CookTeaser

Serves 2 generously

A CookTale

This Cabbage dish is quite tricky. Unless it’s highly seasoned, it borders on boredom. To avoid that, try to take an occasional taste as you’re stir frying at the wok. This dish improves with age, so the next day leftovers provide a tasty lunch time nibble with a tang.

INGREDIENTS

1 lb of Napa Cabbage
1 tsp of Salt
1 TB of Peanut Oil
1 TB of Ginger (shredded)
1/4 Cup of Rice Vinegar
1-1/2 TB of Sugar
2 Scallions (chopped)
1 TB of Cilantro, (if available, chopped)
1/2 tsp of Chili Oil (or to taste)
1/2 TB of Sesame Oil

METHOD

1. Split the Cabbage in two. Remove the core & cut it into roughly 1″ X 4″ slices.

2. Place the prepared Cabbage on large plate or bowl, toss with Salt & cover with paper towels.
Place a heavy, flat weight over the toweling & let it stand for 2 hours. Squeeze as much liquid as you can to drain the Cabbage.

3. In the wok heat TB of Peanut Oil, add the Cabbage & stir-fry until it has become very tender. Remove to a large bowl & set aside.

4. Return the wok to high heat & stir-fry the Ginger in the Peanut Oil, adding more if required. Then turn off heat. Add the Rice Vinegar & the Sugar. Return the heat to low & stir until Sugar dissolves.

5. Add the Scallions & the (if available) Cilantro. Stir-fry for 30 seconds & add the Chili Oil & Sesame Oil. Be certain the Cabbage is highly seasoned. Pour the hot sauce over the Cabbage & toss well.

6. Ready to Serve.

A CookTale

I am an Eggplant lover. In all their sensuous shapes and forms. Long and thin, short and pudgy, or a perfectly round ball, their looks and regal purple coating appeals to my senses. And then you roast, saute, stir-fry, or steam them and what’s inside that regal coating really surfaces. For me, this Asian version is absolutely melt in your mouth delicious.

INGREDIENTS

1 Eggplant (Asian if available)
2 Tbs of Peanut Oil.
1/2 TB of Sesame Oil
Kosher Salt & Black Pepper
2 Scallions (sliced on the diagonal)
1/4 Cup Sesame Seeds
1″ Piece of fresh Ginger (peeled & minced)
2 Garlic cloves (minced)
Red Pepper Flakes (to taste)
1/3 Cup of canned Chicken Broth.
2 TB of Soy Sauce.
1 TB of Rice Vinegar.
1 TB of Light Brown Sugar.
1/2 TB of Cornstarch.

METHOD

1. Cut the eggplant into manageable wedges each about 1 1/2 ” wide by 3″ long.

2 Heat a large wok & add the Peanut & Sesame Oil. When the wok is at the smoking stage, add the Eggplant in batches (if necessary), add Salt & Black Pepper & stir fry until seared & browned. Remove to a bowl & cook the remaining eggplant in the same manner.

3. When all the Eggplant has been cooked, add the Scallions, Ginger, Garlic & Red Pepper Flakes. Stir fry until fragrant. Add the Chicken Broth. In a small bowl mix the Soy Sauce, Vinegar, Sugar & Cornstarch. Pour the mixture into the wok & cook for 1 minute or until it has thickened.

4. Return all the Eggplant to the wok & toss until the sauce is absorbed. Garnish with Sesame Seeds & Scallions.

5. Plate & serve.

Serves 2

A CookTale

After six days of overindulging, the seventh night was going to be meatless . As usual, I being inspired by Mario Batali, read his stuffed cabbage recipe. The only important ingredient that I had on hand was a newly bought head of Cabbage. After thoroughly searching the fridge and the available vegetables, I assembled a filling that according to Cathie “was actually rather good”. At eating time it became patently clear that the Cabbage was too tough to chew even though it was boiled for better that 20 minutes. So cooks be aware and be sure that doesn’t happen to your stuffed cabbages. Actually it never happened to mine before last evening.

