Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts

Compound Butter for Hors d'œuvres and Other Foods

9:21 AM by in the kitchen with the Fernandezs

 Compound butter is great on baked goods (muffins, scones); on pancakes, waffles; on meat, chicken fish, and vegetable; or sliced pieces of bread for appetizers. Here are some examples...


(Use organic ingredients and if needed, gluten- and dairy-free.)

I. orange zest + rosemary + butter + sourdough bread

II. lemon zest+ dill + butter + grain bread

III. lime juice + basil + butter bagel/baguette/Artisan bread

IV. lemon juice + parsley + herbs: basil, oregano, rosemary, black pepper + fresh bread

V. olive oil + herbs: chives, thyme, sage, rosemary + fresh bread

VI. rosemary + paprika + butter  + cooked steak, chicken, or fish

VII. jalapeño pepper + lime juice + butter + grilled meat, chicken, fish, shrimp, or vegetables

VIII. honey + orange zest + butter + toast, cornbread, scones, baked sweet potatoes


1. Chop and mash together the ingredients.
2. Spoon the butter onto a piece of parchment paper or plastic wrap.
3. Form into a log and wrap well.
4. Chill for at least three hours before using.

German Pickled Pearl Onions

11:55 AM by in the kitchen with the Fernandezs
Use in:
  • sandwiches with meat
  • in tocos
  • bean dishes
  • a mayonnaise salad
  • toss on lettuce, grain, or kale salad
  • flavor in soups or stocks
  • add to roasted meats and vegetable as side-dish
  • appetizer with salami and (gluten-free) crackers 
Deutsche eingelegte Perlzwiebeln
Makes 3 (1/2 pint/250 ml) jars

22 (10 ounce/285 g) fresh pearl onions
2 3/4 cups 640 ml) white vinegar
1 cup (130 g) organic sugar
1 tsp. (5 ml) sea salt
3 3/4 tsp. (17 g) mustard seeds
12 whole cloves

1. Put the onions in boiling water for 30 seconds, drain.
2. Plunge into ice water, drain.
3. Trim and discard ends of each onion, remove skins.
4. Use sterile jars.
5. Add vinegar, sugar, salt, and 1/2 cup (120 ml) water to a boil, over high beat.
6. Boil for 3 minutes, stir.
7. Add peeled onions and return to a boil.
8. Reduce heat and simmer 4 minutes or until they are tender.
9. Place 1 1/4 tsp. (5,7 g) mustard seeds, 1/2 tsp. (2,8 g) celery seed, and 4 cloves in each hot jar.
10. Pack onions tightly in the jars., leaving 1/2-inch (12 mm) open space.
11. Cover onions with hot pickling liquid, leaving 1/2-inch space.
12. Seal and place in boiling water for 10 minutes.
13. Remove and let it stand at room temperature for 24 hours.
14 Store sealed jars in cool, dark place up to a year.
15. Refrigerate after opening

Bread Tray

3:40 PM by in the kitchen with the Fernandezs
Appetizers with bread works well together. Focus on various textures and shapes. Have a assortment of (labeled) dairy-/gluten-free breads and crackers also.



Here are some suggestions:

  • multi-grain crackers
  • thinly sliced baguette
  • breadsticks
  • small pieces of rustic bread
  • parmesan crips or quinoa crackers
  • kale or vegetable chips
  • rosemary and olive oil crackers
  • German pumpernickel 
Try:

Fruit and Vegetable Tray

3:30 PM by in the kitchen with the Fernandezs
This trey can be used by itself for appetizers or in combination with a cheese and/or meat platter. If used by itself, add some dip and condiments: spicy mustard, tapenade, jam, etc. 



Here are some suggestions. Add a variety of color to the trey:
(Use organic fruits and vegetables.)

