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CookTeaser

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

Category Archives: Vegetables

June 25, 2011 Green Beans with Parmesan Bread Crumbs


 

Recipe

INGREDIENTS

12 Ounces of fresh Green Beans

2 TB of freshly made Bread Crumbs

2 TB of Grated Parmesan Cheese

Salt & fresh Pepper to taste

2 TB of Olive Oil

METHOD

1.  Par boil 12oz of beans for 4 to 5 minutes.

2. Drain, blot dry & add a liberal amount of EVOO. toss & add Parmesan Bread Crumbs.

3. Roast in a 450 oven until it’s caramelized and slightly charred. About 15 minutes or to taste

4. Plate & serve

 

June 23, 2011 Roasted Curried Cauliflower


RECIPE

Serves 2

A CookTale

I never knew how delicious Cauliflower could be when all I recalled was crudites or a white mass boiled to the consistency of a mop. I realize now how a splash of Olive Oil & a roasting pan can perform magic. The more the Cauliflower is allowed to char the tastier it becomes.

INGREDIENTS

1 Head of Cauliflower
8 Fresh Sage leaves or 2 Rosemary sprigs finely snipped
2 TB of EVOO+ 1 TB for drizzling
Salt & Pepper to taste

METHOD

1. Heat oven to 450F.
2. Turn the Cauliflower into bite size florets.
3. Finely dice the herb & add both to a bowl.
4. Toss with 2 TB of EVOO.
5. Roast for about 30 minutes until the Cauliflower is tender & charred.
6. Remove & plate with a drizzle of EVOO

You will be pleasantly surprised.

June 14, 2011 Japanese Turnips Sauteed with their leaves


RECIPE Japanese Turnips Sauteed with Garlic & Olive Oil.
Serves 2

We can only find these great little Japanese Turnips at our weekly Farmers Market. They alone are worth the vsit, though we always seem to come home with our arms filled.

INGREDIENTS

1 or 2 bunches of small Japanese Turnips
their leaves retained2 TB of Olive Oil2 Garlic cloves slicedSalt & frsh 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 atached & cut the leaves into
2 inch pieces. Place the Turnips & the Leaves in seperate bowls.
3, In a soup or pasta pot add the Turnips & enough water to cover. Parboil for ab

out 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 a splash of Olive Oil to the finished dish is suggested.

June 13, 2011 Baby Bok Choy Sauteed with Ginger and Garlic


RECIPE Baby Bok Choy with Garlic Cloves & Fresh Ginger
Serves 2
Just a few miles from our home is the Migliorelli Fruit and Vegetable Farm in Tivoli, NY. A wonderful resource for produce picked daily & available at their convenient Farm Stand just over the Kingston Rhinecllff Bridge. The Baby Bok Choy was so fresh they could have been simply doused with olive oil & enjoyed as a salad.
INGREDIENTS
8 Heads of small Baby Bok Choy (4 per serving)
3 Garlic cloves thinly sliced
1 Inch piece of fresh Ginger thinly sliced
2 TB of EVOO
Salt & freshly ground Black Pepper
METHOD

1. Heat a deep saute pan & add the 2TB of EVOO.
2. Add the Garlic cloves & the Ginger. Saute until fragrant & lightly browned.
3. Add all of the Baby Bok Choy, toss it together & put the lid on the pan.

4. After about 6 or 7 minutes, check the progress. Use the tip of a knife to check the vegetable’s progress.They should be thoroughly wilted & tender.

5. Remove & plate.

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 10, 2011 On a Night Too Hot To Even Light An Oven, A Delicious Jumbo Crabmeat Salad


RECIPE
Jumbo Lump Crabmeat Salad.
Serves 3

On the way home from NYC Cathie stopped at Fairway on 125th Street, a fabulous store, & brought home a pound of unpasteurized Jumbo Lump Crabmeat. The plan was to fulfill our visiting daughter Lissa’s request for Thai Crab Cakes. But after a scorching hot day, the evening called for a cool refreshing salad.
The substitution worked out well.

INGREDIENTS For the Salad

1 lb. (2 cups) fresh Jumbo Lump Crabmeat
Grated zest of a Lime
Sea or Kosher Salt and Black Pepper to taste
1/2 Cup finely minced Red Bell Pepper
1 Celery Stalk, finely minced
1/2 Cup finely minced Red Onion
1/4 Cup minced fresh Cilantro (or Parsley or Chervil
2 Ripe Tomatoes ( if you can find them)
1 Ripe Avocado if you have it

INGREDIENTS For the Dressing

1 TB freshly squeezed Lemon Juice
1/2 tp Sea or Kosher Salt
1/2 cup Hellman’s Mayonnaise
1/4 cup Heavy Cream or Sour Cream
1/3 cup minced Chives

METHOD

1. Combine all the ingredients for the Dressing.
2. In a large bowl, combine the Crabmeat & Lime Zest and toss with just enough Dressing to lightly coat the Crabmeat. Taste for seasoning.
3. In another bowl, combine the Pepper, Celery, Red Onion, Cilantro & S&P and toss with just enough Dressing to lightly coat the vegetables. Taste for seasoning.
4. Combine the contents of the two bowls, mixing very gently to blend.
5. Mound the Salad in the center of the plate. Arrange the Tomato slices the Avocado slices around the salad.
6. Add more of the Dressing if necessary.

Broccoli Rabe with Baby Sauteed Potatoes

Serves 3

To accompany the Crab Salad, the dinner called for a side dish of a green vegetable, but not another salad green. Garlicy Broccoli Rabe filled the bill, & the sauteed Baby Potatoes added the crunch.

INGREDIENTS

1 Bunch of Broccoli Rabe
1/2 Pound of Baby White Potatoes
2 Garlic cloves finely sliced
Salt & Black Pepper to taste
A pinch of Red Pepper Flakes
4 TB of Olive Oil, 2 for the Broccoli &
2 for the Potatoes

METHOD For the Broccoli Rabe

1.in a large pot bring a small amount of water to a boil.
2. Wash the Broccoli Rabe & cut 1″ off the stems.
3. Add the Broccoli Rabe & steam for 6 minutes, covered.
4. Remove & put into a bowl of cold water which both stops the cooking & maintains the vegetable’s color.
5. Drain & cut into 1″ pieces.
6. Heat a deep sided saute pan & add 2 TB of Olive Oil. Add the Garlic & saute until fragrant & lightly colored.
7. Add the Broccoli Rabe, a splash of water & cook until heated & tender. Remove to a bowl. Reserve & set aside.

METHOD For the Potatoes

1. After washing & scrubbing the Potatoes thoroughly, dry & cut in half.
2. Heat the same saute pan & add 2 TB of Olive Oil. When shimmering, add the Potatoes & saute until they are fork tender & brown.
3. Add the reserved Broccoli Rabe & toss it all together.
4. If required, finish with another splash of Olive Oil & your’e ready to plate.