Indian Spicy Vegetables

Indian Spicy Vegetables

A week ago, my family and I went to dinner with some friends at an Indian restaurant in town that I have passed several times as it is on my way to the trail where I run.  The bright yellow and red awning out front has always captured my curiosity and I remember thinking that we should "try it" one day.  The day had come.  A friend of my husbands who was working with him that day said to me that we should join him and his girlfriend for dinner there that night.  He knew the owner and told me how he chastised them and walked out one day because the food was "tasteless and watered down."  "Where is the spices?" he asked them.  Turns out, there is a retirement community that has long lived across the street they explained.  The elderly residents come often to get lunches and early dinners.  Too much spice hurts their stomachs and they stop coming.  Who could blame them.

After we were settled at our table, the owner of the restaurant came over to talk with us.  He would laugh out loud in his accent, telling us the story of our dinner companion criticizing their food.  Apparently, the restaurant owner also had at one time a resturant in New York City and spoke of some famous celebrities that would occassionally stop in.  He explained that he would have his picture taken with them and hang them proudly on his wall.  He went on to say that his wife destroyed them all because the pictures were of actresses!  There were no celebrity pictures on the walls, however, the restaurant was packed. 

They had since made adjustments in the way they spiced the food because it was wonderful.  On this night, it was a Sikh religious holiday.  There were no menus.  There was a large buffet.  Im really not sure what belly dancers have to do with the religious holiday, but there she was all dressed in shimmering greens and golds.  She was as beautiful as she was talented.  With her music turned up, she performed numerous dances for the guests and the last, she used a sword.  Her feminity truly dominated despite the strength and masculinity of the sword with which she danced.  The entertainment was as good as the food.

Inspired to make Indian food at home, I did some research specifically to find a recipe close to something I ate that night.  There was a vegetable dish that was amazing and spicy!  This recipe is based off the Indian Spiced Vegetables recipe at www.epicurious.com, however, I admit to changing a significant portion of it.  These vegetables can be served as a main course or a side and serves 6.

Indian Spicy Vegetables

Ingredients

2 T. butter

1 t. ground coriander

1/2 t. cumin

1/2 t. tumeric

1/2 t. cinnamon

1/4 t. cardamom

1/4 ground cloves

1 cloves garlic, minced

1 t. fresh ginger, grated

1 serrano chile, minced

1 C. water

1 T. sugar

1 T. red wine vinegar

1 green zucchini

1 yellow zucchini

3/4 C. mushrooms

3/4 C. baby carrots

1 C, sweet potato, peeled, diced

1 small onion, diced

1 t. salt

1 C. grape tomatoes

2 T fresh basil, chiffonade

2 t. lime juice

2 T. chopped cilantro

Directions

Put all the spices in a small bowl.  Combine garlic, ginger and chile pepper in another small bowl.  In a third small bowl, combine water, sugar and vinegar.  Set all three bowls aside.  

Melt butter in a large skillet or pot until hot.  Take your bowl of spices and add them to the butter, stirring for about a minute.  Add the bowl containing your garlic, ginger and chile pepper to the spices and cook for about another minute.  Add vegetables to pot.  Stir in vinegar mixture.  Cover vegetables with lid and cook for 10 minutes.  Add tomatoes and basil.  Give it a little salt and cover again with lid.  Cook, covered for 10 more minutes.  Do not raise the lid until the time is up.  Remove lid and add lime juice and cilantro and serve.

Mustard Crusted Pork Roast with Savory Winter Root Vegetables

Mustard Crusted Pork Roast

with Savory Winter Root Vegetables

Early Saturday morning, I got out of bed and told myself, "If you go to the store now, you won't have to do anything else this entire three day weekend."  I poured a cup of coffee, slipped on my tennis shoes and vest, put my hair in a pony tail and out the door I went into the cool, clear morning to grocery shop.  The kids stayed home with my husband.

Going without the kids somehow is so much easier.  For one,  I don't have to carry my son literally all over the store because he vehemently refuses to ride in the cart, or walk, which is exhausting.  I know there is a toddler seat in every cart, always absent of my son's behind, but now it's a holder for the vegetables and fruit Im purchasing. And two, my daughter is always picking up things I would never buy and putting them in the cart only to be taken back out and put back on the shelf when she's not looking.  Isn't that what all parents do, carry one around with muscles that don't exist and somehow with a free hand, put back the mish mash of collectibles accumulated along your weary way by the other one while trying to remember your mental grocery list?  And finally, when you get to the check out, one of them is squeezing all the candy bars and putting them back on the shelf and the other one is begging you for your secret debit card password because THEY want to DO IT!  It's truly the gameshow equivalent, if not the gameshow itself.  Somewhere, somehow, there's got to be fabulous cash and prizes for making it through the checkout.  Well, today was different.  Today was the day that I was free from the bonds of motherly bliss of being a junglejim with a toddler necklace and using the cart like a crutch to just get one more last minute item before staggering to that perfect place in line only to get behind the junk food guy with the short attention span and finding out it's the checkers second day and they are going to have trouble with your coupons.  Today is the day I found my mind and bought a pork roast.

