Tag Archives: tomatoes

Rustic Doesn’t Disappoint

Mediterranean and Eastern Europe are full of foods originating from rural areas. These dishes are an important part of their heritage. Each dish emphasizes the ingredients at hand. Creative cooks everywhere placed their imprint on each dish. Moussaka is one of those dishes.

Moussaka is a traditional Greek eggplant casserole made with eggplant (aubergines) and potatoes, a rich, tomatoey beef or lamb sauce, and topped off with a creamy bechamel sauce. In other words the ultimate comfort food. It is considered their national dish. Moussaka is to the Greek what lasagna is to Italians. Eggplant replaces the pasta sheets, so it is lighter than lasagna. The eggplant can be fried, roasted or grilled. I leave the potato out completely (creative license), and find grilling the eggplant provides a wonderful smokeyness to the dish that I prefer. This approach pairs well with ground lamb. Adding pecorino cheese to the bechamel sauce adds a richness that brings the dish together.

RUSTIC EGGPLANT MOUSSAKA

INGREDIENTS:

  • 3 large eggplants (about 1 lb a piece)
  • Kosher salt
  • 3 tablespoons olive oil

TOMATO LAMB SAUCE:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 large cloves garlic, chopped
  • 2 lbs ground lamb (or ground beef if you prefer)
  • 1 14-ounce can of diced fired-roasted tomatoes
  • 1/4 cup tomato paste
  • 1/2 cup dry white wine (you may substitute stock)
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh parsley, minced

BECHAMEL SAUCE:

  • 3 tablespoons butter or olive oil
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground white pepper
  • 3/4 cup shredded Pecorino cheese, divided
  • 1 farm fresh egg, room temp, lightly beaten

INSTRUCTIONS:

  1. Pre-heat your oven to 400 F, or your gas grill on high. Cut eggplant into 1/3-1/2 inch disks and place slices vertically in large colander. Sprinkle liberally with salt and let drain for 1 hour. This step is important so your eggplant is less bitter. Rinse slices and pat dry, then brush each side with olive oil. If using the oven place slices on greased baking sheet (you may have to do this in batches) turning slices half way through. Roast until golden about 15 minutes. If grilling, turn grill down to medium and grill until golden and good grill marks have developed. Turn and repeat on other side. Set aside.
  2. In a medium-large pan with deep sides, saute diced onion in oil on medium-high heat for 4-5 minutes or until translucent. Add garlic, cook for 1-2 minutes (do not burn). Turn heat down to medium and add ground lamb and brown meat, stirring often, about 15 minutes. Drain excess fat. Add diced tomatoes, tomato paste, white wine, parsley, sugar, cinnamon, kosher salt and pepper. Stir and cover. Let simmer on medium-low heat for about 20 minutes, stirring occasionally.
  3. Next in a small pot, heat the butter. Whisk in the flour and let cook on medium heat, while whisking for 3 minutes. It will start to smell nutty. Start adding milk a little at a time, whisking constantly until all two cups are incorporated and sauce is smooth. Continue to whisk and bring to a boil. Turn heat down to low and simmer for 2 more minutes. Remove from heat and add nutmeg, 1/4 cup pecorino cheese, salt and pepper. Set aside to cool. In a separate bowl, lightly beat the egg, but do not add to sauce just yet.
  4. Divide your eggplant slices into three stacks, reserving the largest pieces for the top and bottom of casserole. The small pieces can be used for the middle layer which is concealed. In a greased 8 x 13 baking dish, Place one layer of eggplant, slightly overlapping pieces. Add half of the meat sauce. Add another layer of eggplant using smaller or slightly inconsistent slices. Cover with remaining meat sauce. Add the last layer of eggplant, again slightly overlapping the slices.
  5. Whisk in about 1/4 cup of bechamel sauce into the beaten egg (to temper it) then pour this back into the bechamel sauce, whisking until nice and smooth. Spread the bechamel sauce over the final eggplant layer.
  6. Sprinkle with remaining 1/2 cup of pecorino cheese. Place in a 350 F oven for 50-60 minutes, uncovered until beautifully golden. Let stand 15 minutes before serving.

