Gremolata on Grilled Eggplants - Dana style

Last summer I happened upon long, white eggplants that motivated me to grill them and top them with a feta cream concoction.  I, and my guests, loved the combo so much that I was again inspired by the zesty, tangy flavors of feta, herbs and lemon. This time wanting to create more of a gremolata style topping. 

Ok, before the emails start coming asking, "What is gremolata" ? (Although trust me, I never mind getting your email questions or suggestions.)  Gremolata is an Italian condiment, if you will.  Super basic, but like many things Italian, it makes a powerful statement.  It's a zesty garnish of chopped herbs. The classic version consists of lemon zest, garlic, parsley and anchovy and is often used as to complement such dishes as Osso Buco alla Milanese, providing a final flavor zip to a rich meat dish.  

Classic style is great since most of those ingredients are common to every kitchen, and it creates a wonderful go-to topping to liven up any dish.  However, fear not of veering off the common path. I implore you to go ahead and venture out. Mix and match to design your own gremolata.  Think other citrus fruits such as lime, orange, grapefruit.  Mix up the herb type either substituting or adding to the parsley with cilantro/coriander, mint, sage. When it comes to the spicy zing of garlic, ponder anything zingy: finely grated fresh horseradish, grated ginger or minced shallot. Some chefs even throw in Pecorino Romano cheese, anchovy, toasted pine nuts or grated bottarga.  So, no big surprise that I would riff off the classic gremolata to create a garnish that was destined to brighten up another batch of long, white eggplants. 

I quickly began compiling items for my dana version.  The key to a great gremolata is FRESH ingredients. No jarred herbs or citruses allowed.

ingredients

1/4 c chopped parsley
3 T chopped Moroccan or oil cured olives
1 T chopped fresh, mint
2 T chopped oven dried tomatoes*
1/3 c crumbled feta
1/4 t red pepper flakes
3 T minced shallot
1 T lemon zest
3 T olive oil

*I made my own oven dried tomatoes and packed them in oil. Recipe is linked above but can also use sun dried tomatoes

Instructions

Grill or prepare the meat or veggie of your choice.  As I mentioned, I grilled white eggplants and onions.

Chop, prep all the above ingredients and combine together.  A true gremolata does not include the oil. But you can add it to the mix or drizzle it over top the final dish.

This adds such a bright, summer fresh flavor to grilled anything.  Heck, I bet this would be banging on a grilled hamburger.  Skip the ketchup, and pile on the gremolata!!

Another fringe benefit to using gremolata on vegetables is that you rake in all the fresh, brightness of citrus without turning your green vegetables brown. I also tried it on spaghetti squash and it definitely imparted a different flavor profile.  Now that's amore!

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Fresh Ricotta Crostini featuring Summer Toppings

Ricotta crostini topped with the freshest, summer seasonal produce.

At the farmers' market this week, one of the new items to scoop up was fresh peas in their pods.  Oh, the excitement and sheer joy of bringing home new seasonal produce. Now, I know this may not be everyone's reaction, but it's fun playing with food.  As per usual though, I didn't have an inkling of what I would make but I knew I had to get me some peas.

Then off to our local organic market I wandered and found pea shoots.  Again, not sure what their destiny would be but had to get them, too. Especially since it felt in keeping with the peas.  I also found French Sourdough bread, which I grabbed in an effort to test how my wheat and yeast sensitivity would fair with this one.

Once I was home, I still didn't have a clue as to what I would do. But just when all hope seemed lost, I thought of ricotta. Whenever in doubt you can always count on cheese as your salvation. With that, I was off to the races with a plan in hand.  I decided that I would celebrate some of the jewels of the season and feature them on crostini.  

Now don't get too excited thinking I'm a genius.  This is not some super "oh my God, what a innovative idea" moment. It's a just a few good pairings that are easy to assemble and even easier to enjoy.  It's summer for Pete's sake.  We all want no brainer food ideas.  This one fits the bill.

Here are the stars of today's show.  
French Sourdough Bread, Fresh Ricotta, Fresh Peas, Pea Shoots, Nectarines, Mint, Tomatoes, Basil

Look at that bounty of summer jewels.

