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.

Greek Salad

The first time I had a Greek salad in Greece I was surprised to find it had no lettuce of any kind and instead of having crumbled feta cheese it was topped with a brick of feta. It was very simple, very delicious, and very filling- almost a meal in itself! To make it like the Greeks do skip the lettuce, add a brick of feta, and simply drizzle the vegetables in some extra virgin olive oil, Greek if you can find it.

2 ripe, good quality tomatoes, quartered
half a cucumber, sliced into thick half-moons
1 small green bell pepper, diced large
1/2 red onion, thick sliced rings
kalamata olives
salt
1 block of feta cheese
extra virgin oilive oil
fresh cracked black pepper
oregano

Instructions:

Arrange the vegetables in a shallow serving bowl and salt. Top the salad with a block of feta cheese. Let the salad sit at room temperature about 20 minutes before you serve it, letting the flavors develop. Just before serving drizzle the salad with extra virgin olive oil and season with fresh cracked pepper and oregano.

Yield: Serves 2-3

Sonoran Hot Dogs: Food From My Beloved Tucson

To make a Sonoran hot dog at home...

1. Get a beef hot dog and wrap it like a mummy with bacon. Mesquite bacon is good.
2. Fry it on a griddle until the bacon gets crisp. Some people like to fry the bacon a little first and then wrap it around the hot dog and then fry them both in the bacon grease.
3. Take a hot dog bun or bolillo roll that has been slit to make a pocket in the middle. If you want you can toast them a little or, in the case of the bolillo roll, steam it for a minute to make it soft. Work with what you have on hand or what you feel like.
4. Put mayo, mustard and ketchup on the bun and insert the bacon-wrapped dog. If you want to squirt the mayo on top, like they do at the stands, mix it with a little lemon juice or water to thin it out. Put it into a squeeze bottle or sandwich bag with a corner cut off and squeeze it on top when you are done, along with the mustard and ketchup.
5. Add warm pinto beans, cheese (shredded Mexican cotijo cheese, cheddar, whatever), chopped tomatoes, chopped onions, sliced or blended jalapenos or some type of jalapeno/green chili salsa
6. “Just stick whatever you want on there, and whatever amount, to make it taste good.”

(Recipe taken from Tucson Citizen.com)

Grilled Eggplant, Tomato & Arugula Salad

I never had arugula before I moved to Ireland. Here it is called "rocket." Not only is it popular in salads here but they also add it to many other things such as sandwiches and pizza. It is said to have a peppery taste but I think the flavor is better described as nutty. I am so glad I stumbled over it as it has become my favorite green of all to eat. Here is my copycat recipe of a salad I eat over here at one of my favorite local restaurants.

1 eggplant, sliced
3 ripe, good quality tomatoes, sliced
balsamic vinegar
olive oil
1 small sized bag of arugula
1 small sized bag of baby mixed leaf salad blend
1 block of feta cheese, cubed or 1 fresh ball of mozzarella, shredded
balsamic vinaigrette
toasted pine nuts

Instructions:

Marinate sliced eggplant and tomatoes in olive oil and balsamic vinegar for about 30 minutes, using a 2 to 1 ratio of the oil to the vinegar. Light grill and warm it up to a medium heat. Lay each slice of eggplant and tomato directly on the grate, grilling a few minutes on each side until soft and golden. In a large shallow bowl or on a a platter, toss the arugula and baby leaf in balsamic vinaigrette. Top with the grilled eggplant, tomatoes, feta or mozzarella cheese, and pine nuts.

Yield: Serves 4.

Variation: Try grilling other vegetables for this salad like zucchini and bell peppers.

Mexican Refried Beans

One of my very favorite foods of all time is refried beans. Right before I moved to Ireland I had my best friend, Yunuen- who is from southern Mexico- teach me how to make them. I was so happy the day I found dried pinto beans at a store in Ireland that I actually took a picture and blogged about it. I would no longer be deprived!

32 ounces dry pinto beans
water
8 slices good quality, smoked bacon
1 medium onion, diced
6 cloves garlic, divided and chopped
1 cup cooking liquid reserved from beans
about 1 cup cream, evaporated milk, or sour cream
1 cup shredded cheese, mild cheddar or Monterrey jack
1 teaspoon cumin
1teaspoon oregano
salt to taste
additional shredded cheese or queso fresco

Instructions:

Rinse and check over the dry beans. Soak beans overnight in a large bowl with plenty of water. Drain beans and place them in a large pot over high heat with plenty of water and three chopped garlic cloves, cumin, and oregano. Bring to a boil and then reduce heat to low and simmer the beans, uncovered. Keep an eye on the water level, adding hot water as necessary as there should be at least an inch of water over the beans. The beans will take about 2 hours to cook. Once the beans are soft remove from the heat and drain, reserving 1 cup of the cooking liquid.

