1 bunch parsley
2 medium eggplants
Soft goat cheese
1 head garlic
Grated parmesan cheese
Slice the eggplant in half lengthwise, run with olive oil, and pace, face up on a baking sheet. Roast at 350 until soft, flipping over once.
Meanwhile, make the parsley pesto: combine garlic, parsley, olive oil and up to ¼ cup parmesan cheese in a food processor.
When the eggplant is close to done, make a box of pasta.
Take the eggplant out of the oven and let cool while you drain the pasta and return it to the pot. Drizzle with olive oil, salt, and pepper. Bit by bit cut the eggplant and scrape it out of the skins. Add the eggplant and the parsley pesto to the pasta bit by bit, stirring constantly to combine. Add in ¼ cup goat cheese, stirring to combine and melt.
Cover the pot of wonderful eggplant, cheese, pesto, and pasta and cook over extremely low heat for 2-3 minutes then eat.
For this wonderful and satifyingly fall-like dish, you really need very little work, although lots of time.
2-4 sweet potatoes (about 1 1/2 lbs)
2 fingerling potatoes
3 leeks, white-light green parts only
1 mid-small onion
3/4 of a head of garlic
4 tablespoons butter (it’s worth it)
2 tablespoons olive oil
1/4 cup milk
1/8 cup white wine
Thyme, oregano, nutmeg, salt & pepper
1. Melt the butter in a dutch oven. A dutch oven is a oven-safe covered pan.
2. Chop the potatoes and onion into 1 inch cubes, mince the garlic, and slice the leeks first in half lengthwise and then into 2 1/2 inch strips.
3. Toss all of the vegetables in with the melted butter, add olive oil, and mix to combine.
4. Season with a healthy about of dried thyme and oregano. Add a pinch of nutmeg.
5. Again, stir to combine.
6. Pour the milk and wine over the mixture and roast, covered, at 350 for 45 – hour, or until the potatoes are soft to a fork. Stir every 15 minutes. About 15 minutes before the potatoes are done, toss 1/4 cup of soft goat cheese over the whole mixture.
7. Eat immediately. Optional: top with cheddar cheese instead of goat cheese.
This week, fall has come. It’s still raining a lot, and there are still hot days, but fall is in the air, and in the ground, seeping up, bringing in thick fogs and golden and red leaves.
So, this week:
We’re moving back towards soups, roasted squash, and things cooked with apple cider (hard or fresh). It’s good that fall has come round, now. It’s been a rough summer, agriculturally speaking, what with two enormous flooding events in barely two weeks, followed by relentless rain. It feels like the cooling weather and the winding down of the agricultural season, is a kind of relief – if a sad one.
Since friends have asked up to post our recipe, here it is. We originally got it from Mother Earth News.
Makes about 25 rolls or two loaves of bread.
3 cups lukewarm water
1 ½ tablespoons active dry yeast
1 ½ tablespoons salt, coarse is better
6 ½ cups flour, no more than 2 ½ cups whole wheat
1. Mix flour, yeast, and salt evenly.
2. Add lukewarm water in half-cup increments, stirring with each half cup. Do not over mix.
3. Cover loosely and let rise two hours.
4. Now you can cover the bread with a non-airtight lid and leave it in the fridge for up to a week.
1. Grease and flour a baking sheet. If you’ve never done this before: spread a thin layer of oil over a baking sheet first; second, take a small handful of flour in one hand and lightly sprinkle it over the oil.
2. Flour your hands and pull off a lump of dough about half of the batter. Gently stretch the dough into a smooth ball, turning it as you go and folding the edges underneath. For rolls, of course, do smaller lumps.
3. Preheat the oven to somewhere between 425 and 500, depending on your oven and the sensitivity of your smoke detectors (ours always go off if we bake above 475. Place the ball on the sheet.
4. Dust the top of the dough with flour and slash it with a knife to allow expansion in the oven.
5. Place a small oven-safe metal dish on the lower rack of the oven and put the baking sheet with the bread on it on the middle/upper rack. Bake for 5 minutes.
6. After 5 minutes, open the oven and pour 1-2 cup of water into the empty dish on the lower rack and quickly shut the oven to trap the steam.
7. Bake another 25 minutes or until the crust is firm and brown.
8. For rolls, do without the water and bake for 20 minutes straight at 425.
This lovely, and simple meal, consists of steamed chard, steamed green beans with butter, and roasted onions, red peppers, and chickpeas.
As easy as can be, if not super fast: cut three sweet peppers into strips, cut one white onion into small pieces, chunk a head of garlic. Arrange all of these, and a can of chickpeas, on a baking sheet with olive oil, salt, and pepper, and roast at 400 for about half an hour.
Meanwhile, wash and clean the green beans. Wash and chop the chard. Heat a veggie steamer (or a colander over pot of water) and toss the green bean in when it starts to steam. Steam the greenbeans for four minutes, then add the chard right on top and steam for a further three minutes. Remove from heat. Separate the green beans and chard and spread butter and salt over the former.
Eat together with the roasted red peppers and chickpeas.
This completely life-changing roasted eggplant soup is adapted from Smitten Kitchen’s recipe, although we made a few notable changes.
1 mid-small eggplant
3 mid sized tomatoes
1/4 a jalapeno pepper, seeds removed
1 large onion
8 cloves of garlic
4 cups veggie broth (2 cans)
1/4 cup heavy cream
1/4 cup whole milk
Salt & pepper
Parmesan cheese to top
1. Lightly oil a baking pan and preheat the oven to 425
2. Cut the eggplant, tomato, and onion into 1/2 inch thick slices and spread out on the baking pan. Peel the garlic and lay the cloves, uncut on the pan. Also add your slice of jalapeno pepper – but make sure you keep track of where you put it.
3. Roast for 20 minutes, then remove the garlic. Put the rest back in the oven, turn the heat down to 400 and roast another 15-20 minutes.
4. Remove the pan and put the onion, garlic, eggplant, and tomatoes in a soup pot. Remove the jalapeno completely – just the oil from baking it will be plenty hot.
5. Add the veggie stock to the pot and bring to a boil. Once it’s boiling, turn down the heat a little and cook until the veggies are all tender. About 10-15 minutes.
6. Blend the whole soup in a food processor until completely smooth, then return to a low heat. Add the cream, milk, and a little less then 1/4 cup grated parmesan. Cook, stirring often, for 5-10 minutes. Turn off the heat, sprinkle with fresh parsley, and eat with bread (and joy).
A note about pictures: because this soup ends up a cooked-eggplanty brown color and is blended to be largely textureless, it is not super photogenic. Use your imagination and believe that it is worth the time and effort. Really.