Tuesday, July 29, 2014

Grilled Figs With Pomegranate Molasses

I’m walking through Whole Foods the other day and I see a huge display of figs.  I stop dead in my tracks and notice the sign….three containers of figs for ten bucks. 

3 for $10!!

One container, two containers, three containers go directly in the cart.  

Even the checkout guy commented “Gee, you must like figs.”

I had a mission, but I didn’t tell him that.  I just politely smiled and said yes.

Tis the season for figs…they are one of Architect’s favorite things so I gave her a container and with two containers left, I had the perfect excuse to make these little gems I saw posted in the NYTimes:

Grilled Figs with Pomegranate Molasses. Yum.

I scanned the ingredients in the recipe and, to my surprise and delight, I had every one in my pantry, even the pomegranate molasses, courtesy of Singer who gave each dinner mate a bottle when she had to order FOUR from amazon.com to make a recipe.

I did have to buy the figs...as you just read.

Grilling brings out the natural sweetness of fruit.  The sugars concentrate to produce the most perfect caramelized, jammy glaze.  But, take care not to overcook these little dainties, because, if you do, they will get mushy.  I used my stovetop grill pan but you can take advantage of a hot barbecue grill by threading the figs on a skewer before grilling.

You can serve these warm, as a first course, complemented with the cool creaminess of goat cheese crumbles or as a chilled dessert served with ricotta, mascarpone cheese or yogurt.  A drizzle of honey would be nice too. 

Grilled Figs with Pomegranate Molasses
New York Times, July 7, 2014

Ingredients
12 large or 18 medium-size ripe but firm fresh figs
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon pomegranate molasses
Goat cheese, mascarpone, ricotta or Greek yogurt

Directions
1. Prepare a hot or medium-hot grill or heat a grill pan to medium-hot. Cut figs in half.
2. In a large bowl, whisk together balsamic vinegar and olive oil. Add figs to the bowl and gently toss until they are thoroughly coated.
3. Place on grill or grill pan flat side down. Grill for 2 to 3 minutes, until grill marks appear. Turn over using tongs or a spatula and grill for another 2 to 3 minutes on the other side.
4. Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses.
5. Plate the grilled figs and serve with the goat cheese, mascarone, ricotta or Greek yogurt.

Sunday, July 20, 2014

Roasted Eggplant and Garlic Tomato Stacks

Despite the introductory traffic-related rant, this post is about eggplant.

I promise.  Please read on.

I work in Wilmington, Delaware.

This 495 bridge closure thing has been quite a treat, adding at least 20-30 minutes to my commute to and from work each day.  If there’s an accident, it’s even more eventful.

And painful.  

Even the POTUS is concerned (maybe Joe is whispering in his ear because Delaware is, after all, his home state).  Himself visited the First State disaster this week to tour the damage and repair progress and to talk up his highway infrastructure improvement initiative.  

That gives you an idea of what a colossal mess this has been and will continue to be until Labor Day.  Just in time to handle beach-related traffic…that weekend.

But, the bright spot is that on Wednesday and Fridays in the summer, there is a farmers market very close to my office and that is where I saw these beauties:
Those aubergine things, those are eggplants and the globe-shaped variety are Kamo eggplants.  The absolutely delightful woman from the farm told us that the skin of this variety is not as thick or bitter as regular eggplant so there is no need to peel the skin prior to cooking.   Like other eggplants, they are quite porous and this allows them to easily absorb the flavors of the ingredients with which they are prepared, releasing many layers of tastiness and texture.

As I was chatting with my co-worker about what to make with this jewel, she told me about the eggplant stacks she enjoyed at a nearby restaurant.  Well now, that sounds quite delicious AND would also look amazing plated.  Plus, my Mom, Sister, Uncle and Daughters were coming for Sunday dinner, and I suspected they would really like them!  A quick search revealed several recipes for the stacked lovelies and, like many other recipes, I tweaked it a bit to make it my own.

Roasted Eggplant and Garlic Tomato Stacks
Adapted from Food Network

Ingredients
1 Kamo eggplant, unpeeled and sliced (you should get about 6-8 slices, depending on the thickness)
1 1/2 cups of seasoned bread crumbs
1 egg, scrambled with some milk, salt and pepper
3 large tomatoes, sliced
3-5 cloves of garlic, crushed
Olive oil for brushing and frying
1 ball of fresh mozzarella, sliced
Fresh basil

Directions
Preheat oven to 450 degrees.  Place the breadcrumbs and egg mixture in two separate bowls.  Dip the eggplant, one slice at a time, into the egg, then into the breadcrumbs.  Drizzle a frying pan with some olive oil over a medium heat and when hot, fry the slices until golden brown on each side.  
Place the browned slices on a baking sheet.  Next, slice the tomatoes and arrange them in a single layer on another baking sheet, brush the tomatoes with some olive oil, garlic and season with salt and pepper.  Bake the eggplant slices and the tomatoes for 12-15 minutes (until the tomatoes are soft and slightly browned on the edges).  Let the eggplant and tomato slices cool so you can handle them.  

