Tag Archive for: Parsley

Easy Herbed Mayonnaise in 30 Seconds

A close up of some food on a plate


Real, traditional mayonnaise has only five simple ingredients but is rarely made fresh, which is truly a shame. Discover how to make fresh delicious mayonnaise in 30 seconds with our recipe, and don’t worry about running out of the store-bought stuff ever again! Once you’ve tasted what real, fresh, homemade mayo is all about and explore the flavor variations, you’ll wonder why you didn’t ditch the jar sooner.

Fresh Food Warning

Unfortunately in today’s world of industrial, factory farmed foods, we must let you know that there is a risk of illness if using commercially produced eggs. That’s why we strongly recommend using fresh eggs from your own or a friend’s backyard chickens or ducks – you know exactly what conditions the eggs come from! Fresh farmer’s market eggs from a producer you know and trust is a good second choice, with certified organic eggs from a store being a third one.

What to do with all these eggs?

More often than not, if you, your neighbor or a friend have chickens or ducks in the backyard, sooner or later you’ll wind up with a surplus of eggs. There are lots of ways to use excess eggs, but we’ll show you one approach that will make your taste buds sit up and sing!

A basket of eggs sitting on top of the ground.

Duck Eggs for Mayonnaise

Here’s a peek into our egg basket after a normal spring morning of collecting duck eggs. We currently have Khaki Campbells and are expecting Welsh Halequins, both of which are excellent layers with great tasting eggs and no gamey flavors. 

We’ll walk through the process after the recipe:

A close up of some food on a plate
Print
30 Second Homemade Herbed Mayonnaise
Author: Stephen
Ingredients
  • 1 1/2 tsp red or white wine vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp sea salt
  • 1 egg - fresh is essential for flavor a second may be needed
  • 1 1/2 cups high quality oil - avocado sunflower, canola, olive are all good
  • Finely chopped herbs of your choice - optional
Instructions
  1. Add ingredients into immersion blender cup in order listed.
  2. Lower immersion blender into bottom of cup.
  3. Puree for 3 seconds at bottom, then slowly bring to top while blending and emulsifying the oil - about 15 - 20 seconds.
  4. If mayonnaise is too thin, remove blender and add second egg. Repeat blending from bottom to top of cup.
  5. Once desired consistency is reached, add chopped herbs or spices and blend for 5 - 10 seconds.
  6. Store in a glass container and refrigerate for up to one month.

 

Making Mayonnaise the Easy Way

Start with gathering all of the ingredients – for the mayonnaise you’ll need eggs, a high quality oil, vinegar, salt and mustard. No emulsifiers, preservatives, thickening agents or ingredients you cannot easily pronounce. You can start with the very basic – and classic – version without herbs or spices and then expand your tastes as you like. Or, if you are a bit more adventurous and want more flavor than what comes out of a jar, then try some fresh herbs from your garden, or a dried herb mixture such as Herbes de Provence! 

Find Garlic Chives Here!
Find Parsley Here!
A table with eggs, lemon and greens on it.

Homemade Mayonnaise Ingredients

We chose to add garlic chives and parsley to our mayonnaise, simply because they were both growing vigorously in our container herb planters and were close at hand. 

A person pouring liquid into a measuring cup.

Adding Red Wine Vinegar

Red wine vinegar was our choice for the flavor, but white wine vinegar or apple cider vinegar are also great choices. Each will have a different flavor, so you can experiment and see what you like best! You might find you have a favorite mayonnaise for certain foods, and another recipe for others. 

A spoon is holding up an orange to be stirred.

Adding Dijon Mustard

Dijon mustard is next, and the same advice applies. Test different mustards for their textures, flavors and aromas they contribute to the finished mayonnaise and decide what you like!

A person is stirring something in a glass.

A Little Sea Salt

We use a Himalayan pink salt, but there are several different sea salts or RealSalt from Utah that would be good. A natural salt contributes a better flavor. 

A person is pouring lemon juice into a glass.

A Fresh Duck Egg

Next in is the duck egg, or chicken egg. Make sure to have a second one in reserve – we’ll show you why in just a minute! Different types of eggs will have different flavors, so if you have chickens you might try a duck egg mayonnaise, or vice versa. 

A glass of orange juice being poured into it.

Avocado Oil

Avocado oil is what we used in this recipe as it has a nice mellow flavor that supports but doesn’t dominate the mayonnaise. Again, do some testing and try different oils to see what you and your family like. 

A glass of liquid is sitting on the table.

Ready to Blend

You’ll notice this is taking place in a simple Cuisinart immersion blender cup. This is the secret to the 30 seconds, as it does away with the dribbling oil into a blender or food processor. You simply add the ingredients…

A person is holding a blender in their hand.

Blending the Mayo

…and insert the immersion blender all the way to the bottom of the cup before turning it on. Ours has two speeds, so I will start the process on low to puree the egg and solids at the bottom for 3 – 5 seconds, then switch to high as I slowly pull it upwards. You’ll see the emulsification process taking place as the blender works its way upwards. 

A glass of orange juice being stirred with a metal mixer.

Mayonnaise too Thin?

If you get to the top of the cup and see the mayonnaise is too thin for your liking – don’t worry! Set the blender aside and add that second egg. It will go to the bottom, so repeat the blender at the bottom on low, switching to high as you pull it upwards. You’ll see the same process taking place, but the mayonnaise will be much thicker this time. 

A glass filled with liquid and a yellow object.

Thick European Style Mayonnaise

This is what the difference the second egg makes. This reminds me of the fresh made mayonnaise I used to enjoy in Belgium with fresh hot french fries, lightly salted and sprinkled with paprika. In much of Europe, french fries (called frites) are mostly eaten with fresh mayonnaise as a dipping sauce, or with mustard. Ketchup was unusual, and a sure sign that you are a foreigner!

I quickly came to realize the perfect marriage of flavors of the fresh mayonnaise and hot, slightly salty fries. 

A person is cutting some green vegetables with a knife.

Chopping Fresh Herbs

The garlic chives are fairly finely chopped, along with the parsley. I wanted a bit more of a chunky texture, but you can make it smoother with a more finely diced or minced herb mixture. 

A blender filled with green liquid and some parsley.

Blending Fresh Herbs

The herbs are added and the blender does its magic again!

A close up of some food on a plate

The result is a creamy, thick and luscious mayonnaise with an aroma and flavor that you will love! After a taste or two, you will understand the vast difference in flavors from this to the store-bought varieties. 

A jar of yellow liquid on top of a table.

Glass Jar Storage

Find Garlic Chives Here!
Find Parsley Here!

