April 29, 2015
At Home with Friends

Baked Wild Shrimp with Ajvar and Feta

For the Sit-in-the-Kitchen Dinner with my friend Maria, I knew I would assemble an Antipasto Platter, but I wanted to make it extra special.

I am fortunate to be able to buy gorgeous raw colossal wild shrimp at my neighborhood market. These shrimp are delicate with a slight sweetness. I could have just broiled them with garlic and butter or olive oil, but I wanted something different.

Inspiration happened and I was reminded of a birthday celebration at a Middle Eastern restaurant. At that meal, as we sat down, a platter appeared with a vivid red-orange dip surrounded by piles of freshly baked warm pita bread. I didn’t know what it was but I picked up a warm piece of bread and scooped up a mound of savory goodness. My Middle Eastern friend smiled and waited patiently for the hunks of fresh feta cheese and raw vegetables to accompany scrumptious puree.

I followed his lead and added a bit of feta cheese to the pita bread before scooping up the puree. Even better!

I found out later that this spread was called “Ajvar”. It is a vegetable spread made from red bell peppers, eggplant, oil, salt, pepper and hot red peppers. You can find it readymade at ethnic markets, sometimes at World Market or at my Amazon Affiliate Store.

I always keep a jar in my pantry. I thought the delicate shrimp would be great smeared with the mild Ajvar and topped with feta cheese.

The shrimp I buy are labeled colossal and there are approximately 10 shrimp in one pound. This gives you an idea of the size. You can use smaller shrimp but they must be raw, in the shell and preferably wild. I sometimes find them at Costco.

With each bite, you got the tender sweetness of the wild shrimp, the piquant flavors of the spread and the creamy saltiness of the feta. I made them as part of the Antipasto Platter but you could make them as a main course or a stand-alone appetizer.

Maria tasted one, said “This is incredible!”; and then because she is a polite and considerate guest, sweetly asked, “So, two for each of us…?”

Try them and let me know what your guests have to say, or do a test run and make it for yourself.

The recipe describes the quantity needed for each shrimp. It can easily be scaled up or down.

Using the tip of a paring knife, remove the vein.

Crumble feta on top of each shrimp.

Rinse shrimp under cold water. Pat dry and lay shell down on a large rimmed baking pan.

Smear Ajvar spread over each shrimp.

Use ½ tablespoon of Ajvar spread per shrimp.

BAKED WILD SHRIMP WITH AJVAR AND FETA
EVENT: Weeknight Sit-in-the-Kitchen Dinner
SERVES: 4 People (e.g. 8 Shrimp) as Appetizer, 2 Shrimp per Person

Ingredients
Wild colossal shrimp in shell
Ajvar (available at my Amazon Affiliate Store): ½ tablespoon per shrimp
Greek feta cheese: 1 teaspoon, crumbled, per shrimp

Equipment
Rimmed baking pans

Directions
1. Preheat oven to 450 degrees.

2. Using a sharp paring knife, insert blade about ¾ of the way into shrimp near the head and cut all the way down, just to tail. Shrimp should lay flat.

3. Using the tip of the knife, remove the vein.

4. Rinse shrimp under cold water.

5. Pat dry and lay shell down on a large rimmed baking pan.

6. Smear Ajvar spread over each shrimp.

7. Crumble feta on top of each shrimp.

8. Bake 10-15 minutes. Watch them carefully. The shells will turn pink and the tails will stand up when they are done. Baking time can be less if you use smaller shrimp.

* A NOTE: I find Greek feta less salty than Bulgarian, but more tangy and sharper than French feta. It’s perfect for this dish. I buy it at Costco.

April 27, 2015
At Home with Friends

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Coconut Oatmeal Ginger Cookies

I always keep homemade cookies in my freezer for friends who drop by for a cup of tea or spur of the moment dinner guests.

These are not your typical oatmeal raisin cookies. They are loaded with shredded coconut, crystallized ginger and golden raisins. They are dense, chewy and perfect with fresh fruit or dish of ice cream, or afternoon tea.

This recipe makes a huge amount but don’t worry they won’t go to waste.

These are not your typical oatmeal raisin cookies. They are loaded with shredded coconut, crystallized ginger and golden raisins.

Using a spoon, stir in coconut, nuts, raisins, ginger nibs and oatmeal.

Using a small ice cream scoop, drop mounds of dough on baking sheets, spacing about 1/2 inch apart.

