Thai Cantaloupe Salad from How to Eat Supper

We finally had a chance to do some cooking around here this weekend. Thank goodness, because I am really anxious to write about a new cookbook. I’ve reading through it like a novel because I don’t want to miss any of the insights, humor or pearls of wisdom included on practically every page. The book is The Splendid Table’s How to Eat Supper by Lynne Rossetto Kasper and Sally Swift.

I will preface this by explaining that I’m a huge of fan The Splendid Table, the weekly show on public radio hosted by Kasper and produced by Swift. I download the podcast every week to be entertained and learn something new about the world of food. So, I expected a book connected with the show to be well done. Furthermore, Lynne Rossetto Kasper is an award-winning cookbook author and food historian who wrote the book on Italian food of the Emilia-Romagna region.

But still, I was skeptical. I already know my way around the kitchen, so I like cookbooks that demystify a new cuisine or offer something new or unique. This book sounds like its goal is to bring infrequent or inexperienced cooks into the kitchen more often. That is in fact one of its aims—there is a short but informative section on outfitting your kitchen with equipment, and the recipes are intended for weeknight meals when time and patience might be in short supply. And as Kasper says in her introduction,

“the recipes in this book are hand-holders, built on the idea that if you’ve never seen the dish before, you need to know the details of how to cook it.”

Crazy idea, right, but it just might work. The recipes are unfailingly clear, suggesting substitutions, specifying prep and cook times and telling you how long the food will keep and how to reheat it. But this is not “how to eat supper for dummies.” Kasper and Swift may include a recipe for “dumbed-down rice” (just boil it like pasta so you don’t have to worry about a burnt layer at the bottom of the pan), but the flavors, philosophy and finished dishes are anything but dumbed-down.

Chapters include Salad, Soups, Eggs and Small Plates, Vegetable Main Events, Pasta, Main Dishes, Sides and Sweets. The authors’ love of Indian, Middle Eastern and Southeast Asian flavors influences some dishes, like the Thai Cantaloupe Salad I made this weekend. I chose to make it because it reminded me of the green mango with hot ground chiles, salt and sugar sold as a street snack in Thailand. Plus, cantaloupes (which I love) are in season, and it was incredibly easy, yet something I haven’t seen before. To paraphrase Mike's comment, it was simple enough to show off the individual flavors while giving you something new and really tasty.

Other recipes that caught my eye were Curried Cauliflower Cream Soup; Green Apple, Cheese, and Chard Oven Omelet; Hollow Pasta with Greek Cinnamon-Tomato Sauce; North Shore Shrimp Scampi; and Almond-Turmeric Potatoes (as seen in the intriguing cover photo).

But more than just recipes to look forward to, this cookbook is outright foodie entertainment. Alongside the informative introductions, variations and tips that come with the recipes are funny or thought-provoking quotations, interesting vignettes (see “Sally’s New Year’s Resolution), opinionated commentaries (see “How to Orchestrate Summer Tomatoes”), and “Building the Library” sidebars recommending a diverse bunch of cookbooks the authors deem excellent.

After spending time with this book, I could see that “how to eat supper” is not just a set of instructions but an abundantly realistic philosophy about nourishing yourself. On nights when you want to cook a main course and two sides, this book will help you do that. It also invites you to make supper out of the less than obvious. Alongside a recipe for a no-cook, dead simple Belgian Beer Bar Tartine is a commentary on how to make a meal around a slice of bread. Sounds like an incredible supper to me.


Thai Cantaloupe Salad with Chile
Adapted from The Splendid Table’s How to Eat Supper by Lynne Rossetto Kasper and Sally Swift

I forgot to buy basil, so I used cilantro leaves instead with good results. The original recipe recommends just a couple drops of fish sauce, but I found a liberal sprinkling of this pungent sauce suited our tastes.

Serves 8

1 large ripe, fragrant cantaloupe, peeled and cut into bite-sized chunks
1 diced jalapeno or (for more heat) Thai red chile, seeded or not
1/3 cup thinly sliced basil leaves
3 to 4 tablespoons fresh lime juice
1 teaspoon fish sauce, or to taste
Generous pinch sugar
Course salt and freshly ground black pepper to taste

In a large serving bowl, gently combine all the ingredients. Taste and add more lime juice, fish sauce, sugar or seasoning to taste. You can serve this with long bamboo skewers so people can spear chunks of cantaloupe from the bowl.

A review copy of this book was provided by the publisher, Clarkson Potter.

Review: The Summertime Anytime Cookbook and Mushroom and Leek Soup

Summer may not officially begin until the solstice on June 20, but what we consider the summer season in the United States kicks off on Memorial Day weekend. So naturally, now is a great time to talk about a new summer-themed cookbook. Written by Dana Slatkin, chef at Shutters on the Beach, a restaurant in Santa Monica, California, The Summertime Anytime Cookbook has some simple, fresh ways to do California cuisine even if ocean breezes don't necessarily blow your way.

The book is full of color photos of many recipes, plus a few beach shots that will make you sigh on a chilly night. The organization is novel, grouping recipes into chapters that evoke a certain mood or occasion: Sunny Days, Cloudy Days, Balmy Nights, Stormy Nights and Misty Mornings. At first I thought the concept was a little silly, but I quickly began to enjoy thinking about the dishes with this mindset. It's a neat trick that provides a context in which you'll view the recipes. Flipping past chicken breasts with smoky lentils; butter bean salad with oven-dried tomatoes, black olives and pesto; and apple-jack (as in Monterey jack cheese) pie with ginger custard sauce in the Stormy Nights chapter, I envisioned myself in a warm kitchen as the wind whips outside and rain lashes the windows making Slatkin's radicchio soup with smoked mozzarella cheese.

The majority of the recipes are simple and easy to pull off even if you don't have access to fabulous California produce. If ingredient substitutions are not suggested, the casual, easy-going feel of the book should encourage you to swap broccoli for broccolini or frozen corn for fresh. I like the advice Slatkin gives in the headnotes to the recipe for wild mushroom and leek soup:

This soup is pure mushroom indulgence. Once pureed, it is so creamy that you could easily omit the cream and never miss it.

Oh, you don't say. If you recall my love for pureed veggie soups, you can understand why I chose this recipe (provided below) to try out. I was skeptical about the level of "pure mushroom indulgence" I was going to experience, but I can honestly say that the soup was simply, deliciously mushroom-y, as promised. With no cream, it was still thick and rich, if not a very lovely color. Swirl some sour cream on top and it's perfectly presentable. Very easy and definitely something I will make again.


I also tried a "Cloudy Days" recipe for lemon-ginger string beans, which was a new-to-me, yet low-maintenance, version of a vegetable I don't usually get excited about. Scattered throughout the book are cute bits of Martha Stewart-ish lifestyle advice on "beach table chic" or "six uses for a bucket of sand." These bonus tidbits might be an added draw to some people, but the collection of 130 recipes plus photos doesn't need much enchancement. I'm looking forward to reliving the California vibe of my formative years (I grew up just south of Santa Monica) by making Tomatillo, Chile and Bean Chowder; Truffle-Scented Salmon with Mustard Vinaigrette; and Strawberry-Rhubard Cobbler (desserts aren't neglected here, including fruit-focused treats, as well as things like Peanut-Butterscotch Crunch Bars).


If summertime can be an escape from work, routine and responsibility, this book plays off that mystique to create a culinary escape. Through the accessible recipes, you can transport yourself to a Southern California beach, basking in the sun and reveling in the moist, salty air. This is a book you'll be happy to curl up on the couch dreaming of vacation with, or turn to for new salad ideas, simple fish dishes or inspiration for your haul of summer produce.

Wild Mushroom and Leek Soup
Adapted from The Summertime Anytime Cookbook by Dana Slatkin

If you want to use heavy cream, add one cup along with the sherry. Pacific Foods makes a very good mushroom broth available at Whole Foods market and many other stores. For vegetable broth, lately I've been loving the rich, dark version made by Kitchen Basics, available in supermarkets. Any kinds of mushrooms would be good; I used a mix of portobella, white and shiitake.

