Smoky Eggplant Dal

~ lisaandfrancescook ~ Leave a comment

I recently posted a recipe for a delicious Butternut Squash Curry, pictured above. My husband absolutely loved it. And I served it along with basmati rice and this Smoky Eggplant Dal. Both recipes came from Jamie Oliver‘s fertile mind. While neither dish is a completely authentic Indian dish, they definitely pay homage to the wonderful variety of South Asian cuisine.

The trick to making this dish special is properly blistering the eggplant. This technique also makes for the best Baba Ghanoush you will ever eat. If you do not have access to a gas stovetop or grill, this can be prepared in a broiler. It will still be delicious – just a bit less so, since that smokiness will not be as present.

Smoky Eggplant Dal can be made ahead and will keep refrigerated for a week. It reheats beautifully. Served with rice and/or naan and this is a healthy protein-rich, vegan meal of its own. Photos of dal do not even begin to do justice to the taste. So if you are a fan of Indian cuisine, there will not be any need to convince you to try this. And if you are either not familiar with dal, in general, or think that you dislike eggplant, please give this a try anyway. I hope that you will be pleasantly surprised.

Blistered eggplant transforms the fruit’s (Yes, Virginia, this is technically a fruit) texture to a creamy, rich, almost spreadable wonder. In this dal, you are not aware that is it there – only that this tastes delicious. And if you don’t wish to do an entire Indian dinner, this dal also makes a wonderful side dish to any roasted meat.

While I have listed amounts, don’t get too bogged down. A little more of the eggplant or the beans and the dish will still be wonderful.

RECIPE

YIELD: 6 servings

INGREDIENTS

1 large or two smaller eggplants (also called aubergine in many places) (Look for eggplants with a good skin and not too fat. Many eggplants we get these days have a lot of seeds, so try for an eggplant that weighs about a pound to 1.5 pounds.)

1 chilli of choice – serrano, jalapeno, Fresno etc.

2 large cloves of garlic, peeled

1 medium red onion (although yellow onion works as well)

2 cardamom pods – preferably black cardamom, which additional smokiness, but you can use green if that is all you have

1 teaspoon whole cumin seeds

1 teaspoon black or brown mustard seeds

1 sprig of rosemary (I know, but it works!)

1 Tablespoon of red wine or apple cider vinegar

1 400g or 15 oz. can of black beans (DO NOT drain)

200g of lentils (Pardina, du Puy, brown, Beluga)

1 large cinnamon stick

DIRECTIONS

Prick the eggplant all over with a fork. This will prevent it from exploding. If you have a gas stovetop or a grill, place the eggplant directly over the flame as pictured above, using tongs to turn it frequently. Do this until the eggplant skin is blistered all over and the eggplant begins to collapse on itself. If you do not have a gas flame, place the eggplant on a baking sheet and put it under the broiler for 30 to 40 minutes, turning frequently. When done, move the eggplant to a cutting board.

Once the eggplant has cooled a bit, carefully peel off most, but not all of the blistered skin and set aside.

Halve the chilli lengthwise and remove the seeds. If you like things spicy, you can leave the seeds, but I do not. If you have never worked with hot chillis, a word to the wise, wear gloves and DO NOT touch your eyes afterwards! Peel and finely slice the garlic, then peel and finely chop the onion. Crush the cardamom pods in a pestle and mortar and remove the outer shells, then pound up the seeds. (If you don’t have a mortar and pestle, you can use a rolling pin, meat tenderizer or cast iron pan to whack it. I would place a towel as a cushion under a board to spare your countertop and ears.)

Place a large (10 to 12 inches) non-stick frying pan on a medium low heat with 1 Tablespoon of neutral olive, Avocado or other neutral oil. Add the cumin, cardamom and mustard seeds.

Strip the rosemary from the stem and add that to the pan as well. Allow the herbs and spices to sizzle and infuse the oil for a few minutes. Then add the chilli, garlic and onion and cook for 5 minutes or until softened, stirring regularly. Chop the peeled eggplant into 1-inch chunks and add it, along with any bits of blistered skin, to the pan as well, with 1 Tablespoon of red wine or apple cider vinegar.

Allow everything to sizzle for a couple of minutes, then pour in the black beans, with their liquid and 600 ml (A little more than 20 oz.) of water. Now here’s the slightly tricky part. Set one end of the cinnamon stick on fire and then place it in the center of the pan. Quickly cover the pan with a tight lid. This will add smokiness as well to the dal. Cook the mixture on a medium low heat for about an hour until it thickens, stirring occasionally. Add splashes of water, if necessary (I didn’t need to) to loosen the mixture and to keep it from sticking. Season with salt and pepper. Now enjoy!

Apricot Galette with Almond Mascarpone Cream

~ lisaandfrancescook ~ Leave a comment

We are firmly in stone fruit season. And while I love a juicy, fragrant peach or nectarine, I have found over the last 10 years that they are very unpredictable. Sometimes they can look good on the outside, but are either mealy, tough or without flavor. But apricots and plums seem to be more consistent, with new varieties and colors every year. My Apricot Galette with Almond Mascarpone Cream makes the most of apricots. I rarely gush but this galette is the dessert of my dreams. Loaded with perfectly ripe apricots nestled into a creamy, almond mascarpone.

The apricots are ripe, sweet, tender and almost creamy. Just a hint of almond and nutmeg enhance the apricotiness of the fruit. And who doesn’t love a delicious cream in their dessert?

I believe this recipe would work with plums, although I have not tried it yet. And obviously, the number of plums used would be fewer than the number of apricots given their relative sizes. The Apricot Galette with Almond Mascarpone Cream does not need any garnish, but if you added a dollop of whipped cream, you won’t find me faulting you.

