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CookTeaser

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

August 8, 2011 Spicy Asian Zucchini Slaw


 

RECIPE

A CookTale

It becomes Asian, primarily with a change in the dressing. It also completely changes the taste from everyday to zesty. And It’s no longer the supermarket daily special.

RECIPE Salad

1 large green Zucchini, julienned or shredded
1 Red Bell Pepper, cut into thin 2‐inch‐long slices
3 green Onions, thinly sliced
1 Cup of Bean Sprouts (optional)

RECIPE Dressing

3 TB of Rice Wine Vinegar
1 TB of Soy Sauce
1 TB of dark Sesame Oil
1 tsp. grated fresh Ginger
1½ tsp. lightly toasted Sesame Seeds
¼ tsp. crushed Red Pepper Flakes

1. Toss together salad ingredients in a large bowl.
2. In a small bowl, whisk together the dressing ingredients.
3. Toast Sesame Seeds in a small dry skillet over medium heat until lightly browned. Add to dressing.
4. Dress the salad just before serving and toss to coat.

A

August 7, 2011 Pappardelle With Zucchini, Zucchini Blossoms, Ricotta Salata & Opal Basil. A Pasta Reserved For Summer


RECIPE
Serves 2

A CookTale

If I had an official title it would be Pasta Hunter. For me, no other food offers as many delicious possibilities and variations. After another delightful tour of the Saugerties Farmer’s Market, I was primed for “pasta tonight”, and Cathie was at a family “do” in PA., not due home until sixish. My countertop was laden a with multitude of volunteers. What you see above won the beauty contest. I’ve come a long way from that Bronx childhood special, Mueller’s Spaghetti with DelMonte Tomato Sauce.

INGREDIENTS

4 Ounces of Pappardelle
Basil Oil (recipe follows)
2 TB of EVOO
2 Small Zucchini, thinly sliced
6 Zucchini Blossoms, sliced in half (optional but desirable)
2 Ounces of Ricotta Salata, diced
A pinch of Red Pepper Flakes
Salt & fresh Pepper
12 Opal Basil Leaves, halved (if unavailable use green basil)

METHOD

1. In a large deep-sided skillet, heat the 2 TB of EVOO. Add the Zucchini, season with Salt, Pepper & Red Pepper Flakes. Cook for 1 or 2 minutes. Turn off the heat.
2. Bring a pot of salted Water to a boil. Add the Pappardelle & simmer for the recommended time of 7 minutes for al dente.
3. Drain the Pappardelle & add it to the skillet with the Zucchini & seasonings. Add the optional Zucchini Blossoms, the Ricotta Salata & gently stir together with 2 spoons. Add the Opal Basil Leaves & If necessary a dash of pasta water.
4. Plate & top each serving with a TB of Basil Oil.

RECIPE Basil Oil

INGREDIENTS

12 Basil Leaves, chopped
1 Garlic Clove, minced
1/2 tsp of Lemon Zest
1/3 Cup of EVOO
Salt & Pepper

METHOD

In a small dish stir together the Basil, Garlic, Lemon
Zest & EVOO. Add Salt & Pepper & set aside for about 20 minutes to allow the ingredients to come together.

A

August 6, 2011 Parmesan Encrusted Green Beans


 

RECIPE
Serves 2

A CookTale

Of the many Green Bean dishes, this is a standout. It looks as “good as it tastes and it’s a sure “crowd pleaser” (if you ever have to serve a crowd). I don’t remember how I stumbled on this recipe, after trying every conceivable combination, but it has become my fall back recipe.

INGREDIENTS

8 Ounces of fresh Green Beans
4 TB of freshly made Bread Crumbs
3 TB of Grated Parmesan Cheese
Salt & fresh Pepper to taste
2 TB of Olive Oil

METHOD

1. Heat the oven to 450 degrees.
2. Heat a pot of water to a boil. Parboil the Beans for 4 minutes.
Drain & blot dry.
3. Add the 2 TB of EVOO, the Parmesan Cheese & Bread Crumbs. Toss it all together.
3. Place in an oven proof dish & roast until it’s caramelized and slightly charred. About 15 minutes or to taste
4. Plate & serve.

August 6, 2011 Lamb Kidneys in a Mustard Butter Parsley Sauce.


