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CookTeaser

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

Category Archives: Vegetables

December 3, 2011 Grilled Veal Rib Chop With Sauteed Mushrooms


RECIPE

Serves 2

A CookTale

Last evening’s rib Veal Chop, from our dependable Smokehouse of The Catskills, helped to validate my opinion that a cast iron grill pan, which permits you to have complete cooking control, is superior to an outdoor gas grill. To accompany the chop were Mushrooms sauteed in the same pan and leaves of Italian Parsley scattered on the plate..

INGREDIENTS

Rib Veal Chop (1-1/2 LB, 1″ thick)
Kosher Salt & Black Pepper (generously applied)
2 TB of EVOO
Flat Leaf Parsley leaves

METHOD For the Veal Chop

1. Season both sides of the Veal Chop with Salt, Pepper & a 1 TB of EVOO.

1. Heat a cast iron grill pan to smoking hot. Add a thin film of EVOO, & add the prepared Veal Chop weighted down with a cast iron meat weight. Grill for 2-1/2 minutes to a side. The internal temperature of the Veal should be 120 degrees to be on the rare side.

2. Remove from the the pan to a cutting board & allow the Veal to rest for at least 5 minutes, before slicing.

INGREDIENTS For the Sauteed Mushrooms

8 oz of White Mushrooms (sliced 1/8″ thick)
Kosher Salt & Black Pepper
1 TB of Butter
1 TB of EVOO

METHOD

1. Heat the cast iron grill pan to high, add a TB of EVOO, & add the seasoned & prepared Mushrooms. Saute until the Mushrooms have taken on color & have tenderized.

2. Remove to a bowl, cover to keep warm, & proceed to grill the Veal Chop. When the Chop has cooked & been removed to a cutting board, return the Mushrooms to the pan, toss & reheat.

December 3, 2011 Eggplant Napoleon


RECIPE

Serves 2

A CookTale

This is a dish that looks great in a photo, but in reality is quite tricky to prepare. Unless watched carefully in each step, the Eggplant can easily get overcooked and become too soft. This recipe avoids that possibility.

INGREDIENTS

Eggplant (4 slices, each 3/4″ thick, skin on)
8 oz of Marinara Sauce (homemade or Rao’s)
1 ripe Tomato (2 slices 1/2″ thick)
Mozzarella Cheese (shredded)
1 TB of EVOO
Kosher Salt & Black Pepper
Parsley (finely chopped)

METHOD

1. Heat the oven to 400F.

2. To a non-stick baking sheet, add the 4 slices of Eggplant in a single layer & bake for no more than 8 minutes. Remove & allow to cool.

3. In an oven proof casserole, add a slice of the baked Eggplant, top with a slice of Tomato & cover with a second slice of baked Eggplant. Add a 1/4 cup of Marinara sauce to each, & 1/4 cup of shredded Mozzarella Cheese.

4. Place in the oven & bake until the Mozzarella has melted & the Eggplant Napoleons have heated through, about 6 minutes.

5. To plate, spoon the Marinara sauce onto each plate & add a Napoleon. Sprinkle with the chopped Parsley & serve.

December 3, 2011 Duck Breast With Dried Cherry Sauce & Roasted Turnips


RECIPE
Serves 2

A CookTale

The success of this dish depends on the quality of the Duck Breast. Historically our Duck Breasts, Moulard Margrets, came from the great French import resource, D’Artagnan. But no supplier could be found in our area. Instead, and to increase the odds of success, I relied on Fred Brill, Meat Manager of Adam’s Fairacre Farm to find fresh Duck Breasts. The combination of great product & careful cooking resulted in a dish that Cathie liked so well, she suggested we call Adam’s and add a couple of them to our freezer. The savory dried Cherry Sauce, was an added asset.

INGREDIENTS For the Duck Breasts

2 fresh Duck Breasts (skin on)
1 TB of Kosher Salt
1 tsp of Black Pepper (rubbed into the skin)
1 TB of EVOO
Sage leaves fried (optional)

INGREDIENTS For the Dried Cherry sauce:

1 oz of Butter
1 small Onion (finely chopped)
1 tsp of Brown Sugar
4 oz of Dried Cherries
5 oz of Red Wine + 5 oz of Port Wine
Kosher Salt & a dash of Black Pepper

METHOD

1. With a sharp knife, cut a lattice pattern on the Duck skin, avoid penetrating the meat. Sprinkle liberally with Salt.

2. Preheat the oven to 375 F.

3. Heat the EVOO in a large cast iron pan. Once the Oil is smoking hot, add the Duck Breasts skin side down & fry until the skin becomes crisp & takes on a rich brown color.

4. Remove the Duck Breasts from the frying pan & place skin side up on a wire rack. Set aside for finishing in the oven.

5. For the sauce, melt the Butter in a heavy sauce pan, add the Onions & cook slowly until soft. Increase the heat & allow the onions to caramelize by adding the Brown Sugar. The Onions will become dark brown.

6. Add the Cherries, the Red Wine & the Port to the pan & cook slowly until reduced by about a third. Season to taste with Salt & Pepper. Set aside.

