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CookTeaser

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

August 15, 2011 Zucchini With Basil, Mint & Honey


RECIPE

Serves 2

A CookTale

I found a wonderfully new way to prepare good old Zucchini. Google lists 15,700,000 recipes, this makes it 15,700,000 &1. It came from food 52’s website, it was easy and it was delicious. The trick is to heavily salt the Zucchini for 30 minutes, as you would Eggplant, to remove the water.
I then washed off the Salt and thoroughly dried them. The method below goes into more detail.

INGREDIENTS

4 medium Zucchini, ends trimmed
Kosher Salt
1 TB of EVOO
2 TB of Butter
A Splash of Lemon juice
1 tsp of Honey (a variety you like but nothing too strong)
10 small Basil Leaves
10 small Mint Leaves
Freshly ground Black Pepper

METHOD

1. Cut the Zucchini lengthwise into quarters, then crosswise into ½-inch cubes. Put them in a bowl, season generously with Salt and let sit for 20 to 30 minutes. Wash in cold Water to remove the Salt, then Drain and thoroughly dry.
2. Heat the EVOO & the Butter in a large sauté pan (large enough to fit the Zucchini in a single layer) over medium high heat. When the oil begins to shimmer, add the Zucchini and let it brown. The trick to this recipe is controlling the heat so the Zucchini neither steams nor burn. You want it to brown the edges while leaving the centers crisp-tender. Stir only when needed.
3. As soon as the Zucchini is done, spoon it into a serving dish, leaving the oil in the pan behind. Sprinkle with a little Lemon Juice, & the honey. Sprinkle on the Basil & Mint leaves & grind some Pepper over the Zucchini.

MY Preferred Variation: you can make a Basil and Mint Pesto instead of using whole leaves. Combine 1/4 cup packed Basil leaves and 1/4 cup packed Mint leaves with a pinch of Salt in a small food processor. Turn on the machine & drizzle 3 TBs of EVOO through feed tube, until a loose sauce forms. You may need to scrape down the sides of the bowl once or twice. Once the Zucchini is cooked, use this Pesto to finish the dish.

August 14, 2011 Rib Pork Chops Coated With A Rub Of Fresh Herbs, And Creamy Corn Kernels & Poblano Chiles


 

RECIPE

Serves 2

A CookTale

Fred Brill, the Manager of Adam’s FairAcre Farm’s superb meat department, had four great looking rib pork chops, waiting for Cathie’s arrival. Each was one inch thick, (as requested) and as fresh looking as if they just left the cutting room, which I’m sure they did. To accompany the evening’s plate, I (as I usually do on Saturday’s) headed for the Saugerties Farmers Market and stocked up on corn, poblano chiles, heirloom tomatoes, and the freshest green beans picked that morning.
Turning these earthly treasures into a taste-worthy dinner was my afternoon’s challenge.

RECIPE Rib Pork Chop

INGREDIENTS

1 TB. chopped Garlic
1 TB. crushed Fennel Seeds
1 TB. finely chopped fresh Sage
1 TB. finely chopped fresh Rosemary
1 TB Of EVOO
2 tsp. Kosher Salt
2 tsp. coarsely ground Black Pepper
2 Bone-in Pork Rib Chops, 1 inch thick

METHOD

1. In a small food processor, combine the Garlic, Fennel Seeds, Sage, Rosemary, Salt, & Pepper & EVOO. Pulse several times to blend well. Lightly coat each chop on both sides with the herb rub.
2. Refrigerate the chops for at least 1 hour or more.
3. Heat the oven to 400 degrees.
4.. Heat a cast iron grill pan to almost smoking & add the chops. Sear the chops for about 1-1/2 minutes per side. Turn off the burner & remove the grill pan from the heat.
5. Place the grill pan into the oven & set the timer for 4 to 5 minutes. Remove when the chops are firm & the internal temperature has reached 130 degrees. Remove the pan.
6. Transfer the chops to a platter & allow them to rest for 5 minutes. The juices will redistribute & the chops will finish cooking. They’ll add another 5 to 7 internal temperature degrees.

RECIPE Creamy Corn Kernels & Poblano Chiles

INGREDIENTS

2 TB of Butter
1 small Red Onion, diced, about 1/2 cup
1 large Red Bell Pepper, diced, about 3/4 cup
Kosher Salt & Pepper
Cayenne or finely minced red Jalapeño, (optional)
Kernels from 3 ears of Corn, about 3 cups
2 Poblano Chiles, roasted, peeled, seeded & cut into 1/4″ strips
2 Scallions, thinly sliced across
1/4 Cup Crème Fraiche or Heavy Cream
1 Lime, cut in half.