1 tbs. unsalted butter
1 tbs. olive oil
1 1/2 lbs. mushrooms, chopped
3 to 4 large leeks, white and light green parts, chopped
Coarse salt and freshly ground pepper to taste
Pinch cayenne pepper
6 cups mushroom broth or low-sodium vegetable broth
2 tbs. dry sherry or lemon juice
sour cream for serving
chopped fresh chives for serving

In a large pot, heat the butter and oil over medium heat. Add the mushrooms and cook until they release their juices, then raise the heat to medium high and cook until liquid evaporates and mushrooms are soft and beginning to brown.

Reduce heat to medium, add the leeks and cook until soft. Season with salt, pepper and cayenne. Add the broth, bring soup to a boil, then reduce heat to low. Add the sherry and simmer for 25 to 30 minutes so vegetables get very soft and flavors develop. If you think too much liquid is evaporating, cover the pot for a portion of this time.

Puree soup in batches in a blender (I used an immersion blender, but I think a traditional blender may give a smoother texture--it's up to you). Return soup to the pot and heat thoroughly without boiling to avoid splatters. Ladle into bowls and garnish with sour cream and chives.

The Summertime Anytime Cookbook was sent to me for review by the publisher, Clarkson Potter.

Creamy Fava Bean Soup with Mint

Does that photo of a simple (yet elegantly presented) soup get you excited? Not really? Well, it should! No, it's not a fudgy brownie or a tender scone, but it's been making me incredibly happy lately.

Since I made this Carrot-Curry Soup, I've been having a field day with my immersion blender. And to think I would never have purchased such a gadget if left to my own devices. It was actually given to me by the kitchenwares buyer when I worked in the corporate advertising office of Filene's, the venerable department store chain in the Northeast that has since been absorbed by Macy's. I worked as an assistant buyer there right after college, then moved to advertising and had to deal with buyers who loved to drive me crazy by changing the items, prices or photos they wanted to feature in the print ads and catalogues we produced.

Anyway, this little immersion blender was one of the many samples used for photo shoots that were always laying around the buying offices. This was about 6 years ago, and it's only recently that I've truly learned to love my blender. You can make pureed soups in a regular blender, in batches, but a hand-held model does the job in no time with less potential for mess.

So, I've been making pureed soups every chance I get. I did a nice one with celeriac which tasted vibrantly of celery (shocking), but it was an even duller green color than the picture above, so I didn't post it. The thing about soups like this is that you don't need a recipe after you try it once or twice--you can just choose any vegetables or legumes that take well to being pureed (anything too seedy, fibrous or stringy may not work; or it may need straining), combine them with herbs and spices of your choice, add some diced potato or cauliflower for incredible creaminess with a neutral flavor, and go crazy! I'm in love with the creamy texture I can create with just potato or cauliflower and not a drop of cream.

In this particular soup, fava beans add quite a bit of creaminess on their own, so I went with cauliflower instead of starchier potato as my thickener. The flavor is mild, like fava beans, and it's nicely underscored with fresh rosemary. Don't skip the sprinkling of fresh mint or drizzle of lemon juice; with such a simple soup, it's the little things that take it from basic to memorable. Mint is an incredible accompaniment to vegetables--it's a classic with peas, and I've been loving omelets with sauteed zucchini, goat cheese and mint. And finally, I always serve my creamy vegetable soups with either sour cream or yogurt swirled in. The cool tang elevates the other flavors, and it looks beautiful.

Creamy Fava Bean Soup with Mint

Whole Foods markets sell great frozen, shelled fava beans year round. If you can’t find frozen (or fresh), use lima beans. This soup gets its amazingly creamy texture from the pureed beans as well as cauliflower, which has a neutral flavor in this soup. Make it vegetarian--use vegetable instead of chicken broth.

Makes 4 main course servings

1 tbs. olive oil
1 medium onion, chopped
Coarse salt and freshly ground pepper to taste
2 cloves garlic, chopped
1 tbs. fresh rosemary leaves, finely chopped
5 cups low-sodium chicken broth
1 head cauliflower, trimmed and florets chopped into approx. 1-inch pieces
2 1/2 cups frozen, shelled fava beans, or lima beans
Juice of 1/2 to 1 lemon (2 to 3 tbs.)
Yogurt or sour cream
1/4 cup chopped fresh mint

Heat the olive oil in a large saucepan or Dutch oven over medium-low heat. Add the onion, season with salt and pepper and cook, stirring frequently until onion is soft and golden. Add the garlic and rosemary and cook for 2 minutes, stirring constantly. Add broth and cauliflower and season with salt and pepper; cover and bring to a simmer. Cook for 15 minutes or until cauliflower is tender; add fava beans and cook for 5 to 8 minutes more, or until heated through and tender.

Remove pan from heat and puree using a hand held immersion blender (alternatively, puree in batches in a regular blender). Return to low heat, but do not simmer, or soup might splash out of the pot. Add 2 tablespoons lemon juice; taste and adjust seasoning and/or add more lemon juice, according to taste. Ladle into bowls and dollop with yogurt or sour cream and sprinkle with mint.

Here are some more soup recipes from the archives...I love them all.

Creamy Eggplant-Lentil Soup
Quinoa Soup with Spinach and Corn
Golden Split Pea Soup with Leftover Ham
Green Lentil Soup with Indian Spices and Coconut Milk (scroll down)
Vegetable Barley Soup with Poached Egg

Lamb Stew with Creamy Eggplant Sauce

I love sitting at the table, eating a meal I’ve just cooked and saying, “If this is what I ordered at a restaurant, I’d be really happy.” I’m not suggesting I cook things that would be at home in a Michelin three-star establishment. They are usually more along the lines of dishes I would find in good Turkish restaurant or our favorite neighborhood Greek place. It’s the hearty, satisfying, often peasant-style dishes that I sometimes pull off really well.

With the help of Claudia Roden’s wonderful Middle Eastern cookbook, I made a simple lamb stew with a creamy eggplant sauce that tasted like some of the delicious dishes we’ve eaten at good Persian restaurants. It was the eggplant béchamel sauce that did it. All I did was roast a couple of eggplants, mash up the flesh and whisk it into a quick béchamel, the creamy white sauce made by whisking hot milk into a roux, or a mixture of butter and flour. Actually, Mike mashed up the eggplant while I made the béchamel. But even without two cooks, it’s easy enough to manage.

The lamb stew was just cubes of lamb leg, gently simmered with tomato and spices for about an hour and a half. The eggplant sauce is so much richer than just mashed eggplant (as in baba ghanouj), and you could also serve it as a dip or spread with pita bread. It would be a great addition to any lamb dish like grilled kebabs, but with buttery basmati rice it added a special component to this otherwise basic stew.

I may not be recreating dishes from The French Laundry or Alinea, but I’m plenty happy with meals like this.

If you liked this, you'll love:
Phyllo Triangles with Lamb, Onions and Pine Nuts
Spanakopita
Herb-Marinated Lamb Kabobs with Garlic-Yogurt Sauce
Hummus, Baba Ghanouj and Yogurt Dip with Mint and Shredded Carrots
Curried Lamb and Lentil Stew
Spiced Lamb Patties with Minty Yogurt Sauce
Ana Sortun's Red Lentil Kofte and Pomegranate Salsa

Lamb Stew with Creamy Eggplant Sauce
Adapted from The New Book of Middle Eastern Food by Claudia Roden
Though this dish originally comes from the Ottoman Place kitchens (the Turkish name translates to “Sultan’s Delight”), I think it’s very homey, just gussied up a little by the indulgently creamy, but incredibly simple, eggplant sauce. Roden’s stew does not include the dry spices, but I couldn’t miss the opportunity to add more flavor. The allspice especially is a good mate for lamb and eggplant. Have your butcher cut you piece from a leg of lamb (you want 1 1/2 lbs. of meat, so buy more if the bone is still in), or use shoulder or other stew meat. Serve with steamed basmati rice.

