Food Revival

I found some inspiration for all of the eggplant I got in my Jones Valley Urban Farm CSA bag this week:

Roasted Tomato Eggplant Tartine. (I found the recipe on NY Times Diner's Journal and I used as many local ingredients as I could.)

Yield 4 servings
Time 40 minutes
(Adapted from Marc Murphy, the executive chef and the owner of the Landmarc and the Ditch Plains restaurants)

Ingredients

• For the tomatoes (I used AL tomatoes: in season and local)
•  2 medium tomatoes, thinly sliced

• 1  tablespoon extra-virgin olive oil
• 3 cloves garlic, chopped
•  For the tapenade:
• 1/2 cup pitted calamata olives (I used green)
•  2 tablespoons drained capers
• 1/4 cup extra-virgin olive oil
• For assembly
•   3/4 pound eggplant, sliced lengthwise into 4 slices, each about 1/3 inch thick (I used eggplant from my Jones Valley Urban Farm CSA bag)
•  3 tablespoons olive oil
•   Salt and freshly ground black pepper
•  1/2 cup fresh soft goat cheese (I was all out of my Belle Chevre, so I used Wright Dairy Wanda Cheese instead)
•   4 1/2-inch slices country bread (I used V. Richards Multi-Grain Bread and I'm sure any of Continental Bakery's breads would be perfect too)
•  Method
•   1. For the tomatoes: Preheat oven to 300 degrees. In a wide, shallow bowl, toss tomato slices with olive oil, and garlic. Spread on a baking sheet. Roast 20 minutes. Remove from heat and set aside.
•  2. For the tapenade: Place olives and capers in blender or food processor and chop coarsely. With the motor running, slowly drizzle in olive oil. Puree until smooth; set aside.
• 3. For assembly: Prepare grill for cooking or heat ridged grill pan over moderately high heat. Brush both sides of eggplant slices with olive oil, and season with salt and pepper to taste. Grill, turning as necessary, until slightly charred and soft, about 3 to 4 minutes a side.
•   4. Preheat a broiler. Brush each slice of bread with olive oil and spread thin layer of tapenade on each slice. Top each with an equal portion of eggplant and roasted tomatoes. Sprinkle with grated Wright Dairy Wanda cheese. Broil until cheese is melted and tartine is piping hot, about 5 minutes.
• 5. I sprinkled some fresh basil from my JVUF CSA bag over each piece before serving...

Wait, let me guess: You've got squash and eggplant coming in at full force, right? Tell me about it! Boy, do I have *the* recipe for you and the best part is this recipe should last all week and will take care of all that CSA bounty at once! Let me introduce my Roasted Veggie Farro Salad. I was inspired by two recipes: "Mediterranean Eggplant and Barley Salad" from Smitten Kitchen/Gourmet (RIP Gourmet) and "Orzo with Roasted Vegetables" by Barefoot Contessa.



Here's what I did (Be sure to read through the entire recipe so you can get your timing right):

FARRO (FAHR-oh):
1 1/2 cups Farro
2 1/2 cups of water
Salt (as much as you would use boiling pasta)
First, what is Farro? Well, depends on who you ask because I've seen it called a grain, a form of wheat, and a plant all of its own. According to my Food Lover's Companion: "Farro is an ancient cereal grain that belongs to the wheat family and dates as far back as 20,000 years. Farro has a dense chewy structure and a rich, nutty flavor. It can be used in pasta, bread, and for risotto-style dishes." I purchased my bag in the pasta section, so look there first. Place farro in a bowl, cover with water, and let soak for 8 hours (or overnight). Then, I just cooked it like i would pasta in a pot of salted water. Follow the instructions on the package as you want the farro to retain a bit of a bite. Once finished cooking, I drained the farro and set aside for later.

ROASTED VEGGIES:
Preheat oven to 425 degrees
1 1/2 lb eggplant, cut into 1/2-inch cubes
3/4 lb zucchini/squash, cut into 1/2-inch cubes
Dice your eggplant and squash into 1/2- inch, thick chunks (make sure they are the same size). Toss in olive oil, salt, and pepper. Spread veggies on a baking sheet and roast in the oven at 425 degrees for about 20-30 minutes (or so). I usually flip the veggies midway through the cooking process. Make sure your veggies are charred, yet tender and hold their shape!

Now it is assembling time:
SALAD INGREDIENTS:
1/2 lb cherry tomatoes, quartered (use local while you can)
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired (I didn't, but you can if you want)
1/3 cup scallions (about 2-3; use white and green parts)
LOTS of feta cheese (cubed not crumbled)

DRESSING:    
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Whisk to combine all ingredients

TO ASSEMBLE:
Add drained farro to large bowl. Add roasted veggies and any liquid bits from the pan to the farrro. Stir. Pour dressing over farro and veggies and let cool to room temperature. While your main ingredients are cooling, begin dicing up your salad ingredients: scallions, kalamata olives, tomatoes, and feta. Once at room temperature, toss ingredients with your farro/veggie mixture. Serve at room temperature!

