Gingered Apple-Squash Soup

It seems to be snowing everywhere- I thought I'd be leaving the snowy, winter weather when I head to Virginia from Chicago tomorrow!  However, an early morning call from my mom informed me that there is already snow on the ground waiting for us.  AND we can expect quite a bit more this weekend! 

I'm definitely looking forward to a white Christmas this year so it better be delivered!!  I can, however, deal without the subartic temperatures in the midwest. 

In the meantime, I'll be holed up inside slurping this delicious soup.  The addition of chili is a MUST!! 

Gingered Apple-Squash Soup

This is a great soup to make in large batches.  I like to make a double match and keep some extra in the freezer as a quick and easy meal over the next couple of weeks.

Get the full recipe!

Spinach Stuffed Veal Rolls

Veal is the very tender meat from a young calf.  As it is very lean, you must take care to ensure that it does not become tough.  It is important to keep the meat moist as it cooks and make sure that you do not overcook it.  If cooked properly, it should have a smooth but firm texture with a very delicate flavor.

This recipe resulted from some veggies that I needed to use up and a few pantry staples.  The flavors complemented each other beautifully without overpowering the veal.  I will definitely be experimenting with dish again!

Spinach Stuffed Veal Rolls

Ingredients

3 tbsp raisins

3 tbsp olive oil

1 onion, chopped

2 garlic cloves, minced
8 oz fresh spinach
2 tbsp pine nuts, toasted and chopped
1/4 tsp freshly grated nutmeg
1 lb veal breast, pounded thin
1 celery stalk, chopped
1 carrot, chopped
1 cup dry white wine
2 cans crushed tomatoes
 
Directions
 
1 Preheat the oven to 350 degrees F.  Soak raisins in hot water for 15 minutes and finely chop. 
 
2. Heat 1 tbsp olive oil in pan over medium.  Add half of the onion and garlic and cook for 4 minutes.  Add spinach and cook for 2 minutes until wilted.  Squeeze any excess liquid off using a sieve.  Chop and season with salt, pepper and nutmeg.
 
3. Lay veal flat and season with salt and pepper.  Cover with spinach mixture.  Scatter raisins and pine nuts on top.  Roll the lamb tightly encasing the filling.  Secure in several places with kitchen twine.

4. In a dutch oven or large pot, heat remaining oil over medium high.  Brown the meat and all sides and set aside.  Reduce heat to medium and add the remaining onion, celery, and carrot and cook for 5 minutes.  Increase the heat and add the wine to deglaze.  Continue cooking until nearly all of the wine has cooked off.  Add the tomatoes and season with salt and pepper.  Return the veal to the pot. Bring the mixture to a boil, cover, and simmer for 45 minutes.

5. Remove the veal, tent with foil and let it rest for 10 minutes.  Meanwhile increase heat to reduce the sauce.  Remove the twine and slice the veal into rounds. Serve immediately spooned with the pan sauce.

Easy & Healthy Snacks

Being that I'm working from home these days, I often find myself grazing a bit throughout the day as opposed  to eating a proper breakfast and lunch.  I love quick, healthy, and easy dishes that I can whip up and snack on over the next couple of days.  I try to combine most of the food groups in these type dishes so I can get the energy and nourishment that I need without much effort.  It's also a plus when they taste good :)  Enjoy one of my go-to 'snacks'!

Tuna, Parsley, and Potato Salad

Ingredients

1 pound gold potatoes, peeled and cut into 1/2 inch cubes

2 tins of canned tuna, drained and flaked
2 tomatoes, seeded and chopped

3 tbsp olive oil
12 1/2  tbsp parsley, minced
1 tbsp lemon juice
1 tsp french mustard

salt and pepper, to taste

Directions

1. In a large pot, cover potatoes with cold, salted water. Bring to a boil, then reduce heat and simmer for about 15 minutes until tender.  Drain and rinse briefly with cold water.

2. Whisk together oil, lemon juice, parsley, and mustard.  Season with salt and pepper. 

3.  Gently combine potatoes, tuna, and tomatoes.  Add dressing and again, gently combine.  Serve at room temperature or chilled over greens.

Roasted Squash with Chili Citrus Sauce

This is a great side dish for one of those chilly, winter nights, which we are having quite a few of lately in Melbourne.  You can use any kind of pumpkin (what we call squash in North America) for this recipe.  I used a Jap pumpkin, or kabocha which is pretty common in Australia during this season. 

