This post was first published February 8, 2009. It has been updated twice since then.

What do you get when you combine Fried Eggplant with the skill and experience of a world class chef? These out of this world ‘Eggplant Cutlets’. Like many of the Mario Batali dishes that I have tried, this recipe provides rich flavour and a satisfying contrast in textures, through what appears as relatively few ingredients. Although Batali’s recipes uses breadcrumbs, I substituted that with cornmeal so that this dish would be gluten-free. The change in flavour was not displeasing, and the crunch was probably even a little more satisfying. At the end of the instructions Batali provides an assorted array of suggestions for toppings and accompaniments. I merrily ignored them opting instead to use up some leftover mozzarella that I had on hand, and topping the strips with my then freshly made ‘Blanched’ Basil Pesto. As Batali always recommends improvisation based on what you have on hand, and what is freshest, I can’t help but hope that he would have approve

Eggplant Cutlets: Cotolette Di Melanzane

SOURCE: Food Network / Mario Batali

INGREDIENTS:

3 large purple eggplants
Salt
3 large eggs
1 bunch Italian parsley, chopped
1 cup bread crumbs (use cornmeal if gluten-free)
Salt and freshly ground black pepper
1 cup extra-virgin olive oil
4 ounces grated cacviocavallo cheese, for garnish
Fennel fronds and orange wedges for garnish

METHOD:

1. Slice the eggplants into round slices, each about 1/2 -inch thick.
2. Sprinkle the slices liberally with salt and then place them in a colander.
3. It is all right if the eggplant slices overlap or cover one another.
4. Leave the eggplant in the colander for at least 1 hour, giving the salt time to absorb the eggplant’s bitterness.
5. Don’t rinse the eggplant, just shake off excess water.
6. When eggplant are ready to be used, use a fork to lightly beat the three eggs in a shallow bowl.
7. Spread the breadcrumbs out in a baking pan.
8. Season the eggplant slices to taste with salt and pepper.
9. Lightly dredge each eggplant slice first in the egg and then in the breadcrumbs.
10. In a 2-quart saucepan, heat extra-virgin olive oil to come up a 1/4 way u pthe side of the pan, over medium heat.
11. When the oil begins to smoke, lay several eggplant slices in a single layer in the pan.
12. Fry the slices until golden brown, about 2 minutes on each side.
13. When the first batch is cooked, remove the eggplant from the pan to a serving dish using a slotted spoon.
14. Repeat the cooking process, beginning by adding 3 fresh tablespoons of extra-virgin olive oil to the pan, until all of the cutlets are cooked.
15. Serve warm, garnished with caciocavallo cheese, fennel fronds and juice from the orange wedges.

For more Italian recipes check out the Italian cooking section of Veni Mangé - The Trinigourmet Amazon Bookstore!

What makes this lethargy even more confounding, is that in the length of time it’s taken me to actually sit down and write these sentences I could have started and completed another batch of the pesto which forms the basis of this post. That’s how quick and easy it is! And in fact, I’m getting so giddy remembering how it tasted that my writer’s block is fading rapidly now. Aw yeah!

This recipe comes from that king of lifestyle simplicity Michael Chiarello and it differs from most pesto recipes that I’ve used in the past in that it requires you to blanch the greens before blending them with the nuts and olive oil. This is a touch that I believe was added to preserve the vivid green color and to soften the powerful punch that one would expect 3 cups of basil leaves to have!

Our basil ‘crop’

So what is pesto exactly?

According to Wikipedia:

Pesto (Italian ['pesto], Genoese ['pestu]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto alla genovese). The name is the contracted past participle of pestâ (“to pound, to crush”, from the same Latin root as the English word pestle), in reference to the sauce’s crushed herbs and garlic.

Immediately after completing this recipe (which start to finish probably took about 10 minutes) I put it to use. Not only did I toss it with some fettucine – yum!

I also used dollops of it on that evening’s Eggplant Cutlets (recipe coming soon!) and gave the last bit to my mom to use as her spread in her arepas (also coming soon!)