To store, simply scoop into a glass jar. The recipe above will yield enough for a pint plus a little bit more for tasting. Store in the refrigerator for up to a month, but we’ve never had it last nearly that long! 

As easy as it is to make, whip up a couple of different versions for sandwiches, or for french fries, or to add on top of a steak – try olive oil and rosemary for that one! 

Once you make a couple of versions, let us know which one you like best and what you use it for in the comments below!

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Lemon-Garlic Infused Olive Tapenade


We did a video in partnership with our local hospital about growing and cooking with herbs. Yavapai Regional Medical Center has created “Your Healthy Kitchen” recognizing and promoting the idea of eating and staying healthy makes a lot of sense.

We talk about some of the easier to grow fresh herbs that do well almost anywhere and in any size container, then use some of those same herbs in making a delicious tapenade or appetizer of olives, capers and herbs to finish the show.

Here’s what herbs and vegetables you could grow in your garden for this recipe – Dill, Parsley, Rosemary, Thyme & Onions

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Heirloom Peas: Sugar, Snap and Snow

quick snow peas with lemon herb dressing


Sugar, Snap or Snow Peas

There is nothing quite as graceful as trellised pea plants in full swing. And nothing quite as tasty as a crunchy sugar snap pea eaten straight off the vine. And nothing that so captures the essence of spring as peas–all kinds of peas.

Peas love cool, wet weather, and so are often only in season for a few weeks, when you will find local farmers bringing in the irresistible sugar snap pea, the Chinese or snow pea, and the good old fashioned shell (or English) peas.

Snow Peas – Healthy and Cosmopolitan

Snow peas are long, thin, early flat pea pods, with teensy proto-peas inside. But you’re not after the peas in this case; it’s the tender pod itself you’ll love. Traditionally found in Chinese and other Asian cuisines, they now appear in all sorts of dishes from salads to pastas to stir-fries.

Some say the name snow pea comes from the slight whitish tint reflected from the pods in bright sunlight. Others say it’s because they are a cool weather crop–best in the early spring or late fall, when they just might be covered with light frost or even snow. But no matter the name, or where it comes from, snow peas are sweet and crisp and delicious– and an excellent source of fiber, iron, potassium, and vitamins A and C. Snow peas are also among the most venerable of vegetables, with evidence of their cultivation going back more than 12,000 years along the Thai-Burma border.

Sweet Sugar Snap Back Story

Way on the other end of the pea timeline, one of the newest pea cultivars is the sugar snap pea. Calvin Lamborn of Twin Falls, Idaho began crossing snow peas with shell peas in the 1960s. He was going after a pea that would have the edible, non-fibrous pod of the snow pea, plus the full-size interior peas of English peas. His hybrid was finally perfected in 1979, and has become a favorite of gardeners and market farmers ever since.

Both the pod and the peas are plump, succulent, and sweetly irresistible. The French call them mange-tout, which tells you what to do, “eat the whole thing,” preferably on the way home from market for maximum nutrition and enjoyment. As with all legumes, peas host beneficial bacteria in their root nodules, which make nitrogen in the air available as a fertilizer in the soil for themselves and whatever crop is planted there next. They are one of the true heroes of our fields and tables–so enjoy!

Here’s what could come out of your garden for this recipe –  Peas and Parsley!

Quick Snow Peas with Lemon Herb Butter from Farm Fresh Now!

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Snow Peas with Lemon Herb Butter
Fresh peas cook really fast, so keep an eye on them, and take them off the heat as soon as they turn bright green, while they are still crunchy and succulent.
Servings: 4
Author: Farm Fresh Now
Ingredients
  • 2 tablespoons butter at room temperature
  • 1 teaspoon finely grated fresh lemon zest
  • 2 teaspoons finely chopped herbs of your choice suggest half and half finely chopped tarragon and flat-leaf parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound snow peas trimmed
Instructions
  1. Stir together butter, zest, herbs, salt, and pepper.
  2. Cook peas in boiling salted water until crisp-tender, about 1 minute.
  3. Drain well.
  4. Transfer hot peas to a bowl, then add lemon herb butter and toss to coat.
Recipe Notes

Snow Peas and Sugar Snap Peas can be used interchangeably in just about any recipe.
Sugar Snaps are also great raw as part of a vegetable tray or a box lunch.
Serves four as a side dish.

The Land Connection Foundation
The best way to enjoy healthy, seasonal produce is to buy it from your local community farmer.
To locate the farmers’ market or CSA nearest you, visit Local Harvest.
Farm Fresh Now! is a project of The Land Connection, an educational nonprofit that preserves
farmland, trains new farmers, and connects people with great locally-grown foods. This series is
made possible with generous support from the Illinois Department of Agriculture.

 

 

 

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Roasted Butternut Squash Soup


 Roasted Butternut squash is the mainstay in many delicious cold season soups, with good reason. They are satisfying, slightly sweet and lend themselves to many savory seasonings without being overwhelmed. Here’s an unusual take on the classic with a slightly sweet twist thanks to maple syrup! It is very easy to make and works equally well as a cold weather soup served hot or a surprising spring soup served chilled.

Here’s what could come out of your garden for this recipe – carrots, onions, parsley and butternut squash!

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Roasted Butternut Squash Soup
Butternut squash are deliciously sweet and silky, making creamy cold weather soups. You can use almost any hard winter squash to make this soup, and the rich sweetness of the carrot adds an extra dimension to the flavors. It is wonderful throughout the cold months, but can be just as delicious served chilled as the weather warms up.
Servings: 6
Ingredients
  • 2 medium butternut or other winter squash cut in half and seeded (about 4 cups)
  • 1 cup chopped sweet onion
  • 1 cup coarsely chopped carrot
  • 1 teaspoon grated fresh ginger
  • 4 1/2 cups homemade chicken stock can substitute ready-made broth
  • 6 tablespoons maple syrup
  • 1 teaspoon coarse salt
  • Freshly ground black pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon freshly ground cinnamon Ceylon or Vietnamese is preferred for a warmer flavor
  • 1/4 teaspoon freshly ground cardamom
  • 1/4 cup heavy cream if desired optional
  • 1 tablespoon fresh minced chives or parsley optional
Instructions
  1. Roast squash, onion and carrot on a cookie sheet lined with foil in a 350F oven for 25 - 35 minutes or until fork tender. Scoop out squash from its shell.
  2. Working in batches, process roasted vegetables in a food processor, adding small amounts of stock and process until smooth. You can leave a few smaller chunks for a more rustic appearance.Transfer pureed mixture into heavy bottomed pot.
  3. Stir in maple syrup and remainder of seasonings. Simmer on low heat for 10 - 15 minutes, then taste for sweet balance.
  4. Swirl in a spoonful of cream and top with chives or parsley and serve hot with crusty bread.
Recipe Notes

The soup can be made up to serving, then refrigerated up to 3 days to allow flavors to mingle and reheated on stove top. It can also be frozen for up to 2 months.
Reheat soup on stove top before serving, then add cream and garnish.

