CookTeaser

Serves 2

A CookTale

As a rule we usually roast Brussels either whole or halved. Last evening they were shredded, tossed with toasted Pine Nuts, and oven roasted until very tender and beginning to char. A completely different taste and appearance. And quite tasty.

INGREDIENTS

1/2 pound of Brussels Sprouts (shredded)
1 TB of Butter & 1 TB EVOO
1/4 cup of Pine Nuts (toasted)
2 Scallions (diced)
Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 400 degrees.

2. In a large saute pan add the EVOO & the Butter. Add the Scallions, Brussels, Pine Nuts & Salt & Pepper. Saute until they have completely combined with the EVOO & Butter, about 10 minutes.

3. Transfer the pan to the oven & roast for about 30 to 40 minutes, or until they haver reached the tenderness & color you desire.

4. Ready to plate.

A CookTale

Don’t take the lazy way out and buy “Sun Dried Tomatoes”. Chances are their not sun dried, but oven dried and over dried. So much easier to purchase a dozen firm ripe Roma Tomatoes, and dry them yourself. You can also control just how you prefer them. As seen in the photo, I prefer them still pliable with the richness of the oven drying evident with each bite.

INGREDIENTS

12 or more Roma Tomatoes (halved)
2 TB of EVOO
1 TB of Kosher Salt

METHOD

1. Heat the oven to 325 degrees

2. Place the halved Tomatoes, cut side up on a non stick baking sheet. Evenly sprinkle with Salt & the 2 TB of EVOO.

3. Roast in the oven for at least 1 hour, check on their progress. If necessary continue to roast until they have reached the stage of dryness you prefer.

4. Allow them to cool & they’ll stay fresh in the fridge for a few weeks, but I doubt that they’ll last that long.

Serves 2

A CookTale

We like Cauliflower florets well roasted and well charred to enhance their flavor as well as their plate appeal. By tossing the florets in a marinade of a imported Balsamic Vinegar, EVOO, Garlic and Herbs resulted in a sweet nutty flavored side dish.

INGREDIENTS

2 TB of EVOO
2 TB of Balsamic Vinegar
1/2 tsp of Salt & Black Peppper
3 Garlic Cloves (chopped)
1 head of Cauliflower (each floret sliced in half)

METHOD

1. Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.

2. Stir the EVOO, Balsamic Vinegar, Salt, Pepper & Garlic together in a bowl. Add the Cauliflower & toss to coat. Spread them onto the lined baking sheet.

3. Roast in the preheated oven, stirring occasionally, until tender & beginning to char, about 20 to 30 minutes, depending on how charred you prefer them.

4. Remove & prepare to plate.

Serves 2

A CookTale

The photo says it all. It’s simply par boiled Asparagus, drained, sprinkled with EVOO and coated with Parmesan Cheese. The 425 degree oven does the rest.

INGREDIENTS

14 Asparagus stalks (bottoms cut off & peeled)
1TB of EVOO
Kosher Salt & Black Pepper
1/3 cup of Parmesan Cheese (freshly grated)

METHOD

1. Preheat the oven to 425 degrees

2. Parboil the Asparagus until the stalks are tender. 4 to 5 minutes. Drain, Dry on paper toweling. Salt & Pepper to taste.

3. Add the Asparagus to an oven proof dish, douse with EVOO & coat with the 1/3 cup of Parmesan.

4. Place in the prepared oven & bake until the Parmesan has completely melted & is starting to brown.

5. Remove & divide to two serving plates.

Serves 2

A CookTale

In lieu of conventional white Cauliflower, Cathie brought home a head of green Cauliflower. It was half the size of the white. The florets where obviously in proportion and produced a bowl of attractive miniatures. I would usually just saute them in EVOO and Garlic, but I felt it was too harsh a treatment. So the Cauliflower was steamed, then sauteed in Butter. Heavy Cream was added and reduced. It was baked in a medium hot oven for a short while. The result was a mild, delicious creamy concoction.

INGREDIENTS

1 head of Green Cauliflower (cut to florets)
Kosher Salt & White Pepper
1 TB of Butter
1 cup of Heavy Cream
Fresh Tarragon Leaves (finely chopped)
1/4 cup of Parsley (finely chopped)

METHOD

1. Steam the florets for 5 minutes, Immerse in a bowl of cold water, drain & paper towel dry. Set aside.

2. Heat the oven to 375F degrees

3. In a deep-sided saute pan, melt the Butter, add the florets & the Salt & pepper. Gently toss to combine & saute for a few minutes. Add the Heavy Cream, reduce until thickened.

4. Place the Cauliflower into a well Buttered casserole dish, & place in the oven for about 10 minutes to completely heat through & the Cream has begun to bubble.

5. Remove & prepare to plate.

Serves 2

A CookTale

This is the third Spinach recipe published in the past few weeks. The first was sauteed with Garlic and EVOO. The second was Creamed, and now a third with Asian flavorings. They all tasted like Spinach should, but each had its own accent. The bottom line is that we enjoy Spinach in all its interpretations.

INGREDIENTS

10 ounces fresh Spinach (washed, tough stems removed & leafs left whole)
2 Garlic Cloves, (sliced)
2 TB of fresh Ginger (sliced)
1 TB of Peanut Oil
1 tsp of Sesame Oil
1 TB of Soy Sauce
Kosher Salt & Black Pepper
Sesame Seeds

METHOD

1. Heat the Peanut Oil & Sesame Oil in a large saute pan.
Add the Garlic & the Ginger. Saute until their tender & starting to color.

2. Add the Spinach leaves & cook until they are mostly wilted. Add the Soy Sauce & continue sauteing just until the spinach has all wilted.

3. Plate, sprinkle on the Sesame Seeds & Serve.