Transfer to wire rack to cool. Cookies will be slightly soft but edges will crisp as they cool.

COCONUT OATMEAL GINGER COOKIES

EVENT: Weeknight Sit-in-the-Kitchen Dinner

YIELD: More Than 7 Dozen

Ingredients

1 cup (8 oz) butter, room temperature

1 cup granulated sugar

1 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon salt

2 cups all purpose flour

1 teaspoon cinnamon

2 1/2 cup shredded coconut

1 cup chopped nuts (walnuts or pecans)

1 cup golden raisins

2 cups old-fashioned oatmeal *

1/3 cup chopped crystallized ginger or ginger nibs

Equipment

Baking sheets lined with parchment paper

Small ice cream scoop

Directions

1. Preheat oven to 350 degrees.

2. In bowl of electric mixer, cream butter and sugars until light and fluffy.

3. Add eggs and vanilla. Mix well.

4. In a separate bowl, combine: flour, salt, cinnamon, baking soda and baking powder.

5. Add flour to butter and sugar mixture.

6. Remove bowl and using a spoon, stir in coconut, nuts, raisins, ginger nibs and oatmeal.

7. Using a small ice cream scoop, drop mounds of dough on baking sheets, spacing about 1/2 inch apart.

8. Bake 12-15 minutes until the edges begin to brown. For a crispier cookie, bake until the entire cookie is brown.

9. Halfway through baking, at 6 minutes, shift position of baking sheets front to back, and if baking two at a time — top to bottom.

10. Transfer to wire rack to cool.

11. Cookies will be slightly soft but edges will crisp as they cool.

12. Store in airtight container 3-5 days, or store in freezer for up to 2 months.

*A NOTE: I buy the old-fashioned oatmeal at Costco.

April 24, 2015
At Home with Friends

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Gratin of Pears, Blueberries and Mascarpone Cheese

In Italy, dessert is frequently fresh fruit with a bit of mascarpone cheese, some nuts and a few cookies on the side. This is my take on that tradition.

This dessert is super easy and it comes together in less than 10 minutes. (You don’t even peel the pears.) Sliced pears are topped with blueberries (you can also use blackberries), cinnamon, ginger nibs and mascarpone cheese and a bit of brown sugar.

This is not a slowly baked compote. It’s ready when the cheese is bubbly and the brown sugar starts to caramelize.

It’s also a recipe that scales up or down easily. I allow 1 pear per person and adjust the berries and cheese in the same ratio.

If you can slice a pear, you can master this recipe. The warm pears, the hint of cinnamon, the surprise ginger nibs, and the creamy mascarpone make for a scrumptious finish for a sit-in-the-kitchen dinner.

I served this with a Coconut Oatmeal Ginger Cookie but it would also be great with my Crisp Sugar Cookies from the Apps & Alcohol Party (in case you made a batch and have them in the freezer).

Slice the pears, leaving the skin on. Place in baking dish.

Bake for 3-5 minutes or until the mascarpone is bubbly and sugar starts to caramelize.

GRATIN OF PEARS, BLUEBERRIES AND MASCARPONE CHEESE

EVENT: Weeknight Sit-in-the-Kitchen Dinner

SERVES: 4 People

Ingredients

4 ripe pears (I prefer red or comice)

8 oz blueberries (frozen are okay) *

8 oz mascarpone cheese

1/2 cup coarsely chopped walnuts *

1 teaspoon ground cinnamon

1/4 cup chopped crystalized fresh ginger or ginger nibs

2 tablespoons dark brown sugar

Equipment

Flameproof baking dish

Directions

1. Preheat oven to 450 degrees.

2. Slice the pears, leaving the skin on. Place in baking dish.

3. Sprinkle with the berries, walnuts and ginger nibs.

4. Sprinkle with the cinnamon.

5. Drop spoonfuls of mascarpone cheese over the pears.

6. Sprinkle with brown sugar.

7. Bake for 3-5 minutes or until the mascarpone is bubbly and sugar starts to caramelize.

* A NOTE: I buy the fresh or frozen blueberries, as well as walnuts, at Costco.

April 22, 2015
At Home with Friends

3 comments

Marinated Butter Beans

The staples in my pantry include lots of canned beans: garbanzo, kidney, black beans, cannellini and giant white butter beans. Canned beans are great for making spur of the moment dips, soups and side dishes.

Beans are also a great source of protein. Which is probably why any given night, I can often find my friend Dano, my daughter or a wandering vegetarian in my pantry, in search of beans.