 

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Fresh Garden Antipasto Trio

Roasted Garlic and Onion for Antipasto


With the garden in full production at this time of year, there is usually an over-abundance of fresh vegetables, especially tomatoes, basil and parsley. Of course, the first thought is a pasta sauce, but after the first few gallons have been made the magic fades a bit.

What else is there to create that is reasonably quick and stunningly delicious? With that we bring you a trio of antipasto recipes. These are perfect for light grazing through an evening with friends, or for just the two of you on the back deck watching a summer evening fade into twilight.

We will start with the simplest one first. It has been called a caponata spread, but is closer to a tapenade. This has been one of our go-to recipes for more than a decade, and came from a local wood-fired restaurant that has long since closed its doors. This is simple and quick to make and keeps well.

All of them are addictive, so double the amount you make for friends and you might have some left to enjoy the next day!

Zuma’s Caponata Spread

We will often use this as a base or starting point and substitute what is fresh at the moment. Adding green Spanish olives adds a nice flavor, as does adding one anchovy to move it more into the tapenade category. If we are pressed for time, we omit the onion and substitute 1/4 cup fresh garlic for the roasted.

  • 1 cup olive oil
  • 1/2 cup capers
  • 1/2 cup black olives
  • 1/2 cup fresh basil
  • 1/2 cup fresh parsley
  • 2 cups Roma tomatoes
  • 1 large roasted onion
  • 2 heads of roasted garlic
  • Sea salt and freshly ground black pepper to taste
  1. Add all ingredients to food processor and pulse to a slightly chunky consistency.
  2. Store in refrigerator for at least 2 hours for flavors to blend. Serve with toasted bread or crackers.

Serves 4 – 6 as appetizers, 2 – 3 as antipasto

Classic Tapanade from Saveur Magazine

  • 1 clove garlic
  • 1 anchovy filet
  • 1 tsp. chopped, rinsed, salt-packed capers
  • 1/2 cup chopped, pitted olives
  • 1 tbsp. chopped parsley
  • 1/4 cup extra-virgin olive oil
  • Juice from 1/4 of a lemon
  1. Crush garlic and anchovy filet with a mortar and pestle, then mix in capers, olives, and parsley.
  2. Stir in olive oil, add lemon juice, and combine well with a fork.
  3. Alternatively, add garlic and anchovy to food processor and pulse till blended, then add in capers, olives and parsley. Pulse to chop well while drizzling in olive oil, then add lemon juice and mix well.

Serves 4 – 6 as appetizers, 2 – 3 as antipasto

Sicilian Caponata

This is an adaptation of one of the oldest, most widely travelled recipes from the Mediterranean region, with several cultures contributing to the flavors and preparation. If you use fresh-from-the-garden eggplant you might not need to do the salting step, as this is used to remove bitterness.

  • 2 eggplants (about 2 lbs.), cut into 1â„2″ cubes
  • 3/4 cup extra-virgin olive oil
  • 1 large yellow onion, coarsely chopped
  • 1 anchovy filet, chopped
  • 3 ripe medium tomatoes (about 1 lb.), cored, peeled, and coarsely chopped
  • 2 ribs celery, thinly sliced
  • 1â„4 cup red wine vinegar
  • 2 tbsp. sugar
  • 2 tbsp. tomato paste
  • 2 tbsp. golden raisins
  • 2 tbsp. pine nuts
  • 2 tbsp. capers, rinsed
  • 12 pitted green olives coarsely chopped
  • 1 red bell pepper, roasted, peeled, cored, seeded, and thinly sliced
  • 2 tbsp. coarsely chopped basil
  • 2 tbsp. coarsely chopped flat-leaf parsley
  • Sea salt and freshly ground black pepper to taste
  1. Put eggplant into a colander set over a large bowl; toss with 1 tbsp. salt. Top with a plate weighted down with several large cans; let drain for 1 hour. Rinse eggplant and pat dry with paper towels.
  2. Heat 2 tbsp. oil in a large skillet over medium-high heat. Add one-third of the eggplant and cook until golden brown, 7–8 minutes. Using a slotted spoon, transfer eggplant to a bowl. Repeat with oil and remaining eggplant.
  3. Reduce heat to medium-low and add remaining oil, onions, and anchovies; cook until soft, 14–15 minutes.
  4. Add tomatoes and celery and increase heat to medium; cook until tomatoes release their juices, 5–6 minutes.
  5. Add vinegar, sugar, and tomato paste; cook until thickened, 3–4 minutes.
  6. Add cooked eggplant, raisins, pine nuts, capers, olives, roasted peppers, and salt and pepper to taste. Cook until hot.
  7. Transfer to a plate; let cool slightly. Top with basil and parsley.
  8. Serve at room temperature.

Serves 4 – 6 as appetizers, 2 – 3 as antipasto

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Risotto alla Veronese

Risotto alla Veronese


Risotto is a wonderful Italian dish made from rice. Some of the best Italian rice is harvested at the beginning of October around Verona, in the north-east of Italy. One of the most famous areas is Isola della Scala, just south of Verona. Isola della Scala is often called “Città del Riso” (city of rice) because it is surrounded by large rice fields.

It has been a center of rice production in the Veneto region since the 17th century. You can imagine the wealth and history of risotto dishes from this area! Once a year immediately after the rice harvest the Fiera del Riso (Festival of Rice) takes place during the months of September into October. This event features many culinary contests and historical exhibitions that inspire visitors. The rice festival is, of course, not only an event for education and watching but also for tasting – hundreds of thousands of different risotto recipes are served during the event. This past event was the 44th annual festival with just over 500,000 people visiting!

Here is a representative risotto recipe from the region. Many variations can be made from this simple basis; a vegetarian status is achieved by omitting the ham, the flavors of different cheeses will make the dish entirely different and a different selection of herbs will change the direction yet again. Start with the basis to get a feel for what flavors you like and branch out from there. Soon you will have a comfortable “feel” for how to make this, and start to make your own “family recipe”.

