A hint of turmeric brings a golden glow and an exotic flavor to this quick Indian dish.
Ingredients:
4 small zucchini (about 1 pound)
2 Tbs. Ghee, or vegetable oil
2 green onions (with tops), sliced
1 small green pepper, seeds removed and chopped
1 tsp. salt
1/2 tsp. ground turmeric
~ Cut zucchini into 1/2-inch slices. Heat Ghee in a 10-inch skillet until melted. Add zucchini and remaining ingredients. Cover and simmer until zucchini is tender, about 10 minutes.
Wednesday, September 4, 2013
Tian of Potatoes, Zucchini, Eggplant, and Whole Garlic
Ingredients:
3 baking potatoes
3 long, purple Japanese eggplants
3 zucchini
1 bulb of garlic, unpeeled (but clean)
coarse kosher salt and freshly ground black pepper, to taste
1/2 cup olive oil
5-6 sprigs of fresh rosemary
~Preheat the oven to 400 F. Thinly slice the potatoes, eggplant, and zucchini.
Arrange the vegetables in a shallow baking dish, alternating rows of the different vegetables. Put the garlic in the center of the dish. Sprinkle with salt and pepper and pour the oil over the vegetables.
Arrange the rosemary sprigs on top of the vegetables and bake for 30-40 minutes, or until the potatoes are tender. Pour off excess oil and serve immediately.
Serves 4-6
3 baking potatoes
3 long, purple Japanese eggplants
3 zucchini
1 bulb of garlic, unpeeled (but clean)
coarse kosher salt and freshly ground black pepper, to taste
1/2 cup olive oil
5-6 sprigs of fresh rosemary
~Preheat the oven to 400 F. Thinly slice the potatoes, eggplant, and zucchini.
Arrange the vegetables in a shallow baking dish, alternating rows of the different vegetables. Put the garlic in the center of the dish. Sprinkle with salt and pepper and pour the oil over the vegetables.
Arrange the rosemary sprigs on top of the vegetables and bake for 30-40 minutes, or until the potatoes are tender. Pour off excess oil and serve immediately.
Serves 4-6
Moussaka
This is a Greek moussaka. There is also a Turkish moussaka, which is made without the bechamel cream sauce.
Ingredients:
5 cups of water
1 tsp. salt
2 1/2 cups bulgur
1 1/2 pounds eggplant, sliced into 1/2-inch-thick rounds
1 Tbs. butter
2 garlic cloves, minced
3 Tbs. unbleached white flour
3 cups milk, warmed
1.2 cup chopped basil, cilantro, parsley, or dill, or a combination
1 pinch of ground nutmeg to ground cinnamon
salt and freshly ground black pepper, to taste
3 1/2 cups peeled plum tomatoes
~ Preheat the oven to 400 F. In a large saucepan, bring the water and the 1 tsp. of salt to a boil. Add the bulgur and cover the pan. Let the bulgur sit for 10 minutes.
Lay the eggplant slices on one or two lightly greased baking sheets, Bake them in the oven for 15 minutes, or until the eggplant has softened but is not browned. Remove the eggplant from the oven, and lower temperature to 350 F.
While the eggplant bakes, make the bechamel: Melt the butter in a saucepan over medium heat. Add the garlic, and cook it, stirring, for 1 minute. Add the flour, and stir constantly for 1 minute. Slowly add the milk, 1/2 cup at a time, whisking well after each addition. Simmer the mixture, stirring frequently, for 5 minutes, then take the pan off the heat. Add the herbs, nutmeg or cinnamon, and salt and pepper.
Spoon the bulgur into a 9x11-inch casserole dish, and pat the bulgur down well. Then lay the eggplant slices on the bulgur, overlapping them in rows. Squeeze the tomatoes through your hands to break them up, and spread the broken tomatoes and their juice over the eggplant.
When the bechamel has cooled a bit, whisk the egg into it. Pour the sauce over the tomatoes. (At this point you can cover the dish with plastic wrap and refrigerate for up to 2 days, if you would like to bake it later.)
Bake the moussaka, uncovered, at 350 F for 45 minutes (or, if it has been chilled, 55 minutes). Slice it as you would lasagna, and serve.
