Aug
26
    
Posted (Lori) in News

This week’s veggie list looks like the ingredient list for piperade,  a basque dish that, in it’s classic form, includes ham or prosciutto. But I usually leave out the meat and it’s fine without it. I’ve also included some raw pepper salads—because it’s going to be hot this week—and some kale and cabbage salads that require very brief cooking or none at all.

JULIA CHILD’S PIPERADE (adapted)

6 medium tomatoes

1 tablespoon plus 2 teaspoons olive oil

4 ounces thinly sliced Bayonne ham (or prosciutto), cut into 1/2-inch squares

2 medium garlic cloves, finely minced

2 medium onion, halved and thinly sliced

2 tablespoons chopped parsley

1 tablespoon chopped thyme leaves

1 medium bay leaf

2 medium red bell peppers, cleaned and sliced lengthwise into 1/4-inch strips

2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips

(the frying peppers and lipstick peppers in our share are fine in this recipe)

2 teaspoons piment d’Espelette (or paprika or cayenne pepper; or chopped hot peppers, with the seeds removed, to taste)

Bring a small pot of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place tomatoes in boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain tomatoes and immediately immerse them in ice water bath. Using a small knife, peel loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds and core and coarsely chop the remaining flesh. Set aside.

NOTE FROM LORI: I skip the step above because tomato skins don’t bother me; I just chop the tomatos roughly. Your choice)

Place a large frying pan over medium heat and add 1 tablespoon oil. Once oil shimmers, add Bayonne ham (or prosciutto) and cook, stirring occasionally, until golden brown, about 8 minutes. Remove to a plate with a slotted spoon and reserve.

Return pan to heat, add 2 teaspoons oil, and, once heated, add garlic and onion. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in herbs and pepper slices and season well with salt. Cover and cook, stirring rarely, until peppers are slightly softened, about 10 minutes.

Stir in diced tomatoes, browned ham, and piment d’Espelette (or paprika or cayenne pepper) and season well with salt. Cook uncovered until mixture melds together and juices have slightly thickened. Serve hot.

AND AN ITALIAN VERSION

PEPERONATA (from The Food Network Kitchen)

1/4 cup olive oil

2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

2 orange or green bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

(again—the peppers in our share this week will work fine)

1 large onion, sliced into half-moons

4 garlic cloves, sliced thin

1 tablespoon dried oregano

1 tablespoon sugar

4-5 Roma or other plum tomatoes, seeded and diced

Salt and pepper to taste

1/2 cup fresh basil, leaves torn roughly

Lemon juice

1 Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.

2 Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente—cooked, but with a little crunch left in them.

3 Add the garlic, and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.

4 Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.

STUFFED ITALIAN FRYING PEPPERS

from COOKS.COM

1 1/2 to 2 lbs. Italian frying peppers
1 1/4 cup Italian bread crumbs
2-3 tablespoons Parmesan cheese
1/4 cup fresh parsley, minced
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1 egg
1/2 tsp each oregano and basil (fresh is best – if using dry, reduce amount to 1/4 tsp)
2-3 cloves finely minced garlic.
pinch of rubbed sage
3-4 anchovies (or to taste)
1 green onion or shallot, minced (optional)

Sauté garlic and green onion or a minced shallot, if using, in olive oil, til very lightly browned (a teaspoon of butter may also be added to speed the browning along). Mash the anchovies using a fork, stirring them into the olive oil.

Add parsley and other herbs, heat for 2 minutes. Add bread crumbs, then quickly mix in an egg which has been beaten (using a fork) with a few tablespoons warm water. Another teaspoon of olive oil may be added, if needed, for a smooth mixture.

Add cheese and mix well; stir in enough warm water to make a mix that can be pressed into the center of the peppers which have had their stems removed, and have been seeded and cored.

Saute the peppers in a skillet with 1/4″ good olive oil with 3-5 peeled whole cloves garlic; turn the garlic to prevent browning. The garlic should just take on a lightly toasted color and will become soft, at which point it can be mashed into the oil and removed (save for spreading this on Italian bread – good before using for Bruschetta!)

The peppers should begin to blacken/brown on one side; turn them several times to distribute the coloring, keeping them always well coated in olive oil. When they appear to be somewhat tender and have streaks of browning, cover pan for 2 minutes and remove from heat. Serve right away, sprinkled with coarse kosher or sea salt.

These same peppers can be made in a similar way, except they are only cored and seeded, but not stuffed. In this case, they are served drizzled with garlic-mashed olive oil in sandwiches made with crusty Italian bread. (A few caramelized onions can also be added but this somewhat detracts from the focus on the pepper flavor).

Either dish is a good Summer meal, relatively light and doesn’t need to be served piping hot. Simply sauteed in olive oil, the plain, unstuffed peppers are very quick and easy to prepare, can be made ahead, and also travel well for picnics.

AVOCADO, GREEN PEPPER AND TOMATO SALAD, from Martha Stewart

Meatless

1 teaspoon extra-virgin olive oil

Juice of 1/2 lime

1 small garlic clove, minced

Pinch of cayenne pepper

Coarse salt

1 firm, ripe avocado, halved and pitted

1/2 yellow bell pepper, ribs and seeds removed, diced

6 cherry tomatoes, halved

1 scallion, trimmed and thinly sliced

1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish

Preparation

1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.

2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.

3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.

Per serving: 424 calories, 34.63 g fat, 5 g saturated fat, 0 mg cholesterol, 31.25 g carbohydrates, 6.6 g protein, 16.36 g fiber

CABBAGE AND PEPPER SALAD (From Natasha’s Kitchen.com)

Salad Ingredients:

1/2 large or 1 small cabbage

1 yellow or orange or  red bell pepper (or 5-6 mini peppers)

1 small head of broccoli

1/2 cup chopped green onion

Dressing Ingredients:

Juice of 1 small lemon

3 ?bsp sunflower oil (olive oil works too but sunflower is better)

1 ?bsp mayo

1 ?bsp sour cream

1 tsp sugar

1/2  tsp minced garlic

1/2 tsp salt

2 heaping ?bsp dill (fresh or frozen)

2 heaping ?bsp parsley (optional)

For the dressing: In a small bowl mix together juice of 1 small lemon, 3 ?bsp of sunflower oil, 1 ?bsp mayo, 1 ?bsp sour cream, 1 tsp sugar, ½ tsp garlic powder and ½ tsp salt (or just 1 tsp garlic salt), 2 heaping ?bsp chopped dill and 2 heaping ?bsp chopped parsley. Refrigerate dressing and start on the salad.