Risotto Alla Veronese

For the broth:

  • 2 Tbs of extra virgin olive oil
  • 2 celery stems, and a few leaves, coarsely chopped
  • 1 onion, coarsely chopped
  • 1/2 bunch Italian parsley, coarsely chopped
  • 2-3 new carrots (or baby carrots), coarsely chopped
  • 1 kohlrabi or Japanese turnip, sliced – it adds a nice touch of sweetness
  • 1 1/2 quarts of water
  • 10 peppercorns, cracked
  • 1 or 2 bunches of sculpit leaves
  • Coarse sea salt to taste
  1. Heat the olive oil in a pan and cook the celery, carrots, kohlrabi, onion, and parsley for 2-3 minutes before adding the water.
  2. Add the peppercorns, bring to a boil, cover and then simmer for about 15 minutes.
  3. Add the sculpit and simmer another 15 minutes.
  4. Turn off heat and let sit, but keep warm.

For the rice:

  • 1 onion or small bunch of green onions or 2 – 3 shallots
  • 1 – 2 cloves garlic, minced
  • 2 Tb olive oil or butter
  • 1 small whole sprig of fresh rosemary
  • 3 cups of risotto rice (Vialone nano)
  • 1/2 Cup Soave or other dry white wine
  • 6 cups vegetable broth from above
  • 1 /2 Lb Prosciutto or Parma ham, sliced into thin strips
  • 1 bunch of sculpit leaves, finely chopped
  • 2 handfuls of Grana Padano/Parmigiano Reggiano (or half/half with Pecorino Romano for a more intense flavor)
  • Knob of well chilled butter
  • Drizzle of olive oil and freshly ground black pepper
  • Coarse sea salt to taste
  • Fresh ground pepper to taste
  1. Heat the olive oil in heavy large pot over low heat. Add rosemary and sauté for 2 minutes, until fragrance is released. Remove rosemary and discard. Increase heat to medium, add the chopped onion, green onions or shallots along with minced garlic and sauté with a pinch of sea salt until just tender, about 4-5 minutes. Onion should just turn glossy.
  2. Add the rice and stir for about 2 minutes. When the rice starts to turn translucent in 5 – 10 minutes add the wine and stir, then put lid on pot until absorbed, about 1 minute.
  3. Stir in 1 cup of the warm broth and simmer until it is absorbed with the lid on, stirring frequently. Cook until the rice is almost tender, adding broth 1/2 – 1 cup at a time and stirring often, allowing each addition to be absorbed before adding the next, about 15 – 25 minutes.
  4. Add the finely chopped sculpit leaves, Prosciutto or Parma ham, stir well for one minute and turn off the heat.
  5. Stir in the Grana Padano/Parmigiano and the butter. Let the risotto rest for five minutes.
  6. Season with salt and fresh ground pepper.

Serves 6-8

Recipe Tip! This can easily be made vegetarian by simply omitting the ham at the end, or reserving a portion without the ham.

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Hortopita or Greek Spring Greens Quiche

Hortopita


Hortopita is a savory pie that is stuffed with horta, or edible wild greens such as dandelions, chard, kale, and lamb’s quarters- commonly called spring greens. Horta directly translates as “grass” in Greek, but refers to about 80 different greens growing all over the country. It’s delicious alone (sauteed with lemon and olive oil) but obviously much more savory when feta and filo pastry sheets are used. Hortopita is a cousin of Spanakopita–layers of crispy filo dough stuffed with cheesy, leafy spinach greens.

Here are two separate, distinct recipes for you to try. The first one comes directly from Greece, just outside of Athens and is a modern take on a traditional family recipe used for many years. The second one is from FarmPlate, a wonderful website that connects folks looking for great, locally produced food with those folks that make just such foods. They are “a revolutionary online community that connects farmers, fishermen, foragers, food artisans, restaurants, markets, distributors and foodies everywhere. Our searchable directory of 40,000+ business listings across the country, networking tools and reviews make it fun and easy to find and enjoy real foods near you.”

These are large recipes, as they are usually made daily at the local bakery in large sheets, to be sectioned out for individual portions. Make a large batch, as it will be gone in a couple of days!

Traditional Greek Hortopita

  • 2-3 spring onions, chopped
  • 1/2 Cup extra virgin olive oil
  • 2 lb of various wild or spring greens, chopped (spinach, kale, arugula, sorrel, Swiss chard, fennel, leeks – only the white part – and any other spring green you like)
  • 1 package country style filo dough
  • 2-3 eggs whisked together
  • 4 oz feta cheese
  • Salt and ground pepper
  1. Preheat oven to 350 F.
  2. In a big pan heat olive oil and saute the onions till they are tender.
  3. Add the greens stirring continuously till they are wilted, about 4-6 minutes.
  4. Remove from the heat, add the egg, feta cheese and ground pepper. Careful with the salt since feta cheese is already salty!
  5. Evenly spread 1 Tbs olive oil in a baking pan, then set the filo dough and spread the mixture on it. Cover with the other filo, carefully close the edges and score the surface slightly (the steam from the cooking of the mixture needs to escape).
  6. Spread water and some olive oil on the surface and bake for 1-1/2 hour in the lower position of the oven till the filo takes on a golden color. Remove and let set up for about 15 minutes before slicing and serving.

Makes 3 to 4 servings

Hortopita from FarmPlate

  • 1/2 cup uncooked white rice
  • 4 tablespoons extra virgin olive oil
  • 4 small or 2 large leeks, rinsed well and thinly sliced
  • 2 tablespoons currants
  • 1 teaspoon ouzo, or 1 tablespoon balsamic vinegar or white wine
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • Very generous grinding of black pepper
  • 3 pounds assorted tender greens, such as baby spinach, arugula, beet greens or Swiss chard, stemmed and washed
  • 1 teaspoon grated lemon zest
  • 3 tablespoons butter
  • 1 package filo dough, thawed
  • 8 ounces feta cheese
  • Pinch of grated nutmeg
  1. Preheat oven to 400 F.
  2. Cook rice by adding rice to small pot and covering with 1 cup water. Turn heat on high and bring water to gentle boil. Stir rice well, turn heat down to medium-low. When water level drops to top of rice, stir once more, cover with lid and reduce heat to very low. Rice will be done in 5-7 minutes.
  3. While the rice is cooking, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the leeks and fennel, sauteing until they begin to soften, about 5 minutes.
  4. Stir in the currants then add the ouzo, vinegar or wine and cook for a few seconds to evaporate.
  5. Stir in the parsley, oregano, thyme, salt and a generous grinding of pepper. Transfer the leek/fennel mixture to a bowl and set aside.
  6. Return the skillet to the heat. Add two big handfuls of greens and cook, stirring, until they wilt. Transfer to a colander. Wilt the remaining greens in the same manner. Squeeze the excess liquid from the greens then coarsely chop. Sprinkle with the lemon zest and some pepper.
  7. Melt the butter and stir in the remaining 2 tablespoons olive oil. Lightly brush the inside of a 12-inch tart pan with a little of the oil/butter mixture.
  8. Unfold the filo dough and cover loosely with a kitchen towel to prevent it from drying out.
  9. Place 1 sheet of dough in the pan, pushing it into the corners. There will be about 3 inches of overhang. Brush the dough lightly with butter/oil. Add another filo sheet, placing it at a 45º angle to the first sheet. Brush that one as well. Continue stacking (at an angle) and brushing the sheets until you have used 8 sheets to line the pan.
  10. Spread the rice in the pie bottom. Top with the leek mixture followed by the greens. Crumble the feta and sprinkle oil on top. Season with black pepper and a grating of nutmeg.
  11. Top with 8 of the remaining filo sheets, stacking and brushing them as you did the bottom layer. Trim the overhang to 2 inches beyond the rim of the tart pan.
  12. Roll the edges inward, tucking them under. Brush the top with more butter/oil. Score the top into serving pieces using a very sharp knife.
  13. Bake for 15 minutes. Lower the heat to 350ºF and bake for 45 minutes longer. Let rest about 15 minutes before slicing and serving.

