Warm Freekeh and Broiled Tomato Salad with Mint Vinaigrette

For some reason I haven't gravitated toward the wheat family of whole grains for a while. Wheat berries, kamut, farro...all of these are delicious whole grains, but my taste buds have wandered elsewhere recently. Maybe I was tired of chewing so much (just kidding). Then, a couple of weeks ago to be exact, I finally tried freekeh. I knew about it, but was skeptical that it could really be all that different from other whole kernel wheats. Well, I was wrong, and I am glad to say so.

Freekeh is immature or "green" durum wheat that is roasted after harvest. Roasting may be a euphemism because the un-threshed wheat stalks are apparently heaped in piles and actually set on fire, causing the straw and chaff to smoke and toast the grains. And smokey these grains are. The wheat is then threshed and rubbed to remove chaff and hulls.  I was really surprised by the flavor the first time I tasted it, and it smells beautiful before and during cooking as well. You will find cracked freekeh, which is not unlike bulgar wheat, and you will find whole grain freekeh. Whole or cracked freekeh makes a stellar grain for tabouleh or other grain salads, is often included in soups and stews, and adds an unexpected pop of flavor and texture to green salads. Could it be awesome in a veggie burger maybe?

This recipe is going to satisfy your yearning both for spring and summer. The feta is completely optional as it has tons of flavor without it. I am partial to the salty-soft cheese myself, and had a little on hand so I added it! This salad is a perfect side served family style or plated as part of a main course. For lunch or dinner, this surprisingly addictive warm salad is bound to please.

Freekeh can be cooked like brown rice or boiled in extra water like wheat berries. I just boiled it, using more water than you would for brown rice, so I didn't have to worry about the pot going dry. I then drained the grain well, and let it steam off for a few minutes so that it was just warm for serving.

Cherry or grape tomatoes and the broiler are good friends. Broiling these already sweet little tomatoes is a nice way to eek out even more flavor, creating warm little morsels for the mint vinaigrette to grace.

I have to warn you that the ratio of chopped mint to vinegar and oil in the dressing of this salad makes it less like a vinaigrette with mint IN IT, and more like a HEAP OF MINT that's been dressed up in a little vinaigrette!  But, it is perfect. Lots of mint is what is needed here. Enjoy!

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Warm Freekeh and Broiled Tomato Salad with Mint Vinaigrette

Ingredients:

• 1 C Freekeh, whole grain
• 3 C Water
• 1/4 Tsp Sea salt
• 1 Pint Cherry or grape tomatoes
• 4 Oz Feta, crumbled (optional)

For the Vinaigrette

• 1/2 C Chopped fresh mint, lightly packed
• 1 Tsp Honey
• 3 Tbsp Sherry vinegar
• 1/8 Tsp Sea salt
• Grated garlic the size of a pea (see procedure)
• 5 Tbsp Extra virgin olive oil

Spread the freekeh in a small sheet pan and remove any bits of chaff or foreign objects as you would with beans or lentils. Rinse the grain in a mesh strainer or simply in a few changes of water in your cooking pot. Place the drained grain in a pot with 3 C water and 1/4 Tsp sea salt and bring to a boil. Reduce to a healthy simmer and cook for 15 to 20 minutes until the grains are tender and split open. Drain the grain well and return it to the pot. Allow it to steam with the lid off, while still in the pot, to help remove residual moisture.

While the freekeh is cooking, prepare the tomatoes and the vinaigrette. Begin by slicing the cherry tomatoes in half from top to bottom and space them out on a sheet pan with parchment paper. Sprinkle with a little salt if desired. You can place some cut side down and some cut side up if you want to blister the skins for a nice effect.

Prepare the vinaigrette by chopping the mint fairly small but not quite mincing it. In a small bowl, combine and mix the mint, honey, vinegar, salt, and grated garlic. I recommend a small amount of garlic about the size of a pea. If you don't have a microplane to grate the garlic, mince it as small as possible. Incorporate the olive oil while mixing gently with a small whisk or fork. This dressing will not emulsify so just mix to combine all ingredients as much as possible.

When the vinaigrette is ready and the freekeh is cooked, drained, and is just warm (not too hot or the mint will cook and turn black), broil the tomatoes on high for about 3 to 4 minutes. Check the tomatoes after three minutes as broiler temps can vary. I broil mine at 525 degrees on the closest rack to the flames. The tomatoes should be softened, warmed, and slightly blistered.