RECIPE
Serves 2

A CookTale

A byword in this household is: “when in doubt ask Julia”. It’s especially true with recipes for lamb or veal kidneys. She is Madam Reliable. On the occasional occasion that we can find fresh kidneys (as we did this week at Adam’s Fairacre Farm), Mastering the Art of French Cooking, Volume 1, comes off the shelf, opened to page 417, as it did last evening.

INGREDIENTS

4 Lamb Kidneys (White core of fat removed)
4 TB of Butter
1 TB of minced Shallots
1/2 Cup of White Wine or Vermouth
1 TB of Lemon Juice
2 TB of Dijon Mustard+Combined with 3 TB of Butter (softened)
Salt & Pepper
3 TB of minced Parsley

METHOD

1. Heat a deep sided saute pan & add the Butter. When the foam
subsides roll the Kidneys in the Butter & saute for about 4 minutes, turning every minute. The Kidneys will stiffen but not become hard, they’ll brown slightly & be pink in the center.
2. Remove to a warm plate & cover.
3. Stir the Shallots into the Butter & cook for a minute. Then add the Wine or Vermouth & the Lemon Juice. Boil until the liquids reduce to about 4 TB.
4. Off the heat swirl in the Mustard-Butter by spoonfuls, & add Salt & Pepper.
5. Rapidly slice the Kidneys crosswise 1/4″ thick. Return with their juices to the pan, sprinkle on the Parsley, & toss over low heat for a minute or two. Don’t allow the sauce to come near a simmer.
6. Serve on warm plates.

August 4, 2011 Salmon Teriyaki


RECIPE Salmon Teriyaki
Serves 2

A CookTale

Here I go making waves, but Oh well!. To my taste, simply pan or oven cooked Salmon is a fish without very much of its own flavor. I assume that is why, over the centuries it’s been smoked, gravlaxed, smothered in cream or wine, or for example, Google lists 14 million ways to prepare Salmon. On the other hand, by a small slight of hand, a Teriyaki sauce changes everything. Add an Asian side dish and tonight’s dinner may be a stroll down the narrow streets of Mott or Pell. One man’s opinion.

INGREDIENTS

1 Pound of Salmon (we’re lucky to get New Zealand organic)
Salt & White Pepper
1/2 TB of Peanut or Canola Oil
1/2 Cup of Soy Sauce
1/2 Cup of Mirin
1/4 Cup of White Sugar

METHOD

1. Mix the Teriyaki ingredients together
2. Heat a cast iron pan to high.
3. Add the oil to the pan, & after a minute, add the Salmon, skin side down. Brush on a coat of Teriyaki sauce. Pan fry for 3 to 4 minutes. Add another brushing of Teriyaki sauce.
4. Light the broiler oven. Add the pan of Salmon & broil for 3 minutes more.
5. Remove carefully, cut the Salmon in half & brush more of the sauce on the Salmon.
6, Bring a bowl of Teriyaki Sauce to the table.

August 4, 2011 Szechuan Eggplant


RECIPE Szechuan Eggplant
Serves 2
A CookTale

At the Saugerties Farmer’s Market, I scooped up seven Italian Eggplants (no more than 5 inches long). That was last Saturday, last evening I located them in the fridge and decided that they would be a fine side dish to the Teriyaki Salmon. The dish is slightly tricky, overcook it and it gets mushy. So watch it. The Szechuan sauce perks it up.

INGREDIENTS Szechuan Sauce

1 TB of dry Sherry
1 TB of minced peeled Ginger
1 Garlic clove, minced
1/4 tsp dry crushed Red Pepper
1/4 Cup canned low sodium Chicken Broth
1 tsp of Cornstarch
1 TB Soy Sauce
1/2 TB of Asian Chili-Garlic Sauce
1 tsp of Sugar

METHOD

1. Mix Ginger, Garlic, Red Pepper, Soy Sauce, Chili Garlic Sauce & Sugar in a pan & warm to near boiling.
2. Combine Broth & Cornstarch in small bowl; stir to dissolve Cornstarch.
3. Stir the Cornstarch mixture into the Soy mixture. Stir until thickened.

RECIPE Szechuan Eggplant.

