Skip to content

CookTeaser

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

September 19, 2011 Tomato, Onion & Avocado Salad


RECIPE

Serves 2

A CookTale

The Chicken’s Lemon Sauce was so savory and tart that we opted for a light salad as the side dish. The selection was tasty and did lightly balanced the dinner.

INGREDIENTS

2 Tomatoes of medium size (quartered)
1 Red Onion (thinly sliced on a mandoline)
1 Avocado (sliced in 8 pieces)
1 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1 In a mixing bowl prepare the first three ingredients, & season with the Salt & Pepper.

2. Add the 1TB of EVOO & genly toss,

September 18, 2011 A Napoleon of Roasted Eggplant, Mozzarella, Basil Leaves & Tomato Sauce.


RECIPE

Serves 2

A CookTale

This was an evening when it all went right. At the Saugertie Farmer’s Market I found Eggplants that resembled bowling balls. I checked it out the type on Google, and if you’re ready the name is, LISTADA DE GANDIA EGGPLANT aka STRIPED GUADALUPE EGGPLANT. Whatever you call it it was a fine Eggplant. Oven roasted with EVOO, Salt and Pepper and layered with the other ingredients, it was a light and delightful accompaniment.

INGREDIENTS

1 Large Eggplant (any round variety)
2 TB of EVOO (1 TB for each Napoleon)
Kosher Salt & Black Pepper
12 Basil Leaves
Fresh Mozzarella (in slices)
Marinara Sauce (homemade or a fine brand like Rao’s)

METHOD

1. Heat the oven to 400 degrees.

2. Cut the Eggplant into 3/4″ slices (as even as possible).
Place on a sheet pan in a single layer & sprinkle with Salt, Pepper, & the EVOO. Roast for about 10 minutes. You’ll know when to remove them. The skin will look shrinkled & the meat will have softened.

3. Allow to cool before assembling. At serving time place the Napoleons in the hot oven for a minute or so to melt the Mozzarella. Plate using a wide flat spatula, they can be quite fragile.

4. On the plate, spoon a puddle of tomato sauce, topping with the Napoleon and garnishing with Basil Leaves

September 18, 2011 Veal Rib Chop, Tomato Jam, and Sweet Italian Peppers


RECIPE
Serves 2

A CookTale

Last evening, thanks to Fred Brill, Meat Manager, par excellence at Adam’s FairAcre Market we grilled a great 1-3/4″ Veal Rib Chop. It was seasoned with Salt and Pepper, then Sage leaves and EVOO were whirled in a small food processor to form a Pesto, that was brushed on both sides. The Veal Chop was accompained by Tomato Jam and oven roasted Sweet Italian Peppers.

INGREDIENTS

A Double Veal Rib Chop ( at least 1-3/4″ thick)
Kosher Salt & Black Pepper
18 fresh Sage Leaves + 2 TB of EVOO
Tomato Jam (recipe follows)
Sweet Italian Peppers

METHOD

1. If refrigerated, allow the Veal Chop to get to room temperature. Season with Salt & Black Pepper. In a small food processor add the Sage leaves & with the processor on, add the EVOO. (through the processor’s cover.)

2. Heat the oven to 400 degrees, & heat a grill Pan on the stove over medium high heat. Add the Veal Chop to the pan & grill each side for 2-1/2minutes, weighed down with a meat press. Remove the grill pan with the Veal Chop from the heat & set aside.

3. 15 minutes before serving time, place the grill pan in the oven, & roast for about 8 to 10 minutes. Check occasionally with an instant thermometer. When the Veal Chop reaches 115 to 118 degrees, remove & allow to resettle. While resting, it will add a couple of degrees.

4. In the heated 400 degree oven, place the Italian Peppers on a sheet pan, douse with EVOO & roast for 15 to 20 minutes until charred & tender.

5. At serving time, cut the Veal Chop horizontally down the center into two serving slices & proceed with the plating. The Tomato Jam adds great flavor.

RECIPE Tomato Jam

INGREDIENTS

2 Pounds of ripe Tomatoes (peeled Plums preferred)
1 Cup of Sugar (or less for a more piquant taste)
2 TB freshly squeezed Lime Juice
1 TB of fresh grated or minced Ginger
1 tsp of ground Cumin
1/4 tsp of ground Cinnamon (optional)
1/8 tsp of ground Cloves
1 tsp of Kosher Salt
Jalapeño or other Pepper, stemmed, seeded & minced, or Red Pepper Flakes or Cayenne to taste.