What a lovely idea.  When you are this happy to buy a pork roast, you either love food or you need to have more excitement in your life.  This wasn't just any pork roast.  It came without seasonings or injected color.  There were no black specks in the wrapper that were, at one time, herbs.  There was no advertisement about an inclusive "Flav-O-Pac." It was just a plain fresh, innocent pork roast with no adulteration....yet.  He was a beauty and he was cheap!  This date was looking better and better.  The options were endless.  It made me so happy.  I hope you are this happy when you buy your pork roast.  You should be.  I'm about to share with you one of the best pork roast recipes of ALL TIME.  Here we go.

Mustard Crusted Pork Roast with Savory Winter Root Vegetables

Preheat your oven to 350 degrees

Ingredients
1 2 or 3 pound pork roast, unadulterated
1/4 C. grainy dijon mustard
1/4 C. dijon mustard
1/2 C. soy sauce
1 T. black pepper, divided
2 C. Panko or bread crumbs
Olive oil
4 cloves of garlic
2 carrots, cut into sections
2 parsnips, cut into sections
10 baby red potatoes or 2 large cut into chunks
1 red onion, cut into eighths
1 t. dried thyme
1 t. salt
1 C. chicken broth
1 C. white wine

Directions

Take your beautiful pork roast out of the packaging.  Wash and pat dry (dry!).  Combine mustards, soy sauce, garlic and 1 t. pepper in small bowl and whisk to combined.  Slather mixture on pork roast until thoroughly coated.  Roll pork roast in panko or bread crumbs.  Set aside.

Slice all  your vegetables and put them in the bottom of a dutch oven pan and cover them with a few swirls of olive oil, thyme, salt and the remaining pepper.  Using your hands, toss together to thoroughly coat.

Place the breaded pork roast on top of vegetables in your dutch oven and lightly swirl with olive oil over the top.

Place roast in the oven and cook for about two hours or until your roast registers 140 to 150 degrees.  Take pot out of the oven and carefully removing the roast, set it on a cutting board to rest.  Turn the oven up to 425 degrees and put the vegetables back in for about 15 minutes.  Carefully remove vegetables from pot into serving dish.  There should be some tasty morsels in the bottom of your pot.  Place pot on stovetop and turn up the heat to medium high.  Pour in your chicken broth and wine.  Bring to a boil, then turn down to a simmer scraping sides and bottom to incorporate all the flavors and reduce to about 3/4 cup.  Add pepper as desired.  Remove from heat and set aside.

Plate your roast with your vegetables and drizzle sauce over the top.  This roast is so simple and is a great idea if you are serving it to a group of people.  But even if you are just making it for you and your sweet one, they will be eating right out of your hand!  They will love your roast as much as you do!

Enjoy!

Hummus

Hummus

I have looked over a lot of recipes for hummus.  Trader Joes has an excellent version that comes in a circle pack with four sections and each section is flavored differently.  My favorite is the spicy.  If you want to make it on your own so you know what is actually in the food you are eating, I think this recipe is the best by far.  It is actually a combination of a few recipes I've worked with and it has just the right flavor.  I think working with hummus is fun because it is very versatile and you can flavor it up any way you want.  It's almost like a canvas.  You start with the base and then keep layering in flavor.  It's also heart healthy for you!

If you are looking to make this the appetizer for a romantic meal, prepare it as shown below, but withhold the paprika and parsley.  Take a piece of paper and fold in half.  On the fold, cut out half a heart shape.  Unfold the heart and lay it directly on the surface of your hummus, but off to one side a bit.  Sprinkle  your paprika over the top and make sure to cover the heart.  Follow up with sprinkling your parsley.  You really don't need much.  Carefully lift the paper heart off and there you have a very special Valentine's Day treat for your sweet one. 