In a large skillet fry the bacon over medium high heat until crispy. Remove bacon from the pan and add the onion and remaining garlic; fry until softened, about three minutes. Add drained beans to the skillet and shredded cheese. Crumble the bacon over the beans Smash with a potato masher, adding the reserved cooking liquid and cream a bit at a time, until they reach a fairly smooth and moist consistency. Sprinkle in salt to taste. Continue cooking and stirring with a large spoon until the beans become a thick paste. Serve hot topped with crumbled queso fresco or shredded cheese.

Yield: About 12 servings

Variation: Make with chorizo instead of bacon for a different flavor and a bit of spice.

Italian Bread

Living in Europe affords delicious bread everywhere we go. Here is one you can easily make at home. Great dipped in olive oil, balsamic vinegar and freshly grated black pepper.

1 package (1/4 oz.) active dry yeast
2 cups warm water (110-115 degrees)
1 teaspoon sugar
2 teaspoons salt
5 1/2 cups all-purpose flour

Instructions:

In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about one hour.

Punch down dough. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make four shallow slashes across the top of each loaf.

Bake at 400 degrees for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Yield: 2 loaves.

Tucson Cheese Crisp

Cheese crisps are a typical appetizer at any Mexican style restaurant in Tucson. My husband and I love to make these at home for a snack. They go great with a salted and limed Corona!

1 large, thin flour tortilla (12 inches or larger) or 2 medium, thin flour tortillas
4 ounces cheddar cheese, grated
4 ounces Monterey Jack cheese, grated

Instructions:

Preheat the oven to 400 degrees F. Bake the tortilla for 4-5 minutes directly on the rack. Remove the tortilla from the oven and place it on a baking sheet or pizza stone. Sprinkle on the cheese and return to the oven. Bake until the cheese melts completely, about 4-5 minutes. Transfer the tortilla to a serving plate, slice with a pizza cutter and serve immediately.

Variation: A cheese crisp should at least be salted but you may also serve them with salsa or whatever Mexican style toppings you like. For something different try brushing the cheese crisp with Sweet Thai Chili sauce.

My Mom's French Toast

Pardon me while I take a short break from international recipes to share with you my mom's French toast which I had while visiting home earlier this month. This was hands down the best French toast I have ever had. My mom doesn't measure when she cooks anything so the measurements for this recipe are approximations.

4-6 slices of good bread (4 for bigger slices, 6 for smaller slices)
3 large eggs
3 tablespoons milk
1 teaspoon vanilla
1/4 teaspoon cinnamon sugar
grated orange peel from 1/4 of an orange
a good squeeze of juice from 1/4 of an orange
1/4 teaspoon freshly grated nutmeg
powdered sugar for sprinkling
butter and oil for pan

Instructions:

Place a large skillet over medium heat with about 1 tablespoon of butter and 1 tablespoon of oil. In a shallow bowl combine the eggs, milk, vanilla, cinnamon sugar, orange peel, orange juice, and nutmeg; mix with a wire whisk. Dip each slice of bread into the mixture, giving it a good soak on each side before placing it in the skillet. Fry on each side until golden, remove to plate, and sprinkle with powdered sugar. Serve with butter and warm maple syrup.

Variation: Try making this with different kinds of bread such as cinnamon swirl bread or home made thick-cut white bread.

Yield: Serves 2.

Off eating...

Off eating in Minnesota, December 2nd-15th!

Mexican Wedding Cookies

These cookies are dangerous to make as they are so easy to eat and crumble so deliciously in your mouth!






1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup chopped almonds, pecans, walnuts, or hazelnuts
powdered sugar for dusting

Instructions:
In a medium bowl, cream the butter and sugar. Stir in vanilla. Add the flour and chopped nuts, mix until blended. Cover and chill for 3 hours. Preheat oven to 325 degrees. Shape dough into balls. Place on a prepared cookie sheet and bake for 15 to 20 minutes. Remove from pan to cool on wire racks. When cookies are cool, roll in powdered sugar. Store at room temperature in an airtight container.

Yield: about 3 dozen cookies

Scottish Cheese Crusted Potato Scones

These scones are quick and easy to make and taste of mashed potatoes.






