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CookTeaser

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

January 29, 2012 Saltimbocco


RECIPE

Serves 2

A CookTale

For unrecorded years the dish called Saltimbocco was and still is classic throughout Italy, Switzerland, and Southern European countries. Saltimbocco translates to “jumps in the mouth”. Traditionally the meat is Veal, pounded with a mallet as thinly as possible. My version using Chicken, was treated similarly. That’s where the comparison ended. The reason, I believe is that Veal takes seconds for each side to brown and tenderize, whereas Chicken takes minutes, and that extra time in a hot pan caused them to seize up. At least mine did. They looked good, Were tasty, but the Chicken Breast can never be as tender as a top round of Veal. Lesson learned was stick to the classic, so the recipe is for Veal.

INGREDIENTS

4 3 oz. slices of top round of Veal (pounded thinly to an even thickness)
Salt & ground Black Pepper
3 TB OF Butter (2 for the pan, 1 for the sauce)
1 TB OF EVOO
8 fresh Sage Leaves (two to a cutlet)
4 slices of Pancetta or Prosciutto (large slices trimmed to fit the Veal)
3/4 cup of dry White Wine or Vermouth

METHOD

1. Season the Veal cutlets with Salt & Pepper. Pound them with a meat mallet as thin as possible. To each slice, add two Sage leaves & top with a slice of Pancetta or Prosciutto. Set aside.

2. In a large deep-sided saute pan over medium-high heat, melt the 2 TB of Butter with the EVOO until very hot. Add the four cutlets, Pancetta or Prosciutto side down, for 1 minute. Turn the cutlets & cook briefly for 1 minute more.

3. Remove them to a platter & cover with foil while the sauce is being prepared. Turn up the heat, & when the pan is sizzling, add the Wine & deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat & whisk in the remaining 1 TB of Butter.

4. Spoon an equal amount of the Butter/Wine Sauce onto each plate, Add a drizzle of the Sauce over each cutlet. Serve immediately.

January 28, 2012 Cornish Hen With A Tamari Balsamic Glaze


RECIPE

Serves 2

A CookTale

Last evening’s dinner converted me to
a Cornish Hen aficionado. In the past it was always Poussin’s at $7.00 a pound. The Cornish Hen costs $2.39 a pound, and weighs about that, or only slightly more. What made it special was brushing on a Tamari Balsamic Glaze*, and roasting for a short while. That was all the little guy required to be tender, cooked through and extremely juicy.

INGREDIENTS

1 Cornish Hen
Kosher Salt & Black Pepper
2 TB of EVOO
1/4 cup of Tamari Balsamic Glaze (brand name Blaze, on-line)

METHOD For the Cornish Hen

1. Heat the oven to 425 degrees

2. In a small bowl whisk the EVOO & Tamari Balsamic Glaze until emulsified. Completely brush the Hen, with a good coating of the glaze. Place a rack onto a baking sheet, add the Hen & roast for about 25 minutes, or until an internal thermometer read 130 degrees.

3.Remove the Hen form the oven & allow it rest for at least 5 minutes before it’s cut in half. When the oven has cooled down return the Hen to keep it warm while preparing the Sauce.

January 28, 2012 Cornish Hen With A Soy &White Wine Reduction Sauce


RECIPE

Serves 2

A CookTale

Last evening’s dinner converted me to
a Cornish Hen aficionado. In the past it was always Poussins at $7.00 a pound. The Cornish Hen costs $2.39 a pound, and weighs about that, or only slightly more. What made it special was brushing on a Tamari Balsamic Glaze*, and roasting for a short while. That was all the little guy required to be tender, cooked through and extremely juicy.

INGREDIENTS

1 Cornish Hen
Kosher Salt & Black Pepper
2 TB of EVOO
1/4 cup of Tamari Balsamic Glaze (brand name Blaze, online)

METHOD For the Cornish Hen

1. Heat the oven to 425 degrees

2. In a small bowl whisk the EVOO & Tamari Balsamic Glaze until emulsified. Completely brush the Hen, with a good coating of the glaze. Place a rack onto a baking sheet, add the Hen & roast for about 25 minutes, or until an internal thermometer reads 130 degrees. Remove the Hen & allow it rest for at least 5 minutes before it’s cut in half. When the oven has cooled down, return the Hen to keep it warm while preparing the Sauce.

