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CookTeaser

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

July 30, 2011 Bucatini all’a Amatriciana, If A Pasta Sauce Could Be Called Irresistible This Takes The Cake


RECIPE
Serves 2
A CookTale

The ingredients that comprise this dish date back to 1790 with
deep Italian roots that originate in the tiny town of Amatrice in the mountains of the Lazio region. Traditionally there is only one way to prepare it. The ingredient list has been passed down for hundreds of years, and the only modification is the meat. When Guanciale isn’t available, Pancetta or even Bacon is the replacement. But do try to find a source locally for Guanciale. It definitely can be located & purchased on the Internet. You use very little and it goes a long way, supplying a unique flavor to any dish that it’s added to. I first posted this wonderful pasta sauce on May 16th. I simply couldn’t resist a redux.

RECIPE

INGREDIENTS

1 TB of EVOO
1 Medium Onion thinly sliced
3 Garlic cloves thinly sliced
1/4 Pound of Guanciale cut into a 1/4″ dice
1/2 Cup of Dry White Wine
1 15 Ounce can of diced Tomatoes drained, the liquid retained & set aside.
Kosher Salt (to taste)
A pinch of Red Pepper Flakes (or to taste)
1/4 Cup of Pecorino Romano
4 Ounces of Bucatini

METHOD

1. Heat the 1 TB of EVOO in a 12″ saute pan.
2. Add Onion & Garlic, saute over medium heat until transparent. Add Guanciale (or Pancetta) & saute until beginning to lightly brown.
About 4 minutes.
3. Add the White Wine, bring to a boil & cook down for a few minutes.
4. Add the drained diced Tomatoes & cook for 15 to 20 minutes to create a sauce.
5. Season with the Salt & the Red Pepper Flakes, combine it all for a minute or so & remove from the heat.
6 Bring a large pot of Salted water to a boil & add Bucatini. Cook for 9 minutes or until Al Dente.
7. Drain & transfer to the saute pan, folding the pasta & the Tomato sauce together. If the mixture is seems too dry add a swig of the retained Tomato water.
8. Fold in the Pecorino Romano.
9. Plate & serve.
10. A bowl of Pecorino Romano on the table

July 29, 2011 The Salad That Waits For Summertime. Heirloom Tomatoes & Mozzarella with Basil Pesto


 

RECIPE Basil Pesto

INGREDIENTS

3 Cups fresh Basil Leaves
1 1/2 cups chopped Walnuts
4 cloves Garlic, peeled
1/4 cup grated Parmesan cheese
1 Cup of EVOOl
Kosher Salt and pepper to taste

METHOD

1. In a food processor, blend together Basil Leaves, Walnuts, Garlic, and Cheese.
2. Pour in EVOO slowly while still mixing.
3. Stir in Salt and Pepper.

July 29, 2011 Italian Sweet Sausage & Sauteed Broccoli Rabe


 

 

 

 

RECIPE

Serves 3

A CookTale

Our friend Mindy Lesser came for dinner last evening. On her previous visit, we served Rack of Lamb. This time we had an easier menu, Broccoli Rabe, without the Orchiette, and Sweet Sausage from Adams Fairacre Farm. I would have opted for the addition of the pasta, but was talked out of it. I was reminded that one 2 ounce serving of Orchiette contains 41 carbs, (that’s more than a day’s worth), as well as 200 calories. The first course, was of course, Heirloom Tomatoes, fresh Mozzarella and Basil Pesto.No question that it’s our Summer standard.

