Skirt Steak Salad

When we were in Chicago, I took something off my bucket list.  After years of watching Mexico! One plate at a Time on PBS for many years, I made it to Rick Bayless's restaurant.  Twice.  The first meal we ate in the city was at Frontera.  The last meal we ate was also at Frontera in the Chicago airport.  When we got home, I immediately bought a Rick Bayless cookbook.

A lot of the recipes in the book are "typical" Mexican dishes--enchiladas, tortas, tacos.  I enjoyed this one because it is a salad recipe.

Serves 4 - 6

Skirt Steak Salad
adapted from Everyday Mexican by Rick Bayless

8 c spinach (young or small), long stems removed (or 8 oz frisbee or escarole, cut into 2-inch sections)
2 medium large (1 lb) tomatoes, cut into 1/2-inch pieces
2 medium avocados, cut into 1/2-inch cubes
1/4 plus 2 T olive oil
1 lb skirt steak

2 - 3 garlic cloves, minced
1/4 c beef broth or water
1 canned chipotle en adobo, finely chopped
1/4 c lime juice

1/3 c queso anejo, grated (or another hard cheese like Romano or Parmesan)


Put the spinach in a large bowl. Strew the tomatoes and avocados over top.  Heat 2 T olive oil in a large (12-inch) skillet over medium high heat.  Sprinkle both sides of steak with salt and pepper.  Lay in the hot oil and cook until medium-rare (or you can cook longer if you don't like meat medium-rare), about 1 to 1 1/2 on each side.

Reduce the heat to low.  Add the garlic and stir for a few seconds, until very fragrant.  Pour the broth (or water--which is what I used) in to the pan and release any browned bits.  Remove from heat and stir in the chile, lime juice, and 1/4 c olive oil.  Season with salt and pepper.

Cut the steak into roughly 3-inch lengths, then cut each piece across the grain into 1/4-inch strips.  Add to the bowl with the spinach.  Pour warm dressing over the top and toss to coat.  The warm dressing will help the spinach wilt a little  Sprinkle with grated cheese and serve.

Fresh Mozzarella Pasta Bake

Every once in a while, I have a random leftover I have to use.  This recipe was made for that exact reason.  I bought fresh mozzarella for homemade pizza and some was leftover.  I was excited to find this recipe to use the fresh mozzarella, because it was easy and also a good make ahead recipe.

This serves 6-8.

Fresh Mozzarella Pasta Bake

adapted from Jamie Oliver.com

2 T olive oil
1 lg onion, finely chopped
2 cloves garlic, minced
3 (14.5) cans fire roasted diced or crushed tomatoes (or 1.5 kg fresh tomatoes, peeled if desired, and roughly chopped)
1 lg handful basil leaves, torn or coarsely chopped.
1 T red wine vinegar
1 lb orecchiette (or other medium chunky pasta)
1/2 c Parmesan cheese, grated
1 lb (more or less) fresh mozzarella balls, sliced


Heat olive oil in a medium saucepan over medium heat.  Add the onions and sauté for about 10 minutes, or until softened.  Add the garlic and cook for another minute.  Add tomatoes to the onion and garlic along with a 1/2 c of water.  Bring to a boil and simmer for 20 minutes.  Using an immersion blender, food processor, or regular blender, process tomato mixture to make a smoother sauce.  Add the basil and red wine vinegar.  Season to taste with salt and pepper.

Meanwhile, bring large pot of salted water to a boil and cook the pasta until al dente, according to package directions.  Drain and toss with half of the tomato sauce and 1/4 c Parmesan.  Spread a layer of pasta in a 9x13" baking pan.  Follow with tomato sauce, a sprinkle of Parmesan and 1/3 of the mozzarella.  Repeat these layers three times, ending with a layer of mozzarella on top.

(At this point, you can refrigerate the dish until you are ready to eat.  Add some time to the baking time).

Bake in a preheated 400 degrees oven for 15 minutes or until topping is golden, crisp and bubbling.

Sabih

This is quick becoming one of our summer favorites (up there with Bun Chay, Taco Salad, and Sicilian Stir Fry).  Despite doing this CSA thing for the past five plus years, our kids are still not fans of eggplant and zucchini.  Curtis and I are still kinda iffy on both of those as well, especially zucchini.

Well, this recipe has no zucchini.  It does use eggplant and cucumbers.  We love this and have adapted it to the kids by also adding some grilled marinated chicken breasts.  Everyone's happy.  First bite and once again, I remember how wonderful summer can be.

This recipe calls for savory mango pickles.  Some day, I hope to have the time to locate those (I know what store to look at, I just haven't braved it this summer with three kids in tow), so I am leaving them in the recipe.

Sabih
adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi

2 large eggplants (or 3 - 4 small or medium ones), peeled leaving a zebra like pattern (one strip peeled, one peel left on, etc)
1 1/4 c sunflower or canola oil

1/2 - 1 lb seasoned chicken breasts
sourdough bread, ciabatta bread, or fresh pita (I usually use bread)
4 hard boiled eggs, peeled and sliced
savory mango pickle (optional)
2 medium ripe tomatoes, diced
2 small cucumbers (1 med-lg), diced (if you use a large one, peel and seed cucumber as well)
1 1/2 T parsley
lemon slices

Tahini Sauce:
2/3 c tahini
1/2 c water
2 T lemon juice
salt
1 clove garlic, crushed (optional)

Zhoug:
1 1/4 oz cilantro (thin stems ok)
1/3 oz parsley (thin stems ok)
1 - 2 hot green chiles, coarsely chopped
1/2 t cumin
1/4 t cardamom
1/4 t cloves
pinch of sugar
1/4 t salt
1 clove garlic, crushed (optional)
2 T olive oil
2 T water

Cut eggplants widthwise into slices 1 inch thick.  Sprinkle them on both sides with salt, spread on baking sheet or kitchen towel, and let stand for at least 30 minutes (this helps remove some of the water).  Pat dry with paper towels or clean kitchen towels.