Wash your veggies. Using a mandoline or a knife, thinly slice 1 small cabbage and place in a large mixing bowl.

Chop 1 small head of broccoli into small peaces.

Cut bell pepper into small strips.

Dice half a bunch of green onions, about ½ cup. Add everything to the mixing bowl.

When ready to serve, pour the prepared dressing over the salad and mix well until all of the veggies are evenly coated with the dressing :) .

CHOPPED CABBAGE AND KALE SALAD

© Todd Porter & Diane Cu

The textures of chopped cabbage and kale work wonderfully together in this quick salad, with chopped walnuts and red bell pepper providing even more crunch.

Slideshow: More Green Salads

6 cups chopped green cabbage

3 cups loosely packed, de-stemmed and chopped kale

1/2 medium red bell pepper, sliced

1/2 cup chopped walnuts

4 ounces feta cheese, crumbled

2 tablespoons extra-virgin olive oil

Zest of 1 medium lemon

Juice of 1 medium lemon

1/2 teaspoon kosher or sea salt

Fresh cracked black pepper, to taste

In a large bowl, combine the cabbage, kale, bell peppers, walnuts and feta cheese.

In another bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper.

Pour the dressing over the cabbage mixture and toss to coat. Chill and serve.

STIR-FRIED CABBAGE, from All-recipes.com

1 tablespoon vegetable oil

2 cloves garlic, minced

1 pound shredded cabbage

1 tablespoon soy sauce

1 tablespoon Chinese cooking wine, or another Chinese flavoring, such as Szechuan sauce

Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

s.

This week’s veggie list looks like the ingredient list for piperade,  a basque dish that, in it’s classic form, includes ham or prosciutto. But I usually leave out the meat and it’s fine without it. I’ve also included some raw pepper salads—because it’s going to be hot this week—and some kale and cabbage salads that require very brief cooking or none at all.

JULIA CHILD’S PIPERADE (adapted)

6 medium tomatoes

1 tablespoon plus 2 teaspoons olive oil

4 ounces thinly sliced Bayonne ham (or prosciutto), cut into 1/2-inch squares

2 medium garlic cloves, finely minced

2 medium onion, halved and thinly sliced

2 tablespoons chopped parsley

1 tablespoon chopped thyme leaves

1 medium bay leaf

2 medium red bell peppers, cleaned and sliced lengthwise into 1/4-inch strips

2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips

(the frying peppers and lipstick peppers in our share are fine in this recipe)

2 teaspoons piment d’Espelette (or paprika or cayenne pepper; or chopped hot peppers, with the seeds removed, to taste)

Bring a small pot of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place tomatoes in boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain tomatoes and immediately immerse them in ice water bath. Using a small knife, peel loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds and core and coarsely chop the remaining flesh. Set aside.

NOTE FROM LORI: I skip the step above because tomato skins don’t bother me; I just chop the tomatos roughly. Your choice)

Place a large frying pan over medium heat and add 1 tablespoon oil. Once oil shimmers, add Bayonne ham (or prosciutto) and cook, stirring occasionally, until golden brown, about 8 minutes. Remove to a plate with a slotted spoon and reserve.

Return pan to heat, add 2 teaspoons oil, and, once heated, add garlic and onion. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in herbs and pepper slices and season well with salt. Cover and cook, stirring rarely, until peppers are slightly softened, about 10 minutes.

Stir in diced tomatoes, browned ham, and piment d’Espelette (or paprika or cayenne pepper) and season well with salt. Cook uncovered until mixture melds together and juices have slightly thickened. Serve hot.

AND AN ITALIAN VERSION

PEPERONATA (from The Food Network Kitchen)

1/4 cup olive oil

2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

2 orange or green bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

(again—the peppers in our share this week will work fine)

1 large onion, sliced into half-moons

4 garlic cloves, sliced thin

1 tablespoon dried oregano

1 tablespoon sugar

4-5 Roma or other plum tomatoes, seeded and diced

Salt and pepper to taste

1/2 cup fresh basil, leaves torn roughly

Lemon juice

1 Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.

2 Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente—cooked, but with a little crunch left in them.

3 Add the garlic, and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.

4 Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.

STUFFED ITALIAN FRYING PEPPERS

from COOKS.COM

1 1/2 to 2 lbs. Italian frying peppers
1 1/4 cup Italian bread crumbs
2-3 tablespoons Parmesan cheese
1/4 cup fresh parsley, minced
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1 egg
1/2 tsp each oregano and basil (fresh is best – if using dry, reduce amount to 1/4 tsp)
2-3 cloves finely minced garlic.
pinch of rubbed sage
3-4 anchovies (or to taste)
1 green onion or shallot, minced (optional)

Sauté garlic and green onion or a minced shallot, if using, in olive oil, til very lightly browned (a teaspoon of butter may also be added to speed the browning along). Mash the anchovies using a fork, stirring them into the olive oil.

Add parsley and other herbs, heat for 2 minutes. Add bread crumbs, then quickly mix in an egg which has been beaten (using a fork) with a few tablespoons warm water. Another teaspoon of olive oil may be added, if needed, for a smooth mixture.

Add cheese and mix well; stir in enough warm water to make a mix that can be pressed into the center of the peppers which have had their stems removed, and have been seeded and cored.

Saute the peppers in a skillet with 1/4″ good olive oil with 3-5 peeled whole cloves garlic; turn the garlic to prevent browning. The garlic should just take on a lightly toasted color and will become soft, at which point it can be mashed into the oil and removed (save for spreading this on Italian bread – good before using for Bruschetta!)

