Mediterranean-Style Grilled Eggplant

A few years ago I attended a drop-in party at the home of a co-worker. Never in my life had I been to a house party that had so much food...I had to carefully select which items I would try and, as is my nature, I opted to taste new things rather than the standard appetizer fare that was also available. Now, eggplant is one of those vegetables that I must say I had never enjoyed. I had tried this vegetable in eggplant Parmesan and in ratatouille and found not only the texture unappealing but the lack of flavor was, quite frankly, a turn-off for me. Anyway, at this party there was a platter of grilled eggplant (served cold) that smelled so wonderful that I just had to give it a try, despite my previous disappointments. One bite and I thought I had died and gone to heaven- the flavor was Incredible! Tantalizing! Magnifico! My taste buds stood up and...well you get the point. Who knew eggplant could taste like this? 

The first couple of times I made this at home it just didn't taste the same. I followed the hand-written recipe given to me by my co-worker exactly but something was not quite right. I fiddled with the ingredients and the quantities a bit but in the end I decided that I would use the basic idea and build on it with a few ideas of my own. The result? My eggplant dish now tastes as good as I remember it tasting at the house party-  flavorful and tangy with just enough garlic and lemon to wake the taste buds up.  This would make a nice side-dish served warm, but because of the sharp flavor, I prefer to serve it as an appetizer in an antipasti platter. If you like zesty flavor, you will love this dish!

 

Mediterranean-Style Grilled Eggplant

1 medium eggplant, washed and sliced into 1/4-inch thick rounds (I like to use the Japanese eggplant)

1/2 of a small red pepper, roasted and finely diced

1 small shallot, sliced thinly

1 clove garlic

6 Tbsp. extra virgin olive oil, divided

1 1/2 Tbsp. fresh lemon juice

1/2 tsp. cumin

sea salt

1/4 tsp. cayenne pepper

2 Tbsp. chopped cilantro

1/4 cup crumbled feta 

Crush the garlic clove into a small bowl and add a good pinch of salt and stir into a paste. Add the shallot and lemon juice and let sit for a few minutes.  Meanwhile, turn on the barbeque grill and heat to medium. After a few minutes whisk 3 Tbsp. olive oil into the garlic mixture along with the cumin, cayenne and a pinch of salt; set aside.

Brush the eggplant slices with olive oil and sprinkle with salt. Place them on the barbeque, cover and grill on medium heat until the bottoms show grill marks (3 or 4 minutes) Turn the slices over and grill for 3 or 4 minutes more. **You can also saute these in a frying pan until they brown on both sides. You want the slices to be soft but not mushy. Remove the eggplant to a serving platter; spoon the vinaigrette mixture over the eggplant, being careful to evenly distribute the garlic and shallot. Top with chopped cilantro, feta and diced red pepper. Serve warm or cold.

Rhubarb Crumble

Today my wonderful husband took it upon himself to defrost our stand-up freezer- what a job that always turns out to be! In behind the chops, roasts, pies, jam, pizzas and cookies he found a bag of rhubarb that we had harvested from our garden last summer. What a treasure! Rhubarb Crumble finished off our Sunday dinner perfectly! 

Rhubarb Crumble

6 cups rhubarb, chopped 

1 1/2 cups sugar, divided

3/4 cup flour

 

Topping:

3/4 cup flour

1/2 cup butter, soft but not melted

2 tsp. cinnamon

3/4 cup oatmeal

1/2 cup brown sugar

Place chopped rhubarb in a bowl and cover with 3/4 cup sugar- do not stir. Let stand for an hour to extract the juice.  

Add the other 3/4 cup sugar and stir. Dump the rhubarb mixture into a buttered 9x13" dish. 

Mix the flour, butter and cinnamon together well. Using a fork or pastry cutter, mix in the oatmeal and brown sugar and crumble together. Top the rhubarb evenly with this mixture. Bake at 375 degrees for 45 minutes or so, until top is crisp and rhubarb is tender. Enjoy!