While the eggplants sweat, prepare the tahini sauce.  In a small bowl, combine tahini, water, and lemon juice.  The consistency should be of honey or a little runnier.  Add a little extra water if needed.  Taste and add salt as desired.  Sauce can be store in the fridge for up to a week, just stir well before using (and add a little more water if needed).

Prepare the zhoug.  Finely chop all the zhoug ingredients (not including olive oil or water).  Add the water and olive oil and combine to make a coarse paste.    If you have a small food processor, you could also pulse all the ingredients (including olive oil and water) until you have a coarse paste.  Zhoug will keep in the fridge for up to three weeks (but ours never lasts that long!).

After the eggplant have sweated for 30 minutes or so, heat the sunflower or canola oil in a heavy frying pan.  Make sure the oil is very hot (it almost looks like it starts swirling around in the pan by itself, it shouldn't smoke though, and you definitely don't want it catching on fire) and fry the eggplant slices in batches until nice and dark.  Flip the eggplants once.  Add oil if needed.  When the eggplant is done, it should be nice and squishy in the center.  Remove and drain on paper towels.  While the eggplant fries, grill the chicken.

To serve:  Slice the chicken into thin strips.  Put the hardboiled eggs, diced tomatoes, diced cucumbers, and mango pickles on a platter.  I don't mix things together because we all like different combinations.  Put the parsley in a little bowl and serve the lemon slices as well.

Make the eggplant and chicken into open-faced sandwiches.  Spoon tahini sauce over the bread.  Follow with eggplant slices (or chicken), some more tahini sauce, eggs, tomato, cucumbers, and top with zhoug.  If desired, you can squeeze a lemon over top or season with salt and pepper.

Spiced Chickpeas and Summer Vegetable Salad

I know it's been a long time since I've added any recipes.  A usual, its a new cookbook that causes me to start adding recipes.  For Christmas this year, the dog gave me a cookbook again.  Her choice was superb:  Jerusalem by Yotam Ottolenghi and Sami Tamimi.  I want to be sure next summer when I am scrambling to come up with recipes using eggplant, cucumbers, and the likes, I remember these recipes.

Normally I shy away from cookbooks by restaurant owners or Food Network personalities.  They seem full of themselves and full of ingredients that are either terribly expensive or terribly hard to find.  Not so for Jerusalem.  Although Ottolenghi owns restaurants bearing his name in London, the recipes are easily accessible.  The recipes are mostly kosher and heavy on vegetables.   Many of the summer vegetables use limited stove/oven time as well, which is nice when it's over 100 degrees outside and I really don't want to heat up my oven any more.

This the first recipe to share.  We love it, especially the spiced chickpeas. My margin note?  "The spiced chickpeas are divine!"  I made a few changes.  The original recipe called for a dressing on top of the vegetables.  I left that out.  Additionally, because with five people we are bound to like different things, I did not mix the vegetables together, I left them in separate piles on the serving platter.  I used the vegetables I had (two kinds of sweet peppers), I omitted those I didn't (radishes).

Remember to start the chickpeas the night before you want to eat this meal.

This serves 4.

Spiced Chickpeas and Summer Vegetable Salad
adapted from Jerusalem by Ottolenghi and Tamimi

1/2 c dried chickpeas
1 t baking soda

2 small cucumbers, cut into 2/3" dice (seed and peel if you prefer)
2 large tomatoes, cut into 2/3" dice
8.5 oz radishes, cut into 2/3" dice (optional)
1 -2 sweet peppers, seeded and ribs removed, cut into 2/3" dice
2/3 oz cilantro, coarsely chopped
1/2 oz parsley, coarsely chopped

1 t ground cardamom
1 1/2 t allspice
1 t cumin
1/4 t salt

Greek yogurt
pita

Soak the chickpeas overnight in a large bowl with plenty of cold water and baking soda.  The next day, drain, place in a large saucepan and cover with water twice the volume of the chickpeas.  Bring to a boil and simmer, skimming off any foam that may gather on top.  Simmer for an hour or until the chickpeas are tender.  Drain and set aside.

Mix the cardamom, allspice, cumin, and salt on a plate.  Roll the cooked chickpeas gently through the spices.  Heat 1 T olive oil in a frying pan over medium heat.  Add the chickpeas and fry for 2 - 5 minutes.  Gently shake the pan so they cook evenly and don't stick.  Remove from heat and keep warm

To serve, put each vegetable on a serving platter. (Alternately, combine all the vegetables and herbs and place in a low bowl.  Top with warm chickpeas.)  Serve the chickpeas in a small bowl.  Allow everyone to take the vegetables they want and top with chickpeas.  Serve with pita and drizzle Greek yogurt over top if desired.

Crockpot Coq au Vin

Bastille Day was on July 14th. I know all you Francophiles were aware of that, but for the rest of you, Bastille Day (France's Independence Day) has come and gone. You missed a perfectly good excuse to make French food.

I didn't miss Bastille Day. It almost snuck up on me, being so close to the return from our 3000 mile road trip, but I managed to celebrate it properly. Life's seemed a little crazy upon our turn thanks, in part to the addition of a puppy to our life, so I looked for a French recipe I could handle. I left Julia Child in the cabinet and turned to the internet instead.

There I found this: Coq au Vin. In a crockpot no less!! I decided that was my recipe for Bastille Day, along with the Fried Chile Peppers (which are supposedly a French recipe).

It turned out quite well and I will make it again. My kids weren't the best eaters that night, so I don't feel like I had a fair representation of their thoughts of it. They ate it but it didn't cause J to tell me "It's delicious!" or M to respond with "This has good flavor, Mommy." I served it over couscous (mostly because I realized very last minute that I had no starch for our meal).

