Antipasti Platter – Roasted Eggplant, Peppers & Tomatoes with Burrata

by joycevandenbergporterMay 15, 2015

NBA Playoffs are here and my husband had an offer to go the the Warriors game LIVE, so I invited my two lovely neighbors over for some impromtu girl time. Yes, the game was on and the Warriors won! But more importantly, we watched female style, champagne in hand and a lovely antipasti platter spread before us. Needless to say, a good time was had by all and my platter with thin slices of roasted eggplant, charred mini sweet peppers, wilted cherry tomatoes, salty olives and creamy burrata passed the test! The eggplant was a rich and flavorful, the mini peppers just got sweeter through roasting and the burrata was a delight. The big winner though, was the balsamic reduction that I drizzled over the whole thing. Credit goes to my son, Eric, for that recipe. Yum! Oh, and here are our fun napkins…just because.

If you have never had burrata, it’s similar to fresh mozzarella but creamier and even more delicious! Burrata means ‘buttered’ in Italian if that gives you any indication of it’s yumminess. It resembles fresh mozzarella but it’s insides are soft and ooze out upon cutting it open. Mmmm….. I used a burrata from Belfiore, one of the few small family owned, cheesemakers in the SF Bay Area. I love to promote local companies, especially when they take such care to use only quality natural ingredients, and the owners just happen to be friends of mine – even better! Belfiore handcrafts their cheeses using no artificial ingredients, additives or preservatives. In addition I love that they use a vegetarian rennet in making their burrata. I really like this brand but there are many other good handcrafted cheese companies out there too so look around.

TIPS: I love fresh herbs on almost anything. I just walk outside my kitchen door and clip whatever I have on hand. This time it was fresh basil, thyme and parsley, however, any fresh herbs will work just fine. If you don’t have access to fresh herbs, sprinkle a bit of Italian Seasoning on top of everything before drizzling with balsamic reduction. The balsamic reduction is heavenly and I can think of dozens of ways to use it in the future. It’s easy to make but if you don’t want to go to the trouble, a sprinkle of balsamic vinegar and a drizzle of olive oil will be tasty too.

I will be out of town next week at Rancho La Puerta (an early birthday present to myself) so I will not be in my kitchen but getting inspiration from the wonderful chefs at The Ranch. So stay tuned, especially on FACEBOOK and INSTAGRAM for photos from my week at The Ranch. When I come back, I’m sure I will have a lot to share… Have a good week!-Joyce

ROASTED EGGPLANT, PEPPERS & TOMATOES WITH BURRATA

1 globe eggplant
1 pint cherry tomatoes
1 pint miniature sweet peppers
8 oz burrata, room temperature if possible
1/4 cup olive oil plus more for drizzling
1 cup fresh baby arugula
1/2 cup fresh mixed herbs, parsley, basil or thyme, roughly chopped
1/2 cup kalamata or black olives (optional)
1 cup balsamic vinegar
2-3 Tbsn sugar, brown sugar or honey
Vinaigrette: 2 Tbsn olive oil, 2 Tbsn lemon juice, salt and pepper to taste

Remove the leafy stem and cut the aubergine into half lengthwise

Then slice thinly lengthwise using a sharp knife or a mandolin

Spread the slices on papertowels and sprinkle liberally with salt. Let sit for at least 10 minutes to let the excess water come out.

Wipe eggplant slices dry. Lightly oil a large cookie sheet and spread eggplant evenly in the pan in a single layer. You may need more than one pan depending on the thickness of the slices.

Brush tops with olive oil and roast at 400°F until they turn light brown, about. 25-35 minutes

Place cherry tomatoes and peppers in another lightly oiled pan and roast in the same oven until charred in spots and wilted. Turn peppers once.

Stir balsamic vinegar and 2 Tbsn sugar together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. After 5 minutes, taste and add another Tbsn sugar if it seems too acidic and cook another 5 minutes.. Set the balsamic reduction aside to cool (It should be a syrupy consistency)

Remove the eggplant from the oven and let cool slightly. Combine the vinaigrette ingredients in a small bowl and pour the vinaigrette onto the warm eggplant and lightly toss to combine.

Arrange eggplant, peppers, tomatoes, olives and burrata on a platter.

Sprinkle herbs and arugula over the top. Drizzle with olive oil (optional) and balsamic reduction.

Serve room temperature with crusty sourdough bread and the remaining balsamic reduction on the side.

