When I moved aboard Billabong (the yacht), one of the hardest things I had to do was choose between my many, many cookbooks. Trying to pare down from 50+ cookbooks to ten or so is not an easy task, and many of my beloved cookbooks were left behind. As I was unpacking my chosen few I remember telling Chris that it would be a great idea if I randomly picked a recipe a week from the cookbooks - thinking that by the time we returned home I would've tried out hundreds of recipes and perhaps in the process discovered some fantastic new dishes. Well, that cruising dream, along with becoming fluent in Spanish and learning to draw never came to be!

Then, a week ago, I was browsing through some food blogs and came across Thursday Night Smackdown. TNS hosts a monthly cooking "roundup" where foodies dust off their cookbooks in order to follow some of those long undiscovered recipes. This, I thought, was my opportunity to finally start making those recipes I'd been promising to all these years.

The theme for November is An ingredient you don't think you like. My immediate problem was finding a recipe where I could get all the ingredients. One thing I've discovered cruising around the world is that I can almost NEVER find a full recipe's worth of ingredients ... most of the time if I have 3 out of 10 ingredients I'm doing good! One thing that has helped (and feeds my cookbook addiction) is that along the way I've bought region-specific cookbooks. So, out came my Tastes of the Mediterranean. [Note: see bottom of the post for a quick review of this cookbook]

The dish I picked for the roundup was Parmigiana di Melanzane or Italian baked eggplant with tomato and mozzarella. The ingredient I don't like? Eggplants. It's not that I hate eggplants - if they are covered up with other tastes I'm okay with them being in a dish, but I didn't think I'd like a dish centered around eggplants (such as this one). And the results? Quite good actually! I found the texture nice and there were enough spices and other flavors that there was no bitter eggplant taste. Chris and I both liked it, and I'll definitely make it again. The only thing I'm not sure of is if you're supposed to eat the eggplant skins that the dish is cooked in. I tried a few bites and found that it was much better when not eating the skin/shell ... both Chris and I ended up tossing our eggplant shells.

Preparation time: 20 minutes
Total Cooking time: 40 minutes
Serves 6

Ingredients
6 large slender eggplants (aubergines) (~700 g / 1lb 7 oz)
800ml (1/3cup) olive oil
1 Tbsp olive oil, extra
2 onions, finely chopped
2 garlic cloves, crushed
400g (14oz) can diced tomatoes
1 Tbsp tomato paste
3 Tbsp chopped fresh flat-leaf (Italian) parsley
1 Tbsp chopped fresh oregano
1 tsp sugar
125 g (4 1/2 oz) mozzarella, grated

Method
Preheat the oven to 350 F.

Cut the eggplants in half lengthways, keeping the stems attached. Score the flesh by cutting a criss-cross pattern with a harp knife, being careful not to cut through the skin. Heat half the oil in a large frying pan, add half the eggplant and cook for 2-3 minutes each side, or until the flesh is soft. Remove and repeat with the remaining oil and eggplant. Cool slightly and then scoop out the flesh, leaving a 1/8 inch border. Finely chop the flesh and reserve the shells.

In the same pan, heat the extra oil and cook the onion over medium heat for 5 minutes. Add the garlic and cook for 30 seconds, then add the tomato, tomato paste, herbs, sugar, and eggplant flesh, and cook, stirring occasionally, over low heat for 8-10 minutes, or until the sauce is thick and pulpy. Salt and Pepper to taste.

Arrange the eggplant shells in a lightly greased baking dish and spoon in the tomato filling. Sprinkle with the mozzarella and bake for 5-10 minutes, or until the cheese has melted.

Leftover Tip
We had a few left over, so the next day I scooped out the filling (tossing the shells) and heated it with some leftover, plain pasta I had. Topped with a touch of Parmesan cheese - and it was delicious.

Join the fun - read more about the TNS roundup.

Tastes of the Mediterranean Review
Overall this is a good cookbook. It is simple, with easy to follow steps and lots of photographs showing the finished dish as well as various preparation steps. All the recipes I have made from this cookbook have been very tasty.

However, if I lived on land (and therefore had a larger bookshelf) I would probably go for a larger book. The Mediterranean is a huge area with a variety of regional foods and I would like a book that covered more ground and included more recipes. This is a good option if you are just want to dabble in Med cooking, don't want to spend a lot of money, or prefer smaller cookbooks.

Continue reading "Italian Baked Eggplant" and recipe ...

