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CookTeaser

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

December 7, 2011 Asian Spinach With Ginger & Garlic & Asian Seasonings


RECIPE

Serves 2

A CookTale

This is the third Spinach recipe published in the past few weeks. The first was sauteed with Garlic and EVOO. The second was Creamed, and now a third with Asian flavorings. They all tasted like Spinach should, but each had its own accent. The bottom line is that we enjoy Spinach in all its interpretations.

INGREDIENTS

10 ounces fresh Spinach (washed, tough stems removed & leafs left whole)
2 Garlic Cloves, (sliced)
2 TB of fresh Ginger (sliced)
1 TB of Peanut Oil
1 tsp of Sesame Oil
1 TB of Soy Sauce
Kosher Salt & Black Pepper
Sesame Seeds

METHOD

1. Heat the Peanut Oil & Sesame Oil in a large saute pan.
Add the Garlic & the Ginger. Saute until their tender & starting to color.

2. Add the Spinach leaves & cook until they are mostly wilted. Add the Soy Sauce & continue sauteing just until the spinach has all wilted.

3. Plate, sprinkle on the Sesame Seeds & Serve.

December 7, 2011 Black Cod With Miso Sauce


RECIPE
Serves 2

A CookTale

Of the very many fish preparations we do, not one can compare to this. I believe that this
is “Nobu’s Gift To the Food World”. I find it such a delight to take a raw piece of Black Cod and with little effort and a few steps have it transform into this wonderful topnotch taste treat. Since the publication of the Nobu cookbook in September 2001, I’ll bet I’ve prepared this at least two dozen times, and its always been outstanding. Black Cod, actually Sable fish, is not easy to procure, but when you see it, I suggest you take it home.

INGREDIENTS

1/4 cup of Mirin
1/4 cup of Sake
1/3 cup of White Miso Paste
4 TB of Sugar
2 6-to-7 oz of Black Cod Fillets (skin on, 1-1/2″ thick)
1 TB of Peanut Oil
Scallions (thinly sliced)
Pickled Ginger

METHOD

1. In a small saucepan, bring the Mirin & Sake to a boil. Whisk in the Miso until dissolved. Add the Sugar & cook over moderate heat, whisking until dissolved.

2. Transfer the marinade to a large baking dish & let it cool. Add the fillets, skin side up. Cover & refrigerate for at least 4 hours or ideally overnight.

3. Preheat the oven to 400 degrees. Heat a non-stick pan to high & add the TB of Peanut Oil. Scrape the Miso sauce marinade off the meat of the fillets, reserving for later. Add the fillets & cook until the skin has become crisp, about 4 minutes.

4. Place the pan in the oven & roast for 8 to 10 minutes or until flaky. At this point, turn on the broiler for a few minutes to add a roasted richness to the fillets.

5. Transfer to plates. Garnish with the Miso Sauce, Scallions & Pickled Ginger.

December 6, 2011 Spicy Sicilian Chicken


RECIPE

Serves 3 or more

A CookTale

Last evening I prepared what had to be the zillionth way to cook Sicilian Chicken. This morning I feel as if I was inducted into a world-wide club with over 3,000,000 members. That’s Google’s number of listings just about Sicilian Chicken. I originally was impressed by the recipe in Mario Batali’s 2005 great book, Molto Mario. It’s taken me 6 years to finally prepare it, and with apologies to MB, I made a number additions, changes and variations that suited the way I thought about the dish. Two significant changes was using White Wine in place of Red, and Chicken Thighs only instead of entire Chicken parts. Another change, one that I always rely on, is cooking each ingredient separately, then returning them to the pan together when they’ve all been cooked.

INGREDIENTS

4 Chicken Thighs bone-in or boneless (6 oz each, rinsed & patted dry) (they will ultimately be cut in half)
Kosher Salt & Black Pepper
3 TB of EVOO (plus more for drizzling)
8 baby Russet Potatoes (cut in half)
3 Bell Peppers, Green, Red & Yellow each (each cored, seeded & cut into 1-1/2″ wide strips
1 Celery Rib, cut into 1-inch pieces
2 small Eggplants, cut into large cubes (about 3 cups)
2 medium Carrots, cut into 1/2-inch-thick rounds
4 oz of Baby Portobello Mushrooms (thinly sliced)
4 Plum Tomatoes, cut into wedges
1/2 cup Black Olives, (Sicilian or Calamata pitted)
3 Garlic Cloves, thinly sliced
2 TB of salt-packed Capers, rinsed and drained
3 dried hot Chiles
1-1/2 cups of dry White Wine
2 TB of chopped fresh Mint
2 TB of chopped fresh flat-leaf Parsley
Pinch of Red Pepper Flakes