Serves 6-8

“Since we cannot change reality, let us change the eyes which see reality.“

– Nikos Kazantzakis

Just Stuff It!

We all enjoy comfort food in the winter, but sometimes we want our dishes to look, well, pretty. Maybe it’s a special event like a birthday or anniversary, and we have a few more mouths to feed and our time is limited. I have the answer! This dish can be made in advance, it’s attractive to serve and will feed 4-6 people. It even freezes well if you want to make a double batch. Even picky eaters seem to enjoy it, and you can sneak a green vegetable in like spinach, to make the filling more interesting. Any guesses? I’m talking about jumbo pasta shells stuffed with spinach, ricotta and pecorino cheese.

Those of you who have followed this blog for a while know I’m keen on putting up tomato sauce during our growing season on the farm. However, you can save time by using a good quality marinara sauce of your choice. Make sure to read your labels and make sure that it doesn’t have a lot of added sugar. You want savory not sweet sauce. If you want more heat, add a few red pepper flakes and/or minced garlic to your sauce, or maybe some fresh basil or parsley. There are many ways to amp these commercial sauces to suit your personal preferences. You can also fill each shell easily by putting your filling in a sandwich bag and snip a corner. That way you can simply pipe in the filling in each shell without making a mess of it.

STUFFED PASTA SHELLS WITH SPINACH AND RICOTTA

INGREDIENTS:

  • 20-22 jumbo pasta shells
  • Extra-virgin olive oil, for drizzling
  • 1 16 ounce bag of frozen chopped spinach, thawed and excess moisture squeezed out
  • 16 ounces whole milk ricotta
  • 1/4 cup grated pecorino cheese, plus more for sprinkling
  • 2 garlic cloves, grated
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • Lemon zest from 1/2 fresh lemon
  • 1 egg
  • 3/4 teaspoon sea salt, plus more for pasta water
  • Freshly ground black pepper to taste
  • 1 16 ounce (2 cups) jar marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • Chopped parsley or basil, for serving

INSTRUCTIONS:

  1. Preheat oven to 425 degrees F.
  2. In a large pot of heavily salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle a little olive oil to keep them from sticking together.
  3. Place the drained and squeezed spinach in a medium bowl. Combine with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, egg, sea salt and several grinds of fresh black pepper. Spoon into a plastic sandwich bag (I put the bag in a quart canning jar to hold it upright). Cut the corner of the bag when ready to pipe filling into shells.
  4. Spread 3/4 (1 1/2 cups) of marinara sauce in the bottom of a 9 x 13 baking dish. Pipe the filling into each shell and place in baking dish. Repeat until all your shells are filled. Spoon a little marinara sauce over each shell and sprinkle with mozzarella cheese. Cover with foil and bake for 20-25 minutes.
  5. Let stand for 5 minutes. Sprinkle with basil or parsley.

Serves 4-6

“Sometimes a little comfort food can go a long way.” –Benjamin Bratt

Old Is New Again

I love grain salads. They are visually appealing, nutritious, and satisfying. We eat a lot of tabbouleh, and salads made of wild rice, and quinoa. I discovered a new grain recently called Einkorn. It is the oldest known grain on earth. Einkorn is easier to digest and contains more protein and antioxidants than modern wheat. It can also be used by individuals that are gluten free. I say it’s a win, win. Personally, I love the chew and texture of this ancient grain. Although I enjoy this particular salad with Einkorn grain, you can also use spelt, kamut, regular wheat berries or quinoa. The choice is completely up to you, but you owe yourself the chance to enjoy this delicious ancient grain.

GREEK EINKORN SALAD

INGREDIENTS:

  • 2 cups raw einkorn berries, soaked overnight, rinsed, drained and simmered in salted water for 30 minutes or until soft but still chewy. Let cool completely.
  • 2 cups cherry tomatoes, cut in half
  • 1 medium red onion, chopped
  • 1 can chickpeas, drained and rinsed
  • 3 green onions, chopped
  • 1 cup roasted red peppers, chopped
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup capers, drained and rinsed
  • 1 cup crumbled feta cheese

FOR THE GREEK VINAIGRETTE:

  • 1/3 cup extra virgin olive oil or avocado oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons dark balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons local honey
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • Freshly ground black pepper
INSTRUCTIONS:
  1. To make the vinaigrette, place all the ingredients in a pint jar and shake vigorously. You can also place all the ingredients except your oil in a bowl, and slowly whisk in oil until emulsified.
  2. Place all your salad ingredients in a large bowl, except for the feta cheese. Pour vinaigrette over ingredients and stir to combine. Refrigerate a couple of hours.
  3. Place grain salad in attractive bowl and top with feta cheese.

