Greek Style Eggplant Salad

Adapted from A La Grecque: Our Greek table

Printable Recipe

Prep time: 5 minutes
Grill/broil time: 20 minutes + depending on size & firmness of eggplant
Drain time: at least 1 hour
Last Prep time: 5 minutes

Makes 1lb/450g

Ingredients
3 large firm eggplant
2-3 large cloves garlic, finely chopped
1/2 cup fresh flat leaf parsley, finely chopped
4oz/125ml good quality extra virgin olive oil
freshly ground black pepper
4oz/125g feta cheese, crumbled
juice of 1/2-1 lemon (my addition, as I like my eggplant salad tangy)

Directions:
1. Prepare grill or preheat oven to broil with rack about 6" from top.  If using your oven, line a rimmed baking sheet with foil for easy clean up.

2.  Prick the eggplants all over with a sharp knife.  Cook until the skin is charred and the flesh soft.  Turn the eggplants occasionally.  You want it charred NOT burnt and the flesh evenly cooked through.

3. Peel the skin immediately.  The book suggests doing it under cold running water, but I chose to wear my silicone oven mitts instead.  Place the peeled eggplant in a colander and allow to drain for at least 1 hour.

4. Roughly chop the eggplant and place in a bowl with the oil, pepper, garlic and parsley and mix well.  Taste for seasoning.  This is when I add lemon juice to taste.    Fold in crumbled feta and serve.

This is a great appetizer, side dish for picnics and bbqs.

Curtis Stone's Spiced Lamb Chops

From Curtis Stone What's for Dinner?

Printable Recipe 

Prep Time: 15 minutes
Grill Time: 10 minutes
Rest Time: 10 minutes

Serves 4

Ingredients:
Gremolata (can be made a day ahead)  Leftovers make for a great salad dressing or to flavour scrambled eggs or frittatas
6 tbsp extra virgin olive oil
3 tbsp finely chopped shallots
3 tbsp finely chopped pitted kalamata olives
3 tbsp sherry vinegar
2 tbsp finely grated lemon zest (or finely chopped preserved lemons)
1 Tbsp finely chopped tarragon (substitution: fresh chervil or pinch of toasted, crushed aniseed)
salt and freshly ground black pepper
Lamb rub
3 tbsp olive oil
4 whole star anise, toasted* and finely ground
2 tbsp whole coriander seeds, toasted* and ground
2 tsp sweet paprika

1 frenched 8 rib rack of lamb (about 2 1/2 lb/1 kg), cut into 4 double chops

Directions:
1. Make gremolata: Combine all ingredients in a small bowl, cover and set aside.  NOTE: if you plan on preparing a day ahead, make sure you use a non-reactive bowl and allow it to come to room temperature before grilling the meat.

2.  Prepare Lamb: *To toast heat a dry skillet over medium heat and add the star anise.  Let it toast for 1 minute or so, until you get the lovely aroma.  Then add the coriander seeds and toast for another 30-60 seconds.  You want the seeds to brown, not burn.   Once the seeds are toasted, using a mortar and pestle or spice grinder, place 2 tbsp of olive oil with the ground seeds and coarsely grind everything to make a paste.

Season the lamb chops with the spice mixture.  Let it stand at room temperature while you prepare the grill.

3. Brush with a little olive oil over the spiced chops and grill, turning occasionally for 10-15 minutes, depending on how well done you like them.  An instant read thermometer, inserted horizontally should read 125F/51C for medium rare.

4. Transfer to a platter and cover for 10 minutes to allow meat to "rest"

Great served with grilled vegetables and I love Curtis' Pickled Onions.

Curtis Stone's Pickled Onions

From Curtis Stone What's for Dinner?

Printable Recipe

Prep time: 5 minutes
Cooking time: 5 minutes
Cooling time: 1 hour  - Can be made up to 5 days ahead, covered and refrigerated.

Serves 4

Ingredients:
1 cup dry red wine
1//2 cup red wine vinegar
1/2 cup sugar
3 whole anise
1 tsp kosher salt
1 small red onion, halved lengthwise and cut into 1/2" wedges

Directions:
1.  In a small non-reactive saucepan, bring the wine, vinegar, sugar, star anise and salt to a boil over medium heat, stirring to dissolve the sugar and salt.

2. Put the onion wedges in a small bowl and pour the hot wine mixture over.  Cover and allow to cool at room temperature (about 1 hour).