🍇🍐🥥

by season:
spring: assortment of berries, apricots, kiwi
summer: peaches, apples, grapes, citrus, baby seedless watermelon
fall: berries, pears, apples, seedless grapes, citrus
winter: grapefruit, oranges, kiwi, apples
topical: pineapple, bananas, mango, papaya, star fruit
garnish: pomegranate seeds
Tips: 
  • Use different color of the same fruit, example red and green grapes.
  • Pick a color scheme or stick to shades of colors, example red grapes, strawberries, etc.; green and blue apples, kiwi, cantaloup, etc.
  • Choose a platter that barely fits the amount of fruit being served. It should look very full.
  • Consider using a few less-common fruits, example dragon fruit, star fruit, yellow kiwi. Even one unexpected item to shake things up a bit.

🥦🌶🥒
  • thinly sliced rainbow radishes
  • raw asparagus
  • mini bell peppers of different colors
  • purple cauliflower
  • peeled rainbow carrots
  • green beans
  • different types of pitted olives
  • artichoke hearts
  • cherry tomatoes
  • celery
  • unexpected items example: French radishes, jicama, broccolini
Tips: Serve dips inside of hollowed out bell pepper or small heads of cabbage.

Look at some of the appetizer dip recipes on our blog.

Try:





Cheese Tray

2:04 PM by in the kitchen with the Fernandezs
 Shop gourmet for cheeses to make an enjoyable evening. There are no magic number of cheeses to include, but at least three and no more than five is as a guideline. Serve with (gluten-free) breads, crackers, fruits, meats, etc. if desired. Do label any dairy-/gluten-free and vegan items. 
Side Note: French serve a plate of cheese after a dinner. 
Plateau de fromages (French)



Start with a variety of flavors, colors, and textures. Here are some selections:

un 1. A mild, soft cheese,  like creamy Brie or goat cheese
deux 2. A sharp and/or hard cheese: Asiago, Pecorino, or Grana Padano
trois 3. A smooth, semi-soft cheese: Havarti or Manchego
quatre 4. A veined option: Danish Blue or Saga
cinq 5. Sweet cheese or those with herbs, fruit, or spices
six 6. for vegan guest, nut-based cheese alternative
sept 7. and assortment of dairy-free cheeses



Meat Tray

2:02 PM by in the kitchen with the Fernandezs
Also know as charcuterie plate or board (chair meat + cuit cooked). In the first century AD, salted meats were imported to Rome from Gaul. By the 15th century, France regulated guilds in the food production, and the guilds producing charcuterie were the charcuiters. 


Selection of sliced meats can be used by itself or with cheese, vegetables, breads, or (fresh or dried) fruit tray(s); assortment of nuts, olives, jam, jelly, and/or mustards.

Mix a complementary and contrasting flavors of meats. Here are some suggestions. Look for organic meats, or those free from chemical nitrites, nitrates, or antibiotics.

1. Two varied levels of saltiness or smokiness, like prosciutto, salami, pepperoni, or spicy chorizo
2. Slices of ham, turkey, chicken, and/or roast beef 
3. Pâtés
4. Visit the gourmet section of the grocery store. Sample and decide what you would like to add to the list. 

Try:


Roasted Mushrooms with Red Wine

11:06 AM by in the kitchen with the Fernandezs
Roasting adds flavor.
Champignons rôtis au vin rouge (French)
Serves 3-4
Preheat the oven to 425F (218C)

4 Tbs. (60 g) (dairy-free) organic butter
2 Tbs. (30 ml) olive oil
4 minced organic cloves of garlic
1 chopped organic shallot
24 ounces (720 g) cremini mushrooms or a mixture of mushrooms
3/4 cup (180 ml) dry red wine
some black pepper
1 Tbs. (5 g) chopped herbs

1. Heat a cast-iron skillet over medium heat.
2. Add the butter and oil.
3. Once the butter is melted, add the garlic and shallot.
4. Sauté for 1-2 minutes.
5. Add the mushrooms, wine, black pepper, stir.
6. Place the skillet in the oven and roast the mushrooms for 30 minutes. Stir halfway through the cooking.
7. Remove and let them cool for 2-3 minutes.
8. Stir in the herbs.
9. Serve as a side-dish, on toast, mixed with vegetables, in a soup, as an appetizer, over meat or fish, ...

