Ratatouille Relevance

The sun finally came out of hiding this past week. It warmed into the 80’s, a heart-stopping heat wave that suggested our eternal winter was finally over. (Be still, my heart!)

Meanwhile, the rest of the US swelters, or is underwater with flooding, so I can’t complain about our conditions. Still, I feel as if I have been living in a dark tunnel for the past several months and am blinded by the light. What I know, is that the sun rejuvenates me and turns my life up several notches. I’m happier and life’s simplest pleasures take on new meaning.

And so it was, when I noticed the shiny purple orbs at the market recently. Likely, I have brushed up against eggplant this season, but merely skipped over them, unimpressed and undaunted. Suddenly it was as if a spotlight beamed down upon them, showcasing a chorus of come-hither halos. A must-have event.

Later, I dug out my old ratatouille recipe and dusted off the grill. Clearly, the sun had cast its spell on me. Just the process of slicing and dicing the season’s vegetables was enough to make me smile. A quick sear on the grill was all that was needed to infuse them with a slight smokiness and by-pass the tedious olive oil sauté process. Since there was still plenty of fire on the coals I dawdled over grilling a few chicken breasts – no hurry to return indoors.

Back in the kitchen with the cooled veggies and a handful of snipped garden herbs, I layered the veggies into a heavy pot. A gentle simmer on the back of the stove was all it took to create magic. The results: a transformation from the jumble of summer vegetables into a velvety mélange, an elegant reminder of all that is possible. If I pay attention.

Grilled Ratatouille

A great summer accompaniment to grilled meats or fish. The preliminary grilling precooks the veggies and adds a smoky dimension. For a make ahead addition, consider a tangy tabouli with bulgur wheat. Inspired by Judy Zeidler's The Gourmet Jewish Cook.

1 medium eggplant, ¾” slices

2 medium zucchini, ½” lengthwise, thick slices

½ red onion, ½” thick round slices

1 whole red pepper

1 whole green pepper, preferably poblano

cooking spray

3-4 medium tomatoes, medium dice

2 tbsp. olive oil, divided

2-3 cloves garlic, minced

3 tbsp. mixed herbs: thyme, savory, marjoram, chop

coarse salt and pepper

Tabasco to taste

Spray the eggplant on both sides and place the slices on a very hot grill.  Sprinkle lightly with salt and pepper and turn when well marked.  Proceed in same fashion with the zucchini, peppers, and onion.  Remove each when marked on both sides; place the peppers in a plastic bag and seal to allow skins to loosen.  Allow the vegetables to cool and cut into square chunks. Seed, peel the peppers and do the same.

In a heavy pot over medium heat, add about 2 tsp. olive oil and half of the garlic, cooking until it is fragrant but not brown.  Remove the pot from heat and add about  1/3 of the tomatoes and toss lightly.  Layer half of the onions on top and sprinkle a little of the mixed herbs along with a bit of salt and pepper.  Layer in half of each the eggplant, zucchini, the peppers, and drizzle on a bit of olive oil and sprinkle with more herbs. Add another layer of tomatoes, onions, and then layer the other veggies.  Sprinkle with more herbs, and finish with the last of the tomatoes, a bit more salt and pepper, and drizzle the top with a bit more olive oil.

Return the pot to medium heat and when it comes to a low boil, reduce the heat to low.  Cover well and lightly simmer.  After 10 minutes, gently toss the mixture once or twice and cover.  Repeat every 10 minutes or so, for a total of about 40 minutes.  Additional liquid will have formed.  Remove the lid, add a few shakes of Tabasco and increase the heat to moderate. Bring to a low simmer and reduce the liquid, another 10-15 minutes.  The veggies should still hold their shape and be identifiable, but they will be silky and the flavors will meld together.  Taste for seasoning and serve hot, room temperature, or cold.

Lentils, Part 2: It’s All About the Sprouts

Yes, I’m still stuck on lentils, and now it’s all about the sprouts.  I’m not sure how I managed to miss the sprouting phase of my development – I recall playing around with sprouts, but was never completely won over by the idea.  

Of course, sporadically I’ll pick up a carton or a handful of alfalfa or radish sprouts and enjoy them in sandwiches or scattered in salads and move on.   Naturally, bean sprouts are pretty essential in Asian dishes, but they tend to simply meet the need and seem starchy and wood-like.

Perhaps it's because I’m so impressed with French le puy lentils that I decided to sprout a few out of curiosity.  I was warned, but failed to heed the advice of beginning with a small quantity.  I started with 1 cup of lentils and within 3 day they had mushroomed into a huge bowlful.  I was happily sharing my magnificent crop with friends! Turns out, they are so enticingly flavorful, crunchy, and satisfying, that I began looking for new ways to incorporate them in my diet.