Roasted Eggplant, Peppers & Tomatoes with Burrata

Servings: 4
Time: 45 minutes
Difficulty: easy
Print

Remove the leafy stem and cut the aubergine into half lengthwise, then slice thinly lengthwise using a sharp knife or a mandolin
Spread the slices on papertowels and sprinkle liberally with salt. Let sit for at least 10 minutes to let the excess water come out.
Wipe eggplant slices dry. Lightly oil a large cookie sheet and spread eggplant evenly in the pan in a single layer. You may need more than one pan depending on the thickness of the slices.
Brush tops with olive oil and roast at 400°F until they turn light brown, about. 25-35 minutes
Place cherry tomatoes and peppers in another lightly oiled pan and roast in the same oven until charred in spots and wilted. Turn peppers once.
Stir balsamic vinegar and 2 Tbsn sugar together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. After 5 minutes, taste and add another Tbsn sugar if it seems too acidic and cook another 5 minutes.. Set the balsamic reduction aside to cool (It should be a syrupy consistency)
Remove the eggplant from the oven and let cool slightly. Combine vinaigrette ingredients in a small bowl and pour the vinaigrette onto the warm eggplant and lightly toss to combine.
Arrange eggplant, peppers, tomatoes, olives and burrata on a platter.
Sprinkle herbs and arugula over the top.
Drizzle with olive oil (optional) and balsamic reduction.
Serve room temperature with crusty sourdough bread and the remaining balsamic reduction on the side.

10 Mother’s Day Recipe Ideas

by joycevandenbergporterMay 8, 2015

For those of you who are still looking for Mother’s Day inspiration, I have compiled 10 vegetarian and vegan ideas to help you pamper your Mom on her special day. Just click on the links below for recipes and directions or Pin them for later (See below).

Happy Mother’s Day!-Joyce

Heart Shaped Eggs Start your Mom’s day with these adorable and easy heart eggs with toast, strawberries and a big mug of coffee. LOVE.

Summer Vegetable Tart Slices of eggplant, zucchini and tomato alternating with fresh mozzerella baked into a flowery tart. This is a personal favorite and although it’s not quite summer yet, these vegetables are readily available now or you can substitute what you have on hand.

Asparagus and Goat Cheese Tart Serve this easy and fast tart with a salad and a glass of wine. Done! Top it with cherry tomatoes which will blister and wilt for a colorful presentation.

Endive Salad Bites (with crumbled goat cheese, avocado, citrus and red grapes) Serve 2 or 3 as a wonderful salad course or platter them as lovely appetizers.

Israeli Couscous with Asparagus, Baby Spinach and Morel Mushrooms Israeli or Pearl Couscous combined with spring vegetables makes an elegant and delicious vegan dish.

Fava and Spring Pea Risotto with Greens Risotto with young fava beans and peas is the essence of springtime. It’s also special in that fava beans are only around for a short time so get them while you can. (vegan)

Roasted Beet Salad with Ripe Peaches and Goat Cheese This is a colorful and satisfying salad topped with a yummy balsamic vinaigrette, fresh mint and basil. Apricots are in season and would make a good substitute if you can’t find good peaches.

Black Bean Quinoa Salad I love this colorful quinoa salad with mango, red pepper, purple onion and black beans with a tasty cumin orange vinaigrette. Delicious, happy and vegan!

Meatless Monday – Crostini with Fava Beans and Lemon Ricotta I love tender young fava beans and piled on top of toasted ciabatta and creamy ricotta with lemon and parmesan = Yum! Pair with soup or a salad for an elegant meal.

Potato Crusted Spinach Herb Torta Beautiful flowery crust made with potato slices (which taste like french fries) and gluten free. What’s not to love…

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Wheatless Wednesday – Potato Crusted Spinach Herb Torta

by joycevandenbergporterMay 6, 2015

Elegant and delicious, perfect for Mother’s Day, this beautiful torta is made with creamy ricotta, feta, spinach and fresh herbs in a pretty crust that looks like a flowery pie crust but tastes like french fries. Not kidding! I warned that this week was all about Mother’s Day! Not that this dish can only be made for a special occasion, it’s just that I think all mothers deserve something beautiful and pretty on their special day. Moms are certainly worth a little extra effort to thank them for all their years of ~~servitude~~ wonderful mothering, which we all know is a 24/7 #lifelong #novacation job.

I adapted this lovely recipe from Grown To Cook but it is originally from Deborah Madison: Vegetarian Cooking for Everyone, Revised,.so thumbs up to both of them. The ingredients are simple, typical breakfast ingredients you would use to make an omlette and hash browns. With a bit of effort, you can turn them into a showpiece, great for a brunch or garden party. It’s not hard to make but cooking the potatoes first takes a bit of time since they won’t all fit in the pan at the same time. Otherwise it’s pretty easy to assemble. Potatoes are the ultimate gluten free crust substitute. Nutritionally speaking, potatoes win hands down over traditional crusts made with white flour and lard/butter. Potatoes are complex carbohydrates and a great source of vitamin C, potassium (one potato has more than a banana), vitamin B6 and a host of trace minerals and have NO fat, sodium or cholesterol (except for what you add). Use a good olive or avocado oil and even fried, they are still healthy.

