eggplant napoleon

This is less a recipe and more a collection of things in the fridge that sounded good together — and they were right.

an eggplant or sevengoat cheesefig preserves

Pull the little hat off the eggplant and cut a small piece off the top and bottom so both ends are flat. Stand the eggplant upright on the large end and cut longwise in 1/4 inch thick slices. (I cut the first to get the rounded part with the peel away so all the slices I use are all eggplant.)  I cut enough where each person had a stack of three slices. You can do more if you like.

Heat a grill pan and brush each side of the eggplant with olive oil and grill for about two minutes a side, until eggplants are marked and softened, but not wilted. Let them cool just a bit and then lay one slice on the plate and spread the goat cheese and then the fig preserves; add another slice and do the same thing; add the top slice and you’re done. (The dots on the plate in the photograph are a balsamic reduction I bought at Trader Joe’s.)

Peace

Milton

baby beets, grilled romaine, and warm goat cheese croutons

This dish was assembled from experiences during my week: I found baby beets at the Durham

Farmer's Market and I had a Caesar Salad with grilled Romaine lettuce at a restaurant. The goat cheese was a memory from my days at the Red Lion Inn that came back as I tried to figure out what to do for dinner.

romaine lettuce, heads cut in half longways
beets (I had little ones; any will do)
goat cheese
flour
2 eggs
1 cup milk or buttermilk
Ritz crackers crumbs (use food processor)

Cut the goat cheese into one ounce slices (I use a piece of fishing line to cut them) and then roll each slice into a ball and then flatten the ball into a disc that looks like a marble with flat sides. Dredge the little discs in the flour and then drop them into the milk and egg mixture and then into the cracker crumbs. Place them on a cookie sheet or plate lined with wax paper or parchment and then put them in the freezer for at least two hours. When you are ready to serve, heat about a third of an inch of olive oil in a sauté pan and fry the croutons for about a minute a side, until they are browned. Drain and add to the salad. Basically, start with the croutons and end with them in your preparation.

Rinse the beets well and then cover them in a saucepan with water. I added two cinnamon sticks, a bay leaf, some peppercorns, and some dried lemongrass. You could also add a

cut up lemon or orange for a little flavor. Bring them to a boil and let them cook for about an hour. Drain them, peel them, let them cool, halve them, and then toss them in a little lemon juice and olive oil.

I used a grill pan on my stovetop for the lettuce. I got the pan hot, brushed the cut side of the lettuce with olive oil, and set it on the grill for about three minutes: until I could see the grill marks. I did not turn them over; I only grilled one side and then set them aside as I did the rest. The lettuce does not have to be warm when you serve it.

Peace,
Milton

beer-battered fairytale eggplant

This past week at the Durham Farmer’s market I came across some beautiful, small, and

variegated eggplant. When I asked the farmer about them, she said they were “fairytale eggplants,” which I then had to buy, of course, merely because of the name. As with most everything else, what was new to me was not new at all. I found this recipe when I got home to start thinking about Thursday Night Dinner and adapted it to suit my needs. I served it with my Summer Peach Marinara and we all ate happily ever after.

oil (for frying)
1 12 oz. bottle of beer (I used Sam Adams because that was what I found in the fridge.)
1 1/2 cups all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
16-20 fairytale or miniature eggplants

Gently remove the green stems and then cut the eggplants in half longways. Mix the dry ingredients and add the beer; whisk until it makes a batter. Heat the oil to 350°. Pour the eggplants into the batter and stir to cover them all. When the oil is hot, drop them one at a time into the batter and cook about two minutes a side, or until they are golden brown. You will need to do them in batches. The batter gives them the look of tempura vegetables. 

Peace,

Milton

roasted potatoes

I know this isn't rocket science, but I tried something this week that made the potatoes turn out wonderfully and thought I would pass it along.

2 pounds small red bliss potatoes
2 tablespoons butter
2 tablespoons oil
salt
pepper
smoked paprika

Preheat oven to 375. Quarter the potates: cut them in half, and then half them again. Toss potatoes with salt, pepper, and paprika. If you can't get smoked paprika, regular will do fine. The smoked just has better flavor. Get an oven-proof skillet hot and add oil and butter. When butter is melted, add potatoes and cook over medium high to high heat for eight to ten minutes, unitl potatoes begin to brown. Stir frequently. Put the skillet in the oven for another ten to twelve minutes, until potatoes are tender.