Serving Suggestions:

Family style: Gently mix the warm, broiled tomatoes with the vinaigrette and spread them over the grain in a nice bowl, topping the salad with crumbled feta.  You may also gently toss the whole salad and serve in a bowl. Be very careful not to mash the tomatoes as you mix.

Individual portions: To serve individual portions, gently mix the grain with the vinaigrette, place a portion of the tomatoes on each scoop of dressed grain, and then top with feta. You may also serve portions of the plain grain topped with dressed tomatoes and finished with feta as individual portions. Or just toss it all (as in the second family style suggestion) and serve portions like that. Lots of options.

This salad makes 4 to 6 servings. The salad will keep, cooled, for 3 to 4 days but is best served immediately. The mint will turn dark after refrigeration but will still taste great.

Baked Kuku Sabzi with Greens and Pomegranate Molasses Vinaigrette

My sweet, sweet friend Yuko touched base with me last week from her current post in Amman Jordan where she currently lives with her husband who works for the Japanese embassy. She is a true food ambassador and practices what she calls "Food Diplomacy" as she travels around the world. One of the most cherished meals I have ever had was prepared by her as a going away (cleaning out her fridge/freezer) get together, given at their condo in DC before they moved back to Japan for a time.

We met and became friends through a series of cooking classes that I was giving in our neighborhood. She was a relentless questioner, always curious about all ingredients I was using, and never afraid to taste, ask, and contribute to the subject. It is clear to me how the globe-trotting life of diplomatic employees suits them, and how food is a language that Yuko uses to connect with the people of the world. Yuko hosts Japanese food tasting parties to share her cuisine with those she meets in Jordan, and works as a food stylist in Japan. She keeps her friends and family updated on new culinary experiences, recipes, and food-ways from her new home in the middle east/ arabian peninsula via social media. Living in a region with such a vast, rich, and ancient mingling culinary traditions, she will have plenty to learn and share before their next post.

Wouldn't you love to zip off on an impromptu culinary tour of the middle-east? I would, but for now I am satisfied with research, inspiration, and rooting out an authentic Persian restaurant in my area. The recipe for my current inspiration is Kuku Sabzi, a traditional Persian dish centering mainly around herbs, vegetables, walnuts, eggs, a blend of spices. Some versions include ground lamb. It is normally cooked as a fritatta would be, in a hot saute pan which is then finished in the oven to bake through. I thought the combination of eggs, heaps of finely minced herbs, and walnuts sounded irresistible. Being deeply interested in food history, this recipe brought to mind baked egg recipes and savory pies common in medieval European cookery, which was strongly influenced by the middle east especially after the crusades.

I have chosen to bake the eggs, which simplifies the preparation, not that the original is difficult, though this does not lead to the crisp bottom that the "fritatta method" produces. A pan/skillet cooked Kuku Sabzi is inverted after cooking, presenting the crisp bottom as the top, whereas my recipe produces a soft, delicious, quiche-like baked egg dish. I have also omitted the yogurt often called for simply as an alteration to fit the tastes of my family members, who sample my recipes first, but it's good to know that the result is wonderful without the dairy. This dish is often garnished with pomegranate seeds, so, pomegranates being out of season, I paired it with greens dressed in a tart, fruity pomegranate vinaigrette. The content of the salad is more or less up to you, and this dressing will compliment many greens.

The appeals of this dish are many. The herb ratio is out of control, and I personally view herbs as greens, not just pretty accents or garnishes. Little bites of sweet, soft date help to balance out a slight bitterness from the walnuts, and that some might perceive from the herbs. The eggs and walnuts bring protein to the table and satisfy. Then, of course, a beautiful spice blend complimented by just a splash of rosewater. It's a harmonious compilation of some of my favorite things.

White or yellow onions can be used instead of scallions, as well as shallots, but I opted to continue with the green theme and use scallions/green onions. The onions are just sauteed until slightly soft along with the dates. Then the spices are added to the onions. Everything eventually goes into the beaten eggs. The combination of nuts and eggs was a new idea for me and I love it. A well oiled pie plate makes a great baking dish and produces nice, wedge shaped servings. 

Garnishing each serving with a intact half walnut is a nice touch. Apparently, it's just what you do!

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Now For the Dressing

This pomegranate molasses vinaigrette is nice and tart. It can be just the pop you need for so many things! Roasted veggies, broiled asparagus, any tender salad greens, grilled veggies, pasta and veggie salads too. And it's quick. Pomegranate molasses is a perfect pantry item with many uses. Made from reduced pomegranate juice, and usually sugar too, it makes a great drizzle just by itself, contributes to beautiful marinade and dressings, and is a traditional souring agent for mediterranean and middle eastern stews.

