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CookTeaser

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

Category Archives: Vegetables

September 6, 2011 Rib Eye Steak, Hash Browns, and Tomato Jam


RECIPE
Serves 2
A CookTale

It’s been awhile since we dug into a great Rib Eye Steak with a side of delicious Hash Browns. And the newly made batch of a more savory Tomato Jam rounded out the flavor. On the side was a salad of garden grown Cucumbers, freshly grated Ginger and a sweet thinly sliced Onion sauteed with a dash of Tumeric seasoning. With full house power restored, mine was too.

INGREDIENTS Rib Eye Steak

1-1/4 Pound of Rib Eye (Smokehouse of the Catskills, prime)
Kosher Salt (to taste)
Black Pepper (to taste)
1TB of CharCrust, Original flavor (optional, available online)
1 TB of EVOO

METHOD

1. Light a gas or start a charcoal grill.
2. Season the Steak with all the listed ingredients.
3. Grill to an internal temperature of 120 degrees for rare.
4. Remove to a cutting board & allow to rest for at least 5 minutes. Keep warm.

RECIPE Hash Brown Potatoes

INGREDIENTS

2 TB of Canola Oil, or Grapeseed Oil
1 lb Russet baking potatoes, peeled & grated
Kosher Salt & Black Pepper

METHOD

1. Heat the 2 TB of Oil in a large non-stick frying pan on medium high heat.

2. While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. If you don’t have a potato ricer, use paper towels.
3. When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated Potatoes, spreading them out along the bottom of the pan. The Potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some Salt & Pepper on the Potatoes. After a few minutes, lift up one edge and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip them over all at once, or divide the large Potato cake into halves or quarters & flip. Continue to cook until they are golden brown on the bottom.
4. Remove from the heat & divide betweent two serving plates.

September 5, 2011 Ginger Cucumber Salad


RECIPE

Serves 2

1 1/4 to 1 1/2 pounds Cucumber, preferably thin Asian or English variety
1/2 cup Rice Vinegar or 1/2 cup White Vinegar diluted with 1/4 cup Water
2-inch piece of fresh Ginger, peeled and minced or grate
2 tsp Sugar
1 tep Salt
3 TB of grapeseed or other neutral oil
1 medium to large Onion, thinly sliced
1/2 teaspoon ground Turmeric, optional but necessary
2 TB of sesame seeds.

METHOD

1. With Asian or English cucumbers (or small garden cucumbers), slice thinly, preferably with a mandoline. With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
2. Mix Vinegar, Ginger, Sugar and Salt, and toss with Cucumbers. Let stand for 30 to 60 minutes. (Refrigerate if marinating for more than an hour in warm weather.)
3. Heat a saute pan & add remaining Oil, Onions and the Turmeric, Really try to use it. Cook until the Onion softens, about 5 minutes. The cooked Onions will take on the color of saffron.
4. Meanwhile, toast Sesame Seeds in a dry skillet over medium heat until browned and fragrant, 3 to 5 minutes.
5. Stir the Onions into Cucumbers, garnish with the Sesame Seeds & plate.

L

September 5, 2011 Zucchini Fettuccine With Thai Peanut Sauce


 
RECIPE
Serves 2

On the seventh night with partial power and partial lights and no hot water, my self control also partially shut down. We agreed to a vegetarian dinner with as little stovetop cooking as possible. And it turned out to be a tasty non-fattening, low cal dinner. How did a kitchen ever function before the invention of the mandoline? On goes the Zucchini, a few very careful sweeps and out comes the Fettuccine. After all of that, at 5:26 PM, a time to be remembered, all power returned. But the vegetarian dinner went on as planned.