Spoiler Alert! Stay tuned. On Friday I will be posting a compilation of 10 ideas to make for your Mother’s Day brunch, lunch or dinner.

TIPS: I used my fancy new mandolin to slice the potatoes and loved the perfection of each thin slice. I gave away my ‘professional’ mandolin, the one that real chefs use with lots of parts and adjustments, after my friend sliced off the end of her finger. I just didn’t trust it any more. This one, however, I would feel comfortable letting inexperienced or young cooks use (with supervision, of course). I also used a springform pan which makes the torta removal very easy, as you just release the spring and the sides magically come off. Springform pans come in many sizes. This recipe is for a 9 1/2 inch round springform pan which is on the smaller side. If you have a larger pan, you may want to double the filling recipe or make 1 1/2 times the amount listed or your filling will be quite thin. For the size of my pan (10 1/2), I should have made 1 1/2 times the filling. Next time…

POTATO CRUSTED SPINACH HERB TORTA

3 large russet potatoes
1/4 cup olive oil
4 cups spinach leaves, stems removed
2 eggs
1 cup ricotta
1 1/2 cups chopped spring herbs: parsley, chives, dill
2/3 cup feta, crumbled
grated zest of 1 lemon
salt, pepper

Peel the potatoes. Slice two of them crosswise into rounds about 3-4 mm (1/8 inch) thick using a mandoline or sharp knife. Cover with a damp papertowel to keep them from turning brown. Slice the third potato lengthwise, also 3-4 mm thick.

Brush some olive oil in a wide skillet and set over high heat. When it’s hot, reduce the heat to medium and place a layer of potato slices in the skillet. Fry on both sides until golden and tender when pierced with a knife. Remove to a paper towel and repeat with the rest of the potato slices. Sprinkle the long potato slices generously with salt while still warm.

Add the spinach to the same pan with the water clinging to its leaves (or add a little water if dry). Cook until wilted and tender, about 4 minutes. Transfer the spinach to a sieve and press out any excess water.

In a medium bowl, whisk together eggs and ricotta. Add herbs, feta and lemon zest.

Chop the spinach and add it to the mixture. The finer you chop it, the easier it blends. Season with salt and pepper.

Preheat oven to 375 degrees. Lightly butter a 24 cm (9 ½ inch) spring form pan. Arrange the long slices (salted side out) overlapping each other, around the sides, pressing to keep them in place. Line the bottom of the pan with the round potato slices, overlapping where necessary to cover the bottom completely.

Pour in the ricotta mixture and spread it evenly in the pan. If your sides have fallen in, try using a bit of ricotta mixture to ‘glue’ them together.

Bake until firm and golden in places, 30-40 minutes. Check the first 10 minutes to make sure the sides are still in place.

Let cool slightly. Gently ease a knife between he edge of the pan and the potatoes. Release the spring and carefully remove the sides of the pan. If it seems floppy, let it sit a bit longer before removing the springform.

Serve warm or at room temperature.

Potato Crusted Spinach and Herb Torta

Servings: 6
Time: 90 minutes
Difficulty: medium
Print

Peel the potatoes. Slice two of them crosswise into rounds about 3-4 mm (1/8 inch) thick using a mandoline or sharp knife. Cover with a damp papertowel to keep them from turning brown.
Slice the third potato lengthwise, also 3-4 mm thick.
Brush some olive oil in a wide skillet and set over high heat. When it’s hot, reduce the heat to medium and place a layer of potato slices in the skillet. Fry on both sides until golden and tender when pierced with a knife.
Remove to a paper towel and repeat with the rest of the potato slices. Sprinkle potatoes with salt while still warm.
Add the spinach to the same pan with the water clinging to its leaves (or add a little water if dry). Cook until wilted and tender, about 4 minutes. Transfer the spinach to a sieve and press out any excess water.
In a medium bowl, whisk together eggs and ricotta. Add herbs, feta and lemon zest.
Chop the spinach and add it to the mixture. The finer you chop it, the easier it blends. Season with salt and pepper.
Preheat oven to 375 degrees. Lightly butter a 24 cm (9 ½ inch) spring form pan. Arrange the long slices (salted side out) overlapping each other, around the sides, pressing to keep them in place. Line the bottom of the pan with the round potato slices, overlapping where necessary to cover the bottom completely.
Pour in the ricotta mixture and spread it evenly in the pan. If your sides have fallen in, try using a bit of ricotta mixture to ‘glue’ them together.
Bake until firm and golden in places, 30-40 minutes. Check the first 10 minutes to make sure the sides are still in place.
Let cool slightly. Gently ease a knife between he edge of the pan and the potatoes. Release the spring and carefully remove the sides of the pan. If it seems floppy, let it sit a bit longer before removing the springform.
Serve warm or at room temperature.

