Skip to content

CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Monthly Archives: July 2011


 

RECIPE

Serves 2

A CookTale

I consider this high on the list of my favorite vegetable dishes. It’s completely prepared on the stovetop in a saute pan with no more than a film of oil. (With less oil the vegetables seem to brown faster). On the other hand if the pan appears to dry, you can always add a splash more of oil. The dish is cooked in three easy stages. Described in Method.

INGREDIENTS

3/4 Pound of Baby Red Potatoes, halved
1 Package of frozen baby Artichokes, defrosted
2 Garlic Cloves thinly sliced
1 TB of EVOO + 1 TB more for finishing the dish
Kosher or Sea Salt & Black Pepper

METHOD

1. Heat a deep sided saute pan, add a thin film of EVOO.
2. Add the Garlic & saute until tender & lightly colored.
3. Add the Artichokes & saute until deeply colored & tender. Remove to a bowl.
3. Add the potatoes & saute until deeply colored & tender.
4. Return the Arichokes & Garlic to the pan, cover & cook to be sure that everything is tender.
5. Add a splash of EVOO & season to taste.

Added 2 


 

RECIPE

Serves 2

A CookTale

The lamb chops came from The Smokehouse of the Catskills, always a reliable source for wonderful meat. The chops were marinated for a few hours with fresh Rosemary leaves, Lemon Juice, Salt and Pepper and EVOO. A simple but a highly flavorful combination. Plated with the potatoes and artichokes, delicious food was put on the table. A side dish of Heirloom Tomatoes with finely diced Basil Leaves rounded out the dinner.

INGREDIENTS For the Lamb Chops

2 6-8 Ounce Loin Lamb Chops (1-1/4″ thick)
A Marinade of 3 TB of EVOO, 1 TB of fresh Lemon juice, 5 or 6 Rosemary leaves (chopped), 1 Garlic clove (chopped) Salt & Pepper

METHOD

1. Heat a cast iron grill pan to high.
2. Remove the chops from the marinate.
3. Add the chops & grill for 2 minutes.
Turn the chops diagonally & grill for another 2 minutes.
4. Turn the chops & repeat the grilling procedure. When an instant thermometer inserted into the center of the Lamb registers 120F degrees, they’re rare. Another few minutes to 125 & they’re medium rare.

INGREDIENTS For the Potatoes & Artichokes

3/4 Pound of Baby Red Potatoes, halved
1 Package of frozen Baby Artichokes, defrosted
2 Garlic Cloves thinly sliced
1 TB of EVOO + 1 TB more for finishing the dish
Kosher or Sea Salt & Black Pepper

METHOD

1. Heat a deep sided saute pan, add a thin film of EVOO.
2. Add the Garlic & saute until tender & lightly colored.
3. Add the Artichokes & saute until deeply colored & tender. Remove to a bowl.
3. Add the potatoes & saute until deeply colored & tender.
4. Return the Arichokes & Garlic to the pan, cover & cook to be sure that everything is tender.
5. Add a splash of EVOO & season to taste.


 

RECIPE

Serves 2

A CookTale

Our good friend Jean-Michel Gal is a dedicated catch and release fly fisherman. Usually! Upon request he acquiesced to delivering us a trout. I’m sure he turned his eyes away when he did what he had to do! The Brown Trout was a beauty. Eyes bright, skin as moist and slippery as the moment it took the fly. I halved it, filleted it, and removed each and every pinbone. It was completely boneless (though pinboning was not a necessary step), and it made eating that much more pleasurable.

INGREDIENTS

1 TB of Canola Oil (enough to coat the bottom of the pan)
2 6-ounce skin-on Trout fillets (1 Trout)
Fine Sea Salt
Freshly ground White Pepper (black is fine too)
Wondra flour for dusting
2 TB of Butter + 2 TB for the sauce
2 TB of Capers ( drained & washed)
1 tsp of Lime Juice

METHOD

1. Heat the oven to 400 degrees. Heat the Oil in a large, oven-proof sauté pan until the Oil is very hot, but not smoking.
2. Season the Trout on both sides with Salt and Pepper and dust with Wondra flour. Blow off excess.
3. Put the Trout in the saute pan, skin side down, & press down on the fish with a spatula (important). The skin immediately contracts and buckles, but you want to keep it all in contact with the pan for maximum crisping. Sear until golden brown on the bottom, about 3 minutes.
4. Heat the oven to 400F. Turn the Trout over, put the pan in the oven, & cook for another 2 to 3 minutes, until a metal skewer can be easily inserted into the center of the fillet if left for 5 seconds & it feels just warm when touched to your lip.
5. Remove the fillets to a warm plate, & return the pan to the cooktop. Reheat to medium high.
6. Add the additional 2 TB of Buttter, Swirl it in the pan & add the Capers & the Lime Juice. Cook for another minute or so.
7. Plate the Trout & spoon the Butter Caper sauce on & around.

about an hour ago · Like · 


 

RECIPE

Serves 2

A CookTale

Late July is prime time for the vegetable garden to be laden with Zucchinis growing larger every day like outer space invaders. Our fridge was beginning to sag. I personally have trouble with soggy overcooked Zucchinis. This recipe keeps them as crispy as one can expect them to be. I found the recipe online posted by allrecipes.com. It’s been added to my vegetable file. Hopefully it will be added to yours as well.

