Eggplant Caponata

For me, eggplant caponata brings to mind fond memories of my grandmother’s caponata made from eggplants and tomatoes she and my grandfather grew on their small farm in Maryland.  My version is a little more full-flavored than my grandmother’s, but it still has that rich, warm quality I remember.  I like to put a lot of extra “stuff” in my caponata, like raisins, capers, and olives, so that each bite has a few hidden treasures, all bound together by the sweet and savory base of eggplant and tomatoes.

Preparation

• 1 1/2 pounds fresh tomatoes
• 4 tablespoons olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 pounds Italian eggplant, cut into 1/4-inch cubes
• 1/4 cup balsamic vinegar
• 1/4 cup raisins
• 1/2 cup kalamata olives, chopped
• 2 tablespoons capers, drained
• 1/2 teaspoon thyme
• 1 teaspoon oregano
• Ground cinnamon (optional)
• 1 teaspoon red pepper flakes (more or less depending on preference)
• 1/2 cup fresh basil, chopped
• Salt and pepper to taste

Preparation

1. First we need to peel the tomatoes. Bring a large pot of water to a rolling boil.  While the water is coming to a boil, make an X-shaped score on the bottom of each tomato and cut out the core of each tomato from the top.  Carefully place the tomatoes in the water.  Bring the water back to a boil and leave the tomatoes in for 5 minutes.  The skin should appear loose.  Plunge the tomatoes into an ice water bath for about 2 minutes.  The skins should come right off!  Dice the peeled tomatoes, reserving as much of the juice that comes out during chopping as possible.
2. In a large pot, saute the onion and garlic in the olive oil over medium high heat until the onions are translucent, about 3 minutes.
3. Add the eggplant, lower the heat to medium, and cook for about 10 minutes, stirring frequently.  The eggplant should reduce drastically in size and be very soft and brown at the end of the 10 minutes.
4. Add the diced tomatoes and reserved juice, vinegar, raisins, olives, capers, thyme, oregano, 2 dashes of cinnamon, and red pepper flakes.  Continue cooking over medium heat for 10 to 15 minutes until most of the liquid has been absorbed or evaporated.
5. Remove from heat and stir in the fresh basil.  Season to taste with salt and pepper.
6. Let cool to room temperature or refrigerate before serving.  This caponata is great as a side dish, on top of toasted crostini, or as a main course.

The most important part of high-quality cooking is using what is fresh. We happen to have acquired a hefty amount of fresh shitake mushrooms at the farmer’s market this week so, when it came time to make a mushroom risotto we used what we had. Fresh shitakes are much less pungent than their dried counterparts but still retain a thick meaty texture. If you do not have fresh shitakes for this recipe we would recommend using what is available to you be it portobello, cremini, porcini, or something fun you found at the local Asian market (these are some of my favorite mushrooms and some day I will figure out their English names). Another alternative is to reconstitute a large quantity of shitake mushrooms in the broth you use for the recipe. This will add a substantial amount of flavor to your liquid, but be warned that the mushrooms may never be as tender as their fresh counterparts.

Shitake Mushroom Risotto

Whatever mushroom route you choose, if you choose risotto you are in for some laborious cooking. The techniques behind risotto are not difficult. What is hard, even for the most dedicated home cook, is not breaking attention on the task at hand. Risotto is meditative work so when the recipe says “stir continuously” it does not mean take a minute to check your email or refresh your cocktail. Keep stirring and a tender, flavorful reward awaits.

Ingredients

• 8 cups vegetable broth
• 5 tablespoons olive oil, divided
• 1/2 large white onion, diced
• 2 garlic cloves, minced, divided
• 1 pound fresh shitake mushrooms, diced
• 2 sweet Ringo peppers or 1 large yellow bell pepper, roasted, peeled, and minced
• 4 shallots, diced
• 1/2 cup dry white wine
• 2 cups Arborio rice
• 1/4 teaspoon dry thyme
• 1 tablespoon fresh rosemary, minced

