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CookTeaser

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

August 30, 2011 Roast Chicken Hash


 

 

 

RECIPE

Serves 2 Most Generously

A CookTale

Sometimes I think that the evening after Roast Chcken Hash, Makes the original Roast Chicken a most worthwhile endeavor. Be it Chicken or Lamb or Beef, Hash is extrodinarily tasty and contains delicious vegetables, savory herbs, plus I add a few tablespoons of diluted Demi-Glace to create a sauce and moisten it all up. What could be tastier than all of that ?

INGREDIENTS

Leftover Roasted Chicken
16 Basil Leaves cut to a chiffonade
Kosher Salt & fresh Black Pepper
A dash of Red Pepper Flakes
5 TB of Butter, divided
1 Pound boiling Potatoes, peeled & large diced
1 Red Onion, to large dice
1 Red Bell Pepper, to large dice
3 Garlic Cloves, minced
1 tsp of fresh Thyme Leaves
1 tsp of Paprika (optional)
4 Scallions, white & green parts, diced
1/4 Cup chopped fresh Leaf Parsley
1 Ounce of Demi-Glace diluted with water or Chicken Broth (optional)

METHOD

1. Cut the leftover Chicken into 1″ pieces.
2. Melt 3 TB of Butter in a large saute pan. Add the Potatoes & Onions, 1 tsp of Salt & 1/2 tsp of Pepper. Saute over medium heat for about 10 minutes, until evenly browned & cooked through. Remove from the pan to a bowl.
3. In the same pan, melt to 2 TB more of Butter. Add the Red Peppers, Garlic, Thyme, Paprika, 1 tsp of Salt, 1/2 tsp of Pepper & the Red Pepper Flakes. Saute over medium heat for about 5 minutes, until the edges of the Peppers are seared & the vegetables are tender.
4. Just before serving add the Chicken to the vegetable mixture & the optional Demi-Glace & heat through. Toss in the Scallions, Parsley & Basil, toss together & serve.

L

August 29, 2011 Ratatouille


A CookTale

How often do you prepare Ratatouille? For me it’s rarely, but when I do I ask myself, “what’s taken you so long”?. The preparation is rather simple; there are four vegatables, Eggplant, Zucchini, Onion and Tomato. They all require individual sauteeing, but as a cook I always enjoy the effort. And the result is a most tasty accompaniment to Chicken and to meat. Below is Mark Bittman’s New York Times version.

INGREDIENTS
  • 1 large or 2 medium eggplants
  • 1/3 to 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 medium zucchini, roughly chopped
  • 1 medium onion, roughly chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 1tablespoon minced garlic
  • 2 medium tomatoes (or 3 cannedplum tomatoes, drained), roughly chopped
  • 1/2 cup minced fresh parsley or basil leaves, for garnish.
Method
1. Trim the eggplant and cut it into 1-inch cubes. If the eggplant is large, soft or especially seedy, sprinkle the cubes with salt, put in a colander and let sit for 30 to 60 minutes. Rinse,drain and pat dry.
2. Put the oil in large skillet and turn heat to medium. Add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally, until soft and golden, 15 to 20 minutes.
3. Add the zucchini and cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the onion and cook 1 to 2 minutes. Add garlic and thyme and cook for 30 seconds. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes. Remove the pan from the heat and sprinkle with salt and pepper. Taste and adjust the seasoning if necessary, garnish with the herb, and serve immediately, at room temperature, or chilled.

August 29, 2011 A Perfect Roast Chicken


RECIPE

Serves 2

A CookTale

I have a theory about people who enjoy cooking. When the recipe is intricate it becomes a welcoming challenge. Cooks seem to flourish on keeping their hands and their minds moving. I certainly do, and last evening’s 7-stage technique to perfectly  roast a chicken is the evidence. This original concept for roasting a chicken by David Bouley dates back to the early nineties, I added it to my repetoire for the first time on Irene Sunday. Below is his original preparation recipe, my adaptation according to Cath “will be the only way to ever prepare Chicken again”.

RECIPE The Perfect Roast Chicken

Time: 1 hour

INGREDIENTS

1 3- to 3 1/2-pound natural chicken 
1 sprig thyme 
1 sprig rosemary 
1 sprig sage 
2 large cloves garlic, halved 
Salt and freshly ground black pepper 
1 lemon, halved 
Hungarian sweet paprika.

