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

January 20, 2013 Blanquette de Veau A L’Antcienne


Blanquette de Veau

RECIPE Blanquette de Veau A L’Antcienne
(Veal Stew with Onions and Mushrooms)

A CookTale

Last evening we hosted and enjoyed a dinner party with good friends and, I immodestly add, good food. The special Veal dish was a surprise for our French friend Jean-Michel who literally lit up when he was told of the main course. It was served with Buttered Noodles and a side of roasted Cauliflower florets. A 1990 Medoc accompanied the dinner. I believe it’s safe to say that the evening went well and was well received.

Serves 6

INGREDIENTS

3 lb. Veal Stew Meat cut into 2 oz, 2-inch pieces
5 to 6 C canned Chicken Broth
1 large Onion, studded with 1 Clove
1 large Carrot, peeled and quartered
1 medium Herb bouquet (8 Parsley Stems,
1/2 Bay Leaf, 1/2 tsp Thyme and 2 Celery Stalks tied in cheesecloth)

1. Place Veal if a casserole and cover with cold water by 2 inches. Bring to the simmer and simmer 2 minutes. Drain the veal and wash it rapidly under cold water to remove all traces of scum. Wash out casserole and return meat to it.

2. Pour Broth to cover the Veal by 1/2 inch. Bring slowly to the simmer, and skim as
necessary for several minutes. Add the Vegetables and Herb Bouquet. Taste for seasoning and salt lightly if necessary. Cover partially and simmer very slowly for 2 hours, or until Veal is tender when pierced with a fork.

3. When the Veal is tender, pour the contents of the casserole into a colander set over a bowl. Reserve stock. Rinse out the casserole and return meat to it, removing any loose bones.

18-24 peeled White Onions (or frozen Birds Eye Pearl Onions)
1/2 C Stock dipped from the simmering Veal casserole
1/4 tsp Salt
1 TB Butter

While the Blanquette is simmering, prepare the Onions. Pierce a cross in the root ends and simmer for 30 to 40 minutes in a small covered saucepan with the Veal Stock, Salt and Butter. Arrange the cooked Onions over the Meat.

4 TB Butter
3 TB Flour
3-1/4 C of Veal cooking Stock
24 small Mushroom caps
Salt and white Pepper
1 TB Lemon Juice
2 TB heavy Cream or Stock

1. In a large saucepan, melt the Butter, add the Flour, and stir over low heat until they foam together for 2 minutes.

2. Off heat, pour in the Veal Stock, beating vigorously with a wire whip. Bring the Sauce to the boil, stirring. Simmer for 20 minutes, frequently skimming off the film which rises to the surface.

3. Fold in the Mushrooms and simmer for 10 minutes more, skimming. Taste the Sauce very carefully for seasoning, adding Salt, Pepper and Lemon Juice to taste.

4. Pour the Sauce and Mushrooms over the Veal and Onions. Film the top of the Sauce with 2 spoonfuls of Cream or Stock to prevent a skin from forming. Set aside, partially covered. The dish may be done ahead to this point.

3 Egg Yolks at room temperature
1/2 C Heavy Cream

1. About 10-15 minutes before serving, reheat slowly to the simmer, basing the Veal with the Sauce. Cover and simmer for 5 minutes. Remove from heat.

2. Blend the Egg Yolks and Cream in a bowl with a wire whisk. Beat in by spoonfuls 1 C of the hot Sauce. Then pour the mixture into the casserole, tilting it and basting the Veal and Vegetables to blend the rest of the Sauce with the Egg Yolk mixture.

3. Set over moderate heat, gently shaking the casserole until Sauce has thickened lightly, but do not let it come to the simmer. Serve with buttered Noodles, Rice or Potatoes.

January 18, 2013 Bacon Wrapped Meat Loaf with Brown Sugar Ketchup Glaze


DSC_0905

RECIPE Bacon-Wrapped Meat Loaf with Brown
Sugar-Ketchup Glaze

Serves Many

A CookTale

Rather than going into poetic raptures about how I discovered this wonderful recipe, I’m simply going to transfer it directly from the Cook’s Illustrated recipe originally published years ago. It has served us well for as long as I can recall. Try it, you’ll like it!

