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CookTeaser

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

November 27, 2011 Puff Pastry Tarts With Melted Onions, Tomatoes and Zucchini & EVOO


RECIPE

Serves 4

A CookTale

Using Pepperidge Farm Puff Pastry, we rolled out one sheet to 11″ X 11″ & cut it into four squares. We proceeded to add the vegetables to the center, carefully leaving a frame on all sides.

There is a second brand in the market from the Dufour Pastry Kitchens in the Bronx. If someone knows where it’s available in the Hudson Valley, I would appreciate knowing.

INGREDIENTS

1 sheet of Puff Pastry (just at the point of being defrosted)
2 large Sweet Onions (thinly sliced on a Mandoline)
Roma or Campari Tomatoes (thinly sliced)
1 medium Zucchini
4 TB of Butter (for the Onions)
1/4 cup of Dried Thyme
2 TB of EVOO
Kosher Salt & Black Pepper
1 Egg lightly beaten with a tsp of water (for the Egg wash)

METHOD

1. Heat the oven to 425F degrees.

2. Heat a large saute pan & add the 4 TB of Butter. When the sizzling stops, add the sliced Onions & 1/2 cup of water. Cover the pan & sweat the Onions for 30 minutes. Remove the cover & continue to cook until very soft. This could take another 30 minutes. Do not allow it to dry out, adding water as required.

3. Slice the Tomatoes & the Zucchini. To prepare the Puff Pastry squares, add a hearty spoonful of Onions as the base of the Tart. Sprinkle on the dried Thyme. Top with the Tomatoes & the Zucchini in an attractive design. Sprinkle with EVOO & Salt & Pepper. Place the four Tarts on a non-stick baking sheet.

4. Whisk the Egg with a few drops of water & brush on the all sides of the Pastry’s frame.

5. Place the baking sheet into the oven for 15 minutes undisturbed.

6. Plate & drizzle with EVOO.

November 25, 2011 Roasted Cauliflower With Curry Butter



RECIPE

A CookTale

We attempt to nutritionally balance our meals. One as diverse as Thanksgiving dinner is a challenge. But even here we try to avoid adding more than one main starch and as few carbs as possible. The stuffing supplied both the starch and the carbs. The Cranberry Sauce, the Sugar. This side dish of Cauliflower Florets with Curry Butter, though certainly not dietetic, was nutritious. Most important, it complemented the main event, the Turkey.

INGREDIENTS

1 head of Cauliflower
Kosher Salt
4 TB of Butter
1/2 tsp of Turmeric
1/8 tsp of Cayenne
1/4 tsp of Black Pepper
1/8 tsp of fresh Nutmeg
1/8 tsp of Ground Cloves
2 tsp of fresh Ginger (or 1/2 tsp of dry ginger)
2 TB of snipped Chives

METHOD

1. With a paring knife, cut the Cauliflower into tiny florets, as small as possible.

2. Meanwhile, bring a large pot of well-salted water to a boil. Working in batches, cook the florets for 1 to 2 minutes, until just cooked but still firm. Drain well & blot on kitchen towels, then cool.

3. Melt the Butter in a small saucepan & stir in the Turmeric, Cayenne, Black Pepper, Nutmeg, Cloves and Ginger. Put the cooled Cauliflower in a large bowl and season lightly with Salt. Drizzle the butter over it, toss gently & transfer to an oven-proof serving dish.

4. Heat the oven to 425 degrees. Roast for 30 minutes.
To serve, sprinkle with Chives.

November 25, 2011 Creamed Pearl Onions With Bacon & Chives


RECIPE

A CookTale

Cathie’s favorite, and an annual treat. The original recipe came from Thomas Keller of The French Laundry. This lighter version is Cathie’s adaptation and quite a delightful addition to the Thanksgiving table. It would works equally as well at the Christmas table with a Roasted Goose.

INGREDIENTS

24 white Pearl Onions (unpeeled)
1 oz. Applewood-smoked Bacon, (cut into small dice)
1/2 cup of Heavy Cream
1/8 tsp. of Nutmeg, grated
1 TB Sherry
Small bunch of Chives, (cut into a 1/4-inch dice )
Kosher Salt

METHOD

1. In a large pot of salted boiling water, blanch the Pearl Onions for about 7 minutes. Remove from the water, shock in a bowl of ice water, drain. Peel the Onions, leaving a little of the root end intact.

2. In a medium saucepan, cook the Bacon until crisp. Remove the Bacon, & drain on a paper towel. Leave 1 TB of the Bacon fat in the pan, add the Pearl Onions, Heavy Cream & Nutmeg. Season to taste with Kosher Salt.

3. Cover the Onions & Heavy Cream with a cartouche (a circular piece of parchment paper with a 1-inch-diameter hole in the center that will fit on top of the saucepot).

