Skip to content

CookTeaser

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

September 5, 2011 Zucchini Fettuccine With Thai Peanut Sauce


 
RECIPE
Serves 2

On the seventh night with partial power and partial lights and no hot water, my self control also partially shut down. We agreed to a vegetarian dinner with as little stovetop cooking as possible. And it turned out to be a tasty non-fattening, low cal dinner. How did a kitchen ever function before the invention of the mandoline? On goes the Zucchini, a few very careful sweeps and out comes the Fettuccine. After all of that, at 5:26 PM, a time to be remembered, all power returned. But the vegetarian dinner went on as planned.

INGREDIENTS Thai Peanut Sauce with Zucchini Fettuccine

1 TB of Peanut Oil
1 tsp of Panang Curry Paste or Red Curry Paste (it’s very hot, I used 1/2 tsp)
1/4 Cup of Coconut Milk (more if needed)
1/4 Cup of Chicken Stock (more if needed)
3 TB of Thai Fish Sauce
2 TB of Lime Juice
1 TB of Brown Sugar (or to taste)
1 tsp of Chili Oil (or to taste)
2 TB of Peanut Butter
1 tsp of Sesame Oil
2 TB of Peanuts crushed (optional)
3-4 Zucchini (about 8″ long)

METHOD

1. Heat the Peanut Oil in a small pan.
2. Add whatever Curry Paste you’re using, & saute until fragrant.
3. Add the next eight ingredients & simmer to thicken slightly, about 2-3 minutes. It should be about the consistency of lightly whipped cream.
4. Add the optional Peanuts. Set aside to keep warm.
5. Make the Fettuccine noodles by adjusting the Mandoline for cutting noodle-wide sticks. You’ll need about 3 cups for 2 generous servings.
6. Heat a pot of water to a boil, add the raw Zucchini & parboil for no more than 45 seconds. Remove to a pan of ice water. Drain onto paper towels. It should be Al Dente.
7. Plate the Zuccini & toss with the Peanut Sauce.

September 3, 2011 Atlantic Char With A Creamy Broccoli Puree


 

 

RECIPE
Serves 2

A CookTale

Last evening was the sixth night with limited house power. There was an amusing incident, if it can be called amusing — it was my wanting to add a Broccoli Puree to the dinner. I filled the blender with the steamed Broccoli, threw in a Garlic clove and heavy cream, and when it came to turning it on, there was no power in any of the five kitchen wall outlets. With blender in tow, along with the carton of cream, I proceeded to the only room with wall outlet power, The Bathroom! As Cathie laughed, I was determined to have that Puree. Ten minutes later, back I came with a blender containing a delicious Broccoli Puree. Talk about a last laugh?

INGREDIENTS For the Atlantic Char

3/4 Pound of Fish halved (Skin on or removed)
1 tsp of Sea or Kosher Salt
1/2 tsp of White Pepper
1TB of EVOO
2 TB of Butter (clarified preferred)

METHOD

1. Season the fish with the first three ingredients.
2. Heat a cast iron pan to high. Add the Butter (clarified preferred). When melted, add the fish & saute for 2 minutes: turn & saute for another 1 minute. The fish should be rare. If medium is preferred, cook for another minute or so.
3. Remove from the heat & prepare to plate or keep warm.
4. To plate, add the Fish & a spoonful of the Butter sauce.

Note: I fried the skin looking for a crisp result, but it was not worth describing other than as a garnish.

INGREDIENTS For the Creamy Broccoli Puree

2 Cups of steamed Broccoli florets
2 TB of Heavy Cream (more if required to make a puree)
1 tsp of Salt + 1/2 tsp of White Pepper
A small Garlic Clove

METHOD

1. Add the four ingredients to a food processor.
2. Process until you have a smooth Puree.
3. For a finer consistency add it to a blender.
4. Remove to a bowl.

September 2, 2011 Peach and Tomato Salad with Mint and A Dijon Vinaigrette


 
RECIPE
Serves 2

A CookTale

When your “rush” for Watermelon and Tomatoes or Caprese salad, levels off, think about fresh local farm Peaches as a great alternative. Aided by a tangy Vinaigrette, it might even send those other Salads further back in your mind.

INGREDIENTS

3 Peaches (cut into a 1″ dice)
2 or 3 Heirloom Tomatoes (cut into a 1″ dice)
1/4 Cup Balsamic Vinegar
1/2 tsp of dark brown Sugar (optional)
1 Clove of chopped Garlic
A Pinch of Kosher Salt
1/2 tsp of freshly ground Black Pepper
1/2 Cup of EVOO
1 tsp of Dijon Mustard

METHOD

1. Add the Peaches & Tomatoes to a large mixing bowl.
2. Place the next seven ingredients in a screw-top jar & shake to combine. Or simply whisk them in a small bowl.
3. At the last minute before serving, add your preferred amount of Vinaigrette to the bowl, & gently fold it all together.