The peppers should begin to blacken/brown on one side; turn them several times to distribute the coloring, keeping them always well coated in olive oil. When they appear to be somewhat tender and have streaks of browning, cover pan for 2 minutes and remove from heat. Serve right away, sprinkled with coarse kosher or sea salt.

These same peppers can be made in a similar way, except they are only cored and seeded, but not stuffed. In this case, they are served drizzled with garlic-mashed olive oil in sandwiches made with crusty Italian bread. (A few caramelized onions can also be added but this somewhat detracts from the focus on the pepper flavor).

Either dish is a good Summer meal, relatively light and doesn’t need to be served piping hot. Simply sauteed in olive oil, the plain, unstuffed peppers are very quick and easy to prepare, can be made ahead, and also travel well for picnics.

AVOCADO, GREEN PEPPER AND TOMATO SALAD, from Martha Stewart

Meatless

1 teaspoon extra-virgin olive oil

Juice of 1/2 lime

1 small garlic clove, minced

Pinch of cayenne pepper

Coarse salt

1 firm, ripe avocado, halved and pitted

1/2 yellow bell pepper, ribs and seeds removed, diced

6 cherry tomatoes, halved

1 scallion, trimmed and thinly sliced

1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish

Preparation

1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.

2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.

3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.

Per serving: 424 calories, 34.63 g fat, 5 g saturated fat, 0 mg cholesterol, 31.25 g carbohydrates, 6.6 g protein, 16.36 g fiber

CABBAGE AND PEPPER SALAD (From Natasha’s Kitchen.com)

Salad Ingredients:

1/2 large or 1 small cabbage

1 yellow or orange or  red bell pepper (or 5-6 mini peppers)

1 small head of broccoli

1/2 cup chopped green onion

Dressing Ingredients:

Juice of 1 small lemon

3 ?bsp sunflower oil (olive oil works too but sunflower is better)

1 ?bsp mayo

1 ?bsp sour cream

1 tsp sugar

1/2  tsp minced garlic

1/2 tsp salt

2 heaping ?bsp dill (fresh or frozen)

2 heaping ?bsp parsley (optional)

For the dressing: In a small bowl mix together juice of 1 small lemon, 3 ?bsp of sunflower oil, 1 ?bsp mayo, 1 ?bsp sour cream, 1 tsp sugar, ½ tsp garlic powder and ½ tsp salt (or just 1 tsp garlic salt), 2 heaping ?bsp chopped dill and 2 heaping ?bsp chopped parsley. Refrigerate dressing and start on the salad.

Wash your veggies. Using a mandoline or a knife, thinly slice 1 small cabbage and place in a large mixing bowl.

Chop 1 small head of broccoli into small peaces.

Cut bell pepper into small strips.

Dice half a bunch of green onions, about ½ cup. Add everything to the mixing bowl.

When ready to serve, pour the prepared dressing over the salad and mix well until all of the veggies are evenly coated with the dressing :) .

CHOPPED CABBAGE AND KALE SALAD

© Todd Porter & Diane Cu

The textures of chopped cabbage and kale work wonderfully together in this quick salad, with chopped walnuts and red bell pepper providing even more crunch.

Slideshow: More Green Salads

6 cups chopped green cabbage

3 cups loosely packed, de-stemmed and chopped kale

1/2 medium red bell pepper, sliced

1/2 cup chopped walnuts

4 ounces feta cheese, crumbled

2 tablespoons extra-virgin olive oil

Zest of 1 medium lemon

Juice of 1 medium lemon

1/2 teaspoon kosher or sea salt

Fresh cracked black pepper, to taste

In a large bowl, combine the cabbage, kale, bell peppers, walnuts and feta cheese.

In another bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper.

Pour the dressing over the cabbage mixture and toss to coat. Chill and serve.

STIR-FRIED CABBAGE, from All-recipes.com

1 taWblespoon vegetable oil

2 cloves garlic, minced

1 pound shredded cabbage

1 tablespoon soy sauce

1 tablespoon Chinese cooking wine, or another Chinese flavoring, such as Szechuan sauce

Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

s.


 
Aug
17
    
Posted (Lori) in News

SO MUCH EGGPLANT SO MANY RECIPES

I spoke to Deborah Kavakos a few days ago and she told me that the fields are still full of eggplant and that it’s going to keep coming. So I’ve experimenting with my own—I got a few extra last week

I deal with eggplants three ways: I roast them and use the pulp; I cube or dice them and either sauté or steam the cubes/dice; or I slice them and broil the slices. I very rarely bread them and fry them for eggplant parmesan—I think that’s a real chore.  Here are tips and recipes for all three mthods.

(I just thought of a fourth way—I dip them in a flour-and-water batter and fry them. I just mix about ¼ cup of flour with about 1/8 cup of water and mix until the batter is smooth and thick enough to stick to 1/8” thick slices of eggplant (or squash or mushrooms). Heat a few tablespoons of oil on a skiller—not for deep frying just enough to come about half-way up the 1/8” slice. When the oil is hot but not smoking lay the eggplant slices on it in one layer. Fry until one side is done maybe a minute not more than two minutes; then flip and fly the other side. The whole thing takes less than five minutes. Drain on paper towels, add salt and eat hot.)

PULP

When eggplants are subjected to high heat, their insides turn soft and mushy and for some reason smoky. This pulp is not pretty, but it’s delicious, low-carlorie, full of antioxidants and many recipes are based on it.

There are several ways to turn an eggplant into pulp:

–Prick it with a fork wrap it in foil loosely place it in a 400 degree oven and leave it there for about an hour until it collapses and the skin is black. Allow to cool split and then scrape out the pulp

–OR don’t wrap in foil just put in on a baking sheet;

–OR—cut it in half brush the exposed flesh with oil place face down on a cookie sheet as above

–OR—impale on a knife or skewer and hold over a flame until blackened and soft (I’m including this one because it’s on a lot of websites, but it sounds like a good way to burn your fingers and drop your eggplant into the fire).