Whisk together this basic vinaigrette, dress some beautiful greens, and nestle portions of Kuku Sabzi right onto that salad. Feel free to add a dollop of yogurt or soft sheep or goat cheese to the plate. This would make a nice addition, but i left it dairy free. Enjoy!

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Baked Kuku Sabzi with Greens and Pomegranate Molasses Vinaigrette

Ingredients:

• Heaping 1/2 C walnuts plus six intact halves
• 1/2 C Lightly packed, minced parsley
• 1/2 C Lightly packed, minced dill
• 1/2 C Lightly packed, minced cilantro
• 1/2 C Thinly sliced green onion (about 3 to 5 onions)
• 1 Large, soft, medjool date
• 1/4 Tsp cumin
• 1/4 Tsp coriander
• 1/4 Tsp cinnamon
• 1/8 Tsp cardamom
• 1/8 Tsp black pepper
• 2 Tbsp Extra virgin olive oil, divided
• 6 Large eggs
• 1/2 Tsp Sea salt
• 2 Tbsp almond milk (or desired milk)
• 1 Tsp Rose water

Preheat the oven to 350 degrees. Set aside the six intact walnut halves and place the rest on a sheet pan and toast in the oven until they are fragrant and slightly browning, about 8 minutes. Allow the walnuts to cool and pulse them in a food processor until they are ground to a sandy consistency. Wash and dry the herbs and onions well. Mince the leafy herbs and slice the green onion into thin rings. Remove the pit of the date and mince it as small as possible. It will stick together.

In a small cup, combine the cumin, coriander, cinnamon, cardamom and black pepper. Saute the onion and date with 1 Tbsp olive oil until the onion has just softened. Add the spices and saute 1 minute more. Set the onion mixture aside and allow to cool a little.

In a medium mixing bowl, whisk the eggs, salt, milk, and rose water, making sure the eggs are well beaten.  Whisk in the onion, date, and spice mixture and then the minced herbs. Prepare a 9 inch glass pie plate or  9 x 9 glass baking dish by coating the bottom and sides with 1 Tbsp extra virgin olive oil. The baking time given for this recipe works for a glass dish where the egg mixture is about 3/4 inch deep. If you use a baking dish of a different size, resulting in the egg mixture being either deeper or more shallow, adjust the baking time to make sure the Kuku Sabzi is cooked through or not over-cooked.

Pour the mixture into the prepared dish and nestle the six walnut halves into the mixture, evenly marking six portions. Bake for 25 minutes in the middle rack, and check the center by pushing gently to see if it is set. After 25 minutes, check every two minutes until the center just springs back when gently touched. Do not over bake. My dish took exactly 28 minutes each time.

For the Vinaigrette and Greens:

• 4 Tbsp Pomegranate molasses
• 3 Tbsp Lemon juice
• 1/4 Tsp Salt
• 1/2 Tsp Whole grain mustard
• Grated garlic the size of a pea
• 4 Tbsp Extra virgin olive oil
• Your choice of greens and salad items (I used red leaf lettuce, onions, and grapes)

In a small bowl, whisk together the pomegranate molasses, lemon juice, salt, mustard, and grated garlic. Drizzle the olive oil in a little at a time while whisking. This dressing will naturally separate so simply shake/mix before using.

Create a small bed of greens with your desired salad elements and dress with the vinaigrette. Slice the Kuku Sabzi into six pieces and serve warm with the salad and enjoy!

Yield: Six servings of Kuku Sabzi and 3/4 C Vinaigrette.

*NOTE: The Kuku Sabzi is delicious at any temperature. If reheating, please reheat gently.

Smoked Fish, Quinoa, and Apple Salad with Toasted Pepitas and Coriander Seed

I so needed this salad right now. Seriously. For a person who spends a fair amount of time looking at food related media it is a foil to the delicious but mind numbing amount of recipes for sweet holiday treats. Maybe some of you are feeling the overload before it even happens too. My answer to this is to stay balanced with foods that make your body say yes in a good way, foods that hit all your senses with balanced flavor and make you feel nourished.

