Vegetables


Ratatouille
Slice your veggies, I used eggplant, tomato, peppers, and onions.

In a skillet, I used a cast iron, eat it up hot.  Add oil and then place your veggies on that hot skillet, salt and pepper them.  I like to get a good sear on both sides.  Once they have all softened up, I layer into a ramekin or pan, drizzle with a lil balsamic vinegar and olive oil and bake at 350 covered in foil for about 15-25 minutes.

Bravo!

Vietnamese Eggplant


2 Eggplant
2 bundles green onions sliced
4 cloves garlic
soy sauce
3 tablespoons butter
5 tablespoons olive oil

Char your eggplants on top of the fire of your gas stove until charred and soft.  If your using an electric stove, then shove it in the over covered in foil at 450 degrees for about 20 minutes, or until soft.
 Once charred and soft, put into a plastic bag and let it steam and cool off.

While cooling off, saute your garlic and green onions on lowish heat with the butter and olive oil until everything is nice and soft.

Now that your eggplant is cooled and you got everything cooked up, peel the charred skin and place in a dish.  Drizzle soy sauce all over it (this is your salt, so add as much as you please) then drizzle the olive oily green onion mixture on top.  This recipe does not have precise measurements.  So if you like butta, add more!  This is great with rice and pork chops.



Zucchini Fries
2 zucchini cut into sticks, about 1/2 inch
1/2 cup flour 
1/2 cup panko & bread crumbs
2 egg whites

Toss the zucchini sticks in salt & flour.  I found it easiest to do it in a paper sack.  Dip them into egg whites and then toss them in the panko bread crumb mixture.  Bake in a preheated 450 degree oven for about 15 minutes, or until golden.  They are delicious!!

Beet Puree
1 large beet (roasted in 400 degree oven for about 45 minutes)
1 clove garlic
1/8 cup chopped cilantro
1/16 cup chopped mint
1/2 teaspoon prepared horseradish
spice mixture of 1/2 teaspoon coriander, 1/2 teaspoon fennel, 1/4 teaspoon mustard seeds, 1/8 teaspoon ground cardamom, 1/8 teaspoon cumin seed, 1/8 teaspoon ground cinnamon.  Toast the seeds and then grind it all together.
1 tablespoon balsamic vinegar
1 few dashes of hot sauce
1 tablespoon extra virgin olive oil
1/4 cup Greek yogurt

Puree all the ingredients accept the yogurt and olive oil.  Then mix in the oil and yogurt, salt and pepper according to your taste

Baba Ganoush
1 large eggplant roasted on the stove top flame, and peeled
1/4 cup tahini
1 lemon
olive oil
salt and pepper

Puree all of it all together, and voila! simple and awesome.  Add more tahini if you want it richer.



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