This galette is the perfect finish for a summer dinner. I prefer desserts that are not overly sweet, but creamy and fruity – my pecan pie being the exception. To an extent, how sweet your finished product will be depends on the actual fruit you use. You can add an additional tablespoon or 2 of sugar if you want to go sweeter. I won’t, but no judgment here.

RECIPE

Yield: 8 servings

INGREDIENTS

Galette dough (See below for my favorite dough)

For the filling

13 to 14 apricots, any variety, halved, pitted and sliced into 6 to 8 slices

6 ounces mascarpone, room temperature

1/3 cup of granulated sugar

rounded quarter teaspoon of freshly grated nutmeg

1 Tablespoon fresh lemon juice

healthy pinch of fine Himalayan sea salt or kosher salt

1 rounded Tablespoon of preserves (Either apricot or blood orange)

1 large egg, room temperature

1/4 cup cornstarch

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

For the dough

1.5 cups, unbleached, all-purpose flour

1 Tablespoon granulated sugar

large pinch of kosher or Himalayan sea salt

1 stick (8 Tablespoons) of unsalted butter, cubed and very cold

1 teaspoon of vinegar (Distilled or apple cider)

4 to 5 Tablespoons ice cold water

For the glaze

1 egg yolk mixed with 1 Tablespoon of cream for the glaze

Demerara or other large crystal sugar

2 Tablespoons sliced almonds (Natural or blanched)

DIRECTIONS

I make my dough in a food processor. While admittedly it takes longer to wash the food processor than it does to make the dough, I just find it preferable. However, you can, of course, make the dough by hand.

Place the first 4 ingredients into the bowl of the processor. Pulse 15 times. Then add 4 Tablespoons of the ice water and the vinegar. Start processing. If the dough doesn’t appear to be quite coming together, add the last Tablespoon of water. Then run the machine just until the dough starts to come together.

Remove the dough from the processor and using waxed paper or plastic wrap, push the dough together into a ball. Then flatten into a thick disk. Refrigerate for 40 minutes if you will be using it right away. It can stay in the fridge for a day or two if well-wrapped. It can be frozen, although I never do that.

While the dough is resting in the fridge, combine all of the filling ingredients in a large bowl EXCEPT for the apricots. Mix them together until well combined. THEN add the apricot slices and using a spatula, gently mix them through the cream.

When you are ready to bake the galette, preheat the oven to 425 degrees F. Line a baking sheet pan with parchment.

If the dough has only been in the fridge for 40 minutes, you should be able to roll it out with ease. If it was in the fridge longer then you will need to have it sit on the counter for 10 to 15 minutes before you can roll it out without cracking it.

Lightly flour a counter or large Silpat baking sheet. Lightly flour the area where you will be rolling out the dough. Place the disk on top of the flour and sprinkle flour over the top of the dough. Roll out the dough from the center rolling outwards, turning the dough frequently. Add flour as needed to prevent sticking. You want to end up with a 14-inch circle. It doesn’t have to be perfect. This is rustic.

Carefully roll the dough back onto the rolling pin and transfer it to the pan with the parchment. It might overlap the sides a bit, but that is okay. Now carefully pour the apricot/mascarpone mixture over the dough in the center. Begin to pull up the dough over the filling but leaving a large opening in the center. Pleat the dough as necessary. (If you don’t like raggedy edges you, you can trim them using a small knife or pastry cutter. Sometimes I do – this time I didn’t.) I happen to love a good pastry dough, but you can cut the dough back, making a larger opening in the center with a smaller dough surround. Extra dough can be used to make a simple cookie with a bit of egg wash and sugar on top.

In a smallish bowl, add the cream to one large egg yolk and stir well. Brush the outside of the dough all around with the egg wash. Then generously sprinkle (from above) the Demerara or coarse sugar and the sliced almonds, if used.

Bake for 30 to 35 minutes or until the pastry is a golden brown and the cream filling appears to be set.

Remove to a rack to cool completely before serving. Ideally this is served at room temperature, but left-overs will need to be refrigerated.

Butternut Squash Curry

~ lisaandfrancescook ~ 2 Comments

My husband and I enjoy a good curry for dinner and this Butternut Squash Curry is absolutely wonderful. It’s so easy to make a delicious, satisfying and nutritious vegan meal with the right ingredients. I served this along with Basmati rice and a Smoky Eggplant Dal that I had made a few days previously. (Watch for the recipe coming soon.) Both of these dishes can be made ahead and reheated with no loss of flavor which makes them perfect to have in your fridge for those busy nights when cooking is the last thing that you want to do.

Because these dishes are spice-dependent, be sure to use only fresh spices. Whenever possible, grind your own. Whole spices last longer than pre-ground and the final product is so much better. Coffee or spice grinders are relatively inexpensive and you’d be surprised at how quickly you can create your own spice blends.

When I think of Butternut Squash, I generally think of autumn or winter. However, these days you can find many of what would otherwise be out of season fruits and vegetables. The other ingredients are all pantry staples for me. And if you enjoy South Asian and Mediterranean cuisine, you likely have many of these ingredients on hand as well.

The original recipe comes from Jamie Oliver. I enjoy his approach to food and his creativity, although his energy can be a bit exhausting at times. Nevertheless, I have taken several of his recipes, tweaked them a bit and have found them to be reliably good. Now I am not one of those food bloggers who thinks that everything is AMAZING! Nor do I think that everything has to be in order to enjoy making it and eating it. This, however, was a big hit in our house and will definitely be added to my make again revolving roster of dishes.