Preparation

1. Heat the vegetable broth and keep it warming on low-heat.
2. In a large pan, heat three tablespoons olive oil and saute the white onion and one of the garlic cloves until the onions are translucent.  Add the mushrooms and roasted peppers, and continue to saute until the mushrooms are thoroughly cooked – they should be very soft when finished– about 5 to 8 minutes.  Set aside while you cook the rice.
3. In a large pot, saute the shallots over medium-high heat for about two to three minutes in the remaining two tablespoons of olive oil.  Add the dry Arborio rice and continue to saute for about 5 minutes.  This is to cook the starch on the outside of the rice, which will prevent the finished risotto from becoming just mushy rice.
4. Add the white wine and continue cooking over medium-low heat until all the wine is absorbed.
5. Now comes the laborious part: Ladle about 1 cup of broth into the sauteed rice.  Stir continuously as the rice absorbs the liquid. Add another 1 or 2-ladlefuls (about 1/2 cup) of broth, stirring constantly until that liquid is absorbed.  Continue to do this until the rice is cooked.  This process should take 45 minutes to 1 hour and should use all or nearly all of the broth.
6. Once all of the broth has been absorbed and the rice is cooked (not at all crunchy), add the thyme, rosemary, and cooked mushrooms and peppers.  Stir until incorporated and thoroughly warmed.
7. Serve yourself and your friends immediately and enjoy this fantastic dish.  Go ahead and have that cocktail now – you’ve earned it!

Pickled Chioggia Beets

Ingredients

• 1 bunch (4 or 5) beets
• 1/4 cup cider vinegar
• 1 Tbsp sugar
• 1 Tbsp olive oil
• 1/2 teaspoon dry mustard
• Salt and pepper

Pickled Tomatillos

Ingredients

• 2 1/2 pounds tomatillos, husks removed, rinsed, cut into quarters or eighths (about 10 cups)
• 6 whole habanero peppers
• 3-6 whole large cloves garlic, sliced
• 1 tablespoon cumin seed
• 3 cups distilled white vinegar or cider vinegar
• 3 cups water
• 2 tablespoons plus 2 teaspoons sea salt
• 2 tablespoons sugar

Preparation

1. Divide tomatillos among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Divide the habaneros, garlic slices and cumin seed evenly among the jars.
2. Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
3. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the tomatillos completely. (Discard any leftover brine.)
4. Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.

http://www.eatingwell.com/recipes/pickled_tomatillos.html

pickled jalapenios

Ingredients

• 1 cup white vinegar
• 1 tablespoon brown sugar
• 1 1/3 cups water
• 1 pint jalapeno peppers, washed and punctured with a fork

 Preparation

1. Sterilize one half-pint mason jar, a new lid, and a canning ring.
2. In a non-reactive pan bring vinegar, sugar, and water to a boil.
3. Once the liquid has started to boil place the peppers in the brine and continue to simmer over medium heat string occasionally. Simmer for about three minutes then remove from heat.
4. Carefully remove the sterilized jars from the hot water. Pack the sterilized peppers into the jars and fill with brining liquid.
5. Wipe the rims of the jars, affix the lid, and screw the canning ring in place.
6. Submerge the jar in a hot water bath and process for 10 minutes under boiling water.
7. Carefully remove from the hot water bath and allow to cool before storing in a cupboard.  Store for at least 2 weeks.  Refrigerate after opening.

If you need extra protein this is a good way to go.

Ingredients

Preparation

1. In a large bowl combine oats, soy flour, flax seed, blueberries, sugar, cinnamon, and salt. Stir in the lemon zest, lemon juice, and milk alternative. The resulting dough should be similar to oatmeal cookie dough.

2. Spread the mixture evenly in a greased baking dish and score the dough into 12 similarly sized bars.

3. Bake at 350 degrees Fahrenheit for 45 minutes. Remove from the oven and allow to cool before storing in an airtight container.

Nutrition Information

12 servings

234 calories per serving

13.5 grams of protein

36 grams of carbohydrates

5 grams of fat

Our version of tabouli replaces the traditional bulgur wheat with quinoa.  This salad makes a refreshing summertime lunch, and its nutrient-dense quinoa will keep you going through the heat of the rest of the day!

Ingredients

• 3 cups prepared quinoa (from 1 cup uncooked quinoa)
• 1 large bunch parsley, stemmed and chopped
• 3 medium tomatoes, diced (about 2 cups)
• 1 small white onion, diced (about 1 cup)
• 3 scallions or spring onions, diced
• 1 clove garlic, finely diced
• 1/4 cup lemon juice
• 4 tablespoons olive oil
• Salt and pepper to taste

Preparation

Combine all ingredients in a large bowl and toss gently.  Season to taste with salt and pepper.  Serve immediately or slightly chilled.

