Eggplant and Basil

Some eggplant roasted ahead of time is the base of this weeknight quick vegetarian pasta. Basil, garlic and Parmesan are the other key ingredients. Recipe below.

Linguine with Japanese Eggplant and Basil

Our tiny, abundant garden continues to be, well, abundant. So one recent evening, I came home to find Marion roasting eggplants, beets and potatoes. Okay, the potatoes were from the fridge, not our garden, but they weren’t getting any fresher. The beets and potatoes were sides for dinner that night. A few nights later, I turned the eggplant, some basil from the garden and a few always-on-hand ingredients into this quick dinner.

The roasted eggplant cubes are the heart of this dish (yes, we’ve been cooking a lot of eggplant here lately); Marion has a couple of tips for making and using them. When preparing, keep in mind that these shrink down something fierce. Two cups of cubed eggplant will yield about 1 cup of roasted eggplant.

When you’re making these up, make extra and store it in the fridge. Serve them as snacks when you have company. Top a pizza or add to a sandwich. Toss in a soup as a finish. These little cubes  are sweet and mild and rich and so appealing. You’re going to think of tons of ways to use them.

This dish was a combo effort by the two of us. The recipe was written that way too.

Linguine with Japanese Eggplant and Basil
Serves 3

3 or 4 Japanese eggplant
olive oil
salt

12 to 15 large basil leaves, roughly chopped or torn
1 large clove garlic, minced
1/2 cup freshly grated Parmesan
freshly ground black pepper
12 ounces uncooked linguine

Equipment:  baking sheets, hotel pans or sheet cake pans

Roast the eggplant. Preheat oven to 425ºF. Peel the eggplant—I removed most of the skin, but that’s not essential. Cut into 1-inch cubes. Toss with olive oil and season with salt, if you didn’t pre-salt it (see Kitchen Notes). Lavishly coat the baking pan (I used a hotel pan and a 9 x 13 sheet cake pan) with a couple of tablespoons of olive oil.

Add the cubes to the baking sheets—as when you are cooking mushrooms, don’t let the eggplant pieces touch each other. You want plenty of air circulation so they will get nice and toasty and not just soggy and lumpy. Slide into the hot oven.

After about 8 minutes, take out the sheets and turn the cubes to another side. Return to the oven. Repeat once or twice, until the eggplant are lightly browned on a least a couple of sides and nice and soft.

At this point, if you are not using the cubes immediately, then put them in a bowl to cool.  To store, put in a jar or container, add more olive oil, cover tightly and refrigerate (for up to five days).

Make the pasta dish. Bring a pot of water to boil and cook the pasta according to package directions.

Meanwhile, heat some olive oil in a large, deep nonstick skillet over medium flame. Add the garlic and cook, stirring, until fragrant, about 45 seconds. Add the eggplant cubes and gently toss to combine. Warm the eggplant through, stirring gently occasionally.

Drain the pasta, reserving some cooking water. Add the pasta and half each of the basil and the Parmesan. Season with salt and black pepper, and toss to combine, adding a little pasta cooking water if it seems too dry. Divide the pasta among three serving bowls and top with the eggplant mixture, which will have inevitably sunk to the bottom of the pan as you valiantly tried to toss everything together. Top with the remaining basil and Parmesan, along with another grind of pepper (for both the appearance and the flavor). Serve.

Kitchen Notes

Salt? Don’t salt? Many eggplant recipes recommend a first step of salting the individual cubes, then rinsing and drying them. You may want to do this if you fear your eggplant may be very bitter, but most eggplants are not these days, so you can probably skip this step. Here’s what Epicurious has to say on the subject.

Other adornments? This weeknight quick dish was delicious as served. You might also like to top it with a fried or poached egg. You can also serve it alongside some quickly sautéed white-fleshed fish if you want some animal protein.

points of significance

While we were doing a fair amount of eating and drinking, Fred and I were doing an even greater amount of listening. It only takes a few moments – if that – to see that Chris has a lot of thoughts, memories, stories and points of significance, relevance and beauty in his brain. The only struggle is to try to stay with his almost frenetic pace with stories and train of thought.

When asked, why Phoenix? His initial answer was, “I was driving across the country from the Bronx to California and I ran out of gas.”

When the question was revisited later his answer was, “I’m a contrarian. I can make something in Phoenix.”

Even later, another answer was, “There are actually places to park here.”

And park in Phoenix he did.

From the original Pizzeria Bianco opening in 1987 to the move to its now famous location in 1996, to Bar Bianco, to Pane Bianco, to the new Trattoria Bianco, to his partnership with Jamie Oliver and their four locations of Union Jacks in London and, whether is was no gas, being contrary or wanting parking, I should say Chris Bianco and the universe have done each other right.

classic pantry tabouli

These incredible vegan cauliflower falafels made with wholesome spelt flour and almond meal are a party-stopper. Always make extra as these disappear very fast and everyone asks for the recipe . Served with a made-in-minute beetroot dip and salad greens, these falafels make the perfect canape platter china logistics.