INGREDIENTS

7 Eggplants cut vertically in half.
1 TB of Peanut Oil

METHOD

1. Heat a wok & add the 1 TB of Peanut Oil.
2. When the Oil is rippling, add the Eggplant (they will spatter).
3. Gently toss to combine the Eggplant & Oil.
4. Stir fry for as long as it takes for the Eggplant to become tender & browned. No more than 10 minutes. Turn off the stove, allow to slightly cool before adding only enough Szechuan Sauce to coat the Eggplant. More can always be
added at serving time.
5. Serve warm or at room temperature.

August 2, 2011 Basil Pesto with Fusilli & Sauteed Chicken Thighs


 

RECIPE

Serves 2

A CookTale

August 1st, and I’m happy to report that the Basil is starting to take over. Those little blossoms and white flower clusters have started to appear, which indicates that it’s Basil’s time to make Basil babies. It’s also the time to start stocking up on Basil Pesto. In no time I processed a quart size container of this great looking, great smelling, great tasting Summer treat. With
simply sauteed Chicken Thighs, the Basil Pesto paired with Fusilli pasta became the dominate ingredient.

INGREDIENTS Basil Pesto

4 Cups fresh Basil Leaves
1 Cup of toasted Pine Nuts (add 1/4 Cup more if needed)
4 cloves Garlic, peeled
1/4 cup grated Parmesan cheese
1 Cup of EVOO
Kosher or Sea Salt & Pepper to taste

METHOD

1. In a food processor, blend together Basil Leaves, Pine Nuts, Garlic,& Cheese.
2. Pour in the EVOO slowly with processor running.
3. Stir in Salt & Pepper

RECIPE Chicken Thighs

INGREDIENTS

2 7-to 8-ounce Chicken Thighs (skin on, bone in)
1 TB of Butter
1 TB of EVOO
Kosher or Sea Salt & Pepper
A pinch of Aleppo Pepper (or any hot ground pepper)

METHOD
.
1. Heat the cast iron pan or electric fry pan to 300F. Add the Thighs, skin side down, & cook for about 10 minutes, or until the skin is crisped & brown.
2. Turn them over, cover the pan, & cook until an instant thermometer inserted in the fleshiest part, registers 140F. That would indicate medium rare. Cook longer if you like your Thighs on the well done side.
3. Remove to a platter.
4. Add 1 TB of Butter & the TB of EVOO, whisk it together with the pan juices.
5. Plate the Thighs, spoon on the Butter sauce.

August 1, 2011 Tomato Red Onion Cucumber Tarragon and Mayonnaise


RECIPE
Serves 2
A CookTale
After a workout dinner on Saturday, all my mind could fathom for Sunday’s was a meltdown dinner. The ingredients had to be come from the fridge, the counter or the garden.
It was not a salad in the sense of the word, rather a melange of vegetables and herbs bound together with Mayonnaise, Hellman’s of course. The added benefit was seen on the scale this morning, one & one half pounds lighter.

INGREDIENTS

5 Small or 2 large Heirloom Tomatoes cut into bite size pieces
2 Small Red Onions (thinly sliced)
1 Medium Cucumber (peeled & sliced)
1/4 Cup of Tarragon Leaves (chopped)
1-2 TB of Mayonnaise (Hellman’s preferred)
Salt & Pepper

METHOD

1. Toss all the ingredients except the Mayonnaise in a large mixing bowl.
2. Add the Mayonnaise. (don’t be too generous)
3. Plate & serve.

July 31, 2011 Porchetta with Sauteed Potatoes & Artichokes


 

RECIPE

Serves 5

A CookTale

My first brave attempt at preparing a Porchetta. It was a step by step “learn by doing” experience. The procedure was more threatening than it actually turned out to be. Preparing the stuffing was a bit time consuming, but a very necessary step.
One observation, when I do it again, It will be removed from the oven when the instant thermometer reads 135 F. It continues to cook while resting. After all that effort, last evening’s roast was a bit dry.(I let it roast until 145F, and after it rested it picked up almost 10 degrees.
Another lesson on the road to doing it right.

