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CookTeaser

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

December 16, 2011 Fettuccine With Smoked Trout, Peas & Parmesan Cream Sauce


RECIPE

Serves 1

A CookTale

Once upon a time, and not that long ago, I was a passionate fly fisherman, donning hip waders and stalking the wary Brook, Brown and Rainbow Trout in the legendary creeks and rivers of the Catskills. At my side was my friend, fishing companion and first class angler Bill Kronenberg . Over the past weekend, Bill called suggesting that he would like to stop by to drop off our holiday gift. In he came with three unusually large Smoked Trout. Two were at least 18″ long, and the third, 15″. Believe me that’s good size Trout. I vacuum packed two, and saved the third for a pasta dinner in the near future. The future arrived last evening.

INGREDIENTS

2 oz of Fettuccine (I used DeCecco egg pasta)
Sea or Kosher Salt & fresh Black Pepper
4 oz of Heavy Cream + 4 oz of Half & Half)
2 TB of EVOO
2 large Garlic Cloves (minced)
1 cup grated Parmesan Cheese
2 TB of fresh Thyme or fresh Sage
1 Smoked Trout about 3/4 of a pound, (skin removed, meat flaked off with a fork)

METHOD

1. Bring a pot of well salted water to a boil & add the Fettuccine. Stir lightly until the noodles soften in the water.

2. Drizzle two TB of EVOO in a large skillet & place it over high heat until the oil is hot, but not smoking. Add the Garlic & reduce to medium-low heat for about 2 minutes.

2. When the Fettuccine has cooked for 7 minutes, DeCecco’s instructions, let them drain back into the pot momentarily & add them directly to the skillet. The clingy starchy water will help thicken the sauce. Toss with the Garlic & EVOO.

3. Add the two Creams to the skillet. Add the Parmesan Cheese. Add the Thyme or Sage & Black Pepper. Add the Trout meat & very gently bring it all together. Simmer over medium heat until the sauce slightly thickens.

 

 

 

 

 

 

December 15, 2011 Basil Pesto Fusilli With An Italian Sausage Patty


RECIPE

Serves 1

A CookTale

Basil plucked from the garden is reason alone to miss the joys of Summer. In December it’s Basil plucked from the counter at Adam’s. Though this could very well be a mind thing, it can never smell or taste the same, or the Pesto be as bright a green. Oh well, be grateful for what you get. Not that it’s required, but for the sake of continuity here is my recipe for Basil Pesto.

INGREDIENTS

A large bunch of Basil (leaves removed)
3/4 of a cup of EVOO
2 TB of toasted Pine Nuts or Walnuts (popular in the North of Italy)
2 TB of fresh Parmesan Cheese
Kosher Salt & Black Pepper (sparingly)

METHOD

1. Combine the Basil, Garlic, & Pine Nuts to a food processor & pulse until coarsely chopped. Add 1/2 cup of the EVOO & process until fully incorporated to a smooth paste. Sparingly season with Salt & Pepper.

2. If you prefer a lighter version, add the remaining 1/4 cup of EVOO & pulse again until thoroughly blended.

3. Transfer to a serving bowl & mix in the Parmesan cheese.

December 14, 2011 A Standing Prime Rib Of Beef With Broccoli Rabe & Yorkshire Pudding


Serves 4

A CookTale

A meal as delicious as it looks. The recipes for the Standing Rib Roast and the Yorkshire Pudding can be found within this Posting. The recipe for the Broccoli Rabe is listed here.

RECIPE The Broccoli Rabe

Serves 4

INGREDIENTS

2 Bunches of Broccoli Rabe (washed, stems peeled, cut into small pieces)
5 Garlic cloves sliced.
Kosher Salt & black Pepper
Red Pepper flakes (to taste)
3 TB of EVOO

METHOD

1. Wash the 2 bunches of Broccoli Rabe, trim the stems, remove & save large leaves.

2. Steam each for 6 minutes, stop the cooking in cold water & drain. Cut into small pieces. Set aside.

3. Add the EVOO to a deep-sided frying pan. When rippling hot, saute the 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.

December 14, 2011 Yorkshire Pudding


RECIPE
Serves 4

A CookTale

This is one of Cathie’s ex mother-in-law’s signature recipes, handed down to her eons ago. It still works as a perfect companion to Prime Rib of Beef. This will be the first time it will be published, and I suggest you file it for future use. It is a delicious rendition.