Serves 6-8

“In the end, the world returns to a grain.”
― Dejan Stojanovic

Feeling A Little Spicy?

Can you tell that it’s pepper season here? I know there have been several posts showing their delicious versatility, so I’m hoping you can stand just one more. This week we’re doing Stuffed Poblano Peppers. These stuffed peppers are a hearty and satisfying Mexican style meal that is family friendly. The filling may make more than you will initially need. I usually freeze the remainder for future use in sweet bell peppers that are easy to come by later in the season. Either way, it’s sure to please.

The poblano pepper is a mild chili pepper, originating in the state of Puebla, Mexico. They are not as hot as a jalapeño, so they are perfect for Mexican and Tex-Mex cooking. Roasting them really brings out their great flavor. Poblanos are dark green in color, wide at the stem and narrow along the length of the pepper.

Traditionally, these stuffed peppers use ground beef, however I enjoy using Mexican chorizo in this dish. It adds a richness that compliments the poblanos. I have also tried a chicken-chorizo that was lower in fat than its pork counterpart that worked well. There is even a vegan chorizo by Friedas called “soyrizo”; all are viable options.

STUFFED POBLANO PEPPERS

INGREDIENTS:

  • 6 large poblano peppers
  • 1 pound Mexican chorizo, casings removed
  • 2-3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 cup cooked white rice
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 15 ounce can diced tomatoes with juice
  • 15 ounce can tomato sauce (I use my homemade roasted tomato sauce)
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1/4 cup fresh cilantro, chopped

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Cut a slice off lengthwise in each pepper. Remove seeds and membranes. Place peppers in a single layer.
  2. Bake the peppers for 15-20 minutes, or until softened.
  3. Heat a 12-inch non-stick skillet over medium high heat. Add the chorizo and cook for 6-8 minutes, breaking up the meat with a wooden spoon, until the chorizo is cooked through and no longer pink.
  4. Add the garlic and cumin, cook for 1 minute.
  5. Add the rice, beans, corn, tomatoes and 3/4 of the cheese to the pan. Remove the pan from the heat and stir to combine. Coat the bottom of a 13×9 pan with tomato sauce. Place pepper halves on top. Fill each half with filling. Sprinkle with remaining cheese.
  6. Return the peppers to the oven. Bake 15-20 minutes, or until heated through and cheese is melted. Place 2 pepper halves in individual bowls, then top with tomato sauce and sprinkle with chopped cilantro.

Serves 6

“Mexican food is one of the best culinary experiences that people can have.” ~ Karla Souza

Skillet Chili Rellenos

As a vegetable farmer, I can or freeze a fair amount of food for our winter consumption. When the tomatoes and peppers are on, you will find me doing something for future use. Currently we are bombarded with peppers of all kinds. Poblanos, Hatch, jalapeños, pepperoncini and serranos. This week as I was grilling some poblano peppers for using in chili this winter, I thought why not use all this produce for something savory that won’t take a lot of time, yet has all the ingredients of one of my favorites, Chili Rellenos. Peppers, onions, garlic, tomatoes, we had it all on hand. I’ve been using the cast iron skillet that was handed down from my wife’s grandmother quite a bit lately. I love how it can go from stovetop, to oven to table (less dishes!). Bingo! I had our dinner plans.

Although I prefer to grill my peppers, you can also broil them in the oven on a sheet pan. Simply cut your peppers in half lengthwise and place them on a lightly oiled sheet pan, skin side up. Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up. Remove, place them in a bowl and cover with plastic wrap until they cool slightly. Then peel off the skins and discard along with the seeds and stem.