Once you’ve scraped the pulp—don’t worry if you get a few bits on skin—you can freeze it or use it any of these recipes; the flesh will last for a couple of days in a tightly closed plastic bag or container. Some of these are repeats, but I thought we should have all our eggplant recipes in one place:

BABAGANOUSH: To the pulp from one large eggplant add (more or less to taste)

1 tbs mashed, crushed or minced garlic

1 tsp lemon juice

Salt and cayenne pepper

¼ cup tahini paste

Mash it all up or if you want a smoother texture (and don’t hate washing the food processor as much as I do)—whirl in a food processor for a few seconds.

ABUGANOUSH, a variation on the baba variety: Instead of puree-ing the pulp, chop it roughly and combine with

A diced tomato

A diced cucumber

A diced pepper

2 tablespoons chopped parsley an

A diced onion or scallion.

Drizzle in some olive olive and season with salt, pepper, and cumin.

THAI EGGPLANT DIP: While you’re puree-ing the pulp, add:

2 tablespoons of finely minced fresh ginger

1-2 tablespoons soy sauce, rice wine vinegar and sesame oil (start with one tablespoon and add more to taste).

Sprinkle with a tablespoon of chopped parsley.

BAGNACAUDAGANOUSH: I just made this one up, and it’s pretty good: Puree the pulp with:

several cloves of garlic—roasted garlic is even better

2-3 anchovy fillets.

Add oil to get the concistency you want. You probably won’t need salt—the anchovies are very salty.

BAKLAZHANNAIA IKRA (POOR MAN’S CAVIAR). The New York Times

Adapted from “Recipes: Russian Cooking” (Time-Life Books, 1969)

Scrape the pulp from 1 large, roasted eggplant and set aside.

1 cup finely chopped onions

6 tablespoons olive oil

1/2 cup finely chopped green pepper

1 teaspoon finely chopped garlic

2 large tomatoes, peeled, seeded and finely chopped

1/2 teaspoon sugar

2 teaspoons salt

Black pepper

2 to 3 tablespoons lemon juice

Dark rye or pumpernickel or sesame-seed crackers, for serving.

1. Heat the oven to 425 degrees. Bake the eggplant on a baking sheet in the center of the oven, turning it over once or twice, until it is soft and its skin is charred and blistered, about 1 hour.

In a skillet, cook the onions in 4 tablespoons oil over medium heat until they are soft but not brown, 6 to 8 minutes. Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl.

Chop the eggplant pulp into a mixing bowl and stir in the tomatoes, sugar, salt and a few grindings of black pepper. Mix together thoroughly. Heat the remaining 2 tablespoons oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet, and simmer for 1 hour.

Uncover and cook 30 minutes, stirring from time to time, until all the moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 tablespoons lemon juice and taste for seasoning, adding salt, pepper and lemon juice to taste. Transfer the “caviar” to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on squares of bread or on sesame-seed crackers.

Yield: 3 cups.

PUNJABI EGGPLANT & TAMARIND (BAARTA) from: Jonathan Kandell

An adaptation of Siri Ved Kaur’s recipe for Baarta, northern indian roasted eggplant and tamarind, which turned out delicious.

The flavors mix really well.

Note from Lori—this sounds like a lot of trouble, but I thought some of you might have tamarind in your pantries.

To the pulp of 3 eggplants, add:

2 onions, sliced into thin  rings

5 cloves garlic, minced

1.5 t turmeric

1 t crushed red chile

1/2 t ground cumin

3/4 t black pepper

1 T ground corriander

2-3 ripe tomatoes, chopped into bite-sized pieces

1 C frozen peas

1 T tamarind concentrate*

4 T fresh lemon juice

1/2 C cilantro

[* Tamarind concentrate is available in Indian and Middle Eastern stores.

Don't buy the blocks of tamarind pulp by mistake as it's a pain to use].

Mix all the spices and crush them. Heat the oil in a heavy skillet. Add the onions and garlic and sauté until soft, then add all the spices and heat until they begin to sizzle. Add the tomatoes and peas and continue cooking, stirring frequently until the tomatoes are dissolved and the mixture has a saucy consistency.(You may have to add a little water to prevent scorching.)

Mix the lemon juice and tamarind until smooth.

Add into the onion/tomato mixture.

Add the eggplant pulp to the pan; mix thoroughly. Sprinkle with cilantro; serve warm or at room temperature.

EGGPLANT DIP WITH YOGURT (BORANI-E BADEMJAN)

Author Notes: Lightly adapted from Claudia Roden’s The New Book of Middle Eastern Food – Nicholas Day

To the pulp of two eggplants add:

3 tablespoons olive oil

1 cup yogurt

1/2 lemon, juiced

1 clove of garlic, crushed (optional)

2 tablespoons fresh parsley, chopped (optional)

2 tablespoons fresh mint, chopped (optional)

Add salt and pepper to taste. Mix in the parsley or mint, if using. Taste again. Serve.

EGGPLANT RISOTTO

Contributed by Jonathan Justus

Puree  the pulp of one large eggplant

In a large skillet. Heat:

2 1/2 tablespoons extra-virgin olive oil

Add

1 tablespoon unsalted butter

1/4 cup finely chopped onion

2 tablespoons minced shallot

1 tablespoon minced garlic

1 1/2 cups arborio rice (10 ounces)

Cook stirring un

1/4 cup dry white wine

3 cups hot vegetable stock or broth

1/4 cup heavy cream

Salt and freshly ground pepper

2 tablespoons minced flat-leaf parsley

2 scallions, thinly sliced

Ground sumac (optional)

Puree the eggplant until creamy.

In a large saucepan, melt the butter and oil. Add the onion, shallot, garlic and rice and cook over moderate heat, stirring, until fragrant, 5 minutes. Add the wine and cook until it is absorbed. Add the vegetable stock, 1/2 cup at a time; stir constantly until it is absorbed before adding more. Cook until the rice is al dente, 20 minutes total.

