Grilled Eggplant Salad

eggplant salad

Perfect for a summer day when you don’t want to heat up the kitchen. Barbecue the eggplant and chop up the tomato and basil. Let the flavors meld awhile and serve room temperature.

Ingredients:

1 globe eggplant

3 Tb EVOO

1 Tb garlic infused olive oil

1 medium tomato, chopped

about 8 pitted Kalamata olives

8 basil leaves, julienned

2 mint leaves, julienned

1/2 tsp dried oregano

Juice of half a small lemon – about 1 Tb

1/4 tsp balsamic vinegar

salt to taste

a few shakes pepper

Directions:

Heat a grill to medium-low

Cut eggplant crosswise in 3/4 inch slices.  Combine oils and brush both sides of eggplant, then salt and pepper it. Grill until both sides are lightly browned with grill marks and are very soft. When eggplant cools, cut into small pieces. Mix with chopped tomato, olives, julienned basil and mint, and oregano. Whisk lemon juice and balsamic vinegar into the leftover olive oil and stir into the eggplant salad. Refrigerate several hours or overnight. Salt to taste. Serve at room temperature for best flavor.

 

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Barbecued Salmon with Sumac

barbecued salmon with sumac

Marinate a salmon filet in olive oil, lemon juice, dried dill, salt and a sprinkle of the lemony Middle Eastern herb Sumac. Throw it on the grill for an easy and delicious summer meal. The salmon is moist and lemony.

marinade with sumac and dill lemon juice and olive oilMake the marinade with the juice of half a medium lemon and a couple of tablespoons of extra virgin olive oil (EVOO as the hipsters call it). Add a dash each of dried dill, salt and sumac. I buy the sumac in Arab markets in Berkeley. You can buy it online if you don’t have such markets where you live.

marinating salmonI marinated a 3/4 pound tail piece (tails don’t have bones) skin-side up, for about 15 minutes. Heat the grill to high and place the salmon skin-side down on it, basting the  salmon with a few tablespoons of marinade. Cover the grill and cook for about 5 minutes, until the top is pale in color and the skin is beginning to cook. Flip the salmon over and peel off the skin with a spatula. Baste the salmon with more marinade. Cook another 3-5 minutes until it is just done.

 

 

Strawberry Shortcake

strawberry shortcake on plateSpringtime brings juicy sweet strawberries that are wonderful just on their own. But sometimes an occasion begs for something fancier – in this case dinner with an old friend. I sweetened my recipe for Light as a Feather Cream Biscuits and added vanilla and a squeeze of lemon juice, spread them with freshly whipped cream and sliced ripe strawberries.

Makes 6 strawberry shortcakes

Ingredients:

1 cup flour

1/2  Tb baking powder

1/8 tsp salt (I use sea salt)

2 Tb sugar

3/4 cups cold cream. I put it in the freezer for 10-15 minutes before mixing it in the dough.

1 tsp lemon juice

1 tsp vanilla

1 1/2 tsp melted butter, cooled

For cream:

1/2 cup whipping cream

1 tsp vanilla

2 Tb sugar

1 pint strawberries (Organic is best. Farmer’s market organic is even better!)

Preheat oven to 450′

Melt butter and let it cool. Sift dry ingredients into a large bowl. Add cream, vanilla and lemon juice and slowly stir until the dough is shaggy.

Oil a cookie sheet. I use the insulated kind. Grab a piece of dough the size of the biscuit you wish to make. Dip each biscuit into the melted butter and place on the cookie sheet.

Bake for 10 – 12 minutes or until golden brown. Let cool until you can handle them, then split horizontally.

open biscuit

Add vanilla and sugar to 1/2 cup cream.  Whip until thick. Spread on biscuits. Slice strawberries and put atop the cream.

open strawberry shortcake

Cover and enjoy!

strawberry shortcake on plate

Spicy Salsa Verde

salsa-in-chili-serving-dish

This is an excellent spicy salsa to dip your chips in. You can mix it into a couple of smashed avocados for an tasty guacamole.

I doubled this salsa and added broth to it to make enchiladas verdes

Ingredients: Makes about a pint of salsa

ingredients

5 large tomatillos (about ½ pound), husks removed

½  small white onion, peeled

2 large garlic cloves, peeled

1 poblano chili

1 jalapeño pepper and 2 Serrano chili peppers (This will make a spicy sauce. Use less chilies if you want a milder sauce)

3/4 tea. salt (to taste)

juice of one lime

1/2 cup cilantro leaves, plus a few for garnish.

3 Tb pepitas (green pumpkin seeds)

1/4 tea. dried oregano

Preheat oven to 425’ Spray a baking pan with non-stick olive oil spray. Place tomatillos, chilies, garlic, and onion on baking pan.

Bake for 10 minutes, remove garlic and tomatillos, and flip other vegetables. Bake 10 minutes more, until chilies are charred and soft and onions begin to brown. Remove from oven and let cool in a bowl or container. You can do this part a day ahead and pop the container in the fridge.

https://rozmena.files.wordpress.com/2010/08/roasted-vegetables.jpg?w=530

Toast pepitas on a comal or heavy frying pan over medium heat until they begin to pop. Let them cool, then grind them in a clean coffee grinder or spice grinder. If you don’t have a grinder, you can run them in a food processor.