Serves 4 (You can make half this recipe to serve 2 generously.)

For the Stew:
1 tablespoon olive oil
1 large onion, chopped
1 1/2 pounds lamb, cut into 3/4-inch cubes
salt and freshly ground black pepper to taste
3 cloves garlic, minced
1 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 (14 ounce) can diced tomatoes

For the Eggplant Sauce:
3 1/2 pounds eggplant (about 3 medium Italian eggplants)
4 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk, heated in the microwave
salt and pepper to taste
1/4 teaspoon nutmeg

Steamed basmati rice and fresh parsley for serving

Preheat the oven to 450 degrees.

Make the stew: Heat the oil in a large, heavy saucepan or Dutch oven over medium-high heat. Add the onion and cook until soft and lightly browned. Add the lamb, season with salt and pepper to taste and cook until browned all over. Add the garlic, allspice, cinnamon and cayenne and cook for 2 minutes more. Add the tomatoes with their juice. Add just enough water to barely cover the lamb. Bring stew to a boil, then immediately reduce to a simmer. Cover and cook for 1 hour stirring once or twice. Remove the lid and simmer for 30 minutes more, or until lamb is very tender and stew is slightly thickened. You can simmer longer if necessary to reduce the liquid to the desired consistency. Taste for seasoning and add more spices, salt and pepper as needed.

Meanwhile, make the eggplant sauce: Trim off the top and bottom ends and cut the eggplants in half lengthwise. Place the eggplants cut side down on a baking sheet lined with foil and coated with nonstick spray. Roast until the eggplants feel very soft and cut side is browned, about 30 minutes. Set aside to cool.

When cool enough to handle, scrape the eggplant flesh into a fine colander and discard the skins. Squeeze out as much water as possible. Chop the eggplant and mash it with a fork to make a paste.

In a medium saucepan, melt the butter over low heat. Add the flour, whisking constantly for about 2 minutes until smooth. Remove from heat and gradually add the hot milk, whisking constantly as you go. Season with salt, pepper and nutmeg and return the sauce to low heat. Whisk continuously until the sauce thickens, about 10 to 15 minutes.

Add the eggplant to the béchamel sauce, whisking vigorously until well blended. Taste for seasoning and keep warm until ready to serve.

To serve, spoon some stew over a portion of basmati rice on each plate with the eggplant sauce on the side. Sprinkle with fresh parsley.

Healthy, Easy Spanish Tortilla

I can't really say breakfast is my favorite meal because I love ALL good meals. But, I do enjoy making breakfast food. I like waffles and crepes, but we don't make them too often, so it's all the more fun when we do. I love quick breads, especially scones. I adore pancakes, though this is probably the breakfast item that gets the most abuse. Don't give up on pancakes, even if you've been served one too many that had the weight and texture of a flat tire. Light, thin cakes mixed with a light touch and topped with maple syrup are one of life's great breakfasts.

When it comes to egg-centric breakfast dishes, there's hardly anything I don't like. One of my standards is eggs over easy with runny yolks, buttered toast and a roasted vegetable, preferably asparagus or zucchini. When we want something that involves a little bit more ceremony, my favorite thing to make is a frittata. I've written about frittatas before, and they're a mainstay in my cooking repertoire because they're incredibly easy, good for any meal, not only breakfast, and adaptable to any ingredients you have on hand.


It wasn't until just recently, though, that I got a handle on the Spanish version of frittata, known as tortilla. The traditional version doesn't need anything more than eggs and sliced potatoes, but you'll also see them made with some onion and maybe peppers. Usually, the thinly sliced potatoes are pan-fried in a skillet using a considerable amount of olive oil. Not only is this less healthy, but it takes time and vigilance over your hot stove. I never bothered making tortilla because it seemed like a lot more work than a standard frittata.

When I had a bunch of leftover red potatoes one day, I decided I wanted to use them for a potato frittata. I would slice and roast them in the oven, then just proceed with my usual frittata method. It dawned on me that the finished product would ultimately be a Spanish tortilla, but a lot healthier and simpler--perfect!


I had half a jar of piquillo peppers, the hot-sweet pickled chiles that are a common Spanish ingredient. I cut those up and used them to add some color, and their kicky flavor turned out to be a nice match for the bland potatoes. Now, I use this method to make potato frittatas with any ingredients I want. The last one I did was with sauteed spinach, caramelized onions and feta. The potatoes turn the otherwise light frittata into a more substantial dish. If you have potatoes lying around along with the odd hunk of cheese and some vegetables in the fridge whose time is limited, you've the got the makings of a great frittata for any meal.

Spanish Tortilla or Potato Frittata
This, like any frittata recipe, is an approximation, not a scientific formula. You can add or take away an ingredient to suit your taste. You can make it with 6 eggs if your skillet is 8 to 10 inches, but I would not go with any less than that. Any type of potato will work here. If you can't find piquillo peppers, either leave them out, try roasted red peppers, or saute some thinly sliced fresh red bell pepper with the onion.

Serves 6

Nonstick cooking spray
3 or 4 small red potatoes, thinly sliced
Salt and pepper to taste
2 tsp. olive oil
1/2 large onion, chopped
2-3 cloves garlic, minced
8 eggs
1/2 cup drained and chopped piquillo peppers
Parsley, for serving

Preheat oven to 400 degrees. Spread the potatoes in single layer on a baking sheet coated with nonstick cooking spray. Lightly coat the potatoes with cooking spray and season with salt and pepper. Roast for 10-15 minutes or until tender.

Meanwhile, add the oil to a 9- to 12-inch oven safe skillet, preferably nonstick or cast iron, over medium heat. Cook the onions until soft and lightly browned, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Season with salt and pepper and set aside.

In a large bowl, whisk the eggs and season with salt and pepper. Add the onion mixture and the piquillo peppers. Preheat your oven's broiler to high and position a rack about 6 to 8 inches away from the heat source. Generously coat the empty skillet with nonstick spray or olive oil and heat to medium-low. Arrange the roasted potato slices in overlapping concentric circles. Pour the egg mixture over the potatoes and cook until the eggs start to set around the edges. Tilt the skillet as you lift the edges of the tortilla with a spatula, letting the liquid egg run into the gaps. When most of the egg is set around the edges, transfer the skillet to the broiler. Cook until egg is just set in the center, about 2 to 5 minutes. It's fine if the tortilla browns a little on top, but watch closely because it can start to burn fast. Let tortilla rest for a few minutes, then serve sprinkled with fresh parsley.

Creamy Eggplant-Lentil Soup

Some things make great leftovers--lasagna, soups and stews, enchiladas. Other things, like risotto or shrimp n' grits, not so much. When you're cooking for one, it helps to go for the things that make great leftovers.

Mike just started a consulting project that requires him to fly to Hartford on Monday mornings, work at the client's offices during the week and get back to Fort Lauderdale on Thursday night. He's done projects that involved a lot of travel in the past, and it's the nature of his job. He doesn't mind the traveling and staying in a hotel, and I don't blame him--I'd rather do that than work in the same office, in the same cubicle, day after day without variation. He has a good gig.

What it means for me on a very practical level is that I don't have someone to cook for as often. Since Mike loves trying new dishes as much as I do, I feel bad making new and exciting things when he's not here. But what are you gonna do? Last week, I needed to cook, and there was a soup recipe in the February issue of Food & Wine that combined two of my very favorite foods--lentils and roasted eggplant. There are a couple lentil recipes on this blog, but that doesn't truly reflect how much I love lentils. They are my go-to ingredient when I want something satisfying and healthy.

