White Eggplant App - Greek Style

Last Saturday's farmer's market adventure led me to buy items I don't usually purchase.   I love eggplant but haven't ventured too far out with all the different varieties.  So when my hubby, JC, put these long, white beauties in our basket I knew I needed to come up with a fresh plan. They look like the albino version of a Japanese eggplant. Having never cooked these before I figured grilling them might be the way to go.  From there, it might have been the bright whiteness of these that reminded me of those stucco houses in Greece that sparked the inspiration to create a Greek style appetizer.  With that in mind, feta and herbs seemed like the next logical step.

The gathering of my thought process in visual form

Kids, I'm going to keep this one super simple.  

Ingredients

5-7 White eggplant
8-10 cherry tomatoes

Feta 'Cream'
1/3 c feta cheese (I used French)
1/8 t red pepper flakes
¼ t oregano
1 T olive oil
2 t fresh lemon juice
1 t crushed garlic
pinch of salt & black pepper
2 t parsley, chopped for garnish

Instructions

Slice the eggplants lengthwise in half.  Rub with oil and sprinkle with salt and pepper.  Do the same with the tomatoes.

Grill them on both sides until tender.  Add the cherry tomatoes to the grill, to give them a nice warm through and slightly grilled.  Assemble both on a plate.

In a mini blender, add feta cheese, oregano, salt, pepper, oil, crushed garlic, red pepper flakes, lemon juice and blend up until you get a chunky cream.  That's right, garlic, black pepper AND red pepper flakes. Oh, did I forget to mention that these would have a spicy kick?  Why not, hot.

Smear the feta 'cream' over the top of the grilled eggplant while they are still warm.  Garnish it with some chopped parsley.  You could even try mint, as I think that herb would also be great with these flavors.  If you are a cheese junky, go ahead and crumble some more feta on top. This app is bright with a kick.  I have to say, I was tickled pink with this creation (or should I say, tickled WHITE).  At first, I had no idea what I would do with these and now I can say this is on my favorite's list to serve to our guests for any occasion. Truly simple entertaining, elegant and chock full of flavor.

Tarts of Summer

Now you can take that title any way you like, but like any good tart, these are cute, sassy  and seriously 'easy'. as any good tartlet should be.  Flavorful, flaky and light, they can work equally as well as a chic addition on a buffet table, a perfect starter for a dinner party or cut a huge slice for lunch with a side salad.  Better yet, as a last minute dish to bring to a BBQ.

Of course, we have all seen these types of tarts before.  As a matter of fact, I was motivated to create these after stumbling upon a new hot spot in Grand Central Market, Great Northern Food. I wandered around and was lusting after all the stunning open sandwiches, pizzas and breads. TORTURE!! for me since I can't eat any of those yeasty, wheaty items, but in awe of all the simple yet elegant presentation.  

Inspiration struck on Saturday at my farmer's market as I filled my basket with summer vegetables: zucchini, summer squash and, of course, tomatoes. I thought I'd make my own version of what I saw at Great Northern.   Since I can't eat the puff pastry and wasn't expecting a crowd at my house, I was grateful for the perfect timing that I was heading off to a BBQ. These tarts, along with my Corn Salad: Fresh & Roasted, would be my offerings to the hostess.  And yes, this is typical me; invent something that I have never made before and bring it to someone's house, or test it on my own guests.  Fearless!  Why the hell not?  With good ingredients how can you go wrong? 

I will admit that although I love baking, I do take some short cuts when in a rush or think up a recipe on the fly.  I had some store bought puff pastry in the freezer which takes no time to defrost.  It's folded in thirds, so when you open it up it literally has three equal pieces. That's when my mind kicked into making three different tarts instead of one.  Plus, everyone always seems to like having a piece of crust so this method gives you more edges.  Because I'm a people pleaser, folks!  