“Blanched” Basil Pesto
Source: Food Network/Michael Chiarello

INGREDIENTS:

3 cups lightly packed fresh basil
1 cup lightly packed Italian parsley leaves
1/2 cup pure olive oil
1 tablespoon toasted pine nuts, see note
1 teaspoon minced garlic cloves
1/2 teaspoon fine salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon powdered ascorbic acid (vitamin C)
1 cup freshly grated Parmesan

METHOD:

1. Prepare a bowl of ice water.
2. Bring a large pot of water to a boil.
3. Put the basil and parsley in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly. (I just placed them in the top of a steamer)
4. Blanch for 15 seconds, then plunge the herbs into the ice water to stop the cooking. Drain immediately, squeeze the herbs dry, and roughly chop.
5. In a blender, puree the herbs with the oil, pine nuts, garlic, salt, pepper, and ascorbic acid.
6. When well blended, add the cheese and whir briefly just to mix.
7. Transfer to a bowl and adjust the seasoning.
8. Store the pesto in a small, covered container in the refrigerator for 1 to 2 weeks. Or freeze the pesto for as long as 1 month.

This post was originally published December 8, 2008. It has been updated once since then.

Sandwiches and soup go together so well that I had to mention them in this series. If you are having an evening wedding, sandwiches can form part of your appetizer course (cut as quarters). However, for a breakfast or lunch reception they can share the stage with your soup course, forming a light entrée all on their own (cut as halves).

Quick and easy to prepare (they freeze and thaw very well), look for a variety of fillings and breads, however don’t feel that you have to go overboard. Three, I believe is the perfect amount! Even better, create a gluten-free version of one or more of the sandwiches so that those with dietary allergies need not feel left out If one of the gluten-free versions is also vegan you’ll make even more attendees feel welcome with little extra effort. Any of the sandwiches above can be easily made with a gluten-free bread, and Tofutti is a well-known vegan cream cheese alternative. Vegan Soul Power also has a great listing of 50 Vegan Sandwiches that are sure to alleviate any guesswork.

Whether offering gluten-free or vegan fare, such dietary mentions are easily added to the placecards for each item being offered and the printed menu (if used) itself. Although optional, it also always good to make note of any items that contain common allergens such as nuts, as well.

For the above selections I turned to some of my mother’s vintage cookbooks.

I enjoy going through old cookbooks as many of the flavour combinations and stylings offered are nothing like what one finds in contemporary publications. Although some of the pairings seem odd on the surface (cream cheese & ginger?), it is this unexpected element that I believe will create interest and raise curiosity. Always a good thing. And yes, they taste good (well I think so ).

The following recipes are deliberately vague as the taste adjustments need to be made on your side to your own personal preference. Fortunately they are also quite forgiving so feel free to add a dash more of this, and dash less of that, or even to omit/replace as you see fit.

All recipes adapted from Better Homes and Gardens New Cook Book, 1965 Edition

Egg Sandwiches on Wholewheat

Eggs scrambled with minced onion and green pepper. Apply a thin layer to lightly buttered bread. (The thin butter layer will prevent the sandwiches from getting soggy)

Tea Time Sandwiches on White

Soften two 3-ounce packages cream cheese. Add 2 tablespoons blue cheese, crumbled. Add 1/2 cup finely chopped nuts, 1/4 teaspoon grated onion, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon salt, 1/3 cup mayonnaise; mix well. Chill. Spread on lightly buttered bread.

Cream Cheese and Ginger on Rye

Softened cream cheese with chopped candied/crystallized ginger

Hey, I’m back! For now at least I think this is the longest I’ve been ‘away’ since getting back into my blogging groove. My profuse apologies but sometimes, offline demands make themselves unavoidable and require all my attention!

So this and my next few posts (until the end of June) will be haiku-like in their brevity. This ricotta gnocchi was my first entry towards the newly launched Daring Cooks Challenge. Although I didn’t get to submit it on time it turned out so well I thought it would be a shame not to share it with you

The first step was draining the gnocchi, a step I thought I could skip as the gnocchi looked rather dry as I removed it from its container. Boy am I glad I didn’t though.

Look how much liquid I collected just by leaving it overnight in a tissue-lined sieve!

After that the gnocchi were relatively simple to prepare, maybe because I’ve made them before.

