EGGPLANT & ANCHOVIES 8-8, or, cooking outside the box

I’m feeling a bit adventuresome tonight, a.k.a. I’m trying something new, at least to me. I’ve enjoyed the rather sweet taste…almost cinnamon–like…of the eggplants in recent dishes, and have decided to combine it with something from the other side of the spectrum…Anchovies.

Here’s the plan…anchovy infused olive oil sauce, combined with sautéed diced eggplant and toasted croutons.



INGREDIENTS:

Angel Hair pasta
Anchovy fillets, finely chopped
Olive oil
Garlic, 1 clove passed through a garlic press
Eggplant
Ciabatta bread
Flat leaf parsley
Sweet vermouth
White wine
Lemon juice

PROCESS:

Peel the eggplant and slice crosswise. Salt both sides and place in colander, cover with paper towels and allow liquid to drain. This can be enhanced by placing bowl on top to exert pressure. After 30 minutes remove and dice the eggplant.

Meanwhile, cut the bread in small pieces, coat with olive oil and toast in oven.

Mix the anchovies and garlic in a teaspoon of sweet vermouth and sauté in olive oil until the anchovy breaks down. Add the eggplant and cook over medium high heat, adding the parsley while it’s cooking. On an impulse I added lemon juice and a splash of white wine.

A few grape tomatoes were added for color.

Add the pasta to the pan along with the croutons and a few drizzles of olive oil. Serve with Parmesan cheese.

COMMENTS:

Patience’s response was “Bravissimo!”

Don’t be turned off by the anchovies…it works to create a fusion of delight.

SUNDAY GRAVY WITH BRACIOLA 8-7

Of the many gravy meats my mom prepared, “Bra-zhoul” was my favorite, a thin piece of beef rolled up with garlic, parsley, and cheese inside. This was first browned in a skillet and later allowed to finish cooking in the gravy, giving it a rich, deep flavor. It was years later that I learned this was actually Braciola, and last year in Italy discovered it is also known as Involtino in some regions of the country. The things they don’t teach you in an Italian-American household.

So, I woke up with Braciola (or more accurately…Bra zchoul) on my mind this morning and remembered I had a flat Iron steak in the freezer. I thought, “why not”?



INGREDIENTS:

Flat iron steak, sliced and pounded into thin pieces
Fresh parsley, basil, and oregano
Parmesan cheese
Lemon juice
Garlic, onion
Whole peeled tomatoes, 28oz can
Crushed tomatoes, 14oz can
Olive oil

PROCESS:

Mix together minced garlic, herbs, and cheese with enough olive oil to make a thin paste. Season both side of the meet, and then spread the paste on one side, followed by fresh lemon juice. Roll the meat up tightly and fasten in closed with toothpicks or string.

Heat some olive oil in a deep pot and brown the meat on all sides and remove. Deglaze the pan with red wine, scraping the debris and remaining wine into the plate that is holding the meat.



Add more olive oil and cook the garlic and onion until soft, then add the tomatoes. Simmer for several minutes then return the meat to the pot along with the debris and several leaves of fresh basil. Cover and simmer over low heat for at least one hour.

COMMENTS:

My concerns were unfounded. The Braciole was delicious…tender and tasty…and capable of triggering memories of meals in our kitchen on the farm oh so many years ago. Of course not as good as my mom’s.

Our dear friends Lee and Dee joined us for dinner so we were able to avoid the problem of leftovers by sending them to 6th street.

TOMATOES- BEANS-BACON -8-6

The heat continues to exert it's influence on my dinner selection. The day seemed right for another Pasta-salad dish, especially with the ripe tomatoes looking at me from our kitchen counter. This would be at least the 6th meal like this since the heat arrived, and I wanted to continue to make each salad a little different from the one before. Tonight I added the beans and at the last minute substituted red wine vinegar for the lemon juice.



INGREDIENTS:

Campanelli pasta, or any other shaped pasta
Tomatoes cut into bite size pieces
Navy beans, drained
Bacon
Fresh oregano and basil, finely chopped
Onion, garlic
Celery,
Olive oil
Water…about1/4 cup
Red wine vinegar

PROCESS:

Prepare the “sauce” about an hour before cooking the pasta. In a bowl mix the tomatoes, beans, onion, garlic, and herb in olive oil and water. Add the vinegar, salt and pepper to taste and set aside to let all the flavors “settle”.

While the pasta is cooking, cook the chopped bacon, drain, and set aside.

Place the pasta in a large bowl and mix in the salad/sauce, add some pasta water if needed, and sprinkle the bacon on top and serve.

PROCESS:

This was a perfect dinner for a hot summer evening. OK..I did go a little heavy on the garlic and onion, but it bothered Patience more than me, although she still gave it a 10+++++.

SAUSAGE-ZUCCHINI-EGGPLANT & TOMATOES 8-4

If last night’s dinner bordered on elegance, tonight’s borders on utilitarianism. It is late in the day, and my plan, as it usually is, is to use what is in the fridge and freezer for tonight’s dinner, and to no one’s surprise….there was zucchini! But the culinary Gods are smiling on me because I also found some loose sausage that needed cooking. Add to that the eggplant I picked up 2 days ago, toss in some tomatoes, a little wine, and lots of love, and we have a meal!

