Pistachio and Herb Crusted Rack of Lamb with Roasted Asparagus and Rosemary Potatoes

One of the dishes on my "to-do" list was a recipe for Pistachio and Herb Crusted Rack of Lamb, with Roasted Asparagus and Rosemary Potatoes.  I came across the recipe along time ago, when I was making dishes for my beautiful Angel when she was pregnant with our little guy.  Clare does not eat lamb, so I set aside the recipe for one of my "Steak Nights."  The "to-do" list for Steak Night was rather long, and, thoughts of the recipe sat, somewhat neglected in the recesses of my mind.

That was until very recently, when I had the urge to cook with a rack of lamb.  A rack of lamb is a cut perpendicular to the spine of the animal, and, usually consists of about eight (8) ribs and chops.  The rack of lamb cut is very popular, and somewhat expensive, especially if you purchase a "frenched" rack, where the ends of the ribs have been stripped bare of fat and meat.  A "frenched" rack of lamb provides for better presentation.   So, I bought one, because I could use a little help in the presentation department.    

Once I had my frenched rack of lamb, I proceeded to get the other ingredients.  The part of the recipe that piqued my interest is the "crust" of pistachios and fresh herbs.  I have seen many different recipes for "crusted" rack of lamb, but this was the first one that I saw which used pistachios.  Those nuts, along with the fresh rosemary and thyme, created an interesting combination of tastes and textures for the lamb. Apparently, it is also a fairly popular one, judging by the number of pistachio crusted rack of lamb recipes on the internet.  Some of those recipes did not include the fresh herbs, or, worse, added bread crumbs. Given the use of pistachios, bread crumbs seems kind of redundant for this dish, at least in my humble opinion.

Once I got home and made this recipe, I regretted not making it sooner.  The pistachio and her crust was delicious, and, as always, the lamb tasted very good.  However, I realized that I needed some more practice, both with respect to working with the crust and carving the finished product.  Nevertheless, I really enjoyed this recipe, and, as with so many other recipes, it will go on another list ... to make again.  Hopefully, it will not take as long to get back to the dish.

PISTACHIO AND HERB CRUSTED RACK OF LAMB WITH

ROASTED ASPARAGUS AND ROSEMARY POTATOES

 Recipe from Erika Lenkert, Healthy Eating During Pregnancy, pg. 110

Ingredients:

4 small red potatoes, halved

5 teaspoons extra virgin olive oil

2 teaspoons chopped fresh rosemary

1/2 cup fresh parsley, minced

Kosher salt

Freshly ground black pepper

3/4 pound asparagus, stems trimmed

1 teaspoon chopped thyme

1/3 cup dry-roasted pistachios

2 frenched racks of lamb (each rack 3/4 pound) 

     trimmed of all but a thin layer of fat

1 tablespoon Dijon mustard

Directions:

1.  Cook the potatoes and asparagus.  In a wide bowl, toss the cut potatoes in 2 teaspoons olive oil and 1 teaspoon chopped rosemary to coat.  Season with salt and pepper and transfer, cut side down in a single layer to a rimmed backing sheet.  Roll the asparagus in the same wide bowl, coating with the remaining oil, and set aside.  Roast the potatoes for 35 minutes.  Add the asparagus in a single layer and roast the potatoes and asparagus for 10 more minutes, then keep warm.

2.  Prepare the pistachio/herb blend.  Blend the parsley, thyme, and remaining 1 teaspoon rosemary in a blender or food processor until minced.  Add the pistachios and blend or process until minced.  Add 1 teaspoon of olive oil and pulse until combined.  Set aside.

3.  Prepare the lamb.  Season the lamb with salt and pepper.  Heat 2 teaspoons olive oil in a large saute pan over medium-high.  Sear the meat one rack at a time by cooking the ribs until brown, turning once, about 5 minutes.  Transfer the lamb to a large roasting pan, meat side up, and coat them with Dijon mustard.

4.  Roast the lamb.  Gently press the pistachio mixture onto the meaty portion of the rack (not the bones).  Roast the lamb until a thermometer inserted diagonally 2 inches into the center (do not touch the bone) registers 155 degrees Fahrenheit (for medium), 20 to 25 minutes.  Transfer to a cutting board.

5.  Finish the dish.  Let stand for 10 minutes, then gently cut the meat into individual ribs.  Serve with the potatoes and asparagus.

ENJOY!

Penne Rigate with Asparagus-Pistachio Pesto

One of the most interesting chefs and television personalities is Andrew Zimmern.  I am a big fan of his television shows, especially Bizarre Foods.  Andrew has a very interesting and inspiring personal history.  He moved to Minnesota in the 1990s to receive treatment for chemical dependency and alcoholism.  After he finished the treatment program, he found a job at a French restaurant called Café Un Deux Trois.  Although Andrew washed dishes and bussed tables, he closely watched the chef, who had spent a few years learning under Chef Bouley in New York City.  Andrew watched the chef closely, and, when a line cook called in sick, Andrew took the job as a line cook.  After a few weeks, Andrew climbed the ranks and took over the kitchen.

I have been wanting to make some of Andrew's recipes for quite a while.  Recently, I came across a recipe for Rigatoni with Asparagus-Pistachio Pesto.  This recipe dates back to Café Un Deux Trois.  Andrew recalls that the the old chef at the restaurant claimed to have gotten the recipe from Chef Bouley.  Whether or not that is true, Andrew notes that the recipe is delicious.