The final results were light and extremely buttery in flavour (an unexpected pleasure). They were so delicate that I quickly regretted overwhelming them with a Tuna Puttanesca sauce. It was one of those ideas that worked more in theory than execution. Next time I’ll keep it barebones. Just a simple basil-butter sauce!

Zuni Ricotta Gnocchi
Source: The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco’s Beloved Restaurant

Yield: Makes 40 to 48 gnocchi (serves 4 to 6)

Ingredients:

For the gnocchi:

* 1 pound (454 grams/16 ounces) fresh ricotta (2 cups)
* 2 large cold eggs, lightly beaten
* 1 tablespoon (½ ounce) unsalted butter
* 2 or 3 fresh sage leaves, or a few pinches of freshly grated nutmeg, or a few pinches of chopped lemon zest (all optional)
* ½ ounce Parmigiano-Reggiano, grated (about ¼ cup very lightly packed)
* about ¼ teaspoon salt (a little more if using kosher salt)
* all-purpose flour for forming the gnocchi

For the gnocchi sauce:

* 8 tablespoons (227 grams/1/4 pound/4 ounces) butter, sliced
* 2 teaspoons water

Directions:

Step 1 (the day before you make the gnocchi):
Preparing the ricotta. If the ricotta is too wet, your gnocchi will not form properly. In her cookbook, Judy Rodgers recommends checking the ricotta’s wetness. To test the ricotta, take a teaspoon or so and place it on a paper towel. If you notice a very large ring of dampness forming around the ricotta after a minute or so, then the ricotta is too wet. To remove some of the moisture, line a sieve with cheesecloth or paper towels and place the ricotta in the sieve. Cover it and let it drain for at least 8 hours and up to 24 hours in the refrigerator. Alternatively, you can wrap the ricotta carefully in cheesecloth (2 layers) and suspend it in your refrigerator for 8 to 24 hours with a bowl underneath to catch the water that’s released. Either way, it’s recommended that you do this step the day before you plan on making the gnocchi.

Step 2 (the day you plan on eating the gnocchi):
Making the gnocchi dough. To make great gnocchi, the ricotta has to be fairly smooth. Place the drained ricotta in a large bowl and mash it as best as you can with a rubber spatula or a large spoon (it’s best to use a utensil with some flexibility here). As you mash thericotta, if you noticed that you can still see curds, then press the ricotta through a strainer to smooth it out as much as possible. Add the lightly beaten eggs to the mashed ricotta. Melt the tablespoon of butter. As it melts, add in the sage if you’re using it. If not, just melt the butter and add it to the ricotta mixture. Add in any flavouring that you’re using (i.e., nutmeg, lemon zest, etc.). If you’re not using any particular flavouring, that’s fine. Add the Parmigiano-Reggiano and the salt. Beat all the ingredients together very well. You should end up with a soft andfluffy batter with no streaks (everything should be mixed in very well).

Step 3: Forming the gnocchi.
Fill a small pot with water and bring to a boil. When it boils, salt the water generously and keep it at a simmer. You will use this water to test the first gnocchi that you make to ensure that it holds together and that your gnocchi batter isn’t too damp. In a large, shallow baking dish or on a sheet pan, make a bed of all-purpose flour that’s ½ an inch deep. With a spatula, scrape the ricotta mixture away from the sides of the bowl andform a large mass in the centre of your bowl. Using a tablespoon, scoop up about 2 to 3 teaspoons of batter and then holding the spoon at an angle, use your finger tip to gently push the ball of dough from the spoon into the bed of flour. At this point you can either shake the dish or pan gently to ensure that the flour covers the gnocchi or use your fingers to very gently dust the gnocchi with flour. Gently pick up the gnocchi and cradle it in your hand rolling it to form it in an oval as best as you can, at no point should you squeeze it. What you’re looking for is an oval lump of sorts that’s dusted in flour and plump. Gently place your gnocchi in the simmering water. It will sink and then bob to the top. From the time that it bobs to the surface, you want to cook the gnocchi until it’s just firm. This could take 3 to 5 minutes. If your gnocchi begins to fall apart, this means that the ricotta cheese was probably still too wet. You can remedy this by beating a teaspoon of egg white into your gnocchi batter. If your gnocchi batter was fluffy but the sample comes out heavy, add a teaspoon of beaten egg to the batter and beat that in. Test a second gnocchi to ensure success. Form the rest of your gnocchi. You can put 4 to 6 gnocchi in the bed of flour at a time. But don’t overcrowd your bed of flour or you may damage your gnocchi as you coat them. Have a sheet pan ready to rest the formed gnocchi on. Line the sheet pan with wax or parchment paper and dust it with flour.You can cook the gnocchi right away, however, Judy Rodgers recommends storing them in the refrigerator for an hour prior to cooking to allow them to firm up.

