Grilled Flank Steak with Charred Eggplant and Mint

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Eggplant by Deviyahya on Unsplash

This is another great recipe from the Slow Food Fast column in the Wall Street Journal,  from chefs Melissa Hamilton and Christopher Hersheimer.

We made this with the last of the eggplant from the garden tonight and it was easy and good. It’s also a great way to use mint before the first freeze.  Makes enough for 4 hungry people.

Ingredients:

2 lbs. flank steak
6 tbsp Olive Oil
kosher salt and freshly ground black pepper
8 small globe or Japanese eggplants, halved. (If you use regular size eggplants, cut them into 1″ slices, lengthwise.)
Juice of 2 lemons (about 1/4 cup)
2 cloves garlic, smashed or 1/2- 1 tsp garlic powder (use more if you love garlic!)
a good pinch of red pepper flakes
1 cup fresh mint leaves, chopped

Pat steak dry and use a sharp knife to lightly cut a crosshatch pattern on both sides. Drizzle with Tbsp olive oil on both sides and season with salt and pepper on both sides.

In a big bowl, mix lemon juice, olive oil and a pinch of salt. Add the eggplants and stir until everything is well coated. Remove the eggplants to a plate and to the remaining sauce in the bowl, add garlic, red pepper flakes and mint leaves. Stir gently to blend.

Grill steak on high heat until browned on both sides, about 3 minutes per side, then remove from heat, cover and let rest 10 minutes before slicing.

While steak is resting, lay eggplants cut side down and grill 4-5 minutes. Then flip and grill 4-5 more minutes. Remove from heat and add back into the bowl with mint sauce. Toss gently to coat.

Slice steaks thinly across the grain, and serve with eggplants and mint sauce. So delish and so fast!

Note: this recipe would also be wonderful with lamb, or for a vegan version, with cauliflower steaks!

Butternut Squash Salad with Warm Cider Vinaigrette

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Butternut Squash Image by Nick Collins on Pixabay.

I’ve made this salad from Ina Garten a dozen times and it is so good there’s never any left.  It’s a perfect fall salad with all the gorgeous colors of the squash, arugula and walnuts.  Thank you Ina for another wonderful recipe!

Ingredients:
1 medium butternut squash, peeled, seeded and cut into 3/4″ pieces (about 4 cups)
2 Tbsp Olive oil
1 Tbsp real maple syrup (you can substitute honey if you want to)
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
3 Tbsp Craisins

For the warm cider vinaigrette:
3/4 cup apple cider or apple juice (I use Martinelli’s Apple Juice in the little apple bottle if we don’t have cider on hand. It’s so good – you should keep some in your pantry.)
2 Tbsp cider vinegar
2 Tbsp minced shallots
2 tsp Dijon mustard
1/2 cup olive oil
1 tsp Kosher salt
1/2 tsp freshly ground black pepper

4 oz baby arugula, washed and spun dry
1/2 cup walnut halves, toasted
3/4 cup freshly grated Parmesan cheese  (use Vegan Parmesan if you wish)

Preheat oven to 400 degrees.

In a small bowl, mix 2 Tbsp olive oil, maple syrup, 1 tsp salt and 1/2 tsp black pepper. Place squash on a sheet pan and pour mix over. Toss with your hands until well coated.

Bake for 15-20 minutes until tender, turning squash over after 10 minutes. Add Craisins for last 5 minutes. When you add the Craisins, add a small baking pan with the walnuts and let toast for 5 minutes. Watch that the walnuts don’t burn!

Let squash sit at room temperature for 5-10 minutes while you make the vinaigrette.

In a small saucepan, combine the apple cider, vinegar, and shallots and bring to a boil. Reduce heat and simmer 6-8 minutes until about 1/4 cup is left. Take off heat and whisk in mustard, 1/2 cup olive oil, 1 tsp salt and 1/2 tsp black pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Pour 2/3 of the vinaigrette over and toss well.  (We don’t like our salad dripping with dressing but if you do – be bold and toss it all in.)

Serve immediately while the dressing and squash are warm. So good!

Rhubarb Ginger Jam

My English friend Tanya brought over a jar of this amazing jam, which her mother always made, and we finished it off in the first week.  So I decided to make a batch yesterday with my friend Donna.  It’s so unusual and so good. (Think it would be amazing on baked Brie!)

Tanya mentioned that the recipe was on BBC Good Food.  After much research, (what exactly is Jam sugar?) metric conversions and hard math, we came up with this recipe:

8 cups rhubarb, cut into 1/2″ pieces
Juice and zest of 1 1/2 lemons
9 Tbsp pectin powder
1/3 cup finely diced crystallized ginger
2 Tbsp grated fresh ginger root (Use more if you really like ginger)
8 cups sugar

Add everything except sugar into a large pot. On high heat, bring to a boil, stirring constantly then reduce heat and cook for a few minutes until the rhubarb is soft. (I used rhubarb I chopped and froze after a hailstorm, and it got soft pretty quickly.) Be sure to continue scraping the bottom as the pectin like to stick there.

Add sugar and bring back up to a boil, stirring constantly. Boil for one minute. Ladle into prepared jars and can as usual.

Panzanella Salad

Ina Garten shared a recipe for the 4th of July that we ended up loving – Panzanella Salad.  It is fresh, easy and hearty enough to be a main dish for lunch.