METHOD

1. Preheat the oven to 375 degrees. Boil enough water to fill half the bottom of a roasting pan. 
2. Wash and dry the chicken. Remove the first two joints of the wings, and discard. Stuff the inside of the chicken with thyme, rosemary, sage and two garlic halves. 
3. Rub lemon, salt and pepper all over the chicken. Rub with remaining garlic, and sprinkle heavily with paprika to coat completely. Place the chicken on a rack set on top of the roasting pan, and steam over boiling water in the oven for 20 minutes. Remove from oven, place chicken on a vertical roaster and cross legs to catch inside the bars of roaster (to act as a truss). Pour off water, and place chicken in pan. 
4. Reduce the oven to 360 degrees, and roast the chicken about 20 minutes longer, until juices from the breast run clear when cut with a knife. Remove from vertical roaster, and cut off legs at the joint where the thigh meets the body. Return legs to pan, and roast about 10 minutes longer, until juices run clear. Allow chicken to rest 10 minutes, then remove herbs from cavity. Remove skin. Cut off each breast in one piece, and slice 1/4 inch thick on a diagonal. To serve legs, remove skin, remove meat from bone and cut into bite-size pieces.

Yield: 2 servings.

 

 

August 28, 2011 Rack of Lamb, Cannellini Beans and Tomatoes and Celeriac Puree


RECIPE
Serves 4

A CookTale

A small dinner party with our friends, Jean-Michel and Lucien, was not going to be upset by an unwelcome guest, a sassy lady named Irene. Throughout the day the weather held, which made the prepping pleasant and took my mind off what was impending. At 6:30 they arrived, we had a drink, we ate and they made their way home as the weather deteriorated. The dinner brightened up the evening; the 1982 Chateau Nenin Pomerol certainly helped.

INGREDIENTS For the Rack of Lamb

1-1/2 Cups fine fresh Bread Crumbs
3 TB of finely chopped flat-leaf Parsley
2 TB of finely chopped Mint
2 TB of minced Rosemary
1 tsp of Salt
1/2 tsp of Black Pepper
3-1/2 TB of EVOO (or more if required)
2 Frenched Racks of Lamb (8 ribs & 1 1/2 lb per rack), trimmed of all but a thin layer of fat, at room temperature
3 TB of Dijon Mustard

METHOD

1. In a food processor add the Bread Crumbs, Parsley,
Mint, Rosemary, Salt, & Pepper. Pulse & slowly drizzle in the EVOO. Process until it forms a spreadable mix.
2. Put oven rack in middle position & preheat to 400°F.
3. Season Lamb with Salt & Pepper. Heat remaining TB of EVOO in a large flat cast iron skillet over moderately high heat until hot, but not smoking. Brown the Lamb, 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13-by 9-by 2-inch roasting pan, arranging fatty sides up.
4. Spread fatty sides of each rack with the Dijon Mustard. Divide Bread Crumb mixture into 2 portions & pat each portion over the Mustard coating on each rack, gently pressing to adhere.
5. Roast Lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 120°F (for medium-rare), 20 to 25 minutes. Transfer to a cutting board. Allow to rest for 10 minutes, then cut into chops.

RECIPE Celeriac Purée

By Chef Eric Ripert
Served at: Le Bernardin

INGREDIENTS

1/2 Cup of Heavy Cream
Juice of half a Lemon
1 TB of Kosher or Sea Salt
1 large Celeriac Knob
3 TB of Butter
Freshly ground White Pepper

METHOD

1. Bring 2 quarts of water, 1/4 cup of Cream & the Lemon Juice to a boil, add 1 TB of Salt. Peel and roughly chop the Celeriac Knob, add to the boiling water & cook until softened, about 25 minutes.
2. Strain, reserving the cooking liquid. Put the Celeriac in a blender & puree with the remaining Cream, Butter & as much cooking liquid as necessary. Season to taste with Salt & Pepper.

RECIPE Cannellini Beans with Diced Tomatoes

INGREDIENTS

1 Large can of Cannellini Beans
1 14 Ounce can of Diced Tomatoes
2 Garlic Cloves thinly sliced
1 TB of Butter + 1 TB of EVOO
A Dash of Red Pepper Flakes
Kosher Salt & White Pepper
Parsley finely chopped

METHOD

1. Heat a saute pan to medium. Add the EVOO, when tender add the Garlic. when tender add the Diced Tomatoes, Red Pepper Flakes & Salt & Pepper. When the tomatoes have softened, add the Cannellini Beans. Cook for a few minutes more until they all have melded together.
2. Turn off the heat & cover the pan, until plating.

