Meet The Chef - Ottolenghi's Eggplant With Saffron Yogurt

I don't know about you, but I'm sick of this cold. We barely broke twenty all week.  Apparently, it's not just a cold snap, but more like a weather "condition". Kind of a thing, you might say. My husband, who happens to enjoy a later work schedule than mine, sent me off each morning, half delirious, mumbling the words: "poollaaaarr vooortexxx," his sleep-laden voice muffled by layers of sheets and comforter, making him sound, adorably, like E.T. on quaaludes. If you too are looking for a way to forget about the nose-diving mercury, why not join me for a quick an easy culinary sojourn to a warmer climate? 

Roasted Eggplant With Saffron Yogurt and Pomegranate, Photo: NK

Today's recipe for Eggplant With Saffron Yogurt comes from it chef Yotam Ottolenghi. I have been obsessed with this guy ever since I read about him in one of my food mags. Born to Italian and German parents and raised in Jerusalem, Ottolenghi made a name for himself once he moved to England, where he started a series of gourmet food shops. His recipes are gorgeous, simple, and his heavy focus on the flavors of the Middle East, is right up my alley. Learn about him!  Clearly, I was delighted when I received one of his cookbooks as a Christmas gift (more about the awesome foodie gifts I was lucky enough to receive here). Back to our gorgeous vegetable side dish. Today's platter of golden roasted eggplant, creamy saffron yogurt, and bright basil leaves makes for a pretty dramatic presentation. A sprinkle of crunchy pomegranate seeds add color and crunch. Side note: we're loving pomegranate lately…check out our Basil Pesto and Pomegranate Pasta HERE. It just happens to be a wonderful way to use any leftover ingredients from this recipe. 

Ok then, on to the main event!

Roasted Eggplant Wedges, Photo: NK

Ottolenghi's Eggplant With Saffron Yogurt
By Yotam Ottolenghi/Sami Tamimi
Ottolenghi The Cookbook 
Serves 4 

Ingredients: 
Pinch of Saffron Threads
3 Tablespoons Hot Water
3/4 Cup Plain Greek Yogurt
1 Clove of Garlic, crushed
2.5 Tablespoons Lemon Juice
3 Tablespoons Olive Oil 
Sea Salt

3 Medium Eggplants, cut into 3/4 inch rounds and then into wedges
2 Tablespoons Pine Nuts, toasted 
Olive Oil, for brushing
Handful of Pomegranate Seeds
About 20 Basil Leaves
Sea Salt and Black Pepper

Method:

Making the Saffron Yogurt, Photo: NK

1. To make the sauce, steep the saffron threads in a small bowl with the hot water. Let the mixture sit for at least five minutes. 

2. Place yogurt into another bowl, and pour in the saffron infused liquid. Now add the garlic, lemon juice, and a good pinch of salt. Give it a whisk and taste. Adjust seasoning if necessary dab then place it in the fridge to chill. This sauce will keep up to 3 days.

3. Preheat the oven to 425 and oil 2 large baking sheets. Brush eggplant wedges on each side with some more oil and sprinkle them with salt and pepper. Roast the eggplant at least 20 minutes. It should take on a rich, light brown color. Depending on your oven, you can let them go up to another 10 minutes but watch them careful so they do not burn. When finished, cool the eggplant.  It will also keep for 3 days, but you must bring it to room temperature before serving. 


4. To serve, place the eggplant slices on a large platter with their edges slightly overlapping. Drizzle the eggplant with the saffron yogurt and sprinkle it with pine nuts and pomegranate. Place the basil on top of it all. Serve and enjoy!

Fall: It's a Good Thing - Apple Rutabaga Mash

Mums! A sign of fall. Photo: NK

Here's the thing about me - 

I'm having trouble with the thought of letting go of summer.

In fact, even as I write this, I am enjoying the delicious, summery Bay Breeze my mom made me (click for the recipe). 

Isn't she the best? 