INGREDIENTS Thai Peanut Sauce with Zucchini Fettuccine

1 TB of Peanut Oil
1 tsp of Panang Curry Paste or Red Curry Paste (it’s very hot, I used 1/2 tsp)
1/4 Cup of Coconut Milk (more if needed)
1/4 Cup of Chicken Stock (more if needed)
3 TB of Thai Fish Sauce
2 TB of Lime Juice
1 TB of Brown Sugar (or to taste)
1 tsp of Chili Oil (or to taste)
2 TB of Peanut Butter
1 tsp of Sesame Oil
2 TB of Peanuts crushed (optional)
3-4 Zucchini (about 8″ long)

METHOD

1. Heat the Peanut Oil in a small pan.
2. Add whatever Curry Paste you’re using, & saute until fragrant.
3. Add the next eight ingredients & simmer to thicken slightly, about 2-3 minutes. It should be about the consistency of lightly whipped cream.
4. Add the optional Peanuts. Set aside to keep warm.
5. Make the Fettuccine noodles by adjusting the Mandoline for cutting noodle-wide sticks. You’ll need about 3 cups for 2 generous servings.
6. Heat a pot of water to a boil, add the raw Zucchini & parboil for no more than 45 seconds. Remove to a pan of ice water. Drain onto paper towels. It should be Al Dente.
7. Plate the Zuccini & toss with the Peanut Sauce.

September 1, 2011 Zucchini & Red Onion With Curry Butter & Shiso Leaves


RECIPE

Serves 2

A CookTale

To offset the richness of the Thai Diver Scallops in Coconut Sauce, a vegetable side dish was called for. At this time of Summer our counter is laden down with Zuchini and there’s always a supply of Red Onions on hand. To avoid simply another sauteed Zucchini dish, I opted for adding a Curry Butter mixture to the saute pan. As well, the garden yielded an herb crop of Japanese Mint, Shiso, it’s the garnish added to Sushi and Sashimi. And as the fresh tasting accompaniment I looked for, It worked!

INGREDIENTS

2 Small Zucchini (cut to a 1″ dice)
1 Medium Red Onion (thinly sliced)
2 TB of Butter + 1 TB of Mild Curry
Sea or Kosher Salt
Black Pepper
1/4 Cup of Shiso (optional) or Mint (in a chiffonade)+ a leaf for garnish
1TB of Chicken Broth (if necessary)

METHOD

1. In seperate bowls dice the Zucchini & slice the Red Onion.
2. In a small bowl Whip together the Butter, Mild Curry & Salt & Pepper
3. In another small bowl chiffonade the Shiso or Mint.
4. Heat a saute pan to medium & add the Butter/Curry. When the sizzling stops, add the sliced Red Onion & saute for a few minutes. Add the diced Zucchini & saute for another 5 minutes.
5. If the pan appears dry, add a dash of the Broth.
6. To complete the dish, fold in the chiffonade of Shiso or Mint.
7. Plate & garnish with a leaf.

August 29, 2011 Ratatouille


A CookTale

How often do you prepare Ratatouille? For me it’s rarely, but when I do I ask myself, “what’s taken you so long”?. The preparation is rather simple; there are four vegatables, Eggplant, Zucchini, Onion and Tomato. They all require individual sauteeing, but as a cook I always enjoy the effort. And the result is a most tasty accompaniment to Chicken and to meat. Below is Mark Bittman’s New York Times version.

INGREDIENTS
  • 1 large or 2 medium eggplants
  • 1/3 to 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 medium zucchini, roughly chopped
  • 1 medium onion, roughly chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 1tablespoon minced garlic
  • 2 medium tomatoes (or 3 cannedplum tomatoes, drained), roughly chopped
  • 1/2 cup minced fresh parsley or basil leaves, for garnish.
Method
1. Trim the eggplant and cut it into 1-inch cubes. If the eggplant is large, soft or especially seedy, sprinkle the cubes with salt, put in a colander and let sit for 30 to 60 minutes. Rinse,drain and pat dry.
2. Put the oil in large skillet and turn heat to medium. Add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally, until soft and golden, 15 to 20 minutes.
3. Add the zucchini and cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the onion and cook 1 to 2 minutes. Add garlic and thyme and cook for 30 seconds. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes. Remove the pan from the heat and sprinkle with salt and pepper. Taste and adjust the seasoning if necessary, garnish with the herb, and serve immediately, at room temperature, or chilled.

August 28, 2011 Rack of Lamb, Cannellini Beans and Tomatoes and Celeriac Puree


RECIPE
Serves 4

A CookTale

A small dinner party with our friends, Jean-Michel and Lucien, was not going to be upset by an unwelcome guest, a sassy lady named Irene. Throughout the day the weather held, which made the prepping pleasant and took my mind off what was impending. At 6:30 they arrived, we had a drink, we ate and they made their way home as the weather deteriorated. The dinner brightened up the evening; the 1982 Chateau Nenin Pomerol certainly helped.