Slow Cooker Coq au Vin
from the Knoxville (TN) Examiner (Newspaper)

4 boneless, skinless chicken breasts

4 T butter
2-3 cloves garlic, minced

1 small onion, chopped

1/2 c (or less) water or chicken broth

6 T white wine

1 T flour

salt and pepper to taste

1 c tomatoes, diced

1 T fresh thyme (or 1 t. dried)

1 lb mushrooms, sliced

Melt butter in a large skillet over medium high heat. Add chicken and sear on each side until lightly browned, about 5 minutes per side. Remove chicken and set aside. Add garlic and onions to pan and cook until just softened. Add white wine to onions and garlic and stir to release chicken bits stuck to the bottom of the pan. In the slow cooker, whisk together water (or broth), flour, salt, and pepper until well blended. Stir onion and garlic mixture (with all the pan juices). Add tomatoes, thyme, and mushrooms and mix well. Lay the chicken breast (and any accumulated juices in dish) on top of the mixture. Cook on low for 3 -4 hours or high for 1 - 1 1/2 hours, until chicken is cooked through. To reduce the sauce before serving, remove the lid 20 minutes before serving.

Tabbouleh and our Mezze Meal

As mentioned the other day, I made pita for our mezze meal. Mezze is like Spanish Tapas except in Mediterranean places like Greece, Turkey, and the Middle East (so the Eastern Med. instead of Western Med like where Spain, France, and Italy are). In addition to pita, we had hummus, caponata (again, I know, Italy--it didn't quite fit either), cherry tomatoes--a handful of which were off of my tomato plants, cucumber slices, and tabbouleh. I knew my kids wouldn't really go for the caponata or tabbouleh and from the above picture, you can see I am right (pictured above is M's plate).

I made tabbouleh, for the first time in many, many years. I kinda overdosed on tabbouleh several years ago. I also used old bulgur the last time I made it and cucumbers (if you remember, I am NOT a cucumber fan). This time I was sure to chuck my two year old bulgur (if it smells a little rancid or old, don't use it!!) and find a new recipe that omits the cucumbers. As a result, I love tabbouleh again. We've had it for a side for a couple meals since my mezze meal and it's been perfect.

This makes 4 c of tabbouleh.



Tabbouleh
adapted from The Kitchn

1 c bulgur wheat
1 1/2 c boiling water
2 cloves garlic, finely chopped
1/2 red onion, finely chopped
2 large bunches (Italian, if possible) parsley, finely chopped
1/2 c mint leaves, finely chopped
1/2 large tomato, minced fine
about 1/2 c lemon juice (from 3 lemons)
2 T olive oil
salt and pepper to taste

Put bulgur wheat in a large bowl. Pour the boiling water over it, cover, and put in the fridge for an hour to soften.

Add the onion, garlic, parsley, mint, tomato, lemon juice, olive oil, and salt and pepper to the wheat. Mix well, taste and season accordingly. For best flavor, cover and refrigerate overnight to let the flavors marry. However, if you make this just an hour or less before you want to eat it like I did, it will taste just fine.

Alternate method: use a food processor to finely chop first onion and garlic. Remove onion and garlic and then process parsley and mint. Add to wheat along with other ingredients.

If you like cucumbers more than I do, you can add 1 cucumber that has been peeled, seeded, and minced. I don't know why you would want to do that, but I'm just letting you know that some people may think it's good.

Beans and Tomato Casserole

There is a time and place for casseroles. For example, when you are taking food to a family with a new baby or because of an illness or death, casseroles are called for. They freeze well and only need to be popped in the oven. Casseroles also come in handy for evenings that you want to eat supper and be done or make supper ahead of time. While the casserole cooks, all the prep dishes are washed making after dinner chaos less so. With three kids, the casserole has a big draw. However, my husband does not love casseroles. I do. However, he'll tolerate them if it means he doesn't need to clean up the kitchen after supper (and he loves them if someone else makes them for us).

I needed to use up my tomatoes that have been ripening on my window sill (yes, I know it would have been much faster to ripen them in a paper bag, but then I wouldn't have been able to enjoy watching them ripen). I was going to use them for a fish recipe, but it turns out, I didn't have any fish in the freezer. I didn't want a recipe that was a lot of work, so I turned to Bittman, who has no problem at all with easy casseroles.

I enjoyed this recipe, Curtis tolerated it and M had nothing to do with it because apparently she doesn't like dishes that have cheese cooked into it or white beans now. J ate about his normal portion for supper. I will make this again and Curtis will enjoy having a clean kitchen the moment the dishes from the table are put away and the leftovers have gone into the fridge. This will make 4 servings as a main dish.


Bean and Tomato Casserole
adapted from How to Cook Everything, by Mark Bittman

4 c (2 15-oz cans) cooked beans (I used cannellini beans, but you could use whatever you had or a combination), drained and rinsed
4 tomatoes, sliced
1 lg onion, chopped
1 1/2 c cheddar cheese, grated
2 T fresh oregano, chopped
1 t fresh thyme leaves

Saute onions in a little bit of oil in a pan until tender. In the bottom of a greased 2 qt casserole dish, put 1/2 the beans, followed by a layer of tomatoes, onions, and then a sprinkling of the herbs and cheese. Repeat. Bake in preheated 400 degrees oven for 20 - 30 minutes, or until the cheese is bubbly and hot.

Spaghetti Squash and Meatballs

Spaghetti Squash still remains a slight mystery to me. I am intrigued by it. I love the idea of it....using a fork and scraping it into spaghetti like strands. It's just fun to do. However, I have yet to do it so that it is tender and not somewhat crunchy. Thankfully (or maybe not, maybe if I got more I'd have figured it out) I only get about one spaghetti squash a year. This year, I thought I would bury it under a large mound of sauce and meatballs.

I tried a different recipe this year for cooking the squash from about.com. It was cool, it had a step by step slide show and everything. However, I ended up with crunchy spaghetti squash again--despite baking it at 375 for an hour and then, in desperation, microwaving it for 12 minutes (covered with a bit of water in hopes of steaming it). The meatballs and sauce were absolutely awesome. M only ate the squash when we told her it was the only way she would get more meatballs. I think Curtis and I tolerated the squash and J loved the meatballs.

That said, I am not giving directions on how to prepare spaghetti squash because I consider it a failure. Maybe I am under the wrong impression and it never actually gets soft.

For yet another year, spaghetti squash remains a mystery.