INGREDIENTS For the Broccoli Rabe

1 Bunch of Broccoli Rabe (Andy Boy brand preferred)
A pinch of Red Pepper flakes
2 Garlic Cloves thinly sliced
Kosher Salt & fresh Pepper
2 TB of EVOO

METHOD

1. Heat a deep sided saute pan to high. Add the EVOO.
2. Add the Garlic & the Red Pepper flakes. Saute until tender
3. Remove 1″ of the tough stems off the Broccoli Rabe, retain the large leaves & peel the stems. (Not necessary, but helps tenderize them).
4. Heat a large pot of water & steam them for 6 minutes.
5. Remove from the pot & flush with cold water. (This retains their bright color.) Chop into bite size pieces.
6. Add the Broccoli Rabe to the saute pan (be careful, it will splatter when it hits the hot oil). Saute until well coated with the EVOO & the Garlic.
7. Set aside, covered, in the saute pan.

INGREDIENTS Italian Sweet Sausage

5 Large Italian Sweet Sausages
1 TB of EVOO

METHOD

1. Heat a grill pan to high. Add the TB of EVOO & 3 ounce of water.
2. Add the 5 Sausages, cover the pan & allow them to cook for a few minutes. Uncover & cook them until they have aquired definite sear marks. Turn them & repeat.
3, Cover the pan & let them cook until tender.
4. When they are ready, cut them in half. Allowing 3 pieces to each plate.

July 28, 2011 Chicken Thighs With Sauteed Spinach


RECIPE
Serves 2

A CookTale

We got our signals crossed. On her way out the door, Cathie indicated “I’m going to have broccoli for dinner”. That meant that I could have pasta, not just pasta, but Bucatini all’Amatriciana. But when she arrived home , she said, “what’s for dinner?”. There went the pasta and I had not gone food shopping. I rummaged through the fridge and the freezer and scared up dinner.

INGREDIENTS Chicken Thighs

2 7-to 8-ounce Chicken Thighs (skin on, bone in)
1 TB of Jamacian Jerk Spice (powdered)
3 TB of Butter
1 TB of EVOO
Kosher or Sea Salt & Pepper
A pinch of Aleppo Pepper (or any hot ground pepper)
1/4 Cup of Parsley (finely chopped)

METHOD

1. Combine the Jerk Spice & the Butter, whisk it until smooth.
2. Lift the Thigh’s skin & with a dinner knife or a small spatula, coat the flesh with 1 TB of the Butter/Jerk mixture. Careful not to tear the skin.
3. Repeat with the second Thigh. If there is remaining Butter/Jerk, spread it on the skin.
4. 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. Turn them over, cover the pan, & cook until an instant thermometer inserted in the fleshiest part, registers 140F. That would indicate medium rare. Unless you like your Thighs on the well done side, remove to a platter, & proceed to make the Butter/Jerk sauce.
5. Add 1 TB more of Butter & the TB of EVOO, whisk it together with the pan juices.
6. Plate the Thighs, spoon over the Butter/Jerk sauce & sprinkle on the Parsley.

INGEDIENTS Sauteed Spinach

1 10 0unce bag of washed Spinach (rewashed)
1 small Onion (1/4″ diced)
2 Garlic Cloves (thinly sliced)
1-1/2 tsp of Butter + 1-1/2 tsp of EVOO

METHOD

1. Heat a deep sided saute pan to high. Add the Butter & EVOO.
2. Add the Onion & Garlic. Saute until tender & translucent.
3. Add the washed Spinach (in stages), be careful it will spatter when it hits the oil. It won’t take long for the Spinach to wilt.
4. Toss it all together & tilt the pan to drain off as much liquid as possible.

July 28, 2011 Roasted Pimenton Paprika Coated Cauliflower


 

 

RECIPE

Serves 2

A CookTale

The crisper drawer in the fridge contained a Cauliflower, It was use it tonight or forget about it. It turned out to be a good side dish to our Chicken Thighs and Sauteed Spinach dinner. The addition of Pimenton Paprika added another dimension of flavor to the Cauliflower. It was an experiment that worked.

