Crunchy Baked Zucchini Planks with Garlic-Lemon Aioli

About a year and a half ago, JJ and I were given a gift card to Maggiano's for our 2nd anniversary. We had never been there before, so we had the server sort of choose our menu for the night. We started with the appetizer combination platter, and the shining star of that dish was the fried zucchini with aioli. I can't say I remember much else about that meal, the zucchini was the star of the show! It was crispy and flavorful, and the aoili was the perfect pairing. I'm usually not a fan of creamy based sauces or ranch dressings, but this was phenomenal. We haven't been back to Maggiano's, but this zucchini has been on my mind since then, and I had been meaning to recreate it at home. 

On our weekly Farmer's Market excursion this week, like every week, I haphazardly pointed at produce and baskets and filled up my cart. I find that it's easier to go there first, see what looks best, then take it home and plan a weekly menu around it. I bought 2 baskets of zucchini, so I began to brainstorm some meal ideas. This simple dish was easily put together with only pantry staples, it's flavorful, cheap and easy to make. While I'm sure it would taste great fried, I actually preferred the baked version. For the aioli, I used Greek Yogurt rather than mayo, and I think it tasted better than the mayo version. The tang of the yogurt replaced the need for mayo + vinegar in the aioli, and it gave a punch of additional protein to the dish.

Crunchy Baked Zucchini Planks with Garlic-Lemon Aioli

inspired by Maggiano's 

3 medium zucchini

1/2 c. unbleached AP Flour

1 egg + 2 tbsp. water

1 c. panko breadcrumbs

1/2 c. Italian style breadcrumbs

Salt and pepper

2 garlic cloves, grated

Juice and zest of 1 lemon

1/2 c. plain 2% or fat-free Greek yogurt

Salt and white pepper

Minced parsley

Wash zucchini, slice off ends. Slice into 1/4" thin strips.

Line a colander with tea towels, lay zucchini slices in colander, salt, and add another towel on top, repeating the process until all zucchini are salted and covered. 

Place a bowl inside to press zucchini and set aside for 30 minutes.

(This step isn't necessary, but will keep zucchini extra crisp and less mushy when cooked)

In a small bowl, whisk together garlic, lemon juice and zest, yogurt, salt and pepper. 

Taste, add more salt and pepper if necessary. 

Add minced parsley, about 1 tsp. 

Cover and place in the refrigerator. 

Lay 3 shallow bowls out on the counter and a baking sheet fitted with a wire rack. 

In the bowl closest to the baking sheet, toss together breadcrumbs.

In the center bowl, crack the egg and whisk in water and 2 tbsp. flour, salt and pepper.

In the farthest bowl, pour in the remaining flour. 

Preheat the oven to 425*

Wipe down the excess moisture from zucchini slices, dredge in flour, then dip in egg, and press into the breadcrumbs. 

Place on the baking sheet and repeat until all zucchini is coated.

Place in the oven and bake for 20-25 minutes, until golden brown. 

Place planks on a platter and serve with aioli in a dish on the side. 

Bourbon Peach Chutney with Brie on Crostini

For the appetizer portion of my Bourbon dinner, I immediately thought of doing some type of fruit chutney sauteed with Bourbon. I find that most liquor has a certain sweetness that pairs well with fruit, you just have to find the right combination. Old Grand-Dad 114 is strong flavored Bourbon, the alcohol has a great presence, so it seemed like a good option for cooking. This chutney is delicious now with fresh peaches coming in season, but  can also be made with frozen peaches. The jalapeño adds a nice bite, and the Brie cools down the dish and gives it a creamy taste.  

Bourbon Peach Chutney with Brie on Crostini

Makes 12 pieces

1 loaf of grainy wheat French bread

1 8 oz. wheel of Brie

1 batch of peach chutney, recipe follows

Preheat oven to 400*

Slice bread on an angle into 12 pieces.

Lay on a sheet pan and place in the oven for 4-5 minutes, until toasted.

Slice Brie into 12 pieces, discarding rind.

Flip bread, top each slice with a piece of Brie.

Place back in the oven and cook for another 4 minutes or until cheese is melted to desired.

Top each slice of bread with a heaping tbsp. of chutney and serve. 

Bourbon Peach Chutney

adapted from Jimmy's Uptown via foodtv.com

1 tbsp. EVOO

2 shallots, finely diced

1 jalapeño, seeded and finely diced

3 large, firm peaches, blanched, skinned and diced

1/4 c. turbinado sugar

1/4 c. Old Grand-Dad 114 KY Straight Bourbon

1/3 c. Cider vinegar

Salt and white pepper, to taste

Heat a large saute' pan over medium heat.

Add EVOO, shallots and jalapeño, season with salt. 

Cook for 2-3 minutes, until tender.

Add peaches, cook for another 2-3 minutes.

Add sugar, stir to combine, then deglaze pan with Bourbon.

Turn heat to low, add vinegar and allow Bourbon and vinegar to reduce, about 5-10 minutes.

When chutney is thickened, taste and adjust seasonings, remove from heat and serve warm or refrigerate until using. 

Tex-Mex Black Eyed Pea Dip

For Superbowl Sunday, we were invited to a family get together that was pot luck style. I signed up to make an appetizer and dessert weeks ago, and figured I'd decide what to make closer to the date. A few weeks later, I had a strange craving for Black Eyed Peas, so I bought a pound of dried beans at the grocery store. After cooking them, I ate a small bowl and then put the remaining 7-8 c. of cooked beans in the fridge. And I was stumped... what to do, what to do? 