Sauce with Meatballs
from Better Homes and Gardens New Cookbook

1 c onion, chopped
1/2 c green bell pepper, chopped
1/4 c celery, chopped
2 cloves garlic, minced
1 T olive oil
4 c tomatoes, chopped (or 1-28 oz canned diced tomatoes)
1 (6-oz) can tomato paste
1/3 c water
1 t salt
1/2 t black pepper
2 T fresh parsley, chopped
1 t dried oregano
1 t sugar
1 T fresh basil, chopped

Meatballs
1 egg
3/4 c bread crumbs
1/4 c onions, finely chopped
2 T green bell pepper, finely chopped
1/4 t dried oregano
1/4 t salt
1 lb ground beef

For the sauce: In a Dutch oven, saute the onion, bell pepper, celery and garlic in hot oil over medium heat until vegetables are tender. Stir in tomatoes, tomato paste, parsley, oregano, sugar, salt, and black pepper. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes. Uncover and simmer for 10 - 15 minutes or to desired consistency.

Meanwhile, in a large bowl combine egg, bread crumbs, onions, green bell pepper, oregano, and salt. Add the ground beef and mix well. Shape into 16 - 24 meatballs (depending on desired size). Arrange meatballs on a cookie sheet. Bake in a preheated 350 degrees oven for 15 - 20 minutes or until done. Stir meatballs into sauce. Add fresh basil. Serve hot on top of pasta.

Eggplant Parmesan

In all my cooking with eggplant this summer, I've yet to make the classic eggplant dish. After getting an ample supply of eggplant this week, I decided I didn't want summer to pass me by without making this meal.

With the exception of M, this meal was hit. M is in a "I don't like anything with eggplant in it" phase right now, so that didn't surprise me. (It cracks me up though because her favorite snack is Baba Ganoush!). J ate two servings and Curtis and I both thought it was good---although Curtis did thing I could have fried the eggplant a little longer (he was right. For a change, I actually had my pan too hot instead of too cool, so they got dark on the outside before the inside turned into creamy goodness). This dish is basically just as good as the pasta sauce you use--I used my canned pizza sauce (I am a little nervous how fast I am going through the stuff. There is no way we'll make it to tomato season next summer!) I didn't have a full 2 lbs of eggplant so I just used what I had and adjusted the cheese and sauce as I went. We ate this with an arugula salad.

Eggplant Parmesan
from How to Cook Everything by Mark Bittman

2 medium to large eggplants, 2 - 3 pounds total, peeled and cut into 1/2" thick slices
salt
olive oil
flour, for dredging eggplants
2 c tomato or pasta sauce (homemade is best...)
2 c mozzarella cheese, grated
1 c Parmesan cheese, grated
fresh basil leaves

Heat 3 T olive oil in a large skillet over medium heat. When the oil is hot, dredge the eggplant slices, one at a time, in the flour, until both sides are coated, shaking off the excess flour. Cook in hot olive oil for 3 - 4 minutes on each side, until nicely browned and soft on the inside. Sprinkle with salt and pepper as they cook, remove from pan, and drain on paper towels. Repeat process until all eggplant slices are cooked, taking care not to overcrowd the pan. Add more oil to the skillet as needed.

In a lightly oiled 9 x 9" inch pan (for 1 3/4 lbs of eggplant, if you use more eggplant, you'll either need a bigger pan or more layers) or casserole dish, spoon a little tomato sauce onto the bottom. Top with a layer of eggplant, followed by a thin layer of each of the cheeses and a few basil leaves. Repeat layers (sauce, eggplant, cheeses, basil) until all ingredients (except basil) are used up. End with a sprinkling of Parmesan. Bake in a preheated 350 degrees oven for 20 - 30 minutes, or until the dish is bubbling. Mince a little bit of basil and sprinkle over top. Serve hot or at room temperature.

Creamy Baked Noodles with Eggplant

As I assembled this meal, I thought, "This seems a lot like moussaka." A cheesy white sauce custard on top of eggplants and tomatoes seasoned with cinnamon. I was a little disappointed.

Then I ate it. It reminded me more of baked ziti than moussaka--yay! (Not that I don't love moussaka--I do--I just didn't want a recipe that was simply a variation of it). My only complaint was the time it took to make it, not quite as quick and easy as I would have liked, due mostly to the white sauce. I didn't have quite a pound of eggplant, so I evened out the pound with some mushrooms I had leftover from when we made pizza. (You could also substitute mushrooms entirely for the eggplant if you preferred). I also mistakenly used a different mystery cheese instead of Parmesan and it was just fine. The family loved it. M thought it was tasty, her only question was, "Why did you have to put eggplant in it, Mommy?" (She picked the eggplant out, as usual). Definitely repeatable.

Creamy Baked Noodles with Eggplant (or as I think of it: Eggplant Baked Ziti)
adapted from How to Cook Everything by Mark Bittman

2 T extra virgin olive oil
1 pound eggplant (or mushrooms or a combination), peeled and cut into 1" cubes
1 small red onion, chopped
1 large clove garlic, minced
1/4 t ground cinnamon
a pinch of paprika
2 c tomatoes, chopped (or 1 15-oz can of diced tomatoes with some of the juice)
4 T butter
8 oz penne pasta (or other chunky pasta)
2 T bread crumbs
1 1/2 c milk
2 T flour
2 eggs beaten
1 c Parmesan, freshly grated

Heat olive oil in a large skillet over medium-high heat. Add the eggplant, sprinkle with salt and pepper, and cook until the eggplant is softened and browned, about 5 minutes, stirring occasionally. Set aside. Add more oil to skillet if necessary and add onion and garlic. Cook until softened, about 2 minutes. Stir in cinnamon, paprika, and tomatoes. Reduce the heat and simmer until the sauce thickens, about 10 minutes. Return the eggplant to the pan and adjust seasonings. Set aside.

Meanwhile, cook the pasta in a pot of boiling water until it is al dente. While the pasta is cooking (and the sauce is simmering), heat the milk (microwave or on the stove) until small bubbles appear. Melt 2 T butter in a small saucepan. Add flour and whisk constantly until the mixture turns golden, about 5 minutes. Slowly add the hot milk, whisking continously, and cook until the mixture thickens (3 - 5 minutes for whole milk, longer for skim milk and depending on high the heat is). Sprinkle with salt and pepper. Stir a couple of T of the white sauce into the beaten eggs, then a little more. Pour egg mixture into remaining white sauce and stir in half of the Parmesan.

