Eggplant Parmigiano

Ingredients
• 2 medium or large eggplant (about 2 pounds each), cut into about 18, 1/2 inch-thick slices
• 1/4 cup extra-virgin olive oil
• 3 cups basic tomato sauce
• 1/2 cup freshly grated Parmigiano Reggiano
• 1 pound fresh mozzarella di Bufala, cut into 6, 1/4-inch-thick slices
• 1 bunch basil, leaves only
• 1/4 cup lightly toasted fresh bread crumbs
• Kosher salt, to taste
• Freshly ground black pepper

Preparation
Heat grill pan over high heat until very hot. Peel stem off the top of the eggplant and cut eggplant, using bread knife, into 1/2-inch thick slices.

Drizzle slices with extra-virgin olive oil, season with salt and pepper and place on grill pan oiled side down. Season the other side with salt, pepper and oil. Cook for 3 1/2 to 4 minutes on the first side. (For darker grill marks, use bottle as a weight to press down on slices).

Turn over slices and cook for about half as long as first side, 1-1/2 to 2 minutes. Remove eggplant from grill pan.

Oil a baking sheet and assemble stacks, starting with the largest slices of eggplant as the bottom row. Spread 1/4 cup of the basic tomato sauce over each slice and sprinkle with 1 teaspoon grated Parmigiano. Repeat the layering of eggplant, sauce and Parmigiano. End with a layer of eggplant, sauce and buffalo mozzarella, sprinkled with Parmigiano. Three layers in total.

Place under the broiler for three minutes or until cheese is melted. Transfer stacks to serving plates, using a metal spatula.

Serve garnished with torn basil leaves strewn around, toasted breadcrumbs on top and a drizzle of extra-virgin olive oil.

Chef Bill's Daily Dish

Brazilian Barbecued Flank Steak

Barbecued meats (churrasco) are served in churrascarias, Brazilian barbecued-meat restaurants, with a salsa-like sauce as an accompaniment. Since hearts of palm show up at every salad bar in these restaurants, Chef Bill has added them to the sauce to give it a tasty twist.

8 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients:
Steak
• 6 cloves garlic, minced
• 1/2 small hot pepper, such as jalapeño or serrano, minced
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 2 pounds flank steak

Salsa
• 1 14-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
• 4 medium tomatoes, chopped
• 1/2 cup chopped red onion
• 1/2 small hot chile, such as jalapeño or serrano, minced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons red-wine vinegar
• 1/4 teaspoon kosher salt

Preparation
1. Preheat grill to high (see Broiling Variation).

2. To prepare steak: Combine garlic, hot pepper, oil and salt in a small bowl. Rub the mixture on both sides of steak.

3. To prepare salsa: Combine hearts of palm, tomatoes, onion, hot pepper, cilantro, vinegar and salt in a medium bowl.

4. Reduce grill heat to medium and grill the steak 4 to 6 minutes per side for medium-rare. Transfer to a cutting board, tent with foil and let rest for 5 minutes. Cut the steak across the grain into thin pieces. Serve with the salsa.

Nutrition-
Per serving : 215 Calories; 8 g Fat; 3 g Sat; 4 g Mono; 37 mg Cholesterol; 7 g Carbohydrates; 29 g Protein; 2 g Fiber; 341 mg Sodium; 627 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 4 lean meat

Tips & Notes Broiling variation Instead of grilling, in Step 1 position oven rack 6 inches from the heat source and preheat broiler. In Step 4, cook steak on a broiler pan under the broiler until medium-rare, turning once, about 10 minutes total.

Mixed-Grain Pilaf with Cranberries and Pine Nuts

Grains have been a symbol of the autumn harvest for centuries, although modern-day cooks have only recently begun to reintroduce themselves to some of the now lesser-known ancient varieties. A wide array of hearty grains—amaranth, quinoa, millet, barley, cornmeal and bulgur—is available in health-food stores. Here, several are combined in an appealing fall pilaf.

Ingredients:

1/2 cup pine nuts

1 Tbs. canola or vegetable oil

3/4 cup basmati rice

1/4 cup amaranth

1/4 cup quinoa

1/4 cup millet

1/2 cup dried cranberries

3/4 tsp. salt

Freshly ground pepper, to taste

2 cups chicken stock

1 cup water

Directions:

In a fry pan over medium heat, toast the pine nuts, stirring constantly, until lightly golden, 2 to 3 minutes. Remove from the heat and set aside.

