Marinated Eggplant with Mint and Capers

MarinatedEggplant2

MarinatedEggplantDuo

At the beginning of the year, when I sat down to think about the direction I wanted to take this site, I decided on a few things.  One, I didn't want to stress about it anymore. I've cut back on the number of posts.  I think this will allow me to focus on creating quality content rather than trying to bang out material for the sake of putting it up here.  And I think it will allow me to focus on the other things in my life, like relationships and exercise (still working on that one) and getting out a bit more to enjoy all the culture this city has to offer.

The second thing I decided was that I wanted to get back to the roots of why I started A Thought For Food.  As a home cook, I created this site as a way to share recipes that I have come to love... and to hopefully inspire a few people along the way to try dishes they wouldn't have normally made.  I always want these recipes, whether my own creations or from the vast collection coming from my always growing magazine collection, to be accessible to the masses. For me, there's nothing better than a meal that's not only flavorful, but uncomplicated.

This marinated eggplant is one of those dishes that I can't get enough of.  I've been making it for years, which is why I'm kind of surprised it's taken me this long to put it up.  I recently prepared it for our annual winter BBQ, where we served up lamb kabobs and falafel, along with an assortment of middle-eastern inspired sides. The briny capers help to balance the richness of the eggplant, and the mint adds a brightness that almost makes you forget about the snow laden streets.

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Marinated Eggplant with Mint and Capers

Slightly adapted from Gourmet Magazine via Epicurious

Yields: 8 appetizer portions

Ingredients

2 pounds thin Italian or Asian eggplants, cut into 1/4-inch-thick rounds

10 tablespoons extra-virgin olive oil, divided

4 tablespoons red-wine vinegar

1/2 cup chopped mint

4 tablespoons small capers, rinsed

Directions

1. Preheat broiler.

2. Line a baking sheet with parchment paper.  Arrange eggplant in a single layer.

3. Brush both sides of the eggplant slices with 4 tablespoons of the olive oil.  Broil about 4 inches from the heat, turning once, until golden, 8 to 12 minutes total.

4. Stir together vinegar, mint, capers, 1/2 teaspoon salt, 1 teaspoon pepper, and remaining oil and toss with warm eggplant. Marinate at least 20 minutes.

*Can be made 1 day ahead and refrigerated. Bring to room temperature before serving.

Meringue-Topped Baked Grapefruit

Meringue Topped Baked Grapefruit from A Thought For Food #recipe

Image from Meringue Topped Grapefruit from A Thought For Food

Meringue Topped Baked Grapefruit from A Thought For Food #recipe

We need a bigger bed! That's the first thought that pops into my head almost every morning; the first thought after a restless night of little to no sleep.  I don't have many regrets in life... but not getting a king-size mattress is one of them.  Because here's the thing: two good-sized guys fit on a queen comfortably. Throw a 52 pound boxer pup into the mix, though, and it's really tight.  Maki also has a tendency to spread herself out, positioning her body in a way that's perpendicular to ours, making it so her head and butt are pressed right up against our backs or legs.  In many instances, this results in one of us (usually me) getting pushed off the bed.  And I can't forget to mention the many times I've awoken to her moans, groans, ear scratching, and butt licking (her butt... though, once in a while she'll find an exposed foot or knee to go to town on).

Mornings can be a bit rough.  Coffee is always brewed and, depending on the amount of rest I got the night before, I'll go for one to three mugs.  When I'm in need of a special treat, I bake up some grapefruit topped with meringue and smear pats of butter on toast.  It's the fastest way to bring a smile to this face... and with the limited quantity of sleep I've been getting, I need it.

