CookTeaser

Serves 2

A CookTale

It takes a Farmers Market to lay your hands on this extraordinary Italian Green with about a half dozen names. Beside Tuscan Kale, it’s known as Cavolo Nero, Dinosaur Kale, Lacinato Kale and Black Tuscan Palm Kale. This past Sunday at the Saugerties Thanksgiving Farmers Market, the tables were sagging with Fall’s bounty of stalks of Brussels Sprouts, Leeks, all types of root vegetables, mushrooms and more. And at my favorite, Deep Roots Farm, Jacob the farmer had a bushel full of young hand-selected leaves of this hard-to- find vegetable. What a treat.

INGREDIENTS

1 TB of EVOO
1/3 cup of Pancetta (1/4″ dice)
1 large Red Onion (halved & thinly sliced into half-moons)
1 large Garlic Clove (thinly sliced)
1 tsp of Kosher Salt + 1 for the pot
2 TB of Red Wine Vinegar
1 lb of Tuscan Kale (middle stems removed, leaves thinly sliced)

METHOD

1. Bring a pot of water to a boil. Add 1 tsp of Salt, & the prepared Kale. Simmer for 10 minutes until the kale is really tender. Remove & drain.

2. Combine the EVOO, Pancetta, Red Onion, Garlic, and 1/4 tsp of Salt in a large saute pan. Saute over medium heat, stirring occasionally, until the Onion is lightly browned, about 5 minutes. Reduce heat to medium-low; cook until all the ingredients are tender & soft, about 10 minutes.

3. Add the Vinegar to pan & raise heat to medium-high. Add the Kale, 1/4 cup of water & the remaining 1/2 tsp of Salt. Saute while stirring, about 3 minutes. If the pan becomes dry, add another 1/4 cup water. The Kale will be very tender. Gently toss with the other ingredients & serve immediately.

A CookTale

This is a quite savory way to enjoy this bitter member of the Chicory family sometimes known as Radicchio di Chioggia,. Their raw leaves are tough and benefit from a good sauteing in EVOO with a splash of water before oven roasting. Another suggestion is to thinly slice the leaves to 1/4″ thickness. They come out of the oven totally different from the way they went in. And don’t forget the Garlic.

INGREDIENTS

1 Head of Radicchio
1 TB of EVOO (for sauteing) + 1TB (for roasting)
4 Ounces of Water
3 Garlic cloves (thinly sliced)
Kosher Salt & Black Pepper
1/4 tsp of Red Pepper Flakes

METHOD

1. Heat the oven to 425 F degrees

2. Half the Radicchio & slice to 1/4″ thickness. Set aside in a large bowl.

3. Heat a large deep sided saute pan & add the EVOO & the Garlic. Saute until they begin to take on color. Remove to a bowl. Add the Radicchio, Salt & Black Pepper, & Red Pepper Flakes. Toss to combine. Add the water, cover & cook until tender, this could take 10 minutes or more. Uncover & taste.

4. Add the contents of the saute pan & the Garlic slices to an ovenproof casserole dish. Place in the oven & roast for about 15 minutes. By then the Radicchio should be lightly charred & quite fork tender.

Serves 2

A CookTale

As a side dish with a Cornish Game Hen coated with Pomegranate Molasses and scattered with freshly removed Pomegranate seeds, this Israeli Couscous dish turned the evening into a Middle Eastern delight. I love foods that look as come-and-get-me as they taste. And this is a two- step, quite-simple-to-prepare knockout for a first or main course dish. Too bad that belly dancer had a previous engagement.

INGREDIENTS

2 Bell Peppers (tops removed & retained, seeded & hollowed out)
1-1/2 TB of Butter
1 cup of Onion (finely chopped)
1/2 cup of dried Currants
1/2 cup of dried Apricots (diced)
1 tsp of Kosher Salt & Black Pepper
1 cup of Chicken Broth
1 Cinnamon stick (3 inch)
1/2 cup of Israeli Couscous (uncooked)
1/4 cup of fresh Cilantro (chopped, optional)

METHOD

1. Cut off the top the Bell Peppers & hollow out the shell. Retain the tops & set aside.

2. Melt the Butter in a large saucepan over medium-high heat. Add the Onion & saute until tender. Stir in the Currants, Apricots, Salt & Pepper, Chicken Broth & Cinnamon stick & bring to a boil.

3. Add the Couscous, & return to a boil. Cover, reduce heat & simmer for 15 minutes. Allow the Couscous mixture to stand for 5 minutes. Discard the Cinnamon stick. Sprinkle on the optional Cilantro.

4. Heat the oven to 425F degrees.

5. By the spoonful fill the Peppers with the Couscous. Do not overstuff. When roasting, the Couscous will expand. Add the TB of EVOO. Cover with their tops & secure with a couple of toothpicks.

6. Add to the pre-heated oven & bake for 45 minutes, or until quite tender & the Peppers have taken on an attractive roasted color.

Serves 2

A CookTale

We are an Asparagus family. Simply steamed, oven roasted, BBQ grilled, or with a savory cheese, Parmesan, Romano or Asiago melted atop in a hot oven, quite delicious. It’s a take- no-time, vegetarian side dish that complements most main dishes.