Finally, the morning of the Superbowl, I searched the pantry and fridge for ingredients to make a dessert and appetizer, and kept coming back to the Black Eyes Peas. Surely  there was some sort of dip or croquette I could make with them, so I did a little google-ing. I found a Paula Deen recipe that was shockingly healthy, and looked really delicious. I even had most of the ingredients on hand, so I got to work on it. I made a few changes, Paula's recipe seemed pretty basic (read: bland), so I decided to give it a Tex-Mex flavor, a cross between Chipotle's two salsas with the addition of beans. The end result was a delicious, fresh salsa/dip that was perfect with Tostitos scoops chips! This also made a little over 2 quarts of dip, so it was plentiful.

Note: I highly recommend cooking dried beans for this, canned tend to be mushy, and for this dip you want the peas to hold their shape and have a bit of a bite. I simply added 1 lb. beans to 8 c. salted water, brought to a boil, reduced and simmered for 45 minutes/1 hour, drained, cooled and stored in the refrigerator. 

Tex-Mex Black Eyed Pea Dip

heavily adapted from Paula Deen

3/4 lb. dried Black Eyed Peas, cooked

2 c. frozen corn kernels

1 pint cherry tomatoes, quartered

1 green bell pepper, finely diced

1 red bell pepper, finely diced

4 scallions, minced (or 1/4 red onion)

1/2 c. roughly chopped cilantro

1 small jalapeño, seeded and minced

dressing:

1 garlic clove, pasted with salt

Juice of 1 lime

1/4 c. red wine vinegar

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. honey

1/2 c. EVOO

Kosher salt and black pepper, to taste

Add all salad ingredients to a large plastic storage container or serving bowl.

In a small bowl, whisk together garlic, lime juice, vinegar, chili powder, cumin and honey.

Slowly add EVOO, whisking constantly.

Taste, season with kosher salt and pepper.

Add dressing to the dip, toss well and refrigerate for at least an hour.

Toss well before serving, chilled, with scoops chips. 

Blue Cheese and Walnut Crackers

A few weeks ago, my mother in law gave me a 1 lb. tub of Amish Blue Cheese crumbles. While I've read conflicting reports about whether you can eat blue cheese or not when pregnant, it didn't even sound appetizing to me. So the cheese sat in the fridge for a couple of weeks, untouched. During my month-long stint watching Food Network and eating only bagels, I saw a holiday appetizer episode where Ina baked savory blue cheese shortbread crackers. The recipe called for 8 oz. of cheese, which I knew would make a substantial dent in the tub of crumbles, and it would cook the cheese so there wouldn't be the question of whether or not I could eat it. 

These crackers take very few ingredients, in fact I had all of the ingredients on hand last Saturday when I was cleaning out the fridge and came across the blue cheese hidden in the back. After making the dough, it needs to be formed into a log and chilled, so these crackers can be made ahead of time for a party, and kept in the freezer for slicing and baking at any time - even just for a snack! I was worried that the blue cheese would be too strong, or they would taste too much like a cookie gone bad, but they were outstanding! The bite of the blue cheese was dulled down, but still present, the nuts added a nice crunch, and the pepper reinforced the savory flavor. They were reminiscent of a cheese straw or a really fancy Cheez-It! 

As for the actual recipe, the only changes I made were subbing 1/2 c. whole wheat pastry flour for 1/2 c. of the all purpose, and omitting an egg wash for adhering the nuts, I had no trouble getting them to stick when pressing firmly. While the crackers were exceptional on their own, I couldn't help but think some kind of dip, smear, or spread would pair with it, but I couldn't think of anything that wouldn't make these too heavy, or too overpowering. My husband said buffalo chicken dip... any ideas? 

Blue Cheese and Walnut Crackers

from Ina Garten seen on Barefoot Contessa

1/4 lb. (1 stick) unsalted butter at room temperature

8 oz. blue cheese, at room temperature 

1 c. all-purpose flour

1/2 c. whole wheat pastry flour

2 tsp. kosher salt

1 tsp. fresh ground black pepper

1/2 c. chopped walnuts

In the bowl of a mixer with the paddle attachment, cream together butter and blue cheese for 1 minutes, or until smooth.

With the mixer on low speed, add the flours, salt and pepper and mix until dough comes together, adding water 1 tsp. at a time if necessary (I added 2 tsp.)

Place a piece of plastic wrap on the counter, use a spatula to remove dough from the bowl and onto the saran wrap. 

Using your fingers, form into a log about 12" long and 2" wide, wrap tightly and place in the refrigerator until you're ready to bake the crackers, or double wrap in foil and freeze.

After at least 1 hour, preheat oven to 350*

Unwrap dough log and sprinkle walnuts around the log, turn the log and press down on the nuts to encase the surface.

Line a baking sheet with parchment, slice the dough into 1/4" rounds and place 1" apart on the baking sheet, you should get around 30-36 crackers.

Place the crackers in the oven and bake for 22-25 minutes, rotating the baking sheet halfway through.

Using a spatula, place crackers on a wire cooling rack, and cool for at least an hour so crackers begin to harden. 

To store, place in an unsealed plastic bag or in an uncovered plastic storage container, sealing or covering will cause the crackers to soften, serve within a day or freeze baked crackers. 

My 3rd Blogiversary & Tabbouli, Mandaloun Style

Today is a very momentous occasion on Veggie by Season, it's my third Blogiversary! Looking back over the past three years, beginning a blog has been absolutely one of the best decisions of my life. I have met so many other bloggers and enjoyed reading theirs through the tight-knit community, I have challenged myself to cook with new ingredients, techniques, and cuisines, and I have really tapped into my creative mind constructing recipes as well as writing about them. 