Falafels are the next big thing, I tell you. With recipe enthusiasts getting more creative with plant-based, time-tested classics; I predict that this is the year of the falafel – whatever is left of it. At least for me. After binging on this incredible green falafel recipe for many weeks, I started experimenting with different beans, nuts and veggies to create amazing flavour combinations for the mighty falafel . The inspiration for this can-it-be-more-delicious cauliflower falafel came from a recent Donna Hay magazine. After deciding that the recipe stated would be quite bland in terms of taste and would not hold its shape while frying, I put my falafel thinking cap on and got falafel-ing.

I have used organic wholemeal spelt flour (my flour of choice at the moment). It adds a degree of wholesome rustic to the falafel ship from china. You could substitute with regular plain flour or buckwheat flour (I have tried this as well!) for a gluten free end result. I have a small 1.2 litre capacity Scanpan saucepan half filled with oil ready for my frying needs . If oil is kept for too long and repeatedly used for frying, it develops harmful trans fats. If used a maximum of 2-3 times, you wont have that problem. The deep frying is mainly to create that lovely crust and it is my belief that a deep fried treat once in a blue moon never harmed anyone. Having said that, only one in four of my falafel escapades are deep fried. I usually bake them in the oven the rest of the time. Baking them is healthier and produces almost similar results – almost.

The beetroot dip is a version of a gorgeous roasted garlic and beetroot dip from my book, this being the even more express version. It literally comes to “dips” in 5 seconds. And it is the most perfect accompaniment to the falafel. I serve this with greens or my raw broccoli tabouli or this classic pantry tabouli. Don’t forget to rate the recipe below when you leave a comment and tag me with #cookrepublic if you share on social media. Cheers!

flavour pack Shakshuka

According to my good mate Google, inspiration is defined as the process of being mentally stimulated to do or feel something, especially to do something creative. I  however define inspiration as ‘That looks incredible and I want to stuff my face with it right now’. This post right here, you know the one you’re reading, is a result of such inspiration jeffrey campbell shoes. Since becoming one of ‘those’ people who posts nothing but food photos on Instagram (FYI I made it through a whole week without posting a picture of steak… go me) inspiration levels have been at an all time high. You see the world is full of people who love food as much as I do. You’ve got Laura over at Laura’s Mess, Jemima at Feed Your Soul Perth, then there is Kristy from Kristy Leigh and how could I forget Ai-Ling from Blue Apocalypse and of course Bhavna from Just a girl From Aamchi Mumbai and if you haven’t already you need to go have a giggle at the awesomeness from Food is The Best Shit Ever and there are so many, but in order to let you get on with what ever you are supposed to be doing right now I’ll leave it there organic search engine optimization. If you are having an extended lunch break on account of me talking too much I suggest you skip the the last paragraph, and take note of the recipe then go home and cook it.

Actually that’s a lie, there is one more person who I need to mention. April from What Can I Bake? Now don’t be fooled by the name of the blog, it is far from just cakes and cookies and other baked goodness, this chick can cook! I mean seriously she just took out the Noosa International Food and Wine Festival’s best home cook competition, truth be told she is probably a better cook than me… but I’m willing to take that DR-Max Limited. She took out the competition with her flavour pack Shakshuka.

Now my plan was to replicate April’s Shakshuka recipe that was published in the August edition of Taste Magazine. But plans don’t always work out. Did I ever mention I was a Boy Scout once? yeah probably not… but I was. Be prepared, I’m sure you’ve all heard it before, I like to think they drilled that into me pretty good, but I guess I was wrong. You see, I went shopping knowing exactly what I needed to get, it was all stored in my head (lists are for plebs). So as I’m shopping, I’m thinking to myself, yep I’ve got those spices in my pantry, tin tomatoes check, onion check, Chorizo yep I’ve got me one of these bad boys hanging out in the fridge ready to roll. So I end up getting home from the shops with minimal groceries. Naturally I crack open a nice cold can of beer (because cooking with beer is the next black) and get to work on prepping the dish, as I open the fridge memories come flooding back of a boozy Sunday afternoon involving fried chorizo with a splash of lime and more cold beer… it was at that precise moment my world came crashing down around me… there was no Chorizo… insert sad face here.

Now this sorts out the little kids from the big kids, the sugar free donuts from the sugar packed donuts the blah blah blah. Basically there was two options… go back to the shops (yeah no) or improvise… I cracked open another cold one and got the thinking cap going. When it comes to cooking there are no rules… none, not even one. So I ended up using some Jack Daniel sausages that I picked up from the local butcher, I used what Moroccan flavours I had in the pantry and more or less stuck to the original recipe obvious with fresh sausage in place of flavour town Chorizo. Fortunately for me these Jack Daniel sausages are the bomb and seem to work well! Below you will find my slightly modified version of April’s original recipe which can be found right here.
Basically what I’m trying to say is recipes are kinda like Yoda, do or do not, there is no try as long as you end up with an edible meal then all is well and Yoda will be happy. (If you have to click the link to find out who Yoda is, we are no longer friends.)

some spicy salsa fresca

I know, I know, again with the eggs? But I can't help it. I will eat eggs for breakfast lunch AND dinner just about any chance I have lately. And why not? They give you protein, are easy to make, and just taste so ding dang good. Especially when you pair them up with some spicy salsa fresca! Holy cow they are good, and perfect for a quick Weekday Supper hong kong homes for rent.

