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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Entree


A CookTale

Comes Saturday morning, I make certain that when 10: AM rolls around I’m at the Farmers Market picking up the just laid down beautiful farm produce. I guess It’s a country way of being first on line for important openings. Also the way to learn about wonderful local farms
& their location. (And for the most generally pleased to receive a weekday customer.) My new friend Joe, grows what he knows best, Italian herbs & vegetables. When you ask, “Joe. whats this?”. He answers, Pepperone, & you then get an earful of Italian! Summer in the Hudson Valley. The farmers market rules.

RECIPE Sauteed Farmer Market Vegetables

Serves 2

INGREDIENTS

4 Patty Pan Squash (small to medium)
4 Young Summer White Onions.
4 Sweet Long Italian Peppers, (Pepperone)
4 small Garlic Cloves (peeled)
Basil Leaves
Red Pepper Flakes
Salt & Pepper
2 TB of EVOO

METHOD

1. Wash & cut the vegetables into bite size pieces.
2. Chiffonnade the Basil Leaves (set aside)
3. Toss the vegetables in a mixing bowl. Add EVOO, Red Pepper Flakes, Salt & Pepper.
4. Heat a deep-sided saute pan & add the EVOO & the Garlic cloves. When the Garlic begins to color, add the vegetables.
5. Saute until tender, browned & starting to char. If they look dry add a dash of EVOO.
6. Ready to plate.

RECIPE Italian Sausages Both Sweet & Hot

A CookTale

All Italian sausages are not created equal. After much trial & error, I am becoming an authority on all things sausage. And yet still not certain of which market, which combination of forcemeats & which type, hot or sweet suits my taste. I guess I opt for sweet 2 to 1. How to cook them is another challenge.
For me, a cast iron grill pan heated to a smoke rules over an outdoor grill, more control! Be sure to puncture each with the tines of a fork before placing in the pan. And please, do not overcook & dry them out. Too easy to do.

INGREDIENTS

4 Italian Sausages (2 Sweet 2 Hot)
1 TB of Olive Oil for the pan

METHOD

1. Heat a cast iron grill pan & add 3 ounces of water to the heated pan.
2. Add the Sausages. cover the pan for a few minutes. They’ll plump up.
3. Remove the cover & allow the Sausages to grill until browned & tender. Do not cook them to death, their ready when clear juices run.
4. Remove & allow them to resettle for 5 minutes.

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RECIPE
Serves 3

A CookTale

Good things come to those who wait. I waited and 3 baskets of newly foraged Chanterelles came my way from Heather Ridge Farm in Preston Hollow, NY. They awaited me at the Saugerties Saturday Farmer’s Market.
Strange what gets me excited at this stage of my life.
I couldn’t wait to get at them & when I did they responded like they knew how much I was enjoying them. The recipe is simple, all it takes are the Chanterelles. do your utmost to forage them at your most favorite specialty market. Eataly or Buon Italia in NYC might be a good start.
Can be prepared in 30 minutes or less

INGREDIENTS

1/2 Pound fresh Chanterelles
2 TB of unsalted Butter
1 TB of EVOO
1/4 Cup dry White Wine
3 TB OF coarsely chopped fresh flat-leafed Parsley Leaves
Salt &Pepper to taste
Fresh Lemon juice to taste

METHOD

1. Halve Chanterelles into lengthwise thick slices.
2. In a large non-stick skillet, melt Butter & EVOO over moderately high heat. When foam subsides, sauté the mushrooms & keep stirring.
3. Add Salt & Pepper to taste, until the mushrooms are barely tender, about 2 minutes.
4. Add the Wine and cook, stirring, until liquid is evaporated and the mushrooms are tender, about 5 minutes.
5. In a bowl, toss the mushrooms with Parsley and Lemon juice.

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The Dinner On The Table

Serves 3

A CookTale

When you begin with wonderful ingredients-
hand picked Chanterelles by the forager at Heather Ridge Farms & Racks of Lamb from Fleischer’s Grass-Fed Meats- it makes for a safe start to a successful main course. The only not so great ingredient were the jarred Flageolets Beans, even though they were hand carried from Paris by our great friend Jean Michel.

The individual recipes for the Rack of Lamb & the Chanterelles accompany their photos on today’s blog.