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CookTeaser

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

September 24, 2011 Chicken Thighs With Curry Butter Under The Skin


RECIPE

INGREDIENTS

2 8 Ounce Skin On Chicken Thighs
1 TB of mild Curry Powder (or to your liking)
2 TB of Butter
Kosher Salt & Black Pepper
1 TB of Olive Oil for the fry pan

METHOD

1. Mix together the Curry Powder & Butter into a smooth emulsion. Carefully lift the Thigh’s skin & with a spatula & coat the meat.

2. Rub any remaining Curry Butter on the skin. Salt & Pepper
the Thighs. Set aside until 25 minutes before serving

3. One half hour before dinner, heat the pan, (for this recipe we like the control of an electric pan) to 325F. Add 1TB of Olive Oil & when rippling, add the Thighs, skin side down.

4. Pan fry for about ten minutes & turn the underside down for another ten to twelve minutes. Check the internal temperature, 135F is ideal for Meduium Rare.

5. Remove each Thigh to a plate & spoon the delicious Curry Butter sauce on & around them.

September 24, 2011 Fusilli With Norma Sauce and Curry Butter Under-The-Skin Chicken Thigh


RECIPE
Serves 2
A CookTale

A Sauce with a glorious history. One version suggests it was named Pasta alla Norma after Italian composer Vincent Bellini’s much-loved 1832 opera Norma. Others believe that Bellini’s opera was such an outstanding work, the name Norma simply became associated with what’s wonderful, hence the Norma sauce.
This is adapted from a recipe by Mario Batali. A chef who I confidently believe in. I assure you that by following the ingredient list you will prepare a superlative plate of Norma Pasta.

RECIPE For the Norma Sauce

INGREDIENTS

2 TB of EVOO + extra for drizzling
1/2 of a medium Red Onion chopped into 1/4″ dice
3 Garlic Cloves thickly sliced (no less than 3 or to taste)
1 28 Ounce can of Italian Plum Tomatoes (San Marzano preferred)
1 Medium Eggplant cut into 1″ dice (skin on)
2 Sprigs of Basil hand torn+full leaves for garnish
2 sprigs of chopped fresh Thyme
6 Ounces of Ricotta Salata, coarsely chopped
1/4 Bunch of flat leaf Parsley Leaves chopped
1/4 Bunch of fresh Mint Leaves chopped
Salt & Pepper (to taste)
A pinch of Red Pepper Flakes (or to taste)
4 to 6 Ounces of Fusilli (or other short cut pastas)

METHOD

1. Bring a large pot of water to a boil, add 2 TB of Salt.

2. In a 12″ saute pan heat the 2 TB of Olive Oil until smoking. Add the Red Onion & the Garlic, cook until soft but not yet browned, about 5 to 6 minutes.

3. Add the diced Eggplant & cook, stirring regularly until softened & browned, about 8 to 10 minutes.
Squeeze each of the drained Tomatoes by hand & add them to the pan along with the Basil & the Thyme. Bring to a boil, simmer for 15 minutes to incorporate the flavors. Season to taste with Salt & Pepper.

4. Cook the pasta according to package directions Drain well & pour the hot pasta into the pan.

RECIPE For the Curry Butter Chicken Thighs

INGREDIENTS

2 8 Ounce Skin On Chicken Thighs
1 TB of mild Curry Powder (or to your liking)
2 TB of Butter
Kosher Salt & Black Pepper
1 TB of Olive Oil for the fry pan

METHOD

1. Mix together the Curry Powder & Butter into a smooth emulsion. Carefully lift the Thigh’s skin & with a spatula & coat the meat.

2. Rub any remaining Curry Butter on the skin. Salt & Pepper
the Thighs. Set aside until 25 minutes before serving

3. When ready , heat the pan, (for this recipe I like the control of an electric pan) to 325F. Add 1TB of Olive Oil & when rippling, add the Thighs, skin side down.

4. Pan fry for about ten minutes & turn the underside down for another ten to twelve minutes. Check the internal temperature, 135F is ideal for Meduium Rare.

5. Remove each Thigh to a plate & spoon the delicious Curry Butter sauce on & around them.

September 23, 2011 Fresh White Asparagus With Brown Butter Sauce


RECIPEServes 2

A CookTale

I’ve never figured out what all the hullabalo is about White Asparagus. In France where there available in juicy fat spears they must be very special. But here even after 10 to 15 minutes in simmering water, I fiind that the spears are still stringy but the tips are good. I’ll keep up the search for that great Whites. Until then I’d rather have those juicy fat green spears that only require 5 to 6 minutes to be tender.

INGREDIENTS

16 Spears of White Asparagus
2 Ounces of Butter
Kosher Salt & White Pepper

METHOD

1. Cut 1″ off the ends of of the Asparagus. Using a vegetable peeler lightly peel the Spears.

2. Boil a pan of Water & add the Asparagus. simmer until they are tender when pierced with the tip of a knife. 10 to 15 minutes. Drain on paper towels.

3. In a saute pan heat the Butter until it turns brown & has a nutty fragrance. Add the Asparagus spears & allow them to be coated with the Brown Butter Sauce. Remove & plate.

September 23, 2011 Salmon In Sorrel Sauce


RECIPE

Serves 2

A CookTale

In the early 70’s and well into the 80’s, Cuisinart published an in-house magazine six times a year, The Pleasures of Cooking. Naturally I subscribed and treasured every issue; in about 10 years that amounted to at least 60 issues. Finally it got so out of hand that they were taken to the basement and then discarded. What a mistake! But one issue was preserved to this day, November/December 1981, Vol. IV, No. 4. Within its pages, Jacques Pepin wrote a wonderful article, Salmon King of Fish, complete with five recipes
including, Salmon in Sorrel Sauce, adapted from the original TroisGros recipe.

INGREDIENTS

1 3/4 Pound Salmon fillet (1″ thick horizontally sliced in half for two 1/2″ pieces)
2 Ounces of fresh Sorrel Leaves (washed, drained & sliced to a chiffonade)
3 TB of Butter
2 TB of Water
2 Cups of Clam Juice
1 Cup of dry White Wine
1 Cup of Heavy Cream
Sea or Kosher Salt & White Pepper
1 TB of Peanut Oil
1 TB of Salmon Roe (optional)

METHOD For the Sorrel Sauce

1. Heat a sauce pan to medium, add 1 TB of Butter. When it stops sizzling, add the Sorrel & 1 TB of Water. Cook covered for 2 to 3 minutes, stirring once, until the Sorrel has wilted & the color changed to a greenish Yellow. Place in a bowl & set aside.

2. In the same saucepan boil the Clam Juce & Wine over moderate heat until it reduces to 1/2 a cup. Add the Heavy Cream & boil for 1 minute, constantly whisking. Reduce the heat to low & add the Butter, a tsp at a time, whisking until the Butter is incorporated. Stir in the Sorrel mixture. Set aside covered.

INGREDIENTS For the Salmon

1. Lightly Salt & Pepper the 2 slices of Salmon. Heat the Peanut Oil in a large saute pan. Saute the Salmon slices for 1-1/2 minutes, turn & saute for another 1 minute. The Salmon will be rare. For medium rare, simply continue sauteeing.

2 Spoon 1/4 cup of Sorrel Sauce onto two serving plates. Add the Salmon. If available top with the optional Salmon Roe .

September 22, 2011 Bucatini all’ Amatriciani & Sugo all’ Amatriciana


RECIPE

Serves 2

A CookTale

Like many things Italian, a complicated history accompanies it. Originally the recipe was born in Amatrice in the Lazio Region north of Rome, and it was titled Sugo all’ Amatriciana. The sauce never included Onion and the Pasta was always Spaghetti not Bucatini. By the time it wended its way down to Rome, local chefs made the adjustments to what is now the internationally famed Bucatini all’ Amatriciana. I’ll list both versions, the original from a fine Blog, Italialicious, by Danziano.

RECIPE Bucatini all’ Amatriciana

INGREDIENTS

1 TB of EVOO
1 medium Onion, (sliced thinly)
3 Garlic Cloves, (sliced)
2 Ounces of Guanciale, (in 1’2″ slivers, 1/4″ dice)
1 28 Ounce can of whole Tomatoes (San Marzano preferred)
1/2 tsp of Red Pepper Flakes, (or to taste)
Kosher Salt
1/4 Cup grated aged Romano Pecorino cheese, (more for serving)
4 to 6 Ounces of Bucatini.

METHOD

1. Heat the EVOO in a 12-inch saute pan. Add Onion & Garlic, sauté over medium heat until transparent. Add Guanciale & sauté until barely beginning to brown.

2. Break up the Tomatoes in your hand & add them to the pan. Cook for about 15 minutes, until the sauce has blended together & thickened slightly. Season with the Red Pepper Flakes & the Salt. Stir in 1 TB of the Romano cheese. Remove from the heat & cover to keep warm.

3. Bring a large pot of salted water to a boil, add the Bucatini & cook until al dente, about 9 minutes. Drain & transfer to the pan. Gently reheat the sauce, folding the Pasta & Tomato sauce together until all are heated through & the Bucatini is well-coated, about 5 minutes. Fold in the remaining Romano cheese. Check seasoning and serve with more cheese on the table.