Hummus

Ingredients

1 14 oz. can of chickpeas, undrained

6 large cloves of garlic

1/2 C. olive oil

1 t. taco seasoning

1/4 C. Tahini paste

1/4 C. lemon juice*

1/2 t. salt

3 dashes of paprika for garnish

handful of flatleaf parsley, chopped

Directions

In your Cuisinart, add chickpeas, garlic olive oil, taco seasoning, tahini paste, lemon juice and salt.  Blend until smooth.  Taste for flavor and consistentcy and adjust as necessary.  Spoon hummus out into decorative bowl and serve alongside rice crackers, breadsticks, toasts or use as a spread on paninnis, tortillas or sandwiches.

*Special Note:  Tahini paste is really a paste made from sesame seeds.  It contains oil from the seed.  It usually comes in a can or a jar and can be found in the peanut butter section of your grocery store.  Unlike peanut butter, it separates into oil and solid.  Be sure to either shake well or stir it up prior to measuring it out for this recipe.

Enjoy!

Pomodori scottato con Basilico / Seared Tomatoes with Basil

Pomodori scottato con Basilico or Seared Tomatoes with Basil

I picked up some beautiful baby tomatoes at a local market.  I usually tuck some in my lunch bag and snack on them at work, but somehow I ended up with a surplus in the refrigerator and decided that searing them and garnishing them with basil was a good idea.  This recipe is colorful and really easy.  It's healthy and a perfect side to your italian themed Valentine's Day dinner!

Pomodori scottato con Basilico or Seared Tomatoes with Basil

Ingredients
1 t. olive oil
2 C. sweet baby tomatoes, rinsed and dry
1/2 C. chopped basil
salt and pepper

Directions
Add olive oil to a cast iron skillet over high heat (hot! but not smoking).  Carefully place tomatoes into skillet being careful not to splash the hot oil.  Cook in hot skillet until lightly seared, turning occassionally.  Remove prior to the tomatos bursting.  Sprinkle with salt, pepper and chopped basil and serve while hot.  Enjoy!

Pan Seared Brussels Sprouts with Balsamic and Red Onions

Pan Seared Brussels Sprouts with Balsamic and Red Onions

Once, a not so welcome dinner guest, suddenly becomes acceptable.  Don't be disgusted.  When brussels sprouts are cooked right, they are very tasty and flavorful.  Those of you who are turning up your nose at this entry will be surprised at this recipe and it may change your mind about them.  They've been with America since about the 1800s and they were brought over by the French and first raised in New Orleans.  Now, tell me how that combination can be bad.  You got longevity, the French and New Orleans.  You owe it to yourself to give it another try.

I have loved them all my life.  Most people I know can't say that.  In fact, most people I know despise them, until they taste this recipe.  Those who give me that solemn, you're-kidding-me look when I put them on the table next to them and they act like they have to sit next to an uninvited houseguest, begrudgingly and rather shamefully confide, "Ok, they're good thisss way." 

Ingredients
12 brussels sprouts
2 swirls olive oil
1 C. thinly sliced red onion
2 T. chopped bacon bits
2 T. balsamic vinegar
salt and pepper to taste

Directions
Clean brussels sprouts and discard any brown or yellowing leaves.  Place them in a microwave safe bowl and cover them with cold water.  Microwave for 6 to 7 minutes to par cook.  Remove from microwave and drain.  Pat them dry with a paper towel.  Slice each of them in half.

Heat olive oil in skillet on high and when oil is hot, add brussels sprouts being careful that you are not splashing hot oil out of the pan.  Sear for two minutes.  Stir and add sliced red onions and bacon bits to pan.  Give them a stir and sear for two more minutes.  Remove pan from heat and add the balsamic vinegar and stir gently to coat.  Salt and pepper to taste.  Enjoy hot!

Cook's note:  If you want to spice this up a little bit, add about 1/2 t. red pepper flakes when you add the onion.

Marinated Autumn Pork Chops with Apple and Chipotle Broccolini

Marinated Autumn Pork Chops with Apple

and Chipotle Broccolini



Photo from De Jour Bistro
Bellingham, Washington



I recently went to dine one evening with friends.  There were five of us.  We all have stressful, busy lives and decided that too much time had gone since we had seen each other and we were long over due for some time to visit and catch up.  We decided to go to a restaurant in Bellingham that we all very much enjoy that's called De Jour Bistro and The Vines Wine Shop.  The whole restaurant is like one big wine room.  When we dine there, we like to reserve the actual wine room just off the kitchen.  Our hostess and restaurant owner, Becky knows our group and she is always very gracious and has a wonderful sense of humor.  The food served here is always fresh and seasonal.  It is inspired by local farmers so you know you are getting the best.  It's down to earth, homestyle cooking.  After our dinner, the taste and feel of our time together has lingered with me and I thought of making something that resembled that homestyle quality I admire so much about their food.  This is what I came up with.