4. Cook the Pearl Onions on medium heat until the Cream has reduced by half & the Onions are cooked through. Stir in the sherry.

5. Garnish with the Bacon & Chives.

November 25, 2011 Turkey And Giblet Gravy


RECIPE

A CookTale

All the bones and giblets (except the liver) taken from the Turkey and all the fresh vegetables and herbs were roasted in a 425 F oven for 40 minutes. when cool enough to handle they were added to a large sauce pan to simmer for 3 hours. After straining what remained was a rich Turkey Stock Ready to turn into a Turkey Gravy. Here is the procedure.

INGREDIENTS

Turkey Bones & Giblets
2 Carrots
2 Celery stalks
2 Garlic Cloves
6 Thyme sprigs
3 cans of College Inn Turkey Broth
28 ounces of Water (more if required)
2 ounces of Veal Demi Glace (optional but important)
1 TB of Cornstarch+ 1/2 cup of water

METHOD

1. Heat the oven to 425 F. Roast the bones & the vegetables on a baking sheet for 45 minutes. Remove & allow to cool.

2. In a large sauce pan add the roasted bones & vegetables. Add all of the liquids, enough to completely cover, bring to a boil. Skim the liquid until it’s clear & reduce to a simmer. It will take three hours to produce a rich Turkey stock. Be sure to watch it, if it reduces to rapidly add Broth or water.

3. Taste the broth, if it has reached a rich consistency, allow it to cool & strain away the bones, vegetables & herbs into an 8 quart measuring cup. The broth is now an enriched Turkey Stock.

4. Return the Turkey Stock to a clean sauce pan. Add the Cornstarch to the hot water & dissolve. Swirl the Cornstarch mixture into the Stock & heat until it’s thoroughly incorporated. Simmer until its thickened into a Turkey Gravy.

November 25, 2011 The Thanksgiving Plate, Turkey, Stuffing & Cranberry Sauce


RECIPE

A CookTale

In November 2008, Mark Bittman in his New York Times column changed the way that we will forever more do Turkey. No more four hours of 325 degree oven time. No more pan juice basting every 20 minutes. And no more questionable results. Ever since that article was published, our Thanksgiving day Turkey has been simply fabulous. May I suggest that you do not wait until 2012 to enjoy this experience, Christmas is only weeks away.

INGREDIENTS For the Turkey

1 10- to 12-pound Turkey
12 Garlic Cloves, (peeled & lightly crushed)
2 Branches of fresh Rosemary & a bunch of Thyme)
1/3 cup of EVOO +2 TB of Butter
1/3 cup of dried Thyme
Kosher Salt & Pepper (liberally applied)

METHOD

1. Heat the oven to 450 degrees. Place the Turkey on a stable cutting board breast side down & cut out the backbone. Turn the Turkey over, & press to flatten it. Place it breast side up in a roasting pan.

2.Tuck Garlic & Thyme underneath the Turkey & in the nooks of the wings & legs. Drizzle with EVOO, dot with Butter & sprinkle liberally with Salt, Pepper & dried Thyme.

3. Roast for 20 minutes, undisturbed. Turkey should be browning. Baste only once with the pan juices, Reduce the heat to 400 degrees (only if the Turkey browns too quickly, reduce the temperature to 350 degrees, otherwise leave it be).

4. At 35 minutes, check the Turkey’s internal temperature with an instant-read thermometer. We consider it ready to remove when the Thigh meat registers 145 degrees & the Breast meat reaches 135 degrees. But that’s us, if you prefer your Turkey not as medium-rare, give it a few more minutes. Keep in mind that as it rests it continues to cook, & the longer it cooks, the drier the white meat gets.

5. Carve & spoon on the roasted Garlic Cloves and pan juices.

INGREDIENTS For the Stuffing

2 cups of two day old Bread (cut to 3/4″ cubes)
1 ½ cups of Sweet Onion (cut to 1/2″ dice)
1/2 a Fennel bulb (cut to 1/2″ dice)
2 Celery stalks (cut to 1/2″ dice)
3 Garlic Cloves (sliced)
1 to 2 TB of Butter (more if needed)
1 TB EVOO
1 pound of ground Pork (hot or sweet Italian)
¾ cup of dried Cranberries
2 cups of Mushrooms, (I used Portobello cut to 1/2″ dice)
2 Eggs (lightly beaten)
1/2 cup of Demi Glace (diluted in water)
½ cup of Pine Nuts (toasted)
½ cup of chopped fresh Parsley
1/2 cup of chopped fresh Sage
1 large fresh Bay Leaf
1 ½ tsp of Salt + 1 tsp of fresh Black Pepper
1 cup of dry Vermouth

METHOD

1. Add 2 TB or two of Butter to a medium sauce pan. Over medium heat, fry the Bread cubes for about 3 minutes until crisp. Remove to a large bowl.

