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CookTeaser

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

Category Archives: Side Dishes

July 2, 2011 Dragon Tongue Beans


RECIPEServes 2

A CookTale

My friend Mike Jenkins arrives with a box of bean & raves about them. I raise an eyebrow & question, “a new bean”?
Mike answers you’ll see, just don’t overcook them. Keep a crunch. I did & they were truly terrific. But with an unusual name, Dragon Tongue. After many evenings of standing in front of the stove, they came to the rescue to save a simple dinner. Cath enjoyed them with her steamed Broccoli.

INGREDIENTS

1 Pound of Dragon Beans ( if you can find them)
Sea or Kosher Salt & Black Pepper
1-1/2 TB of EVOO

METHOD

1. Simply steam the Beans for no more than 2 or 3 minutes. (Almost uncooked or to taste.)
2. Drain & transfer to a mixing bowl.
3. Toss with the EVOO & sprinkle Salt & Pepper.

Thanks Mike they were very tasty.

A

July 1, 2011 Grilled Zucchini & Scallions


RECIPE

SErves 2

A CookTale

Plated alongside the Cornish Game Hens were these vegetables. A splendid addition to a grilled dinner. Scallions make a fine plate presenter, but leave a lot to the taste. Next time I suggest you try grilling Leeks.

INGREDIENTS

2 Medium Zucchinis
2 TB of EVOO
Salt

METHOD

1. Cut the Zucchinis into 3/8″ slices, add to a flat deep sided platter.
2. Coat with the EVOO & allow to marinate for at least 1 hour or more.
3. With the grill still on, add the Zucchinis & grill for 5 minutes, turn & repeat. Watch them carefully if 5 minutes a side is too long reduce to 4 minutes. You do want them to be very tender. Remove to the marinating platter.

Note: If grilling Leeks which I’ve yet to do, I suggest looking up a recipe. Google is a good source.

July 1, 2011 Grilled Cornish Game Hen, Sliced Zucchini & Scallions


 

RECIPE

Serves 2

A CookTale

After going through the July food magazines on summer grilling, the decision was made, tonight’s the night. And the weather cooperated.
This was the first dinner of the season fully prepared on the Gas Grill.
The spatchcocked Game Hen, looked great & was cooked on the rare side as we prefer, was tasty, & the choice of side dishes was satisfying. But I’m quick to add the grilled scallions make a better plating presentation than they do to chew on. Next time, grilled Leeks.

My summer challenge is for my grilled food photos to have a semblance of similarity to the grilled food photos in the food magazines. Knowing me, when the Virgo gets going, one day they’ll come close.

INGREDIENTS For the Cornish Game Hen

1 1/2 Pound fresh (not frozen) Cornish Game Hen
2 TB store bought Curry based Poultry Rub applied to both sides
Salt & fresh Black Pepper applied to both sides
1 TB of Olive Oil

METHOD
1. Spatchcock the Game Hen (split & flatten skin side up)
2. Generously rub on the seasonings. Lightly rub on Olive Oil.
3. Allow to marinate for as long as possible (minimum 1 hour)
4. Grease the grates with vegetable oil. Light the grill using the 2 zone method (high on on side. low or off on the other) .

5. When ready, lay the Game Hen skin side down on the grill grate.
cover with a large grill meat press, & cook for two minutes, being careful not to over-char the skin. Turn & grill, cook for another two minutes & test the temperature. If not to your preference, move the Hen to the cold side, close the lid & roast for a few minutes more. Test again, as always advised. Do not overcook & dry out the meat.
6. Remove & allow to rest for at least five minutes.

Note: The legs do not seem to cook as completely as the thighs. Therefore, with a long implement, hold them onto the grates for a minute. Do this before you add the grill press.

June 30, 2011 A Roast of Vegetables


RECIPE

Serves 2

A CookTale

This is the simplest yet one of the most satisfying side dishes you can accompany a hearty meat. All it is, is a melange of tasty vegetables roasted brown & caramelized.
It plates beautifully & tastes wonderfully. The recipe came from our dear friend Louise Chinn. We return to it constantly.

INGREDIENTS

Any assortment of firm vegetables work. I used:

Red Onion, Red Pepper, Eggplant, Baby Potatoes, Mushrooms
1 large sprig of fresh Sage, leaves removed
2 Tb of Olive Oil

METHOD

1. Heat the oven to 450F.
1. Cut all the vegetables into a 1-1/2″ dice.
2. Add to a mixing bowl along with the Sage leaves.
3. Add the Olive Oil & gently combine it all.
4. Move them to a baking sheet & roast for about 30 minutes.
5. When tender, browned & caramelized remove & prepare to plate.