Store bought puff pastry

Ingredients

Puff Pastry
1-2 small zucchini
1 small yellow summer squash
Cheese of your choice, goat cheese, Tetilla, ricotta
Olive Oil, salt, pepper
Basil

Instructions

I rolled each one out to a slightly larger size.  Added water to the edges to fold over a little rim, then poked the bottoms with a fork.  I would have liked to have used goat cheese, as that is such a classic combo, but didn't have any.  I did however, have Tetilla which is a creamy cow's milk cheese from Spain that melts like nobody's business.  (P.S. This cheese is wonderful for grilled cheese sandwiches.)  By all means slather on the cheese of your choice.   

I sliced the tomatoes and roasted them at high heat because I wanted to dry them out as much as possible so as to not make a soggy tart.  I used a mandolin to thinly slice the zucchini and summer squash and left that raw. Then I arranged the vegetables in the simplest but prettiest manner, dividing the veggies three different ways. Mix, match, arrange however you like. Do whatever floats your boat but be sure to season them with salt, pepper, a drizzle of olive oil and basil.

I popped them in a 425 degree oven and let them bake until perfectly crisp on the edges. These look so professional you could sell them.  But instead I brought them to the BBQ where they got the 'oohs and ahhs' these tartlets felt they deserved.  So summer sassy, they are.

Corn Salad - Fresh & Roasted

Oh, I can hear the sigh from my viewers now saying "another salad".  But as I believe I have mentioned before that salad can be made from just about anything. That's because the actual definition of salad is:
A dish consisting of small pieces of food, which may be mixed with a sauce or dressing. They are typically served cold. Salads can incorporate a variety of foods including vegetables, fruits, cheese, cooked meat, eggs and grains.

Now that is a versatile beauty!! Which is why I love SALAD, and why I make salad out of anything. And why I will continue to post interesting combinations to create salads, hopefully inspiring you to combine small bits, dress them up and give them a name followed by 'salad'.

Now this may sound super corny, but during the summer months I wake up on Saturdays a bit giddy. This is wholly due to the fact that our town hosts a farmer's market.  I get my large wicker basket that I bought in Spain, many moons ago and off I got in search of something interesting.  I suppose the idea of shopping for what's fresh reminds me of those days I lived in Spain when we used to shop on a daily basis. It was the genesis of my love and preference for buying from local markets rather than going to a supermarket. Wherever we go, we try to visit the local market just to get a feel for the food, culture and beauty.  The markets in Europe are a bit different as
they literally have everything from meat to fish to veggies and nuts.  Yet whether in a foreign country or right here in the US, if there's a farmer's market, I make a bee line. Call me old fashioned, it's ok.  I already know it.  

Here's a little sampling of various markets.

Fruits and vegetables in Barcelona's La Bocaqueria.

JuanCarlos in his glory in front of a large variety of dried mushrooms in Barcelona.

JC wanted to buy an abundance of fish, but trying to figure out how to store it, cook it in our hotel in Barcelona!

Gorgeous and freshly plucked choices at the market in Marin County, CA

Freshly baked artisan breads/ Marin  County, CA

Abundance in Florence, Italy

Your choice of fruit in Florence, Italy

Everything from locally made honey, breads, cheese, etc in the heart of Rome, Italy

Dry cured meats in a small but fully packed local market Rome, Italy.

So with that back story, and back from my trip down memory lane, the motivation for this one stemmed from spotting fresh corn at the farmer's market, and with it being in season I knew it needed to be the star.  I picked up a few other supporting characters and home I went.

Corn, fennel, farm fresh tomatoes (those will be making an appearance on a tart).  Other items are at the bottom of my "Spanish wicker basket".

INGREDIENTS  

Makes approx. 8 cups

6 fresh corn on the cob
3 medium white potatoes
1 English or 4 Persian cucumbers
1/4 c fennel, sliced
3 celery stalks, sliced
5 scallions, thinly sliced
1/2 small red onion, minced
1 (28 oz) can chick peas, drained

Dressing
1 lemon, juiced
1 lime, juiced
zest of 1 lemon
1/3 c olive oil
salt, pepper
red pepper flakes, pinch
4-5 tbsp fresh mint, julienned

The leading lady, Corn, and some of her supporting cast members.

Instructions

Cut the potatoes into bite size cubes (as shown above) and cook them in salted boiling water until fork tender. Drain and set aside. Lightly oil 3 of the corn cobs and grill them on all sides.