Marinated Autumn Pork Chops with Apple

and Chipotle Broccolini

Ingredients

Marinade:

3 C. apple cider

2 C. water

2 t. salt

1/2 C. brown sugar

1 t. dried sage

1 t. pepper

1 t. cinnamon

4, 1 inch thick pork loin chops, trimmed of excess fat

Add all ingredients to a dish and mix until blended.   Add chops to marinade and refrigerate overnight.

Olive oil

1 small onion, diced

1 apple, your choice, diced

1 C. chicken broth

1/4 C. Cooking sherry or a good, dry white wine

1/2 t. ground ginger

1 T. dijon mustard

1/4 C. whipping cream

Directions:

Remove chops, pat dry with paper towel and discard marinade.  Using a dutch oven over medium heat, add oil.  When hot, add marinated chops and sear on both sides.  This process usually takes about three minutes a side.  Remove to a plate.

To the dutch oven, add onion and saute quickly, about 2 minutes.  Add apple and saute for about three minutes.  Add broth, cooking sherry or wine and ginger.  Stir and bring to a boil.  Reduce heat to medium and add dijon and whipping cream.  Add chops back in to the pot and cover with a lid.  Simmer for five minutes and turn off heat.  Pork should register at 150 degrees.  Remove pork.  Simmer remaining sauce for about five more minutes and remove from heat.  Spoon sauce over pork and serve.

Chipotle Broccolini

Ingredients

Olive oil

1 bunch broccolini

1 pinch dried chipotle flakes

salt and pepper to taste

Directions

Par cook broccolini in microwave for one minute.  In a saute pan big enough for the broccolini, bring olive oil up to high temp.  Add brocolini, chipotle flakes, salt and pepper and sear tossing them occassionally until they are crisp and appear slightly browned.   These are crunchy, sweet and wonderful.  The flavor is nutty, spicy and amazing.  I love these best served with traditional yukon mashed potatoes.

Enjoy!

Fresh Cod and Vegetable Medley with Sherried Saffron Cream Sauce

Fresh Cod and Vegetable Medley

with Sherried Saffron Cream Sauce

Ingredients
Olive oil
1 small yellow onion, diced
2 cloves garlic, finely sliced
1 small *zucchini, cubed
1 small yellow crook neck squash, cubed
1/4 C. carrot shreds, using carrot peeler to shred one carrot
dash of salt and pepper
1 pat of butter
2 T. flour
4 C. chicken broth
1 pinch of saffron threads
1/4 C. cooking sherry
1 lb. fresh cod fillet, sliced into one inch pieces
1/4 C. whipping cream
salt and pepper

Directions
In a dutch oven over medium heat, saute onion about three minutes until soft.  Add garlic and saute with onions 1 minute. Add zucchini, squash, and carrot shreds.  Sprinkle with salt and pepper. Cook vegetables about four minutes.  Remove vegetables from pot into separate dish.  Add butter and flour and mix with a wooden spoon until combined.  This is called a roux (pronounced 'roo').  A roux will turn color from 'blonde' to 'brown' depending on how long you let it cook.  This step is to thicken your broth and add a rich flavor to your dish.  When your roux turns blonde, add broth, saffron threads and cooking sherry.  Stir mixture together until combined.  Bring to a boil and turn down heat to medium.  Add vegetables back into pot.  Add cod pieces and cover to simmer for seven minutes.  Uncover and add whipping cream salt and pepper and slowly stir to combine.  Spoon out over or along side rice.  I used jasmine rice here because it is my favorite and the jasmine flavor is wonderful with saffron.  You can find jasmine rice in the asian section of your grocery store, usually along the bottom shelf.  Serves 4. 

Enjoy!

*Use your vegetable peeler and run it down the length of your zucchini to take the skin off while rotating it in your hand.  This way, it's softer and smoother for eating.
Truth be told - It was Saturday night and I was hoping to make coconut curry cream sauce, but I didn't have any coconut milk!  I came up with this recipe instead.  Im a true believer from experience that not all recipes turn out great the first time, but... I must be getting better because this was wonderful and  yes, I'm saying so myself!  Toot toot!

Savory Crespelle with Marinara

Savory Crespelle with Marinara

I am inspired by so many wonderful flavors this season that has been really hard for me to narrow down what to make.  I have been researching recipes in preparation for my next dinner club which is to be hosted at my house in September.  The theme is "Masquerade Theater" and it's going to be amazing.  Please look for the entry at the end of September. 