Though I can't bear the thought of the cruel bondage of closed toe shoes, undeniably, the colder months are coming on.

Still, I'm keeping my eye on the prize:

Good hair weather.

Call me shallow, but this is a major cool weather perk. 

Ladies, I know you feel me. 

Though summer is a clear favorite, today, I'm reminding myself of the good things that fall can bring. In fact, I thought I'd make a little list. As you might expect, we'll finish off by sharing a recipe for a healthy and easy autumn side dish - Apple Rutabaga Mash. So without further adieu, here are just a few of the things I love about fall:

1.Apples

Gala and Honeycrisp Apples, Photo: NK

Folks forget that apples have a season. For the most part, they peak from late summer to early fall. Knowing which of the numerous types of apples are best and when is key to maxing out your apple enjoyment. Equally important is discerning which varieties are best for eating or baking.  To get you started, the two varieties pictured above are great right now: Honeycrisp and Gala. So good! Also - check out this handy guide to apple seasonality (with a little bonus apple history too!). 

2. Figs

Truly nature's candy, figs are as elegant and striking as fruit gets. At their best, they're honey-sweet and positively decadent. Just look at these beautiful Mission Figs drizzled in balsamic honey and sprinkled with coarse salt - visual drama and a sweet/savory taste bud explosion in just two steps. Here they are paired with a late summer tomato salad and marinated eggplant, two ways. (left: Easy Marinated Eggplant, right: Herb Marinated Eggplant with White Balsamic) Figs also make a regular appearance at our annual fall dinner party - check out our Foolproof Fall Menu for Six.

Photo: NK

Want to work figs into your dinner plan? Try this tasty Fig Pasta with Pancetta. So good! And pretty, if I do say so myself.

3. Cozy Soups
One of the best things about fall and, dare I say it, winter fare (eek). 
Here's just one of my favorite recipes for Butternut Squash and Apple Soup.

Squash and Apple Soup, Photo: NK

Now for the main event:

Large, bulbous and usually pretty rough in appearance, Rutabaga is not winning any beauty contests. However, this fall and winter veggie (in season October-March) is great when mashed up or even shaved (then sauteed in butter!). In general, rutabagas make for a delicious, hearty vegetarian side dish. It should be noted that the vegetable itself is a real trick to slice up. You'll need a good, heavy and long knife, some elbow grease, and a keen sense of safety. If you've ever hacked into a butternut squash, you'll know what I mean. It's easier to cut the rutabaga into fourths with the skin on and then peel it later, as this way, the cutting is less of a slippery operation. Here's our favorite simple and healthy rutabaga side. We aimed to preserve the rutabaga's natural earthiness while adding a tiny bit of sweetness from an apple and spice from the nutmeg, cinnamon, and cayenne. 

Apple Rutabaga Mash, Photo: NK

Apple Rutabaga Mash
Serves 4

Ingredients:
1 medium Rutabaga, peeled with a veggie peeler and cut into small cubes
1 medium Red Apple, with skin (we used a Honeycrisp), cored and sliced into small cubes
1 Tablespoon Salted Butter
1/2 teaspoon Salt
1/2 teaspoon Agave, Honey, or Maple Syrup
A few pinches of Nutmeg
A few pinches of Cinnamon
A few pinches of Chili Powder or Cayenne

Method:
Cover the apple and rutabaga cubes with salted water and place on medium high heat, allowing to boil for about 30 minutes until both apples and rutabaga are very tender. 

Drain and return them to the pot and mash with a potato masher. Stir in the butter until melted, then add all the remaining ingredients. Mix. Feel free to adjust to your tastes. Serve hot and enjoy! 

Good Deeds Grow In Brooklyn - Community Inspired Vegetarian Menu

Photo: NK

Today, you don't have to look too far to find legions of foodies on the web and on the streets waxing poetic about what they are eating, ate, plan to eat, or cook.



Clearly, I am a major offender.  


In the national conversation, the subject of food and food enjoyment has certainly hit critical mass. I can understand why. Food is amazing.