INGREDIENTS For the Rack of Lamb

1-1/2 Cups fine fresh Bread Crumbs
3 TB of finely chopped flat-leaf Parsley
2 TB of finely chopped Mint
2 TB of minced Rosemary
1 tsp of Salt
1/2 tsp of Black Pepper
3-1/2 TB of EVOO (or more if required)
2 Frenched Racks of Lamb (8 ribs & 1 1/2 lb per rack), trimmed of all but a thin layer of fat, at room temperature
3 TB of Dijon Mustard

METHOD

1. In a food processor add the Bread Crumbs, Parsley,
Mint, Rosemary, Salt, & Pepper. Pulse & slowly drizzle in the EVOO. Process until it forms a spreadable mix.
2. Put oven rack in middle position & preheat to 400°F.
3. Season Lamb with Salt & Pepper. Heat remaining TB of EVOO in a large flat cast iron skillet over moderately high heat until hot, but not smoking. Brown the Lamb, 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13-by 9-by 2-inch roasting pan, arranging fatty sides up.
4. Spread fatty sides of each rack with the Dijon Mustard. Divide Bread Crumb mixture into 2 portions & pat each portion over the Mustard coating on each rack, gently pressing to adhere.
5. Roast Lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 120°F (for medium-rare), 20 to 25 minutes. Transfer to a cutting board. Allow to rest for 10 minutes, then cut into chops.

RECIPE Celeriac Purée

By Chef Eric Ripert
Served at: Le Bernardin

INGREDIENTS

1/2 Cup of Heavy Cream
Juice of half a Lemon
1 TB of Kosher or Sea Salt
1 large Celeriac Knob
3 TB of Butter
Freshly ground White Pepper

METHOD

1. Bring 2 quarts of water, 1/4 cup of Cream & the Lemon Juice to a boil, add 1 TB of Salt. Peel and roughly chop the Celeriac Knob, add to the boiling water & cook until softened, about 25 minutes.
2. Strain, reserving the cooking liquid. Put the Celeriac in a blender & puree with the remaining Cream, Butter & as much cooking liquid as necessary. Season to taste with Salt & Pepper.

RECIPE Cannellini Beans with Diced Tomatoes

INGREDIENTS

1 Large can of Cannellini Beans
1 14 Ounce can of Diced Tomatoes
2 Garlic Cloves thinly sliced
1 TB of Butter + 1 TB of EVOO
A Dash of Red Pepper Flakes
Kosher Salt & White Pepper
Parsley finely chopped

METHOD

1. Heat a saute pan to medium. Add the EVOO, when tender add the Garlic. when tender add the Diced Tomatoes, Red Pepper Flakes & Salt & Pepper. When the tomatoes have softened, add the Cannellini Beans. Cook for a few minutes more until they all have melded together.
2. Turn off the heat & cover the pan, until plating.

August 27, 2011 Cauliflower Oven Roasted To A Char


 

 

RECIPE

Serves 2

A CookTale

To all who dislike Cauliflower, (including me), may I suggest roasting with EVOO and salt and pepper? It very well might change your mind. The trick is to roast it to a char, it changes the texture and the taste. To my taste buds, the heavily charred pieces had the remote taste of campfire-roasted Marshmallows. Tasting is believing.

INGREDIENTS

1/2 Half a fresh Cauliflower cut into small florets
2 TB of EVOO
1 TB of Salt + 2 tsp of Pepper
A pinch of Red Pepper Flakes

METHOD

1. Heat the oven to 450 degrees.
2. Add the seasoned Cauliflower florets in one layer to a baking sheet.
3. Roast for about 45 minutes, carefully watching their progress.
4. When roasted to suit you, remove & allow to cool down a bit.
5. Plate & if desired add sprinkle of EVOO.

A

August 26, 2011 Spicy Garlicy Sauteed Spinach


RECIPE
Serves 2

A CookTale

Spinach may be healthy, but that’s not the main reason we like it. Beyond health, if prepared as a spicy and highly flavored green, it’s delicious. Garlic, at least 4 cloves, salt and Red Pepper Flakes wakes it up.