INGREDIENTS

1-1/2 cups of Wondra Flour
1/2 tp of Kosher Salt
2 cups of Whole Milk
2 Eggs

METHOD

1. Preheat the oven to 400 degrees. Have all of the ingredients at room temperature.

2. Mix the Flour & Salt together & make a well in the center into which the Milk is poured. Whisk & beat together until fluffy.

3. Add the Eggs & continue to beat until large bubbles rise to the surface. Let it stand covered & refrigerated for at least an hour. Beat again after bringing the mixture back to room temperature.

4. Pour about 1/4” of the Beef drippings into a heated ovenproof 9″x13″ dish. (The heavier the better). Pour in the batter. It should be about 1/2” high.

5. Bake the Pudding for 25 minutes; reduce heat to 350 degrees & continue to bake for 15 to 20 minutes. The Pudding will be puffed up & the crust will be well browned.

5. Serve at once. The longer it sits in the dish, the more the Pudding will deflate.

December 14, 2011 A Two Rib Standing Prime Rib Roast


RECIPE
Serves 4 with ample leftovers

A CookTale

A standing Prime Rib Roast is called the King of Beef and for good reason. Be sure that you bring home a certified cut of Beef marked Prime. Look for a marbling of fat throughout the meat, and buy it from a topnotch butcher. This is so pricey a purchase, it’s well worth being cautious.

INGREDIENTS

A 4 lb standing 2 rib Roast (the bones cut away from the Roast & tied back with kitchen string. The butcher will prepare the Roast this way)
Kosher Salt & Fresh Black Pepper

METHOD

1. Remove the Roast from the refrigerator, 3 hours before cooking, to bring it to room temperature before it goes into the oven.

2 Preheat the oven to 500°F. Generously sprinkle the entire Roast with Salt & Pepper. Place the Roast, fat side up, rib side down, in a roasting pan in the oven.

3. After 15 minutes at 500°F, reduce the heat to 325°F. One way to figure the total cooking time is to allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. A 4 lb Roast requires 50 to 60 minutes. An instant thermometer inserted into the thickest part of the Roast should register 115°-120°F for rare, or 125°-130°F for medium.

4. Once the Roast has reached the desired internal temperature, remove it from oven & let rest for 20 minutes, covered with aluminum foil. The Roast will continue to cook while it is resting.

6. With scissors, cut the strings which attach the meat to the bones. Remove the bones (save for making stock for soup). With a sharp carving knife, slice Meat across the grain, making the slices about 1/4-1/2 inch thick.

December 13, 2011 Stir Fry Of Shrimp And Bean Sprouts


RECIPE
Serves 2
A CookTale

My kitchen motto – when in doubt bring out the wok and stir fry! The joy of stir frying is the endless ingredients that blend so well together and comprise the finished dish. For example, this stir fry contained Napa Cabbage, Water Chestnuts, Scallions, Bean Sproats, Shrimps, Black Sesame Seed, and I could go on and on. They’re all in the list of ingredients. It’s another one-pot dinner, Canton style, where East meets Woodstock.

INGREDIENTS

1 TB of Peanut Oil
2 tsp of Sesame Oil
3 Scallions (sliced in 1-inch pieces)
5 oz of Water Chestnuts (sliced)
16 large Shrimp (peeled & deveined)
12 oz of Bean Sprouts (washed & dried)
8 Leaves of Napa Cabbage (halved across & thinly sliced)
1/2 TB of fresh Ginger (thinly sliced)
1/2 TB of Garlic (thinly sliced)
1 tsp of Brown Sugar
2 TB of Soy Sauce
Kosher Salt & Black Pepper
Red Pepper Flakes (to taste)

METHOD

1. Mix the Brown Sugar into the Soy Sauce until dissolved. Set aside.

2. In large wok, heat the Peanut & Sesame Oils to medium high. Stir fry the Shrimp for no more than 2 minutes, until they start turning pink & are undercooked. Set aside in a large bowl.

3. Stir fry the Napa Cabbage & Scallions, until just tender, about 3 minutes. Add them to the bowel of Shrimp.

4. Stir fry the Ginger, Garlic, & Water Chestnuts, season with Salt & Pepper. Add the Red Pepper Flakes. Turn down the heat.