And, Andrew is right.  This recipe is very delicious.  I made two changes to his recipe.  First, I substituted rigatoni with penne rigate.  Really, this dish could be prepared with any pasta, although I think rigatoni and penne rigate, as well as fusilli or orcchiette, would be the best pasta for this dish. Second, I used regular Parmesan cheese rather than Parmigiano Reggiano because I was making this dish for my beautiful wife, Clare.  Given she is pregnant, unpasteurized cheeses -- like Parmigiano Reggiano -- are off the table.  However, regular Parmesan is pasteurized and it works as a good substitute. 

PENNE RIGATE WITH ASPARAGUS-PISTACHIO PESTO

Adapted from recipe by Andrew Zimmern and available at Food & Wine

Serves 4-6

Ingredients:

1/4 cup of pine nuts

1 1/2 pounds of asparagus, cut into 1 inch lengths

3 medium carrots, chopped

1 medium shallot, chopped

1/2 cup packed basil leaves

2 garlic cloves

1 tablespoon of honey

2 teaspoons of thyme, finely chopped

1 1/2 teaspoons of lemon zest, finely grated

1 teaspoon of cumin

1/4 cup of extra virgin olive oil, plus more for tossing

Kosher salt

Freshly ground pepper

1 pound of Penne Rigate

1 cup of vegetable broth

4 tablespoons of unsalted butter

1/4 cup unsalted roasted pistachios, very finely chopped

1/3 cup parsley, chopped

Grated Parmesan cheese for serving

Directions:

1.  Toast the pine nuts.  Preheat the oven to 400°. Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown.

2.  Begin preparing the pesto.  In the bowl of a food processor, combine the asparagus with the carrots and shallot and process until finely chopped. Scrape the mixture into a 9-by-13-inch glass or ceramic baking dish. Stir in the basil, garlic, honey, thyme, lemon zest, cumin and the 1/4 cup of olive oil. Bake for 25 to 30 minutes, stirring once, until the vegetables are soft and just starting to brown. Season with salt and pepper.

3.  Cook the pasta.  Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente, 10 to 12 minutes. Drain, reserving 1/2 cup of the cooking water. Transfer the pasta to a baking sheet and toss with olive oil.

4.  Finish the pesto and the dish.   In a very large skillet, combine the cooked vegetables with the chicken stock and butter and cook over moderate heat, stirring occasionally, until hot, about 4 minutes. Add the pasta, pine nuts, pistachios and the reserved 1/2 cup of pasta water and cook, tossing, until the sauce is thick and the pasta is coated. Stir in the parsley and chopped bacon and season with salt and pepper. Transfer the pasta to bowls and serve, passing the grated cheese at the table. 

ENJOY!

Chile Rubbed Salmon with Tomatillo, Jalapeno Pepper and Lime Juice

As I continued preparing a wonderful Valentine's dinner for my beautiful Angel, Clare, I had to think of a main course.  Clare loves salmon and, due to her pregnancy, she has not been able to eat as much of it as she would like.  All of the pregnancy guidelines say that it is important to eat certain fish.  Salmon is one of those fish, provided that it is wild salmon rather than farmed salmon.  There are many issues with respect to farmed salmon, which are better left for another post.  Fortunately, I have a lot of access to wild sockeye salmon.  So, I purchased two six ounce fillets and began to work on the recipe.

I had planned on following the same approach to planning this course that I used when I made my Roasted Root Vegetable Soup.  I planned on choosing ingredients that would complement each other, as determined by The Flavor Bible.  However, as I perused the section on Salmon, I came across a dish prepared by Zarela Martinez for her restaurant.  The dish was "Salmon Rubbed with Ground Red Chile and Lime and Pan Seared.  Served with a Tangy, Spicy, Tomatillo, Jalapeno and Lime Juice Sauce.  The dish caught my attention, and, I decided to make it.  The only problem is that I did not have a recipe.

So this recipe is my first effort to create Martinez's dish.  I made estimates of the amount of each ingredients for the salmon and the sauce.  For the salmon, I used ground Hatch chiles for the rub, but ground ancho chile and even cayenne pepper could be used.  For the sauce, I used a couple tomatillos with some onion, shallot and garlic to help add flavors and body to the sauce.  I did not add any more spices or herbs (other than salt and pepper) to keep the sauce rather simple. Finally, I decided to pair this dish with some saffron rice, which is just ordinary rice with a pinch of saffron added during the boiling stage.  

Overall, I think this dish worked out very well.  The sauce may need a little more work, especially with respect to consistency.  (The consistency of sauces continues to be an area that I need to develop.)  The flavor was there and it worked very well with the not only the salmon, but also the rice. 

CHILE RUBBED SALMON WITH TOMATILLO,

JALAPENO PEPPER AND LIME JUICE SAUCE

A Chef Bolek Original

Serves 2

Ingredients:

2 six-ounce sockeye salmon fillets

2 tablespoons of vegetable oil or canola oil

3 tomatillos, de-husked, and diced

1 jalapeno pepper, diced

1 yellow onion, diced

1 shallot, diced

2 cloves of garlic, diced

1 teaspoon of dried oregano

2 cups of rice, made according to instructions

2 limes, juiced

1 pinch of saffron

Salt, to taste

Ground black pepper, to taste

Cilantro, chopped

Directions:

1.  Prepare the rice.  Prepare the rice according to the the instructions.  Before you begin to boil the water, add a pinch of saffron to the water.  Then continue as directed by the instructions.  