Looking back over the last year, my proudest blogging accomplishment was the POM Party victory. Being chosen in the top 10 among over 100 talented bloggers was really a special moment for me. Also, the Bakesale for Molly was another great moment during the last year. I was completely floored by the generosity of both the bakers and the bidders, and the way word spread among the blogging community and beyond. (As an aside, we were able to cover all of Molly's medical expenses, and I purchased 6 months of medication for her to take to her foster home, where she continues to reside awaiting adoption.)

Now in the past, I have celebrated my blogiversary in different ways. The first Blogiversary I made meatloaf cupcakes with whipped potato frosting, and last year I recapped my favorite recipes from the year. This year, I'm going in a little different direction. As I've said, blogging has led me to try many new ingredients, and even re-try things I thought I didn't like (cucumbers, turnips, lima beans, pears) and... parsley! I've always been completely opposed to parsley, and would substitute any other herb in it's place. Then, about a year ago, I tried tabbouli and I loved it. How could it be, I hated parsley?! More recently, I went to a Lebanese restaurant and ordered the Vegetarian Mezze platter, which featured tabbouli. Only this tabbouli was different - no blugur! It was completely parsley based, and I absolutely loved it.

I thought about it some more, and realized that when the parsley is minced into a fine piece, its flavors really come out, and it smells like lemon. I made this tabbouli based on my memory of the style of Mandaloun's, and it was very, very similar. Though I think I prefer just a bit of bulgur mixed in, this tabbouli is also something special. 

Thank you so much to everyone for your readership through the years. I never thought a blog would bring me so much joy and connect me with so many wonderful people. 

Tabbouli, Mandaloun Style

(no bulgur, authentic Lebanese)

3 bunches of parsley, stemmed

1 bunch of fresh mint leaves, stemmed

1 pint cherry tomatoes

1/2 English cucumber

3 garlic cloves

Juice and zest of 1 lemon

2 tsp. Red Wine vinegar

1/4 c. EVOO

Salt and fresh cracked black pepper

Wash parsley and mint in a large colander, shake and dry well.

In batches, place mint and parsley leaves in a food processor, pulse and process until leaves are in small, minced pieces.

Place in a large plastic storage container and repeat until all herbs are minced.

Quarter tomatoes, add to herbs.

Mince cucumber, add to herbs.

Using a microplane, grate garlic into vegetable mixture.

Zest the lemon into vegetable mixture, then slice in half and squeeze juice into mixture.

Add vinegar, EVOO, salt and pepper.

Place a sealed lid on and shake the mixture to mix well.

Taste, adjust seasonings.

Refrigerate over night or for several hours, taste again before serving to adjust seasonings.

Parmesan Stuffed Artichokes

I can still remember the first time I ate a fresh artichoke. I was 12 years old, at my friend and neighbor Leah's house for dinner. Her mom placed the artichoke in the middle of the table along with a dish of melted butter. I looked at Leah, unsure what to do. She pulled off a leaf, dunked it in the butter, and scraped the flesh off with her teeth, tossed the leaf aside and grabbed another. Who knew it was so simple... and delicious! 

Now here I am, 13 years later, finally getting around to having fresh artichoke for the second time. I feel like I've cheated myself out of years of pleasure! But honestly, making artichokes is not only a tedious process, but a scary one at that! I decided to finally be brave and dive right in. I mean, I hack apart pineapples, squash, and I've even cracked several coconuts. Certainly I can handle an artichoke! 

When I saw they were on sale and in season last week, I decided now was the time. So I scanned some recipes online and found that a breadcrumb-parmesan stuffing was simple and popular. Then I looked at a few youtube videos and tutorials on how to handle this beast. I tried to document it as best I could in the photos below. 

This was my husband's first time eating a fresh artichoke, and he is now a huge fan. The artichoke was tender and flavorful, the stuffing was salty and savory, and we both were wishing I had made a dozen. I will definitely be playing around with the stuffing options for these in the future! 

Step 1: Gather artichokes, a lemon, and tools. I wasn't sure what I'd use, so I grabbed a few things. In the end I used my knife, scissors and a melon baller. 

Step 2: Cut off the stems. Though you can eat them when they're peeled, since I was baking mine cup side up, I cut it off completely to help stabilize the artichokes.

Step 3: Cut off the top third or fourth of the artichoke, depending on length.

Step 4: Pull off the bottom third of leaves that are tough. Use kitchen scissors to snip off the top third of the remaining leaves.

Step 5: Use fingers to stretch out artichokes and loosen the center. Pull out the center leaves that are pulpy and purple.

Step 6: Use a melon baller to scoop out any pithy center pieces. Do not scoop through the bottom!

Step 7: Cut lemon in half, Squeeze the juice over each artichoke then place the lemon on top while you clean and prep the water. At this point, artichokes can be wrapped and refrigerated for a few hours with the lemon on top.

Step 8: Place artichokes and lemons in a pot filed with water 2/3 of the way up artichokes. Turn heat to high and bring to a boil. Turn heat to low and simmer for 40 minutes, partially covered.

Step 9: Preheat oven to 400*. Prepare stuffing mixture. Remove artichokes from water bath carefully (they will be tender) and place in a baking dish. I used a loaf pan to help them stay up.

