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CookTeaser

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

October 19, 2011 Penne With Peppers & Anchovies


RECIPE

Serves 1

A CookTale

Once a week Cathie in her eternal pursuit not to gain weight, has an Artichoke for dinner, (with Mayo?). Rather than involving myself in cooking dinner for one, it gives me a weekly opportunity to enjoy pasta. The fridge held lovely Red Bell Peppers, the garden had fresh Oregano untouched by frost, Anchovies and Pine Nuts were in the pantry, so was a form of Penne with “big quills”, called Pennoni. My dinner was just what I looked forward to. So was Cathie’s.

INGREDIENTS

2 Ounces of Penne (use Pennoni if available)
1 Bell Pepper (the choice of color is yours)
4 Flat Anchovies (drained)
3 TB of salt-packed Capers (rinsed, soaked in Water for 10 minutes, rinsed again)
3 TB of Pine Nuts (lightly toasted)
1 Small Garlic Clove, smashed (optional)
1/4 cup of EVOO+ 1 TB
Sea or Kosher Salt & Black Pepper + 1 branch of Oregano Leaves

METHOD

1. Char the Pepper over a gas burner, turning frequently until the skin is blackened on all sides. Remove to a plastic or paper bag, close tightly & allow to steam until it cools down enough to handle. When it does, rub off the blackened skin, (do not rinse under water). Discard the core & seeds. Cut into 1/4″ wide matchsticks.

2. Heat a small skillet & add the 1/4 cup of EVOO, Anchovies, Pine Nuts & a generous sprinkling of Pepper. Heat until it begins to bubble, then remove & set aside.

3. In a large bowl combine the the Peppers, Capers, & (optional) Garlic. Add the EVOO, Anchovy mixture & gently stir it together to combine. Cover with plastic wrap & allow the Sauce to marinate in the fridge for at least 1 hour.

4. About 15 minutes before serving time, bring a pot of Salted Water to a boil. Add the Pasta & cook (following the time recommended on the box) until al dente. Drain & transfer to a large bowl. Remove the Sauce from the fridge & toss with the Oregano Leaves & Pasta to combine.

5. Adjust the seasonings to your taste, & plate.

October 18, 2011 Spinach, Mushroom & Bacon Salad


RECIPE

Serves 2

INGREDIENTS

3 Slices of Bacon
1/2 tsp of White Sugar
2 TB of Apple Cider Vinegar
2 TB of Water
1/2 tsp of Salt
1 Package of Spinach (triple washed)
1/4 Pound of White Mushrooms (sliced)

METHOD

1. In a medium skillet cook the Bacon until evenly browned. Crumble & set aside. Reserve 2 TB of the Bacon’s fat.

2. Return the 2 TB of Bacon fat to the skillet, stir in the Sugar, Vinegar, Water & Salt. Heat for a minute or two. Cover to keep the dressing warm.

3. Wash the Spinach, removing the stems is (optional). Dry them thoroughly & tear to pieces in a large salad bowl. Pour the warm dressing over & toss until well coated.

4. Divide between two plates & top the with the sliced Mushrooms & crumbled Bacon.

October 18, 2011 Cuban Picadillo With White Rice


 

RECIPE

Serves 2

A CookTale

For a guy who grew up in a completely ethnic neighborhood in the East Bronx, I have no idea where or when I became smitten with this dish popular throughout Latin America. A reasonable assumption could be that hash has always been high on my list. So last evening, when in doubt as what to prepare for an easy dinner, I opted for Picadillo with authentic Cuban ingredients. What was missing that would have changed my address to Calle 33 was fried green plantains. Next time!