I had this for lunch, supper, and as a snack all week. You are going to love it. Thank you Smitten Kitchen,  Barefoot Contessa, and my Jones Valley Urban Farm CSA bag for the inspiration this week!

Last week was a fun food week. Why? Well, I found some balance. I copied some ideas from my new obsession: www.katheats.com (read about this new find in my previous post). Basically, I just paid closer attention to my lunches, ate a lot of salads, and topped the salads with a quinoa creation adapted from 101 Cookbooks website. This was my first attempt (ever) at making quinoa and I couldn't have been happier.

Here's the Quinoa Recipe: Tabasco & Asparagus Quinoa (adapted from 101 Cookbooks)
Some notes from me:I can't eat spicy stuff (i know, i know) so I didn't add the tabasco.I also substituted peas for the asparagus and I added roasted red bell peppers and onions. The whole thing was absolutely delicious and if your stomach is braver than mine, I'd highly suggest adding some kick courtesy of Mr. Tabasco.

Mid-week, I introduced my amazingly talented mentor back in my life (along with her butter): Ms. Barefoot Contessa herself. You heard me right. You see, I was beginning to feel all guilty about the amounts of butter I consumed last year and decided to try some new recipes courtesy of some new "all natural" food websites I recently found. Don't get me wrong, every all-natural, good-for-you recipe I tried was absolutely delicious and satisfying, but I have to admit that I missed my girl, Ina Garten. 

Enter Risotto Cakes and Roasted Broccoli. Folks, I just want to say that there is a reason why Barefoot Contessa inspired me to cook. Risotto cakes and roasted broccoli ain't playin' – the flavors, the "good" ingredients, and taking the time to do it right. My girl Ina has it all figured out and my husband is officially back in the kitchen now that she's back.

Chive Risotto Cakes (courtesy of Barefoot Contessa's "Back to Basics")
Quick note from me: Be sure to let the rice cool before adding all of the ingredients. In fact, this is a recipe that might be worth doing a day ahead– just in case you need extra time. It makes a lot so don't try to eat them all in one sitting (you will understand this warning once you've tasted them). Instead, use them throughout the week on top of salads and then again for a main course. 

Ingredients:

•    Kosher salt
•    1 cup uncooked Arborio rice
•    1/2 cup Greek yogurt
•    2 extra-large eggs
•    3 tablespoons minced fresh chives
•    1 1/2 cups grated Italian fontina cheese (5 ounces)
•    1/2 teaspoon freshly ground black pepper
•    3/4 cup panko (Japanese dried bread flakes)
•    Good olive oil

Directions
Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
When ready to cook, preheat the oven to 250 degrees F.
Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.

Next Up: Parmesan-Roasted Broccoli (courtesy of Barefoot Contessa's "Back to Basics")
Notes from me: I mixed it up and used broccoli and cauliflower. This is another dish you can use on top of salads throughout the week. Be bold with your creation and mix it up so you don't get tired of it. I loved the way the roasted garlic infused the veggies with major flavor, the lemon added a citrusy kick, the parmesan was the perfect amount of salt and cheese, and the basil leaves added the sweet you will want. Just be sure to get the most out of your pine nuts (after all, they cost like a million dollars for one teeny tiny package) by toasting them on the stove before you add them to the mix–just watch them closely as they toast. 

Ingredients
•    4 to 5 pounds broccoli
•    4 garlic cloves, peeled and thinly sliced
•    Good olive oil
•    1 1/2 teaspoons kosher salt
•    1/2 teaspoon freshly ground black pepper
•    2 teaspoons grated lemon zest
•    2 tablespoons freshly squeezed lemon juice
•    3 tablespoons pine nuts, toasted
•    1/3 cup freshly grated Parmesan cheese
•    2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

So there you go, folks: Here are three recipes to get you going this week. Lesson learned? There's no need to go through life without Ina, but I'm slowly finding ways to balance her recipes with lighter recipes.  Everything in moderation (hence the mostly vegetarian dishes I've been featuring here lately). Enjoy!!!

This week has been about new discoveries, but first let's start with a confession: I typically do not eat or cook Asian food. I don't know why (and yes, I know this is silly and totally unfortunate). I loved my Mom's stir-fry when I was younger, but beyond that – well, I wasn't really exposed to a plethora of Asian meals in Columbus, Georgia. I did, however, enjoy my fair share of Korean food, but it was mostly homemade because my best friend is Korean. So here I am sitting pretty in my "food world" not knowing a thing about what to do with common ingredients like miso, tofu, and tamari. Enter another discovery...

I mentioned in an earlier post that I found some new food websites over the last couple of weeks and I must say, I've been spreading mad love for Sprouted Kitchen especially after I made the Miso Slaw recipe featured on the homepage. It seemed like the perfect (and good-for-you) Asian dish to attempt. Okay, Okay... I realize it's no Bibimbap, but just go with me here.  

