Stuffed Eggplant, Potatoes, & Onions

Stuffed Eggpants, Potaotes, & Onions -Bharli Vangi, Batata, & Kanda









Eggplant is one veggie that kids & most adults cringe from. Surprisingly for such a simple veggie it has so many possibiities. It so versitile - it can be baked, fried, sauteed, grilled. It comes in so many shapes, sizes & colors. It truely is pretty amazing.


This recipe is a simple Indian mostly Maharashtrian way of using the eggplant. Many cultures stuff the eggplant but not this small variety. The eggplants used here are stuffed with a spice & a masala mixture. Then they are cooked in a hot pan with till tender. I also add potatoes & onions to add heartyness. Plus for those who will not try the eggplant :).


Stuffed Eggplant/ Bharli Vaangi

Ingredients
7 small purple eggplants
7 smal potatoes
7 small onions
1 medium onion - finely chopped
1/2 cup desiccated coconut roasted
1/2 cup roasted peanuts finely crushed
½ - 1 tsp red chilli powder or to taste
2 tsp dhana-jeera powder each
1 tsp garam masala
1 tsp turmeric powder
1/2 cup chopped coriander
Salt to taste
2-3 tbsp + 2 tsp olive oil

Method
1. Wash the eggplants, peel the potatoes & onions. Cut them into 4 parts 3/4th of the way down. Make sure to keep the end intact.

2. In a bowl, mix the onion, coriander, turmeric, spices, coconut, peanut and salt. I prefer to quickly blitz them in a food processor careful not to grind them too finely. To this add 2 tsp oil and mix well.

3. Stuff the eggplants, potatoes, & onions with the filling. Leavesome of the filling to use as base/sauce for the dish.

4. In a skillet/wok , heat 2 tbsp of oil and add the masala filling. Saute for a few minutes.

5. Add the stuffed potatoes first. Let them cook for about 10 minutes. When the potatoes are 3/4th done then add the eggplants & onions. Give the mixture a good saute careful not to breeak any of the vegetables.

6. Cover with a lid and let cook till the eggplant & onions are tender. Do not overcook. Add about 1/4 -1/2 cup water if needed.

7.These can be enjoyed with naan, rotis, or rice.

Crab in a Spicy Garlic White Wine Sauce.

When you are at the market it seems that the ingreadiants call your name. The crabs in their tank were doing exactly that. My girls had fun letting them run around the backyard when I came home with them. A new twist on playing with your food.

This recipe is really easy & makes a nice broth that can be enoyed with fresh crusty bread.

2 large live crabs

2 shallots - finely diced

7 garlic cloves - finely grated

1/2 Tsp. red pepper flakes

1/2 bottle crisp white wine

Fresh chives - finely chopped

Clean & seperate out the crab. Remove the claws & body cavity. Divide body into half. Of coarse you can have your butcher do this. Rinse off the pieces.

Heat a large pan. Add 2 Tbsp. olive oil & 2 Tbsp. butter. When the butter melts add the shallots and red pepper flakes, and let cook till soft. Reduce the heat to low, add garlic and let the garlic infuse into the butter. After 5 minutes bring the heat back up to medium and add the crab. Saute for about 5 minutes. Add salt & pepper to taste. Add half a bottle of white wine. Cover & let simmer for 15 minutes. If you feel like it needs more wine go ahead and add some.

Open the lid & check to see if the crab is translucent. Careful not to over cook the crab. Sprinkle the chives over the crab.

Serve in a bowl with broth, bread & of coarse garlic butter to dip the crab in. Dig in and enjoy.

Garlic Butter:

1 stick of butter

10 cloves of garlic - finely diced

On low heat melt the butter & garlic. Let the garlic infuse slowly. If any milk solids appear on top remove them with a spoon. Let the butter cook for about 20 to 30 minutes on very low heat.

Citrus Lobster

My girls love lobster. When we went to the store and saw these beauties there was no coming home without them. It was such a beautiful summer day that grilling seemed the way to go.

I love the combination lobster, citrus, and butter. This is a very simple recipe which doesn't really have a recipe.

Bring a large pot of water to boil. Drop the lobsters into the boiling water for a few minutes, to blanch them. Remove the lobsters and plunge into cold water for a few minutes. Cut the lobsters in half.