 

June 28, 2011 Oven Roasted Baby Artichokes & Baby Potatoes


RECIPE

Serves 2

A CookTale

When in doubt, baby Artichokes & Potatoes, salted, coated in EVOO, sprinkled with fresh chopped Thyme & oven roasted are a splendid solution. Alongside of Beef or Pork they are a perfect complement. And they taste flavorful & hearty.

INGREDIENTS

10 Ounces of baby Potatoes cut in half
6 Ounces of frozen Baby Artichokes ( slightly more than 1/2 a 10 ounce box)
1 TB of fresh diced Thyme (or 3/4 TB of dried)
Salt & fresh Black Pepper
1 Garlic clove finely sliced
1-1/2 TB of EVOO

METHOD

1. Steam the Potatoes for 5 minutes, drain & add them to a large mixing bowl.
2. Defrost the Artichokes & add them to the mixing bowl.
3. Coat with the 1-1/2 TB of EVOO, & sprinkle on the Thyme.
4. Transfer the vegetables to an oven proof roasting pan.
5. Set the oven to 450F.
6. Roast for 20 to 30 minutes until tender, browned & lightly charred.
7. Plate & serve.

June 25, 2011 Louisiana Remoulade Sauce For Crab Cakes And All Shellfish


 

RECIPE

INGREDIENTS

1/2 Cup of Mayonnaise
2 Heaping TBs of Chili Sauce
1TB of Grainy Mustard
1TB of EVOO
1-1/2 tsp of Louisiana Hot Sauce or to taste
1 TB of Lemon Juice
1tsp of Worcestershire Sauce
2 Medium Scallions finely chopped
1 TB of Green Olives chopped
1 TB of Celery minced
1/2 tsp of Chili Powder
Salt & fresh Pepper to taste
1 tsp of Capers

METHOD

1. Mix together all of the ingredients, cover & refrigerate until ready to plate.
2. Many ingredients but a tasty result worthy of the effort.

June 20, 2011 Sicilian Caponata


RECIPE

The recipe might look complicated but once you get into the rhythm of preparing the
vegetables it really moves right along.
INGREDIENTS

2 Pounds of Eggplant, Italian or other
1 Large Red Onion 3/4″chopped
2 Celery Stalks 3/4″ slices
1 Sweet Red Pepper 3/4″ diced
1 14 Ounce can of diced tomatoes drained, retain the liquid.
3/4 Cup of Olive Oil, EVOO always preferred.
2 TB of toasted Pine Nuts
4 TB of Balsamic Vinegar
1 TB of sugar
2 TB of large Capers if available
24 Green Olives, pitted & halved
4 TB of finely chopped Italian Parsley

METHOD

1. Cut all theVegetables into the 3/4″ dice.
2. Heat 3/4 of a cup of Olive Oil & brown the Vegetables in singular batches, adding additional Oil as needed. Remove each to its individual bowl.
3. In the same pan add the Pine Nuts to refresh & lightly brown. Remove and add to one of the bowls.
4. Add the diced Tomatoes & 1/4 cup of the retained Tomato juice.
5 Return all the vegetables to the pan with the Tomatoes & simmer for about 10 minutes until quite dry.
6. Season well with S&P.
7. Add the Vinegar, Sugar, Capers & Olives to the pan & cook for another 6 or so minutes.
8. Remove the finished mixture from the heat & leave to cool.
9. Taste & rectify seasoning if desired & fold in the Parsley.
10. You now have cooked the classic Sicilian Caponata. And it is a taste treat.

June 11, 2011 White Asparagus With A Lemon and Olive Oil Dressing


RECIPE White Asparagus with a Lemon & OliveOil Dressing

Serves two
INGREDIENTS
24 Fresh White Asparagus as thick as you can find them
Lemon & Olive Oil Dressing.* Recipe follows
Finely chopped Tarragon leaves, optional but a tasty addition.

METHOD

1. Peel & cut off the tough stringy ends of the Asparagus.
2. Fill a deep saute pan or pot with water.
3. Bring to a boil & reduce to a simmer.
4. Add 1TB of Salt & the Asparagus & simmer for 18 to 20 minutes. This unusual amount of time properly cooks the Asparagus & eliminates any stringiness.
5. Remove & plunge into ice water t
o retain their crispness. Drain on a paper towel.
6. Place the Asparagus in a large bowl & add just enough of the Lemon Olive Oil Dressing to lightly coat the spears.
7. Place a Romaine Lettuce Leaf on the plate. (this is optional) & add the Asparagus
8. Sprinkle the choppedTarragon Leaves on top & serve.
RECIPE Lemon & Olive Oil Dressing.
INGREDIENTS
1/4 tsp of Lemon Zest Salt
1/4 Cup of EVOO
1 TB of fresh Lemon JuiceMETHOD1. In a lidded jar combine the Lemon Juice, Lemon Zest Salt & EVOO.
2. Cover & vigorously shake to blend.
3. This dressing can be stored in the refrigerator for up to three days.
METHOD Lemon Zest Salt.
Patricia Wells  Salad As a Meal.