Stacks and stacks of cookbooks and binders of recipes have entertained me this last week.  I found several recipes and made most of them.  There were none that were worth blogging about or any that I would ever make again, except this recipe that I think you will love.  It is called, Crespelle, Italian for "crepe".  Sometimes called, Fazzoletti Della Nonna, translated in english as "grandma's handkerchiefs".  This recipe is adapted from another savory crepe recipe that contains cooked italian sausage.  My version does not contain meat, but please try it because it is probably wonderful.  Just make sure to brown the sausage first.

Personally, I am facinated with the cooking of other countries.  In some ways, I believe they "do it" better than America.  I'm deeply attracted to countries that devote time and importance to culinary culture and the art of cooking.  To be blunt, I wish American cooking possessed the same authenticity that I find so insanely romantic in the preparation and cooking of food in other countries.  To me, the greatest restaurant find is one whose chef is extremely well travelled or has spent a majority of their life outside of America.  Those are the chefs, through their own talent in the kitchen, enrich us with culinary culture and sweep us away, if not momentarily, to places we dream about.

Crespelle prior to baking

The whole idea of Crespelle is intriguing to me.  It is a savory italian crepe that can be stuffed with a variety of ingredients.  This recipe is made with a ricotta stuffing and offers itself as a light meal.

Ingredients:

Crespelle:

1/4 C. Flour

1 t salt

dash of white pepper

2 eggs

3/4 C. milk

1 T melted butter

Olive oil

Combine flour, salt and pepper in a small bowl.  In another small bowl, whisk eggs with the milk.  Pour the egg mixture into the flour mixture and lightly work them together with the whisk. Cover and refridgerate for an hour.

Prepare nonstick skillet with olive oil and place over medium heat.  Using a papertowel, wipe the inside of the skillet to distribute oil throughout surface.  Using a 1/4 measuring cup, scoop out batter and place in the middle of the skillet.  Holding on the the handle, take the skillet off the burner and rotate the handle so the batter even distributes.  Place back on burner for just under 2 minutes.  Flip the crespelle using a spatula.  The edges should curl up a little.  Cook for 1 minute and transfer crespelle to a baking sheet.  Do not overlap crespelle as they will stick together.

Crespelle Filling:

1 1/2 C. ricotta cheese

1 T chopped parsley

1 t. mixed italian seasoning

1 t. garlic powder

1/2 C. grated parmesan cheese

dash of salt and pepper to taste

1 1/4 C. marinara sauce, divided

Preheat the oven to 375 degrees.  In a small bowl, combine ricotta cheese, parsley, italian seasoning, garlic powder, parmesan, salt and pepper and mix thoroughly scraping down sides and folding together.  Prepare your 9 x 13 baking dish for the crespelle by covering the bottom with 3/4 C. marinara sauce.  Arrange crespelle on your counter in a row.  Using a spoon, scoop out one large spoonful of filling and place it on half the crespelle. Fold over and add more filling to one side, fold again.  At this point your crespelle should look like a triangle or one of your grandmother's hand kerchiefs.  Place crespelle on baking sheet with the tip pointed to one end and repeat slightly overlapping crespelle until your baking dish is full.  Pour remaining marinara over the top.  Add grated cheese over crespelle and bake for 25 to 28 minutes until golden brown and edges are crispy.

Enjoy!

Side Car Mushrooms

Side Car Mushrooms is a perfect "side" and you can serve them up year round!  

In all honesty, Side Car Mushrooms really started out as Sowe-Carr Mushrooms.  This recipe came to me via another food lover and friend, who carries the name "Sowe." Her grandmother, Miss Roberta Carr, was an amazing cook.  Roberta's deep interest in family and togetherness was the infrastructure in which she built her culinary ideas around.  She was keen on cooking, entertaining, and hostessing which eventually led her family to launch a cookbook which I got to hold in my hands earlier this year.  Charmed by her personality which is transparent in her style of recipe writing, I reviewed her work cover to cover.  Miss Roberta Carr is gone now, but I walked away with a few good recipes and have permission from the "Sowe" part of the family to share this one with you.  Miss Roberta Carr called them "Pickled Mushrooms", but to help her be original and play on their names, I changed it.  Sometimes, I even get away with it.  Really, I told her grand daughter that the picture was just as great as the recipe and she let me tell you all about it.  Miss Roberta, we thank you for giving us Side Car Mushrooms!

1 lb  Whole Mushrooms
1/4 C.  Red Wine Vinegar
1  clove finely sliced Garlic
2 T.  Olive Oil
1 T.   Chopped Parsley
1/4 t  Oregano
1/2 t  Salt
Dash Pepper

Wash mushrooms in simmer in a small amount of boiling water for about 5 minutes.  Drain and place in another bowl.  Add vinegar, garlic, olive oil, parsley, oregano, salt and pepper and blend until all mushrooms are covered.  Marinate in refridgerator for several hours or over night.  