Roasting the squash ensures a comforting, savory aspect to the dish while the citrus and fresh herbs really brighten it up.  And, of course, you need the chili for that extra punch.  If this doesn't warm you up, I don't know what will!

Roasted Squash with Chili Citrus Sauce

Ingredients

1/2 Jap pumpkin, cut lengthwise into wedges
3/4 tsp salt
1/4 teaspoon black pepper
1/3 cup olive oil
1 tbsp fresh lime juice
1 tbsp fresh orange juice
2 red chilis, finely chopped, more or less to taste
1/2 garlic clove, finely minced
2 tablespoons chopped fresh cilantro, plus extra for garnish

Directions

1. Preheat oven to 425 degrees F.

2. Toss squash with 1/2 tsp salt, pepper and 2 tbsp olive oil.  Place cut side down on a baking tray.

3. Roast squash until tender and cut sides are starting to turn golden brown, about 30 minutes depending on thickness.  Flip once during cooking if desired.

4. Meanwhile, combine juices, chilis, garlic, chopped cilantro and remaining salt and olive oil.  Let sit at room temperature while squash cooks. 

5. Serve squash drizzled with citrus sauce and sprinkled with fresh cilantro.

Easy Entertaining: Mozzarella & Tomato Bites

While I certainly don't mind spending some time and effort cooking, sometimes it's nice to throw something together quickly.  This appetizer is so quick and easy but, thanks to a few flavors that marry together beautifully, it still tastes incredible!  The presentation is very cute and they can be eaten in one clean, easy bite, so no need for serving plates!  Feel free to prepare the tomato bites ahead of time and store them in the fridge.  Take them out 15 minutes before serving and dress them right as your guests arrive!

Mozzarella & Tomato Bites

Ingredients

8 cherry tomatoes, halved

8 mini mozzarella balls, halved

8 thing slices of proscuitto, halved lengthwise

16 basil leaves

extra virgin olive oil, for drizzling

fresh black pepper

Directions

1.  Push tomato and mozzarella halves together to make a ball.  Tuck a basil leave against the ball as your wrap it with a slice of proscuitto. Secure with a toothpick.

2. Sprinkle with freshly ground black pepper and drizzle with a good quality olive oil. 

Couldn't be easier!  They'll disappear in a matter of minutes!

Spinach & Gruyère Soufflé

I must admit, I was a bit nervous to prepare a soufflé as I've heard they can be quite temperamental.  I've even heard horror stories about having to tip-toe around your kitchen or you will cause it to fall flat.  Texture is king is this dish and as it's name, which is French for "to blow up", indicates, it should be pefectly puffed. 

In short, a soufflé is base of egg yolks with a sauce and beaten egg whites.  The base provides the flavor while the egg whites give it volume.  There are both savory and dessert soufflés, and probably not too surprising, I chose to make a savory one; besides, I had spinach that I needed to use up.

The presentation of this dish is just beautiful.  Mine did not come out perfectly symmetrical by any means (thanks to my uneven cooking Australian oven) but I actually loved the quirky looking outcome.  It was fluffy with a light crust on the outside, and of course had to have that rewarding creamy center.  Make sure to season well and it will explode with flavor. 

Spinach & Gruyère Soufflé

Ingredients

1 large bunch of spinach, stemmed and finely chopped

1 tbsp parmesan, grated

3 1/2 oz butter

1 cup all-purpose flour

2 cups milk, warm

1/4 tsp nutmeg

4 oz Gruyère cheese, grated

5 eggs, separated

salt and pepper

Directions

1. Preheat oven to 350 degrees F (180 C).  Grease your soufflé dish or individual ramekins completely using upward strokes and sprinkle all sides with parmesan (supposedly these 2 tricks will help the soufflé rise).

2. To make your base (kind of a very thick bechamel sauce), melt the butter in a pan.  Stir in flour and cook for 2-3 minutes until you have a paste.  Gradually add warm milk while stirring to prevent lumps, and simmer for 10 minutes.  Add nutmeg and season with salt and pepper. 

3. Stir through the spinach and cheese, allow to cool, then add the egg yolks.

4. Beat the egg whites until you have stiff peaks.  Fold the whites into the spinach mixture while you season.

5. Pour into prepared dishes.  Baking time varies greatly depending on what size dish(es) you are using.  For a large dish, cook for about 30 minutes, raise heat to 425 degrees F (220 C), and cook for 15 more minutes.  For individual ramekins, cook for 10 minutes, turn heat up and cook for about 5-10 more minutes.  You want the soufflé golden and just set.  In the traditional French method, I prefer mine still moist and creamy in the center although some like it cooked all the way through. 