Step 10: Use half of each stuffing mixture to stuff artichokes. Press mixture between the leaves and into the center. Place in the oven and bake for 25 minutes, until crisp on the edges and stuffing is browned.

Step 11: Very carefully transfer to a plate (I used a spatula for bottom support and tongs to hold it together) and serve.

Parmesan Stuffed Artichokes

2 artichokes, prepared

1 lemon, halved

1/4 c. Italian style breadcrumbs

1/4 c. grated Parmesan cheese

1 small yellow onion, very finely minced

1 garlic clove, pasted

Black pepper

2 tbsp. EVOO

In a small dish, toss together breadcrumbs, parmesan, onion, garlic and pepper.

Stuff into artichokes, then drizzle with EVOO.

Follow directions as listed above for artichoke preparation and baking.

Hummu-Ghanoush

I'm a big fan of hummus and veggies. I have them as part of my lunch every day. However, since apparently eggplant grow phenomenally well in Florida, I've had quite the surplus. Instead, I've been making baba ghanoush each week, which I like, but it doesn't have the same nutritional stats, specifically the protein.

So as I do every weekend, I roasted up a few of the ripe eggplant and planned to make a batch for the week. However, as I was making the warm butternut and chickpea salad with tahini, I thought why not just add chickpeas and combine the two. Then I use up my eggplant while getting the protein from the chickpeas.

The eggplant flavor was definitely more present than the chickpeas, but this was delicious! If you're not a huge fan of baba ghanoush, this version might help ease you into it. And if you've got a garden full of eggplant like I do, this is a great way to use them! I bring my hummus or baba ghanoush to work each week and share it with my coworker, and he very much enjoyed saying "hummu-ghanoush" every day all week. That wasn't annoying...

Hummu-Ghanoush

2 eggplant, roasted and skinned (about 3 c.)

1 15 oz. can chickpeas, drained and rinsed

2 tbsp. to 1/4 c. well-stirred tahini 

Juice of 1 lemon

1 garlic clove, smashed (or 1 tsp. granulated if you don't like raw)

1 tsp. ground cumin

1 - 2 tbsp. EVOO

Kosher salt and pepper

Paprkia, for garnish

Place eggplant on a baking sheet, pierce with a fork a few times.

Roast for 1 hour, or until eggplant are deflated and shrivel a bit.

Cool for 10 minutes.

Peel off skin (or insides might just slip right out) and place into a blender or food processor.

Pulse to a chunky puree.

Add chickpeas, 2 tbsp. tahini, lemon juice, garlic, cumin, salt and pepper.

Pulse 10 times to mix, then run to puree mixture.

If necessary, add 1-2 tbsp. EVOO to thin the mixture.

Stop, taste and adjust seasonings, add additional salt, pepper, cumin and tahini, if necessary. 

Spoon into a dish, sprinkle with paprika and serve.

I prefer this warm, but my coworker likes it cold. It's really up to you! 

Potato and Sauerkraut Fritters

Growing up on Long Island, just about all of our friends and neighbors were Italian. When I think of the favorite foods from my childhood, I have vivid memories of arancini (fried risotto balls stuffed with cheese), real Italian Ice, cannolis, and boatloads of pizza by the slice from a pizza parlor we could walk to from our house. I think it was a mile or two, and it felt like so long, but I think I'd run 100 miles for that pizza now.

Because I grew up with the Italian food, and my mom is an excellent Italian cook, I felt like I should be a honorary Italian. Besides Oktoberfest, beer and brats, who really knows anything about German food? It's not really known for elegance, romantic dinners and beautiful sounding words. Fettuccini a la Carbonara sounds much prettier than Sauerbraten und Kartoffeln. I loved my German heritage, but it didn't seem as cool or fun as the Greek and Italian dishes and families around me.

While I still find it hard to create diverse German dishes, I've learned to embrace my heritage. Creampuffs may have initiated the change, but it's knowing that the spaetzle press I use was once used by my great-grandmother decades ago. Or the Sauerbraten my mom taught me to make is a really old family dish. And the fact that there aren't many German restaurants open, which makes me feel like I have a hidden gem in my dining room when a German feast hits the table.

While I'm not a Bratwurst eating gal anymore, I still say the more kraut the better. Last fall, JJ and I went to an Oktoberfest and tried deep fried Sauerkraut and Potato fritters at a small booth. They were so delicious, salty, tangy, and crisp. I could have eaten a dozen, and even JJ, who doesn't like anything pickled, enjoyed the fritters. When I saw an ad for the Oktoberfest, I remembered the amazing fritters, and decided to make a baked version at home. These weren't as good as the deep fried fritters, but the flavor was still there and very present. I would serve these with a grainy, German mustard, but I was out. They're great paired with a nice Warsteiner!

Potato and Sauerkraut Fritters

2 lbs. yukon gold potatoes, peeled and diced

2 c. Sauerkraut, drained well

1/4 c. Sour Cream

Kosher salt and pepper

1/2 tsp. paprika

1 c. breadcrumbs (panko recommended, I used regular fine ground)

Place diced potatoes in a steamer basket, place over boiling water and steam until fork tender.

Cool to room temperature, then add to a mixing bowl with the sour cream.

Use a potato masher and mash potatoes so they're mostly mashed with a few pea-sized chunks of potato.

Add the sauerkraut, paprika and pepper.

Use a spatula to fold in and distribute.

Taste and adjust salt and pepper.

Place mixture in the refrigerator for 30 minutes.

Preheat oven to 450*

Add breadcrumbs to a shallow dish.

Form mixture into golf ball sized mounds, roll in breadcrumbs, then place on a baking sheet.