Wheatless Wednesday – Endive Salad Bites

by joycevandenbergporterMarch 25, 2015

Appetizers are the little things you keep eating until you lose your appetite. ~ Joe Moore
I don’t know who Joe Moore is but I’m with him on this. The way I look at it, you might as well make the appetizer as yummy and nutritious as dinner. This one is sure to satisfy, or at least start your night off on a delicious, healthy and low cal note. I’m loving the three bite salad!

I was feeling a bit under the weather today, perhaps a result of spending so much time clearing out and planting my garden. My raging allergies have turned into a cold and the best remedy for a cold is soup. So I made a big pot of White Bean and Swiss Chard Soup for dinner last night, which is a personal favorite. It has luscious creaminess without any added cream or thickener. Click on the link for the recipe. I also had some endive from my CSA box that was not yet destined for anything so decided to make salad bites. I am a sucker for foods that have a nice presentation and are easy to eat appetizer style, my kind of eating! Their shape is perfect for stuffing. I just tossed all the salad ingredients with the dressing and piled them up in the endive spear, or boats as I have always thought of them. Their slight bitterness is offset by the sweetness of the orange and grapes and the creaminess of the avocado and goat cheese. The vinaigrette is simple but helps to blend the flavors nicely.

Alternatively, you could julienne the endive and toss the whole thing together as a large salad. Either way, delicious!

This is only the second time I can remember using endive. It definitely won’t be the last. I thought it was a really tasty salad/appetizer and I will make it again with whatever is in season. My CSA box came with an informational blurb on endive which I found quite interesting. Endive is a member of the chicory family (which makes me think of coffee for some reason). Belgiun endive is grown from chicory roots in a dark environment, which is why their tender leaves are such a light color. I was enthralled, so I googled, and here is what endive looks like growing. You can click on the photo link for the full story on endive.

Photo Credit: http://endive.com/how-endive-is-grown

For their pale complexions, endive are surprisingly nutritious, providing many valuable vitamins and mnerals, including vitamin C, calcium, iron and zinc, among many others. The biggest surprise is that it is a good source of beta-carotene which we usually attribute to the orange vegetable family. But that’s not all. It has more than 50% of the potassium of a banana. Not too bad for our pale friend, the endive. It also makes a darn good edible appetizer boat.

ENDIVE SALAD BITES

1 head Belgian endive
1 orange or grapefruit
1 avocado
1/2 cup red grapes
4 scallions, chopped
1/3 cup crumbled goat, gorgonzola or blue cheese
1/3 cup cilantro or parsley, chopped (or more)

Marinade

2 Tbsn olive oil
1 Tbsn balsamic vinegar
1 Tbsn red wine or apple cider vinegar
salt and pepper to taste

Cut the ends off orange and remove the peel by cutting in a downward motion going all the way around. Cut into wheels and then sections. Place in a large bowl.

Slice grapes and admire their gorgeous jewel toned colors.

place in the bowl with the oranges.

Halve avocado and cut into pieces a similar size to the orange segments.

Add avocado, cilantro, scallions and crumbled goat cheese to the bowl.

Prepare marinade and drizzle over salad sparingly. You can always drizzle more later and since they are to be eaten by hand, you don’t want them too drippy.

Cut the core end off the endive. Clean by gently wiping both sides with a lightly damp paper towel. Pull off as many leaves as you want to use. The remainder can be stored in the refrigerator under a lightly damp paper towel.Place 1-2 tablespoons of salad into each endive spear. Arrange on a platter and garish with extra cilantro.