To make the stacks, place an eggplant slice on a plate, then a tomato slice, next a mozzarella slice, then another tomato slice.  Top with a basil leaf.  Enjoy!

In these parts, we wait all year for Jersey tomatoes and I made this recipe with the purple beauty you see right up there, juicy, delicious Jersey tomatoes, basil from my garden, and mozzarella from the Whole Foods store.  We also enjoyed a cheese tray, chai cupcakes and beer...what could be better, except to share it all with family. More photos from our gathering:




The gorgeous photos are courtesy of my sister at Love, Kate Photography…..visit and like her Facebook page here!

Tuesday, July 8, 2014

Creamy Spring Vegetable Pasta

We had dinner at Foodie’s house this past week. 

It was my turn to cook but I had a massive leak in a stack pipe that needed to be repaired.  When my Irish contractor opened the walls, I did get a glimpse of my kitchen in days gone by!   We won’t say anymore about this mishap except that Foodie agreed to cook.

Good thing.  My house was a mess.

She made Creamy Spring Vegetable Pasta featuring yellow squash.  As we were sitting eating dinner, Architect told us about the lovely squash she has growing her garden.  She explained that she would throw the seeds of squashes past in the compost pile and, what do you know, one day she saw a squash vine develop along with a distinctive and beautiful squash blossom flower.  A few little squashes followed that seemingly grow at the clip of 1/2 inch per day!   Feisty little buggers.

Anyway, the dainty and delicate flowers that escort squash into summer are also edible. The  blossoms are often served fried in a simple batter, but can be stuffed with fresh, creamy cheeses like ricotta or goat cheese and herbs then drizzled with some honey and lemon.  You can also bake the blossoms if you don’t like deep frying.  There are some nice squash blossom recipes on-line too.

Do try this dish.  It is simple, delicious and just perfect for a relaxed summer evening.

Creamy Spring Vegetable Pasta

Ingredients
1 pound of spaghetti or fettuccine
Olive oil
4 cloves of garlic, crushed
1 onion, sliced
2 yellow squash, thinly sliced
1 container of grape tomatoes, sliced in half
8 oz of sliced mushrooms
1/2 teaspoon salt
Pepper to taste (red pepper flakes would add some zip!)
Juice of one lemon
Lemon zest
3/4 cup heavy cream
Pasta water
Freshly grated Parmesan Cheese
6 basil leaves, slivered
Note: Peas or asparagus would be nice in this dish too.

Directions
Cook the pasta.  Reserve about one cup of the pasta water.

Meanwhile, add two swirls of olive oil to a large skillet and heat over low heat. Add the garlic and onions and sauté stirring occasionally, until onions are translucent, about 3 minutes. Add the squash and sauté for two minutes, then add the tomatoes, mushrooms, salt, and pepper. Raise heat to medium high; cook, stirring occasionally, until everything is tender, about 5 minutes.  Add the lemon, lemon zest, cream, and some Parmesan cheese and cook until the cream is heated through and thickens a bit, just a couple of minutes.   Put the pasta in a large bowl, add the vegetable mixture and toss. You can loosen it up a bit with the pasta water.  Grate some more fresh Parmesan cheese on top, add the basil and serve.

A lovely and chilled bottle of Anderra Sauvignon Blanc was perfect with this dish with its citrus, rose blossom-infused and grassy notes….very flavorful, crisp, and fresh.


For dessert, Foodie served pan seared peaches with amaretto.  The sugar in the amaretto turned into the most delectable syrup that she drizzled over the peaches and vanilla ice cream before serving.  Simply decadent and divine.

Wednesday, June 25, 2014

Chia Oatmeal Breakfast Bars

I am a creature of habit.  

I have a cup of coffee every morning and one of three breakfast selections.  I take the dog for a walk and sometimes I do something really radical like change the route to spice things up for her. 

Dogs like new smells and don’t give a damn about human idiosyncrasies.

I have an exercise routine and schedule and I regularly record my workouts and what I eat in myfitnesspal.com.  Sometimes the Ap chides me and reminds me that “if every day were like today you’d weigh 3000 pounds.”  This little prod used to bother me but now I simply readjust and get back on track realizing that bad eating days are sometimes good for the soul.

And really yummy.

In my view, if we deprive ourselves of everything we enjoy, then life is just one more chore and who needs or wants a 24/7 chore, right? 

Anyway, to keep my occasional debauchery and periodic overindulgences in check and to remind me to log-in to the tool every day, I also follow myfitnesspal.com on Facebook.  They post motivational articles and healthy recipes and recently, this little jewel appeared in my feed:

Notice my comment.  

And, hell yes, I did make them. 

And, hell yes, they are delicious.

Make them! Please.

A few years ago, I did not know a chia seed from a chia pet, let alone know how completely good the seeds are for you.  Coincidently, and in case you are wondering, these healthy chia seeds are the same chia seeds used to grow those “ch-ch-ch-chia pet” plants popularized in the 1980’s!