INGREDIENTS:

  • 6 roasted poblano peppers, peeled and seeded; cut into strips
  • 1 tablespoon olive oil
  • 2 jalapeños, minced
  • 1 medium white onion, chopped
  • 4 cloves garlic, minced
  • 6 fresh roma tomatoes, chopped or one 15 oz can chopped tomatoes
  • 1 teaspoon Mexican oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ancho chili powder
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • 6 large eggs
  • 4 cups shredded cheddar cheese or a combination of Monterey Jack and cheddar
  • Fresh cilantro, chopped for garnish
  • Sour cream for garnish

INSTRUCTIONS:

  1. Heat a 12-inch ovenproof skillet over medium heat and add the olive oil. Add the onion and jalapeño and saute them for about 5-6 minutes to soften.
  2. Add the garlic and cook for about 2 minutes.
  3. Add the tomatoes, oregano, ancho powder, cumin, salt and pepper. Cook for 10 minutes on medium-low, until the tomatoes soften up and the mixture becomes saucy. Scoop half of the sauce into a bowl.
  4. Preheat the oven to 350 degrees F.
  5. In the same 12-inch skillet, layer half of the poblano strips and half of the cheese. Add the remaining sauce, then the remaining poblano strips, then half of the remaining cheese.
  6. Next, beat the eggs and pour the eggs over the mixture over the top of the skillet. Add the remaining cheese.
  7. Bake for 25-30 minutes, or until the eggs set and the cheeses are melted.
  8. Remove and let set for 5 minutes. Garnish with chopped cilantro.

Serves 4-6

My favorite time of day is to get up and eat leftovers from dinner, especially spicy food. — David Byrne

A Big Bowl of Yummy

When we’re busy on the farm in the summer, it’s good to have some go-to salads that can be made in advance, and eaten over several days if need be. This a riff on tabbouleh, a Lebanese salad from the Middle East, made primary with bulgur and parsley. Bulgur is made from parboiled or steamed wheat kernels/berries that are then dried, partially stripped of their outer bran layer, and coarsely ground. The result of this process is a highly nutritious grain that cooks relatively quickly. There might be as many recipes for tabbouleh as their are cooks. The ratio of fresh parsley to bulgur is one of the reasons.

Traditionally tabbouleh is made with bulgur, tomatoes, cucumber, green onions, parsley and mint. Since we are vegetable farmers, I like to load mine up with additional ingredients like radish, grated carrot, and chickpeas. I also like to use a little more bulgur than they might use in the Middle East, making it packed with fiber rich whole grain, complex carbohydrates, and healthy fats.

Although most recipes call for a medium-coarse, or #2 bulgur, I like to use a fine bulgur or #1 for my tabbouleh. If you enjoy a more chewy grain, use the #2 medium-coarse. Either way, 1 cup dried bulgur will yield 4 cups cooked bulgur. I buy my fine bulgur from a Middle Eastern grocery store. At any rate you can adjust proportions and ingredients to your personal preferences, however non-traditional it may be. Just don’t omit the bulgur or fresh parsley altogether. Tabbouleh, although best when fresh, will keep in the refrigerator up to 3 days.

BRICKYARD FARMS TABBOULEH

INGREDIENTS:

  • 1 cup bulgur, #1 or #2
  • 1 can chickpeas, rinsed
  • 1 pint cherry tomatoes, halved
  • 1 medium cucumber, sliced 1/4 inch, then quarter slices
  • 4 green onions, sliced using both white and green parts
  • 6-8 radishes, sliced
  • 2-3 carrots, peeled and shredded on large holes of box grater
  • 1 large bunch curly parsley, chopped
  • 6-8 large mint leaves, chopped
  • 1/2 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil (quality matters here)
INSTRUCTIONS:
  1. If you are using fine or #1 bulgur: Place 1 cup bulgur in large bowl. Boil 2 cups of water and pour in over the bulgur. Let rest for 10-12 minutes. Fluff with a fork. I like to place it in the refrigerator for about an hour to cool it down. You can also just let it cool in the bowl.
  2. If you are using medium-coarse #2, place 1 cup bulgur in a heavy pot and add 2 cups water, and 1/4 teaspoon kosher salt (optional). Bring to a boil, then turn down to low and cover. Cook for 12 minutes. Take of heat and let stand for 10 minutes more. Fluff with a fork. Let cool to room temperature or place in refrigerator for one hour.
  3. To the cooled bulgur add your halved cherry tomatoes, cucumber, green onions. radishes, chickpeas, grated carrots, chopped parsley and mint.
  4. In a separate bowl or pint mason jar, mix together the lemon juice and extra-virgin olive oil. Mix with a whisk, or shake vigorously to emulsify. Pour 1/2 of dressing over tabbouleh. Mix thoroughly. Add additional dressing just before serving.