When the pasta is al dente, toss with 1 T of melted butter and 1 T of bread crumbs. Set aside (this will probably be done before the white sauce is). Put half of the pasta in a 9" square buttered baking dish. Cover with half the tomato sauce. Cover with remaining pasta and then, tomato sauce. Pour all of the cheese sauce over top. Sprinkle with remaining Parmesan and bread crumbs. Bake in a preheated 350 degrees oven for 45 minutes, or until the top turns golden brown. Let rest for a few minutes before cutting and serving.

Pasta with Easy Summer Sauce

After eating rich French foods (I served the ratatouille with a hollandaise type sauce and chicken sauteed in butter) and lots and lots of chicken (the afore mentioned plus barbecue chicken and rotisserie chicken) for several days, I was in need of some simpler, lighter meals. One night we had the Nicoise Salad again (which I still LOVE!!). Last night, I wanted pasta and rediscovered this recipe.

I thought it was fabulous and Curtis liked it pretty well too. M and J wouldn't eat it. I think the raw red onions had a little too much "bite" for them. Next time I make it, I will leave the red onions and I suspect they will eat this just fine. This follows the Nicoise Salad well because any unused (uncooked) green beans and black olives from that dish are used in this dish. Yet it's different enough you don't feel like you are eating the same meal two days in a row. This recipe will serve 4 - 6.

Pasta with Easy Summer Sauce
either from a Moosewood Cookbook or Cooking Light Magazine...

2 c cherry tomatoes, quartered
1/4 c fresh parsley, minced
2 T fresh basil, micned
1/2 c red onions, minced
1 clove garlic, minced
1/4 c black olives, chopped
1 t salt
1/2 t ground black pepper
2 t balsamic vinegar
1 lb farfalle (or other chunky pasta--I used fusilli)
2 c green beans, cut into 2" pieces
1/2 c feta cheese, crumbled

Cook the pasta in a pot of boiling water for 2 - 3 minutes (just long enough for the water to return to a boil). Add the green beans to the pasta and cook 8 - 10 minutes, until the pasta is al dente and the green beans are tender. Drain well.

While the pasta and beans cook, combine the tomatoes, parsley, basil, red onions, oil, salt, pepper, and balsamic vinegar in a large pasta bowl. Add the cooked pasta and green beans to the bowl with the seasoned tomatoes. Sprinkle the feta cheese over top (and gently toss everything together if you would like...I didn't). Serve hot or at room temperature

Julia Child's Ratatouille

I think for every cook inundated with eggplant and zucchini there is a unique ratatouille recipe. I decided to give Julia Child's recipe a try, but with a few changes. I cut the recipe in half because I knew it would just be Curtis and I eating it. I also had to finish it in the oven instead of the stove because I had no casserole dishes that can also go stove top (oooh....now for my Christmas a Le Crueset enameled cast iron casserole dish).

As I admitted before, I am on the Julia Child bandwagon. I am learning some different cooking techniques and finding some good recipes. Does this mean I am straying away from the whole local thing? Absolutely not. In my opinion, most other ethnic (as in other than "American"-- French being ethnic as well) recipes do a much better job of incorporating local, in season ingredients than we do. To quote Julia Child in Mastering the Art of French Cooking "Any fine, fresh vegetable in season will taste just as good in America or anywhere else if the French vegetable-cooking techniques are used." (bold is my emphasis). She, like most chefs and good cooks, recognized seasonal, local vegetables (and fruit) make the best tasting food. My Julia Child bandwagon is just a way of increasing my collection of recipes and the repertoire of skills.

As far as the results (the picture is the before cooking picture). Curtis and I loved it. It had the seemingly silly technique of patting each piece of sliced vegetable dry before frying, but from what I understand, that step is what allows any cooked food (meat, vegetable, whatever) to brown. So, I did it and the vegetables looked beautiful. I think I like almost any ratatouille...it's just a great side dish. I am listing the proportions for a full recipe.

Ratatouille
adapted from Mastering the Art of French Cooking

1 lb eggplant, peeled and cut lengthwise into 3/8" slices, 3" long, and 1" wide
1 lb zucchini, cut similarly to eggplant
1 t salt
4 T olive oil (or more, if needed)
1/2 lb (1 1/2 c) thinly sliced yellow onions
2 (1 c) sliced bell peppers
2 - 3 T olive oil
2 cloves garlic, minced
1 lb tomatoes, peeled, seeded, and juiced**
3 T parsley
salt and pepper to taste

Place eggplant and zucchini a bowl and toss with 1 t salt. Let stand for 30 minutes (to drain the liquid from the vegetables). Drain and dry each slice with a towel. One layer at a time, saute the eggplant and then zucchini in hot olive oil (4 T) for about a minute on each side to brown lightly. Remove to side dish. Cook the onions and peppers slowly in the olive oil from about 10 minutes or until tender, but not browned. Stir in the garlic and season with salt and pepper to taste. Slice the tomatoes into 3/8" strips. Lay them over the onions and peppers. Season with salt and pepper. Cover and cook over low heat for 5 minutes or until tomatoes have released their juices. Uncover, baste the tomatoes with the juices, raise the heat, and boil for several minutes, until the juice has almost entirely evaporated.

Place 1/3 of the tomato mixture in the bottom of casserole dish (2 1/2 quart) and sprinkle over it 1 T parsley. Arrange 1/2 the eggplant and zucchini on top, then the half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley. Cover the casserole and bake in a preheated 350 degrees oven for 10 minutes. Uncover, raise heat to 375 degrees and cook, uncovered, for 15 - 30 minutes, until juices have mostly evaporated. Serve hot or set aside and reheat (or even serve cold) slowly just before serving.

**To deal with tomatoes, drop in boiling water for 10 or so seconds, remove, and the skin will slip right off. Cut the tomato in half when it is cool enough to handle and gently squeeze out the seeds (and some juice as well). The process is much easier than it initially sounds.

