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CookTeaser

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

Category Archives: Salads

July 29, 2011 The Salad That Waits For Summertime. Heirloom Tomatoes & Mozzarella with Basil Pesto


 

RECIPE Basil Pesto

INGREDIENTS

3 Cups fresh Basil Leaves
1 1/2 cups chopped Walnuts
4 cloves Garlic, peeled
1/4 cup grated Parmesan cheese
1 Cup of EVOOl
Kosher Salt and pepper to taste

METHOD

1. In a food processor, blend together Basil Leaves, Walnuts, Garlic, and Cheese.
2. Pour in EVOO slowly while still mixing.
3. Stir in Salt and Pepper.

July 23, 2011 Tarragon Laced Chicken Salad with Grilled Peaches


RECIPE
Serves 2
A CookTale

A perfect evening for an almost not cooked dinner. I did grill the chicken breasts in an indoor pan, and it was well worth it.
By not over cooking them they were juicy and delicious. I cut a handful of fresh Tarragon and Parsley out of the herb garden, the scent of Tarragon permeated the kitchen, it was intoxicatingly delicious. As an after-thought, I should have cut the vegatables into a larger dice, at least 1/2″ vs 1/4″. Next time.

INGREDIENTS

2 Chicken Breasts (breast bone removed)
Salt & Pepper
1 TB of EVOO
1/2 a Fennel Bulb (cut to 1/2″ dice)
1 Celery stalk (cut to 1/2″ dice)
1 Medium Red Onion (cut to 1/2″ dice)
Chopped Tarragon & Parsley ( generously)
1/4 Cup of Mayonnaise (or to taste)
Grilled Peaches

METHOD

1. Heat a grill pan to high (or an oudoor grill)
2. Heat the oven to 375F
3. Season the Chicken Breasts with Salt & Pepper & 1 TB of EVOO.
4, Add them to the grill pan skin side down. Grill until the skin is browned & crisp.
5. Transfer the pan to the oven for about 10 minutes. Remove & check the internal temperature. It should read 145F no more. Allow to cool, the temperature will increase by at least 5 degrees.
6. Cut the breasts into a 1″ dice & add to the bowl.
7. Add all the cut vegetables & the chopped herbs to the bowl.
8. Add the Mayonnaise, & gently toss it all together. Add more Salt & Pepper if necessary.
9. Plate & add the grilled Peaches

July 23, 2011 Grilled Peaches


RECIPE

Serves 2

A CookTale

Grilled fruit goes well with Chicken Salad or most any salad. For my taste, particularly Peaches when it has a slightly tart taste. I used an indoor grill, i find that there is much more control than with an outdoor grill. It seems that more and more often I’m turning to a grill pan, the results are actually similar unless you are using wet wood chips to achieve smokiness. And another huge advantage…no mosquitoes.

INGREDIENTS

2 Peaches halved and pitted (not overly ripe)
1 TB of White Sugar
1/2 Cup Balsamic Vinegar
1 tsp Fresh Black Pepper

METHOD

1. In a saucepan over medium heat, stir together the White Sugar, Balsamic Vinegar & Pepper. Simmer until liquid has reduced by one half. It should become slightly thicker & become a glaze. Remove from the heat, & set aside.
2. Preheat a grill pan to medium-high heat.
3. Lightly oil the grill. Brush the cut sides with the Balsamic Glaze. Place the Peaches on the grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized.
4. Turn the Peaches over & cook for another 2 to 3 minutes.
5. Transfer the Peach halves to individual serving dishes.

A

July 13, 2011 Hearts of Palm, Avocado, Heirloom Tomato & Lamb Salad On A Bed Of Greens


 

 

RECIPE

Serves 2

A CookTale

Over the past weekend I prepared two racks of lamb for a small dinner. Only one was required, the other simply stood by waiting to be called to action. Its turn came last evening. After a time in the fridge it was even more tender and delicious, (if that was possible?) Here is the detailed recipe & outside of preparing the lamb it’s quite simple. And the lamb, though terrific is optional.

INGREDIENTS

1 Ripe Avocado
1 Can or jar of Hearts of Palm drained (either full spears or cut into large pieces. Not marinated preferred)
1 Small head of Lettuce torn into bite size pieces (Bibb or Boston)
1 Ripe Tomato cut into a large dice (Heirloom preferred)
1 TB of EVOO + 1TB for the plates (divided)
Sea or Kosher Salt & fresh Black Pepper

METHOD

1. Cut the Avocado in half lengthwise, & cut each half into thin wedges. Then carefully remove the skin.
2. If using Lamb, remove the eye of the Lamb from the rib bone. Just before plating, slice it into 8, 1″ pieces.
3. Add the Lettuce to a mixing bowl, toss with the TB of EVOO & divide between the two plates.
4. Arrange the pieces of Hearts of Palm & the Avocado slices decoratively over the greens. Drizzle the 3/4 tsp of EVOO on each plate.
5. Divide the diced Tomato between the plates.
5. If using the Lamb, add 4 slices to each plate.
6. Season with Salt & Pepper & serve.