Stir in the eggplant puree and the cream and season with salt and pepper. Stir in the parsley and scallions. Spoon the risotto into bowls, sprinkle with sumac and serve.

EGGPLANT PASTA SAUCE

In a saucepan, combine the pulp of large eggplant with:

3 cups of your favorite tomato sauce

Sauteed or roasted vegetables

Your favorite herbs and spice

Stir until combined and hot. Serve over pasta, sprinkled wi9th parmesan cheese

CUBED EGGPLANT: STEAMED

EGGPLANT COMPOTE, Joël Robuchon

ACTIVE: 15 MIN

TOTAL TIME: 30 MIN

SERVINGS: Makes 3 1/2 cups

Joël Robuchon ingeniously softens spongy eggplant by steaming it instead of sautéing it in oil. “Usually, cooked eggplant absorbs so much oil and becomes full of fat,” he says.

1 1/2 pounds eggplant, peeled and cut into 1/2-inch dice

3 medium tomatoes, coarsely grated on a box grater

2 garlic cloves, minced

3/4 teaspoon ground cumin

1/2 teaspoon sweet Hungarian paprika

1/4 cup tomato sauce, such as marinara or canned tomato puree

1 tablespoon white wine vinegar

Salt and freshly ground pepper

1/4 teaspoon finely grated lemon zest

2 tablespoons chopped cilantro

1 tablespoon chopped parsley

Set the diced eggplant in a steamer basket. Set the basket over 1 inch of water and bring to a simmer. Cover and steam the eggplant until tender, 12 minutes; drain well.

In a large skillet, combine the tomatoes with the garlic, cumin and paprika and simmer over moderate heat until thickened, 5 minutes. Add the tomato sauce and the eggplant and simmer, gently stirring a few times, until the eggplant is flavored with the sauce, 3 minutes. Remove from the heat and stir in the vinegar. Season with salt and pepper; add the lemon zest, cilantro and parsley. Serve warm or at room temperature.

Make Ahead The compote can be refrigerated for up to 2 days. Notes One Serving 39 cal, 0 gm fat, 0 gm sat fat, 9 gm carb, 4 gm fiber, 2 gm protein.

CUBED EGGPLANT, SAUTEED

TUNISIAN EGGPLANT — From “Still Life With Menu” by Mollie Katzen
(recipe re-printed with author’s permission)

Preparation Time: About 40 minutes
Yield: Appetizer for six

Here is a South Mediterranean version of eggplant caponata (the famous Italian eggplant salad) featuring two outstanding guest stars: green olives and marinated artichoke hearts. It is so good it must be served as a course unto itself, accompanied by wedges of pita bread. (If you serve it with anything else, the other dish, no matter how good, might go unnoticed. *Ed Note: That is the TRUTH.)

It keeps beautifully, so go ahead and make it three or four days ahead of time, if that is most convenient for you.

1/4 cup olive oil (or more, as needed)
1 medium-sized onion, finely chopped
2 to 3 medium-sized cloves garlic, minced
1/2 teaspoon salt (or more, to taste)
1 large eggplant (peeling optional), cut into 1-inch cubes
3 tablespoons tomato paste
1/4 cup red wine vinegar
1 cup small pitted green olives
1 small jar (6 ounce) marinated artichoke hearts (drained, each piece cut into 2 or 3 smaller pieces)
pinches of dried tarragon, basil and/or oregano (optional)

  1. Heat the olive oil in a large skillet. Add the onion, garlic and salt, and sauté over medium heat until the onion is soft and translucent (5 to 8 minutes).
  2. Add the eggplant cubes, stir and cover. Cook until the eggplant is very well done (15 to 20 minutes), stirring occasionally. Add small amounts of additional oil, 1 tablespoon at a time, if needed to prevent sticking.
  3. Stir in tomato paste and vinegar, and heat to the boiling point. Add the olives and remove from heat.
  4. Stir in the artichoke hearts, then cool to room temperature. Taste to adjust the seasonings, adding the optional herbs, if desired.
  5. Cover tightly and chill. Serve cold or at room temperature.

BROILED SLICED EGGPLANT

EGGPLANT SALAD WITH WALNUTS

Contributed by Dmitry Leonov

TOTAL TIME: 35 MIN

SERVINGS: 8

Terrific as a salad or a spread for flatbread, adzhapsandali is like a Georgian version of ratatouille. Grilling the eggplant gives the dish a luscious, smoky flavor.

Two 1-pound eggplants, sliced lengthwise 1/2 inch thick drizzle or brushed with oil.

1 large jalapeño

Vegetable oil, for brushing

Salt

1/4 cup chopped cilantro

3 tablespoons white wine vinegar

1 garlic clove, minced

5 medium tomatoes, cut into 1/2-inch dice

1 small red onion, thinly sliced into rings

2 tablespoons chopped walnuts

Grilled flatbread, for serving

Broil  the eggplant until nicely charred and tender, about 4 minutes per side.

NOTE: Don’t let the oiled eggplant get too close to the broiling element (as I did) or it will catch fire (as mine did).

Transfer the eggplant to a work surface and let cool. Broil or sauté the jalapeño, turning, until charred and almost tender, about 4 minutes. Peel and seed the jalapeño, then finely chop it. Cut the eggplant into 1/2-inch dice.

In a large bowl, combine the cilantro, vinegar and garlic. Add the eggplant, jalapeño, tomatoes and onion, season with salt and toss. Garnish with the walnuts and serve with grilled flatbread.

Make Ahead The salad can stand at room temperature for up to 1 hour.

Broiled Eggplant Sandwiches

Really, that’s the whole recipe—a couple of slices of broiled eggplant between slices of brea. The oil an smokiness seep into the bread and make the whole thing delicious. Ypu can add other broile vegetables—onions, squas, mushrooms, peppers—or condiments (horseradish sauce is nice) or chese. But plain is just fine.