The little twist in this ever-so-satisfying salad is the addition of whole, toasted coriander seeds. I was having a somewhat tossed together dinner, you know that "what have I got in my fridge?" kind of salad, and I had my little mortar and pestle in front of me filled with whole coriander seeds from a recipe test the same day. I reached out and decided to sprinkle a few on my salad and pow! Jackpot. The coriander seed compliments the apple and smoked fish superbly with a surprising, aromatic and slightly sweet crunch. Everything just worked so well in this salad that I fell in love with the combo and wrote it down immediately.

I had some really hearty hot smoked Superior lake trout in the fridge, so that got tossed in, but hot smoked salmon, trout, mackerel, whitefish or even a very firm salmon candy sliced very thin would be delicious in this salad. You really just want to make sure the fish is smoky, somewhat firm, and flaky.

I hardly ever have a salad without toasted seeds or nuts, and pepitas are super irresistible when simply toasted in a hot pan. Keep them on hand in your pantry and with a quick trip in a hot, dry pan you can have a sense pleasing snack or meal component full of healthy fats and toasty flavor. Toasting spices also elevates their flavor, so get those coriander seeds in the pan next and toast just until they are aromatic. Add the coriander seeds after tossing the salad to keep the seeds as crunchy as possible. The bites of the seeds you get here and there are a delicious little surprise.

The great thing about quinoa is that it is such a workhorse! It's almost impossible to cook a small enough amount of quinoa for just this one salad, so go ahead and cook a cup of grain (rinsed in a couple of changes of water) with 1.5 C water and a pinch of salt. Bring it to a boil, cover tightly, simmer on low for 15 minutes. Turn off the heat and allow the grain to steam with the cover on for 5 more minutes. I really like to use as little water as possible when cooking quinoa, and this works best if you have a small, heavy bottomed pan with a tight fitting lid. Make sure you can truly get a low flame/heat so that it just simmers. If the water cooks off too fast the grain will burn before it is done cooking or just end up under cooked. If there is too much water it will end up mushy.

When the grain is done, fluff it up and let it cool before using it in the salad. Enjoy the rest of your quinoa in soups or salads, tossed with vegetables of all stripes, scrambled with eggs, topped with tomato sauce and cheese, in a gratin, dressed with fresh herbs, nuts, or seeds, in a quesadilla, or hot with milk, honey, and fresh ground flax seed for breakfast. Quinoa is pretty much whatever you want it to be.

A single recipe is great as a meal sized salad for lunch or dinner. Divided, it is a perfect match for a half sandwich, cup of soup, or cheese and crackers, making a lunch for two. It's not bad with a glass of Chardonnay either! Enjoy!

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Smoked Fish, Quinoa, and Apple Salad with Toasted Pepitas and Coriander Seed

Ingredients:

• 3/4 C cooked quinoa, cold (see above)
• 1/2 C hot smoked fish, flaked
• 1/2 small crisp apple
• 4-6 leaves Romain lettuce, depending on size
• 1/2 C cilantro, roughly chopped
• Thinly sliced onion to taste
• 2 Tbsp raw pepitas
• 1 Tsp coriander seeds

Dressing:

• 1 Tbsp plus 1 Tsp extra virgin olive oil
• 1 Tbsp plus 2 Tsp lime juice, about juice of one half of a plump lime
• 1 1/2 Tsp maple syrup
• 1/4 Tsp Dijon style mustard
• 1/2 Small clove garlic, grated or finely minced
• Pinch of sea salt
• Pepper to taste

Choose a salad bowl big enough for one large serving. Prep the salad on a large cutting board simply lining up each ingredient as you prep it. The salad dressing will be made in the serving bowl and the salad ingredients added to it.

Cook the quinoa as instructed above and allow to cool. Reserve 3/4 C for the salad. Flake the fish into about 3/4 inch pieces and remove any bones. Likewise, slice the apple into thin pieces about 3/4 inch pieces. Roughly chop the Romain in 3/4 inch ribbons lengthwise and cut up the middle if the pieces are particularly big. The goal is to keep the parts of the salad relatively the same size. Slice a little onion to taste. Coarsely chop the cilantro.

Next, toast the pumpkin seeds in a small, dry pan over medium heat until they brown and are audibly popping. Remove from the pan and now toast the coriander seeds until they become aromatic. Remove them from the pan.

In the salad bowl you have chosen, mix the olive oil, lime juice, maple syrup, mustard, garlic, sea salt, and pepper with a whisk until emulsified. Now add add salad ingredients except the coriander seed to the bowl and toss well. Top with the toasted coriander seed and serve immediately. Split into two portions if desired.

Enjoy!

Yield: One large lunch or dinner salad or two side salads.