We had no leftovers.

Peace,
Milton

caponata

I prepared lunch for a denominational workshop last Saturday and came across a couple of good recipes I adapted for the meal, which was different kinds of salads. They felt worth sharing.

2 lbs. eggplant, cubed
salt

Put the eggplant cubes in a colander, sprinkle with salt, toss and set aside to drain.

2 medium zucchini, cubed
1 red pepper, julienned
olive oil
1 sweet onion, julienned

Heat three tablespoons of olive oil in a sauté pan and cook the zucchini and pepper slices at fairly high heat until the zucchini is slightly browned – about five minutes. Transfer to a bowl. Add another tablespoon or so of oil to the pan along with the onion slices and sauté on medium heat until the onion is soft and translucent – about six minutes. Add the onion to the bowl with the squash and peppers.

Rinse the eggplant and pat dry. Add 1/4 cup of olive oil to the pan, bring it to a fairly high heat and brown the eggplant. You may have to do this in a couple of batches. Add more oil with each batch. Drain on paper towels.

Put everything but the eggplant in a large saucepan or soup pot, bring up the heat and add

1 14 oz. can of crushed tomatoes
1/4 cup water
3 tablespoons red wine vinegar
2 tablespoons sugar
4 tablespoons capers, drained
1 small jar manzanilla olives stuffed with pimentos (about two dozen)
3 tablespoons pine nuts, toasted (optional)

Bring to a boil and then reduce to a simmer for about ten mintues. Remove from heat and cool. Cover and leave in the refrigerator for twenty-four hour to let the flavors absorb. Serve at room temperature. Just before serving, taste to season and add salt and pepper as you wish, along with a little more red wine vinegar.

Serves 8.

Peace,
Milton

cauliflower gratin

I went to the Durham Farmer's Market yesterday afternoon and found this awesome purple cauliflower, among other cool things. I decided to come home and make dinner out of it. Here's what I came up with:

Fill a saucepan full of salted water and bring to a boil. Add

1 head cauliflower (purple or otherwise), cut into florets

and cook for five minutes. Drain and set aside.

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
1/2 teaspoon ground mustard
salt, to taste

Melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a whisk for 2 minutes. Pour the hot milk into the butter-flour mixture and whisk until it comes to a soft boil. Add the pepper, nutmeg, mustard, and salt and keep whisking until it gets thick. Turn the burner to low and add

3/4 cup grated cheddar
3.4 cup grated swiss cheese

Pour a third of the sauce on the bottom of a rectangular baking dish. Put the cauliflower on top of the sauce and then add the rest of the sauce to cover the cauliflower. Put

1 1/2 cups Ritz crackers

in a food processor and until they are fine crumbs. Spread on top of the cheese sauce and bake in a 375 degree oven for 25 to 300 minutes. Serve hot or at room temperature.

Peace,
Milton

mashed potatoes and cauliflower with cheddar

We had some extra cauliflower at the restaurant today that needed to be used, so it joined the potatoes that accompany the New York strip steak.

3 cups white potatoes, cut into one inch chunks
2 cups cauliflower florets

Put the potatoes and cauliflower in a large pot. Cover with water, add salt, and bring to a boil. Cook until potatoes are soft. Drain and pour into mixing bowl. Add

1/4 cup melted butter
1 cup shredded cheddar cheese
salt and pepper to taste

Mix until cauliflower is the same consistency as the potatoes. Serve immediately.

Peace,
Milton

orange glazed roasted beets

That's right: roast your own beets; make your hands turn red.

5 large beets (about two pounds)

Wash the beets, leaving the roots untrimmed. Place the beets on a large piece of foil on a baking sheet and then fold the foil up to make a packet around them. Roast the packet (on the baking sheet) in a 375 oven for about an hour and forty five minutes. Remove the packet from the oven (I leave it on the sheet), open it slightly, and let it cool. (Yes, this recipe takes some time. While they're cooling, go run some errands or something.) When they have cooled, slip the skins off (your hands will turn red) and slice them into quarter inch slices.