 
Aug
12
    
Posted (Lori) in News

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BROILING PEPPERS

A lot of you probably already know about broiled peppers, but if you’ve never done it, it’s going to be a revelation. The big, meaty peppers we’re getting this week are perfect for broiling. Red and yellow ones are best, but even green peppers take on a whole new level of sweetness when broiled. For some reason, these are often called roasted peppers, even when they are cooked in the broiler. Some people achieve the same effect by holding the pepper over an open flame and turning it until it chars; I always burn my fingers when I try to do it that way.

Broiling peppers is easy. Cut them in half, scoop out the seeds and flatten them slightly. Place them on a cookie sheet, skin side up, close but not touching. Place them under a broiler—close to the flame but not touching. Broil for about 5 minute, then keep checking them. When the skin is black and blistered, take them out and let them cool. The skin will peel off easily, The flesh is now soft and juicy. I eat these just as they are; some people toss them with oil and vinegar. They’re a great side dish all by themselves, but also can be added to salads, soups, and pasta. Pureed, with a little cream, they’re an amazing dip. Thin it a little, and you have a soup that is incredibly flavoful, low-cal, and low-cost

Broiled peppers—or the dips and soups—freeze well. The texture is not as good when they’re thawed, but they’re still fine for pureeing.

BROILED PEPPER DIP—makes about ½ cup

Flesh from two large peppers—red, green, yellow, or a mixture

1 tablespoon olive oil

1 tablespoon vinegar—red, balsamic, or any flavorful vinegar

2 tablespoons sour cream

Salt and cayenne pepper to taste

Put everything into a food processor and pulse until smooth.

VARIATIONS:

–Add capers or olives before you puree or chop them into the finished dip

–Add a handful of chopped nuts, either before or after pureeing

–Season with soy sauce or Worcestershire sauce

–Add chopped garlic or chives (even leeks or onions); herbs such as thyme, basil and summer savory are also good additions

–Thin with milk, cream, or vegetable stock to make a soup; serve hot or cold, with croutons or chopped vegetables.

SAVING TOMATOES

There’s a limit to how many fresh tomatoes we can eat and some of us are bumping up against it. But tomatoes are the perfect candidates for preservation. They can be preserved by small-batch canning methods—and won’t take up freezer space—or slow-roasted until they are condensed into tiny packages of deep, rich tomato flavor that can fit into corners of an already-stuffed freezer.

SLOW ROASTING:

Oil a large cookie sheet. Full disclosure: I usually line it with foil to avoid the messy cleanup, which is a very unsustainable thing to do.

Slice tomatoes into ½-inch rounds. Smaller tomatoes can be cut in half, the bigger ones should be cut into slices. You can cut out the cores before or after roasting. Place the tomatoes on the oiled pan, packing as closely as possible. It’s ok to overlap a bit because they will shrink as they roast.

Drizzle a bit of oil over the tomatoes; I use about 2 tbs for a big sheet. A misto is perfect for this. Sprinkle kosher salt (or whatever salt you have) over the tomatoes, just a few grains on each slice. I usually sprinkle a bit of brown sugar (again, just a few grains on each tomato slice, maybe 1 tbs for the entire sheet) as well. Then put a tiny bit of basil (thyme or parsley or a combination are also good) on each piece.

Put the cookie sheets in the oven at low temperature—150 to 200 degrees, depending on how low your oven goes. Leave them for several hours or overnight (in my tiny apartment, the fragrance reaches every corner and I dream about picking tomatoes and basil; neighbors sometimes ring my bell and ask for some). When they’re done—which will depend on the thickness of the tomatoes and the temperature of your oven—they will be shriveled and much smaller, but not burnt (except for the ones that you cut too thin). Let them cool, use what you need now and transfer the rest to small ziplock bags and freeze—remove skins and cores at this point if you haven’t already done it. Don’t forget to capture the juice—use in a vinaigrette or soup. Or put it in a bowl and dunk bread in it—it will be gone in no time.

TOMATO SAUCE

There are many ways to make tomato sauce; here are two recipes I’ve used.

1. From The Guardian. You’ll find lots of options/variations on their website:

http://www.theguardian.com/lifeandstyle/wordofmouth/2013/aug/01/how-to-make-perfect-tomato-sauce

About 2 pounds of ripe fresh tomatoes

2 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, crushed

1 tsp sugar, preferably brown

Dash of red-wine vinegar

3 stems of fresh basil

Drop the tomatoes into a pot of boiling water and leave for about a minute, until the skins split. Lift out and peel, then roughly chop.

Heat the oil in a medium saucepan on a medium-low heat and add the chopped onion. Soften for about five to seven minutes, until translucent but not coloured. Stir in the garlic and cook for another two minutes.

Add the tomatoes, and break up with a wooden spoon if necessary, then add the sugar, vinegar and the stems of the basil, reserving the leaves. Season lightly.

Bring to a simmer, then turn down the heat and simmer for 45 minutes, stirring occasionally, until thick.

Test the seasoning, add the basil leaves, roughly torn.

2. From Food52.com; this is Marcella Hazan’s recipe, with some additional notes;

2 pounds fresh, ripe tomatoes, prepared as described below

5 tbs unsaled butter

1 medium onion, peeled and cut in half

Salt to taste

Put the prepared fresh in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.

Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.

Taste and correct for salt. Discard the onion before tossing with pasta. Serve with freshly grated parmigiano-reggiano cheese for the table.

Making Fresh Tomatoes Ready for Sauce

fresh, ripe plum tomatoes (or other varieties, if they are equally ripe and truly fruity, not watery)

The blanching method: Plunge the tomatoes in boiling water for a minute or less. Drain them and, as soon as they are cool enough to handle, skin them, and cut them into coarse pieces.

The freezing method (from David Tanis, via The Kitchn): Freeze tomatoes on a baking sheet until hard. Thaw again, either on the counter or under running water. Skin them and cut them into coarse pieces.

The food mill method: Wash the tomatoes in cold water, cut them lengthwise in half, and put them in a covered saucepan. Turn on the heat to medium and cook for 10 minutes. Set a food mill fitted with the disk with the largest holes over a bowl. Transfer the tomatoes with any of their juices to the mill and puree.