INGREDIENTS

1 Pound of ground Beef Chuck
2 TB of EVOO
1 Cup of Yellow Onion (finely diced)
3 Garlic Cloves (thinly sliced or to taste)
1 Green Pepper (finely diced)
1/2 a Red Bell Pepper (finely diced)
1 14 ounce can of diced Tomatoes (drained)
1/4 Cup of Capers (drained)
1/2 Cup of Green Olives (chopped)
1/3 Cup of Raisins
1 tsp of ground Cumin
1/8 tsp of ground Cloves
1/4 tsp of Cinnamon (optional)
1 tsp of Oregano
1 Dried Bay Leaf
Kosher Salt & Black Pepper

METHOD

1. In a large saute pan, heat 1 TB of EVOO over medium-high heat. Add the ground Beef, & brown the meat, stirring occasionally. Remove the browned meat & drain the excess fat from the pan.

2. Add the remaining 1 TB of EVOO, & heat over medium heat. Add the Green & Red Peppers, Onion, Garlic, & Bay Leaf. Sauté until the Onions are translucent.

3. Return the meat to the pot, & add the remaining seasoning ingredients. Bring the mixture to a boil. Reduce the heat to low, cover, & simmer for 15 minutes, stirring frequently.

4. Remove the Bay Leaf & serve the Picadillo over White Rice.

October 17, 2011 Cannellini Beans, Diced Tomatoes and Rosemary


RECIPE

Serves 2

A CookTale

Whenever the opportunity arrives, I love to prepare this dish. To my taste It goes perfectly with slowly braised foods, and last evening’s Smoked Pork Shoulder proved to be a great partner. Because both dishes were strong and rich, we ended the meal with a simple green salad.

1 Small Onion, (peeled & chopped)
2 Garlic cloves, (hinly sliced)
1 TB of EVOO
1 14 ounce can of diced Tomatoes
1 Can (15 oz) of Cannellini Beans, (drained)
1 tsp of fresh Rosemary Leaves, (chopped)
Salt and pepper

METHOD

1. In a deep sided saute pan over medium-high heat, add the Onion, Garlic & EVOO. Stir often until the Onion is slightly browned, about 10 minutes.

2. Set aside 1/2 cup of the Tomatoes
& add the remainder to the Onion mixture. Stir often until Tomatoes begin to soften, about 4 minutes.

3. Add the Beans & Rosemary, stir occasionally over low heat to blend flavors, about 10 minutes. If bean mixture is thicker than desired, thin with water & bring to a simmer.

4. Pour into a bowl & sprinkle with the reserved Tomatoes. Season to taste with Salt & Pepper.

5. Serve on two plates.

October 17, 2011 Braised Smoked Pork Shoulder


RECIPE

Serves 2

A CookTale

It took two to make this dinner happen. First was the arrival of the November issue of La Cucina Italiana. Second was my call to Mike at The Smokehouse of The Catskills. “Do you carry Smoked Pork Shanks?”. “Are you looking for Smoked Hocks or Smoked Shoulder?”. Off I went to the Smokehouse and returned with 2-1/2 pounds of Smoked Pork Shoulder that Mike sawed in half. More than enough for two on Sunday evening with leftovers. It’s comforting to know that within my reach is a resource like the Smokehouse that can always satisfy my requests.

INGREDIENTS

1 Smoked Pork Shoulder, 2-1/2pounds (halved)
5 TB of EVOO
1 Medium Onion (fine dice)
1 Medium Carrot (fine dice)
2 Celery Ribs (fine dice)
2 Cups of dry White Wine
4 Cups of Vegetable or Chicken Broth
1 Cup of Bourbon
2 TB of Butter
2 TB of all-purpose Flour

METHOD

1. In a 4 to 6 quart Dutch Oven with a lid, heat 3 TB of EVOO. Sear the Pork until very well browned on all sides. Transfer to a plate.

2. Discard the EVOO from the pot & replace it with 2 new TB of EVOO & heat over medium-high heat until the oil is very hot. Add the Onions, Carrots, & Celery. Cook stirring until the vegetables have softened. Add the White Wine. With a wooden spoon scrape up any browned bits from the bottom of the pot. Reduce to a gentle simmer & cook uncovered until the Wine is reduced by half. About 30 minutes.