METHOD

1. Melt the Butter in a large skillet over medium heat. Add the Onion & Bell pepper, season with Salt & Pepper, & stir-fry for 2 to 3 minutes, until the Onion is translucent. Add a pinch of Cayenne or a little minced jalapeño, if using.
2. Add the Corn kernels & Poblano strips, season again & continue to cook, stirring occasionally, until the Corn is cooked & tender, about 5 minutes.
3. Stir in the Scallions, the Crème Fraiche or Cream, & allow it to heat through. Taste for seasoning, & a squeeze of Lime.

August 12, 2011 Black Cod With White Miso Sauce


 

RECIPE
Serves 2

A CookTale

Over time, back in early June to be exact, I posted a similar recipe. But the Black Cod (actually Sable fish) is so incredibly tasty that I believe that it’s worth posting again. This is Nobu Restaurant’s signature dish. I hope this interpretation is tasty & flavorful & motivates you to head down to TriBeca to treat yourself to the real thing.

INGREDIENTS

3 TB of Mirin
3 TB of Sake
1/2 Cup White Miso paste
1/3 Cup of Sugar
2 6-to7-ounce Black Cod fillets, skin on, about 1-1/2″ thick
1 TB of Vegetable Oil
Pickled Ginger

METHOD

1. In a small saucepan, bring the Mirin & Sake to a boil. Whisk in the Miso until dissolved. Add the sugar & cook over moderate heat, whisking, until dissolved. Transfer the marinade to a baking dish & let cool. Add the fish & turn to coat. Cover and refrigerate for a few hours or overnight.
2. Preheat the oven to 400°. Heat a grill pan & add the Oil.
3. Scrape the marinade off the fish. Add the fish & cook over high heat until browned, about 4-5 minutes.
4. In its grill pan, place it in the hot oven & roast for 8 to10 minutes, until flaky & turning brown.
5. Transfer to plates & serve with pickled Ginger.

August 12, 2011 Napa Cabbage, Shiitake Mushrooms & Black Sesame Seeds


 

 

RECIPE

Serves 2

A CookTale

To accompany the main course of Black Cod with Miso, an Asian side dsh was called for. The fridge held a head of Napa Cabbage and a carton of fresh Shiitake Mushrooms from Wilbank Farm, that are available weekly at The Smokehouse of the Catskills. Putting together one of the tastiest of fish, and an equally tasty duo of vegetables proved to be a winning partnership.

INGREDIENTS

1/2 Head (or more) Napa Cabbage
1-2 Cups of Shiitake Mushrooms, sliced
2 TB of Peanut oil
1 Cup of Chicken Broth (or vegetable broth)
3 TB of Shao Xing (Chinese cooking sherry) or Dry Sherry
1 tsp Salt (or to taste)
1 TB of Cornstarch
3 TB of Water
1 TB of Sesame Seeds (black or White)

METHOD

1. Cut off the core of the Napa Cabbage head & peel off individual leaves (they shrink in volume to 1/2 of original). Wash the leaves thoroughly & chop into 2-inch pieces.

2. Only if necessary, clean sand & grit from the Shiitakes. Remove stems & slice thick.
3. Heat Peanut Oil in a large frying pan on high flame. When oil is hot, add Cabbage & sauté until wilted. Toss in the mushrooms & the broth.
4. When the broth begins to boil, reduce to simmer & partially cover until the Cabbage is completely cooked.
5. Mix the Cornstarch & Water together. Remove the lid & add the cornstarch mixture & the Sherry. Stir & let the sauce return to a boil. Serve hot.

August 11, 2011 Spicy Shrimp with Baby Arugula & Mint Leaves


 

 

RECIPE

Adapted from Mark Bittman in the New York Times

A CookTale

Cathie announced “It’s Broccoli for me tonight”. That left me to my own devices. Pasta was out, no need for 38 carbs in 2 ounces. In the morning’s New York Times, Mark Bittman’s Minimalist column seemed to hold the answer, and all the required ingredients were either in the fridge or in the garden.
One thing about MB, his recipes are always simple and always reliable. As was the case for his “Spicy Shrimp Salad With Mint”.
Full of flavor and non-fattening.

