12th April 2010

    Mediterranean Eggplant and Barley Salad

    I find myself turning to epicurious more and more often when I have something sitting in the fridge that I just don’t feel inspired by. We had an eggplant from our CSA box hanging out for a few days, and a few minutes at epicurious turned up this recipe from Gourmet Magazine a couple years back. Eggplant, zucchini, and mushrooms are oven roasted and then tossed with barley cooked in stock, green onions, and spices, cooled, and tossed with a lemon vinaigrette. Delicious!


    Chris says:

    Oh, happy day!

    Lisa says:

    What? What?

    Chris says:

    I figured out what to make with the eggplant, and it ain’t baba ghanoush… not only that, you’re gonna love it.

    Lisa says:

    Why, is it some sort of grain salad with a bunch of veggies?

    Chris says:

    How the — what? Hey!

    Lisa says:

    Man, I’m good. Yum — so is this dish! You’re right, I love it.

    Chris says:

    I’m still trying to figure out…. whatever. Yeah — I really like the tomatoes… and I’m glad I threw in those mushrooms, too.

    Lisa says:

    That’s good for the blog, too. It missed featuring shrooms.

    Chris says:

    If we didn’t know so many picky eaters, I’d suggest we bring this to parties.

    Lisa says:

    Hey, more for us.

    Chris says:

    I love the way you think.

    Mediterranean Eggplant and Barley Salad
    1 1/2 lb eggplant, cut into 1/2″ cubes
    3/4 pound zucchini, cut into 1/2″ cubes
    6 oz cremini mushrooms
    10 tbsp extra-virgin olive oil
    1 tsp salt
    1 tsp black pepper
    1 cup chopped green onions
    1 1/2 tsp ground cumin
    1/2 tsp ground coriander
    1/4 tsp cayenne
    1 1/4 cups pearl barley (8 oz)
    1 14-oz can reduced-sodium chicken broth (1 3/4 cups)
    3/4 cup water
    2 tablespoons fresh lemon juice
    1 garlic clove, minced
    1/4 tsp sugar
    1/2 lb cherry tomatoes, quartered
    1/3 cup Kalamata olives, pitted and halved
    1/2 cup thinly sliced red onion, rinsed and drained if desired
    1 cup chopped fresh flat-leaf parsley
    1/2 cup chopped fresh mint

    Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

    Cook barley:
    Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot, then cook green onions, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes.

    Roast eggplant and zucchini:
    Meanwhile, toss eggplant, zucchini, and mushrooms with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

    Transfer the barley to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

    Make dressing and assemble salad:
    Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Eat, eat, eat.

    4 Main-dish Servings

    Print This Recipe

    posted in Main Dishes, Mediterranean, Salads and Light Soups, Vegetarian | 5 Comments

    27th September 2009

    Vegetable Tian

    vegetabletian

    Another easy recipe from Barefoot in Paris — this time, a simple side dish to contribute to a recent dinner gathering. Our garden is still producing tomatoes and zucchini, and we had some veggies left over from our last CSA box, so we adapted the recipe to use those up — the only item we didn’t have on hand was the potatoes. A casserole dish is filled with softened onions, then the vegetables are packed in a single layer on top, roasted, topped with shredded gruyere, and baked again until browned. Awesome.


    Lisa says:

    Holy crap, are you sure we have to bring this over?

    Chris says:

    What do you mean?

    Lisa says:

    Can’t we just eat it all now and claim we forgot to bring something?

    Chris says:

    Bzzzzt… too late, I already told them what we were planning on bringing.

    Lisa says:

    Dammit! Okay, but I’m not going to be able to wait very long before digging in.

    Chris says:

    Well don’t dig in yet, I gotta take a picture first, and this is a pretty dish!

    Lisa says:

    Okay, but I’m just sayin’… the clock is ticking.

    Vegetable Tian
    Olive oil
    2 medium yellow onions, cut in half and sliced
    1 large shallot, sliced
    3 garlic cloves, minced
    1 lb yukon gold potatoes, unpeeled
    2 medium zucchini
    1 patty pan squash
    2 large carrots
    1 pound medium tomatoes
    1 tsp kosher salt
    1/2 tsp freshly ground black pepper
    1 tbsp fresh thyme leaves, plus extra sprigs
    2 oz Gruyere cheese, grated

    Preheat the oven to 375 degrees F.

    Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

    Slice the potatoes, zucchini, squash, carrots, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned.

    4 side-dish servings

    Print This Recipe

    posted in Barefoot in Paris, Sides | 5 Comments

    3rd August 2009

    Greek-Style Tomato-Zucchini Fritters

    greekfritters

    This recipe comes from Veganomicon: The Ultimate Vegan Cookbook — they make an nice starter, or you could do what we did and served them over a salad with a lemon-dill vinaigrette to make a light dinner. The book recommends a vegan alternative to tzatziki to serve alongside, but not being vegan, we went for the full glory of greek-yogurty goodness. The main impetus for this dish was the zucchini and tomatoes from our garden that were just begging to be eaten!