A couple of tips:   

1.  Make sure to be careful when separating your eggs not to break the yolk on the shell.  If there is even a trace of yolk in your egg whites, they will probably not whip up.

2. Room temperature egg whiles will foam more quickly and to a greater volume.

3. When you fold in the egg whites, be gentle.

Happy Cinco de Mayo!

Like I need another excuse to eat Mexican food...  In honor of my favorite Mexican holiday, we celebrated with slow cooked pork carnita tacos accompanied by avocado 3 ways.  I made my traditional guacamole, a roasted garlic and orange guacamole, and pomegranate and avocado salsa.  Yes, pomegranate salsa.  It's certainly not a salsa to be eaten with chips but went beautifully with the tacos.  The tangy pop of the pomegranate seeds was the perfect accent to the smoky pork and creamy avocado.  Thanks to our houseguest, we've been obsessed with all things pomegranate for the last month so I had to figure out a way to incorporate them. 

We gobbled up the tacos too fast to take any pics.  It's amazing that something that takes 8 hours to cook can be eaten up in a matter of minutes! 

Avocado 3 Ways

Traditional Guacamole

Ingredients

3 avocados
1 tomato, seeded and chopped
1 jalapeno, chopped
1 small red onion, diced
1/4 cup cilantro, chopped
1 lime, juiced
1/2 tsp cumin
salt

Directions

1. Cut around each avocado lengthwise and twist halves apart. Stab pit with knife and dislodge. Scoop out flesh.

2. Combine all ingredients and coarsely mash together. Season to taste with salt.

Roasted Garlic and Orange Guacamole

Ingredients

6 garlic cloves, unpeeled
2 small oranges
1 jalapeno
1 small red onion, diced
3 ripe avocados, pitted, flesh scooped from the skin
3 tbsp mint, chopped
1 tbsp cilantro, chopped
1 lime, juiced
salt

Directions

1. Roast the garlic in a dry skillet over medium heat until it is soft and blackened in spots, 10 to 15 minutes. Squeeze out garlic and chop if necessary.

2. Supreme the oranges by cutting of the ends, standing orange up and cutting off all the rind and all of the bitter white pith.  Release segments by cutting along either side of each membrane.  Chop the oranges.

3. Cut around each avocado lengthwise and twist halves apart.  Stab pit with knife and dislodge.  Scoop out flesh. 

4. Combine all ingredients and coarsely mash together.  Season to taste with salt. 

Pomegranate and Avocado Salsa

Ingredients

2 avocados, peeled and diced
1 lime, juiced
1 pomegranate, seeded
1/2 onion, diced
1/2 cup minced fresh cilantro
1 tbsp honey
1 jalapeno, seeded and minced
salt

Directions

1. Combine all ingredients and season to taste with salt. 

Go Dutch!

... with your carrots that is... I'd never be one to advocate going Dutch in other areas!  These sweet, baby carrots not only look but taste sensational.  They can be prepared in a variety of ways, but this steaming method is so easy and there's virtually no clean up!  Like all carrots, they are still a great source of beta carotene, so your stomach and your eyes will be thanking you!

Baby Carrots in a Pouch

Ingredients

1/2 lb. Dutch (baby) carrots
1/2 tsp cumin
2 tsp brown sugar
1 1/2 tbsp butter
4 thyme sprigs
2 parsley sprigs
1/2 cup dry white wine
salt and pepper

Directions

1. Preheat the oven to 400 degrees F.

2. Scrub carrots well as you won't be peeling them (there wouldn't be anything left!).  Remove leafy tops.

3. Tear off enough kitchen foil to create a pouch large enough to secure carrots and arrange on a baking tray.

4. Place carrots onto one side of the foil and sprinkle with cumin and brown sugar.  Season and add all other ingredients except the wine.

5. Fold the foil over the carrots to creat a pouch.  Fold up 2 sides to seal in carrots leaving the last end open to pour in the wine. 

6. Pour in the wine and fold the last side together to fully seal. 

7. Cook for 35 minutes or until tender.  Adjust for the size and amount of carrots.  Serve immediately.

Roasted Zucchini & Eggplant Lasagna

Obviously fresh pasta is best, but when you're looking to throw a dinner together quickly, oven-ready lasagna noodles can be a godsend.  There is no pre-cooking required AT ALL!  They will absorb the tomato sauce as the lasagna bakes and soften. 

