Leeks with Yogurt, Dill and Sumac

LEEKS with Yogurt, Dill and Sumac

(adapted from NYT )

Simple, tasty, easy and pretty.  Should be served warm or room temperature.  The dressing is fabulous and could be used on any number of other vegetables or meat.

Prep Time:  15 minutes

Cook Time: 6-8 minutes

Serves: 4

INGREDIENTS

6   leeks, trimmed, outer leaves discarded and light green and white parts cut into 1 ½ in pieces and rinsed in a colander. (If leeks are fat, cut into 1 inch pieces)

½ lemon, juice only

1/3 cup extra-virgin olive oil

S&P

1/3 cup Greek yogurt

2 cloves garlic, crushed with a pinch of salt to form paste (minced is just fine too)

1 TBSP chopped dill  (use more if dill isn’t really fragrant)

2 tsp Dijon mustard

½ tsp ground sumac

PROCESS

1. Place steamer basket or colander in large lidded pot will water (make sure water doesn’t touch bottom of steamer).  Bring water to a boil, place leeks in steamer, cover and steam until tender 6 minutes.

2. Transfer steamed leeks to clean towel and gently pat dry.  Immediately place leeks in a bowl, and while hot, stir in lemon juice and ½ of the oil

3. In another bowl, whisk or stir yogurt, garlic, remaining oil, dill, mustard and more lemon juice if you have it.  (if not use a little white vinegar). 

If sauce is too thick, think by stirring in water, milk or buttermilk

Serve with sauce on top of leeks or as a separate condiment.

White Bean, Sage and Tomato Soup

White Beans with Sage and Tomatoes

(from SweetBasil, Garlic Tomatoes and Chives by Diana Shaw, page 76)

A pretty soup and is a great supper or lunch.

Prep Time:  20 minutes if using canned items and adding other vegetables that need prepped.

Cooking time: 15 minutes. Depends on if using fresh ingredients or canned ones.

Serves: 4 (modestly)

Cooking utensils:  medium soup pot, can opener.  

INGREDIENTS

3 cups water or broth (I strongly suggest chicken or vegetable broth)

1 cup dry white beans, soaked for 6 hours or one 14 ounce can of white beans (any size bean)

¼ cup extra virgin olive oil

4 cloves garlic, crushed

2 pounds of ripe tomatoes, peeled, seeded, drained and chopped, or 2 cups canned Italian tomatoes, drained and chopped

Big handful of fresh sage, coarsely chopped (dried sage is OK too, just use lots)

S&P to taste

PROCESS

1. If using dried beans, bring water/broth to boil and cook beans until soft but not mushy (approx 50 min)

2. Saute garlic in soup pot in olive oil until starts to brown. Remove and chop garlic. 

3. Return garlic to pan and add tomatoes, and sage to the oil, cooking about 5-6 minutes, stirring occasionally.  (If you have a cheese heel, add it now)

4. Add any other cooked vegetable and blend in (I suggest cooked kale or green beans)

5. Add beans to tomato mixture. Season with S&P and serve at hot or at room temperature.

NOTES

I have adapted this soup and added kale, garlic, and cheese rinds.  The broth is important and should be a fairly strong chicken or vegetable.  Watch out for too much salt.

I have used canned beans and canned tomatoes and still had a good soup.  The broth is key.  You can also add a cheese heel or a little bit of white vinegar to bring out the flavor.

Eggplant and vegetable Caponata

Classic Caponata From Southeastern Sicily

Adapted from Rosalba Lo Greco of Case del Feudo, Siracusa, Italy

Select eggplants that are a deep dark purple-to-black color, with glossy skin and a hefty feel. So-called italian eggplants, which are longer and more slender than the classic variety, work well. When cut open, the insides should be a uniform creamy color; if the flesh is streaked with brown and the seeds are blackened, toss it on the compost heap. 

Serves: 6

Total Time: 1½ hours

Cooking Utensils:  colander, baking sheet, parchment paper, small bowl, medium skillet, small saucepan

INGREDIENTS

2 pounds black-skinned eggplant, cut into 1½-inch cubes

Salt

1 medium red bell pepper

9 Tbsp extra-virgin olive oil

¼ cup red or white wine vinegar

2 tsp sugar

1 large garlic clove, thinly sliced, plus 2 large cloves, crushed

½ pound red onions, thinly sliced

2 medium carrots, thinly sliced into rounds

½ cup thinly sliced celery half-moons

15 pitted green olives, coarsely chopped (you can usually find these at the deli counter)

1 (16-ounce) can tomatoes, drained

2 Tbsp thinly sliced fresh basil, plus more to taste

⅓ cup coarsely chopped toasted almonds

⅓ cup grated unsweetened chocolate (optional)

PROCESS

1. In a colander, toss eggplant with several tablespoons of salt. Place colander in sink and let sit 30 minutes, allowing juices to drain. Rinse eggplant under water, then blot dry with a paper towel. Set aside.  This takes about 12-15 minutes.

2. Meanwhile, roast red peppers: Set pepper directly over a gas flame or under a broiler, turning with tongs, until blackened and blistered all over, then place inside a paper bag. Let rest 30 minutes, then remove pepper from bag. Rub off blackened skin, slice flesh into thin strips, removing and discarding seeds and white inner membranes.