Makes 6 to 10 servings

Recipe Tip! The feta cheese is naturally salty, so be careful how much salt you add during preparation.

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Sopa de Tomate con Albóndigas or Tomato Soup with Meatballs

"Seasons of My Heart" Cookbook

 

Oaxan Sopa de Tomate con Albondigas

One of my favorite Mexican cookbooks is titled Seasons of My Heart, by Susana Trilling.  Susana was a chef and owner of a restaurant in New York City and also owned a very successful catering business.  She left all of this to pursue her ethnic roots in Mexico around Oaxaca, sharing the food, culture and traditions of the cooking of the region.  She wrote this cookbook to showcase the native foods that are not well known outside the region.  Seasons of My Hearthas become hard to find but is well worth pursuing once you do find it.

Today I’m going to share a recipe called Albóndigas, or meatball soup.  Many people are familiar with Albóndigas as a clear broth with a couple of meatballs in it as an appetizer or first course.  This particular soup is more rural in nature, with the broth enriched by the onions and tomato puree.  Many people are are amazed to find that this is “Mexican food”, as it doesn’t have the characteristic emphasis on chiles and heat that most Americans are accustomed to seeing in Mexican food.  This is one of those perfect hearty winter soups that has an abundance of rich and savory flavors.  Make extra, as this soup keeps exceptionally well and will prove to be very popular.

Oaxan Sopa de Tomate con Albóndigas

For the meatballs:

  • 1 1/4 pounds ground sirloin
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/4 cup sunflower or vegetable oil
  • 1 teaspoon mild chile powder
  • 1 teaspoon ground cumin

For the soup:

  • 4 cups beef stock
  • 1 1/2 medium white onions, finely chopped
  • One large leek, halved lengthwise and thinly sliced
  • 1 tablespoon finely chopped garlic
  • 1 1/2 teaspoons ground black pepper
  • 3 bay leaves
  • 5 cups thick tomato puree
  • 1 1/2 teaspoons salt
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped garlic chives
  1. In a medium bowl, mix the ground beef with the pepper, salt, cumin and chili powder.
  2. Shape the mixture into tiny meatballs about the size of black cherries.
  3. In a heavy 4 quart stockpot, heat the oil over medium to high heat and brown the meat balls on all sides, for about 2 minutes, in small batches without crowding them.
  4. Remove from the pan and set aside.
  5. If there is extra oil in the stock pot, remove it, leaving about 2 tablespoons.
  6. Fry the onions and leek until they’re soft over medium heat, 4 to 6 minutes.
  7. Add the garlic and season with the pepper and bay leaves.
  8. And the beef broth, tomato puree, and meatballs.
  9. Lower the heat to a slow simmer, cover, and cook for 1 1/2 hours.
  10. Add the salt, parsley and chives and cook 5 to 10 minutes longer.
  11. Serve with garlic toast.

During the winter months, or cold weather, this is the type of soup that is very easy to make when you’re cooking out of your freezer with ingredients that you have prepared beforehand.  Making beef broth or beef stock is somewhat time consuming, but does not require constant attention and can be made in large batches, saving time later on.  Likewise, making tomato puree from extra tomatoes when your garden is in the height of production gives you a rich, fresh tomato taste in the dead of winter.

Please give this soup a try, and let us know what you think!

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Braised and Marinated Carrot Recipes

The Carrot's Odyssey


Carrots are an ancient standard in the garden, one that is introduced to many of us as kids when we are first playing and learning in the garden. Short season, hardy, fast-growing and delicious just out of the ground, carrots are a hit with everyone, and one of the top sellers for every seed company.

What else to do with fresh carrots than slice them and add to the salad, especially an over abundance from an enthusiastic planting? There is always pickling and canning, but at the height of fresh garden produce, I don’t want to think of canning quite yet. Here are a couple of delicious ways to enjoy the sweetness of carrots combined with other flavors that go well with Spring and Summer dinners.

Pan Braised Carrots with Parsley and Rosemary

This unusual but satisfying side dish will be a hit with your dinner guests. Equally at home beside a burger, freshly grilled beef or Salmon steak or roast chicken. This can be done on a stove or outside on the barbeque in a cast iron pan. For extra panache, add grated Parmesan cheese just before serving. Fresh Fennel, sliced in 1 inch chunks can be added for an increased depth of flavor.

1 Cup Beef broth (can use mushroom base or vegetable base instead)

1 Lb Small carrots, sliced into 2 inch pieces

1 Tsp Honey

1 Tbsp Butter

2 Tbsp Fresh parsley, minced

2 Tsp Fresh rosemary, minced

Juice of 1 orange

 

In heavy saucepan bring broth and honey to a boil, reduce heat to a simmer. Add carrots, butter, rosemary and 1 Tbsp parsley. Cover and simmer for 5 minutes. Remove carrots to a warm covered plate, add orange juice and continue to simmer broth until reduced to about 2-3 Tbsp- should be about 15 minutes. Once reduced, add carrots and remaining parsley, toss to coat and serve immediately. If desired, add grated Parmesan or hard grating cheese to top just prior to serving.

