Eggplant and Goat Cheese Gourmet Burger

There is a great upmarket burger chain in Dublin called the Gourmet Burger Kitchen. They have over a dozen different kinds of hamburgers as well as other unique sandwiches staring chorizo, lamb, chicken, and different vegetarian ingredients. While there last weekend I decided to order a goat cheese and eggplant vegetarian dish which I assumed was a salad. When the food arrived I found out I had ordered a vegetarian style burger instead. Between the bun was a tower of eggplant, goat's cheese, sun-blushed tomatoes, mixed leaf salad, mayonnaise & relish. I couldn't believe it. What an odd sandwich I thought but since I like all the ingredients I decided it was no problem. As it turns out it was a good thing to order so carelessly as I loved this vegetarian gourmet burger and just copied it at home for lunch today.

4 burger buns
1 eggplant, sliced into 1/2 inch disks
4 1/2 inch slices of goat's cheese
handful of arugula leaves
sweet tomato relish or chutney

Instructions:

Sprinkle the eggplant slices with salt and set aside for about 30 minutes. In the meantime preheat the oven to 400 degrees. Rinse and dry the eggplant slices and roast in the oven until soft, about 15-20 minutes. About 5 minutes before the eggplants are done place the buns on a baking try and layer each bottom bun with a slice of goat's cheese. Pop in the oven for about 5 minutes to soften the cheese and warm the buns. Remove from oven and top with 2 slices of eggplant each. Add a bit of arugula to each. Spread the top bun generously with sweet tomato chutney.

Yield: Serves 4.

Variation: Try adding other roasted vegetables to the sandwich such as zucchini or bell peppers. Try using different flavors of chutney or relish.

Thai Coconut Chicken Soup

Here is another great Thai recipe from my Thai friend Susie which she made for me when I saw her over the summer. If you have trouble finding any of the ingredients just pop into your nearest oriental market. This yummy soup is worth effort of searching out the ingredients.

3/4 pound boneless, skinless chicken meat
2 (14 ounce) cans coconut milk
2 cups water
4-5 pieces of dried galanga root
4 tablespoons fish sauce
1/4 cup fresh lime juice
1/2 teaspoon cayenne pepper or crushed chili pepper
2 tablespoons chopped fresh cilantro
2 tablespoon of chicken soup base
2 cans of straw mushrooms
a pinch of sugar
rice

Instructions:

In a large pot bring coconut milk, chicken soup base, galanga root, and water to a boil. Cut chicken into thin strips. Add chicken to the pot. Reduce heat. Add fish sauce, lime juice, cayenne pepper or crushed chili pepper, straw mushrooms, and sugar. Simmer until the chicken is done, 10 to 15 minutes. Sprinkle with fresh cilantro and serve steaming hot with rice.

Yield: Serves 8

Portugal's "Altano Tinto 2006 Douro DOC" Wine

At the end of last year my husband and I visited Portugal where we went to a free wine tasting center in Lisbon's city center. The wine center showcases Portugal's wines and wine areas, changing them out every few weeks. Even though Portugal is the world's 7th largest wine producer this was the first time we had ever had Portuguese wine. While there we each tasted 6 different wines. They were okay but nothing I would go out and buy. At the wine store the other day we were surprised to see a few Portuguese wines and excitedly bought one. We did not recognize any and settled on this Altano Tinto Douro DOC 2006 from the Symington Family Estates. Here is the description:

"This wine comes from the Douro Valley vineyards of Northern Portugal and is produced from the Tinta Roriz and Touriga Franca varietals. The first provides intense ripe berry flavours and the second, lifted floral aromas."

This is a great tasting and affordably priced wine. We will definitely buy it again. Keep your eyes peeled for it the next time you visit your favorite wine shop.

Malta's "La Valettte Rouge" Wine

My husband and I love wine so on our recent trip to Malta we of course tried a few of the local wines produced on the island. Our favorite was a wine called "La Valette Rouge." It is described as "a medium-bodied blend of noble grape varieties with a spicy aroma and a pleasant fruity palate, the ideal accompaniment to traditional Maltese dishes such as rabbit and beef stews." Due to the great taste and great price of this wine we bought a few bottles at the duty free shop in the Malta airport to take home with us. I am not sure if Malta is a big exporter of wine but if you can't find it at your favorite wine store you can have it shipped to you from the winery which produces it, Marsovin.

Maltese Pastizzi

The most popular snack in Malta is the "pastizzi" which is a pastry pocket filled with ricotta cheese, usually eaten in the late morning with a cup of tea or coffee. I love ricotta cheese so I couldn't wait to try them. I had my first one in a little fishing village at the fish market. They were quite a good and satisfying snack.

puff pastry
400g ricotta cheese
2 eggs
2 tablespoons grated cheese
chopped parsley
freshly ground black pepper

Instructions:

Mash the ricotta with the beaten eggs. Mix in the herbs and spices. Roll out the pastry thinly, cut out circles about 5 inches in diameter, and place a spoonful of the mixture onto each of these. Fold each pastry circle in half around the filling and press the edges furmly together. Place on a greased baking tray and bake in a hot oven for about a half hour or till the pastry is done.

Yield: about 15 pastizzis.

Off eating...

Off eating in Malta
February 6th-9th.