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CookTeaser

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

December 23, 2011 Lamb Breast Riblet with Ground Lamb & Baked Rice


RECIPE
Serves 1

A CookTale

With apologies to all “cooking for one” cooks. To me, cooking for one is like performing in an empty theater. This unattractive opinion is based on the fact that I’m spoiled. In 1977 when I started seriously hanging around our New York kitchen those mostly futile attempts were supported, guided and tolerated by Cathie who was and is an excellent Julia Child devoted cook. Those days and many thereafter produced dreadful results, but like all things new, it took trial and error, mostly error to get up and crawling.

INGREDIENTS Thyme Infused Baked Rice

1 cup of long grain Rice
1 oz of Veal Demi Glace (dissolved in a cup of water)
2 TB of dried Thyme
Kosher Salt & Black Pepper
2 TB of Butter (1TB to spread on the casserole dish + 1TB to dot on the rice)

METHOD

1. Heat the oven to 400 degrees.

2. Prepare the Rice according to the package directions.
When its cooked, allow it to slightly cool before you transfer it to a large mixing bowl.

3. Add the dried Thyme, Salt & Pepper & the dissolved Demi Glace stock. Gently mix it all together.

4. Butter an oven proof deep sided casserole dish. Add the Rice mixture & a pinch of Thyme on top, and dot with the TB of Butter.

5. Place the casserole on the upper level of the oven & bake until the surface begins to color. About 20 minutes. Turn on the broiler & broil for a few minutes. The Rice should take on a lightly broiled appearance.

INGREDIENTS Lamb Breast Riblet with Ground Lamb

1 Lamb Breast Riblet with Ground Lamb (prepared by the butcher)
1 TB of EVOO
Kosher Salt & Black Pepper
1 cup of Chicken Broth

METHOD

1. Heat the oven to 425degrees.

2. Heat a cast iron grill pan to high.

3. Season both sides of the Lamb with Salt, Pepper & EVOO. Place in the grill pan & sear for 2 minutes a side. Add the cup of Chicken Broth & move the pan & its contents to the oven & bake for no more than 12 minutes. The Riblet & the ground Lamb should not be overcooked or it will dry out.

December 22, 2011 Sausage, Tomatoes & Cannellini Beans


RECIPE

Serves 1

A CookTale

I guess it’s becoming evident that in the last few days my cooking has gone downhill. That’s because I’m cooking for one. Cathie is away having had a surgical procedure that will keep her from the dinner table for a while. A short while I hope. With the combination of grey weather and grey mindset, dinner is raiding the fridge or the freezer. Last evening’s meal was saved by putting it together in a casserole dish and baking it. All in all, it was better than I expected. Use your imagination and try it.

INGREDIENTS

2 Sweet Italian Sausages
1 14 oz can of Cannellini Beans
1 14 oz can of Diced Tomatoes
1/4 cup of Parsley (chopped)
Kosher Salt & Black Pepper
a pinch of Red Pepper Flakes

METHOD

1. Heat the oven to 400 degrees. Add the Sausages and bake them, turning occasionally, until they have started to brown, about 20 minutes.

2. Drain the canned Cannellini beans & the diced Tomatoes. Combine them in a large bowl & season with Salt, Pepper & a pinch of Red Pepper Flakes.

3. Place the Beans & Tomatoes in an oven proof casserole dish and top with the Sausages. Place in the hot oven for about 15 to 20 minutes.

4. Plate & add the chopped Parsley.

December 21, 2011 Smothered Rib Steak


 

RECIPE

Serves 2

A CookTale

This is not a Chinese Pepper Steak recipe, though I do love them that way. This is simply a pan grilled Rib Steak, smothered with Red and Green Bell Peppers and Red Onion. Adding Salt, Pepper and a pinch of Red Pepper Flakes, the flavors blend together beautifully. And the colors blend perfectly with the season.

INGREDIENTS

2- 8 oz Rib Steaks
2 Red & 2 Green Bell Pepper (cut to 1/4″ slices)
2 medium Red Onion (cut to 1/4″ slices)
Oven dried Tomatoes
A pinch of Red Pepper Flakes
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. In a large bowl add the prepared Peppers & Onion & add seasonings.

2. In a deep sided saute pan, add the EVOO & the Peppers & Onion. Saute until tender & beginning to take on a color. Set aside & keep warm.