Endive Salad Bites

Servings: 12 pieces
Time: 15 minutes
Difficulty: easy
Print

1 head Belgian endive
1 orange or grapefruit
1 avocado
1/2 cup red grapes
4 scallions, chopped
1/3 cup crumbled goat, gorgonzola or blue cheese
1/3 cup cilantro or parsley, chopped (or more)

Marinade

2 Tbsn olive oil
1 Tbsn balsamic vinegar
1 Tbsn red wine or apple cider vinegar
salt and pepper to taste

Cut the ends off orange and remove the peel by cutting in a downward motion going all the way around. Cut into wheels and then sections. Place in a large bowl.
Slice grapes and place in the bowl with the oranges.
Halve avocado and cut into pieces a similar size to the orange segments.
Add avocado, cilantro and scallions to the bowl.
Crumble goat cheese and add to the salad.
Cut the core end off the endive. Clean by gently wiping both sides with a lightly damp paper towel. Pull off as many leaves as you want to use. The remainder can be stored in the refrigerator under a lightly damp paper towel.
Prepare marinade and drizzle over salad sparingly. You can always drizzle more later and since they are to be eaten by hand, you don’t want them too messy.
Place 1-2 tablespoons of salad into each endive spear. Arrange on a platter and garish with extra cilantro.

Wheatless Wednesday – Tostadas with Halibut, Spicy Slaw and Avocado Crema

by joycevandenbergporterMarch 4, 2015

Can we talk about the Avocado Crema? You have already heard that we should be eating avocados every day due to their health benefits. So here goes… You’re either an avocado lover or a hater, most people don’t seem to be happily ambivalent. I am a total Lover and could eat this Avocado Crema all by itself. I mean, someone has to taste it… So delicious! And it’s a healthy topping for practically anything, tacos, salads, roasted veggies…. Simple and just a few ingredients, including water. and it’s super easy to make in about a minute whizzed in a blender or food processor. Healthy, happy, looking forward to leftovers…Just saying.

The slaw – my husband won’t come anywhere near the crema or anything else creamy, so this slaw is Jeff approved, crisp and spicy, tossed with olive oil, herbs and spices. I have gotten used to his peccadilloes regarding food and actually think that this is a more crowd friendly slaw as it is dairy free. If you are setting up a taco bar, even vegan friends can participate, mixing the spicy slaw with the garlicky black beans, and if you use a dairy free yogurt, the avocado crema is just divine. A little Sriracha on the side is also not a bad idea. If you don’t like spicy jalapenos, substitute red bell pepper. If you like it extra spicy, use more jalapeno or an even hotter variety of pepper.

The beans – I add garlicky black beans to my tostada bar because I love the salty richness and extra boost of protein and all the lovely vitamins and minerals that they provide. They also give non-fish eaters something other than vegetables to put onto their plate. You could also prepare rice if you wish.

TIPS: When buying seafood, check out Seafood Watch who makes recommendations of what fish and shellfish are ‘healthy’ to eat and which are farmed or caught in a way that doesn’t harm you or the environment. I used live caught California halibut which is considered by Seafood Watch to be a “Best Choice” option.

AVOCADO CREMA

1 ripe avocado
1/2 cup plain yogurt
2 tsp fresh lime juice
1/2 tsp. salt more, to taste)
1/4-1/2 cup water (to desired consistency)

Halve and pit the avocado and peel or spoon the flesh into a food processor or blender.

Add the rest of the ingredients and blend just until smooth. Add more water for a more fluid consistency. You can add a pinch of cumin as an option. I didn’t do so for this dish because I had already used cumin in other dishes.

Transfer to a serving bowl. Serve thick with a spoon or thinner like a dressing in a container with a pour spout. Can be kept in the refrigerator for up to 2 days.

SPICY SLAW

2 cups shredded cabbage (green, red or savoy)
1 red jalapeno chili, seeded and diced
3 Tbs. chopped fresh cilantro
2 Tbs. minced red onion
4 scallions, thinly sliced
1 tsp fresh lime zest
2 tsp fresh lime juice
1 tsp cumin
salt and pepper to taste
1/4 cup olive oil

Combine all ingredients and toss until combined. Refrigerate up to several hours before serving.

TOSTADAS WITH HALIBUT AND BLACK BEANS

1 lb. halibut or other firm-fleshed white fish fillet, skin removed
2 Tbsn olive oil
1 tsp lime juice
1/2 tsp sugar, honey or agave nectar (or to taste)
1/2 tsp salt
1/3 tsp pepper
Freshly ground pepper, to taste
1 can black beans, drained
1 clove garlic, minced
2 Tbsn olive oil
8 corn tortillas

Combine olive oil, lime juice, sugar and spices in a small bowl.

Wash and dry halibut filets. Cut them into smaller pieces, if desired, and place on an oiled baking dish. Pour marinade over the top of the fish and let sit at least 20 minutes. Turn the filets several times to coat both sides.

While the fish is marinating, heat the beans in a small stock pot with the garlic and olive oil. Remove from heat until ready to serve.

Heat tortillas in a covered cast iron or heavy pan on low until heated through, You can flip by quarters and thirds so the bottom doesn’t get too hard. Remove from heat and keep covered until ready to serve. If you like crispy tostadas, fry each one in oil on both sides a few minutes until crispy and let drain on papertowels.