As an added bonus, you can also prepare this ahead of time and store in the fridge until you are ready to bake.  Feel free to use your favorite sauces and and fillings - cheese?  meat?  vegetables?  Just make sure to start with sauce, top with lasagna, alternate layers of filling and lasagna, finish off with a layer of sauce, then top with cheese.

Roasted Zucchini & Eggplant Lasagna

Ingredients

1 eggplant, cut crosswise into 1/4" rounds

2 zucchini, cut crosswise into 1/4" rounds
3 tbsp olive oil

1/2 carrot, diced

1 onion, diced

3 garlic cloves, chopped

1 24oz bottle of tomato passata

pinch of dried chilli flakes

1 1b ricotta

1 egg

3/4 cup parmesan, grated

2 tsp parsley, chopped

2 tsp basil, chopped

1 package pre-cooked lasagna noodles

1/2 cup  mozzarella, grated

salt and pepper

Directions

1. Preheat oven to 375 degrees F.  Season eggplant and zucchini and toss with 1 1/2 tbsp olive oil.  Transfer eggplant to baking sheet and roast for 10 minutes, add zucchini and roast for 20 more minutes, stirring occasionally.  Set aside.

2. Meanwhile, heat remaining olive oil over medium heat and saute carrot, onion, and garlic until tender.  Add passata and and chilli flakes.  Season and simmer for 15 minutes. 

3. In a large bowl, mix ricotta, egg, 1/2 cup parmesan, and herbs. Season with salt and pepper.

4. In glass baking dish, spread thin layer of tomato sauce.  Arrange lasagna noodles over sauce.  Spread half of ricotta mixture and arrange half of vegetables over ricotta.  Spread with layer of tomato sauce.  Repeat layering and top with lasagna noodles.  Spread with tomato sauce and sprinkle with mozzarella and remaining parmesan. 

5. Bake covered for 40 minutes.  Uncover and bake an additional 15 minutes until cheese begins to brown.  Let stand for 5 minutes before slicing and serving.

A Traditional Gazpacho

I recently posted a recipe for Spiced Pumpkin Soup, a perfect remedy for the early autumn weather.  Being that it's spring in North America and they've already had some ridiculously hot days in Virginia, my favorite pregnant sister requested something a bit more appropriate for the temperature, a cool and refreshing gazpacho.  When a pregnant woman has a request regarding food, you must oblige right?

It actually worked out for me as well.  We have reverted back to summer this past week in Melbourne so a gazpacho was just what I needed.  In addition, any food that can bring me back to the days of living in southern Spain, I will gladly take on!

I kept the recipe pretty traditional.  There are a myriad of varieties, but I suggest starting out with the basic recipe then getting creative and adding different vegetables, herbs, possibly grilled shrimp, but it's going to be hard to beat the classic version!  Oh yeah, do NOT skip the olive oil-soaked croutons, they are a must to get the full effect!

Gazpacho

Ingredients

6 tomatoes

1 cucumber, peeled, seeded and roughly chopped *

1 green pepper, roughly chopped *

1 onion, roughly chopped *

2 garlic cloves

1/2 cup EVOO, plus 1 tbsp (use a good one, it's worth it!)

2 tbsp red wine vinegar

salt and pepper

3-4 slices day old french bread

*If desired, reserve just a bit to mince and use as garnish

Directions

1. To peel tomatoes, prepare a large bowl of ice water.  Cut a small cross in the bottom of each tomato and add tomatoes to boiling water for 30 seconds.  Refresh in ice water and peel immediately.  Cut the tomatoes in half crosswise to squeeze out the seeds.  Roughly chop 3 tomatoes and set aside.  Puree remaining tomatoes and transfer to a large bowl.

2. Add chopped tomatoes, cucumber, green pepper, onion and garlic to a food processor and pulse until they are finely minced.  Add to bowl.

3. Add 1/2 cup olive oil and vinegar to bowl and season with salt and pepper.  Stir to thoroughly combine.  Refrigerate atleast 2 hours.

4.  Before serving, cut bread into cubes then heat remaining tablespoon of olive oil over medium high heat.  Toss bread cubes in pan until golden. 

5. Ladle gazpacho into bowls and garnish with minced veggies and olive oil 'croutons.'  Head out to your back deck and enjoy.

Spiced Pumpkin Soup

The autumn weather was definitely upon us over the weekend here in Melbourne.  I love the change of seasons when you start craving those hearty, savory foods that seem to take the edge off of the chill in air.  Nothing says fall more than the vast varieties of squash and pumpkins that quickly become available as the leaves start to turn.