A few weeks ago we had the pleasure of spending some time with a few yachties from Israel. We continue to regret that we didn't make it to Israel ourselves and meeting these folks only reinforced our belief that we missed out on something good. Of course, as with most yachtie gatherings, we were surrounded by food and drinks. One of our new friends, Jerry, seemed to have quite an obsession with food, and I spent a good part of the evening talking to him about food and recipes. One particular recipe intrigued me because it was something that I would've never thought to do, and it sounded extremely easy. It was a zucchini soup made with Laughing Cow cheese.

I was not introduced to Laughing Cow cheese until we hit the French Society Islands in the South Pacific. Ever since then it has been a major staple on our yacht; it's tasty, easy to find, lasts forever, and, as long as you don't go overboard, a relatively low-cal snack. Chris and I used to grab a few wedges and some hot baked bread and call it lunch. Before I started to write up this recipe I confirmed that you can indeed find it in America as well. If you'd like a bit more information on the product check out the Laughing Cow website. The cheese comes in many flavors (we like the blue, herb, and normal), and is packaged in small individual wedges.

If you read my Ginger Scones post you'll remember that I tend to overstock on items that Chris and I enjoy. As it turns out we have heaps and heaps of varying flavors of laughing cow cheese aboard. And since we are heading home for a visit in a month it has to be eaten. The abundance of laughing cow cheese along with the cooler nights we've been having seemed like a perfect reason for some Creamy Zucchini soup. The problem was that by the time I went to make the soup I couldn't really remember what, besides zucchinis and laughing cow, Jerry put into his soup. Thank you Google. As it turns out the idea of zucchini soup made with Laughing Cow cheese isn't quite so original after all! After perusing a few recipes I decided on the ingredients I wanted in my soup (I almost never follow a single recipe, but rather use multiple recipes as guides and adjust to my own tastes). I must say I was very pleasantly surprised. This soup is delicious! As a bonus I tested freezing it - and it was just as good two weeks later when re-heated. Furthermore - it is extremely quick and easy to make ... so what are you waiting for?

Ingredients
1 Tbsp olive oil
1 onion, chopped
2 large zucchini, about 750 grams, roughly chopped
4 cups chicken broth (or vegetable broth)*
1/2 cup basil, fresh, chopped
8 pieces laughing cow cheese, original flavor, unwrapped**
salt and pepper, to taste

*Use more or less broth depending on how thick/creamy you want the soup to be.
**Anywhere from 2-8 pieces works well - if you want a lower calorie soup go for less pieces.

Method
Heat the oil and saute the onions over low heat until soft (avoid browning).

Add remaining ingredients, except Laughing Cow cheese. Bring to boil over high heat, then reduce and simmer for about 20 minutes.

Remove from heat and add the cheese wedges. Puree until smooth (if you like you can leave it a bit chunky, although I like mine nice and smooth).

Salt & Pepper to taste. Garnish with whole basil leaves, chopped chives, and/or thin slices red bell pepper (capsicum).

If you want to freeze the soup, let it cool completely then freeze in a freezer bag or tupperware. When ready to eat, thaw and heat over a low flame until warm and bubbly (you can also microwave to reheat).

Enjoy!

Continue reading "Creamy Zucchini Soup" and recipe ...

'Tis the season for sports. You've got the NBA, MLB, and NFL. There's the World Series, Monday night football, college games, pro games, and even fantasy games. And for foodies and sport fans alike there's the game-food. What better excuse do you need to produce a delicious spread? There is nothing wrong with traditional sporty foods - who doesn't love 7-layer dip or buffalo wings - but how about something just a wee bit different?

When we were moored in Savusavu, Fiji, we used to go into the Yacht Club on Friday nights, and if we were lucky their TV and generator would be working so we'd be able to catch some Rugby or Rugby-Sevens. And if we were REALLY lucky the local Fijian-Indian woman from down the street would show up with her Samosas. These were delightful stuffed pastries full of vegetables, potatoes, and spices - Chris and I would eat so many that we'd call it dinner.

For me, one critical criteria for game-food is that I need to be able to make it ahead of time, after all I don't want to be banging around the kitchen ('er galley) while all my friends are in front of the tube catching the action. I wasn't too sure how these samosas would keep, as they are definitely best served warm, so I did a bit of experimenting. There are two ways you can make them - using a puff/filo pastry or using wonton wrappers (and of course the third way is to make your own dough). If you use the puff pastry or filo the samosas can be baked, therefore you can make them ahead of time, store them in the refrigerator or freezer and then bake just before serving. If you would like to use the wonton wrappers they are best fried. To make these ahead, fry as directed, cool completely, and then freeze. Thaw for about an hour and then pop them in the oven (on a lightly greased baking sheet) for about 5-10 minutes which will not only heat them up but bring back their crispness.

