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CookTeaser

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

Category Archives: Vegetables

August 15, 2011 Zucchini With Basil, Mint & Honey


RECIPE

Serves 2

A CookTale

I found a wonderfully new way to prepare good old Zucchini. Google lists 15,700,000 recipes, this makes it 15,700,000 &1. It came from food 52’s website, it was easy and it was delicious. The trick is to heavily salt the Zucchini for 30 minutes, as you would Eggplant, to remove the water.
I then washed off the Salt and thoroughly dried them. The method below goes into more detail.

INGREDIENTS

4 medium Zucchini, ends trimmed
Kosher Salt
1 TB of EVOO
2 TB of Butter
A Splash of Lemon juice
1 tsp of Honey (a variety you like but nothing too strong)
10 small Basil Leaves
10 small Mint Leaves
Freshly ground Black Pepper

METHOD

1. Cut the Zucchini lengthwise into quarters, then crosswise into ½-inch cubes. Put them in a bowl, season generously with Salt and let sit for 20 to 30 minutes. Wash in cold Water to remove the Salt, then Drain and thoroughly dry.
2. Heat the EVOO & the Butter in a large sauté pan (large enough to fit the Zucchini in a single layer) over medium high heat. When the oil begins to shimmer, add the Zucchini and let it brown. The trick to this recipe is controlling the heat so the Zucchini neither steams nor burn. You want it to brown the edges while leaving the centers crisp-tender. Stir only when needed.
3. As soon as the Zucchini is done, spoon it into a serving dish, leaving the oil in the pan behind. Sprinkle with a little Lemon Juice, & the honey. Sprinkle on the Basil & Mint leaves & grind some Pepper over the Zucchini.

MY Preferred Variation: you can make a Basil and Mint Pesto instead of using whole leaves. Combine 1/4 cup packed Basil leaves and 1/4 cup packed Mint leaves with a pinch of Salt in a small food processor. Turn on the machine & drizzle 3 TBs of EVOO through feed tube, until a loose sauce forms. You may need to scrape down the sides of the bowl once or twice. Once the Zucchini is cooked, use this Pesto to finish the dish.

August 12, 2011 Napa Cabbage, Shiitake Mushrooms & Black Sesame Seeds


 

 

RECIPE

Serves 2

A CookTale

To accompany the main course of Black Cod with Miso, an Asian side dsh was called for. The fridge held a head of Napa Cabbage and a carton of fresh Shiitake Mushrooms from Wilbank Farm, that are available weekly at The Smokehouse of the Catskills. Putting together one of the tastiest of fish, and an equally tasty duo of vegetables proved to be a winning partnership.

INGREDIENTS

1/2 Head (or more) Napa Cabbage
1-2 Cups of Shiitake Mushrooms, sliced
2 TB of Peanut oil
1 Cup of Chicken Broth (or vegetable broth)
3 TB of Shao Xing (Chinese cooking sherry) or Dry Sherry
1 tsp Salt (or to taste)
1 TB of Cornstarch
3 TB of Water
1 TB of Sesame Seeds (black or White)

METHOD

1. Cut off the core of the Napa Cabbage head & peel off individual leaves (they shrink in volume to 1/2 of original). Wash the leaves thoroughly & chop into 2-inch pieces.

2. Only if necessary, clean sand & grit from the Shiitakes. Remove stems & slice thick.
3. Heat Peanut Oil in a large frying pan on high flame. When oil is hot, add Cabbage & sauté until wilted. Toss in the mushrooms & the broth.
4. When the broth begins to boil, reduce to simmer & partially cover until the Cabbage is completely cooked.
5. Mix the Cornstarch & Water together. Remove the lid & add the cornstarch mixture & the Sherry. Stir & let the sauce return to a boil. Serve hot.