Enter in yet another discovery: Broccoli Slaw. I used Taylor's Organic Broccoli Slaw found at my local Whole Foods Market and have decided that it is one of my newest favorite ingredients. It looks like a thick slaw (green, white, and orange) and makes the perfect foundation for a salad. Speaking of, let's get to the recipe:

MISO SLAW (from Sprouted Kitchen)
Serves 4

Inspired by The Kitchn: Apartment Therapy

Read through the directions first. It seems like a lot going on, but once you have all of the stuff, these are very straight forward steps. You could use spinach or any greens you prefer in place of arugula. I suggest doubling the dressing recipe so you have extra for another salad.

1 Package/3 1/2 Cups Broccoli Slaw 
4 Cups Arugula, chopped (We used baby spinach instead of arugula)

1/2 Cup Scallions, thinly chopped

1 English Cucumber, cut into sticks

1 Cup Unsalted Peanuts, roughly chop (Mike is allergic to peanuts, so we used raw, unsalted cashews and toasted them in the oven)

1 pkg. 14 oz. Firm Tofu, well drained

Cilantro for Garnish (optional)

Tofu Marinade
1 1/2 Tbsp. Low Sodium Tamari/Soy Sauce
1 1/2 Tbsp. Agave Nectar

1 Tbsp. Sesame Oil

Fresh Pepper

Toasted Sesame Seeds

Miso Dressing
1/2 Cup Whole/Lowfat, Plain Greek Yogurt
1/3 Cup Rice Vinegar
3 Tbsp. Yellow Miso

3 Garlic Cloves, minced
1 Tbsp. Agave Nectar
1 Tbsp. Grated Ginger

1 Tbsp. Sesame Oil

1 Tsp. Red Pepper Flakes

2 teaspoons Low Sodium Tamari/Soy Sauce

Oven to 500′
1. For the dressing, put all of the ingredients in a bowl and whisk until combined.

2. For the tofu, be sure to let some of the water drain out by putting it on a plate with paper towels with something heavy resting on top. Cut the tofu into half inch sticks, see picture.
3. In a wide bottomed bowl, mix the tofu marinade of tamari, agave and sesame oil. Working very gently with about 2 tofu sticks at a time, roll them through the marinade to coat each piece. Space them apart on a baking tray covered with a piece of foil. Sprinkle generously with fresh pepper and sesame seeds, and bake in the upper third of the oven for about 20 minutes, flip them over halfway through baking. Remove and cool.
4. While cooling, mix your greens, scallions and peanuts in a bowl and toss with desired amount of dressing. Divide amongst plates and place a few cucumbers and tofu sticks on the side. Sprinkle with fresh cilantro and a few extra peanuts, and if you like it spicy, more red pepper flakes.

Last discovery: Though I've tried tofu time and time again, I can officially say that I'm just not that into it (no offense, tofu). I'm here to tell you that this salad is so good it stands on its own so go ahead and make it whether you are a tofu fan or not...

As for me, you better believe I'm on the search for some more Asian-inspired dishes. If you, dear readers, happen to have a favorite recipe, please comment under this story and share with us! Oh, and be sure to visit www.sproutedkitchen.com! 

Last week, I discovered a few new food websites and I'm so glad I did! Let's be honest, my Barefoot Contessa obsession along with the pounds of butter per recipe made me feel like I needed to lighten up a tad. But don't you worry, Barefoot. I'll be back very soon.

The first website I'm featuring is Fresh 365 created by Erin (in Boston) that celebrates vegetarian dishes.  The photography is great and after making the Vegetable Paella last night I can say that the food is good too. Lately, I've been cutting down my meat consumption in a major way. I tend to stick with the sustainably-raised meat from my friends at Sequatchie Cove Farm when I do partake, but all in all I'm including more vegetarian dishes each week. 

Back to the vegetable paella. So this recipe is simple as can be, totally filling, and has a little bit of a kick. Here's the recipe:

Vegetable Paella
adapted from Fresh 365 who adapted it from Bon Appétit . serves 4-6

2 T olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 t paprika
2 c water
2 t salt
15-oz can chickpeas, drained and rinsed
3 large plum tomatoes, seeded and coarsely chopped (I used canned)
2 roasted red or yellow peppers, coarsely chopped
1/2 c chopped peeled carrots
6 canned artichoke hearts, quartered
1 c frozen peas
large handful fresh cilantro, chopped
1/4 t crushed saffron threads
1/4 t cayenne pepper
2 c cooked grains (I used whole wheat rice pilaf)

In a large pot, heat olive oil, over medium-high heat. Add onion and garlic, and sauté, 5-7 minutes, until onions begin to brown. (I added the carrots too just to get them softer). Stir in paprika. Add water, salt, chickpeas, tomatoes (I used fire-roasted canned whole tomatoes), peppers (I roasted the red bell peppers before chopping them), artichoke and peas. Bring to a boil and reduce heat to medium-low. Cook 8-10 minutes, until a bit of liquid evaporates (you want some juices, but not like soup). Stir in cilantro, saffron (this is beyond expensive, but worth it. Just buy it and use in as many dishes you can find. You won't be sorry) and cayenne, and cook 2 minutes. Season to taste with salt and pepper. Serve over cooked grains (I used whole grain rice medley).

Next up? The chickpea noodle soup featured on Fresh 365's  homepage. 

Enjoy!