In a saucepan over medium heat, warm the oil. Add the rice, amaranth, quinoa and millet and stir until the grains are coated with the oil and hot, 1 to 2 minutes. Increase the heat to high and add the cranberries, salt, pepper, stock and water. Bring to a boil, reduce the heat to low, cover and simmer until the grains are tender and the liquid is absorbed, about 25 minutes.

Add the pine nuts and fluff with a fork to mix. Taste and adjust the seasonings. Transfer to a warmed serving dish and serve immediately.
by Joanne Weir (Time-Life Books, 1997).

Make simple and delicious meals with these healthy vegetarian recipes.

Meatless Mondays
Whether you’re a vegetarian or not meatless meals are an excellent way to incorporate healthy meals in your diet. Starting with fresh vegetables from the farm market. Canned or dry beans are a great source of meatless protein.  There is more to whole grains that bread and pasta.
More and more, people are realizing that going meatless even once or twice a week can have real health benefits, including weight loss and reduced risk for heart disease. Why? Plant-based foods, such as vegetables, beans and lentils, are low in saturated fat and full of fiber, which helps you feel satisfied on fewer calories. (Most Americans eat only about half the 25 to 38 grams of fiber that’s recommended each day.)

Egyptian Edamame Stew
From EatingWell: January/February 2007, EatingWell for a Healthy Heart Cookbook
A riff on the Egyptian classic ful medames, a highly seasoned fava bean mash, this version is made with easier-to-find edamame. Edamame (fresh green soybeans) have been shown to lower LDL cholesterol. They can be found shelled in the freezer section of well-stocked supermarkets. This stew is great served with couscous, bulgur or warm whole-wheat pita bread to soak up the sauce.
4 servings, about 2 cups each
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients
• 1 1/2 10-ounce packages frozen shelled edamame, (about 3 cups), thawed
• 1 tablespoon extra-virgin olive oil
• 1 large onion, chopped
• 1 large zucchini, diced
• 2 tablespoons minced garlic
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper, or to taste
• 1 28-ounce can diced tomatoes
• 1/4 cup chopped fresh cilantro, or mint
• 3 tablespoons lemon juice
Preparation
1. Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain.
2. Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the onions are starting to brown, about 3 minutes more. Add garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cook until slightly reduced, about 5 minutes.
3. Stir in the edamame and cook until heated through, about 2 minutes more. Remove from the heat and stir in cilantro (or mint) and lemon juice.
Nutrition
Per serving : 257 Calories; 8 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 29 g Carbohydrates; 15 g Protein; 10 g Fiber; 520 mg Sodium; 304 mg Potassium  1 Carbohydrate Serving

Tips & Notes
Tip: Edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the “pods.” For this recipe, you'll need the shelled edamame. One 10-ounce bag contains about 2 cups of shelled beans.

Fly Like A Pig...then Eat One

For all my friends running the Flying Pig...

recipe tips:

*Go Thick, Not Thin

When buying pork chops, choose ones that are at least an inch thick—they won't dry out as easily as thinner cuts.

*Porcine Anatomy 101

Recipes that call for pork butt are actually referring to pork shoulder. The meat on the upper part of a pig's rear legs—near its true butt—is known as pork leg or ham.

*In the U.S., bacon traditionally comes from the sides of the belly. Canadian bacon—also known as back bacon or Irish Bacon—is typically a leaner, meatier cut and comes from the pig's back.

Storage Timetable

*Uncooked pork cuts such as chops, ribs, and roasts can be stored for up to five days in the refrigerator and for six months in the freezer. Ground pork, however, should be stored for just three days in the refrigerator and up to three months in the freezer.

*Safety in Numbers

When preparing any pork product, the USDA recommends that the internal temperature reach 160°F.


Roasted Pork Loin with Poached Plums
 Bon Appétit

September 2007  Mike Davis
At 26 Brix in Walla Walla, Washington, chef Mike Davis takes plums to the savory side—where they bring a bit of acidity to a spicy sauce for pork.
Yield: Makes 6 servings
Plums
6 sweet firm red or black plums (such as Burgundies, Satsumas, or El Dorados; about 2 pounds), quartered, pitted
2 cups Pinot Gris or Viognier
1 cup dry red wine
2 whole star anise*
cinnamon stick
1/4 cup plus 1 1/4 teaspoons sugar, divided
2 cups low-salt chicken broth
5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided
2 tablespoons chopped shallot

Pork 
2 1 1/4-pound pork tenderloins
3 tablespoons olive oil, divided
2 teaspoons chopped fresh thyme
2 garlic cloves, minced
Chopped fresh chives

For Plums:
Combine first 5 ingredients and 1/4 cup sugar in heavy large saucepan; bring to boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.
Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.
DO AHEAD:Can be made 1 day ahead. Cover plums and sauce separately; chill. Bring plums to room temperature; rewarm sauce over medium heat.

