Eggplant Tofu

This is my favorite dish at the Imperial Palace in Lincoln, NE. They don't serve it with ground pork, but I think it is a nice addition if I happen to have some.
 
Eggplant Tofu

2 Chinese or Japanese eggplants (the long skinny ones), cut into bite-sized pieces
1 T salt
1 T oil
1/2 lb ground pork (optional)
1 pkg extra firm tofu, cubed in pieces the same size as eggplant
5 green onions, white part chopped and green part cut into 1" pieces
2-3 cloves of garlic, chopped
2 T minced ginger
1 T brown sugar
1-2 T garlic chili paste (either Lee Gum Gee brand called chili bean paste, or the sriracha brand called sambal oelek are my favorites)
1 T dry sherry or red wine
1 T black vinegar or rice vinegar
1/2 c soy sauce
1/2 c water
1 T cornstarch
1 T sesame oil
1 T toasted sesame seeds

Mix 1 T salt into enough cold water to immerse eggplant. Soak the eggplant in cold salt water for 20 minutes or so. Drain.

While the eggplant is soaking, prepare the sauce. Combine the sherry, vinegar, soy sauce, water, and cornstarch.  Set aside.

Heat oil over medium high heat in a large pan or wok. Add pork, if using, and cook until browned and drain. Then, add white part of green onion, garlic, ginger, chili paste, and sugar and continue to cook over medium high heat for a couple of minutes. Add eggplant and cook for 2-3 minutes, then add tofu, continuing to toss until eggplant can be pierced with a fork for 3 or 4 minutes (I like it tender but not mushy).

Add sauce (give it a good stir first before you throw it in) and continue to stir until it thickens. Stir in sesame oil, green onion tops, and sesame seeds.

Serve with steamed rice.

Cucumber Kimchi

Many kimchis are best after some fermentation, but I like cucumber kimchi to be very fresh. I think it tastes best soon after preparation, but it can last for one or two weeks in the fridge.  It is nice to eat as a side dish with grilled meat, or as a meal on its own with steamed rice. One of my favorite things to do is to pile it on top of cold soba noodles with some of the brine.

Cucumber Kimchi (Oi Kimchi or Oi Muchim)

2 -3 English cucumbers, cut in half and then cut into 1/4" thick half moon pieces (any other cucumber will work if you remove the large seeds)
1 T salt
1-2 T Korean chili flakes, go chu ka ru (found in most Asian markets)
3 green onions, white part chopped, green part cut in 1" pieces
1/4 c onion, chopped
2 T garlic, chopped
1 T toasted sesame seeds
1 T sesame oil
1 T sugar
2-3 T rice vinegar

Put the cucumber in a large bowl and sprinkle with salt. Set the bowl aside for several hours to overnight to let the cucumber release their juice. The brine that results is delicious. Toss the cucumbers with the remaining ingredients. Enjoy!

Tabouli

This salad would be good with many grains or foods eaten like grains: couscous, quinoa, spelt, amaranth, millet.

Tabouli

1 pkg of tabouli (often found in the health food section of the grocery store near the couscous), can also be labeled bulgar; use 1 cup and add dried parsley and mint, prepared according to package instructions

1 cucumber

2 large tomatoes

1 pkg of crumbled feta cheese

3 TBS olive oil

juice of one lemon

salt and pepper to taste

Optional:

1 can of artichoke hearts, chopped

1 can of heart of palm, sliced

freshly torn basil and parsley leaves

Toss to combine and refrigerate for several hours to let flavors mingle.

Rainbow Chard and Beet Green Frittata with New Potatoes

Rainbow Chard and Beet Green Frittata with New Potatoes

1 bunch rainbow chard, choppped
greens from 3 beets, chopped
1/4 c minced onion
2 new potatoes, sliced 1/4" thick, enough slices to cover the bottom of the pan
2 T olive oil
6 eggs, beaten
1/4 c shredded cheese, I used sharp cheddar
2 T fresh dill
salt and freshly milled pepper

1. 1. Adjust oven rack to the upper-middle portion and heat to 350 degrees. Heat oil over medium heat in an oven-proof skillet; then, add potatoes.
2. Cook potatoes on both sides until browned and crisp. Remove from pan.
3. Add onion and green to pan and cook until onion is translucent.
4. Return the potatoes to the pan and toss with greens. Season with a few shakes of salt and pepper.
5. Meanwhile, beat the eggs and add cheese, salt and pepper, stirring to evenly distribute.
6.  Pour the egg mixture over the greens and stir lightly with a fork until the eggs start to set. Once the bottom is firm, use a thin spatula to lift the frittata edge closest to you. Tilt the skillet so the uncooked egg runs underneath. Continue cooking for about 40 seconds and repeat until the egg on top is no longer runny.
5. Transfer the skillet to the oven and bake until the top is dry and set about 2-4 minutes.
6. Run a spatula around the edge of the skillet to loosen the frittata and invert onto a serving plate. Cut into slices. Serve warm, at room-temperature or chilled.
                            

Frittata prior to inverting on a plate

After inverting on a plate

CSA Week 9 - July 16-20th

CSA 1: Potatoes, Beets, Cucumbers, Summer Squash, Parsley, Tomatoes, Eggplant, Peppers, Dill, Okra, Yard-Long Beans, Cilantro

CSA 2: Carrots, Chard or Kale, Cucumbers, Dill or Cilantro, Eggplant, New Potatoes, Tomatoes, Squash or Zucchini

Caponata-Style Eggplant with Squash

While deciding what to make with my eggplant this week, I contemplated both caponata and  ratatouille -- very similar dishes. I love the vinegary tang of caponata, but I had a lot of squash to use as well (typical in ratatouille, but not caponata). I guess you could call the following capo -touille!

Caponata-Style Eggplant with Squash

2 globe eggplants, cut in 1" cubes
2-3 small zucchini or summer squash, sliced in half longitudinally, then 1/2" thick half moon shapes
2 T kosher salt
1-2 T olive oil
2 small onions, chopped
2 celery stalks, chopped
2 cloves garlic, chopped
3 lg tomatoes, chopped
3 T red wine vinegar
1 T sugar
1 t salt
a few grinds of fresh black pepper
2 T capers
1 small can of sliced black olives (you can also use green olives)

1. Toss the eggplant and squash with the kosher salt and place in a colander for 30 minutes. In the meantime, chop the rest of the vegetables.
2. Heat olive oil in dutch oven; then, add onion, celery, and garlic, stirring until translucent.
3. Rinse the eggplant and squash with water and drain thoroughly.
4. Add eggplant, squash, and tomatoes to pot. Bring to a boil over medium-high heat. Then, add vinegar, sugar, salt and pepper. Reduce heat to a simmer and cover vegetables with a piece of waxed paper, pressing it down directly on the vegetables. Simmer for 20 minutes over low heat.
5. Remove paper and from heat. Stir in capers and olives.

Serve hot or at room temperature with crusty bread and a good wine.

CSA Week 8 - July 9 -13

CSA 1: Potatoes, Summer Squash, Cucumbers, Carrots, Kale, Lemon Basil, Basil, Eggplant, Peppers, Bok Choi, Tomatoes, Garlic

CSA 2: Cabbage, Carrots, Chard, Cucumbers, Tomatoes-Slicing, Tomatoes-Heirloom, Onions, Squash/Zucchini