Broil fish 3- 4 minutes in top third of oven. Turn fish and broil another 3 to 4 minutes or until the fish flakes easily. Cover until ready to serve.

Tostadas with Halibut, Spicy Slaw & Avocado Crema

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

AVOCADO CREMA

1 ripe avocado
1/2 cup plain yogurt
2 tsp fresh lime juice
1 tsp cumin(optional)
1/2 tsp. salt more, to taste)
1/4 – 1/2 cup water (depending on desired consistency)

Halve and pit the avocado and peel or spoon the flesh into a food processor or blender.
Add the rest of the ingredients and blend just until smooth. Add more water for a more fluid consistency.
Transfer to a serving bowl. Can be kept in the refrigerator for up to 2 days.

SPICY SLAW

Combine all ingredients and toss until combined. Refrigerate up to several hours before serving.

TOSTADAS WITH HALIBUT

8 corn tortillas

Combine olive oil, lime juice, sugar and spices in a small bowl.
Wash and dry halibut filets. Cut them into smaller pieces, if desired, and place on an oiled baking dish.
Pour marinade over the top of the fish and let sit at least 20 minutes. Turn the filets several times to coat both sides.
Heat tortillas in a covered cast iron or heavy pan on low until heated through, You can flip by quarters and thirds so the bottom doesn’t get too hard. If you like crispy tostadas, fry each one in oil on both sides a few minutes until crispy and let drain on papertowels.
Broil 3- 4 minutes.
Turn fish and broil another 3 to 4 minutes or until the fish flakes easily. Cover until ready to serve.

Meatless Monday – Eggplant, Potato & Goat Cheese Gratin

by joycevandenbergporterFebruary 23, 2015

Looking for healthy comfort food? Picture yummy layers of roasted eggplant, caramelized onions, buttery mushrooms and creamy potatoes topped with fresh herbs, tomatoes and goat cheese. This is my favorite kind of food, loaded with flavor and oozing with goodness. You might ask, what exactly is a gratin? It’s a fancy name for a dish with a lightly browned crust of breadcrumbs or melted cheese, usually served in the dish in which it is cooked. The word ‘gratin‘ has an interesting history of evolution, from the original French which derives from the word gratter meaning “to scrape” or “to grate” as of the “scrapings” of bread or cheese. Le gratin evolved to signify the ‘upper crust’ of society and has subsequently been borrowed into the English language , particularly in food terms.

Each layer in this gratin has something to offer. The creamy white potatoes on the bottom soak up all the lovely flavors and form a delicious bottom ‘crust’. Regardless of what you have been lead to believe, Potatoes are not worthless fattening carbs. They are complex carbohydrates which provide energy for our bodies along with significant amounts of Potassium and Vitamin C. The layer of caramalized onions is not only delicious but loaded with antioxidants and vitamins including vitamin B complex. Earthy mushrooms provide nutrients that are also found in meats, beans and grains like selenium, potassium , riboflavin, niacin, vitamin D, which makes them a great meat substitute. Eggplant with it’s gorgeous purple skin offers a host of vitamins and minerals along with it’s delectable flavor.

TIPS: I really love the tang that goat cheese adds but if you’re not a fan you can substitute your favorite cheese. Mozzarella, gruyere or parmesan are good choices. If you are vegan, use breadcrumbs instead of cheese. for a crispy top.

If you don’t have the time or inclination to pre-cook the vegetables before layering them, you can skip a few steps. Instead of roasting and boiling you can bake the mostly raw ingredients which is easier prep but will take quite a bit longer to cook. You will lose some of the nuances of flavor but it should still be delicious. Don’t skip the step of salting the eggplant but while it’s resting, chop onions and saute them with garlic until soft. Slice all vegetables ( I would omit the mushrooms since they make so much water) and layer them raw as per the directions. You may want to store the sliced potatoes in cold water or slice them last to prevent browning until you’re read to layer. I would wait on the last layer of cheese or it could get overbrown. You may not need as much broth as the raw veggies have so much water. Cover tightly and bake for one hour. At 30 minutes, using a flat spatula, press vegetables down so juices come to surface. If it seems dry add a bit more liquid. At 60 minutes, uncover, press veggies again and check for doneness. If veggies seem soft sprinkle with cheese and bake another 15 minutes or until cheese is golden brown and juices have evaporated. Otherwise, cover and bake another 20 minutes or so.