I have been on a salsa kick lately too. I can't tell you how many batches of this salsa fresca I have made in the last couple of weeks. I made it because I love salsa with my eggs, so I had been eating it for a few days before I decided to share some with Kevin. Why so stingy 24 volt dc motors? Well because I knew he would love it and I was feeling a bit hoardish. Kinda like a 5 year old "Mine....mine....mine!" And sure enough, as soon as he tasted it he started shoveling it in with both hands. He even threw some in a tupperware container to take to work with him. I guess I should be flattered right? Ya, get over it Bobbi kangertech box mod!

Then my son and his fiance came over to visit with our new granddaughter (insert appropriate gramdmotherish oohing, aahhhing, and plain squealing). OK, we must pause for just a minute to allow me to gush or I might just explode! Allow me to show off the most gorgeous baby girl on the planet (nothing personal if you have a baby, I am just kinda partial to this one).

OK, I will gather myself together. Ummm where were we? Oh yes, salsa. So the kiddos came over and I had them try the salsa. Again the same reaction. It was a good thing that I had put some in an old salsa jar in the fridge or I think it would have all been devoured right there before my eyes!

But the salsa is just part of the equation here folks. When you combine the fresh salsa, with a bit of melted cheese, and the creamy eggs? OhhEmmmGeeee heaven in a little ramekin! I currently am eating this every single day. Which I am sure doesn't surprise you since you know I get a bit food obsessed. But I am not blowing smoke here. You must give this a try. It is quick, easy, and oooohhhhh sooooooo good. The perfect light weekday supper!

super easy dish

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Poha upma was introduced to me in Mumbai when I went to my sister-in -law’s house in 1998. It was one super easy dish I learnt from my s-i-l as a beginner in kitchen. If you do the tadka right and garnish right , there is no failing. 

Here is the dish which is great to whip up quickly in a busy morning.  I have used brown rice flakes as a healthier alternative.

Ingredients :

Brown rice flakes / sigappu arisi aval / brown poha  – 4 cups after soaking

Onion – Big size – 1 number

Cooked potato – 2 numbers

Tadka ingredients as seen in picture

Soak the poha after washing it thoroughly for 10- 15 minutes. Drain the excess water .

Cook potato in a cooker with salt needed  and dice it. Heat oil in a pan, throw in mustard, urad dall, gram dall, chili, ginger  and curry leaves. Add onions and when they turn translucent , add potato dices , salt and poha , give a gentle stir and turn off the heat. Cover it for 5 minutes .  Add some asafoetida and garnish with finely chopped coriander /cilantro .

I have added onion to my taste, if you like to add more, please do and increase chillies proportionally. We can also add crushed roasted peanuts for crunchy texture , more veggies for a wholesome meal . Those who like tangy sweet twist , can top it with sugar sprinkle and lime juice squirts. The choices , as you see,  are many , define the dish as you want , it is the fun that is all it  matters .

crunchy romaine

These Turkey Burgers are Debbie’s creation.  They are amazing!  Full of flavor, lean protein and hella good for you.  We never eat these burgers with a bun, although you could if you wanted to.  We just like to eat them as is, with Debbie’s Cilantro Lime sauce.

If you are not a fan of cilantro, you probably wont like these and I feel sorry for you. There happens to be a whole bunch of cilantro in both the burgers and the sauce.  You could try taking it out of the burgers and replacing the cilantro in the sauce with basil and chives (like the sauce for our Zucchini and Carrot Fritters with Chive and Basil Sour Cream), but I haven’t tried it so I can only imagine that it would be good like that too.

We love the super fresh taste of the cilantro, and mixed with a bite from the garlic and tang from the zesty lime, these burgers are on point.

The sauce is really simple.  Just a few ingredients mixed together, but the flavors of the burgers are mirrored in this bright and creamy sauce.

I could honestly just eat it with a spoon!

Debbie had some turkey wontons kicking around from making Wor Wonton Soup.  I covered a couple wontons in this sauce and I nearly died and went to heaven lol.  So freeking good!  I got Mark trying it too and Debbie gave us shit for eating the wontons lol.  We couldn’t help it.  After we tried one, we had to try another…

One thing about this sauce though, it doesn’t last too long.  I have had it in the fridge for a week, but the cilantro starts to get pretty wilty by then.  Its best used within a couple days.

I like to make a bunch of these and freeze some of them.  Then I can pull them out whenever I have a craving, whip up some sauce and put them in my belly.  Two of these burgers and a salad is my idea of a perfect meal!   Kevin and Jessica both don’t like cilantro so I get them all to myself

I also like to take them to work with me for lunch. In fact I had one for lunch every day this week ;)  Everyone asks me what I’m having because they smell so damn good!

If you wanted to eat these with a bun like a “normal” burger, I would eat mine with some sliced red onion and crunchy romaine.  And a I would spread both sides of the bun with this tasty sauce.

Let us know how you eat them!