This soup is not glamourous, but it is really good. I ate it for dinner three nights in a row, and I have to say that it grew on me. Night one was nice. On night two, I thought, yum, I like this. Night three--so creamy, so light yet filling, subtle yet flavorful--I'd make it again. I've never pureed lentils this way, and it really does create a creamy texture along with a little bit of milk. With a good slice of buttered bread, this is a tasty meal.

The actual recipe as printed in the magazine was lacking--the soup was begging for some aromatic vegetables so I worked in sauteed onion and garlic. The method was a little convoluted, so I tried to streamline it in my version. Finally, F&W tried to gussy it up with a fried sage leaf garnish. There is no way that I would get another pot dirty when I could garnish this soup with a sprig from my thyme plant. A perfect weeknight dinner for one.

By the way, I saved Mike some soup to try when he got home, and the review was good.

Creamy Eggplant-Lentil Soup
Adapted from this recipe in Food & Wine, February 2008
You can used any combination of dried herbs you like--try sage, rosemary, oregano, marjoram or mint. If you want to use fresh herbs instead, add them to the blender with the eggplant instead of sautéing them.

One 1 1/4 to 1 1/2 lb. eggplant, quartered lengthwise
Cooking spray
1 tbs. olive oil
1/2 medium onion
Salt and freshly ground black pepper to taste
1/2 tsp. dried basil
1/2 tsp. dried thyme
2 to 3 cloves garlic, minced
1 cup brown lentils
2 cups low-sodium chicken broth, divided
1 cup lowfat milk
1 tbs. lemon juice

Preheat oven to 400 degrees. Place the eggplant quarters, skin side down, on a foil-lined baking sheet and lightly coat with cooking spray. Season with salt and pepper and bake until eggplant flesh is lightly browned and very tender, about 25 to 30 minutes.

Meanwhile, put the lentils in the saucepan with 1/2 tsp. salt, add enough water to cover by about 2 inches and bring to a boil. Simmer until lentils are tender, about 20 minutes. Drain and set aside.

Meanwhile, heat the oil in a large saucepan over medium-low heat. Add the onion, season with salt and pepper, and add the spices. Cook, stirring often, until onion is soft, about 5 minutes. Add the garlic and cook for 1 to 2 minutes more. Add onion mixture to a blender and set aside.

When eggplant is done, let it cool slightly, then scrape the flesh into the blender with the onion mixture. Add 1 cup of the chicken broth and puree until smooth. Transfer to the saucepan. Now, add the drained lentils to the blender along with the other cup of chicken broth and puree. Add to the saucepan with the eggplant mixture.

Stir the milk and lemon juice into the soup and bring to a simmer. Taste for seasoning and add more salt and pepper as needed. Serve, garnished with fresh herbs if desired.

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Roasted Butternut Squash Risotto with Mushrooms and Spinach

Do you have a trademark dish? In other words, a dish you know you’re good at and could make anytime, anywhere, probably without a recipe? I’m willing to bet anyone who likes to cook has at least one dish like this. Risotto is one of mine. The funny thing is, I recently realized that I only have one risotto dish on this blog. And I’ve never even shared one of my very favorite risotto recipes. Sorry about that.

I don’t remember the first risotto I made. I may have still been in high school because I think that’s when my mom starting making risotto. She would make it with sautéed chicken breast and vegetables, but she had to keep all the veggies separate from the rice. Although my sister loved risotto--and she didn’t really have anything against vegetables--she liked her chicken risotto plain. I can picture her spreading it to the edges of her plate so it would cool faster--a delicious, colorless meal.

I’m not a big fan of white rice, except for sushi, or with Indian food…okay maybe I do like white rice. But for me, risotto is in a whole different category. It is so creamy, yet toothsome, and satisfies your belly like regular steamed rice does not. I love this recipe because all the components are favorites of mine, especially the butternut squash. It requires roasting to caramelize it and bring out the sweetness, so this is a great cool weather risotto. No meat here, but it still makes a hearty main dish.

In my previous post for Fava Bean Risotto with Pancetta, I included some step-by-step photos if you’re a risotto newbie. Finally I’ll echo what Nigella Lawson writes in How to Eat, her first cookbook that I was skimming through last night. Risotto is not difficult. It’s actually quite forgiving unless you totally abandon it for extended minutes to risk scorched rice. Think of the stirring as a relaxing, meditative activity, and this could become one of your favorite meals to prepare too. I’ve included tips and detailed instructions in the recipe, so I won’t go on.

So, what are your trademark dishes? Let’s discuss in the comments.


Roasted Butternut Squash Risotto with Mushrooms
I like to use Arborio rice from Italy for risotto. I’ve tried domestic brands of risotto rice, but they never seem as creamy as the Italian brands. This is a fairly light risotto--you'll see recipe that have you finish the rice with butter or cream or more cheese, but I don't find it necessary. You can make this vegetarian by replacing the chicken broth with vegetable broth. If your grocery store sells peeled and chopped butternut squash, it might be worth the extra cost. It’s a bit of a hassle to peel yourself, so if your husband is sick of doing it for you this is a great option.

3 cups butternut squash, peeled and cut into half-inch pieces
2 1/2 tbs. olive oil, divided
coarse salt and freshly ground black pepper to taste
1/2 tsp. dried thyme or rosemary
1 lb. Portobello mushrooms, sliced and cut into 1 1/2-inch pieces
4 cups low-sodium chicken broth
1 tbs. unsalted butter, divided
1 large shallot, chopped (or 1 small onion)
2 garlic cloves, chopped
1 1/4 cups Arborio rice
1/2 cup dry white wine
6 to 8 oz. spinach leaves
Fresh thyme leaves and/or chopped parsley (optional)
Parmigiano-Reggiano, for serving

Preheat oven to 400 degrees. Line a baking sheet with foil and coat with cooking spray. On the baking sheet, toss the butternut squash with about 1 tablespoon of olive oil, salt and pepper and dried thyme. Roast until tender and lightly browned, about 15 minutes.

Meanwhile, heat 1/2 tbs. olive oil and 1/2 tbs. butter in a skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook until their water nearly evaporates, about 5 minutes. Reduce heat to low and continue cooking until tender, about 3 more minutes. Set aside.

Heat the chicken broth (it does not have to boil) in a medium saucepan and keep warm over low heat.

In a large saucepan or soup pot, heat 1 tablespoon of olive oil and 1/2 tablespoon of butter over medium-low heat. Add the shallot and cook until soft but not browned. Add the garlic and cook, stirring constantly for 1 minute. Add the rice and stir constantly for 2 to 3 minutes until all the grains are slick and slightly opaque. Add the wine and simmer until almost completely absorbed.

Add two ladles full of broth to the risotto and bring to a simmer. Season with a bit of salt and pepper. Keep the risotto at a steady simmer, stirring continuously until the broth has evaporated almost completely. Add one ladle full of broth, stir until it is nearly evaporated, then add another ladle full. Continue simmering and stirring, adding broth as necessary, for about 22-24 minutes or until the rice is creamy and cooked through, but still firm to the bite. When the risotto is on its last ladle full of broth, add the spinach (I try to use as much as I can fit, but use the amount that looks right to you, remembering that the volume reduces considerably.). Stir until spinach is just wilted. Add the roasted squash and portobellos. Add the fresh herbs if using. Serve immediately, passing Parmigiano-Reggiano at the table. Check the seasoning and add more salt and pepper to taste.

You may not use all the broth. If you run out of broth, just use hot water to finish the risotto. It’s not absolutely necessary to stir for 22 minutes straight, but you don’t want to put down your spoon for too long or leave the risotto unattended and risk scorching.

Here are some more creative risottos from food blogs I read:

1) Meyer Lemon Risotto made with barley from 101 Cookbooks--I've been wanting to try risotto with different grains--love this!

2) Tomato Risotto with Fennel Seeds from Lucullian Delights--the fennel seeds made this simple dish so interesting.