Serves 4

 

Herb Marinated Carrots

These tangy, savory carrots are addictive! There is a train-wreck of flavors, from the sweet crunchiness of the carrots to the lemon juice, mustard and rosemary coming together into an unexpectedly delicious combination. Best if marinated overnight, but will work well with 6-8 hours in the refrigerator. Use as an appetizer or side dish. Will hold their own with almost any flavors.

1 Lb Full sized carrots, sliced or cut into matchsticks

2 1/2 Tbsp Lemon juice

1/2 Tsp Stone ground mustard

1/4 Cup Olive oil

2 Green onions, chopped

1 Tbsp Fresh parsley, chopped

1 Clove garlic, minced

1 Tbsp Fresh rosemary, finely chopped

Freshly ground Salt and Black Pepper, to taste

 

Blanch carrots in boiling water for 3-4 minutes or until just barely tender, then drain. Combine lemon juice, mustard, olive oil, onions, parsley, garlic and rosemary in a jar with tight fitting lid. Shake vigorously to mix well. Pour over warm carrots, season with salt and pepper and refrigerate a minimum of 6-8 hours or better yet, overnight.

Makes about 3 cups

 

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Thanksgiving Turkey and Pumpkin Soup

'roasting the Pumpkins


There are many ways to use the remains of the Thanksgiving turkey. Of course, having a delicious herb-roasted and smoked turkey will leave fewer leftovers, but there are bound to be some no matter what. One of my favorites from childhood is Scrapple, but that is the subject of another post and recipe.

It has been colder here, so soups have been on the menu. Roasted bone and carcass broth based soups are always very satisfying and nutritious this time of the year.  I wanted to share a different take on the re purposing of the noble Thanksgiving turkey in the role of a rich, hearty and extremely satisfying soup. This recipe uses pumpkin, as there is usually some left from making the pies, but any hard shell winter squash will work beautifully. The best flavor will be from a pie pumpkin, not a carving or field pumpkin. Taking advantage of the abundance of vegetables used at the Thanksgiving feast, this soup can be as rich and complex or as simple and straightforward as you wish. You can also make a couple of soups, as once the roasting of the carcass is done there are endless routes one could go with this soup. Roasting the turkey carcass after it has been cooked intensifies its flavors and prepares it for creating the rich stock, which is the base for partnering with the creamy smoothness of the roasted pumpkin.

Thanksgiving Turkey and Pumpkin Soup

For the Stock-

1 Turkey carcass- whole with some meat and skin left on it, or with wings

2 Onions–  quartered

3-5 Medium carrots

5-6 Lbs. Pumpkin, sliced open and seeds removed

1 Bouquet Garni- 2 Dried Bay leaves, 1 small bunch Flat Leaf Parsley, (preferably fresh, dried is ok),  2 sprigs fresh Thyme (dried is ok)

1- 6 Oz. can of tomato paste

 

Roast the carcass on a large roasting pan or heavy baking sheet at 450F for 1  hour. It should be medium brown. Add the quartered onions, carrots, potatoes and pumpkin and roast for 1/2 hour. Other root vegetables can be roasted as well for different flavor dimensions. The vegetables should be soft, slightly darkened and well roasted, while the carcass should be nicely browned and almost falling apart.  Browning the carcass and vegetables in the oven before simmering them in a pot gives the stock a more pronounced flavor and deeper color. Scoop out pumpkin, use 1 Lb now, reserve the rest. Place everything in a large heavy stock pot. Deglaze the roasting pan by adding 2-3 cups of water to the pan on the stove, bring to a simmer and scrape the browned bits loose with a wooden spoon. A cup of red wine with the water to deglaze will add an incredible depth to the flavor. These bits are very concentrated in flavor, called the “stock foundation” by the French. Add to stock pot, along with Bouquet Garni and tomato paste, which adds color and depth of flavor. Cover carcass completely with water- about 10-12 Qts and slowly simmer very gently for a minimum of 10-12 hours. During the first few hours, fat and proteins will rise to the top. For a clear stock- skim the top, but it is not absolutely necessary, as the fats will collect at the top when cooled, and the proteins will remain in the stock.

Once the stock has simmered, allow to cool. Skim fat from top and strain out bones and Bouquet Garni. Mash up remains of vegetables. Bone the turkey, leaving the soft cartilage and bits of meat. You should have a very thick stock, with no whole vegetables showing.

For the Soup-

Remainder of roasted pumpkin

1-2 Lbs leftover Turkey, shredded

6-8 Cups Turkey stock

4 Tbs Butter, preferably unsalted

2 Medium Onions, chopped

4-6 Garlic cloves, minced

2-3 Medium potatoes, cut into medium cubes

15 Fresh Sage leaves, coarsely chopped

Freshly ground Salt and Black Pepper

Fresh cream if desired

In heavy stock pot, preferably cast iron, melt butter over low heat and slowly cook onions for 15 minutes, then add garlic for 5 minutes. Add remainder of roasted pumpkin and bring to a simmer. For a smoother soup, puree pumpkin, onion and garlic mixture now. Return to pot, add potatoes, Turkey and stock. Slow simmer for 30 minutes. Potatoes should be tender. Add ground Salt and Pepper and chopped sage leaves, reserving some for a garnish. Finish simmering for 10 minutes to blend flavors. Add splash of cream to each bowl and  serve hot with fresh bread.

This is always a hit, so I make extra. Enjoy and let us know how yours turns out!

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Cajun Chicken Maque Choux


Chicken Maque Choux is one of the most wonderful, rich and flavorful chicken dishes there is. This has been one of our favorites for years, and is absolutely best cooked at the end of summer, when the corn is rich and ripe with plenty of other fresh vegetables available to round out the chicken and sausage. Fresh vegetables are essential for the complementary flavors, but you can do this with frozen and canned ingredients in the winter. This is one of the reasons to freeze and can your own produce, to be able to capture the taste of late summer in the middle of winter…

“Maque choux” is a Cajun word meaning a dish smothered with fresh corn and tomatoes. This is a stew dish in consistency and needs some liquid in the bottom of the bowls. Provide soup spoons and plenty of fresh bread, as the liquid in the bowls is delicious!

This is the traditional recipe, using the entire chicken, but one can use breasts or thighs if needed. We use Olive oil to cook in, and cast iron as it holds the heat better and adds more flavor, I believe. This is one recipe where the freshest ingredients will really shine. Fresh, local chicken will make this a dish that everyone will remember.

The sausage is optional, as it does add to the richness of the dish. For a lighter dish, use just the chicken. Who cooks Cajun in a lighter way though? Seriously, though, the chicken by itself is very memorable!