7. Roast the Duck Breasts for about 5 minutes in the oven or until the Duck is cooked through, but still pink.

8. Plate the whole Breast, or the Breast cut into slices on the diagonal & spoon on the warm Cherry Sauce.

9. Serve with the Roasted Turnips

December 2, 2011 Creamed Spinach


RECIPE

Serves 2

A CookTale

Generally I’ve been following a recipe from the Palm Restaurant Cookbook, which calls for frozen Spinach.
That was based on our enjoying over the years wonderful Creamed Spinach at their NYC restaurant. Last evening I used fresh Spinach, stems removed and chopped in a food processor. The dish was terrific ! Was it the fresh vs frozen spinach? Whatever it was, from now on fresh will be it.

INGREDIENTS

10 oz of fresh Spinach (washed & all tough stems removed)
2 TB of Butter
1/2 cup of Shallots (finely chopped)
1 tsp of minced Garlic
3/4 tsp of Salt, 1/2 tsp of fresh Black Pepper
1/4 tsp of fresh ground Nutmeg
Heavy Cream (1/2 cup)

METHOD

1. Place the prepared Spinach into the food processor in batches. Pulse until coarsely chopped. Remove to a large bowl.

2. Bring a pot of salted water to a boil over high heat. Add the chopped Spinach & cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Set aside.

3. Melt the Butter in medium saute pan over medium-high heat. Add the Shallots & Garlic & cook, stirring, until soft & fragrant. Add the Spinach & cook, stirring until the liquid is released. Add the Cream, Salt, Pepper, and Nutmeg. Cook until the Cream is reduced by half, about 4 minutes. Remove from the heat, taste for seasoning & serve immediately.

December 2, 2011 Roasted Turnips


 

RECIPE

Serves 2

A CookTale

This is a Mario Batali winner recipe. I am constantly impressed with his creativity. The Turnips prepared this way, is a total departure from any other way I’ve ever served it and they’re tender and delicious. Here is MB’s recipe adapted to two servings.

INGREDIENTS

1 LB of White Turnips (cleaned & quartered)
Kosher Salt & Pepper
4 TB of Butter
1 TB of Poppy Seeds
1 TB of Paprika
1 or 2 TB of Red Wine Vinegar (or to taste)

METHOD

1. Season the Turnips with Salt & Pepper. In a large ovenproof saute pan, heat butter until starting to brown. Add the Turnips & toss to coat well.

2. Add the Poppy Seeds &saute until light golden brown, about 8 to 9 minutes. Add the Paprika & toss to coat. Add the Vinegar & cook until evaporated, 4 to 5 minutes.

3. Remove from the heat & serve.

November 30, 2011 Colossal Shrimp with Pesto Potatoes & Salt Capers


RECIPE

Serves 2

A CookTale

I suddenly got ambitious, bought a bunch of Basil and decided, Summer be damned, I’m making a batch of November Pesto. It’s so easy to prepare, I asked myself what’s taken you this long? The fresh taste is one-of-a-kind, and so versatile it works with vegetables as well as it works with Pasta. Beside the Pesto, the Potatoes also included de-salted Capers. The one word description, Delicious. The Grilled Shrimp were awesome, quite Spicy from the marinade, Very juicy by not overcooking and bite tender.

INGREDIENTS For the Pesto Potatoes

8 oz of Baby Potatoes (such as red or Yukon gold)
Salt & fresh Black Pepper
2 TB of EVOO
2 TB of fresh home made Basil Pesto (more if required)
2 TB of Salt Capers (soaked in water to de-salt)

METHOD

1. Preheat the oven to 425-450F.

2. Cut each Baby Potato into 4 wedges. Season with Salt & Pepper & toss with the 2 TB of EVOO.

3. Spread the Potatoes on a baking sheet & roast for 45-60 minutes until very brown, slightly charred, & crisp. Stir after 20-30 minutes for even roasting.

4. Remove the Potatoes from the oven & toss with the Basil Pesto & the de-salted Capers.
INGREDIENTS For Grilling the Shrimp

8 Colossal U-8 size marinated Shrimp
1 TB of EVOO

METHOD

1. Heat a cast iron grill pan to the smoking stage. Add the 8 Shrimp, weighed down with a cast iron meat weight & grill for 1 minute to a side. If they require more time on the grill add no more than 30 seconds to a side.

2. Turn off the heat, cover the Shrimp with foil to keep warm & prepare to plate.

 

 

November 29, 2011 Wonderful Jumbo Asparagus


 

 

 

RECIPE

Serves 2

A CookTale

Cathie purchased jumbo Asparagus at Adam’s FairAcre Farm in Kingston, NY. Last evening they taught us a lesson. From here on out, it’s jumbo Asparagus or forget-about-it. Can’t understand why it took us this long? Because of their girth, they were simmered in salted water for 10 minutes, drained and doused with EVOO. What a treat.

INGREDIENTS

A bundle of Asparagus (jumbos)
Kosher Salt & Black Pepper (to taste)
1 TB of EVOO
1/4 cup of Parsley (chopped, flat leaf preferred)

METHOD

1. Heat a large deep sided pan of salted water to a simmer.

2. With a vegetable peeler, remove the skin from each stalk. Immerse them in the simmering water & cook for 10 minutes or until a paring knife easily penetrates the stalk.