METHOD

1. Season the Thighs with Salt & Pepper. In a 12-inch deep saute pan, heat 3 TB of EVOO over medium-high heat until hot but not smoking. Add the Thighs skin side down, brown on both sides, about 5 to 7 minutes per side. Transfer to a plate. Set aside.

2. In same pan, add the Garlic slices & the Potatoes, cook until softened & beginning to brown, about 7 minutes. Remove to its bowl. Add the Mushrooms & another TB of EVOO, saute until tender & lightly colored, Remove to its bowl.

3. Add the Bell Peppers, cook until softened & beginning to brown, about 7 minutes. Remove to its bowl. Add the Celery & Carrots, cook until softened & beginning to brown, about 7 minutes. Remove to its bowl.

4. Add the Eggplant, cook until softened & beginning to brown, about 7 minutes. Remove to its bowl. Add the Tomatoes, Olives, Capers, & Chiles; season with Salt & Pepper. Return all the vegetables & seasonings to the pan.

5. Cut the Thighs in half & add them to the vegetables, Add the Wine, bring to a boil, lower to a simmer, cover, & cook until the Thighs are cooked through, 10 minutes or so. Keep them slightly undercooked, or they’ll be dry instead of juicy.

6. Stir in the Mint, Parsley, & Red Pepper Flakes. Individually plate, & drizzle with EVOO.

December 5, 2011 Cod With Sesame Oil, Fresh Ginger & Salmon Roe


RECIPE
An adaptation of a recipe from the New York Times

Serves 2

A CookTale

The word Asian gets my attention every time. This Cod dish prepared Asian style, was what was decided for our Sunday evening dinner. To our taste, fresh Cod is so very mild tasting it greatly benefits from highly flavored spices and flavorings. This adaptation takes that into consideration. We happened to have a small unopened jar of Salmon Roe in the fridge. It’s strictly, an if-available ingredient.

INGREDIENTS

2 Cod fillets, about 6 ounces each (or substitute halibut, rock fish or other firm white-fleshed fish)
Kosher Salt & Pepper
2 tsp of finely grated Ginger
1 TB of roasted Sesame Oil
1 tsp of Black Sesame Seeds (if available)
3 or 4 Scallions, (sliced thin)
Pickled Ginger (if available)
Salmon Roe (if available)

METHOD

1. Season each fillet generously with Salt & Pepper. Combine Ginger & Sesame Oil in a small bowl, whisk to emulsify. Rub the mixture onto the fillets, coat evenly.

2. Place the Cod in a in a baking dish, & tightly cover with foil. Let the fish marinate at room temperature for 15 minutes, or refrigerate up to 3 hours. Bring back to room temperature before baking.

3. Heat the oven to 400 degrees. Bake the fish on the top rack for 10 minutes. Remove the foil & check to make sure the fish is cooked through. Return to oven for 1 or 2 more minutes, if necessary.

4. Transfer the Cod to plates. Sprinkle with Sesame Seeds (if available) & scatter the Scallions around each plate. Garnish with Salmon Roe & the Pickled Ginger (if available).

December 5, 2011 Garlicky and Spicy Broccolini


RECIPE

Serves 2

A CookTale

For awhile I have been on the hunt for Broccolini. At my daily haunts, but it kept evading me until yesterday when I found it in abundant bunches at Adam’s. The taste can be compared to a hybrid of Broccoli and Asparagus. The stalks with their close resemblance to Asparagus are the highlight, the florets tag along, All in all, quite a delicious and unique vegetable.

INGREDIENTS

1 bunch of Broccolini
1 TB of EVOO
2 TB of Garlic Cloves (finely minced + 2 TB (finely sliced)
1/2 tsp of dried hot Red Pepper Flakes
1/4 cup of Chicken Stock or water

METHOD

1. Cook the Broccolini in a large pot of boiling salted water until the stems are crisp & tender, about 6 minutes. Drain, & plunge into a bowl of cold water to stop the cooking & retain the color. Pat dry with paper towels.