2. Prepare the sauce.  Heat 1 tablespoon of oil in a skillet.  Add the onions and saute until soft, about four to five minutes.  Add the shallot, garlic and oregano, saute for two minutes more.  Add the jalapeno pepper and saute for about three more minutes.   Season with a couple grinds of salt and pepper.  Add the tomatillos and continue to saute for about five to eight minutes, until the tomatillos begin to soften.   Remove the pan from the heat and transfer the ingredients to a blender.  Blend the ingredients until they are a liquid.  Tranfer the ingredients to a pot, season again with salt and pepper.  Cover and set aside. 

3.  Saute the salmon.  Heat the remaining oil in a pan.  Saute the salmon, skin side up, for about four minutes.  Flip the salmon and saute for about four minutes more or until done.  

ENJOY!

Southwestern Bean Burgers with Jalapeno Guacamole and Chipotle Fries

Recently, I wanted to make black bean burgers for my beautiful Angel.  I soon learned that there are a seemingly endless number of black bean burger recipes on the Internet.  I reviewed several of those recipes, but none of them really stood out to me.  As I began to wonder what to do, I came across a recipe for Southwestern Black Bean Burgers for Chipotle Sweet Potato Fries, which was provided by Katherine Martinelli on her website.  The recipe incorporated chipotle peppers and adobo into the burgers.  I have previously professed my love for chipotle peppers in connection with The Inferno Steak recipe.  So, with the opportunity to use chipotle chiles, I chose Martinelli's black bean burger recipe.  

As I got ready to make the dish, I made a couple of changes to the recipe.  The biggest change was the substitution of sweet potatoes with regular potatoes.  I am not a big fan of sweet potatoes and so I decided that I would use Russet potatoes in their place.  The other major change is that I decided that I would make a guacamole to serve with the bean burgers.  I found a fairly basic recipe for guacamole on the Internet, which was posted by Bargain Briana, and I was ready to make the meal.

There was one curveball.  I bought all of the ingredients that I needed for the black bean burgers, fries and guacamole, except one ... the buns.   Unwilling to head back out to the grocery store, I decided to improvise and used slices of a beefsteak tomato for the "buns."  The tomato slices actually were much better than a bun, the substitution reduced the amount of carbohydrates and lightened the dish. 

SOUTHWESTERN BLACK BEAN BURGERS WITH 

JALAPENO GUACAMOLE AND CHIPOTLE FRIES 

Recipe for the burgers and fries adapted from Katherine Martelli

Recipe for the guacamole adapted from Bargain Briana

Serves 2 to 4

Ingredients (for the burgers):

1 (14 ounce) can of black beans, drained and rinsed

1/2 cup of corn kernels (defrosted, if frozen)

1 chipotle in adobo (from can, reserve the rest for later)

1/2 teaspoon adobo liquid

1/4 cup of cilantro, chopped

1 egg

1 cup of bread crumbs

1/2 teaspoon garlic powder

1 very large beefs steak tomato

Salt

Ground pepper

Ingredients (for the Chipotle Fries):

2 Russet potatoes, cut into thick matchsticks

1/4 cup olive oil

1/2 teaspoon of chipotle powder

Ingredients (for the Jalapeno Guacamole):

2 avocados, ripe

1 red onion, diced

1 lime

1/2 bunch of cilantro

Salt

Pepper

Directions:

1.  Prepare the chipotle fries. Preheat the oven to 400 degrees Fahrenheit.  Toss the fries with the olive oil, chipotle powder and salt.  Lay the fries on a baking sheet and bake for 30 to 45 minutes, until tender and starting to get crispy.   Shake the fries halfway through the baking.  

2.  Prepare the bean burgers.  Put the black beans, corn, chipotle, adobo liquid and cilantro in a food processor.  Transfer to a bowl, add the egg, bread crumbs and garlic powder.  Mix all of the ingredients together.  Season with salt and pepper.  Form into two large or four small even patties.  Place the patties on a baking sheet and refrigerate for at least 15 minutes.  

3.  Prepare the jalapeno guacamole.  Add the avocados, red onion, lime juice, jalapeno pepper, cilantro, salt and pepper in a bowl.  Mash the avocados and all of the other ingredients until the desired consistency is reached.  

4.  Cook the burgers.  Heat the vegetable oil in a skillet over medium heat.  Add the black bean burgers and cook until browned on both sides, flipping once, about 8 minutes total. 

Overall, this dish impressed me.  I am not a big fan of black bean burgers, but the use of chipotle peppers in the mix really provided the burger with a spicy, smoky kick.  Clare really liked this dish as well, which means that I'll be making it again. 

ENJOY!

Vegetarian Curry

Every once in a while, I come across a recipe about which I am skeptical. This recipe was one of them.  I found the recipe in one of my pregnancy books when I was looking for a dish to make for my beautiful Angel, Clare.  I read through the ingredient list -- asparagus, carrots, red bell pepper, tofu, zucchini, etc. -- and it did not seem to appetizing to me.  Still, I know that Clare likes those ingredients, except for zucchini, she has never been a big fan of that ingredient.  So, I decided to make this recipe, despite the use of zucchini.