September 2, 2011 Bacon & Cheddar Cheese Burger With Tomato Jam


RECIPE Bacon & Cheddar Cheese Burger With Tomato Jam
Serves 2

A CookTale

This is the second time in a week that I’m writing about a Burger. Blame it on Irene or the fact that it’s an easy dinner solution after a a tough five days of limited electric power. Once again this was a very special Burger. Beside top flight Chuck Beef it included crispy fried Bacon and a thin slice of Cheddar Cheese.

INGREDIENTS

12 Ounces of first grade Ground Chuck
2 Slices of Bacon, fried & broken up
1 Slice of Cheddar Cheese, finely sliced into ribbons
Salt & Pepper (to taste)
2 tsp of Tomato Jam (optional)
1 TB of EVOO
2 TB of Butter for the frying pan

METHOD

1. In a large bowl, add the Chuck, Bacon, Cheddar Cheese & Salt & Pepper.
2. As gently as possible mix it all together, but do not press it together. Form into two 1″ thick Burgers. About 6 ounces each.
3. Heat a frying pan to very hot & add the Butter; when it stops sizzling, add the Burgers. Cook for 3 minutes on side one, 2 minutes on side two for medium rare. The center should still be pink & juicy. Do not dry it out by overcooking.
4. Plate & serve with the (optional) Tomato Jam

September 2, 2011 Tomato Jam


RECIPE Tomato Jam
Yields about a pint

A CookTale

In 2008 Mark Bittman of the New York Times published this savory jam. At the end of August, when kitchen counters are crowded with Tomatoes about to become too over the hill to enjoy, this is a civilized way not to watch the Queen of Summer melt away like the Wicked Queen in Over the Rainbow. Not to mention those annoying fruit flies. One note on the preparation: by peeling the Tomatoes, the result becomes decidedly smoother

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.

Note: This will keep for at least a week.

September 1, 2011 Thai Style Diver Scallops With A Coconut Milk Ginger Sauce


RECIPE

Serves 2

A CookTale

When Cathie came home from Gadeleto’s, the finest fish market in the Hudson Valley, with plump Diver Scallops still carrying the fragrant scent of the sea, they looked up at me from the counter, and in unison announced, Thai style!.
Nothing further needed to be said. After dinner, Cathie announced that “it was the best Scallop dish yet”. I accepted it as a fine tribute to my plump friends.

INGREDIENTS

3/4 Pound of Diver Scallops
1/2 Cup of Coconut Milk
1 TB of fresh Ginger (grated)
1 tsp of Sweet Paprika
2 Scallions cut to a fine dice
1/2 tsp of Sugar
1/4 tsp of Sea or Kosher Salt
1/4 tsp of White Pepper
1-1/2 TB of Butter

METHOD

1. Rinse the Scallops & blot dry on paper towels.
2. Prepare a small 3 ounce bowl with the Paprika, Sugar & Salt. Top each Scallop with the mixture & set them aside.
3. Heat a large nonstick skillet over medium heat, add the Butter & when it stops sizzling, carefully add the Scallops, top side down.
4. Cook them for 2 to 2-1/2 minutes, then turn for another minute. Remove Scallops with a slotted spoon. Set aside & keep warm.
5. Add the Coconut Milk, Ginger & Scallions to the pan drippings. Cook for about 1 minute, scraping pan to loosen browned bits.
6. Remove the pan from the heat. Stir in additional Butter until the Butter melts.
7. To serve. Spoon a pool of sauce onto the plate. Add the Scallops. Sprinkle with White Pepper. (optional).

Note: For a more elegant plating, strain the sauce through a sieve & then sprinkle with th

September 1, 2011 Zucchini & Red Onion With Curry Butter & Shiso Leaves


RECIPE

Serves 2

A CookTale

To offset the richness of the Thai Diver Scallops in Coconut Sauce, a vegetable side dish was called for. At this time of Summer our counter is laden down with Zuchini and there’s always a supply of Red Onions on hand. To avoid simply another sauteed Zucchini dish, I opted for adding a Curry Butter mixture to the saute pan. As well, the garden yielded an herb crop of Japanese Mint, Shiso, it’s the garnish added to Sushi and Sashimi. And as the fresh tasting accompaniment I looked for, It worked!