2. Heat 1 TB of EVOO in a large nonstick skillet over moderately high heat until hot. Add the Garlic slices & the Red Pepper Flakes & saute, stirring, until the Garlic is golden, about 2 minutes. Remove to a small bowl.

3. In the same skillet, add the minced Garlic & saute until it starts to take on color. Add the Broccolini & 2 TB of Stock or Water & cook stirring for about 5 minutes or until the stalks are tender.

4. Return the Garlic slices to the skillet, toss it all together. Transfer to a serving dish & serve.

December 3, 2011 Grilled Rib Veal Chop


RECIPE

Serves 2

A CookTale

I have an opinion, wide open to opposing views, that a smoking hot cast-iron grill pan on the stovetop is not only equivalent to a gas grill, but its ability to control the cooking and the absence of flareups makes it a superior method. I would not say that about a charcoal grill which imparts that highly desirable smokiness. Last evening’s rib Veal Chop, from our dependable Smokehouse of The Catskills, helped to validate my opinion.

INGREDIENTS

Rib Veal Chop (1-1/2 LB, 1″ thick)
Kosher Salt & Black Pepper (generously applied)
2 TB of EVOO
White Mushrooms (sliced 1/8″ thick)
Flat Leaf Parsley leaves

METHOD

1. Season both sides of the Veal Chop with Salt, Pepper & a 1 TB of EVOO.

1. Heat a cast iron grill pan to smoking hot. Add a thin film of EVOO, & add the prepared Veal Chop weighted down with a cast iron meat weight. Grill for 2-1/2 minutes to a side. The internal temperature of the Veal should be 120 degrees to be on the rare side.

2. Remove from the the pan to a cutting board & allow the Veal to rest for at least 5 minutes before slicing.

December 3, 2011 Grilled Veal Rib Chop With Sauteed Mushrooms


RECIPE

Serves 2

A CookTale

Last evening’s rib Veal Chop, from our dependable Smokehouse of The Catskills, helped to validate my opinion that a cast iron grill pan, which permits you to have complete cooking control, is superior to an outdoor gas grill. To accompany the chop were Mushrooms sauteed in the same pan and leaves of Italian Parsley scattered on the plate..

INGREDIENTS

Rib Veal Chop (1-1/2 LB, 1″ thick)
Kosher Salt & Black Pepper (generously applied)
2 TB of EVOO
Flat Leaf Parsley leaves

METHOD For the Veal Chop

1. Season both sides of the Veal Chop with Salt, Pepper & a 1 TB of EVOO.

1. Heat a cast iron grill pan to smoking hot. Add a thin film of EVOO, & add the prepared Veal Chop weighted down with a cast iron meat weight. Grill for 2-1/2 minutes to a side. The internal temperature of the Veal should be 120 degrees to be on the rare side.

2. Remove from the the pan to a cutting board & allow the Veal to rest for at least 5 minutes, before slicing.

INGREDIENTS For the Sauteed Mushrooms

8 oz of White Mushrooms (sliced 1/8″ thick)
Kosher Salt & Black Pepper
1 TB of Butter
1 TB of EVOO

METHOD

1. Heat the cast iron grill pan to high, add a TB of EVOO, & add the seasoned & prepared Mushrooms. Saute until the Mushrooms have taken on color & have tenderized.

2. Remove to a bowl, cover to keep warm, & proceed to grill the Veal Chop. When the Chop has cooked & been removed to a cutting board, return the Mushrooms to the pan, toss & reheat.

December 3, 2011 Eggplant Napoleon


RECIPE

Serves 2

A CookTale

This is a dish that looks great in a photo, but in reality is quite tricky to prepare. Unless watched carefully in each step, the Eggplant can easily get overcooked and become too soft. This recipe avoids that possibility.

INGREDIENTS

Eggplant (4 slices, each 3/4″ thick, skin on)
8 oz of Marinara Sauce (homemade or Rao’s)
1 ripe Tomato (2 slices 1/2″ thick)
Mozzarella Cheese (shredded)
1 TB of EVOO
Kosher Salt & Black Pepper
Parsley (finely chopped)

METHOD

1. Heat the oven to 400F.

2. To a non-stick baking sheet, add the 4 slices of Eggplant in a single layer & bake for no more than 8 minutes. Remove & allow to cool.