Clare's dislike would not be a problem for this recipe, because I did not intend to buy any zucchini.  Instead, we had a cucumber that had been sitting around our kitchen for a day or two and I wanted to use that ingredient.  Clare is also not a big fan of cucumbers and, generally speaking, cucumbers do not always make the best substitutes for zucchini.  I did not want to throw the cucumber away, so I added to this recipe as a substitute.  In the end, I have to say that the substitution of the zucchini with the cucumber did not matter. 

More importantly, I have to admit that, despite my initial skepticism, this recipe turned out very well.  This is a healthy dish, which I made even healthier by using brown rice instead of plain white rice. I think that what made this dish good for me was the choice in curry powders.  I used a tablespoon of sweet curry powder and a teaspoon of Penzey's Maharajah Curry Powder.  All of this exposed a secret about the carnivore in me ... cook a bunch of vegetables in a curry and I will eat them ... along with the tofu.

VEGETARIAN CURRY

Recipe from Eating for Pregnancy at 206-207

Serves 4

Ingredients: 

2 tablespoons of canola oil

2 tablespoons of minced or grated fresh ginger, or to taste

1 garlic clove

1 cup sliced baby carrots or shredded regular carrots

1/2 red bell pepper, quartered and thinly sliced

1 medium zucchini, washed, halved lengthwise and 

     into thinly sliced

12-16 ounces of asparagus, washed, tough ends trimmed and 

     cut into 1/2 inch slices

1 15-ounce package of extra-firm tofu, drained, cut into 1/2 inch

     cubes and blotted dry with paper towels

1/2 cup thinly sliced scallions

1 tablespoon plus 1 teaspoon of milk curry powder, or to taste

1 14-ounce can of light or regular coconut milk
1/3 cup chopped fresh cilantro

1 tablespoon of quick dissolving flour, to desired consistency

Juice of 1 lime or to taste

Salt, to taste

Directions:
1.  Saute the vegetables.  In a large non-stick skillet or large walk, heat 1 tablespoon of canola oil over medium high heat.  Add the ginger and garlic and cook for 30 seconds.  Add the carrots, bell pepper, zucchini, and asparagus and/ saute for 3 minutes.  Transfer the cooked vegetables to a serving dish and cover with foil.  Set aside. 

2.  Saute the tofu  Add the remaining 1 tablespoon of canola oil to the skillet or wok and heat over medium-high heat.  Add the tofu, scallions and curry powder and saute for 3 minutes.  Add the coconut milk and cook for 3 minutes, or until hot.  Sprinkle in the quick dissolving flour and stir to mix.  Add the reserved vegetables and mix gently, then stir in the cilantro and lime juice.  Adjust the seasoning.

3.  Plate the dish.  Transfer the curry to a serving bowl and serve immediately with brown rice (made according to the instructions on the package).

ENJOY!

Spinach, Pear and Kerrygold Salad with Sweet Dressing

Recently, I made Carrot Soup with Coriander, Curry, Ginger and Chives for my Angel and I needed something else to make it a meal.  Clare has been craving salads, so I decided to prepare a salad for her.  I looked through the three pregnancy books that I have but there were no salads that captured my attention at that time.  So, I turned to the Internet, surfing pregnancy websites for a good, healthy salad. 

I came across a recipe for Spinach, Pear and Gruyere Salad with Sweet Dressing.  The recipe appeared on several pregnancy websites and it caught my attention because of the accompanying description.  "This recipe is especially for pregnant and breastfeeding women...."  I thought I could not go wrong with this recipe.  

It is a good thing, however, that I do not simply place blind trust in things I find on the Internet.  I check the labels of everything that goes into a dish for my beautiful Angel.  And, when I checked the label for Gruyere cheese, I discovered that it is unpasteurized.  It appears that much of Gruyere cheese is unpasteurized. One of the most fundamental dietary principles is that pregnant women should not eat unpasteurized cheese, because of the dangers of listeriosis.  I quickly "86'd" the Gruyere cheese and substituted it with a pasteurized cheese, namely Kerrygold Irish Cheddar.  That worked out well, because Clare really likes Kerrygold.  

SPINACH, PEAR AND KERRYGOLD SALAD WITH SWEET DRESSING

Recipe adapted from Kid's Health

Serves 4

Ingredients (for the salad):

8 cups of raw spinach

2 medium pears, sliced thin and cut into 1/2 inch pieces

2 ounces of Kerrygold Irish Cheddar

4 tablespoons of walnuts

Freshly ground pepper

Ingredients (for the dressing):

2 tablespoons of canola oil

2 tablespoons of apple cider vinegar

2 tablespoons of maple syrup

Directions:

1.  Prepare the salad.  Wash and dry the spinach, tear into smaller pieces if necessary, and place in a large bowl.  Add the sliced pear.  

2.  Prepare the dressing.  Whisk the canola oil, apple cider vinegar and maple syrup.  Heat in a microwave safe container for 30 seconds.

3.  Finish the salad.  Toss the spinach and pears with the warm dressing.  Garnish with the sliced Kerrygold cheese, walnuts and freshly ground pepper.  

ENJOY!