I usually let the mushrooms marinate over night because I love it when that deep vinegar flavor kisses me.  It is that sensation that some of us crave and you want to yell, "Where have you been all my life?" while you are reaching for more and strategizing about how to time it right so you get to eat the very last one!

Tip!  If you don't like vinegar or mushrooms, then this recipe is not for you.  If you like asparagus and vinegar, I would like to suggest you try it.  You can make this marinate for asparagus, but only simmer them for about three minutes and add half the olive oil the recipe calls for.  They are very good as a "side" to cheese, crackers, olives and wine.

Enjoy!

Disparition de Pommes de Terre

Disparition de Pommes de Terre    This recipe is called Disappearing Potatoes or in french, Disparition de Pommes de Terre.  I have heard several wonderful comments in regards to this dish.  There is truth behind the name.  They are disappearing and leftovers are scarce.  This dish is great for feeding several people and retains it's heat which is important if you are timing a meal with other courses.  This recipe first came into my hands several years ago when I was a much younger woman.   It has been handed down through several generations and given to curious new brides who are eager to impress their betrothed with their culinary talents.  I know because I was one of them.  Upon receiving this recipe, I remember feeling as if I were the elite few that it was entrusted with and I was protective of sharing it.  Throughout the years, the actual recipe in its written form is gone, but as a good steward of keeping culinary secrets, I remembered most of it and pieced together the rest.  It's just a great recipe.  There is probably another edition of it out there somewhere, but this is my version and it's a triumph.  Recently, I was told that these should be called "Coma potatoes" in that they induce a blissful potato coma.  Maybe I should have called them, "Coma de pommes de terre"?

  

Disparition de Pommes de Terre

Pictures courtesy Shane Boyd

After Baking. 

Preheat oven to 350 degrees.  

cooking spray

1 pkg shredded hash browns

8 oz. pkg. sour cream

1 can Cream of Mushroom Soup

1 small can French's Fried Onions

1 C. Milk

1 pkg. shredded Italian cheese, divided

1 half pkg. shredded parmesan cheese, divided

Salt and pepper

1 t. Paprika

Prepare 9 x 13 glass baking dish with cooking spray.  Set aside.

In a large bowl, add shredded hash browns through milk.  Mix.  Add 1 C shredded Italian cheese and 1 C shredded parmesan.  Add salt and pepper as desired and stir until combined.

Transfer potato mixture to baking dish and smooth.  Add paprika to top.  Place in preheated oven and bake for 5o minutes until the top is bubbly and golden brown (see picture).

Served four at my house, but can serve up to eight if your guests aren't little piglets!

Enjoy!

Weeknight Eggplant Parmesan

I received an eggplant in my organic bin last week.  It spent a few nights in the refrigerator until I finally decided what to do with it.  First of all, eggplants have an unfortuate name.  Second, they're kind of like that person that you keep running in to and the only way you remember their name is because there is just something awkward about them that turns you off.  You keep running in to them here and there.  Other people like them and you don't understand why.  You are sure there's something about them that is redeeming, but you just can't figure it out or bring yourself to appreciate their character like others do.  You try to lighten up and spend more time with them thinking that the exposure will change your mind.  In your search for compatibility, you start imagining them as cartoon characters and who they would most closely resemble.  You want to like them, but you like their friends more and you wonder if you're missing out on something.  Then one day you just decide to ignore them and hope they go away.  Finally when you are not looking, they end up on your doorstep and want to stay with you.  What do you do?  You try to change them!  We like this idea because of course it could not possibly be you that's the problem.  Just turn them into something that resembles that which you know you'll like.  Look at that,.  You're now getting along quite well with your......eggplant, even if you have to come up with a nickname for them, like Violet, because their given name makes you feel queasy.

Without further adieu, I would like to introduce you to my friend, Violet.  This little dandy made a great weeknight meal and I dare say, I would cook with Violet again!

Weeknight Eggplant Parmesan

Preheat oven to 375 degrees.

1 medium eggplant, cut in 1/2 inch rounds

1 egg beaten

1 C flour

1/2 C bread crumbs

1/2 C grated parmesan cheese, divided

1 t. Italian seasoning

Salt and pepper to taste

Marinara sauce

In one small bowl, beat egg with a fork until well beaten.  In another small bowl mix flour, bread crumbs, 1/4 cup parmesan cheese, Italian seasoning, salt and pepper.