INGREDIENTS

3 small Zucchinis, into 1/2″ slices
1 10 ounce can of diced Tomatoes with
green Chile Peppers, drained, retain the juices (Rotel Brand)
1/2 Onion, chopped
Salt to taste
1 TB of EVOO
2 Garlic Cloves smashed

DIRECTIONS

1 In a large saucepan heat the EVOO. Add the Garlic & saute until just tender. Add the Onion. Cook until translucent.
2. Add the Zucchinis in a single layer & Salt.
Cook untouched until the Zucchinis have browned. Turn them over repeat the process. When they are browned & crispy, but not mushy, remove them to a bowl.
3. Add the drained canned Tomatoes to the hot pan for a few minutes.
4. Return the Zucchinis & gently toss them together.
5. If the pan looks dry add a splash of EVOO.


RECIPE

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

METHOD

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

INGREDIENTS

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

METHOD

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.


 

RECIPE

Serves 2

A CookTale

Among the fruits and vegetables we took home from Storys Farm Stand were two gorgeous bouquets of curly parsley and a pound of freshly picked green beans, so young and thin they easily could have been mistaken for Haricot Vert. But what to with them? My restless mind considered green beans with parsley pesto. I opened Google, looking for the perfect parsley pesto, and found a recipe for green beans and tomatoes with parsley pesto. which proves once again that everything is on the web.

INGREDIENTS Green Beans

8 Ounces of green beans, cut into 2 inch sections
2 Tomatoes, cut to a 1/2″ dice (or cherry tomatoes cut in half)
1 TB of EVOO
Kosher Salt & Pepper
1 TB of Parsley Pesto

METHOD

1. Preheat oven to 400.
2. Toss Green Beans & Tomatoes with a little EVOO to moisten. Salt & Pepper lightly. Spread on a baking sheet.
3. Roast for 20-25 minutes. Remove from oven and toss with The Pesto. Taste and adjust seasoning.

RECIPE Parsley Pesto

INGREDIENTS

1-1/2 Cups toasted Walnuts
4 Cups packed, fresh curley Parsley Leaves
2 Garlic Cloves, peeled
2 TB of fresh Lemon juice
1 tsp finely grated Lemon Zest (optional)
3/4 Cup of EVOO
Kosher Salt

METHOD

1. Using the metal blade of your food processor, grind the Walnuts to a fine meal.
2. Add the Parsley, Garlic, Lemon Juice, and Lemon Zest. Slowly pour in the oil and process until the mixture is smooth. Mix in about 1 tsp of Salt and taste, adjust if necessary.
3. It feezes well or store it in your refrigerator for up to 2 weeks after covering it with Olive Oil and sealing it tightly.


RECIPE
Serves 2
A CookTale

A perfect evening for an almost not cooked dinner. I did grill the chicken breasts in an indoor pan, and it was well worth it.
By not over cooking them they were juicy and delicious. I cut a handful of fresh Tarragon and Parsley out of the herb garden, the scent of Tarragon permeated the kitchen, it was intoxicatingly delicious. As an after-thought, I should have cut the vegatables into a larger dice, at least 1/2″ vs 1/4″. Next time.

INGREDIENTS

2 Chicken Breasts (breast bone removed)
Salt & Pepper
1 TB of EVOO
1/2 a Fennel Bulb (cut to 1/2″ dice)
1 Celery stalk (cut to 1/2″ dice)
1 Medium Red Onion (cut to 1/2″ dice)
Chopped Tarragon & Parsley ( generously)
1/4 Cup of Mayonnaise (or to taste)
Grilled Peaches

METHOD

1. Heat a grill pan to high (or an oudoor grill)
2. Heat the oven to 375F
3. Season the Chicken Breasts with Salt & Pepper & 1 TB of EVOO.
4, Add them to the grill pan skin side down. Grill until the skin is browned & crisp.
5. Transfer the pan to the oven for about 10 minutes. Remove & check the internal temperature. It should read 145F no more. Allow to cool, the temperature will increase by at least 5 degrees.
6. Cut the breasts into a 1″ dice & add to the bowl.
7. Add all the cut vegetables & the chopped herbs to the bowl.
8. Add the Mayonnaise, & gently toss it all together. Add more Salt & Pepper if necessary.
9. Plate & add the grilled Peaches