INGREDIENTS

2 Small Zucchini (cut to a 1″ dice)
1 Medium Red Onion (thinly sliced)
2 TB of Butter + 1 TB of Mild Curry
Sea or Kosher Salt
Black Pepper
1/4 Cup of Shiso (optional) or Mint (in a chiffonade)+ a leaf for garnish
1TB of Chicken Broth (if necessary)

METHOD

1. In seperate bowls dice the Zucchini & slice the Red Onion.
2. In a small bowl Whip together the Butter, Mild Curry & Salt & Pepper
3. In another small bowl chiffonade the Shiso or Mint.
4. Heat a saute pan to medium & add the Butter/Curry. When the sizzling stops, add the sliced Red Onion & saute for a few minutes. Add the diced Zucchini & saute for another 5 minutes.
5. If the pan appears dry, add a dash of the Broth.
6. To complete the dish, fold in the chiffonade of Shiso or Mint.
7. Plate & garnish with a leaf.

August 31, 2011 The Morning After Puttanesca Omelet


 

 

RECIPE

Serves 1

A CookTale

Even before last evening’s dinner was off the table, I knew that a Puttanesca Omelet was in the morning’s offering. As they say, a photo is worth, etc. It was a fitting finale to a terrific evening dinner.

INGREDIENTS

2 Jumbo or Extra Large Eggs
The left over Puttanesca Sauce (about 1/3 cup drained)
1 TB of Butter for the pan
A pinch of Salt for the Eggs

METHOD

1. Heat an Omelet pan to medium.
2. with a fork whisk the Eggs into a froth.
3. Completely drain the left over sauce ingredients of EVOO & set aside for the moment.
4. Add the Butter to the Omelet pan & when it stops sizzling add the Eggs.
5. When they have begun to set add the Puttanesca ingredients.
6. For a soft Omelet, remove the pan from the stove just before the Omelet completely sets up. Otherwise continue to cook for another minute or so.

Lik

August 31, 2011 A Burger Filled With Unexpected Ingredients


RECIPE
Serves 2
A CookTale
Whoever thought I’d write about a Burger? Well, this was a very special Burger. Beside top flight Chuck Beef, finely sliced Portobello Mushrooms and thinly sliced Provolone Cheese were mixed in. Other combinations could be, Bacon and Cheddar, or Onions and Swiss Cheese. Or use your imagination, but don’t run wild.
INGREDIENTS
12 Ounces of first grade Ground Chuck
1 Medium Portobello Mushroom finely sliced into ribbons
1 Slice of Povolone Cheese, finely sliced into ribbons
Salt & Pepper (to taste)
1 TB of EVOO
1 TB of Butter for the frying pan
METHOD
1. In a large bowl, add the Chuck, Portobello Mushroom, Provolone Cheese & Salt & Pepper.
2. As gently as possible mix it all together, but do not press it together. Form into two 1″ thick Burgers. About 6 ounces each.
3. Heat a frying pan to very hot & add the Butter, when it stops sizzling, Add the Burgers.
Cook for 3 minutes on side one, 2 minutes on side two. For medium rare. The center should still be pink & juicy. Do not dry it out by over cooking.
4. Plate & enjoy a truly savory Burger.

August 31, 2011 Linguine With An Uncooked Puttanesca Sauce


RECIPE

Serves 2 With more to spare

A CookTale

In the Italian food repertoire there are
countless recipes for end of Summer uncooked Tomato sauces. In 1996, Julia della Croce, published “Salsa di Pomodoro”. It contains a full chapter on Uncooked Sauces. After enjoying The Puttanesca Sauce, (she refers to it by its proper name, “Harlot Sauce”), I asked myself, “why did I ever prepare it otherwise?”. It was as fresh as if just picked from the garden. It had the necessary nip to it of Kalamata Olives, Garlic, Capers, Red Pepper Flakes and tangy herbs. Glad I took photos as a Winter rememberence.

INGREDIENTS

4 Ounces of dried Linguine
1 Pound of ripe Tomatoes (Roma preferred)
1/3 Cop of EVOO
2 Garlic Cloves minced
1/4 Cup of Kalamata or Nicoise Olives (pitted)
1 TB of Capers (drained)
1/4 tsp of Red Pepper Flakes
1/2 tsp of Sea or Kosher Salt
1 TB of fresh Oregano Leaves+ 1/4 Cup of shredded Basil Leaves

METHOD

1. Cut the Tomatoes into a 1″ dice.
2. Add the EVOO & next 7 ingredients.
3. Allow the sauce to stand at room temperature while you prepare the Linguine.
4. Boil a pot of water & cook the Linguine according to the package direction. About 7 minutes.
5. Drain & gently but firmly toss with the Puttanesca sauce. Removing the Garlic cloves is optional.