Carrot Soup with Coriander, Curry, Ginger and Chives

With the cooler days of autumn now upon us, my focus has turned to heartier fare.  Still, every once in a while, I come across a recipe that is not just hearty, but also healthy.  I came across a recipe for Carrot Soup with Coriander, Curry, Ginger and Chives in one of the pregnancy cookbooks that I recently bought.  Although I am not the biggest fan of carrots, I nevertheless decided to make the recipe because I was not cooking just for myself.  I was also cooking for my beautiful wife and our child on the way. 

This soup did a lot to improve my view of carrots.  (I have to admit that it was probably the use of the coriander, curry, and ginger that helped in this regard.)  This soup is very easy to make and it can be enjoyed both as a warm soup or a cold soup.  Moreover, this soup could also double as baby food.  The only change to the recipe is that the salt and pepper should be omitted, as well as the garnish of chives. I can't wait to start preparing baby food dinners for the little Baby Bolek!  Until that time, I will continue to focus on my presentation.  I think it still needs a little work.

CARROT SOUP WITH CORIANDER, CURRY, GINGER AND CHIVES

Recipe from The Well Rounded Pregnancy Cookbook at 48

Serves 4

Ingredients:

2 tablespoons olive oil

1 medium sweet onion, chopped

1 medium Yukon Gold potato, peeled and chopped

1 clove of garlic, chopped

1 tablespoon peeled and grated fresh ginger

1 teaspoon curry powder

1 1/2 pounds carrots, peeled and chopped

4 cups vegetable stock

Salt

Freshly ground pepper

1/2 cup heavy cream

1/2 cup fresh chives, chopped

Instructions:

1.  Saute the vegetables.  Heat the olive oil  in a large saucepan over medium heat.  Add the onion, potato, garlic, ginger, coriander, and curry powder and cook until the onion is soft and translucent, about 5 to 8 minutes.  

2.  Simmer the soup.  Add the carrots and stock and bring to a boil.  Reduce the heat, cover and simmer for 20 minutes or until the carrots are tender.

3.  Puree the soup.  Puree in a blender and season to taste with salt and pepper.  Swirl in the cream and garnish with the chives before serving.

ENJOY!

Eggplant Caprese Napoleons

There is something about a recipe whose introductory remarks begin "[s]o simple, so fresh and so good for you."  This is a dish that I made for my beautiful Angel, Clare, as part of my effort to make nutritious dishes from the pregnancy books that I found.  The name -- Eggplant Caprese Napoleon -- caught my attention primarily because of the interesting combination of recipes that are brought together in this one little dish ... Caprese salads in the form of a Napoleon.

This recipe is more "Caprese" than Napoleon.  It draws from all of the ingredients in a classic, Neapolitan Caprese salad:  vine ripe tomatoes, mozzarella cheese and fresh basil.  It even includes a touch that I often add to my own Caprese salads ... balsamic vinegar.  The salad ingredients are stacked as layers, which draws its inspiration from the classic French Napoleon, a dessert featuring layers of puff pastry and filling.

The Caprese salad is actually "sandwiched" between two slices of eggplant.  The recipe calls for the eggplant to be grilled.  However, it does offer the option of broiling the eggplant slices, which is the option that I chose on this particular occasion.  Broiling the slices worked well, but it does not leave the classic grill marks on the slices that would have definitely added to the presentation.  Next time, I'll grill the eggplant.

EGGPLANT CAPRESE NAPOLEONS

Recipe from Healthy Eating During Pregnancy, at pg. 68

Serves 4

Ingredients:

1 large eggplant

1/4 teaspoon kosher salt, plus a little more to finish

1 clove of garlic, pressed or minced

2 tablespoons olive oil

1 large heirloom or other flavorful, ripe tomato, 

     cut into 4 slices

4 ounces pasteurized buffalo mozzarella cheese, 

     cut into 4 slices

1/4 cup balsamic vinegar

1/4 cup fresh basil leaves

Freshly cracked black pepper

Directions:

1.  Prepare the eggplant.   Preheat the grill or the broiler.  Slice off and discard the top and bottom of the eggplant and slice the remainder into 8 slices.  Season with the salt and let sit for 10 minutes.  Mix the olive oil and garlic in a small bowl.  Using a basting brush or spoon, brush the eggplant with garlic oil.  Grill or broil the eggplant until golden on both sides, about 8 minutes total.  If you broil the eggplant, make sure that it is not too close to the flame and watch it carefully to make sure it does not burn.

2.  Make the Napoleons.  On a serving platter, arrange 4 grilled or broiled eggplant discs. Top with a layer of tomato, a layer of mozzarella, and a final layer of eggplant.  Set aside.

3.  Make the sauce.  In a small saucepan over medium high heat, bring the vinegar to a boil and reduce to a syrup, watching carefully to make sure that it does not burn, about 4 minutes.  Carefully drizzle the syrup over the 4 napoleons, adding extra drops on the platter for decoration.  Sprinkle the basil atop the stacks and around the platter and sprinkle with salt and cracked pepper.  Serve immediately.

ENJOY!

Vegetarian Kheema

Kheema is a ground beef curry dish that originated in the Punjab region.  The preparation of the dish is fairly straight forward ... ground lamb meat or beef is sauteed with curry powder and a range of spices added.   As the dish nears completion, some potatoes, tomatoes and peas are added.  Once the cooking is done, it can be served with some rice.  

