“Dilled” baby potatoes

June 25, 2020June 25, 2020 Belinda1 Comment

This is the time of year we love a pot of these along with some grilled meat or fish.
They are absolutely divine and very more-ish. Do try them

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24 tiny new potatoes
8 tablespoons (1 stick) unsalted butter
Salt and freshly ground black pepper, to taste
6 tablespoons chopped fresh dill

Scrub and dry the potatoes. Melt the butter in a heavy oven-proof casserole with a tight-fitting cover over low heat Add the potatoes and season with salt and pepper. Coat with the butter.
Cover and cook over low heat for 30 to 45 minutes. Shake the casserole occasionally. The potatoes are done when they can be pierced with the tip of a sharp knife.
Toss with the dill and serve at once.

* What I have also done is added 1 heaped tsp dried dill weed with the butter then added the fresh dill in at the end. Depends how much you like the taste of dill of course!

My ultimate Eggplant Parmigiana

June 23, 2020July 6, 2023 Belinda5 Comments

I’ve tried several recipes now and I find the stage where you dip the slices of eggplant in egg and breadcrumbs totally unnecessary.
I have compiled the best recipe I can think of, which is a combination of several recipes plus my own additions.
It is simple and very tasty, has way fewer steps and tastes just as good as the longer haul traditional ones.
Don’t eat it directly from the oven as it’s too hot to appreciate the flavors, and if you let it sit out for 45 mins – 1 1/2 hours, it’s easier to slice and isn’t so gooey. It makes all the difference and is also really good served at room temperature.

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Serves 4-6 (Or can easily be multiplied)

4 good-sized eggplants
Olive oil for dipping in or wiping the slices of eggplant
Salt
3 cups of good quality tomato/basil pasta sauce. I use RAO’S Marinara sauce
A really large bunch fresh basil
2-3 cups pre-sliced fresh mozzarella cheese (Trader Joes does a good one) or shredded mozzarella cheese
2-3 cups grated Parmigiano Reggiano (Don’t cut corners and buy pre-grated, again, Trader Joes sell this)

* I always have far too much of each ingredient and make several of these so I can freeze them (uncooked). Be very generous in your amounts and you will taste the difference!
** Another thing I do to get ultimate flavor is to put a couple of large jars of RAO’S marinara sauce in a saucepan, add chopped basil and lots of crushed garlic, then let it simmer gently, reducing and strengthening the flavors. You can do this while you’re cooking the eggplant.

Preheat the oven to 350F

Cut the tops and a small amount from the bases of each eggplant and with a peeler remove some of skin, like a zebra (just random strips)

Cut into 1/2 inch thick slices straight across, (not lengthways as it’s too difficult) and dip into or wipe each slice with olive oil, then season well with salt and pepper.

At this point, there are a couple of ways you can go as far as cooking the eggplant.
1/ I use a panini press to grill both sides of the eggplant at once.(See the pic below)
It’s quick, not messy and leaves lovely grill marks on the eggplant. I highly recommend you get one for this job alone as it can be a pain in the ass to fry the eggplant.
Cook 4-5 slices at a time or whatever can fit on your panini press and remove when they are nice and brown and tender when you pierce them with a fork. Lay on paper towels to mop up excess oil and set aside. Repeat this process until all the slices have been cooked.

2/ Alternatively you can set the oven to 400F and put all the slices on a large greased cookie sheet and roast for up to 30 minutes, checking on them after about 25 and flipping them. They should be nice and lightly browned and tender.

Your choice

To assemble, spread a very thin layer of tomato-pasta sauce on the bottom of a lightly greased ovenproof dish. Add a layer of the fried eggplant, then add another thin layer of tomato sauce, some torn basil leaves, some grated or torn mozzarella and grated Parmigiano evenly spread across the dish. I am pretty generous in my amounts of basil and cheese, so go for it.
Repeat the layers until you run out of eggplant.
Finish with a layer of sauce, mozzarella and finally a thicker layer of Parmigiano to create a crust.

Put in the oven at 350F and cook for about 30—45mins until the top is crusty and the dish is bubbling.
Remove from the oven and leave out for 45 mins to 1 1/2 hours
Serve!

PS This dish freezes beautifully too, but freeze it BEFORE it is cooked. Very important

Appetizer Vegetarian · Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

Cheesy polenta (grits) with tomato sauce

April 11, 2020September 7, 2022 Belinda

Fabulous and easy recipe from the one and only Yotam Ottolenghi

“This understated side dish is dressed up enough to keep everyone at the table happy, but simple enough not to steal the show from the main course. It would pair really well with roast chicken or grilled seafood. You can make the sauce well in advance – just warm it through while you’re cooking the polenta – but don’t make the polenta until just before you’re about to serve, otherwise it’s likely to set.”

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Prep 20 min
Cook 45 min
Serves 4 as a side

For the sauce
1 onion, peeled and cut into 8 wedges (150g net weight)
150g (5oz) datterini tomatoes, or regular cherry tomatoes
4 tbsp olive oil
6 garlic cloves, peeled and crushed
750g (1.5lbs) vine tomatoes, core removed and finely chopped into 1cm (1/2″) dice (seeds and all)
1 tsp caster sugar
5g (1/2 oz) oregano sprigs (leaves and stalks), plus 1½ tbsp leaves extra to serve (or use basil or parsley instead)
Salt and black pepper

For the polenta
500ml (17 fl oz) chicken stock
350ml (12oz fl oz) whole milk
60g (2 oz) unsalted butter
200g (7 oz) quick-cook polenta
150g (5 oz) gruyère cheese, roughly grated

Put a large sauté pan on a high heat and, once very hot, add the onion wedges and cook, turning regularly, for about six minutes, until very well charred on the outside. Transfer to a plate, then put the tomatoes in the same pan and char for another four minutes, or until nicely blistered in places. Transfer to the onion plate, but keep the two separate, and put the pan aside to cool slightly.

