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CookTeaser

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

January 20, 2012 Loin Lamb Chops & Penne Puttanesca


RECIPE

Serves 2

A CookTale

Lamb in any form and Pasta in any form makes my eyes light up and my mouth water. If it weren’t for the carbs and cals, I could have a pasta creation every night. The great part about Pasta is you will never run out of ways to serve it. Wikipedia claims there are “thousands” and each Italian village and each region have their own. It would be a challenge to start a lifetime project to go through them all. Like “Julie on Julia”. Unfortunately at my stage of life I’m not sure how far I’d get. But it’s an interesting idea!

INGREDIENTS

4 Loin Lamb Chops
Kosher Salt & Black Pepper
2 TB of Pomegranate Molasses (optional but recommended)
4 oz of Penne Pasta
8 oz of Puttanesca Sauce Recipe follows
1/4 cup of Pecorino Romano

METHOD

1. Put a pot of water up to boil. Toss in a TB of Salt. Boil the Pasta according to the package directions, about 10 minutes.

2. Heat a saute pan & add the Puttanesca Sauce. Bring it just to a simmer, & immediately add the Penne. Toss it together & cover the pan to keep it warm. It can be put in a slightly warm oven.

3. Highly season the Lamb with Salt, Pepper & Pomegranate Molasses on both sides.

4. Heat a cast iron grill pan to smoking high & add the Lamb. Weigh it down with a meat press. Two minutes to a side for rare, internal temperature, 120 degrees. Ready to plate.

5. To plate, two Lamb Chops, two ounces of Pasta, & a generous sprinkle of Pecorino Romano.

RECIPE Puttanesca Sauce

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.

January 19, 2012 Confit of Duck, Wine-Braised Cabbage


RECIPE
Serves 2

A CookTale

How convenient to be able to purchase Confit of Duck pre-prepared six to a package. Then with my faithful FoodSaver, vacuum them, two to a bag. What a pleasure to decide on serving this delightful entree and simply reaching for it in the freezer. It turns an ordinary weeknight dinner into something special. Once again, my thanks goes to Fred Brill of Adams for fulfilling my request. The Wine-Braised Savoy Cabbage completed the plate.

INGREDIENTS

2 Confit of Duck Legs
Kosher Salt & Black Pepper

1 small head of Savoy Cabbage
1 TB of Salt & 1 tsp of Black Pepper
2 TB of Butter
1 TB of Canola oil
1 large White Onion (thinly sliced)
1 Bay Leaf
3 Cloves
Pinch of Allspice
1 cup of White Wine
1/4 cup of White Wine Vinegar
1 TB of Sugar

METHOD

1. Cut the Cabbage in quarters & remove core. Use a mandoline to thinly slice the Cabbage quarters. Place the shredded Cabbage into a large bowl.

2. Heat the Butter & Oil over medium-high heat in a Dutch oven or a large pot. Add the Onion & sauté until softened, about 2 minutes. Add the Cabbage & sauté until it’s coated with the Oil. Season with Salt & Pepper, then add the Bay Leaf, Cloves & Allspice.

3. Pour in the Wine, Wine Vinegar & sprinkle in the Sugar. Bring to a boil, stirring occasionally. Turn the heat to low, cover & cook for 40 minutes or until tender. Taste for seasoning.

4. Preheat the oven to 450 F.

5. Heat a cast iron skillet over medium-high heat. Add the Duck Legs skin-side down & cook for 1 minute. Turn them to their meat side, place the skillet in the oven & bake the legs for 10 minutes. They should be hot & richly colored.

January 18, 2012 Coconut Curry Sauce


RECIPE

A Cooktale

This rich savory sauce combines splendidly with Fish, Seafood and Chicken. The exotic aroma of Coconut and Curry will fill your kitchen and spirit you away to a tropical isle.

INGREDIENTS

1 TB vegetable oil
1 medium Onion (thinly sliced)
4 Garlic Cloves (minced)
2 tsp. Curry Powder
1 can Coconut Milk (unsweetened)
1/2 cup Chicken Broth
2 medium Carrots (peeled cut to matchstick-size pieces)
Kosher Salt & White Pepper

METHOD

1. Heat the oil in heavy saucepan over medium heat. Add the Onion, Garlic & Curry Powder. Saute until the Onion is translucent, about 4 minutes.