Muhammara is a delectable dip, typically made with roasted aleppo peppers, walnuts, and lemon juice. Being in Texas, however, we mixed things up a bit and used sweet Carmen peppers (from Johnson’s Backyard Garden), pecans, and key lime juice.  The result is amazing!  Note that this recipe calls for pomegranate molasses, which really are a key ingredient.  Look for them at your local Mediterranean grocer (such as Phoenicia in Austin) or in the international food aisle of your grocery store.  You could also use reduced balsamic vinegar as a substitute.  If you can’t find Carmen peppers, use 2 to 3 large red bell peppers in their place.

Texan Muhammara

Ingredients

• 5 Carmen peppers
• Cooking spray
• 1 cup pecans
• 2 medium cloves garlic
• 1 tablespoon harissa or 1 teaspoon hot pepper powder
• 2 tablespoons olive oil
• 2 tablespoons pomegranate molasses
• 1/4 cup fresh key lime juice (about 6 key limes)
• Salt to taste

Preparation

1.  Place the peppers on a baking sheet and coat lightly with cooking spray.  Broil on high, turning peppers occasionally, until the skins are blistered and blackened evenly.  Place the blackened peppers in a large bowl, cover, and let them steam themselves for about 5 minutes.  Remove the stems, seeds, and skins from all the peppers.
2. In a large pan, lightly toast the pecans.  Don’t burn them, but get a nice even toast so that the pecans become slightly fragrant.
3. Place skinned peppers, toasted pecans, garlic, harissa, olive oil, pomegranate molasses, and lime juice in a blender or food processor and process until smooth. Salt to taste.  Serve with pita, crackers, sliced cucumbers, or use as a sandwich spread!

Caramelized onions have an incredibly rich flavor and a texture that just melts in your mouth.  Properly caramelizing onions is a very long process, but the result is completely worth it.  The allspice berries give the onions a nice aroma and slight floweriness.

Caramelized Onion Crostini

Ingredients

• 2 pounds onions, sliced into rings
• 2 tablespoons + 1/3 cup olive oil
• 1 teaspoon salt
• 5 allspice berries
• 1 baguette, sliced diagonally into 1/4-inch thick pieces
• 1 roll chevre goat cheese

Preparation

1. Heat 2 tablespoons olive oil over medium-high heat in a large pan.  Once it is hot, add the onions, but do not have them more than half an inch thick – you can add more as the onions cook down.  Reduce the heat to medium, add the salt, and let the onions reduce.  Continue to add sliced raw onions in batches until all are reduced.
2. Add the allspice berries, reduce heat to very low, and continue cooking, stirring often, until the onions are caramelized.  This will take 40 minutes to 1 hour.  Remember to keep the heat low and be patient.  Remove allspice berries once onions are finished cooking.
3. While the onions are cooking, lay the sliced baguette onto a baking sheet.  Use a brush to lightly coat the top of each piece with the remaining olive oil.  Toast in an oven at 425 degrees Fahrenheit until lightly browned, about 15 minutes.
4. Once the onions and bread are finished, put a small amount of caramelized onion on each piece of toast.  Put a small piece of chevre on top of each crostini.  Place back in oven for about 5 minutes.  Let cool slightly, then serve.

Baba Ganoush is kind of like hummus, but made with eggplant instead of chickpeas.  This recipe includes broiling the eggplant and using chipotle powder to give it a nice smoky flavor.  Baba ganoush is great as a dip or as a healthy alternative to mayonnaise on sandwiches.  Give it a try!

Smoky Baba Ganoush

Ingredients

• 2 1/2 pounds purple eggplant, stemmed and halved
• Cooking spray
• 1/2 cup tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon chipotle powder
• 3-4 cloves garlic, roughly chopped
• 1 teaspoon salt
• Black pepper
• 1/2 cup fresh parsley, chopped

Preparation

1. Lightly coat a large baking sheet with cooking spray.  Place the eggplant halves cut-side-down on the sheet and broil on high until the skins are evenly charred.  This should take about 10 to 15 minutes.
2. Bake the eggplant, still cut-side-down, at 375 degrees Fahrenheit for about 20 minutes.  The  eggplant flesh should be extremely soft at this point.
3. Scoop the flesh of the eggplant out from the skins.  Transfer to a large blender or food processor.  Add the tahini, olive oil, lemon juice, chipotle powder, garlic, salt and several twists of black pepper from a mill.  Process until completely smooth.
4. Transfer the puree to a large bowl and mix in the parsley.  Season with additional salt if necessary.  Let cool to room temperature or chill slightly in the refrigerator before serving.

Special thanks to our friend Rob for this recipe idea.