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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Daily Archives: July 9, 2011


RECIPE

Serves 2

A CookTale

This is the simplest yet one of the most satisfying side dishes that can accompany a hearty meat. It’s just a melange of tasty vegetables grilled brown & caramelized. It plates beautifully & tastes wonderful.

INGREDIENTS

Any assortment of firm vegetables. I used:

Vidalia Onion, Red Pepper, Baby Potatoes, Zucchini
1 large sprig of fresh Sage, leaves removed
Kosher Salt & Black Pepper
A pinch of Red Pepper Flakes
A sprig of Rosemary (optional)
2 Tb of EVOO

METHOD

1. Heat the gas or charcoal grill
1. Cut all the vegetables into a 1-1/2″ dice.
2. Add them to a mixing bowl along with the Sage leaves. Toss in the Seasonings.
3. Add the Olive Oil & gently combine it all.
4. Move them to a wire grill pan* & grill until they are lightly charred & tender. About 25 minutes on a gas grill. Less on charcoal.
5. Remove to a bowl & divide among two serving plates.

* William Sonoma offers a very good one.


 
RECIPE
Serves 2
A CookTale

Comes Summer & I think about Zucchini Blossoms. In the morning I search the vegetable garden for those bright yellow beauties. Yesterday morning, Cathie picked 8, & happily stood at my office door. I was one very delighted person.

INGREDIENTS

8 Newly opened Zucchini Blossoms. (or more)
3/4 Cup of All Purpose Flour
3/4 Cup of Soda Water
A pinch of Cayenne Pepper
A pinch of Kosher Salt
Canola or Vegetable Oil

METHOD

1. Prepare the batter by adding the Flour to a bowl & gradually adding the Soda Water.
2. Whisk gently into a smooth batter, a consistency that is slightly thicker than heavy cream.
3. Heat the Oil in a deep frying pan. You only need less than an inch.
4. When the Oil reaches 350F. Dip the Blossoms one at a time into the batter & carefully slide it into the hot Oil. Do not add more than 4 at a time, so that the Oil doesn’t cool down.
5. When the Blossoms are beginning to take on a light color, remove them to a paper towel-lined cookie sheet. Repeat with the remaining 4 Blossoms.

They are a treat.

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RECIPE

Serves 2

A CookTale

Once again The Smokehouse of the Catskills came through. Of the many differences in personal relationships between consumer and retailer none is more evident than ” Hi Marvin” ” Hi Mike” that repeatedly happens in the country. In New York City we frequented top neighborhood stores, Rosedale Fish Market, Grace’s Marketplace, William Poll, P.J. Bernstein’s, Eli’s. If you were lucky they nodded recognition. Up here you call or walk in to a warm reception, and ask” I want a great Rib Eye, got one”, & get a warm response. I do miss the restaurants, the theater, the museums that I always said I would, but rarely did visit.

INGREDIENTS

1 Rib Eye Steak at least 1-1/4″ thick
Kosher Salt & Black Pepper (be generous)
2 TB of a good EVOO

METHOD

1. Heat up the grill. (gas or charcoal)
2. Season the Rib Eye & allow to marinate until grilling time.
3. When ready, lay the Rib Eye diagonally across the grates.
4. Grill for 2 minutes, then turn the Rib Eye diagonally again for another 2 minutes. For a total of 4.
5. Turn over the Rib Eye over for a total of another 2 minutes. The Rib Eye will have cooked for a total of 6 minutes. Check the internal temperature with an instant thermometer.
6. Here again, our preference for rare, so no more than 120F.,
remove to a platter & let it rest for at least 5 minutes. Its temperature will continue to rise at least 5 degrees.
7. Time to plate.