EGGPLANT, POTATO & GOAT CHEESE GRATIN

1 large or 4 small Japanese eggplants
2 large potatoes
3-4 Tbsn olive oil
1 large onion
6 large brown mushrooms (optional)
1 16 oz can chopped tomatoes with juice
1 Tbsn or more fresh thyme or 1 tsp Italian seasoning
3 cloves garlic, minced
6 oz goat cheese
1/3 cup vegetable broth (or more)

Slice eggplant into 1/4 inch rounds and spread in a single layer on paper towels. Sprinkle liberally with salt and let sit at least 10 minutes or until you see beads of water forming on their surfaces.

Peel and slice potatoes, slice into 1/4 inch rounds and place in a pan filled with cold, salted water. Heat the potatoes to a boil and cook for about five minutes, until slightly soft but not losing it’s shape. Drain and rinse with cold water. Lightly oil the bottom and sides of a baking dish. Layer the potatoes in the bottom of the dish.

Lightly oil a baking sheet and arrange eggplant circles in a single layer. Brush with olive oil and roast in a hot (450 degree) oven for about 10 minutes, turning once. Remove from heat and let sit.

Peel and slice onion into 1/4 inch rounds. Brown them in a frying pan with about a Tablespoon of oil over medium high heat. Flip to brown the other side, then break circles apart and add garlic. Let sit for a few minutes of lower heat until softened. Layer the onions over the potatoes.

Clean the mushroom caps with a damp paper towel and slice in half horizontally. Add a bit more oil and saute until golden on each side. Layer over the onions.

Dot the vegetable mixture with about half of the goat cheese. Sprinkle with herbs, salt and pepper.

Add a layer of eggplant slices.

Pour the tomatoes evenly over the eggplant and dot with the rest of the goat cheese. Pour vegetable broth over the top. Add sprigs of thyme, and sprinkle with salt and pepper.

Bake at 425 degrees for about a half hour, covered. Check after 15 minutes, if it’s not starting to bubble add a bit more broth. Then uncover and let bake another 5 to 10 minutes.

Eggplant, Potato & Goat Cheese Gratin

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

Slice eggplant into 1/4 inch rounds and spread in a single layer on paper towels. Sprinkle liberally with salt and let sit at least 10 minutes or until you see beads of water forming on their surfaces.
Peel and slice potatoes, slice into 1/4 inch rounds and place in a pan filled with cold, salted water. Heat the potatoes to a boil and cook for about five minutes, until slightly soft but not losing it’s shape. Drain and rinse with cold water.
Lightly oil the bottom and sides of a baking dish. Layer the potatoes in the bottom of the dish.
Lightly oil a baking sheet and arrange eggplant circles in a single layer. Brush with olive oil and roast in a hot (450 degree) oven for about 10 minutes, turning once. Remove from heat and let sit.
Peel and slice onion into 1/4 inch rounds. Brown them in a frying pan with about a Tablespoon of oil over medium high heat. Flip to brown the other side, then break circles apart and add garlic. Let sit for a few minutes of lower heat until softened. Layer the onions over the potatoes.
Clean the mushroom caps with a damp paper towel and slice in half horizontally. Add a bit more oil and saute until golden on each side. Layer over the onions.
Dot the vegetable mixture with about half of the goat cheese. Sprinkle with herbs, salt and pepper.
Add a layer of eggplant slices.
Pour the tomatoes evenly over the eggplant and dot with the rest of the goat cheese. Pour vegetable broth over the top. Add sprigs of thyme, and sprinkle with salt and pepper.
Bake at 425 degrees for about a half hour, covered. Check after 15 minutes, if it’s not starting to bubble add a bit more broth. Then uncover and let bake another 5 to 10 minutes.

Wheatless Wednesday – Fennel Citrus Salad with Avocado and Olives

by joycevandenbergporterFebruary 4, 2015

Is the dinner party dead? One of my goals for this new year is to host a dinner party every month. My husband and I are finding that as ’empty nesters’ we are no longer attending school events where we get to hang out with our friends without any planning on our part,and we just aren’t seeing people that we really like as often. Let’s just say that it takes more of an effort when you have to physically reach out and organize something. In some ways, our schedules are less busy with soccer and lacrosse games, carpools and school events in the distant past. In other ways we are busier than ever. Chairing a school committee segues into a new hobby, like volunteering at WildCare, competing in triathalons or starting a blog about something you enjoy (sound familiar?). There is more time for hikes and hot yoga classes if you are so inclined. Unless you have a Boomerang kid (of which we have had our share) it’s easier to take off and travel. Many of my friends never seem to be around any more. So this is where the dinner parties come in. I’m going with the “You build it they will come” theory. We had a dinner party last weekend, a group of 10 fun people for no specific reason, and hopefully, just the first of many in 2015. January, done and great fun!