Happy Game Day!

Ingredients: 2 potatoes, peeled, cooked until soft, and chopped finely 1 carrot, finely diced 2 cloves of garlic, crushed 1 onion, finely chopped 1/2 cup frozen peas 1 Tbsp vegetable oil 2 Tbsp lemon juice 1 Tbsp soy sauce 2 tsp curry powder (more to taste) 1 tsp ground cumin 1/4 tsp ground cinnamon 1/2 tsp fresh chili, diced salt & pepper to taste puff pastry, wonton wrappers, or filo dough oil for shallow pan frying (if not baking) Mint Yogurt Sauce for dipping (recipe below) Method: Saute the onion, garlic, and carrot in 1 TB oil until the onion just starts to turn soft (carrots should still be crisp). Mix in the lemon juice, soy sauce, chili, and spices - heat until fragrant. Remove from heat Add the potatoes and frozen peas to the onion-carrot mixture. Using puff pastrys (good fried or baked), wonton wrappers (best fried) or filo dough (best baked); Cut 4 inch rounds and place a heaping teaspoon of the mixture on one side of each round. Fold the round over and seal edges (if puff pastry press together with fork, if wonton seal with water or by pressing, if filo dough using fork or press with fingers). If baking: follow the directions on pastry package - baking on greased baking sheet until pastry is nice and brown. If frying: Heat 3/4 inch of oil in a pan; add samosas and cook 2-3 minutes on each side or until golden browned. Drain on a paper towel. Serve hot with Mint Yogurt Sauce. Makes about 25 samosas

Mint Yogurt Sauce: 1 cup plain, thick (such as Greek-style) yogurt 3 Tbsp fresh mint leaves, chopped 1/2 tsp ground cumin Combine all ingredients in a blow and stir until smooth. Store in the refrigerator.

Continue reading "Game Day Food: Samosas" and recipe ...

I have been reintroduced to the pomegranate. The last time I touched a pomegranate was years ago, when I was a child. All I can remember is thinking that it was a lot of work and huge mess just for some tiny seeds. Now, here I am immersed in them, wondering just what I've been missing. These fruits intrigue me. Their bright red color catches my eye, and the shiny sparkling insides make me instantly want one, without even remembering why (just how did those seeds taste?). The trees are beautiful - decorated with plump red fruits hanging from the green branches.

These fruits are surrounded by traditions, custom, and myths. They have been known as the tree of paradise, and also known as the fruit of the underworld. In the ancient world they symbolized both death and birth - being that the fruit itself bled. You will find the pomegranate a present symbol in a variety of religions - from Christianity to Judaism to Greek Mythology. In the Jewish tradition the pomegranate is a symbol for righteousness, because it is said to have 613 seeds - which represent the 613 commandments in the Torah. In many Christian religious paintings you will find the Virgin Mary or infant Jesus holding the fruit. The pomegranate, bursting open, symbolizing the suffering and resurrection of Jesus. Also the pomegranate seeds are often used in memorial dishes, as a symbol of the sweetness of heaven. In the Islamic Qur'an, pomegranates grow in the gardens of paradise, and it is tradition when eating a pomegranate, to eat every seed as one can't be sure which aril came from paradise. In the Greek myth of Persephone, there is an entire story around 4 pomegranate seeds which resulted in the the 4 seasons of a year.

From tree to aril (click on filmstrip or slideshow to view photos):

BlurbBits for This Entry

Not only is it an interesting fruit historically, but it is also said to have numerous health benefits. There have been research reports stating that pomegranates can: keep bad LDL cholesterol from oxidizing, help keep blood platelets from clumping together to form unwanted clots, and improve the amount of oxygen getting to the heart muscle of patients with coronary heart disease. Furthermore it is thought that pomegranate juice might slow prostate cancer growth and help reduce the risk of breast cancer. And the list continues - from potential benefits to arthritis patients to calming diarrhea ... indeed it seems to be quite the fruit!

And what of the taste? The fruit is sweet and tart at the same time. The outside is hard and tough, but the inside glistens and shines. It is a very unique, and in my opinion, somewhat exotic fruit. And currently they are in full bloom in Turkey. They are impossible to miss and seem to beckon to be eaten! This last Saturday I finally gave in to my temptations and found myself standing in my galley wondering, just what am I going to make?