August 28, 2011 Spaghetti With Puttanesca Sauce.


 

 

 

 

 

RECIPE

Serves 4

A CookTale

This famous classic dish was named for the fact that Italy’s “Ladies of The Evening” could quickly prepare & eat it between tricks. It’s just as fast and easy as the original and requires nothing more than some everyday items you probably already stock in your pantry.
The sauce originated in Naples. The Ladies prepared it right on the street in large empty oil drums that they fired up basically to keep warm. It was a quick & nourishing meal that allowed them to get the needed renewed energy to get right back to work. The slang interpretation of the name was & still is “Whores Pasta”.

INGREDIENTS

1 tsp of Garlic or more, finely chopped
2 Cans of flat Anchovies chopped & their oil
1 Large Onion chopped
1 Fresh hot Chili Pepper or Red Pepper Flakes to taste
1 28 ounce can of Italian Plum tomatoes, if available
San Marzano Tomatoes always preferred
2 tsp of black Pepper
2 tsp of chopped fresh Oregano or 1 tsp of dried
2 TBS of Flat Leaf Parsley finely chopped
1 TBS of Capers drained & rinsed
12 Gaeta, Oil Cured or Kalamata Black Olives pitted & cut in quarters
2 TBS of EVOO
Spaghetti or Linguine the amount required to accommodate the serving

METHOD The Puttanesca Sauce

1. Heat the EVOO & the Oil in the Anchovy can in a large deep skillet till
medium high & saute the Anchovies until melted. Add the chopped Garlic & saute till golden.
2. Saute diced Onion for a few minutes until transparent & tender.
3. Add Tomatoes & their juices, smashing the Tomatoes by squeezing them through your fingers as you apply them to the skillet.
4. Add Chili or Red Pepper Flakes, Pepper, Oregano, Parsley, & rinsed Capers.
5. Cook uncovered at a simmer for 20 minutes or until the flavors merge. Use your judgement.
6. Add chopped Olives & cook for an additional 5 minutes.
7. Taste & adjust seasonings as desired.

METHOD The Pasta

1. Fill a pasta or soup pot with about 8 quarts of water, when boiling add 1 TBS of Kosher Salt.
2. Add the Pasta & bring the water back to a boil & boil until Al Dente. About 8 minutes for Spaghetti about the same for Linguine.
3. Drain & your ready to add to a Sauce.

August 27, 2011 Rib Pork Chops With Pan Fried Basil Leaves


RECIPE
Serves 2
A CookTale

Once again we enjoyed the wonderful offerings from Heather Ridge Farm in Preston Hollow, NY. Their pigs are pasture raised, plus their food supply is supplemented with a corn soy mineral mixture. To add to their tenderness they’re harvested at 5 to 6 months. The result of all this special care is that the pork and all the livestock are treated well and taste is the evidence. Carol Clement and her husband are the farmer/owners, a major undertaking with amazing results. I asked her this morning, “with hurricane Irene on the way tomorrow, how do you protect the animals?” Her response was much too long to report, but it was formidable.

INGREDIENTS

1 Rib Pork Chop, 1-1/4 pound + 1″ thick (for hearty eaters
2 chops)
Kosher Salt, Black Pepper & Lemon Pepper (1 tsp each)
1TB of EVOO for the meat (1TB of EVOO + 1 TB of Butter for the pan)
Basil Leaves for frying (optional but a fine addition)

METHOD

1. Heat the oven to 375 degrees.
2. Heat a cast iron grill pan to high.
3. Season the Pork Chop.
4. Add the meat to the hot grill pan & cook for 3minutes, turn & repeat for 2 minutes.

5. If using, add the Basil Leaves to the hot oil for a few minutes, then remove.
6. Move the grill pan to the oven for no more than 5 to 7 minutes.
If you do as we do, you want the meat to be at 125 to 130 degrees.
7 Remove & allow the pork to rest for 5 minutes, it will continue to cook.
8. Move to a cutting board & thickly slice it off the bone.