I use a grill  pan right on the stove top.  You don't need to fire up the grill, but if it so strikes you to do so, by all means.

In a large bowl, squeeze the juices of the lemon and limes plus the zest.  Add salt, pepper and pinch of red pepper flakes and the mint. Drizzle in the olive oil and whisk together.  (If you think there might be too much dressing, pour some into a jar to reserve and add as needed.)  Add the potatoes and chick peas to the bowl.
This allows them to absorb the dressing and get yummy while you are prepping the other ingredients.

Meanwhile, cut the kernels off the remaining 3 cobs.  Slice the scallions, celery, fennel and cut the cucumber into chunks. Mince the red onion and toss all these in a bowl.  

Once the cobs are grilled, still warm but cool enough to handle, cut the kernels off of those and add to the salad.
Stir it all up and see if you need to add more dressing or adjust salt, pepper to taste.   

Nicely roasted with a little char to give a deep earthly flavor

Warm, roasted kernels waiting to join the party.

Of course, this salad is at it's best when corn is in season.  Right NOW.  So hurry to your farmer's market to pick up some corn and serve up it 2 ways in 1 salad: Fresh & Roasted.  Plus the farmer's market is a wonderful place to be inspired by all the gorgeous produce waiting to be made into something from your imagination.   As with many of my salads, they pair nicely with grilled meats, chicken or fish.  I brought this salad to party and it fit in right along an array of BBQ hamburgers, hot dogs and wings. Plus, I was thrilled when several guests asked for the recipe.
My answer; it will be my next blog post.  Voilá, as promised.  

Before I brought it to the party, I took a little taste for myself.  You always need to taste check your creations!!

(Note: if you don't feel like grilling the corn, then don't.  This recipe is just as delicious if you use all the corn fresh off the cob.  Remember my recipes are just guides. Add, subtract, mix and match as you see fit.  That is the beauty of the something from nothing cooking.  You use what you have, in the amounts that you have and harmonize all the other ingredients to your liking.) 

Boquerones = Bow ka roe nays

Garnished with crushed garlic, chopped parsley and fruity olive oil

A boquerón is a little white anchovy that didn’t get salt cured.  Yet this little fish can cure your any need for an elegant, and full of flavor appetizer.  Another big plus, it can be served in a variety of ways.  I love this tiny fish, and I think you will too.  Even people who don’t traditionally like anchovies like them because they are so completely different.  They aren’t salty, and don't have that dried intense flavor of the sea.  These are much more subtle with a vinegar flavor note (if you serve as they come).  Although these delicate delights are becoming more popular, you might not find them in your local market.  However, speciality stores such as Despaña have them readily available both in store and can ship them as well.  These happen to be one of their best sellers.

Skewered with cucumber & olive. Photo courtesy: asithappens.com

Now, I do admit that I love regular anchovies, so you make think I am biased.  But even if you aren't an anchovy lover,  these are a must try because these babies are not anything like salt cured anchovies. Toss those old notations out and dive in head first.

First off, a boquerón is a fresh anchovy that gets a salt water bath then a vinegar bath for several hours which helps to give them their crisp white color.  The most common and traditional way of serving these is with crushed garlic, chopped parsley and olive oil, as shown above.  I love them served swimming on a stream of fruity olive oil. However, one of my favorite ways of presenting them is on a skewer.  It creates an elegant appetizer and one that is incredibly cocktail party friendly.  Grab, bite and go. I first came to know this method when we prepared them for a big event that Despaña hosted. Shortly after that I added them to Despaña’s After Hours Catering Menu.  They are always a huge hit,  whether at my home or at a catered event, these fish go flying off the plate.

The skewered version is easily made by using a vegetable peeler to create super thin slices of cucumber.  I use either an English or Persian cuc. Simply fold the cucumber in a ribbon style and poke the skewer through.  Do the same with the boquerón and then finish with an olive.  What I adore about this version is that the vinegar flavor profile is highlighted by the olive and cucumber which keeps this app crisp and refreshing. 

