October 31, 2011 Stuffed Cabbage
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RECIPE
Serves 2 A CookTale After six days of overindulging, the seventh night was going to be meatless . As usual, I being inspired by Mario Batali, read his stuffed cabbage recipe. The only important ingredient that I had on hand was a newly bought head of Cabbage. After thoroughly searching the fridge and the available vegetables, I assembled a filling that according to Cathie “was actually rather good”. At eating time it became patently clear that the Cabbage was too tough to chew even though it was boiled for better that 20 minutes. So cooks be aware and be sure that doesn’t happen to your stuffed cabbages. Actually it never happened to mine before last evening. INGREDIENTS 1 Head of Green Cabbage (2-3 lbs) METHOD 1. Preheat the oven to 375 degrees. Bring a large pot of water to a boil. Fill a large bowl with cool water & set it nearby. 2. Remove the tough outer leaves of the Cabbage, finely chop them & set them aside. Carefully cut out the cabbage core with a sharp knife. 3. Add 2 TB of Salt to the boiling water. Carefully add the whole Cabbage to the water & cook until tender or as long as it takes. Then transfer the Cabbage to the bowl of cool water & allow it cool. 4. When the Cabbage is cool enough to handle, drain it 5. In a large, deep sided saute pan, heat the EVOO over medium heat until just smoking. Add the Onions, Garlic, Turnips, & the raw & cooked diced Cabbage. Cook, stirring occasionally, until the vegetables are very soft, 12 to 15 minutes. Season with Salt & Pepper & allow to cool. 6. When the Vegetable mixture has cooled, add the Ricotta Salata & Parsley, gently fold together. Place a 1/2 cup of the Cabbage mixture to the lower part of the Cabbage leaf. Fold around the filling & if necessary secure with a toothpick. 7. Pour the Tomato Sauce into two small baking dishes, & arrange three of the Cabbage packets on top of each. Cover the dish tightly with foil, & bake for 30 minutes. 8. Remove the foil, generously sprinkle the Cabbage packets with the grated Pecorino, & bake for another 10 minutes. 9. Plate & serve. |
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- Posted under Vegetables
October 30, 2011 Butternut Squash Soup With Coconut & Ginger
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RECIPE
Serves Many A CookTale In early Fall and Winter, Squash takes center stage. With so many types to choose from and so many ways to prepare them, they are most likely high on the list of seasonal vegetables. As the weather cools down, they heat up. Butternut Squash soup is so popular, Google lists almost 4 million recipes and methods. Hard to believe! INGREDIENTS 1 Butternut Squash (3 to 4 pounds)—halved lengthwise, peeled & seeded METHOD 1. Preheat the oven to 350F degrees. Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 TB of the Butter, season with Salt & Pepper. Roast the Squash for about 1 hour & 20 minutes or until tender; cut into large pieces. 2. Meanwhile, in a large soup pot, melt the remaining 3 TB of Butter & the 1 TB of EVOO. Add the Onion, Leek, Ginger & Curry Powder. Cook over moderate heat until lightly browned. Add the Wine & cook until evaporated. 3. Add the roasted Squash, Chicken Broth or Water, Coconut Milk & Thyme sprig. Simmer over moderately low heat for 20 minutes. 4. Discard the Thyme sprig. Puree the soup with an immersion blender or electric blender until smooth. Season with Salt & Pepper. Ladle the soup into bowls & serve. Note: It’s optional to garnish the soup with chopped Chives, Parsley and/or Sour Cream. |
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- Posted under Soup
October 30, 2011 Boneless Leg of Lamb, With Roasted Baby Potatoes, Artichokes, Zucchini & Mushrooms
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RECIPES
A CookTale For a small dinner party, the availability at Woodstock Meats (our local village market) of a two and a half pound boneless leg of lamb (vs. a seven pound whole leg) is a well appreciated money saver. For last evening’s dinner for three, the Boneless Lamb was cut in half, to be enjoyed at another occasion. The remaining pound and a quarter for the main course was enough to fill three plates and satisfy three appetites . RECIPE Roasted Baby Potatoes Serves 3 INGREDIENTS 1 Pound of Baby Potatoes (halved & placed in acidified water) METHOD 1. Heat the oven to 425F degrees. 2. Drain & dry the Potatoes on paper toweling. 3. Add them to a mixing bowl with Salt, Pepper & EVOO. Gently toss to combine. 4. Place them in a single layer on a non-stick baking sheet . Roast for about 30 to 40 minutes or until the skin is wrinkled & the Potatoes are tender & browned. RECIPE Roasted Artichokes, Mushrooms & Zucchini INGREDIENTS 12 Ounces of Frozen Artichoke Hearts (defrosted) METHOD 1. Heat the oven to 425F degrees. 2. In a large bowl add the three prepared vegetables, the Salt & Pepper, Red Pepper Flakes & EVOO. Gently combine. 3. Transfer in a single layer to a non-stick baking sheet . Roast for about 30 to minutes until they are tender & have taken on color*. *Note: They can conveniently roast with the Potatoes. |
