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CookTeaser

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

Category Archives: Side Dishes

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 28, 2011 Roasted Pimenton Paprika Coated Cauliflower


 

 

RECIPE

Serves 2

A CookTale

The crisper drawer in the fridge contained a Cauliflower, It was use it tonight or forget about it. It turned out to be a good side dish to our Chicken Thighs and Sauteed Spinach dinner. The addition of Pimenton Paprika added another dimension of flavor to the Cauliflower. It was an experiment that worked.

INGREDIENTS

1 Head of Cauliflower, cut verically into 3/4″ slices
1 TB of EVOO
1-1/2 tsp of Pimenton Smoked Paprika (sweet or semi sweet)
Kosher Salt & White Pepper
Parsley (optional)

METHOD

1. Heat the oven to 425F.
2. Place the Cauliflower slices in an ovenproof casserole dish.
3. Coat both sides with the EVOO, the Pimenton Smoked Paprika & the Salt & White Pepper.
4. Place in the oven for about 30 minutes or until it begins to brown & becomes tender.
5. Remve from the oven & spoon the juices in the dish over the Cauliflower.

July 27, 2011 Sauteed Baby Red Potatoes & Baby Artichokes


 

RECIPE

Serves 2

A CookTale

I consider this high on the list of my favorite vegetable dishes. It’s completely prepared on the stovetop in a saute pan with no more than a film of oil. (With less oil the vegetables seem to brown faster). On the other hand if the pan appears to dry, you can always add a splash more of oil. The dish is cooked in three easy stages. Described in Method.

INGREDIENTS

3/4 Pound of Baby Red Potatoes, halved
1 Package of frozen baby Artichokes, defrosted
2 Garlic Cloves thinly sliced
1 TB of EVOO + 1 TB more for finishing the dish
Kosher or Sea Salt & Black Pepper

METHOD

1. Heat a deep sided saute pan, add a thin film of EVOO.
2. Add the Garlic & saute until tender & lightly colored.
3. Add the Artichokes & saute until deeply colored & tender. Remove to a bowl.
3. Add the potatoes & saute until deeply colored & tender.
4. Return the Arichokes & Garlic to the pan, cover & cook to be sure that everything is tender.
5. Add a splash of EVOO & season to taste.

Added 2 

July 26, 2011 Doing something special with Zucchinis


 

RECIPE

Serves 2

A CookTale

Late July is prime time for the vegetable garden to be laden with Zucchinis growing larger every day like outer space invaders. Our fridge was beginning to sag. I personally have trouble with soggy overcooked Zucchinis. This recipe keeps them as crispy as one can expect them to be. I found the recipe online posted by allrecipes.com. It’s been added to my vegetable file. Hopefully it will be added to yours as well.

INGREDIENTS

3 small Zucchinis, into 1/2″ slices
1 10 ounce can of diced Tomatoes with
green Chile Peppers, drained, retain the juices (Rotel Brand)
1/2 Onion, chopped
Salt to taste
1 TB of EVOO
2 Garlic Cloves smashed

DIRECTIONS

1 In a large saucepan heat the EVOO. Add the Garlic & saute until just tender. Add the Onion. Cook until translucent.
2. Add the Zucchinis in a single layer & Salt.
Cook untouched until the Zucchinis have browned. Turn them over repeat the process. When they are browned & crispy, but not mushy, remove them to a bowl.
3. Add the drained canned Tomatoes to the hot pan for a few minutes.
4. Return the Zucchinis & gently toss them together.
5. If the pan looks dry add a splash of EVOO.

July 25, 2011 Roasted Green Beans and Tomatoes with Parsley Pesto


 

RECIPE

Serves 2

A CookTale

Among the fruits and vegetables we took home from Storys Farm Stand were two gorgeous bouquets of curly parsley and a pound of freshly picked green beans, so young and thin they easily could have been mistaken for Haricot Vert. But what to with them? My restless mind considered green beans with parsley pesto. I opened Google, looking for the perfect parsley pesto, and found a recipe for green beans and tomatoes with parsley pesto. which proves once again that everything is on the web.

INGREDIENTS Green Beans

8 Ounces of green beans, cut into 2 inch sections
2 Tomatoes, cut to a 1/2″ dice (or cherry tomatoes cut in half)
1 TB of EVOO
Kosher Salt & Pepper
1 TB of Parsley Pesto

METHOD

1. Preheat oven to 400.
2. Toss Green Beans & Tomatoes with a little EVOO to moisten. Salt & Pepper lightly. Spread on a baking sheet.
3. Roast for 20-25 minutes. Remove from oven and toss with The Pesto. Taste and adjust seasoning.

RECIPE Parsley Pesto

INGREDIENTS

1-1/2 Cups toasted Walnuts
4 Cups packed, fresh curley Parsley Leaves
2 Garlic Cloves, peeled
2 TB of fresh Lemon juice
1 tsp finely grated Lemon Zest (optional)
3/4 Cup of EVOO
Kosher Salt

METHOD

1. Using the metal blade of your food processor, grind the Walnuts to a fine meal.
2. Add the Parsley, Garlic, Lemon Juice, and Lemon Zest. Slowly pour in the oil and process until the mixture is smooth. Mix in about 1 tsp of Salt and taste, adjust if necessary.
3. It feezes well or store it in your refrigerator for up to 2 weeks after covering it with Olive Oil and sealing it tightly.

July 17, 2011 Miso Glazed Eggplant Slices.


