We're hunkered down, waiting for Hurricane Irene to arrive. Our cupboards are fully stocked in the event we lose power (which we probably will). It's a no-cooking event -- canned tuna, a big jug of tea, lots of water, chips, salsa, peanut butter, cheeses, mustards, olive oil, sweet basil, Balsamic vinegar, and freshly-baked breads.
Post-hurricane treat: Fresh veggies -- zucchini, broccoli, onions, tomatoes and artichokes -- to grill outdoors after the storm has passed.
For our East Coast friends: what are you planning to eat and serve while the storm swirls around you?
Roasted Tomato, Eggplant & Mozzarella Napoleon
More farmer's market fare. Tonight, we roasted slices of red ripe tomatoes with olive oil, garlic and salt and pepper in a hot oven (400 degrees) for 20 minutes.
When slighly cooled, we layered them in a casserole dish with the breaded eggplant we made yesterday and slices of creamy mozzarella.
Tucked in a little fresh basil here and there, sprinkled with grated parmigiano cheese, and baked @ 350 degrees for 25 minutes, until bubbly and browned. A perfect summertime meal ... again, meatless, juicy, oozy and delicious ... and nearly effortless!
A Visit to the Farmer's Market, Eggplant Three Ways, Buccatini a la Caprése
I prepared the eggplant three ways -- grilled for sandwiches, breaded and baked for eggplant parmigiano, and sautéed as a topping with bucatelli pasta. Grilling was easiest -- just brushed with extra virgin olive oil, salt and pepper and grilled on a medium-hot grill for 3-4 minutes on each side. We'll have it one day this week for a lunch panini, with sliced tomatoes, fresh basil and mozzarella on ciabatta bread.
Next, I dipped 1/4" slices of eggplant in flour, beaten egg and breadcrumbs (all seasoned with salt and pepper, and the breadcrumbs with freshly chopped parsley), put them on an oiled sheet pan and roasted for 20 minutes @ 400 degrees. They came out crispy and virtually fat-free. I'll use them for tomorrow night's dinner of eggplant parmigiano, adding my own tomato sauce and slices of creamy mozzarella.
Finally, for tonight's dinner, I chopped the eggplant into 1" cubes, dusted with seasoned flour and sautéed with 2 tbsp. olive oil and 2 tbsp. butter until crispy and browned. A friend had given us a wonderful caprése, which we used to top the buccatini, added fresh basil and parsley, and drizzled with a little more extra virgin olive oil. One of the best meatless dinners we've had, and literally 20 minutes from 'fridge to table.
Bottom line: If you can get to a local farmer's market, and have a few minutes to prepare what you purchase, you can create three or four innovative and delicious meals in short order, and eat healthful lunches and dinners for a few days. Especially nice in the hot summertime, when you don't want to cook from scratch every day.
Confiture de Fraises (Strawberry Jam)
What do you do with those strawberries that are still in the 'fridge but no one is eating? Make strawberry jam! It's really fast and easy, requiring only 4 ingredients -- fresh strawberries, sugar, gelatin and a squeeze of fresh lemon juice.
This is a perfect topping for ice cream (shown above), cake, fresh fruit, or your morning croissant or brioche.
Ingredients
1 pint fresh strawberries
1/2 c. granulated sugar
1 envelope powdered gelatin
A squeeze of fresh lemon juice
Process
1. Mix ingredients in a non-stick saucepan. Turn heat on medium to medium-low.
2. Let simmer for 1/2 hour, stirring frequently and adjusting heat if needed.
3. When it is the desired consistency, pour into non-reactive (glass) bowl and allow to cool.
4. Refrigerate.
Post-script: We have tried this both warm, immediately after preparation, on ice cream, and cold, the next day, on croissants. It is much better warm! Discard after two days.