Combine the Salt & Lemon Zest in a spice grinder & process until finely mixed.
The leftover can be stored in an air tight container.

June 11, 2011 Cauliflower Roasted To A Char


Cauliflower

RECIPE Cauliflower Roasted to a Char

Serves 2

INGREDIENTS

1 Head of Cauliflower cut into bite size florets
2 TB of Olive Oil
Salt & fresh Pepper
1/4 Cup of finely chopped Parsley

METHOD

1. Heat the oven to 450〫F
2. Toss the Cauliflower florets with Olive Oil & add Salt & Pepper.
2. Transfer to an oven proof deep sided dish or a cookie sheet, in a single layer.
3. Oven roast for about 25 minutes or until the florets are tender, browned, & slightly charred.
4. Allow to cool for a few minutes & plate.

June 10, 2011 Cathie’s Cheese Souffle


Cheese Souffle

Cathie's Cheese Souffle

RECIPE

Cath’s Cheese Souffle

Serves 2

For as long as I know Cathie she has mastered replicating Julia Child’s Cheese Souffle, from Mastering the Art of French Cooking, volume 1. When we both are all “fooded” out I’d ask, “Hey Cath how about a souffle?”.
This recipe looks complicated, but according to Cathie it’s quite easy.

METHOD Step by Step

Preheat oven to 400 degrees
6 cup soufflé mold
1 TB Butter
2 TB mixture of Swiss & Parmesan Cheese

Butter inside of the souffle mold and sprinkle with Cheese. Save a little of the Cheese to sprinkle on top of the mold as it goes into the oven.

3 TB Butter
3 TB Wondra Flour (I think regular flour is too heavy)
1 Cup of boiling Heavy Cream (or you can use Milk)
1/2 tsp. Salt
1/8 tsp. Pepper
Pinch of Cayenne Pepper
Pinch of Nutmeg

Melt Butter in 2-1/2 qt. Saucepan. Stir in Flour with a wooden spoon and cook over heat until Butter and Flour foam together for 2 minutes without browning. Remove from heat; pour in boiling Cream. Add seasonings. Beat vigorously with wire whip until blended. Return over moderate heat and boil, stirring with whisk, for 1 minute. Sauce will be very thick.

5 Eggs, separated

Immediately start to separate the Eggs. Drop White into a separate bowl and the Yolk into the center of the hot sauce. Beat the Yolk into the sauce and continue in the same manner with the rest of the Eggs. Correct seasoning. (May be prepared ahead to this point. Dot top of sauce with Butter.

The Egg Whites
Pinch of Salt
3/4 C. coarsely grated mix of Swiss & Parmesan or whatever you have on hand

Add pinch of Salt to the Whites and beat until stiff. Stir a big spoonful (about one quarter of the Whites) into the sauce. Stir in the Cheese. Delicately fold in the rest of the Egg Whites. It will not look well mixed, but yellow with crests of white foam.

Turn the mixture into the prepared mold, which should be about 3/4 full. Sprinkle reserved Cheese on top. Set mold on rack in the middle of the oven and immediately turn heat down to 375. (Do not open the door for 20 minutes.) In 30 minutes the soufflé will have puffed up and the top will be nicely browned. Bake 4-5 minutes more to firm it up, then serve at once.

Salda

Salad of Romaine Lettuce, Portobello Mushrooms & Shaved Cheese

RECIPE

Romaine Lettuce, Portobello Mushrooms & Parmesan Salad
Late in the afternoon the Romaine was picked from the garden. Searching through the fridge I couldn’t find an appropriate complement to the lettuce.
So I decided to broil three large Portobello Mushrooms & hope for the best. The result was all right but certainly not a winning combination. My advice is to be creative & experiment. There’s usually never anything to lose because most ingredients that can go into a salad contribute a dimension of flavor.

Serves 2

INGREDIENTS For the Salad

1 Head of Romaine
3 Portobello Mushrooms
Olive Oil for the Mushrooms
Parmesan Cheese

INGREDIENTS For the Vinaigrette

1 tsp of EVOO
1/4 tsp of Balsamic Vinegar
1 Large Shallot peeled & thinly sliced.
1/2 tsp of Colman’s Dry Mustard
Salt & fresh Black Pepper

METHOD

1. Set the oven to broil or a BBQ grill to high.
2. Lightly oil the Portobellos on both sides.
3. Broil or grill the Mushrooms cap side up. No need to turn the caps.
4. When cool to the touch cut the Portobellos into 1/4″ slices. Set aside.
5. Cut Romaine into 1″ pieces.
6. With a vegetable peeler take shavings off the Parmesan.
7. Toss the Romaine with the Vinaigrette & plate.
8. On each plate add the Parmesan shavings & the Portobello slices.