 

RECIPE

Adapted from a Mark Bittman recipe in the New York Times

Serves 2

A CookTale

On July 8th in the New York Times, this recipe popped out at me. It’s been on my desk for a week waiting to be summoned. At the Saturday Saugerties Farmers Market, I snatched up young perfectly round eggplants. What an acquisition! And the recipe’s moment had arrived… And I screwed up! Reader beware! I sliced them too f’ing thin & as a result, overcooked them. It might not have affected their taste, but it affected our sense of taste. And it was pointed out to me by my all-time critic… Cathie!

INGREDIENTS

1 Medium or 1 large Eggplant cut into 3/4-inch slices
3 TB of a neutral oil, like Grape seed or Corn
1 TB of Sesame Oil
Salt & Black Pepper
1/2 Cup of White Miso
1/4 Cup of Honey
1/4 Cup hot Water.

1. If time allows, sprinkle the Eggplant liberally with Salt, put it in a colander in the sink and let it sit for 20 to 30 minutes; rinse and pat dry with paper towels. Heat a charcoal or gas grill to medium-high heat and put the rack about 4 inches from the flame*.
2. Combine the Neutral and Sesame oils and brush the Eggplant on both sides with the Oil mixture. Sprinkle with Salt (if you salted the Eggplant, hold off) and Pepper, then brush with more Oil.
3. Grill until browned on both sides, about 6 to 8 minutes total, turning once or twice and brushing with more Oil if it looks dry.
4. When the Eggplant is almost done, whisk together the Miso, Honey and hot Water and generously brush the Eggplant with this mixture.
5. Continue to grill for another minute or two, then serve hot, warm or at room temperature, drizzled with any remaining Miso sauce.

* I used a stovetop cast iron grill, for more control.

July 14, 2011 Black Olive Tapenade


 
RECIPE
Serves many

A CookTale

Over the years I have been buying jars of Black & Green Olive Tapenade. And considering myself lucky to find them. In the Aug/Sept 2011issue of FineCooking on page 90 is a feature for “Tapenade, A French olive spread” that for me does the trick. It took no time to assemble the ingredients, no time for the food processor to make it happen. And It tasted like a tapenade crostini might, at a table in a garden in the South of France.

INGREDIENTS

1-1/2 Cups of pitted Black Olives (Kalamata or Nicoise)
2 TB of Capers, rinsed & drained
3 Anchovy fillets
1 Garlic Clove peeled & smashed
1 tsp of Dijon Mustard
1-1/2 TB of Lemon Juice
1 TB of EVOO
1 TB of finely chopped Flat Leaf Parsley
Black Pepper

METHOD

1. Place the first 5 ingredients in a food processor
& pulse until smooth.
2. With the motor running add the EVOO & Lemon Juice.
3. Transfer to a bowl & stir in the Parsley & 1/4 tsp of Pepper.
4. Can be refrigerated in an airtight container up to a month.

July 9, 2011 Batter Fried Zucchini Blossoms


 
RECIPE
Serves 2
A CookTale

Comes Summer & I think about Zucchini Blossoms. In the morning I search the vegetable garden for those bright yellow beauties. Yesterday morning, Cathie picked 8, & happily stood at my office door. I was one very delighted person.

INGREDIENTS

8 Newly opened Zucchini Blossoms. (or more)
3/4 Cup of All Purpose Flour
3/4 Cup of Soda Water
A pinch of Cayenne Pepper
A pinch of Kosher Salt
Canola or Vegetable Oil

METHOD

1. Prepare the batter by adding the Flour to a bowl & gradually adding the Soda Water.
2. Whisk gently into a smooth batter, a consistency that is slightly thicker than heavy cream.
3. Heat the Oil in a deep frying pan. You only need less than an inch.
4. When the Oil reaches 350F. Dip the Blossoms one at a time into the batter & carefully slide it into the hot Oil. Do not add more than 4 at a time, so that the Oil doesn’t cool down.
5. When the Blossoms are beginning to take on a light color, remove them to a paper towel-lined cookie sheet. Repeat with the remaining 4 Blossoms.

They are a treat.

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July 8, 2011 Fried Capers


RECIPE

A CookTale

Whomever dreamt up frying Capers should receive a medal. It completely changes their consistency & flavor. They become an accompaniment to so many dishes it’s remarkable.

INGREDIENTS

1 Cup of Capers, (paper towel dried)
2 TB of all Wondra Flour
2 TB of Olive Oil

METHOD

1. Add the Capers to a large ZipLoc Bag
2. Add the Wondra Flour & toss them together.
3. Heat the Olive Oil in a medium size frying pan.
4. When smoking hot, add the Capers & fry for 4 minutes.
5. Remove to a paper-lined cookie sheet.
6. When cool, I found that roasting them in a 350F oven for a few minutes really crisps them.

July 4, 2011 Memphis Style Barbecue Sauce


RECIPE

Makes 2 cups

A CookTale

In the June/July issue of Saveur, one of my most anticipated monthly magazines are nine recipes for nationwide barbecue sauces. This is one of them and possibly one of the most popular.

INGREDIENTS

2 cups ketchup
⅔ cup apple cider vinegar
½ cup light brown sugar
¼ cup sugar
2 tbsp. fresh lemon juice
1 tbsp. Worcestershire sauce
2 tsp. ground black pepper
1½ tsp. mild hot sauce
1½ tsp. onion powder
1½ tsp. garlic powder
1 tsp. dry mustard powder

METHOD

1. Bring ketchup, vinegar, both sugars, juice, Worcestershire, pepper, hot sauce, onion and garlic powders, mustard, and 1 cup water to a boil in a 2-qt. saucepan.
2. Reduce heat to medium-low; simmer, stirring, until thickened, about 30 minutes.