METHOD

1. Combine all the ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce the heat & simmer, stirring occasionally, until mixture has the consistency of thick jam, about 1 hour 15 minutes. Taste & adjust seasoning, then cool & refrigerate until ready to use.

September 18, 2011 Grilled Double Veal Rib Chop


RECIPE
Serves 2

A CookTale

Historically, we’ve been buying and eating average Veal Chops. Last evening that trend came to a delicious end, thanks to Fred Brill, Meat Manager, par excellence at Adam’s FairAcre Market. He presented us with a great double Veal Rib Chop. It was seasoned with Salt and Pepper, then Sage leaves and EVOO were whirled in a small food processor to form a Pesto, that was brushed on both sides. In keeping with my cooking method, it was cooked to no more than 115-118 degrees and continued to cook while it resettled. By the time it was plated it was 120 degrees plus. Perfect!

INGREDIENTS

A Double Veal Rib Chop ( at least 1-3/4″ thick)
Kosher Salt & Black Pepper
18 fresh Sage Leaves + 2 TB of EVOO (Processed to a Pesto)

METHOD

1. If refrigerated, allow the Veal Chop to get to room temperature. Season with Salt & Black Pepper. In a small food processor add the Sage leaves & with the processor on, add the EVOO. (through the processor’s cover.)

2. Heat the oven to 400 degrees, & heat a grill Pan on the stove over medium high heat. Add the Veal Chop to the pan & grill each side for 2-1/2minutes, weighed down with a meat press. Remove the grill pan with the Veal Chop from the heat & set aside.

3. 15 minutes before serving time, place the grill pan in the oven, & roast for about 8 to 10 minutes. Check occasionally with an instant thermometer. When the Veal Chop reaches 115 to 118 degrees, remove & allow to resettle. While resting, it will add a couple of degrees.

4. At serving time, cut the Veal Chop straight down the center horizontally into two serving slices & proceed with the plating

September 17, 2011 Cucumber Kimchi


RECIPE

An Adaptation from the New York Times of a recipe by Hooni Kim of the Danji Restaurant in New York

A CookTale

When I come across a Kimchi recipe, my eyes open wide. The classic method calls for Cabbage cut into a slaw. Here it was made with Cucumbers from our garden, which has yielded a bounty crop of Market Mores and Lemon Cucumbers. The result was a less “violent” Kimchi. I suppose you could add more hot pepper, but I don’t know why. This version is delicious.

INGREDIENTS

3 small Cucumbers, cut into 1/8-inch slices
1 small Onion (thinly sliced on a mandoline)
2 TB of Kosher Salt
1 TB of Sugar
1 TB Red Pepper Flakes.
1/4 Cup of Mirin
6 TB of Rice Vinegar
1 tsp of grated Garlic

METHOD

1. Place the Cucumbers in a medium-size bowl, then sprinkle with the Salt. Let stand 20 minutes.

2. Rinse the Cucumbers in cold water to remove Salt, drain & dry with paper towels.

3. Return Cucumbers to bowl, add the Onion & all the other ingredients, toss to combine.

4. Cover tightly and place in refrigerator overnight or until ready to use.

September 17, 2011 Chicken Thighs With Roasted Fennel


 
RECIPE
Serves 2

A CookTale

We generally only buy Chicken Thighs. For us, they’re the juiciest, most flavorful part of the bird. With skin on and bone in, they roast in an oven, or saute in a cast iron pan to perfection- that is, if they’re not overcooked. I remove them when the internal temperature is about 140F. They wil continue to cook internally while resettling. I also add a Buttery mixture under the skin, Curry or Dijon, whatever suits your fancy. Try it this way and see if you don’t experience a terrific dinner of Chicken with roasted Fennel.

INGREDIENTS

2 8-Ounce Chicken Thighs (skin on & bone in)
2 TB of softened Butter
1 TB of Curry (mild, medium or hot, to your taste)
Kosher Salt & Black Pepper
A dash of Paprika
1 TB of EVOO + 1 TB of Butter (for the pan)
1 Head of Fennel

METHOD

1. Slice a Fennel into 3/4″ pieces vertically. Add them in a single layer to a sheet pan. Coat them with EVOO, Salt & Pepper.