Repeat until all balls are made, yields around 12-16.

Place baking sheet in the oven and bake for 18-20 minutes, until golden brown and crisp.

Serve warm with German mustard.

Bruchetta with Melted Mozzarella Toasts

If you ask me what dish represents summer best, I'd have to say Caprese Salad, or any variation of tomatoes, basil and mozzarella. Fresh tomatoes picked right off the vine mixed with bright, sweet basil and fresh, creamy mozzarella to cut through the acidity... it's a trifecta of flavor. 

Every day after work, I go outside with the dogs and survey the crops. During the peak of cherry tomato season, I'd stand next to the planter and pluck one after another off the vine and into my mouth. I harvested daily, and the vines were replenished daily. The same can be said for my basil plants, I'd tear off a handful every other day or so for a dish, and it would be replenished the next day. I honestly can't put into words how rewarding it is to have a garden, even one as small and challenged as mine! 

When my roma tomatoes finally started coming in, they were plentiful. I picked a basketful and left them on the counter to eat at our leisure. We were having  company one evening, and I decided to utilize the fresh tomatoes. Simple bruschetta typically combines tomatoes, basil, onions, and balsamic with toasted bread, so to make this a bit more interesting, I decided to add melted fresh mozzarella to the bread. The end result was a great contrast of flavors, textures, and temperatures. Each ingredient's flavors held their own, and were in perfect harmony. 

Tips and Trades:

-Try using different tomatoes, such as heirloom, for a gorgeous colorful dish.

-Select any bread variety for additional flavor, I used a kalamata olive sourdough from Whole Foods Bakery.

-Eliminate the garlic if you wish, but we all loved it and weren't bothered by the bite of fresh garlic.

Bruschetta with Melted Mozzarella Toasts

2 lbs. diced, seeded Roma tomatoes

2 garlic cloves, minced

1/4 c. minced red onion

1 c. basil leaves, chiffonade

2 tbsp. balsamic vinaigrette

2 tbsp. EVOO

Salt and pepper

1 loaf of bread, sliced thinly on a bias

1 lb. ball of fresh mozzarella

Add garlic and onion to a mixing bowl.

Toss with balsamic vinaigrette, salt and pepper.

Set aside for 5 minutes.

Add tomatoes, basil and EVOO to the garlic and onions, toss well to combine.

Refrigerate for 30 minutes.

Preheat broiler to high.

Place bread on a baking sheet and broil for 2 minutes, watching carefully so it doesn't burn.

Remove from the oven, flip, top with mozzarella and place back under the broiler.

Broil for another 2-3 minutes, until melted and slightly browned, watch carefully!

Remove tomato mixture from the fridge, taste and season as necessary.

Place on a platter with toasts and serve immediately.

And now, if you remember reading this post, I wrote about my parents letting my sisters and I choose fruit trees to plant at our new house. My sister was looking through old photo albums and found this photo! Here she is with my dad, planting her apple tree! 

Baba Ghanoush

 I have always been enamored by vegetable gardens. Tiny seeds, planted in dirt, a little sun, a little water, and bountiful produce. I believe that because I saw the vegetables grow in the garden when I was young, I was more likely to try them. Watching my dad tend to the garden, weeding it, watering it, and my mom out there roto-tilling in compost during the spring, made me appreciate all that goes into producing one little eggplant. It's not easy work, but it is so rewarding when you harvest. 

When I moved to Florida and bought a house, I had big garden plans. So far I've had hits and misses as I learn about the Florida climate, soil, weather, and insects. I started my eggplant from seed in January, planted them outside in March, and they're just now producing. Nine months... my eggplant are my babies. I have about 20 more on the vines, and every weekend more buds appear, so it looks like well into December I'll be picking them! 

I've found that if I let them stay on the vines too long, they start to get pocks, which are light brown, eventually spreading and turning white. Anyone know what causes this? Every Sunday after my run, I do some weeding, planting, pruning, watering, and then a photo shoot for my garden blog (basically just photos to show growth progression). I decided to pick the three largest eggplant because they would probably start spotting if I didn't. 

When faced with three eggplant, I find myself with two options: Eggplant Parmesan or Baba Ghanoush. Since we planned to spend the afternoon watching the Red Zone channel and following our fantasy football teams, I decided a quick dip would be better than an afternoon in the kitchen tending to eggplant. 

I've seen many recipe variations depending on the country of origin for baba ghanoush, so I tasted and added ingredients as I made it. While grilling the eggplant is preferred, I was about to make granola and decided to roast it and kill two birds with one stone. 

Nothing makes me happier than spending the morning in my garden, harvesting vegetables during the day, and eating the veggies in a delicious dish at night. 

Tips and Trades:

-My eggplant are an Heirloom variety, but any eggplant variety will work! 

-Tahini is ground sesame seeds. While a jar can cost around $10, it should last quite a while. If you do purchase some to make baba ghanoush or hummus, try this recipe - you won't regret it! 

Baba Ghanoush

3 eggplant, roasted or grilled and peeled, about 4 c. pulp

2 garlic cloves, smashed

1/4 c. tahini

1 lemon, juiced

1 tsp. ground cumin

2 tsp. kosher salt

Fresh ground black pepper

Parsley, for garnish

Add all ingredients to a blender or food processor, run until smooth. 

If necessary, add EVOO or tahini to thin.

Taste and adjust seasonings (more salt might be necessary)

Eat immediately or refrigerate for up to a week. 