Butternut Squash Curry could be made with other squashes such as Red Kuri Squash or even sweet potatoes; however, depending on the squash you use, the skin may need to be removed before adding to the curry, unlike with butternut squash. This, as with most curries, should be served with rice and/or naan. You definitely want something to absorb all of that lovely sauce, as well as adding the necessary bulk to round out the meal.

The squash when roasted has a velvety texture with a natural sweetness that is the perfect foil for the spices. This curry is a winner and I hope that you will try it and let me know how it goes in the comments below.

RECIPE

Yield: About 6 servings depending on sides

INGREDIENTS

1 large butternut squash (about 1.2 kg) (Try to get squash that is relatively straight without a large bulb at the end. The bulb is hollow with seeds and you will end up with a smaller amount of squash than would be in a straighter, narrower squash.)

EVOO or Avocado oil

1 large onion, peeled and coarsely chopped

2 large cloves of garlic, peeled and lightly smashed

Fresh ginger root – about 4 cm, piece, peeled and left whole

1 teaspoon kosher salt

1 rounded teaspoon of coriander seeds

1.5 teaspoons dried fenugreek leaves (This beautiful herb, also known as Kasuri methi, has a slight bitterness with maple syrup undertones. It can be used as a seed, fresh or dried and is prevalent in Indian cooking. Do not try to substitute it with anything else.)

Rounded teaspoon of your favorite curry powder

1 teaspoon of Rajasthani chilli powder (Mirchi) (This gives a fragrant, medium heat. I love it and use it a lot, but if you don’t wish to buy it, you could add in ground red pepper to your desired level of heat.)

300g of ripe cherry or grape tomatoes left whole

2 rings of canned pineapple in juice or its equivalent in chunks

400ml of coconut milk

400g of cooked or canned chickpeas with some of the cooking liquid

DIRECTIONS

Preheat the oven to 400 degrees F. Wash the skin of the squash and halve the squash lengthwise. Make sure to use a sharp knife and cut through the bulbous hollow part first to make it easier. Scoop out the seeds and that gooky stuff that sticks to the seeds. Feel free to wash, dry and roast the seeds or otherwise discard them. Cut the squash into approximately 2 cm. chunks, skin and all.

Place in a roasting pan in a single layer without crowding and drizzle with about 1.5 Tablespoons of EVOO or Avocado oil and sprinkle generously with kosher salt and freshly cracked black pepper. Roast for 40 minutes to an hour or until softened and a lovely browned golden color.

While the squash is roasting, dry fry the chopped onion, garlic, ginger, coriander and curry powder in a non-stick frying pan on a medium heat, stirring until everything is lightly charred and the spices have “bloomed.”

Now add the whole tomatoes and the pineapple and cook for 10 to 12 minutes or until the tomatoes have softened and some have burst open and the pineapple has taken on some color. I like to gently scrape the pan with a wooden spatula to get up all of those lovely brown bits.

Remove the pan from the heat and put everything into a blender. Don’t wash the pan since you will be using it in a minute. Add the coconut milk and blitz until smooth. If the ingredients are still quite hot, place a towel over the top of the blender to prevent any possible volcanic activity. I didn’t have a problem, but I guess it can happen.

Once you have a smooth sauce, pour it back into the pan and add in the chickpeas and the liquid from the can. If you have cooked your own, add in about a cup of the liquid. Stir in the 1 teaspoon of slat and the fenugreek leaves. Bring the pan to a simmer and cook for about 10 minutes or until the sauce has thickened a bit.

Add in the roasted squash and gently stir it through the sauce. Cook on simmer for about 30 minutes. At this point, it is ready to serve or you can place it covered in the fridge for several days to reheat when needed.

Strawberry Pecan Muffins

~ lisaandfrancescook ~ Leave a comment

If you follow my blog, you will know that I have been making higher protein muffins that also happen to be gluten free, for the past year. I have one every day for breakfast as does my husband. These are especially great if you need to grab and go, which even as retirees, we do need to do on occasion. Most recently, I developed these Strawberry Pecan Muffins when my grocer had a bounty of beautiful strawberries at sale prices. It took a couple of tries to get them to the point where they are blogworthy, but here they are.

If for some reason you don’t like pecans, you could make these using walnuts. Strawberry Pecan Muffins should be made with fresh strawberries. As you will see from all of my protein muffins, I choose to use both natural almond flour (with the skins) and blanched almond flour (without the skins.) I find it has the best overall texture for my tastes, but you can, of course, use all of either. And while I used a small amount of mascarpone, feel free to substitute a vegan cream cheese or regular cream cheese, depending on your dietary restrictions.

All of these muffins, and the Strawberry Pecan Muffins are no exception, are very moist and full of fruit. They all freeze very well, so I only take out what we will eat over a 2-day period. This prevents spoilage and they defrost quite quickly. We also like to warm them in our microwave for 13 seconds, although your timing may vary according to your appliance. They could be warmed in an oven or just eaten as is, but I find that the warming enhances the fruit and nut flavors.

As you will see from the photos, these muffins are bursting with berries.

While not an outsized muffin, I think you will find that they are very satisfying, not overly sweet and will not lead to any sugar spikes. One muffin holds me all morning. Bake once and you have 12 breakfasts!