There are so many ways to serve these.  Just fish around your creative mind and express your own artistic style. Below are a couple of other versions that I have used for delight my guests.  One, keeping the vinegar flavor.  The other adding the garlic, parsley and oil.  In either style, it allows your guests to take a little of this and a little of that.

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Or you can take your cue from Spanish tradition, serving it as an individual tapa:  atop a slice of bread and tomato.

Here is the way Despaña traditionally serves them up. Photo courtesy of Despaña

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Any way you let these fish swim, they are sure to be a crowd pleaser.

The Great Tomato Caper

The amazing tomato: Courtesy of www.asithappens.me

A great ripe tomato can be like eating candy.  With tomato season in full, glorious swing, I say buy 'em up, slice 'em up, and even cook 'em up.  Funny thing about tomatoes, for me though, is that I rarely put them in leafy salads.  I know what you are thinking, lettuce and tomatoes are like oil and vinegar, bread and butter, peanut butter and jelly.  They just go together. Yet, I like tomatoes to shine on their own or used in savory dishes.  Here are a few ways I like serving this juicy red ‘fruit’.  But first a few more beauty shots...

Naturally, fresh tomatoes, basil, oil are a given.  Serve it with burrata and crusty bread and Wow!

But if you want to use them cooked, I have found two roasting methods that truly bring out their best. 
Version One: slow oven roasted with a drizzle of oil.  Version Two: oil roasted, which has these babies swimming in a bath of olive oil.   Either way, they are a sweeter version of the natural selves.

You can use almost any type of tomato that suits your fancy.  If using grape or cherry tomatoes, I definitely leave them whole.  For larger tomatoes like plum or roma tomatoes you can either cut them in half or just score out the core and leave them in their nature beauty.

Slow oven roasted

Line up your ‘maters in a roasted tin (using a size that is commensurate with the amount of tomatoes you have).  Drizzle olive oil to cover the bottom of the pan, add tomatoes, salt, pepper and toss til they are coated.  You can also add whole, unpeeled cloves of garlic to the pan.  Place in a 325 degree oven and roasted for 45-50 minutes until they blister and get almost caramelized. 

Farm fresh grape tomatoes nestled up against some garlic all sliding in olive oil

Once they are done, use them for just about anything.  Here are my favorite uses.

Pizza topping

Toss with pasta.  You can even add ricotta cheese to this and put it over the top lusciousness.

Smash a few onto warm crusty bread

A couple of other uses, although I could go on forever...

• Mash up the roasted garlic adding some of the juices, then slather on roasted chicken and top with the tomatoes.
• Oven roast or pan sear a whole fish and add the tomatoes to finish
• Add the tomatoes to rice (future post Rice with Oven Roasted Tomatoes & Zucchini) 

Oil Roasted

I saw a recipe for oil roasted tomatoes in Saveur magazine years ago and have been making it ever since. For this version, leave the tomatoes whole.  Stand them up in the pan with the stem facing up.  Pour, and I mean pour a generous amount of olive oil enough to come up 1/3 of the tomato.  Add several sprigs of thyme and whole cloves of garlic with the skins. Sprinkle with coarse sea salt and course ground pepper. Roast at 425 degrees for 30 minutes or until the tomatoes are super tender and the oil is bubbling.  Let cool.

Remove the tomatoes and use as you see fit.  For the liquid gold you just created, pour that tomato/garlic/thyme infused oil into a bottle and use at will.  This oil is wonderful for pasta or rice.  Use it to sauté vegetables, or use it to create a garlic mash with those candy like cloves you fetch out of the oil.

I like to serve these tomatoes as a warm appetizer accompanied with fresh ricotta cheese that is sprinkled with coarse sea salt and coarse ground pepper and drizzled with olive oil.  I mash up the garlic cloves and place them in a small bowl and allow my guests to smear some on warm toasted bread, then some ricotta and topped with a jewel like tomato.

This rustic, comfort food has just the right amount of class for any dinner party.

Clearly, we have cracked this tomato caper and shown just a few ways to let this fruit shine, other than in your salad. And the best part of roasting tomatoes and keeping them in the oil, they are preserved for weeks on end. So cook up batches while the getting is good, and keep on hand all summer long.