I almost feel silly giving any kind of instructions as this couldn't be easier, and it's pretty self explanatory, but... 
First things first, toast the bread.

You can mix and match at will. One thing remains the same; dollop some the ricotta on each slice and then build each crostini using whichever of these flavor busting seasonal ingredients tickle your fancy to create your perfect crostini. 
Here's what I did.

Pea-Pea Shoot Crostini

1. Shuck the peas and blanch them. You can also eat them raw. (Can't find fresh, use frozen ones and blanch.)

2. Top the bread with ricotta.

3. Add shoots & peas pressing them in.

4. Sprinkle with coarse sea salt and drizzle with olive oil.

Fresh Tomato-Basil Crostini

1. While still warm, rub the toasted bread with fresh garlic.

2. Top with ricotta, fresh slices of tomatoes, basil.

3. Sprinkle with coarse sea salt and olive oil.

It's as simple as rubbing it on

Fresh bite of summer

Roasted Tomato Crostini

1. Roast grape tomatoes with oil and whole garlic pieces.

2. Mash the garlic with sea salt, pepper & oil.

3. Spread the garlic mash on the toast.

4. Add ricotta, roasted tomatoes, basil and drizzle with tomato juices.

Roasted garlic cloves, sea salt, pepper and olive oil

Spread as much or as little, but spread this golden goodness.

I'm sure you will figure out what to do with all those candy jeweled roasted tomatoes. One idea: make more crostini!

Sweet and savory bite.

Nectarine-Mint Crostini

1. Make a mint simple syrup by heating up equal parts sugar and water with mint leaves until sugar dissolves.

2. Drizzle the simple syrup on top of the bread.

3. Top with ricotta, nectarine, minced mint and drizzle some more.

It seriously doesn't get easier than this. These make a wonderful little afternoon snack.  How about a luxurious breakfast treat.  An elegant brunch item. Naturally these are ideal as a party appetizer.
So simple. So fresh.  So seasonal.

These are but a few of the endless variations for crostini. But ones the truly celebrate the summer's seasonal offerings.  Make one. Make them all.  
A few other topping ideas:

• Sautéed spinach with garlic, oil and red pepper flakes

• Sautéed broccoli rabe with garlic, oil and shaved Parmesano Reggiano

• Fresh figs drizzled with honey (you can also add chopped prosciutto)

• Strawberries, fresh thyme sprinkled with raw sugar

Seriously, it's bread with cheese, top it with whatever floats your boat, and then happy sailing.

Summer Salad Full of Fruits

Now that the weather seems to be cooperating and we have returned to summer, it's time to reset our menus back to regularly scheduled programming of offering foods of the season again.

Batter up: Fruits and Vegetables.  How many times have you heard your mom say "eat your fruits and veggies"? As we have all come to learn, moms know best.  These two food groups are the real powerhouses of the food chain, packing all the nutrients, vitamins and minerals you could ever want.  So it made perfect sense that I would combine both in a summer salad to take full advantage of all those heathy benefits.  

I think it's pretty evident by now that my salads contain the not so obvious ingredients.  Thus today's combo should not come as a surprise.  No lettuce and tomatoes pairing here.  Call me odd, that's ok.  I am, but in a good way.

I have an intense fondness of combining textures and flavors.  Sweet and savory.  Soft and crunchy. The fruits and vegetables of summer hit all the right notes,  checking those objectives off my list with the extra bonus of adding freshness and interesting flavor profile

My thoughts on this salad were how many seasonal stunners of the moment I could put together in one dish. Corn, blueberries, nectarines, arugula.

Not much more to this story, other than flavor, flavor, flavor.

Summer's bounty of the moment.

