Thai Eggplant and Mushroom over Rice

Sorry for the hiatus. Now that I'm back in Richmond, finishing up school, I'll have time to make some more delicious food I hope to share with y'all.

Today I made a delicious Thai Eggplant and Mushroom served over white rice dish. Recipe is as follows:

Thai-Style Spicy Eggplant-Mushroom over White Rice

1/2 pound mushrooms
1 medium shallot
2 medium garlic cloves
1/2 tablespoon hunan style red chili paste
1-1/2 cups rice milk or milk -substitute
1 pound eggplant
1 medium red bell pepper
1/2 cup chopped asparagus stems or peas
1/2 cup fresh basil leaves
2 teaspoons sugar
1/2 tablespoon plum sauce
1/2 tablespoon ginger
1/4 cup veggie stock
3 drops toasted sesame oil
2 teaspoons tapioca flour

Mince garlic and shallot; quarter mushrooms, dice eggplant into 1-inch cubes and slice red bell pepper into long strips. In a large frying pan, on medium head add stock and mushrooms. Simmer for 5 minutes or until mushrooms are tender and brown. Remove mushrooms and set aside. In remaining stock add shallot and garlic, sauté for 1-2 minutes. Add chili paste and milk. Bring mixture to a boil then reduce heat and simmer on low for 5 minutes, stirring often. Add sugar, plum sauce and sesame oil (only a few drops! it's amazing the flavor it adds). Add eggplant, asparagus stems and red bell pepper. Cover and simmer for 15 minutes stirring occasionally until eggplant and asparagus are tender. In the last 5 minutes add mushrooms and fresh basil leaves. Serve over grilled polenta or rice and the steamed asparagus tips.

Notes: This was a really delicious and relatively easy meal. I only used half of the suggested chili paste, used peas instead of asparagus and used skim milk instead of milk substitute. It all came out pretty well in the end. The milk and chili paste made a great sauce for the rice. I also would add more sesame oil, to bring out more flavor.

A Summer Sensation!

I know you have all missed me, Rachael Jay: the magnificent mistress of Montreal cuisine; and I apologize for being so bloody lazy as far as this blog is concerned. But I've accrued a number of delicious recipes that I want to share with all of you. So... enjoy!

Beet & Feta Tart served with Avacado, Grapefruit, and Fennel Salad and Steamed Asparagus with served in a mimosa sauce

Beet & Feta Tart (taken from epicurious)
I've made this tart before, but I just wanted to make some comments about what I've learned about this tart. It's important to not over salt the tart (which is surprisingly easy). Also, the key to a delicious flaky pie crust is to not over-hydrate. When mixing the flour and cold butter, it is important when blending to create a dough that is a loose meal of pea sized chunks that will adhere if you squish it together.

Ingredients

2 small red beets (about 1/2 pound with greens)
all-butter pastry dough
pie weights or raw rice for weighting shell
6 ounces feta
1 cup heavy cream
2 large eggs

Garnish: 1 large red beet for spiral shreds (see note, above)

Preparation

Preheat oven to 450°F.

Trim beets, leaving about 1 inch of stems attached (reserve greens for another use). Wrap beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour.

While beets are roasting, on a lightly floured surface with a floured rolling pin roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim. Chill shell until firm, about 30 minutes. Unwrap beets carefully. When beets are cool enough to handle, slip off skins and stems. Beets may be roasted 1 day ahead and chilled, covered.

Reduce temperature to 375°F.

Line shell with foil and fill with pie weights or raw rice. On a baking sheet bake shell in middle of oven 30 minutes. Carefully remove weights or rice and foil and bake shell until just golden, about 10 minutes more. Cool shell in pan on a rack. Shell may be made 1 day ahead and kept in pan, covered, at room temperature.

Reduce temperature to 350°F.

Thinly slice beets and arrange in shell. Crumble feta into small pieces and in a bowl whisk together with cream and eggs. Season egg mixture with salt and pepper and pour over beets. Bake tart in middle of oven until filling is set, about 20 minutes, and cool in pan on rack.

If making garnish, peel beet and, using a spiral slicer (see note, this page), shred beet into spirals.

Serve tart garnished with spiral beet shreds.

Grapefruit, Avacado, and Fennel Salad

Ingredients

1/3 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon minced shallot
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon minced peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon oriental sesame oil
2 fennel bulbs
4 fresh avocados
2 large grapefruits

Mix the first ten ingredients in a large bowl and whisk together until well blended. The fennel should be washed and sliced very thinly. Use either a chef's knife and carefully cut away at the bulb, or use a grater with a large vegetable slicing end. To cut the avocado, first cut in half and remove pits. Then while still in the skin, carefully slice into thin strips without breaking the skin, and remove with large spoon. Using perring knife, cut away the pulp of the grapefruit and cut out the segments. Arrange as you see fit and serve chilled with dressing.