    Lisa says:

    Ooh, these look awesome. Did you save any of our tomatoes to just eat on the side?

    Chris says:

    Whoops — though it looks like the rest will be ready to pick in the next few days.

    Lisa says:

    Dammit, oh well. Let’s see how these are…

    Chris says:

    I love the herbs. Dill and mint are a good combo.

    Lisa says:

    Yeah, they taste really good. Interesting texture…

    Chris says:

    Ha, was wondering if you’d mention that. Not quite exactly what I was expecting. Though when you realize that they’re mostly tofu, it makes sense.

    Lisa says:

    True! Maybe add just a little more bread crumbs?

    Chris says:

    Yep, that may help — whatever, they taste bueno.

    Lisa says:

    …as the Greeks say.

    Chris says:

    Totally.

    Greek-Style Tomato-Zucchini Fritters
    1 lb firm tofu, squeezed to remove extra water (place a heavy dinner plate on top for 10 minutes or so), then crumbled
    1/4 cup ground walnuts
    2 cloves garlic, crushed
    3 tbsp fresh lemon juice
    1 tbsp tomato juice
    1 tsp dried oregano
    1 tsp salt
    fresh ground pepper
    1/2 cup bread crumbs, plus 1/3 cup for coating
    1 tbsp chopped fresh dill
    1 tbsp chopped fresh mint
    1/2 lb zucchini, grated and squeezed to remove excess water
    1 lb seeded, finely chopped tomatoes, drained to remove extra liquid
    Olive oil

    Preheat the oven to 350F.
    Blend the tofu, walnuts, garlic, lemon juice, tomato paste, oregano, salt, and pepper in a food processor until almost smooth. Taste and add more salt and pepper if you wish. Scrape into a large bowl and mix in the bread crumbs, dill, and mint — it should have the consistency of a thick cookie dough. (Add more breadcrumbs by the tablespoon if it’s not quite there). Fold in the zucchini and tomatoes.
    Create golf-ball sized balls of the mixture, and drop into the bread crumbs and roll to coat. Flatten to about 1 inch thick.
    Rub a large cookie sheet with olive oil, and as you complete each fritter, arrange so they do not touch. Spray with olive oil, then place in the oven and cook for 35 minutes, flipping once halfway through.

    Serves 4

    Print This Recipe

    posted in Appetizers, Greek, Main Dishes, Salads and Light Soups, Veganomicon | 3 Comments

    29th July 2009

    Almost Meatless Potluck: Ful Mudammas Gyros

    lamb-ful-gyros

    A few weeks ago, we were asked by Tara Mataraza Desmond and Joy Manning to participate in a virtual potluck in celebration of their recent cookbook, Almost Meatless: Recipes That Are Better for Your Health and the Planet. I like the book’s concept — use less meat in recipes and replace it with novel ingredients to make them healthier without having to completely eliminate meat altogether. We had previously made and enjoyed the Albondigas, so this time we decided to tackle a recipe we’d never made at home before: Gyros!  Rather than solely containing lamb shaved off a vertical broiler, this version uses a few slices of grilled leg of lamb steak, filled out with ful mudammas, a garlicky, zesty Middle-Eastern bean-spread. It’s then topped with cool tzatziki and tomatoes for a great combination of texture and flavor.

    Chris says:

    Hooray for gyros! I’m glad we finally made these at home, I love them.

    Lisa says:

    …and there’s ful in it? I’ve only ever had the stew-version, this should be interesting — it’s the same ingredients?

    Chris says:

    Yep, basically the same thing, but no broth, and the beans are mashed. How is it?

    Lisa says:

    Wow, it’s awesome. The flavors are exactly right.

    Chris says:

    Sweet — it’s really nice in there with the lamb. I like the combination.

    Lisa says:

    Yum, me too. These are great. The tzatziki rules.

    Chris says:

    Well I made it with Fage, your favorite.

    Lisa says:

    No wonder!

    Chris says:

    So — overall… great success?

    Lisa says:

    Great success!

