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CookTeaser

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

Category Archives: vegetable

August 2, 2012 Rack of Lamb With Middle Eastern Accompaniments


RECIPE

Serves 2

A CookTale

In our kitchen, Rack of Lamb has it all. Simple to prepare, delicious, as elegant as a food can be, and it goes with almost everything one can think of. Last evening we combined it with two Vegetables prepared with a middle eastern influence. Highly seasoned Roasted Eggplant and Carrots that were marinated in red wine vinegar, EVOO, honey and toasted Cumin seeds. Pretty fancy for a mid-week dinner.

INGREDIENTS For the Rack of Lamb

1 Full Rack of Lamb (bones frenched)
Kosher Salt & Black Pepper
1 TB of EVOO
2 TB of Pomegranate Molasses

METHOD

1. Season the Lamb & set aside.

2. Heat the oven to 400 degrees F.

3. Heat a cast iron pan to high, add the EVOO.
Add the Rack, fat side down & cook for about 7 minutes until the fat has formed a crust. Turn & cook for another 2 minutes.

4. Brush the crusted side with the Pomegranate Molasses.

5. Place the pan in the oven & roast for 5 minutes, the internal temperature should be 120 degrees. No more for rare Lamb.

6. Remove and allow to rest for at least 5 minutes before slicing the chops apart. Two to three chops per person are the suggested serving.

INGREDIENTS For the Carrots
This adaptation from “Simple Family Meals” by Mario Batali

8 oz of Baby Carrots (cleaned & trimmed)
1/3 C of Red Wine Vinegar
1/3 C of EVOO
1-1/2 TB of Honey
1 Garlic Clove (minced)
1 TB of Cumin Seeds (toasted)
Kosher Salt & Black Pepper

METHOD

1. In 4 quarts of boiling water, add 1 tsp of Salt, the Carrots & simmer until just tender, about 6 minutes. Drain & add to a large bowl.

2. In a small bowl, combine the Vinegar, Garlic, EVOO, Honey & Cumin Seeds & Salt to taste.

3. Add the sauce to the still warm Carrots & gently toss until well mixed. Cover with plastic wrap & & refrigerate for a few hours or overnight.

4. Thirty minutes before serving, remove from the fridge to allow the Carrots to return to room temperature. Season to taste & plate.

INGREDIENTS For the Eggplant

2 Italian Eggplants
2 TB of EVOO
Balsamic Glaze
1 tsp of Aleppo Pepper Flakes (available online)
Kosher Salt & black Pepper

METHOD

1. Heat the oven to 400 degrees F.

1. Deep score the Eggplant 1″ apart, carefully avoiding cutting too deeply. They mustn’t separate.

2. Add the EVOO, the Balsamic Glaze, Aleppo Pepper & Salt & Pepper.

3. Roast for about 15 minutes until well softened.

June 11, 2012 Japanese Turnips


RECIPE 
Serves 2

A CookTale

We can only find these great Japanese Turnips at our Farmers Market. They alone are worth the vsit, though we always seem to come home with our arms filled with the freshest, just-picked seasonal vegetables.

INGREDIENTS

1 or 2 bunches of small Japanese Turnips,
their Leaves retained
2 TB of Olive Oil (more if required)
2 Garlic Cloves sliced
Salt & fresh Black Pepper
A pinch of Red Pepper Flakes

METHOD

1. Thoroughly wash & scrub clean the Turnips. Carefully wash away any sand or grit on the Leaves.

2. Snip the Turnips, leaving about an inch of the stem attached, & cut the Leaves into 2-inch pieces. Place the Turnips & the Leaves in separate bowls.

3, In a soup or pasta pot, add the Turnips & enough water to cover. Parboil for about 4 minutes or until the point of a knife can easily penetrate them.

