Eggplant Stuffed with Lamb, Rice and Currants
Kale, White Bean, and Sweet Potato Soup
Peppery Grilled Okra With Lemon-Basil Dipping Sauce
Collard Green Risotto and Pot Liquor
Spicy Cucumber Salad with Roasted Peanuts
Grilled Summer Squash with Green Sauce
Eggplant Stuffed with Lamb, Rice and Currants
Martha Stewart Living Magazine August 2011
1 TB plus 1 tsp extra virgin olive oil
1 medium onion, chopped
3 oz ground lmab
course salt and freshly ground pepper
1 2/3 C chicken stock
1 C short grain brown rice
3 TB currants
4 small eggplant (about 8 oz each)
1 C flat leaf parsley, chopped
1/4 C fresh mint, chopped
finely grated zest of 1 lemon
garnish- additional fresh parsley, mint and lemon zest
Preheat oven to 400 degrees. heat 2 tsp oil in ovenproof pot over medium heat. Cook onion, stirring often, until soft and lightly caramelized, 10 to 12 minutes. Add lamb, brekaing it up with a wooden spoon. Season with 1 tsp salt and 1/4 tsp pepper. Cook until lamb is cooked through and no longer pink, 3 to 4 min. Add stock, rice, and currants. Bring to a simmer. Cover and transfer to oven on lowest rack. Cookf or 1 hour and 20 min.
Meanwhile slice eggplants in half lenghtwise. Brush each half with 1/4 tsp olive oil. Roast cut side up on a rimmed baking sheet on top ovenr ack until centers are soft and tops are browned, about 40 minutes. Let cool.
Gently scrape eggplant flesh into a large bowl, reserving skins. Stir in lamb-rice mixture, chopped herbs, and lemon zest. Divide among eggplant skins. Garnish with more herbs and lemon zest.
per serving: 376 caloires, 3G saturated fat, 6 G unsaturated fat, 15 MG cholesterol, 60 G carbohydrate, 335 MG sodium, 12 G protien, 11 G fiber
Kale, White Bean, and Sweet Potato Soup (Substitute Collards for Kale)
From Martha Stewart Living, March 1999
1/2 cup dried cannellini beans
2 sprigs fresh rosemary
1 small onion, cut into quarters
1 head garlic
Salt
1/2 cup tubetti, (small tube-shaped pasta)
1 tablespoons olive oil
2 small leeks, rinsed, white and light-green parts cut in half lengthwise and thinly sliced
1 sweet potato, peeled and cut into 1/2-inch cubes
1 bunch kale, (3/4 pound)
6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/2 teaspoon freshly ground black pepper
Place beans in a large bowl, and cover with water. Let soak overnight, and drain.
Cut a 7-inch square of cheesecloth. Place 1 rosemary sprig at one end, and roll, enclosing sprig; secure with kitchen twine. Place beans, wrapped rosemary, onion, and 6 cups water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until beans are just tender, about 25 minutes. Drain beans in a colander. Discard onion and rosemary; set beans aside.
Heat oven to 425 degrees. Wrap garlic in aluminum foil. Cook until soft, about 40 minutes. Remove garlic from oven, and allow to cool. Slice garlic in half crosswise, and squeeze, removing cloves; set cloves aside.
Bring a large stockpot of salted water to a boil over high heat. Add tubetti, and cook until al dente, about 8 minutes. Transfer to a colander, drain, and set aside.
Place a 6-quart low-sided saucepan over medium heat. Add olive oil; heat until oil is hot but not smoking. Add leeks, remaining sprig rosemary, and roasted garlic cloves. Cook until leeks become translucent. Add sweet potato; cook, stirring until the potato pieces just begin to soften, about 8 minutes.
Add kale; cook until kale begins to wilt, about 4 minutes. Add stock; cook until potato pieces are tender, about 10 minutes. Add reserved beans, pasta, 1/2 teaspoon salt, and pepper. Cook until heated through, about 5 minutes. Divide among six plates; serve.
Peppery Grilled Okra With Lemon-Basil Dipping Sauce
Southern Living JULY 2009
Cheesecloth or coffee filter
1 (32-oz.) container plain low-fat yogurt
1/4 cup chopped fresh basil
2 tablespoons lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon sugar
1 1/2 teaspoons salt, divided
1 1/4 teaspoons freshly ground pepper, divided
2 pounds fresh okra, trimmed
2 tablespoons olive oil
Garnish: freshly ground pepper
1. Line a wire-mesh strainer with 3 layers of cheesecloth or 1 (12-cup) coffee filter. Place strainer over a bowl. Spoon yogurt into strainer. Cover and chill 24 hours. Remove yogurt, discarding strained liquid.