INGREDIENTS Brown Sugar-Ketchup Glaze

1/2 C Ketchup or Chili Sauce
4 TB Brown Sugar
4 tsp Cider Vinegar or White Vinegar

INGREDIENTS For The Meat Loaf

2 tsp Vegetable Oil
1 medium Onion, chopped medium dice
2 medium Garlic Cloves, minced
2 large Eggs
1/2 tsp dried Thyme
1 tsp Salt
1/2 tsp ground Black Pepper
2 tsp Dijon Mustard
2 tsp Worcestershire Sauce
1/4 teaspoon Hot Pepper Sauce
1/2 C whole Milk or plain Yogurt
1 lb ground Beef Chuck
1/2 lb ground Pork
1/2 lb ground Veal
2/3 C Saltine crackers, crushed (about 16), or quick oatmeal, or 1-1/3 cups fresh bread crumbs
1/3 C minced fresh Parsley Leaves
6-8 ounces bacon, thin sliced (8 to 12 slices, depending on loaf shape)

INSTRUCTIONS
1. For the glaze: mix all ingredients in small saucepan, set aside.

2. For the Meat Loaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add Onion and Garlic; saute until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

3. Mix Eggs with Thyme, Salt, Pepper, Mustard, Worcestershire Sauce, Pepper Sauce, and Milk or Yogurt. Add Egg mixture to Meat in large bowl along with Crackers, Parsley, and cooked Onion and Garlic; mix with fork until evenly blended and Meat mixture does not stick to bowl. (If mixture sticks, add additional Milk or Yogurt, a couple tablespoons at a time until mix no longer sticks.)

4. Turn Meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the Glaze, then arrange Bacon slices, crosswise, over the Loaf, overlapping slightly and tucking only Bacon tip ends under loaf.

5. Bake Loaf until Bacon is crisp and Loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining Glaze over medium heat until thickened slightly. Slice Meat Loaf and serve, passing extra Glaze separately.

January 3, 2013 Chicken, Sausage and Peppers


Chicken Sausage & PeppersRECIPE Chicken, Sausage & Peppers
Adapted from The Tucci Cookbook
Serves 2 Generously
A CookTale
This is a new and a very good family Italian cookbook written by Stanley Tucci, best known as a Hollywood and Broadway actor. His co-writer is Gianni Scappin, co-owner and head chef of Woodstock’s now famous Cucina Restaurant. Simple yet full of tasty ingredients and most satisfying on a cold Winter evening.INGREDIENTS1/3 C of Peanut Oil
3 Chicken Thighs (cut in half)
2 Sweet or hot Sausages (cut into 1/2″ slices)
1 large Onion (cut into quarters)
5 Garlic Cloves (cut in half)
1 or 2 Idaho Potatoes (cut into 1″ dice)
1 large Red Bell Pepper (cut into 1″ dice)
3 Rosemary sprigs
Kosher Salt & Black Pepper
Pinch of Red Pepper Flakes

METHOD

1 Heat the oven to 425 degrees F. Heat a large skillet & add the Peanut Oil. Add the Chicken, skin side down, season with Salt & Pepper & brown well on one side for about 5 minutes; turn & brown lightly on the other side for 3 minutes. Set aside in a large bowl.

2. Add the Sausage, Onion, Bell Pepper & Garlic to the skillet. Cook, stirring frequently, until the Sausage is lightly browned. Transfer to the bowl.

3. Add the Potatoes, Rosemary & Red Pepper Flakes. Cook for a few minutes to begin to brown the Potatoes. Return the contents of the bowl to the skillet & toss together.

4. Transfer to a baking pan & oven bake for about 20
minutes. Do not overcook the Thighs, remove them after 10 minutes if necessary. Cover them with foil to keep warm.

5. Remove the pan from the oven, return the Thighs to the pan & gently toss it all together.

6. Ready to plate and serve.

December 6, 2012 My Version Of Spicy Sicilian Chicken


Siciian Chicken platedRECIPEServes 2 Generously

A CookTale

Mario Batali’s classic book Molto Mario has a recipe for Spicy Sicilian Chicken. Upon review, many of his listed ingredients were not in our fridge or pantry. By improvising, the dish we created was terrific. More evidence that cooking is a creative endeavor for those with the willingness to experiment. Occasionally you’ll miss, more often than not you’ll be pleased with the result.INGREDIENTS

4 Chicken Thighs 7 or 8 ounces each (bone in, skin on)
2 Sweet Italian Sausages
Kosher Salt & Black Pepper
Red Pepper Flakes (to taste)
8 Green Sicilian Olives (halved)
2 Bell Peppers (roasted & quartered)
1 Large Onion (sliced)
2 oz of Fondue de Poulet Gold (available on-line from More than Gourmet)
1/2 C of White Wine
8 oz of Button Mushrooms (sliced)
14 ounce can of Whole Tomatoes (juice separated)
2 TB of EVOO
Parsley chopped

METHOD

1. In a large casserole, heat the EVOO & saute the Onions until tender & translucent. Set aside in a large bowl.

2. Halve the Sausages & cook them until almost tender. set aside.

3. Add the Mushrooms & saute until tender & brown. Add the Roasted Peppers & the Tomatoes, saute & add both to the large bowl.