3) Risotto with Beets from La Tartine Gourmande - Stunning--just look! And what an appealing mix of flavor and texture.

4) Gorgonzola, Rocket and Pear Risotto from The Passionate Cook - I love blue cheese with pears and we are crazy about rocket (or arugula if you don't live across the pond). Also check out the link's to Johanna's other seasonal risotto dishes, including one with chestnuts!

Quinoa Soup with Spinach and Corn

This soup is one of our favorite recent recipe discoveries. I’m happy to say that it came in its original form from another food blogger I recently discovered. I have been enjoying Nicole’s blog, Cucina Nicolina, and this soup attests to her culinary sensibility (I love fawning over other food blogs--you guys are endlessly inspiring!).

You know quinoa is good for you, right? It’s an ancient grain, a superfood, a complete protein and all that jazz. But none of that would be any comfort at all if the stuff wasn’t so delicious. I’ve been making steamed quinoa for a couple years now as a side dish, usually a pilaf. This is always very good, but I’ve never enjoyed quinoa as much as I do in this soup.

This recipe is for a very big batch, and I don’t recommend scaling it down. Not because you can’t, but because you’ll want a lot of this soup to eat for lunch, for a quick leftover dinner, whatever. A lot of liquid is required here because quinoa is like a sponge that never tires of soaking up anything in its wake. You’ll notice the soup continue to get thicker in the days after you make it. Just add a bit more liquid to get the consistency you want, or eat as is and enjoy the luxurious thickness.

The first time I cooked this soup, I thought it would need something more to add richness and substance, so we topped it with poached eggs. While this is really delicious and is vital to other soups such as this one, you just don’t need it to make the quinoa soup complete. The particular quality of starchiness in the quinoa thickens and enriches the broth enough on its own.

I know I’ve written about nothing else in this post but soup, so I’ll try to wrap it up quickly. Mike and I LOVE it. We’re not vegetarians, certainly not vegans, but we couldn’t ask for more than a bowl of this. Try it with the Honey Spelt Bread in the previous post. And by the way, it’s done from start to finish in under 30 minutes, and that’s if you’re fairly lazy about it.

Quinoa Soup with Spinach and Corn
Adapted from this recipe at Cucina Nicolina
I prefer chicken broth (especially Swanson’s low-sodium or Whole Foods regular), but you can certainly use vegetable broth if necessary. This soup is easy to play with, so add any dried or fresh herbs, or seasonings that sound good. If you really want to speed up the process, you could cook the mushrooms in a separate skillet while the quinoa is simmering.

Serves 7-8

2 tbs. olive oil, divided
1 lb. mushrooms, sliced (use white, Portobello, or a combination)
salt and freshly ground black pepper to taste
1 large red or white onion, chopped
6 cloves garlic, thinly sliced
1 3/4 cups quinoa
8 cups chicken broth
3 cups water
2 cups frozen or fresh corn
12-14 oz. spinach leaves
2 tbs. soy sauce

Heat 1 tbs. of the oil in a large pot over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring often, until the water they release nearly evaporates, about 5 minutes. Reduce heat to medium-low and continue cooking until lightly browned and soft. Remove to a bowl and set aside.

Add the remaining oil to the pot and heat to medium. Add the onions, season and cook until soft and browned, about 8 minutes. Add the garlic, cook for 2 minutes more and add the chicken broth. Cover and bring to a boil, then add the quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Uncover and add the water and corn and return to a simmer. Add the spinach leaves a few handfuls at a time. Add the reserved mushrooms and soy sauce. Simmer for a few minutes to blend the flavors, taste for seasoning and add more salt and pepper as needed. Serve as is, or with a poached egg on top.

Vegetable-Barley Soup with Poached Egg

In my last post, I mentioned that we have been into healthy, comforting meals in the hopes of balancing out the holiday decadence. This is one of those recipes. Upon looking at the ingredients and method, you'll see there's nothing exotic here--but wait, the simplicity is deceptive.

This delicious soup is truly greater than the sum of its parts. It can be made effortlessly any night of the week. Once you've chopped onion and garlic, sauteed them along with some mushrooms and relaxed while the barley cooks in just 15 minutes, you'll wonder if you forgot something--it's just too easy, you'll say.

After you stir in some fresh spinach at the end and ladle the hot soup into bowls, it's time for the big finish--crowning each portion with a gently poached egg. Cook the eggs for a mere two minutes so the yolks remain soft and creamy enough to add a totally luscious quality to your soup. Honestly, this is unexpectedly good even without a poached egg, but with it--you'll want to eat this every night.


Now you have the perfect quick, satisfying meal for the crazy weeknights ahead when you don't want something too heavy, but you don't want to feel in the least bit deprived. It came from the November issue of Gourmet by the way, which also provided recipes for this beautiful Cranberry Crostata and another quick dinner we really liked (but didn't put on the blog), Sauteed Calamari with Bacon and Lemon Quinoa.

So, have you started doing any holiday baking yet? I did today--so much good stuff to blog about, I can't wait! We got our Christmas tree too. I love decorating it and going through all my ornaments, some that I've had since I was a baby. And I officially know it's the holiday season because Mike made his hot cider-rum drink with cinnamon--I could knock those back all day! So what are everyone else's favorite December traditions, whether you celebrate Christmas or not?

Vegetable-Barley Soup with Poached Egg
Adapted from Gourmet magazine, November 2007

Serves 4 as main course

1 tbs. olive oil
1 medium onion, chopped
8 oz. mushrooms, sliced
2 garlic cloves, minced
1/4 tsp. dried thyme
pinch dried marjoram (optional)
1 (14 1/2 oz.) can diced fire-roasted tomatoes (such as Muir Glen)
1 qt. vegetable broth (such as Swanson’s Organic)
1 cup quick-cooking barley
6 oz. spinach leaves
1 tbs. white vinegar
4 large eggs

Add the olive oil to a large saucepan and heat to medium. Add the onion and cook until softened, about 5 minutes. Add the mushrooms, season with salt and pepper, and cook until mushrooms are soft and lightly browned, about 5 minutes. Add the garlic, thyme and marjoram and cook, stirring constantly, for 2 minutes more.

Add the tomatoes and vegetable broth; raise heat and bring to a boil. Add the barley, season with 1/2 tsp. salt and ground pepper to taste; cover the pot and reduce heat to maintain a brisk simmer. Cook for 10-15 minutes, or until barley is tender.

Meanwhile, fill a large skillet with water, about 1 1/2 inches deep. Bring to a brisk simmer over medium heat. Add the vinegar. As soon as the soup is finished, you want this skillet to be ready for the eggs.

When barley is tender, stir the spinach into the soup and cook for 1 minute. Check for seasoning and add additional salt and pepper to taste.

Ladle soup into shallow bowls, and immediately add the eggs to the poaching water by cracking the eggs, one at a time, into a ramekin or small bowl and gently tipping each one into the poaching water. Cook for 2 minutes and transfer the eggs directly into each soup bowl using a slotted spoon. Serve right away.

If you want to check out the round-up of posts for November's Sugar High Friday where the theme was beta-carotene, here's part 1 and part 2. Look for my All-In-One Holiday Bundt Cake among the delicious entries.

Brussels Sprout-Chestnut Tart with My Favorite Whole Wheat Crust

Well, Thanksgiving is closing in, and I'm happy to say that our recipes are finally decided, and all that's left is the actual cooking. For our big family dinner, Mike and I are going to contribute Broccoli with Sicilian Sauce (a recipe by Lynne Rossetto Kasper in Nov.'s Saveur) because there just has to be something green and nutritious on the table, in my opinion. But, since I always advocate balance in eating, we're also going to make Dorie Greenspan's "All-in-One Holiday Bundt Cake" from Baking: From My Home to Yours. The picture, as well as all the holiday flavors packed into the simple cake, won us over. I will take some pictures and report back after the holiday.