But with the airwaves and internet so saturated with food chat, it's easy to forget -
we are the lucky ones.

For so many, far too many, food means survival, not entertainment. It is basic sustenance. Hunger is a problem that I have always been passionate about, and in these especially trying economic times, it's even more pervasive. There is no better time to answer the call for help.

Pre-Dinner Snacks - Beet Hummus & Homemade Pickles, NK

Last week, I had the privilege of attending a fundraiser for an incredible community outreach group - the Soup Kitchen at the Greenpoint Reformed Church in North Brooklyn.

The dedicated folks there, with the help of monetary donations and partnerships with local farms and CSAs, provide homemade community dinners for the hungry in the neighborhood as well as groceries and bagged lunches on select days each week.


The volunteers at the Greenpoint Reformed Church do their best to serve tasty meals that are organic when possible, and most importantly, filling and nutritious.

The festive night featured a delicious all-vegetarian menu, live music, and great people - all of which made for an especially spirited fundraiser. To donate your time or money to this wonderful charity, please follow this link: Get Involved!

Church volunteers set up a beautiful dining area, Photo: NK

On the way home, my brain still abuzz with the excitement of the evening, I decided I'd try my hand at a company-worthy all-veggie feast. Check it out below.

Most importantly, the event served as a personal reminder to be grateful and give back, and of how everyday people offering their talents and dedication in unison can make a world of difference in the lives of others.

Vegetarian Menu

Cauliflower Steak with Olive and Sun-Dried Tomato Relish

Grey Zucchini Stuffed with Red Quinoa and Graffiti Eggplant

Cocktail: Rye Lemon Ginger Fizz 

Cauliflower Steak with Olive and Sun-Dried Tomato Relish

Lightly Adapted From Bon Appetit  

Serves 4 

Ingredients: 

1 large head of Cauliflower

1/2 cup pitted Oil-Cured Black Olives, finely chopped

5 Sun-Dried Tomatoes, thinly sliced

3 1/2 Tablespoons Olive Oil, divided, plus more

2 Tablespoons Chopped Flat-Leaf Italian Parsley

1 teaspoon fresh Lemon Juice

Salt and freshly ground Black Pepper

3 whole Garlic Cloves

2 Roma or 3 Plum Tomatoes, cored and cut into quarters

Method: 
Remove leaves and trim stem end of Cauliflower, leaving the core intact. Stand cauliflower core side down on a cutting board. Using a long, sturdy knife, slice Cauliflower into four 1/2 inch "steaks" from center of Cauliflower working outwards (some florets will break loose - reserve them). 

Finely chop enough loose florets to measure about a 1/2 cup. Transfer chopped florets to a small bowl and mix with the Olives, Sun-Dried Tomatoes, 1 Tablespoon of oil, the Parsley and Lemon Juice. Season relish Pepper and add a bit of Salt if needed. 

Olive and Sun-Dried Tomato Relish, Photo: NK

Preheat oven to 400. 

Heat 1 Tablespoon Olive Oil in a large heavy ovenproof skillet over medium-high heat. 

Working in 2 batches, cook Cauliflower steaks until golden brown, about 2-3 minutes per side, adding a tablespoon of oil to pan between batches if needed.

Transfer steaks to a large rimmed baking sheet. Reserve skillet. 

In the oven, Roast cauliflower until tender, about 15-17 minutes. 

Meanwhile, return skillet to medium-high heat and add Garlic Cloves and Tomato wedges, cut side down. 

For the Simple Tomato Sauce Base, Photo: NK

Cook until Tomatoes are browned - just a few minutes. Turn Tomatoes over so they are cut side up and transfer the entire skillet to the oven either alongside the Cauliflower pan or on a different rack if need be. Roast the Garlic and Tomato skillet in the oven until both are tender, about 12 minutes. 

Transfer Garlic, Tomatoes, and 1/2 Tablespoon Oil to a blender and purée until smooth. Season the sauce with Salt and Pepper to taste. 