2. In the same frying pan, add 1 TB of EVOO & the Garlic, Onions, Fennel, Celery, ground Pork & Mushrooms. Sauté, breaking the Pork into small pieces. Continue cooking over medium heat until ingredients start to brown & tenderize. Toss in the Pine Nuts, the dried Cranberries, Sage, Parsley & Salt & Pepper. Add the beaten Eggs & gently mix together. Add to the bowl of crisp bread cubes.

3. Deglaze the empty pan with the Vermouth & reduce by half, then add the diluted Demi Glace, stirring & loosening the dried bits at the bottom of the pan. Add to the large bowl. Taste to adjust seasoning.

4. As dinnertime approaches, spoon the stuffing into a Buttered deep casserole, dot with the Butter & bake at 350 degrees for 40-45 minutes.

November 25, 2011 Turkey Stuffing


 

RECIPE

INGREDIENTS

2 cups of two day old Bread (cut to 3/4″ cubes)
1 ½ cups of Sweet Onion (cut to 1/2″ dice)
1/2 a Fennel bulb (cut to 1/2″ dice)
2 Celery stalks (cut to 1/2″ dice)
3 Garlic Cloves (sliced)
1 to 2 TB of Butter (more if needed)
1 TB EVOO
1 pound of ground Pork (hot or sweet Italian)
¾ cup of dried Cranberries
2 cups of Mushrooms, (I used Portobello cut to 1/2″ dice)
2 Eggs (lightly beaten)
1/2 cup of Demi Glace (diluted in water)
½ cup of Pine Nuts (toasted)
½ cup of chopped fresh Parsley
1/2 cup of chopped fresh Sage
1 large fresh Bay Leaf
1 ½ tsp of Salt + 1 tsp of fresh Black Pepper
1 cup of dry Vermouth

METHOD

1. Add 2 TB or two of Butter to a medium sauce pan. Over medium heat, fry the Bread cubes for about 3 minutes until crisp. Remove to a large bowl.

2. In the same frying pan, add 1 TB of EVOO & the Garlic, Onions, Fennel, Celery, ground Pork & Mushrooms. Sauté, breaking the Pork into small pieces. Continue cooking over medium heat until ingredients start to brown & tenderize. Toss in the Pine Nuts, the dried Cranberries, Sage, Parsley & Salt & Pepper. Add the beaten Eggs & gently mix together. Add to the bowl of crisp bread cubes.

3. Deglaze the empty pan with the Vermouth & reduce by half, then add the diluted Demi Glace, stirring & loosening the dried bits at the bottom of the pan. Add to the large bowl. Taste to adjust seasoning.

4. As dinnertime approaches, spoon the stuffing into a Buttered deep casserole, dot with the Butter & bake at 350 degrees for 40-45 minutes.

November 23, 2011 Tomato Jam


 

 

 

RECIPE Tomato Jam

A CookTale

I first made this Mark Bittman recipe back in the days of Summer when our garden was yielding gorgeous heirlooms. I devotedly followed his New York Times version to a T and published it on September 2nd. With deference to M.B., this time I tried it with less ingredients, which resulted in a stronger tomato flavor. The latest batch worked for me, and evidently for Cathie.

INGREDIENTS

1-1/2 lbs ripe Roma Tomatoes (cored & coarsely chopped)
3/4 cup of Sugar (or 1/2 cup Splenda)
2 TB of Lime Juice (freshly squeezed)
1 TB of fresh Ginger (minced or grated)
1/8 tsp ground Cloves
1 tsp of Salt
1/2 tsp of Red Pepper Flakes (or to taste)

1. Combine all of the ingredients in a heavy medium-size saucepan, Bring to a boil over medium heat, stirring often.

2. Reduce heat & simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Do not let the saucepan go dry. If it does, add 1/4 cup of water & stir. Taste & if necessary adjust the seasoning, then allow to cool & refrigerate until ready to use.

November 23, 2011 Spaghetti With Lemon, Butter & Sage Leaves



RECIPE

Serves 2

A CookTale

A four-ingredient Pasta that I love adapted from a Mario Batali recipe. Each ingredient stands on its own, but when combined they just detonate with flavor. If you’re a fan of Lemon Juice and its compatible partner, fresh Sage leaves, here’s a winner for a simple dinner. A side dish of salad greens works, or, as in our dinner, one or two three-ounce grilled Beef Sliders.

INGREDIENTS

4 oz of Spaghetti (or Linguine)
4 TB of Butter
12 Fresh Sage Leaves (sliced in half horizontally)
Juice of 1 Lemon + Lemon Zest
1/4 cup of Parmesan-Reggiano (shredded)
Kosher Salt & Black Pepper

METHOD

1. Add the pasta to a pot of boiling water & cook for the recommended time, about 8 minutes to al dente.

2. While the Pasta cooks, melt the Butter in a large deep-sided saute pan & cook until it just begins to brown. Add the prepared Sage Leaves & remove from the heat. Pour in the Lemon Juice & Zest & set aside.