4. Add the Chicken Thighs, & cook for about 7 minutes to each side. Set aside with the Sausages.

5. Deglaze the pan with the White Wine, scraping up the pan particles. Add the Fondue de Poulet Gold & whisk them together.

6. Return all the vegetables & the Green Olives to the casserole & simmer for about 15 minutes to amalgamate the flavors together.

7. 15 minutes before serving time, return the Chicken Thighs & the halved Sausages to the casserole, & simmer over low heat.

8. To plate, add a Chicken Thigh & 2 half Sausages. surround the plate with the vegetables & sauce.

November 19, 2012 Roasted Game Hen With Rings Of Delicata Squash


RECIPE Roasted Game Hen with Delicata Squash Rings

Serves 2

A CookTale

What a scrumptious dinner we enjoyed last evening, composed of simply two ingredients. A fresh, not frozen, Game Hen easily serves two and is modestly priced under $5.00. The main requirement to get the most out of the Hen is careful oven roasting, which means overcooking this small bird will dry it out and the tender juicy meat will have been lost . A coating with a savory Marinade will also contribute to the finished flavor. The Delicata Squash rings roasted in the same hot oven made for a delicious accompaniment.

INGREDIENTS For the Game Hen & Marinade

A 1-1/2 lb Cornish Game Hen (backbone removed & flattened)
Kosher Salt & Black Pepper
1 tsp of Aleppo or other ground hot Pepper
1 TB of Sweet Spanish Paprika
1 TB of softened Butter
2 TB of EVOO

METHOD

1. Heat the oven to 400 degrees F.

2. Place the flattened Hen, skin side up into a deep sided casserole. Whisk together the five Marinade ingredients & generously brush it on the Hen. Let it marinate for an hour at room temperature.

3. Place the Hen in the oven for about 20 minutes. Check it with an instant thermometer – the internal temperature inserted in the Breast Meat should be no more than 130 degrees F. Remove to a warm platter, as it rests the temperature will continue to rise.

INGREDIENTS For the Delicata Squash rings

1 Medium size Delicata Squash (both ends sliced off)
2 TB of Maple Syrup
2 TB of softened Butter
Kosher Salt & Lemon Pepper

METHOD

1. Slice the Squash into 1/2″ rings. Remove the seeds in all the slices. Place the prepared slices into a large bowl.

2. Whisk together the four Marinade ingredients. Pour onto the Squash rings & very carefully coat them. Transfer to a baking sheet in a single layer & oven roast at 400 degrees for about 25 minutes. The should well browned & very tender.

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November 7, 2012 Picadillo


RECIPE Picadillo

Serves 2 With generous leftovers

A CookTale

With a Nor’easter baring down this afternoon, I’d rather be In any country, city or state where Picadillo is the national dish. Many believe, as I do, that, this is where the classic dish, Sloppy Joes came from. Though it contains a number of ingredients, once there assembled the actual cooking is a cinch. Cuba is the proclaimed origin, and its fame spread throughout Latin America. Enjoying it as a daily lunch with a cold Cerveza at a seaside cafe, is worth a trip!

INGREDIENTS

2 TB OF EVOO
1 pound of ground Beef
1/2 pound chorizo sausage, chopped
1 large Onion, chopped
1/2 cup chopped Red Bell Pepper
2 cloves of Garlic, chopped
1 TB of ground cumin
2 tsp of Chili Powder
1 tsp of dried Oregano
1 tsp of Paprika
1/4 tsp of Cayenne Pepper (or to taste)
1/4 tsp of ground Cinnamon
1 1/2 cups of canned diced Tomatoes 3/4 cup of Beef Stock
1 TB of White Sugar
1/3 cup of Raisins
1/4 cup chopped Pimento-stuffed Green Olives
2 TB of Apple Cider Vinegar
1 TB of Capers, drained
1/3 cup slivered Almonds, toasted
1 TB of Lime Juice

METHOD

1. Heat the EVOO in a large skillet over medium heat. Add the ground Beef and Chorizo Sausage. Cook & stir until no longer pink, about 10 minutes.