Meringue Topped Baked Grapefruit from A Thought For Food #recipe

Baked Grapefruit with Meringue

serves 4

Ingredients

2 red grapefruits, cut in half

2 large egg whites

1/4 cup superfine granulated sugar

Tools

Grapefruit knife

4 Ramekins, large enough to hold grapefruit halves (see notes below)*

Stand mixer or hand mixer

Directions

1. Preheat the oven to 425 degrees.

2. Using the grapefruit knife or sharp paring knife, cut the segments away from the membrane, but keep them held within their sections.  Place grapefruit halves in the ramekins and then transfer ramekins to a baking pan.  *The ramekins will hold any liquid in and will make it easy for serving.  If you do not have ramekins, you can place the grapefruit directly on a baking pan lined with aluminum foil.

3. Place the eggs in the bowl of a stand mixer fitted with the whisk attachment (alternatively, a hand mixer can be used).  Whip the eggs at high speed.  Once they become foamy, gradually sprinkle the sugar in (maybe a few tablespoons at a time).  Whip the mixture until it forms stiff peaks.

4. Top each grapefruit halves with heaping spoonfuls of the meringue.

5. Bake for 8-10 minutes, or until the meringue is golden brown.  If you want a bit more color on top, broil the grapefruit for an additional minute, being careful not to burn it.

6. Remove and let sit until they are cool enough to handle.  Serve.

Bean Salad with Lemon-Anchovy Dressing

Bean Salad with Lemon-Anchovy Dressing from A Thought For Food

Bean Salad with Lemon-Anchovy Dressing from A Thought For Food

Bean Salad with Lemon-Anchovy Dressing from A Thought For Food

I know I'm strange. I like weird things like fish sauce and smoked salmon and whitefish salad and pickled herring and gefilte fish and all those things that make the majority of the population go Ewwww.  Oh and I can't forget anchovies.  I'm pretty much sold if a dish has anchovies in it.  Salad Nicoise remains one of my favorite dishes to order.  It stems from my childhood, on nights when my father had to work late and my mom and I created large platters with stacks of seared tuna, green beans, hard boiled egg, olives and anchovies (the latter two are on my dad's list of despised foods, hence why we made it when he wasn't around).  If I had a last meal... you know, if we were playing that game where we said what we'd want our last meal to be if we were on death row... that salad would be on the list (along with sushi, cheesecake, linguini with clam sauce, and a warm, freshly baked baguette served with a wedge of triple creme cheese).  I just can't get enough of the textures, the bright flavors, and the depth that the anchovies bring to the salad.

On the day that I made this dish, I did my very best to save some for dinner.  However, my will power failed me and half the bowl quickly disappeared, which is often the case in these situations.  As wonderful as this is on its own, or would be paired with roasted salmon, I can attest that it works when tossed with pasta, served hot or cold.  No matter what you do with it, though, you can't go wrong.

Bean Salad with Lemon-Anchovy Dressing from A Thought For Food

Bean Salad with Lemon-Anchovy Dressing from A Thought For Food

Bean Salad with Lemon-Anchovy Dressing

serves 4 as side dish

Ingredients

1 1/2 lbs green beans, rinsed and ends trimmed

1 - 16 0z can of cannellini beans, drained and rinsed

2 tablespoons fresh parsley, chopped

1 lemon, zested and juiced

1 garlic clove, minced

3 anchovy fillets, from can, drained of oil

1.5 tablespoons extra virgin olive oil

1 teaspoon crushed red pepper flakes

Salt and black pepper, to taste

Directions

1.Bring a pot of salted water to a boil.

2. Cut the green beans into 2 inch pieces.  Add the green beans to the boiling water and cook for 2 minutes.  Drain green beans and rinse under cold water. In a serving bowl, mix together the green beans and cannelli beans.

3. Using a mortar and pestle (or with a bowl and metal spoon), blend together the anchovy fillets, 1 teaspoon lemon juice, garlic clove, and parsley.

4. In a separate bowl, whisk together the smashed anchovy mixture, the remaining lemon juice, olive oil, and red pepper flakes.  Season dressing with salt and pepper.

5. Pour the dressing over the beans and toss to coat.  Season with additional salt and pepper if necessary.