However, Clare does not eat ground meat (and, with all the news stories about ground beef, I am a little hesitant myself) and she does not like peas.  So, I decided to modify a traditional Pakistani Kima recipe to make it vegetarian.  Out with the ground beef, in with the red kidney beans.  Out with the peas, in with the chickpeas.  Everything pretty much stayed the same.  In the end, the dish would probably be unrecognizable to the average Pakistani.  A sort of anti-Kheema. 

Still, the dish was very good.  The use of the curry powder -- along with the cinnamon, garlic, ginger and turmeric -- made this a very aromatic dish.  I would make this again, but I think I will first make the traditional, beef Kheema first.

VEGETARIAN KHEEMA

Recipe adapted from Whole New Mom

Serves 4

Ingredients:

2-3 tablespoons of oil

1 cup of onions, chopped

1 garlic clove, minced

1 can of red kidney beans

1 1/2 tablespoons of curry powder

2 1/4 teaspoons of salt

1/8 teaspoon of black pepper

1/8 teaspoon of cinnamon

1/8 teaspoon of ginger

1/8 teaspoon turmeric

1 can of whole tomatoes

3 Yukon Gold potatoes, diced

1 can of chickpeas or 3/4 cup of peas

Directions:

1.  Saute the vegetables.  Heat the oil in a large pan.  Add the onion and garlic and saute until the onion softens and the garlic begins to brown.  

2.  Add the beans, tomatoes, and spices.  Add the red kidney beans, tomatoes, and all of the spices.  Continue to cook for a couple of minutes, stirring to mix the ingredients.

3.  Add potatoes and chickpeas.  Add the diced potatoes and chickpeas (or peas).  Bring to a simmering boil, reduce the heat and cover the pan.  Simmer for at least twenty-five minutes or until the potatoes are done.

ENJOY!

Quinoa Tabbouleh

For the longest time, I had never tried Tabbouleh.  I do not know why, I just never ordered it in a restaurant and never tried to make it at home.  My first experience eating Tabbouleh came relatively recently when I went with my beautiful wife, Clare, to a local Lebanese restaurant.  As with all Lebanese food, I really liked it. 

Having purchased three pregnancy cookbooks, which is where I found the quinoa risotto recipe, I immediately returned to those books.  I came across this recipe for Quinoa Tabbouleh, and, thought it was an interesting twist on a traditional recipe.  After making Mushroom Quinoa Risotto for Clare, I had a lot of quinoa leftover.  I also knew that Clare loves tabbouleh, so I thought I could not go wrong with the recipe.  I got all of the ingredients and turned my attention to making this dish.

As it turns out, this recipe makes a lot of quinoa tabbouleh and we had a lot leftover.  The use of the quinoa definitely provides a different texture and taste than using bulghur.  I would make this again, but, it will not be soon.  I think between the quinoa risotto and the quinoa tabbouleh, I have worn Clare out with respect to this ingredient.

QUINOA TABBOULLEH

Recipe adapted from What to Expect.com

Serves several

Ingredients:

3/4 cup water

1/2 cup quinoa

1 3/4 cups lightly packed fresh flat-leaf parsley, 

     finely chopped

2 Tablespoons finely chopped mint

3 scallions (white and light green parts), finely chopped

1 cup quartered cherry tomatoes

1/2 cup shredded carrots

3 tablespoons of fresh lemon juice (from 2 lemons)

1 tablespoon extra virgin olive oil

Salt, to taste

Ground pepper, to taste

1/4 cup crumbled pasteurized feta cheese (optional)

Directions:

1.  Make the quinoa.  In a small saucepan, bring water to a boil over high heat.  Immediately add quinoa and a pinch of salt, bring back to a boil.  Reduce heat to low.  Cover and simmer for 6 minutes or until nearly all of the water is absorbed and the quinoa is tender but not soft.

2.  Make the salad.  In a serving bowl, combine the quinoa, parsley, mint, scallions, tomato and carrots.

3.  Finish the salad.  In a cup, combine lemon juice and oil.  Whisk until just blended.  Add salt and pepper.   Pour over quinoa, toss to coat and garnish with feta cheese. 

ENJOY!

Ensalada Murciana con Queso Murcia al Vino

I am a big fan of José Andrés and his cooking.  I have watched all of the episodes of his PBS show, Made in Spain.  (Actually, I have watched those shows several times each.)  Clare bought me a copy of his book, Made in Spain, and, every once in a while, I have made one of his recipes.

Recently, my parents came to visit and I decided to make them a meal from the Made in Spain cookbook.  I decided to make this dish -- Ensalada Murciana con Queso Murcia al Vino or Drunken Goat Cheese and Tomato Salad -- as the starter.  

Although this dish appears fairly simple, it takes some skill.  I was limited in one respect -- I did not have an apple corer -- so that I could not get the cores cut as called for in the recipe.  I also sliced the cheese in a different way.  Rather than cutting 1/2 inch sticks, I cut slices, primarily because of the cut of the cheese that I got from the store. However, the skill really is needed when it comes to getting the "tomato fillets" -- the seeds -- which José describes as the "hidden caviar" in the tomato.  He admits that it takes a lot of work, "but along the way," according to José, "you're exploring the wonders of the tomato and transforming your salad into something truly special."

This dish was very special and very delicious.  However, I was unable to recreate the dish as it is depicted in Made in Spain.  Presentation has always been my weak point, but it gives me an opportunity to improve. 