4. Remove & drain them in cold water. Place them in a bowl.

5. Heat a deep sided pan to medium, add 1 TB of Olive Oil, 1 sliced Garlic Clove & a pinch of the Red Pepper Flakes.

6. When the Garlic has lightly browned, add the dampened Leaves & saute until wilted & tender.
if they begin to look dry add a few ounces of water & saute for another minute. Remove to a bowl.

7. Add the other 1 TB of Olive Oil & the remaining Garlic to the same heated pan. When the Garlic has lightly browned, add the Turnips & saute them, tossing occasionally until they are tender. Return the Leaves to the pan & toss it all together.
Adding the extra TB of EVOO to the finished dish is suggested.

 
 
 

April 30, 2012 Green Beans With Parmesan Bread Crumbs & Gorgonzola Cheese


Recipe

Serves 2

INGREDIENTS

12 oz fresh Green Beans
2 TB freshly made Bread Crumbs
2 TB of Grated Parmesan Cheese
1 TB of crumbled Gorgonzola Cheese
1-1/2 TB of EVOO
Salt & fresh Pepper to taste

METHOD

1. Parboil 12oz of Green Beans for 5 minutes.

2. Drain, blot dry & add EVOO. Toss & add Parmesan Bread Crumbs & crumbled Gorgonzola Cheese.

3. Roast in a 450 oven until they’re caramelized & slightly charred. About 15 minutes or to taste.

April 30, 2012 Pomegranate Molasses Marinated Lamb Chop & Roasted Green Beans With Parmesan Bread Crumbs & Gorgonzola Cheese


RECIPE
Serves 2

A CookTale

It’s fun being inventive, though I admit it’s a far cry from being a well-trained cook. As an amateur I believe there’s a place for both, and that’s in the finished plate. Case in point was last evening’s dinner. Two very basic ingredients taken to another level. Classically trained chefs, please forgive me.

INGREDIENTS For Green Beans With Parmesan Bread Crumbs & Gorgonzola Cheese

12 oz fresh Green Beans (stemmed)
2 TB freshly made Bread Crumbs
2 TB Grated Parmesan Cheese
1 TB crumbled Gorgonzola Cheese
1-1/2 TB of EVOO
Salt & fresh Black Pepper to taste

METHOD

1. Parboil 12oz of Beans for 5 minutes.

2. Drain, blot dry & add the EVOO. Toss & add Parmesan Bread Crumbs & crumbled Gorgonzola Cheese.

3. Roast in a 450 oven until caramelized & slightly charred. About 15 minutes or to taste.

4. Plate & serve.

INGREDIENTS For Pomegranate Molasses Marinated Lamb Chops

2 Loin Lamb Chops 8 oz each
2 TB Pomegranate Molasses
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Season the Chops & marinate them with Pomegranate Molasses. Set aside for 30 minutes or more.

2. Heat a non-stick grill pan to high. Add the Chops & pan grill for 2-1/2 minutes a side. Do not overcook the
Lamb.

3. Plate with the roasted Green Beans for an easy & delicious combination.

April 9, 2012 Gratin Dauphinois


RECIPE

Serves 6

A CookTale

A wonderful dish prepared by Cathie from “Mastering the Fine Art of Cooking” by Julia Childs. It tasted as mouth watering as the photo looks. And it was a perfect partner to the Lamb Stew.

INGREDIENTS

2 lb starchy Potatoes
1 clove unpeeled Garlic
4 TB Butter (if you omit the cheese, 6TB)
1 tp Salt
1/8 tp Pepper
1 cup (4 ounces) grated Swiss Cheese
1 cup boiling Milk or Cream

METHOD

1. Preheat oven to 425F. Peel the Potatoes & slice them 1/8 inch thick. Place in cold water. Drain until ready to use.

2. Rub the baking dish with cut Garlic. Smear the dish with 1 tablespoon of the Butter.

3) Drain the Potatoes & dry them in a towel. Spread half of them in the bottom of the dish. Divide over them half the Salt, Pepper, Cheese, & Butter.

