From Gastroposter Sara Verk:Steamed globe artichoke with grainy mustard aioli
I am an avid cook
my inner chef is assisting with this mélange of all things gastro related
cook bake eat drink
Carrot and beet salad with ginger vinaigrette, with homegrown Arugula sprouts and white and black sesame seeds. Fresh raw food perfect for a side dish that takes centre stage
Eggplant parmesan is one of those great comfort foods—a layered casserole with slices of eggplant. I used eggplants that were grown in our backyard.
2 large eggplants
1 teaspoon kosher salt
1 Tbsp olive oil
1 onion chopped
1 tsp minced garlic
1 bottle puréed San Marzano tomatoes
3 cups stewed tomatoes (grown in our backyard)
1/2 cup chopped fresh basil
Freshly ground black pepper
2 cups Panko breadcrumbs
2 cups grated Parmesan cheese
3/4 cup unbleached flour
4 eggs, beaten
1/4 cup olive oil (plus a little extra to oil the sheet pans)
12 slices fresh mozzarella
Slice eggplants into 1/4-inch thick rounds. Lay the eggplant slices on a large platter. Sprinkle the eggplant lightly with salt and allow to sit for about 30 minutes.
Heat 1 Tbsp olive oil in a saucepan on medium heat. Add the chopped onion and cook gently. Add minced garlic and cook until fragrant. Add the tomatoes purée and let simmer, uncovered for 15 minutes. Season with salt and pepper.
Combine the Panko breadcrumbs with 1 cup grated Parmesan cheese, and place in a shallow bowl. Put flour in a shallow bowl, the beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.
Preheat the oven to 425°F. Spread a tablespoon of olive oil each over the bottom of two baking sheet pans. Rinse and pat dry the eggplant slices. Dredge the eggplant in flour, then beaten eggs, and then dredge in the Panko parmesan mixture. Place on oiled sheet pan and drizzle a little oil.
Place eggplant in the oven and cook for 15-18 minutes. Remove from oven, and let cool.
Spread some tomato sauce over the bottom of a casserole dish. Place the eggplant rounds in a single layer covering the sauce on the bottom of the casserole dish.
Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese and chopped basil.
Place another layer of eggplant over the cheese. Spread more sauce over the eggplant. Layer the rest of the sliced mozzarella over the sauce.
Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce. Sprinkle with the rest of grated the grated Parmesan.
Bake uncovered at 350°F for 35 minutes. Let cool for 10 minutes before serving.
We have come to the end of the season for our #tomatoes. What to do with the extra over-ripe tomatoes that are not perfect in colour, size and look. These tomatoes can make the best tomato base for cooking throughout the year, for tomato soup, tomato sauce, stewed tomatoes, tomato pesto and roasted tomatoes, but for today it is stewed tomatoes #kitchensinkblog #feedfeed #f52grams #stewedtomatoes #vegetables #fruit @thefeedfeed @food52 #urbangardenersrepublic
#Bruschetta #appetizer grilled #ciabatta rubbed with #garlic and topped with #tomatoes #olive oil, #parsley, salt and pepper #gastropost #thepowerofgarlic #feedfeed #f52grams @thefeedfeed @food52 #kitchensinkblog
My husband started sprouting seeds a few weeks ago. We are learning as we go.
Sprouting in your kitchen is like having a mini garden in the house year round, so sprouted foods are a convenient way to have fresh vegetables for salads.
More to follow about this process
Sadly with summer coming to an end, we have to move on from the deliciously juicy summer fruits, so today was a combination of the last of the nectarines with a red pear, Greek yogurt and flax seeds.
As the weather starts cooling down, it is time to start thinking about soup.
Spicy Roasted Red Pepper Soup with Fresh Parsley(Bottom left)
2 Tbsp Olive oil
2 cloves garlic chopped
1 small onion chopped
4 large roasted red peppers chopped
6 cups vegetable stock
1 cup tomato juice
½ tsp jalapeno pepper or ¼ tsp cayenne
½ tsp salt
½ tsp pepper
In a large soup pot, heat the oil.
Add the onion, garlic and sauté for 5 minutes and add the red peppers.
Add the stock, tomato juice, jalapeno pepper, salt, black pepper and half the parsley.
Simmer 10 minutes.
Using a hand blender, puree the soup until smooth.
Garnish with the remaining parsley and serve.
From Gastroposter Sara Verk:After having lots of meals in restaurants, I have tried to recreate many. Seafood pasta with shrimp, scallops, calamari and mussels in a bold saffron tomato sauce from Carmelina Restaurant’s Frutti Di Mare
Flat-bread BBQ pizza - a quick and easy pizza grilled on the BBQ for just a couple of minutes.
Wholewheat flat-bread topped with pesto, caramelized onions, sauteed mushrooms, oven dried tomatoes, Parmesan cheese and old Cheddar
During the summer, berries grow abundantly in Ontario. Berries are full of flavor and at their best in farmers markets through the summer months.
Delicious dinner salad meal in a bowl - this is a healthful and very satisfying salad meal - quinoa, red lentils, barley, baked sweet potato,oven dried tomatoes, chopped onions, parsley, golden raisins, black currants, lemon rind, olive oil, lemon juice, salt and pepper
All the tomatoes in this salad were grown in our vegetable garden - thanks @verkgo
Tomato and Avocado Salad
Sliced heirloom tomatoes
Thinly sliced Vidalia or red onion – soaked in white balsamic vinegar
Mix the following ingredients together well in a jar
2 Tbsp Maple syrup
5 Tbsp white balsamic vinegar
5 Tbsp olive oil
2 tsp Dijon mustard
Salt & pepper
Pour over salad just before serving and sprinkle with toasted or candied nuts
1 Tbsp brown sugar
1/2 tsp salt
1 tsp Canola oil
Mix together in a bowl and toss ½ cup Pecans, Almonds and pumpkin seeds in the mix
Place on a foil lined baking sheet
Toast in 350 degree oven for about 8 minutes
Cool before adding to salad
Freshly picked #heirloom #tomato from our #vegetable #garden what a beauty @verkgo #thekitchensinkblog @thefeedfeed #feedfeed @food52 #F52grams
Reblog of an old post - #Corn makes a delicious addition to #dessert. Homemade corn #icecream transforms this #vegetable into an enjoyably sweet treat. Finish with a sprinkle of Maldon Sea Salt and Caramel Corn to give a contrast of sweet and salty #gastropost #raiseupthemaize #maize #corn #maize #feedfeed @thefeedfeed #f52grams @food52 #kitchensinkblog