Step 4: Cooking the gnocchi.
Have a large skillet ready to go. Place the butter and water for the sauce in the skillet and set aside. In the largest pan or pot that you have (make sure it’s wide), bring at least 2 quarts of water to a boil (you can use as much as 3 quarts of water if your pot permits). You need a wide pot or pan so that your gnocchi won’t bump into each other and damage each other. Once the water is boiling, salt it generously. Drop the gnocchi into the water one by one. Once they float to the top, cook them for 3 to 5 minutes (as in the case with the test gnocchi). When the gnocchi float to the top, you can start your sauce while you wait for them to finish cooking. Place the skillet over medium heat and melt the butter. Swirl it gently a few times as it melts. As soon as it melts and is incorporated with the water, turn off the heat. Your gnocchi should be cooked by now. With a slotted spoon, remove the gnocchi from the boiling water and gently drop into the butter sauce. Carefully roll in the sauce until coated. Serve immediately.

I did it! I finally bit the bullet, pushed through my fear and made pasta! That’s right, thanks to Daring Bakers, I have finally achieved something that I’ve wanted to do since starting this blog in 2006

With the late showing of this post you would never believe that I actually made this lasagna over a week ago. What can I say? It’s been one of those weeks (for the past few weeks)! But better late than never, right?

For this lasagne I pretty much followed the instructions to a tee, except for the ragu. Since mixing meat with dairy is a huge kosher ‘don’t’ I decided to improvise an eggplant one instead. This change in no way compromised the final result as it was a hands-down, all-around hit! What I loved about this recipe was its ‘less is more’ attitude, something I have really come to embrace in my years as a food blogger. If you think that lasagna needs to ooze cheese, tomato sauce, or any other ingredient, this dish will seriously have you rethinking those priorities!

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Foodby Lynne Rossetto Kasper as the challenge.

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
Source: The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)

Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Bechamel Sauce (recipe follows)#2
1 recipe of your favourite ragu
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Method
Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:

Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve.

This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

#1 Spinach Egg Pasta (Pasta Verde)

Preparation: 45 minutes

Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:

Equipment

Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:

Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colors. Cut into rectangles about 4 by 8 inches (10 x 20 cm).

Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms! I personally do not have such strong arms and have decided that a pasta machine will definitely be money well-spent the next time around My rectangles were complete ‘guesstimates’ as well. I didn’t want to waste any dough!

Dry the pasta at room temperature and store in a sealed container or bag.

(I dried them on our dining table for 24 hours)

#2 Bechamel

Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

February is Black History Month and with it comes A Taste of Ebony, a food challenge hosted by Joelen of Joelen’s Culinary Adventures highlighting the work and recipes of Black chefs and food celebrities. When I began TriniGourmet Black food personalities were almost a shadow presence, and though I am glad to see, over the past year, the Food Network integrating African-Americans into its lineup, it still strikes me as unfortunate that an actual chef such as Marcus Samuelsson is relegated to a tundra timeslot on a niche channel such as BET Jazz, or that African-Americans who cook foods outside of the traditional Southern mold seem to find it harder to pitch their work to the mainstream. Case in point, the chef whose recipe I chose for this challenge, Bryant Terry.

Bryant Terry is a self-styled Eco Chef, Author, and Food Justice Activist. (synopsis). Bryant’s work and recipes have been featured in Gourmet, Food and Wine, The San Francisco Chronicle, Vibe, Domino, and many other publications. I first became aware of him thanks to those notices that Facebook gives at times telling you what pages your friends have become ‘fans’ of. The title of his newest release Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisinewas too magnetic to ignore and I was compelled to not only fan him but to spend a few hours exploring his work and interviews.