INGREDIENTS

1 Head of Cauliflower, cut verically into 3/4″ slices
1 TB of EVOO
1-1/2 tsp of Pimenton Smoked Paprika (sweet or semi sweet)
Kosher Salt & White Pepper
Parsley (optional)

METHOD

1. Heat the oven to 425F.
2. Place the Cauliflower slices in an ovenproof casserole dish.
3. Coat both sides with the EVOO, the Pimenton Smoked Paprika & the Salt & White Pepper.
4. Place in the oven for about 30 minutes or until it begins to brown & becomes tender.
5. Remve from the oven & spoon the juices in the dish over the Cauliflower.

July 27, 2011 Sauteed Baby Red Potatoes & Baby Artichokes


 

RECIPE

Serves 2

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

3/4 Pound of Baby Red Potatoes, halved
1 Package of frozen baby Artichokes, defrosted
2 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 & Garlic to the pan, cover & cook to be sure that everything is tender.
5. Add a splash of EVOO & season to taste.

Added 2 

July 27, 2011 Loin Lamb Chop, Baby Potatoes & Baby Artichokes


 

RECIPE

Serves 2

A CookTale

The lamb chops came from The Smokehouse of the Catskills, always a reliable source for wonderful meat. The chops were marinated for a few hours with fresh Rosemary leaves, Lemon Juice, Salt and Pepper and EVOO. A simple but a highly flavorful combination. Plated with the potatoes and artichokes, delicious food was put on the table. A side dish of Heirloom Tomatoes with finely diced Basil Leaves rounded out the dinner.

INGREDIENTS For the Lamb Chops

2 6-8 Ounce Loin Lamb Chops (1-1/4″ thick)
A Marinade of 3 TB of EVOO, 1 TB of fresh Lemon juice, 5 or 6 Rosemary leaves (chopped), 1 Garlic clove (chopped) Salt & Pepper

METHOD

1. Heat a cast iron grill pan to high.
2. Remove the chops from the marinate.
3. Add the chops & grill for 2 minutes.
Turn the chops diagonally & grill for another 2 minutes.
4. Turn the chops & repeat the grilling procedure. When an instant thermometer inserted into the center of the Lamb registers 120F degrees, they’re rare. Another few minutes to 125 & they’re medium rare.

INGREDIENTS For the Potatoes & Artichokes

3/4 Pound of Baby Red Potatoes, halved
1 Package of frozen Baby Artichokes, defrosted
2 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 & Garlic to the pan, cover & cook to be sure that everything is tender.
5. Add a splash of EVOO & season to taste.

July 26, 2011 Crispy Skinned Trout Courtesy of Le Bernardin


 

RECIPE

Serves 2

A CookTale

Our good friend Jean-Michel Gal is a dedicated catch and release fly fisherman. Usually! Upon request he acquiesced to delivering us a trout. I’m sure he turned his eyes away when he did what he had to do! The Brown Trout was a beauty. Eyes bright, skin as moist and slippery as the moment it took the fly. I halved it, filleted it, and removed each and every pinbone. It was completely boneless (though pinboning was not a necessary step), and it made eating that much more pleasurable.

INGREDIENTS

1 TB of Canola Oil (enough to coat the bottom of the pan)
2 6-ounce skin-on Trout fillets (1 Trout)
Fine Sea Salt
Freshly ground White Pepper (black is fine too)
Wondra flour for dusting
2 TB of Butter + 2 TB for the sauce
2 TB of Capers ( drained & washed)
1 tsp of Lime Juice

METHOD

1. Heat the oven to 400 degrees. Heat the Oil in a large, oven-proof sauté pan until the Oil is very hot, but not smoking.
2. Season the Trout on both sides with Salt and Pepper and dust with Wondra flour. Blow off excess.
3. Put the Trout in the saute pan, skin side down, & press down on the fish with a spatula (important). The skin immediately contracts and buckles, but you want to keep it all in contact with the pan for maximum crisping. Sear until golden brown on the bottom, about 3 minutes.
4. Heat the oven to 400F. Turn the Trout over, put the pan in the oven, & cook for another 2 to 3 minutes, until a metal skewer can be easily inserted into the center of the fillet if left for 5 seconds & it feels just warm when touched to your lip.
5. Remove the fillets to a warm plate, & return the pan to the cooktop. Reheat to medium high.
6. Add the additional 2 TB of Buttter, Swirl it in the pan & add the Capers & the Lime Juice. Cook for another minute or so.
7. Plate the Trout & spoon the Butter Caper sauce on & around.