This soup is perfect for a chilly day, I even added a bit of chili to really get our blood flowing! 

Spiced Pumpkin Soup

Ingredients

2 lb pumpkin or winter squash, deseeded, peeled and cubed
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, chopped
1/2 tsp cumin
1/2 tsp ground coriander seeds
1/4 tsp turmeric
1/4 tsp curry powder
2 bay leaves
2 chilis, finely chopped (more or less depending how spicy you want it)
2 cups chicken stock
S&P, to taste

Directions

1. Heat the oil in a large saucepan over medium heat.  Add onion and garlic and cook for 3-4 minutes or until the onion is soft. Stir in the chilis and spices and cook for 30 seconds. 
2. Add the cubed pumpkin and cook for 3 minutes, stirring continuously.
3. Add the stock and bring to a boil.  Reduce heat and simmer for 20 minutes.  If the mixture is too thick, add more stock or water. 
4. Puree soup in a food processor or blender until smooth. Return soup to pan and stir over medium heat for 2-3 minutes or until heated through. Season with salt and pepper.

Garnish with a dollop of yogurt and a couple cilantro leaves.  This soup could also be served chilled for a hot day.  I'm sure I'll be craving it all year round!

Stuffed Zucchini Blossoms

Zucchini blossoms are the bright yellow/orange flowers on the end of baby zucchini (also the blossoms on the stalks of males plants).  I wouldn't say they are your typical menu item, but if you've never enjoyed these delicate flowers, you are missing out!

Before I actually ventured to try zucchini blossoms, I must admit that I wrote them off as one of those 'cool ingredients' that are more attractive and exotic than they are appetizing.  While I do enjoy experimenting with new ingredients and combinations, I am of the opinion that not everything edible is meant for consumption and not all ingredients pair well.  I am sure my fiance will enjoy this... I WAS WRONG!  Yes, zucchini blossoms are attractive but they are also delicious. 

Since losing my zucchini blossom virginity, I've ordered them prepared in a variety of ways, but I definitely prefer them fried.  For a reason unbeknownst to myself, I was very intimated to have a go at these in my own kitchen.  They were staring me down at the market the other day and I knew I had to conquer my fear. 

As the blossoms themselves are very delicate, I wanted to keep the dish light.  I decided to go with a light and fluffy ricotta stuffing and used a batter of soda water and flour to give them an almost tempura-like crunch. 

I toyed with the idea of throwing some finely chopped sundried tomatoes into the stuffing but decided that I wanted to keep it very light and fresh.  They came out just as I had wanted, but I certainly could have added the sundried tomatoes if I were looking for a bit more depth of flavor. 

It was a beautiful dish, the creamy and fresh herbed ricotta stuffing was the perfect complement to the sweet flower and light, golden crisp
.

Stuffed Zucchini Blossoms

Ingredients
12 zucchini blossoms
1 cup ricotta
1 egg
1/4 cup parmigiano reggiano
3 tablespoons herbs, finely chopped (whatever you prefe, I used basil, parsley, and thyme)
1 1/2 tsp salt, divided
1 cup all-purpose flour
1 cup sparkling water
1/4 tsp cayenne pepper
oil, for frying (I used canola)

Directions

1. If you have any female flowers with the baby zucchini attached, slice the zucchinis into strips ensuring almost up to the flower so that the remain attached.  For all flowers, very gently open the petals and clip and discard the pistil.
2. For the filling, combine the cheeses, egg, herbs, and 3/4 tsp salt.  Spoon 1-2 tsp into each flower depending on size, but do not overfill.  Close the blossoms over the mixture and twist petals to seal.
3. For the batter, whisk together the flour, water and salt and pepper until smooth.
4. In a large saucepan, heat oil over medium heat until you have reached 350 degrees F.  If you sprinkle a little flour in the oil and it sizzles, it's ready.
5. Dip the blossoms in the batter and all excess to drip off.  Fry for about 2 minutes, turning occasionally until they are golden brown.  Drain on paper towels.  Add more salt if desired.

I whipped up a quick pesto using my mortar and pestle.  I bashed together some chopped basil leaves, toasted pine nuts, paremesan cheese, salt, and EVOO - your pretty typical recipe.  You can serve with marinara, vinaigrette, whatever you prefer!

Rocket and Butternut Squash Salad

Butternut squash, known in Australia as butternut pumpkin, is just coming into season here as it is early fall.  I couldn't be happier.  During the fall and winter season, I usually have one on hand at all times as they can be stored in a cool, dry place for months.  They are great for roasting and using in risottos, soups, salads, pies, casseroles, stews, I could go on and on. 