3. Heat a cast iron grill pan to smoking hot. Top the Rib Steaks with a 5 pound cast iron grill press & Grill for 2 minutes a side. The internal temperature should reach 120 degrees for rare. If you require meat less rare, continue grilling, but do not allow the meat to dry out.

4. Add a Rib Steak to each plate & generously cover with Peppers & Onion. Add the Tomato halves & serve.

December 21, 2011 Oven Dried Roma Tomatoes


 

 

RECIPE

A CookTale

Don’t take the lazy way out and buy “Sun Dried Tomatoes”. Chances are their not sun dried, but oven dried and over dried. So much easier to purchase a dozen firm ripe Roma Tomatoes, and dry them yourself. You can also control just how you prefer them. As seen in the photo, I prefer them still pliable with the richness of the oven drying evident with each bite.

INGREDIENTS

12 or more Roma Tomatoes (halved)
2 TB of EVOO
1 TB of Kosher Salt

METHOD

1. Heat the oven to 325 degrees

2. Place the halved Tomatoes, cut side up on a non stick baking sheet. Evenly sprinkle with Salt & the 2 TB of EVOO.

3. Roast in the oven for at least 1 hour, check on their progress. If necessary continue to roast until they have reached the stage of dryness you prefer.

4. Allow them to cool & they’ll stay fresh in the fridge for a few weeks, but I doubt that they’ll last that long.

December 20, 2011 Roasted Tomato and Anchovy Sauce


 

RECIPE

Serves 2

A CookTale

Before there were celebrity chefs with celebrity cookbooks, there were marvelous Italian food writers like Giuliano Bugialli, Ada Boni, Marcella Hazan, as well as a host of others. Years ago I came upon a recipe in one of their books that called for Tomatoes, Anchovies, EVOO and Chiles roasted in a hot oven until they all melted together. In hindsight it was everything a roasted pasta dish should be, and last evening I took aim at replicating it. Like that movie you thought was the greatest ever seen, until you re-saw it. The pasta was delicious, but was it worth carrying around in my head for years? You be the judge!

INGREDIENTS

1 to 2 lbs of fresh firm Tomatoes
1/3 to 1/2 cup EVOO
3 oz of Anchovy Fillets (a tin)
1 cup of coarsely chopped flat leaf Parsley
Kosher or Sea Salt & Fresh Black Pepper
4 oz of Spaghetti (cooked al dente)
Dried Red Pepper Flakes

METHOD

1. Preheat the oven to 400 degrees.

2. Slice the Tomatoes into very thick slabs

3. In a soufflé dish or similar baking dish with high sides, place a layer of Tomato slices. Top with some Anchovy fillets, a grind of Black Pepper, a sprinkling of Red Pepper Flakes & a pinch or two of Salt.

4. Continue building the layers. You’ll end up with three in total. On the top layer, do not use Anchovy fillets. You want them to melt into the sauce, not get crispy or charred.

5. Pour the EVOO over the Tomato layers.

6. Bake for an hour or an hour & fifteen minutes until the oil & the juices given off by the Tomatoes are bubbling, & the top layer takes on an appealing roasted appearance.

7. Bring a pot of water to a boil. Cook the Spaghetti until al dente. Drain & place in a large bowl & carefully pour or ladle the hot sauce over it.

8. Right before serving, add the chopped Parsley & toss again. Check to see whether more seasoning is needed & plate.

December 19, 2011 Chicken Thighs With Curry Butter Under The Skin


RECIPE

Serves 2

A CookTale

Here is a redux of our most favorite way to serve Chicken Thighs, When we’re meated out, we prepare them at least once or twice a month. A mild Curry 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.

INGREDIENTS

2 8 oz skin on Chicken Thighs
1 TB of mild Curry Powder (or to your liking)
2 TB of Butter
Kosher Salt & Black Pepper
1 TB of Olive Oil for the fry pan

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.

L

December 19, 2011 Balsamic Coated Cauliflower Florets


RECIPE

Serves 2

A CookTale

We like Cauliflower florets well roasted and well charred to enhance their flavor as well as their plate appeal. By tossing the florets in a marinade of a imported Balsamic Vinegar, EVOO, Garlic and Herbs resulted in a sweet nutty flavored side dish.

INGREDIENTS

2 TB of EVOO
2 TB of Balsamic Vinegar
1/2 tsp of Salt & Black Peppper
3 Garlic Cloves (chopped)
1 head of Cauliflower (each floret sliced in half)

METHOD

1. Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.

