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CookTeaser

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

Category Archives: Vegetables

July 15, 2011 Veal Sweetbreads On A Bed Of Shitake Mushrooms With Caper Sauce.


RECIPE
Serves 2

A Cooktale

For days before July 14th, Cathie announced, “for my birthday dinner I want Sweetbreads”. Who am I to argue? Sweetbreads it shall be. and was! She was a happy birthday person & I received kudos for a dinner well done, Not well done, she requires rare, but well done!

RECIPE Veal Sweetbreads

INGREDIENTs

3/4 Pounds of Veal or Beef Sweetbreads
Milk to cover
4 cups Water
Kosher or Sea Salt
Juice of half a Lemon plus 1 TB of Lemon Juice
1/4 cup Wondra or other finely milled flour
Fresh Black Pepper
2-3 TB of Clarified Butter
2 TB of EVOO

METHOD

1. The day before cooking, place the Sweetbreads in a bowl or small container, cover them with Milk, and allow them to soak in the refrigerator overnight. Remove the sweetbreads, discarding the Milk, and trim any veins or dark bits. Rinse them well and set aside.
2. Place the Sweetbreads in a small pot, cover with water, and add a big pinch of salt and the juice of half a Lemon. Add the Sweetbreads, bring the water to a boil, and blanch them for about 5 minutes. Remove the sweetbreads and plunge them into an ice bath.
3. Line a small sheet pan with a kitchen towel and place the Sweetbreads on the towel in a single layer. Fold the towel over them to cover, place another sheet pan on top, and weigh it down – a heavy pot or a few cans of tomatoes work well. Place in the refrigerator for at least 3 hours.
4. If your Sweetbreads are large, slice them into medallions. Spread the Wondra on a plate and season with lots of Salt and Pepper. Toss the Sweetbreads in the seasoned flour until well coated on all sides.
5. Melt the Clarified Butter & EVOO in a heavy bottomed skillet and cook the Sweetbreads over medium heat until golden brown, about 1-1/2 minutes to a side. Do not overcook them. Place the browned Sweetbreads on a paper towel-lined plate and set aside, tenting loosely with foil to keep warm.

RECIPE Sauteed Shitake Mushrooms

INGREDIENTS

24 Fresh Shitake Mushrooms
1/4 Cup of Shallots finely sliced
1 Ounce of Demi Glace dissolved in 1/2 cup of water
A splash of dry White Wine or Vermouth
2 TB of Clarified Butter

METHOD

1. Heat a saute pan & add the Clarified Butter. When the Butter is heated, add the Shallots. Do not let them burn.
2. Add the Shitakes face side down, & saute until them until wilted & have a light brown color. Turn & repeat. (cook in 2 batches if necessary)
3. Return them all to the saute pan, add the Wine or Vermouth & simmer for 3 minutes.
4. Add the dissolved Demi Glace & continue to simmer for a few more minutes. Or until the sauce has thickened.
5. Remove & keep warm.

July 14, 2011 Grilled Swordfish with Zucchini Spaghetti, Black Olive Tapenade & Plum Tomatoes


RECIPE

A CookTale

What could life in the kitchen have been like before the Mandoline became available as an everyday consumer tool? With its help It took no time to for 2 medium sized Zucchinis to become spaghetti.The next step was to transform a vegetable into a Pasta Aglio e Olio.

By putting on my Italian chef’s hat, it became a very tasty transformation.

RECIPE Zucchini Spaghetti Serve 2

INGREDIENTS
2 Medium Zucchini
2 Garlic Cloves peeled & thinly sliced
A pinch of Red Pepper Flakes
1 TB of Pignoli Nuts ( toasted in a dry pan)
1/4 Cup of torn Basil leaves
2 TB of EVOO

METHOD
1. Heat a deep sided saute pan & add the 2 TB of EVOO.
2. Add the Garlic Cloves & Red Pepper Flakes.
3. When they become tender & start to color add the Zucchini, the Pignoli nuts & tossto combine it all.

4. After about 5 minutes of sautéing, the Zucchini Spaghetti should be tender. It’s ready to remove & plate.

RECIPE Black Olive Tapenade Serve 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 10, 2011 Rack of Lamb, Sauteed Fresh Chanterelles and Flageolets


The Dinner On The Table

Serves 3

A CookTale

When you begin with wonderful ingredients-
hand picked Chanterelles by the forager at Heather Ridge Farms & Racks of Lamb from Fleischer’s Grass-Fed Meats- it makes for a safe start to a successful main course. The only not so great ingredient were the jarred Flageolets Beans, even though they were hand carried from Paris by our great friend Jean Michel.

The individual recipes for the Rack of Lamb & the Chanterelles accompany their photos on today’s blog.

July 9, 2011 A Melange of Grilling Vegetables


RECIPE

Serves 2

A CookTale

This is the simplest yet one of the most satisfying side dishes that can accompany a hearty meat. It’s just a melange of tasty vegetables grilled brown & caramelized. It plates beautifully & tastes wonderful.

INGREDIENTS

Any assortment of firm vegetables. I used:

Vidalia Onion, Red Pepper, Baby Potatoes, Zucchini
1 large sprig of fresh Sage, leaves removed
Kosher Salt & Black Pepper
A pinch of Red Pepper Flakes
A sprig of Rosemary (optional)
2 Tb of EVOO

METHOD

1. Heat the gas or charcoal grill
1. Cut all the vegetables into a 1-1/2″ dice.
2. Add them to a mixing bowl along with the Sage leaves. Toss in the Seasonings.
3. Add the Olive Oil & gently combine it all.
4. Move them to a wire grill pan* & grill until they are lightly charred & tender. About 25 minutes on a gas grill. Less on charcoal.
5. Remove to a bowl & divide among two serving plates.

* William Sonoma offers a very good one.

July 5, 2011 Broccoli Rabe with Orecchiette


RECIPE

Serves 2

A CookTale

Without a question, one of my most favorite pasta & vegetable combinations. For me it has it all, the wonderful bitterness of Broccoli Rabe, the unique bite of a good imported Orecchiette pasta. Add the Garlic & Red Pepper, the subtlety of EVOO and I can wax poetically about this simple pasta.

INGREDIENTS For The Broccoli Rabe

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

PREPARATION

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.

INGREDIENTS For The Orecchiette

4 Ounces of an imported Orecchiette Pasta
Salt for the pot

PREPARATION

1. Boil the water, add the pasta & cook for about 12 minutes to Al Dente.
2. Drain & add to the Broccoli Rabe. Toss it all together & if desired add a splash of EVOO.
3. Plate & add the freshly grated Parmesan Cheese,

July 3, 2011 Roasted Green Onions From The Saugerties Farmers Market


RECIPE
Serves 2

A CookTale

At 10:AM on Saturdays, The Saugerties Farmers Market opens to the public, & that’s the time to select the cream of their vendors crop. I immediately pounced on freshly-picked-that morning-Green Onions, & swooped up four, two white & two red for the evening’s dinner. As beautiful to a cook as one could imagine. And certainly not the kind one usually sees at a supermarket. Another advantage of country life.

INGREDIENTS

4 Well developed Green Onions
Salt & Black Pepper
1-1/2 Tb of EVOO
5 Garlic Cloves, peeled & left whole

METHOD

1 Heat the oven to 400F
2. Season the Green Onions with the S&P. Add the EVOO.
3. Roast for 30 to 45 minutes. Be sure they are tender & well browned.
4. Remove from the oven & they’re finished.
The Garlic will have lost its bite & become part of the dish.

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.

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.