4) Arrange the remaining Potatoes over the first layer & season. Spread on the rest of the Cheese & divide the Butter over it. Pour on the boiling Milk.

5) Set the baking dish in upper third of preheated oven. Bake for 20-30 minutes, until the Potatoes are tender, the Milk is absorbed, & the top is a golden brown.

August 25, 2011 Swordfish With Puttanesca Sauce On A Bed Of Broccoli Rabe


RECIPE

Serces 2

A CookTale

In our kitchen Swordfish is a staple. We love the meatiness, the flavor of the sea, and the way it responds when grilled in a sizzling pan. I sound like a broken record when I once again say, do not overcook it! The addition of sauteed Broccoli Rabe with lots of slices of Garlic and a pinch of Red Pepper Flakes, makes a hearty dinner. The side dish of fried Zucchini Blossoms rounds it all out. Making every dinner worth recalling with a smile the next morning is my goal.

RECIPE Swordfish

INGREDIENTS

3/4 of a pound of at least 1 inch thick top grade Swordfish
Sea or Kosher Salt enough for a generous sprinkling
1 tsp of Lemon Pepper+ 1 tsp of Black Pepper
1 tsp of any semi-hot dried Chile
1 TB of EVOO + 1TB for the grill pan
1 TB of fresh Lemon Juice

METHOD

1. Add the Salt, Pepper, Lemon Pepper, Chile Pepper & EVOO to the Swordfish.
2. Heat a cast iron grill pan to smoking. Add the 1 TB EVOO
3. Add the Swordfish. Pan grill for 2 minutes on 1 side, 1 minute on the other side. You are looking for sear marks. The fish will be rare. For medium rare add 45 seconds a side. (A word to the wise, any further cooking will result in a brick of fish entirely dried out.)
4. Remove & prepare to assemble the plates.

RECIPE The Puttanesca Sauce

INGREDIENTS

1 tsp of Garlic or more, finely chopped
2 Cans of flat Anchovies chopped & their oil
1 Large Onion chopped
1 Fresh hot Chili Pepper or Red Pepper Flakes to taste
1 28 ounce can of Italian Plum tomatoes, if available
San Marzano Tomatoes always preferred
2 tsp of black Pepper
2 tsp of chopped fresh Oregano or 1 tsp of dried
2 TBS of Flat Leaf Parsley finely chopped
1 TBS of Capers drained & rinsed
12 Gaeta Oil Cured or Kalamata Black Olives pitted & cut in quarters
2 TBS of EVOO

METHOD The Puttanesca Sauce

1. Heat Olive Oil & the Oilin the Anchovy can in a large deep skillet till medium high & saute the Anchovies until melted. Add the chopped Garlic & saute till golden.

2. Saute diced Onion for a few minutes until transparent & tender.
3. Add Tomatoes & their juices, smashing the Tomatoes by squeezing them through your fingers as you apply them to the skillet.
4. Add Chili or Red Pepper Flakes, Pepper, Oregano, Parsley, & rinsed Capers.
5. Cook uncovered at a simmer for 20 minutesor
until the flavors merge. Use your judgment.
6. Add chopped Olives & cook for an additional 5 minutes.
7. Taste & adjust seasonings as desired.

RECIPE For The Broccoli Rabe

INGREDIENTS

1 lb of Broccoli Rabe.
2 Garlic cloves sliced.
Red Pepper flakes (to taste)
2 TB of EVOO
1/4 Cup of freshly grated Parmesan Cheese

METHOD

1. Wash Broccoli Rabe, trim the stems, remove & save large leaves
2. Steam for 6 minutes, flush in cold water and drain.
3. Cut into small pieces & set aside.
3. Add the EVOO to a deep sided frying pan, when rippling hot saute Garlic & Red Pepper flakes, do not let them burn. Add the Broccoli Rabe. Toss it all together & cook until the mixture is softened to taste. Add a few ounces of water if the pan gets too dry. Set aside.