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- Posted under Meat, Vegetables
October 29, 2011 Carrots with Vinegar, EVOO, Honey & Cumin Seeds
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RECIPE
This adaptation looted from “Simple Family Meals” by Mario Batali INGREDIENTS 3 Medium Carrots (cut into 1/2″ coins) METHOD 1. In 4 quarts of boiling water, add 1 TB of Salt, the Carrots & simmer until just tender, about 6 minutes. Drain & add to a large bowl. 2. In a small bowl, combine the Vinegar, Garlic, EVOO, Honey & Cumin Seeds & Salt to taste. 3. Add the sauce to the still warm Carrots & gently toss until well mixed. Cover with plastic wrap & & refrigerate for a few hours or overnight. 4. Thirty minutes before serving, remove from the fridge to allow the Carrots to return to room temperature. Season to taste & plate. |
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- Posted under Vegetables
October 29, 2011 Bok Choy With Onion. Ginger & Garlic
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RECIPE
INGREDIENTS
6 Cups of Baby Bok Choy (slice the leaves & cut the stems to 1″ pieces. separate into two bowls) METHOD 1. Heat the EVOO in a deep sided saute pan, over medium heat. Add the Garlic, Onion & Ginger & saute until the Onion is translucent & the mixture is tender. 2. Add the Bok Choy stems & stir fry for 3 to 5 minutes. Add the sliced leaves & saute until they are thoroughly wilted & the stems are crisp-tender. Add the 1TB of Soy Sauce & the Sesame Seeds. If required, add a minimum sprinkle of Salt & Pepper. |
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- Posted under Vegetables
October 29, 2011 The Sliders and The Siders
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RECIPES
Serves 2
A CookTale What started out as a vegetarian dinner got sidetracked, or “slidetracked”. Here are the two recipes for the Bok Choy and the Carrot Sides. The Slider recipe is so basic that “the how to” literally speaks for itself. It’s been in a previous posting, but with or without the Slider this is an easy-to-prepare light dinner. RECIPE Carrots with Honey & Cumin Seeds INGREDIENTS 3 Medium Carrots (cut into 1/2″ coins) METHOD 1. In 4 quarts of boiling water, add 1 TB of Salt, the Carrots & simmer until just tender, about 6 minutes. Drain & add to a large bowl. 2. In a small bowl, combine the Vinegar, Garlic, EVOO, Honey & Cumin Seeds & Salt to taste. 3. Add the sauce to the still warm Carrots & gently toss until well mixed. Cover with plastic wrap & & refrigerate for a few hours or overnight. 4. Thirty minutes before serving, remove from the fridge to allow the Carrots to return to room temperature. Season to taste & plate. RECIPE Sauteed Bok Choy INGREDIENTS 6 Cups of Baby Bok Choy (slice the leaves & cut the stems to 1″ pieces. Separate into two bowls.) METHOD 1. Heat the EVOO in a deep sided saute pan over medium heat. Add the Garlic, Onion & Ginger & saute until the Onion is translucent & the mixture is tender. 2. Add the Bok Choy stems & stir fry for 3 to 5 minutes. Add the sliced leaves & saute until they are thoroughly wilted & the stems are crisp-tender. Add the 1TB of Soy Sauce & the Sesame Seeds. If required, add a minimal sprinkle of Salt & Pepper. |
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- Posted under Meat, Vegetables
October 28, 2011 An Oven Roast of Chicken Thighs & Fennel
 RECIPE
Serves 2
