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CookTeaser

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

Category Archives: Vegetables

October 22, 2011 Rib Eye Steak, Shiitake and Oyster Mushrooms, Broccoli Rabe & Tomato Jam


A CookTale
Last evening we had a wonderful visit with our dear friend Louise Chinn who travelled from Connecticut for an overnight visit. The steaks were boneless Rib Eyes, To my taste, they take a back seat to Porterhouse. But, for multiple servings, I considered Rib Eye the better choice. The plate also consisted of Garlicy Broccoli Rabe, Sauteed Oysters and Shiitakes Mushrooms and a side dish of roasted Baby Potatoes with Guanciale.
Note: My Blog has featured the recipes for Broccoli Rabe, Sauteed Oysters and Shiitakes Mushrooms  and Tomato Jam previously.

October 20, 2011 Cauliflower Florets Roasted To A Char


 

RECIPE

Serves 2

A CookTale

If you have never tasted charred Cauliflower florets, you are in for a treat. To me the taste is comparable to a toasted Marshmallow vegetable. I admit it’s a strange comparison, but I don’t know a better way to describe them. The proof will be in the eating.

INGREDIENTS

Half a head of Cauliflower (separated into small florets)
2 TB of EVOO
Kosher Salt (be generous)

METHOD

1. Heat the oven to 425 degrees

2. Place the Cauliflower florets into a large bowl. Add the EVOO & Salt. Toss it all together.

3. Add them to a deep sided oven proof casserole dish. Roast for 30 to 40 minutes, until tender & deeply charred.

Lik

October 20, 2011 Branzino With Roasted Potatoes and Caper Butter


RECIPE

Serves 2

A CookTale

If you reside in New York City or within its environs, there is a market that’s a must visit, (if you haven’t already). Chelsea Market on West 15th Street. Within its cavernous space are vendors with products beyond reality. One of them is The Lobster Place, without doubt the freshest seafood you will ever encounter outside of a fishing dock. That is where the two Branzinos for dinner were “caught”. With sides like oven roasted Potatoes with Guanciale, roasted Cauliflower florets and Caper Butter, we were very pleased with our fresh-as-can-be dinner.

INGREDIENTS

2 1-Pound Branzinos (scaled & gutted by the fishmonger)
1 Lemon, sliced into rounds
2 Large Rosemary sprigs
3 TB of EVOO
Sea Salt & Black Pepper

For the Caper Butter

1 Stick of unsalted Butter (softened)
1 TB of finely chopped Capers
1 TB of fresh Lemon Juice
1 TB of fresh Parsley (chopped)

METHOD

1. Preheat the oven to 425°.

2. Make the Caper Butter. In a medium bowl, mix the Butter with the Capers, Lemon Juice & Parsley. Season with Salt. Set aside at room temperature.

3. Season the Branzino cavities generously with Salt & EVOO, & stuff 4 lemon rounds & 1 Rosemary sprig in each. Then season their outsides with EVOO, Salt & Pepper.

4. In a large, nonstick, ovenproof skillet, heat 2 TB of the EVOO until shimmering. Add the Branzinos & cook over high heat until the skin is browned & crisp, about 3 minutes per side. Transfer the skillet to the oven. Roast the fish for about 8 minutes, or until just cooked through. Test the fish with the point of a knife.

5. Plate the Branzinos (filleted or whole) with the roasted vegetable sides. Add Caper Butter to each plate.

October 18, 2011 Cuban Picadillo With White Rice


 

RECIPE

Serves 2

A CookTale

For a guy who grew up in a completely ethnic neighborhood in the East Bronx, I have no idea where or when I became smitten with this dish popular throughout Latin America. A reasonable assumption could be that hash has always been high on my list. So last evening, when in doubt as what to prepare for an easy dinner, I opted for Picadillo with authentic Cuban ingredients. What was missing that would have changed my address to Calle 33 was fried green plantains. Next time!

INGREDIENTS

1 Pound of ground Beef Chuck
2 TB of EVOO
1 Cup of Yellow Onion (finely diced)
3 Garlic Cloves (thinly sliced or to taste)
1 Green Pepper (finely diced)
1/2 a Red Bell Pepper (finely diced)
1 14 ounce can of diced Tomatoes (drained)
1/4 Cup of Capers (drained)
1/2 Cup of Green Olives (chopped)
1/3 Cup of Raisins
1 tsp of ground Cumin
1/8 tsp of ground Cloves
1/4 tsp of Cinnamon (optional)
1 tsp of Oregano
1 Dried Bay Leaf
Kosher Salt & Black Pepper

METHOD

1. In a large saute pan, heat 1 TB of EVOO over medium-high heat. Add the ground Beef, & brown the meat, stirring occasionally. Remove the browned meat & drain the excess fat from the pan.

