Ratatouille oven roasted eggplant
August 1, 2021
WSJ 2021: 1 Hour, serves 6, Oven 375°
INGREDIENTS
1 Large eggplant (1 lb) cut into 1″ pieces.
1 tsp fine table salt
1/4 C olive oil
2 large zucchini, halve lengthwise, cut into 1 ” pieces
1 red pepper cut into 1 ” pieces
1 yellow pepper cut into 1″ pieces
4 garlic cloves finely chopped
2 red onions cut into 1″ wedges
3 large ripe tomatoes, cored & chopped into 1 ” pieces
1 tsp chopped fresh rosemary
1 tsp coriander seeds coarsely ground
1 tsp coarse sea salt
1/2 C torn fresh basil leaves
DIRECTIONS
- Put eggplant in colander, sprinkle with fine salt. Let sit at least 45 minutes to drain bitter juices, stir occasionally .
- Preheat oven 375°, pour 1/4 C olive oil into rectangular baking dish.
- Add Zucchini, eggplant, peppers, garlic and onion and toss to coat well.
- Sprinkle salt, rosemary and coriander & toss. Lightly drizzle with 2 TB olive oil.
- Bake 30 minutes, then stir in tomatoes
- Continue bake 30 min more until vegetables are soft.
- Remove from oven and serve lukewarm.
- Garnish with torn basil leaves
Notes:
Serve with pasta & salted capers / garnish salmon or trout / mix with couscous salad with fresh mint / in omelet with dab chèvre or grated Gruyère
5 Minute Hummus
January 16, 2019
The Week 2018. Makes 4 Cups
INGREDIENTS
- 1 garlic clove
- juice 1 lemon
- 1 (16oz) jar Tahini )or buy bulk at rainbow
- 1 TBs salt
- 1 tsp ground cumin
- 1 -1½ C ice water
- 2 (15 oz) cans drained, rinsed chickpeas
DIRECTIONS – use food processor
- Garlic & lemon juice andTahini into bowl, salt & cumin.
- Process until peanut buttery ~ 1 minute
- Motor running, stream in ice water. Process until light & creamy and color of light sand
- Add chickpeas and process 3 minutes, scrape side of bowl until hummus is smooth.
Za’atar and roasted vegetable salad
January 5, 2019
Roast vegetables 425º oven. (Goes well with buttermilk roasted chicken)
Use several trays to roast vegetables until browned.
- Cauliflower & Romanesco – slice vertically down. drizzle oil
- Brussel sprouts cut in half, toss with oil.
- Red carrots, slice lengthwise, toss with oil.
Vinaigrette: shallots, 2 TB red wine vinegar & 6 TB olive oil. Mix with drained can cannelini beans & Za’atar.
Layer: bottom up:
Cauliflower, Romanesco, carrots, brussels sprouts. Sprinkle with beans.
Top with Feta, herbs (parsley, mint, arugula etc), Maldon salt
Roasted Butternut Squash Hummus
January 7, 2018
Ina Garten 2017
A. Roasted Squash 400° oven, 25 min.
- 1.5 LB butternut squash, peeled, diced 1″ cubes
- 3 TB olive oil
- 1 tsp cinnamon
- 2 tsp salt
- 1 tsp black pepper
- Toss all ingredients together, roast on baking sheet, 25 min. Cool.
B. Hummus – mix in food processor bowl
- 1 can drained chickpeas, retain ¼ C liquid
- ½ C plain whole milk Greek yogurt
- ¼ C Tahini
- 1 Tb salt
- 1 tsp black pepper
- 1/3 C lemon juice ( 2 lemons)
- 4 cloves garlic pressed
- 1 tsp Sriracha
Using food processor: mix A & B. Pulse to make coarse, add more liquid if necessary.
TOP with pomegranate seeds or drizzle maple syrup. Serve with Belgian endive to dip.
TOAST pita (brush with olive oil, salt).
Brown rice chickpea salad cherries goat cheese
July 21, 2017
The week 2017 serves 4
Mix all ingredients & toss together.