A CookTale Our once-a-week routine of Chicken for dinner resulted in this dish, using the oven instead of a saute pan. INGREDIENTS 2 Boneless and skinless Chicken Thighs (8 ounces each) METHOD 1. Heat the oven to 425F. Line a large non-stick baking pan with foil. Trim the Chicken Thighs of excess fat, Pat dry & liberally sprinkle with Salt & Pepper. 2. Combine the melted Butter with the Mustard, Honey & smashed Garlic clove in a small bowl. Whisk to emulsify. 3. In another bowl, combine the Breadcrumbs with the shredded Parmesan, Paprika, 1/2 TB of Salt, 1 tsp of Pepper & Parsley. 4. Brush the Chicken Thighs with the Butter & Mustard mixture then press all sides in the bread crumb mixture to coat thoroughly, shake off the excess breadcrumbs. 5. Place on the baking sheet. Bake for 40 to 50 minutes, or until juices run clear when Chicken is lightly pierced with a fork & the internal temperature is about 135F. As it rests, the temperature will increase. RECIPE For the Roasted Fennel INGREDIENTS 1 Fennel Bulb METHOD 1. Slice the Fennel vertically into 3/4″ pieces. Add them in a single layer to a sheet pan. Coat both sides with the EVOO & Salt & Pepper. 2. In the same 425F oven with the Chicken Thighs, add the sheet pan of Fennel. Roast for 30 minutes or until the Fennel is tender & has taken on color. 3. Remove & keep warm to plate with the Chicken Thighs. |
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- Posted under Chicken
October 27, 2011 Butternut Squash with Pine Nuts & Shallots
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RECIPE
Serves 2 A CookTale We love Winter Squash. Most all of them, especially Butternut, Delicata and Acorn. Generally we cut them in half, remove their seeds, add Butter and Maple Syrup and bake until tender. an outstanding side dish. This time the Squash was cubed and tossed with Shallots, toasted Pine Nuts and a sprinkle of Cumin. Perfect comfort food for a Fall evening. INGREDIENTS 1 Medium Butternut Squash (peeled & cubed) METHOD 1. Heat the oven to 425F degrees 2. To a large bowl, add the cubed Butternut Squash, sliced Shallots, Pine Nuts & ground Cumin, Salt & Pepper & EVOO. Gently toss to combine. 3. Transfer in a single layer to an oven proof casserole. 4. Plate & serve. |
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- Posted under Side Dishes
October 27, 2011 Brussels Sprouts With Asiago Cheese
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RECIPE Brussels Sprouts With Asiago Cheese
Serves 2 A CookTale This is an adaptation from “Simple Family Meals”, Mario Batali’s newest contribution to the food world. Brussels are a popular vegetable and adding cubed cheese in the last few minutes seemed to me to be a tasty addition. Batali’s recipe called for Pecorino Romana. All I had was grated, so cubed Asiago cheese was the alternative. I would assume Parmesan would work as well. I must say that Asiago did give a tasty boost to the Brussels. INGREDIENTS 12 Ounces of Brussels Sprouts METHOD 1. Bring a large pot of water to a boil & add the Brussels. Boil for 5 minutes, remove & drain. Slice off their bottoms & cut them in half. Add Salt & Pepper. 2. Heat a saute pan to medium high, add the EVOO & when it begins to ripple, add the Thyme leaves. When they begin to sizzle, toss in the Brussels & saute until tender & brown. At the last few minutes of cooking add the cubed Cheese, & just as it begins to melt, remove from the heat. 3. Divide between two plates & serve. |
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- Posted under Side Dishes
October 27, 2011 Paillard of Salmon With Vermouth Butter Sauce & Balsamic Glaze
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RECIPE
Serves 2 A CookTale In the village of Woodstock we have a great source for New Zealand organic Wild Salmon named Woodstock Meats. Their fish is delivered daily and has never been frozen. To prepare this dish, the Salmon needs to be placed in the freezer for about an hour. At that point it’s solid enough to carefully slice horizontally in half. The two slices will be about 1/4″ thick and require no more than thirty seconds a side in a buttery pan to cook. INGREDIENTS 3/4 Pound Wild Salmon fillet (never frozen) * To make your own, Melt 2 ounces of Butter over low heat, add Balsamic Vinegar & simmer for about 10 minutes or until the sauce has thickened. If necessary add an extra TB of Butter. METHOD 1. Slice the nearly frozen Salmon fillet carefully in half, (an electric knife helps). Season the two slices liberally with Salt & Pepper. 2. Heat a deep sided saute pan to medium, add half the Butter (2 ounces), when it stops sizzling, add the Salmon & cook for 30 seconds per side. 3. Remove with a slotted spatula transfer to a holding plate. Cover with tin foil to keep warm. 4. Add the remaining 2 TB of Butter to the saute pan & 1TB of Vermouth. Over high heat whisk them together to emulsify the sauce. Add half of the chopped Parsley. 5. Plate & spoon the Vermouth Butter sauce onto each plate, top with a fillet, sprinkle on the Parsley & serve. |
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- Posted under Seafood
CookTeaser 