Cashew Cheese Avocado Toast

12:18 PM by in the kitchen with the Fernandezs
Aside from other cheeses, which are delicious, cashew cheese is one, dairy-free, and two, just really delicious! Then serve on avocado toast for a  nice appetizer, snack, or light lunch.
Serves 4

A. Cashew Cheese:
1 cup (150 g) raw organic cashews, soaked for at least 4 hours or overnight and drain
1 chopped clove of garlic
zest of 1/2 organic lemon
juice of 1 organic lemon
1/4 to 1/2 cup (60-120 ml) water
2 Tbs. (11 g) nutritional yeast
pinch or two of black pepper and cayenne pepper

 1. Combine all the ingredients in a food processor.
2. Process until it smooth and creamy.
B. Avocado Toast:
1 medium organic avocado, remove the pit (Put three toothpicks around the pit, place in a glass of water and grow a tree. It will not produce fruit, but makes a nice, free indoor plant.)
juice of 1/4 organic lemon, plus more if needed
4 slices organic (gluten-free) multigrain bread, toasted
organic radishes, thinly sliced
olive oil

 1. Place the avocado in a small bowl and add the lemon juice.
2. Mash until desired consistency.
3. Spread a layer of cashew cheese on the toast and top with avocado.
4. Lay a few radish slices on top.
5. Drizzle with oil and sprinkle with black pepper.
6. Serve with lemon wedges.

Open-Face Lunch

12:06 PM by in the kitchen with the Fernandezs
Open-face lunches bring back memories of my travels in Scandinavia.-Mike
Assorted breads like buttered rye (Danish: rugbrød, Swedish: rågbröd), dark brown bread, topped with cold cuts, pieces of meat or fish, cheese, slices of vegetables, spreads....goes on and on. Here are some suggestions.
Smørrebrød (Danish)
Smørbrød (Norwegian)
Smörgåsar or Macka (Swedish)
Voileipiä (Finnish)

Open-face sandwich dates to European Middle Ages and is not limited to just Scandinavia. Other countries have their wonderful variations: France, Belgium, Austria, Germany, Czech Republic, Hungary, the Netherlands, Nordic countries of Estonia, Latvia, and Lithuania, drop down to Russia, and over to Poland and Ukraine. They are even found in North Africa. 

A Chickpea Spread
Makes 1 1/2 cups (225 g)
14 ounce can (400 g) organic chickpeas, rinsed and drained
3 Tbs. (45 g) nutritional yeast
2 Tbs. (30 ml) organic lemon juice
1/2 tsp (2,5 g) each ground: cumin and coriander
pinch or two cayenne

1. In a food processor or high-speed blender, add add the ingredients and whirl on and off at high speed until crumbly.
2. Add 1/4 (60 ml) water and continue to whirl. Add a little more water if needed until it very smooth and creamy.
3. Transfer to a tightly covered container and refrigerate until ready to use.
4. It will keep up to a week.

A Creamy Yogurt Cheese
Makes 2 cup (200 g)
takes 2 days
3 cups (720 ml) organic (dairy-free) yogurt
1 Tbs. (15 g) each minced: chives and parsley
1/2 tsp (2,5 ml) organic lemon zest

1. Line a fine-mesh sieve with several layers of cheesecloth.
2. Place over a bowl with sauce at the bottom.
3. Spoon the yogurt into the sieve.
4. Place in the refrigerator for up to 2 days, until the yogurt drained out liquid whey, leaving a thickened yogurt cheese in the sieve.
5. Discard the why and store in the refrigerator to use in other recipes (example baking).
6. Transfer the cheese to a bowl an stir in the remaining ingredients.
7. It can be stored in a container and store in the refrigerator up to a week.

