Monday, October 27, 2014

Eggplant Pomegranate Dip

I get really excited when I'm describing my food to people. And maybe that's weird. I'm enthusiastic enough, in fact, that a newbie at the office called me out on the excited tone in my description of leftovers at lunch. And if you know me well, you know there's nothing I love more than someone asking me what I'm cooking.


But these waxing descriptions aren't about bragging for me, it's about taking time to celebrate things that are beautiful and good. The ho-hum of everyday is filled with so many functional conversations, so there is something refreshing about pontificating for a moment on the humble paper plate filled with my own personal expression of passion, color and outrageous flavor.





I think that's just it... it's personal for me. Ask me about what I'm cooking and it's probably a good window into my life on any given day. Perhaps I reveal too much, but you can rest assured, if I'm cooking, I'm happy and maybe that's why I get so geeked about leftovers. Now,  if I'm eating my 4th day in a row of Jimmy John's delivery with a Diet Coke... steer clear.



But let's focus on what's good in the world and that's good leftovers. This recipe I picked up from Plenty, by Yottam Ottolenghi, was one of the better bits of leftovers I've had in awhile. Enjoy as a dip or in a salad. The tart pop of pomegranate is restaurant-caliber flavor and worthy of tracking down pomegranate molasses for.

Eggplant Pomegranate Dip
1 large eggplant or 2 small eggplants
1/3 cup tahini
1/4 cup water
2 teaspoons pomegranate molasses
1 tablespoon lemon juice
1 garlic glove, minced
3 tablespoons parsley, chopped
Salt and pepper
1 cup seedless cucumber, chopped (optional, but good if you want to make more substantial)
1 cup cherry tomatoes, halved (optional, but good if you want to make more substantial)
Pomegranate seeds
Olive oil

Heat oven broiler to high. Line a baking sheet with foil and pierce the eggplants all over with a fork. Broil eggplants, turn occasionally for 1 hour. They should be burnt and black on the outside.

Cool eggplants until you can handle them, then slice in half and scoop out the flesh. Roughly chop and place in colander for 30 minutes.

In a mixing bowl, combine drained eggplant with tahini, water, pomegranate molasses, lemon juice, parsley, salt and pepper. Taste and adjust seasoning. Stir in cucumber and tomato, if you choose.

Garnish with pomegranate seeds and a drizzle of olive oil. Serve with flatbread or crackers and enjoy.

Recipe inspired by Yottam Ottolenghi's PLENTY -- a simply fantastic cookbook. 

Tuesday, October 14, 2014

Tamarind Roasted Vegetables

What's the point if you never try anything new? Seriously, if variety is truly the spice of life, why do we relegate ourselves to eating the same things and cooking with the same ingredients? I suppose it's habit and comfort with the familiar, but if you can't break out of your box on the plate, where can you? Honestly the worst that could happen would be that you don't like it. There... I've convinced you, so let's try something new.

I'm a roasted vegetable lover and it's becoming the time of year when I'll roast off all kinds of veggie goodies on a Sunday to include in salads throughout the week. Knowing I'm a veggie lover, my Stepmother passed along a recipe from her neighbor for a new twist on roasted veg punched up with tamarind paste.



Tamarind paste was certainly not an ingredient I was familiar with, but now I'm obsessed. It has a distinct tang that really brightens up the natural flavors of vegetable. I combined with another new ingredient in my repetoire -- coconut oil -- for a flavor-packed approach. The results are a Indian-tinged melange that is a great side or salad topper. For other recipes, I've been throwing a bit of it into stir frys... yum.


It's a simple prep... just chopping and tossing around with clean hands. Then into a very hot oven to develop some flavor. 


Move it around a few times during the roast and scrape the bottom good stuff. That's how you get that gorgeous color.



Tamarind Roasted Vegetables
1 red pepper, thinly sliced
1 red onion, thinly sliced
3/4 lb brussel sprouts, halved
1 15oz can chickpeas, drained and rinsed
3 cloves garlic, minced
1/4 cup cilantro, minced
One inch piece ginger, grated
1 teaspoon coriander
1 teaspoon curry
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tamarind paste
3 tablespoons coconut oil
1 teaspoon brown sugar

Preheat oven to 450 degrees. Line a large sheet pan with foil or Silpat. Toss peppers, onion, spouts and chickpeas with garlic, cilantro, ginger, coriander, curry, salt, pepper, tamarind paste, coconut oil and brown sugar. Arrange in one layer and place in the oven. 

Roast for 30-40 minutes, until color starts to develop on sprouts, but they are still somewhat firm. Toss twice during roasting. Cool for a few minutes before serving warm.