INGREDIENTS for 1 serving

9 to 10 Raw Shrimp in the 15-to-30-a-pound range, peeled
1/4 Cup of EVOO
Salt & freshly ground Black Pepper
1/2 tsp of Cayenne, or to taste
1 tsp of Paprika
1 tsp minced Garlic
3 Cups of Baby Arugula
1/2 Cup of Mint Leaves
1 TB of Lemon Juice.

METHOD

1. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over high heat.
2. Put the shrimp in a medium bowl, drizzle with the EVOO & sprinkle with Salt & Pepper. Add the Cayenne, Paprika, & Garlic, & stir to combine.
3. When skillet smokes, add the Shrimp mixture. Shake the pan once or twice to distribute them evenly, brown well, then turn once. The Shrimp are done when opaque & firm, about 2 minutes.
4. Toss together the Arugula & Mint in a large bowl. Add the Shrimp with its pan juices & the Lemon Juice. Toss to combine; the hot Shrimp should wilt the greens slightly.
5. Serve immediately.

August 10, 2011 Oven Fried Chicken Thighs With Dijon Mustard Sauce


RECIPEServes 2

A CookTale

In order to avoid a deep frying mess, I opted to oven fry the Chicken Thighs. And because we always have Atkins in mind I decided to follow Cathie’s ex-mother-in-law’s secret ingredient, Wondra Flour, in lieu of All Purpose Flour. For a tang I used Portugal’s everyday table condiment, Piri Piri Sauce. The combination worked!

INGREDIENTS

3 large Eggs, beaten
3 TB Of Hot Sauce (Tabasco or Piri Piri preferred)
1 medium Onion, sliced 1/4 inch thick
2 Garlic cloves, smashed and peeled
4 Chicken Thighs, skin on bone in (each cut in half)
1/2 Cup Wondra flour
1/4 Cup fine yellow Cornmeal
3/4 tsp of Kosher Salt
1/4 tsp of Sweet Paprika
1/8 tsp of Cayenne Pepper (optional)
1/4 Cup of EVOO for brushing
Mustard Sauce recipe follows

METHOD

1. Mix the Eggs, Tabasco, Onion, & Garlic in a large bowl. Add the Chicken & toss to coat well. Cover & refrigerate for at least 1 hour (or up to 8 hours).
2. Preheat oven to 450 degrees. Place a rimmed baking sheet on center rack. Whisk Flour, Cornmeal, Salt, Paprika, & optional Cayenne in a medium bowl. Remove Chicken from the marinade,
& roll each piece in the flour mixture, shaking off excess.
3. Place the Chicken on a baking sheet & bake for 10 minutes. Then lightly brush top of each piece with oil, & bake, brushing tops once or twice more, until the Chicken is golden brown, about 10 minutes more.
4.Transfer Chicken to a wire rack & let cool slightly. Serve immediately, or let cool to room temperature.

RECIPE Mustard Sauce

INGREDIENTS

2 TB of Dijon Mustard
3 TB of Mayonnaise
2 TB of Sour Cream

METHOD

!. Whisk it together to a smooth consistency.

CookTale Note

Wondra is a very light, finely ground flour that prevents the crust of fried chicken from becoming thick or clumpy.

August 10, 2011 Roasted Patty Pan Squash


RECIPE
Serves 2

A CookTale

Our magical vegetable garden is producing a crop of White Patty Pans, each are at least 5 inches in diameter, and they resemble flying saucers. All that I’ve ever seen at Farmer Markets were yellow and no more than a few inches across. When roasted, the meat of the Squash turns to a custard. Absolutely a scrumptious and unexpected taste treat. Try to find Patty Pans as large as possible, I’m sure the result will be similar.

INGREDIENTS

1 Large Patty Pan Squash (cut horizontally half)
1 TB of EVOO for brushing
Kosher Salt & White Pepper

METHOD

1. Heat the oven to 450 degrees
2. Place the Patty Pans on a baking sheet, brush with EVOO
& sprinkle on the Kosher Salt & White Pepper.
3. Roast for 30 minutes or until the Patty Pan’s shell has started to brown.
4. Remove & plate.

Note: With smaller Patty Pans simply slice the top off & proceed with the recipe.