3. Heat the oven to 325 degrees, with the rack in the center.
Add the Broth & 1/2 cup of the Bourbon to the pot. Bring to a simmer, cover, & transfer to the oven. Braise the Pork until quite tender, about 1-1/2 hours.

4. Transfer the braised Pork to a platter, & cover with foil to keep warm. Strain the cooking stock into a bowl. Discard all but 2 cups.

5. In a medium sauce pan, make a roux with the Butter & Flour. When the roux begins to lightly browned & is well combined add the reserved 2 cups of stock & the remaining 1/2 cup of Bourbon. Bring the sauce to a boil, reduce to a simmer & cook whisking frequently until the sauce has slightly thickened.

6. Plate the braised Pork Shoulders with the Bourbon sauce.

October 16, 2011 Swordfish Picata With A Julienne Of Leeks & Segments Of Blood Orange


RECIPE

Serves 2

A CookTale

Can’t eat meat every night! And in its place we love the meatiness of Swordfish. This interpretation is truly priceless. Thin slices of the fish, cooked in a hot oven for 45 seconds, (almost Sushi) and plated with savory accompaniments. With just a few calories, not too many carbs and a plate to behold. It’s a win win dinner.

INGREDIENTS

3/4 pounds of Swordfish sliced 1/4 inch thick into 4 pieces (easy to do when just defrosted or ask your fish monger)
2 Leeks, darkest green removed, remainder cut into a 4-inch julienne
Zest & Juice of one Blood Orange + The segments of a second Blood Orange
1 tsp of Dijon Mustard
1/4 Cup of EVOO plus 1 TB for the Leeks
2 tsp of Mustard Seeds
1 TB of Lemon Juice
Sea or kosher Salt & Black Pepper

METHOD

1. Preheat oven to 450 degrees F.

2. Place the prepared slices of Swordfish on a non-stick baking sheet, cover with plastic wrap & refrigerate.

3. Bring 2 quarts of Water to boil, add 1 TB of Salt & set up an ice bath in a mixing bowl. Drop the Leeks into the boiling water & cook until tender, about 1 minute. Remove leeks & plunge into the ice bath to cool.
Remove, drain well & set aside.

4. In a small mixing bowl, stir together the zest & juice of one Blood Orange, the Dijon Mustard, 1/4 cup of EVOO & the Mustard Seeds. Whisk until lightly emulsified.

5. Remove the Swordfish from the refrigerator. Place on the bottom shelf of the preheated oven & cook for 45 seconds until just opaque. Remove & keep warm.

6. To each plate add 2 slices of Swordfish. Spoon the emulsified sauce atop each slice. Dress the Leeks with the remaining 1 TB of EVOO, Lemon Juice & Salt & place on the center of each plate. Add the Blood Orange segments & serve warm.

October 16, 2011 Brussel Sprouts Roasted To A Char


RECIPE

Serves 2

A CookTale

These Brussels are not limited to Thanksgiving. They’re so delicious, they make every occasion that you serve them a Thanksgiving. The more you allow them to char, the tastier they get. A good douse of EVOO &
Salt brings out even more of their character.

INGREDIENTS

10 Ounces of Brussels sprouts (halved & their ends removed)
2 TB of EVOO
1 tsp of Kosher Salt & 1/2 tsp of Black Pepper

METHOD

1. Preheat oven to 400F.

2. Cut off the ends of the Brussels sprouts & remove any discolored outer leaves. Mix them in a bowl with the EVOO & the Salt & Pepper.

3. Add them to a sheet pan or an oven proof casserole, in a single layer & roast for 35 to 45 minutes, until crisp & charred on the outside & tender on the inside. Shake the pan from time to time to brown them evenly.

4. Sprinkle with more Kosher Salt (or to taste) & serve immediately.

October 15, 2011 Pollo alla Cacciatora


 

RECIPE
Serves 2 with generous leftovers

A CookTale

When I run out of ideas as to what to do with Chicken Thighs, a savory stew like Chicken Cacciatore continues to work for me. And of all the recipes for Chicken Cacciatore (Google lists over 800,000), Mario Batali’s Chicken Hunter Style, which dates back to 2000, is my old reliable. My adaptation has the audacity to make changes in Signore Mario’s recipe. But when eaten, it all seems to work out.