One of my go-to favorites are giant white butter beans. They have a buttery taste and creamy texture. They lend themselves to so many dishes and seasonings.

For the antipasto platter, I marinate them with chopped chives for freshness, purple onions for depth of flavor and diced red pepper for crunch and color. I find sherry vinegar less assertive than red wine or balsamic vinegar.

No matter how much of this I make, nothing is ever thrown away. If there are a few leftover beans, I toss them in a salad the next day, as I did in Act II of this dinner.

I marinate the white butter beans with chopped chives for freshness, purple onions for depth of flavor and diced red pepper for crunch and color.

In a medium bowl, combine drained beans, diced red pepper, purple onions and chives.

MARINATED BUTTER BEANS

EVENT: Weeknight Sit-in-the-Kitchen Dinner

SERVES: 4-6 People, as Part of Appetizer Platter

Ingredients

2 (14 oz each) cans white butter beans, drained

1/4 cup diced red bell pepper

1/4 cup minced purple onion

2 tablespoons chopped fresh chives

Salt and pepper to taste

4 tablespoons olive oil

1 tablespoon sherry vinegar

Directions

1. In a medium bowl, combine drained beans, diced red pepper, purple onions and chives.

2. In separate bowl, whisk together sherry vinegar and olive oil.

3. Combine dressing with beans.

4. Add salt and pepper to taste.

April 20, 2015
At Home with Friends

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Polpettone Stuffed with Eggplant and Smoked Mozzarella

Meatloaf is a standard in many home kitchens. For many people meatloaf is immediately associated with mashed potatoes and gravy, and it evokes childhood memories.

Meatloaf and mashed potatoes is comfort food to be eaten when it’s cold outside and we need to feel the warmth of hearth and home.

I would never take away these fond memories or associations. I want to offer a new way to think about this dish.

This is an Italian version of meatloaf complete with garlic, tomatoes, eggplant and smoked mozzarella. Give it a try and tell your family it’s Polpettone — they won’t be looking for the mashed potatoes and gravy!

Combine balsamic vinegar and olive oil in small dish and brush the meat loaf. Bake on parchment paper.

Cool the eggplant mixture slightly. Mix in chunks of mozzarella and set aside.

Use 1 – 1 1/2 lbs eggplant un-peeled, cut into small pieces.

Cook eggplant until it starts to brown. Add diced tomatoes, fresh basil, salt and pepper. Combine until thoroughly mixed. Cook about 3-5 minutes. Add Italian parsley.

Spread the eggplant mixture over the top, leaving a border.

POLPETTONE STUFFED WITH EGGPLANT AND SMOKED MOZZARELLA

EVENT: Weeknight Sit-in-the-Kitchen Dinner

SERVES: 8 People

Ingredients
1 – 1 1/2 lbs eggplant un-peeled, cut into small pieces
1/2 cup olive oil, plus more for brushing
3 cloves garlic, crushed
1 14.5-oz can diced tomatoes, drained *
1/2 cup chopped fresh basil
Salt and pepper to taste
8 oz smoked mozzarella cheese, cut into small chunks
1/2 cup Italian parsley, chopped
1 lb (or 16 oz) ground turkey
1/2 lb (or 8 oz) ground veal
1/3 – 1/4 cup almond meal
1 1/2 cups grated Parmesan cheese *
1 – 2 large eggs
Balsamic vinegar and olive oil, to brush on top

Equipment
Parchment paper
Large roasting pan or rimmed baking sheet

Directions
1. Preheat oven to 350 degrees.

2. Line roasting pan with parchment paper.

3. Heat a large skillet over medium-high heat. Stir in 1/4 cup olive oil. Add garlic and eggplant, and cook until eggplant starts to brown.

4. Add diced tomatoes, fresh basil, salt and pepper. Combine until thoroughly mixed. Cook about 3-5 minutes. Add Italian parsley.

5. Remove from heat. Allow to cool slightly. Mix in chunks of mozzarella and set aside.

6. In a large bowl, using your hands, gently combine ground turkey, ground veal and almond meal.

7. Add salt and pepper, and grated Parmesan cheese.

8. Add eggs, one at a time. You don’t want mixture too wet. It has to hold together. If it is too wet, you can add a bit more almond meal.

9. Put the meat mixture on the parchment paper and pad it into a rectangle, approximately 8 X 10 inches and 3/4 inches thick.