Return the pan to a medium-high heat and add the oil and charred onion. Cook, stirring occasionally, for about two minutes, until slightly softened, then add the garlic and cook for another 30 seconds. Add the chopped vine tomatoes, sugar, oregano sprigs, 150ml (5 fl oz) water, a teaspoon of salt and plenty of pepper. Bring up to a simmer, then turn down the the heat to medium and leave to cook for about 15 minutes, stirring occasionally, until the tomatoes have started to break down. Add the charred tomatoes and cook for seven minutes more, until they’ve started to soften and the sauce has thickened. Keep warm until ready to serve.

Put the stock, milk, 100ml (3.5 fl oz) water, half the butter, a teaspoon and a quarter of salt and a good grind of pepper in a medium saucepan on a medium-high heat. Bring to a gentle simmer, turn the heat to medium-low and pour in the polenta in a slow, steady stream, whisking continuously, until completely incorporated. Carry on whisking for two to three minutes more, or until the polenta is cooked and the mixture is still quite wet and loose.

Stir in the cheese and remaining butter, then spread out the polenta on a large platter. Spoon the tomato sauce on to the polenta, gently swirling some of it in, top with the extra oregano leaves and serve warm.

Do-ahead · Vegetable sides · Vegetable-related

Creamy Braised White Beans

April 5, 2020September 7, 2022 Belinda

Recipe c/o Con Poulos for the New York Times.

This is a great recipe for this time of quarantine, as it relies on store cupboard basics and is very easy and tasty, supplying your protein for the day.
Everything you need to make this humble-but-satisfying meal is probably in your kitchen at this very moment. Two cans of beans (chickpeas and white beans) are simmered with milk, a whole head of garlic, herbs and nutmeg for a rich and creamy vegetarian dinner that can be on the table in under a half-hour. Be sure to use whole milk here — it’s the most flavorful and will yield the best results. Feel free to wilt greens like chard, watercress, arugula or basil into the beans, and serve with grated Parmesan and red-pepper flakes.
A slice of crusty bread slicked with caramelized garlic is the perfect crunchy accompaniment to velvety beans.

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Serves 4
1 tbsp unsalted butter
1 head garlic, halved crosswise
1 cup whole milk
1 (15-ounce) can chickpeas, with their liquid
1 (15-ounce) can white beans, such as cannellini or Great Northern, drained and rinsed
1 thyme or rosemary sprig or 3 sage leaves chopped finely and/or 1 bay leaf
⅛ tsp ground nutmeg, allspice or garam masala
Kosher salt and black pepper
4 slices crusty bread or thick toast
Extra-virgin olive oil, for serving
Freshly grated Parmesan, for serving
Aleppo pepper or red-pepper flakes, for serving

In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
Add the milk, chickpeas and their liquid, white beans, thyme/rosemary/sage and nutmeg and stir to combine. Season generously with salt and pepper.
When the mixture begins to bubble around the edges of the pan (you don’t want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.

Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.

If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon.
Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.

Tip
You can reheat leftovers the next day over low heat; the sauce will have thickened, but the beans will still be delicious.

Appetizer Vegetarian · Dairy-free · Gluten Free · lentils · Rice · Vegan · Vegetable sides

Mujadara: lentils and rice with crispy onions

March 10, 2020January 23, 2023 Belinda

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From “The Mediterranean Dish”
Clearly, lentils and rice do not make for a fancy meal. In fact, in the Middle East, mujadara is known more as “poor man’s food,” or peasant food.
This mujadara is very simply spiced with salt and pepper. The main flavor maker here is onions, fried to the point of dark golden brown. This is what gives the rice the beautiful depth, both in color and taste.
I use these all-natural black lentils for mujadara. These petite lentils cook fairly quickly. They have a wonderful, creamy consistency; full-bodied and earthy flavor.

Serves 4-6

1 cup black lentils, sorted and rinsed
4 cups water, vegetable sock or meat stock, divided
1/4 cup Greek extra virgin olive oil, more for later
2 large yellow onions, diced (4 cups)
1 tsp kosher salt, more to taste
1 cup long-grain white rice, soaked in water for 10–15 minutes and then drained
black pepper
Parsley for garnish
For the fried crispy onion garnish
Oil for frying
1 large yellow onion cut in very thin rings

Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.

In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.

Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Cover and bring back to a boil. Stir in a healthy pinch of salt and the black pepper. Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 20 minutes).

Remove from the heat and season with salt and pepper to taste. Serve the Mujadara hot or at room temperature with a drizzle of extra virgin olive oil and parsley garnish, if you like.

For the fried onions, heat the oil over medium-high heat (to 375 degrees F) in a saucepan. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are golden brown. Transfer the onions to a paper towel-lined plate or try, and then arrange them on top of the Mjuadara.

A dollop of Greek yogurt is lovely to serve it with
Enjoy!