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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: September 2, 2011

02/09/11 Peach and Tomato Salad with Mint and A Dijon Vinaigrette


 
RECIPE
Serves 2

A CookTale

When your “rush” for Watermelon and Tomatoes or Caprese salad, levels off, think about fresh local farm Peaches as a great alternative. Aided by a tangy Vinaigrette, it might even send those other Salads further back in your mind.

INGREDIENTS

3 Peaches (cut into a 1″ dice)
2 or 3 Heirloom Tomatoes (cut into a 1″ dice)
1/4 Cup Balsamic Vinegar
1/2 tsp of dark brown Sugar (optional)
1 Clove of chopped Garlic
A Pinch of Kosher Salt
1/2 tsp of freshly ground Black Pepper
1/2 Cup of EVOO
1 tsp of Dijon Mustard

METHOD

1. Add the Peaches & Tomatoes to a large mixing bowl.
2. Place the next seven ingredients in a screw-top jar & shake to combine. Or simply whisk them in a small bowl.
3. At the last minute before serving, add your preferred amount of Vinaigrette to the bowl, & gently fold it all together.

02/09/11 Bacon & Cheddar Cheese Burger With Tomato Jam


RECIPE Bacon & Cheddar Cheese Burger With Tomato Jam
Serves 2

A CookTale

This is the second time in a week that I’m writing about a Burger. Blame it on Irene or the fact that it’s an easy dinner solution after a a tough five days of limited electric power. Once again this was a very special Burger. Beside top flight Chuck Beef it included crispy fried Bacon and a thin slice of Cheddar Cheese.

INGREDIENTS

12 Ounces of first grade Ground Chuck
2 Slices of Bacon, fried & broken up
1 Slice of Cheddar Cheese, finely sliced into ribbons
Salt & Pepper (to taste)
2 tsp of Tomato Jam (optional)
1 TB of EVOO
2 TB of Butter for the frying pan

METHOD

1. In a large bowl, add the Chuck, Bacon, Cheddar Cheese & Salt & Pepper.
2. As gently as possible mix it all together, but do not press it together. Form into two 1″ thick Burgers. About 6 ounces each.
3. Heat a frying pan to very hot & add the Butter; when it stops sizzling, add the Burgers. Cook for 3 minutes on side one, 2 minutes on side two for medium rare. The center should still be pink & juicy. Do not dry it out by overcooking.
4. Plate & serve with the (optional) Tomato Jam

02/09/11 Tomato Jam


RECIPE Tomato Jam
Yields about a pint

A CookTale

In 2008 Mark Bittman of the New York Times published this savory jam. At the end of August, when kitchen counters are crowded with Tomatoes about to become too over the hill to enjoy, this is a civilized way not to watch the Queen of Summer melt away like the Wicked Queen in Over the Rainbow. Not to mention those annoying fruit flies. One note on the preparation: by peeling the Tomatoes, the result becomes decidedly smoother

INGREDIENTS

2 Pounds of ripe Tomatoes (peeled Plums preferred)
1 Cup of Sugar (or less for a more piquant taste)
2 TB freshly squeezed Lime Juice
1 TB of fresh grated or minced Ginger
1 tsp of ground Cumin
1/4 tsp of ground Cinnamon (optional)
1/8 tsp of ground Cloves
1 tsp of Kosher Salt
Jalapeño or other Pepper, stemmed, seeded & minced, or Red Pepper Flakes or Cayenne to taste.

METHOD

1. Combine all the ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce the heat & simmer, stirring occasionally, until mixture has the consistency of thick jam, about 1 hour 15 minutes. Taste & adjust seasoning, then cool & refrigerate until ready to use.

Note: This will keep for at least a week.