1/2 cup fresh orange juice
1 teaspoon ground cumin
1 tablespoon white wine vinegar
1 teaspoon cornstarch
1 1/2 tablespoons honey
2 tablespoons butter
1/2 teaspoon salt

Mix orange juice, cumin, vinegar, and cornstarch in a small bowl until the cornstarch is completely mixed in, then incorporate the honey until blended. Pour the mixture into a large, nonstick saute pan and heat to a medium high heat. Add butter and salt and bring to a boil. Add beet slices and cook, turning beets as necessary, until they are glazed and heated through (and we all know how that feels). Put in a serving bowl.

1/4 cup chopped walnuts
1 tablespoon finely chopped orange zest
2 tablespoons chopped fresh parsley

Mix walnuts, orange zest, and parsley and sprinkle over beets before serving.

Serves six.

roasted red curry carrots

This is another recipe I found first in Food & Wine. I thought it would add a little zing to our Thanksgiving table.

1 tablespoon olive oil
1 tablespoon unsalted butter, softened
1/2 teaspoon Thai red curry pas

In a 1 1/2 quart shallow baking dish, mix the oil, butter, and curry paste together.

1 pound baby peeled carrots
1 tablespoon julienned fresh ginger
1 clove garlic, chopped
salt
1/4 cup water

Add the carrots, ginger, and garlic to the paste mixture and toss to coat. Season with a little salt and add the water. Cover the dish tightly with foil and roast for about 30 minutes in a 425 oven. Remove the foil and cook another ten minutes, until the water has evaporated.

Can be served hot or at room temperature.

Peace,
Milton

green bean casserole

Ginger loves green bean casserole and I'm doing my best not to use canned soups, so here is my version.

1 pound green beans, rinsed and trimmed
(I also use a "french cutter" I got at Williams-Sonoma years ago that cuts them into shreds)

Bring a large saucepan full of salted water to a boil and add the green beans. Cook for about five minutes and then drain and plunge the beans into a big bowl of ice water to stop their cooking. Set aside.

2 tablespoons unsalted butter
12 oz. sliced mushrooms
(I like the Crimini mushrooms)
1 large shallot, chopped
1 clove garlic, chopped
salt and pepper
2 tablespoons flour

Melt the butter in a large saucepan and add shallot. Cook until it is translucent (just a minute or two) and add the mushrooms and the garlic. Cook for five or six minutes, until the mushrooms have given up their liquid and are beginning to brown. Add flour and stir until you have a kind of thick paste.

3/4 cup chicken broth
3/4 cup half and half

Add the broth and cook until it is warm, then add the half and half. Keep cooking and stirring the mixture until it thickens. I then take about two-thirds of the mixture and puree it in my food processor and then return it to the sauce pan. Place the green beans in the bottom of a casserole dish and pour the mushroom mixture over the top and bake in a 350 oven for about fifteen minutes.

NOTE: The traditional casserole has onion rings on top. Ginger is allergic to them, so I don't add them at our house. If you want to add them, slice them as thinly as possible. Toss them in flour and then in water and then in flour again. Fry until golden and add when the casserole comes out of the oven.

NOTE #2: To add a little crunch to the rings, Grind about a cup of dry arborio rice (Italian rice used to make risotto) and add the to second batch of flour.

Peace,
Milton

sweet potatoes and apples in browned butter

This is a new dish for our table this Thanksgiving.

2 large sweet potatoes
2 tablespoons olive oil
salt and pepper

Peel the potatoes and cut into half inch dice. Toss with olive oil, salt and pepper, and spread on a rimmed baking sheet. Bake in a 450 oven for about half an hour, or until potatoes are tender to touch.

4 semi-sweet apples (Macintosh, Fuji, Braeburn or the like)
2 tablespoons olive oil
salt and pepper

Stand the apple on end and cut down one side close to the core. Lay the apple flat, cut side down, and repeat the process until you have a square core piece left. Throw it away and cut the apple pieces into a half inch dice. Toss with olive oil, salt and pepper and spread on the same sheet with the sweet potatoes. Cook in a 450 oven for the last fifteen minutes with the potatoes.