And...we got to share this with our neighbor!



INGREDIENTS:

Spagehetti
28 oz can whole peeled tomatoes…San Marzano, imported
Zucchini, cut lengthwise and sliced thinly
Eggplant, sliced and diced
Italian sausage
Olive oil
Garlic, onion
Fresh mint, parsley, and tarragon, chopped
White wine

PROCESS:

Brown the sausage and remove from pan. After removing the fat, add olive oil and cook the garlic and onions until soft. Then add the eggplant and zucchini, plus about ¼ cup of white wine, and cook for about 10 minutes with half of the herbs. Then add the sausage and tomatoes to the pan and cook for at least 30 minutes, adding the remaining herbs.

Drain the pasta and mix in the sauce in a serving bowl.

COMMENTS:

Good – good – good! Nuf said!

Ravioli in oregano based cream-lemon sauce 8-3

I’m really winging it tonight folks. I heard LRK on Splendid Table say that fresh oregano, lemon, garlic, and olive oil made a wonderful sauce to put on grilled meat. So it seemed obvious that with a little cream and butter it could make a delightful sauce for stuffed pasta…and it did!



INGREDIENTS:

Olive oil
Butter, 2 tablespoons
Cream, about ¼ cup
Fresh oregano leaves finely chopped…about 2 tablespoons
Lemon zest and juice from ½ lemon
Black pepper
Garlic, one small clove through a garlic press

PROCESS:

In a mortar and pestle grind the oregano, garlic, and lemon zest with enough olive oil to create a paste. (The amount was too small to justify the food processor.)



While the pasta is cooking cook the garlic, oregano, lemon zest, with the butter in olive oil. Add the cream and stir constantly. The sauce was too thin so I added about 1 tsp of cornstarch to thicken it. You have to adjust this as it cooks.

Place the ravioli on the plates and cover with the sauce. Add grated cheese and a few fresh basil leaves.

COMMENTS:

Fresh oregano is a strong force…the 2 tablespoons was more than enough for this sauce for two. If you plan to be serving 3 or 4 I would not add much more. Patience and I both thought it was great, and I’m thinking of other uses for this sauce.

ROASTED VEGGIES AND TOMATOES…8-2

It’s Tuesday, which means veggies from our CSA friends at the farmer’s market, which in turn means the produce bins are overflowing. After some consideration, and a little wine, I decided I could use five of the veggies from today’s cornucopia. If it were not so hot I would use our grill…but the oven will do just fine, thank you.

INGREDIENTS:

Potatoes
Carrots
Yellow squash
Eggplant
Large grape tomatoes, halved and quartered, depending on their size.
Fresh basil and oregano, finely chopped
Olive oil
Lime juice (I had a lime that needed to used)
Garlic, onion
Sweet vermouth

PROCESS:

Peel and slice the eggplant crosswise, salt the slices and set in colander for 30 minutes to drain.

Cut the potatoes, carrots, and eggplant into small cubes and slices. Place is bowl and mix in olive oil and fresh herbs, salt and pepper and allow to marinate for at least 30 minutes. Spread the veggies in a non-stick baking pan and place in the middle rack of the oven, set at 425 degrees. Turn occasionally until roasted.



In the mean time, cook the garlic and onions in olive oil until soft, add the tomatoes and squash, and cook for about 10 minutes, adding a splash of sweet vermouth after 5 minutes.



While the pasta is cooking add the roasted veggies and keep over low heat. Add the pasta when ready and serve, with a sprinkling of grated cheese.

COMMENTS:

DAMN…this was good. I am not a big fan of eggplant, but it added such a delightful flavor to the mix of veggies. Also, don’t stress over the timing of this…each stage can be completed independently and put together at the convenience of the pasta.

CHICKEN-ASPARAGUS-CUCUMBER SALAD WITH BASIL PESTO 8-1

I’m still thinking “cold” in terms of dinner as long as this oppressive heat and humidity refuses to leave. After last night’s feast (Fettuccini with a Bolognese ragu) a cold salad on a bed of lettuce with fresh tomatoes has a strong appeal.

CHICKEN-ASPARAGUS-CUCUMBER SALAD WITH BASIL PESTO 8-1



INGREDIENTS:

Chicken breast
Olive oil
Fresh parsley and oregano, finely chopped
Cucumber, peeled and diced
Celery
Asparagus, nuked under plastic wrap for 2-3 minutes and cut into bite sized pieces
Mayonnaise
Basil pesto
Fresh lemon juice
White wine
Spring mix with herbs

PROCESS:

Saute the chicken in olive oil with your seasoning of choice plus a bit of white wine and set aside to cool before cutting it into small bite sized pieces.

In microwave under plastic wrap with a splash of water cook the asparagus for 2- w minutes, remove and set aside to cool. Then cut into bite size pieces.

Cook the pasta and drain under cold water. Place in large bowl and mix in the chicken, asparagus, celery, cucumber, and herbs.

In a separate bowl mix the mayonnaise, lemon juice, and pesto, then mix thoroughly into the pasta, salting to taste.

Serve the salad on a bed of greens with slice tomato on the side

COMMENTS:

The salad was delicious, Adding to the pleasure was the fresh dill and cilantro in the mixed greens. They gave it an added zest.