Kofta b'siniyah

The book Jerusalem: A Cookbook is stunning and the recipes are fantastic.  I didn't change a thing but I did want to share so you'd all be tempted to get the book!

Printable Recipe

Prep time:15-20 minutes  (the kofta can be prepared a day ahead!)
Cooking time: 10 minutes

Makes 18 koftas (serves 6)

Ingredients:
Tahini sauce:
2/3 cup light tahini paste
3 tbsp freshly squeezed lemon juice (I did add more as I like my tahini sauce tangy)
1/2 cup water
1 clove garlic, crushed
1/4 tsp salt
Kofta:
14oz/400g ground lamb
14oz/400g ground veal or beef
1 small onion, finely chopped
2 large cloves garlic, crushed
7 tbsp/50g toated pine nuts, coarsely chopped
1/2 cup finely chopped flat leaf parsley
1 large medium hot red chili, seeded & finely chopped (I used a small one)
1 1/2 tsp ground cinnamon
1 1/2 tsp ground allspice
3/4 tsp grated nutmeg
1 1/2 tsp freshly ground black pepper
1 tsp salt

2 tbsp sunflower oil for frying kofta (I used canola)
2 tbsp unsalted butter or ghee (optional - just before serving)
Garnish:
toasted pine nuts
finely chopped parsley
sweet paprika

Directions:
1. Place all the kofta ingredients in a bowl and use your hands to mix well.  Shape into  long, torpedo-like fingers (about 2oz/60g each).  Press each kofta to compress and ensure each kofta is tight and keeps its shape.   Arrange on a plate and chill until you are ready to cook.  They will keep for 24 hours.  (perfect to prepare the day before for those busy days).

2. Preheat the oven to 425F/220C and line a rimmed baking sheet with foil or parchment.

3. Prepare the tahini sauce:  whisk together tahini paste, lemon juice, water, garlic and salt.  The sauce should be runnier than honey.  NOTE:  the chefs suggest adding 1-2 tbsp water if needed, but since I like my sauce tangy, I used lemon juice.  Set aside.

4. Prepare garnishes - toast pine nuts & chop the parsley and set aside.

5. Cook the kofta.  Heat the sunflower oil in a large skillet over high heat and sear the kofta on all sides.  Do this in batches if need be so they are not cramped together.  Each batch should take about 5-6 minutes until they are golden brown.   Using a slotted spatula, transfer the kofta to the baking sheet and cook for an additional 2-4 minutes.

6. Serving: Use a heat resistant/oven proof serving platter.  Spoon some tahini as a base on the platter and place the kofta over the sauce. Drizzle just a bit of the sauce over the kofta, but leave most of the meat exposed.  Turn off the oven, and place the platter in the oven for a couple of minutes just to warm the sauce.

7. Optional: If you plan on using butter or ghee, melt in a small saucepan and allow to brown a little without burning.  Spoon over kofta as soon as it comes out of the oven.

8. Scatter with pine nuts and parsley and sprinkle with a  little sweet paprika.

Great with pita and a side of cucumber and tomato salad.

Portugal & Greece Inspired Grilled Skirt Steak

There's nothing like a warm summery morning on the balcony daydreaming about trips to Greece or Portugal to inspire dinner.

Printable Recipe

Prep time: 10-15 minutes
Marinating time: 1-24 hours
Grill time: 10 minutes
Rest time: 5 minutes

Serves 4

Ingredients
1 skirt steak trimmed of silvery layer over meat
Marinade:
Juice of 1 lemon
1 tbsp good olive oil
1 large clove of garlic finely sliced (I use a micro plane slicing plane ) or crushed
1 tbsp fresh herbs (I used fresh oregano, thyme,rosemary from my window sill garden)
1/2-1 tsp Piri Piri spice blend

Directions
1. Combine all the marinade ingredients in a small bowl and set aside.

2.  Strip the skirt steak of silvery layer using a very sharp knife. It makes a tough cut into a "melt in your mouth" cut.  Make shallow slices across the grain on both sides but only deep enough to to be noticed.

3.  Use a large zip lock Baggie and place the steak flatly in it.  Pour the marinade evenly over each side & massage well.  Seal the Baggie and refrigerate until 1 hour before grilling. It should be at room temperature when you grill.