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August 27, 2011 Cauliflower Oven Roasted To A Char


 

 

RECIPE

Serves 2

A CookTale

To all who dislike Cauliflower, (including me), may I suggest roasting with EVOO and salt and pepper? It very well might change your mind. The trick is to roast it to a char, it changes the texture and the taste. To my taste buds, the heavily charred pieces had the remote taste of campfire-roasted Marshmallows. Tasting is believing.

INGREDIENTS

1/2 Half a fresh Cauliflower cut into small florets
2 TB of EVOO
1 TB of Salt + 2 tsp of Pepper
A pinch of Red Pepper Flakes

METHOD

1. Heat the oven to 450 degrees.
2. Add the seasoned Cauliflower florets in one layer to a baking sheet.
3. Roast for about 45 minutes, carefully watching their progress.
4. When roasted to suit you, remove & allow to cool down a bit.
5. Plate & if desired add sprinkle of EVOO.

A

August 26, 2011 California Fresh Figs Dipped in Semisweet Chocolate


RECIPE
A CookTale

By Saturday’s dinner eight of these beauties will be coated with Semisweet Chocolate to be enjoyed as part of the dessert menu. Great with Ice Cream.

INGREDIENTS

8 California Figs
8 Walnuts or Almonds
3/4 of a cup of Semisweet Chocolate or Chocolate Chips
1 tsp of Vanilla Extract

METHOD

1. Cut a slash in the bottom of each Fig. Push a Walnut or an Almond through the slash & into the center of the Fig. Or you can leave the Fig unfilled if you prefer.
2. Place broken pieces of Chocolate or Chocolate chips in the top of a double boiler. Fill the bottom of the double boiler about half-full of water & melt the Chocolate over medium-low heat. If you don’t have a double boiler, put the chocolate chips in a small saucepan. Heat water in a large saucepan, then put the small saucepan in the large saucepan. Heat, stirring frequently, until the Chocolate melts. Fold in the Vanilla Extract.
3. Hold a Figs by the top, then dip into the melted Chocolate. Cover the Figs halfway up. Continue until all the Figs are coated.
4. Place the Figs on a piece of waxed paper until the Chocolate sets, about 10 minutes.
5. Serve the Chocolate-dipped Figs as part of a dessert.

August 26, 2011 Jamican Jerk Seasoned Chicken Thighs Surrounded By A Chiffonade of Fresh Oregano Leaves


RECIPE
Serves 2

A CookTale

With the addition of Jamacian Jerk Seasoning, amazing changes happen to Chicken Thighs. As I’m sure you are aware, Jerk is a style of cooking native to Jamaica in which chicken or meat is dry-rubbed or wet marinated with a hot spice mixture.
I mixed it with softened butter and whisked it into a smooth emulsion. I then spread it over and under the skin. The finished flavor was spicy and delicious.

INGREDIENTS

2 Chicken Thighs 8 ounces each, skin on & bone in
1 TB of Jamacian Jerk powder + 3 TB of softened Butter
2 tsp of Salt + 1 tsp of Pepper
1 TB of EVOO
1/4 Cup of Oregano or Parsley Leaves cut into a chiffonade.

METHOD

1. Heat a grill pan to high. Add the EVOO.
2. When ready add the Thighs & grill for 3 minutes on one side, 4 minutes the other side. The temperature should be no more than 135 degrees. Remove. It will continue to cook while resting for 5 minutes.
3. Spoon the pan juices onto each plate, add the Thighs & sprinke with the Herbs.

August 26, 2011 Spicy Garlicy Sauteed Spinach


RECIPE
Serves 2

A CookTale

Spinach may be healthy, but that’s not the main reason we like it. Beyond health, if prepared as a spicy and highly flavored green, it’s delicious. Garlic, at least 4 cloves, salt and Red Pepper Flakes wakes it up.

INGREDIENTS

1 10 ounce bag of washed Spinach leaves
4 Garlic Cloves thinly sliced
1/4 tsp of Red Pepper Flakes
1 tsp of Salt + a sprinkle of Pepper
1 TB of EVOO + 1 TB of Butter

METHOD

1. Heat a deep sided saute pan to medium high. Add the EVOO, the Garlic & Red Pepper Flakes. Saute until tender, try not to burn the Garlic.
2. Add the Spinach in batches, as you do, quickly cover the pan because it will spatter water & oil over your stove top.
(A way to avoid this mess is to turn off the heat until it slightly cools. Then turn the heat back on & add the first batch.) Repeat this procedure until all the Spinach has wilted. No mess & well-sauteed Spinach.