3. Drain on paper towels, add to a platter & liberally douse with Salt, Pepper & EVOO. Sprinkle on the chopped Parsley.

November 29, 2011 Porterhouse With Balsamic Glaze & Sweet Potato Fries


RECIPE

Serves 2 + leftovers

A CookTale

To those that don’t know what “The Smokehouse” refers to, it’s our wonderful meat, poultry and charcuterie market in Saugerties, NY, the neighborly village down the road from Woodstock. On Sunday we stopped by to purchase one of their first class Porterhouse Steaks and a basket of Oyster Mushrooms. We left with one that was well marbled, 1-1/2″ thick steak weighing 1-1/2 lb. That’s more than enough for our dinner plus leftovers for munching at lunch. All the Sweet Potato Fries landed on my plate. Cathie preferred the jumbo Asparagus. OK with me.

INGREDIENTS

1 Porterhouse Steak (1-1/2″ thick)
Kosher Salt & Black Pepper (be generous, the Salt draws out moisture & improves the flavor)
2 TB of EVOO

Balsamic Glaze (optional)
METHOD

1. Heat an indoor cast iron grill pan to the point of smoking. Add the Porterhouse, cover it with a cast iron steak weight, (5lb) & pan grill for 3-1/2 minutes. Lift the weight, turn the Porterhouse & repeat. After 7 minutes the steak should have reached the internal temperature of 125F degrees or rare.

2. Allow the Porterhouse to rest for at least 5 minutes. This allows the juices to redistribute & be reabsorbed.

RECIPE Oven Baked Sweet Potato Fries

INGREDIENTS

1 large Sweet Potato
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 400 F.

2. Cut the Sweet Potato into 3″ long sticks. Toss with the Salt, Pepper & EVOO.

3. In a single layer on a non-stick baking add the prepared Potatoes.

4. Place in the 400 F oven & bake for 30 minutes, until tender & beginning to brown.

November 25, 2011 Roasted Cauliflower With Curry Butter



RECIPE

A CookTale

We attempt to nutritionally balance our meals. One as diverse as Thanksgiving dinner is a challenge. But even here we try to avoid adding more than one main starch and as few carbs as possible. The stuffing supplied both the starch and the carbs. The Cranberry Sauce, the Sugar. This side dish of Cauliflower Florets with Curry Butter, though certainly not dietetic, was nutritious. Most important, it complemented the main event, the Turkey.

INGREDIENTS

1 head of Cauliflower
Kosher Salt
4 TB of Butter
1/2 tsp of Turmeric
1/8 tsp of Cayenne
1/4 tsp of Black Pepper
1/8 tsp of fresh Nutmeg
1/8 tsp of Ground Cloves
2 tsp of fresh Ginger (or 1/2 tsp of dry ginger)
2 TB of snipped Chives

METHOD

1. With a paring knife, cut the Cauliflower into tiny florets, as small as possible.

2. Meanwhile, bring a large pot of well-salted water to a boil. Working in batches, cook the florets for 1 to 2 minutes, until just cooked but still firm. Drain well & blot on kitchen towels, then cool.

3. Melt the Butter in a small saucepan & stir in the Turmeric, Cayenne, Black Pepper, Nutmeg, Cloves and Ginger. Put the cooled Cauliflower in a large bowl and season lightly with Salt. Drizzle the butter over it, toss gently & transfer to an oven-proof serving dish.

4. Heat the oven to 425 degrees. Roast for 30 minutes.
To serve, sprinkle with Chives.

November 25, 2011 Creamed Pearl Onions With Bacon & Chives


RECIPE

A CookTale

Cathie’s favorite, and an annual treat. The original recipe came from Thomas Keller of The French Laundry. This lighter version is Cathie’s adaptation and quite a delightful addition to the Thanksgiving table. It would works equally as well at the Christmas table with a Roasted Goose.

INGREDIENTS

24 white Pearl Onions (unpeeled)
1 oz. Applewood-smoked Bacon, (cut into small dice)
1/2 cup of Heavy Cream
1/8 tsp. of Nutmeg, grated
1 TB Sherry
Small bunch of Chives, (cut into a 1/4-inch dice )
Kosher Salt

METHOD

1. In a large pot of salted boiling water, blanch the Pearl Onions for about 7 minutes. Remove from the water, shock in a bowl of ice water, drain. Peel the Onions, leaving a little of the root end intact.

2. In a medium saucepan, cook the Bacon until crisp. Remove the Bacon, & drain on a paper towel. Leave 1 TB of the Bacon fat in the pan, add the Pearl Onions, Heavy Cream & Nutmeg. Season to taste with Kosher Salt.

3. Cover the Onions & Heavy Cream with a cartouche (a circular piece of parchment paper with a 1-inch-diameter hole in the center that will fit on top of the saucepot).

4. Cook the Pearl Onions on medium heat until the Cream has reduced by half & the Onions are cooked through. Stir in the sherry.

5. Garnish with the Bacon & Chives.