AFTER THE SAUCE IS MADE

Sauces will last in tightly covered containers for about two weeks. Or, you can preserve for up to six months in a steam canner. I’m not going to tell you how to do it and I’m not going to tell you that there are not risks involved. Here are the official USDA site that gives instructions, that shoud be followed carefully:

http://nchfp.uga.edu/publications/publications_usda.html

CHOPPED SALADS AND SALSAS

We have everything we need for chopped salads and salsas in our shares tonight; all you need is a sharp knife, oil, vinegar, salt, and pepper. The onions, peppers (including a little bit of hot pepper if you like some heat), tomatoes, leeks, and cucumbers can be chopped into small dice. A splash of vinegar and oil, salt and pepper—and you have a great appetizer or side salad. The summer savory can be added as well.

CUCUMBERS

I never have trouble using up my cucumbers; mostly I eat them fresh. I’m also not above sandwiching tuna salad between cucumber slices. And when my eyes are tired, a slice of cucumber placed over each eyelid does wonders. But we’re getting a lot of cucumbers this week, so here’s an idea from Bon Appetit.:

CUCUMBER POPS

1 large cucumber (10–12 oz.), peeled

1 cup simple syrup (1/2 cup sugar dissolved in 1 cup boiling water)

? cup fresh lime juice

1 teaspoon finely grated peeled ginger

Purée cucumber with simple syrup, lime juice, and ginger until smooth. Strain through a fine-mesh sieve into a large measuring cup, divide among ice-pop molds, insert sticks, and freeze until solid, at least 6 hours.

SHAKSHUKA (Shock-SHOE-kuh)

In Israel, and throughout the Middle East, this recipe is as common as mac ‘n’ cheese is in America. No one shops for the ingredients—you use what’s in the refrigerator. Tomatoes and eggs are the only constants. Lately, I’ve seen this dish popping up in recipe columns and restaurants, usually with complicated ingredient lists and instructions. But it can be made simply and with whatever you happen to have.

1. Heat oil in a large skillet (for a 4-serving recipe, an 11-inch skillet; for one or two servings, an 8 or 9-inch skillet is enough). Add chopped garlic, onion/leek/shallot/scallion and herbs/spices (cumin is often recommended) to flavor the oil. I’m not going to give quantities—use whatever feels right or whatever you happen to have). Saute for a minute or two.

2. Chop whatever vegetables you have and add to the mix; eggplant, summer squash, mushrooms, peppers, greens. If you’re using firmer vegetables, such as carrots, put them in first and give them more time. Eggplant also needs more time to lose its sponginess. The greens can be added in the last minute or two. Cook the vegetables, stirring every minute or so, until they are all soft. Add 1/4-½ cup of vegetable stock or water if it starts to stick.

3. Add two large tomatoes, chopped (about a pound for two servings, 2 pounds for 4 servings). Stir until the tomatoes lose their shape and the whole things because sauce-y. It needs to be fairly loose—add some broth/water if it’s too thick to hold the eggs that will be added in the last step.

Or, instead of adding fresh tomatoes, you can add about 3-4 cups of fresh or canned tomato sauce or tomatoes. It’s easier, but with all the fresh tomatoes we have, I would just use the fresh ones.

4. Add salt, pepper, and other herbs and spices to taste. Stir and adjust liquid. You might also add grated cheese at this point.

5. Crack one or two eggs for each serving into the hot mixture. The eggs will begin to set right away. It will take about 4-5 minutes until they are fully poached. By this time, the vegetable mixture will be firm as well. Cut into wedges and transfer to plates. Serve over couscous, rice, or another grain for a full meal.

You could also move the skillet into a pre-heated oven after adding the eggs, but I find that they poach just as well on top of the stove.

If you prefer to follow a more exact recipe, here is one from Melissa Clark, NYT:

http://www.nytimes.com/recipes/1014721/Shakshuka-with-Feta-.html

SUMMER SAVORY

Though it’s flavor is somewhat like that of thyme, it’s stronger, so use just a little. It dries very well—just tie a few sprigs together and hang them upside down in a dry place. You can use the dried leaves in potpourri. Use fresh or dry leaves to flavor vinegars, herb butters (soften a stick of butter, mix in chopped leaves, and remold; spread on bread or use over vegetables. It’s great in any vegetable dish that calls for thyme—just cut the quantity in half. ]


 
Aug
04
    
Posted (Lori) in News

WEEK 9 RECIPES AND TIPS

There’s so much in our share this week, I hardly know where to start. So I’ll sgtart with the recipes that I didn’t have time to post last week. I’ll try to post another piece tomorrow, with beets and leeks.

KATHRYNE’S ZUCCHINI BREAD

3 cups all-purpose flour (Farmer Ground Flower Half-White Bread Flour from Lewis Waite is my favorite choice)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 heaping tablespoon ground cinnamon

¼ teaspoon each of ginger and/or cloves and/or nutmeg, etc.

1 ½ to 2 cups sugar

3 eggs, beaten

1 tablespoon vanilla

1 cup vegetable oil ( even better, substitute applesauce up to ½ cup)

2.5 cups grated zucchini (substitute carrots up to 1cup)  ( I pre-grate and freeze the perfect measure in quart Ziploc  bags so I can bake this easily all winter long)

–Preheat oven to 350 degrees F.

–Sift together, flour, baking powder, baking soda, salt, cinnamon and spices in a large mixing bowl.

–Mix the eggs with the oil and sugar and vanilla.  Beat  until whipped and frothy.

–Add the egg mixture  to the flour mixture, mix again, until just blended.

–Mix the zucchini and carrots and add to the mixture gently

–Put this in 2 greased and floured loaf pans and bake for approx 50 – 60 minutes or until done in the center.

HINT:  slice these loaves and wrap in foil and freeze.  They make a great toddler and kid ”fast food” snack, thawing in minutes.