5. Return the Shrimp & the vegetables to the wok. Add the Soy Sauce mixture, turn up the heat & saute for 2 minutes until the shrimp are just cooked through.

6. Add the Bean Sprouts & carefully toss it all together until heated through. This doesn’t take long, be sure not to overcook the Bean Sprouts. They should retain their crunch.

7. Plate generously. Sprinkle on the Black Sesame Seeds & serve. Remember the chopsticks.

December 12, 2011 Chicken Thighs Braised in Riesling With Shallots & Pancetta


RECIPE

An adaptation of a recipe in Fine Cooking Magazine

Serves 2 Plus Generously

A CookTale

There’s a great deal to say in favor of a one-pot dinner. It is a delicious blending of different tastes and flavors, with a tempting plate appeal. When each ingredient is individually cooked and set aside, then reassembled at the end, which is the way I prefer a one-pot dish to be handled, you have far better control over the final result. The chances that any one ingredient is under or overcooked is reduced to a minimum. In this take on Coq au Vin, a Riesling Wine substitutes for the usual Red.

INGREDIENTS

1/4 cup of EVOO
6 Chicken Thighs (skin on & boned is optional)
2 Italian Sausages (optional)
Kosher Salt & Black Pepper
7 oz. of Pancetta, (cut into 3/4″ dice)
8 medium Shallots (halved)
4 medium Carrots, (cut into 3/4″ slices)
8 oz of Green Beans (cut into 2″ pieces)
1 small Fennel Bulb (trimmed, cored, & cut into 3/4″ dice)
1 large Garlic Clove (finely chopped)
4 sprigs fresh flat-leaf Parsley
4 sprigs fresh Thyme
1 Bay Leaf
2 cups of Alsatian or German dry Riesling
3 cups of Chicken Broth
2 tsp of Lemon Zest
1 TB of chopped fresh flat-leaf Parsley

METHOD

1. Position a rack in the bottom third of the oven & heat to 300°F.

2. Heat 2 TB of the EVOO in a large Dutch oven over medium-high heat. Season the six Chicken Thighs with 1 Salt & Pepper. Arrange the Thighs skin side down in the pot in a snug single layer. Sear, turning once until the skin has taken on a deep golden brown, 10 to 15 minutes. Transfer to a plate. Add the Sausages (optional) & cook until almost done. Set aside.

3. Cook the Pancetta in the same pot until well browned, 5 to 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off & discard the fat. Set aside.

4. Heat the remaining 2 TB of EVOO in the same pot over medium-high heat. Cook the Shallots until tender & richly colored. Set aside.

5. Cook the Carrots & the Fennel, stirring occasionally, until lightly browned, about 7 minutes. Add the Garlic, stirring frequently, until its aroma subsides, 1 to 2 minutes. Set aside.

6. In a soup pot, parboil the Green Beans for 5 minutes, immediately immerse in cold water, drain on paper towels & set aside.

7. Tie the Parsley, Thyme sprigs, & Bay Leaf together with twine (or tie them in a small cheesecloth sachet). Add the herb bundle to the pot, along with the Riesling Wine. Simmer briskly, scraping the bottom of the pot to loosen the brown bits. Add the broth & return the Chicken, Pancetta & Sausages to the pot, arranging the Chicken & Sausages in a single layer. Bring to a simmer, cover & transfer to the oven.

8. Braise in the 300 degree oven for no more than 10 minutes. all the meats should be slightly undercooked. Return all the cooked vegetables to the pot with the Chicken & Pancetta. Heat through.

9. With a slotted spoon transfer the Chicken, Pancetta, Sausage & all the Vegetables to a large bowl or serving platter & tent with foil. Discard the herb bundle. Bring the sauce to a boil over high heat & reduce to 2 cups, about 15 minutes. Stir in the Lemon Zest & a final generous seasoning of Salt & Pepper.

10. To serve, add a hefty portion of Chicken, Pancetta, Sausage & Vegetables to a dinner plate, spoon on the reduced sauce, & sprinkle with chopped Parsley.