RECIPE Porchetta Roast

INGREDIENTS

2 TB OF EVOO
5 2 medium Red Onions coarsely chopped + 3 Sliced
2 TB of EVOO
2 Cups of Broccoli Rabe, rinsed well, with any tough stems removed & coarsely chopped
½ loaf of day-old Tuscan bread, cut into 1-inch pieces, about 2 cups
1 tsp of Wild Fennel Pollen (available online)
1 5-pound boned Pork Roast, with the belly and skin attached
Coarse Salt and freshly ground Pepper

METHOD

1. Preheat the oven to 325 degrees.
2. In a large sauté pan, heat the EVOOl over medium heat. Add 2 of the Onions & cook for 10 to 15 minutes or until caramelized, stirring occasionally. Add the Broccoli Rabe & stir together with the onions for five minutes until the greens have darkened and are wilted.
3. In a large bowl, combine the Onion, Broccoli Rabe with the bread, & Fennel Pollen & stir until well mixed. Place the contents in a food processor along with 1 TB of EVOO & pulse until lightly ground.
4. Season the Porchetta roast with Salt & Pepper. Add 1 TB of EVOO to the roast. Generously spread the stuffing mixture on the meaty side of the Pork.
5. Carefully roll the Porchetta, and tie every two inches with kitchen string. Be sure to keep the stuffing intact.
6. Place the 3 sliced Onions in the roasting pan. Add the Porchetta & cook uncovered until an internal temperature of 135 degrees is reached at the roast’s thickest point.
7. Let it rest for 10 to 15 minutes. It will possibly add 10 degrees while resettling.

RECIPE Sauteed Baby Red Potatoes & Baby Artichokes

Serves 5

A CookTale

I consider this high on the list of my favorite vegetable dishes. It’s completely prepared on the stovetop in a saute pan with no more than a film of oil. (With less oil the vegetables seem to brown faster). On the other hand if the pan appears to dry, you can always add a splash more of oil. The dish is cooked in three easy stages. Described in Method.

INGREDIENTS

1 Pound of Baby Red Potatoes, halved
2 Packages of frozen baby Artichokes, defrosted
3 Garlic Cloves thinly sliced
1 TB of EVOO + 1 TB more for finishing the dish
Kosher or Sea Salt & Black Pepper

METHOD

1. Heat a deep sided saute pan, add a thin film of EVOO.
2. Add the Garlic & saute until tender & lightly colored.
3. Add the Artichokes & saute until deeply colored & tender. Remove to a bowl.
3. Add the Potatoes & saute until deeply colored & tender.
4. Return the Arichokes & the Garlic to the pan, cover & cook to be sure that everything is tender.
5. Add a splash of EVOO & season to taste.

July 31, 2011 Porchetta


RECIPE Porchetta
Serves 5

A CookTale

My first brave attempt at preparing a Porchetta. It was a step by step “learn by doing” experience. The procedure was more threatening than it actually turned out to be. Preparing the stuffing was a bit time consuming, but a very necessary step.
One observation, when I do it again, It will be removed from the oven when the instant thermometer reads 135 F. It continues to cook while resting. After all that effort, last evening’s roast was a bit dry.(I let it roast until 145F, and after it rested it picked up almost 10 degrees.
Another lesson on the road to doing it right.

INGREDIENTS

2 TB OF EVOO
5 2 medium Red Onions coarsely chopped + 3 Sliced
2 TB of EVOO
2 Cups of Broccoli Rabe, rinsed well, with any tough stems removed & coarsely chopped
½ loaf of day-old Tuscan bread, cut into 1-inch pieces, about 2 cups
3 Rosemary twigs leaves removed
1 tsp of Wild Fennel Pollen (available online)

1 5-pound boned Pork Loin or Pork Shoulder Roast, with the belly and skin attached
Coarse Salt and freshly ground PepperMETHOD1. Preheat the oven to 325 degrees.
2. In a large sauté pan, heat the EVOOl over medium heat. Add 2 of the Onions & cook for 10 to 15 minutes or until caramelized, stirring occasionally. Add the Broccoli Rabe & stir together with the onions for five minutes until the greens have darkened and are wilted.
3. In a large bowl, combine the Onion, Broccoli Rabe with the bread, & Fennel Pollen & stir until well mixed. Place the contents in a food processor along with 1 TB of EVOO & pulse until lightly ground.
4. Season the Porchetta roast with Salt & Pepper. Add 1 TB of EVOO to the roast. Generously spread the stuffing mixture on the meaty side of the Pork.

5. Carefully roll the Porchetta, and tie every two inches with kitchen string. Be sure to keep the stuffing intact.
6. Place the 3 sliced Onions in the roasting pan. Add the Porchetta & cook uncovered until an internal temperature of 135 degrees is reached at the roast’s thickest point.
7. Let it rest for 10 to 15 minutes. It will possibly 10 degrees while resettling.