200 gs/7 oz. self raising flour
25 gs/1 oz. whole wheat flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
25 gs/1 oz. butter, cubed
5 tablespoons milk
175 gs/6 oz. cold mashed potato
black pepper
2 tablespoons milk
40 gs/1 1/2 oz. mature cheddar cheese, finely grated
paprika, to dust

Instructions:

Preheat the oven to 220 C/425 F. Sift the flours, salt, and baking powder into a large bowl. Rub in the butter until the mixture resembles fine bread crumbs. Stir 4 tablespoons of milk into the mashed potato and season with pepper. Add the dry ingredients to the potato mixture, mixing together with a fork, and adding the remaining one tablespoon of milk. Knead the dough on a lightly floured surface for a few seconds until smooth. Roll out to a 15cm/6 inch round and transfer to an oiled baking sheet. Mark the scone round into six wedges, cutting about halfway through with a small sharp knife. Brush with milk, then sprinkle with the cheese and a faint dusting of paprika. Bake on the middle shelf for 15 minutes or until well risen and golden brown. Transfer to a wire rack and leave to cool for 5 minutes before breaking into wedges. Serve warm with butter or jam or leave to cool completely. Once cool store in an airtight container.

Variation: Serve these for breakfast with a couple of fried eggs and beans (not the sweet American style baked beans but the British style beans which are in tomato sauce).

Yield: 6 scones.

Minnesota Wild Rice Soup

I was born in the great state of Minnesota so you know I need to represent with a Minnesota favorite- wild rice soup. This soup is easy to make, rich and hearty, and is even better as a leftover.

1 cup wild rice

4 cups water

1 teaspoon salt

Rinse the wild rice in cold water. Place in a sauce pan over high heat with the water and salt. Bring to a boil. Once boiling turn heat down, cover tightly, and simmer for about 50 minutes, until rice is tender.

6 tablespoons butter

1/2 onion, chopped
1 stick celery, chopped
1 cup diced ham
1/2 cup flour
4 cups chicken broth
1 cup shredded carrots
6 tablespoons slivered almonds
1 tablespoon salt
2 cups half and half

Melt butter in a saucepan. Cook the onion and celery until tender. Add the diced ham and cook for 5 minutes. Blend in flour and cook for a couple minutes. Stir in the chicken broth a little at a time. Cook over medium heat, stirring constantly. When it comes to a boil, boil and stir for a couple minutes. Mix in the wild rice, carrots, almonds and salt. Simmer for 10 minutes. Pour in the half-and-half. Heat through for an additional 10 minutes. Do not allow to boil.

Yield: About 6 servings.

Portuguese Pastries

While I was in Portugal this week I tried a few of their delicious pastries. The first one is called a "queijada." The second one and the most famous is called "pasteis de nata." Both were really good but I was especially smitten by the queijada and never stopped looking for them while I was there. It is really hard to describe what it was like except to say that it was heavenly! The pasteis de natas were also very good, especially when sprinkled with powdered sugar and cinnamon. It is basically a custard tart with a really crispy crust. I bought a Portugese cookbook which includes both of these recipes. I can't wait to try and make these at home!

Off eating...

Off eating in Portugal, November 22-26!

Spanish Paella

Paella is a Spanish dish cooked in a special paella pan over an open fire. This recipe is the best I can do at home without a paella pan and on the stove top. Even without the special pan and open fire this dish is absolutely delicious and so much fun to eat. Also, authentic paella includes ingredients such as shrimp, mussels, snails, etc. We are not seafood eaters in my house so this a chicken and chorizo style paella which I had in Spain. The best part is the rice that gets stuck to the bottom of the pan while cooking- chewy and crunchy!

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
4 ounces chorizo sausage, casing removed, cut into pieces
3 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 (12 ounce) package uncooked Arborio rice
3 cups chicken broth
1/2 cup white wine
1 sprig fresh thyme
1 pinch saffron
1 teaspoon paprika
salt and pepper to taste
2 tomatoes, seeded and chopped
1/2 cup frozen green peas
1/4 cup chopped Italian flat leaf parsley
8 slices lemon

Instructions:
Heat olive oil in large frying pan over medium heat. Add in onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, paprika, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally. Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary, up to 2 cups additional stock, 5 cups total. Cook until rice is done. Stir in tomatoes and peas. Cook for 2 minutes. Cover with foil, and leave for 3 to 5 minutes. Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges for squeezing.

Yield: About 4 Servings