Ingredients:

3 Tbsp Olive Oil
1 loaf of French Bread, cut into 1″ cubes (ends up being 6 cups)
1 tsp kosher salt
2 large, ripe tomatoes cut into 1″ cubes

1 cucumber, unpeeled, halved and seeded, sliced 1/2″ thick
1 red bell pepper and 1 yellow bell pepper, cut into 1″ cubes
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 Tbsp capers, drained

Vinaigrette
1 tsp crushed garlic
1/2 tsp Dijon mustard
3 Tbsp red wine vinegar (Ina uses Champagne vinegar but I didn’t have any)
1/2 cup olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Heat the 3 Tbsp olive oil in a large saute pan. Add bread and salt and cook over low to medium heat, tossing frequently for 10 minutes or until nicely browned. Add more oil as needed.

Whisk together vinaigrette ingredients

In a nice large bowl, mix tomatoes, cucumber, bell peppers, red onion, basil and capers. Toss with vinaigrette, and then add bread cubes and toss again. Season liberally with salt and pepper. Can serve right away or after a half hour.

Delish.  Thanks for another fabulous recipe, Ina!

Caitlin’s Curried Avocado Toast

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Avocados by twinsfisch on Unsplash

Caitlin, my son’s fiancee is a wonderful cook and she made curried avocado toast the other day that was delicious. Don’t know why I never thought of putting a spin on avocado toast, but why not?  Avocados are not a common food in the Indian Subcontinent at all, but putting those flavors together is incredibly good.

Ingredients:

1 avocado, seeded and peeled and very slightly mashed in a bowl
sprinkle of curry powder (Caitie used Madras Curry Powder)
pinch of Cayenne pepper
quick grind of black pepper
sprinkle of Maldon Salt

Toast a good, hearty bread. Scoop avocado onto toast and sprinkle with rest of ingredients. Devour.

Variations: Caitie also suggested an alternative of avocado, salt and pepper and chopped fresh rosemary, which I will definitely try. She also said avocado toast made on Herbes de Provence bread is amazing. I have a feeling this is going to be a summer of Avocado Toast at our house!

Tangy Fruit Salad

Another great recipe from Ree Drummond, that’s both pretty and delicious.  I ended up halving Ree’s original recipe, which serves 12, and still had more than enough for the 6 of us, with plenty left over for nibbling later.

The Orange Vanilla sauce adds just enough sweetness and tanginess to brighten everything up without being too sweet.  We loved it and had leftover fruit and syrup on vanilla ice cream the next day.

1/2 cup sugar
1/2 cup water
juice of 1 orange
zest of 1 orange
1 tsp Vanilla extract
2 pints strawberries, hulled and halved
2 pints blueberries
1 cup red grapes, halved
1 cup green grapes, halved

INSTRUCTIONS

Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then stir in vanilla. Store in the fridge until cold.

Mix together all the fruit in a large bowl and refrigerate.  Just before serving, pour the syrup over the fruit, tossing gently to coat.

 

One Pan Oven-fried Chicken, Pork Chops or Cauliflower Steaks with Veggies.

Southern Living Magazine has done it again.  Another recipe that I am not entirely certain how I lived without.  I made it a few weeks ago and then again the other night when the kids were over for supper, and it is ridiculously good!

You can make it with boneless, skinless chicken thighs, pork chops, or even cauliflower “steaks”. (Just slice a cauliflower in half, and slice the halves into 3/4″ slices, without removing the stem.) I do love a meal that comes together in one pan, and this one is really cleverly done.  You can substitute almost any veggie as long as pay attention to cooking time, so use whatever you have on hand.

Ingredients:

3 Tbsp dijon mustard (I used Trader Joe’s)
1 1/2 tsp dried thyme or 1 Tbsp chopped fresh thyme
1 1/2 tsp chopped dried rosemary, or 1 Tbsp chopped fresh rosemary
2 tsp kosher salt, divided
1 1/2 tsp freshly-ground black pepper

1 cup panko bread crumbs
7 Tbsp Olive Oil, divided
6 boneless skinless chicken thighs or 4 good sized porkchops, or 4 big cauliflower steaks.

1 lb. sweet potatoes, peeled and cubed
8 shallots, halved
12 oz fresh green beans, stemmed and cut into bite-sized pieces
1 Tbsp apple cider vinegar.

Mix first five ingredients in a medium bowl, and save 2 tsp out. Add meat/cauliflower into bowl, and gently with remaining mustard mixture.  Place in a lightly oiled baking tray.

Mix panko bread crumbs with 2 Tbsp olive oil. Scoop the panko bread crumbs on top of the meat, dividing equally and patting gently on top.

In a the mustard mix bowl, toss together all veggies except green beans with 2 Tbsp olive oil and 1 tsp salt. Scatter the veggies around the meat.

Bake at 425 for 20 minutes. Mix the green beans with 1 Tbsp olive oil and scatter over the veggies. Bake another 5-10 minutes until the green beans are slightly tender and all the vegetables are cooked.

Mix the 2 tsp of mustard mix with 2 Tbsp olive oil and 1 Tbsp apple cider vinegar. Drizzle over the veggies and serve.

Alternate veggies:

1 large onion, cut into wedges
1 red onion, cut into wedges
1 lb. baby potatoes, cut in half
3 large carrots, peeled and cut into 1″ chunks
1 lb. green beans