Dredge eggplant rounds one at a time through egg mixture and then through dry ingredient mixture making sure both sides are covered well.  Place on cookie sheet.

Heat skillet with two swirls of olive oil over medium heat.  Gently place eggplant side down on surface to saute until lightly browned.  Flip eggplant over and do the same on the other side.  Using a spatula, take eggplant out of pan and place back on cookie sheet.  Cover with marinara sauce and remaining parmesan.  Bake at 375 for 15 minutes.

Enjoy!

Asian Spicy Beef with Vegetables

Tempura.  Crisp and crunchy.  Melt in your mouth goodness chased by Soporro.  Hello Friday night!


I'm a fair weather fryer.  What does that mean?  If I am going to use the deep fryer, I use it outside in good weather.  I think the household authorities actually arrest, if not seriously fine people for frying indoors and I am almost sure that someone somewhere was issued a citation for frying without a hood.  Further, it makes an oily mess of your kitchen, not to mention everything in it will smell like its from a 1955 diner.  Hell no.  Take that thing outside and fry by day, fry by night.  Fry, baby, fry away!  Besides, you would agree that bottled beer tastes better outside, especially when you are slurping it back near some sort of intense heat source meant to, grill, roast or....FRY!


The other night I had to get rid of some organic vegetables since my new bin was coming soon.  I threw together cauliflower, broccoli and these amazing carrots that were yellow, purple and red.  I dredged them through the tempura batter and into the fryer they went to rest until they were light, crisp and golden.  Truth be told, I added a few jumbo mexican prawns and it was a feast.   Here's a tip:  Try using a sweet chili sauce such as Mae Ploy as a dipping sauce.  It's spicy and sweet and you will be buying gobs of it this summer.  I first bought it years ago when it was virtually undiscovered and cheap.  Now that its all the rave, it'll run you about $4.99 a bottle.  It's worth it, so put it on your shopping list.  Asian section, usually around the top shelf.  Serving it at your next big Fry will make you famous and don't you think your fame is worth $4.99?  I put it on everything; rice, pot stickers, egg rolls, sushi.  It's genius.


As I stood outside listening to my dinner crackle and watching the sun go down and it's reflection on the west facing windows of my neighbors house far off in the distance, I was almost giddy that the only thing I smelled was the fresh outdoor evening air and the pilsner in my hand.  I wondered, "now what dish could I make that would marry nicely with tempura....."


Asian Spicy Beef with Vegetables
1 lb beef cut into thin pieces
Peanut oil or Sesame oil
1 T soy sauce
2 t. cornstarch
1/4 t red pepper flakes
1 medium head of broccoli, florets cut
2 carrots thinly sliced
1 handful of snow peas
1/3 C beef broth
1 handful bok choy thinly sliced


Assemble marinade (recipe follows).  Heat oil in a large deep skillet on stovetop.  Add marinaded beef and cook for a couple minutes, stirring occassionally until cooked through.  Remove beef from pan.


In a small bowl, combine soy sauce, cornstarch and red pepper flakes and set aside.




Add the remaining oil and vegetables to pan and seer for about two or three minutes.  Add broth to pan and steam until vegetables are tender, about two minutes.  Add to pan, beef, bok choy and soy mixture and cook until sauce is thick, stirring occassionally.
 
Serve over rice or with noodles and garnish with fresh pieces of bok choy or sesame seeds.


Marinade
1/2 T soy sauce
2 t cornstarch
1 t sugar
2 cloves minced garlic
1 T sesame oil
1 T cooking sherry


Mix all ingredients in a bowl.  Add beef and cover.  You can marinate in the refridgerator for several hours or you can set aside for 30 minutes. 

Baked Asparagus with Lemon and Parmesan

I encountered this dish at a family birthday gathering this weekend.  Often, when the family gets together, we all pitch in and collectively share the food preparation and cooking.  My sister in law, Shonnie, brought the asparagus.  It was arranged in a white corning ware baking dish covered with foil.  As I was putting my potato dish in the oven to cook, she asked me to warm the asparagus.  I didn't actually see them until I took everything out of the oven and removed the foil.  There they were.  And they were just beautiful laying together all warmed up and covered by a lemon, garlic, parmesean blanket.  It was a vision of spring time.

