Shrimp with Red Pepper Broth and Ratatouille
Shrimp with Red Pepper Broth and Ratatouille
Serves 2
5 red bell peppers, cored, seeded, and thinly sliced
2 large shallots, finely chopped
3 whole cloves, thinly sliced
Coarse salt
1/2 cup dry white wine
1 star anise
3 whole cloves
2 small dried bay leaves
5 fresh lemon thyme
2 (3 ounces each) plum tomatoes
2 large shallots, finely chopped
About 1/4 cup extra-virgin olive oil
4 garlic, finely chopped
2 ounces eggplant, cut into very small dice (1/3 Cup)
2 ounces yellow squash, cut into very small dice (1/3 Cup)
2 ounces zucchini, cut into very small dice (1/3 Cup)
2 ounces red bell pepper, cut into very small dice (1/3 Cup)
Coarse salt and freshly ground pepper
1 teaspoon finely chopped fines herbs, (equal parts chive, chervil, tarragon, and flat-leaf parsley)
4 large shrimp, peeled with tails on, butterflied
Fresh lemon thyme sprigs, for garnish
To make the broth, place the peppers, shallots, garlic, and a pinch of salt in a medium stockpot over medium-low heat. Cook, stirring, until vegetables shallots are translucent, about 5 minutes.
Increase the heat to medium-high, add the wine, and bring to a boil. Cook until reduced by two-thirds, about 4 minutes. Add enough water to come up to the level of the peppers. Bring to a simmer. Stir in the star anise, clove, and bay leaves; cook for 15 minutes. Remove from heat, and add thyme. Let stand until room temperature; strain through a damp cheesecloth-lined sieve. You should have about 2 cups. Refrigerate until chilled, about 1 hour. When cold, season with salt.
For the ratatouille: Bring a large pot of water to a boil. Prepare an ice-water bath; set aside. Cut an x in the bottom of each tomato, and cut out the cores with a paring knife. Drop tomatoes in boiling water, and cook until skins begin to loosen, about 30 seconds. Using a slotted spoon, transfer to ice-water bath until cool enough to handle. Peel off and discard skins. Cut tomatoes in half crosswise, and remove seeds. Cut tomatoes into a very small dice; set aside.
In a small skillet, heat about 2 teaspoons oil over medium-high heat. Add one-fifth of the shallot and one-fifth of the garlic. Cook until translucent. Add the tomato; season with salt and pepper. Cook, stirring frequently, until soft, about 1 minute. Transfer to a paper towel–lined baking sheet to drain. Repeat with remaining shallots, garlic, and vegetables, cooking each vegetable separately.
Combine the cooked, drained, and cooled eggplant, yellow squash, zucchini, and bell pepper in a medium bowl. Add just enough of the tomato to bind the mixture together. Stir in the herbs. Season with salt and pepper; set aside.
In a small saucepan, bring 1 cup of broth to a simmer. Add shrimp, and remove from heat. Let stand until room temperature. Transfer to refrigerator until chilled, about 30 minutes. Remove and drain on a paper towel–lined plate.
Place a spoonful of ratatouille in the bottom of two soup bowls. Top each with 2 shrimp. Garnish each bowl with a sprig of thyme. Pour 1/2 cup remaining chilled broth into each bowl. Serve immediately.
Moussaka Pasta Toss and Spanikopita Salad
Moussaka Pasta Toss and Spanikopita Salad
Yields 4 servings
1 pound penne rigate
5 tablespoons extra-virgin olive oil, divided
1 pound ground lamb
4 garlic cloves, chopped
1 large onion, chopped
1/2 teaspoon allspice
2 pinches of cinnamon
1 teaspoon cumin
1 teaspoon dried oregano
Salt and black pepper
1 small eggplant, half-peeled and chopped into small dice
2 tablespoons butter
2 tablespoons flour
2 to 2 1/2 cups milk
1/4 teaspoon freshly grated nutmeg
1/2 cup parsley chopped, about 2 handfuls
1/2 cup grated parmigiano cheese
For the salad:
1 pound spinach leaves, stems removed and coarsely chopped
1 small red onion, thinly sliced
1 cup feta cheese crumbles
1 lemon
1/4 cup fresh dill, chopped
Bring a large pot water to a boil, salt it and cook pasta to al dente. Preheat a large, deep skillet over medium heat with 2 tablespoons olive oil, 2 turns of the pan. Add the lamb and cook until brown, about 3-4 minutes; breaking it up into small pieces with the back of a wooden spoon. Add in the garlic and chopped onions, season with allspice, cinnamon, cumin, oregano, salt and pepper. Cook another couple of minutes while you chop eggplant. Peel off half the skin of the eggplant. Chop the eggplant into a very small dice. Add the eggplant to the lamb and cook until it becomes soft, about 8-10 minutes.