Serves 8
Ingredients:
5 cups of water
1 tsp. salt
2 1/2 cups bulgur
1 1/2 pounds eggplant, sliced into 1/2-inch-thick rounds
1 Tbs. butter
2 garlic cloves, minced
3 Tbs. unbleached white flour
3 cups milk, warmed
1.2 cup chopped basil, cilantro, parsley, or dill, or a combination
1 pinch of ground nutmeg to ground cinnamon
salt and freshly ground black pepper, to taste
3 1/2 cups peeled plum tomatoes
~ Preheat the oven to 400 F. In a large saucepan, bring the water and the 1 tsp. of salt to a boil. Add the bulgur and cover the pan. Let the bulgur sit for 10 minutes.
Lay the eggplant slices on one or two lightly greased baking sheets, Bake them in the oven for 15 minutes, or until the eggplant has softened but is not browned. Remove the eggplant from the oven, and lower temperature to 350 F.
While the eggplant bakes, make the bechamel: Melt the butter in a saucepan over medium heat. Add the garlic, and cook it, stirring, for 1 minute. Add the flour, and stir constantly for 1 minute. Slowly add the milk, 1/2 cup at a time, whisking well after each addition. Simmer the mixture, stirring frequently, for 5 minutes, then take the pan off the heat. Add the herbs, nutmeg or cinnamon, and salt and pepper.
Spoon the bulgur into a 9x11-inch casserole dish, and pat the bulgur down well. Then lay the eggplant slices on the bulgur, overlapping them in rows. Squeeze the tomatoes through your hands to break them up, and spread the broken tomatoes and their juice over the eggplant.
When the bechamel has cooled a bit, whisk the egg into it. Pour the sauce over the tomatoes. (At this point you can cover the dish with plastic wrap and refrigerate for up to 2 days, if you would like to bake it later.)
Bake the moussaka, uncovered, at 350 F for 45 minutes (or, if it has been chilled, 55 minutes). Slice it as you would lasagna, and serve.
Serves 8
Tian of Zucchini, Tomatoes and Potatoes
Ingredients:
2 zucchini
2 tomatoes (medium-large sized)
2 baking potatoes (such as Russet)
1/4 cup olive oil
10 fresh basil leaves
coarse kosher salt and freshly ground black pepper
~ Preheat oven to 400 F. Thinly slice the zucchini, tomatoes, and potatoes.
Arrange the vegetables in a lightly oiled shallow casserole dish, alternating rows of the different vegetables. Coat them with the olive oil and bake for 30-40 minutes, or until the potatoes are tender.
Sprinkle basil and salt and pepper over the hot vegetables. Serve hot.
Serves 4
2 zucchini
2 tomatoes (medium-large sized)
2 baking potatoes (such as Russet)
1/4 cup olive oil
10 fresh basil leaves
coarse kosher salt and freshly ground black pepper
~ Preheat oven to 400 F. Thinly slice the zucchini, tomatoes, and potatoes.
Arrange the vegetables in a lightly oiled shallow casserole dish, alternating rows of the different vegetables. Coat them with the olive oil and bake for 30-40 minutes, or until the potatoes are tender.
Sprinkle basil and salt and pepper over the hot vegetables. Serve hot.
Serves 4
Fried Green Tomatoes
A southern classic! Try to find uniformly sized tomatoes and slice them evenly.
Ingredients:
3 Tbs. unbleached all-purpose flour
1/2 cup yellow cornmeal
1 tsp. coarse kosher salt
1 tsp. freshly ground black pepper
1/2 cup canola or sunflower oil
4 large green tomatoes, cut into 1/2-inch thick slices
~ In a shallow bowl, mix together the flour, cornmeal, salt, and pepper.
In a large pan, heat the oil over medium heat until hot, but not smoking. Dredge the tomato slices in the cornmeal mixture. Fry in the oil until golden brown, 3-5 minutes per side. Remove the tomato slices with a slotted spatula and drain on paper towels briefly. Serve hot.
Serves 6
Ingredients:
3 Tbs. unbleached all-purpose flour
1/2 cup yellow cornmeal
1 tsp. coarse kosher salt
1 tsp. freshly ground black pepper
1/2 cup canola or sunflower oil
4 large green tomatoes, cut into 1/2-inch thick slices
In a large pan, heat the oil over medium heat until hot, but not smoking. Dredge the tomato slices in the cornmeal mixture. Fry in the oil until golden brown, 3-5 minutes per side. Remove the tomato slices with a slotted spatula and drain on paper towels briefly. Serve hot.
Serves 6
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