2. Heat the oven to 450F & add the sheet pan of Fennel. Roast for 30 minutes or until the Fennel is tender & has taken on color.
Remove & keep warm.

3. Whisk together 2 TB of softened Butter with 1 TB of Curry into a smooth paste. Carefully lift the skin of the Thighs & with a butter spreader, add about a TB under the skin. Season with Salt & Pepper & set aside.

4. We used an electric frying pan heated to 350F. If you don’t have one, you can use a cast iron frying pay. Add 1 TB of EVOO & 1/2 TB of Butter. Add the Thighs, skin side down & grill for 10 minutes or until the skin has crisped & browned. Turn them over & continue to cook for 10 minutes more, partially covering the pan to keep in the heat. When your instant thermometer reads 140F, remove to a platter.

5. On each plate, Add one or two Fennel slices & a Chicken Thigh. Spoon the pan Butter Curry sauce on & around the Thigh.

September 16, 2011 Shrimp Marinara with Guanciale & Sweet Italian Sausage


 

RECIPE

Serves 2

A CookTale

Historically when I thought of a cooked Shrimp dish, invariably it was Shrimp Marinara. But last evening my creative instinct kicked in. Why not be blasphemous and consider adding slices of Sweet Italian Sausage and begin the conventional recipe cooking method with the addition of diced Guanciale? The result was a spicier version of the classic. To my Italian recipe classicists, Con le mie scuse.

INGREDIENTS

1 Pound of shelled & deveined extra large (U-15) Shrimp
1 Sweet Italian Sausage (sliced into coin size pieces)
2 Ounces of Guanciale or Pancetta (diced)
1/4 Cup of EVOO
1 tsp of crushed Red Pepper
Salt & freshly ground Black Pepper
1 small Onion, (finely chopped)
2 Garlic Cloves, (minced)
2 Cups of Marinara Sauce (homemade or Rao’s preferrred)
2 TB of chopped Parsley+ 2 TB of shredded Basil Leaves+fresh Thyme Leaves

METHOD

1. In a medium bowl, toss the Shrimp with 2 TB of the EVOO & the Red Pepper Flakes. Season with Salt & Black Pepper. Let stand for 20 minutes or refrigerate until ready to start cooking.

2. Heat a large skillet until very hot. Add the Guanciale, Onion & Garlic & cook over high heat until lightly browned & tender, about a total of 7 minutes. Transfer to a bowl.

3. Add a TB of EVOO to the hot pan & the sliced Sausage. They should be thoroughly cooked in about 7 minutes. Transfer to the bowl.

4. Add the remaining 2 TB of EVOO to the skillet along with the Shrimp & cook over high heat, stirring occasionally, until the Shrimp are firm & bright red, no more than 3 to 4 minutes. Return the Guanciale, Onion & Garlic & any accumulated juices to the skillet.

5. Add the Marinara Sauce to the mixture & simmer over moderate heat until everything is heated & cooked through, no more than 2 minutes.

6. Plate & garnish with the Parsley, Basil & Thyme.

September 15, 2011 Julienned Zucchini with Basil, Lemon Juice, EVOO, Pine Nuts & Slivers of Parmesan


 

RECIPE

SErves 2

A CookTale

At dinner at our good friend Maureen’s, who is a food stylist, food editor, cookbook writer and an exceptional cook, was this delightfully fresh first course. I made a note that one day soon it would be on our dinner table. I sent her an e-mail recipe request, and her response was, “I didn’t use a recipe. I used a julienne peeler for the zucchini – tossed it with olive oil, lemon juice, s&p, then added chopped fresh basil, shaved Parmesan, and toasted pine nuts. That’s it!” And it was what I anticipated, a fresh delicious appetizer and it took no time to prepare just before dinner.