To Serve: Divide Tomato Sauce among plates. Place 1 Cauliflower steak on each plate and spoon the relish over. Serve warm. Enjoy!

Cauliflower Steak with Olive and Sun-Dried Tomato Relish, Photo: NK

NK's Grey Zucchini Stuffed with Red Quinoa and Graffiti Eggplant

Serves 4

Ingredients:

Local Graffiti Eggplant (Latham Farms) or other long, thinner Eggplant

Local Grey Zucchini, Photo: NK

1 Cup Prepared Red Quinoa

1 Tablespoon Oil

2 local Grey Zucchini (Pederson Farm), or the shortest, chubbiest Zucchini you can find

Salt and Pepper

1/4 Cup grated Parmigiana Cheese

3/4 Cup prepared Tomato Sauce of your choice or homemade

Chopped Italian Parsley, Optional

Method:

30 minutes ahead, slice the Eggplant into centimeter thick rounds. Salt both sides of the Eggplant generously and lay the slices on paper towel for 20-30 minutes. The moisture and any bitterness from the Eggplant will be drawn out by the Salt. 

Preheat your oven to 375. 

If you haven't already, prepare your Quinoa on the stovetop according to basic package directions and season with a bit of Salt to taste. Set aside when done.

Zucchini Stuffed with Red Quinoa & Eggplant, NK

After the Eggplant has sat for enough time, rinse off the salt and thoroughly pat dry. Cut Eggplant rounds into 1/2 inch cubes. Add 1 Tablespoon Olive Oil to a skillet over medium heat. Cook eggplant on both sides until tender but not mushy, about 5 minutes per side. Don't worry if it browns or chars just a bit. Stir Eggplant cubes into the cooked Quinoa. 

Cut the Zucchini in half lengthwise. Run your knife carefully around the inside edges and gently scoop out the middles with a melon baller or small spoon until the Zucchini is hollow.

To assemble, place Zucchini scooped side up on a baking sheet. Pour in about an 1/8 of cup of Tomato Sauce into the bottom of each Zucchini. Top with Eggplant and Quinoa mixture all the way up to the top and a little bit over if you like. Dot with a Tablespoon of Tomato Sauce and sprinkle with shredded Parmigiana over each Zucchini.

Place baking sheet in the oven and cook Zucchini for about 25 minutes. Serve hot and enjoy!

Next up, we have an adult beverage that I created as a nod the delicious "Gold Rush" Cocktail, a concoction of Lemon and Ginger-spiked with Rye, that was served at the event by our gracious hosts.  A quick and easy simple syrup of fresh Ginger and Lemon makes this slightly sweet and refreshing drink the perfect addition to a late summer evening.

NK's Rye Lemon Ginger Fizz

Yield - 1 drink

Ingredients:

1 Ounce Rye - we prefer Bulleit Rye

2 Ounces Lemon Ginger Simple Syrup - recipe follows * 

Ice

Plain or Lemon/Lime Seltzer

Lemon Wedges and Slices

Method:

Place Lemon Ginger Simple Syrup and in the bottom a short glass tumbler.Top with Rye and stir well. Add Ice and finish with a generous splash of Seltzer. Garnish with a Lemon Wedge and float a Lemon Slice in the glass.

Rye Lemon Ginger Fizz, Photo: NK

*Lemon Ginger Simple Syrup

Recipe from Epicurious

Yield: Makes 1.5 cups

Ingredients:

1 Cup Sugar 

3/4 Cup Water 

1/2 cup finely chopped Peeled Ginger 

3/4 cup fresh Lemon Juice

Method:

Place Water, Sugar and Ginger in a small saucepan. Bring mixture to a boil over medium low heat stirring occasionally until it is reduced to about 1 cup. This will take about 7 minutes. Remove from heat and add the Lemon Juice. Stir. Next, strain the mixture through a fine-mesh sieve. Discard the solids and then chill the mixture, covered, until ready to use.

Cheers!

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