2. Preheat grill to 400° to 450° (high) heat. Combine strained yogurt, basil, next 3 ingredients, 1/2 tsp. salt, and 1/4 tsp. pepper. Cover and chill until ready to serve.
3. Toss together okra, olive oil, and remaining 1 tsp. salt and 1 tsp. pepper in a large bowl.
4. Grill okra, covered with grill lid, over 400° to 450° (high) heat 2 to 3 minutes on each side or until tender. Cool 5 minutes.
5. Transfer okra to a serving dish, and serve with dipping sauce. Garnish, if desired.
Collard Green Risotto and Pot Liquor
Chef Jan Birnbaum, Catahoula Restaurant & Saloon, Calistoga, California, Southern Living JUNE 2001
1 tablespoon olive oil
3 bacon slices, cut into 1/2-inch pieces
1 large onion, chopped
2 garlic cloves, chopped
1 pound fresh collard greens, cut into 2-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth
1/4 cup molasses
2 tablespoons butter or margarine
Risotto
Preparation
Heat oil in a Dutch oven; add bacon, and cook until crisp. Add onion, and sauté 5 to 7 minutes or until tender. Add garlic; sauté 1 minute.
Stir in collard greens, salt, and pepper; sauté over medium heat 5 minutes or until greens wilt. Stir in chicken broth. Reduce heat to medium-low; cover and cook mixture 45 minutes or until greens are tender.
Pour greens mixture through a wire-mesh strainer into a container, reserving greens and pot liquor. Whisk molasses and butter into pot liquor.
Stir greens into Risotto.
Place 1 cup Collard Green Risotto in each of 6 bowls. Ladle pot liquor mixture evenly on top. Serve immediately.
Spicy Cucumber Salad with Roasted Peanuts
A sprinkle of toasted peanuts and bright cilantro contributes an intriguing dimension to this Thai-style salad, which is refreshing, pungent and spicy at the same time. Marinating the cucumber, onion and chili in the sweetened vinegar mixture mellows their distinctive flavors and softens their textures.
1/3 cup rice vinegar
1 1/2 Tbs. sugar
Pinch of sea salt
Pinch of freshly ground pepper
1 English cucumber, cut into slices about 1/4 inch thick
1/4 red onion, thinly sliced
1 jalapeño chili, thinly sliced
Leaves from 1/4 bunch fresh cilantro
2 Tbs. roasted peanuts
In a small nonreactive saucepan, combine the vinegar, sugar, salt and pepper. Bring to a boil over medium-high heat, then reduce the heat to low. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat and let cool completely.
Place the cucumber slices in a large bowl with the onion and chili. Pour the vinegar mixture over the vegetables and stir to coat well. Let the vegetables stand at room temperature for at least 30 minutes, stirring occasionally, to blend the flavors.
Just before serving, coarsely chop the cilantro and the peanuts. Stir the cilantro into the salad. Transfer the salad to a serving dish and top with the peanuts. Serve at room temperature. Serves 4.
Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).
Grilled Summer Squash with Green Sauce
1/2 cup olive oil
1/4 cup lemon juice
1 shallot, chopped
2 tsp. capers
2 anchovy fillets in olive oil
1/2 tsp. freshly ground white pepper
1/2 cup coarsely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
4 or 5 small zucchini or yellow summer squash, about 1 lb. total, cut lengthwise into slices 1/4 inch thick
4 garlic cloves, minced
6 Tbs. olive oil
1 Tbs. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
To make the green sauce, in a food processor, combine the olive oil, lemon juice, shallot, capers, anchovies, white pepper and the coarsely chopped parsley. Process until smooth. Transfer to a bowl and stir in the finely chopped parsley and the basil. Cover and refrigerate until ready to serve.
Place the zucchini in a large, shallow nonaluminum dish. In a small bowl, mash together the garlic and 2 Tbs. of the olive oil with the back of a spoon until smooth. Whisk in the remaining 4 Tbs. oil, the thyme, salt and black pepper. Pour over the zucchini. Cover and let stand at room temperature for 30 minutes.
Prepare a hot fire for direct-heat cooking in a grill. Position the grill rack 4 to 6 inches above the fire.
Place the zucchini on the rack. Cook, turning once, until just tender, 4 to 5 minutes per side.
Transfer to a serving dish and spoon the green sauce evenly over the top. Serve immediately.
Serves 4.
Adapted from Williams-Sonoma Lifestyles Series, Backyard Barbecues, by Phillip Stephen Schulz (Time-Life Books, 1999).
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