INGREDIENTS For the Soy & White Wine Reduction Sauce

1/4 cup of White Wine Reduction*
1 TB of Soy Sauce
2 TB of White Wine
1 TB of Butter
A pinch of Pepper
1/4 cup of Parsley (chopped)

* From More than Gourmet available at Amazon online

METHOD

1. In a small sauce pan add the White Wine Reduction, Soy Sauce,
White Wine & bring to a boil, constantly whisking to avoid an overflow.

2. Turn off the heat & vigorously whisk it to a smooth emulsion.

3. To serve, spoon the sauce onto two plates, top with half a Hen, a dribble of Sauce & a sprinkle of Parsley.

January 27, 2012 Pan Fried Artichoke Hearts


RECIPE

Serves 2

A CookTale

The Artichokes came from the salad bar at Adam’s FairAcre Farm. Large, tender hearts that had no seasonings, just water. Salt and Pepper and simply pan frying them is all it took to achieve a delicious side dish.

INGREDIENTS

12 oz of Artichoke Hearts
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Toss the Artichoke Hearts with the EVOO & Salt & Pepper in a large bowl until well coated.

2. Heat a large deep-sided frying pan to medium high. Add the Artichoke Hearts, turning occasionally until they have become golden brown & tender. This should take about 15 to 20 minutes.

January 27, 2012 A Great Rib Steak With Pan Fried Potato Golden Coins


RECIPE
Serves 2

A CookTale

I still haven’t quite figured out what I enjoy most. Is it creating and preparing the food, or seeing the photos the following morning. First thing in the morning, I transfer photos of last evening’s dinner from my Nikon to my Mac. Then sit back and appreciate how much I enjoy cooking and equally enjoy sharing it by daily postings. It also made me realize that simple recipes with whatever taste and flair I can add are where my cooking is at.

INGREDIENTS For the Rib Steak
1 14 oz to 1-1/4″ Rib Steak
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Highly season the Steak & add the EVOO.

2. Heat a cast iron grill pan to smoking hot. Add the Steak & grill for 2 minutes. Turn the Steak diagonally & grill for another 2 minutes. (The crosshatch grill marks are attractive.) Turn & repeat. The internal temperature should be 120 degrees for rare.

3. Remove the Steak to a cutting board & allow it to rest. While resting it will continue to cook & add another 5 degrees.

INGREDIENTS For the Golden Coin Potatoes

3/4 pound or Baby Yellow Potatoes (cut into 1/4″ slices).
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Toss the sliced Potatoes with the EVOO & Salt & Pepper in a large bowl until well coated.

2. Heat a large deep-sided frying pan to medium-high. Add the Potatoes, turning occasionally until they have become golden brown & tender. This should take about 20 to 30 minutes.

January 25, 2012 Maple Soy Salmon with Pickled Ginger & Sauteed Kale


RECIPE

Serves 2

A CookTale

Last evening’s dinner was back to basics, and basics always take the cake. A lovely piece of wild organic Salmon, marinated for no more than 30 minutes in a simple mixture of Soy Sauce and Maple Syrup, with fresh young Kale, the perfect winter green, and Pickled Ginger, an option worth opting for. With a dinner like that the evening ends with you being satisfied, not satiated.
In the recipes that follows, the sauteed Kale is listed first, because for timing the meal, it takes that much longer to prepare.

INGREDIENTS For the Sauteed Kale

1 lb of young Kale, (leaves coarsely chopped)
3 TB of EVOO
2 Garlic Cloves (finely sliced)
1/2 cup of Vegetable stock
1/2 cup of White Wine
Kosher Salt & Black Pepper
1 TB of Lemon Juice (or white Wine Vinegar)

METHOD

1. Heat the EVOO in a large saucepan, or a wok, over medium-high heat. Add the Garlic & saute until soft.

2. Raise heat to high, add the Stock, the Kale & toss to combine. Cover & cook for 10 minutes. Remove the cover & continue to cook, occasionally stirring until all the liquid has evaporated. Season with Salt & Pepper to taste & add the Lemon Juice.

Note: From my experience Kale takes a rather long time to become chew-ably tender, so be sure not to let it dry out in the pan, keep adding water or stock as necessary.