Although Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisinewon’t be published until March it is currently available for pre-order on Amazon.com. Publisher’s Weekly had the following to say about it:

In this electric, eclectic collection of vegan soul food, West Coast chef Bryant Terry manages not only to demystify classic southern cooking, he makes it healthier and more accessible. With a low-key approach, commonly sourced ingredients and recipes worthy of any palette, Terry avoids the didacticism and rigidity of other vegan cookbooks. An impressive amount of information for each recipe, including entertainment recommendations, is also provided. Many dishes will make the list of to-trys: a riff on the traditional Gumbo Z’Herbs that’s traditionally eaten during Lent; a roasted potato salad with a parsley-pine nut pesto; and the ubiquitous chow-chow, a vinegar-laced relish that’s indispensable with greens. Terry’s simplicity is also commendable: a side of wilted swiss chard and spinach with lemon-tahini dressing is a healthier, creamier alternative to Caesar salad, and his Simple Seared Green Beans are a terrific way to enjoy the vegetable at its peak; classic treats like peach cobbler and mint juleps are also included. Though something of a Pyrrhic victory—a terrific and tasty collection of healthy Southern variations unfortunately relegated to the “vegan” ghetto—Terry’s latest will make a happy discovery for cooks of any dietary persuasions.

In addition to Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, Terry is also the co-author of Grub: Ideas for an Urban Organic Kitchen, which was called “ingenious” by The New York Times Magazine, and won a 2007 Nautilus Book Award.

Terry’s passion for his stance on community stance agriculture runs throughout his work, and his recipes are peppered with musical and cinematic references. Ideal for a pop culture junkie such as myself who has also written in the past about my own feelings regarding urban farming. Although he is a huge advocate of consuming ‘living foods’ grown as close to home as possible, he is not an absolutist on either the raw front, or the vegan front, preferring instead to see these dietary choices as the preferable end of a more inclusive dietary lifestyle.

“One lie that most people need to unlearn is that we need to cook most of our food. While I would not consider myself a “raw foodist,” I certainly include lots of uncooked plant-based foods in my diet (especially during the summer and early fall). Living and raw foods have enormously higher nutrient values than foods that have been cooked. It’s not about being extreme either way, but most of us could stand to have a few more crunchy veggies in our diet.”

- From “There’s Something About Terry” (Grist.com)

Keeping that in mind, one can then see how Chef Terry can write a vegan cookbook on one hand, and have this recipe for frittata sandwiches on the other. Only the most fundamentalist ideologue on either side would probably object, I most certainly don’t!

I tried this recipe not only because I wanted to highlight Chef Terry and his work, but also because I wanted to excuse to finally try one of his recipes. Although I am wary of egg sandwiches (I avoid them like the plague) this recipe definitely blew my mind. I think its success relied on two things that normally have kept me away from egg sandwiches.

1) The toasted bread didn’t get soggy so it didn’t turn into ‘mush’ when bitten into.
2) Adding lemon zest to the egg mixture prevented the frittata from developing an overpowering ‘egginess’, giving it instead a distinctly floral overlay instead. Unexpected and instantly appreciated!

These factors combined with the hot red pepper flakes, melted cheese and liberal use of thyme, create an incredibly complex flavour profile. I followed the recipe pretty faithfully with 2 minor adjustments. Instead of red peppers I used diced tomatoes, and I used frozen pre-sliced garlic bread as that was what was on-hand. I assembled everything while watching the Grammys and J and I munched on them throughout the ceremonies. At the end of the evening, he happily carried with him the slight amount that was left over for the next day’s breakfast. I really spoil this boy!

