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CookTeaser

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

Daily Archives: October 22, 2011

22/10/11 Tarragon Butter


RECIPE Tarragon Butter

A CookTale

A compound Butter of any herbal flavor with Beef, Fish or Chicken definitely adds an elegant dimension to a dish. Tarragon Butter with Steak is classic, and our Tarragon is still thriving in the garden. With November in the wings, it won’t be there much longer.

INGREDIENTS

1 Stick of softened Butter (4 ounces)
1/4 cup of Tarragon Leaves (tightly packed)
1 TB of White Wine or Vermouth
1 TB of Lime Juice
Kosher Salt (if using salted butter omit it)

METHOD

1. In a small food processor add all the ingredients & blend until smooth.

2. Roll the Butter into a log in plastic wrap & refrigerate. Serve with dinner, or for longer storage, freeze the log, or slice into pats & freeze in zip-top bags, where they’ll be ready to go whenever you need a quick hit of flavor.

22/10/11 Roasted Baby Potatoes With Guanciale


RECIPE
Serves 2
A CookTale

These will be the very best roasted Potatoes you have ever tasted. So simple yet so special. Potatoes, Guanciale, Salt & EVOO. If Guanciale is unavailable Pancetta is a worthy substitute.

INGREDIENTS

10 Ounces of White Baby Potatoes (halved & place in acidified water)
2 TB of EVOO
3 Ounces of Guanciale or Pancetta (cut to a 1/4″ dice)
Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 450 degrees

1. Drain & dry the Potatoes on paper toweling.

2. Add them to a mixing bowl with Salt, Pepper & EVOO. Gently toss to combine.

3. Place them in an oven proof casserole dish in a single layer. Roast for about 30 minutes or until the skin is wrinkled & the Potatoes are tender & browned.

22/10/11 Rib Eye Steak, Shiitake and Oyster Mushrooms, Broccoli Rabe & Tomato Jam


A CookTale
Last evening we had a wonderful visit with our dear friend Louise Chinn who travelled from Connecticut for an overnight visit. The steaks were boneless Rib Eyes, To my taste, they take a back seat to Porterhouse. But, for multiple servings, I considered Rib Eye the better choice. The plate also consisted of Garlicy Broccoli Rabe, Sauteed Oysters and Shiitakes Mushrooms and a side dish of roasted Baby Potatoes with Guanciale.
Note: My Blog has featured the recipes for Broccoli Rabe, Sauteed Oysters and Shiitakes Mushrooms  and Tomato Jam previously.