Salade Nicoise

Happy Birthday Julia Child!! To celebrate, find some old episodes of the French Chef from PBS and learn the difference between the types of chickens. (Man, could she ever throw around a chicken. Curtis and I laughed so hard at the chicken episode a couple of weeks ago...). Then, once you've been motivated, make this Salade Nicoise for dinner. It's not too complicated and a wonderful summer salad. It features summer vegetables--tomatoes, potatoes, green beans--and is very refreshing on a hot summer's day. For the kids, put the toppings on a plate on the side if they won't eat lettuce. M and J had a wonderful meal of deviled eggs, tomatoes, black olives, tuna, green beans, and potato salad. (a picture of their plate is included)

The most time consuming aspect is blending the oil into the dressings. This needs to be done very slowly (either a very slow stream or in droplets) so the oil emulsifies and creates a creamy dressing that doesn't quickly separate. Before putting the salad together, have the eggs hard boiled, potato salad made, and green beans blanched. Then the salad goes together in a snap. (You could even do these things hours before you were going to serve the salad). Don't be scared of the anchovies. The saltiness adds a nice flavor to the salad. I chopped the anchovies so they weren't too overwhelming (especially since I am just starting to cook with anchovies).

This recipe serves 6 - 8 people---however, as a meal, Curtis and I ate half a recipe all by ourselves.

Salade Nicoise
from Mastering the Art of French Cooking by Julia Child

French Potato Salad
1 lb boiling potatoes
2 T dry white wine
1 T wine vinegar
1/2 t prepared mustard
dash of salt
3 T olive oil
1 T parsley, chopped

Cook potatoes in boiling salted water to cover, and boil until the potatoes are jsut tender when pierced with a sharp knife. Drain. When cool enough to handle, peel and cut into slices 1/8" thick. Place in mixing bowl. Pour wine over warm potato slices and toss very gently. Set aside a few minutes until the potatoes have absorbed the liquids. Beat the vinegar, mustard, and salt in a small bowl until the salt has dissolved. Beat in the oil by droplets. Season to taste. Pour dressing over potatoes and gently toss to blend. Sprinkle parsley over top. Yields 3 cups.

French Dressing
4 T (1/4 c) wine vinegar (or a mixture of white vinegar and lemon juice)
dash of salt
12 T (3/4 c) olive oil

Beat the vinegar in a bowl with the salt until the salt is dissolved. Beat in the oil by droplets and season with pepper. (Alternatively, place all ingredients in a screw-top jar and shake vigorously for at least 30 seconds to blend thoroughly. This method worked great for me). Yields 1 c

The Salad
3 c cold, blanched green beans
3 or 4 quartered tomatoes
1 c French Dressing (see above)
1 head Boston Lettuce (I actually used mixed spring greens--I am not sure how much)
3 c cold French Potato Salad (see above)
1 c canned tuna chunks, drained
1/2 c pitted black olives (preferably Nicoise olives)
2 - 3 hard boiled eggs, cold, peeled and quartered
6 - 12 canned anchovy fillets, drained
2 - 3 T fresh green herbs (thyme, parsley, etc), minced

Just before serving, season the beans and tomatoes with several spoonfuls of vinaigrette. Toss the lettuce leaves in a salad bowl with 1/4 c vinaigrette and place the leaves around the edge of the bowl. Arrange the potatoes in the bottom of the bowl. Decorate with the beans and tomatoes, interspersing them with a design of tuna chunks, olives, eggs, and anchovies. Pour the remaining dressing over the salad, sprinkle with herbs, and serve.

Tuscan Panzanella

This is one of those recipes that can occasionally frustrate me--more than anything because it calls for mixed greens, asparagus, tomatoes, and zucchini. In what area (except maybe California) can you find all of those things in season at the same time? I went for it this time though because I love the recipe and I've been off the local wagon a little more lately.

It's a good recipe. Curtis and I really enjoyed it, as did our guests. The garlic parmesan dressing was great. I think I'll try the process differently next time....maybe add the olive oil last instead of the milk. The dressing separated quickly and the oil wasn't emulsified, so I would like to try adding it very slowly at the end, like in mayonnaise, instead of at the beginning. I grilled the vegetables and bread, but you the original recipe calls for them to be roasted in a 450 degrees oven.

Tuscan Panzanella
from Moosewood Restaurant New Classics cookbook

Creamy Garlic Parmesan Dressing
2 garlic cloves, minced or pressed
1 c cup extra virgin olive oil
1/4 c red wine vinegar
1/2 c Parmesan cheese, grated
1/2 t ground black pepper
1 t salt
1/2 c whole or 2% milk

Panzanella
1 medium zucchini, cut into 1/4" thick slices
1 medium yellow summer squash, cut into 1/4" thick slices
2 large bell pepper, halved and seeded (assorted colors are nice)
1 T olive oil
12 - 16 fresh asparagus, stemmed and cut into 2" pieces
2 c tomatoes, chopped
8 c mixed field greens
2 T extra virgin olive oil
2 T red wine vinegar
salt and black pepper to taste
2 t minced fresh basil, parsley, or thyme
1 large loaf of crusty French or Italian bread

Combine the dressing ingredients in a blender or food processor, adding the milk last while you puree or process. Whirl for 30 - 45 seconds, until the dressing is the consistency of a light mayonnaise. Set aside.

Lightly brush the zucchini and squash slices and bell pepper halves with olive oil. Place bell pepper halves, zucchini, and squash on preheated grill. Roast until bell pepper halves are charred on the skin side and zucchini and squash are beginning to brown and are tender. Place roasted bell pepper halves in a covered bowl or plastic bag for 10 minutes to steam. Meanwhile, blanch the asparagus for 2 minutes in a boiling pan of water. Drain and plunge into cold water to cool. Drain again and set aside. Place the tomatoes and greens in a serving bowl. In a small bowl, mix together the olive oil, vinegar, salt, pepper, and herb and set aside.

