The E.V T.V Show

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


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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!
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Caramelized Brussels Sprout Salad

Roasted anything is delicious. Roasted brussels sprouts is hands down the most delicious of all! Their little leaves become crispy like potato chips.

Drizzled in maple syrup and sprinkled with chili powder, this smokey sweet treat is perfect. By turning a traditionally hot dish into a salad, you are able to make this ahead for parties or holidays. The red onion and feta cheese add depth bringing both the kids and the adults to the table.

CARAMELIZED BRUSSELS SPROUT SALAD

total time ~ 45 minutes  yield 4 servings

ingredients

  • 3 lbs of brussels sprouts halved – the key here is uniform size
  • 1/2 tbsp maple syrup
  • 1 tbsp of olive oil
  • 1 tsp of chili powder
  • 1/4 cup of feta cheese
  • 1 tsp of salt
  • 1 tsp of cracked black pepper
  • 1 red onion – minced
  • balsamic glaze

directions

  • Preheat oven to 400F. While the oven is preheating prepare the brussels sprouts. Using a sharp knife, cut off the woody end. Remove any damaged outer leaves and cut in half
  • Place the brussels sprouts in a mixing bowl and add the olive oil, chili powder, salt and fresh cracked pepper.
  • Place the brussels sprouts on a sheet pan and put in the preheated oven for 30 minutes. Shake the pan every 10 minutes to ensure even cooking. When the brussels sprouts are finished they will be slightly browned and crispy.
  • When the brussels sprouts are finished remove from the oven. Toss in a mixing bowl with the minced onion and 1/2 tbsp of maple syrup. Salt and pepper to taste.
  • Transfer the brussels sprouts to a serving bowl and top with feta cheese and a generous drizzle of balsamic glaze. Serve along side your Thanksgiving dinner or as a side to any meal for an extra special pop!


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Roasted Sweet Potato Risotto with Browned Butter

Warm fall dishes fill the house with the aroma of the onions, garlic, and herb merry wonderfully with the roasted sweet potato drizzled in maple syrup. Savory yet sweet.

ROASTED SWEET POTATO RISOTTO WITH BROWNED BUTTER

total time ~1.5 hours yield 4 servings

ingredients

  • 3 cups of arborio rice
  • 3 small sweet potatoes – cut into 1/2 inch cubes
  • 1 tablespoon of fresh thyme – minced
  • 1 tablespoon of fresh marjoram – minced
  • 1 tsp of cracked pepper
  • 1/4 cup of Pinot Noir Reserve 
  • 1 tsp nutmeg (hole nutmeg grated is preferred over powder)
  • 1 tsp paprika
  • 2 tsp salt divided
  • 2 tbsp salted butter
  • 2 tbsp olive oil
  • 2 small yellow onions – finely diced
  • 4 cloves of garlic – minced
  • 1 cup of grated Parmesan cheese
  • 2 tablespoons of browned butter
  • 3 quarts of stock of your choice – I used chicken
  • maple syrup for drizzling

directions

  • Preheat your oven to 400F. While your oven is preheating, dice your sweet potatoes into quarter inch cubes.
  • Place the sweet potato in a mixing bowl and toss with the nutmeg, paprika, 1 tablespoon of olive oil, 1 tsp of salt, and some fresh ground pepper. I would say a few good turns of the grinder.
  • Spread the sweet potato on a roasting pan and place in the oven for 30 minutes. Shake the pan every 10 minutes to ensure even cooking. At the 20 minute mark, drizzle maple syrup over the sweet potatoes before shaking. To know whether or not it is done feel for texture – soft yet slightly browned and crispy.
  • While the sweet potato is cooking, begin the risotto. Set a skillet over medium heat. Pour the stock in a sauce pan over medium – high heat. Add two tablespoons of olive oil to the skillet. Once the oil is hot, add the diced onion and minced garlic to the pan and sprinkle with 1 tsp of salt. Turn down the stock pot so it is just under a simmer.Cook the onion and garlic until browned – about 5 minutes.
  • Once the onion and garlic have browned, deglaze the pan with 1/4 cup of Pinot Noir Reserve. Add the herbs. Cook until the sauce is reduced in half. In the pan, melt the two tablespoons of butter.
  • Once the butter is melted, add the arborio rice. Toast the rice in the butter until it is translucent – about 5 minutes. Stir constantly.
  • Now start adding the stock a 1/3 of a cup at a time. Stir the rice until the stock is just barely absorbed before adding more. Note the time. After 20 minutes check rice. When done, it should still have some texture but no crunch. If you run out of stock, heat up a sauce pan of water.
  • Once the rice is cooked to your liking, stir in the finished sweet potatoes and browned butter.
  • Taste and season with salt and pepper if necessary. Serve in a large bowl. Garnish with Parmesan cheese. Enjoy!


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A REVOLUTIONARY RECIPE FOR MULLED WINE

A little cheeky humor for this damp Columbus day. Brrr. My house is cold. I am too stubborn to acknowledge that fall is in fact here and that the heat – only occasionally – needs to be turned on. Sometimes I can get away with alternative heating, whether it is baking a batch of warm chocolate chip cookies or filling the house with the scent of mulled wine.