Ingredients                                               Dressing

1 bunch arugula  (6-7 c)                                                       2/3 nectarine
3 nectarines (1 for the dressing)                                          1/4 c scallion, rough slice
1/3 c blueberries                                                                  1/2 T balsamic vinegar
1 ear of corn, grilled                                                             4 T olive oil
1/3 c blue cheese                                                                 1/2 t course sea salt
1/4 c red onion, thinly sliced                                                1/4 t cracked black pepper

Instructions

Wash the arugula well.  It tends to have a ton of sand, so soak it in cold water in a strainer and lift it out of the water so the sand stays on the bottom.  You may need to do this several times. Dry and arrange in a large platter.

Oil, salt and pepper the corn, then grill it.  I like using a cast iron grill pan but use whatever is most readily available.

While the corn is grilling. Slice the onions and nectarines.

Once the corn is done, you can begin assembling the salad, layering all the different ingredients atop the arugula in a pleasing manner.  I cut some of the kernels off of one side of the cob, then cut the cob in half and place onto the salad.

For the dressing, blend the nectarine, scallion, salt and pepper into a paste. Add the vinegar, oil and pulse until blended. It will be a thick dressing.

You can serve the dressing on the side or drizzle on top.

The flavors of this summer salad creates little flavor bombs in each bite.  The arugula provides a peppery note perfectly juxtaposed to the sweetness of the nectarine and blueberries.  The red onion has a spicy bite that stands up to the crunchy, savory kernels of corn. Then the salty, sharpness of the blue cheese is mellowed by the creamy sweetness of the dressing.  This is party in your mouth kind of salad. Perfect to celebrate summer's bounty.  Ideal pairings: hamburgers (with cheese & caramelized onion), grilled pork chops, grilled white flesh fish (ie: Rainbow Trout, Flounder). Summer fun in a bowl. The easiest, and best way to eat your fruits and veggies!

Something from Nothing Asian Style Noodle Soup

I'm sure you are thinking, "hot soup in the summer?"  But as Charles Grodin's character in the movie Midnight Run so famously proclaimed, " What the hell? What the hell?"  I, too, ask the same.  

Global Warming
Climate Change
Mother Nature Screwing Around

Title it however your heart desires, but the weather is playing havoc with my normal summer cooking patterns. One week it's so hot that the act of eating food is almost a chore, let alone preparing it.  The next week is rainy, chilly and desperately screaming out for warm soup to thaw the soul.  Lucky thing for me I had some items that produced the perfect remedy for the fickle temperature swings occurring in my zip code.  Come to think of it, there are plenty of food items that can go from cold to warm food preparations with just a few adjustments.  

If you are still in a time zone that offers true summer weather, God bless, and just push the pause button on this post and save it for a rainy day in your area code.  Or you can make this as directed then let the soup come to room temperature and add a peanut sauce, for a cold noodle dish. Versatility is the name of this game and the items I purchase and keep stocked in my house better know that going in... Otherwise they are OUT.

Embarking on a food adventure to remove the chill from a rainy Monday put the something from nothing mantra to the test.  I started out knowing I wanted to make soup. That usually cures any of my belly aching about the cold. I knew for sure I had:

If you don't have these curly garlic scapes, garlic will do just fine.

• Onions & Shallot (ever in abundance in my house)

• Garlic scapes** (bought them at the farmer's market because they are only in season for about 2 weeks)

• Ginger (because I've been making ginger mint tea to heal myself from sinusitis)

• Rice Noodles (another staple in my pantry)

Thinly slice the garlic scapes. I like the diagonal, as it gives more surface area when sautéing. Also, cut off the end of the garlic scape and toss out, as this part, much like that of an asparagus, can be tough.

I combined a tad of sesame oil and olive oil and salt to soften up the aromatics.

After I diced up, chopped and sliced up the aromatics (onion, shallot, ginger slices and garlic scapes), they all went into a pot to sauté with some sesame and olive oil. Whilst that was happening, I soaked the rice noodles.  

Rice noodles are easy. Just soak in hot water for 5-10 minutes, then add to boiling water or soup.

As with any something from nothing escapade, I continue to think and build on an idea as I go. So while those were doing their thing, I starting rummaging through my fridge. Next set of items found and destined to be added:

• Jalapeño pepper

• Scallions

• Curly Kale

After all those went into the pot with some water, salt and tumeric, I tasted it and felt it needed a bit more flavor.  I decided to grate some of the items already present in the pot.  (Cilantro would be a great addition but I was happy with just the kale.)