3 tablespoons butter
6 strips crispy bacon
(if you want to get fancy, use pancetta or prosciutto)
1 small bunch sage leaves, chopped

Heat a large skillet until it’s very hot and add butter. (The butter will melt quickly and spatter a little) As soon as it begins to brown, toss in the bacon, apples, and sweet potatoes. Reduce heat to medium and cook for a couple of minutes until potatoes and apples are heated through. Add sage and cook about thirty seconds more.

Serve as soon as possible.

Peace,
Milton

oven roasted salmon, crisp potatoes, & asparagus

Here's a dinner you can prepare on one baking sheet.

4 yukon gold potatoes, cut into 1/4 inch thick slices
3 tablespoons olive oil
4 garlic cloves, crushed
2 tablespoons fresh rosemary, chopped

Combine the potato slices, 1 T of the olive oil, 2 cloves of crushed garlic, and 1 T of rosemary in a large bowl. Sprinkle with salt and pepper and toss to make sure the potatoes are well coated. Arrange the potatoes in a single layer on a large non-stick baking sheet (or put down a piece of parchment paper) so they blanket the sheet and roast at 400 for about 30 minutes. The potatoes should be browning on top. Remove the baking sheet from the oven and turn it up to 450.

4 skinless salmon fillets (about seven ounces each)
1 bunch asparagus, rinsed and trimmed
salt and pepper

Carefully turn the potato slices over with a metal spatula, and group them into four "blankets".
Toss the asparagus in 1 T of olive oil, divide into four groups and lay on top of each potato blanket. Combine the rest of the olive oil, garlic, and rosemary and spread it over the salmon. Sprinkle everything with salt and pepper and return to the oven for 12-15 minutes, depending on how well done you like your salmon.

Using the spatula, lift each stack on to a plate and serve.

Serves 4.

Peace,
Milton

autumn galette

A galette is a tart made with an unleavened crust -- basically a sort of rustic tart to you and me.

1 1/4 cups all-purpose flour
Pinch salt
8 tablespoons cold unsalted butter, diced (1 stick)
1 large egg, lightly beaten

Pulse the flour and salt together in a food processor. Add the butter and pulse until the mixture resembles coarse cornmeal. Add the egg and pulse 1 to 2 times more, until the dough starts to stick together, but don’t let the dough form a mass around the blade. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.

1 large apple, cored and halved from top to bottom
1 small or 1/2 medium butternut squash
1 small yellow onion, peeled, and cut in half
3 tablespoons extra virgin olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
4 tablespoons sweet mustard (I used Stonewall Kitchen's Maine Maple Mustard)

Turn the apple cut side down and cut it crossways in 1/4 inch thick slices. Cut the squash so the slices are about the same size as the apple. Lay the onion cut side down and slice it into half moon shapes about 1/4 inch thick. Add the oil, mustard, rosemary, thyme, salt, and pepper and toss gently to combine. Season with salt and pepper and toss again.

Preheat the oven to 400 degrees.

Roll the dough on a lightly floured surface into a 12-inch disk and transfer to a parchment lined baking sheet. Starting 2 inches from the edge, alternate pieces of apple, squash, and onion in overlapping circles—if you have extra pieces of one or another, tuck them in where you can or double them up to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, squash, and onions are tender and caramelized, about an hour. Cool the galette briefly on a wire rack. Cut into wedges and serve.

The pastry can be used for any number of tart ideas; it's really good.

Peace,
Milton

This recipe was adapted from one I found at Food Network Kitchens.

mashed mistake

Yes, I know this recipe is extremely similar to the one below. I'm posting it again because I made a mistake -- better yet, I've had a learning experience, and a humbling one at that. I may get my chef credentials pulled for admitting this, but I was given some rhubarb and looked up recipes for rutabaga. I made this dish with the wrong ingredient last week.

This is rhubarb.

This is a rutabaga.

I know. I'm freakin' brilliant.

Hey, but here's the fun part: it worked. The potato, carrot, and rhubarb mixture had a sweet and tart taste that was really good -- particularly if you use the naturally sweet Yukon Gold potatoes.

So, here's my recipe, born of embarrassment, mistakes, and a little luck.