3. Drain the Pasta, but save 1/4 cup of cooking water. Gently pour the Pasta and water into the saute pan & turn the heat back on. Add the Parmesan Cheese, add the Salt & Pepper, toss to coat & serve.

November 22, 2011 Pork Rib Chop with Mustard Sauce & Sauteed Apples



 

RECIPE

Serves 2

A CookTale

Fresh from the fabulous Heather Ridge Farm in Preston Hollow, NY to our table. One of the juiciest and tenderest Pork Rib Chops we’ve ever enjoyed. Too often a Pork Chop has a tendency to be too dense — not these, you can cut through them like you would a tender fillet. Plated with sauteed Apple slices and Mustard Sauce, and Thanksgiving week is under way.

INGREDIENTS

2 (1-inch-thick) Pork Rib Chops
1 tsp of Kosher Salt + 1/2 tsp of Black Pepper
2 TB of EVOO
1/3 cup of Shallots (finely chopped)
2 TB of Butter (more as required)
1/2 cup of Chicken Broth
1/4 cup of Dijon Mustard
2 TB of Heavy Cream
2 tsp of fresh Lemon Juice
1/4 cup of Parsley (chopped)
2 firm Apples (seeded & thinly sliced)
Sprinkle of Sugar

1. Place the oven rack in the middle position & preheat oven to 400°F.

2. Heat a dry heavy cast iron skillet over moderately high heat until smoking. Pat the Pork dry & sprinkle with Salt & Pepper. Add the EVOO to the hot skillet, swirling to coat, then brown the Chops, turning once, about 6 minutes total. Transfer the cast iron skillet to the oven & bake, uncovered, until cooked through, about 4 minutes. The internal temperature should be at 135 for medium-rare. Remove the Chops & place on a platter, loosely covered with foil, in the turned off oven, while you prepare the Mustard Sauce & saute the Apple slices.

3. Pour any excess fat from the skillet. Reheat & saute the Shallots in 1 TB of Butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add the Chicken Broth, scraping up any brown bits & bring to a boil. Add the Mustard & Heavy Cream & Lemon Juice & simmer until the sauce has slightly thickened, about 3 minutes. Move the sauce to a warm bowl & place it in the turned off oven alongside the Pork Chops.

4. To the same skillet, add 1 TB of Butter. When the sizzling stops, carefully add the Apple slices & a sprinkle of Sugar. Saute until they begin to take on color.

5. To plate, spoon the Mustard Sauce into the center of the plate, sprinkle on the Parsley. Top with a Pork Chop & surround with Apple slices.

November 22, 2011 Tuscan Kale With Caramelized Onions, Sauteed Garlic & Red Wine Vinegar



 

RECIPE

Serves 2

A CookTale

It takes a Farmers Market to lay your hands on this extraordinary Italian Green with about a half dozen names. Beside Tuscan Kale, it’s known as Cavolo Nero, Dinosaur Kale, Lacinato Kale and Black Tuscan Palm Kale. This past Sunday at the Saugerties Thanksgiving Farmers Market, the tables were sagging with Fall’s bounty of stalks of Brussels Sprouts, Leeks, all types of root vegetables, mushrooms and more. And at my favorite, Deep Roots Farm, Jacob the farmer had a bushel full of young hand-selected leaves of this hard-to- find vegetable. What a treat.

INGREDIENTS

1 TB of EVOO
1/3 cup of Pancetta (1/4″ dice)
1 large Red Onion (halved & thinly sliced into half-moons)
1 large Garlic Clove (thinly sliced)
1 tsp of Kosher Salt + 1 for the pot
2 TB of Red Wine Vinegar
1 lb of Tuscan Kale (middle stems removed, leaves thinly sliced)

METHOD

1. Bring a pot of water to a boil. Add 1 tsp of Salt, & the prepared Kale. Simmer for 10 minutes until the kale is really tender. Remove & drain.

2. Combine the EVOO, Pancetta, Red Onion, Garlic, and 1/4 tsp of Salt in a large saute pan. Saute over medium heat, stirring occasionally, until the Onion is lightly browned, about 5 minutes. Reduce heat to medium-low; cook until all the ingredients are tender & soft, about 10 minutes.

3. Add the Vinegar to pan & raise heat to medium-high. Add the Kale, 1/4 cup of water & the remaining 1/2 tsp of Salt. Saute while stirring, about 3 minutes. If the pan becomes dry, add another 1/4 cup water. The Kale will be very tender. Gently toss with the other ingredients & serve immediately.