INGREDIENTS

1 Head of Green Cabbage (2-3 lbs)
3 TB of EVOO
1 Medium Red Onions (cut into 1/2-inch dice)
3 Garlic Cloves (thinly sliced)
1 Large Turnip (peeled & cut into 1/4-inch dice)
1 Wedge of Ricotta Salata (diced) or 8 ounces of fresh Ricotta (if on hand)
1 Cup Fresh Basil Leaves-finely slivered (if on hand)
1/4 Cup Fresh Italian Parsley (finely chopped)
2 Cups of Tomato Sauce (homemade or Rao’s)
1/2 Cup Pecorino Romano (freshly grated)
Kosher Salt & fresh Black Pepper

METHOD

1. Preheat the oven to 375 degrees. Bring a large pot of water to a boil. Fill a large bowl with cool water & set it nearby.

2. Remove the tough outer leaves of the Cabbage, finely chop them & set them aside. Carefully cut out the cabbage core with a sharp knife.

3. Add 2 TB of Salt to the boiling water. Carefully add the whole Cabbage to the water & cook until tender or as long as it takes. Then transfer the Cabbage to the bowl of cool water & allow it cool.

4. When the Cabbage is cool enough to handle, drain it
& set aside a dozen of the best & largest leaves. Chop most of the remaining Cabbage into 1/4″ pieces & set them aside.

5. In a large, deep sided saute pan, heat the EVOO over medium heat until just smoking. Add the Onions, Garlic, Turnips, & the raw & cooked diced Cabbage. Cook, stirring occasionally, until the vegetables are very soft, 12 to 15 minutes. Season with Salt & Pepper & allow to cool.

6. When the Vegetable mixture has cooled, add the Ricotta Salata & Parsley, gently fold together. Place a 1/2 cup of the Cabbage mixture to the lower part of the Cabbage leaf. Fold around the filling & if necessary secure with a toothpick.

7. Pour the Tomato Sauce into two small baking dishes, & arrange three of the Cabbage packets on top of each. Cover the dish tightly with foil, & bake for 30 minutes.

8. Remove the foil, generously sprinkle the Cabbage packets with the grated Pecorino, & bake for another 10 minutes.

9. Plate & serve.

INGREDIENTS

3 Medium Carrots (cut into 1/2″ coins)
1/3 Cup of Red Wine Vinegar
1/3 Cup of EVOO
1-1/2 TB of Honey
1 Garlic Clove (minced)
1 TB of Cumin Seeds (toasted)
Kosher Salt & Black Pepper

METHOD

1. In 4 quarts of boiling water, add 1 TB of Salt, the Carrots & simmer until just tender, about 6 minutes. Drain & add to a large bowl.

2. In a small bowl, combine the Vinegar, Garlic, EVOO, Honey & Cumin Seeds & Salt to taste.

3. Add the sauce to the still warm Carrots & gently toss until well mixed. Cover with plastic wrap & & refrigerate for a few hours or overnight.

4. Thirty minutes before serving, remove from the fridge to allow the Carrots to return to room temperature. Season to taste & plate.

6 Cups of Baby Bok Choy (slice the leaves & cut the stems to 1″ pieces. separate into two bowls)
1 Medium Onion (diced)
1 TB of fresh Ginger (minced)
2 Garlic cloves (minced)
2 TB of EVOO
1 TB of Soy Sauce
Sesame Seeds (toasted)
Kosher Salt & Black Pepper (optional)

METHOD

1. Heat the EVOO in a deep sided saute pan, over medium heat. Add the Garlic, Onion & Ginger & saute until the Onion is translucent & the mixture is tender.

2. Add the Bok Choy stems & stir fry for 3 to 5 minutes. Add the sliced leaves & saute until they are thoroughly wilted & the stems are crisp-tender. Add the 1TB of Soy Sauce & the Sesame Seeds. If required, add a minimum sprinkle of Salt & Pepper.

These will be the very best roasted Potatoes you have ever tasted. So simple yet so special. Potatoes, Guanciale, Salt & EVOO. If Guanciale is unavailable Pancetta is a worthy substitute.

INGREDIENTS

10 Ounces of White Baby Potatoes (halved & place in acidified water)
2 TB of EVOO
3 Ounces of Guanciale or Pancetta (cut to a 1/4″ dice)
Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 450 degrees

1. Drain & dry the Potatoes on paper toweling.

2. Add them to a mixing bowl with Salt, Pepper & EVOO. Gently toss to combine.

3. Place them in an oven proof casserole dish in a single layer. Roast for about 30 minutes or until the skin is wrinkled & the Potatoes are tender & browned.