4.  Grill over high heat for 5 minutes per side

5.  Remove from grill and cover with foil for 5 minutes to relax the meat.

Great served with a simple salad.

Market Breakfast for Dinner Omelet

This is more of an "add what you love" kind of recipe, so there are ingredients, just not accurate amounts

Printable Recipe

Prep time: 5-10 minutes (depending on how long you scrounge about for the ingredients)
Cook time: 5 minutes for filling plus 3-5 minutes for the omelet

Serves 1 (but easy enough to double or triple the recipe.  You can either use more than one small (8") pan to create individual omelets or one large skillet to make one large omelet you then cut into wedges)

Ingredients:
Omelet batter:
2 large eggs per person using 8" non stick skillet
1-2 tsp good olive oil
1 tbsp fresh chives, finely chopped
freshly ground pepper
Filling:  options are limitless, but here's what I used this time
2 small baby leeks, white and pale green parts only, well cleaned and thinly sliced
1/2 cup or so cremini mushrooms, sliced
1/2 cup or so baby beets, finely chopped ( I used the root ends and fine stalks of a 1/2 bunch of beet greens)
3 spears of asparagus, blanched
slices of smoked gouda

Directions:
1. In a medium bowl, whisk the eggs, 1 tsp of olive oil, chives and pepper and set aside.

2. Over medium high heat, add 1 tsp olive oil to an 8" skillet (small size is perfect for dinner for one) and heat   until the oil is hot but not smoking.  Add the leeks, mushrooms and beets and saute for 5 minutes or so.  You want the vegetables soft and all the liquid absorbed.   Remove from heat and transfer to a small bowl.

3. Wipe the pan clean...no need to wash. Add a quick dash of oil to the pan, wait one minute and add the egg batter.  Twirl so that the entire bottom of the pan is covered.  As the egg sets, tilt the pan so any liquid in the center moves to the edges to keep a crepe-like thinness.  Once the eggs are mostly set, add the cooked vegetable mixture (draining so the omelet isn't mushy) to half of the omelet. Top with slice or two of cheese and lay the asparagus spears over top.  Flip the plain side of the omelet over the veg and cheese and let it cook for another minute or so to melt the cheese.

4. Gently transfer to plates.  If you are making one large omelet (my choice for family brunches or more breakfast for dinners with unexpected guests), do as above, but gently ease the cooked omelet onto a cutting board. Cut into wedges and serve.

Easy Pasta Puttanesca

From Canadian Living The Affordable Feasts Collection

Printable Recipe

Prep time: 20 minutes (time it takes to boil water and cook the pasta)
Cooking time: 15 minutesServes 4 Ingredients:
12 oz/340g long pasta
1/3 cup extra virgin olive oil
2 cloves garlic, minced
3 anchovy fillets, mashes
1/4 tsp red chili pepper flakes
pinch salt & pepper½ cup parsley, chopped
1/3 cup Nicoise (or Kalamata) olives, pitted and chopped
1/2 cup Romano Cheese, gratedDirections
1. Cook the pasta as per package directions in a large pot of salted boiling water.  Drain and reserve 1/4 cup of cooking liquid. 

2. Meanwhile heat the olive oil in a large skillet over low heat. Saute the  garlic, anchovies, hot pepper flakes, salt and pepper until the anchovies dissolve (1-2 minutes).  Add the parsley and olives and cook just until heated through (about 1 minute).  Add the pasta and reserved cooking liquid.  Toss to combine and sprinkle with cheese.

Shrimp Sliders with Wasabi Lime Mayo

From Canadian Living Appetizer Collection

Printable Recipe

Prep time: 15 minutes

*Can be prepared up to a day ahead and kept in the fridgeCook time: 4-5 minutes

Makes 6 or 12 sliders depending on the size of the scoop

Ingredients:1/2 cup panko bread crumbs  plus some extra for counter/plate/baking sheet so that the sliders wont stick.
salt & pepper
1 egg

2 cloves garlic, peeled

2 green onions
1 lb/450 g raw large shrimp, peeled, deveined

1 tbsp canola oil

1/4 cup fresh cilantro, chopped

mini hamburger (slider) buns 
Wasabi sauce:
1/2 cup mayo (I like Hellmann's with Olive Oil)
1-2 tsp wasabi paste
2 tbsp lime juice

1/2 tsp grated lime zest

Directions:
1.  Whisk together all the ingredients for the wasabi sauce in a small bowl and set aside.Can be made up to 2 days ahead.