- 2 C cooked brown rice
- 2 scallions trimmed & chopped
- ¼ C chopped fresh basil
- 3 TB olive oil
- 2 TB white balsamic or sherry vinegar
- salt & pepper
- 32 fresh cherries (9 oz) quartered & pitted
- 15 oz drained & rinsed chickpeas (1¾C if home cooked)
- Toss together, divide into 4 serving bowls.
Lastly, sprinkle on 2 oz goat cheese crumbled (½ C) –
Fennel, Summer Squash, Fish
July 16, 2017
WSJ 7 2017. 35 min, svgs 4 Use Sea bass or tilapia or (cat fish? or maybe trout?) Simple dish: Sauté diced fennel & onions, add herb butter, steam summer squash. Separately pan fry fish.
INGREDIENTS
- 1 bulb fennel with fronds – dice bulb; thin slice stalks & mince fronds.
- 2 oz butter (¼C)
- 1 TB minced dill
- 1 TB minced chives
- 1 TB sliced tarragon
- 1 clove garlic minced
- ½ shallot minced
- zest & juice 1 lemon
- 1 yellow onion minced
- 2 LBs summer squash cut into ½” dice or sliced
- 2 TB olive oil
- 4 – six oz sea bass fillets (or4 tilapia fillets) season with salt & pepper
- 2 Tb dry white wine (vermouth)
HERBED BUTTER in a bowl:
- Stir together: butter, dill, chives, fennel fronds, tarragon, garlic, shallots, lemon juice & zest.
SAUTÉ ONIONS & ADD SQUASH in a Sauté pan with lid
- Over med-hi heat: 1 ½ TB of herbed butter, add diced fennel bulb & stalks & onion. Sauté 3 min.
- Add diced squash & 1 Tb herbed butter. Reduce heat to med-low, cover & stew until tender & sweet 10-15 min.
BROWN FISH FILLETS IN SKILLET
- Med heat, 2 Tb oil. When pan is very hot, lay in fillets. Cook until golden brown ~ 3 min. Carefully flip fish, add wine to deglaze. Add remaining herbed butter, cook until butter melts and fish done 1-2 mins.
SERVE: divide squash onto each plate, top with fish fillet
Russian Kale apple salad
July 8, 2017
- 4 c finely chopped/slivered kale (¾ LB bunch)
- 2 TB chopped almonds
- 1 sweet apple ¼” diced
- 1 oz cheddar cheese ¼ ” cubes
- 2 TB lemon juice
- 1 clove garlic
- 5 TB oil
- 2 TB parmesan cheese grated
5 variations Caprese salads – vegetables & cheese
July 8, 2017
Sunset 2016
Use best olive oil drizzle on salad, malden salt flakes, fresh herbs.
- Cantaloupe sliced pieces, Scamorza sliced & mint.
- Roasted red pepper, Feta sliced & chives chopped
- Sliced peaches, Burrata & Taragon torn
- Grilled eggplant, Ricotta salata & fresh Dill
- Tomato, fresh mozzarella & Basil.
German Potato Salad
July 8, 2017
Sunset 2016. No mayo potato salad – great with grilled brats. 6 svgs
- Boil 2 lbs halved Yukon or waxy white potatoes until tender, drain and transfer to large bowl.
- Heat ¼ c olive oil, add ½ chopped onion, stir until softened ~ 5min. remove from heat. Add ¼ C apple cider vinegar. Add to potatoes.
- Add 4 sliced scallions, 2 TBs chopped fresh dill, 1 tsp toasted caraway seeds to potatoes, toss, smashing potatoes slightly.
Green Bean and Cannellini salad
July 8, 2017
All vegetables, Sunset 2016 6 svgs.
INGREDIENTS AND DIRECTIONS: TOSS TOGETHER
- 2 C fresh cooked shell beans – Cannelini or cranberry or 14 oz can Cannellini beans or chickpeas rinsed & drained.
- 6 oz green beans trimmed into 1 ” pieces- blanch if desired.
- ¼ C fresh parsley leaves
- ¼ C olive oil
- 3 TBs chopped chives
- 2 TBs chopped capers
- 1 TBs lemon zest
- 2 Tbs/juice 1 lemon
- ½ tsp Aleppo pepper (or mild crushed red pepper flakes)
Olsson Recipes 