Honey Dill Mustard
Makes 1 cup (130 g)
1/4 cup (60 ml) organic honey mustard
3 Tbs. (45 ml) organic cider vinegar
1/2 cup (120 ml) grape seed or olive oil
chopped dill sprigs
1 tsp. (5 g) black pepper

1. Whisk mustard and vinegar.
2. Slowly add the oil.
3. Stir in dill and pepper

"Sandwiches"
Use organic if possible and cut to fit on the (gluten-free) breads. Smear the bread with butter or one of the above spreads and add toppings. True to Scandinavian etiquette, use only knife and fork and not your hands. Then, too, smaller pieces of bread for hors d'œuvres can be picked up.

Toppings
Use organic if possible.
  • roasted peppers
  • lettuce
  • vegetables: spinach, shredded cabbage, cucumber, tomatoes, radish, asparagus, beets, zucchini, potato...
  • fish: (smoked) herring, shrimp, eel, fried filet...
  • ham
  • roast beef or pork
  • liver paté
  • chicken salad
  • port sausage
  • even tongue
  • sliced hard-boiled eggs
  • (dairy-free) cheeses
  • etc.


Examples
1. boiled tricolor baby potatoes, dill spread, sprig of dill
 (a) dill spread: 2 Tbs. (30 ml) (dairy-free) mayonnaise, 1/2 Tbs. (7,5 g) chopped dill
2. hummus, cucumber, and parsley
3. smashed yams with green and red cabbage
4. tomato, mozzarella, basil
5. roast beef, parsley spread (see #1a), scallion, pimiento
5. asparagus, pickled baby peppers, shaved (dairy-free) cheese (Parmesan)
6. beet hummus, pickled beets, roasted garlic, scallion.
7. small baby shrimp, lettuce leaves, ground black pepper, yogurt spread
8. smoked salmon coarsely chopped, scallions, onion, parsley or cilantro, yogurt spread, squeeze of lemon juice, dash of Tobacco, dill sprigs
9. shrimp, egg, and dill
10. salmon, apple, kale
11. shrimp, avocado, crispy potato
12. pickled herring, orange, crème fraiche
etc.

Serve for breakfast, lunch, dinner even as hors d'œuvres.


Spicy Herbed Olives

2:54 PM by in the kitchen with the Fernandezs
On the island of Brijuni, Croatia, there is an olive tree over 1600 years old! And it still gives fruit, about 66 pounds/30 kg per year. But a baby, compared to the 2400-year old olive tree in Greece. Olives are rich source of vitamin E. Olive oil, numerous types of olives, prepared in many different ways and in many cultures, but do not pick one off the branch and eat! 
Bitter, very bitter!!
Πικάντικες ελιές (Greek)
/pikántikes pliés/

To make ahead, refrigerate up to five days. Bring to room temperature before serving.

2 cups (260 g) assorted olives
1 Tbs. (15 ml) olive oil
zest of 1 organic orange
1 1/2 tsp. (7,5 g) minced fresh tarragon, thyme and/or rosemary
1/4 tsp. (1,2 g) ground corinader 
1/4 tsp (1,2) Piment d"Espelette (a French red chili pepper powder) or substitute with paprika or cayenne powder

1. Toss olive and oil in a bowl.
2. Sprinkle with orange zest and herbs. Mix well.
3. Let it stand at room temperature for 30 minutes.


 
an Ancient Greek olive tree

Grilled Eggplant Tapas

2:53 PM by in the kitchen with the Fernandezs
Serve as appetizers, snacks, or tapas at your next dinner party, family gathering, or just sit back and enjoy them yourself.
Serves 4
double or triple the ingredients as need

1 each: organic eggplant and garlic clove, and Italian baguette
1 6-ounce (175 g) mozzarella ball, sliced
4 organic Roma tomatoes, thinly sliced
1/4 cup (30 g) each: Parmesan cheese and fresh basil
1/4 cup (60 ml) olive oil

1. Cut the bread leaf in half lengthwise, then crosswise for four pieces.
2. Sprinkle eggplant slices lightly with sea salt.
3. Brush both sides of the eggplant slices and cut slides of bread with oil.
4. Grill eggplant slices, covered, directly over medium 7-8 minutes or until browned and tender, turning once.
5. Add bread, cut side down, to grill 1-2 minutes.
6. Rub toasted side of the bread with garlic halves.
7. Arrange eggplant, mozzarella, and tomatoes on toasted side of bread.
8. Return to grill, covered, grill 1-2minutes or until cheese softens.
9. Top with Parmesan and basil.
10. Drizzle with olive oil and sprinkle cracked black pepper if desired.
11. Cut each in half if you like smaller pieces.