2. Drain off some of the grease, & stir in the Onions & Bell Pepper. Cook until soft, then add the Garlic. season with Cumin, Chili Powder, Oregano, Paprika, Cayenne & Cinnamon. Cook and stir for about one minute to release the fragrance. Pour the Tomatoes & Beef Stock into the pan, along with the Sugar. Set the heat to low, cover, & simmer for 20 to 30 minutes.

3. Stir the Raisins, Olives, Capers & Vinegar into the pan, and simmer uncovered for 5 minutes. Add the Almonds & Lime juice, cook until they are heated, then serve.

November 2, 2012 Alsatian Chou- Casserole of Cabbage, Sausage, Apples & Cream


RECIPE Alsatian Chou
Casserole of Cabbage, Sausage, Apples & Cream
Adapted from Simone BeckServes 4-6

A CookTaleBefore Cathie threw up her hands and walked away from the kitchen, (I was that perennial pain in the ass that continued to add things to her pot). She rightfully prided herself as a self taught Julia Child’s cook, and a very good one. One of her many signature dishes is this delicious Chou, adapted from a classic cookbook by Simon Beck. Actually I’m the one who should walk away from the kitchen! Much too high strung for that to happen.

INGREDIENTS

1 medium-sized Cabbage
Salt & Pepper
3 tsp Cumin
3/4 C chopped Onions
4 TB Vegetable Oil, or any Oil
1 lb fresh Country Sausage
1/2 lb boiled Ham
2 Eggs, lightly beaten
Allspice
Paprika
1-1/2 lb Apples
1 TB Oil
1-1/4 C Heavy Cream

METHOD

1. Heat oven to 375 degrees.

2. Quarter the Cabbage, discarding any tough or wilted Leaves. Plunge into boiling water. When water returns to a boil, as 1 TB of salt. Boil Cabbage about 10 minutes uncovered. Refresh it in a colander under cold running water. When cool, separate the Leaves and spread them out on paper towels and blot dry.
When they are thoroughly dry, sprinkle them with a little Salt & Pepper and about 2 tsp of Cumin. Set aside.

3. Saute chopped Onions gently in the Oil for about 5 minutes. Season with Salt & Pepper and cook until the Onions are soft and slightly brown. Set aside in a large bowl.

4. In the same skillet, brown the sausage meat and drain on absorbent paper. Cut the boiled Ham into tiny pieces. Stir the Sausage and the boiled Ham into the Onions. Beat the Eggs with the remaining Cumin, Allspice and Paprika, and add to the Meat mixture. Set aside.

5. Peel & core the Apples and cut into 1/4” dice. Rub a casserole with 1 TB Oil. Line the bottom and sides with a layer of Cabbage Leaves and spoon in a little Heavy Cream. Then put a layer each of Apples, Cabbage Leaves, half the meat mixture, spooning some Cream between each layer. Finish the casserole the same way, filling it to the top, and finishing with a layer of Apples and a layer of Cabbage Leaves.

6. Cover the casserole and bake in the preheated oven for 1/2 hour. Then reduce the heat to 350 degrees and finish cooking for 1-1/4 hours. The mixture will be very smooth and tender.

7. Plate as a one dish dinner.

November 2, 2012 Alsatian Chou-Casserole of Cabbage, Sausage, Apples & Cream


RECIPE
Serves 4-6
A CookTale
Before Cathie threw up her hands and walked away from the kitchen, (I was that perennial pain in the ass that continued to add things to her pot). She rightfully prided herself as a self taught Julia Child’s cook, and a very good one. One of her many signature dishes is this delicious Chou, adapted from a classic cookbook by Simon Beck. Actually I’m the one who should walk away from the kitchen! Much too high strung for that to happen.INGREDIENTS

1 medium-sized Cabbage
Salt & Pepper
3 tsp Cumin
3/4 C chopped Onions
4 TB Vegetable Oil, or any Oil
1 lb fresh Country Sausage
1/2 lb boiled Ham
2 Eggs, lightly beaten
Allspice
Paprika
1-1/2 lb Apples
1 TB Oil
1-1/4 C Heavy Cream

METHOD

1. Heat oven to 375 degrees.

2. Quarter the Cabbage, discarding any tough or wilted Leaves. Plunge into boiling water. When water returns to a boil, as 1 TB of salt. Boil Cabbage about 10 minutes uncovered. Refresh it in a colander under cold running water. When cool, separate the Leaves and spread them out on paper towels and blot dry.
When they are thoroughly dry, sprinkle them with a little Salt & Pepper and about 2 tsp of Cumin. Set aside.