 —

December 10, 2011 A Plate Of Creamed Green Cauliflower Florets



RECIPE

Serves 2

A CookTale

In lieu of conventional white Cauliflower, Cathie brought home a head of green Cauliflower. It was half the size of the white. The florets where obviously in proportion and produced a bowl of attractive miniatures. I would usually just saute them in EVOO and Garlic, but I felt it was too harsh a treatment. So the Cauliflower was steamed, then sauteed in Butter. Heavy Cream was added and reduced. It was baked in a medium hot oven for a short while. The result was a mild, delicious creamy concoction.

INGREDIENTS

1 head of Green Cauliflower (cut to florets)
Kosher Salt & White Pepper
1 TB of Butter
1 cup of Heavy Cream
Fresh Tarragon Leaves (finely chopped)
1/4 cup of Parsley (finely chopped)

METHOD

1. Steam the florets for 5 minutes, Immerse in a bowl of cold water, drain & paper towel dry. Set aside.

2. Heat the oven to 375F degrees

3. In a deep-sided saute pan, melt the Butter, add the florets & the Salt & pepper. Gently toss to combine & saute for a few minutes. Add the Heavy Cream, reduce until thickened.

4. Place the Cauliflower into a well Buttered casserole dish, & place in the oven for about 10 minutes to completely heat through & the Cream has begun to bubble.

5. Remove & prepare to plate.

December 10, 2011 Soy Maple Salmon With A Square Of Hash Browns


RECIPE

Serves 2

A CookTale

I seem to have the knack to be able to retain the smallest details of recipes I’ve reviewed over time. If remembering them doesn’t work, I make sure that they’ve been stored in my online file.
I’m also always seeking different ways to prepare fresh fish. Marinating Salmon in a mixture of Soy Sauce, Maple Syrup, a touch of Garlic and seasonings is one of the ideas I’ve been waiting to prepare. By adding the Hash Browns, the plate would have the sweet and sour tenderness of the Soy Maple Salmon and the pan fried crispiness of the Hash Browns. This idea worked out well, so it’s on to the next meal.

INGREDIENTS

1 lb of Organic Wild Salmon (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

METHOD

1. In a small bowl, whisk together the Maple Syrup, Soy Sauce, Garlic, Salt & Pepper.

2. Place the two pieces of Salmon in a shallow baking dish. Coat with the Soy, Maple Syrup mixture. Cover the dish & marinate in the refrigerator 30 minutes, turning once.

3. Preheat oven to 400 F degrees.
Place the baking dish in the preheated oven, & bake uncovered for 10 to 12 minutes, or until easily flaked with a fork. Do not overcook & dry out the Salmon.

4. To serve, add a piece of Salmon to each plate & spoon on the Soy Maple Sauce.

December 9, 2011 Diver Scallops On a Bed of Pea Puree with Thin Slices Of Fennel


RECIPE
Serves 2

A CookTale

Because they were so large, I purchased Diver Scallops that were frozen. By the time they defrosted, they were so waterlogged that no matter how many paper towels I used, it was impossible to dry them properly. The result was a very pretty plate with a delicious sauce, but the Scallops themselves were on the brink of tastelessness. So the lesson learned (again) is only buy fresh.

INGREDIENTS

6 Diver Scallops (large as possible & never frozen), about 3/4 lb
2 TB of Butter
1 tsp of EVOO (to sprinkle on the raw Scallops)
4 oz of Peas (defrosted)
1/4 cup of Chicken Broth
Kosher Salt & White Pepper
Half of a Fennel Bulb (thinly sliced & fronds retained)

METHOD

1. To make the Pea Puree, add the 4 oz of Peas & the 1/4 cup of Chicken Broth to a blender. On the highest setting, blend until it’s completely emulsified into a smooth puree. Set aside in the blender jar.

2. Season the Diver Scallops with Kosher Salt, White Pepper & a drizzle of EVOO. Set aside.

3. Thinly slice the half a Fennel Bulb with a Mandoline. Save some fronds for garnish. Set aside.

3. In a deep-sided saute pan or an electric skillet, turn the heat to high. Melt the 2 TB of Butter, & when the sizzling stops, add the Diver Scallops. Saute until a crust forms, 3 or 4 minutes, then turn & saute for 1 minute more. They must not be overcooked; if so they become “rubbery”. Remove & set aside covered with foil.

4. To plate, blend the Pea Puree for a few seconds, & spread a pool onto each of the two plates. Top with three Diver Scallops, & surround them with slices of Fennel & a few fronds.