Chipotle Apple Tempeh Hash

As winter approaches here in Minnesota, some would say that we are already experiencing winter weather. Sure, it's been below freezing a few nights. Sure, it has snowed twice. And yep, it feels cold. But, I am reminding myself that these very same temps will be a relief after we get through December, January, February, and March.

With this in mind, I am trying to lighten up my fall menus as long as I can before we delve into the deep freeze. The boatload of apples we picked at the apple orchard a few weeks ago, on a sunny, warm, golden day, have now worked their way into one galette, one monster pie, lots of apple cinnamon oatmeal, several cheese and cracker dinners, and a batch of apple-raspberry applesauce! This week's apple creation is a hard working Apple Tempeh Hash great  for breakfast, lunch, and dinner. 

This recipe has a double kick to it from the poblano pepper and the smokey chipotle pepper. If you want to tone it down you can substitute bell pepper for poblano, reduce/eliminate the chipotle pepper, or do both. I think the sweet and spicy work magic together when finished with the acid from the lime. Avocado needs no explanation, right? The tempeh is cooked in apple juice or apple cider which adds sweetness to its mellow flavor.

If you are not familiar with tempeh I highly recommend it as a versatile and nutritious vegetarian protein. Traditionally made in Indonesia where temperatures and humidity levels are perfect for tempeh production, soybeans are par-cooked and laid out in slabs about 3/4 to 1 inch thick. The beans are then inoculated with a fungus called Rhizopus oligosporus (don't get too freaked out...) and as it grows throughout the beans it produces the white binder you see holding the beans together. The now fermented beans are also broken down by the fungus in a way that helps make them more digestible. The result is a firm, nutty flavored bean cake with a pleasant texture.

1 C of apple juice or cider should be enough to cover the tempeh in a small sauce pan. If your juice doesn't quite cover the tempeh you can slice it thinner or simply turn it a few times while the juice is reducing. The tempe will be broken up in the end anyway so it just needs to be evenly cooked.

This recipe presents a good opportunity to practice knife skills. I call for a small dice for the apples, peppers, onions and sweet potatoes. I like about 1/4 inch dice (which I am calling small in the recipe) because this way it cooks up quickly and no one ingredient gets too mushy before the others are done cooking through. Perfection is not needed here just consistent size, and don't peel anything, just dice! A tip on dicing sweet potatoes is to start by slicing them into 1/4 inch rounds. Then lay the rounds flat either alone or stacked in two layers and cut 1/4 inch batons. Then cut 1/4 inch dice from the batons.

Use a firm eating apple as opposed to a baking apple so it won't fall apart. I used Keepsake apples but other good choices might be Honeycrisp, Fuji, Jazz, Braeburn, Gala, Cortland or many others. Also, make sure your pan is not too crowded or you will not get good browning. The picture above shows the space my dice had when I began. I used a nice big well seasoned cast iron pan for the hash.

When the apples, peppers, onions and sweet potatoes are browning nicely and the sweet potato is almost cooked through, the tempeh is added along with the spices for a few more minutes in the pan. Make sure you put your vent fan on high because the chipotle is going to spice things up in your kitchen for a while, possibly clearing your nasal passages in the process. When those sweet potatoes are just soft through and the tempeh has had a chance to brown a little, the hash is done. Add salt and pepper to your taste. Pair the hash up with avocado, lime and a hot cup of coffee.

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Chipotle Apple Tempeh Hash

Ingredients:

• 4 Oz Tempeh
• 1 C apple juice or cider
• 1 C apple, small dice
• 1/2 C poblano pepper, small dice
• 1/2 C sweet potato, small dice
• 1/2 C onion, small dice
• 2 Tbsp extra virgin olive oil
• 1/8 Tsp chipotle pepper, ground (smoked red jalapeno)
• 1/8 Tsp coriander, ground
• 1/8 Tsp cumin, ground
• 1/8 Tsp dried sage, ground
•  Pinch clove, ground
• Salt and pepper to your taste

Slice the tempeh into 1/2 inch thick strips and combine with the apple juice or cider in a small sauce or saute pan. Over medium heat, reduce the juice with the tempeh until it is completely absorbed. If the tempeh is not completely submerged to begin with, make sure to turn the pieces so they cook evenly on both sides. Use a spoon or fork to break up the pieces into roughly 1/2 inch chunks or smaller after cooking.

