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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Salads


Salada Caprese over Melanzana

 

A CookTale

Is a detailed recipe required? I don’t believe so. But instructions for grilling the Eggplant follows.

INGREDIENTS

2 Tablespoons salt, plus more for sprinkling
2 medium eggplants
About 1/3 cup olive oil

METHOD
1.In a large bowl dissolve 2 tablespoons of salt in 1 cup warm water. Add 2 quarts cold water. Set aside.

2.Trim the eggplant. Peel it, if you like, and cut it into 1-inch thick diagonal, crosswise, or lengthwise slices. Put the slices in the salt water, weigh them down with an upside-down plate, and let sit 30 minutes.
Meanwhile, heat a charcoal or gas grill to medium-high heat (you can hold your hand about an inch above the grill for 3 to 4 seconds).

3. Drain the eggplant and pat it dry with paper towels or a clean kitchen towel. Lay the slices on a large baking sheet or tray. Brush one side with olive oil and sprinkle with salt. Lay the slices oiled-side-down on the grill. Close the lid if using a gas grill and cook until grill marks appear, about 5 minutes.
Brush the top sides of the slices with oil and sprinkle them with salt. Turn the slices over, close the lid on a gas grill and cook until grill marks appear on the other side and the eggplant is very tender, about 5 minutes. Serve hot or at room temperature.

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RECIPE

Serves 2

A CookTale

A Salad for dinner, and you leave the table very satisfied. That’s the beauty of ripe local Tomatoes, fresh Basil and two types of Mozzarella. One was imported Buratta, all topped with a fruity Extra Virgin Olive Oil. And if you get on the scale the next morning your body will shout a vote of thanks.


RECIPE

Serves 2

A CookTale

As I stood there pondering a brown paper bag of Green Beans from the Saugerties Farmer Market, a light went on, and the idea of julienning the Beans struck me. The gadget that performs this transformation most likely sits in a draw, rarely if ever used. The other ingredients were gathered from the fridge and off the counter. What was created from this melange was a raw Summer salad. The lessons learned and what I’d change next time, are adjusted below.

INGREDIENTS

1 pound of fresh Green Beans
A basket of multi colored Cherry Tomatoes
1/3 C of Pine Nuts (toasted)
1 large Shallot (thinly sliced)
1 Garlic Clove (finely sliced)
8 Basil Leaves (sliced to a chiffonade)
1 Medium hot Chile Pepper (finely diced)
Sea Salt &Black Pepper.
1 or 2 TB of an EVOO & Balsamic Vinegar Vinaigrette

METHOD

1. In a large mixing bowl add all the Vegetables & the Sea Salt & Black Pepper.

2. When ready to serve. & not before*, add the Vinaigrette & gently toss.

* To avoid the Beans & Tomatoes & from wilting & turning soggy.


RECIPE
Serves 2

A CookTale

Presentation is important, and this Salad in my opinion has both taste and eye appeal. In summer
Watermelon and garden-ripe Tomatoes are a natural. Add Blue Cheese or Feta or Goat Cheese and the great combo becomes a great trio. Nothing gets wasted in this kitchen — the pieces of Watermelon lost in the preparation, get gobbled up by the preparer.

INGREDIENTS

Watermelon cut into 1/2″ rectangles 2″ X 4″
Tomatoes sliced
Blue Cheese cut into 1/4″ rectangles
Oregano Leaves (or Herbs of your choice)
Sea or Kosher Salt
EVOO

METHOD

Simply cut the ingredients & assemble. Just before serving, not before, add the Salt & EVOO


RECIPE

Serves 2

A CookTale

A roasted Salad? And was it good! Turned out to be a Salad as well as a Vegetable side dish. It’s a must try.

INGREDIENTS

Canola oil, for the baking sheet
2 TB of EVOO for the Vegetables
1/2 lb small Yukon Gold potatoes, peeled &sliced 1/4-inch thick
8 oz of young Green Beans, ends trimmed
1 medium Onion, preferably Vidalia, thinly sliced
Kosher Salt & Fresh Black Pepper
1 TB of Honey
Freshly squeezed juice of 1 Lemon (about 1/4 cup)
1/4 C of coarsely chopped flat-leaf Parsley
Fresh Basil coarsely torn by hand

METHOD

1. Brush a rimmed baking sheet generously with the canola oil & transfer it to the oven; preheat to 400 degrees.

2. Combine the Potatoes, Green Beans & Onion in a large bowl. Add the 2 TB of EVOO & season with Salt & Pepper to taste. Toss to coat the Vegetables with the oil, then transfer them to the heated baking sheet and spread evenly. Roast, stirring occasionally, for 35 to 45 minutes or until the Vegetables are charred & browned.

3. While the roasted Vegetables are still warm, drizzle them with the Honey & Lemon juice, sprinkle with the Parsley & Basil & toss to coat. Taste, & add Salt and/or Pepper as needed.

4. Serve at room temperature.


A CookTale

To us nothing proclaims Summer has arrived more than a plate of red ripe Tomatoes, homegrown Basil, fresh Mozzarella cheese, and a spoonful of fine EVOO. One more gastronomical contribution from southern Italy.


RECIPE

Serves 2

A CookTale

This recipe came from the food pages of New York Magazine. A fusion salad that goes well with most everything, we served it with the Sushi Tuna. It will take its place as a side dish to repeat often in the oncoming warm months of Summer.

INGREDIENTS For the Salad

12 oz of Snow Peas (strings removed)
2 TB of EVOO
1/4 C of White Onion (diced)
1/4 C of Pancetta (diced)
1/4 C of Mint Leaves
Pecorino Romano (to shave over the Snow Peas)
Kosher Salt & Black Pepper

INGREDIENTS For the Lemon Vinaigrette

1/4 C of fresh Lemon Juice
Lemon Zest
1/2 C of EVOO
1 tsp of Salt

METHOD

1. Whisk the ingredients together & set aside.

2. Slice the Snow Peas lengthwise into a julienne. Soak in ice water for a few minutes. Remove & dry on paper toweling. Add them to a large bowl.

3. Heat the EVOO in a non-stick pan over medium heat. Add the Onion & sweat for 10 minutes until very soft. Add the Pancetta & cook until the fat is rendered.

4. Add them to the Snow Peas & lightly dress with enough Lemon Vinaigrette to just coat the Snow Peas.

5. Season with Salt & Pepper & finish with the Mint leaves & shaved Pecorino.