Asparagus Mimosa

Ingredients

1 1/2 lb medium asparagus, trimmed and lower half of stalk peeled
2 1/4 teaspoons salt
2 tablespoons tarragon vinegar
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
1/8 teaspoon black pepper
1/3 cup extra-virgin olive oil
2 hard-boiled large eggs at room temperature

Preparation

Prepare a bowl of ice and cold water. Put asparagus in a 12-inch heavy skillet, then cover with cold water. Bring water to a boil and add 2 teaspoons salt, then reduce heat and simmer asparagus, uncovered, until just tender, 6 to 8 minutes. Transfer with tongs to ice water, then to a clean kitchen towel. Pat dry. Whisk together vinegar, shallot, mustard, pepper, and remaining 1/4 teaspoon salt in a small bowl, then add oil in a slow stream, whisking until emulsified. Halve eggs, then force through a medium-mesh sieve into another small bowl. Toss asparagus with 1 tablespoon vinaigrette in a large shallow bowl, then divide asparagus among 4 plates. Spoon additional vinaigrette over asparagus and top with egg.

Red Beet Risotto with Eggplant Stacks with Roasted Tomatoe over grilled Chicken leg

Red Beet Risotto (take from Rachael Ray website):

Ingredients
- 6 cups vegetable or chicken broth
- 5 tablespoons EVOO
- 1 1/2 cups arborio rice
- 2 baseball-size red or golden beets, peeled and cut into 1/2-inch cubes
- 1 small yellow or red onion, chopped
- 2 to 3 cloves garlic, finely chopped
- 1/2 cup dry red wine if using red beets or dry white wine if using golden beets
- Salt and freshly ground pepper



1. Preheat the oven to 425°. In a medium pot, warm the broth over medium heat. In a large, deep skillet or a medium Dutch oven, heat 3 tablespoons EVOO, 3 turns of the pan, over medium to medium-high heat. Stir in the rice to coat with the oil, and toast for 2 minutes. Add the beets, onion and garlic and cook until softened, about 5 minutes. Pour in the wine and cook until absorbed into the rice, then begin adding broth a couple of ladles at a time, stirring with each addition, until the rice is cooked, about 20 minutes. Season with salt and pepper.

Comments: This beet risotto was a smash! The sweet-savory flavor of the beets was simply divine. Make sure you don't overcook the rice, as it will congeal into a sloppy mess. The beets already will give the risotto a gelatinous sheen, so overcooking the rice will make it that much worse.

Eggplant Stacks with Roasted Tomatoes over Chicken Thigh (also taken from Rachael Ray website):

Ingredients:
- 1 tablespoon balsamic vinegar (eyeball it)
- 1/2 cup extra-virgin olive oil (EVOO)
- 8 chicken breast cutlets
- Leaves from 2 sprigs rosemary, finely chopped
- Salt and freshly ground black pepper
- 1 eggplant, peeled and cut into 8 slices
- 4 cloves garlic, finely chopped
- 1 red onion, chopped
- 1/4 teaspoon crushed red pepper
- One 28-ounce can fire-roasted crushed tomatoes
- 1 pound smoked mozzarella, sliced into 8 pieces
- 8 basil leaves, torn

Directions
1. Preheat a grill pan or countertop grill to high. Place a baking sheet in the oven and preheat to 250°. Combine the vinegar and 2 tablespoons EVOO on a plate and coat the chicken with it. Sprinkle with the rosemary, season with salt and pepper and set aside.
2. Pour 1/4 cup EVOO into a small dish. Using a pastry brush, paint the eggplant slices on both sides with the oil; season with salt and pepper.
3. Grill the chicken for 2 to 3 minutes on each side, then place in the oven to keep warm. Grill the eggplant until tender, about 10 minutes. Add to the chicken.
4. While the chicken and eggplant cook, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the garlic, onion and crushed red pepper; cook until the onion is tender, 6 to 7 minutes. Add the tomatoes and heat through; season with salt and pepper.

Comments: You may want to try and replace the crushed tomatoes with store-bought tomato sauce, as the tomato taste is a little overpowering. But this is easily one of my favorite eggplant dishes.

Kale and Portobello Mushrooms with Peanut Sesame Noodles

Peanut Sesame Noodles:
Ingredients:
1/2 cup smooth or crunchy peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons red-wine vinegar
1 1/2 tablespoons Asian sesame oil
2 teaspoons honey
Thai Noodles

Directions:
Boil water, salt, and add noodles when water at a rolling boil.
Mix ingredients of sauce into a saucepan at medium heat. Use a whisk to stir together until mixed thoroughly. Reduce liquid until sauce is thicker. Add sauce to noodles, toss and serve warm.

Kale and Portobello Mushrooms (from the Rachael Ray: Great Meals for Couples or Crowds)
Ingredients:
3 tbsp EVOO
4 portobello mushroom caps, sliced
1 1/4 lbs Kale, stemmed and chopped
Salt and pepper
1/4 tsp nutmeg
1/2 cup red wine

Directions:
Heat EVOO in skilet over medium-high heat. When hot, add mushrooms and cook until dark and tender, then add kale, until it wilts. Season mushrooms and greens with S&P and nutmeg. Add wie and stir to deglaze the pan. Reduce heat to low and cook greens for 5 more minutes.