Serves 6-8

“What is more refreshing than a salad, when your appetite seems to have deserted you?” –Alexis Soyer

A Leg Up On Legumes

When it comes to food that is inexpensive, versatile, nutrient rich and a pantry staple, nothing can beat beans and legumes. They can be a base for anything from bowls, to entrees, to salads and soups. The two I use the most are chickpeas and lentils. They are cousins and their history dates back to 6000 B.C. Both chickpeas and lentils are still a staple in the Middle Eastern and Indian diets, and are featured in many cuisines throughout the world. They are considered a superfood as they are rich in protein, and are often used as a meat replacement in vegetarian diets. If paired with brown rice or a whole grain they are a complete protein.

Lentils come in a variety of colors, such as brown, green (lentils du Puy), gold, red and even black. Used in French bistro cuisine, they became a favored ingredient. Red lentils cook the fastest and break down quickly, while brown are typically used for soups. Green du Puy hold their shape and are favored for salads. Before using lentils, it is prudent to sort through them for unwanted pebbles or debris. I simply pour them onto a sheet pan and look them over, then transfer them to a wire colander and give them a rinse. The following recipe is beautifully earthy and comes together quickly, making it perfect for a week night. I usually make a large batch, since it freezes well. That way I can thaw a quart and have it on the table without much notice.

COUNTRY LENTIL SOUP

INGREDIENTS:

  • 1 pound bag of brown lentils, picked over and rinsed
  • 8 cups vegetable stock (homemade if possible) or water
  • 2 tablespoons olive oil
  • 1-1/2 cup celery, sliced
  • 1-1/2 cup carrots, cut into small cubes
  • 1 medium yellow onion, chopped
  • 1 teaspoon dried Italian herb blend
  • 1 15.5 ounce can fire roasted tomatoes (I like Muir Glenn)
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons red wine vinegar

INSTRUCTIONS:

  1. In a large stock pot or Dutch oven, heat olive oil on medium-high. Add celery, carrots and onions to pot and sauté until onions are soft, about 8-10 minutes. Add Italian seasoning and mix.
  2. Next add the rinsed lentils, and mix thoroughly. Add the vegetable stock or water and mix again. Bring to a boil, then cover slightly ajar and simmer on low for 40-50 minutes. Taste lentils to seen if they are soft. If not continue to simmer an additional 10-15 minutes or until done.
  3. Add the tomatoes and their juice. Mix, then heat about 5 minutes. Season with salt and pepper.
  4. Off heat, add red wine vinegar. Ladle into bowls.

Serves: 8-10

“Kindness is like snow—it beautifies everything it covers.” –Kahlil Gibran

A Pantry Darling

It is blustery and cold today at the farm. It has been a challenging year. A year marked by the pandemic, angry politics, frustration and despair for so many. It has caused us to rethink our lives going forward, and adjust our priorities. As 2020 starts to wind down, I am grateful for the love in my life, shelter from the howling wind outside, and our loving animals. But the one thing that has kept me going day after day is being in my kitchen to create something that not only feeds our bodies, but our souls. Nourishment. We require it as much as the air we breathe. I find this nourishment in the act of feeding others. It is an act of love.