Crispy White Beans with Garlic and Herbs

12:48 PM by in the kitchen with the Fernandezs
Once the beans are roasted, they are crisp on the outside and smooth and buttery on the inside. Another appetizer is ready or a nice snack.
Serves 10
Preheat the over to 425F (220C)

2 15-ounce (880 g) cans of organic cannelloni or Great Northern beans, rinsed and drained
1/3 cup (80 ml) olive oil
3 smashed organic garlic cloves
1 Tbs. (15 g) chopped rosemary or 1 tsp. (5 g) dried
1/2 tsp. (2,5 g) black pepper
2 Tbs. (30 g) oregano leaves

1. Spread the beans on a tray lined with paper towels and pat dry.
2. Warm the oil and garlic over medium-low heat for 10-12 minutes or until simmering and aromatic and garlic starts to brown.
3. Remove garlic and use in another dish.
4. In a bowl, combine the beans, rosemary and pepper.
5. Toss with the garlic oil.
6. Arrange beans in a single layer in a baking pan.
7. Roast 35 minutes or until browned and crisp. Stir once.
8. Spread beans on a piece of foil.
9. Sprinkle with oregano. 
10. Let cool before serving.

Red Rice Goat Cheese Italian Snack

11:48 AM by in the kitchen with the Fernandezs
It is a staple of Sicilian cuisine. There are many regional variations with different fillings. The snack originated in the 10th century Sicily under Arab rule. Once traditional food for a feast, now enjoyed all year round, even as a full meal.

Arancine (Sicilian)
Arancini (Italian)
Name for this Italian snack
Serves 8, makes 2-3 balls

3 organic scallions, minced
1/2 bunch fresh minced each: dill and parsley
1 tsp. (5 g) minced thyme
8 fresh chèvre (dairy-free) (goat) cheese
5 cups (960 ml) organic vegetable stock
2 Tbs. (30 ml) olive oil
1 Tbs. (15 g) minced organic garlic
2 cups (260 g) each: grated Parmesan (or dairy-free hard) cheese and red rice
1 Tbs. (15 g) organic lemon zest
1 cup (130 g) (gluten-free) all-purpose flour
3 organic eggs
2 1/2 cups (325 g) panko or gluten-free breadcrumbs

(Sicilian)
unu 1. In a small bowl, combine scallions, dill, parsley and thyme.

dui 2. From chèvre into a log, and roll in herbs so cheese is covered.

tri 3. Wrap in plastic wrap and refrigerate.

quàttru 5. In a medium pot, heat the vegetable stock over medium heat and bring to a boil.

cincu 5. Reduce heat to a simmer.

sei 6. In a medium saucepan, heat the oil over medium heat.

setti 7. Add the garlic and cook for a minute.

ottu 8. Stir in the rice, coating with oil, cook for 2 minutes.

novi 9. Add the stock, one ladleful at a time until absorbed, stir often.

deci 10. Remove front the heat. Stir in the cheese and lemon zest.

ùnnici 11. Pour the rice onto a rimmed baking sheet in a thin layer.

dùdici 12. Place uncovered in the refrigerator to chill, about an hour.

To Form the balls:
(Italian)
uno 1. Spread 2 Tbs. (30 g) cooled rice in palm of your hand, and place 2 tsp. (10 g) of chèvre  into the center.

due 2. Shape into a golf ball. 

tre 3. Repeat with the remaining rice and cheese.

quattro 4. Place the balls on a clean baking sheet.

cinque 5. Set aside.

sei 6. Have three bowls: one with flour, one with beaten eggs and one with breadcrumbs.

sette 7. Roll balls first in the flour, then eggs, and then completely cover in the breadcrumbs.

otto 8. Repeat and place them on a baking sheet.

nove 9. Refrigerate for at least 30 minutes.

dieci 10. Preheat the over to 400F (200C).

undici 11. Bake until golden brown, about 20 minutes.

dodici 12. Serve on their own or with a simple marinara sauce.