Symon Sundays: Sheep's Milk Ravioli with Brown Butter and Almonds & Roasted Dates with Pancetta, Almonds and Chile

This week's Symon Sundays recipes were chosen by Tasha at The Brick Kitchen. Please visit her site and the other Symon Sundays participants to read about their opinions on the dishes! You can find links to their blogs and the Symon Sundays schedule on the right blog column.

The first dish chosen is from the appetizers section of Live to Cook. I had been eying it for months, and even considered making it for a dinner party, but it slipped my mind. Because it was paired with a pasta dish, I decided to turn it into a salad. There were few ingredients in this dish, but they all are packed with flavor and had something to add to the final product. I would definitely make this as an appetizer in the future, or use the combination of a spin off a warm bacon-dressed spinach salad, just chop the dates so the sweet punch of flavor is in each bite. 

Please visit Tasha's blog for the recipe! 

Roasted Dates with Pancetta, Almond and Chile

The second choice of Tasha's was Sheep's Milk Ravioli with Brown Butter and Almonds. I searched for Sheep's Milk Ricotta, but it wasn't available. Since the recipe called for really thick ricotta, and because I couldn't find sheep's milk, I decided to make my own ricotta. While the ricotta came out extremely thick and delicious tasting, it wasn't really a money saver as I had hoped. A half gallon of organic milk is around $4, and a tub of organic ricotta is around $4.50, so by the time I factor in my time to make it, the price is the same. However, it was fun to know I literally made this entire dish from scratch!

For the ravioli, the dough is made from only egg yolks and white flour, but I substituted a whole egg and a white, and used half whole wheat flour and half unbleached all purpose flour to make it healthier. For the sauce, I couldn't bring myself to use 12 tbsp. butter, so I used 1 tbsp., the juice of the orange, and some vegetable stock. The recipe called for parsley, but I don't like parsley, and love rosemary paired with orange, so opted for that combination. I also served the ravioli with steamed broccoli for a little extra veg in the meal. 

While I varied a great deal from the original recipe, and I'm sure a pool of brown butter would be amazing, my substitutions made this dish quite tasty! 

Sheep's Milk Ravioli with Brown Butter and Almonds

Making the ricotta:

Bring 1/2 gallon milk, 1/2 tsp. salt and 1/2 tsp. citric acid to 195*, rest for 5 minutes

Strain in cheesecloth for 5 minutes

Tie up and hang to strain in the fridge for a few hours, very thick ricotta!

Tasha's dates look fantastic! 

Joanne had the same idea and served hers over a salad, but used figs and added goat cheese and cranberries

Joanne also reduced her butter, and added some zucchini to her ravioli

Natashya added dill to her pasta, adding a nice punch of flavour! 

Tortellini Caprese Skewers

This is such a simple appetizer to make, but is a definite crowd pleaser. It's easy to make ahead of time, and is perfect for summer when you have a surplus of basil and tomatoes! 

Tortellini Caprese Skewers

Makes around 35 skewers

2 lbs. bocconcini or a ball of mozzarella, cubed

2 pints cherry tomatoes

2 lbs. tortellini (I had quite a few leftover, but 1 lb. wouldn't have been enough)

1 cup basil leaves, chiffonade

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

Thread bocconcici, tomatoes and tortellini on skewers.

Drizzle with EVOO and vinegar.

Sprinkle with basil.

Keep chilled until serving.

*For most of the skewers, my pattern was: tortellini, tomato, mozzarella, tomato, tortellini. 

Asiago Spinach Cakes

Last week, I hosted another Bite Club event for the Folio Weekly Bite Club. It was at The Fish Co., a restaurant and fish market in Jax Beaches. All of the food was phenominal, but there was one thing we had that stood out in my mind, a spinach cake served with sea bass. The cake was not meant to be the star of the dish, but everyone at the event loved it, and commented on it.

I asked Bill, the owner, what was in it, and he told me Asiago and Dijon (I had suspected horseradish, it did have a spicy kick, but it was Dijon). The fish was served with a key lime butter, which melted and pooled around the crisp cake, and added more delicious flavor. You can read about the entire meal and see photos of each course here.

When it came time to construct my version of the spinach cake, I decided to use frozen chopped spinach because it has a sturdier texture than cooking down and wilting spinach leaves. I also decided to finely cube the asiago so there would be nice pockets of the cheese. I used panko bread crumbs for extra crunch and texture, and rather than slather it with key lime butter, I squeezed a lemon on top to keep it healthy. I cooked the cakes in a dry, nonstick skillet to avoid fat, but they can be cooked with a bit of butter or EVOO for an even richer flavor and crust. These cakes were absolutely delicious, almost like a quiche, but with so much spinach flavor. And the dijon adds such great spice and flavor. Thanks, Fish Co., for the inspiration!

Asiago Spinach Cakes

2 boxes frozen, chopped spinach, thawed and drained well

1 egg, beaten

4 oz. asiago cheese, finely diced

1 yellow onion, minced

2 garlic cloves, minced

2 tbsp. dijon mustard

1/2 tsp. dried oregano

1 cup panko bread crumbs, separated

1/2 tsp. each salt and fresh ground black pepper

Nonstick cooking spray, EVOO or Butter

Lemon wedges

Add egg, mustard, oregano, salt and pepper to a mixing bowl, whisk to combine.

Add spinach, cheese, onion and garlic, fold into egg mixture.

Add 1/4-1/2 cup breadcrumbs to reach consistency where cakes stick together, but aren't overly dry.