2. Stir the EVOO, Balsamic Vinegar, Salt, Pepper & Garlic together in a bowl. Add the Cauliflower & toss to coat. Spread them onto the lined baking sheet.

3. Roast in the preheated oven, stirring occasionally, until tender & beginning to char, about 20 to 30 minutes, depending on how charred you prefer them.

4. Remove & prepare to plate.

December 18, 2011 Asparagus Parmesan


RECIPE

Serves 2

A CookTale

The photo says it all. It’s simply par boiled Asparagus, drained, sprinkled with EVOO and coated with Parmesan Cheese. The 425 degree oven does the rest.

INGREDIENTS

14 Asparagus stalks (bottoms cut off & peeled)
1TB of EVOO
Kosher Salt & Black Pepper
1/3 cup of Parmesan Cheese (freshly grated)

METHOD

1. Preheat the oven to 425 degrees

2. Parboil the Asparagus until the stalks are tender. 4 to 5 minutes. Drain, Dry on paper toweling. Salt & Pepper to taste.

3. Add the Asparagus to an oven proof dish, douse with EVOO & coat with the 1/3 cup of Parmesan.

4. Place in the prepared oven & bake until the Parmesan has completely melted & is starting to brown.

5. Remove & divide to two serving plates.

December 18, 2011 Standing Beef Rib Roast Hash


RECIPE

Serves 2 with leftovers

A CookTale

Here I go again! I just can’t stop making a hash out of leftovers. What was left of past Tuesday’s Rib Roast came to 1-1/2 pounds. It was vacuum packed in our handy Foodsaver and stored in the fridge. Of all the many reasons we love the Foodsaver, not needing to immediately freeze leftovers ranks high on the list. When the package was removed the Beef was as fresh as the day we vacuumed it. The ingredients and my method of preparation doesn’t deviate when working with Beef. It does with Chicken, but that’s another recipe.

INGREDIENTS

1-1/2 pounds of leftover Standing Rib Roast (cut to 1″ dice)
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 Beef Rib, simply add it to the bowl.

4. Replace the entire 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

December 17, 2011 Veal kidneys Sauteed With Lemon, Mustard Butter and White Wine


RECIPE

From Julia Child’s classic recipe: Rognons De Veau En Casserole

Serves 2

A CookTale

Veal Kidneys are not something you can find every day at the butcher shop. They generally have to be ordered in advance, that’s on the assumption that your butcher can get them at all. I waited two weeks until an e-mail from Fred Brill of Adam’s arrived, advising me that he expects delivery that week. “Did I still want them”. “You bettcha” I immediately e-mailed back. I picked up his complete order of 5 pounds, still vacuum packed by his provider. I re-vacuum pack them into 1 pound bags. That’s 5 dinners in the next few months. There goes our cholesterol count.

INGREDIENTS

6 TB of Butter, divided to 3 TBs each

1 1/2 TB of Dijon Mustard

1 lb of Veal Kidneys

1 TB of Shallots or 1 TB of Scallions (minced)

1/2 cup of White Wine or White Vermouth

1 TB of fresh Lemon Juice

Kosher Salt & Pepper

3 TBs of Parsley (finely chopped)

 

METHOD

 

1. Whisk together the Mustard & 3 TBs of Butter to forma smooth emulsion. Set aside.

 

2. Remove the strip of white fat on the bottom of the Veal Kidney without piercing the flesh. If the butcher left any opaque membrane on the kidney, remove that as well.

 

3. Over medium heat melt the remaining 3 TBs of Butter in a medium skillet until the foam subsides. Roll the Kidneys in the melted Butter, then cook them uncovered for no more than 10 minutes, turning every minute or two. Regulate the heat so that the Butter is always very hot but not discoloring the Kidneys. They should lightly brown & lightly stiffen. Remove them from the skillet, keep warm for the few minutes it takes to make the sauce.

 

4. Stir the Shallots into the Butter in the skillet & cook for about one minute. Add the Wine & the Lemon Juice. Bring to a boil, scraping up the coagulated cooking juices & reduce the liquids to about 4 TBs.

 

5. Off the heat swirl in the reserved Mustard Butter mixture by spoonfuls into the skillet. Rapidly cut the Kidneys into slices 1/8 inch thick (they should be a light pink).Toss the slices into the skillet with any accumulated juices. Over low heat warm them  for a minute or two.  Add the chopped Parsley & Sprinkle with the Salt & Pepper.

 

6. Serve immediately, preferably on warmed plates.