2. In a food processor, pulse bread crumbs, egg, garlic, green onions, salt & pepper until the onions are finely chopped.  Add the shrimp and pulse until finely chopped. 

3.  My prep: Line a large rimmed baking sheet with waxed paper. (NOTE: The recipe called for 1/4 cup scoops, but I found them large and only made six sliders.  Next time I'll use my small ice cream scoop to make 12 smaller ones).  Toss some breadcrumbs onto the tray so sliders wont stick.  Scoop & flatten sliders onto the sheet.  Sprinkle a little more breadcrumbs on top of sliders. Can be stored covered in the fridge overnight.  I even refrigerated them for 30 minutes before cooking.

4. Heat oil in a large skillet over medium high heat and cook the sliders for 2-3 minutes per side.  Until golden and firm.

Serve with wasabi sauce (which is also great as a dip for raw vegetables, etc.)

Sesame Shrimp with Wasabi Sauce

Adapted from Canadian Living Appetizer Collection

Printable Recipe

Prep time: 10 minutes
Broil time: 4 minutes

Makes 40 pieces or so

Ingredients:
1/2 cup toasted sesame seeds
1/2 cup panko crumbs
1/4 tsp salt
2 egg whites, beaten
1 lb/450 g raw large shrimp, peeled, deveined
Wasabi sauce:
1/2 cup mayo (I like Hellmann's with Olive Oil)
2 tsp wasabi paste
1 tbsp lime juice
1 tsp sesame oil
1 tsp fresh chives, finely chopped or green onion

Directions:
1.  Whisk together all the ingredients for the wasabi sauce in a small bowl and set aside.

2.  Beat the egg whites in a small bowl.   In a separate large plate combine the panko, sesame seeds and salt.

3.  Preheat the oven to broil.  Place the rack 4" from the heat element.  Line a large rimmed baking sheet with greased foil.  (I use PAM olive oil spray).

4. Dip the shelled shrimp in the egg whites and then place in the panko sesame mix. Pat to ensure the mixture sticks to the shrimp, turn and repeat.   Place the coated shrimp on the prepared baking sheet and broil, 2 minutes per side.

Serve with wasabi sauce (which is also great on sandwiches, and as a dip for raw vegetables, etc.)

Curtis Stone's Giant Chocolate Chunk Cookies

From Curtis Stone What's For Dinner?

Printable Recipe

Prep time: 15 minutes
Baking time: 13-15 minutes 
Cooling time: 10 minutes

Makes 18 and you can freeze the dough to make part of the batch later!

Ingredients:
2 cups all purpose flour
1 tsp baking soda
2 sticks (1/2 lb/227 g) unsalted butter, at room temperature
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 tsp vanilla extract
3/4 tsp fine sea salt
2 large eggs
12 oz bittersweet chocolate (60% cacao), coarsely chopped into chunks
2 cups pecan halves, toasted.  NOTE: next time I'll coarsely chop them before adding to the batter)

Directions:
1. Position the racks to top third and center of the oven . Preheat the oven to 375F/190C. Line 2 large rimmed cookie sheets with parchment paper.

2. In a small bowl whisk the flour and baking soda and set aside

3. Using a large bowl and electric mixer (I used my stand mixer, because beating for 4 minutes is easier when the machine does all the work with the occasional scraping), beat the butter, sugars vanilla and salt at medium high speed until creamy.   One at a time add the eggs, beating well after each.  Reduce speed to low and add the flour until well combined.  Add the chocolate and pecans and mix to incorporate.  

4. Scoop 1/3 cup cookie dough (I use a regular ice cream scoop for consistency) and only place 6 cookies per sheet leaving lots of room between them as the cookies will spread during baking.  (NOTE: the cookies are huge, so next time I think I'll make twice as many, but small scoops). 

Shaped cookie dough can be frozen for when the next cookie craving comes along.  You can bake them direct from the freezer.  They just might take a few minutes longer. 

5. Bake cookies, switching the tray positions halfway, for about 13 minutes or until the edges and tops are golden but the centers are still soft and moist.

6. Remove from the oven and allow to rest on the cookie sheets for 5 minutes before transferring to wire rack to continue cooling.   

If you are baking the entire batch, make sure the cookie sheets are completely cool before baking the second batch.