3. Saute chopped Onions gently in the Oil for about 5 minutes. Season with Salt & Pepper and cook until the Onions are soft and slightly brown. Set aside in a large bowl.

4. In the same skillet, brown the sausage meat and drain on absorbent paper. Cut the boiled Ham into tiny pieces. Stir the Sausage and the boiled Ham into the Onions. Beat the Eggs with the remaining Cumin, Allspice and Paprika, and add to the Meat mixture. Set aside.

5. Peel & core the Apples and cut into 1/4” dice. Rub a casserole with 1 TB Oil. Line the bottom and sides with a layer of Cabbage Leaves and spoon in a little Heavy Cream. Then put a layer each of Apples, Cabbage Leaves, half the meat mixture, spooning some Cream between each layer. Finish the casserole the same way, filling it to the top, and finishing with a layer of Apples and a layer of Cabbage Leaves.

6. Cover the casserole and bake in the preheated oven for 1/2 hour. Then reduce the heat to 350 degrees and finish cooking for 1-1/4 hours. The mixture will be very smooth and tender.

7. Plate as a one dish dinner.

October 15, 2012 Flat Iron Beef Steak


RECIPE

Serves 2 Generously
A CookTale
Cathie arrived home from Norwich, VT with this new-to-us cut of Steak. It’s called a Flat Iron Beef Blade Steak, purchased at the Dartmouth Co-op in Hanover NH. I did what I’d do with a Tri-Tip or Skirt, marinated it for just under an hour, reduced the Marinade to make the sauce and pan seared it, before moving the pan to the oven for a few minutes of finishing. It was tender, juicy and will be served again. I called our local Adam’s FairAcre Farm and they carry it.
INGREDIENTS
1-1/2 lb of Flat Iron Steak
Kosher Salt & Black Pepper
1/2 Cup of Soy Sauce
2 TB of Dijon Grainy Mustard
1 TB of EVOO
METHOD1. Heat the oven to 400 degrees F.

2. Prepare the Marinade, Soy Sauce, Mustard, Salt & Pepper. Whisk to Emulsify. Place the Steak in a high sided dish & completely coat with the Marinade. Refrigerate for up to an hour.

3. Heat a cast iron grill pan to smoking. Add 1 TB of EVOO & the Steak. Weigh it down with a 5 LB grill press for 3 minutes a side.

4. Move to the oven for 5 minutes or so. The internal temperature should not exceed 125 degrees F for rare. Adjust cooking time according to your taste.

5. Allow to rest before slicing. Serve with a tablespoon of the Sauce.

October 8, 2012 Lobster Fra Diavolo With Linguine


RECIPE
Serves 1

A CookTale

At under $5.00 a pound, irresistible Lobster becomes even more so. We brought home the store’s maximum order of six, 1-1/4 to 1-1/2 pounders, streamed and cracked. Cath craved for her usual, steamed with Melted Butter, while I craved for spicy Fra Diavolo. As shown, we both got our cravings satisfied, with ample leftovers for picking at lunch.

INGREDIENTS

1/2 C Lobster Meat (Claw section & Tails only)
1/3 C of EVOO
1 large Garlic Clove, chopped
1/2 C of White Wine
1-1/2 C of Tomato Sauce
Pinch crushed Red Pepper Flakes
1/3 C of Capers
2 TB of chopped fresh flat-leaf Parsley
Salt
2 oz of cooked Linguini

METHOD

1. Cut the Lobster in half lengthwise. Remove the Tail meat & the Claw meat. The remainder can be saved for stock.

2. In a large saucepan, heat the EVOO & Garlic & cook for a few minutes. Add the White Wine, Tomato sauce, Red Pepper Flakes & Capers. Cook for a few minutes until all the ingredients have blended together. Add the chopped Parsley & Salt, to taste.

3. Add the Lobster Meat. Do not overcook the (already steamed) Lobster, You simply want to warm & mix them together. Add the Lobster & Sauce to the cooked Linguini & serve.