Take 1 Tsp. of zest from a lime, lemon, and orange (total 3 Tsp.) and mix with 1 Tbsp. of butter. Multiply this mixture by the number of lobsters that you have. Put 1 Tbsp. of the mixture on the inside of each half of the lobster.

Place the lobsters shell side down on medium hot grill. Close the lid and cook for about 15 minutes. Check for doneness. The lobster should be just translucent.

Sprinkle with salt and pepper. Squeeze of lemon and freshly chopped chives. Of course you can always add more of the citrus butter on top. Enjoy.

Risotto with Herbes de Provence Shrimp

Cook Time: 35 - 45 minutes

Risotto

Ingredients

3 cups reduced-sodium chicken broth
1/2 cup frozen peas
2 tablespoons butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice or medium-grain white rice
3/4 cup Champagne or White wine

1Tsp Fresh Thyme
1/4 cup freshly grated Parmesan
4 spring onions finely cut for garnish

1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Method:

In a saucepan, bring the chicken stock to a boil. Keep simmering, since you want to add it hot to the rice.
In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until soft, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Toast the rice, stirring constantly, for about 3 minutes more. Add thyme. Add the Champagne/White wine and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly. Allow the broth to be absorbed before adding the broth again. Keep adding broth until the rice is tender but still firm to the bite and the mixture is creamy, about 20 - 25 minutes total. Remove from the heat. Gently stir in the peas, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish with green onion and shrimp over the top of the risotto. Can also add shaved Parmesan. Serve immediately.

Shrimp

Ingredients:

12 Large shrimp, cleaned and deviened

1 Tsp Herbes de Provence

1/4 Tsp. crushed red pepper

1 1/2 Tsp. finely chopped garlic

Salt & Pepper

Olive Oil

2 Tsp Lemon juice

Method:

Marinate shrimp with herbs, red pepper, garlic, salt & pepper, for about 1/2 hour. Heat oil in a frying pan. Add shrimp. Saute till cooked about 5 minutes. Add lemon juice. Serve 3 shrimp on top of the risotto.

White Truffle Oil Infused Custard

I have been wanting to try this dish for quite some time. The other day when I had friends & family over I figured this was the perfect time. I wanted this to be the opener for my French meal. The presentation of this custard in the eggshell made a simple custard seem very elegant.

I got this recipe from Thomas Keller's French Laundry Cookbook.

Chive Chips

Ingredients:

1 large russet potato

2 tsp Clarified Butter

Kosher Salt

About 20 Chive tips

Method:

Preheat oven to 275F.

Peel the potato & use a paring knife to trim it into a band-aid shape, about 4" long & 1" wide. Brush 2 Silpats or parchment paper with clarified butter. Sprinkle with Kosher salt. Place one Silpat on baking sheet. Using a mandolin slice the potatoes into paper thin slices. Stack the potatoes in order so you will be able to match them.

Lay the potato slices on the Silpat & keep it's mate next to it. Place a chive in the center of the potato. Use your fingers to press down & remove any air pockets. Lay the other potato slice on top. Cover with the 2nd Silpat. Bake for 20 - 25 minutes. Remove chip when it is nice & golden brown. Chips can be made 2 days ahead.

Custards

Ingredients:

8 large eggs

2/3 cup milk

2/3 cup heavy cream

11/2 Tbsp White Truffle Oil

Kosher Salt

Freshly ground White Pepper

Method:

Prepare the eggshells:

Using an egg cutter, cut off the wider end of the egg. Remove & discard the lid. Do so for all eggs keeping two for the custard.

Rinse the eggs & remove the inner membrane. Drain the eggshell upside down in an egg carton.

Custard

Method:

Heat the milk & cream in a saucepan. Remove when it reaches a boil. Turn on the blender & pour milk & cream in. Add Truffle oil, eggs, salt & pepper to taste. Strain the mixture. Let it rest for a few minutes & skim off any foam. Turn the eggshells upright in the carton & fill each egg 3/4 of the way.

Use a glass or steel baking pan large enough to hold the egg carton & at least 4" deep. Place the carton in a pan & fill 2/3 of the way with hot water. The water should be inside & outside the egg carton.

Place in the center of oven & bake for 40-45 minutes, or till custard is set. The finished eggs can be kept in warm water for up to 2 hours.

To serve:

Place egg in egg cup. Gently stand chive chip in custard.