Lemon-Sage White Beans Topped with Roasted Shallots & Frizzled Figs

I have figs on the brain, fairly, I think, following this weekend’s Fig Fest. I’ve been using the combination of figs and roasted shallots recently – I put both on a pizza recently along with blue cheese, which was great.

This idea sounded good, and it was, though I think if I did it again, I’d just enjoy the figs and shallots as a topping for the beans alone – the whole-wheat pasta was a little distracting.

Continue reading “Lemon-Sage White Beans Topped with Roasted Shallots & Frizzled Figs”

Advertisements

Corn, Tomato and Black Bean Salad with a Lime-Chipotle Dressing

We’ve been making salad for dinner. Given the heat, we’ve been making salad for dinner a lot. Last week, for instance, we managed to not turn on the stove for five consecutive days.

It’s fair to say that I have a bit of a taco salad problem. It’s been my favorite meal for, oh, about 20 years now. The way I satisfy that ongoing jag has shifted a bit, admittedly; this is light years away from iceberg lettuce in a deep-fried white flour tortilla.

But if you share with me a love for that spicy-cool-tart-crunchy-citrusy combination – not that I’m admitting to anything, but if, let’s say, you did something on the order of driving three exits down the Beltway to hang out at a fast-food restaurant that rhymes with Paco Hell in the middle of the night in high school, but have since turned your heart toward wholesome food – this is the salad for you.

This corn, tomato and black bean salad is one that can only be born at midsummer – it needs perfectly sweet-tart tomatoes, not to mention crunchy-sweet corn. Cilantro backs up the citrusy note of the lime-based dressing, and black beans and bulghur give it the heft that a main-dish salad should have.

Sure, the black beans make sense, but the bulghur might seem out of left field, right? It has a good reason for being there. It adds what I think is an essential chewy note, something that salads often lack. The bulghur fills that textural gap and makes the whole combination much more satisfying to eat.

Continue reading “Corn, Tomato and Black Bean Salad with a Lime-Chipotle Dressing”

Baba Ganoush & The Eggplant Incident

My lack of love for eggplant has been previously mentioned herein.  Each summer, though, the tide of eggplant rises along with the other nightshades – tomatoes, peppers – and eventually, a globe or two shows up in our CSA box from T&D Willey and I must dispense with it.  This was the week.

That "previously mentioned" link above – to a recipe for Royal Eggplant with Garlic, which is a really delicious smoky roasted eggplant puree with tomatoes, onions, spices and butter – is one of my two ways of coping with eggplant.  My other coping mechanism is baba ganoush.  Load eggplant up with olive oil, tahini & lemon juice, and really, there’s no reason not to eat it. 

It’s sad that I have two eggplant recipes and a bajillion ways of using just about every other kind of produce, but they are two really good eggplant recipes.

So, not having posted my baba ganoush recipe previously, that’s where I headed on Saturday.  The heat had broken (it was going to be 104 instead of 112; that’s what we mean in Fresno when we say it’s going to be "cooler") and so I took some time before the day got really hot to roast the eggplant in the oven.

This occasion is one of those times that I think I should buy a grill to avoid heating up the house with the oven, and then Chimp reminds me that you have to cook on a grill outside.  Well, scratch that when it’s 110.

I think I could skip buying the grill entirely; just oil the eggplant up and lay it on a well-scrubbed section of patio, then go out and kick it every 30 minutes or so.  Come to think of it, why don’t I have a solar oven?  And along with that, why isn’t every roof in this town covered with solar panels?  You’d think we could make a mint.  I must be missing something.

But I’m getting off track here.

I came home from the market, washed the eggplant, and popped it in the oven to broil while I washed some shallots (for something else) to roast along with the eggplant.  I was tossing the shallots in a dish with some grapeseed oil and salt when

POOOFFfffffsssssss.

"Aha," I thought to myself, "That must be the eggplant exploding."

I opened the door.  My oven had birthed a Japanese tentacle monster.

Exploding the eggplant was not originally part of my baba ganoush recipe, but if you, like me, are tired or forgetful and omit the step of pricking the eggplant before you place it in the oven, I want you to know that this recipe has been tested with both exploded and intact eggplant on separate occasions, and both kinds work just fine.

Continue reading “Baba Ganoush & The Eggplant Incident”

Yellow Beans with a Chipotle Dressing

When you start looking around, it turns out that there are surprisingly few recipes for yellow beans out there.

Now, I suppose you can do all the same things to yellow beans that you might do to green beans, but if you went out nosing around just to see what was out there in the literature, so to speak, for yellow beans, if you, say, had some in your fridge as I did this week, you would find a multitude of recipes for sugary homemade versions of that nasty three-bean salad (all three beans from cans – can it legitimately be called a salad if everything comes from a can?) that I ate so much of as a teenaged vegetarian fifteen years ago because the fact that it had the occasional forlorn kidney bean included meant it was the only thing on the salad bar that had any vegetable protein to offer whatsoever.

And you would not want to recreate that palate-scarring experience at home, would you?

