Cooking Basics

How to Peel and Seed Tomatoes and Make Tomato Filets

Chef Andrew E Cohen

tomatoesonboard-1

Sometimes you just have to peel and seed your tomatoes. There are times that recipes call for them this way, or sometimes the peels are just plain tough and you don’t feel like eating them.

Peeling tomatoes is great for when you are making a sauce where you want to cook the tomatoes all the way down to a puree and do not want to strain the sauce for skins, or you want a softer texture.

By the way, there are recipes where the skins are lightly oiled and baked on non-stick surfaces to form a sort of “chip” that is used for garnish.

When you wish to avoid excess liquid in a dish or just don’t want those pesky tomato seeds, it’s best to seed the tomatoes. By the way, I find frequently that kids do not like tomatoes because of the seeds and skin.

Professional Prep Tips for Artichokes

Chef Andrew E Cohen

RECIPES: Oyster and Artichoke Soup, Braised Baby Artichokes Tuscan Style, Baby Artichoke Olive Salad, Artichoke Sourdough Bisque, Easy Baked Artichokes

While big artichokes are great to eat and easy to prepare, don't overlook the tiny ones that can be used in so many ways. The smaller the better! (They are easier to trim down.)
When selecting artichokes, they should be compact, without any of the bracts (leaves) spreading widely. The ones at the center should be tight against one another.
Bracts should be plump, never withered or shriveled.
Check the stem of the artichoke. It should be full and firm, without any sponginess to it. The cut should look fresh and clean.

Basic Blanched Brussels Sprouts

Chef Andrew E Cohen

INGREDIENTS:

1 pint Brussels sprouts (10 to 12 ounces)
3 - 4 quarts water
2 tablespoons salt, plus two more
2 quart water ice bath (instructions follow)

METHOD:

In a large pot over high heat, bring the water and two tablespoons of salt to a boil.

While the water comes to the boil, use a sharp knife to trim the bottom of the sprout, remove any discolored outer leaves, then cut the sprout in half through the stem.

When the water comes to a boil, assemble the water bath. In a container large enough to hold three quarts, add enough ice to fill the container half way. Add the second two tablespoons of salt, then fill with cool water. Stir to dissolve the salt. Is the water really cold? Yes? On to the next step.

Basic Boneless Roasted Leg of Lamb

Annaliese Keller

The fresh flavors of lemon, garlic and rosemary are the perfect complement for roasted lamb. Serve lamb with English roasted potatoes, asparagus or sautéed glazed baby carrots.

INGREDIENTS:

2 lemons, zested and juiced
5 garlic cloves, minced
1/3 cup finely chopped fresh Italian parsley
1 tablespoon fresh rosemary, minced
2 tablespoons olive oil, plus more for coating the meat
Salt and pepper
1 (4-pound) boneless leg of lamb, netting removed
Butchers twine

METHOD:

Preheat oven to 400°F. Place rack in the middle.

Finely grate the zest from the lemons using zester or microplane. Place the lemon zest, 1 tablespoon lemon juice, garlic, parsley, and 2 tablespoons of olive oil in a medium bowl and season generously with salt and pepper. Whisk until well combined.

Remove netting and unroll the lamb. Lay meat flat on a cutting board, and remove any large pieces of gristle, sinew, or fat.

Salt and pepper the surface of the lamb. Using a basting brush or your hands, spread the lemon-garlic mixture over the lamb. Re-roll the lamb back up and tie it in several places, about 1 to 2 inches apart, with twine. Rub more olive oil, over the outside of the lamb roast and season with salt and pepper. Place roast in a shallow baking pan.

Roast in the 400°F oven about 1 hour, or until the internal temperature reads 135°F to 140°F on an instant-read thermometer. Transfer the lamb to a cutting board, tent with foil, and let it rest for 10 to 15 minutes.

Remove the twine, carve, and serve.

YIELD: 6 servings

Basic Grilled Asparagus

Chef Andrew E Cohen

grilled-asparagus1

INGREDIENTS:

1 bunch of thick asparagus, 1/2 inch to 1 inch plus
1-2 Tbsp of olive or grapeseed oil
Salt and Pepper
Seasonings of your choice (orange juice, lemon juice, truffle oil, herbs, etc.)
6-8 metal skewers (flattened oval ones are best, square next, round as a last resort)

METHOD:

Heat the grill. Clean the grate and using a wadded and oiled paper towel, lubricate the grill. If using live fire, you will want to wait for coals to form rather than using flame.

Slice off the bottom 1/2 inch of each stalk. Using a sharp swivel peeler, grasp the stalk just below the bud, and lay the stalk flat on a cutting board. Begin to peel away from you about 1/3rd of the way from the base end, to the end. Turn the asparagus as you go to finish.

If the asparagus are smaller than 1/2 inch diameter, soak the prepped spears in cold water for 15 30 minutes. This allows the spears to pick up a little extra moisture and helps to steam the inside of the stalk while the outside grills up.

Oil the spears. For each group of stalks, you will use two skewers, one close to either end. Lay the stalks on a cutting board and line them up, then thread the skewers in. If using the preferred flattened skewers, ensure that the flat part is parallel to the cutting board. Once skewered, season with herbs and salt and pepper.

Grill over coals, not open flame, if possible. Turn the asparagus as needed to prevent burning. The spears should get soft with spots of caramelization and a little charring (for flavor). The asparagus is done as soon as it is tender.

Remove skewers and enjoy as is or with a vinaigrette of other sauce for dipping.

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