1 lb baby Yukon Gold potatoes (or big ones cut into chunks)
1 lb carrots
1 lb rhubarb
3 tablespoons butter, melted
salt & pepper
bread crumbs

Cut the rhubarb crosswise into thin slices, and put it in a large pot with plenty of water; bring to a boil and cook for 10 minutes. Peel the carrots and cut them in thick slices. When the rhubarb reaches the 10 minute mark, add the carrots and let the two cook together for 10 more minutes. Add the potatoes and cook the whole mixture for another 20 minutes. Drain them and mash them with the butter, salt and pepper until almost pureed. Turn them into a buttered casserole dish, top with bread crumbs, and bake at 375 for about ten minutes until crumbs are lightly toasted on top.

Serves 6. 3 points a serving.

Peace,
Milton

clapshot

(That's carrots, potatoes, and rutabaga to you and me.)

This recipe is not mine. I was given some fresh rutabaga this week and went searching for something interesting to do with it other than bake it into a pie. You can find the original here. The only thing I did differently was not to add an egg before I put it in the oven. We ate it tonight as the side with a roasted pork loin and it was awesome.

1 lb baby Yukon Gold potatoes (or big ones cut into chunks)
1 lb carrots
1 lb rutabagas
3 tablespoons butter, melted
salt & pepper
bread crumbs

Peel the rutabaga, cut it in thin slices, and put it in a large pot with plenty of water; bring to a boil and cook for 10 minutes. Peel the carrots and cut them in thick slices. When the rutabaga reaches the 10 minute mark, add the carrots and let the two cook together for 10 more minutes. Add the potatoes and cook the whole mixture for another 20 minutes. Drain them and mash them with the butter, salt and pepper until almost pureed. Turn them into a buttered casserole dish, top with bread crumbs, and bake at 375 for about ten minutes until crumbs are lightly toasted on top.

Serves 6. 3 points a serving.

Peace,
Milton

chicken with olives, capers, and roasted lemons

I adapted this from a recipe I got at Food & Wine, so it would be a little more Weight Watcher friendly. All the good stuff is still there, just in moderation. The taste is similar to Chicken Piccata. The spinach and bread crumbs is a nice side. You don't really need an added starch unless you just want one.

2 medium lemons, sliced

Preheat the oven to 375°. Line a baking sheet with parchment paper. Put the lemon slices in a small bowl and toss to coat with a little olive oil and salt and pepper. Roast for about 20 minutes, until the lemons begin to brown around the edges.

10 oz spinach
1 Tbsp olive oil
3 Tbsp dried bread crumbs

While the lemons are in the oven, heat a large skillet and cook the spinach and over high heat, tossing, until wilted, about 2 minutes. Transfer the spinach to a strainer; press out the liquid. Wipe out the skillet and heat 1 tablespoon of the oil in it. Add the bread crumbs and cook over moderate heat, stirring, until toasted, 2 minutes. Add the spinach, season with salt and pepper and cook for 1 minute. Cover and set aside.

1/8 cup olive oil
4 Tbsp all-purpose flour
1 pound uncooked boneless, skinless chicken breast
2 Tbsp capers
20 large olives, pitted (I used the mix at the deli counter)
2 Tbsp parsley
1 cup fat-free chicken broth
2 Tbsp unsalted butter

In a deep medium skillet, heat the remaining 1/8 cup of oil. Season the chicken with salt and pepper and dust with the flour, shaking off the excess. Cook the chicken over high heat, turning once, until golden, about 6 minutes. Add the olives, capers and stock and bring to a boil. Cook over high heat until the stock is reduced by about two-thirds, about 5 minutes. Add the roasted lemons, butter and parsley, season with salt and pepper and simmer just until the chicken is cooked through, about 1 minute.


Transfer to plates and serve. I used the spinach as the base on which to put the chicken, but it can also be served on the side.

Serves 4. 7 points per serving.

Peace,
Milton

sweet potato salad

This a recipe I adapted from one I learned from a Brazilian cook I worked with a few years back.