August 10, 2011 Roasted Patty Pan Squash


RECIPE
Serves 2

A CookTale

Our magical vegetable garden is producing a crop of White Patty Pans, each are at least 5 inches in diameter, and they resemble flying saucers. All that I’ve ever seen at Farmer Markets were yellow and no more than a few inches across. When roasted, the meat of the Squash turns to a custard. Absolutely a scrumptious and unexpected taste treat. Try to find Patty Pans as large as possible, I’m sure the result will be similar.

INGREDIENTS

1 Large Patty Pan Squash (cut horizontally half)
1 TB of EVOO for brushing
Kosher Salt & White Pepper

METHOD

1. Heat the oven to 450 degrees
2. Place the Patty Pans on a baking sheet, brush with EVOO
& sprinkle on the Kosher Salt & White Pepper.
3. Roast for 30 minutes or until the Patty Pan’s shell has started to brown.
4. Remove & plate.

Note: With smaller Patty Pans simply slice the top off & proceed with the recipe.

August 9, 2011 Porterhouse Steak And Roasted Sage Lined Potatoes


 

RECIPE

Serves 2

A CookTale

Lining a potato with fresh Sage Leaves affords the diner two taste opportunities. The Potatoes doused in Extra Virgin Olive Oil and roasted is the first. The fresh Sage Leaves inserted within the Potato slices is the second. Add to that a well marbled and aged Porterhouse Steak (as I did), from The Smokehouse of the Catskills, and you have a delicious main course.

RECIPE Porterhouse Steak

1 1-1/4 LB Steak (about 1.5 LB)
1 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Light one side of a gas grill to high. When the temperature reaches 350-400, it’s ready.
2. Add the EVOO & Seasoning to the Porterhouse.
3. Reduce the grill’s flame to low & add the steak.
Grill for 2 minutes & turn diagonally for another 2 minutes.
4. Turn the steak over & repeat. To char the meat raise the heat to medium. & carefully watch the flames.
5. Check the internal temperature, we prefer 120 degrees for rare.
6. Allow to rest for at least 5 minutes before slicing.

RECIPE Sage Lined Potatoes

2 New Potatoes (skin on)
12 fresh Sage Leaves (or more)
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Turn on the oven to 400 degrees.
2, Wash & scrub clean the Potatoes.
3. With a sharp knife, make incisions straight down the Potatoes about 1/8 ” apart, but be sure not cut all the way through.
4. With a thin instrument carefully spread reach incision apart & insert one Sage Leaf.
5. Place in an oven proof dish & douse with the 2 TB of EVOO & Salt & Black Pepper.
6. Roast for about 1 hour. Spoon the EVOO that’s in the dish over the Potatoes.
7. Ready to plate.

August 9, 2011 Baby Lima Beans, Red Bell Pepper & Basil make a delicious Succotash


  
RECIPE
Serves 6

A CookTale

Corn in August is an plentiful as Zucchini.
After gnawing at dozens of ears, the time had come to concoct a variation. Corn, Baby Lima Beans, Red Bell Pepper and Jalapeno Pepper make for Succotash. (I wonder where that strange name came from). It was a successful amalgamation of Summer’s vegetables. The addition of a hefty chiffonade of Basil gave the flavor a zesty oomph.

INGREDIENTS

1 TB of Butter + 2 TB
1/2 Cup chopped Red Pepper
2 Cups of Corn off the Cob (three ears)
2 Cups Baby Lima Beans (frozen is fine)
1/4 Cup of Basil (in a chiffonade)
1 Small Jalapeno Pepper (diced)
1/4 Cup of Heavy Cream
Kosher Salt & BlackPepper

METHOD

1. In a deep sided saute pan, heat the 1 TB of Butter & cook the Red Pepper until tender about 1 minute.
2. Stir in the Corn, Lima Beans & Jalapeno Pepper. Cover and bring to a simmer. Cook for 3 minutes.
3. Add the 2 TB of Butter, the Basil & the 1/4 cup of Heavy Cream.
4. Gently toss and season to taste.