ENSALADA MURCIANA CON QUESO MURCIA AL VINO

Recipe from José Andrés, Made in Spain, p. 37

Serves 4

Ingredients:

4 ripe beefsteak tomatoes

4 tablespoons Spanish extra-virgin olive oil

Sea salt, to taste

4 ripe plum tomatoes

1 tablespoon Spanish aged sherry vinegar

8 ounces of Murcia al Vino, cut into slices

1/2 cup of good quality black olives

Fresh thyme sprigs

Fresh chervil sprigs

Directions:

1.  Prepare the beefsteak tomatoes.  Using an apple corer, cut out the centers of the beefsteak tomatoes.  Trim off the stem end of the cores, cut the cores in half and set aside.  Slice the tomatoes in half.  Place a grater over a large mixing bowl.  Rub the cut surface of the tomatoes over the grater until all the flesh is grated. Discard the skin.  Season the tomato pulp with 1 tablespoon of the olive oil and a little salt and set aside.   

2.  Prepare the plum tomatoes.  Using a sharp knife, slice off the top and bottom of each plum tomato.  Locate the fleshy dividing wall of one segment inside the tomato.  Slice alongside the dividing wall and open up the flesh of the tomato to expose the seeds. Remove the seeds and their pulp by slicing around the ore of the tomato.  Set the seeds aside.  The aim is to keep the pulp of the seeds together to create tomato-seed "fillets" that are separate from the firmer tomato flesh.  Finely dice the tomato flesh and set aside.

3.  Complete the dish.  Whisk the remaining 3 tablespoons of olive oil and the vinegar in a bowl and season to taste with salt.  Spread the grated tomato pulp on a serving platter.  Sprinkle the diced plum tomatoes on top of the pulp.  Arrange the tomato cores on top.  Place the tomato-seed "fillets" around the platter.  Top with the cheese and olives and drizzle with the dressing.  Garnish with thyme, chervil and sea salt.

ENJOY!

Curried Pumpkin Apple Soup

My Mom is a great cook who, along with my Dad, make some really great meals.  Recently, my Mom has been talking about this recipe for Curried Pumpkin Apple Soup.  She has made the soup and really loved it.  She loved it so much that, when my parents recently visited Clare and me, she brought the recipe with every intention of making it for us.  And we were glad she did.

The recipe from Taste of Home's Heartwarming Soups.  The ingredients suggest fall ... pumpkins, apples, leeks, onions.  The curry provides a good spice flavor and, if you want to be adventurous, you can try different curry powders, which could increase the heat or spice flavor.  My mother used some of the sweet curry powder that we have in our spice drawer.  When all is said and done, the soup was exactly as described in the magazine: "[s]weet apples and spicy curry combine in a rich soup that is absolutely perfect for fall."

What makes it perfect is that it was cooked by my Mom!

CURRIED PUMPKIN APPLE SOUP

Recipe from Jane Shapton, printed in Taste of Home,
Heartwarming Soups at 11

Serves 8

Ingredients:

2 medium Golden Delicious apples, peeled and coarsely chopped

1 medium onion, chopped

1 medium leek (white portion only) chopped

2 tablespoons of butter

3 garlic cloves, minced

2 to 3 teaspoons curry powder

1 can (15 ounces) solid-pack pumpkin

4 cups chicken broth

1 cup heavy whipping cream

Salt to taste

Directions:

1.  Saute and boil the ingredients.  In a large saucepan, saute the apples, onion and leek in butter until tender.  Add garlic and curry; cook 1 minute longer.  Add pumpkin and broth; bring to a boil.  Reduce heat; cover and simmer for 20 minutes.  Stir in cream, heat through (do not boil).

2.  Blend the ingredients.  Remove from heat; cool slightly.  In a blender, process soup in batches, until smooth.  Season with salt.

ENJOY!

Mushroom Quinoa Risotto

This recipe caught my attention ... it blends an ancient "grain" with a traditional Italian preparation for rice.  Quinoa or, in Quechua, kinwa, is a grain-like crop that originated in the Andean mountains from modern day Ecuador to Peru and Bolivia.   South America.  Far from modern, quinoa dates back thousands of years.  The Incans referred to it as chisaya mama or "the mother of all grains."  The name is apt, as quinoa is a very healthy ingredient.  The grains pack a lot of protein, calcium, iron, and all eight essential amino acids.  

When it came to getting the ingredients, the recipe calls for the use of trumpet mushrooms and shiitake or white mushrooms.  Trumpet mushrooms can be hard to find, while most stores carry shiitake or button mushrooms.  However, I decided to use a mixed mushroom pack, which had at least four of five different mushrooms.   The variety of mushrooms definitely added to the plating of the dish.

This dish represents my first attempt at making quinoa.  The use of the risotto preparation provided some comfort, because I have made several risottos in my time. The quinoa definitely presents a different texture than the arborio rice, but I think it  still worked very well with this dish.  I would have to say that I would make it again.

