Eggplant With Mint, Honey and Sesame Seeds
Call this a side, or an appetizer; either way call it super tasty. I used to make this by cubing the eggplant before frying it, but recently I saw this “whole slice” method and thought I'd give it a try. I love the presentation!
Eggplant, sliced 3/4” thick
Flour for dredging
Egg for dredging
Honey
Fresh Mint leaves, cut chiffonade
Sesame Seeds
I love this technique of
containing the roll in parchment paper to keep it nice and round.
The rest of the recipe is all my own invention!
1 package Crescent Roll
Dough sheet
1/4cup chopped fresh
Parsley
1 Tbsp chopped fresh Thyme
Cream Cheese or Ricotta
1/2 shallot, chopped
2 cups fresh chopped
spinach
6 ounce baked Salmon
filet, flaked
Salt and Pepper to taste
2 Tbsp Butter
olive oil
Preheat oven to 350
degrees.
Roll out crescent roll
pastry on a lightly floured surface into a rectangle approximately 12
by 15 inches. Spread with ricotta, and sprinkle with parsley, thyme,
salt, and pepper.
Melt 2 tablespoons of
butter and sauté the shallots until translucent. Add spinach and
sauté for 3 minutes or until wilted. Remove from heat and cool.
Spread spinach over
pastry, top with diced salmon, and season with salt and pepper.
Roll up pastry, tucking
ends in as you roll, burrito style. Wrap the pastry in parchment
paper buttered with 2 tablespoons of butter and tie it up with
kitchen string to hold roll together. Rub outside of paper with olive
oil. Place on baking sheet and bake for 45 minutes.
Note that I rolled the
pastry out too thin, and the paper wrap was my salvation – it kept
the filling from oozing out all over the baking sheet!
Unwrap, slice roll, and
serve with dill hollandaise, remoulade or similar sauce.
Skyr-Roasted
Cauliflower
This whole-head roast is
based on a recipe from Siggi's Icelandic style Skyr company recipes.
1 Tbs Vegetable oil
1 head Cauliflower, whole, stem and leaves removed
1-1/2 cup Siggi'stm plain Skyr
1 Lime, zested and juiced
1 Tbsp Cumin
1 Tbsp Garlic powder
2 Tbsp Chili powder
1 Tbsp Curry powder
2 tsp Salt
1 tsp Black Pepper
1 head Cauliflower, whole, stem and leaves removed
1-1/2 cup Siggi'stm plain Skyr
1 Lime, zested and juiced
1 Tbsp Cumin
1 Tbsp Garlic powder
2 Tbsp Chili powder
1 Tbsp Curry powder
2 tsp Salt
1 tsp Black Pepper
Preheat the oven to 400F.
While that's going on...
Lightly grease a small
baking sheet with a bit of vegetable oil.
In a large mixing bowl,
combine the yogurt, lime zest, lime juice, chili powder, cumin, curry
powder, garlic powder, salt and pepper. Mix well. Actually, what I
did was just use Garam Masala spice blend instead of all those
powders. It worked out just great.
Dunk the entire head of
cauliflower into the bowl. make sure it’s well coated.
Set the cauliflower right
side up on the baking sheet. Roast until the surface is browned and
crusty, about 30 minutes. The skyrinade (skyr marinade) creates a
beautiful and flavorful crust on the cauliflower.
Let the
cauliflower cool for about 10-15 minutes then cut into wedges to
serve.
Lentil-Tomato Salad
One of the doctors where
Sally works was celebrating a “workiversary” – X number of
years at the clinic, so the staff threw him a party. Naturally, I
was tasked to create something vegetarian but flavor-filled that
everyone would like. This fit the bill rather nicely.
1 cup dried Lentils
(preferably small French lentils)
1 large clove Garlic,
chopped
1 tsp Salt, or to taste
3/4 lb fresh Tomatoes,
diced (2 cups)
4 large Scallions, thinly
sliced (or 3/4 cup sweet onion diced)
1/4 cup chopped fresh Dill
1/4 cup thinly sliced
fresh Basil
1/4cup Red-Wine Vinegar,
or to taste
1/4 cup EVOO
1/4 tsp Black Pepper
Bring 4 cups water to a
boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2
teaspoon salt, then reduce heat and simmer, uncovered, until lentils
are just tender, 15 to 20 minutes.
Drain lentils in a sieve,
then transfer to a large bowl.
Toss the hot lentils with
the tomato, scallions, dill, basil, vinegar, oil, pepper, and
remaining salt. Serve chilled or at room temperature.
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