I’ll repeat again that sprouts are powerful packages of nutrition.  In fact, they are a seed and not a bean, that contains an amazing amount of dietary fiber, vitamin C and B’s, and minerals.  Further, they are high in phosphorous, rich in calcium, potassium, zinc and iron.  Since lentils are over 25% protein, they are often mixed with grains, such as rice, which results in a complete protein dish. 

It may be obvious how to sprout, but since I didn’t have a clue, here’s a handy guide:

1.  Rinse and pick through the lentils, removing any stones or chaff, and make certain they are whole, since splits will not sprout.  Place about ¾ cup in a medium bowl and cover with cool water.  Let soak 8-12 hours, or overnight.  They will quadruple in bulk, so consider what might be used within 7-10 days.

2.  Drain and rinse well to remove acids and toxins and place them in a jar or in a strainer over a bowl.  Cover with light towel to allow for circulation, and store in a cool semi-lit area, such as a cabinet or pantry.  Rinse and drain 2-3 times per day for 3 days or until sprouts form ½” tails or longer. 

3.  Place in indirect sunlight for several hours to allow chlorophyll to form and tails turn green. 

One Pot Wonder

I’ve been having a field day since my bulk food store started stocking French le puy lentils.  

 For my money, these green-blue beauties are the quintessential lentil since they hold their shape beautifully and they do not lose their color when cooked.   No, these lentils will not fade quietly into the night ― and their slight pepperiness offers endless possibilities as either a fabulously healthful entrée or an attractive side dish. 

Le puy lentils are versatile enough to either to stand in as a charming base for an entrée such as salmon or duck, or become the focal point of a vegetarian meal.  Salad with lentils can actually make sense (yay!) and become the perfect solution for buffets or picnics―no more dull, unappetizing blobs. 

 

This past weekend I was in the mood for another of my one-pot wonders.  This time I included lentils, collards and turkey kielbasa, each added to the pot when chopped and ready.  I started with my standard soup pot and added a cup or so of rinsed lentils covered with water, plus half an onion and some celery leaves.  While the lentils simmered I chopped up one bunch of tender collard greens, removing any tough cores, and added them along with 2 strips of chopped bacon, a dash of salt and 2 dried chile peppers.  When it came to a boil, I reduced the heat and covered the pot slightly. 

  

 In a separate pan I heated a bit of olive oil and sautéed the rest of the onion, 2 cloves of garlic, a bit of coriander, thyme and a pinch of allspice.  When that was aromatic I added one kielbasa cut in half lengthwise and chopped into 2 inch pieces along with a diced (Anaheim) pepper.   This simmered slightly covered, to allow all the flavors to incorporate.

Meanwhile, I chopped up 3 medium carrots and added them to the lentil pot.  When the lentils and collards had cooked about 30 minutes, I added the vegetables and sausage mixture to the lentils, tasted for seasoning, and simmered it all an additional 15-20 minutes.  I was finished and cleaned up within an hour.

Of course, my favorite part of this meal is the eating.  I’ll top the heated lentils with a chopped salad lightly dressed with olive oil and sherry vinegar, and then crumble a bit of bleu cheese over it all.   Wonderful. 

Right Turn on Menu of Life

This post is a quick statement to say I am back and couldn’t be happier!  I have deeply missed my blog time and hopefully my new schedule will once again permit regular posting.  

   

Part of my delay in returning to my beloved blog has been due to a little soul searching on my part. I wanted to redefine my purpose here so that this space remains meaningful.  My current needs and demands have caused a shift away from my obsessive tinkering and playing in the kitchen to a fairly uninteresting and repetitious cooking regimen, with little worthy of reporting.

Since I love cooking so much, I suspect this will all get sorted out.  In the meantime, I hope to continue writing about food but not necessarily focused on kitchen antics.  My intentions are to keep writing about the fascinating world of food – and take a look at other aspects that catch my eye.  We’ll see what develops...

The friendly gourmet ant is visiting from a great photo resource http://www.istockphoto.com/. 

Kung Paowerful Chicken

Here’s a bright and flavorful chicken entrée that is a fast and nourishing mid-week dinner and the perfect counterpart to the Blistered Green Beans recently mentioned here.

Reminiscent of popular spicy Kung Pao Chicken, this is a remarkably simple version, thanks to the special splash of oyster sauce which adds an extra dimension. 

Kung Pao typically includes peanuts, but on this occasion I opted for a bowl of hot and spicy sesame snacks served on the side for nibbling and/or sprinkling. My personal standby is a bulk version which  includes peanuts, rice and wasabi snacks, almonds and other treats. 

 

As with with stir fries and other such fast meals, it’s a good idea to have everything gathered up, sliced, diced, and pre-mixed, so that the final flash in the pan is exactly that.   

But wait.  Besides being quick and utterly delicious, there’s more good news:  should there be any leftovers, this powerful dish is great reheated the next day. 