I hated, just loathed eating asparagus as a child.  In my child mind, I thought asparagus was supposed to be army green, limp as a noodle and taste like hell.....like a skinny, slimy banana slug in March.  Disgusting!  The reason why I mention the white corning ware is because the green color that is achieved by perfectly cooked asparagus with yellow lemon zest against a bright white background looked sensational.  Now don't despair, I have made asparagus the right way (believe it or not) over and over again since my childhood and have not ever associated it with slugs, but this dish looked great, tasted great and I went back for more.  There were plenty of oooh and ahhs, mostly from me, but this was a dish I could appreciate and I think you will too.  Be sure to use white serveware and if you don't have any, don't be a cheapskate!  Go get some!  C'mon, Easter is coming and you'll use it again.

Shonnie told me that she would get me the recipe.  I couldn't wait.  Here's my version:

One bunch of thin fresh asparagus (don't use the fatty's)
1/4 C. extra virgin olive oil
1 lemon (juice and zest)
1 or 2 cloves crushed garlic
1 t. dijon mustard, such as Grey Poupon
scant salt
freshly ground pepper
Grated or shaved parmesan cheese

Preheat oven to 425 degrees.

Rinse aparagus in cold water and lay flat to dry (dry!).   In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, mustard, salt and pepper and blend together with fork.  Place dry asparagus in white baking dish and arrange with asparagus ends all on one side as shown in the picture.  Pour the dressing over the top and with your fingertips, slowly lift them gently to coat.  Bake at 425 degrees for 17 minutes and remove from oven.  Sprinkle parmesan cheese over the top and serve.  Viola! 

Bountiful Gifts On My Doorstep

November Morning

by Evaleen Stein

A tingling, misty marvel

Blew hither in the night,

And now the little peach-trees

Are clasped in frozen light.

Upon the apple branches

An icy film is caught,

With trailing threads of gossamer

In pearly patterns wrought.
The autumn sun, in wonder,
Is gayly peering through
This silver tissued network
Across the frosty blue.
The weather vane is fire tipped,
The honeysuckle shows
A dazzling icy splendor,
And crystal is the rose.
Around the eaves are fringes
Of icicles that seem,
To mock the summer rainbows
With many colored gleam.
Along the walk, the pebbles
Are each a precious stone;
The grass is tasseled hoarfrost,
The clover jewel sown.
Such sparkle, sparkle, sparkle
Fills all the frosty air,
Oh, can it be that darkness
Is ever anywhere!


A few weeks ago, I wrote about Dandelion Organic Delivery, an organic fruit and vegetable delivery service in my community.  I am pleased to announce that after growing my own vegetables from spring to fall, I have rekindled my affair with Dandelion Organic.


My bin of goodies is faithfully delivered to my doorstep every other Tuesday.  Each delivery is different.  There is a newsletter on the top that includes the bin contents and recipes.  This week the bin included Gala Apples, Asian Pears, Bartlett Pears, Kiwis, Braising Mix, Bunched Carrots, Purple Kale, Yukon Potatoes, Leek, Parsnips, Cauliflower, Pie Pumpkin, and Avocado.  The crops are farm-direct, local or northwest grown. 


My excitement grows each time I put my old bin on the front doorstep and wait for my new bin to arrive.  I  take it into the house and set it on the counter, pausing for a moment to take a deep breath and then slowly remove the lid.  The silence is deafening.  The suspense is culinary madness!  It is almost as if something magical is about to happen or something unbelievable is going to appear out of nowhere.  My heart races with overwhelming delight as my eyes gleam over the beautiful splendor before me.  Oh, the opportunities that await my needy and demanding taste buds!


As I mentioned before, one of the best things about this is the way I am forced to step outside my routine and try new flavors.  Perhaps, take a risk that broadens my culinary scope.  Learning about food and preparation is of special interest to me and I welcome the challenge that waits for me on my doorstep.  Someone asked me once if I get through my bin in two weeks and use all the contents.  My answer is yes, and my secret is to make something 'freezable" in order to do it.  It is irritating to me to see food wasted.  I support composting, but like many people, my life is hectic and I just don't have time to do it.  If I can make a soup or prep a side dish, it is really a shortcut. It eliminates food waste and contributes to my success with getting healthy meals to the table for my family after a long day at work. Not to mention, when the weather gets poor, it is comforting to me to know that I have a freezer with something good in it.


If you are interested in your own goodie bin, research organic suppliers in your area.  If you live in Whatcom County, you can contact Dandelion Organic Delivery at www.dandelionorganic.com or by phone at 360-933-1130 and tell them you heard it here!  You won't be disappointed.  And while you are doing your research, I am going to be dreaming about my Thanksgiving bin!
 The picture portrays actual bin contents in the exact way it was delivered to me.  There were no changes made to the appearance of the contents.  I did, however, remove the flyer so I could capture the "moment" and share it with you.