When it comes to what we create in our kitchens, I find there are some ingredients that I return to again and again. I put up dozens and dozens of jars of tomatoes in all their various forms. They are truly a pantry staple. When I reflected on other ingredients, I had to acknowledge an item that has just as much versatility; the humble chickpea. Whether canned or dried this protein warrior is far more than your simple hummus. Everything from spreads, to soups, to salads and entries, the garbanzo bean has it all. Although I appreciate having canned chickpeas on hand, I can’t recommend enough cooking them from their dried state. Quite frankly, they are dirt cheap! But they are also surprisingly delicious made from scratch. When soaked overnight, they cook in about 40 minutes. I usually make a large batch and freeze some of them with their cooking liquid for additional options. Remember to add 3/4 teaspoon of baking soda to every 2 cups of dried chickpeas, in your soaking water. After draining them before cooking add the same amount to your cooking water. This helps soften them. Also, never add salt to your cooking water, as your beans will never get soft.

INDIAN BUTTER CHICKPEAS

INGREDIENTS:

  • 4 tablespoons unsalted butter
  • 1 large onion, chopped
  • 1 1/2 teaspoons kosher salt
  • 4 garlic cloves, grated or finely minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 2 teaspoons garam masala
  • 1 small cinnamon stick
  • 1 (28-ounce) can whole peeled tomatoes (I use a quart of homemade)
  • 1 (15-ounce) can whole coconut milk, stirred with whisk in separate bowl before adding
  • 2 (15-ounce) cans chickpeas, drained OR equivalent of 4 cups cooked chickpeas
  • 1/4 to 1/2 teaspoon ground cayenne (optional)
  • 2 cups packed fresh baby spinach
  • Cooked white rice, for serving
  • 1/2 cup cilantro leaves and tender stems, for serving
  • 1 cup Greek yogurt, for serving (optional)
  • 1 lime cut in wedges, for serving

INSTRUCTIONS:

  1. Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. Don’t be tempted to turn up the heat (you don’t want to burn the butter).
  2. Stir in the garlic and ginger, and cook another minute. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.
  3. Add tomatoes with their juices. Using a large spoon, break up and smash the tomatoes in the pot. Stir in whisked coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to break up the tomatoes if necessary.
  4. Stir in chickpeas and cayenne if using, simmer and cook, stirring occasionally, for another 10 minutes. Add 2 cups packed baby spinach of heat. It will wilt as you stir in in. Serve in bowls over rice, garnishing with cilantro and a dollop of Greek yogurt.

Serves 4-6

“What the new year brings to you, will depend on what you bring to the new year.”

Edible Culture

As the wind throws our wind chimes against the house, and stirs up whitecaps on the lake; I sit beside our wood burner feeling quite cozy. I was thinking about our kitchen fest last holiday weekend; I absolutely love egg dishes and had made Shashuka on Sunday. The dish’s name means ‘all mixed up’ and in a sense it is. Its name dates back to the Ottoman Empire and is a favorite in the Middle East, Israel and North Africa. It’s hardy, affordable and delicious with warm spices of cumin and smoked paprika, along with tomatoes, sweet peppers, chickpeas, onion, garlic and of course eggs. There are several similar egg dishes in the world that have some of these ingredients along with their own cultural flair. I have always thought that any dish combining tomatoes and eggs is an automatic winner.

Shashuka has a comforting nature and healthy ingredients. There are many variations that allow for levels of spiciness, along with vegetables, herbs and meat. You can add ground lamb or sausage before sautéing the onion and pepper, and garnish it with feta; or you can make it more Tex-Mex by omitting the paprika and adding chili powder, black beans or corn, then finishing it with chopped fresh cilantro and a squeeze of lime juice. It’s just plain flexible, so let your imagination soar. These days, practically any dish in which eggs are cooked in a sauce may be called Shashuka. In my last cookbook I have a recipe for Green Shashuka, made with spinach, Swiss chard, arugula or kale; along with onions, garlic, herbs, cream and feta.