Grilled Peaches 'n' Pound Cake
Ingredients
2 tsp. sugar
1/4 - 1/2 tsp ground cinnamon
Canola oil for brushing on to pound cake
4 thick slices of loaf pound cake (store bought or home made, your choice)
1 pint Ben and Jerry's Peach Cobbler ice cream
2 peaches, pitted and quartered
Slivered almonds (optional)
Process
1. Start grill; set to medium. (Or, if you are using a grill pan on the stove top, brush lightly with canola oil and set to medium-hot.)
2. Pit and quarter peaches. Sprinkle with 1 tsp. sugar and 1/4 tsp. ground cinnamon. Mix to combine. Set aside.
3. Cut four thick (about 3/4" each) slices of pound cake.
4. Brush each slice of pound cake lightly with canola oil and place on grill/grill pan until grill marks appear, 30 seconds - 1 minute. Turn, and repeat on opposite side.
5. Remove from grill. Sprinkle with sugar and ground cinnamon to taste. Set aside.
6. Grill peaches (without their juices) in same manner, about 2 minutes on each side, turning to create cross-hatch grill marks. Watch closely so as not to burn. Remove and set aside.
7. On serving plate, build the dessert: one piece of pound cake, two or three quarters of grilled peaches, and a generous scoop of ice cream. Top with slivered almonds if desired.
Healthy Dad
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| Baked Haddock with Panko, Sautéed Broccoli Rape |
Here's a heart-healthy meal for Dad (and Mom, too!) ... oven-baked haddock with crispy Panko topping. It's a favorite in our house, easy to prepare and loaded with savory goodness.
Baked Haddock
Ingredients
3 tbsp. butter
2 tbsp. dry white wine (like Pinto Grigio)
Salt and pepper to taste
Good quality medium to hot paprika
½ cup Panko breadcrumbs
2 haddock filets (about 1/2 lb. for each person)
Process
1. Wash haddock filets in cold water, drain and dry with paper towel; set aside.
2. Using one tbsp of the butter, coat the bottom and sides of a 9" x 12" x 2" oven-proof casserole.
3. Place filets in prepared casserole, dust with salt, papper and paprika to taste.
4. Using remaining butter, cut into small pieces and dot atop filets.
5. Sprinkle filets with Panko breadcrumbs.
6. Add wine around filets on bottom of casserole (do not put wine on top of filets).
7. Bake at 350 degrees for 25 minutes, then place under broiler (set to "Low") for 3-4 minutes until crust is browned and crispy.
Allow to stand 5 minutes before serving. Serve with broccoli rape (recipe below), rice, warm noodles or boiled potatoes.
1. Wash haddock filets in cold water, drain and dry with paper towel; set aside.
2. Using one tbsp of the butter, coat the bottom and sides of a 9" x 12" x 2" oven-proof casserole.
3. Place filets in prepared casserole, dust with salt, papper and paprika to taste.
4. Using remaining butter, cut into small pieces and dot atop filets.
5. Sprinkle filets with Panko breadcrumbs.
6. Add wine around filets on bottom of casserole (do not put wine on top of filets).
7. Bake at 350 degrees for 25 minutes, then place under broiler (set to "Low") for 3-4 minutes until crust is browned and crispy.
Allow to stand 5 minutes before serving. Serve with broccoli rape (recipe below), rice, warm noodles or boiled potatoes.
Sautéed Broccoli Rape
Ingredients
2 lbs. fresh broccoli rape
3 cloves garlic, chopped coarsely
2 tbsp. extra virgin olive oil
Salt and freshly ground pepper to taste
Squeeze of fresh lemon
Process
1. Trim 2" off stems of broccoli rape. Wash thoroughly.
2. In two batches, blanch for 2-3 minutes per batch, then immerse in a cold water bath for 2-3 minutes to stop cooking and retain color. Drain well in colander.
3. In heated non-stick frying pan, lightly sauté garlic in 2 tbsp. extra-virgin olive oil for about two minutes, or until translucent (do not brown).
4. Add blanched broccoli rape, season with salt and pepper, and cook for 2-4 minutes.
5. Splash a generous squeeze of fresh lemon juice, mix to combine, and serve.
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