August 17, 2011 Loin Lamb Chops With Shiitake, Oyster Mushrooms & Mint Pesto


 
RECIPE
Serves 2

A CookTale

The Lamb Chops were from The Smokehouse of the Catskills. The Mushrooms from Wilbank Mushroom Farm. The Mint from our Garden. Put them all together and you have dinner.
Marinating the uncooked Lamb Chops in a dilution of Pomegranate Molasses and water adds to their flavor as well as providing attractive grill marks to the meat. Years ago I learned about the benefit of combining Pomegranate Molasses with Lamb Chops. I highly recommended this as a marinade, and be sure to dilute it, as in full strength it’s extremely rich and thick. The Mushrooms were simply sauteed in EVOO and Butter.

INGREDIENTS For Lamb Chops & Marinade

2 Loin Lamb Chops (each 8 ounces & 1-1/4″ thick)
Kosher Salt & Black Pepper
1/4 Cup of Pomegranate Molasses (available online & in specialty stores)
1 Ounce of Water

METHOD

1. Whisk together the Pomegranate Molasses & Water.
2. Season the Lamb Chops, place in a deep dish & coat
with the diluted Pomegranate Molasses.
3. Marinate for 1 hour or as long as overnight in the fridge.
4. Heat a grill pan to high, add a TB of Olive Oil & add the chops.
5. Grill for 1-1/2 minutes & turn diagonally for another 1 minute. Turn the chops & repeat. The Lamb will have cooked for a total of 5 minutes. It will be charred on the outside & pink in the middle, as it should be.

RECIPE Mint Pesto

A CookTale

As an alternative to good old Basil Pesto, give Mint a try. It even works in combination with Basil. As you know the flavor of Mint in conjuction with other herbs add brightness. There are 25 types of Mint. Any one of the available types works.
Here is the version used in last evening’s dinner.

INGREDIENTS

1/2 Cup of Pine Nuts (toasted)
2 Garlic Cloves (peeled)
2 TB of Parmesan Cheese (grated)
1 Small Jalapeno Pepper
1/2 tsp of Salt 1/2 tsp of Pepper
2 Cups of Mint Leaves
2 TB of fresh Lemon Juice
1/2 Cup of EVOO

METHOD

1. Combine the first 6 ingredients in a food processor. Using the on/off button process until the mixture is smooth.
2. Add the Mint Leaves & the Lemon Juice, process until smooth. Stop occasionally to scrape down the sides of the bowl.
3. Add the EVOO gradually & process until the Mint Pesto is creamy & smooth.

RECIPE Shiitake & Oyster Mushroom Saute

INGREDIENTS

8 Ounces of the Mushrooms
2 Garlic Cloves minced
1 tB of EVOO + 1 TB of Butter
Salt & Black Pepper

METHOD

1. Stem the Shiitakes & slice the Oysters.
2. Heat a saute pan to high, & add the Garlic.
3. Add the Mushrooms & saute until lightly browned, & look ready to serve. They will be delicious.

August 14, 2011 Rib Pork Chops Coated With A Rub Of Fresh Herbs, And Creamy Corn Kernels & Poblano Chiles


 

RECIPE

Serves 2

A CookTale

Fred Brill, the Manager of Adam’s FairAcre Farm’s superb meat department, had four great looking rib pork chops, waiting for Cathie’s arrival. Each was one inch thick, (as requested) and as fresh looking as if they just left the cutting room, which I’m sure they did. To accompany the evening’s plate, I (as I usually do on Saturday’s) headed for the Saugerties Farmers Market and stocked up on corn, poblano chiles, heirloom tomatoes, and the freshest green beans picked that morning.
Turning these earthly treasures into a taste-worthy dinner was my afternoon’s challenge.