Bona manciata! (Sicilian)
Have a nice meal!

-modified "Living Naturally"

Eggplant Caponata Crostini

2:25 PM by in the kitchen with the Fernandezs
Caponata is a Sicilian sweet and sour version of ratatouille on top of Italian appetizer, crostini and you have tasty dish for your guest or just for yourself and family.
Serves 4-6
Preheat the oven to 375F (190C)

A. Caponata:
2 Tbs. (30 ml) each: red wine vinegar and olive oil
1/2 sweet organic onion, finely chopped
3 minced organic garlic cloves
1 each finely chopped organic: medium eggplant and red bell pepper
2 medium organic celery ribs, finely chopped
1 cup (150 g) organic grape (cheery) tomatoes, cut into fourths
1 Tbs. (9 g) each: organic sugar and capers
1/4 Tbs. (35 g) organic pine nuts, toasted
2 Tbs. (8 g) chopped parsley
black pepper to taste
coarsely chopped fresh oregano
mint leaves
2 Tbs. (20 g) finely chopped olives

1. Heat the oil in a large skillet over medium-high heat.
2. Sauté the onion, garlic, eggplant, bell pepper, and celery for 20 minutes, stir occasionally until the vegetables have begun to caramelize.
3. Add the tomatoes, capers, vinegar, and sugar. Sauté for 10 minutes or until the tomatoes have broken down.
4. Stir in the pine nuts, parsley, and olives.
5. Season with black pepper to taste.


B. Crostini:
1 (gluten-free) baguette, sliced into 1/2-inch (13 mm) thick slices
olive oil
black pepper

1. Lightly brush both sides of the baguette slices with the oil and season with black pepper to taste.
2. Bake for 12 minutes or until the are golden.
3. Flip them and bake for 3 minutes or until golden and crunchy.

C. Assemble:
1. Place a few spoonfuls of the caponata on top of the crostini
2. Drizzle with a little oil.
3. Add sprinkling of oregano.
4. Top with a few mint leaves.
5. Serve warm, at room temperature, or cold.

-modified Eat More Plants



Japanese Chicken Meatballs

6:20 PM by in the kitchen with the Fernandezs
They can be used in many recipes, see below.
つくね
/tsukune/  
Makes 10
A. Sauce:
1/2 cup (120 ml) soy sauce or gluten-free liquid aminos
1/4 cup (60 ml) mirin 
 (a) substitute: 1-2 Tbs. (15-30 g) organic sugar to 1/2 cup (120 ml) white wine, vermouth, or dry sherry (makes 1/2 cup)
2 Tbs. (30 g) organic sugar

 1. In a small saucepan over medium-low heat, combine the ingredients, stirring until the sugar dissolved and the liquid just begins to turn syrupy, 5-8 minutes.
2. Set aside in a small bowl.

 B. Ground Chicken Mixture:
1/2 pound (225 g) organic ground chicken
1 organic egg, beaten and divide in half in two bowls
2 tsp. (10 ml) minced ginger
2 tsp. (10 ml) soy sauce or gluten-free liquid aminos
1 Tbs. (15 g) cornstarch
about 6 Tbs. (60 g) Japanese panko bread crumbs or (gluten-fee) bread crumbs
3 Tbs. (45 g) finely chopped green onions, including green tops

 1. In a large bowl, combine all the ingredients (but half of the egg). Use you hands to mix and  form into balls. 
 (a) Add more bread crumbs if needed.
2. Grill or bake them until cooked through, 5-7 minutes. Cut into one to see if it is not pink.

 C. Ways to use enjoy them:

-modified Let's Cook Japanese Food!