RECIPE

Yield: 12 regular-sized muffins

INGREDIENTS

1.75 cups, diced fresh strawberries

1/2 cup lightly pan-toasted pecans, broken into bite-sized pieces

3/4 cup fine natural almond flour

3/4 cup fine blanched almond flour

1/2 cup vanilla protein powder

2 Tablespoons peanut butter powder

Zest of 1/2 of a medium to large orange

1 teaspoon baking soda

1/2 teaspoon baking powder

Scant 1/2 teaspoon fine sea salt or kosher salt

1/4 cup brown sugar (I used dark but light would work too)

1/4 cup refined coconut oil, melted

3 large eggs

2 Tablespoons mascarpone cheese or alternative at room temperature

Rounded 1/2 Tablespoon strawberry jam or roasted strawberries

Splash of pure vanilla extract

1 teaspoon confectioner’s sugar, honey or agave

Directions

Preheat the oven to 400 degrees F.

Add the almond flour(s), salt, baking powder, baking soda, peanut butter powder and vanilla protein powder to a large bowl. Stir through to mix everything together.

Add in the diced strawberries and toasted pecan pieces and mix through gently, using a spatula, trying not to mash the berries.

In a small bowl, mix the jam, sugar and vanilla into the mascarpone cheese. Lightly beat the mixture with a fork or spatula to make it creamy and to add a bit of air. Set aside.

Using a medium bowl, add the brown sugar, orange zest, eggs and melted coconut oil. Whisk together until everything is incorporated. Pour the wet mixture into the dry mixture and gently fold through using a spatula.

Fill a muffin pan with parchment muffin liners. Using a spoon or cookie scoop, put one generous scoop of the muffin mixture into each muffin cup. This should fill about half of the cup liner. Place a nice 1/2 teaspoon of the mascarpone mixture in the center of each muffin. Then using the scoop, spoon or spatula, distribute the remaining mixture over the mascarpone filling. The cups should just fill to the top of the muffin liner or slightly below.

Give a slight bang of the pan against the counter to try to get out any air pockets. Place the tin into the preheated oven and bake for 5 minutes. Then without opening the oven, turn the heat down to 375 degrees F and bake for approximately 10 more minutes. Ovens vary, but the tops should be rounded and the muffins should be golden. Depending on how well you covered the filling, some may ooze out. Don’t worry about it. It will still be delicious.

Remove the pan to a cooling rack and allow them to sit in the pan for 10 more minutes. Then carefully remove the muffins still in their liners to finish cooling completely on the cooling rack. Once cooled you can freeze the muffins or place the ones you plan on eating over a two-day period in a plastic bag, stasher bag or airtight container. When ready to eat, zap the in the microwave for about 12 to 13 seconds. Now enjoy!

Strawberry Rhubarb Compote

~ lisaandfrancescook ~ Leave a comment

Rhubarb season has begun and I couldn’t be happier. Growing up, I always looked forward to summer and my mother’s Strawberry Rhubarb Compote. I ate it just as is or over pound cake with a dollop of vanilla ice cream or freshly whipped cream. It’s ridiculously simple to make and comes together in about 30 minutes or less. Having a jar of it in the fridge is like money in the bank. Even if dinner is only so-so, there is always a delicious dessert waiting quietly in that jar in the fridge.

Those tough but gorgeous purple red stalks melt into a puddle when cooked for only about 8 to 10 minutes. The result is slightly tart with just the right amount of sweet. Throw in some strawberries or raspberries (Fresh or frozen), some sugar and voila! Dessert!

It had been awhile since I had made this, so I went online and found Ina Garten’s recipe which is what I mostly have here. I am pretty certain that my mother kept hers simple with no added citrus or alcohol. But this version is quite as good as I remember eating as a child so that is why I have used it.

A slightly funny story about rhubarb, which while I enjoy it as a fruit, is actually technically a vegetable. My husband, son and daughter-in-law and I were at a vineyard in California which had an extensive garden. They were having a party for its members. As we were walking around, I saw what I thought was rhubarb since it is a favorite of Frances’ and mine. Since the vineyard people didn’t appear to use the things they grew, we asked if they would mind if we took some stalks. Frances and I were very pleased with ourselves and were looking forward to what we we bake with them. Unfortunately, we found out at the last minute that the rhubarb that we had picked, was, in fact, amaranth! Needless to say, we were rather disappointed, but glad of the discovery before we had baked it in a tart.

I love the tart/sweet fruitiness of rhubarb compote, but you are in control. So if you want it sweeter, just add another 2 Tablespoons of sugar.

For More Rhubarb Recipes:

Strawberry Rhubarb Pie

Rhubarb Frangipane Galette

Rhubarb Strawberry Tart with Walnut Crust

Harvest Food: Rhubarb Cake

RECIPE

Yield: About 6 servings

INGREDIENTS


2 pounds fresh rhubarb cut in ¾-inch chunks (6 to 8 cups)

1 cup granulated sugar

2/3 cup of water, preferably filtered

1/2 teaspoon kosher or fine sea salt

1 pound fresh or frozen strawberries, hulled and thickly sliced

1/2 pint fresh or frozen raspberries

1/3 cup freshly squeezed lemon juice (2 lemons)

1/3 cup orange juice

2 tablespoons Grand Marnier or Triple Sec or Cointreau liqueur (optional)

DIRECTIONS

Place the rhubarb, sugar, salt and water in a pot. Bring the mixture to a boil over medium high heat. Give it a stir and reduce the temperature to a simmer, cooking for about 10 minutes or until the rhubarb chunks start breaking down.

Remove from the heat and add all of the remaining ingredients. Allow to cool. This can be eaten warm, at room temperature or cold. It will last in the fridge for 1 to 2 weeks in an airtight container. Mine is always eaten long before!