Peel the charred skin off the peppers and cut them into 2 inch pieces. Slice the loaf of bread in half lengthwise and place on hot grill for 5 - 10 minutes to crisp. Add the vegetables to the bowl of tomatoes and greens. Just before serving, toss the salad with reserved oil and vinegar mixture. Cut the bread into 1" cubes and add them to the salad. Serve with a generous spoonful of the creamy garlic parmesan dressing.

Robust End-of-the-Summer Spaghetti

Two years ago, I would have been shocked if you told eventually I would eager anticipate eggplant. I do now, especially as learn how to cook it so it is creamy and absorbs flavors. I have also learned how prevalent eggplant is in Italian recipes, beyond the typical Eggplant Parmesan. (it also plays a major role in Middle Eastern and Indian cuisine as well).

Curtis and I loved this dish. J and M didn't really dig the sauce, but M wasn't digging much of anything yesterday. It's rather similar to the caponata I make, except it's missing the sour (vinegar) aspect and it's hot. I omitted the parsley, kalamata olives, and capers because I didn't have them. It wasn't a problem, but I am sure they would greatly add to the taste. I also only had 1 lb of tomatoes so I used a can of whole tomatoes, which I drained and smashed.

Robust End-of-the-Summer Spaghetti
from Local Flavors by Deborah Madison

1 1/2 lbs eggplant, peeled and sliced a scant 1/2" thick
2 bell peppers, cut in half lengthwise
1/4 c olive oil
1 onion, finely diced
1 garlic clove, minced
3 anchovies, chopped
1/3 c parsley, chopped
2 lbs ripe tomatoes, chopped
1/4 c Kalamata (black) olives, chopped
1/4 c green olives, chopped
3 T capers, rinsed
1 T dried oregano
salt and pepper to taste
1/2 - 1 lb spaghetti (depending on how much you want to make--we're a half lb family)
Parmesan cheese, grated

Brush both sides of eggplant slices with olive oil. Brush the skin side of the peppers with olive oil. Broil or grill the eggplant and bell peppers, skin side down on the grill and skin side up in the broiler, in preheated grill or broiler. Remove the eggplant slices when they are browned and tender, turning as needed. Remove the peppers when the skin is charred and blistered. Place them in a ziploc bag to steam and make the skins easy to remove. Cut the eggplant into chunks. Scrape off charred skins of peppers and dice.

Heat 1/4 c of olive oil in a heavy medium saucepan. Add the onion, grilled peppers, garlic, anchovies, and parsley. Saute over medium high heat until the onions are softened, about 5 minutes. Lower the heat and add the capers, olives, eggplant, tomatoes, oregano, and 1/2 c tomato juice or water. Season with salt and pepper and simmer for 30 minutes. Meanwhile cook the spaghetti until al dente an a large pot of boiling salted water. Drain.

To serve, put spaghetti in a large bowl and top with sauce (if you only made 1/2 lb of the spaghetti, don't use all the sauce). Generously sprinkle grated parmesan cheese on top.

Mexican Sandwich

I needed a new avocado recipe after I didn't use my avocado with chicken breasts. I found this sandwich recipe, and paired with honeydew melon, it made a great Sunday evening supper. I didn't bother offering M any. She asked for some, but as I listed the ingredients, she agreed, her grilled chicken breast and cheese sandwich seemed a lot better. J, Curtis, and I all really liked it though. It reminded me a lot of really good black bean taco or tostada except on bread instead of a tortilla, so I renamed it from the original name (Market Sandwich).

I used the cilantro lime mayonnaise I made for my roasted potatoes earlier in the week and just added a chopped chipotle in adobo. It made the recipe easier (not that it was difficult anyway) and helped use up something I was unsure how I was going to use it.

Mexican Sandwich
adapted from SELF magazine courtesy of Lake Austin Spa Resort

1/2 c white vinegar
1 c thinly sliced red onions
1 c canned black beans, rinsed and drained
1/2 t ground cumin
1/4 c mayonnaise
1 t canned chipotle in adobo sauce, finely chopped
1 T fresh lime juice
6- 8 slices of whole wheat bread
2/3 c goat cheese
1 med. avocado, thinly sliced
2 T fresh cilantro, chopped
1 tomato, cut into 8 slices

Boil 1 c water with vinegar in small saucepan. Add onion, turn off heat, and let sit for 30 minutes. Drain. Puree beans and cumin in blender or food processor. Mix mayo, chipotle, and lime juice in a bowl (or use leftover cilantro lime mayo from Roasted Potatoes. Add chipotle to already made cilantro-lime mayo). Spread on 3 or 4 slices of bread. Top remaining slices with bean puree, onion, cheese, avocado, cilantro, and tomato (I didn't have a tomato so I omitted it and it was just fine). Close sandwiches and serve.

Summer We-Just-Got-Our-Box and I-Am-Tired Pasta

By Wednesday afternoon, I was exhausted and didn't feel like cooking. I was a little overwhelmed with the monotony of the box and summer produce and just wanted so simple comfort food. I remembered you can't go wrong with tomatoes, basil, and black olives so I went to work making my own pasta, easy for a tired, hot day. I also think of this as my Margharita Pasta (like an Italian Margharita pizza). The family loved it and I suspect I'll make it again and again. (The exhaustion directly contributes to the lack of photos...) When I named this, I thought of the movie Waitress and the wonderful pie names. This pasta follows in that vein (but not nearly as creative as her pies).

Summer We-Just-Got-Our-Box and I-Am-Tired Pasta

8 oz cappellini
2 T olive oil
1 clove of garlic, minced
2 -3 Roma (or San Marzano) tomatoes, chopped
2 - 3 T fresh basil, chopped
2 - 3 T black olives, sliced
Parmesan cheese, grated

Cook cappellini in a large pot of boiling water until al dente. Meanwhile, saute garlic in olive oil until garlic is fragrant. When pasta is al dente, toss with garlic and olive oil. Gently stir in tomatoes, basil, and black olives. Grate fresh parmesan cheese over top.