For Pork:
Preheat oven to 400°F. Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes. Remove skillet from oven and let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with poached plums and sauce. Sprinkle with chopped chives.
*Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

Not Just My Food Revolution

 Not Just My Food Revolution

The Sweet Taste of Smoked Paprika

Smoked Paprika [pimenton], made in Spain from smoked, ground pimiento peppers and often referred to as simply smoked paprika can be found in varying intensities from sweet and mild (dulce) bittersweet medium hot (agridulce) and hot (picante).

This paprika is not the relatively bland stuff you get at the local supermarket. It's more related to traditional Hungarian paprika.

This prized powder is indispensable for Spanish chorizo sausage, in pork dishes and any number of shrimp dishes and tapas. It adds the absolutely wonderful taste of authenticity to paellas. It is a great flavor for American cuisine, as a seasoning for barbecue pork, kebabs, and rich beef and lamb stews. There is no substitute for its use in authentic Spanish cooking.

With its prominent deep red color that spreads through any dish to which it is added. It has an exciting smoky aroma from the slow oak smoking, and a silky texture from the repeated grinding between stones.

I like to add it to my spice rub or barbecue sauce for pork ribs, or as an accent for my Rusted Root Roast Potatoes.  Anything with shrimp, light stews, sauces, garlic chicken and roasted meats.

I suggest you experiment with this ingredient and make it your own. There are so many ways to use it. One whiff when you open the can and you will imagine a dozen ways to use it.:

Pimenton is often compared with Hungarian paprika (which descended from Spanish pimenton.) It is a powder ground from the Capsicum annum pepper in the case of the sweet variety and the cerasiforme subspecies in the case of the semi-hot product. The peppers are roasted over the hot night fires of pedunculate or holm oak. Cultivation began with the Jerunimos monks from the Yuste Monastery in the 16th century in La Vera region of western Spain.

Luscious red peppers have been produced in the La Vera microclimate of Spain's Extremadura region for centuries. The paprika made from these peppers is the first aromatic seasoning to attain the coveted status of Denomination of Origin (D.O.). Mature peppers are dried and smoked over oak fires and then stone-ground to a fine, powdery consistency. The bittersweet smoked paprika possesses a smoky warmth with a mild bite on the finish.

The best pimenton is made, as it has been for four generations, by the Hernandez family.

The Hernandez family began the manufacture of Pimenton de la Vera at the turn of the century. Today, their "La Dalia" brand smoked Paprika is considered THE smoked paprika by the best chefs.  Don Valeriano Hernandez Martin founded "La Dalia", a company dedicated to the manufacture and distribution of Pimenton and Spices. Thanks to its quality, it quickly established a great name for itself amongst the finest food competitions winning the "Diploma de Honor" at the "Exposicion Internacional Permanente de Barcelona" in 1916 and the Silver Medal in the "Exposicion Iberoamericana de Sevilla" (Latin American Exposition of Sevilla) in 1929 and 1930.

The traditional methods of manufacture and preparation of the product have been passed down from father to son throughout the generations, making this reasonably priced spice one of the most affordable "must have" spices, essential to every gourmet kitchen.

The Many Uses for Smoked Paprika
 Mix with olive oil and rub between the skin and breast of a roast chicken.
 Prepare sensational beef goulash.
 Add to deviled eggs or egg salad sandwich.
 Mix into guacamole dip.
Flavor risotto and top with a rustic mixture of chorizo sausages and tomatoes.
Cook in a little oil to release the flavor and then mix with olive oil and use for marinating feta cheese.
 Add a little sweet smoked paprika to vinaigrette and toss it through a salad.
 Put some thick plain yogurt in a shallow dish, drizzle it with extra virgin olive oil and sprinkle well with bittersweet smoked paprika. Use as a dip.
Quickly fry 2 chopped cloves of garlic, 1 teaspoon of sweet smoked paprika and a bay leaf in a little extra virgin olive oil. Add a splash of wine vinegar and some chopped red onion and toss it with steamed broccoli, cauliflower or sautéed zucchini.
Slowly fry waxy potatoes, sliced onions and chopped garlic in olive oil and a little sweet smoked paprika.
 Rub skinned boned firm white fish fillets with a mixture of 2 tablespoons of sweet smoked paprika, 1/2 teaspoon salt and the juice of a lemon, dust with flour and fry in hot olive oil until golden.