If you're still searching for Thanksgiving inspiration, consider this tart. Overflowing with shredded Brussels sprouts, chestnuts, and pancetta, loosely held together by a simple custard made with one egg and a splash of milk, this tart is substantial enough to serve as an entree and special enough to be part of your Thanksgiving spread. The flavor is so nutty and buttery, yet the inherent nutritious attributes of the Brussels sprouts aren't hidden, but enhanced. I coax out their natural sweetness by cooking them with caramelized shallots glazed with apple cider vinegar--a trick inspired by an otherwise overly complicated recipe I saw in Bon Appetit magazine.

I made this tart twice in the past week and a half. I wouldn't have done so if we didn't absolutely love eating it, but I also needed to perfect the filling. On the first attempt, I did not use the custard and therefore, nothing kept the scraggly hash of Brussels sprouts from spilling apart when the tart was cut. I needed a binder that wouldn't dull the flavors of the ingredients. I had done a tart with a milk custard before, so I thought I would try something similar here. I mixed up just enough to create a cohesive filling that wasn't too eggy and quiche-like--problem solved!

If you're not much for tart-baking, or just need a light vegetable side dish, please try the Brussels sprout-chestnut mixture on its own. Both times I made the tart, I bought more sprouts than I needed and reserved a little tupperware container of the filling (minus the milk and eggs) to munch on, and I would not hesitate to make that portion of the recipe as a side dish anytime. It's so good!

It's been ages since I've participated in a food blogging event, and I'm really happy to get back in the habit by contributing this recipe to "Waiter, there's something in my..." hosted this month over at the blog, Cook Sister. The theme is Topless Tarts--perfect. I'll post a link to the round-up sometime late next week so you can see what other bloggers came up with too.

Favorite Whole Wheat Savory Tart Shell
After some experimenting, I think this is the combination of flours that produces the tastiest, flakiest whole wheat tart shell. I absolutely love this pastry, and it’s very easy to work with. You can jazz it up by adding fresh herbs or spices to the dry ingredients.

3/4 cup whole wheat flour
3/4 cup whole wheat pastry flour
3/4 tsp. salt
1 stick unsalted butter (4 oz.), cut into small cubes and chilled
1/4 cup ice water, plus 1 to 2 tbs. as needed

In a food processor, pulse the flour and salt to combine. Add the butter and pulse until you have a sandy mixture with pea-sized chunks. Sprinkle the ice water over the flour mixture, then pulse again until the dough just starts to come together. It will still look a little scraggly. If the dough does not easily adhere when you press a bit between your fingers, add one more tablespoon of ice water and pulse. Repeat if necessary until the dough is moist and cohesive, but not wet.

Turn the dough out onto a lightly floured work surface and press it together, kneading once or twice, to form a thick disk. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.

Preheat oven to 400 degrees. Roll the chilled dough out on a lightly floured surface to a large, 12-13 inch circle. To do this evenly, roll in the direction of 12 o’clock, then 6 o’clock, then 9, then 3, then in the directions of the diagonals (1:30, etc.). The dough should be about 1/8 inch thick. Roll the dough over the pin and drape it into a nonstick (9, 10 or 11-inch) fluted tart pan with a removable bottom. Press the dough into the sides of the pan with your knuckles and peel off the pieces that hang over the pan and use them to patch any holes. Prick the base and sides of the crust all over with a fork, place tart pan on a heavy baking sheet and bake for 15 minutes or until lightly browned. If you want to cook this crust all the way through for a different recipe, bake about 30 minutes total.

Brussels Sprout-Chestnut Tart
This is excellent reheated, as long as you do it in the oven, not the microwave. It's worth the little bit of effort to re-crisp the delicious, buttery crust. Loosely tent with foil and heat at 300 degrees for 10-15 minutes or until hot.

nonstick cooking spray
2 (1/4-inch) slices pancetta, chopped into small bits (or 6 slices bacon)
olive oil, as needed
2 large shallots, thinly sliced
salt and pepper to taste
2 tbs. apple cider vinegar
4 tsp. granulated sugar
1 3/4 lb. Brussels sprouts, trimmed, halved and thinly sliced crosswise
1/4 to 1/2 cup water
1 tbs. unsalted butter
1 cup chopped chestnuts (from a jar of whole cooked chestnuts)
2 oz. grated sharp cheddar, gruyère or comté cheese, grated (about 1/3 cup loosely packed
1 egg
1/4 cup milk (lowfat or whole)

Coat a large saucepan with nonstick cooking spray and heat to medium-low. Add pancetta and cook until lightly browned, about 5 minutes. Using a slotted spoon or spatula, remove to a paper towel to drain, leaving the fat in the pan. If you're using bacon, drain on paper towel, then crumble into bite-size pieces.

If necessary, add some olive oil to the pan so you have about 1 tbs. of fat. Add the shallots, season with salt and pepper and cook, stirring occasionally, until soft and caramelized, about 8-10 minutes. Reduce heat if shallots started browning too quickly. Add the cider vinegar and sugar to the shallots, stirring until shallots are coated with glaze, about 2 minutes. Add the Brussels sprouts and stir until combined well with the shallots and slightly wilted. Turn up the heat to medium and add water to create a thin layer of liquid at the bottom of the pan. Cook, stirring often, until water evaporates and Brussels sprouts are soft, but still sweet and firm to the bite (overcooking is what makes them bitter, but don’t worry, it’s not easy to do). Season with salt and pepper. Stir in the chestnuts and pancetta.

Meanwhile, scatter the cheese over the base of the par-baked tart shell.

In a large bowl, whisk the egg together with the milk and season with salt and pepper. Add the Brussels sprout mixture and toss to coat. Add the Brussels sprouts mixture to the tart shell. Bake at 400 degrees for 20-25 minutes, rotating the baking sheet halfway through, or until set. Let tart rest 5 to 10 minutes before serving.


More Brussels sprouts recipes from other bloggers:

Cream-Braised Brussels Sprouts on Orangette
Brussels Sprouts Dijon on Seriously Good
Roasted Brussels Sprouts with Balsamic, Parmesan and Pine Nuts on Kalyn's Kitchen
Golden-Crusted Brussels Sprouts on 101 Cookbooks
Roasted Brussels Sprouts (with shallots) on Use Real Butter
And (even though it's not really a side dish) Brussels Sprouts with Orecchiette on An Endless Banquet, because it looks awfully tasty!

Zucchini and Braised Lettuce Tart with Tapenade

Those Green Monster Peanut Butter Cookies sure did the trick! Five days later the Red Sox have swept the series to become world champs...woohoo! I thought I would have to make more Boston-themed food to cheer them on, but hardly got the chance.

This past weekend was spent exclusively on my birthday festivities, and that made the Red Sox sweep even more fun. We saw a great scary movie, went out to my current favorite restaurant in Miami, laid out on the beach (in October!), went shopping in a mall with a Legal Seafoods so we could eat oysters and New England whole-bellied fried clams, and had a rich, gooey mocha cake that Mike made for me last night. My actual birthday is today, but Mike and I both believe in prolonged celebrations...we have so much fun, I don't mind getting older at all. Well, how old are you, you may be wondering...I'm 29, and I'm already sad that I have to wait a whole year for my next birthday!

Now, finally, I'm going to talk about one of my favorite things I've made, ever. This tart is from a recipe in Eric Kayser's Sweet and Savory Tarts, which I read about in this post on the beautiful blog, Kuidaore. If you are a tart junkie like me, get this book. It's creative, it contains a picture of every tart, and it has great master recipes for many types of French pastry dough. I made this as a side dish for pepper-crusted steak, and it totally stole the show. Many of Kayser's tarts have a custard base, but this is lighter, and perfect as a special side. I have cooked lettuce before with good results, but the braised butter lettuce here is so indescribably savory, sweet and lettuce-y...I've never tasted anything like it, and I love when a recipe leads me to rethink foods I eat all the time, like greens.