Cajun-spiced, Open-faced Red Pepper Frittata Sandwiches
Source: Chef Bryant Terry

INGREDIENTS:

2 tablespoons extra-virgin olive oil. plus more for brushing
1 medium onion, very finely diced
1/2 teaspoon crushed red pepper

1/4 teaspoon garlic powder
1/4 teaspoon sweet paprika
1/8 teaspoon chili powder
Salt
1 red bell pepper, cut into 1/4-inch dice
1 teaspoon chopped thyme, plus 1 teaspoon thyme leaves for garnish
1/2 teaspoon coarsely chopped oregano leaves
1/2 teaspoon finely grated lemon zest
6 large eggs

1/2 cup whole milk
2 1/2 ounces aged Asiago cheese, coarsely shredded on a box grater (3/4 cup)
Freshly ground black pepper
1 whole wheat baguette—ends trimmed, loaf halved lengthwise and crosswise

METHOD:
1. In a 10-inch, ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the diced onion, crushed red pepper, garlic powder, paprika, chili powder and a large pinch of salt and cook over moderately low heat, stirring a few times, until the onion is browned, about 10 minutes. Add the remaining 1 tablespoon of olive oil to the skillet along with the diced red bell pepper and cook until the pepper is softened, about 5 minutes. Remove the skillet from the heat and stir the chopped thyme, oregano and lemon zest into the onion and pepper mixture.
2. Preheat the broiler. In a medium bowl, whisk the eggs well. Whisk in the whole milk and 1/4 teaspoon of salt. Return the skillet to moderately low heat and stir in the shredded Asiago cheese. Pour in the beaten eggs and stir lightly to mix the vegetables and eggs. Season with black pepper, cover the skillet and cook until the eggs pull away from the side of the skillet, about 8 minutes.
3. Meanwhile, brush the cut sides of the baguette with olive oil and arrange on a cookie sheet, cut sides up. Broil the bread 6 inches from the heat for about 3 minutes, or until toasted.
4. Uncover the frittata and place under the broiler until just set and lightly browned, about 2 minutes.

5. Carefully slide the frittata onto a work surface and using a sharp knife, cut it into 4 pieces, each about same size as the bread slices (there will be some leftovers). Set the warm frittata pieces on the baguette toasts, sprinkle with the thyme leaves and serve.

Without a doubt this is definitely one of the best bean soup recipes that I have tried. I have no idea where I got it from, it’s been floating in my recipe file for more than a few years. One of the reasons why I think I avoided it was because parts of the instructions seemed off putting to me. For example, cooking the beans in PLAIN water or 90 minutes seemed totally UGH! However that is all in the past now. I am glad now however that I tried this recipe now, and not 3 years earlier as there are many tips and techniques that I’ve picked up during those years that I think did make a difference in how the soup came out, and I will now humbly pass them on to you

1) Be sure to saute the vegetables thoroughly, you want the flavours to be as deep as possible without burning. The carrots should be deep orange, reduced in size and caramelized with dark brown spots. (I now wish I had taken pics of this, but it was one of those days)
2) Be sure to ‘over-salt’ the vegetable mixture as they saute. This is because this mixture plays an integral partin flavouring the soup ‘broth’ and the beans will also soak up much of it.
3) Be generous, to a flaw, with the cilantro. Just when you think you have put enough, put a little bit more. For the same reasons as above. The beans and the broth need it

The final result is sinfully aromatic, and soothing with the rich herbal tones, and the creamy earthiness that beans impart. It would be amazing on its own, but with the addition of the pesto, it really becomes something else entirely. Swirl it in, sit back and enjoy.

Black Bean Soup with Cilantro Pesto
Servings: 4-6

INGREDIENTS:

1 lb. black beans, soaked overnight
2 onions
3 carrots
3 cloves, garlic minced
salt and pepper to taste
1 6 oz. can tomato paste

Cilantro Pesto:
1 bunch cilantro
10 parsley sprigs
1/2 cup parmesan cheese
1/2 cup toasted almonds
3 limes, juice of
4 tablespoons chopped garlic
1 cup olive oil
1/2 teaspoon salt

