. Adjust the heat so they fry gently for about 2 1/2 minutes, until crisp & golden. Turn with tongs & fry on the other side for about 2 minutes. (The interiors should be pink and juicy, but not rare.) Blot on paper towels.

May 7, 2012 Crab Cakes With KimChi


RECIPE

Serves 3 generously

A CookTale

For a change of pace, Crab Cakes made with Lump Crab Meat is a treat. It’s expensive, averaging $24 a tin, so it’s certainly not a weekly event nor should it be. Add a sauce of Mustard Mayonnaise, and on my plate, medium spicy Kim Chi. Cathie had Brussels Sprouts with hers. Terrific dinner.

INGREDIENTS

1 lb Lump Crab Meat
8 Saltine crackers
1 Egg beaten
2 TB Mayonnaise
1 tsp Mustard
1/4 tsp Worcestershire
1/2 tsp Old Bay Seasoning
Sea Salt to taste

METHOD

1. Carefully check the Crab Meat and remove any cartilage. Put in a bowl & set it aside.

2. Crush the Saltine crackers very fine & mix with all the other ingredients. Gently fold in the Crab. Only mix enough to combine ingredients. You don’t want to break up the Crab. Shape into 5 or 6 Crab Cakes, and refrigerate on a baking sheet for at least 1 hour.

3. Heat the oven to 400 degrees. Add the baking sheet, & bake until the Crab Cakes are golden brown on each side. This will take 12 to 15 minutes on one side & 10 minutes on the other.

4. While they’re baking, make the sauce with 1/3 cup of Mayonnaise, 1 TB of Dijon Mustard & a TB of Sour Cream well whisked together.

(The KimChi was pre-prepared & purchased at a fine food store.)

May 5, 2012 Hanger Steak with Broccoli Rabe


RECIPE

Serves 2

A CookTale

The Hanger Steak, also known as “The Butcher’s Cut”, is a thick strip of meat from the underside of the beef cow. It hangs (hence the name) between the rib and the loin. It is part of the diaphragm and is full of flavor but can be tough if not marinated in a mixture that permeates the meat and breaks down the connective tissues. I marinated these overnight, and while they still weren’t quite as tender as we like, the flavor was excellent.

INGREDIENTS For the Marinade

2 medium Shallots, minced
1 TB dried Thyme leaves
3 TB (packed) Dark Brown Sugar
1/4 C Soy Sauce
3 TB Worcestershire sauce
2 TB Balsamic Vinegar
1/3 C Vegetable Oil

METHOD For the Hanger Sreak

1. Marinate overnight or for 24 hours.

2. Heat the oven to 400 degrees.

3. Heat a cast iron grill pan to smoking hot. Add the Hanger, weighed down with a grill press, for 2 minutes a side. Move the pan to the oven for 3 minutes. The internal temperature for Beef should not exceed 125 degrees for a juicy result.

4. Serve with an accompanying bitter Green such as Broccoli Rabe, Kale, or Escarole for a hearty, healthy dish.

May 3, 2012 Filet of Beef with Cream & Mushroom Sauce


RECIPE

Serves 6

A CookTale

This recipe is 99% Cathie. The 1% represent my contribution of Buttered Pappardelles. The recipe, called Saute de Boeuf a la Parisienne, dates back to Julia Childs Volume 1. Julia never fails Cathie, and if the proof is in the tasting we welcome you to experience this delectable main course fit for your very best guests. Or for a very special dinner for two.
Here is Cathie’s detailed recipe.

INGREDIENTS

1/2 lb sliced Mushrooms
4 TB Butter & 2 TB EVOO
3 TB minced Shallots or Onions
1/4 tsp Salt and a pinch of Pepper
2 lbs Filet of Beef
1/4 C Madeira or Marsala
3/4 C Beef Bouillon
1 C Heavy Cream
2 tsp Cornstarch mixed with 1 TB of the Cream (optional)
More Salt & Pepper if necessary
2 TB softened Butter (for finishing)

METHOD

1. Saute′ Mushrooms in 2 TB Butter & 1 TB EVOO for 4-5 minutes on high heat. Stir in Shallots or Onions & cook a minute longer. Season & put in a side dish.

2. Cut the meat into bite-sized pieces. Put 2 TB Butter & 1 TB EVOO & saute′ the beef, a few pieces at a time, for 2-3 minutes, browning each side but keeping the interior rosy. Season, set aside & put it in a side dish. Discard any fat left in the pan.

3. Pour the Wine & Bouillon into the pan & boil down rapidly, scraping up coagulated cooking juices, until liquid is reduced to about 1/3 C. Beat in the Cream, then the Cornstarch mixture. Simmer a minute. Taste for seasoning.

4. Add the Beef and the Mushrooms & some of the juices which may have escaped. Mix everything up. Can be prepared ahead to this point.

5. When ready to serve, cover the pan & heat to below the simmer for 3-4 minutes. No longer, so the Beef remains rare. Off heat, add small bits of softened butter. Baste the Meat until the Butter has been absorbed. Serve immediately.

May 1, 2012 Puttanesca over Linguine


RECIPE

Serves 1

A CookTale

It was that kind of evening. Cathie wanted a steamed Artichoke with Mayo, I settled for Pasta. The saving grace was that Puttanesca, as the Neapolitan ladies of the evening knew, coupled with Spaghetti or in my case Linguine, was a nourishing and rather nutritious meal to keep one up and going. In their case going. In spite of which it was still a no dinner, dinner.

INGREDIENTS

3 TB of EVOO
3 or 4 Garlic cloves (peeled & lightly smashed)
4 or more Anchovy Fillets
1 Red Onion (cut to a small dice)
2 28-ounce cans of whole Tomatoes
Sea Salt & Fresh Black Pepper to taste
1/2 cup pitted Black Olives (preferably oil-cured)
3 TB of Salt Capers (soaked to remove salt)
Red Pepper Flakes (to taste)
Chopped fresh Parsley & Basil leaves

METHOD

1. Heat 3 TB of EVOO to medium-high in a large deep saute pan, add the Garlic, Onion & Anchovies. Cook, stirring occasionally, until the Garlic is lightly golden, the Onion is translucent, & the Anchovies have melted.

2. Drain the Tomatoes & crush them with your hands as you add them to the pan, add the Salt & Pepper. Cook, stirring occasionally, until the Tomatoes break down & becomes sauce like, about 10 minutes. Stir in the Olives, Capers & Red Pepper Flakes, & continue to simmeruntil the sauce slightly thickens.

3. Taste and adjust the seasonings to your taste. I prefer a spicy Puttanesca. Add the chopped Parsley & Basil to the pan & gently mix.

April 30, 2012 Green Beans With Parmesan Bread Crumbs & Gorgonzola Cheese


Recipe

Serves 2

INGREDIENTS

12 oz fresh Green Beans
2 TB freshly made Bread Crumbs
2 TB of Grated Parmesan Cheese
1 TB of crumbled Gorgonzola Cheese
1-1/2 TB of EVOO
Salt & fresh Pepper to taste

METHOD

1. Parboil 12oz of Green Beans for 5 minutes.

2. Drain, blot dry & add EVOO. Toss & add Parmesan Bread Crumbs & crumbled Gorgonzola Cheese.

3. Roast in a 450 oven until they’re caramelized & slightly charred. About 15 minutes or to taste.