2. Mix in the Coconut Milk & Chicken Broth. Bring to boil, reduce the heat to avoid overflowing, & boil until the mixture is reduced to a thin sauce consistency.

3. Add the Carrots, simmer until crisp-tender, about 3 minutes. Season with Salt & Pepper.

4. Remove the saucepan from the heat. Keep warm.

January 18, 2012 Striped Bass with Coconut Curry Sauce


 

RECIPE

Serves 2

A CookTale

In the village of Woodstock, Woodstock Meats has a splendid fish section with daily deliveries. Yesterday, two Striped Bass fillets came home with us. Cathie suggested this Coconut Curry Sauce with the broiled Bass. It could not have been a simpler nor tastier dinner. And it did have a taste and smell of the tropics, most appropriate on a bitter cold evening. Steamed Rice accompanied mine, steamed Broccoli, Cathie’s.

INGREDIENTS

1 TB of Grapeseed or Vegetable Oil
1 medium Onion (thinly sliced)
4 Garlic Cloves, (minced)
2 tsp Curry Powder
1 can Coconut Milk (unsweetened)
1/2 cup Chicken Broth
2 medium Carrots (peeled & cut into matchstick-size pieces)
2 Striped Bass filets (6 oz. each)
Sea or Kosher Salt & Black Pepper
1 TB of EVOO
5 Scallions (cut to 3″ each)

METHOD

1. Heat the oil in heavy saucepan over medium heat. Add the Onion, Garlic & Curry Powder. Saute until the Onion is translucent, about 4 minutes.

2. Mix in the Coconut Milk & Chicken Broth. Bring to boil, reduce the heat to avoid overflowing, & boil until the mixture is reduced to a thin sauce consistency.

3. Add the Carrots, simmer until crisp-tender, about 3 minutes. Remove the saucepan from the heat. Keep warm.

4. Preheat the broiler. Place the fillets on a non-stick baking sheet, add Salt, Pepper & a splash of EVOO.

5. Broil until the Bass is just opaque in the center, about 8 minutes. Using a metal spatula, transfer the fish to individual plates. Spoon the Coconut Curry sauce over fish. Add the Scallions.

January 17, 2012 Rib Chop With A Maple Sage Sauce, Spinach, & Hash Browns


RECIPE

Serves 2

A CookTale

The weather report forecasted snow and freezing temperatures, but in the kitchen the stove and the oven were generating warmth. The evening’s menu called for food that would generate warmth as well. I cut the two Rib Chops from a four Rib-In Pork Loin that I ordered from Adam’s when I realized it was way to big for the two of us. Fred Brill, meat manager supreme, suggested that a blend of Honey and Sage be spread on the Loin before and at the last five minutes of roasting. Instead I blended Maple Syrup and Sage and turned it into a sauce that was unexpectedly delicious. The other two components were tasty as expected.

INGREDIENTS For the Pork Chops

2 Rib Pork Chops (1-1/4″ thick, bones frenched)
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Heat the oven to 400 degrees.

2. Heat a cast iron grill pan to almost smoking. Season the Chops with Salt, Pepper & EVOO. Grill them for 1-1/2 minutes & turn them diagonally. Repeat on the other side.

3. Place the pan in the oven for 5 minutes, or until the meat reaches 130 degrees when measured with an instant thermometer. You want the meat to be cooked, yet pink in the middle. Remove to a cutting board.

Note: As you know, as the meat rests, its internal temperature will continue to rise at least 5 degrees.

INGREDIENTS For the Spinach

1 10 oz bag of Spinach Leaves (or two bunches of fresh)
Garlic Cloves thinly sliced (to your taste)
1/4 tsp of Red Pepper Flakes (optional)
1 tsp of Salt + a sprinkle of Pepper
1 TB of EVOO + 1 TB of Butter

METHOD

1. Heat a deep-sided saute pan to medium high. Add the EVOO, the Garlic & the optional Red Pepper Flakes. Saute until tender. Do not burn the Garlic.

2. Add the Spinach in batches, and as you do, quickly cover the pan because it will spatter water & oil over your stove top. A way to avoid this mess is to turn off the heat until it slightly cools. Then turn the heat back on & add the first batch. Repeat this procedure until all the Spinach has wilted. No mess & well-sauteed Spinach.