July 8, 2011 Mediterranean Octopus Salad


 

RECIPE
Serves 2

A CookTale

In countries that border the shoreline of the Mediterranean, Octopus is a popular and well liked delicacy. One would never know it, as I watched a fisherman in the Algarve, the most southern shoreline of Portugal, pound and slam one against a rock for at least fifteen minutes in the long held technique of tenderizing the meat. Fortunately for the Octopus that procedure did not cross from the “old country”. There are specific rules that dictate how an Octopus should be tenderized. For me, If it’s less than 4 pounds, after boiling to a state of tenderness, simply marinate in a mixture of EVOO, lemon juice & seasonings. I would not suggest outdoor grilling.
The method that follows more clearly defines the procedure.

INGREDIENTS For Cooking & Tenderizing

1 Octopus 2-1/2 to 3 LB Fresh or frozen (4 LB preferred)
4 garlic Cloves peeled
1 Cup of dry White Wine
3 TB of White Vinegar
1 Cork
Sea Salt

METHOD

1. Set a full pot of water on the stove with a cork in it, and bring it to a boil. Add the listed ingredients.
2. Drop the Octopus into the seasoned boiling water.
3. Boil for about 45 minutes or until tender when pierced with the tip of a knife.
4. Remove & marinate with the ingredients that follow.

INGREDIENTS For Marinating

4 TB of EVOO (or more)
Zest of 1 Lemon
Juice of i Lemon
1/2 Cup of Vermouth
1/2 tsp of Red Pepper Flakes
Parsley
Sea Salt & Black Pepper

METHOD
1. Cut the Tentacles & discard the body.
2. Add the ingredientship & whip them together.
Submerge the Octopus tentacles.
3. Marinate for at least 1 hour or more.

July 1, 2011 Heirloom Tomatoes, Buffalo Mozzarella & Basil Leaves


 

RECIPE

Serves 2

A CookTale

To us nothing is a better first course in the Summertime than Heirloom Tomatoes, Buffalo Mozzarella, fresh Basil leaves & EVOO. We found the heirlooms at the marvelous SunFrost Market in Woodstock. Though priced at a king’s ransom, you do get what you pay for. Just look at the photo, it says more than I could ever attempt to describe.

INGREDIENTS

2 Heirloom Tomatoes, medium size about 3/4 of a pound
1 Ball of Bufalo Mozzarella
6 Basil Leaves cut vertically in half
1-1/2 TB of EVOO
Kosher Salt added after it’s all tossed together. Not before.

METHOD

1. Slice the Buffalo Mozzarella into 2- 1/2″ slices.
2. Cut the Heirloom Tomatoes into 8 quarter pieces.
3. Add to a mixing bowl & toss in the Basil Lraves.
4. Add the EVOO & carefully toss it all together.
5. Now add the Kosher Salt. Otherwise the Tomatoes will release juices.
6. It’s time to enjoy Summertime

Add

June 29, 2011 Seasonal Comfort Salad


RECIPE 

Serves 2

A CookTale

To balance the savory taste of the seafood salad, a side dish of soothing ingredients was called for.A ripe Avacado, a ripe Tomato, Green Beans steamed to tenderness, a sweet Vidalia Onion & tossed in a mild Viniagrette fit the requirement. It was comfort food & it did its job.

 
INGREDIENTS

1 Avacado ( Hass)
2 Tomatoes ( heirloom like Brandywyne if available)
6 Ounces of fresh Green Beans (trimmed & cut into 3″ pieces)
1 Medium Onion thinly sliced (Vidalia or other Sweet type)
Mint leaves (torn into small pieces)
Flat Parsley leaves (left whole)
2 TB of EVOO
1 tsp of Balsamic Vinegar (Modena imported)
Zest of 1 Lemon
1/2 TB of fresh Lemon Juice + 1 TB for the Avocado
Salt & Pepper

METHOD

1. Steam the prepared Green Beans for 5 minutes. Drain & add to the salad bowl.
2. Cut Tomatoes in half lengthwise & remove the seeds. Dry on paper towels. Cut the halves into 3/8″ slices & add to the bowl.
3. Cut Avocado in half, remove the pit & add the 1 TB of lemon juice to prevent discoloring. Cut the halves into 3/8″ slices & add to the bowl.
4. Prepare the vinaigrette, whisk to emulsify & gently toss with the vegetables. Remember the Avocado is a delicate fruit though often called a vegetable.
5. Toss in the Mint & Parsley leaves & gently toss again.
6. Ready to serve.