If it hasn't become apparent already, I eat a lot of salads, probably at least one at some point every day.  Even the simplest salad can be a treat when you add a hit of sweet, nutty, butternut squash. 

Rocket and Butternut Squash Salad

Ingredients

1/2 butternut squash (lengthwise)
3 handfuls of arugula (rocket)
1/2 onion, thinly sliced
2 tbsp pine nuts, toasted
1 tbsp lemon juice
1 tbsp honey
1/4 tsp salt
3 tbsp extra virgin olive oil

Directions

1. Preheat oven to 400 degrees F.  Scrape the seeds and pulp from the center of the squash and discard.
2. Line a baking tray with foil and spray with olive oil spray.  You may also peel, cube and toss the squash ith olive oil before roasting to get that 'roasty' flavor throughout.
3. Cook for about 40 minutes depending on size, or until tender.  Let cool and cube.
4. For dressing, whisk together lemon juice, honey, and salt.  Gradually add olive oil while whisking.
5. Toss together rocket, onion, and dressing.  Gently toss in squash, Sprinkle with toasted pine nuts and serve.

Happy St. Patrick's Day!

In the spirit of today's world renowned Irish holiday, I wanted to make a traditional Irish dish for dinner.  The first thing that came to mind was the obvious, corned beef and cabbage.  I had never made it before and it's fun to do something a bit different for holidays.  While I'm not eating meat during Lent, I did make an exception in the case, I don't exactly think vegetarian or seafood when I think of Irish cuisine.  Can someone say Dispensation?

Corned beef is not something I would usually cook, or even eat.  It's just not really the style of cuisine that I enjoy.  I did partake in the Irish feast and although it wasn't my favorite and I'll probably never make it any other day of the year, the final word was that is was a very good corned beef.  It's actually pretty easy to make.  Although it takes a few hours to cook, there's isn't much active time on your part.

Corned Beef and Cabbage

Ingredients

2 1b. uncooked corned beef brisket

4 cups beef stock

1 bottle of beer

2 tsp black peppercorns

3 cloves of garlic, smashed

2 bay leaves

4 whole cloves

dash of nutmeg

3 sprigs thyme

3 sprigs parsley

2 carrots, cut into chunks

2 onions, quartered

2 potatoes, cubed

1/2 head of cabbage, cut into wedges

salt and pepper to taste

Directions

1. In large pot, add corned beef and all ingredients through parsley.  Cover with water and cover.  Bring to a boil then reduce to low and simmer for about 2 1/2 hours depending on the size of your corned beef until it is tender.

2. Add carrots, onions, and potatoes and cook for 15 minutes.

3. Add cabbage and cook for 15 more minutes. 

4. Remove corned beef and let it rest for 15 minutes.  Slice and serve with horseradish.

Miso-glazed Eggplant

Miso-based marinades are fantastic on fish.  That was the original purpose for this marinade, but I had plenty leftover so I decided to use it for these japaenese eggplants.  The marinade can also be used as a base for sauces or dressings.  It will keep in the fridge for up to a month and or may be freezed so feel free to make this in large quantities.  I wish I had made more!

Miso Marinade

Ingredients

2 cups miso paste

1 cup mirin

1/2 cup honey

Directions

1. Combine the ingredients in a glass bowl over a saucepan of simmering water. Cook for 1 hour, stirring occasionally. 

2. Remove from heat and allow to cool.  Use as marinade.

Miso-glazed Eggplant

Ingredients

4 japanese eggplants, halved lengthwise

1/2 cup Miso Marinade (see above)

Directions

1. Brush eggplants with half of the marinade and allow to infuse for 30 minutes. 

2. Prepare grill for high heat cooking.  Place eggplants flesh side down and cook for 2 minutes until marinade has caramelized.  Turn over and cook for another 3 minutes until soft.

3. Remove and brush with a little more marinade.

These heirlooms won't be around for long!

Although there is no exact definition of an heirloom, or heritage tomato, it is generally considered to be a variety that has been passed down for generations due to desired characteristics.  They have strong and unique colors and flavors.  Rarely are they perfectly round and can often be lumpy and misshaped.  Don't be turned off by this as they are divine!  It's best to use them for dishes where their flavors can really shine.

I found some beautiful, ripe heirloom tomatoes at the farmers market and put them to immediate use when I got home.  It's hard to believe that they pack so much punch, they were bursting with flavor!  As I really wanted to concentrate on the flavor of the tomato, I decided to do a simple tomato salad.