Remove stems and seed pod from chilies. Keep some seeds for extra spiciness

Remove stems from tomatillos over storage container or blender container since they will make a mess. Add roasted vegetables and liquid from them, ground pepitas, lime juice, oregano, cilantro, and salt. Blend until smooth.

 

Lemon Fruit Tart

lemon-tartI just made this lemon fruit tart for my daughter’s 24th birthday. She declared it the best birthday dessert she’s had. Which of course raises the bar for next year!

Although I didn’t have any rosemary blossoms on hand, I used lemon-rosemary tart pastry
(It still works without them.)

I filled it with lemon curd. I used the recipe from epicurious http://www.epicurious.com/recipes/food/views/lemon-tart-231349 which they call Lemon Sabayon:  I used a tad less sugar (2/3 cup instead of 3/4 cup) than their recipe called for. Here’s their recipe with the reduced sugar:

  • 2 large eggs, cold
  • 2 large egg yolks, cold
  • 2/3 cup sugar
  • 1/2 cup fresh lemon juice
  • 6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces

    1. Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.
    2. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.
    3. Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust and place the pan on a baking sheet.
    4. Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.

I topped the tart with raspberries, strawberries and pomegranate seeds. I put a slice of orange in the center, sprinkled with a bit of orange zest, and cut out the middle white part to place a candle inside.

candle-tart

Steel yourself for Slow Cooked Steel Cut Oats

december-4-2016-steel-cut-oats-in-bowl-with-walnuts

Breakfast in Bed? No problem. Make this nutritious apple and cinnamon scented oatmeal the evening before in your rice cooker or crock pot. It will be ready for you when you wake in the morning and your kitchen will smell like apple pie! This is the best way to wake up!

Steel cut oats have the most nutrition and lowest glycemic index of all the oatmeal products.  I add flax seed, oat bran and chia seeds to further boost the nutrition, and sprinkle with walnuts for extra protein. My recipe uses only a tablespoon of brown sugar, unlike most of the slow cooked steel cut oats recipes you find on the web. The raisins, apples, and cinnamon bring a natural sweetness to the cereal. Of course you can add more brown sugar or maple syrup when serving, but I’m fine without that.

I use a nonstick rice cooker with a slow cook setting. I spray it with nonstick canola oil spray and cleanup is very easy. I’ve made this in the crock pot too, but be sure you spray it well. Even so, there is a bit more cleanup involved. If the oatmeal sticks, soak the crock pot with hot water and a few tablespoons baking soda.

dry-ingredientsIngredients (makes approximately 6 cups). Refrigerate leftovers for more breakfasts.

Nonstick canola spray

1 cup steel cut oats

1/2 tsp salt

1 Tb cinnamon

1 Tb flax seed meal

1 Tb chia seeds

1/4 cup oat bran

1 Tb brown sugar

3 Granny Smith apples peeled and chopped (can substitute other cooking apples)

1/4 cup raisins

1 tsp vanilla

2 cinnamon sticks (optional)

1 1/2 Tb butter, cut up in small pieces

3 cups milk

4 1/2 cups water

 

1 cup each blueberries and walnut pieces to stir in the next morning

 

Spray your cooker very well.

Mix dry ingredients in a bowl, then put in cooker. Mix in apples, raisins, butter, vanilla, cinnamon sticks and liquids. Set timer for 7 hours.

apples-on-top-of-cooked-oats

In the morning, the apples will rise to the top.  I like to stir in a cup of fresh blueberries. Stir oatmeal well and ladle into bowls.

Sprinkle with walnut pieces and serve with more milk if desired.

Crab salad with Autumn Fruit

crab-salad-with-legsIn November, the SF Bay Area celebrates the opening of Dungeness Crab season. These sweet crustaceans are all they’re cracked up to be. Paired with bright pomegranate seeds, tangy tangerines, and sweet, crunchy Fuyu persimmons atop a bed of lettuce, and sprinkled simply with lemon juice, they make a perfect late autumn meal.

I’m a bit squeamish about cooking the live crab, and clueless about cracking and cleaning it, so I took the easy way out when my fishmonger asked me if I’d like to have him crack the cooked crab.  You can look that part up on the internet. I got the 2.3 lb crab for $9.70 at Berkeley Bowl. It was enough for my husband and me. The next time I made it for a crowd as part of a potluck and shredded the crab.

fruit-and-crabIngredients: (serves 2)

2.3 lb crab (or thereabouts, depending on how hungry you are)

1 pomegranate

2 large seedless tangerines

3 medium Fuyu persimmons (the hard, flat-bottomed persimmons)

3 heads of Romaine lettuce, outer leaves removed (or substitute the lettuce of your choice)

1 tsp lemon juice, plus more to squeeze.

Rinse all produce. Tear lettuce into bite sized pieces and place on a plate. Seed the pomegranate, discarding the bitter white portion. Peel tangerines and separate into sections. Cut persimmons into bite sized pieces, removing large seeds if present (some have seeds, others are seedless). No need to peel them. Arrange the fruit on the lettuce and squeeze lemon juice on it.

You can serve the crab legs atop the salad for a meal. For a side salad, remove the meat from legs and center of crab and shred it on the salad. If desired, squeeze more lemon juice on the crab.

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