In a saucepot, melt the butter and whisk in the flour. Cook for 1 minute then whisk in the milk and thicken, about 5 minutes. Bring this mixture up to a bubble and season with salt, pepper and nutmeg. Add this béchamel into the meat skillet and stir to combine.
Drain the pasta and add it to the skillet, giving it a toss to mix everything up. Add the chopped parsley and grated cheese, and stir to combine.
For the salad, mix together the spinach, onion, feta cheese, dill and the lemon juice in a large salad bowl. Season with black pepper — the feta cheese is very salty so you might not need any extra salt. Drizzle with about 3 tablespoons olive oil and serve alongside the Moussaka Pasta Toss!
Eggplant Salmon
Eggplant Salmon
Serves 4
For the Stuffing and Salmon:
2 Japanese eggplants (4 to 5 ounces each)
3 tablespoons extra-virgin olive oil, plus more for baking sheet and drizzling
2 cloves garlic, minced
1/4 cup homemade or store-bought, canned low-sodium chicken stock
1 teaspoon soy sauce
Coarse salt and freshly ground black pepper
Four 6- to 8-ounce center-cut salmon fillets, about 1 to 1 1/2 inches thick, skin and any pinbones removed
2/3 cup finely chopped, fresh mozzarella
1/4 cup (1-inch pieces) garlic chives (about 10 chives)
For the Vinaigrette:
2 tablespoons extra-virgin olive oil
1/2 cup chopped yellow onion
2 large, ripe tomatoes (about 6 ounces each), chopped
Pinch of sugar
Coarse salt and freshly ground black pepper
10 fresh basil leaves, cut into thin strips
1. Prepare the Stuffing: Cut each eggplant in half lengthwise. Place each half cut side down on cutting board and cut into 1/8-inch-thick half-moon slices.
2. Heat olive oil in a medium skillet over medium heat. Add eggplant and garlic. Cook, turning frequently, until eggplant has softened and garlic is fragrant, about 5 minutes. Add chicken stock and simmer until the stock has reduced and glazes the eggplant, about 2 minutes. Add soy sauce and season with salt and pepper. Spread eggplant on a plate; let cool to room temperature.
3. Meanwhile, prepare the salmon: If the belly, a thinner fattier section of the salmon, is still attached, cut it off and reserve for another use. With a sharp knife, cut a vertical slit down the center of each fillet, leaving the bottom 1/2-inch salmon intact. At this point, the fish can be refrigerated for a few hours before stuffing and cooking.
4. Transfer eggplant to a large bowl and gently stir in mozzarella and chives; season with salt and pepper. The stuffing can be held at room temperature for up to 2 hours.
5. Prepare the vinaigrette: Heat olive oil in a small skillet over medium-high heat. Add the onions and cook until softened, 2 to 3 minutes. Add tomatoes and sugar; let simmer 15 minutes.
6. Transfer tomato mixture to the jar of a blender, and blend until smooth. Strain through a fine-mesh strainer into a bowl, and season to taste with salt and pepper; set aside.
7. Preheat the oven to 325° with rack in the center of the oven. Lightly oil a baking sheet; set aside.
8. With your hands or a spoon, create an opening in each salmon fillet by pulling back gently on both sides of the slit, and stuff with one-quarter of the eggplant stuffing. Place the fish on prepared baking sheet; season with salt and pepper, and drizzle with olive oil.
9. Bake fish until the fish and stuffing are cooked through, about 12 minutes.
10. Stir basil into the vinaigrette. Spoon equal amounts of vinaigrette in the center of each of 4 plates. Top each with salmon. Serve immediately.
