2007 - Week 6
Steamed Summer Squash with Warm Leek Vinaigrette
Serves 6
2 yellow crookneck squash, (or pattypan) about 1/2 pound total weight
2 zucchini, about 1/2 pound total weight
2 tablespoons extra-virgin olive oil
1 leek, including tender green top, finely chopped
1 tablespoon vegetable stock or broth
1 tablespoon rice vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Trim the stems from the yellow squash and zucchini. Halve lengthwise and then cut the halves crosswise on the diagonal into slices 1/2-inch thick. Set aside.
To make the vinaigrette, in a saucepan, heat the olive oil over medium heat. Add the leek and saute until soft, 10 to 12 minutes. Remove from heat and stir in the vegetable stock, vinegar, lemon juice, salt and pepper. Cover and keep warm. Meanwhile, in a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the yellow squash and zucchini, cover, and steam until tender, about 10 minutes. Transfer the squash to a warmed serving dish. Add the vinaigrette and toss gently to mix. Serve immediately. Mayoclinic.com
Rawia Bishara’s Eggplant Musaka’a Serves 4
2 large eggplants ½ cup canned chickpeas, drianed
1/2 cup plus 2 Tbsp. olive oil juice of ½ lemon
1 large Spanish onion, peeled and chopped ½ Tbsp. cumin
½ jalapeno, seeded and minced ½ tsp. ground coriander
3 cloves garlic, peeled and diced salt as needed
6 large plum tomatoes, cut into small cubes ½ tsp. pepper
Peel and cut the eggplant into 2” cubes. Sprinkle with dalt to draw out moisture and let stand in colander for 30 minutes. Rinse eggplant to remove salt and then pat dry with paper towel. In a large pan, fry eggplant in ½ cup of the olive oil over high heat for about 2-3 minutes on each side or until goldern brown. The eggplant will absorb most of the oil. Remove from pan with a slotted spoon, set aside on paper towels to absorb excess oil, and discard any leftover oil. As an alternative to frying: brush eggplant with oil and bake at 400 degrees for 15 minutes.
Add the remaining 2 Tbsp. oil to the pan and add the onions. Saute onions until caramelized, then stir in the jalapeno and garlic. Saute for three minutes, then add cumin, coriander, ¼ tsp. salt, and pepper. Once you have smelled the aroma of the garlic and spices, add the tomatoes, chickpeas, lemon juice, and ¼ cup of water. Bring liquid to a boil and then simmer for three minutes. Add eggplant and fold once into sauce. Bring mixture to boil and then simmer for 3 minutes. Add eggplant and fold once into sauce. Bring mixture to boil and then simmer for 10 minutes at lowest temperature. Serve hot, at room temperature, or cold.
New York, August 2006
Chilled Watermelon and Cucumber Soup
Serves 4
1 small seedless watermelon, to yield 1 lb. fruit
2 seedless cucumbers, peeled and chopped into 1” pieces
½ clove garlic, minced
1 chile, minced (remove seeds for a less spicy soup)
Juice of ½ lemon
2 Tbsp. olive oil
Salt and white pepper to taste
Cut watermelon into large chunks and remove rind. In a high-speed mixer or blender, combine first six ingredients and blend until smooth. Season to taste. Fill one ice-cube tray with soup and freeze for at least four hours. Chill remaining soup in fridge. When ready to serve, ladle into four bowls and add the frozen cubes. If desired, garnish with a slice of grilled melon.
New York, August 2006
Mediterranean Cranberry Bean and Eggplant Stew
1 pound fresh cranberry beans
1 large eggplant, cubed
3 tablespoons olive oil
1 onion, diced
2 garlic cloves, finely diced
1/4 cup kalamata olives, pitted
2 tablespoons red wine vinegar
4 large tomatoes, diced
1 teaspoon dried basil, thyme, and oregano
Shell cranberry beans and place in a small saucepan. Cover with water and bring to a boil. Let simmer over medium heat for 15-20 minutes or until beans are tender.
Heat the olive oil in a large sauté pan over high heat. Add cubed eggplant, and cook until golden brown. Add onions and garlic, and cook until soft. Then, add tomatoes, cranberry beans, olives, vinegar, and herbs. Cook over low heat for 10 minutes or until eggplant is soft. Season with salt and pepper.
Turnip Salad
Serves 7
4 turnips, peeled and chopped
1 bunch green onions, chopped
2 Granny Smith apples - peeled, cored and chopped
4 slices canned pineapple, chopped
1/2 cup white sugar
1/4 cup vegetable oil
1 tablespoon water
1 teaspoon salt
1/4 teaspoon ground black pepper
Bring a large pot of salted water to a boil. Add turnips and cook until tender but still firm, about 15 minutes. Drain, and cool. In a large bowl, combine the turnips, green onions, apples, pineapple and sugar. Stir to evenly coat with the sugar. Whisk together the oil, water, salt and pepper. Pour dressing over fruit and vegetables. Toss and refrigerate overnight. |