Persian Eggplant and Walnut Dip

1:07 PM by in the kitchen with the Fernandezs
This is a nostalgic Persian dish. It is served in different ways-as an appetizer, light meal, at parties, as a snack with crackers or bread, with organic raw vegetables, or a starter before the meal. Find your way to enjoy 

کشک بادمجان

/kashke bademjan/
Makes 2 1/2 cups (600 ml)

2 medium organic eggplants, peeled and sliced 1/2 inch (2 cm) thick
salt and black pepper
3 Tbs. (45 ml) olive oil
1 small organic onion, sliced thin
3 organic cloves of garlic, chopped
1 tsp. (5 g) ground turmeric
pinch or two saffron
2 Tbs. (30 g) mint leaves
1/3 cup (80 ml) organic each: buttermilk and vegetable stock or water
(In place of buttermilk, if you can find it in a Middle Eastern store, try kashk کشک made from drained yogurt or sour milk.) 
chopped organic walnuts for garnish
organic (gluten-free) pita, chips, and/or vegetables for serving

1. Lightly season the eggplant slices with salt and place on a cooling rack. Sit for 30 minutes.
2. Sauté over medium-low heat, 2 Tbs. (30 ml) oil, onions 10-15 minutes.
3. Add the garlic, turmeric, saffron and half of the mint leaves. Cook until fragrant, about a minute. Remove and set aside.
4. Wipe out the pan and add 1 Tbs. (15 ml) oil.
5. Brown half of the eggplants on both sides over medium-high heat until golden brown, about 3 minutes per side.
6. Set on a cooling rack.
7. Repeat with the rest of the eggplants.
8. Return all the eggplants to the pan and add half of the onion mixture and the sock.
9. Cover and cook over low heat until softened, about 10 minutes. Eggplants should fall apart when. mashed with a fork.
10. Remove the lid and use a fork or potato masher to break down the eggplants into a chunky purée.
11. Stir in the buttermilk/kashk, keep 1 Tbs. (15 ml) and cook low for 5 minutes more.
12. Transfer to bowl or platter. Drizzle remaining kashk/buttermilk over the eggplant mixture.
13. Top with leftover onions, mint leaves, and walnuts.


-modified We Are La Cocina




Sweet & Sour Eggplant

1:06 PM by in the kitchen with the Fernandezs
For a Japanese appetizer (前菜 zensai), this will hit the spot. It can be a side-dish, maybe less missy. Try just the sauce on other vegetables.
茄子の揚げ浸し
/nasu no agebitashi/
Serves 4

A. For the Sauce:
1 tsp. (5 g) minced organic garlic
1 Tbs. (15 g) peeled and minced organic ginger
1/4 cup (60 ml) mirin (substitutions: dry sherry, sweet marsala wine, dry white wine, or rice vinegar)
1/4 cup (60 ml) soy sauce or gluten-free liquid aminos
1 tsp. (5 g) chili bean or Asian chili paste
about 1 Tbs. (15 g) organic sugar, start with a little and add to taste

 1. In a small pan over low heat, stir together the above ingredients.
2. Cook, stirring, until the sugar dissolves, about 2 minutes.
3. Remove and set aside.

 B. Eggplant:
olive oil to deep-frying
8 Japanese or Chinese organic eggplants, about 2 pounds (910 g) OR American globe eggplants weighting the same; trimmed and cut crosswise into 2-inch (5 cm) thick rounds
3 Tbs. (45 g) organic green onions, including green tops for garnish

 1. In a wok or deep, wide saucepan, pour 3 inches (8 cm) of oil and heat to 350F  (175C) or until bubbles immediately form around a wooden chopstick held upright in the pan.
2. Work in batches, add the eggplant rounds.
3. Fry, turning as needed, until sold and lightly browned, 4-5 minutes.
4. Using chopsticks or tongs, transfer to a wire rack or paper towels to drain.

C. Serve:
1. Pour the sauce into a serving bowl, add the eggplant rounds.
2. Stir lightly to coat.
3. Garnish with the green onions and serve warm or at room temperature.

 -modified Let's Cook Japanese Food!




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