METHOD:
1. Rinse beans in cold water and place in pot with a ratio of twice as much water as beans.
2. Bring water to a boil. Reduce heat to low, cover and let simmer on the stove, stirring often, about 1 1/2 hours.
3. Meanwhile, prepare the cilantro pesto.
4. Rinse and coarsely chop the cilantro and parsley.
5. Place the cilantro, parsley, cheese, almonds, lime juice and garlic in a food processor.
6. Blend to a smooth mixture.
7. With the machine running slowly, pour in the olive oil.
8. Add salt and pulse.
9. Store half in refrigerator for a later date and place the rest in a bowl for service.
10. Peel and chop the carrots and onions for the soup, then set aside.
11. Chop the cilantro, and also reserve.
12. Check beans for tenderness.
13. Saute the carrots, onions, and garlic in oil until golden.
14. Add a small amount of the bean liquid to the saute pan to deglaze.
15. Add the vegetables to the soup, then add the tomato paste, cilantro, and salt.
16. Continue to simmer until tender.
17. Serve soup topped with cilantro pesto.

Sunday October 19, was my sweetie’s birthday and I wanted to do something special for him to mark the occasion. Last year I went all out so I felt some pressure to not lower the bar this time around. The only problem was that the previous week had been one of the most draining ones I’ve had mentally and physically in quite some time. I was completely burnt out and just couldn’t raise the energy to stand over a hot stove. That’s when I decided to try my hand at an antipasto platter!

From Wikipedia:
Antipasto means “before the meal” and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, marinated vegetables, olives, various cheeses, such as provolone or fresh mozzarella and peperone which are marinated small green bell peppers, (not to be confused with the sausage, pepperoni). Other additions may be anchovies, or bruschetta (toasted bread, upon which one may put the meats or cheeses). The antipasto is usually topped off with some olive oil.

I’ve seen these in cookbooks for years, as well as on numerous cooking shows. The only problem was that traditionally these platters include cured meats (usually pork, a huge kosher no-no), as well as cheeses (combining meat and diary? a double kosher no-no), so if I was going to do this it would take a few adjustments on my end.

Inspired by the challenge I quickly came up with an assortment that combined some of his fave foods, as well as some new ones I wanted to introduce him to.

When all done, the platter looked like this

Clockwise from the top: Dates, Channa (chickpeas), Mozarella, Roasted red peppers, Tinned asparagus, Smoked salmon, Black olives, Sundried tomatoes, Brie

I finished everything off by drizzling olive oil over the red peppers, asparagus, smoked salmon, olives, mozzarella and tomatoes. I then sprinkled them with sea salt and freshly cracked black pepper. A little honey was then poured over the dates, grapes and brie. Assorted crackers were all that were needed to bring everything together.

I was quite proud of myself

Needless to say, when J saw the platter his eyes bulged out of his head! He felt like an emperor he said We had so much fun coming up with different combinations, more than I had imagined. This was one idea that yielded greater smiles and joy than I had imagined, and it’s definitely one that I recommend if you’re looking to entertain on short notice, or don’t want to spend much time on preparation and layout

I normally don’t enter one of my recipes to multiple events but I’m in a bit of a time crunch and I really wanted to take part in Food In Film, as well as “Waiter There’s Something in my… Meatless Barbecue”.

Having been a Film Major in college my eyes really lit up when I learned about the Food in Film event, there were so many great films I could choose from, and talking to a close friend only brought up more possibilities. For some reason my mind really was motivated to come up with a ‘Clogger’ a la the Simpsons movie, but my own kashrut restrictions got in the way of really staying true to the name. I really hope that another participant comes up with one though In the end however my ‘Clogger’ brainstorming led me to another animated film’s famed burger, the infamous Krabby Patty, immortalised in film thanks to The SpongeBob SquarePants Movie.

I am not ashamed to say that I am a huge Spongebob fan. I am probably the only maid of honour to have been thrilled to have received a Spongebob DVD as part of my wedding party present When I first began to watch the TV series I thought that Krabby Patties were made from crabs, but then I realised no they just got their name from the store owner Mr. Krabs …

Krabby Patties are a central part of the Spongebob Universe and play a pivotal role in the movie as well. Indeed this burger was inspired by the following scene.

From Wikipedia:
The film begins with a live action credit sequence, in which a group of pirates retrieve tickets to The SpongeBob SquarePants Movie. The film then cuts to Bikini Bottom, where amidst chaos, Mr. Krabs, the boss of popular fast food restaurant the Krusty Krab, has a problem: a customer who ordered a Krabby Patty got it without cheese. Suddenly, SpongeBob SquarePants, the manager, comes to the rescue. With his briefcase full of James Bond-like gear, he takes out a piece of cheese, slowly puts the cheese in the Krabby Patty. and the day is saved.