Fan Buns

I have seen a couple of different recipes for these tasty rolls and managed to procrastinate for quite some time before I finally got around to making them myself...it just seemed like so much work! Once I set my mind to making them I was surprised at how easy they were to prepare. I have made quite a few different varieties of dinner rolls and I have to say that these are so far my favorite- light and fluffy with a very nice flavor and they seem to almost melt in your mouth. This recipe yields 2 dozen.

Fan Buns

2 cups warm water

1 heaping Tbsp. yeast

2 Tbsp. liquid honey

1 egg

1 tsp. salt

1/4 c. melted shortening or lard (lard will give you a lighter texture)

4-5 c. flour

1/3 c. melted butter

Mix together the warm water and honey. Add the yeast and let sit for 5 minutes. Add in the egg, salt and melted shortening and beat together well. 

Beat in 2 cups of flour; add another 2 cups flour. Stir in additional flour to form a ball of dough that you can then manage with your hands. Knead until smooth, 8-10 minutes. Place the dough into a large bowl, cover with a towel and let rise for 1 hour. 

Roll the dough into a large rectangle about 1/4 inch thick. Spread melted butter over the dough and cut lengthwise into 12 slices:

Make 2 stacks of six slices by carefully laying one slice over the other:

Cut each stack into 12 pieces and lay the pieces, cut side up, into greased muffin tins.Cover and let rise until doubled in bulk: 

Bake at 375 degrees for about 15 minutes, or until golden brown. Enjoy!

Cream of Carrot Soup with Ginger and Rosemary

I first tasted a cream of carrot soup at a banquet a few years ago, at a time when this soup was just building in popularity. The soup was smooth and delicious with just a hint of ginger. Since then I have found numerous recipes and of course, building on the basic ingredients found in most, I endeavored to create a concoction just  a little different than all the rest. 

Rosemary is my favorite of all the herbs and as a result it is found in much of my cooking; through this recipe I have discovered that it goes quite nicely with ginger. Cream soups often end up being too thick and heavy. I have tried to make this soup smooth but not too thick while at the same time creamy, but not too rich. The end result is, in my opinion, a full-flavored bowl of deliciousness. I hope you enjoy!

Cream of Carrot Soup with Ginger and Rosemary

1/4 c. butter

1 onion

5 large carrots, peeled

2 medium potatoes, peeled

1 large stalk celery with leaves

3/4 tsp. ground ginger

1/2 tsp. dried rosemary

1 tsp. fresh parsley, chopped fine

6 cups chicken broth

salt and pepper to taste

1/2 cup half-and-half cream

Melt butter in soup pot. Coarsely chop vegetables. Add onion, carrots and celery to the melted butter. Cook over medium heat for about 10 minutes, stirring often. Add potatoes, ginger, rosemary and parsley;  cook for about 2 minutes, stirring constantly, until you can smell the aroma of the ginger. 

Stir in chicken stock and cook, partially covered, until vegetables are tender (about 20 minutes). Turn off the heat and, using an immersion blender, carefully puree vegetables with broth until smooth. You can use a food processor or stand blender if you prefer, but be careful not to splash yourself with the hot soup! Once the soup is blended, stir in the cream. Have a taste and adjust the seasoning with salt and pepper and reheat but do not boil. Enjoy!

Stuffed Potatoes

Stuffed potatoes are a wonderful, versatile side dish. You can stuff a potato with just about anything, and the result is always creamy and delicious. I will often make stuffed potatoes when I am serving a roast, or steaks off the barbeque. 

Because I typically serve them with a heavier meat, I tend to try to keep the potato stuffing simple so as not to overwhelm with strong flavors. I have found that the best potato for this recipe is the Russet potato. Russets have a higher starch content than other potatoes which when mashed, makes for a lighter, creamier texture.

Stuffed Potatoes  

4 large Russet potatoes

1 1/2 tsp. seasoning salt

2 Tbsp. cooked and crumbled bacon

3/4 c. sour cream

1/2 c. milk

1/4 c. butter, melted

1/2 tsp. salt

1/2 tsp. onion salt

1/2 tsp. pepper

1/2 c. cheddar, shredded*

3 green onions, chopped fine

Pierce potatoes several times with a fork. Rub each potato with a little olive oil and then rub a bit of seasoning salt onto each potato. Bake potatoes directly on the middle rack in a 350 degree oven for about an hour or so, or until potatoes yield when squeezed. Remove from oven and let cool for about 10 minutes or so, or until you can handle them. 