Oven Dried Tomato Tart

One of the many reasons Curtis is the best dad is that he loves my cooking (usually). He also knows better than to tell me if he doesn't like something right away (we define meals as "repeatable" or not vs good or bad). He also loved the meal I made I him this evening for our Father's Day dinner---slight pie theme going. We had an oven dried tomato tart and peanut butter cream pie (leftover from small group last night). Everyone ate the tart, or at least parts of the tart. Curtis and I thought it was fabulous and definitely a repeatable meal.

This isn't a hard meal to make or time intensive. It does take a while to make, but most of that time is spent doing nothing. I would plan on starting the tart 3 - 4 hours before you hope to eat. The tomatoes need to roast for 2 hours and the pastry needs to sit about 1 1/4 hours before you bake it (which takes another 30 + minutes) plus the actual 35 minutes of baking time. However during those times, you can do things like doing dishes, feeding a baby, putting away toys, blogging, etc). Hopefully next time I'll try roasting the tomatoes on a slow, low grill. I don't like how much the kitchen heats up over the 2 hours of roasting the tomatoes. It was worth it though. I am salivating just thinking about the tart again. Also, be sure you put weights in the empty pastry shell--I didn't have anything besides dried lentils which weren't heavy enough, so I had a little pit of crust difficulties (as you can see from the missing crust and weird shape). Here's the recipe:

The tomatoes after they have been roasted.

Oven Dried Tomato Tart
from Bon Appetit

5 T extra virgin olive oil, divided
6 large Roma tomatoes (or medium regular tomatoes), cored, halved crosswise and seeded
2 small garlic cloves, thinly slivered
2 T fresh thyme, minced
1 sheet frozen puff pastry (half of 17.3 oz pkg), thawed
1 c coarsely grated mozzarella cheese (or fresh mozzarella cheese balls)
4 oz soft fresh goat cheese
2 large eggs
1/4 c whipping cream
1/3 c black olives, pitted
2 T Parmesan cheese, grated

Line rimmed baking sheet with foil and brush with 1 T olive oil. Place tomato halves, cut sides up, on baking sheet. Sprinkle garlic and 1 T thyme over tomatoes. Drizzle remaining 1/4 c olive oil over top and sprinkle lightly with salt. Bake in preheated 300 degrees oven until tomatoes begin to shrink and are slightly dried, but still soft, about 2 hours. Cool on baking sheet.

While tomatoes finish cooking, let pastry thaw (it generally takes 40 minutes). Roll out pastry on lightly floured surface to 13" square. Transfer pastry to a 9" diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4". Fold overhang in and press, pushing crust 1/4" above pan. Pierce crust all over with fork. Chill 30 minutes.

When tomatoes are cooling, position rack to the center of the oven and preheat to 375. Line with pastry with foil (including the sides) and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes and reduce oven temp to 350. Meanwhile, using a fork or pastry blender, mash mozzarella, goat cheese, and remaining 1 T thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended. Spread cheese filling evenly over crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.

Grilled Eggplant Open Faces

We got one small eggplant in our CSA box this week. I wasn't quite sure what to do with it---it wasn't enough to make into baba ganoush or to put in ratatouille. I found an eggplant sandwich recipe and thought it looked perfect.

Curtis and I loved it. I didn't bother offering to the kids--mostly because I didn't want to share it. Madeleine probably would have liked it. Once the eggplant was eaten, I just toasted a piece of bread with Gouda on it and topped it with the leftover tomatoes, which was also excellent. We'll be eating a lot of this this summer!

The recipe says to discard the long sides of the eggplant with the skin. We grilled the end slices and then took it off the skin to eat. No eggplant wasted that way.

Grilled Eggplant Open Faced Sandwich
from Gourmet

1 lb tomatoes, chopped
1/4 c fresh parsley, chopped
1/2 c + 2 T extra virgin olive oil
1 T white wine vinegar
1/2 t black pepper
3/4 t salt
4 slices of smoked Gouda (or smoked mozzarella)
4 slices of bread (I used whole wheat bread)
1 eggplant

Prepare grill for cooking over direct heat with medium-hot charcoal (or moderate heat for a gas grill). While grill is heating, stir together tomatoes, parsley, 2 T oil, vinegar, pepper and salt in medium bowl. Brush bread on both sides with 1 T oil per slice. Trim the top and bottom off each eggplant. Cut into 1/4 - 1/2" slices lengthwise. Brush cut sides with 3 T oil (total) and sprinkle with 1/2 t salt. On lightly oiled grill rack, grill eggplant slices until very tender. While the eggplant is grilling, grill bread until grill marks form When eggplant is finished top with a slice of cheese and grill until cheese begins to melt. Transfer to platter.

To serve, top each piece of bread with an eggplant/cheese slice. Spoon tomato mixture on top of eggplant.

Summer Pasta with Sausage and Beans

I had a hankering for sausage the other night, but wanted something not too heavy. I also had hopes of using some of my 20 pounds of tomatoes. I found a recipe on epicurious I thought I could adapt to fit the bill.

We all enjoyed it. There were a couple of things I'll tweak for next time. For example, the original recipe called for a roasted head of garlic---I won't do that next time. It heats the kitchen up too much and I didn't really taste the roasted garlic flavor (so I'm also leaving that step out of the recipe I am including). Here's my version.

Summer Pasta with Sausage and Beans
adapted from Gourmet

2 T oil oil
1/2 pound sausage, halved and sliced
2 cloves garlic, thinly sliced
1/2 c onions, thinly sliced
2 c fresh tomatoes, chopped
1 (15-oz) can white beans, drained and rinsed
1 c water
1/2 lb chunky pasta (I used farfalle)
1/4 c fresh parsley, chopped
1/4 c fresh basil, chopped
1/4 c Parmesan, grated

Heat oil in a large skillet over moderate heat until hot, but not smoking, then cook sausage until browned. Add garlic and onions and cook, stirring occasionally until onion is tender and lightly browned. Stir in beans and water. Simmer uncovered, stirring occasionally until reduced in half, about 15 - 2o minutes.

Meanwhile, cook pasta until al dente. Toss pasta with sausage mixture, tomatoes, parsley, and basil. Sprinkle with grated Parmesan cheese.