INGREDIENTS

5 Chicken Thighs 8 Ounces each (bone in, skin on)
3 Garlic cloves (minced)
2 Branches of fresh Rosemary (leaves removed & minced)
Kosher Salt & Black Pepper
EVOO
2 Large Yellow Onions (coarsely chopped)
1 Pound of large White Mushrooms (cut into 1-inch cubes)
4 Ounces of Pancetta (diced)
4 Sweet Italian Sausages (cut in thirds to 12 pieces)
1 Cup of White Wine or Vermouth
1 28-Ounce can of whole Tomatoes (San Marzano preferred)
1 Cup of Chicken Stock
2 Ounces of Poultry Demi Glace (optional)
A pinch of Sugar
A pinch of Red Chili Flakes (to taste)
1/3 Cup of Parsley leaves (chopped)

METHOD

1. Cut the Chicken Thighs into 10 pieces.

2. Combine the Garlic, Rosemary, Salt & Pepper & enough EVOO to make a somewhat dry paste. Divide the paste evenly among the 10 pieces, toss, cover & refrigerate for 2 hours.

3. In a dutch oven, add EVOO and cook until smoking. Brush the excess paste from the bird & sear each piece of meat on all sides. (This is part of their cooking). Remove the seared Thighs to a plate lined with paper towels.

4. Add the Onions, Mushrooms & Pancetta to the dutch oven & cook over high heat until the Onions are golden brown & the fat has been rendered from the Pancetta. Drain the excess oil, then add the Wine & stir the bottom of the pan with a wooden spoon to dislodge the browned bits. Add the Tomatoes, squeezing each in your hand to break them up, add the Chicken Stock, the (optional) Demi Glace, the Sugar & Chili flakes & bring it all to a boil. Return the Chicken Thighs to the pan. Cook for 15 minutes, covered, then 10 minutes more, uncovered. The Thighs must not be overdone.

5. Heat a large skillet with 1TB of EVOO. Add the 12 pieces of Sausage & saute until browned. Do not overcook them or they’ll dry out. Place them in the dutch oven with the other ingredients. Maintain the heat on low to keep the Stew warm.

6. Add three or four pieces of Chicken Thighs to each plate, and liberally spoon the sauce on & around. Top with chopped Parsley & serve immediately.

October 15, 2011 Green Beans Roasted with Bread Crumbs and Grated Parmesan Cheese


 

RECIPE
Serves 2

A CookTale

Simply thinking of how to describe this dish whets my appetite. It takes no time to prepare and only 15 minutes in the oven to roast. The result is so delicious that to me it can be considered a snack food.

INGREDIENTS

8 Ounces of fresh Green Beans
4 TB of fresh Bread Crumbs
3 TB of Grated Parmesan Cheese
Salt & fresh Pepper to taste ( remember the cheese is salty)
2 TB of EVOO

METHOD

1. Heat the oven to 450 degrees.

2. Bring a pot of water to a boil. Parboil the Beans for 4 minutes. Drain & blot dry.

3. Add the 2 TB of EVOO, the Parmesan Cheese & Bread Crumbs to the Beans. Toss it all together.

3. Place in an oven proof dish & roast until it’s caramelized & slightly charred. About 15 minutes or to taste.

October 14, 2011 Steamed Well Dressed Asparagus.


RECIPE

Serves 2

INGREDIENTS

1 LB of Asparagus (Spears peeled & 1″ of the bottoms removed)
1 TB of EVOO
1 TB of Butter
Kosher Salt & White Pepper

METHOD

1. Bring a deep sided pan of Water to a boil. Add the Butter & a pinch of Salt. Reduce to a simmer & add the Asparagus. Cook for 4 to 5 minutes, depending on the thickness of the spears.

2. Remove & drain on paper towels. Add to a serving dish & douse with the EVOO & the Salt & Pepper.