While the tempe is cooking, begin to dice the apple, poblano, sweet potato and onion and combine in a bowl. Measure the chipotle, coriander, cumin, dried sage and clove into a small dish. Keep an eye on the tempeh as it reduces. Heat a large skillet over medium to medium-high heat. When hot, add the olive oil and diced mixture to the pan and stir to distribute evenly. As you occasionally stir the mixture, modulate the heat so it remains fairly hot but doesn't begin to burn the dice or smoke the oil. Keep the dice spread out in the pan to help it brown.

When you see the mixture getting browned, test if the sweet potatoes are soft through. When they are done add the tempeh and the spice mixture to the pan. Reduce the heat initially as you add the spices to reduce irritation from the chipotle. Continue to stir until the tempeh is also beginning to brown. Remove the hash from the pan and season with salt and pepper to taste. Serve with avocado and lime wedges.

Yield: Two servings.

The hash will keep best for about three days in the refrigerator.

Fried Eggplant and Tofu with Garlic Sauce and Lime Leaf

Of all the amazing, unctuous, stewed, baked, rolled, grilled or fried preparations that we clever apes have come up with for eggplant, this one is my favorite hands down. Yes, I love the tender texture and subtle flavor of the vegetable itself, but here, like the tofu, it offers itself equally as a textural component and vehicle for a silky, unmistakably garlicky sauce.

You have likely had a version of this at a Chinese restaurant. I've had it with varying degrees of spiciness, garnishes ranging from extra chilies, basil, green onion, and even peanuts, and varying ratios of sauce to vegetables. But one Thai/Pan-Asian restaurant I used to visit in DC inspired me to add Kaffir Lime leaf to the dish resulting in a tiny tweak that I like very much!

A few notes below about our key players here:

Firstly, eggplant. Don't fear it. Try this recipe, research, try all sorts of eggplants like long Japanese, tiny bulbous baby eggplants, stripey Graffiti types, big monster purple Globe eggplant, etc. If you don't have a texture issues with this versatile veggie, then you are ready to experiment. Consider this an entry level recipe, but many are so very easy, and have nothing to do with large amounts of oil, something home cooks often worry about, as eggplant CAN soak up copious amounts of fats. But, as you see here, it's not necessary to get a good result.

Secondly, Tofu: If you love tofu, you are set! If you don't, keep trying (haha). The only things to remember here are 1) Use a heavy bottomed pan in order to keep a constant medium to medium high temp on the tofu. 2) As with all proteins, allow the first contact to stay put until browning has occurred and the proteins can release from the surface of the pan, a good rule for perfect browning whether you are using non-stick surfaces or not.

Secondly, Kaffir Lime leaves: Known by several other names, but commonly just Kaffir Lime in the U.S., the zest, and especially the leaves of this variety of lime have a uniquely bright and powerful fruitiness. Like a wine connoisseur sensing some unlikely sounding hint in a glass of wine (cat urine?), I will tell you that these lime leaves have some element that reminds me of Fruit Loops, but in a good way! If you have had them, you know they are special. You will find them at most Asian grocers, either fresh or frozen or at the neighborhood grocer. If you get them fresh, pop them in a freezer, in a zip-lock and they will last quite a while. You can pull out a few as you need them.

Worth noting is that while I searched for a few tidbits about this lime type that I might not have known, I found out that it is in need of a name change! See below. Hence I have used "Lime Leaf" in my recipe, which will still be universally understood when you are in search of them at the market. I am all for consciously evolving language. Learn something new every day.

Why we need a name change for Kaffir Lime

I like using oil with FLAVOR. Unrefined peanut is one of my favorites and can stand a fairly high heat saute or pan-fry. Until you try it, I cannot tell you how much FLAVOR using unrefined oils can add to your dishes. Just be aware of the smoke points of different oils. Virgin coconut is high, Peanut is medium high, and Olive oil is low to medium. Read labels before grabbing something off of the shelf so you know you are getting an unrefined oil. Some may be filtered or non-filtered. I use both though filtering may remove some solids that can burn in the cooking process.

I made this version of garlic sauce eggplant fairly mild. Kick it up with more or hotter chilies if you like. I wanted the garlic and lime leaf to be the main attraction in this version, but I totally understand if you are a fellow chili freak. Do what you have to do with my blessing.

To achieve a superior garlicky goodnes,  garlic appears in two parts of the preparation. Three hearty cloves go into the saute at the very end, becoming just soft through. Then, when the sauce is added, there is the raw grated garlic to punch it up even more. Double-decker garlic.