3. Heat oven to 425 degrees. Toss eggplant with 4 Tbsp oil and spread out on a baking sheet lined with parchment paper. Roast eggplant, turning once, until crisp and golden, 30 minutes. Remove from oven and set aside.

4. In a small bowl, combine vinegar and sugar, and set aside to let sugar dissolve.

5. In a large skillet over low heat, sauté sliced garlic, onions and carrots in 3 Tbsp oil, stirring frequently, until onions are soft and carrots are cooked through, about 20 minutes. (try not to let onions brown.) Stir in pepper strips, celery and olives, and continue cooking gently over low heat until celery just barely cooks, about 2 minutes.

6. Meanwhile, make tomato sauce: In small saucepan over low heat, sauté crushed garlic in 2 Tbsp oil until garlic has softened. Stir in drained tomatoes and continue cooking, stirring occasionally, until tomatoes become a thick sauce, about 20 minutes.

7. Stir in reserved vinegar-sugar mixture.

8. Stir tomato sauce into sautéed vegetables.

9. Gently fold in roasted eggplant, being careful not to smash vegetables.

10. Remove from heat and stir in basil. Let rest, covered, several hours to allow flavors to meld.

NOTES:
Caponata can be made up to one week in advance. Store in refrigerator and bring to room temperature before serving. Just before serving, garnish with almonds and chocolate, if using.

Ratatouille, Greek Style

GREEK BAKED VEGETABLES (Briam)

(adapted from Martha Rose Shulman, NYT)

This is a Greek version of ratatouille.  It is vegan and easy to make, and cutting veggies goes much faster if there are two cooks! All veggies can be prepped a day or hours ahead except potatoes.  Onions can be precooked too. 

Prep Time: 1 hours

Cooking Time: 2 hours

Yield: 8 to 10 servings

Cooking Utensils:  medium deep baking dish (small lasagna pan or 10 inch cast iron skillet can work) mixing bowl, chef’s knife, large skillet, paper towels (for drying eggplant), aluminum foil or lid for baking dish

Ingredients

• 1 medium eggplant  
• 2 medium red onions
• 4 large garlic cloves
• 1 ½ pounds potatoes any size, scrubbed, peeled if desired
• 1 ½ pounds zucchini
• 2 large bell peppers, seeded
• ⅓ to ⅔ cup extra virgin olive oil, to taste
• 2 pounds tomatoes, seeded and chopped, or a 28-ounce can, drained
• Salt & Black pepper
• ½ to 1 pound small okra, ends trimmed, (optional)
• ¼ -1/3 cup chopped flat-leaf parsley
• 4-6 Tbsp chopped marjoram or oregano, or 4 teaspoons dried

Preparation

1. If eggplant is thin and long, slice about 1/4-inch thick. If it’s fat, halve it lengthwise, then slice in 1/4-inch-thick half-moons. Sprinkle with salt and put on paper towels for 30 minutes, then press excess water from eggplant using paper towels.
2.  Thinly slice onions and mince garlic. 
3.  Slice potatoes, zucchini and peppers into 1/4-inch-thick pieces. 
4.  Heat the oven to 375 degrees. 
5.  Heat 2 Tbsp of olive oil over medium heat in medium heavy skillet. Add onions. Stir often,
until tender and translucent, about 8 minutes. Add pinch of salt and stir in garlic. Cook for
another minute or two, until fragrant. 
6.   Lightly oil a deep earthenware baking dish or a heavy Dutch oven. 
7.   Put tomatoes in a bowl. Season with salt and pepper. Stir in remaining olive oil. 

Assembly

1.   Spread a thin layer of tomatoes in the baking dish or Dutch oven

2.   Layer with1/3 of the onions and garlic.

3.   Layer with 1/2 the potato slices

4.   Layer 1/2 of zucchini slices and season

5.   Layer with 1/2 of eggplant,

6.   Layer 1/2 of peppers and 1/2 the okra, (if using).

7.   Sprinkle on 1/2 of parsley, about 1/3 of the marjoram or oregano and some pepper.

8.   Layer another 1/3 of the onions 

9.   Layer 1/2 of remaining tomatoes. Sprinkle 1/2 of remaining marjoram or oregano.

10. Repeat layers with remaining vegetables.ending with layer of onions topped with
remaining tomatoes.

11.  Sprinkle with remaining herbs.

12.  **Pour juice from (canned) tomatoes over the mixture.

Cover with foil or lid. Bake for 1 1/2 hours. Gently press vegetables down into juice. Bake another 30 minutes, or until all vegetables are thoroughly tender. Cool until warm and serve, or refrigerate overnight and reheat.

**NOTE: If there is too much liquid or it’s watery, strain in a colander over a bowl, pour into skillet or pan, and reduce the juices over medium-high heat (place a flame tamer over the burner if you’re using the earthenware dish). It may take 10-12 minutes to reduce juices to a syrup but it is well worth the effort as it really concentrates the flavor or the dish. Pour syrupy juices over the vegetables.