August 8, 2011 Thai Spring Rolls & Dipping Sauce


 

RECIPE

For 9 rolls

A CookTale

I have always had a passion for Egg and Spring Rolls. This in my first attempt using Thai Rice Paper. The vegetarian filling was extremely tasty, the
Dipping Sauce added a great deal to the zip of the dish. A cool dinner on a hot August evening.

RECIPE Spring Rolls

Thai Spring Roll Wrappers
1/2 Cup of fresh Bean Sprouts
5 Green Onions thinly sliced
1 Cup of thin noodles (use Chinese or Bean Thread)
1/4 Cup of fresh herbs (basil or mint)
1/2 Cup of Carrots, julienned
1 tsp of fresh Ginger, julienned
1 TB of Lime Juice
1 TB of Soy Sauce

METHOD

1. Toss together all of the ingredients except the wrappers in a large bowl.
2. Submerge wrappers one at a time, in a dish of warm water until pliable, about 15 seconds.
3. Place about 2 TB of the mix onto the wrapper & wrap the roll.
4. Serve with the dipping sauce.

RECIPE Dipping Sauce

INGREDIENTS

1/4 Cup of Soy Sauce
1/4 Cup of Water
1 tsp of Cornstarch
2 tsp of Rice Vinegar
1 Garlic Clove minced
2 tsp of Sugar

METHOD

Combine all of the ingredients in a small saucepan
& simmer for 3 to 5 minutes, until the Sugar dissolves & the Cornstarch is well mixed.
Cool before serving.

August 6, 2011 Parmesan Encrusted Green Beans


 

RECIPE
Serves 2

A CookTale

Of the many Green Bean dishes, this is a standout. It looks as “good as it tastes and it’s a sure “crowd pleaser” (if you ever have to serve a crowd). I don’t remember how I stumbled on this recipe, after trying every conceivable combination, but it has become my fall back recipe.

INGREDIENTS

8 Ounces of fresh Green Beans
4 TB of freshly made Bread Crumbs
3 TB of Grated Parmesan Cheese
Salt & fresh Pepper to taste
2 TB of Olive Oil

METHOD

1. Heat the oven to 450 degrees.
2. Heat a pot of water to a boil. Parboil the Beans for 4 minutes.
Drain & blot dry.
3. Add the 2 TB of EVOO, the Parmesan Cheese & Bread Crumbs. Toss it all together.
3. Place in an oven proof dish & roast until it’s caramelized and slightly charred. About 15 minutes or to taste
4. Plate & serve.

August 4, 2011 Szechuan Eggplant


RECIPE Szechuan Eggplant
Serves 2
A CookTale

At the Saugerties Farmer’s Market, I scooped up seven Italian Eggplants (no more than 5 inches long). That was last Saturday, last evening I located them in the fridge and decided that they would be a fine side dish to the Teriyaki Salmon. The dish is slightly tricky, overcook it and it gets mushy. So watch it. The Szechuan sauce perks it up.

INGREDIENTS Szechuan Sauce

1 TB of dry Sherry
1 TB of minced peeled Ginger
1 Garlic clove, minced
1/4 tsp dry crushed Red Pepper
1/4 Cup canned low sodium Chicken Broth
1 tsp of Cornstarch
1 TB Soy Sauce
1/2 TB of Asian Chili-Garlic Sauce
1 tsp of Sugar

METHOD

1. Mix Ginger, Garlic, Red Pepper, Soy Sauce, Chili Garlic Sauce & Sugar in a pan & warm to near boiling.
2. Combine Broth & Cornstarch in small bowl; stir to dissolve Cornstarch.
3. Stir the Cornstarch mixture into the Soy mixture. Stir until thickened.

RECIPE Szechuan Eggplant.