Lasagna with Eggplant

~ lisaandfrancescook ~ Leave a comment

I know that eggplant is a controversial vegetable, beginning with the fact that it technically is a berry and, therefore, a fruit. It is a mystery to me how people can say with certainty that they “hate” eggplant or aubergine as it’s known in most parts of the world. Eggplant can be made at least 100 different ways, so for those of you out there who claim to hate eggplant, don’t give up trying it. My Lasagna with Eggplant and seasoned beef crumbles is “meaty” and delicious. The eggplant is tender and slightly sweet and is perfectly cooked to absorb all of the other flavors in the dish.

This version is vegetarian, since I use real cheese and, therefore, perfect for a Shavuot meal. The vegan crumbles could be left out entirely if you prefer. It could also be made using vegan cheese which renders the dish vegan instead of vegetarian. While my husband and I have grown to like some of the vegan meat substitutes, so far the cheeses haven’t quite hit the mark for me.

Lasagna with Eggplant reduces the fat and cholesterol of standard lasagna without compromising on flavor. There is no rich ricotta cheese used so this lasagna feels lighter and is lighter. The eggplant, however, adds a silky, meaty element. It also comes together quickly using ready-made sauce. There are so many good ones out there that I rarely ever make my own anymore. Could this be made using real sausage or ground beef or turkey? Of course. But not only is this version healthier, it complies with the laws of kashrut, unless you are of the tradition that eating this gives the world a false impression that you are mixing meat and milk.

My Lasagna with Eggplant was made using a tomato sauce; however, you could use a béchamel sauce if you prefer. To keep it vegan, use an unsweetened non-dairy milk such as oat, cashew or soy. I would not recommend using almond milk as it is too thin. And while the lasagna looks and tastes cheesy, I used only about 8 oz. of cheese for the entire pan, with majority being on the top.

As with all lasagnas, this can be made ahead and rewarmed. It can even be frozen, so it’s perfect for when you know that you have a busy week coming up. The only thing that I would change from the lasagna that I made is I would not use fresh lasagna sheets again. This is a personal preference, but the texture for me was a bit gummy. I much prefer the no-boil lasagna sheets that have made making lasagna an easy dish to throw together. But you do you. And if you are a purest who insists on boiling your own noodles, go for it. I just don’t see a need to complicate a dish when the rewards are slim to non-existent.

Give this Lasagna with Eggplant a try and see if it doesn’t tick all the pasta boxes in a lighter but oh so satisfying version. I served it with roasted asparagus, homemade pickles and bread and fresh fruit for dessert. Perfect. Well, okay, maybe there were a few cookies along side the fruit….

RECIPE

YIELD: About 8 to 10 servings

INGREDIENTS

About 4 Tablespoons of EVOO

3 eggplants, about 1 pound each

10 oz. ground “meat” crumbles

12 ounces fresh lasagna sheets or 9 ounces dried “No-Boil” lasagna sheets

32 ounces of your favorite pasta sauce (Fresh lasagna and no-boil lasagna sheets require extra sauce in order to cook properly.)

1 onion, peeled and chopped

3 large cloves of garlic, peeled and finely chopped

1 sweet or hot pepper, finely chopped

Small handful of flat-leaf parsley, chopped

2 Tablespoons tomato paste

1 rounded teaspoon each: dried basil, oregano

Kosher salt and fresh cracked black pepper to taste

About 8 oz. of your favorite cheeses, grated on the large holes or pre-packaged (Use some cheese that melts well such as mozzarella or scamorza and mix with cheese with more flavor such as pecorino, asiago, parmesan. There are many packages of Italian or Pizza mix cheeses if you don’t want to grate your own.) And if you choose to use more cheese, it’s your lasagna.

DIRECTIONS

Preheat your oven to 400 degrees F.

Slice the eggplants into planks and lay them out on a tray or cutting board. Liberally sprinkle them with salt and allow them to sit for 15 to 20 minutes. This will make the eggplants sweat and removes any bitterness. Once they are sweating, blot the eggplants with paper towels or a tea towel. This will remove any excess salt as well as any potentially bitter liquid in the eggplant.

Then lay the eggplant on top of parchment on a baking tray. Very lightly brush or spray the eggplant with EVOO or avocado oil. Roast for about 20 minutes or until they take on a little color and become pliable. There is no need to turn them over. Remove them from the oven and allow to cool slightly before assembling the lasagna. The eggplant will continue cooking in the lasagna. Turn the oven down to 350 degrees F.

While the eggplant roasts, add about 2 Tablespoons of EVOO to a medium sauté pan. Throw in your onions, garlic and pepper and 1/2 teaspoon of salt. Mix everything and sauté for about 3 minutes. Add in the tomato paste and mix that through. Once the vegetables have started to soften, add the “beef” crumbles, the parsley and the oregano and basil. Stir everything together and sauté for another 5 to 8 minutes, adding a bit more EVOO if it looks a little dry. If you want to add a good splash of red wine, I won’t tell. Remove the pan from the heat and set it aside until you are ready to assemble.

You will want to use a 9 X 13-inch pan or its equivalent. You’ve all seen pans of lasagna. Layer in about 1/3 to 1/2 cup of your sauce. Then depending on the lasagna you use, lay down one layer of the pasta sheets, pushing them into the sauce. Sprinkle lightly with some cheese. Then layer in some of the eggplant planks. Add on top half of the “meat” and more sauce to cover.

Then cheese. Repeat, making one more layer and end with a layer of pasta sheets, sauce and all remaining cheese. I like to drizzle the cheese with a bit of EVOO but its up to you.

