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!

Eggplant, Tomato and Onion Pie

Made this for supper last night and it was so good! Based very loosely on a recipe I found online – it is super satisfying and requires no meat.  I used a really good Tillamook Cheddar cheese, but any good sharp cheddar would do.

Ingredients:

1 medium eggplant, unpeeled and diced into 3/4″ pieces
4 big Roma tomatoes, sliced (other tomatoes would be fine, too)
1 onion, rough chopped
4 cloves garlic,crushed
1 Tbsp olive oil
1 Tbsp butter
1/2 cup panko breadcrumbs
1 egg
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp dried basil
1 1/4 cup shredded sharp cheddar cheese

Directions:

In a saucepan, bring 1/2 cup water to the boil and add eggplant. On medium-high heat, cook eggplant, stirring frequently,until eggplant is very soft and water is mostly evaporated. (Took about 8 minutes for me.)

Heat olive oil and butter in a frying pan. Add onions and cook until soft, 5-6 minutes. Make a well in the middle of the pan, add a little more olive oil and add garlic. Saute for a couple of minutes, stirring constantly.

Add onions and garlic to eggplant mixture and allow to cool slightly. Add salt, pepper, basil, breadcrumbs and egg to eggplant mixture and stir well.

Lightly oil the bottom of a pie pan, and layer 1/2 of the sliced tomatoes on the bottom. Pour the eggplant mixture over the tomatoes and smooth the top. Layer the rest of the tomatoes on top, and sprinkle cheddar cheese over.

Bake at 350 degrees for 30 minutes. Then turn on the broiler and heat another 4 minutes so cheese is well melted and just starting to brown in spots.

Remove from oven, allow to rest a few minutes and serve. So delish!

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!

Roasted Red Pepper and Tomato Soup

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Beautiful image of peppers by Csengele Horn-Barta from Unsplash.

Ree Drummond has a wonderful recipe for roasted pepper soup that I will make often – since it’s easy and so good. I did make a few changes, but stayed pretty true to Ree’s recipe.

Normally I always drain and rinse canned veggies, but because the peppers were in a glass jar, I tasted the red pepper jar liquid.  It wasn’t very salty and had lots of pepper flavor, so I tossed it in, too. Not sure if that breaks some kind of kitchen “law” – but it tasted great.

Ingredients:

2 tbsp olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 tsp chopped dry oregano, or 2 tsp fresh oregano, minced
1 good-sized russet potato, peeled and chopped into ½” cubes
3 jars (12 oz each) roasted red peppers, sliced – plus the jar liquid
2 tbsp tomato paste
1/2 cup white wine
4 cups vegetable stock
1/2 cup half n half (Ree uses heavy cream)
1 tbsp cider vinegar (Ree uses red wine vinegar)
1 Tbsp butter
1 tsp kosher salt
1/2 tsp black pepper
Grated Parmesan cheese, for serving

Heat oil in a large pot. Add onions and cook for 2-3 minutes. Add garlic and cook another minute. Add potato, roasted peppers, tomato paste, salt and pepper. Mix well and let cook for 5 minutes.

Add white wine and let it cook down for 3-4 minutes. Then add the stock and pepper jar liquid. Cook on medium-low heat for 20 minutes, checking to see that the potatoes are nice and soft. Remove from heat, and buzz with an immersion blender until everything is fairly smooth. Add cider vinegar, butter and 1/2 and 1/2 and let heat for a minute or two. Check seasonings.

Serve with fresh grated parmesan sprinkled on top. So good – and even better the next day.

I also stirred in a tsp of butter at the end, so you could do that too.

For a vegan version – leave out the 1/2 and 1/2 and butter, or substitute vegan butter.

Bok Choy, Eggplant and Peppers with Oyster Sauce

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Beautiful Bok Choy Photo by Jodie Morgan on Unsplash

We love baby bok choy and chinese eggplant.  When I saw them looking all fresh and delicious at the Asian market, I couldn’t resist.  I grabbed a beautiful red pepper, too and it made for a quick and easy supper.   The recipe is from foodandwine.com with a few tweaks of my own.

1 to 1 1/2 lbs. baby bok choy, washed and patted dry
2 small Chinese eggplants* (about 1 ½” x 10″) halved and cut into ½” half circles
1 red bell pepper, stem and seeds removed, cut into 1″ squares
1 tbsp olive oil
1 tbsp grated fresh ginger
1 big tsp chopped garlic (or two cloves fresh minced)
3 tbsp oyster sauce
2 tsp fish sauce
1 tsp soy sauce
2 tbsp sesame seeds

2 cups basmati or jasmine rice**
3 and 7/8 cup water
1 tsp salt

Rinse rice well and start cooking with water and salt on medium heat. Once it starts boiling, reduce heat to low, cover and cook for 20 minutes.

In a large frying pan or wok, heat oil on medium/high heat. You can use peanut oil or canola, but I had Olive oil handy so I just used that. Add ginger and garlic and cook for a minute or so, stirring constantly.

Add bok choy and cook, moving it gently but constantly so the garlic and ginger don’t burn.  Cook for 2-3 minutes. Add eggplants and peppers and continue cooking and tossing for another minute.

Add oyster sauce, fish sauce and soy sauce and cook for another minute or so until everything is warmed through. If the bottom of the pan is starting to brown too much, add a couple of tablespoons of water, and scrape up the bottom.

Remove from heat, sprinkle with sesame seeds and serve over rice.

*You could probably substitute a small regular eggplant for the Chinese eggplants. Don’t think it would be the same without the Bok Choy. If you can only get regular bok choy, wash and pat it dry and then slice it into four quarters.

** Jasmine or another long grain rice would be great, but I always have basmati, so that’s what I used.