Archive for the 'Recipes' Category

Marinated Eggplant

October 11, 2011


This year we had an abundance of eggplants sprouting from our gardens. We’ve been making a few different dishes, but I wanted to try something new. Today I experimented and the result was fantastic. Luckily I snapped a few photos to go along with the recipe. Here goes…

2 Eggplants
Handful of fresh oregano, basil, fennel
2 Tbsp apple cider vinegar
1/4 C olive oil
1/2 lemon
3 C spinach
3 Cloves garlic
1/2 onion
12 assorted mushrooms (Shiitake, Button, Portabella, etc…)
Marinara sauce

Start with two small eggplants sliced in half lengthwise. Use a knife to carve out a tiny basin in each half. Here’s how they should look after they have been notched and placed into a container:

Notched and ready to be salted

Salt the eggplants thoroughly and leave them covered for 3 hours. This will draw the moisture from the eggplant and remove any bitterness. After the salt has done its work, drain the water and rinse the eggplants in fresh water. Gently squeeze the eggplants without crushing them.

Place the eggplants back into the container and douse them with olive oil and apple cider vinegar. These should pool in the little basins that were notched out earlier.

Chop the herbs and garlic very finely and sprinkle liberally over top of the eggplant, again piling directly onto the basin. Use a heaping pile of herbs – they will be removed and used again later. Drizzle with the juice from half of a lemon, and perhaps a splash of wine. Here’s what it will look like at this point:

Covered in herbs and garlic

Cover the container and allow to marinate for at least 2 hours (the longer, the better). Once marinated, roast in the oven for an hour while covered with tin foil.

Saute the onion and mushrooms until the onions are carmelized and the mushrooms begin to brown. Remove the eggplants from the oven. Remove the excess piles of herbs from the marinade and mix with the onions and mushrooms. Toss all of the spinach on top and mix together. Use a ton of spinach. It reduces significantly and tastes great with the eggplant. Here’s what it looks like when it first goes on:


The same amount of spinach reduced:

Once the spinach has reduced, take the eggplants and add them to the mix. After heating together with the rest of the vegetables, remove the eggplants and pile the vegetables on top.

This is delicious on its own, but is fully completed with a bit of marinara sauce and some romano cheese.

Ready to eat!With cheese...


Soaked Potatoes

August 6, 2010

Last night we decided to make another variation of the corn soup recipe, only we used the soup as a sort of gravy. It was interesting, but delicious. Here’s the recipe:

2 Baking potatoes
5 ears of corn
2 stalks of broccoli
1 handful of spinach
6 mushrooms
3 cloves of garlic
shredded cheddar cheese to top (optional)
3 T of olive oil
Sea Salt (to preference)

First, take the baked potatoes and rub them a bit with some olive oil, then sprinkle them with salt to your liking. Pierce the potatoes and then toss them on the grill with some tin foil to catch any drips. Leave the potatoes to cook for about an hour and a half. (Note: You could bake your potatoes any way you’d like, but in the summer time I prefer to use the grill. Having an oven on for an hour and a half is not a good idea in the middle of a hot summer)

Chop the spinach, broccoli, mushrooms, and garlic, then toss in a pan with a splash of olive oil. Saute on low heat while you remove the kernels from the corn. Juice the corn and discard the pulp. Add the juice to a sauce pan and place on medium heat while stirring constantly. Stir the corn over heat until it thickens. Once the corn has a good consistency, add the vegetables. Take the baked potatoes and slice/mash them up a bit. Pour the corn and veggie mixture over the potatoes, add some shredded cheese to the top (if you’d like) and serve! You may want to add salt/pepper to taste, but I didn’t need it.

(Pictures coming soon)

Red Corn Soup

August 1, 2010

Today’s lunch was so delicious that I have to post the recipe. When we first got our Champion Juicer, one of the big draws was the fact that we could make fresh corn soup. We bought the juicer in the winter, so we had to wait a while before we could actually get Jersey Fresh corn. I spent about 10 summers of my life working on a corn farm in New Jersey, so having fresh, locally grown corn is a big thing for me.

Today we decided to try a variation of the normal corn soup recipe. The normal recipe is: corn. The corn is run through the juicer, and the juice is heated and stirred constantly until it thickens. Once it becomes thick it is ready to eat. You can put some olive oil, salt, lemon juice, or whatever you want, but you really don’t need to add anything.

Today’s recipe:

Red Corn Soup

5 ears of corn (juiced)
2 Carrots (one shredded, one juiced)
1 Beet (juiced)
5 Mushrooms (sliced)
1 clove of garlic (minced)
juice of 1/2 lemon
pinch of salt
olive oil (as needed for sauteing)

Saute garlic and mushrooms in olive oil, splash with lemon juice. Leave over low heat until mushrooms are browned.

Juice the corn, carrot, beet. Combine in saucepan, add shredded carrot and a pinch of salt. Stir constantly over a low heat until it begins to boil and thicken. Once it is fairly thick, remove it from the heat, mix in the mushrooms and garlic, and stir before serving.

This is what it looked like in the end. I also made a pitcher of lemon-lime soda with freshly juiced lemon, lime, and a little bit of raw agave syrup. I added a ton of ice and a bottle of San Pellegrino and it became a refreshing accompaniment for the soup.