Spicy Curried Chicken

Inspired by Cooking Light 9/08

The Sauce

1/2 cup chicken stock

2 tbsp Oyster sauce

1-2 tsp rice vinegar or distilled vinegar

2 tsp cornstarch

 3/4 lb chicken breast or other meat, thin 3" strips

2 tbsp oil, divided

1 onion, sliced in strips

1 red pepper, in strips

1 poblano or other pepper, in strips

1 tbsp fresh ginger or more grated

1 tbsp garlic, minced

2 tsp Madras curry powder

4 dried hot red chilies

salt to taste

Garnish:  sesame snacks mix or peanuts, cilantro

3 cups cooked rice of choice

Prepare sauce and set it aside.

Heat deep skillet or wok over high heat, add oil to coat sides and bottom.  Add the chicken in 2 portions, cooking about 2 minutes or until firm and beginning to color.  Sprinkle lightly with salt and set aside.

Add additional oil, then the onion and toss to soften; add the pepper and toss.  Add ginger and garlic and toss additional minute. 

 Add curry and chilies and toss 30 seconds. Add the sauce, then the chicken and stir fry 1 minute.

Serve on rice and sprinkle with nuts and cilantro i desired.  Serves 4 ~~

Blistered Green Beans: Holy Smokes!

I recently purchased the season’s most beautiful green beans at the market: perfectly formed, deep green, tender, and still rich with the earth’s muskiness. I bit into one and instinctivey knew that little more was necessary than a quick turn in the pan.

On the drive home, mulling over those lovely green beans, my mind did a quick search and brought up the fabulous fried beans served at PF Chang’s. The ones that are so addictive you can’t eat just one. Something like that, but without the tempura business. I recalled a Sichuan recipe I had snipped out of Cooking Light magazine with stir-fried green beans in a spicy red pepper sauce. It made my mouth water thinking about them.

I was right, these will make your mouth water, too. Beware: they are hot and addictive, so have something cool and refreshing close at hand. Here’s my highly recommended version.

Blistered Green Beans
Inspired by Cooking Light magazine 9/08

1 lb green beans, trimmed
1 tbsp oil, divided
1/4 cup onion or shallots, chop well
1 ½ tbsp garlic, mince
1 tbsp ginger, peel and grate
1/2 tsp red pepper flakes
1 tbsp Chinese black vinegar or balsamic vinegar
1 tbsp soy sauce
1/2 tsp salt

Blanch green beans in salted boiling water for about 2 minutes, until tender-crisp and rinse in cool water. Drain, place on towels and pat dry to avoid pan spattering. (Can be prepped ahead)

When ready, heat large deep skillet or wok over high heat and add 1 1/2 tsp oil to coat interior. Add beans and stir-fry 3 minutes or until blistered and browned; remove them from the pan.

Add remaining 1 1/2 tsp. oil to the pan and coat interior. Add onion or shallots, garlic, ginger, and crushed red pepper; stir fry briefly until garlic begins to brown. Return beans to pan. Add vinegar, soy and salt. Toss to combine and reheat. Depending on heat tolerance, serves 4 to 6 ~~

In a Pickle, with Corn Coblets

It’s corn season again and I've reached the point where I've managed to satiate myself with the thrill of fresh sweet corn straight off the cob, and I'm finally ready to consider new ways to cook it.

I had burgers on the grill coming up recently, and I wanted to offer a different condiment beyond standard dill pickles and such. I started mulling over the idea of Asian pickled baby corn which I use in antipasto and crudités platters, especially during the winter, when I need more variety in color or shape. They also add a nice tanginess and contrast to the standard vegetable and olive fare.

Thus, with a little luck combined with a fresh supply of corn on the cob, pickled corn coblets were conceived.  It only takes a day or two in their pickling liquid, and they are good to go.  They are a great alternative condiment - and so addictive that I even snack on them straight out of the fridge. They are a wonder at picnics and a surprise at potlucks. Here's a handy bonus: they are even good hot and don’t require any further seasoning - such as a good slathering of butter and/or lime.

Once the new thrill wore off, I even experimented with cutting the corn off the cob and I've added the kernels to salads and pasta dishes.  They give a crisp, refreshing zing - and I promise, they will certainly catch your attention.

Corn Coblets, Pickled

3 ears corn, husk, wash, trim, and cut into 3/4" coblets
4-5 sprigs oregano, rinsed

Pickling liquid
2 cups apple cider vinegar
3 cups water
1/4 cup salt
2 cloves garlic, peeled, slightly flattened
2 bay leaves
8 whole cloves
4 whole hot dried chili peppers

Prepare the pickling liquid: bring the vinegar, water and salt to a boil. Reduce heat and add garlic, bay, cloves, and hot peppers and simmer 3-4 minutes.

Add corn coblets and simmer briefly - depending on corn tenderness, an additional 2-3 minutes. Don't overcook.

Pack corn into a glass container interspersed with oregano, garlic and peppers; cover with pickling liquid and seal. Cool, and store in fridge 1-2 days before using. Will last up to a month in fridge. Yield: 1 qt or more ~~