Tapenade serves as a salty, garlicky base for the lettuce and zucchini. To simplify life, I bought prepared tapenade, and it was nice to have that component take care of. I'll probably make my own next time, just because I like to. Kayser's recipe did not call for anything more, but I felt this light tart needed a little hit of richness, so I shaved Pecorino-Romano cheese over the top...perfect.

If you haven't tackled savory tarts, this one is a cinch. If you're looking for something different, this is it. I have quite a few tarts on this blog, like
- Caramelized Onion-Blue Cheese
- Mushroom-Asparagus-Ricotta
- and Swiss Chard-Pine Nut Custard Tart, but this is my current darling.

Kayser's book has loads of fruit and sweet tarts too. In a great coincidence of the blogosphere, many wonderful baking bloggers tried Kayser's Milk Chocolate Caramel Tart recently. Take a look at some versions on Peabody's, Ivonne's, Veronica's and Fanny's blogs. If I was forced to take sides, I'd have to choose savory over sweet tarts, but luckily I can have braised lettuce one day and milk chocolate the next...life is truly delicious.

Zucchini and Braised Lettuce Tart with Tapenade
Adapted from Eric Kayser’s Sweet and Savory Tarts

Pâte Brisée is the same as pie pastry, so I deviated from Kayser’s method of mixing the room temperature ingredients by hand, and used made the pastry as I would make a pie crust--mixing cold ingredients in my food processor. I highly recommend using a scale to weigh your dry ingredients when baking. This book provided weight and volume measurements, but they were shockingly inconsistent (seriously--if I went by volume, I would have used nearly twice as much flour). If you go by weight, you can’t mess up. Kayser recommends unbleached all-purpose flour, but I used half AP and half whole wheat pastry flour. You can’t tell the difference, and it’s nice to know the pastry is a little more wholesome.

Makes 1-8 or 9 inch square tart (round or rectangular tart pans also work)

For the Pâte Brisée:
210 grams flour
5 grams salt (about 1/2 tsp.)
1/2 cup unsalted butter, cut into small cubes and chilled
1/4 cup ice water, plus extra as needed

For the tart:
2 large zucchini, or 3 small, sliced lengthwise, about 1/4-inch thick
cooking spray
salt and pepper to taste
1/2 tbs. olive oil
2 cloves garlic, minced
2 heads butter lettuce (or substitute 1 head romaine)
1/4 to 1/2 cup chicken broth
4 oz. tapenade
Thinly shaved Pecorino-Romano cheese

Combine the flour and salt in a food processor. Add the butter and pulse for a few seconds to form coarse crumbs. Turn the processor on and pour 1/4 cup ice water through the chute, running just until the dough starts to come together. Feel the dough between your fingers to insure it is moist enough to stick together, but not wet. If needed, sprinkle on another tablespoon water and pulse. Turn the dough out onto a lightly floured work surface and bring it together to form a ball. Knead for a few seconds, press into a thick disk, wrap in plastic and chill at least 30 minutes, or overnight. If you chill the dough for several hours or more, remove from refrigerator 15 minutes before rolling.

Set the broiler to high. Coat a baking sheet with cooking spray and arrange the zucchini on top. Spray the zucchini and sprinkle with salt and pepper. Broil until soft and beginning to brown, then flip and cook on the opposite side, about 10-12 minutes total.

Preheat oven to 350 degrees.

On a lightly floured work surface, roll dough out 1/4-inch thick and two or three inches larger than your tart pan. Fit the dough into the pan, gently but firmly pressing dough into the edges and sides of the pan. Trim off excess and prick all over with a fork. Lay a piece of parchment paper over the dough and fill with pie weights, dried beans or rice. Bake for 30 minutes, or until dough is cooked through and edges start to color. Pastry will be quite pale even when it is baked. You may pre-bake the pastry several hours ahead.

Meanwhile, heat the oil in a large, heavy saucepan over medium-low heat. Add the garlic and cook for one to two minutes. Add the lettuce and stir to combine. Add 1/4 cup chicken broth and bring to a simmer. Add more if necessary to keep a thin layer of liquid on the bottom of the pan. Season with salt and pepper, cover and cook two to three minutes. Remove lid and continue to cook, stirring often, until all the liquid has evaporated, about 7 minutes. Pour off any excess liquid, remove from heat and set aside.

Spread the tapenade over the bottom of the pastry shell. Layer half the zucchini, all the braised lettuce and the remaining zucchini. Place tart pan on a baking sheet, return to oven and bake for five minutes. Cool for 10 minutes, top with thinly shaved Pecorino-Romano cheese and serve either warm or at room temperature.


Technorati Tags: recipes, tarts, Eric Kayser, zucchini, Main Course

Catalan Flatbread with Piquillo Peppers, Caramelized Onions & Anchovies

Spanish food...the love affair continues. I, like many cookbook junkies I'm sure, snapped up Jose Andres' book, Tapas: A Taste of Spain in America, soon after it came out. I was familiar with Andres from eating in one of his Washington, D.C. restaurants, and I love tapas. I have to shamefully admit that I haven't used the book much at all. It has a lot of motivating photography, and the recipes are not difficult for the most part. The best explanation I can come up with is that, realistically, an array of whimsical tapas dishes is not the simplest thing for the home cook to pull off.

If you enjoy tapas as much as I do, there are times when you find a way. Many of the recipes in this book could be entrees or sides as easily as they could be lunch or a mid-afternoon snack on the weekend. Tapas is not just about lots of small dishes, but a cooking philosophy of bringing together bold, high-quality ingredients in simple but interesting ways.

These flatbreads involve a homemade yeast dough, but wait--the recipe is formulated with a lot of yeast so it requires just one 30-minute rise. Flatbread recipes, like my beloved pizza dough, are simple as can be, but they do require waiting time. Not this one. It is ready so fast, you'll want to use it for other recipes.

Piquillo peppers are Spanish wood-roasted sweet peppers that pack a nice bit of heat. The come in jars like roasted red peppers (but they're not at all similar in taste), and you can find them in lots of grocery stores and gourmet shops.

For me and Mike, this would be great football watching food, but try it anytime you want something savory, salty and out of the ordinary.

Catalan Flatbread with Anchovies & Piquillo Peppers
Adapted from Tapas: A Taste of Spain in America by Jose Andres.

Makes 8

For dough:
2 packets (1/2 oz.) active dry yeast
1/2 c. whole or lowfat milk, gently warmed in the microwave (not scalding)
1 c. plus 3 tbs. all-purpose flour
1/2 tsp. salt

For Flatbreads:
2 tbs. olive oil
1 large sweet onion, thinly sliced
20 kalamata olives, pitted and chopped
1 c. piquillo peppers (a little less than a 13 oz. jar), cut into small pieces
16 oil-packed anchovy fillets, halved crosswise
6 oz. Manchego cheese, grated (about 1 c.)

Stir the yeast into the warmed milk and let it rest for 5 minutes. Add the flour and salt to a food processor and pulse to combine. Pour the yeast mixture into the food processor and process for 1 minute, or until the dough is well-mixed. Remove the lid and cover the bowl of the food process with plastic wrap. Leave it in a non-drafty place to rise for 30 minutes.

Preheat the oven to 350 degrees. Add the olive oil to a large skillet, preferably cast iron or nonstick, and heat to medium-low. Add the onions and cook, stirring occasional for 15 to 20 minutes, or until caramelized--very soft and brown. Season with salt and pepper once they start to soften. If the skillet gets too dry before onions are done, add 1/2 tablespoon of water to prevent them from burning. Remove from heat and set aside.

Coast two baking sheets with nonstick spray or line with parchment paper. When the dough is finished rising, turn it out onto a floured surface and knead for about 5 minutes. Divide the dough into 8 equal balls. Flatten them into an oval with your hand, then use a floured rolling pin to roll them out into long thin strips, about 10 x 2 inches. Place them on the baking sheets as you go.