Bake uncovered for about 30 minutes. The top should be nicely browned and the cheese should be melted and a bit oozy. Allow the lasagna to rest for about 10 minutes before cutting. If you are not serving it right away, lightly cover it with parchment or waxed paper. Once cooled, it can be covered with foil over the parchment and refrigerated or frozen. Reheat in a 325 degree oven.

Fudgy Passover Brownies – Gluten-Free

~ lisaandfrancescook ~ 1 Comment

There isn’t a great deal to say about why you would want to make brownies for Pesach. I mean, why wouldn’t you? After all, who doesn’t love a good brownie? And since these Fudgy Passover Brownies are gluten-free, they also can be used all year-round for those with gluten intolerance. Dense and fudgy with a deep chocolate flavor. Be extra decadent and serve them with vegan vanilla ice cream or whipped cream.

There are a LOT of brownie recipes out there and I have several on my blog. People also have very strong ideas about what makes the perfect brownie – fudgy vs. cakey, with extra chocolate chips or without, frosting or no frosting. Etc. etc. etc.

My personal all-time favorite brownie is my Java Brownie, but it is not for Passover. Is this brownie the absolute sine quinone of brownies? Probably not. But it is an easy recipe that comes together quickly, is Kosher for Pesach and is quite satisfying when you are looking for that chocolate something dessert. And best of all, I had all of the ingredients in my fridge or pantry so there were no additional trips to the store. Give it a try.

Just a note. These brownies will only be as good as the ingredients you use. If you use a cheap chocolate or cocoa, artificial vanilla etc. your results will not be as good as when using quality ingredients. There are some excellent kosher for Passover chocolate brands and you should be able to find one without too much difficulty. This recipe only calls for two eggs so make sure that they are fresh. There is also some excellent vegan butter on the market in addition to vegetable margarine. I would definitely go for the vegan buttery sticks. You will see the difference in the end result. Your output will only be as good as your input.

RECIPE

YIELD: About 9 servings

INGREDIENTS

4 Tablespoons unsalted butter or vegan butter cut into chunks, plus extra for the pan

3.5 ounces dark or bittersweet kosher for Passover chocolate, broken or coarsely chopped

1 cup superfine almond flour or almond meal

½ cup granulated cane sugar

¼ cup unsweetened Dutch-processed cocoa powder

2 Tablespoons of potato starch

1.5 teaspoons instant espresso powder

¼ teaspoon fine sea salt or kosher salt

2 large eggs

1 teaspoon pure vanilla extract

¼ cup dark, white or a mixture of chocolate chips

DIRECTIONS

Preheat the oven to 350 degrees F. Line an 8 x 8-inch metal pan with parchment. Butter the paper and set aside.

Place the butter and chocolate in the top of a double boiler or in a microwave safe bowl. Just place a heat proof bowl over a pot of water, but do NOT allow the bottom of the bowl to touch the water. Bring the water to a simmer and checking frequently, melt the chocolate and butter, stirring occasionally with a spatula. If you use a microwave for this, start with 30 seconds at full heat. Keep checking and stirring. Do small increments after that until almost all the chocolate is melted. Then remove the bowl from the microwave and stir with a spatula until the chocolate is smooth and glossy.

In a large mixing bowl, whisk together the almond flour, sugar, cocoa powder, potato starch, salt and instant espresso granules. Stir out any lumps that may have formed. Add the chocolate mixture to the dry ingredients and incorporate it using a spatula.

Lightly whisk the eggs and vanilla in a separate bowl and add it to the batter. Add in the chocolate chips and mix everything through until you have a fairly thick but smooth batter (except for the chocolate chip lumps.)

Pour the batter into the prepared pan and use a spatula to spread everything evenly.

Bake in the preheated oven for 20 to 25 minutes or until the brownies are just firm to the touch and a toothpick comes out mostly clean.

Allow the brownies to cool completely in the pan. Then either invert them onto a plate, remove the paper and turn the brownies right side up to cut them OR just ease theparchment and brownies out of the pan and place on a cutting board. You can then just cut them on the parchment and peel the parchment off each piece.

Matzah Salad

~ lisaandfrancescook ~ Leave a comment

If you are like me, a great salad is a beautiful thing. Not merely some healthy secondary player, but a star performer. In the great tradition of fattoush, that delightful Levantine salad made with fried pita or panzanella, a classic Tuscan salad made with stale, soaked bread, we have Matzah Salad. I adore it and can eat an entire bowl meant to serve six! Over the years, I have added some elements such as garlic and feta cheese. But if you are serving it as a side to a meat main course, just leave out the cheese. And while I think this tastes best using rendered chicken fat, Matzah salad can be made using just EVOO or Avocado oil.

I first came across the recipe in Joan Nathan’s Jewish Cooking in America cookbook, but have made quite a few changes from the recipe which originated at the now defunct Quilted Giraffe Restaurant. Amounts are a suggestion. Followed exactly, this recipe is great, but if there are some ingredients that you like more than others, try making those substitutions.

The original recipe calls for traditional square matzah. However, we love the Shmura Matzah from Ukraine that we buy from our Chabad rabbi. It is thin and toasty with a great texture. While pricey, we can eat as much as we like with none of the negative gastrointestinal problems that people joke about with regular matzah. And once you have tasted it, every other matzah is just – okay.

Matzah salad is a wonderful side with any grilled meat or fish and makes for a great lunch when you add in the optional cheese for protein. Depending on the fat you use or the addition of cheese, this salad can be pareve, vegan or vegetarian. Versatile and delicious, I look forward to this once-a-year treat.

And for those Jews whose minhag is NOT to use matzah, let alone Shmura matzah, this way, I respect that and say, then, don’t make this. For the rest of us, it’s delicious.