DICK SANDHAUS’ BETTER CHEAPER SLOWER EGGPLANT PARMESAN AND RATATOUILLE

Dick has provided links that will allow our members a free week on his extraordinarily use blog. I joined last year and have learned so much—recipes, exercise hints, general knowledge—from it. Look at these recipes, then surf around the site.

www.BetterCheaperSlower.com/Ratatouille

www.BetterCheaperSlower.com/SummerEggplantParmigiana

All summer long, when ratatouille ingredients fill our shares, I make a pot of it every Tuesday night, using a big eggplant, 2 or 3 squash, 1 large onion, and 2 big tomatoes. I add some of my mushroom and when everything is soft, I add homemade or canned tomato sauce or paste. I usually sauté the ingredients instead of baking them, but the idea is the same; cube eggplant, squash, onions, peppers, and tomatos; add oil; and cook until everything is soft. Add salt, pepper, and whatever herbs you like. The finished dish is incredibly versatile and goes a long way. I spoon it over pasta and rice on Tuesday night. It’s breakfast on Wednesday morning, folded into an omelette. On Thursday, it becomes a sandwich filling, with a slice of cheese; I put the whole sandwich into the oven for a few minutes to melt the cheese. By Friday—let’s skip Friday, we don’t want ratatouille every day. But on Saturday, I mix it with a grain—rice, wheatberries, farro. And there’s still some left for side dishes on Sunday or Monday. I change herbs and spces, add cheese and even serve it over chicken and fish.

STEVE WAXMAN’S EGGPLANT PULP

Steve write, “If the goal is 1) to free up all that fridge space used up by multiple eggplants and 2) cook eggplants with the least possible effort:

Super easy – put the two bell eggplants in the oven at 350 until they are soft (wasn’t timing it exactly but probably 20 minutes, turn, another 20 minutes).  Scoop out all the goo and put it in the blender with a bunch of tahini (2-3 ounces).  Blend, blend, blend; salt, pepper, paprika, lemon juice.  very nice.  top with chopped scallions and/or sesame seeds to make the presentation a little more classy.  minimal effort.  probably a million good baba ganoush recipes out there.

“tried something similar with the oriental eggplants but they don’t bake the same way.  it’s good but lends itself more to a chunkier eggplant salad.”

The pulp—or goo, as Steve calls it—can be used in many other dishes.

Abuganoush, a variation on the baba variety: Instead of puree-ing the pulp, chop it roughly and combine with a diced tomato, a diced cucumber, a diced pepper, two tablespoons of chopped parsley and a diced onion or scallion. Drizzle in some olive olive and season with salt, pepper, and cumin.

Thai Eggplant Dip: While you’re puree-ing the pulp, add 2 tablespoons of finely minced fresh ginger, a tablespoon or two of soy sauce, rice wine vinegar and sesame oil (start with one tablespoon and add more to taste). Sprinkle with a tablespoon of chopped parsley.

Bagnacaudaganoush: I just made this one up, and it’s pretty good: Puree the pulp with several cloves of garlic—roasted garlic is even better—and several anchovy fillets. Add oil to get the concistency you want. You probably won’t need salt—the anchovies are very salty.

And some new recipes that use our load of tomatoes:

GAZPACHOS

I think “my” gazpacho is the best one around; it’s from Anna Thomas’ Vegetarian Epicure. It does require a bit of cooking—to set the eggs that makes it richer and thicker than most gazpachos—but the short cooking time doesn’t steam up the house. I’m also including a link to the many gazpachos that Mark Bittman listed in this Sunday’s NYT’s magazine, just in case you missed them.

BITTMAN’S GAZPACHO’S

http://www.nytimes.com/interactive/2014/08/03/magazine/bittman-gazpacho-the-simple-chilled-soup.html?ref=magazine

GAZPACHO FROM THE VEGETARIAN EPICTURE

Peel, seed and chop:

1 small onion

1 cucumber

1 bell pepper

3 ripe tomatoes—original recipe calls for peeling them)

1 chili pepper or hot sauce to taste

Blend vegetables in blender and add:

2 eggs

1/3 C olive oil

¼ C vinegar

1 C tomato juice

2 tbs tomato paste

2 cloves garlic, raw or roasted

2 T lemon juice

1-2 T brown sugar

At this point, the gazpacho is heated before it’s chilled, the eggs set

slightly and the soup takes on a thick and layered flavor.

Pour the mixture from the blender into a heavy-bottom pot and heat very slowly,

stirring with a wire whisk for 3 or 4 minutes. Take it off the heat and continue stirring

occasionally as it cools.

–Add 2 T mayonnaise when the soup has cooled, whirring it in the blender to

combine thoroughly.

–Serve chilled, garnished with colorful chopped tomato or red pepper or croutons.

GAZPACHSICLES

Another way to serve gazpacho: puree it until it’s very smooth and think it to the consistency of thick tomato sauce. You might want to increase the sugar and lemon a bit—freezing tones down the tastes. Then pour into popsicle trays—you don’t need an ice cream maker for these, the trays cost under $5—and freeze until very firm. Pop them out—kids love them!

CAPONATA

This is not an easy recipe—a lot of chopping and dicing is involved. But it’s delicious and uses a lot of the vegetables in our share.

1 large eggplant (peeled if you want) cut into 1-inch dice

Extra-virgin olive oil

Kosher salt

1 large onion, cut into 1/2-inch dice

Pinch crushed red pepper flakes

1 fennel bulb, cut into 1/2-inch dice

3 ribs celery, cut into 1/2-inch dice

6 garlic cloves, thinly sliced

1 red and 1 yellow bell pepper, cut into 1/2-inch dice

2 zucchini, cut into 1/2-inch dice

1/2 cup water

1/2 cup tomato paste

2 tablespoons sugar

1/4 cup red wine vinegar

1/4 cup golden raisins

1/4 cup capers

1/4 cup pine nuts, toasted—or substitute blanched or slivered almonds

1/2 bunch mint, cut into chiffonade

Preheat the oven to 400 degrees F.

In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.

Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.

Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes.

Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day.