INGREDIENTS For the Salmon

1 lb of Organic Wild Salmon (skin on, cut into two pieces)
1/3 cup of pure Maple Syrup
2 TB of Soy Sauce
1 Garlic Clove (finely minced)
1 tsp of Sea Salt & 1/2 tsp of Black Pepper
Pickled Ginger (optional)
1/2 TB of EVOO

METHOD

1. Preheat the oven to 400 F.

2. In a small bowl, whisk together the Maple Syrup, Soy Sauce, Garlic, Salt & Pepper. Place the two pieces of Salmon in a shallow baking dish. Coat with the Soy, Maple Syrup mixture. Cover the dish & marinate for 30 minutes.

2. Add the excess Soy Maple mixture to a small sauce pan & reduce it until it coats a spoon. Be careful that it doesn’t boil over. As mine did!

3. Heat a non-stick pan to high, add the EVOO. Brush the reduced sauce onto the Salmon pieces, Then place them in the pan, skin side down & cook for a few minutes. Just long enough to crisp the skin.

4. Move the pan to the oven & bake the Salmon for 10 minutes. Do not overcook & dry out the Salmon.

5. To serve, place a bed of Kale onto each plate. Top with a piece of Salmon. Add the optional Pickled Ginger.

January 24, 2012 Asian Pork With Peppers & Beans


RECIPE

Serves 2

A CookTale

Yesterday was the Lunar New Year, the most important of Chinese holidays, and “The Year of the Dragon”. We couldn’t get out to a local Chinese restaurant, but as much as we would have like to, the weather was abdominal. An Asian dinner prepared in a wok was less than a respectable substitute, but it was the best I could do. But as I stood stir frying, my mind drifted to New York’s Chinatown and the fortunate diners sitting at tables laden with special holiday entrees. I remember when for us, it was merely a cab ride to Mott Street.

INGREDIENTS

3 TB of Soy Sauce
2 TB of Rice Wine or Dry Sherry
1 TB of Brown Sugar
1/2 tsp of Cornstarch
1 TB of Peanut Oil
1 TB of minced fresh Ginger
1 TB of minced Garlic
12 oz of Boneless Pork (cut into 1/4″ strips)
8 oz of Green Beans
1 Red Bell Pepper (cut into 1/4″ strips)
Scallions (cut to 2″ pieces)
Sesame Seeds
Cilantro Leaves (optional)

Directions

1. In a small bowl, combine the Soy Sauce, Rice Wine or Dry Sherry, Brown Sugar & Cornstarch. Mix well & set aside.

2. Heat the Peanut Oil in a wok over medium high heat. Stir fry the Ginger & Garlic for 30 seconds. Add the Pork & stir fry for 2 minutes or until tender & evenly browned. Add the Green Beans, Red Pepper & Scallions & stir fry for an additional 3 minutes.

3. Add the Soy Sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth.

4. To serve, divide between two plates, sprinkle with Sesame Seeds & scatter the (optional) Cilantro leaves.

January 23, 2012 Grilled Shrimp With Basil Cilantro Pesto


RECIPE

Serves 1

A CookTale

Cathie and I both agreed that Shrimp would be the main ingredient. We also agreed to combine it with Pesto. I had fresh Cilantro and Basil waiting to be dealt with, knowing that unless something was done and right now, there would be no tomorrow. At $3.99 a bunch it’s criminal to see Basil go bad overnight. Naturally I opted for Pasta, while Cathie was happy with a green vegetable. With something as simple as grilled Shrimp, there’s no problem with “to each one’s own”.

INGREDIENTS For the Basil Cilantro Pesto

2 TB of Pine Nuts (toasted)
1 bunch of Basil (leaves only)
1/2 bunch of Cilantro (leaves & stems)
2 Garlic cloves
1/2 cup of EVOO
Lemon Juice (optional)

METHOD

1. In a small skillet, toast the Pine Nuts, shaking the pan occasionally, until golden brown, about 2 minutes.

2. In a food processor, pulse the Pine Nuts with the Basil, Cilantro, Garlic & 1/2 cup of the EVOO until combined. Add the Pecorino Romano & pulse until smooth. Scrap the Pesto into a bowl & season with Salt & Pepper. A squirt of Lemon Juice is optional.

INGREDIENTS For the Shrimp

12 size U-15 Jumbo Shrimp (shelled & deveined)
2 TB of EVOO
A pinch of Red Pepper Flakes (or to taste)
1 tsp of Sweet Paprika
Sea Salt
Lemon Juice

METHOD

2. Preheat a cast-iron grill pan. Thread the Shrimp on 4 skewers. Grill over a medium-hot heat, weighed down with a grill press, until opaque & cooked through, about 1 minutes on one side, 1 minute on the other.