    Ful Mudammas Gyros
    (Reprinted with permission from Ten Speed Press and the authors)
    Tzatziki:
    1/2 cucumber, cut into 1/4″ dice (about 1/2 cup)
    1/2 cup Greek yogurt
    1 clove garlic, minced and mashed to a paste with 1/4 tsp kosher salt
    1/4 cup loosely packed fresh mint leaves, chopped
    Salt

    Lamb:
    1 12-oz leg of lamb steak
    Zest of 1/2 lemon
    1 tbsp freshly squeezed lemon juice
    2 tbsp olive oil
    2 tsp chopped fresh oregano leaves
    2 cloves garlic, minced
    1/4 tsp freshly ground black pepper

    Ful Mudammas:
    1 15-oz can fava beans, drained and rinsed
    1 clove garlic, minced and mashed to a paste with 1/4 tsp kosher salt
    Zest of 1/2 lemon
    Juice of 1/2 lemon (2 tbsp)
    1 tbsp olive oil
    1/2 cup loosely packed fresh parsley leaves, chopped
    Kosher salt and freshly ground black pepper

    4 pitas or flatbreads
    Tomatoes, chopped (about 2 cups)

    Make the tzatziki: Combine the cucumber, yogurt, garlic, and mint in a small bowl and stir until combined. Taste, adding salt if needed. Cover and refrigerate.
    Marinate the lamb: Whisk together the lemon zest, lemon juice, olive oil, oregano, garlic, and pepper in a large glass bowl. Add the lamb and flip the meat several times to coat in the marinade. Cover the bowl and refrigerate for 1 hour.
    Make the ful mudammas: While the lamb marinates, combine the beans, garlic, lemon zest, lemon juice, olive oil, parsley, and salt and pepper to taste. Smash the beans with a pestle to form a textured paste. Season with more salt if desired.
    Preheat the grill to medium-high. Place the lamb on the hot grill and discard the remaining marinade. Grill for about 4 minutes per side, until the meat reaches medium-rare (about 130F). Take the lamb off the grill and let it rest for about 5 minutes before slicing very thinly across the grain.
    To assemble, spread about 1/4 cup of the fava bean mixture on each pita or flatbread. Add 3 or 4 slices of lamb, a dollop of tzatziki, and some of the chopped tomato to each. Wrap the pita around the filling, serve, and enjoy.

    4 Gyros

    Thanks again to Tara and Joy for asking us to participate in the virtual pot luck!

    Print This Recipe

    posted in Almost Meatless, Blogging Event, Greek, Main Dishes, Middle Eastern | 9 Comments

    7th April 2009

    Creole Chickpea Stew

    garbanzostew
    Apparently we’ve been on a soup and stew kick as of late; here’s a quick weeknight one-pot dish that’s hearty and flavorful. This recipe is adapted from Steven Raichlen’s Healthy Latin Cooking and is chock-full of chickpeas and potatoes in a flavorful vegetable broth.

    Lisa says:

    Wow — there are a LOT of chickpeas in this stew.

    Chris says:

    Yeah, I don’t think you’re going to complain about this being too “brothy”.

    Lisa says:

    Not at all!

    Chris says:

    Actually, I had to add a little more broth while I was cooking it anyway; the potatoes were taking a longer time than I had expected. I’d cut them smaller next time.

    Lisa says:

    The sliced tomatoes on top are a nice change…

    Chris says:

    Yeah, I really like them. This isn’t the most remarkable dish in the book, but the tomatoes on top give it a nice twist.

    Lisa says:

    Well, I hope you like it enough to have the leftovers tomorrow night…

    Chris says:

    Definitely!

    Creole Chickpea Stew
    1 1/2 tbsp olive oil
    1 small onion, finely chopped
    4 green onions, trimmed and finely chopped
    1/2 green bell pepper, chopped
    1 red bell pepper, chopped
    4 cloves garlic, chopped
    1/2 tsp ground cumin
    1/2 tsp dried oregano
    2 tomatoes, seeded and chopped
    4 tbsp chopped cilantro
    6 tbsp chopped fresh flat-leafed parsley
    3 tbsp tomato paste
    2 cups vegetable stock
    2 medium potatoes, peeled and cut into 1/2″ pieces
    2 15-oz cans chickpeas, rinsed and drained
    salt and freshly ground black pepper
    1 tomato, seeded and sliced

    Heat the oil in a large nonstick skillet over medium heat. Add the onions, green onions, bell peppers, garlic, cumin, and oregano, and cook for five minutes, until the vegetables are softened. Add the chopped tomatoes, cilantro, and half of the parsley. Cook for five minutes or until most of the liquid has evaporated.
    Stir in the tomato paste; cook for 1 minute. Stir in the stock and bring to a boil over high heat. Stir in the potatoes; reduce the heat to medium and simmer for 6 minutes. Stir in the chickpeas and simmer for another 6 minutes, or until the potatoes are soft. Season with salt and black pepper. Transfer to a serving bowl and top with the tomato slices and remaining parsley.

    6 Servings

    Print This Recipe

    posted in Healthy Latin Cooking, Main Dishes, Soups and Stews | 6 Comments


    Page optimized by WP Minify WordPress Plugin