January 3, 2012 Chanterelles & Curried Chicken
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RECIPE
Serves 2 A CookTale Here is yet another redux on how we prepare and serve Chicken Thighs. Their on the table at least once or twice a month, especially when we’re meated out. A mild Curry powder emulsified with Butter and spread under the skin, does wonders to the dish. As seen in the photo, the sauce is the result of the Curry Butter combining with the natural fat from the Chicken and spooned on and over the Thighs. The saute of Chanterelles that were added were ones we did’nt use the other evening. They were kept fresh by keeping them lightly covered with damp paper toweling in the fridge. Chanterelles or any other wild mushroom is a delicious option. INGREDIENTS 2 8 oz skin on Chicken Thighs METHOD 1. Mix the Curry Powder & Butter into a smooth emulsion. Carefully lift the Thigh’s skin & with a spatula & coat the meat. 2. Rub any remaining Curry Butter on the skin. Salt & Pepper the Thighs. Set aside. 3. One half hour before dinner, heat the pan, (for this recipe we like the control of an electric pan) to 325F. Add 1TB of Olive Oil & when rippling, add the Thighs, skin side down. 4. Pan fry for about ten minutes & turn the underside down for another ten to twelve minutes. Check the internal temperature, 135F is ideal for Meduium Rare. 5. Remove each Thigh to a plate & spoon the Curry Butter sauce on & around them. Add the optional Mushrooms. |
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- Posted under Chicken
January 3, 2012 + Puttanesca Sauce
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RECIPE
Makes about 48 ounces A CookTale Working women in Southern Italy eager to get back to what they do best, cooked this sauce called ‘sugo alla puttanesca” over in an oil drum on street corners. That is the legend of the “whore’s sauce” called Puttanesca. It does make the sauce, saucier. Not that it’s needed it’s saucy enough. INGREDIENTS 3 TB of EVOO 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. |
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- Posted under Sauce
January 1, 2012 Avocado Nesting in Frisee
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RECIPE
Serves 2 A CookTale To counter balance the richness of Foie Gras, a salad is appropriate. An Avocado in a nest of Frisee leaves appealed to my creativity. We also just happened to have two perfectly ripe Avocados sitting on the counter. I hurried off to the Sunfrost fruit and vegetable market, where I not only found a small head of Frisee, but there was a basket of fresh Chanterelles. That shopping trip perfectly rounded out our New Year’s Eve dinner. INGREDIENTS For the Vinaigrette 1 tsp of Sherry Vinegar (imported preferred) METHOD For the Vinaigrette 1. In a bowl, mix Vinegar, Shallot, Mustard Seeds, dry Mustard, Honey & 1/2 TB of Water. Slowly whisk in the EVOO. Season with Salt & Pepper. Set aside. INGREDIENTS For the Salad 1 small head of Baby Frisee (only half is needed) METHOD For the Salad 1. Separate the Frisee & add to a large bowl. 2. Cut the Avocado in half & add the Lemon Juice to prevent discoloring. 3. Prepare two plates of Frisee nestled with Avocado. Spoon the EVOO over the each Avocado. |
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- Posted under Salads
January 1, 2012 Foie Gras de Canard With Chanterelles & Port & Red Wine Reduction
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RECIPE
Serves 2 A CookTale 2011 had to wind down on a high culinary note. A main course of Foie Gras de Canard with fresh Chanterelles would more than accomplish it. Fred Brill, meat manager at Adam’s, made this possible on two day’s notice. Cathie, who after a couple of tough weeks, was delightfully surprised at seeing her most favorite treat served on New Year’s Eve. Accompanying the Foie Gras were fresh Chanterelles, which I luckily came upon while browsing for a head of Frisee at Sunfrost in Woodstock, one of the most well stocked fruit and vegetable farm store north of New York City. INGREDIENTS For the Foie Gras 2 slices of fresh Foie Gras (each, 4 oz & 3/4″ thick) *Available on-line through Amazon from More Than Gourmet. METHOD 1. Add 3 oz of the Red Wine Reduction & 1 oz of Port Wine to a small saucepan & gently bring to a boil. Reduce to a simmer for a few minutes & keep warm. 2. Generously season both slices of Foie Gras. 3. Heat a cast iron pan to high. Add the TB of EVOO, when almost smoking add the Foie Gras. Saute for 2 minutes a side, (not a second more). Place on paper toweling to drain. 