INGREDIENTS

1 10 ounce bag of washed Spinach leaves
4 Garlic Cloves thinly sliced
1/4 tsp of Red Pepper Flakes
1 tsp of Salt + a sprinkle of Pepper
1 TB of EVOO + 1 TB of Butter

METHOD

1. Heat a deep sided saute pan to medium high. Add the EVOO, the Garlic & Red Pepper Flakes. Saute until tender, try not to burn the Garlic.
2. Add the Spinach in batches, as you do, quickly cover the pan because it will spatter water & oil over your stove top.
(A way to avoid this mess is to turn off the heat until it slightly cools. Then turn the heat back on & add the first batch.) Repeat this procedure until all the Spinach has wilted. No mess & well-sauteed Spinach.

August 19, 2011 Oven Roasted Sausage, Onion, Peppers, and Sauteed Broccoli Rabe


 

 

RECIPE
Serves 2

A CookTale
To say we love Italy and its diversity of foods would be an understatement. In the years of our visits, I thought I knew about Italian food. Actually, I knew very little. That is not to say that we didn’t dine across their spectrum of eateries. Lunches at a simple Trattoria or Taverna, dinner every evening at a fine Ristorante. And we ate very well. I had a friend who claimed “In Italy if you don’t see the cook in his undershirt, sweating over a blazing wood fire, grilling great scented meats, pass it by”. Sound advice. Last evening’s menu, oven roasted sausage with onions and peppers was a adapted from the most reliable Italian source, Rao’s Restaurant in NYC. The broccoli rabe is a dish that over timeI have refined and perfected .

RECIPE Oven Roasted Sausage, Onion & Pepper

INGREDIENTS

2 Sweet Italian Sausages
2 Red Bell Peppers, cored, seeded & sliced
2 Large Onions, thinly sliced
3 Garlic Cloves, thinly sliced
Salt & Pepper, to taste
1/4 Cup of EVOO

METHOD

1. Preheat the oven to 400F.
2. Place Sausages in a roasting pan. Add the Peppers, Onions, Garlic, & Salt & Pepper. Drizzle with EVOO.
3. Roast the Sausages & Vegetables for approximately 1 hour, turning occasionally, until they are nicely browned.
4. Arrange on a platter and serve.

Recipe adapted from “Rao’s: Recipes From The Neighborhood,” by Frank Pellegrino

August 15, 2011 Hanger Steak Rubbed With Curry And Lime and Oven Roasted Waffle Cut Potatoes


 

RECIPE

Serves 2

A CookTale

As I’ve said in past posts, more often than not, we have found Hanger steak to be a tough cut of meat. We used a recipe from the Epicurious website of June 2009. It called for Lime juice as the acid (which helps tenderize all cuts of meat), and Curry to brighten up the steak’s flavor. It worked and we enjoyed a tasty and tender Hanger steak. Thanks Mike, of The Smokehouse of the Catskill, and Melissa Roberts of Epicurious.

RECIPE Hanger Steak

1-1/2 Pounds of Hanger Steak (cut horizontally in half, & the fatty tendon that runs down the center removed)
1 TB of EVOO
1 TB of Lime Juice
1 TB of Curry Powder (I used Gran Marsala)
Kosher Salt & Pepper

METHOD

1. Stir together the Lime Juice, Curry Powder, EVOO, 2 tsp of Salt, 1 tsp of Pepper, & coat the steak with the mixture.
Allow to marinate for 1 hour.
2. Heat a grill pan or a gas grill. Add the Hanger Steak & grill
for 2-1/2 minutes per side. If you like your Steak on the rare side, remove it when the internal temperature is between 115 to 120 degrees.
3. Remove & allow it to resettle for at least 5 minutes. The internal temperature will continue to rise as it resettles.

RECIPE Oven Roasted Waffle Cut Potatoes

INGREDIENTS

2 Idaho Potatoes (peeled)
2 TB of EVOO
Kosher Salt

METHOD

1. Heat the oven to 350 degrees
2. Using the corrugated blade of a Mandoline-type slicer, waffle cut the Potatoes. Place them in a bowl of acidified Water.
3. Drain & thoroughly towel dry the Potatoes.
4. Place on a baking sheet in a single layer. Lightly Salt.
5. Oven roast until crisped & browned.