INGREDIENTS

7 Eggplants cut vertically in half.
1 TB of Peanut Oil

METHOD

1. Heat a wok & add the 1 TB of Peanut Oil.
2. When the Oil is rippling, add the Eggplant (they will spatter).
3. Gently toss to combine the Eggplant & Oil.
4. Stir fry for as long as it takes for the Eggplant to become tender & browned. No more than 10 minutes. Turn off the stove, allow to slightly cool before adding only enough Szechuan Sauce to coat the Eggplant. More can always be
added at serving time.
5. Serve warm or at room temperature.

August 1, 2011 Tomato Red Onion Cucumber Tarragon and Mayonnaise


RECIPE
Serves 2
A CookTale
After a workout dinner on Saturday, all my mind could fathom for Sunday’s was a meltdown dinner. The ingredients had to be come from the fridge, the counter or the garden.
It was not a salad in the sense of the word, rather a melange of vegetables and herbs bound together with Mayonnaise, Hellman’s of course. The added benefit was seen on the scale this morning, one & one half pounds lighter.

INGREDIENTS

5 Small or 2 large Heirloom Tomatoes cut into bite size pieces
2 Small Red Onions (thinly sliced)
1 Medium Cucumber (peeled & sliced)
1/4 Cup of Tarragon Leaves (chopped)
1-2 TB of Mayonnaise (Hellman’s preferred)
Salt & Pepper

METHOD

1. Toss all the ingredients except the Mayonnaise in a large mixing bowl.
2. Add the Mayonnaise. (don’t be too generous)
3. Plate & serve.

July 31, 2011 Porchetta with Sauteed Potatoes & Artichokes


 

RECIPE

Serves 5

A CookTale

My first brave attempt at preparing a Porchetta. It was a step by step “learn by doing” experience. The procedure was more threatening than it actually turned out to be. Preparing the stuffing was a bit time consuming, but a very necessary step.
One observation, when I do it again, It will be removed from the oven when the instant thermometer reads 135 F. It continues to cook while resting. After all that effort, last evening’s roast was a bit dry.(I let it roast until 145F, and after it rested it picked up almost 10 degrees.
Another lesson on the road to doing it right.

RECIPE Porchetta Roast

INGREDIENTS

2 TB OF EVOO
5 2 medium Red Onions coarsely chopped + 3 Sliced
2 TB of EVOO
2 Cups of Broccoli Rabe, rinsed well, with any tough stems removed & coarsely chopped
½ loaf of day-old Tuscan bread, cut into 1-inch pieces, about 2 cups
1 tsp of Wild Fennel Pollen (available online)
1 5-pound boned Pork Roast, with the belly and skin attached
Coarse Salt and freshly ground Pepper

METHOD

1. Preheat the oven to 325 degrees.
2. In a large sauté pan, heat the EVOOl over medium heat. Add 2 of the Onions & cook for 10 to 15 minutes or until caramelized, stirring occasionally. Add the Broccoli Rabe & stir together with the onions for five minutes until the greens have darkened and are wilted.
3. In a large bowl, combine the Onion, Broccoli Rabe with the bread, & Fennel Pollen & stir until well mixed. Place the contents in a food processor along with 1 TB of EVOO & pulse until lightly ground.
4. Season the Porchetta roast with Salt & Pepper. Add 1 TB of EVOO to the roast. Generously spread the stuffing mixture on the meaty side of the Pork.
5. Carefully roll the Porchetta, and tie every two inches with kitchen string. Be sure to keep the stuffing intact.
6. Place the 3 sliced Onions in the roasting pan. Add the Porchetta & cook uncovered until an internal temperature of 135 degrees is reached at the roast’s thickest point.
7. Let it rest for 10 to 15 minutes. It will possibly add 10 degrees while resettling.

RECIPE Sauteed Baby Red Potatoes & Baby Artichokes

Serves 5

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

1 Pound of Baby Red Potatoes, halved
2 Packages of frozen baby Artichokes, defrosted
3 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 & the Garlic to the pan, cover & cook to be sure that everything is tender.
5. Add a splash of EVOO & season to taste.