Burnt Eggplant with Lemon, Garlic and Pomegranate Seeds

Burnt Eggplant with Lemon, Garlic and Pomegranate Seeds from A Thought For Food

Burnt Eggplant from A Thought For Food

Here's the truth: I don't like using cookbooks.  This doesn't mean that I don't enjoy reading them (I definitely do) or look at the pictures (I study each one for an inordinate amount of time) or that I'm not inspired by them.  I just don't like cooking from them.  The first problem is that I'm TERRIBLE at following directions.  I have the worst memory in the world when it comes to measurements, so I have to go back to read the ingredient list at least four times before I get it straight.  And then I have to follow the directions... yeah right. That's not going to happen.  By the point that I realize that maybe I should go peek at the instructions, I've already chopped and mixed everything... and sometimes it's already made its way into the oven or onto the table.

So, when I decided that I was actually going to make something from my newly acquired copy of Jerusalem (which, I can not emphasize enough... you. must. buy. it. now. You won't regret it), I made my greatest effort to follow every direction carefully.  Between you and me, I failed at that... but it didn't matter, this is one of those recipes that's hard to screw up.

I must admit that I got some strange looks.  Pomegranate and eggplant?  Together?  Really?  That's... ummmm... unique.  But, believe me, it works.  Just be prepared for some surprised faces when they bite into their first seed.  It's priceless.

Burnt Eggplant with Lemon, Garlic and Pomegranate Seeds from A Thought For Food

Burnt Eggplant with Lemon, Garlic and Pomegranate Seeds from A Thought For Food

Burnt Eggplant with Lemon, Garlic and Pomegranate Seeds from A Thought For Food

Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds

(adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi)

serves 4 as an appetizer

Ingredients

4 large eggplants

3 cloves garlic, minced

grated zest of 1 lemon and 2 tbsp freshly squeezed lemon juice

4 tbsp olive oil

1 tbsp tahini

2 tbsp chopped flat-leaf parsley

2 tbsp chopped mint

seeds of 1/2 large pomegranate

1 tsp smoked paprika

salt and freshly ground black pepper, to taste

Directions

1. Preheat the oven to 500 degrees.  Line a large baking pan (or two, if necessary) with aluminum foil.

2. Using a sharp pairing knife, make deep gashes throughout the eggplant.  Place the eggplants on the baking pans.

3. Roast in the oven for an hour (rotating every 20 minutes) or until the eggplant skin has burnt evenly throughout.

4. Remove the eggplant and let cool.  Once it is cool enough to handle, peel away the skin and, using a spoon, scoop out the flesh of the eggplant, transporting to a mixing bowl.

5. Place eggplant into a colander and let sit for at least an hour, or until it has drained most of its liquid.  Once this is done, transfer back to the mixing bowl.

6. Mash the eggplant with a fork.  Mix in the garlic, lemon zest and juice.  Stir in the olive oil and tahini.  Refrigerate for 30-40 minutes to let it develop its flavor.

7. Remove from the refrigerator.  Mix in 3/4 of the parsley, 3/4 of the mint, and 3/4 of the pomegranate seeds.  Season with smoked paprika, salt and freshly ground pepper.

8. Garnish with remaining pomegranate seeds, mint, parsley, and a drizzle of olive oil.  Serve with pita bread.

Quinoa with Acorn Squash and Pomegranate

Quinoa with Acorn Squash and Pomegranate from A Thought For Food

Quinoa with Acorn Squash and Pomegranate from A Thought For Food

I'd call this dish a happy accident.  Here's the short version of a long story.  There were plans to roast a whole eight pound fish at our Friendsgiving dinner a few weeks ago.  Why?  Well, I don't know.  I wanted to... it sounded like fun.  Do I need a reason?  I'm crazy!  We were very close to actually doing it and then someone (cough, cough --- Eric --- cough) decided they'd be practical and bring up that maybe we didn't have enough space in our oven to roast a whole fish.  Now, I was under a lot of stress at the time and I COULD have freaked out (I've been known to throw tantrums in the midst of party planning).  But I didn't.  I kept my cool and said, "Ok, darling husband, now I need to think of something to make for those that don't eat meat."  I took a deep breath, looked at the ingredients on hand, and came up with this quinoa dish.