SHASHUKA

INGREDIENTS:

  • 2 tablespoon extra-virgin olive oil
  • 1 yellow onion, chopped
  • 2 sweet peppers, I like one red and one yellow, cut into 1 inch pieces
  • 4 cloves garlic, minced
  • 2 15-oz cans fire roasted tomatoes (or 6-8 fresh Roma tomatoes, chopped)
  • 1 15-oz can rinsed chickpeas
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon Aleppo pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup tomato paste
  • 2 cups packed baby spinach
  • 2 fresh eggs per person
  • 1/2 cup fresh micro-greens, chopped fresh parsley or cilantro for garnish
Let’s start with onions and garlic
Then add beautiful peppers and tomatoes

INSTRUCTIONS:

  1. In a large non-stick or cast iron skillet, heat your oil over medium-high heat. Add onions and sauté for 3-4 minutes or until soft and translucent; add garlic and sauté 1 minute more. Add peppers and fresh tomatoes if using; cook until soft, about 8-10 minutes.
  2. Add fire-roasted tomatoes if using, then cumin, smoked paprika, Aleppo pepper (or red pepper flakes), black pepper, chickpeas and tomato paste. Stir to combine. Simmer until thickened, about 5-8 more minutes.
  3. Stir in baby spinach and fold gently until spinach wilts. Make indentations in the sauce and gently crack the eggs into the wells. Season eggs with salt and pepper. Cover the skillet, and cook until the egg whites are just set, but yolks are still soft, about 7-10 minutes.
  4. Carry skillet to table and serve hot, sprinkled with garnish of your choice.

Serves: 2-6

Eggs poaching in sauce
Beautiful Shashuka ready to eat!!

“Food is love!!”

Notch It Up!

I’m sure many of you have made something for your families that needed something extra, but you’re not quite sure what it is. Well, I may have the answer for you: Roasted Sweet Pepper and Tomato Sauce. This sauce has it all; it’s sweet, yet piquant, savory and adaptable to so many dishes. The secret is in the roasting. Roasting as we know deepens the flavor of all vegetables and this is no exception. Roasting is so helpful that you can make this sauce even with greenhouse peppers and tomatoes. For me, if I’m going to go through the process, why not make enough to put up? This sauce can be canned in a water bath for 15 minutes, or frozen in half-pint jars. If you roast one sheet pan of peppers, and one sheet pan of tomatoes and garlic it will yield about 5-6 half pints.

But the real deal is just how many uses you will have for it! I’m fond of plating a sauce under an entre like lamb meatballs (next week’s recipe) or cauliflower cake. You can spoon it over a piece of toast or an English muffin and top it with a poached egg. Spoon it over scrambled eggs, or hard boiled eggs or on a sandwich instead of mayo. You are only limited by your imagination!

Sweet peppers ready to be roasted
Halved tomatoes and garlic ready for roasting.

ROASTED SWEET PEPPER AND TOMATO SAUCE

INGREDIENTS:

  • 2 sweet peppers, your choice of color, but include one red, halved vertically and seeded
  • 2 tomatoes, cored and cut in half horizontally
  • 4 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 1 head of garlic, tops trimmed just enough to expose cloves
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon pure maple syrup
Roasted peppers
Roasted tomatoes

INSTRUCTIONS:

  1. Preheat your oven to 425 degrees F.
  2. Line a large sheet pan with aluminum foil (if you are preparing a batch of quantity, line two baking sheets; using one for peppers and one for tomatoes). Place peppers, tomatoes and garlic on sheet pan.
  3. Baste vegetables with olive oil, then add your salt and pepper. Place in oven and set your timer for 20 minutes. Rotate trays from top to bottom and roast an additional 20 minutes. Remove the tomatoes and roast the peppers for approximately 20 minutes more. You want the peppers charred in various places. If doing a single batch place everything on one sheet pan and roast for 35 minutes.
  4. Let cool slightly, then with a paring knife, carefully pull off the skins of tomatoes, then repeat with the peppers. Discard skins. Squeeze the garlic out of its papery skins.
  5. In a blender or food processor, place your tomatoes, peppers, garlic, red wine vinegar, maple syrup and some additional salt and pepper. Blend or pulse for about 1 minute. Add an additional 3 tablespoons of olive oil and process again until smooth. Taste and adjust seasoning adding more vinegar, salt and pepper if needed.
  6. Pour into half pint jars and can or freeze.

Yield: 1 half pint

Roasted red pepper and tomato sauce just blended.

“An ounce of sauce covers a multitude of sins.” —Anthony Bourdain

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