Grating can really intensify the flavor, so garlic scapes, ginger and even the onion got the rasping treatment.   Flavor essence enhanced and into the soup.  Then in went the noodles and just like that I had Asian Style Noodle soup.  

As I mentioned, you can certainly enjoy this one hot, as I did.  Any protein could be added to this. Think grilled shrimp, or chicken or steak even.  But if it's not cold where you are and these flavors are calling out your name, add some peanut sauce and enjoy a cold noodle dish.  This hot, steamy pot did more than just shoo the chills away, it soothed my soul.

Something from nothing is just that darn easy.  

**Garlic scapes you ask?  I am drawn to produce that looks different from the usual fair.  So it should come as no shocker that I would grab these curly, wiry thangs.   Garlic scapes are the actual flower bud of the garlic plant.  They are only in season a short while in late June when the bud is removed to encourage the bulbs to thicken up.  Scapes taste just like garlic, but I feel they are a bit milder. 

When It's Hot... Jump into a Lettuce Boat

I don't know where you live but it's a scorcher right about now in NY.   We've been waiting for summer to really arrive and now it's officially a swamp.  Speaking of weather, I've been under it for some time now. So before this heat wave landed upon us (even though it's summer) I made a ginormous batch of soup.  I have been eating it for days. And since it was a ginormous quantity, I figured I would be enjoying it again and again as well as serving it to my hubby and sister.  But with the thermometer outside soaring damn near human body temp, I don't care how much soup I have left over. Frigging 95 degrees screams for something cooler.

I had some ideas. Well, I always have ideas.  Main one.  Use up the egads amount of tomatoes and basil I bought last week.  It's a fact that I am very easily enticed at the farmer's market by produce's beauty.  But in all fairness,  I bought them in anticipation of hosting guests for a Pizza Sunday Party. Those plans were foiled.  Which left me with more tomatoes and basil than two people can comfortably eat unless forced by some game show stunt. Since last week's basil-ed potatoes went over so well, I made another batch of that sauce and quickly got to figuring out the rest.

The abundance. Don't be fooled. That is only half the tomatoes and 1/3 of the basil I STILL HAVE!! (Plus some went into that ginormous soup. And don't forget to look at that beautiful blue bowl by Miller Pottery

I had romaine lettuce.  Perfect as boats to fill with good shit. (The heat made me curse.)
I had zucchini and yellow squash.  
I had hearts of palm and chick peas. Ever present in my pantry.
I had thoughts. (sometimes good; other times, well...)

Zucchini and Yellow Squash cubed.

Even though it was hot out, the zucchini and squash needed to be cooked in my opinion.  Reason: I just really wasn't feeling their raw essence for this dish.  Since it was cleaning day and the house was gleaming, no way was I going to make a mess of the stove.  In the oven went the squashes.  And a few tomatoes whole, too.  I roasted them at 400 degrees until nicely caramelized.

Oiled, salted and peppered for the oven roasting.

Everything else, cut up and ready.  I sliced up some more tomatoes raw.  One, because I had a ton, and two because I'm a fan of duality.  Warm tomatoes, cool tomatoes.

Once the  veggies were out of the oven, the only chore that remained; Assembly.  I don't need to hold your hand for this part, do I?  Take your leaf and stuff it with what you love. A little of this and little of that and drizzle some of that banging basil sauce a top.  (Chop up some leftover chicken, or toss in some tuna. Be creative.)

Assembly line. Fill your boats!

Light but satisfying.  Cool yet with just enough warmth to make it feel like dinner and not a snack.  Crap, I think I yanked this one out from nowhere, and hit it out of the park.  (The heat made me say that part, too.)  Jill and JC loved them. Yeah, I won't be eating soup.  I got me some leftover lettuce boats to my rescue.

When the weather is too hot to think.  Just jump in a boat and bring along whatever's in your kitchen.