So, I guess I have Eric to thank for this creation.... thanks for poopooing on on my dreams of roasting a whole fish.  Without you, I wouldn't have created this fabulous recipe.

Quinoa with Acorn Squash and Pomegranate from A Thought For Food

Quinoa with Acorn Squash and Pomegranate from A Thought For Food

Quinoa with Acorn Squash and Pomegranate

Serves 4 as an entree, 6 as a side

Ingredients

3/4 cup of quinoa, cooked

1 acorn or kabocha squash

3/4 cup pomegranate seeds

1/4 cup raisins

2 teaspoons minced fresh parsley

2 scallions, green parts only, chopped

1/4 cup olive oil, plus more for roasting squash

2 tablespoons lemon juice

Zest of half a lemon

Salt and pepper

Directions

1. Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil.

2. With a sharp knife, cut the top and bottom off the squash.  Cut the acorn squash in half lengthwise and, using a spoon, scoop out the seeds.  Cut each piece in half again lengthwise.  Then slice each quarter lengthwise, creating 1/2 inch slices.  Place squash slices into a bowl and drizzle with olive oil and a sprinkle of salt.  Spread across the pan and arrange so each piece sits flat. Roast in the oven for 25 minutes.

3. Meanwhile, make the dressing by whisking together the 1/4 cup of olive oil, the lemon juice, lemon zest, parsley, and scallions.  Season with salt and pepper, to taste.

4. Once the acorn squash is finished, remove from the oven and let cool for a few minutes.

5. Mix together the cooked quinoa, pomegranate seeds, raisins, and dressing in a big serving bowl.  Season with salt and pepper, to taste.

6. Top with roasted squash pieces and enjoy!

Shredded Brussels Sprouts with Walnuts

BrusselsSproutsATFF

It's hard to believe that Thanksgiving has arrived.  This last weekend, Eric and I hosted our annual Friendsgiving feast.  It's a tradition that I cherish... to have some of our closest friends gather around the table, eating, drinking, laughing... it warms my heart.

Every year, as we sit down to eat, I ask everyone to say what they are thankful for (something my parents have us do each year at our family dinner).  However, this year we completely forgot to do this.  If I had remembered, this is what I would have said:

I'm so happy to have all of you around our table tonight.  This has been a year of transitions... not just for me, but for all of us.  Some have transitioned to new jobs.  Some have moved apartments.  Some have started new relationships.  These changes are not always easy... and they can often be frightening.  But I'm so thankful for our friendship and the love and support we all have for one another.  We may not always be able to see each other as much as we'd like... but we are still a unit.  Even if it's just the idea of knowing that you're in my life.  That is all I need to keep going.

Thank you, dear readers, for continuing on this journey with me.  Know that your presence keeps me going.  I hope all of you have a very happy and healthy Thanksgiving.

Shredded Brussels Sprouts with Walnuts from A Thought For Food #Thanksgiving #recipe

Shredded Brussels Sprouts with Walnuts from A Thought For Food #Thanksgiving #recipe

 Shredded Brussels Sprouts with Walnuts

(adapted from

Saveur

, serves 4 as a side)

Ingredients

1 lb. Brussels sprouts

2 tbsp. whole-grain mustard

4 tbsp. fresh lemon juice

½ cup extra-virgin olive oil

Kosher salt and fresh-ground black pepper

1/2 cup shelled walnuts, chopped

Directions

1. Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don't have a food processor, you can slice the sprouts using a mandoline, or very finely by hand.)

2. In a large bowl, whisk together the mustard, lemon juice, and olive oil. Add the shredded Brussels sprouts and toss to coat.  Season to taste with salt and pepper. Top with walnuts.