I liked the bald guy one….it reminded me of someone I used to work for.

There is a notion that chia seeds help you lose weight by expanding your stomach making you feel full so, theoretically, you’ll eat less.  Both scientifically, and in my humble and non-scientific opinion, the jury is still out on that assertion....anything that makes my stomach expand can’t be a good thing.  In moderation, the tiny black seeds really are healthy for you.

Chia means strength and they are indeed energy boosters thanks to healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. They are an unprocessed, whole grain food but are easily absorbed by the body.  They have a nutty flavor and are typically sprinkled on cereal or yogurt or added to drinks and baked goods, such as with these breakfast bars.

Chia Oatmeal Breakfast Cookies
From:  myfitnesspal.com

Ingredients
1½ Tablespoons chia seeds
¼ cup Almond Breeze unsweetened vanilla almond milk (I used 1% milk and a splash of vanilla extract)
2 ripe bananas, mashed
¾ cup old fashioned oats
¼ cup unsweetened shredded coconut
¼ cup chopped dates (I used crainsins)
¼ cup dark chocolate chunks or carob chips
1 Tablespoon creamy almond butter
large pinch of cinnamon

Instructions
Preheat oven to 350°. In a small bowl, stir together the chia seeds and almond milk and let the mixture sit for about 10 minutes, or until the chia seeds have created a nice gel-like consistency. Pour the chia seed gel into a medium sized mixing bowl and add in the mashed bananas, oats, coconut, almond butter and cinnamon until well combined. Gently stir in the dates and chocolate chunks. Scoop out dough (about 1-2 tablespoons worth) onto a baking stone or a greased cookie sheet and use a fork to press the dough down a little to make more of a cookie shape. You should get about 15 cookies. Place in oven and bake for 17-20 minutes, or until the bottom of the cookies have browned a tiny bit.  Cool and enjoy.

Nutrition Information

Serving size: 1 cookie Calories: 79 Fat: 4g Carbohydrates: 12g Sugar: 6g Fiber: 2g Protein: 2g

Sunday, June 22, 2014

Chilled Peaches in Wine

I am sitting on my back porch typing this post on a very pleasant first day of summer afternoon.  A mama bird sitting in her nest (that she built in my gutter!) is giving me the stink eye as I assure her I won’t hurt her or her hatchlings.  

The simple pleasures of nature. 

This past week we had dinner at Architect's house and she made Caprese Lasagna from Rachel Ray.  You can find the recipe here.  Architect modified it a bit…she used a can of the San Marzano tomatoes rather than the fresh tomatoes…she heated olive oil then added 2 cloves chopped garlic and the canned tomatoes.  She did not add the garlic to the white sauce since she added some to the tomatoes.  Also, she mentioned that she thought the white sauce was a bit runny and said the next time, she’ll add less milk. 

We protested her assertion of “runny”…..this lasagna was delicious…not too heavy and the perfect dish to satisfy a warm-weather pasta craving.  

Although, I always have a hankering for pasta, regardless of the temperature.

So when we have dinner at Architect’s house, it’s my turn to bring dessert.  It was too hot to bake last week and I wanted to bring something light, like fruit.  I just finished a book, Delancey, by one of my favorite food bloggers, Molly Wizenberg (her blog is called Orangette).  It’s the memoir of her and her husband’s adventures opening a New York-style pizza restaurant in Seattle, WA.  The restaurant’s name, Delancey, was inspired by the subway stop in NYC.

Anyway, along with her humorous, touching and sometimes self-revealing, candor-filled stories, this delectable tale includes recipes of things other than the pizza served at the restaurant, including this recipe for Chilled Peaches in Wine.

This was one of the maiden-voyage desserts at Delancey.   It screams for a crisp, lineny white wine and the freshest, sweetest peaches you can find.  After a full day of marinating in the refrigerator, this concoction is “wonderfully boozy” and succulently syrupy.   When serving, I added a scoop of vanilla frozen yogurt and when the yogurt melted into the wine juice, the most luscious and creamy sauce resulted….a serendipitous encounter indeed! 

Chilled Peaches in Wine
by:  Molly Wizenberg

4 medium peaches, ripe
2 tablespoons of sugar, or more to taste
2 cups of crisp, dry white or rose wine
A pint of vanilla frozen yogurt

Slice the peaches very thin (at least 12 slices per peach).  Combine the peaches and sugar in a large storage container and toss gently to mix.  Add the wine and toss again, adjusting the mixture for sweetness.  Put the lid on the container and store in the refrigerator overnight, but not more than 24 hours.  

Serve the peaches, very cold (straight from the refrigerator) in short, wide glasses.  Ladle some of the wine on top and a scoop of frozen yogurt.  Eat the peaches then drink the creamy syrup.  

So easy and so incredibly good.  Aren't these peaches gorgeous!?!?