Gary Cook Shop

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Whisk 1 cup plus 2 tablespoons flour, milk, egg, 2 tablespoons vegetable oil, and salt together in a bowl until smooth. ...
10/20/2021

Whisk 1 cup plus 2 tablespoons flour, milk, egg, 2 tablespoons vegetable oil, and salt together in a bowl until smooth. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Dip onion rings in the batter, working in batches, until evenly coated and arrange in 1 layer on a plate.

Ingredients12 scallops , trimmed, with the shells100 ml dry white wine½ a bunch of fresh flat-leaf parsley , leaves pick...
08/01/2021

Ingredients
12 scallops , trimmed, with the shells
100 ml dry white wine
½ a bunch of fresh flat-leaf parsley , leaves picked
FOR THE CHILLI GARLIC BUTTER
2 tablespoons olive oil
100 g salted butter
3 cloves of garlic , peeled
1 fresh red chilli
1 teaspoon freshly ground black pepper

Method
Spread hot coals over the base of your barbecue in a flat and even layer – the scallops are going to be cooked directly on the coals, so it doesn’t matter which barbecue technique you use here.
Start by making the chilli garlic butter, which you can do on the barbecue or over a medium heat on the hob – basically, the longer those flavours get to hang out together, the better. Place the oil and butter in a pan to melt. Meanwhile, finely chop the garlic and chilli (keep the seeds in if you like the heat), then add to the pan with the black pepper. Give it a good stir, let all the ingredients party, then set aside.
Place the shells with the scallops inside them on a platter, then add a dash of white wine to each one. Using tongs, place each shell directly on the grey coals, carefully positioning them so they can’t tip over. Cover with the lid like an outdoor oven and cook for 4 to 6 minutes, or until cooked through, turning the scallops halfway with tongs. Carefully remove the shells to a serving platter and drizzle about 1 tablespoon of the melted chilli garlic butter over each golden scallop. Roughly chop and scatter over the parsley leaves then serve right away.
TIP: Ask your fishmonger to prep and clean the scallops for you. You’ll be cooking them in their shells, so make sure you ask for these too.

11 Ingredients 3 Method Steps 1 celeriac 1 lemon cut into wedges 1 bunch baby carrots, trimmed and washed 2 parsnips...
07/11/2021

11 Ingredients 3 Method Steps 1 celeriac 1 lemon cut into wedges 1 bunch baby carrots, trimmed and washed 2 parsnips, peeled and cut into wedges 1 Spanish onion, cut into wedges 1 bunch beetroot, trimmed, peeled and cut into wedges 1/3 cup olive oil, plus 2 tbsp extra 2 tbsp balsamic vinegar 1 clove crushed garlic 1 tsp brown sugar 75g baby spinach leaves Select all ingredients ADD TO SHOPPING LISTCOLES | SHOP NOW Step 1 Preheat oven to 200 Using a sharp knife, remove skin from celeriac. Cut into small wedges and place in a bowl of water with lemon wedges. This will prevent celeriac from browning. Step 2 Place baby carrots in a large baking tray with parsnips, Spanish onion and beetroot. Add celeriac and 2 tablespoons olive oil and toss vegetables to coat in oil. Bake for 30 minutes. Step 3 Whisk 1/3 cup olive oil, balsamic vinegar, garlic and brown sugar. Set aside. Toss the vegetables with baby spinach leaves. Serve drizzled with dressing.

IngredientsIngredient Checklist2 large sweet potatoes (about 1 1/2 lb.)4 large parsnips (about 1 lb.)6 medium beets (abo...
06/25/2021

Ingredients
Ingredient Checklist
2 large sweet potatoes (about 1 1/2 lb.)
4 large parsnips (about 1 lb.)
6 medium beets (about 1 1/2 lb.)
3 tablespoons olive oil, divided
1 ¾ teaspoons salt, divided
1 teaspoon pepper, divided
½ cup bottled olive oil-and-vinegar dressing
1 tablespoon chopped fresh parsley
1 tablespoon horseradish
1 teaspoon Dijon mustard
Fresh arugula
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Great Value Organic Extra Virgin Olive Oil 17 fl oz
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N95W17707 Shady Ln
MENOMONEE FALLS, WI 53051

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DirectionsInstructions Checklist
Step 1
Preheat oven to 400°. Peel sweet potatoes, and cut into 3/4-inch cubes. Peel parsnips, and cut into 1/2-inch slices. Peel beets, and cut into 1/2-inch-thick wedges.

Step 2
Toss sweet potatoes and parsnips with 2 Tbsp. olive oil in a large bowl; place in a single layer in a lightly greased 15- x 10-inch jelly-roll pan. Sprinkle with 1 1/4 tsp. salt and 1/2 tsp. pepper.

Step 3
Toss beets with remaining 1 Tbsp. olive oil; arrange beets in a single layer on a separate aluminum foil-lined 15- x 10-inch jelly-roll pan. Sprinkle with remaining 1/2 tsp. salt and 1/2 tsp. pepper.

Step 4
Bake at 400° for 40 to 45 minutes or just until tender. Let cool completely (about 20 minutes).

Step 5
Meanwhile, whisk together dressing and next 3 ingredients. Place vegetables in a large bowl, and drizzle with desired amount of dressing; toss gently to coat. Serve at room temperature or chilled over arugula with any remaining dressing.

IngredientsRoasted Vegetables1 pound medium beets, with 1 inch of the stem attached1 pound carrots, peeled and cut into ...
06/20/2021

Ingredients
Roasted Vegetables
1 pound medium beets, with 1 inch of the stem attached
1 pound carrots, peeled and cut into 1 1/2-inch pieces
1 pound parsnips, peeled and cut into 1 1/2-inch pieces
1 pound turnips, peeled and cut into 1 1/2-inch pieces
3 tablespoons vegetable oil
3 small white onions (about 3/4 pound), cut into 2-inch wedges
Salt and freshly ground pepper
3 tablespoons honey, warmed
1 tablespoon chopped sage leaves
4 ounces fresh goat cheese, at room temperature
1/4 cup minced fresh herbs, such as chives, tarragon and flat-leaf parsley
2 tablespoons extra-virgin olive oil
Salad
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 large garlic clove, minced
1 tablespoon minced herbs, such as chives, tarragon and flat-leaf parsley
Salt and freshly ground pepper
4 cups packed arugula leaves (from two 4-ounce bunches)
DirectionsMAKE THE SALAD:
Step 1
Preheat the oven to 400°. Tightly wrap the beets in a double layer of aluminum foil and roast them on the bottom shelf of the oven for 1 1/2 hours, or until they are tender when pierced with the tip of a knife. When the beets are cool enough to handle, peel and cut them into 1-inch pieces.

Step 2
Meanwhile, divide the carrots, parsnips and turnips between 2 large rimmed baking sheets. Toss the vegetables in each pan with 1 tablespoon of the vegetable oil. Arrange the onion wedges on the baking sheets, keeping them intact. Brush the onion wedges all over with the remaining 1 tablespoon of vegetable oil. Generously season the vegetables with salt and pepper. Roast the vegetables for 40 minutes. Brush the vegetables with the warm honey and sprinkle with the sage. Continue to roast the vegetables for 25 minutes longer, or until they are tender and glazed. Loosen the vegetables with a spatula and let them cool to room temperature in the pans.

Step 3
In a small bowl, mix the goat cheese with the herbs and olive oil and season with salt and pepper.

Step 4
In a small bowl, combine the olive oil with the vinegar, garlic and herbs; season with salt and pepper. In a large bowl, toss the arugula with 1 tablespoon of the vinaigrette and arrange on plates. Add the roasted vegetables to the bowl and toss with the remaining vinaigrette. Top the arugula with the vegetables, dot each plate with small spoonfuls of the herbed goat cheese and serve.

Ingredients6 medium beets (about 1 1/2 lb), peeled, cut into 1/2-inch wedges.3 tablespoons olive oil.1 3/4 teaspoons sal...
06/16/2021

Ingredients
6 medium beets (about 1 1/2 lb), peeled, cut into 1/2-inch wedges.
3 tablespoons olive oil.
1 3/4 teaspoons salt.
1 teaspoon pepper.
2 large sweet potatoes (about 1 1/2 lb), peeled, cut into 3/4-inch cubes.
4 large parsnips (about 1 lb), peeled, cut into 1/2-inch slices.
1/2 cup olive oil-and-vinegar dressing.
introduction
Preheat oven to 200 Using a sharp knife, remove skin from celeriac. Cut into small wedges and place in a bowl of water with lemon wedges. This will prevent celeriac from browning. Step 2 Place baby carrots in a large baking tray with parsnips, Spanish onion and beetroot. Add celeriac and 2 tablespoons olive oil and toss vegetables to coat in oil. Bake for 30 minutes. Step 3 Whisk 1/3 cup olive oil, balsamic vinegar, garlic and brown sugar. Set aside. Toss the vegetables with baby spinach leaves. Serve drizzled with dressing.

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Dallas, TX
75201

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