3. To plate, remove the Shrimp from the skewers. Add them to a bowl, with as hefty a spoonful of Pesto as you like & a squirt of Lemon juice.

January 23, 2012 Grilled Shrimp With Basil Cilantro Pesto Pasta


 

RECIPE
Serves 1

A CookTale

Cathie and I both agreed that Shrimp would be the main ingredient. We also agreed to combine it with Pesto. I had fresh Cilantro and Basil waiting to be dealt with, knowing that unless something was done and right now, there would be no tomorrow. At $3.99 a bunch it’s criminal to see Basil go bad overnight. Naturally I opted for Pasta, while Cathie was happy with a green vegetable. With something as simple as grilled Shrimp, there’s no problem with “to each one’s own”.

INGREDIENTS For the Basil Cilantro Pesto & the Pasta

2 TB of Pine Nuts (toasted)
1 bunch of Basil (leaves only)
1/2 bunch of Cilantro (leaves & stems)
2 Garlic cloves
1/2 cup of EVOO
Lemon Juice (optional)
1/3 cup of freshly grated Pecorino Romano
Kosher Salt & fresh Black Pepper (for the pesto)
2 oz of Spaghetti
1 TB of Salt (for the pot)

METHOD

1. In a small skillet, toast the Pine Nuts, shaking the pan occasionally, until golden brown, about 2 minutes.

2. In a food processor, pulse the Pine Nuts with the Basil, Cilantro, Garlic & 1/2 cup of the EVOO until combined. Add the Pecorino Romano & pulse until smooth. Scrap the Pesto into a bowl & season with Salt & Pepper. A squirt of Lemon Juice is optional.

1. Bring a large pot of Salted water to a boil. Add the Spaghetti. Boil according to the package instructions, about 12 minutes.

2. Drain place in a bowl & add the Pesto, according to your taste.

INGREDIENTS For the Shrimp

12 size U-15 Jumbo Shrimp (shelled & deveined)
2 TB of EVOO
A pinch of Red Pepper Flakes (or to taste)
1 tsp of Sweet Paprika
Sea Salt

METHOD

2. Preheat a cast-iron grill pan. Thread the Shrimp on 4 skewers. Grill over a medium-hot heat, weighed down with a grill press, until opaque & cooked through, about 1 minutes on one side, 1 minute on the other.

3. Top the Pesto Spaghetti with 2 skewers of the Shrimp.

January 21, 2012 Shiitake Mushrooms Surround Curry Butter Chicken Thighs


RECIPE

Serves 2

A CookTale

Even though it seems more often, I’m relieved to report that upon review I do not post Chicken Thighs more than once every four or five weeks. To us, we’d have them more often because they’re the juiciest, most flavorful part of the bird. With skin on and bone in, they saute in a cast iron pan to perfection – that is, if they’re not overcooked. I remove them when the internal temperature is about 135F. They will continue to cook internally while resettling. A Buttery Curry mixture under the skin adds wonderful flavor. Sauteed Shiitake Mushrooms are a tasty addition. Try it this way and see if you don’t experience a terrific entree.

INGREDIENTS

2 8-oz Skin On Chicken Thighs
1 TB of mild Curry Powder
2 TB of Butter (for the Curry Butter))
1/2 TB of EVOO + 1/2 TB of Butter for the pan
Kosher Salt & Black Pepper
1/4 cup of Parsley (finely chopped)

8 oz of fresh Shiitake Mushrooms (sliced)
1 TB of Butter + 1/2 TB of EVOO
Kosher Salt

METHOD

1. Slice the Shiitakes to 1/4″. Season them with Salt. Heat a saute pan to medium high & add the Butter & EVOO.
When the sizzling ceases, add the Shiitakes, saute until softened & tender. Set aside.

2. Mix together the Curry Powder & Butter into a smooth emulsion. Carefully lift the skin of the Thigh & with a spatula, coat the meat.

3. Rub any remaining Curry Butter on the skin. Salt & Pepper the Thighs. Set aside until 25 minutes before serving

4. One half hour before dinner, heat the pan, add 1 TB of Olive Oil & when rippling, add the Thighs, skin side down.

5. Pan fry for about ten minutes & turn the underside down for another ten to twelve minutes. Check the internal temperature, 135F is ideal for medium rare.

6. Remove each Thigh to a plate & spoon the Curry Butter sauce on & around. Surround with the Shiitakes & Parsley.