Form into 8 cakes, dredge in remaining panko

Heat a nonstick skillet (I used a griddle) over medium heat, grease or spray with nonstick cooking spray.

Dredge cakes in remaining panko, press to coat.

Place cakes on griddle, cover and cook for 5 minutes, flip gently and cook for another 5 minutes, until toasted, and cheese begins to ooze out.

Serve imediately with wedges of lemon.

Mini Quiche Lorainne

The other appetizer I served at our dinner party Saturday was one of my favorites, Mini Quiche Lorainne. This dish is so simple to make, but I've never met anyone who doesn't love it! I tend to make big batches of savory and sweet pie crust and keep it frozen, so I just pulled out a disk to make these. Since there are so few ingredients, I used Gruyere cheese, which really stood out and held it's own over the strong bacon flavor.

Mini Quiche Lorainne

1 pie crust (recipe below or store-bought)

4 large eggs

6 strips of bacon

1 1/2 cups finely grated Gruyere

1/2 tsp. dried French Thyme (I love Penzeys)

Salt and Pepper

2 tbsp. milk or cream

Preheat oven to 400 degrees.

Dice bacon, saute' in a skillet until crisp, drain on a paper towel.

Butter and flour a mini muffin tin (24).

Roll out pie crust, use a round cutter to cut 24 rounds.

Place on the muffin tin, gently press down and form into cups.

In a bowl, whisk together eggs, milk, salt and pepper and thyme.

Add cheese and bacon, stir together. This mixture should be thick.

Use a tablespoon to spoon mixture into muffin cups, fill to the top.

Bake for 18 minutes, or until puffy and golden.

Use an offset spatula to remove from muffin cups, serve.

Makes 2-12" pie crusts:

3 1/2 cups AP flour
1 tsp. salt
1 tbsp. sugar
2 sticks of butter, frozen
2 tbsp. shortening
1/2 cup ice water

Add flour, salt and sugar to a large bowl. Whisk with a fork.

Cut butter and shortening into flour in pea sized pieces.

Add water and use a fork to mix until dough just comes together in a ball.

Wrap in plastic wrap, refrigerate for an hour (or overnight) or freeze wrapped tightly in plastic then placed in a freezer storage bag.

Balsamic Apricot, Goat Cheese and Prosciutto Crostini

I hosted a small dinner party for Valentine's Day on Saturday night. One of the guests was my friend /running buddy/ co-worker Lou, who loves food as much as I do! He asked me what to bring, and I told him an appetizer would be great. He told me the story of how he came up with this combo, but like many of my ideas, it was random and long, so I'll save you the story :)

These were delicious, the apricots had amazing flavor, and the balance of spicy with sweet, creamy and salty was spot on!

Balsamic Apricot, Goat Cheese and Prosciutto Crostini

1 baguette, sliced

1/2 lb. prosciutto

4 oz. herbed goat cheese

1/2 lb. (about 30) apricots

1/4 tsp. crushed red pepper flakes

1/2 c. brown sugar

1/2 tsp. salt

2 garlic cloves, minced

4 tbsp. butter

1/4 c. rum

Aged balsamic vinegar

Heat an oven to 400 degrees.

Slice baguette, brush with EVOO, toast bread for 5-8 minutes, until crisp.

Set aside.

Heat a skillet over low, add crushed red pepper, brown sugar, salt, garlic and butter.

Stir to combine and bring to a bubble, when the sugar has melted into the butter, add the apricots and stir, cook until apricots are soft and plumped.

Add rum, continue to cook and stir until liquid is reduced and a thick syrup has formed.

Plate crostini, top with prosciutto, goat cheese, and an apricot.

Drizzle with an aged balsamic vinegar. 

Toasted Ravioli with Marinara

I've never had a fried ravioli because I don't like fried foods. I love crisp, crunchy things, but not the grease that comes along with it. I often find myself trying to create 'oven-fried' recipes. I think these were a great attempt to get the crispness, however I should have flipped them to also toast the bottoms. I used store bought ravioli for ease, but homemade would make these even better, I'm sure. I did make a large batch of my favorite sauce for dipping though!

Toasted Ravioli with Zesty Marinara

1 bag of fresh or frozen ravioli (about 30)

1 tbsp. butter

1 tbsp. EVOO

1/4 cup breadcrumbs

1/4 cup parmesan cheese

2 cups zesty marinara (recipe below)

Bring a large pot of water to a boil, add a large handful of salt.

Drop in ravioli, cook for half the time the package directs (mine was 6 minutes, so I cooked for 3).

Preheat broiler to high.

Drain ravioli, add butter and EVOO to the pot, swirl around.

Add ravioli, toss in butter/EVOO to coat, add breadcrumbs and parmesan, toss gently to coat.

Line a cookie sheet with parchment, arrange ravioli in a single layer.

Sprinkle with more breadcrumbs or cheese, if necessary.

Broil for 3-5 minutes, keep the oven door cracked and watch carefully so they don't burn.

Arrange on a plate, serve with marinara.

Zesty Marinara:

1 tbsp. EVOO
1 yellow onion, minced
2 cloves of garlic, minced
Salt and Pepper
1 tsp. dried oregano
½ tsp. fennel seed
Pinch of crushed red pepper flakes
½ c. dry red wine
2 28 oz. cans organic crushed tomatoes
1 15 oz. can organic tomato sauce
1 5 oz. can organic tomato paste


In a saucepot over medium low, add EVOO, onion and garlic.
Season with salt and pepper.
Sweat onions and garlic for 5 minutes.
Turn heat to high, add red wine, reduce by half, turn to low, add spices and tomatoes.
Cover and simmer for at least 30 minutes.

