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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Daily Archives: July 12, 2011


A CookTale

Comes Saturday morning, I make certain that when 10: AM rolls around I’m at the Farmers Market picking up the just laid down beautiful farm produce. I guess It’s a country way of being first on line for important openings. Also the way to learn about wonderful local farms
& their location. (And for the most generally pleased to receive a weekday customer.) My new friend Joe, grows what he knows best, Italian herbs & vegetables. When you ask, “Joe. whats this?”. He answers, Pepperone, & you then get an earful of Italian! Summer in the Hudson Valley. The farmers market rules.

RECIPE Sauteed Farmer Market Vegetables

Serves 2

INGREDIENTS

4 Patty Pan Squash (small to medium)
4 Young Summer White Onions.
4 Sweet Long Italian Peppers, (Pepperone)
4 small Garlic Cloves (peeled)
Basil Leaves
Red Pepper Flakes
Salt & Pepper
2 TB of EVOO

METHOD

1. Wash & cut the vegetables into bite size pieces.
2. Chiffonnade the Basil Leaves (set aside)
3. Toss the vegetables in a mixing bowl. Add EVOO, Red Pepper Flakes, Salt & Pepper.
4. Heat a deep-sided saute pan & add the EVOO & the Garlic cloves. When the Garlic begins to color, add the vegetables.
5. Saute until tender, browned & starting to char. If they look dry add a dash of EVOO.
6. Ready to plate.

RECIPE Italian Sausages Both Sweet & Hot

A CookTale

All Italian sausages are not created equal. After much trial & error, I am becoming an authority on all things sausage. And yet still not certain of which market, which combination of forcemeats & which type, hot or sweet suits my taste. I guess I opt for sweet 2 to 1. How to cook them is another challenge.
For me, a cast iron grill pan heated to a smoke rules over an outdoor grill, more control! Be sure to puncture each with the tines of a fork before placing in the pan. And please, do not overcook & dry them out. Too easy to do.

INGREDIENTS

4 Italian Sausages (2 Sweet 2 Hot)
1 TB of Olive Oil for the pan

METHOD

1. Heat a cast iron grill pan & add 3 ounces of water to the heated pan.
2. Add the Sausages. cover the pan for a few minutes. They’ll plump up.
3. Remove the cover & allow the Sausages to grill until browned & tender. Do not cook them to death, their ready when clear juices run.
4. Remove & allow them to resettle for 5 minutes.