4. Spoon a pool of Sauce onto each plate & top with the sauteed Foie Gras. INGREDIENTS For the Chanterelles 8 oz of fresh Chanterelles (if mushrooms are large, slice in half) METHOD 1. Clean & prepare the Chanterelles as required. 2, Heat a large saute pan to medium-high. Add the Butter & EVOO. When the sizzling stops, add the Chanterelles & toss to coat. Saute until they begin to color & tenderize, about ten minutes. Add the 1/4 cup of Chicken Stock & gently toss together, saute for another few minutes. 3. Ready to plate with the Foie Gras. |
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- Posted under Dinner, Duck
December 31, 2011 HAPPY NEW YEAR
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NO RECIPE Sliders, Fries, Tomato Jam
Serves 2 A CookTale Not much to say about this “chophouse dinner”, except it’s what Cathie requested. Once in a while a meal like that fills the bill. Certainly not what anyone would refer to as ” haut cuisine”, but can’t go reach for the brass ring every time. |
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- Posted under Dinner
December 30, 2011 Weisswurst With Butternut Squash Glazed With Butter Maple Syrup
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RECIPE
Serves 2 A CookTale In her continued quest for comfort food, Cathie asked for her favorite German Veal Sausage, Weisswurst, from our favorite charcuterie, The Smokehouse of The Catskills. INGREDIENTS 4 Weisswurst Veal Sausages METHOD for the Butter Maple Syrup Glazed Butternut Squash 1. Heat the oven to 400 degrees. 2. In a small bowl combine the Butter & the Maple Syrup to form a smooth emulsion. 3. To a large bowl add the diced Butternut Squash. Pour on the Butter & Maple Syrup emulsion. Gently mix together. Season with Salt & Pepper. 4. Add to an oven-proof casserole dish, cover with foil & bake for about 30 minutes. Remove the foil & if necessary continue in the oven until very tender when pierced with the point of a knife. 5. Allow the dish to cool for a few minutes, plate & garnish with Mint leaves |
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- Posted under Dinner, Meat, Vegetables
December 28, 2011 Swordfish On A Bed Of Sauce alla Norma
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RECIPE
Serves 2A CookTale Sauce alla Norma is an Eggplant and Tomato-based sauce with a glorious history, originated in the city of Catania in Sicily. The most popular version of the story is that it was named after Italian composer Vincent Bellini’s much-loved 1832 opera Norma. Others believe that Bellini’s opera was such an outstanding work, the name Norma simply became associated with what’s wonderful — hence the Norma sauce. INGREDIENTS for Sauce alla Norma 1 large firm Eggplant METHOD 1. Peel the Eggplant & cut it into bite size pieces. 2. Heat a large nonstick saute pan & add 1 TB of EVOO. Fry the Eggplant pieces in two batches, adding extra EVOO as needed. (Eggplants soak up a great amount of EVOO). Toss the Eggplant with the EVOO to coat, then sprinkle with 1 TB of the dried Oregano. Using two spatulas, turn the Eggplant until golden on all sides. Remove to a plate & repeat with the remaining Eggplant. 3. When the second Eggplant pieces have cooked, return the first batch to the pan & add the Red pepper Flakes. Reduce the heat to medium, add more EVOO, the Garlic & half of the chiffonade of Basil, stir together. Add the White Wine Vinegar & the diced Tomatoes. Simmer for 10 to 15 minutes to bring the flavors together. Add the Salt & Pepper & the remaining half of Basil leaves & gently toss the sauce together. RECIPE For Swordfish Steak
INGREDIENTS
2 Swordfish steaks (8 oz each, 1″ thick)
2 TB of EVOO
Sea Salt & Black Pepper
Lemon Juice (optional)
METHOD
1. Heat a cast iron grill pan to smoking hot. Add the prepared Steaks & grill, weighed down with a meat griddle for 2 minutes a side, no more or the result will be a dry juiceless fish.