Chinese-Style String Beans w/ Spinach and Faux-Latkes and Pan-seared Salmon

Chinese-Style String Beans w/ Spinach and Faux-Latkes and Pan-seared Salmon

String Beans:
Ingredients:
3 full handfuls of string beans
1 medium onion, finely chopped
3 cups of baby spinach, chopped
1 tbsp ginger root, minced
2 tbsp Soy sauce
2 tsp Sesame oil
1 tsp Cornstarch

Instructions:
Heat oil in pan. Add minced ginger and sautee for 30 sec. before adding chopped onion. Cook until onion is soft. Mix Soy sauce, sesame oil, and cornstarch together. Add string beans and cook until about half done, sautee throughout. Add sauce. When beans are half-cooked add spinach with 1/8 cup of water. Cover skillet to let spinach wilt. When wilted, remove cover and reduce liquid.

6 servings

Faux-Latkes/Potatoe Pancakes
(this was actually stolen from my Rachael Ray cookbook, but modified)
4 medium potatoes, grated
1 medium onion, grated
1 egg
4 tbsp whole wheat flour

Instructions:
Skin and grate potatoes and onions. Crack an egg into a bowl and beat it. Squeeze the excess water from the potatoes and onions and add to the egg. Add flour and mix thoroughly. Form into small patties and sear in a pan, each side should take 2-3 minutes. You can serve with a variety of sauces (sour cream, salsa, ketchup, sweet and sour sauce, whatever you like!)

Pan-seared Salmon

2 Salmon fillets
salt
pepper
1 lime
1 clove of garlic
1 tsp of ginger
EVOO

Pretty simple... brush on EVOO on both sides of fillet. Salt and pepper, season with salt, pepper, diced garlic, and ginger. Sear in pan, flesh side first. Cook until fish becomes flakey.

Lamb and Spinach Stuffed Bell Peppers

Lamb and Spinach Stuffed Bell Peppers



This is a modified recipe from one found on Epicurious.com

Ingredients

EVOO
2 medium onion, coarsely chopped
1 teaspoon salt
2 cups of chopped baby spinach
1/2 lb ground lamb
4 medium tomatoes, coarsely chopped (1 cup)
4 bell peppers (choose whichever color you like) with stem (6 to 8 oz), halved lengthwise through stem, then ribs and seeds discarded

Preparation

Put oven rack in middle position and preheat oven to 425°F. Oil a 9-inch glass or ceramic pie plate with 1 teaspoon oil.

Cook onion with salt in remaining tablespoon oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 7 to 9 minutes.

Spread half of onion in pie plate. Add lamb to remaining onion in skillet and cook, breaking up large clumps with a fork, until meat is no longer pink, about 3 minutes. Add washed spinach and add 1/8 cup of water. Cover skillet until spinach is wilted, then reduce liquid until sauce is thick.

Stir tomatoes into onion in pie plate and season with salt and pepper. Nestle bell pepper halves, cut sides up, in tomato and onion mixture and season with salt and pepper. Divide lamb mixture between bell pepper halves, then cover pie plate with a sheet of oiled foil (oiled side down) and bake until pepper is tender when pierced with a fork, 25 to 30 minutes.

Makes 4 servings.

Bak Choy & Tofy; Pork Sausage and Vegetable

Bak Choy with Stir-fried Tofu

Ingredients:
1 Bok Choy
1/4 cup of extra-firm Tofu
1 clove of garlic
1/4 of medium onion
Soy Sauce
1 tsp of corn starch
1g of ginger
1 tsp of sesame oil

Preparation
Heat wok with oil. Add finely diced garlic and ginger to wok. Then add chopped onions cubed tofu and stir fry until they begin to soften. Stir together 3 tbsp of soy sauce with the corn starch and sesame oil, and stir until incorporated and add to wok. Chop the white stems of the bak choy from the leafey sections, and then cut the bak choy stems in half, lengthwise. Add to wok with 1/8 cup of water to help wilt. Serve with 1/4 cup of cooked rice.

serves 1-2

Pork Sausage and Vegetable

The recipe was stolen from epicurious.com I used egg whites and halved most of the ingredients to make less. Oh, and i took out the jalapeno and potatoes, and added some sage, curry powder, and cumin to spice it up a little bit.

2 tablespoons olive oil
1 pound hot Italian sausages, cut into 1-inch lengths
2 medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
2 medium onions, chopped
2 green bell peppers, chopped
1 jalapeño chili, chopped
4 medium tomatoes, seeded, chopped
1/2 cup water
6 eggs

Preparation:
Heat oil in heavy large skillet over medium-high heat. Add sausages, potatoes, onions, bell peppers and chili and sauté until vegetables begin to soften, about 10 minutes. Add tomatoes and 1/2 cup water and bring to boil. Reduce heat to medium, cover skillet and simmer until vegetables are tender and sausage is cooked through, about 15 minutes. Uncover skillet; simmer until sauce is thick, about 8 minutes. One at a time, crack eggshells and drop eggs onto sausage mixture, spacing evenly. Cover and cook until egg whites are set and yolks still feel soft to touch, about 4 minutes. Serve immediately.