No, you would not.

This was a dinnertime improvisation, a little side dish to perk things up. It is, I think I can say fairly, quite perky with a whole chipotle in it.

Michelle, at K.M.K. Farms, whom I visit with at the farmer’s market on Saturdays, grows these beautiful red torpedo onions, which are perfect to go into a green bean salad, as they can be cut as long and slender as the beans themselves. I’ve also recently used them in a batch of curtido, and they were wonderful with the long shreds of cabbage as well. I keep meaning to use them in a gratin, perhaps with some zucchini also cut lengthwise, but I just haven’t had the will to turn on the oven.

But back to the beans…and some cilantro, and a little cumin and lemon juice and olive oil, and there you are.

Continue reading “Yellow Beans with a Chipotle Dressing”

Black Beluga Lentil Salad with Slumped Cherry Tomatoes

Sometimes the in-between state, the half-cooked state, is better than the raw or the well-done. Cherry tomatoes are perfectly good uncooked, but at that point, most of them are a blast of sweetness and not much else. A quick turn around a very hot pan with a little oil or a blast from the broiler loosens the tight skins so that instead of popping wide open on fork or tooth contact, they yield and yield and then burst – a bit more voluptuously than a raw cherry tomato does. In this dish, doing that produces warmed bright, sweet tomatoes that provide great contrast to the garlicky, savory lentil salad.

I found these black lentils at Whole Foods a few weeks ago. I love lentil salads in the summer – these tiny legumes lend themselves so well to a variety of chopped-up accompaniments and dressings – and these looked like they’d be perfect for such an application.

Continue reading “Black Beluga Lentil Salad with Slumped Cherry Tomatoes”

Hot Weather Classics – Hummus & Sautéed Squash

Okay folks, that’s it; it’s officially too hot to cook here, though for some strange reason we persist. It’s too hot to take pictures too, or at least too hot to try very hard. I’m also not sure that hummus is blog-post worthy, but I’m putting it down, for my reference if for no other reason, as that was part of why this site got started in the first place.

I didn’t put much parsley in this hummus. I asked Chimp, “Do you want parsley in the hummus?” and he said, somewhat warily, “A little.”

Sensing his apprehension, I said, “When have I ever put an excessive amount of parsley in anything?” Before he could answer, I said, “Okay, always.”

The rest of this weekend dinner was whole-wheat pita, sautéed zucchini, yellow zucchini and zephyr squash. (It’s the half yellow-half green one in the foreground. It was the sweetest of the three.) The squash are great because you can do them fast and the burner doesn’t stay on long. After cooking, they’re sprinkled with a mixture of chopped parsley and minced garlic – simplicity itself, and delicious.

Okay, I need a glass of water, a cool compress and a horizontal surface now. Seriously, my CFS has been beating me down pretty badly the last few days.

Continue reading “Hot Weather Classics – Hummus & Sautéed Squash”

Fasoulakia Salata

(Photo snapped in the doorway of my office’s kitchen.)

Back when we lived near D.C., we used to throw this great party called the Gyroscope. Chimp threw it annually for a motley bunch of graduate students before we were together, and when I came on the scene, the guest list expanded to include a bunch of food professionals and there was more and better food to go with the copious booze.

It’s not necessarily easy to mix academics and foodies – you have to find sneaky ways to get them to connect, or else you’ll end up with a party where the two groups will eye each other warily across the room all night, like a middle-school dance.

So two things that we did were this:

First, we made everyone put on name tags when they arrived – it didn’t have to be the wearer’s actual name; if they preferred to go incognito, they were free to party under an assumed name. In addition to the name, they were asked to put on the tag an interesting fact about themselves (or their adopted persona).

Second, we put an electric skillet on the coffee table and put someone in charge of getting the halloumi started, because we knew the Cardinal Rule of Fried Cheese: most people are perfectly willing to talk to total strangers if it will result in getting fried cheese.

The food at the Gyroscope was loosely Greek, though as in that region, influences from neighboring countries tended to sneak in, so it was a bit of a liberal interpretation. I made homemade spanikopitakia, a whole mess of falafel, hummus, and these green beans, which have long been a summertime favorite, among other things, the last year we threw the party.

My good friend Syn-D’s son Ben, who was about two at the time (and now a Weblos…yikes), ate a bunch of these off of a plate his mom gave him, then stood next to the table where the bowl was, and delicately took one after another after another out throughout the course of the party. Nobody minded. It’s pretty hard to mind a two-year-old voluntarily gorging himself on green beans.

So when presented with the sheet for our office 4th of July potluck, I thought to myself, Okay, whatever it is, it needs to be easy, cooling, and vegetable, and this immediately came to mind. It was a hit – at least one person took some home that night – and the potluck as a whole was roundly recognized as our best in recent memory. (A good deal of that might have had something to do with the sugar buzz caused by my co-worker bringing in Whoopie Pies, made from a recipe in the latest issue of Cook’s Country – phenomenal – but I’ll take a little of the credit too.)

Continue reading “Fasoulakia Salata”