Ratatouille!!!

This is such a popular dish in parts of Europe, that we used to be able to buy kits in the vegetable section of the supermarket.  It contained an eggplant, a zucchini, a tomato, a pepper...

This is a great go-to weeknight dinner, and a dish that gets better after a few days. 

1 large onion
1 bell pepper (red, green, or yellow - I prefer red for this dish, but any are OK)
1 medium eggplant
2-3 zucchini
1 tomato
2 cloves garlic
1 jalapeno
1 cup vegetable or chicken stock
Olive oil
Sugar, salt and pepper taste

Chop onion, pepper, zucchini, and eggplant.  These pieces should be uniform and should be no bigger than "bite sized." 

In a large stockpot, pour 2 tablespoons of olive oil, and begin to cook the onions.  Cook these slowly, adding 1 tablespoon of sugar, and salt and pepper.  When the onions are translucent and just browning, add peppers, cooking slowly. 

Once the peppers are softened, add the eggplant and zucchini, stiring regularly. 

Chop the tomato.  Mince the garlic (I like to make it into a paste by chopping it with a bit of sea salt).    Remove the ribs from the jalapeno, and chop in to fine pieces.  Add all to the stockpot. 

Cover, and cook for about 30 - 45 minutes, until vegetables begin to meld together. 

Serve with feta cheese, chopped olives and/or chili flakes.   Each person should add as much as they like.  And, don't forget the crusty bread!!!

Guest Blogger!!

I'm not the only one who likes to cook in my house.  My beautiful and mutli-talented daughter, Maddie, is an amazing cook, and wants to share.  Of course!!  If the picture below is any indication of what she is going to contribute, we are all in for a treat.  Just a reminder, she is only 11 (although she prefers to say 12, since she prefers to round up), and she did this without any help!

Crise Coeur

In a rush to get to the outdoor symphony concert, I decided to bring a tried and true, easy to make, easy to transport "something to share."  I ran to the store, grabbed a baguette, got some nice, dry, very thinly sliced ham, and some European butter (plusgras - meaning "more fat" - he he!).  I sliced open the baguette, slathered it with butter (unsalted, and it has to be good butter), and a layer of ham.  Sliced it into pieces, wrapped it in foil, and put it back in the baguette bag.  Easy peasy!

Everyone loved it, but, for full disclosure, the ham and butter sandwich was blamed, when my friend went to the ER with complaints of chest pains.  Oy vey!  I will just have to cut smaller pieces next time! 

B'Stilla

I am enamored by Morocco.  Nothing is better than haggling in the markets . I love being on the beach, and watching a camel walk by.  I love the potters, throwing on wheels powered by foot pedals.  I love the piles of spices, and the crazy man walking around with a big teapot on his shoulder, selling cups to passers-by.  I love the sights and smells, and especially the food.  It always inspires me, and is always a hit when I cook for others. 

I brought leftovers (not even the first run) of this dish to a lake party at my friends, Mark and Julie's, house.  Joe, their son, and Mark loved it, so I promised to send them the recipe.  In fact, it is one of the inspirations for this blog. 

I start with a spice mix - as any good Moroccan recipe should. 

Spice mix

1 star of anise
20 cloves
1 tablespoon cinnamon
1/2 tablespoon ground cardamom
1/2 tablespoon freshly ground nutmeg
5-10 peppercorns (depending upon how spicy you like it)

Starting with star of anise, cloves and peppercorns, grind using a mortar and pestle or a spice / coffee grinder.  Pick out any hard bits that you can't grind.  Add remaining spices, stir well, and set aside.

B'Stilla

Approximately 20 sheets of filo dough (9" by 14").  This varies by brand, but you would use about 8 oz.
2 chicken breasts
1 star of anise
4 eggs, beaten
1 teaspoon salt
1/2 cup Slivered almonds (optional)
1/2 stick butter (not margarine), melted
Powdered sugar
Cinnamon

Poach (simmer gently) the chicken breasts, with the star of anise, for approximately 20 - 25 minutes.  The chicken should be thoroughly cooked through.  Remove the chicken from the water (reserving 2 tablespoons of the water), and set aside to cool. 