June 29, 2011 Seafood Salad Adaptation of the Seafood Salad Esca


 
RECIPE

SErves 2

A CookTale

Cathie walked in with a prize package, Diver Scallops, the freshest, largest, loveliest Scallops imaginable. And put in her dinner order, Seafood Salad from David Pasternak’s restaurant Esca’s terrific book, “The Young Man and The Sea”. But the kitchen lacked half of the shellfish ingredients in his recipe. No Calamari, no Scungilli. Shrimp & the Diver Scallops was what was available. But the dinner must go on. The result, though in no way what Pasternak would have approved, was very eatable. In the future, better planning.

INGREDIENTS

Zest of a Lemon and 1 TB Lemon Juice
1 TB Sea Salt
4 large Sea Scallops, each sliced into 4 pieces
1/3 lb. Calamari (optional)
3/4 lb. extra large Shrimp, shelled and deveined
(you can also use large cooked Shrimp)
1/4 cup EVOO
2 large Garlic Cloves, thinly sliced
1 TB Balsamic Vinegar
1 really small Red Onion, cut into fine dice
1/4 cup flat leaf Parsley, minced
1/4 cup Mint leaves, minced
1 tp Red Pepper Flakes
Freshly ground Black Pepper to finish
METHOD
1. Heat 4 quarts of water. Add 1/2 of the Lemon Zest and 1 TB Sea Salt.
2. If using Calamari, add to simmering water and cook for 5 minutes.. Remove with slotted spoon,
drain and set aside in large mixing bowl. When cool enough to handle, thinly slice.
3. Add Scallops to simmering water and cook for 1 minute. Drain, add to mixing bowl.
4. Cook Shrimp for 2 minutes, remove, drain, cut in half lengthwise and add to bowl.
5. In a small skillet, gently heat 2 TB of the EVOO. Add Garlic and cook until softened but now browned.
6. Pour contents of the skillet over the cooked seafood. Add remaining EVOO,
Lemon Zest, Lemon Juice, Balsamic Vinegar, Onion, Parsley, Mint, and Red Pepper Flakes.
Thoroughly combine, cover with tinfoil and let set at least an hour at room temperature.
7. When you’re ready to serve, toss the ingredients and add Salt and Pepper to taste.

June 27, 2011 Blue Cheese Dressing From New York’s The Palm Restaurant


RECIPE Blue Cheese Dressing
From New York’s The Palm RestaurantIINGREDIENTS

4 ounces Danish Blue Cheese or French Blue Cheese, at room temperature
1/2 cup EVOO
1/2 cup Mayonnaise
1 1/2 tablespoons Red Wine Vinegar

DIRECTIONS

1. Crumble the Blue Cheese into a bowl and, using a fork, whisk in the EVOO. Let stand for about 40 minutes.
2. Whisk in the Mayonnaise and Vinegar. Whisk again just before serving.

A

June 21, 2011 Arugula Salad with Avocado,Tomato, Red Onion and Blue Cheese Vinaigrette


RECIPE
Serves 2

A CookTale

A Cathie concoction that immediately found a special place in the recipe file. Needless to emphasis, ripe ingredients are a must. The vinaigrette was inspired, adding crumbled blue cheese blew me away. Delicious, easy to prepare, & refreshing to eat. Making for a wonderful side dish.

INGREDIENTS

A large handful of Baby Arugula
1 Avocado cut to a medium dice & placed in a bowel of lemon Juice & water to avoid discoloration.
1/2 Red Onion cut to a medium dice
1 Ripe Tomato cut in half, placed on a paper towel, dried & cut to a medium dice
2 TB of EVOO
Dash of Balsamic Vinegar (imported from Modena preferred)
1/4 tsp of Colman’s Dry Mustard
1/2 tsp of Salt
1/2 tsp of fresh Pepper
1/3 Cup of crumbled Blue Cheese

METHOD

1. About 20 minutes before serving, in separate bowls prepare the Avocado, Red Onion & Tomato.
2. Mix the EVOO, Mustard, Balsamic Vinegar, S&P, & whisk vigorously.
3. Crumble the Blue Cheese.
4. Just before serving mix all the prepared ingredients with the large handful of Baby Arugula.
5. Add the dressing & serve.