RECIPE

Yield: About six portions as a side salad

INGREDIENTS

10 squares of matzah (Plain or whole wheat, but not egg matzah!) OR about 5 or 6 rounds of Shmura Matzah (I just eyeball it.)

4 to 6 Tablespoons of rendered chicken fat or EVOO or Avocado Oil (You can also use mostly the healthier oil with a little chicken fat for flavor, which is what I generally do.)

1 large red, yellow or orange bell pepper, chopped into a smallish dice. If you prefer more, go for it. (You could you use roasted peppers from a jar or fresh. They will both give a wonderful flavor, but with somewhat different textures.)

2 to 3 Persian cucumbers or 1 English cucumber, diced

1 Tablespoon drained capers in brine (Do NOT rinse them!)

18 pitted Kalamata olives coarsely chopped or sliced into thirds (You could use any olive that you like.)

2 cloves of garlic, thinly sliced or finely chopped

1 bunch chives, finely chopped or snipped (You could use scallions or red onion, if you prefer. I was in H Mart, that huge Asian food market and they had gorgeous chive blossoms, which I used here.)

Kosher salt and either fresh, cracked black pepper or Aleppo Pepper, to taste

About 7 ounces of crumbled feta or chevre cheese (Optional)

2 Tablespoons chopped flat-leaf parsley or cilantro

DIRECTIONS

Run a rolling pin or wine or Coke bottle over the matzah to break it up into pieces that are no larger than about 1/4-inch. (Place the matzah in a plastic or cloth bag before doing this to cut down on crumbs everywhere.)

If you are using square matzah, then toast the matzah pieces in either a dry sauté pan or in a 300 degree F. oven for about 10 minutes. If you are using Shmura Matzah, you can skip this step. Transfer the matzah to a large serving bowl.

In a large skillet, heat the 4 Tablespoons of the chicken fat or oil and add the chopped cucumber and bell pepper. Then add the garlic and cook for 30 seconds. Toss everything until the vegetables are well-coated and cook for 1 minute over medium heat. Add the capers and olives and toss through, cooking for about another minute. If you are using chive blossoms, scallions or red onion, add at the end and cook for another 30 seconds.

Turn off the heat and add in the chopped or snipped regular chives. Pour everything over the matzah and give it a good toss. If you are using cheese, add it now, along with the salt, sumac and pepper. (Go easy on the salt since the capers and olives both contain salt. You can always add it, but it is almost impossible to remove it.) Sprinkle the parsley or cilantro over the top, drizzle with additional oil and enjoy! I find that this is at its peak if made an hour ahead of when you want to eat it. This gives the vegetables and oils to permeate the matzah.

Spinach Potato Leek Pashtida

~ lisaandfrancescook ~ Leave a comment

My husband’s sister is in town for a conference and we were able to get together at our house this past Sunday for lunch. I have a pathological need to try something new when we are having company over. Usually I then stress over it until everyone has finished eating seconds and I know that it was a success. This time was much more low-key – or maybe I’m just older. I wanted a luncheon that could be eaten at room temperature since my sister-in-law was flying in and you never can tell if flights will be on time. The main course also had to look great, taste great and not make you feel guilty when dessert rolled around.

While scrolling on line I came across a recipe that looked as if it fit the bill. The measurements were not given exactly and the directions only came when watching the video. With a lot of experience, I knew that I could adapt this. My husband had just baked a beautiful sourdough bread, there was my Baba Ghanoush in the fridge and I made another new dip called Muhamarra, which I adapted from Adeena Sussman’s cookbook Sababa. I added my Sunshine Kale Salad to round things out. The salad is so pretty, delicious, easy to make and should be made ahead! Dessert was my Mixed Berry Galette served with a lightly sweetened Crème fraîche.

The Spinach Potato Leek Pashtida is a wonderful anytime recipe. It’s perfect for a brunch, lunch or light summer dinner. And by swapping out the cornstarch with potato starch, it can be Kosher for Passover, which is coming up shortly.

So what exactly is a Pashtida? Some people say it’s like a crustless quiche, but I think it’s more like a frittata on steroids. Truly a versatile dish that can be wonderful for clearing out your vegetable drawer. The Spinach Potato Leek Pashtida, if made exactly as written works perfectly and makes a great presentation with limited effort. Of course, you can swap out onion for the leek or oregano for the dill, but try it once as you see it below before you start making changes. This is one of those recipes that you want to have in your back pocket.

RECIPE

Yield: 4 to 6 servings depending on what sides you serve

INGREDIENTS

3 potatoes (450 g) – Golden or Red potatoes, peeled and cut into 1-inch dice

3 to 4 Tablespoons EVOO or Avocado Oil

1 large or 2 small leeks, washed well, trimmed, and thinly sliced (I use the white and light green part. You want about 2 cups loosely packed.)

½ of a large Bell Pepper, seeded and cut into a 1-inch dice (Any color pepper will work, but I would use a red or orange if you can purely for the visual effect.)

Rounded 1/2 teaspoon sweet or smoked paprika

1 teaspoon dried dill

4 to 5 oz. fresh baby spinach, coarsely chopped

3 large eggs

1 teaspoon kosher salt, divided and cracked black pepper to taste

Ricotta or farmer’s cheese 180 g (Try to use a whole milk cheese.)

Cornstarch or Potato Starch 50 g (5 tablespoons)

Shredded Cheese 100 g (You could use a sharp cheddar, Gruyere, Asiago, Parmesan, Pecorino or a combination.)

DIRECTIONS

Preheat the oven to 350 degrees F. or 180 Celsius.

Place the oil in a large skillet and on medium heat, add the diced potatoes and sauté until the potatoes begin to become translucent.