3. In an oven proof casserole, add a slice of the baked Eggplant, top with a slice of Tomato & cover with a second slice of baked Eggplant. Add a 1/4 cup of Marinara sauce to each, & 1/4 cup of shredded Mozzarella Cheese.

4. Place in the oven & bake until the Mozzarella has melted & the Eggplant Napoleons have heated through, about 6 minutes.

5. To plate, spoon the Marinara sauce onto each plate & add a Napoleon. Sprinkle with the chopped Parsley & serve.

December 3, 2011 Duck Breast With Dried Cherry Sauce & Roasted Turnips


RECIPE
Serves 2

A CookTale

The success of this dish depends on the quality of the Duck Breast. Historically our Duck Breasts, Moulard Margrets, came from the great French import resource, D’Artagnan. But no supplier could be found in our area. Instead, and to increase the odds of success, I relied on Fred Brill, Meat Manager of Adam’s Fairacre Farm to find fresh Duck Breasts. The combination of great product & careful cooking resulted in a dish that Cathie liked so well, she suggested we call Adam’s and add a couple of them to our freezer. The savory dried Cherry Sauce, was an added asset.

INGREDIENTS For the Duck Breasts

2 fresh Duck Breasts (skin on)
1 TB of Kosher Salt
1 tsp of Black Pepper (rubbed into the skin)
1 TB of EVOO
Sage leaves fried (optional)

INGREDIENTS For the Dried Cherry sauce:

1 oz of Butter
1 small Onion (finely chopped)
1 tsp of Brown Sugar
4 oz of Dried Cherries
5 oz of Red Wine + 5 oz of Port Wine
Kosher Salt & a dash of Black Pepper

METHOD

1. With a sharp knife, cut a lattice pattern on the Duck skin, avoid penetrating the meat. Sprinkle liberally with Salt.

2. Preheat the oven to 375 F.

3. Heat the EVOO in a large cast iron pan. Once the Oil is smoking hot, add the Duck Breasts skin side down & fry until the skin becomes crisp & takes on a rich brown color.

4. Remove the Duck Breasts from the frying pan & place skin side up on a wire rack. Set aside for finishing in the oven.

5. For the sauce, melt the Butter in a heavy sauce pan, add the Onions & cook slowly until soft. Increase the heat & allow the onions to caramelize by adding the Brown Sugar. The Onions will become dark brown.

6. Add the Cherries, the Red Wine & the Port to the pan & cook slowly until reduced by about a third. Season to taste with Salt & Pepper. Set aside.

7. Roast the Duck Breasts for about 5 minutes in the oven or until the Duck is cooked through, but still pink.

8. Plate the whole Breast, or the Breast cut into slices on the diagonal & spoon on the warm Cherry Sauce.

9. Serve with the Roasted Turnips

December 2, 2011 Creamed Spinach


RECIPE

Serves 2

A CookTale

Generally I’ve been following a recipe from the Palm Restaurant Cookbook, which calls for frozen Spinach.
That was based on our enjoying over the years wonderful Creamed Spinach at their NYC restaurant. Last evening I used fresh Spinach, stems removed and chopped in a food processor. The dish was terrific ! Was it the fresh vs frozen spinach? Whatever it was, from now on fresh will be it.

INGREDIENTS

10 oz of fresh Spinach (washed & all tough stems removed)
2 TB of Butter
1/2 cup of Shallots (finely chopped)
1 tsp of minced Garlic
3/4 tsp of Salt, 1/2 tsp of fresh Black Pepper
1/4 tsp of fresh ground Nutmeg
Heavy Cream (1/2 cup)

METHOD

1. Place the prepared Spinach into the food processor in batches. Pulse until coarsely chopped. Remove to a large bowl.

2. Bring a pot of salted water to a boil over high heat. Add the chopped Spinach & cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Set aside.

3. Melt the Butter in medium saute pan over medium-high heat. Add the Shallots & Garlic & cook, stirring, until soft & fragrant. Add the Spinach & cook, stirring until the liquid is released. Add the Cream, Salt, Pepper, and Nutmeg. Cook until the Cream is reduced by half, about 4 minutes. Remove from the heat, taste for seasoning & serve immediately.