August 9, 2011 Porterhouse Steak And Roasted Sage Lined Potatoes


 

RECIPE

Serves 2

A CookTale

Lining a potato with fresh Sage Leaves affords the diner two taste opportunities. The Potatoes doused in Extra Virgin Olive Oil and roasted is the first. The fresh Sage Leaves inserted within the Potato slices is the second. Add to that a well marbled and aged Porterhouse Steak (as I did), from The Smokehouse of the Catskills, and you have a delicious main course.

RECIPE Porterhouse Steak

1 1-1/4 LB Steak (about 1.5 LB)
1 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Light one side of a gas grill to high. When the temperature reaches 350-400, it’s ready.
2. Add the EVOO & Seasoning to the Porterhouse.
3. Reduce the grill’s flame to low & add the steak.
Grill for 2 minutes & turn diagonally for another 2 minutes.
4. Turn the steak over & repeat. To char the meat raise the heat to medium. & carefully watch the flames.
5. Check the internal temperature, we prefer 120 degrees for rare.
6. Allow to rest for at least 5 minutes before slicing.

RECIPE Sage Lined Potatoes

2 New Potatoes (skin on)
12 fresh Sage Leaves (or more)
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Turn on the oven to 400 degrees.
2, Wash & scrub clean the Potatoes.
3. With a sharp knife, make incisions straight down the Potatoes about 1/8 ” apart, but be sure not cut all the way through.
4. With a thin instrument carefully spread reach incision apart & insert one Sage Leaf.
5. Place in an oven proof dish & douse with the 2 TB of EVOO & Salt & Black Pepper.
6. Roast for about 1 hour. Spoon the EVOO that’s in the dish over the Potatoes.
7. Ready to plate.

August 9, 2011 Baby Lima Beans, Red Bell Pepper & Basil make a delicious Succotash


  
RECIPE
Serves 6

A CookTale

Corn in August is an plentiful as Zucchini.
After gnawing at dozens of ears, the time had come to concoct a variation. Corn, Baby Lima Beans, Red Bell Pepper and Jalapeno Pepper make for Succotash. (I wonder where that strange name came from). It was a successful amalgamation of Summer’s vegetables. The addition of a hefty chiffonade of Basil gave the flavor a zesty oomph.

INGREDIENTS

1 TB of Butter + 2 TB
1/2 Cup chopped Red Pepper
2 Cups of Corn off the Cob (three ears)
2 Cups Baby Lima Beans (frozen is fine)
1/4 Cup of Basil (in a chiffonade)
1 Small Jalapeno Pepper (diced)
1/4 Cup of Heavy Cream
Kosher Salt & BlackPepper

METHOD

1. In a deep sided saute pan, heat the 1 TB of Butter & cook the Red Pepper until tender about 1 minute.
2. Stir in the Corn, Lima Beans & Jalapeno Pepper. Cover and bring to a simmer. Cook for 3 minutes.
3. Add the 2 TB of Butter, the Basil & the 1/4 cup of Heavy Cream.
4. Gently toss and season to taste.

August 8, 2011 Thai Spring Rolls & Dipping Sauce


 

RECIPE

For 9 rolls

A CookTale

I have always had a passion for Egg and Spring Rolls. This in my first attempt using Thai Rice Paper. The vegetarian filling was extremely tasty, the
Dipping Sauce added a great deal to the zip of the dish. A cool dinner on a hot August evening.

RECIPE Spring Rolls

Thai Spring Roll Wrappers
1/2 Cup of fresh Bean Sprouts
5 Green Onions thinly sliced
1 Cup of thin noodles (use Chinese or Bean Thread)
1/4 Cup of fresh herbs (basil or mint)
1/2 Cup of Carrots, julienned
1 tsp of fresh Ginger, julienned
1 TB of Lime Juice
1 TB of Soy Sauce

METHOD

1. Toss together all of the ingredients except the wrappers in a large bowl.
2. Submerge wrappers one at a time, in a dish of warm water until pliable, about 15 seconds.
3. Place about 2 TB of the mix onto the wrapper & wrap the roll.
4. Serve with the dipping sauce.

RECIPE Dipping Sauce

INGREDIENTS

1/4 Cup of Soy Sauce
1/4 Cup of Water
1 tsp of Cornstarch
2 tsp of Rice Vinegar
1 Garlic Clove minced
2 tsp of Sugar

METHOD

Combine all of the ingredients in a small saucepan
& simmer for 3 to 5 minutes, until the Sugar dissolves & the Cornstarch is well mixed.
Cool before serving.