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- Posted under Sauce, Seafood
December 27, 2011 Meat Loaf With Red Wine Reduction & Tomato Jam
 RECIPE
Serves At least six A CookTale Last evening I wanted to make Cathie a homecoming dinner. It called for comfort food, and that it was. This Meat Loaf recipe, was posted way back on July 11th. Here it is again, its inspiration from a 1999 Cook’s Illustrated classic “The Best Recipes”. Within its pages was this well tested recipe for Bacon Wrapped Meatloaf. It has been my benchmark recipe ever since. And it’s never failed me. It felt good to be in front of the stove once again. INGREDIENTS 2 tsp of EVOO METHOD 1. Heat oven to 350 degrees. Heat the EVOO in a medium skillet. Add Onion & Garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients. 2. Mix the Eggs with Thyme, Salt, Pepper, Mustard, Worcestershire Sauce, Pepper Sauce, & Milk or Yogurt. Add the Egg mixture to the meat in a large bowl along with the crushed Crackers, Parsley, & cooked Onion & Garlic. Mix until evenly blended & it does not stick to the bowl. (If mixture does stick, add additional Milk or Yogurt). 3. Turn the mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Arrange Bacon slices, crosswise, over loaf, overlapping slightly & tucking Bacon tip ends down the side of the loaf. 4. Bake until the Bacon is crisp & the Loaf’s internal temperature registers 160 degrees, about 1 hour. Cool for at least 20 minutes to allow the mixture to resettle. Note: A marvelous sauce and stock company in Ohio, “More Than Gourmet”, offers a Red Wine Reduction in a six pack, 8 oz each. Check them out on the web. A first class product line and a major timesaver. |
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- Posted under Dinner, Meat
December 26, 2011 Bucatini all’ Amatriciana
RECIPE
Serves 2
A CookTale
Though Italy has sent us hundreds of sauces that perk up our pasta, in my opinion, there are six that will always stand out as eternal classics – Marinara, Carbonara, Aglio e Olio, Pesto, Norma and Amatriciana. Five of the six rely on one main ingredient, Tomatoes, Cream, Olive Oil, Basil or Eggplant. Amatriciana, my number one favorite, although primarily Tomato, also includes Onions, and a wonderful salt cured pork, Guanciale. When the urge for pasta strikes, may I suggest you wrap your fork around any one of the six?
INGREDIENTS
2 oz of Bucatini
4 oz of diced Guanciale (or Pancetta)
1 14 oz can of diced Tomatoes (drained)
Half an Onion (thinly sliced)
2 Garlic cloves (sliced)
A pinch of Red Pepper Flakes (or to taste)
1/3 cup of EVOO
Pecorino Romano (freshly grated)
Method
1. Bring a pot of water to a boil, add the Pasta.
2. Heat the EVOO in a deep sided skillet, add the Garlic & the Onion. Saute until they’re tender. Add the Guanciale or Pancetta, stirring the pieces until they’ve given off their fat & have begun to brown & be tenderized.
3. Add the drained Tomatoes, together with the Red Pepper Flakes. Saute, occasionally stirring, for 15 minutes until the sauce has concentrated & homogenized.
4. Drain the pasta, turn it into the skillet, & cook a minute more , stirring the Pasta to coat the strands. Season with Salt & Pepper, add the grated Pecorino & serve.
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- Posted under Pasta
CookTeaser 