Once cool, shred the chicken.  Add the reserved water, spices (from above), salt, and eggs. Add the almonds, if you choose to include them.   Mix together and set aside. 

Butter the bottom of a pie pan.  In a pinwheel method, overlapping each, lay out the filo dough.  Butter betewen the layers.  You can lose a few sheets, but if you lose too many, you will have gaps in your pastry.  Once you have laid out most of the sheets, spoon in the chicken mixture.  Fold the filo over the mixture, making sure to close any gaps.  The chicken mixture should be fully covered.  Butter between layers, and use additional filo, if needed.  Butter the top of the pastry, once closed. 

Bake for 30 - 45 minutes in a 325 degree oven.  The top should be brown and crispy. 

Serve immediately, with generous sprinklings of cinnamon and powdered sugar (yes you heard that right).  This is a savory AND sweet dish.  The smell will be heavenly in your kitchen.  Enjoy!!

A Few of My Favorite (New) Things

I have a few new go-to treats on hand, if I need something quick for company. 

For a perfect sleepover breakfast - Aebelskeiver (Scandanavian, ball-shaped pancakes) and frozen strawberries - both from Trader Joe's.  There are directions on the pancakes for oven or microwave, but puhlease - use the oven.  We serve them with strawberries - these are warmed in the microwave - with a little sugar, and chopped up a bit.  Serve with a healthy hand of powdered sugar. 

For some nibbly bites, we are loving the Emerald Cinnamon Roasted Almonds.  My friend April introduced these to me (by accidentally leaving behind a can).  Thanks April!!

Also on the nibbly side, we love the Snyder's salt and pepper pretzel pieces.  I used to bring back to my sister-in-law bags of salt and pepper crackers from Belgium.  This is the closest thing to those that I've seen!  We are also devouring the jalapeno kind, but I can't seem to find those in my local grocery store

Two more trader Joe's faves - honey apple butter and corn and chile tomato-less salsa.  I hope that these stay for a while! 

New Favorite Popcorn

Last night, we watched my new favorite show, "My Big Fat Gypsy Wedding."  An event such as this required an equally fabulous snack.  Popcorn was the obvious go-to, but as I was preparing (hot air popped, a little olive oil sprayed on), I had the request to add a little sugar.  Oh, and "mommy, can you add some cinnamon too?"  But of course.  So, our new favorite popcorn:

Hot air popcorn, sprayed with a little olive oil.  Sprinkled generously with sea salt (I grind mine with my mortar and pestle - makes the salt almost fluffy), a sprinkling of sugar (about 2 tablespoons), and a shake or two of cinnamon.  Delish!

Feel-good Curried Zucchini Soup

My friend, Tracy, had her tonsils removed - not a fun thing for an adult to do.  In need of sustanance, but wanting something that didn't taste like baby food, I decided to make several pureed soups.  All were good, but this one was her favorite.  It is now her go-to request when she isn't feeling well.  A cure for everything - even the blues! 

1 tablespoon butter
3-5 zucchinis (about 1.5 lbs)
2 cups chicken stock
2 tablespoons curry powder (yellow curry)
Salt and pepper to taste (kosher or sea salt, please, and cracked black pepper for sure)

Quarter then chop the zucchini into large chunks.  Melt butter, and sautee the zucchini until very lightly browned, and slightly soft.  Pour in chicken stock, and let the soup simmer for about 20 minutes, adding water, if necessary.  The Zucchini will have absorbed much of the water, but should be a little runny.  You shouldn't have too much stock.  Add the curry powder. 

Let the mixture cool.  Place into a blender and puree.  Put back into a saucepan, and bring to a boil.  That's it!