Slice each potato in half lengthwise and scoop out the flesh into a bowl, leaving a thin layer of flesh behind to hold up the skins. Place the hollowed skins on a foil-lined baking sheet. Add the bacon, sour cream, milk and butter to the potatoes; mash well. Add the salt, onion salt, pepper, cheese and green onions and mix with a hand mixture until creamy. Spoon evenly into the potato skins (or you can use a piping bag). Return stuffed potatoes to the oven and bake for about 15 minutes or until they begin to brown on top. Enjoy!

* If you like, you can shred a little more cheddar and sprinkle it on top of the stuffed potato before it goes back into the oven.

Prime Rib Roast with Yorkshire Pudding

Whenever my husband and I go out to a steakhouse for dinner, he will usually order the prime rib. It is typically one of the most expensive cuts on the menu, for good reason. This roast is cut from the rib section of the cow and includes the rib "eye" as well as a muscle cap, making for a tender and flavorful piece of meat. You can buy these roasts bone-in (also known as a standing rib roast) or boned and tied. If you choose to buy bone-in be sure to get a roast with not less than 3 bones. If you are able to get a roast cut fresh from your butcher, ask for ribs 9-12 (for a 3-rib roast) or 8-12 (4-rib roast), etc. A whole roast consists of ribs 6 through 12- the latter being the most tender part of the roast because it has a larger "cap" which is the tastiest and most tender part of the whole cow.

The first time I bought a rib roast I was expecting to pay a good dollar for it and once I had, I became terrified of ruining it...what a waste of money that would be!  I think this is a common fear and why so many folks don't want to take the chance of investing in this beautiful piece of meat while not quite knowing how to prepare it. Well fear not! After some trial and error, I have discovered a fool-proof method of preparing this roast...it will not fail- ever! This method will produce a medium-rare roast with very little shrinkage, and the roast will have cooked evenly throughout, meaning that when you slice it the whole slice will be medium rare, not just the center. If you have guests that prefer their meat a little more done, simply place their slices into the pan juices at the bottom of the roast pan and simmer for a minute. 

Today I prepared a boned and rolled roast which was about 5 pounds raw. I seasoned the outside of my roast with salt, pepper, granulated garlic, dried rosemary and a crumbled bay leaf.

Method

Let's say you want to eat at 6 pm. Start at 1:00 pm with a roast that is close to room temperature. The size of your roast doesn't matter...it could be 2 pounds or 9 pounds- whatever, the method and timing is the same. Place the seasoned roast on a rack in a roasting pan that is not more than 2 inches deep. Preheat oven to 375 degrees. Place the roast pan on the lower oven rack and close the oven door. Roast for one hour- do NOT open the door. After one hour turn off the oven. Let the roast sit in the oven for 2 1/2 hours (yes, two- and-a-half hours). Do NOT open the door during this time. After this time is up (at around 4:30), turn the oven back to 375 degrees. Cook the roast for one more hour (including the time it takes the oven to heat). Remove the roast from the oven and tent with foil. While the roast is resting is the time to put your Yorkshires in the oven. 

Yorkshire Pudding

Yorkshire puddings are surprisingly easy to make; you just need to know 3 easy tricks to get the biggest, fluffiest yorkies ever:

 1) There are 3 main ingredients in Yorkshire pudding: egg, milk, flour. No matter how many yorkies you want, just remember that the quantities of these three ingredients are always equal by volume; i.e., if you have 1 cup of egg, use 1 cup of flour and 1 cup of milk, plus salt and pepper. 

 2) Once your batter is mixed, let it come to room temperature. 

 3) Always heat your muffin pan, then heat the oil in the muffin pan before pouring in the batter.  

Method

Crack 4 eggs into a measuring cup and whisk. Check the volume of egg in the cup; measure this same volume of flour and milk and combine all three ingredients in a bowl. Using a hand mixer, mix until smooth. Whisk in some salt and pepper. Pour into a liquid measure with a pour spout. Let come to room temperature. 

