Skip to content


Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

What turned a Steak and Potatoes dinner into something more interesting was the Vegetable combination, roasted in a hot oven. The Filets from Smokehouse Of The Catskills were up to par, and a simple grilling in a cast iron grill pan brought out the best in them. The Vegetable required a bit more preparation attention, but as the saying goes, you get out what you put in…in this case, deliciousness!

INGREDIENTS The Vegetables

12 oz of Baby Yellow Potatoes (quartered)
Box of frozen Baby Artichokes (defrosted)
2 Large Shallots (thinly sliced)
2 Garlic Cloves (sliced)
2 TB of EVOO
Kosher Salt & Black Pepper


1. Heat the oven to 425 degrees F.

2. Add all the Vegetables in a bowl & add 2 TB of EVOO. Gently combine.

3. Transfer from the bowl to a baking sheet. Roast for 35 minutes, or until they begin to show charring.

4. Remove & allow to cool for 5 to 10 minutes.

%d bloggers like this: