Marinated Eggplants

So, maybe you're getting a little tired of baking with eggplant and heating up your kitchen: it is August, after all.  Well, do I have the recipe for you!  This marinated eggplant is one of my favorite summer meals.  Okay, you do have to the stove top for a little bit, but you can make a batch to last a week and it's definitely worth a little sweat.  I found this in Recipes from an Italian Summer, a wonderful cookbook for working with summer produce.

Ingredients:
- About 1 1/2 lb. eggplant, any variety large enough to slice
- 3/4 c. flavorful olive oil
- 1 tsp red pepper flakes
- 3 cloves garlic, minced
- 1 tablespoon capers, rinsed, and roughly chopped
- 10 mint leaves, chopped
- a generous sprinkle of salt and pepper

Directions:
- If the eggplant is thick-skinned, peel it.  Slice the eggplant into 1/4" rounds.
- Sprinkle the slices with salt and let them drain over a colander for 30 minutes.
- Rinse the eggplant slices and pat them dry.  Brush them lightly with olive oil: it's important to use a brush and a light hand here, (don't drizzle!), or they will just soak up the oil in some spots.
-  Heat a heavy skillet over high heat.
- Add the eggplant slices in a single layer, cooking them in batches.  Turn them once to lightly brown them on both sides.  They should lose a lot of their moisture and appear a bit shriveled.
- Whisk the remaining oil, (most of it), with the remaining ingredients.
- Create a layer of eggplant and add a few spoonfuls of the dressing, being sure to get some of the chunky bits.
- Repeat, stacking layers, until all of the eggplant and dressing is used.
- Cover and chill for at least 6 hours before use.

This eggplant is delicious served with some mozzarella or as part of a caprese salad.  It is sublime, if a tad oily, sandwiched between sourdough with some mozzarella and pressed into a panini.  I think it would be a great accompaniment to a tender chimichurri-marinated steak.  If, for some reason, you have extra marinade it makes great salad dressing, too.

Enjoy!

Cucumber Yogurt Salad (or Dip!)

I never thought I could have too many cucumbers, but with my vines doing so well this year I'm finding it hard to keep up with the cucumber (or two) a day that need picking and eating.  This simple little salad is a classic and fresh way to use them up.  I quite like it for breakfast, as my sweet tooth is not always an early riser.  To make it into a dip simply mince the cucumbers or send them through a food processor.

Ingredients:
- 2 cups chopped cucumber (half quarted, half chopped more finely)
- 1/2 c. minced red onion
- 1/2 c. chopped dill
- 3/4 c. greek yogurt (I used 0%)
- 1/4-1/2 tsp salt, to taste
- 1/4 tsp. paprika (optional)

Directions:
- Umm...  combine everything and stir.

If you like a thicker texture, don't let the cucumbers sit in the yogurt for more than 2-3 hours prior to serving.  For dip, I recommend squeezing out some of the excess water from the cucumbers.  It will taste good, regardless, but I found it to get a little soupy after a day in the fridge.

Enjoy!

Jewels of Summer

Stop everything you're doing.  Just drop it.  Get up and go to a farmers' market.  Buy heirloom tomatoes. Bring them home.  Slice them gently with a sharp knife.  Arrange them on a plate.  Sprinkle them with freshly ground pepper and sea salt.  Drizzle them with the best olive oil you have.  Eat them.

You're welcome.

A few more salads...

Salad with green zebra tomato, cucumber, cilantro, feta cheese, and an orange vinaigrette.

Salad with roasted beets, roasted corn, feta cheese, and a spicy peach vinaigrette.

Enjoy!

A Ballad of Salad

First, a moment to brag.  See that lettuce right there?  That delicious, organic, heirloom lettuce?  That is the direct result of my sweat, dirty fingernails, and sunburns.  Yes, I grew that... from seed!  And that's just a small first picking.  As my high horse is getting tired, I'll move on...

Warm weather is here and with it comes a cascade of salads.  I love salad and this time of year it becomes my go-to for lunch or dinner... and sometimes both.  Salads are fun and easy meals: you can quickly throw together all kinds of creative combinations.  Pretty much anything that sounds good together will be good.  I often top my salads with some cheese to give them a bit more heft, but this could be left off for vegans, (perhaps substituted with some legumes?), or meat-lovers could top them with some pieces of grilled meat or a fuller meal.  Chicken or scallops work with just about anything and flank steak, salmon, or shrimp can be great with many flavors, too.

A few salad tips:
- After washing your lettuce, ideally spread it out to air dry.  Even a salad spinner doesn't quite achieve the same result.  Truly dry leaves allow the dressing to cling better and let the taste and texture of the lettuce shine through.  If you're pressed for time towel off as much moisture as you can instead.
- Season your lettuce.  Sprinkling the naked lettuce with a bit of salt and pepper before adding other toppings goes a long way for flavor.  It also helps you use less dressing.
- An oldie but a goodie: tear your lettuce, don't chop it!
- Make sure to top lettuce with contrasting but complimentary flavors: sweet and tangy, spicy and creamy, fresh and earthy, etc.

Don't toss those radish greens!  Eat them in a salad instead.  Since they can be a little on the tough side, (similar in texture to mint leaves), toss them with some tender butterhead.  Top with sliced radishes, aged goat cheese, and a spicy mint vinaigrette, (olive oil, lemon juice, minced mint, chopped capers, red pepper flakes, cayenne, thyme, salt).

Tomatoes aren't the only salad-friendly fruit.  Here mixed greens are topped with blackberries, pickled radishes, and sheep's milk feta with a balsamic vinaigrette.

A true classic: apples and goat cheese atop butterhead lettuce with a fresh dill vinaigrette.

Almost too pretty to eat: arugula and mixed lettuces topped with thinly slice chioggia beets, minced shallots, and feta cheese with a blackberry balsamic vinaigrette.

And, of course, there will be many more to come.

Enjoy!

A different take on potato salad

While I do have a special place in my heart for thick, goopey, white, traditional potato salad, sometimes I want it to be a little lighter and healthier.  This version manages to sneak in plenty of ultra-healthy kale and avoid the glop, while still being satisfying.  It's best to make this at least an hour before serving to give the flavors a chance to combine.

Ingredients:
- 6 red potatoes
- 3 stems kale
- 1/2 red onion
- 1/4 c. parsley
- 1 tbsp whole grain mustard
- 5 tbsp mayonaise
- `1 tbsp white wine vinegar or lemon juice
- A handful of chive flowers (optional)
- Salt, pepper, and paprika to taste

Directions:
- Bring water to boil.  Make sure it is plenty salty: this will flavor the potatoes more deeply than adding salt later on.
- Boil the potatoes with skins on  until fork tender.  Don't let them get mushy!
- When the potatoes are cool enough to handle, chop them into bite-sized chunks and put them in a bowl with plenty of room for tossing.
- Chop up and add 1/2 red onion.  Be sure to taste it: if it's bitter or especially strong, add less and chop it finer.
- Roughly chop and add 1/4 c. parsley.
- Crumble and add the chive flowers.
- Cut the spines out of the kale and split the leaves in half.  Stack up 2-3 pieces, roll them tightly, and chop the rolls.  This will give you little ribbons.  If you are making the potato salad ahead of time, hold off on adding the kale.  I wouldn't add it any more than 2 hours before you plan on eating it.
- Whisk together the mustard, mayonnaise, vinegar/lemon juice, and a dash of salt, pepper, and paprika.  Pour over the salad and toss until everything is evenly distributed.
- Taste and adjust seasonings as necessary.
- Cover and chill.

It's perfect with baby back ribs!

Enjoy!

Eat this now! A Tender Spring Salad

Yesterday was the first hot day of the year that really felt like summer was just around the corner.  It was a day that left you stunned and thirsty from being in the sun too long.  It was a day that turned cats into puddles on the floor.  It was the perfect day for a good salad.

I came home from the farmers market with one of the most beautiful heads of tender butterhead lettuce I'd ever seen.  While I was browsing, a little package of chive blossoms at the Siena Farms booth caught my eye.  With chive flowers blooming in my garden at home, I had never considered eating them.  Tonight I would put them in my salad.

Though it seems simple, this salad was very satisfying.  The tender lettuce is perfect for showcasing the bright lemon, earthy goat cheese, and pungent chive flowers.  The side of asparagus is icing on the cake.

- Start by thoroughly washing your lettuce leaves.  Pat them dry as well as you can and let the air do the rest.
- Trim the ends of your asparagus.
- Rub the stalks with a little olive oil and sprinkle with salt.
- Heat up a grill pan and add the asparagus.  Cook for about six minutes, turning over once.
- While allowing the asparagus to cool, tear up your lettuce.
- Top the salad with a few slivers of boucheron or the goat cheese of your choice, (a full-flavored aged cheese is great here).
- Pull the chive flowers apart (they're actually a bunch of small blossoms held together at the bottom).  I used three for my single large salad.
- Combine the flowers with equal parts olive oil & lemon juice, a pinch of salt, and a dash of pepper.
- Add the asparagus to the salad.
- Pour the vinaigrette over everything.

Enjoy!

Seared Scallop Salad

I remember very specifically the first time I really tried scallops.  I was taken out for a fancy night on the town in San Francisco by a new beau.  All dressed up, we went to a wonderful restaurant before heading to the symphony.  Both relative novices to fancy dining, we went with a prix fixe menu of several courses.  After some grilled calamari with particularly large suckers, a plate of sauteed scallops was delivered to our table.  He immediately dove in to take a bite, I hesitated.  But, not wanting to dampen the evening, I ventured to give them a try with the determination not to show any adverse reaction.  As usual, my fretting was for naught: the scallops were delicious.  Sweet, creamy, and fresh, they were easily my favorite part of the meal.

Later I bought some at a farmers' market to try making them myself.  With such easy success, they are now one of my favorite meals to make as a treat.  I like serving them over salad to keep the flavors light. Look for nicely large, fresh scallops for the best flavor and texture.

- Start by preparing your salad.  You want everything else ready before you cook the scallops.  I used a combination of mache and spring greens.  I topped the greens with some red onion and avocado.  Some grapefruit would also be delicious.  Make sure you season your salad with a dash of salt-- you'll use less dressing this way.
- Mix a light vinaigrette of lemon juice, whit wine vinegar, olive oil, and pepper.  Set aside.
- Wash your scallops and pat dry.  Cut off the tough little tab of connective tissue on the side if it hasn't been already done.  Lightly sprinkle the scallops with sea salt.
- Heat a stainless steel pan to medium-high.  I do not recommend using non-stick as you won't get a proper sear.
- When the pan is hot, add a small pat of butter.
- Right after the butter melts, add the scallops.  They should sizzle.
- Turn the scallops once after about 60 seconds.  They should release easily.  You're not looking to cook them through so much as just sear the outside.  Overcooked scallops will become tough.
- After another 60 seconds, remove the scallops from the heat.  Place them on their salad bed and drizzle the vinaigrette evenly over everything.

Enjoy!

Will you be my Valentine?

Ah, Valentines Day.  What, you think it's silly?  Well I do, too.  But it's also a great excuse to go all out in the kitchen.  And let me tell you:  I know how to do it right.

First and most importantly you have to have a plan of attack.  I chose to go a more formal route with several plated courses.  Know what you are capable of and what you will enjoy making: there's no shame in one simple, well-executed dish.  Make sure not to over-burden yourself or your dinner will end up more stressful than romantic.

Start by making a list of everything you want to make.  Include each separate element and step.  If you are making a pie, list making the pie crust, making the filling, and baking it.  Determine which steps can be completed ahead of time.  Write out every ingredient you need.  Double check what you already have and cross out what you don't need to buy.  Do your grocery shopping the day before and get started with as much meal prep as possible.  You don't want to spend all of your time in the kitchen and leave your Valentine waiting alone.  Beyond the actual food, make sure to set aside time to set the table, clean up some of the messes you've already made, and get yourself ready.  Now that you have an idea of how long everything might take, add an hour.  Seriously.  If you don't end up needing it then you can sit down, relax with a glass of wine, and look like the ultimate at-ease hostess when your guest arrives.

Now, on to the food!

1.  The Appetizer  (sorry, no picture)

Keep it simple: just a couple of easy to put together bites to take the edge off your hunger. 

- Slices of baguette topped with a tapenade of chopped green olives, sun dried tomatoes, and olive oil.  The spread can be made the day before.

- Crispy pancetta rounds with a few crumbles of blue cheese

2.  The Salad

This beet, orange, and fennel salad looks like a fauvist masterpiece on the plate.  Its beauty masks its easy preparation.

- Thinly slice one orange and remove peels.

- Scrub and thinly slice one beet (well, part of a beet, you probably won't need all of it).

- Fan the oranges and beets onto the plate.

- Remove the stalks from one fennel bulb and outer layer of bulb, if damaged.

- Quarter the bulb and cut away the core.

- Thinly slice the fennel and toss with salt and pepper.

- Place a neat pile of fennel in the center of the plate

- Garnish the oranges and beets with a few thin slices of shallots and some fennel fronds.

- Drizzle salad with a vinaigrette of good quality olive oil, orange juice (squeezed from the end slices), a little balsamic, and salt.

3. The Entree

Part One:  Seared Duck Breast with Pomegranate Sauce

I found the original recipes through Martha Stewart here and here.  I mostly followed the recipes, but I will do a separate post including the details.

Part Two:  Parsnip and Celery Root Puree

- Earlier in the day, scrub two parsnips and peel one small celery root.  (Don't get those mega-parsnips.  They should be the size of a normal carrot, more or less.)

- Chop them into half-inch cubes.

- Sautee in a large pan with 1 tablespoon butter  and a generous dash of salt until completely tender.  You should be able to easily mash a piece with a fork.

- Send them through a ricer (preferred) or mash by hand.

- Set aside until you are cooking your duck.

- While the duck is browning, warm the riced roots with 1 tablespoon butter, 1 tablespoon cream, and milk added until desire consistency is reached, stirring to achieve smoothness.  Season to taste with salt and pepper.

Part Three: Swiss Chard with Caramelized Red Onions

- The day before (or that morning), slice one small red onion.

- Add to a pan with a drizzle of olive oil and saute on medium-low heat until completely wilted and caramelized.

- Add a drizzle of balsamic vinegar and toss until liquid has evaporated.

- Set onions aside (refrigerate over night).

- While duck cooks, wash and remove the spines from one bundle of swiss chard.  Tear into palm sized pieces.

- Sautee in a pan with a drizzle of olive oil and a pinch of salt.

- When leaves are wilted, stir in red onion.

4.  The Dessert: Spiced Chocolate Souffle with Cardamom Creme Anglaise

I used this recipe for the souffle, as I had made it successfully a few weeks ago, simply adding 1/4 tsp. cayenne pepper.  I found this recipe for the creme anglaise.  I halved the souffle recipe and quartered the creme recipe, and the amounts were perfect (though the creme would keep several days and you'll wish you'd have made more).  The creme anglaise can (and should) be made the day before.  I also chopped my chocolate the day before, (it takes longer than you think it will).  The souffle mix can be made earlier in the day.  I made mine as the last bit of prep work before my valentine arrived.  The time it takes to bake the souffle after finishing your entree is perfect for holding hands while sipping on wine.

Happy Valentines and Happy Anytimes!  Enjoy!

Wheatberry Salad

This is a lovely, healthy dish that is great as a side or on its own. It's filling without being heavy and contains tons of good-for-you ingredients. I love making a batch of it to eat for lunches during the week. It's also perfect for experimenting with different flavor combinations and ingredients (pine nuts, apples, chick peas, red onions, tomatoes, grapefruit, chicken, etc.)

Ingredients:

• 1 1/2 cups wheatberries
• 1 onion, diced
• 1 green pepper, diced
• 2 stalks celery, diced
• Walnuts, roughly chopped
• Dried cranberries or cherries to taste, roughly chopped
• 1 can water chestnuts chopped
• A generous handful of parsley, chopped
• Olive oil
• Apple Cider Vinegar
• Salt, Pepper, Spices that suit your fancy

Procedure:

• Rinse wheatberries. Combine with 5 cups of water in a large pot and bring to a boil. Let simmer for an hour, then drain any remaining water. If you'd like to make a smaller portion, reduce numbers or put some of the cooked wheatberries in the freezer for future use.
• Sautee onions until they begin to become translucent.
• Add green peppers for last remaining minutes of sautee.
• After heated ingredients cool, combine everything.
• Toss with olive oil, vinegar, salt, pepper, and spices to taste.
• Store in tupperware in the fridge. It is best after it has been chilled for a few hours.

Enjoy!
- Rori