Chicken and Sausage Maque Choux

1/4 Cup Vegetable oil or Olive Oil

2 Small fryers, cut up (Can cut into bite sized pieces if desired)

1/2 Pound hot Cajun or Italian sausage links, cut into 1/2-inch slices (Optional)

4 Cups fresh corn cut off the cob, with cob liquid reserved (substitute 16 Oz frozen sweet corn if needed)

2 Tbs fresh heavy cream

3 Cups chopped onion

1 Cup chopped green pepper

2 large Beefsteak tomatoes, coarsely chopped (substitute Italian canned plum tomatoes if needed)

1/4 Tsp dried Thyme

1/4 Tsp dried Basil (or 1/4 cup chopped fresh basil)

1 Tbs finely minced fresh Parsley

2 fresh Thyme sprigs

1/2 Tsp cayenne, or to taste

3 Tsp salt

1 Tsp freshly ground Black Pepper

2-3 Tbs milk, if needed

Heat oil in a heavy 8-10 Qt pot or kettle over medium heat. Season chicken with salt and pepper and brown in hot oil, turning often to brown evenly. When chicken is just starting to brown, add sausage if using, turning often. Reduce heat to low once sausage has started to cook and chicken is almost browned. Add onion and cook for about 15-20 minutes. Add corn, corn liquid and cream, mixing thoroughly.  Add green pepper, tomatoes, herbs, salt and pepper. Lower heat until mixture is just barely simmering, cook for 30-45 minutes. Check progress about every 15 minutes. Chicken and sausage should be very tender, chicken will be almost falling off bones. If dish is too soupy, uncover pot for last 15 minutes. If it is becoming a little too dry, add milk as needed.

Serve hot with fresh bread in soup or gumbo bowls. Make a full recipe, as everyone will go back for more, and it gets better the next day.

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A Tale of Two Onion Soups


It has been cold here, much colder than in the past several years, so I’ve been making some great cold weather dinners. Onion soup is one of the classic cold weather dishes- rich and hearty in flavor and aroma. We bought a cazuela at The Spanish Table in Sante Fe this past September, and I love cooking with it. You can use it over a direct, but low, flame on the stove-top. This saves the time of soaking the clay pot, loading it with the ingredients, putting it into a cold oven and then turning it on. The warm up time of the oven greatly increases the cooking time, as the clay pot needs to come up to temperature slowly to avoid cracking. Not so with the new cazuela! It is glazed and has been high fired, so is ready for action. I’ve done several pots of slow cooked beans that are heavenly, as well as some other soups and stews. Today is about the onion soups, though…

For several years now I have faithfully cooked the French Onion Soup recipe from the Le Cordon Bleu Home Collection cookbook, and as you would expect, the results are fabulous. It does take some time and preparation, but the results are wonderful. If you have any desire to learn even a small part of the French traditional cooking, and the techniques and reasons behind the techniques- get this cookbook!

This time, I didn’t have quite all of the ingredients or the time or maybe the inclination to spend over an hour at the stove. So I started looking for a good but tasty alternative to the hallowed French Onion Soup.

And found it in a Southwestern recipe from the Roaring Fork restaurant in Scottsdale, AZ. The premise of the restaurant is “Upscale Campfire Cooking”. In Scottsdale.

The thing that I like is that most of the cooking is done in cast iron. Wonderful stuff, lasts forever and if seasoned correctly can cook anything. I tried it, with some modifications that I’ll share, along with the original recipe so you can make both and see for yourself which you like best. Both are great, with different flavors and different approaches.

Here goes-

French Onion Soup from Le Cordon Bleu Home Collection cookbook.

3 Tbs unsalted butter

1 small red onion, thinly sliced- Rossa de Milano is perfect here

3 white onions, thinly sliced

1 clove garlic, finely chopped

3 Tbs all purpose flour

3/4 cup white wine

6 cups brown stock- (I used Better Than Bouillon– beef flavor.)

1 bouquet garni- (Leek outer wrapper, bay leaf, sprig of thyme, celery leaves, few stems of fresh parsley tied together)

1 Tbs Sherry

12 thick slices French baguette

1 1/2 cups finely grated Gruyere cheese

Melt the butter in a large heavy bottomed saucepan over medium heat. Add the onions and cook for about 20 minutes, stirring often, until caramelized and dark golden brown. This is the most important step, as the color of the onions at this stage will determine the color and the ultimate flavor of the final soup!

Stir in the garlic and flour and cook, stirring constantly for 1-2 minutes.

Add the white wine and stir the mixture until the flour has blended in smoothly. Bring to a boil slowly, stirring constantly. Whisk or briskly stir in the stock, add the bouquet garni and season to taste with salt and freshly ground black pepper. simmer gently for 30 minutes, then skim the surface of any excess fat if necessary. Add the sherry to the soup and adjust seasonings to taste.

To make the croutes, toast the French baguette slices until dry and golden on both sides.

Ladle the soup into warm flame proof bowls and float a few croutes on top. Sprinkle the top of each bowl with Gruyere cheese, place under preheated broiler until cheese melts and turns golden brown. Serve immediately.

Serves 6 as a first course. Double ingredients for main course.

The first thing I would say is to use heirloom, locally grown onions and garlic, as the flavor will be exponentially better- fresher, deeper and with more dimension than onions and garlic that have been grown and shipped halfway across the country, having sat for who knows how long before you bought them. Don’t believe me? Please try it both ways, and let me know!

You will be sold on the first bite of the local soup…

If you haven’t ever tasted truly hand made from scratch French Onion Soup, you are in for a taste treat. It is heavenly on a cold winter’s evening with some fresh made bread and butter on the side, with a glass of wine.

Very satisfying.

Worth the time to make it.

Shiner Bock Onion Soup from The Roaring Fork restaurant, Scottsdale AZ

3/4 cup chopped bacon- smoked is better, imparts a depth to the overall flavor

6 cups finely sliced yellow onions- Walla Walla or Sweet Spanish Utah are great

1 Tsp minced garlic- a robust flavor will stand up to the chiles and beer

1 Tbs finely chopped serrano chile- optional. I used 1 chopped Chipotle en Adobo chile; great flavor and smokieness

3 Tbs butter

1/4 cup flour

1 12 oz bottle of Shiner Bock or light microbrew ale

4 cups veal or chicken stock- again I use Better Than Boullion- chicken flavor

Salt and fresh ground black pepper to taste

Pinch of cayenne pepper

Cook the bacon until crisp in medium hot cast iron pot or heavy deep saucepan. Reduce heat to medium low, add onions, stir well and cover. Cook for 10-12 minutes then add garlic, chile and butter. Stir until onions begin to caramelize, about 10 minutes.