INGREDIENTS

2 Zucchini (cut in half to 4″ pieces)
1 TB of EVOO
Kosher Salt & Pepper
The juice of 1 Lemon
12 Basil Leaves (cut to a chiffonade)
1/4 Cup of Toasted Pine Nuts
Parmesan Cheese (wide shavings with a vegetable peeler)

METHOD

1. With a julienne peeler or a mandoline slice about 4 cups of Zucchini

2. Chiffonad the Basil Leaves.

3. Toast the Pine Nuts

4. Toss the two ingredients together in a large bowl. Add the Salt, Pepper, EVOO, Lemon juice, and Pine Nuts. Plate & top with the Parmesan shavings.

September 15, 2011 Diver Scallops Topped with Salmon Roe on a Bed of Miso Sauce & a Sprinkle of Sesame Seeds


RECIPE
Serves 2

A CookTale

Diver Scallops really show themselves off when accompanied by delicious additions. What can better accompany them than Salmon Roe, Miso Sauce and Toasted Sesame Seeds? Well the last time, we paired them with Coconut Milk and Ginger Sauce, and before that with a Basil Mayonnaise Sauce. Both were equally delicious partners. Divers are a notch above what fish counters refer to as Sea Scallops. A taste of the sea actually permeates the plate.

INGREDIENTS

6 Diver Scallops (Select them as large as possible)
Sea or Kosher Salt & White Pepper
1/2 TB of EVOO + 2 TB of Butter
1 Small jar of Salmon Roe (just enough to top the 6 Divers)
1/4 Cup of Sake
1/4 Cup of Mirin
3 TB of White Miso Paste
3 TB of Sugar
1/4 Cup of Toasted Sesame Seeds

METHOD

1. Prepare the Miso Sauce by combining the Sake, Mirin, Miso Paste & Sugar. Whisk them into a smooth sauce. Set aside to be heated before plating.

2. Season the Diver Scallops with the Sea or Kosher Salt & White Pepper. Refrigerate until 1/2 hour before serving time.

3. Lightly toast the Sesame Seeds in a small pan.

4. Heat a saute pan to medium. add the EVOO & the Butter. When the Butter stops sizzling gently add the Divers & saute for a few minutes or until they have developed a brown crust. Turn & saute for another minute. Remove to a platter.

5. To assemble, gently heat the Miso sauce and spoon a pool of sauce onto a plate. Carefully add three Divers & top with the Salmon Roe. Sprinkle Sesame Seeds into the Sauce.

September 14, 2011 Vietnamese Duck Salad with Cucumber, Radishes & Peanuts


RECIPE
Serves 2

A CookTale

Back on August 3rd, which is starting to sound like a long time ago, The New York Times featured a recipe for a Vietnamese Duck Salad. Since I rarely make Roast Duck It was tucked it away for future reference (we usually purchase Duck Breasts). One of our favorite resources, The Smokehouse of The Catskills, began carrying an organic free range duck from a farm in the Hudson Valley. That did it! Sunday we ducked out on Roast Duck. Last evening the leftovers morphed into a zesty Duck Salad in an adaption of the Times recipe.

INGREDIENTS

1/4 cup Soy Sauce
1 Lime
1 TB grated Ginger
2 tp toasted (Asian) Sesame Oil
1 Garlic Clove, finely chopped
2 cups of leftover Duck, finely sliced
2 tp Rice Wine Vinegar
2 tp Thai or Vietnamese Fish Sauce
1 or 2 small Jalapeños, seeded and finely diced
1/4 cup Peanut Oil
Kosher Salt & Black Pepper
1 large Cucumber, peeled and thinly sliced
3/4 cup Radishes, thinly sliced
1/4 cup chopped Cilantro, plus more for garnish
1/4 cup chopped Mint, plus more for garnish
1/3 cup chopped salted roasted Peanuts
Bibb Lettuce

METHOD

1. Whisk together the Soy Sauce, juice and zest of 1 Lime, Ginger, Sesame Oil, Rice Wine Vinegar, Fish Sauce, Jalapeno(s) and Peanut Oil. Mash the Garlic into a paste and whisk it into the Vinaigrette.

2. In a large bowl, toss together Cucumber, Radishes, Cilantro, Mint and 1 thinly sliced Jalapeno (optional) with just enough of the vinaigrette to lightly coat everything. Taste and season with Salt & Pepper as needed. Toss in the Peanuts.

3. Plate by placing the Salad on a bed of Bibb Lettuce, and top with the sliced Duck. Drizzle with more of the Vinaigrette, and sprinkle with Cilantro and Mint.