MUSHROOM QUINOA RISOTTO

Recipe adapted from Healthy Eating During Pregnancy at page 88

Serves 4

Ingredients:

3 cups of mushroom or chicken stock

1 tablespoon of extra virgin oil, plus 2 teaspoons

2 tablespoons of shallots, diced

1 teaspoon of garlic, minced

1 1/2 cups of white quinoa, rinsed

1/2 cup white wine

8 ounces mixed mushrooms, sliced

1/3 cups of grated Parmesan

Salt, to taste

Ground pepper, to taste

Directions:

1.  Heat the stock.  In a medium pot, heat the broth over low heat and simmer while you prepare the rest of of the dish.

2.  Prepare the risotto.  In another medium pot, heat 1 tablespoon of olive oil over medium heat.  Add the shallot and garlic and saute until soft and translucent, stirring often to prevent browning.  Add the quinoa and cook for a few minutes, stirring, until the grains are coated in oil and fragrant, about 3 minutes. Add the wine and cook, stirring occasionally, until evaporated.  Ladle 1/2 cup of hot stock, stir and simmer until the liquid has evaporated, about 3 minutes.  Continue the process, adding 1/2 cup of broth at a time, until the quinoa is fully cooked and there is no more broth, about 25 minutes.

3.  Prepare the mushrooms.  Heat the remaining two teaspoons oil in a small saute pan and cook the mushrooms until browned.  Season with salt and pepper, transfer to a bowl and set aside.  

4.  Plate the dish.  Stir some of the mushrooms and Parmesan into the risotto.  Spoon into 4 serving bowls and top with mushrooms.  Serve immediately, with additional Parmesan cheese for sprinkling.

ENJOY!

Gazpacho with Shrimp

My beautiful Angel, Clare, and I both love gazpacho.  The chilled tomato-based soup has some very old roots originating in the Spanish region of Andalucia.  According to some sources, such as Chef Clifford Wright and the Food Timeline, gazpacho is based upon recipes from the Moors, who occupied Andalucia between the 8th and 13th centuries. 

Gazpacho was quintessential cocino pobre or peasant fare.  The first recipes called for the use of bread, garlic, olive oil, vinegar and water.  The original versions of gazpacho did not include tomatoes, because that ingredient did not become available until after the discovery of the New World. 

As part of cocino pobre, recipes for gazpacho did not grace the pages of early Spanish cookbooks. The first recipe for gazpacho was published in an American cookbook, Mary Randolph's Virginian Housewife (Washington 1824).  The recipe provided, "Put some soft biscuit or toasted bread in the bottom of a salad bowl, put in a layer of sliced tomatoes with the skin taken off, and one of sliced cucumbers, sprinkled with pepper, salt, and chopped onion; do this until the bowl is full, stew some tomatoes quite soft, strain the juice, mix in some mustard and oil, and pour over it; make it two hours before it is eaten."  Since that time, the recipes have evolved, especially with technology, such as blenders and food processors.

This recipe for gazpacho does not come from a Virginian Housewife, but it does come from a wife ... Patricia Fernandez de la Cruz, who is the wife of José Andrés.  The recipe calls for the use of two pounds of ripe tomatoes, but it did not specify which tomatoes to use.  I decided to be a little creative and use some heirloom tomatoes.  Those tomatoes provided a yellow color to this soup, giving the soup its own distinctive color. 

 

GAZPACHO WITH SHRIMP

Recipe from Healthy Eating During Pregnancy at 72

Serves 4

Ingredients (for the gazpacho):

2 pounds of ripe tomatoes, peeled, seeded and diced

1/2 cucumber, peeled, seeded, and diced

1/2 green pepper, seeded and diced

1 cup water

6 tablespoons extra virgin olive oil

2 tablespoons of sherry vinegar

1 1/2 slices of bread, torn into small pieces

1/2 teaspoon kosher salt

Ingredients (for the shrimp):

12 large shrimp (16-20 count), peeled and deveined

1 tablespoon of olive oil

Pinch of kosher salt

Ingredients (for the garnish):

4 (1/2 inch thick) slices of bread, cut into 1/2 inch cubes

1 tablespoon of olive oil

4 plum tomatoes, peeled, seeded and diced

1/2 cucumber, peeled, seeded and diced

Kosher salt

1/2 red bell pepper, seeded and diced

1 tablespoon diced shallot

1 tablespoon of minced shallots, to garnish

Sea salt, to garnish

Directions:

1.  Make the gazpacho.  Place the gazpacho ingredients in a blender and blend until very smooth, adding more water if necessary.  Strain through a fine-mesh sieve and chill.

2.  Make the shrimp.  Heat the oil in a large skillet over medium high heat.  Cut the shrimp lengthwise about halfway down so they open into a Y shape (this allows the shrimp to cook more evenly).  Once the oil is hot, saute the shrimp for 2 to 3 minutes. Set aside.

3.  Prepare the bread cubes.  Preheat the oven to 350 degrees Fahrenheit.  Put the bread cubes in a mixing bowl, drizzle with 1 tablespoon of olive oil and toss to coat evenly.  Spread the cubes in a single layer on a baking sheet and bake until golden, turning once or twice with a spatula, for 15 to 20 minutes.  Let cool.

4.  Prepare the garnish.  In a mixing bowl, combine the plum tomatoes, cucumber, red and green bell peppers, and shallot and mix well.

5.  Plate the dish.  To serve, place three sauteed shrimp in the center of four soup bowls.  Arrange some of the tomato-cucumber mixture around the edge.  Sprinkle with chives and sea salt and top with some croutons. Drizzle with a little extra virgin olive oil.  Pour the chilled gazpacho into a pitcher.  Set the bowls in front of your guests and pour some of the gazpacho at the table.

ENJOY!