January 16, 2012 Avocado, Tomato, Cilantro & Romaine Salad


RECIPE

Serves 2

A CookTale

Not that a recipe is required for this simple salad, but for continuity here it is.

INGREDIENTS

6 small Campari* Tomatoes quartered (*brand name)
1 Avocado (cut to a large dice)
Cilantro Leaves
Romaine (inner leaves only, cut into small pieces)
Kosher Salt & Pepper
Lemon Juice
1/2 TB of EVOO

METHOD

1. To a large bowl, add the Tomatoes, whole Cilantro Leaves, the Avocado sprinkled with Lemon juice, Romaine, Salt & Pepper & a splash of EVOO. Gently toss to combine.

2. Ready to plate.

January 16, 2012 Cathie’s Sumptuous Cheese Souffle


RECIPE

Serves 2 amply

A CookTale

Cathie’s secret weapon is her amazing ability to replicate Julia Child’s Cheese Souffle, from Mastering the Art of French Cooking, Volume 1. When we both are “fooded” out, I’d ask, “Hey Cath how about a Souffle?”.
This recipe looks complicated, but according to Cathie it’s quite easy. And take it from one who has enjoyed it for decades, it is outstandingly delicious. A simple salad is all that’s needed to round out Sunday’s supper.

METHOD Step by Step

Preheat oven to 400 degrees
6 cup Soufflé dish
1 TB Butter
2 TB mixture of Swiss & Parmesan Cheese

Butter inside of the Souffle mold and sprinkle with Parmesan Cheese. Save a little of the Cheese to sprinkle on top of the Souffle as it goes into the oven.

3 TB Butter
3 TB Wondra Flour (regular flour is too heavy)
1 cup of boiling Heavy Cream (or you can use Milk)
1/2 tsp. Salt
1/8 tsp. Pepper
Pinch of Cayenne Pepper
Pinch of Nutmeg

Melt Butter in 2-1/2 qt. saucepan. Stir in Flour with a wooden spoon and cook over heat until Butter and Flour foam together for no more than 2 minutes without browning. Remove from heat; pour in boiling Cream. Add seasonings. Beat vigorously with wire whip until blended. Return over moderate heat and boil, stirring with whisk, for 1 minute. Sauce will be very thick.

5 Eggs, separated

Immediately start to separate the Eggs. Drop a White into a separate bowl and the Yolk into the center of the hot sauce. Beat the Yolk into the sauce and continue in the same manner with the rest of the Eggs. Correct seasoning. (May be prepared ahead to this point. Dot top of sauce with Butter.)

The Egg Whites
Pinch of Salt
3/4 C. coarsely grated mix of Swiss & Parmesan or whatever you have on hand

Add pinch of Salt to the Whites and beat until stiff. Stir a big spoonful (about one quarter of the Whites) into the sauce. Stir in the Cheese. Delicately fold in the rest of the Egg Whites. It will not look well mixed, but yellow with crests of white foam.

Turn the mixture into the prepared mold, which should be about 3/4 full. Sprinkle reserved Cheese on top. Set mold on rack in the middle of the oven and immediately turn heat down to 375. (Do not open the door for 20 minutes.) In 30 or 35 minutes the soufflé will have puffed up and the top will be nicely browned. Serve at once.

January 15, 2012 Roasted Shredded Brussels Sprouts With Pine Nuts


RECIPE

Serves 2

A CookTale

As a rule we usually roast Brussels either whole or halved. Last evening they were shredded, tossed with toasted Pine Nuts, and oven roasted until very tender and beginning to char. A completely different taste and appearance. And quite tasty.

INGREDIENTS

1/2 pound of Brussels Sprouts (shredded)
1 TB of Butter & 1 TB EVOO
1/4 cup of Pine Nuts (toasted)
2 Scallions (diced)
Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 400 degrees.

2. In a large saute pan add the EVOO & the Butter. Add the Scallions, Brussels, Pine Nuts & Salt & Pepper. Saute until they have completely combined with the EVOO & Butter, about 10 minutes.

3. Transfer the pan to the oven & roast for about 30 to 40 minutes, or until they haver reached the tenderness & color you desire.

