Saturday, September 7, 2013

Eggplant Tomato Pie


1 eggplant
2 tomatoes
1 onion
2 cloves garlic
1 egg
1 Tbsp butter
1 Tbsp pesto
grated parmesan cheese fresh basil


This recipe and photo come from Key Ingredient (J.W.). The only changes were to add an egg, replace the parsley with basil and I actually sauteed the onion and garlic in a little olive oil before adding to the eggplant mash. Also replaced the cheddar with freshly grated parmesan.

Peel and cube eggplant, boil until soft. Drain water and mash. Add (sauteed) diced onion and garlic, breadcrumbs, beaten eggs, melted butter, pesto, and mix well. Grease a pie pan. Slice one tomato and layer on bottom of pan. Add eggplant mixture. Slice the other tomato and layer on top of eggplant mixture. Add grated Parmesan cheese and sprinkle with fresh basil. Bake at 350 F for 30 minutes or until golden brown.

Friday, July 26, 2013

Mediterranean Inspired Summer Salads

Submit your favorite salad recipe using the comments section, and we will happily publish it on our blog.

We'll also prepare the recipe ourselves and include a photo of our version!

Thursday, July 25, 2013

Med Food and Travel: Vegetarian Risotto with Butternust Squash and Fresh Sage

I "Googled" around to find a nice and easy butternut squash risotto recipe that I could improve on. I found this one at bought the ingredients and invited a couple of friends over for dinner. Here is the recipe with a few changes:

  • 6-8 cups vegetable broth (or chicken broth)
  • 2 Tablespoons unsalted butter
  • 3 Tablespoons Olive oil
  • 1 medium onion, finely chopped
  • 2 cloves minced garlic
  • 2 cups butternut squash, peeled, and finely diced (you can find these already peeled and chopped)
  • 2 cups arborio rice 
  • 1 cup dry white wine 
  • 1 cup freshly grated Parmesan cheese
  • 2 Tbsp chopped sage leaves
  • Salt
Roast the butternut squash slightly on the broiler and set aside. Do not cook too much otherwise become puree once you add it to the risoto.

Meanwhile sautee the chopped onion and garlic in olive oil until onion is getting translucent / blond. Add the rice and mixed well with the sauteed onions. Lower the flame on the stove to low flame and add the butter, keep mixing all the time. Add half the cup of white wine to release the flavours on the pan. keep stiring and add a cup of broth then the sage leaves. Keep adding the broth and stiring until the rice cooks but still al dente. Add the roasted butternut squash and stir without mashing it.

You can add a bit of the Parmesan cheese while cooking the risotto but I like to grate it on top at the time of serving. Garnish with fresh sage leaves and serve immediately.      


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