As for splattering, there is help! One indispensable tool is the mighty splatter guard! It comes in different sizes (here covering my 13 inch pan perfectly) and save you quite a bit of clean up after pan frying or high heat saute maneuvers.

The pan fry of the tofu comes before the saute of the eggplant. The tofu gets nice and crispy without being deep fried. It's crunchy firmness is a nice counter to the eggplant's softer texture. Firm or extra firm is good, but I feel extra firm is a bit too hard. Look at that tofu!

The benefit of a large saute pan is that you can do several things at once without having to remove items. Above you see the cooked eggplant and green onion just staying warm while I have cleared room, added a touch more peanut oil, and am sauteing the garlic, ginger, chili, and lime leaf just until the garlic is cooked through. Then the tofu come back in and the sauce is added. The sauce will quickly thicken and become glossy. Serve immediately!

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Fried Eggplant and Tofu with Garlic Sauce and Lime Leaf

Ingredients:

• 1 Lb eggplant
• 7 Oz firm tofu
• 1 bunch green onions
• 3 Tbsp plus 1 Tsp unrefined peanut oil
• 3 large garlic cloves plus one medium clove
• 1 Tsp grated/minced ginger
• 2 large or 4 to 5 small lime leaves
• 1 small chili -spiciness and size to taste
• 4 Tbsp water
• 3 Tbsp shoyu or tamari soy sauce
• 1 Tbsp mirin
• 1 Tbsp rice vinegar
• 1 Tbsp maple syrup
• 1 Tbsp corn starch

First get a pot of your favorite rice going. I will leave that up to you.

Next, slice the stem ends off of the eggplant and then divide it into rounds approximately 1 1/2 inch thick. Lay each piece flat and trim off alternating 1/2 inch portions of the skin with your knife, creating a striped pattern. You may also stripe the eggplant with a veggie peeler from top to bottom before you cut them. I like to do this to reduce but not altogether omit the skins, which can sometimes be tough. Now cut each cylindrical chunk in half across the diameter, lay them down and and slice triangular wedges (see picture for approximation). Any other even, 1 1/2 inch long, 1/2 inch thick shape will do as long as they are similar sized to each other. Set these aside.

Drain the tofu and pat with a towel to remove excess moisture. Tofu often comes in 14oz containers, so this is half of a standard supermarket tofu block. Again, create pieces that are roughly 1 1/2 inch long and 1/2 inch thick. Set the tofu aside. Wash the green onions and cut one inch pieces from the white end up to where the green end splits and becomes thin. Set these aside. Slice the tops of the green onions to use as garnish or for another recipe. If you use them as garnish, don't go hog wild as I find the raw onion overtakes the sauce. Put them on your tacos the following day.

When you have the eggplant, tofu and onions prepped slice three large cloves of garlic about 1/8 inch thick. Save the medium one for the sauce preparation. Grate or mince 1 Tsp of ginger. Select the lime leaves for the recipe. Two large leaves or up to 5 smaller leaves depending on size. The leaves often appear to have two leaves as one so count attached as one. Cut the chili you have chosen into thin slices. Place the garlic, ginger, chili, and lime leaves in a small bowl and set aside.

To prepare the sauce combine the following in a small bowl and mix: 4 Tbsp water, 3 Tbsp shoyu or tamari, 1 Tbsp mirin, 1 Tbsp rice vinegar, 1 Tbsp maple syrup, 1 Tbsp corn starch. Set aside.

Heat 3 Tbsp of the peanut oil in a large, heavy bottomed skillet over medium high heat. If the tofu sizzles as soon as it hits the oil, the pan is ready. Add all the tofu and cook 4 to 5 minutes on each side, until golden. Remove the tofu from the pan and set aside without removing the remaining oil. Immediately add the eggplant to the pan. Make sure all the pieces are making contact with the pan as you occasionally toss them. After 5 minutes, add the green onions and continue to brown all sides of the eggplant and sear the onions for another 5 minutes. The eggplant should be tender through but not mushy or tough.

Now move the cooked eggplant and onions over to one side of the pan. In the free space, add 1 Tsp peanut oil, the garlic, ginger, chilies, and lime leaves and cook them in the oil, stirring often, until the garlic is just softened but not browning. Now add the tofu back to the pan and toss all the elements together well. Reduce the heat to medium and add the sauce, quickly stirring it into the vegetables and tofu until everything is bubbling, glossy and thickened. Remove the pan from the heat and move the contents to a serving dish immediately to prevent the sauce from reducing too much.