INGREDIENTS

1 LB of Asparagus (look for thick stalks)
Kosher Salt & Black Pepper
1 TB of EVOO
1/3 Cup of a hard Italian Cheese (shredded)

METHOD

1. Prepare the Asparagus stalks by peeling away the tough skin.

2. Heat the oven to 425 F degrees.

3. Bring a pot of water to a rolling boil. Add the Asparagus & simmer for 5 to 6 minutes (depending on the their thickness). Drain, dry & add to an oven proof casserole dish in a single layer. Add the EVOO.

4. Shred on the Cheese & move the casserole to the oven. Bake until the Cheese has thoroughly melted & the Asparagus has begun to take on color.

A CookTale

These Brussels and Potatoes are guaranteed delicious, they make every occasion that you serve them a vegetarian delight. The more you allow them to char, the tastier they are. A good douse of EVOO & Salt brings out even more of their character. If this seems to be a redux, you’re right because they have become one of our most favorite and often prepared dishes.

INGREDIENTS

10 oz of Brussels sprouts (ends removed)
12 oz of Yukon Gold Baby Potatoes (halved & parboiled)
4 oz of Pancetta (1/4 dice)
2 TB of EVOO
1 tsp of Kosher Salt & 1/2 tsp of Black Pepper

METHOD

1. Preheat oven to 425F.

2. Cut off the ends of the Brussels Sprouts & remove any discolored outer leaves. Mix them in a bowl with the EVOO & the Salt & Pepper.

3. Add the Potatoes to a pot of steaming water & parboil for 5 minutes.

3. Add the vegetables & the Pancetta to a large sheet pan or a large oven proof casserole in a single layer & roast for 35 to 45 minutes, until crisp & charred on the outside & tender on the inside. Shake the pan from time to time to brown them evenly.

4. Sprinkle with more Kosher Salt (or to taste) & serve immediately.

A CookTale

Last evening my level of ambition out did my level of energy. The Rabbit Stew was accompanied by this savory side dish. It tasted as mouthwatering as I believe the photograph shows. Rich and delicious.

INGREDIENTS

Pancetta (2-1/4″ slices & diced to 1/4″ pieces)
A medium head of Savoy Cabbage (halved & cut into 1″ ribbons)
3 Garlic Cloves (thinly sliced)
1 tsp of dried Thyme (or to taste)
Kosher Salt & Black Pepper
A pinch of Red Pepper Flakes
1/2 Cup of Chicken Broth + 1/2 Cup of Vermouth

METHOD

1. Fry the Pancetta in a large pan until the fat has rendered. Remove from the pan to a small bowl leaving the fat behind. Add the Garlic & saute in the Pancetta fat, then add the ribbons of Cabbage, toss & saute to combine.

2. Add the Chicken Broth & Vermouth, the Thyme, Salt & Pepper, Red Pepper Flakes, cover & cook over high heat as long as it takes for the Cabbage to really tenderize, which should take 20 minutes or so. Keep your eye on the progress. Return the Pancetta to the pan & toss together.

A CookTale

For obvious reasons the longer you roast Brussels or most any vegetable in a very hot 450 degree oven, they will be more tender, toasted and lightly charred. And it’s the result we highly subscribe to. Adding the toasted Hazelnuts at the last few minutes works wonders. There is good reason the combination is classic. All we’ve done is roast them a few minutes longer than cooking convention advises.

INGREDIENTS

1 TB of Butter
1 TB of EVOO
1 lb Brussels Sprouts, (trimmed & halved)
1/4 cup of Hazelnuts skin removed
1/4 tsp of Kosher Salt & fresh Black Pepper

METHOD

1. Position a rack in bottom third of the oven & preheat to 450°F degrees.

2. Butter a large oven proof dish & place it the oven until the Butter is melted, browned & fragrant (4-5 minutes).

3. In the bowl of prepared Brussels Sprouts, add the TB of EVOO, Salt & Pepper & combine. Add them to the browned buttered casserole.

4. Return to the oven & roast for 30 minutes. sprinkle with water, toss, & continue roasting until the Sprouts are extra tender, lightly browned & charred (another 7-9 minutes). Add the Hazelnuts & roast for another 3 minutes.

5. Remove from the oven for plating.

Serves 2

A CookTale

There was an Italian Restaurant named Gino’s on 61th & Lexington in New York City. I sadly say was, because it closed in 2010, and it’s missed by all. On every main course plate was tender sauteed Escarole and wonderful small puffed potatoes. I can still recall that plate and to a lesser degree that taste. But for me Escarole is not an easy green to cook. I continue to have a hard time getting it to that desired stage of tenderness. But one day I shall conquer Escarole.

INGREDIENTS

1 Head of Escarole
2 TB of EVOO
1-1/2 Cups of Water
3 Garlic Cloves (thinly sliced or to taste)
Kosher Salt & Black Pepper
1/2 tsp of Red Pepper Flakes

METHOD

1. Wash the Escarole in a large bowl, half & tear into edible small pieces. Drain, but them moist.

2. Heat a large saute pan, add the EVOO, when almost smoking add the Garlic slices & Red Pepper Flakes. Saute until they begin to color & remove them to a small bowl.

3. At this point be very careful as you add the Escarole in batches. As they come in contact with the EVOO they will spatter. When all calms down add Salt & Black Pepper & toss until well coated. Add the 1-1/2 cups of Water & saute. Check their progress occasionally & when their tender, return the sauteed Garlic to the pan. Toss to combine & turn off the heat.

4. Ready to plate.