Arugula + fennel bulbs + blood orange + red onion+fresh cilantro from my CSA box + oranges from my tree + an avocado and olives from the market = a gorgeous salad for dinner. Along with the Fennel Citrus Salad, I served Maple Bourbon Glazed Salmon, a deliciously easy main course that can serve many people, along with one of my favorite GMD dishes, Black and Wild Rice with Roasted Squash and Pomegranate followed by Bittersweet Chocolate Mousse for dessert. You can click on the links to go directly to those recipes. My guests asked what the trick is to having a successful dinner party without being really stressed out. One friend claims she runs around like a crazy person when she has just a couple of people over. I think she is not alone which is probably why people don’t have very many dinner parties. I think the key is to keep it simple. I like to have only one item that needs my immediate attention during a dinner party. The Fennel Citrus salad and dressing can be made ahead and tossed right before serving. The Black and Wild Rice dish is best served at room temperature so perfect for making ahead.

The Bittersweet Chocolate Mousse is a very easy, no-cook recipe I’ve been making since the 80’s and prepared the day before and put right into small jelly jars so they’re ready to serve. Only the salmon required my attention. It was pre-cut and resting in the glaze needing less than 10 minutes in the oven for a perfect golden finish. Set up a lovely buffet and you’re all set. I used the lovely china from Nana Rosella, my husband’s grandmother, because I like an excuse to use them and I don’t have ten of my regular plates that aren’t chipped, however you could use paper plates and the salad would still be beautiful and delicious, just don’t use plastic forks unless you’re at a picnic. I don’t know anyone that can eat with those dreaded implements. Dinner parties are fun but only if you’re relaxed and enjoying your guests. It’s not really about the food. It’s about the friends…

FENNEL CITRUS SALAD
2 cups fresh arugula
2-3 small fennel bulbs
2 large naval oranges (grapefruit or blood orange)
1/2 red onion
1/2 cup kalamata olives, pitted and halved
1 firm avocado
1 Tbsn fresh herbs (cilantro, mint or parsley)

Dressing: 1/4 cup olive oil, 2 Tbsn lemon juice,1 Tbsn apple cider or red wine vinegar, salt and pepper to taste.

Wash and dry arugula and place in the bottom of a salad bowl

Trim fennel bulbs taking care not to cut too much off the bottom end. Cut each bulb in half lengthwise, then into quarters lengthwise. Slice quarters as thinly as possible. Place in the bowl with the arugula

Slice both ends off the oranges and place one cut end on a cutting board. Using a downward motion, slice the peel and pitch away from the fruit. Go back and get any remaining pith then slice horizontally into wheels. Use wheels whole or quartered. OR if you like perfect slices, check out this handy short video: How To Peel An Orange in 5 Seconds

Slice the onion in half lengthwise and then into quarters. Slice each quarter as finely as possible.

Slice avocado in half and then slice horizontally. Add all vegetables into bowl with arugula. If you aren’t serving right away include the avocado pits (to keep the avocado from turning brown) but take them out before tossing.

Whisk together the dressing and set aside until you’re ready to serve. Drizzle the dressing over the salad and toss. Sprinkle with fresh herbs.

Fennel Citrus Salad with Avocado and Olives

Servings: 4
Time: 15 minutes
Difficulty: easy
Print

2 cups fresh arugula
2-3 small fennel bulbs
2 large naval oranges (grapefruit or blood orange)
1/2 red onion
1/2 cup kalamata olives, pitted and halved
1 firm avocado
1 Tbsn fresh herbs (cilantro, mint or parsley)

Dressing: 1/4 cup olive oil, 2 Tbsn lemon juice,1 Tbsn apple cider or red wine vinegar, salt and pepper to taste.

Wash and dry arugula and place in the bottom of a salad bowl
Trim fennel bulbs taking care not to cut too much off the bottom end. Cut each bulb in half lengthwise, then into quarters lengthwise. Slice quarters as thinly as possible. Place in the bowl with the arugula
Slice both ends off the oranges and place one cut end on a cutting board. Using a downward motion, slice the peel and pitch away from the fruit. Go back and get any remaining pith then slice horizontally into wheels. Use wheels whole or quartered. OR if you like perfect slices, check out this handy short video: How To Peel An Orange in 5 Seconds
Slice the onion in half lengthwise and then into quarters. Slice each quarter as finely as possible.
Slice avocado in half and then slice horizontally.
Add all vegetables into bowl with arugula. If you aren’t serving right away include the avocado pits (to keep the avocado from turning brown)
Whisk together the dressing and set aside until you’re ready to serve.
Drizzle the dressing over the salad and toss. Sprinkle with fresh herbs.