Serve the eggplant and tofu with rice. Garnish with extra chilies and/or green onions if desired. Enjoy!

Yield: 2 dinner servings

This dish will keep for 5 days refrigerated.

Grilled Halloumi, Fruits and Vegetables with Rosemary-Chili Vinaigrette

This post all began with the vinaigrette. It's a go-to sauce for me, since I have copious amounts of rosemary on hand. The fact that it's NOT 100 degrees but hovering around the upper 80's this week gave me the perfect excuse to pair this zippy rosemary vinaigrette with a grill platter. So, fire up some coals, grab a little glass of red wine, a loaf of crusty, chewy peasant bread, and make this platter!

This bold rosemary, chili, lemon and honey sauce is not at all dainty. It's even chunky, you get bits of rosemary, chili, and lemon zest. If you can mince, zest, and stir you can make it. It loves thick wedges of vegetables, hunks of bread, grilled fish and other meats or grilled Haloumi cheese. Halloumi is a firm (considered semi-hard) goat and sheep's milk cheese that is excellent on the grill or warmed on a griddle before serving. It tastes a little wild and is matched nicely by the bold flavors in this sauce.

Spices sometimes get forgotten, so make sure you do replace them at least yearly if you don't go through a jar in that time. They loose their punch and flavor, and we've all had that sad, pale, geriatric jar of something or other that has managed to escape the bin for a few years. So, make sure you've got some fresh, punchy, deep red chili flakes and go to town. A good substitute might be to toss in a little ground chipotle pepper or minced chipotle en adobo for a smokey version of this sauce.

As far as your lineup of veggies, fruits and proteins for the grill, well just about anything goes! If you haven't grilled stone fruit before, it's a good time to start. Plums, peaches, and nectarines are going to knock your socks off. I almost never grill without throwing on one entire onion, sliced into 1/2 inch rings. Try firm fleshed tomatoes as well, sliced in half or lengthwise for plum type tomatoes like Roma. Remove some of the moist seed pockets and they will grill better. Of course, lightly brush everything with olive oil and remember not to move things around. Respect the first contact with the grill so you get respectable char marks!

The Halloumi takes just 2 minutes on each side, depending on where you lay it on the grill. I would pick a medium-hot spot for the cheese. Grill your other items first, then throw the cheese on when the last things are finishing up. This way the Halloumi will be soft and warm for serving. Don't forget to grill some lemon! The cheese especially loves to have extra lemon to match it's saltiness.

The platter above was prepared for two adults, but if your grill is big enough, by all means do extra veggies and fruits!!! There is no downside to having grilled veggies for sandwiches, adding to pasta, or chopping into an omelette later in the week. The grilled fruit makes an instant desert by itself, drizzled with honey and nuts, or with ice cream, but you already thought of that ice cream bit, didn't you?

Halloumi is a very satisfying protein with this meal if you add a nice loaf of bread to the fruits and veggies. Straight off of the heat it is salty and soft with a slightly dense, curd-like texture. Heavenly.

Get grilling!

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Grilled Halloumi, Fruits and Vegetables with Rosemary-Chili Vinaigrette

Ingredients:

• 2 Tbsp lemon juice
• 1 Tbsp minced rosemary
• 1 Tbsp honey
• 1 Tbsp extra virgin olive oil
• 1/2 Tsp lemon zest
• 1/2 Tsp chili flakes
• 1/4 Tsp sea salt
• 1/2 Lb Haloumi
• Assorted veggies and fruits to grill

In a small bowl, mix the lemon, rosemary, honey, olive oil, lemon zest, chili flakes, and sea salt to make the vinaigrette. Transfer the vinaigrette to a small cup that will fit on your serving platter. Slice the Halloumi in 1/2 inch thick pieces on the bias, straight up and down or straight through the middle from side to side to create pieces of the desired size. Prepare the veggies and fruits for grilling. For stone fruits, slice them in half and remove the pits. Brush all your grill items lightly with olive oil and begin with the veggies and fruits. When these are done, transfer to a nice serving plate and place the Halloumi slices on the grill in a medium heat zone for about two minutes on each side. You should get nice char marks. Don't worry if you get larger or uneven patches of browning/charring but keep an eye on these guys and don't over do them.

When the cheese is done, move it to the serving platter. You may drizzle the vinaigrette directly over the grilled items or allow each person to dress their own food with the sauce. Slice a loaf of crusty bread and you have a meal! Enjoy!

Yield: 1 Platter for two hungry adults. Sauce will be a scant 1/4 C.