Once your roast has come out of the oven, turn the heat up to 450 degrees. Put your muffin pan into the oven (the heavier the pan the better); let it heat for a couple of minutes. Remove pan from oven and spoon the clear fat drippings from the roast into the muffin holes. Divide the fat evenly. Add more vegetable oil as necessary to get approximately 2 teaspoons of fat in each cup (it doesn't have to be exact). Put the pan back in the oven and heat until the oil is hot, a minute or two. Open the oven door, pull out the rack a bit to expose the muffin tin and divide the batter evenly into the holes about a third of the way up. Close the oven and bake for 20 minutes or so, until the yorkies have puffed up and browned. Remove from oven and serve. 

In the photo above, you will see that today I used a mini-bundt tin. The yorkies puffed up beautifully but ended up with a huge hole in the center. I think I'll stick with a regular muffin tin next time. 

Tomato Bruschetta

Today I made tomato Bruschetta for the first time in a long while and after the first bite I wondered why I don't make it more often. So easy yet so flavorful!

In my experience, I find that most people assume Bruschetta to be crispy baguette slices topped with tomatoes and garlic. In fact, the term "Bruschetta" refers to bread slices rubbed with garlic and olive oil and then grilled on both sides. Delicious as this may be, it is always fun to finish these crispy slices with a topping of some sort. My preference has always been tomato, but I have also been known to use goat cheese with a wee bit of red onion and anchovy. You can top Bruschetta with anything that strikes your fancy really, so go ahead- be creative!

Tomato Bruschetta

5 or 6 Roma tomatoes, seeded and chopped fairly fine

3 cloves garlic, minced

1 large clove garlic, sliced in half

2 Tbsp. red onion,  minced 

2 Tbsp. cilantro, chopped

2 Tbsp. fresh basil, chopped  (if you don't have fresh, leave it out and add more cilantro)

1/4 c. extra virgin olive oil

2 Tbsp. Balsamic vinegar

1/4 tsp. salt

fresh ground pepper

1/2 c. shredded Asiago or Parmesan cheese (or goat, or mozzarella, or feta...you get the idea)

1 baguette, plus additional olive oil for drizzling

Combine tomatoes, minced garlic, red onion, cilantro, basil, oil, vinegar, salt and pepper together in a bowl. Let stand for about 15 minutes. Meanwhile, slice the baguette into 1/2-inch slices. Drizzle or brush some olive oil onto one side, rub with a garlic half and place face down in a frying pan.** Brush the top side with olive oil and rub with garlic. Turn on the heat and gently toast both sides until they are just beginning to brown. Remove pan from heat.

Stir the tomato mixture and have a little taste. If it needs more salt, add it now (if you add too much salt in the beginning, you will end up with too much liquid). Transfer Bruschetta slices to a serving tray and top each slice with a heaping spoon of the tomato mixture. Top this with a pinch of cheese.  Enjoy!

**These can be toasted in the oven about 8 inches below the broiler, turning when they are just beginning to brown.

Hummus

If I had to choose a single style of food as my favorite it would be difficult since I just love food in general, but in the end I would probably choose Mediterranean. I love the flavor and simplicity of the recipes, and the combination of garlic, lemon and olive oil (divine!) can be found in a great many Mediterranean dishes.

Hummus is one of my favorite dips. It is simple to make, healthy for you, and very versatile. I love it with fresh cut veggies, with warm pita bread, as a spread on a crusty roll with veggies and feta....the possibilities are endless.

Hummus

2 cans chickpeas, drained and rinsed (reserve 1/2 c. liquid)

1/2 c. tahini paste

1/2 c. fresh lemon juice

2-3 garlic cloves, crushed

1 tsp. salt

1/2 tsp. ground cumin

Olive oil (Extra virgin is best)

Paprika

In a food processor, add chickpeas, tahini, lemon juice, garlic, salt and cumin. Pulse until blended. Add reserved chickpea liquid as required to obtain a peanut butter consistency. Pulse until smooth. Pour into a serving bowl, drizzle with olive oil and sprinkle with paprika. Enjoy!