I love mulled wine. It brings together a few of my favorite things; deep earthy spices like cloves and star anise, warmth, and wine! I have found the best wine to use is a soft-bodied red, such as Unionville Vineyard’s Revolutionary Red, which has subtle fruity notes that are enhanced with the added mulled wine ingredients.

If you do not have a slow cooker at home, heat up ingredients in a pot on the stove. Just before it starts to simmer turn it down to low. As low as you can go. Put the lid on and let the flavors infuse for approximately 30 minutes or until you just can’t wait any longer. If you do have a slow cooker – that is the way to go. Just follow the directions below. Set to warm and soon your house will be filled with rich warm aromas.
 

Mulled Wine

total time ~40 minutes yield: 4 servings

ingredients

  • 1 bottle of Revolutionary Red
  • 1 orange
  • 3 cinnamon sticks
  • 1 tablespoon of cloves
  • 1 tablespoon of allspice
  • 1 tablespoon of star anise
  • ¼ cup honey whiskey*
  • 2 cups apple cider*

 

* I do not add additional sugar to my mulled wine. Instead, I use the sweetness from the apple cider and honey whiskey to balance the spices.

 

directions

  • Add wine, whiskey, apple cider, star anise, and cinnamon sticks to slow cooker or pot.
  • Cut orange in half. Add juice of 1 orange half to slow cooker or pot
  • Slice the other orange half into disks. Stud orange circles with cloves and star anise. This will save you from having to find them again
  • Turn stove top on low OR turn slow cooker onto warm. Wait about 30 minutes and enjoy!

Another great thing about mulled wine is you can play with the flavors. Maybe you do want to add a little brown sugar, or better yet maple syrup. Have ginger laying around – grate some in for an added kick. Share with us your favorite mulled wine recipe!


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SWEET POTATO CURRY

It is that time of year!

The oven is on and soup pots are simmering.You feel warm and cozy as sweet aromas fill the air.

This recipe is my favorite. It pulls in fall flavors but still has a few elements of the summer harvest.

Even though the recipe has several steps associated with it, it is a fairy simple.

Provided are a few options depending on your personal preferences. You can either combine them or eliminate all of them. It is up to you! I always say you should cook what you would want to eat.

 SWEET POTATO CURRY

total time ~ 1 hour  yield: 4 servings

ingredients

  • 3 sweet potatoes
  • 1 quart of stock (chicken or veggie is fine)
  • 1 yellow onion
  • 3 cloves of garlic
  • 1 can of coconut milk
  • 1 large or 3 small zucchinis
  • 1 eggplant
  • 3 tablespoons of red curry
  • 1 tablespoon paprika
  • 1 tablespoon sugar
  • 1 tablespoon cumin
  • ½ tablespoon chilli powder
  • 2 tablespoons of extra virgin olive oil
  • 2 tsps salt – divided
  • 1 bunch of thai basil
  • 3 scallions
 
Option 1: Protein
  • 1 lb of ground meat – I used pork
  • 1 lb of shrimp – I would used cleaned and peeled shrimp
  • 1 container of tofu – prepare the tofu in your favorite fashion
  • 1 lb cooked shredded chicken breast

Option 2: Grain

  • 2 cups of rice
  • 2 cups of quinoa

Step 1: The Broth

  • Fill a medium stock pot with salted water and set over high heat
  • Peel and cut the sweet potatoes into 1 inch cubes
  • Boil the potatoes until soft **While potatoes are cooking skip ahead to step 2**
  • Drain potatoes and return back to pot
  • Add 1 quart of stock
  • Bring back to boil
  • Turn off and cool slightly. Blend until smooth

Step 2: The veggies

  • Pre-heat the oven to 350F
  • Cube zucchini into ½ inch cubes
  • Peel eggplant and cube into ½ inch cubes
  • toss with 2 tablespoons of extra virgin olive oil and 1 tsp salt
  • Place vegetables on roasting pan and place in heated oven until cooked or approximately 30-40 minutes **While veggies are roasting complete step 1 or skip ahead to step 3**

Step 3: The Protein

  • Mince or finely chop onion and garlic and set aside
  • Place skillet or cast iron over medium heat.
  • Once it is heated – add a little butter, margarine, or cooking oil and begin to slowly add your protein
  • If you are using shrimp they will cook fairly quickly – 3 to 4 minutes – so be watchful. They are done once they are firm and a pretty pink color.
  • If you are using ground meat – then begin to saute until cooked approximately 10 minutes
  • Remove protein from skillet and set aside
  • In the same skillet add the onion and garlic and saute until brown.
  • Remove onion and garlic and set aside

Step 4: Bringing it all Together

  • Into the broth add the roasted vegetables, cooked protein, and the sauted onions and garlic
  • Add the can of coconut milk
  • Add all of the remaining spices and sugar
  • Bring to a boil and allow to cook for a about 10 minutes to combine flavors

Plate this hearty curry over a grain of your choice. Garnish with thai basil and/or scallions. Serve with a glass of Unionville Vineyard’s Dry Riesling.