Add flour, stir to thicken and do not allow to stick to bottom of pan/pot. Once flour has blended in, add beer and stir to completely mix in. Increase heat, slowly bring to a boil and add stock. Return to a boil, then reduce heat to low and simmer the soup for 5-10 minutes.

Season to taste with salt and pepper, simmering until the beer has smoothed out and incorporated with other flavors- about 10-15 minutes. Soup should just be starting to thicken. Add pinch of cayenne, stir in well.

Ladle into warm soup bowls and serve immediately.

The flavor of this is completely different, but incredibly delicious. It is easier to make and do something else in the kitchen, as you are not over the pot for most of the time. I used a Chipotle en adobo chile, chopped fine and added some extra adobo for the smoky flavor and it was a great addition. A smoked bacon adds a lot of flavor as well. I doubled the garlic, as it roasts in the onion mixture and mellows its flavor.

Again, a locally grown garlic and onion will make all the difference in the world with both of these soups.

I’m hesitant to experiment too much with the French Onion Soup, as it is an established classic, and also the flavor is so definite and distinct that to start to change it might result in something less than where we started. The Shiner Bock Onion Soup I will most definitely experiment with, as the flavor is wonderful, but almost begs to be taken in a new direction, as the flavor is bold and new.

I could see adding some purple or fingerling potatoes to the mix at the point where the stock is added and brought back to a boil. The texture of the purple potatoes will thicken the soup, as they will cook into it quickly, while the flavor will add a completely new dimension. Fingerlings won’t cook into the soup nearly as much, but will add a nutty creaminess that I think would be amazing. The combination of bacon, onions and really flavorful potatoes would make this pretty much a one dish winter meal with some fresh hearty sourdough bread, butter and a dark beer.

So there you have it, a trans continental journey with the simple ingredients of onions. The flavors are almost as distant from each other, yet perfectly wonderful in each separate way.

Please try these and let me know what you think!

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About Eggplant…

Rosa Bianca Eggplant


I’ve never liked eggplant. The taste was bitter but past that, remarkably bland with a similar texture. Not that exciting.

So I decided to grow some this year.  This is something I recommend against to my customers- “Grow what you like to eat”  is what I advise.

My reasons for growing something that I don’t like are simple;  I also don’t like supermarket tomatoes, yet  love the ones that I grow.  I wanted to try one eggplant to see if it was different than what I had tasted before. It’s the supermarket vs. homegrown argument on a different level.  Supermarket tomatoes are merely tasteless, whereas eggplant is unpleasant to me.

The first eggplant of the season was ready yesterday. A medium gorgeously purple beauty, surprisingly light in weight. I pulled the cookbooks out to see what made sense to try that would showcase the flavor of the eggplant and didn’t require the oven on for an hour, or at all. Marcella Hazan came to the rescue once again. She is an incredible chef and writer of the lesser known Italian cooking that most of us have never experienced. You  get the recipe, and the reasons for the actions taken in the cooking and why to not shortcut the steps. Flavors are described in detail and reasons behind the techniques are given, something I’ve rarely seen. The stories behind each recipe are compelling as well, something I love from the heirloom seeds.

The recipe I tried is Eggplant Sauce with Bell Pepper, Tomato and Basil. I’ll give it to you at the end. The freshly sliced eggplant was not bitter, but had a slightly sweet flavor that compounded the smell of the fresh eggplant. I salted it according to the directions, which made it sweeter. I chose this recipe as it used more fresh ingredients from our garden. I’ve got some wonderfulGenovese Basil that has an incredible aroma and holds up in cooking. I don’t have the bell peppers or tomatoes yet, so will try it again when another eggplant is ripe.

The overall character is complex and slightly spicy with many individual flavors that come through, yet is in harmony as no single flavor overpowers another. Italian flavor at it’s finest! The flavors are not overbearing, as most common American Italian cooking has become, but are lively and pleasing. This is a lighter dish, perfect for summer cooking, and can be done outside on a grill if one is experienced at outdoor cooking, not just barbecuing. This is a dish I would prep ahead of time to do trail side at the end of a long day exploring the backcountry of Arizona or the Southwest. It’s not hard, but attention and patience are needed to bring the flavors out! The small investment of time is well worth it.

Here’s the recipe:

1 1/2 lbs eggplant

Salt

1 ripe bell pepper (yellow is best, but make sure it’s ripe)

3 Tbs extra virgin olive oil

3 garlic cloves sliced very thin

1/8 Tsp crushed red pepper or to taste

2 Tbs Italian flat leaf parsley- whole leaves, not chopped

1/3 Cup thinly sliced onion

1 Cup ripe fresh tomatoes, peeled and chopped. Canned Italian tomatoes will work.

1/3 Cup dry white wine

6 small basil leaves or 4 large ones, torn not cut into small pieces

6 green olives in brine, quartered

1 1/2 Tbs capers

1 Lb box dry pasta, penne is good choice

Slice eggplant in half. If seeds are dark, or if there a lot of seeds, scoop seeds out. Cut eggplant into 1 inch squares, put into colander rinse in cold water. Salt and let set for 45 minutes. This brings out the bitter liquid if there is any. Rinse again afterwards.

Split bell pepper in half, scoop out seeds and pith, then peel skin with swivel peeler. This removes the bitterness in the skin once cooked. Cut into thin strips.

Warm 3 Tbs olive oil in 10 inch skillet, then add garlic and chili pepper. Increase heat to medium, no more. Stir often just until garlic scent rises, no more.

Add whole parsley leaves. Careful, they will pop and sputter for a couple of seconds. Stir a couple of times, add onion and turn heat to low. Cook slowly until onion is soft. This increases the flavor by cooking slowly, and the garlic flavor is not entirely lost.

Add pepper strips, some salt and cook until pepper starts to be tender. Stir occasionally. You should have some liquid starting to build in the bottom of the pan.

Add eggplant, tomatoes, wine, basil, olives and capers. Stir several times to mix well. Slowly simmer with lid on for 40 minutes, watching liquid level. It should slowly decrease, and have almost no liquid at the end. Add a small amount if it looks dry. Stir occasionally during the simmer. Crack lid if too much liquid is remaining about 15 minutes before the end, or when you put the pasta water on.

Time cooking the pasta so its done just before the sauce, about 7-10 minutes. Toss pasta with sauce,  adding 1 more Tbs olive oil and serve hot. Cheese is really not needed, but you can add a small amount of pecorino if you want. Don’t drown the delicate sauce in cheese!

Enjoy and let me know what you think! Please leave a comment!

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