The E.V T.V Show

…the food I make, the plants I grow, and the items I create.


Leave a comment

Green Bean and Tomato Salad with Tarragon Dressing

I have a revolving front door. People come and go regularly. And when they come, they come hungry. To stay ahead of the game, I prepare a few salads that can either be eaten as a side dish or by themselves.

tarragon tomato salad with fields of fire

Preparing these salads in the beginning of the week, gives me versatility when it comes to feeding others as well as myself. As I dash around the house in the morning, it takes only a few additional moments to pack my lunch.

tarragon tomato salad with new jersey blush wine

This salad uses tarragon, an herb that I rarely cook with. Tarragon tastes similar to anise or black licorice with the essence of sweetness. I enjoyed this for lunch and then decided to take it on a picnic – what a hit!

tarragon tomato salad with new jersey blush wine

GREEN BEAN AND TOMATO SALAD WITH TARRAGON DRESSING

total time: 30 minutes    yield: 4 servings

ingredients

  • 2 lbs green beans (mixed colors if you can) trimmed and cut diagonally into bite size pieces
  • ¼ cup olive oil
  • 2 medium shallots
  • 2 tbsp chopped tarragon
  • 1 pint cherry tomatoes
  • salt and pepper to taste
  • 2 tbsp lemon juice

 directions

  1. In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Drain the beans and spread them on a large baking sheet to cool. Pat dry.
  2. In a small bowl, whisk the olive oil with the shallots and tarragon and season with salt and pepper. Place the beans and tomatoes in a large bowl, add the dressing and toss well. Transfer to a platter and serve.


Leave a comment

Marinated Eggplant Sandwich with Mozzarella and Soppressata

This past summer, I had the opportunity to visit a friend in Italy. Everything about Italy was fantastic; the scenery, the wine, the food…and the sandwiches were the best. Freshly-baked bread layered with honest, real ingredients.

Marinated Eggplant Sandwich

Often wrapped in butcher paper and served with a light drizzle of olive oil and vinegar – no soggy bread. These grab-and-go sandwiches became our staple lunch.

Marinated Eggplant Sandwich

Reminiscing about picnic lunches in Italy, I decided to whip up a batch of these at home this weekend. They were simple and flavorful. The perfect combination. I can’t wait for warmer weather and a blanket under a maple tree.

MARINATED EGGPLANT SANDWICH WITH SOPPRESSATA AND MOZZARELLA

total time ~30 min       yield: 2 sandwiches 

ingredients  

  • 1 tablespoons olive oil
  • 2 sandwich rolls or bread of your choice
  • 1 jar (8 oz) roasted red peppers, drained, patted dry, and halved
  • 1 jar (8 oz) marinated eggplant, drained, patted dry, and halved
  • 6 slices of fresh mozzarella
  • 4 ounces thinly sliced soppressata
  • 1 cup of arugula
  • 2 tablespoons balsamic vinegar

directions

  1. Preheat the oven to 350F. Cut the rolls in half and lightly drizzle with olive oil. Bake until lightly toasted. Let bread cool.
  2. On one half of the roll, layer soppressata, mozzarella, eggplant, roasted red peppers, and arugula.
  3. Drizzle balsamic vinegar on the other half of the roll.
  4. Place sides together and cut roll in half. Enjoy!


1 Comment

Lamb Moussaka

Lamb Moussaka with quinoa tabbouleh

I have been feeling restless lately, a little stuck. In pursuit of personal development, I have been pushing myself outside of my comfort zone.

I learned a new knitting stitch, increased my running speed, and cooked a dish I love but have always been intimidated to prepare.

Lamb Moussaka with a traditional mornay sauce

Learning a new recipe often also means learning a few new culinary or food science tricks and tips. For this recipe I learned:

  1. If you add egg to a Mornay sauce* it allows the sauce to set, making it more like a custard. The trick here is patience. Once cooked, the custard must cool and set before you dig in. Trust me, it is worth the wait. Adding lemon zest brightens the cream or cheese sauce, the acidity balancing the richness.
    *Mornay sauce is a variation on Bechamel, with shredded or grated cheese.
  2. I also re-learned something I thought I knew. Oh knowledge is a funny thing. I thought the purpose behind salting eggplant was to simply extract the bitter water. I don’t mind this taste, so I never bother with this step. The science behind this never actually occurred to me. The extraction of water allows the eggplant to relax, preventing it from soaking up as much oil during cooking.