First things first. You've got to get inside the pomegranate. The one clear memory of pomegranates that I have is red-staining juice; everywhere. The first thing I did when I brought home the pomegranates was to cut one open and spoon out a few arils from the inside. Instantly juice sprayed. Ahhh, I thought, this is going to be a nightmare! That's where Google comes in; you can find anything on the internet. And sure enough I found a must know tip for getting out the seeds (arils):

Tip: Fill a large bowl with water and open the pomegranate underneath the water, using your fingers to release the arils from the membrane inside. The outer flesh & membrane will float to the top and the arils will sink. You may need to score the pomegranate first to help with the opening. This works like a charm and in minutes I had seeded six pomegranates - without a single speck of juice flying!

And what to make? The possibilities are endless; from appetizers to entrees to desserts - in the next weeks I'll be sure to post additional recipes, but for now I'd thought I'd start with something quite simple; a salad. The pomegranate arils really add a flavor burst and bring alive a salad.

Delicious, Nutty Pomegranate Salad: I find that with salads it is best to go with your own tastes for quantities. Mixed Greens (I used a combination of romaine lettuce, spinach, and rocket (a somewhat peppery lettuce similar to arugula). Check out this site for some ideas on various greens. Feta Cheese Toasted almonds, roughly chopped Pomegranate arils Red onion, thinly sliced Salt & Pepper Remove any tough stems from greens, wash, and tear into pieces into a bowl. Add red onion and toss with just enough chosen dressing (see below for suggestions) to coat the leaves. Sprinkle with almonds, pomegranate arils and feta. S&P to taste. Dressing For the dressing I recommend trying a poppy seed dressing, pomegranate dressing, or simple lemon based dressing as given below. 2 Tbsp lemon or lime juice 2 Tbsp extra virgin olive oil 1/2 tsp dijon mustard 1 tsp honey (more or less to taste - depending on if you want a sweet dressing or not). Whisk together ingredients.

Enjoy!





Continue reading "Nutty Pomegranate Salad" and recipe ...

I'm guessing it won't be long now before things start to cool down in Turkey. And when that happens I'm sure I'll think it's way too cold (although I'm already dreaming of soups, stews, and casseroles), but for now I can't get over the heat. It's hot. So hot that my galley is no longer enticing and cooking is now a sweat-drenching chore. The inside of the boat has easily been reaching 90F.

Of course with the sun and heat comes brilliant fruits and vegetables. The Saturday market in Finike is so great in fact, that about a month ago I dedicated a blog post to it!

Three photos from the market (click filmstrip or slideshow icon on the bar to load):

BlurbBits for This Entry

There is only one thing to do when presented with such gorgeous and fresh vegetables in these hot months ... BBQ. And with fall approaching it's time to get in those last summer BBQs and feast on the last of the summer veggies.

You can't go wrong with any grilled vegetable - but why don't you spice it up a little? This spicy grill mix is an excellent blend of flavor with just the right amount of heat. It's easy, fast, healthy, and delicious.

Spicy Mix
2 tsp cumin seed
2 tsp coriander seed
1 small red chili, finely chopped (more if you like the heat)
2 cloves of garlic
2 roots of coriander (or use a few dashes of ground coriander)
1 tsp tumeric powder
1 cup olive oil
1 tsp each salt and pepper

Place cumin & coriander seeds in a saute pan and heat until fragrant. Mash the chili, garlic, and coriander into a paste. Combine seeds, paste, and remaining ingredients in a blender.



Vegetables
Combine in hearty chunks or wedges vegetables of your choice:
Capsicums (red and/or green)
Zucchini
Eggplant
String Beans
Carrots

Toss vegetables in Spicy Mix and BBQ on a flat plan (a cast iron works best, but use whatever you've got) over a hot grill. While the veggies are cooking make the Tomato Jus.



Tomato Jus
2 medium overripe tomatoes
1 tsp salt
2 Tblsp olive oil
1 chili, red or green, chopped

Combine all the ingredients together in a skillet and simmer until juice thickens. Drain off any excess water.

Lay grilled veggies on a plate/dish and pour Tomato Jus over the middle.



Happy Eating!
This recipe posted courtesy of Kimberly on S/Y Swanya

Continue reading "Spicy Vegetables on the BBQ" and recipe ...