2. Add the remaining 1 TB of EVOO, & heat over medium heat. Add the Green & Red Peppers, Onion, Garlic, & Bay Leaf. Sauté until the Onions are translucent.

3. Return the meat to the pot, & add the remaining seasoning ingredients. Bring the mixture to a boil. Reduce the heat to low, cover, & simmer for 15 minutes, stirring frequently.

4. Remove the Bay Leaf & serve the Picadillo over White Rice.

October 17, 2011 Cannellini Beans, Diced Tomatoes and Rosemary


RECIPE

Serves 2

A CookTale

Whenever the opportunity arrives, I love to prepare this dish. To my taste It goes perfectly with slowly braised foods, and last evening’s Smoked Pork Shoulder proved to be a great partner. Because both dishes were strong and rich, we ended the meal with a simple green salad.

1 Small Onion, (peeled & chopped)
2 Garlic cloves, (hinly sliced)
1 TB of EVOO
1 14 ounce can of diced Tomatoes
1 Can (15 oz) of Cannellini Beans, (drained)
1 tsp of fresh Rosemary Leaves, (chopped)
Salt and pepper

METHOD

1. In a deep sided saute pan over medium-high heat, add the Onion, Garlic & EVOO. Stir often until the Onion is slightly browned, about 10 minutes.

2. Set aside 1/2 cup of the Tomatoes
& add the remainder to the Onion mixture. Stir often until Tomatoes begin to soften, about 4 minutes.

3. Add the Beans & Rosemary, stir occasionally over low heat to blend flavors, about 10 minutes. If bean mixture is thicker than desired, thin with water & bring to a simmer.

4. Pour into a bowl & sprinkle with the reserved Tomatoes. Season to taste with Salt & Pepper.

5. Serve on two plates.

October 16, 2011 Brussel Sprouts Roasted To A Char


RECIPE

Serves 2

A CookTale

These Brussels are not limited to Thanksgiving. They’re so delicious, they make every occasion that you serve them a Thanksgiving. The more you allow them to char, the tastier they get. A good douse of EVOO &
Salt brings out even more of their character.

INGREDIENTS

10 Ounces of Brussels sprouts (halved & their ends removed)
2 TB of EVOO
1 tsp of Kosher Salt & 1/2 tsp of Black Pepper

METHOD

1. Preheat oven to 400F.

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 them to a sheet pan or an 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.

October 15, 2011 Green Beans Roasted with Bread Crumbs and Grated Parmesan Cheese


 

RECIPE
Serves 2

A CookTale

Simply thinking of how to describe this dish whets my appetite. It takes no time to prepare and only 15 minutes in the oven to roast. The result is so delicious that to me it can be considered a snack food.

INGREDIENTS

8 Ounces of fresh Green Beans
4 TB of fresh Bread Crumbs
3 TB of Grated Parmesan Cheese
Salt & fresh Pepper to taste ( remember the cheese is salty)
2 TB of EVOO

METHOD

1. Heat the oven to 450 degrees.

2. Bring a pot of water to a boil. Parboil the Beans for 4 minutes. Drain & blot dry.

3. Add the 2 TB of EVOO, the Parmesan Cheese & Bread Crumbs to the Beans. Toss it all together.

3. Place in an oven proof dish & roast until it’s caramelized & slightly charred. About 15 minutes or to taste.

October 14, 2011 Steamed Well Dressed Asparagus.


RECIPE

Serves 2

INGREDIENTS

1 LB of Asparagus (Spears peeled & 1″ of the bottoms removed)
1 TB of EVOO
1 TB of Butter
Kosher Salt & White Pepper

METHOD

1. Bring a deep sided pan of Water to a boil. Add the Butter & a pinch of Salt. Reduce to a simmer & add the Asparagus. Cook for 4 to 5 minutes, depending on the thickness of the spears.

2. Remove & drain on paper towels. Add to a serving dish & douse with the EVOO & the Salt & Pepper.

October 9, 2011 Loin of Lamb With Black Bean Sauce


RECIPE
Serves 2

A CookTale

As long as fifteen years ago, in La Cucina Italiana a magazine devoted to the cuisines of the twenty regions of Italy featured this recipe. Over time I’d occasionally take a stab at it and success was generally based on the quality of the Loin of Lamb. Yesterday I decided to try again, I pushed through the door of The Smokehouse Of The Catskills, and with doubt in my voice, asked Mike, “do you carry Loin of Lamb”. Without blinking an eye he’s in the fridge and returns with a fresh, still wrapped in its casing, Loin of Lamb. “How much do you need”. I departed with a beautifully prepared 1-1/4 pound of Loin blanketed in a sheath of its fat for proper searing before roasting. If awards were given for Loin of Lamb, this would have won 1st prize, hands down.

INGREDIENTS

1-1/4 LB of Boneless Loin of Lamb (wrapped in a layer of its fat, for searing)
1 15 ounce can of Black Beans, drained
2 Cloves of Garlic (thinly sliced)
3 TB of EVOO
1/2 Cup dry White Wine
Kosher Salt & Black Pepper
2 Ounces of Lamb or Veal Demi Glace + 1/2 cup of Water

METHOD

1. Season the Lamb with the Salt & Pepper. In a cast iron pan warm the EVOO over high heat. Add the Lamb & sear it on all sides until it’s quite browned. Remove the Lamb in the pan & set aside.

2. Heat the oven to 400 degrees, add the pan & roast for about 5 to 6 minutes or until the internal temperature of the meat registers 120 degrees, for rare. For medium rare continue to roast for a few minutes. The Lamb must be pink & juicy.

3. Remove the pan from the oven & place the Lamb on a platter. allow the Lamb to resettle & cover to keep warm.

4. In a small sauce pan bring the 1/2 cup of Water to a boil, reduce it to a simmer & add the Demi Glace. Whisk until completely dissolved.

5. To the hot pan with their cooking juices, add the Wine, the Garlic & half the drained Beans. Simmer for about 5 to7 minutes season with the Salt & Pepper & add the enriched stock.

6. Remove the layer of fat wrapped around the meat, revealing the Loin of Lamb. Slice it into 1-1/2″ medallions.

7. To serve, add the Black Beans to the two plates & top with the medallions of Lamb.

October 7, 2011 Rib Steak Hash, Roasted Caramelized Fennel & Tomato Jam


RECIPES
For The Roasted Fennel and The Tomato Jam*
Serves 6
A CookTale

On October 7th the recipe for Porterhouse Hash was posted on this Blog. At last evening’s dinner party two of our guests, up from Ft Lauderdale for a visit, requested the Steak Hash as their entree. So Hash it was. On the dinner plate was a thick slice of Fennel* caramelized in a very hot oven. And a scoop of Tomato Jam* always  a tasty surprise. The recipe for the Porterhouse Hash was also posted on Facebook October 1st

INGREDIENTS For the Caramelized Fennel

3 Fennel Bulbs (stalks removed)
2 TB of EVOO
2 TB of Butter (softened)
Kosher Salt & White Pepper

METHOD

1. Slice a Fennel into 3/4″ pieces vertically. Add them in a single layer to a sheet pan. Coat them with EVOO, Butter & Salt & Pepper.

2. Heat the oven to 450F & add the pan of Fennel. Roast for 30 minutes or until the Fennel is tender & has taken on a deep color.

3. Remove from the oven & allow to slightly cool.

INGREDIENTS For the Tomato Jam

2 Pounds of ripe Tomatoes (peeled Plums preferred)
1 Cup of Sugar (or less for a more piquant taste)
2 TB freshly squeezed Lime Juice
1 TB of fresh grated or minced Ginger
1/2 tsp of ground Cumin
1/8 tsp of ground Cloves
1 tsp of Kosher Salt
Jalapeño or other Pepper, stemmed, seeded & minced, Red Pepper Flakes or Cayenne (to taste).

METHOD

1. Combine all the ingredients in a heavy medium sized saucepan, Bring to a boil over medium heat, stirring often.

2. Reduce the heat & simmer, stirring occasionally, until mixture has the consistency of thick jam, about 1 hour 15 minutes. Taste & adjust seasoning, then cool & refrigerate until ready to use.