I never throw out my magazines. Eventually this might become a problem. I subscribe to a lot of magazines, let me tell you. One of the greatest things about keeping cooking magazines, in particular, is that you can always go back and fish (pun intended) for recipes.This recipe came from the May issue of Bon Appetit: Grilled Spiced Eggplant and Minted Yogurt Stacks. Doesn’t exactly roll of the tongue, but tastes delicious and can be served as both an appetizer and a main course dish. Even my roomate, who absolutely HATES eggplant, said it was pretty good.
Ingredients: 1 1/2 cups nonfat Greek yogurt, 1 cup diced cucumber, 3 tablespoons chopped fresh mint, 1 pressed garlic clove, 2 eggplants cut into 1/2-inch-thick circles, 2 teaspoons ground coriander, 2 teaspoons paprika, 1 teaspoon ground cumin, 1 cup crumbled feta cheese, Olive oil (for brushing the eggplant), salt and pepper to season
Preheat the broiler. Begin by making the eggplant rub. In a bowl, mix coriander, paprika and cumin.
Brush eggplant with olive oil and sprinkle on both sides with the spice mix, salt and pepper
Broil the eggplant until slightly charred for 10 minutes, turning and brushing with more olive oil if dry. Meanwhile make the filling. Combine the cucumber with the mint and garlic.
Add yogurt, salt and pepper and mix together. When the eggplant is done, place half of the circles on a plate. Add feta and yogurt mixture evenly over the eggplant circles.
Top with an empty eggplant slice. Garnish with mint if desired.
Since I was a baby, I have been referred to as the traveling frog. And without a doubt I have proven this nickname to be accurate with all the traveling that I have been fortunate to do. And again I have not been able to rest for much in Moscow. I am now in Dubai and thus again the lack of posts. I feel like this is becoming a problem. But in a few week’s time, I shall run out of all possible excuses…This is a recipe that I found in the November issue of Bon Appetit magazine. It can be served as both a side dish and a main course and is super easy to make.
Ingredients: 1 1/2 lb Baby Bello mushrooms diced, 2 lb Yukon Gold potatoes cut into 1/8-inch slices, 1 cup Gruyere cheese grated, 2 cups heavy whipping cream, 2 garlic cloves minced, 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper
Begin by adding mushrooms to a pan with oil. Add salt and pepper and saute until the liquid evaporates for 7 to 8 minutes. Add garlic and cook for another minute.
Set aside and let stand at room temperature. Next preheat oven to 375 and pat the potato slices dry. Add whipped cream to a pot on medium heat. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Add potatoes and bring to boil. Simmer covered for about 10 minutes and then simmer uncovered until cream reduces by half.
Transfer half the potato mixture to a buttered baking dish. Spread evenly and top with mushrooms.
Pour the remaining potato mixture. Cover with cheese.
Cover with foil and bake for 30 minutes and then uncover and cook for another 20 minutes. Leave aside for 10 minutes and then serve.
So I think I might be done with all the work that needed to be done. Or at least done enough to make a cranberry/blueberry pie and celebrate. Pie crust pre made. Obviously. I mean who would I be kidding? I fool myself saying that I can’t bake because I do not own a stand mixer but recently people have been pointing out that is a false statement. That you can’t bake without a stand mixer that is not that I can bake. I found this recipe in bon appetit magazine and it looked simple enough. And the only pies I make are simple. For all the bakers out there, don’t judge. It came out delicious.
Ingredients: 1 pie crust (if you make your own, more power to you), 14 oz fresh or frozen cranberries(I used fresh), 14 oz fresh or frozen blueberries (I used frozen), 2 1/4 cups of sugar, 3 tablespoons corn starch, 2 cinnamon sticks, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest
Add the cranberries and blueberries to a saucepan on medium heat
Add the remaining ingredients
Mix and cook the filling until the mixture thickens and the berries begin to pop for about 15 to 20 minutes, stirring occasionally. When the mixture comes to a boil, take off heat and transfer to a glass dish. Let the filling cool in the fridge anywhere from an hour to 1 day. When the filling is cooled, remove the cinnamon sticks and pour the filling into the pie crust.
Cover the pie with a top layer of crust and seal together
Place in a 350 preheated oven and bake until the crust is golden brown for about an hour.