Heirloom Tomato Salad

Ingredients

1 lb heirloom tomatoes
small handful of basil leaves, plus more for garnish
1/2 tsp garlic, chopped
1 tbsp extra-virgin olive oil
pinch of salt
cracked black pepper

Directions

1. Halve, quarter and slice the tomatoes as you please.  Feel free to do rough chops.
2. Roughly chop basil and add to mortar and pestle with garlic, olive oil and salt.  Grind to a liquidy paste.  Add more olive oil or basil to reach desired consistency.

3. Drizzle over tomatoes and gently toss.  Garnish with torn basil leaves and cracked black pepper.  Sprinkle with additional salt if desired.

The salad would be great with some creamy buffalo mozzeralla to soak up the flavors!

Zucchini Carpaccio Salad

Lately, I just cannot get enough rocket (known as baby arugula in the States).  It's addicting, I seriously find myself munching on it like a rabbit at times.  I am having to force myself to use other greens when making salads.  I suppose it's not the worst addiction that I could have... (I won't mention a little thing called red wine).

Not only is this herb great in salads but it's also perfect if you are looking to add a peppery zip to your dish!  I actually planted some seedlings on Saturday, but about 30 minutes we later we had the most fierce hailstorm that I have ever witnessed and these poor little guys were torn to shreds.  I think I have some more digging to do...

Here's a lovely salad featuring this beautiful herb.  It's light, refreshing and has a perfect sweet, sour, and peppery balance.  It is best served immediately.

Zucchini Carpaccio Salad

Ingredients

2 zucchini
1 1/4 tsp salt
2 handfuls of baby arugula (rocket)
1 lemon, zested and juiced
2 tbsp extra-virgin olive oil
10 basil leaves
1/4 cup Parmigiano-Reggiano, shaved
1/4 tsp cracked black pepper

Directions

1. Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons, discarding outer pieces. 
2. To remove moisture, toss zucchini slices with 1 tsp salt in a large colander set over a bowl and let drain 20 minutes.
3. Rinse zucchini ribbons and gently squeeze with kitchen towel to remove moisture. Pat dry.
4. Whisk together lemon juice, salt and gradually add olive oil to emulsify.  Toss rocket with dressing.
5. Sprinkle with 1/4 cup Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss.
6. Chiffonade basil leaves by rolling them tightly, then cutting across the rolled leaves to produce fine ribbons.
7. To arrange salad, sprinkle basil leaves over arugula, top with zucchini slices, sprinkle with lemon zest, shaved parm and pepper. Give a very gentle toss and serve.

Tomatoes Provencal

I had to make a side dish for a lunch that I was attending so I figured that I would take advantage of the wonderful, juicy summer tomatoes while they are still in season!  With this classic yet simple French side dish from Provence, you really can't go wrong when using ripe, good-quality tomatoes.  Heirloom tomatoes are great if you can find them!

The nutty and slight salty Gruyere paired exquisitely with the fresh herbs and sweet, juicy tomato.  Each layer gave a textural contrast - the tender, juicy tomatos, topped with crispy, toasted herbed breadcrumbs, and finished off with creamy, melted gruyere. 

This dish is great for an easy side for entertaining and also travels well.  You can arrange the stuffed tomatoes ahead and time and refrigerate until you are ready to bake.  It's also very easy to make in large quantities. 

Tomatoes Provencal

Ingredients

6 ripe tomatoes
5 slices of fresh white bread
1/4 cup shallots, minced
1/4 cup basil leaves, minced
2 tbsp parsley, minced
2 garlic cloves, minced
pinch of fresh thyme leaves
S&P
1/2 cup Gruyere cheese, grated
high-quality olive oil, for drizzling

Directions

1. Preheat the oven to 400 degrees F.
2. Cut crusts from the bread and process to make fine crumbs.
2. Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and remove the seeds with your fingers.  Place the tomato halves in a baking dish and sprinkle generously with salt and pepper.

3. Combine the bread crumbs, shallots, herbs, and 1 tsp salt. Stuff tomato cavities and cover with bread crumb mixture.

Cover with foil and bake the tomatoes for 10 minutes, remove foil and bake for 10 more minutes until tomatoes are tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 2 more minutes. Serve warm or at room temperature.

An Oozy Eggplant Stack

Still struggling through life without meat, I've been trying to get creative with some new vegetarian dishes.  Eggplant is a great meat substitute as it is a very hearty vegetable with a solid, meaty texture.  However, it does not contain any of the nutritional benefits of meat, so make sure you are getting your protein elsewhere. 