Roasted Veggie Dip
Roasted Veggie Dip
Yields 6-8 Servings
1 bulb fennel, cored and chopped
1 small onion, chopped
3 cloves garlic, smashed
1/2 small eggplant, peeled and chopped
1 small zucchini, trimmed, cut in half lengthwise then cut into thick half moons
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
20 basil leaves, roughly chopped
1/4 cup flat-leaf parsley leaves, chopped
Preheat oven 400°F.
Place veggies on a cookie sheet, drizzle with olive oil and balsamic vinegar, and season liberally with the salt and pepper. Toss to coat thoroughly and transfer to the oven to roast for 30-40 minutes until brown and tender. Cool and transfer to a food processor with the basil and parsley. Pulse to chop and combine. Transfer to a bowl and stir, season with salt and pepper to taste. Serve with baked pita chips, celery stick and carrot sticks for a healthy snack.
Vegetable Ravioli Lasagna
Vegetable Ravioli Lasagna
4 tablespoons butter
4 tablespoons flour
2 1/2 cups milk
Pinch of freshly grated nutmeg
Couple drops of hot sauce
2 tablespoons extra-virgin olive oil
2 medium zucchini
2 red peppers
1 large eggplant
4 cloves garlic
Salt and freshly ground black pepper
4 packages (24 each) cheese ravioli
1 cup grated Parmigiano Reggiano
1 cup grated asiago cheese
A handful of parsley
Pre-heat the oven to 400F.
Bring a big pot of water to a boil over high heat for the ravioli.
Melt the butter in a saucepan over medium heat. Once the butter is melted, add the flour and stir for about 1 minute. Whisk in the milk and let simmer for about 5 minutes until the sauce becomes thick. Once the sauce is thick, add a pinch of freshly grated nutmeg and a couple of drops of hot sauce, depending on how spicy you like it, to add a depth of flavor to the sauce.
In another skillet, over medium-high heat, add olive oil. Add the zucchini, red peppers, eggplant and garlic. Let cook until the veggies are softened, about 5 minutes. Season with salt and freshly ground black pepper. Once the water boils for the ravioli, season the water with a generous handful of salt. Drop the ravioli in the boiling water and cook until they float to the top, about 5 minutes.
To assemble the lasagna, place a third of the sauce in the bottom of a baking dish. Add half of the ravioli. Top with half of the veggies. Repeat this layering, making the last third of the sauce the top layer. Top with grated Parmigiano and asiago. Bake in the oven until the cheese melts and is bubbly. Garnish with chopped parsley.
Winter Vegetable Curry
Winter Vegetable Curry
Yields 4 servings
3 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 ½ cups Basmati rice
4 cups chicken or vegetable stock, divided
1 bay leaf, fresh or dried
The zest of 1 lemon
1 teaspoon turmeric
2 teaspoons coriander
2 teaspoons cumin
½ teaspoon cardamom, optional
1 tablespoon butter
1 medium onion, thinly sliced
3 cloves garlic, chopped
1 small head cauliflower, chopped
1 firm eggplant, peeled and chopped
1 red bell pepper, seeded and chopped
1 14-ounce can fire roasted diced tomatoes, drained
1 15-ounce can chick peas, drained
Salt and pepper
3 slightly rounded tablespoons mild or hot curry paste
3 rounded tablespoons mango chutney
3 scallions, chopped, garnish
A handful of cilantro or parsley, to garnish
Toasted slivered almonds or pieces of cashew, garnish
Heat a medium pot over medium heat with EVOO. Add rice and toast a minute or two. Add 3 cups chicken or vegetable stock and the bay leaf, lemon zest, turmeric, coriander, cumin and cardamom. Cover pot and bring rice to a boil. Reduce the heat and simmer rice 18 minutes. Fluff rice with a fork, remove bay leaf and add butter. Toss to coat the rice evenly, then serve.
While rice cooks, make the vegetables. Heat a deep nonstick skillet over medium high heat with 2 tablespoons EVOO. Add onion, garlic, cauliflower, eggplant and bell pepper. Cover and cook stirring occasionally 7-8 minutes until tender. Uncover and add the tomatoes, chick peas, salt, pepper, curry paste, chutney and remaining 1 cup chicken or vegetable stock. Simmer 6-7 minutes longer.
Serve curry with scoops of rice on top – Rachael uses an ice cream scoop to portion it. If you put the rice on top, it will not get mushy. Garnish with scallions, cilantro or parsley and nuts.
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