about an hour ago · Like · 

July 26, 2011 Doing something special with Zucchinis


 

RECIPE

Serves 2

A CookTale

Late July is prime time for the vegetable garden to be laden with Zucchinis growing larger every day like outer space invaders. Our fridge was beginning to sag. I personally have trouble with soggy overcooked Zucchinis. This recipe keeps them as crispy as one can expect them to be. I found the recipe online posted by allrecipes.com. It’s been added to my vegetable file. Hopefully it will be added to yours as well.

INGREDIENTS

3 small Zucchinis, into 1/2″ slices
1 10 ounce can of diced Tomatoes with
green Chile Peppers, drained, retain the juices (Rotel Brand)
1/2 Onion, chopped
Salt to taste
1 TB of EVOO
2 Garlic Cloves smashed

DIRECTIONS

1 In a large saucepan heat the EVOO. Add the Garlic & saute until just tender. Add the Onion. Cook until translucent.
2. Add the Zucchinis in a single layer & Salt.
Cook untouched until the Zucchinis have browned. Turn them over repeat the process. When they are browned & crispy, but not mushy, remove them to a bowl.
3. Add the drained canned Tomatoes to the hot pan for a few minutes.
4. Return the Zucchinis & gently toss them together.
5. If the pan looks dry add a splash of EVOO.

July 25, 2011 T-Bone Steak Oyster and Shitake Mushrooms


RECIPE

Serves 2

A CookTale

Sunday was an entirely Buy Local day. We started at Story’s in Catskill, NY, a wonderful Farm Stand that sells produce grown across the road on the countless acres of their farm. Exceptional supersweet corn and fruits and vegetables picked only hours before. From there, back to Saugerties to the Smokehouse of the Catskills to pick up a 1-1/4″ T-bone steak & a basket of Oyster and Shitake Mushrooms from Wilbank Mushroom Farm, ordered over the phone only hours before. Mike & Heidi, proprietors of this terrific store, know most everone who walks through their door by name and caters to each of their every food caprices…especially mine. And I’m getting more capricious every day. Just ask Mike!

RECIPE T-Bone Steak

1-1/4 Pound T-Bone (1-1/4″ thick)
Kosher Salt & Pepper
1 TB of EVOO

METHOD

1. Turn on the gas or light charcoal grill.
2. When it reaches 350 F, lay the steak diagonally on the grates. Grill for 2 minutes. Turn the Steak in the opposite direction for another 2 minutes.
3. Turn the Steak & repeat the procedure. The Steak should be beautifully seared on both sides.
4. Check the internal temperature, if it reads 120 to 125F it’s rare, (as we prefer) or grill for another very few minutes to reach medium rare. No higher please!
5. Remove & allow to resettle for at least 5 minutes before slicing.

RECIPE Oyster & Shitakes

INGREDIENTS

1 Basket of Oyster & Shitake Mushrooms (8 Ounces)
1 TB of Butter
1 TB of EVOO
1/4 Cup of Dry Sherry
1 Ounce of Demi-Glace (dissolved in 1/3 cup of water)
Kosher Salt & fresh White Pepper

METHOD

1. Slice the Shitakes & seperate & slice the Oysters into bite size pieces.
2. Heat a saute pan to high, & add the Butter & EVOO. When the Butter stops sizzling add the Mushrooms. Saute until tender & beginning to brown. Carefully add the Sherry (it will splatter) toss & reduce it to a TB. Add the dissolved Demi-Glace and gently toss again. Saute for a minute or so.
3. Season to taste.