Prick each flatbread two or three times with a fork. Divide the onions and olives among the flatbreads. Bake for 8 to 10 minutes, or until cooked in the center and lightly browned around the edges. Top with the piquillo peppers, anchovies and Manchego. Sprinkle some freshly ground black pepper on top and return to the oven for 2 minutes. Serve hot.

And a few more intriguing flatbread recipes from food blogs I heart:

1) Parmesan Skillet Flatbread from Je Mange La Ville.
2) Arabic Flatbread Pizza--a cheesy cultural hybrid from Morsels & Musings.
3) Ana Sortun's Flatbread with Spiced Chicken and Pistachios--No wonder I love The Wednesday Chef--she constantly writes about the kind of food I love, and she's into Ana Sortun!
4) Rosemary Pears on Flatbread with Mozzarella from Acme Instant Food lucks divine.

Technorati Tags: recipes, baking, Spanish, appetizers, piquillo peppers

Turkey Lasagna with Eggplant and Spinach

Do you think there's a proper way to layer a lasagna? Like if you put the ricotta on before the meat, you've screwed it up? I don't think so. I plan out my layers before I start assembling to create optimum enjoyment of the flavors and textures of the ingredients. But as long as it makes you happy, I think the way you layer is a matter of personal style.

The lasagnas I ate as a kid did not have much variation. There was noodle, red sauce, meat and cheese--and the meat and cheese layers were repeated at least twice. A while ago, I figured out that I don't like that. I like to stuff my lasagna with vegetables, but I want meat too so it's more substantial and doesn't rely on wild amounts of cheese for protein. I use only a moderate amount of meat--about three quarters of a pound--so I put it in a single layer. I do just one layer of vegetables too so I can taste them, and the finished product has distinct components.

This lasagna is my best, and that's why I've waited until now to post a lasagna recipe on the blog. I think turkey has a milder flavor that goes better with vegetables than beef does. The thick slices of roasted eggplant are utterly delicious, and one of my favorite vegetables in any context.

One last thing: Try this homemade sauce! You'll be amazed that a minimal effort on your part yields something with so much home-cooked, deep flavor. You'll never want to use a jar again, and it makes a lasagna (already a bit of a project, I have to admit) that much more special. But put this together on the weekend, and unless you're feeding a crowd, you'll have leftovers that only taste better the next day.

Turkey Lasagna with Eggplant and Spinach
Make the sauce first, early in the day, or a day in advance if that works best for you. Then it is just a matter of prepping the other components—vegetables, meat, and ricotta—and assembling the dish. I love whole wheat lasagna noodles and think they go especially well with veggie lasagnas. Try Gia Russa brand (I find it in the grocery store).

1 large or 2 small to medium eggplant, stem end trimmed, sliced lengthwise 1/2-inch thick (better to have extra eggplant than not enough here)
olive oil
coarse salt and ground black pepper
12-14 oz. baby spinach leaves
3/4 lb. lean ground turkey
red chile flakes, to taste
15 oz. container ricotta cheese
2 eggs, lightly beaten
pinch ground nutmeg
1/8 tsp. each dried basil and oregano
Easy Tomato Sauce (recipe follows)
1 package “no boil” lasagna noodles
8 oz. mozzarella cheese, grated (I like Sorrento brand)
16-20 fresh basil leaves
Parmigiano-Reggiano cheese, for serving

1) Prepare the vegetables: Preheat the oven to 350 degrees. Using a pastry or grilling brush, coat a large baking sheet with olive oil and arrange the eggplant on the sheet in a single layer (use two baking sheets if necessary). Lightly brush the tops of the eggplant slices with olive oil and sprinkle with salt and pepper. Roast 10-15 minutes, or until eggplant slices are soft and lightly browned. Set aside. Adjust oven temperature to 400 degrees.

Meanwhile, heat a teaspoon of olive oil in a large skillet over medium-low heat. Add a few handfuls of the spinach, season with salt and pepper and cook, turning constantly, about 3-4 minutes. Place cooked spinach in a colander. Repeat with remaining spinach. Gently press the spinach in the colander to release as much liquid as possible. Set aside.

2) Cook the turkey: Heat the same large skillet to medium-high. Add the ground turkey, breaking it up as it cooks. Season with salt, pepper and chile flakes. When turkey is cooked through, remove the skillet from the heat and set aside.

3) Prepare the ricotta: In a bowl, mix the ricotta and the eggs. Season with salt, pepper, nutmeg, basil and oregano.

4) Assemble lasagna: Coat the bottom and sides of a 9 x 13 baking dish with cooking spray. Cover the bottom of the dish with a light layer of tomato sauce. Cover with four lasagna noodles. It is okay that the noodles do not fit all the way to the edges of the dish. They expand during baking. Top with half the ricotta mixture, all of the turkey, and one-third of the mozzarella. Cover with a layer of tomato sauce and a layer of noodles. Top with the rest of the ricotta, all the eggplant, and all the spinach. Cover with 1/3 mozzarella cheese and another layer of sauce. Lay the basil leaves evenly over the sauce and top with a final layer of noodles. Cover the noodles with more sauce and the rest of the mozzarella.

Cover with foil and bake for 45 minutes at 400 degrees. As soon as you take the lasagna out of the oven, remove the foil and grate some Parmigiano-Reggiano over the top. Let the lasagna rest for about 15 minutes. Cut into 8 pieces and serve.

Here is a quick reference for layering the lasagna:

Sauce
Noodles
Ricotta
Turkey (all)
Mozzarella
Sauce
Noodles
Ricotta
Eggplant
Spinach
Mozzarella
Sauce
Basil
Noodles
Sauce
Mozzarella
Parmigiano (after baking)

Easy Tomato Sauce
You may think one of the nice jars of store-bought sauce is just as good, but it’s not. Go for the convenience if you have to, but if you’ve got the time, this stuff is so delicious and hardly any work at all. It makes your house smell so incredible that you will want to make it all the time. Do not skip the wine; it add great depth of flavor.

Makes about 3 cups (for one lasagna and a bit left over); double the recipe if desired.

1 tbs. olive oil
1/2 cup chopped carrots
1/3 cup chopped celery
1 medium yellow or white onion, chopped
Coarse salt and ground black pepper
3 cloves garlic, minced
1/2 cup dry red wine (an Italian red like Sangiovese is the best)
28-oz. can whole tomatoes (buy a brand imported from Italy; San Marzano tomatoes are the best, and most grocery stores have them)
2 dried bay leaves
1 tsp. sugar

Add the olive oil to a large soup pot or Dutch oven and heat to medium. Add the carrots, celery and onion. Season with salt and pepper and cook, stirring often, until soft and lightly browned. Add the garlic and stir as you cook for 1 minute. Add the wine and cook until just a little bit of the liquid is left, about 2 minutes. Add the tomatoes with their juice and the bay leaves.

Turn the heat to medium-high and bring to a simmer, stirring every so often. Reduce the heat to low, maintaining a simmer, but keeping the sauce from flying out of the pot. Simmer uncovered for 1 hours, stirring occasionally. Add sugar. Taste and season with salt and pepper according to your taste. If you still think the sauce is very acidic, add 1/2 teaspoon of sugar. I found that 1 teaspoon made enough difference to round out the acidity, but taste for yourself.

Remove the bay leaves, let the sauce cool, and puree in batches in a blender. Or use a hand blender and puree right in the pot.

And Bonus! As if this post wasn't long enough...more fabulous, creative lasagna recipes from around the blogosphere:

1) Bea's gorgeous (as always) Untraditional Green Lasagna from La Tartine Gourmande
2) Polenta Lasagna with Portabellas and Kale from Fat Free Vegan Kitchen--I love polenta, I love mushrooms, I love kale--this looks awesome!
3) My Mother's Lasagna from Cream Puffs in Venice--When Ivonne writes about lasagna, you pay attention!
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