4. Ready to plate.

January 15, 2012 Calamari & Octopus in Tomato & Wine Sauce


RECIPE
Serves 2+ generously
A CookTale

Yesterday’s cooking challenge was to avoid turning those Cephalopods into rubber. After laborious prepping and lengthy standing over the stove, to say it’s always a disappointment when that first bite isn’t tender is an understatement. I was more concerned with the Octopus, so I par-boiled it for 15 minutes before it was ready to be added. The Calamari, as I’m sure you know, requires either 1 minute or 1 hour to tenderize, therefore not a concern. Long slow simmering and constant sampling did the trick. At plating I added a toasted Baguette to sop up the sauce.

INGREDIENTS

1 pound of Calamari, (tubes &
tentacles, cleaned)
4 Young Octopus (cleaned)
12 Roma Tomatoes quartered (or a 28 oz can of whole Tomatoes)
2 cups of Marinara Sauce (homemade or Rao’s)
1 cup of White Wine
1 TB of fresh Lemon juice
1 TB of EVOO
2 Garlic Cloves (chopped)
1 medium Red Onion (diced)
1/2 tsp of Sea Salt + 1 tsp of Black Pepper
1/2 tsp of Red Pepper Flakes (or to taste)
2 TB of Salt Capers
1/3 cup of flat leaf Parsley (chopped) + leaves for garnish

2 slices of a Baguette

METHOD

1. Slice the Calamari Tentacles in half. Slice the Calamari tubes into rings about 2/3 inch thick, Set them aside.

2. Heat a pan of water to a boil & simmer the Octopus for 15 minutes. Drain, cool & remove the Tentacles. Discard the body. Set aside.

3 In a large deep saute pan, add the EVOO, the Garlic & Red Onion. Saute until translucent & tender. Add the Romas or the canned Tomatoes, the Marinara Sauce, White Wine, Lemon Juice, EVOO, Salt, Pepper & Red Pepper Flakes. Simmer on medium low for about 30 minutes to give the flavors time to blend.

4. Add the Calamari & Octopus to the sauce. Continue to slowly simmer for about another 45 minutes, stirring occasionally. Test for tenderness — chances are it will require another 45 minutes or more. After about 2 hours, both meat should be tender & the sauce very savory. Add the chopped Parsley, combine it all & it’s ready.

5. Grill the Baguette & add it to the plate. It will be a delicious treat.

January 14, 2012 Sea Bass a la Japonaise With International Accompaniments


RECIPE

Serves 2

A CookTale

We try to eat fish at least once a week. The challenge is to continue to keep it tempting with different types and ingredients. Besides the ways we in this country prepare fish, countries that border the sea, Italy, Spain, Portugal, Greece, France, Japan and China have over the centuries handed down wonderful family recipes. Last evening’s dinner reflected cuisines of two.

INGREDIENTS For the Sea Bass

1/3 cup of Sake
1/3 cup of Mirin
3 TB of Soy Sauce
1/4 cup of Brown Sugar
1/3 cup of White Miso Paste
2 (6 ounce) fillets of Sea Bass (about 1″ thick)

METHOD

1. Whisk together the Sake, Mirin, Soy Sauce, Brown Sugar, & Miso paste in a bowl to make the marinade.

2. Place the Sea Bass in a deep container or large plastic bag & pour the marinade over the fish. Chill in the refrigerator for 3 to 6 hours.

3. Arrange the fillets on a baking sheet. Reduce the marinade in a small sauce pan. When it coats a spoon, use it as a plating sauce.

4. Preheat the oven broiler & set the rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar. Broil the Sea Bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Remove & tent with foil.

5. Place a fillet on a plate. Spoon reduced sauce over it.
Add a TB of Cilantro Pesto & the Broccoli Rabe (recipes below).

INGREDIENTS for the Broccoli Rabe

1 lb of Broccoli Rabe (washed, stems peeled, cut into small pieces)
2 Garlic cloves sliced.
Red Pepper flakes (to taste)
2 TB of EVOO

METHOD

1. Wash Broccoli Rabe, trim the stems, remove & save large leaves

2. Steam for 6 minutes, flush in cold water & 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, being careful not to 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.

INGREDIENTS For the Cilantro Pesto

1/3 cup of Cilantro leaves & stems
1/3 cup of Parsley leaves
Sea Salt
1/3 cup of EVOO

METHOD

1. Add the Cilantro, Parsley & Salt to a small food processor. Process until completely broken down. Slowly add the EVOO through the pouring hole on the cover. It’s complete when the consistency is equivalent to Pesto.