3 sweet potatoes, peeled and cut into half inch chunks
3 bell peppers, cut in half inch pieces (I like to mix the colors)
2 red onions, quartered
olive oil
herbs

Toss the potatoes and vegetables in the oil and herbs (I like basil, rosemary, and thyme -- I probably should have said parsley) and place on a baking sheet in a 450 degree oven for about thirty minutes. The potatoes should be soft but not squishy; the onions and peppers will be a little charred. While they are in the oven, take

1 cup balsamic vinegar
1/2 cup brown sugar

and bring to a boil, then lower the heat and let the liquid reduce by half. Put the potatoes and friends in a bowl, add the balsamic reduction and toss. The dish can be served hot or at room temperature.

Peace,
Milton

sautéed fiddlehead ferns with garlic

If you can find fiddleheads, you probably need to make this dish this week or they'll be gone.

3/4 pound fresh fiddlehead ferns
2 tablespoons extra virgin olive oil
2 to 3 cloves garlic or spring garlic, very finely chopped
Salt and freshly ground black pepper

Clean and trim the ends off the fiddleheads.

Bring a medium pot of water to boil over high heat. Add the fiddleheads and let cook 10 seconds. Immediately drain the fiddleheads and place under very cold running water to stop the cooking and retain the green color. Keep the fiddleheads under the cold water until they are cool. Drain again.

In a large skillet heat the oil over moderately high heat. Add the garlic and cook, stirring constantly, for about 10 seconds. The idea is to let the garlic just begin to turn golden brown, but not burn. Add the fiddleheads and cook, stirring frequently, for about 5 minutes. Season liberally with salt and pepper. The fiddleheads are done when they are still crisp, with a bite, but not raw tasting. Serve hot with pasta, rice, or potatoes, or alongside any poultry or seafood dish. The fiddleheads can also be served at room temperature with vinaigrette. Serves 3 to 4.

(Kathy Gunst made this dish on WBUR's Here and Now on Wednesday, May 14th, 2003.)

You can read the post that goes along with this recipe here.

Peace,
Milton

asapargus whatzituya

Here's a good pasta dinner that's easy to make.

1 pound dried fettuccine

1 1/4 pounds asparagus, cut in 1 inch lengths
1 cup sliced mushrooms
1/2 cup dry white wine
1/4 c olive oil
4 cloves chopped garlic
1 teaspoon fennel seeds
1 teaspoon crushed red pepper flakes
6 basil leaves, chiffonade

2 tablespoons butter, melted
1/2 cup Romano cheese, shredded
salt and pepper

Boil pasta according to package directions.

Combine asparagus, mushrooms, wine, olive oil, garlic, fennel seeds, and pepper flakes in skillet and bring to a boil. Lower heat and simmer until asparagus is tender -- about ten minutes. Stir in basil, salt, and pepper. (To chiffonade the basil, stack the leaves on top of each other and roll them up from the bottom to the top as tightly as you can. Then cut the roll in small strips from side to side.)

Drain cooked pasta and toss with melted butter. Divide into four servings and top with asparagus mixture and shredded cheese.

Peace,
Milton

brussels and berries

I'm doing a cooking demonstration today for a group at our former church. We talking recipes as well as what feeds our souls. Here is what I'm making:

1/2 cup dried cranberries
1/2 cup aji-mirin rice wine
1/4 c orange juice

2 cups Israeli couscous
1/2 cup chicken broth

2 tablespoons olive oil
1 tablespoon unsalted butter
1 large shallot, finely chopped
1 pound Brussels sprouts, trimmed and halved longways

Heat the cranberries, wine and OJ, until it comes to a boil, Then turn heat off and let it rest. Heat chicken broth to boiling; add couscous, cover, and turn off heat. In large skillet, heat oil and butter and add shallots; cook until soft and translucent. Turn heat up to high and add sprouts, cooking until bright green – about two minutes. Add cranberries and wine and reduce heat. Cover and cook for about ten minutes. Uncover, turn heat to high and cook until liquid is evaporated. Add couscous and serve. Serves four.

(If you want to serve this a just a vegetable, leave out the couscous. It will work either way.)

The other recipe I'm making is an old family favorite I posted here.
I've also got another great brussels sprouts recipe here.
You can read the post that goes with this recipe here.
Peace,
Milton