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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Monthly Archives: October 2012


Serves 2 Generously
A CookTale
Cathie arrived home from Norwich, VT with this new-to-us cut of Steak. It’s called a Flat Iron Beef Blade Steak, purchased at the Dartmouth Co-op in Hanover NH. I did what I’d do with a Tri-Tip or Skirt, marinated it for just under an hour, reduced the Marinade to make the sauce and pan seared it, before moving the pan to the oven for a few minutes of finishing. It was tender, juicy and will be served again. I called our local Adam’s FairAcre Farm and they carry it.
1-1/2 lb of Flat Iron Steak
Kosher Salt & Black Pepper
1/2 Cup of Soy Sauce
2 TB of Dijon Grainy Mustard
1 TB of EVOO
METHOD1. Heat the oven to 400 degrees F.

2. Prepare the Marinade, Soy Sauce, Mustard, Salt & Pepper. Whisk to Emulsify. Place the Steak in a high sided dish & completely coat with the Marinade. Refrigerate for up to an hour.

3. Heat a cast iron grill pan to smoking. Add 1 TB of EVOO & the Steak. Weigh it down with a 5 LB grill press for 3 minutes a side.

4. Move to the oven for 5 minutes or so. The internal temperature should not exceed 125 degrees F for rare. Adjust cooking time according to your taste.

5. Allow to rest before slicing. Serve with a tablespoon of the Sauce.

Serves 1

A CookTale

At under $5.00 a pound, irresistible Lobster becomes even more so. We brought home the store’s maximum order of six, 1-1/4 to 1-1/2 pounders, streamed and cracked. Cath craved for her usual, steamed with Melted Butter, while I craved for spicy Fra Diavolo. As shown, we both got our cravings satisfied, with ample leftovers for picking at lunch.


1/2 C Lobster Meat (Claw section & Tails only)
1/3 C of EVOO
1 large Garlic Clove, chopped
1/2 C of White Wine
1-1/2 C of Tomato Sauce
Pinch crushed Red Pepper Flakes
1/3 C of Capers
2 TB of chopped fresh flat-leaf Parsley
2 oz of cooked Linguini


1. Cut the Lobster in half lengthwise. Remove the Tail meat & the Claw meat. The remainder can be saved for stock.

2. In a large saucepan, heat the EVOO & Garlic & cook for a few minutes. Add the White Wine, Tomato sauce, Red Pepper Flakes & Capers. Cook for a few minutes until all the ingredients have blended together. Add the chopped Parsley & Salt, to taste.

3. Add the Lobster Meat. Do not overcook the (already steamed) Lobster, You simply want to warm & mix them together. Add the Lobster & Sauce to the cooked Linguini & serve.

Serves 2
A CookTale

Unless there are carnivores in your family, one large Lamb Shank, weighing just under two pounds, should amply serve two. And there might be leftovers. You’ll be surprised how easy it’s all assembled with relatively few major ingredients. After about one and a half hours in the oven, the look, the scent & the taste will proclaim that Autumn has arrived. Roasted Brussel Sprouts made a fine side dish.INGREDIENTS1 large meaty Lamb Shank
Kosher Salt & Pepper
2 TB of EVOO
1 Spanish Onion, chopped into 1/4-inch dice
5 Cloves Garlic, peeled but left whole
2 TB of freshly chopped Rosemary Leaves
1 Box of Frozen Baby Artichokes (defrosted)
1/2 C of Kalamara or Gaeta Olives
1 C of dry White Wine
1 C of Tomato Sauce (homemade or Rao’s)
1 C of Chicken Stock


1. Preheat oven to 375 degrees.

2. Rinse & dry Shank & season liberally with Salt & Pepper. In a heavy-bottomed Dutch oven with a lid, heat EVOO until smoking. Sear Shank until dark golden brown over medium heat, about 15 to 18 minutes. Remove & set aside.

3. Add Onion, Garlic, Rosemary & Artichokes and cook until softened, about 8 to 10 minutes. Add Olives, Wine, Tomato Sauce & Chicken Stock, bring to a boil. Replace Lamb Shank in pan & return to boil.

4. Cover tightly & place in the oven. Cook for 1-1/2 hours, until fork tender.

4. Allow to slightly cool, & serve.

Note: The Baby Artichokes preserved in EVOO. were made a few days earlier and used here as a garnish.


Serves 2

A CookTale

In continuing my quest for how I can prepare Swordfish recipes in interesting ways, I’ve counted nineteen ways since starting my FB Postings and my Blog, It includes this unique method from the chef I highly admire, Mario Batali. Combining fish with any citrus makes for an interesting tart and sweet flavor combination. Give it a try: that’s the only way you will have experienced our experience.


3/4 lb of Swordfish, center cut, sliced thinly in half horizontally (works best if lightly frozen), or have your fishmonger do it
1 large Leek (darkest green top removed), remainder cut into 4-inch julienne
Zest & Juice of one Pink Grapefruit
1 tsp of Dijon Mustard
1/4 C of EVOO plus 2 TB
2 tsp of black Mustard Seeds (preferred, or white)
Segments from second Pink Grapefruit
1 TB OF Lemon Juice
Sea Salt & Black Pepper


1. Place Swordfish Paillards on a plate, season with Sea Salt & Black Pepper. Cover each with plastic & place in refrigerator.

2. Bring 2 quarts water to boil, add 1 TB of Salt & set up an ice bath in a mixing bowl. Drop Leek julienne into the boiling water & cook until tender, about 1 minute. Remove Leeks & plunge into ice bath to cool, about a 1 minute or 2. Remove from ice bath, drain well & set aside.

3. In a small mixing bowl, stir together Grapefruit Zest & Juice, Mustard, EVOO & Mustard seeds until lightly emulsified.

4. Remove the Swordfish plate from refrigerator & uncover. Preheat a saute pan big enough to hold the fish. Add 1 TB of EVOO to the pan & cook for exactly 1 minute a side, until just opaque. Remove & set aside on two plates. Dress Leeks with remaining TB of EVOO & Lemon Juice & divide among the Swordfish plates, making a pile of Leeks in the center of each. Place 4 Grapefruit segments atop each Paillard. Drizzle with the sauce & serve warm.