RECIPE Sugo all’ Amatriciana
Adapted from the origial version

Serves 2

4 to 6 Ounces of Spaghetti
2 to 3 Ounces of Pancetta ( cut to a 1/4″ dice)
28 Ounce can of San Marzano Tomatoes (or leave Tomatoes completely out of the recipe)
1 Cup of White Wine
2 TB of EVOO
1 Pinch Peperoncino (Red Pepper Flakes)
4 TB of Pecorino Romano cheese, grated
Salt & Black Pepper

METHOD

1. In a saute pan over medium heat, add the Pancetta with the 1 TB of the EVOO & the Peperoncino. When the Pancetta begins to turn a light golden add the cup of White Wine. Sauté the Wine until it reduces to 1/3 cup & the Pancetta cooks thorough. Turn off the heat, remove the Pancetta from the saucepan & set aside.

2. To well Salted boiling Water add the Spaghetti for about 8 minutes to al dente. While the Spaghetti is boiling, (either add the optional Tomatoes to the saucepan where you sautéed the Pancetta, or move on to the next step).

3. Turn the stovetop to medium, add the other TB of EVOO & return the Pancetta to the pan, drain the Spaghetti & toss it into the pan. Add Salt, Pepper & Romano cheese, toss to combine. Add more EVVO to taste.

4. Serve with a bowl of Pecorino Romano on the table.

September 21, 2011 Garlicy Broccoli Rabe


RECIPE
Serves 2

INGREDIENTS

1 lb of Broccoli Rabe.
2 Garlic cloves sliced.
Red Pepper flakes (to taste)
2 TB of EVOO
1/4 Cup of freshly grated Parmesan Cheese

METHOD

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

2. Steam for 6 minutes, flush in cold water and drain. Cut into small pieces. Set aside.

3. Add the EVOO to a deep sided frying pan, when rippling hot saute Garlic & Red Pepper flakes, do not 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.

September 21, 2011 Italian Sausage, Red Peppers, Onions, Oregano and Basil


RECIPE
Serves 2

A CookTale

On Mulberry Street in New York’s Little Italy, the next ten days celebrate The Festival of San Gennaro. How vividly I recall many September evenings being pushed thorugh the mass of humanity strolling with Funnel Cakes, Zeppoles, Cannolis and of course Sausage and Peppers on a Hogie Roll held tightly in their hands. Last evening though 110 miles away, our dinner was strictly Neopolitan. I must readily admit it was by coincidence…

INGREDIENTS

4 Links of Italian Sausage (sweet & hot or all sweet)
2 TB of Butter & more as needed
1 TB of EVOO & more as needed
1 Medium Onion (sliced on a mandoline)
1 Medium Red Onion sliced on a mandoline)
4 Garlic Cloves (thinly sliced)
1 Large Red Bell Pepper (sliced)
1 Green Bell Pepper or Green Frying Pepper (sliced)
1/2 TB of fresh Basil (cut to a chiffonade)
1/2 TB of dried Oregano
1/4 Cup of White Wine
Kosher Salt & Black Pepper

METHOD

1. Place the Sausage in a large saute pan over medium heat, & brown on all sides. Remove from skillet, & slice into pieces.
Set aside.

2. Melt 1 TB of Butter in the skillet. Add both of the Onions & the Garlic slices. Saute until translucent & tender. Remove to a bowl. Set aside.

Note: It’s Important to saute each vegetable seperately & combine them in the final stage of cooking. This gives you complete cooking control over each ingredient.

3. Add a TB of Butter & 1/2 TB of EVOO to the pan. Add the Red Bell Pepper & the Green frying or Bell Pepper, saute until tender & beginning to char. sprinkle on the dried Oregano.
Set aside.

4. Return the sliced Sausage to the pan. Reduce heat to medium low, & cook for no more than 5 minutes, or until the Sausages are cooked.

5. Return the Onions & the Peppers to the pan with the Sausages & gently toss them all together. Season to your taste with Salt & Pepper, add the Basil chiffonade, & prepare to plate.

September 20, 2011 Corn off the Cob with Onion, Zucchini, & Scallions


RECIPE
Serves 2

A CookTale

Three ears of Corn have been sitting in the fridge since Saturday’s Farmer Market. With Cathies approval, (realizing they were brought home for her), off the cob they came. Also pre-prepared for the dish were compatible vegetables to round it all . What an end of Summer treat this was!

INGREDIENTS

3 Ears of Corn off the cob
1 Medium Onion (diced)
1 Yellow or Green Zucchini (to a medium dice)
3 Scallions White & Green pieces (diced)
1 small Garlic Clove (thinly sliced)
2 TB of Butter for sauteeing (more if required)
1 TB of EVOO for sauteeing (more if required)
Kosher Salt & fresh Black Pepper

METHOD

1. In seperate bowls, prepare the first 5 ingredients.

2. Heat a deep sided saute pan to medium & add EVOO & the Butter. When the Butter stops sizzling add the Garlic. Remove to it’s bowl just before it begins to brown.

3. Add the diced Onion & if required a bit more Butter & EVOO. Saute until tender & translucent. Remove to it’s bowl.

4. Add the diced Zucchini & again, if required a bit more Butter & EVOO. Saute until tender & lightly browned. Remove to it’s bowl.

5. Add the Corn & if required a bit more Butter. Saute for no more than 3 minutes. To the sauteed Corn return all the other sauteed vegetables. Gently toss them together, add Salt, Pepper & the Scallions.

6. Ready to Plate

September 20, 2011


 

RECIPE
Serves 2

A CookTale

Both in terms of diversity and diet, fish once a week is the routine. Last evening it was Sauteed Cod freshly delivered daily to a great source in Woodstock Village, Woodstock Meats. The sauce had Asian ingredients and flavors. and the Shiso Leaf, (Perilla) was grown in our vegetable garden. Dinner was accompanied by a side dish of Farmers Market Corn, taken off the cob and sauteed.

INGREDIENTS For the Cod Fillets

2 Cod fillets, skin removed (each about 7 ounces)
Sea or Kosher Salt & Pepper
1 TB of EVOO (for marinating) + 1 TB for sauteeing
1 TB of Butter (for sauteeing)
2 Shiso Leaves, if available desirable but optional

METHOD

1. Coat the Cod with the 1 TB EVOO & the Salt & Pepper, set aside until the time to cook.

2. Heat a saute pan to medium or electric fry pan to 300 F.
Add the 1 TB of EVOO & the 1 TB of Butter to the pan. When the Butter stops sizzling, gently add the 2 pieces of Cod & saute for about 3 minutes to a side (if the fillets are thin, reduce the time to 2 minutes). Remove them to a platter & spoon on the pan juices. Keep the fillets warm while you add the Asian sauce to the serving plates. If the Shiso leaves are available, place one on each plate.

INGREDIENTS For the Asian Sauce

1/4 Cup of creamy Peanut Butter
1 TB of Sugar
2 TB of Hoisin Sauce
1-1/2 TB of Soy Sauce
1 small Garlic Clove, (mashed)
1 tsp of Chile-Garlic Paste or Chili Oil
1 TB of Sesame Oil
Juice of 1 Lime
1/4 Cup of Water

METHOD

1. Add all the ingredients in a medium mixing bowl. Stir until well combined, adding more water to thin the sauce if necessary.

2. Put the Asian Sauce into a small sauce pan. Bring to a boil, reduce to a simmer & cook for no more than a few minutes to incorporate & thicken the Sauce.

3. Remove from the heat & spoon onto each plate.

September 19, 2011 Lemon Chicken


 

RECIPE
My adaptation of Rao’s Lemon Chicken

Serves 2

A CookTale

Of the many outstanding dishes served at Rao’s on East 114th Street in New York, I would venture a guess that Lemon Chicken stands out in people’s minds as the one most associated with the restaurant. Yet the one time Cathie and I had dinner there, I remember ordering Broccoli Rabe with Orchiette and Veal Marsala. At home in New York City I occasionally attempted to cook Lemon Chicken, generally unsuccessfully. Last evening with an organic, free range bird from Heather Ridge Farm, I finally rated one star from Cathie, my most critical critic and taster.

INGREDIENTS

1 3 Pound Chicken, halved
1/4 cup chopped flat-leaf parsley
Kosher Salt & Black Pepper (I also used smoked salt)
Lemon sauce (recipe follows)

METHOD For the Chicken

1. Preheat broiler at least 15 minutes. Broil Chicken halves, turning once, for about 25 minutes or until skin is golden-brown & the juices run clear when pierced with a fork. (Do not over broil; the broiled Chicken goes back in the broiler for 3 minutes more.)

2. Remove the Chicken from the broiler (leaving the broiler on). Using a very sharp knife, cut each half into 6 pieces (legs, thighs, wings & breast pieces).

3. Place the broiled Chicken parts in a large bowl & pour 2 TB of Lemon Sauce over the Chicken. Gently toss to coat. They can be left to marinate until you’re ready to complete the dish.

4. Add the Chicken parts to a deep sided baking sheet, return the Chicken to the broiler & broil for 2 minutes. Turn each piece and broil for an additional minute.

5. Remove from broiler & divide the Chicken onto 2 plates. Pour the Lemon Sauce into a heavy saucepan. Heat gently. Stir in the Butter & the Parsley. Pour an equal amount of the enriched Sauce over each plate & serve

LEMON SAUCE
2 cups fresh Lemon Juice
1 cup Olive Oil
2 TB of Butter (for the final addition to the sauce)
1 tablespoon Red Wine Vinegar
1-1/2 teaspoons minced Garlic
1/2 teaspoon dried Oregano
1/4 Cup chopped Parsley
Salt & Pepper, to taste

METHOD

Whisk together Juice, Oil, Vinegar, Garlic, Oregano, and Salt & Pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.

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