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Photos, Recipes & CookTales For Those Who Enjoy Cooking


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


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


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


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.

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