RECIPE Rib Pork Chop

INGREDIENTS

1 TB. chopped Garlic
1 TB. crushed Fennel Seeds
1 TB. finely chopped fresh Sage
1 TB. finely chopped fresh Rosemary
1 TB Of EVOO
2 tsp. Kosher Salt
2 tsp. coarsely ground Black Pepper
2 Bone-in Pork Rib Chops, 1 inch thick

METHOD

1. In a small food processor, combine the Garlic, Fennel Seeds, Sage, Rosemary, Salt, & Pepper & EVOO. Pulse several times to blend well. Lightly coat each chop on both sides with the herb rub.
2. Refrigerate the chops for at least 1 hour or more.
3. Heat the oven to 400 degrees.
4.. Heat a cast iron grill pan to almost smoking & add the chops. Sear the chops for about 1-1/2 minutes per side. Turn off the burner & remove the grill pan from the heat.
5. Place the grill pan into the oven & set the timer for 4 to 5 minutes. Remove when the chops are firm & the internal temperature has reached 130 degrees. Remove the pan.
6. Transfer the chops to a platter & allow them to rest for 5 minutes. The juices will redistribute & the chops will finish cooking. They’ll add another 5 to 7 internal temperature degrees.

RECIPE Creamy Corn Kernels & Poblano Chiles

INGREDIENTS

2 TB of Butter
1 small Red Onion, diced, about 1/2 cup
1 large Red Bell Pepper, diced, about 3/4 cup
Kosher Salt & Pepper
Cayenne or finely minced red Jalapeño, (optional)
Kernels from 3 ears of Corn, about 3 cups
2 Poblano Chiles, roasted, peeled, seeded & cut into 1/4″ strips
2 Scallions, thinly sliced across
1/4 Cup Crème Fraiche or Heavy Cream
1 Lime, cut in half.

METHOD

1. Melt the Butter in a large skillet over medium heat. Add the Onion & Bell pepper, season with Salt & Pepper, & stir-fry for 2 to 3 minutes, until the Onion is translucent. Add a pinch of Cayenne or a little minced jalapeño, if using.
2. Add the Corn kernels & Poblano strips, season again & continue to cook, stirring occasionally, until the Corn is cooked & tender, about 5 minutes.
3. Stir in the Scallions, the Crème Fraiche or Cream, & allow it to heat through. Taste for seasoning, & a squeeze of Lime.

July 17, 2011 Grilled Chicken with Curry Butter Sauce & Miso Glazed Eggplant


RECIPE

Serves 2

For tonight’s dinner Cathie suggested Chicken. An opportunity on a hot Summer day for me to enjoy cooking on the outdoor grill. Off to the store for a 3 pounder to be cut in half by the butcher. I salted, peppered it, and splashed it with EVOO. And re-fridged it till dinner time. I also prepared the Curry Butter sauce. Could hardly wait for 6:30 to arrive!

RECIPE Grilled Chicken with Curry Butter Sauce

INGREDIENTS

3 Pound Chicken (cut in half, backbone removed)
Salt & Pepper & a pinch of Hot Red Pepper Flakes
2 TB of EVOO
1 TB of a sweet (rather than hot) Curry Powder
3 TB of softened Butter
1/2 tsp of EVOO

METHOD

1. Season the Chicken, Salt, Pepper, Red Pepper Flakes & EVOO.
2. Prepare the Curry Butter sauce by adding the 2 ingredients to a small bowl & whisking into a smooth consistency. Set aside at room temperature.
3. Before dinnertime, turn on the Gas grill or light the charcoal grill (use the 2 sided method for gas or charcoal).
4. Add the Chicken, skin side down. Grill for no more that it will take to richly sear the skin. Brush liberally with the Curry Butter sauce.
5. Turn & move them to the cool side of the grill, with the hood down, roast for about 12 minutes, check the internal temperature with your instant thermometer. Look for it to read 140 to 145. Remove & allow the Chicken to resettle.

RECIPE Miso Glazed Eggplant

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.