10. Spread the eggplant mixture over the top, leaving a border (see the photos).

11. Using the parchment paper to help roll the meat around the filling to form a loaf. If there is extra filling, set it aside and bake it separately. (A snack for the cook.)

12. Combine balsamic vinegar and olive oil in small dish and brush the meat loaf. Bake on parchment paper.

A NOTE: To reduce recipe, buy smaller eggplant and use a total of 1 lb of ground meat.

You will have extra filling. Cook penne pasta or rigatoni pasta and combine with extra filling and bake in a small casserole dish.

Serve or freeze to use later.

* ANOTHER NOTE: I buy the canned diced tomatoes and the grated Parmesan cheese at Costco.

Weeknight Sit-in-the-Kitchen Dinner Menu

Antipasto Platter

Marinated butter beans

Marinated artichoke hearts with tarragon

Baked wild shrimp with ***Ajvar and feta

Mozzarella balls with basil and red pepper flakes

* Roasted tomatoes with garlic

Roasted garlic

** Italian salami

** Prosciutto di Parma

** Olives

** Baby arugula

Main Course

Polpettone stuffed with eggplant and smoked mozzarella

Sautéed spinach / Roasted asparagus and zucchini

Dessert

Gratin of pears, blueberries and mascarpone cheese

Coconut oatmeal ginger cookies

* Purchased at Bristol Farms

** Purchased at Trader Joe’s

*** Available at my Amazon Affiliate Store

April 17, 2015

April 17, 2015
At Home with Friends

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Weeknight Sit-in-the-Kitchen Dinner

It was a weeknight and my friend Maria was coming over for dinner. I’ve known Maria for 30 years. (Is it really that long?). Maria doesn’t cook but she eats real food, so it’s always fun to make dinner for her. She doesn’t eat mushrooms, loves artichokes and will try anything I prepare.

This was the perfect time to try my version of Polpettone (Italian meatloaf). I read Mark Bittman’s recipe for Polpettone Stuffed with Eggplant and Provolone in the New York Times and was totally inspired.

This is basically a meatloaf stuffed with an eggplant filling.

Growing up, I was never a fan of meatloaf. Although I have many wonderful childhood food associations, meatloaf is not one of them. My mom’s meatloaf consisted of mildly seasoned ground beef stuffed with a row of hardboiled eggs. She liked the way it looked when it was sliced. I did too, I just didn’t like the taste. It was too bland, too boring and pretty flavorless.

When I read Mark Bittman’s recipe, I thought, “Now here’s a meatloaf I’d like to create and try.” Of course, I tweaked the recipe to make it my own, and I invite you to do the same.

I remembered that one of Maria’s favorite pasta dishes is Pasta alla Norma with eggplant and smoked mozzarella cheese. So I thought it would make a perfect substitute for smoked provolone. Since I’m always trying to make things gluten free, I also swapped the breadcrumbs for almond meal. The milk soaked breadcrumbs might make it lighter and more fluffy but my version got rave reviews.

This is perfect for a weeknight, the preparation is not difficult and you can make it the day before. The recipe serves 8, which might seem like a large quantity for you. You can reduce the recipe, and I give instructions; or you can do what I did and invite a different friend for dinner the next night. So Act I was with Maria and Act II was with Brent.

The first night I served it with Sautéed Spinach, rapidly sauteed with garlic slivers. The next night I served it with Roasted Asparagus and Zucchini.

I assembled a stunning antipasto type platter on a bed of baby arugula for us to nibble on before dinner. This included Marinated Butter Beans, Marinated Artichoke Hearts with Tarragon, Mozzarella Balls with Basil and Red Pepper Flakes, roasted tomatoes with garlic, roasted garlic, olives, Italian salami and prosciutto, tiny tomatoes and Baked Wild Shrimp with Ajvar and Feta. It was all served on a bed of baby arugula. Some of these items came straight from Bristol Farms and some I prepared the day before.

For Act II, I took the few leftover Marinated Butter Beans, Marinated Artichokes, Mozzarella Balls and roasted tomatoes and tossed them with a fresh bag of baby arugula, dressed with olive oil and lemon juice. The leftover prosciutto and salami became a salumi platter with olives and crusty bread.

The first night, dessert was an effortless Gratin of Pears, Blueberries and Mascarpone Cheese, and Coconut Oatmeal Ginger Cookies. The second night — just cookies.

A foolproof meal for a dinner in the kitchen, with close friends, Act I AND Act II!

April 15, 2015
At Home with Friends

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