Since no one really knows what goes into a Krabby Patty (and any fan of the series knows that Plankton has certainly tried) I really felt that I could play around and come up with a possibility of my own

Now when making a veggie burger there is nothing to be gained by continuing to convincing yourself that it is really a meat burger in surprise. Can we just be honest and admit that they are night and day? That doesn’t mean that I don’t love veggie burgers (when they are done right) I do, but I think that the key to making a good veggie burger is treating it as one, and not as a meat burger in disguise.

Because veggie mince is basically dry and flavourless it is important to add as much moisture and complex flavours as possible. I decided to achieve this through the addition of smoked cheese stuffing, garlic sauce and hickory BBQ sauce. The other main problem with veggie burgers is binding. Here I used two eggs as well as wholewheat flour and seasoned breadcrumbs. These additions create a burger that is extremely dense and nutty, with an array of flavours throughout. When topped with coleslaw (added moisture), grilled onions and tomatoes the flavour medley becomes unbelievably dynamic and satisfying.

Sarina’s Vegetarian “Krabby Patty” Burgers
Makes 4 servings

INGREDIENTS:

For patties:
1 lb veggie mince
1/4 cup hickory smoke BBQ sauce
2 tsp garlic sauce
8 slices smoked cheese
1/2 cup seasoned bread crumbs
1/2 cup whole wheat flour
2 eggs

For toppings:
1 large white onion (slice into 4 thick slices. Brush with 1 tbsp of Italian dressing on each side. Grill for 5 minutes per side. Set aside)
1 large tomato
1 cup shredded cabbage (combined with 2 tablespoons mayonnaise)

DIRECTIONS:

1. Combine mince, BBQ sace, garlic sauce, bread crumbs, wholewheat flour and eggs
2. Separate into 8 portions
3. Form the first 4 portions into 4 patties
4. Shred 4 of the cheese slices and distribute equally over the 4 veggie patties

5. Form 4 additional patties with the remaining mince mixture
6. Place over the patties and cheese, sealing the edges to ensure that the cheese doesn’t seep out (won’t always work tho )
7. Sprinkle liberally on each side with salt and pepper

8. Grill for 7 minutes per side
9. Top with remaining 4 smoked cheese slices and allow to soften
10. To assemble the burgers place 1-2 teaspoonfuls of coleslaw onto bun base.
11. Top with burger patty, a slice of tomato and grilled onion (separate the rings).
12. Top with bun and serve

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated

Most of the recipes that I post here have been made on a Friday for Shabbat dinner, however there is a significant amount of recipes that are also made around 7p.m. when I get the ‘munchies’. This recipe for Jamaican cornmeal and cheese cakes is just one of those. My mother said she’s never heard of them but she also only likes cornmeal in porridge so I have no idea if this recipe is ‘authentic’ or not. Either way it’s very delicious. The first time I tried this recipe I did not thicken the cornmeal enough so the ‘cakes’ spread too thinly to hold their shape. This time around I made sure to thicken the cornmeal until it wouldn’t even fall off the spoon It made a -huge- difference I don’t know if it was my stove but the cakes took much longer than I expected to develop a well-defined crust, about 10 minutes per side. This was the only drawback to the recipe, however. Bite-sized in shape, the outsides are crunchy and salty while the insides are smooth and creamy. If you have the time, do give it a whirl!

Jamaican Cornmeal and Cheese Cakes
——————————————————————————–

Serving Size: 6

Ingredients:

1 cup cornmeal
4 cups water
1 teaspoon salt
1 cup grated cheese
fat for frying

Directions:

1. Bring 3 1/2 cups water to the boil
2. Moisten cornmeal with 1/2 cup cold water and add with salt to pot
3. Stir constantly until mixture gets -quite- thick

4. Add the cheese and let cool

5. Shape into round cakes, about 2.5 inches in diameter and 1/2 inch thick

6. Pan-fry and drain.