Pan-Fried Pickerel Fillets

For those of you who enjoy fish but have yet to try Pickerel, you are missing out! Pickerel (also known as Walleye in the States) is a delicate, white-fleshed fish that is mild in flavor. These fish are plentiful in our provincial lakes, making it a popular (though pricey) fish in our local markets. Fine restaurants often have Pickerel "cheeks" on their appetizer menu and of course Pickerel fillets are a common Manitoba treat.

Pickerel fillets can be baked or poached but because this fish is so delicate in flavor, these methods tend to leave you with a bland-tasting fish. The best method for preparing Pickerel is to coat it lightly and pan-fry it in a little canola or peanut oil. A printable recipe card follows this post.

Pan-Fried Pickerel 

1 lb. Pickerel fillets

2/3 c. flour, divided

1/3 c. corn flake crumbs

1 egg

1 Tbsp. water

1 1/4 tsp. salt, divided

1 tsp. lemon pepper, divided

1 tsp. paprika, divided

1/4 tsp. cayenne pepper

2-4 Tbsp. canola or peanut oil for frying

You will need 3 tinfoil pie plates or other containers of similar size. In the first plate, mix until well combined  1/3 c. flour, 3/4 tsp. salt, 1/2 tsp. lemon pepper, 1/2 tsp paprika and the 1/4 tsp. cayenne pepper. In the second plate, beat the egg with the water until well mixed. In the third plate, mix the remaining flour, the cornflake crumbs and the remaining seasonings until well combined.

Place fillets, one at a time, into the seasoned flour mixture, turning to coat evenly,  then into the egg mixture to moisten, then into the crumb mixture, again turning to coat evenly. You may need to press each fillet into the crumb mixture a bit to make it stick. Discard any remaining flour and egg mixtures. 

Heat a couple of tablespoons of oil in frying pan (I use a non-stick pan). Place a couple of fillets into pan and fry gently for a couple of minutes on the first side, flip them over and continue to fry for another couple of minutes until golden brown. When done, place on a rack on top of a cookie sheet and put in the oven to keep warm. Add more oil as needed to the pan when you do the next batch. Serve with lemon wedges and tartar sauce. Enjoy!

Sweet and Spicy Chicken Wings

Today I thought I would post a finger-food recipe, in honor of SuperBowl Sunday. I spent the better part of 20 years in the restaurant business and through that experience I managed to learn a little bit about the chicken wing. More specifically, I learned how much I love a good chicken wing! I have had many a mediocre wing, some decent wings, some really good wings and a few outstanding wings. I am proud to say that my favorite wing is the one I learned to make myself. After years of trying different techniques (baked, fried, boiled first (blech), various sauces, etc) I have come up with what I think is wing perfection.

I have discovered that the best wing is deep fried, but first must be coated and left to "rest" before frying. Once fried, these wings are crisp, juicy and delicious as is:

My favorite wing however is sauced with a hot and sweet concoction which is super easy to put together and is, I must say, a blend of two commercial sauces with a bit of butter melted in. I know, I know....I'm not thinking of your arteries right now, but if we're going to indulge in wings, lets do it right! 

Sweet and Spicy Chicken Wings

2 lbs chicken wings

1/2 c. flour

1 tsp. cayenne pepper

1 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. lemon pepper

1 tsp. paprika

1/3 c. bottled Teriyaki sauce

1/4 c. Frank's Red Hot Wing Sauce (more or less, depending on how hot you like it)

4 tsp. butter

In a small bowl mix flour, cayenne pepper, salt, garlic powder, lemon pepper and paprika. Put into a large freezer bag and shake a few wings at a time in this mixture until they are well coated.  Place coated wings into a large bowl or dish and cover with plastic wrap. Refrigerate for 1 1/2 - 2 hours (this is the secret step!). 

Heat oil in fryer to 375 degrees. While the oil is heating, mix the sauces together in a small saucepan, add the butter and heat until the butter is melted. Stir well. 

Fry wings for 8-10 minutes (depending on the size of your wings) or until they begin to brown. Lift fryer basket and shake off excess oil. Pierce one of the larger wings down to the bone and take a peek to make sure it is cooked; if not, pop the whole works back into the fryer for another minute. Lift basket and shake off oil once more. Dump wings into a large bowl and toss with the sauce, then turn out onto a serving platter. Enjoy!