Pair lamb moussaka with a glass of Unionville Vineyards Syrah

Being a newbie, I let science overshadow my culinary gut instinct and underestimated the amount of oilstill needed to cook thin slices of un-breaded eggplant and prevent it from sticking to the pan.  Sticking can be prevented by being watchful and flipping it, something I neglected to do as I tried to multi-task.

This recipe may look a bit intense and have a fair amount of ingredients. I promise you it is worth the work and the wait. Break it down into it’s three components and it becomes manageable. This is a lesson I take out of the kitchen. By breaking down new tasks into smaller pieces, I am able to  focus one step at a time.

This rich dish can really go a long way. I serve it over white rice and either invite family over or prepare this in two smaller casserole dishes and freeze one. The Pheasant Hill Vineyard Syrah pairs well with lamb dishes such as this. Enjoy a glass with friends and family as you dig in.

Quinoa Tabbouleh

In what ways do you enjoy pushing yourself? Are there certain hobbies that you enjoy learning more about? Share below.

 

LAMB MOUSSAKA

TOTAL TIME: ~2 HOURS       YIELD: 6 – 8

ingredients

Moussaka

  • 4 tbsp olive oil
  • 3 medium or 2 large eggplant, sliced
  • 1 large onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1.5 tsp cinnamon
  • 1.5 tsp ground ginger
  • 1 tsp cayenne
  • ½ tsp cardamom
  • 1 tsp fresh oregano/marjoram
  • 1 tsp fresh thyme
  • 1.5 lbs minced lamb (I found some great lamb at a neighboring farm in Hopewell, Beechtree Farm.)
  • 1 tbsp tomato purée
  • 1 16oz can of tomato puree
  • ½ cup Unionville Vineyards Syrah
  • Small bunch of flat-leaf parsley, chopped

For the Mornay:

  • 16 oz milk
  • ½ cup butter
  • ½ cup plain flour
  • ½ cup pecorino cheese, grated
  • ¼ cup feta cheese
  • the zest of 1 lemon
  • 2 eggs and 1 egg yolk, beaten
  • ½ tsp grated nutmeg

directions

  1. Pre-heat the oven to 350F. Cut the eggplant into quarter inch slices. Layer flat on a cookie sheet, salt each layer. Wait 30 minutes.
  2. Meanwhile, if you are using lamb stew meat, cut the pieces bite sized. Then salt and pepper lamb and coat with ¼ of flour. Set aside.
  3. Rinse the eggplant and place in a colander to dry.
  4. Put eggplant slices on a well oiled baking sheet. Brush with olive oil and season with salt and pepper. Watch and flip slices as needed. Bake for about 20 minutes or until soft, golden and floppy.
  5. Meanwhile, put 2 tbsp olive oil into a large frying pan over a medium high heat. Cook the onion and garlic until browned and wilted. Cook the lamb. Add the cinnamon and cook for 2 minutes. Return the meat to the pan. Stir in the tomato and wine, bring to a simmer, then turn the heat down low and cook for 30–40 minutes until most of the liquid has evaporated. Season and stir in the parsley, oregano and thyme.
  6. Meanwhile, make the Mornay sauce. Melt the butter in another saucepan. Whisk the flour into the butter and cook for a couple of minutes, then gradually whisk in the hot milk. Cook until you have a thick sauce, then stir in the cheese until melted. The feta cheese may take a little longer to melt. Turn the heat down low, and whisk vigorously every few minutes. This will prevent the sauce from burning and speed up the melting.
  7. Take the sauce off the heat and allow to cool slightly, then beat in the eggs, salt, pepper, lemon zest and and nutmeg to taste.
  8. Arrange a third of the eggplant in the base of an oven dish, and top with half the meat. Repeat these layers, then finish off with a layer of eggplant, and top with the sauce. Bake for about 45 minutes until well browned, and then leave to cool for 30 minutes before serving.
  9. Serve with quinoa tabbouleh and a glass of Unionville Vineyards Syrah.

Enjoy!