Add in the leeks and continue cooking, stirring occasionally.

Once the potatoes and leeks have softened, add in the bell pepper and mix through. Continue cooking while you chop the spinach.

Once the spinach is chopped, add it to the pan with the potatoes, leeks and peppers. Add in ½ teaspoon of kosher salt and ½ teaspoon of paprika and the dill. Mix everything through to distribute evenly all the ingredients. Cover the pan and allow it to cook for about 2 minutes or just until the spinach is wilted. (I used the smoked paprika. You could also add in other dried herbs such as dill, thyme or oregano, if you wish.)

As soon as the potato spinach mixture is finished cooking, remove the pan from the heat and transfer everything into a large clean bowl.

Add in the ricotta cheese and mix through thoroughly.

Crack 3 eggs into a bowl and add ½ teaspoon of salt and a few cracks of pepper. Whisk to incorporate the whites and yolks of the eggs. Pour the eggs over the vegetable cheese mixture in the bowl.

Mix in the cornstarch. Once the cornstarch is incorporated, add the grated cheese and mix it through.

Line a 9” x 5” loaf pan with parchment and lightly oil the parchment. (A tip for easily getting the parchment to fit the pan. Wet the parchment and crumple it. Now it will be malleable and can easily be made to fit into the corners of your pan. It also keeps the parchment that sticks out from burning in the oven!

Pour the mixture into the pan and gently push it down and into the corners to remove any air. You can also lightly tap the pan on the counter. Once the mixture is in the pan evenly, bake it for 35 to 45 minutes or until the top is nicely browned and the pashtida starts to pull away from the sides of the pan and no longer jiggles. It’s kind of hard to dry this out, so err on the side of baking it a tad longer if you are unsure if it is done. If you are using Fahrenheit, the pashtida will likely take the longer time since 180 degrees C is a little hotter than 350 degrees F.

Turn the pashtida out onto a cutting board or serving platter and allow to rest for at least 15 minutes before cutting it. The pashtida can be served warm or at room temperature. I served it with a light salad and muhamarra and a crusty sourdough bread that my husband had baked.

Springtime Lentil Stew

~ lisaandfrancescook ~ 1 Comment

Springtime Lentil Stew is a light and luscious one-pot meal. It is the perfect antidote to heavier winter fare. This very healthy and delicious stew takes advantage of the early asparagus now appearing in our stores. Since there are so many lovely vegetables in the Springtime Lentil Stew, nothing more is needed than a good crusty loaf of bread, some seasonal fruit and nice glass of rosé.

Much of the stew can be made ahead, although the whole dish comes together in under an hour. I would love to take credit for thinking up this dish, but I actually came across it in a flyer from our local Mariano’s Grocery Store. Since the recipe had so many ingredients that I had on hand and love, I decided it was worth a try. Of course, I made a few slight alterations to the recipe – mostly just boosting the seasonings. It was a big hit with my husband, a recovering carnivore.

Spring represents renewal and hope, something that we need more of now than anytime in the past 76 years. So give this easy, nutritious and delicious stew a try. I don’t think you will be disappointed.

RECIPE

Yield: 4 to 6 servings

INGREDIENTS

3 Tablespoons EVOO or other vegetable oil such as Avocado or Canola

1 medium onion, peeled and chopped

1 large carrot, chopped (I like to see my vegetables so I cut rounds and half moons, but feel free to dice the carrot if you prefer.)

2 ribs of celery or fennel, sliced

8 oz. of mushrooms, quartered (I used Baby Bella, but Cremini, Trumpet or white mushrooms would work as well.)

1 rounded teaspoon of dried thyme

1 teaspoon of kosher salt

4 cloves of garlic, peeled and minced

4 to 5 cups of vegetable broth (I had just made some vegetable broth, but a good quality commercial broth works well too.)

1.25 cups of green lentils, well-rinsed and drained

1 large bay leaf

1 3-inch strip of fresh lemon peel

1 pound of small potatoes, quartered (I used Golden potatoes, but Baby Red Bliss potatoes or whatever local variety you have.)

1 Tablespoon cornstarch or potato starch

2 Tablespoons of water or broth

1 bunch of asparagus, trimmed of the woody parts of the stems and cut into about 1 to 2-inch pieces

1 cup of green peas (Frozen is fine)

Juice of half of a lemon

Chopped parsley and/or dill for garnish and an extra herbaceous kick

DIRECTIONS

Heat oil in a large pot or deep-sided skillet over medium heat. Add the chopped onion, carrot, celery, mushrooms, salt, pepper and thyme.

Cook for about 10 minutes until the vegetables are browned and there are some brown bits on the bottom of the pan. Only stir the vegetables occasionally or they won’t brown. Stir in the garlic and cook for 1 more minute or until fragrant.

Add 4 cups of the vegetable stock/broth, lentils, bay leaf and lemon peel. Bring to a boil, then reduce the heat to a simmer and cook uncovered for about 15 minutes or until the lentils are tender. They will cook some more, so they can be al dente.

Add the potatoes, cover the pan and simmer or 10 to 12 minutes. Use the lesser amount if you are making the dish ahead at this point. When you are ready to finish the dish, you may wish to add some of the additional vegetable broth for reheating.

Once you are ready to finish cooking, whisk together the cornstarch and water. Add the asparagus, peas and cornstarch mixture and stir through.

Cover the pan and simmer another 5 minutes or until the sauce has thickened and the asparagus are crisp/tender. Remove the pot from the heat and add in the lemon juice. Serve the stew sprinkled with the fresh herbs. Now enjoy!