I wanted to achieve a different taste sensation in each layer - the sweet tomato sauce, the meaty eggplant, the creamy mozzarella, a hit of hot peppery arugula''.  I knew I was about to get a little piece of heaven when I saw the mozzarella come oozing out with my first cut.  I was not disappointed when I shoveled a massive bite into my mouth, it was absolutely delicious, DELICIOUS.

Although, eggplant is not as bitter as it once was, when I'm using a

large eggplant, I usually salt it to draw out the additional moisture.  Place the slices on a rack and generouslly sprinkle with course salt.  After 30 minutes, quickly rinse and pat dry.

Ingredients

2 1/2 tbsp olive oil, divided
1 onion, finely chopped
2 garlic cloves, minced, divided
1 14-oz can (400 g) whole tomatoes in juice
1/4 cup water
1/2 teaspoon sugar
1/4 cup basil, finely chopped
2 eggplants, sliced into rounds
1 cup flour
1 ½ cups canola oil
¼ tsp red pepper flakes
4 cups arugula (rocket), chopped
2 mozzarella balls, sliced into rounds

Directions

1. Heat 1 1/2 tbsp olive oil in saucepan over medium heat. Add onion and garlic and cooks, stirring, until softened.

2. Meanwhile, blend tomatoes with juice in a blender until almost smooth. Add tomatoes, water, and sugar to saucepan and simmer for about 10 minutes. Stir in basil and season.

3. Add canola oil to deep sauce pan over high heat. Place flour in a shallow dish and dredge eggplant slices, shaking off excess. Pan-fry until golden brown, about 3 minutes per side. Drain on paper towel.

4. Add remaining tbsp oil to a small saucepan over medium-high heat and cook remaining garlic with red-pepper flakes, stirring, until golden, about 1 minute. Remove from heat, stir through arugula, and season.

5. Preheat oven to 350 degrees F (180 C). To arrange stacks, use 4 ring molds on a baking sheet. Place 2 tsp of tomato sauce on the bottom of each and top with a slice of eggplant. Arrange mozzarella over eggplant and top with 2 tsp of tomato sauce. Add another layer of eggplant and top with 1/4 of arugula mixture. Top with another slice of eggplant and 2 tsp of tomato sauce. Bake for 15 minutes.

6. Serve with a drizzle of olive oil and garnish with basil strips and torn mozzarella.

Who needs meat?

Easy Lenten Meal!

No, it's not Friday, but in a moment of insanty, I chose to give up meat for Lent... this is not going to be an easy 40 days.  I almost always incorporate meat in my meals so this will force me to expand my horizons a bit and create some new meatless dishes that will still be satisfying.  Not that last night's dinner really 'expanded my horizons' but let me set the scene... can't eat meat, temperatures have cooled drastically for a couple days, slightly sore throat, fridge full of veggies, homemade chicken stock in the freezer... maybe you know where I'm going with this?

I absolutely love homemade soups and they are so easy!  I always make a big batch so we can enjoy some leftovers!  After a few easy steps, we had a hearty and healthy pot of soup to enjoy for a couple of days.  For this vegetable soup, I literally used all of the veggies that I could find in the fridge - celery, zucchini, green beans, cabbage, corn... there aren't too many standard veggies that won't fit the bill . I started the soup by sweating some onions and garlic, and stirred in the celery after a few minutes.  I then tossed in a big bowl of veggies, cooked for a few minutes, and covered with chicken stock.  After bringing to a simmer, I added a can of tomatoes (undrained), a can each of drained and rinsed red kidney beans and cannellini beans, threw in a couple bay leaves, seasoned, and simmered for about 30 minutes.  I had a few fresh tomatoes as well so I seeded, chopped, and threw those in last minute.         

I found some whole wheat pasta in the pantry so I decied to add it to the vegetable soup to make it a bit more filling .  I like to cook my pasta separately and add to each serving as I HATE mushy pasta in soup.  I threw in a few leaves of spinach just before serving so they would wilt slightly but maintain the shape and flavor. 

The point of this story is that you don't need a recipe.  Play around, use what you have, be creative.  I also find it very important to taste as you go.  As my stock was homemade, I added a bit more salt than I probably would have if I had used store bought stock that already contains quite a bit of sodium. 

I am looking forward to enjoying some delicious and healthy vegetarian meals over the next month or so.  Feel free to share your favorites!