Gorgonzola and Caramelized Onion Cheeseball

On Monday, I hosted my book club. I decided to make a few different things because it's kind of a pot luck event and I didn't know what was coming. I figured I'd do an appetizer (this), a main (quiche) and a dessert (cookies in last post). Most people seem to love a good cheeseball smeared on a cracker, so I decided to make one. I got the main flavor ideas for this from Joelen and her blog, but went a different way with the other ingredients. This cheeseball was great, really creamy and flavorful. The gorgonzola was present, but not overpowering. I think everyone really enjoyed it!

Gorgonzola and Caramelized Onion Cheeseball

1 tbsp. butter/EVOO

2 large yellow onion in a small dice

Salt and pepper

1 tsp. fresh thyme or 1/2 tsp. dried

8 oz. cream cheese, softened

1/2 cup gorgonzola crumbles

1 cup crushed walnuts

Crackers or vegetables, for serving

Heat a skillet over medium-low heat.

Add butter or EVOO and onions.

Season with salt and pepper, saute' for 20 minutes, stirring every few minutes. Add thyme. Cool to room temperature.

Add softened cream cheese and gorgonzola to a bowl.

Top with onions, stir well to combine.

Lay saran wrap on the counter, scoop cheese mixture into a ball, wrap and refrigerate for 4 hours.

Before serving cheese ball, add walnuts to a bowl. Drop cheeseball in and coat with walnuts.

Place on a platter and serve.

Housewarming Wrap-Up

I've been blogging recipes from the Housewarming Party for the past few weeks, so here are the rest of the things I made, click on the recipe name for the link. We had a fantastic time, the food was great, and we made out first fire! Charlotte and Belle are big fans of the fireplace.

Skyline Chili Dip

I thought it would be fun to bring a bit of Cincinnati to the party in Jacksonville by making this dip. Skyline chili is available many places across the country in the freezer section or in cans. I prefer the frozen trays over the cans, but either works just fine!

Brie en Croute

Thanks to Pepperidge Farm's partnership with Foodbuzz, I was able to try this recipe out. I love brie en croute! I topped my brie with red currant jam, then wrapped it in puff pastry and baked it. I served it with pear and apple slices.

Mozzarella Stuffed Mini Meatball Sandwiches

This is one of my favorite appetizers because I love meatballs! I make them extra flavorful by mixing sausage and ground beef to make the meatballs. Also, a little bit of mozzarella inside makes them pop!

Spinach and Artichoke Dip

This dip is a well-loved classic, so I made a big tray. I like to use reduced-fat cream cheese though, rather than fat free because I think it tastes closest to regular, but still saves some calories and fat.

Rosemary Tuscan White Bean Dip

For a description of this receipe, check out this post!

Rosemary Tuscan White Bean Dip

1/2 lb. dried Cannelini or Great Northern Beans

8 cups water

4 cups beef stock (or chicken, vegetable)

1 tsp. salt

1/2 tsp. pepper

2 sprigs of fresh Rosemary

1 shallot, minced

1/4 cup Olive Oil

Flatbread Crackers, for spreading

Add beans and water to a large bowl.

Let beans soak overnight, for at least 12 hours.

Drain beans, place in a stockpot with beef stock, salt, pepper, shallot and rosemary.

Bring to a simmer, turn to low and simmer for 4 hours.

Add more beef stock if beans are too dry, stir every 20 minutes or so.

Just before serving, add beans to a food processor.

Pulse to puree beans, stream in olive oil.

Add enough olive oil to create a smooth dip.

Scoop into a bowl, serve warm with flatbread.

Spinach, Pear and Walnut Pinwheels & Roasted Pepper, Hummus and Feta Pinwheels

The other cold appetizer selections for the housewarming party were these pinwheels. I have made the Spinach, Pear and Walnut variety many times because I love them. I wanted to make another type though, so I decided to pair together some of my favorite Mediterranean ingredients - roasted red peppers, hummus and feta cheese. I used Christmas colored wraps, but you can use any wrap you'd like. I forgot to get toothpicks, but these held together well without the toothpicks.

Pear, Spinach and Walnut Pinwheels (Makes 48)

1 package of 8 sun dried tomato tortillas
1 block reduced fat cream cheese
1/2 c. toasted walnuts, crumbled
1 tbsp. butter
1 bag baby spinach, shredded
2 pears, peeled, cored and diced small
Salt and Pepper

Set cream cheese on counter to soften.
Heat a large nonstick skillet to medium heat.
Melt butter and add pears, cook until pears are slightly softened, about 8 minutes.
In another non-stick skillet over high, lighty wilt spinach, then place in a colander over the sink.
Lay out tortillas and smear with cream cheese, sprinkle with salt and pepper, top with crushed walnuts, and some of the pears and spinach.
Roll up and put into a food storage container seam side down.
Finish all rolls and chill for at least 4 hours, or overnight.

Before serving, stick in toothpicks, slice off edges of tortillas, then cut each roll into 6 pieces.

Roasted Red Pepper, Hummus and Feta Pinwheels

1 pack of 8 spinach tortillas

8 oz. hummus, homemade or store bought
3 roasted red peppers, sliced

1 cup crumbled feta

Smear tortillas with hummus, place red pepper strips on top, sprinkle with feta.

Roll tightly and place into a food storage container seam side down.

Chill for 4 hours or overnight.

Before serving, stick in toothpicks, slice off edges and cut each roll into 6 pieces.