Off The Counter: Market Veggies And Rocchetti

This week's Off The Counter is inspired by a recent trip to Monterey Market, my favorite spot in Berkeley to shop for fresh fruits & vegetables.  Visits to the market have become part of my weekly routine.  The aisles are overflowing with the most amazing varieties of fruits, vegetables and mushrooms, all of which target my taste buds and culinary sensibilities.  This week I stocked up on goodies for the grill:  portabella mushrooms, star squash and late season tomatoes.  Preparing a substantial amount on a Sunday evening leaves plenty  left over for a week's worth of dishes.  Take a look at last night's:

Ingredients:

Portabella mushrooms, star squash, zucchini, tomatoes, fresh basil, parmesan cheese, balsamic vinegar, olive oil,  pasta, salt and pepper.

Instructions:

Add diced star squash, zucchini, tomatoes and portabella mushrooms to a rimmed tray.  Season with olive oil, salt and pepper.  While grilling the vegetables prepare the pasta.  Toss the pasta with olive oil and top with grilled veggies.  Top with parmesan ribbons and drizzle in a bit of balsamic vinegar. Salt and pepper to taste and serve.

During the week we'll use the left over grilled vegetables in tacos, served them with pearled couscous or use them as pizza toppings.

Off The Counter: Stir Fried Ginger Pork Meatballs

This week's Off The Counter is inspired by a recipe from Waitrose Food Illustrated, a magazine I bought in 1999 while living in San Francisco (and yes, I tend to keep many an old magazine).  This treasured dish conists of stir-fried ginger pork meatballs with shittake mushrooms and pak choi. This time around,  we were short a few ingredients but substituted with what was available.  Regardless, it was great to revisit the culinary pages that encouraged our initial love for cooking together.  Take a look at the ingredients and instructions below:

Ingredients:

Shelled prawns, spring onions, finely chopped ginger, grated lime, minced pork, soy sauce, sake, garlic, sugar, cornflour, shiitake mushrooms, vegetable oil and pak choi.

Instructions:

Chop and devein prawns and set aside in a mixing bowl.  Place onions, ginger, lime zest, 2 tbs of soy sause, 1 tbs of sake and 3 garlic cloves in a processor.  Process until the mixture is fine and add the prawns to it.  Combine the mixture with the minced pork and shape into small round balls.

Heat oil in large frying pan and fry the pork balls in batches for about 5 minutes. Remove and chill.

Tear or slice the mushrooms into large pieces, discarding the stems.  Mix in some soy sauce, sake and sugar.  Stir fry them with the pak choi and meatballs.  Serve and enjoy!

Off The Counter: Fried Eggplant Parmesan

This week's Off The Counter features my somewhat famous Eggplant Parmesan.   Preparing this  labor intensive, and, at times messy recipe, is a sure sign that I'm becoming one with our new kitchen.   With a little help from Zoe, lots of seasoned breadcrumbs and a combination of cheeses, our first homemade melanzana dish (ingredients and instructions below) was a huge success.  Take a look at how it came together:

I'm not sure what I enjoyed more, the view from the kitchen or the eggplant extravaganza...

Ingredients:

2-3 egglants, 3-4 eggs, 1-1 1/2 cups milk, panko and italian breadcrumbs, canola oil, salt, pepper, tomato sauce, fresh ricotta and mozzarella cheeses, brown paper bags, and a sprig or two of basil.

Instructions:

Peel and slice the eggplants to about 1/4" thickness and salt them.  Beat the eggs and add them to the milk in a flat bowl or pyrex dish.   Combine the bread crumbs in another similar bowl.  Dip the sliced eggplant in the egg/milk mix and then coat it with the breadcrumbs.  Fry to golden brown.  Allow the  fried eggplant to drain the excess oil onto the brown paper bags.  Layer the fried slices with your tomato sauce and the cheeses.   Put in the oven for 10 minutes or so at 200 degrees to blend the flavors.  Enjoy!

Off The Counter: 4 Labor Day Salads

Since this weekend traditionally signals the end of summer, I wanted to share a few salads that represent the season's bounty, i.e. zucchinis, snap peas, cucumbers and a multitude of herbs.   So, if you're looking for a healthy side dish for your Labor Day celebration,  why not try one of the following:

1. Thai Mango Salad

2. Cilantro & Lime Chickpea Salad

3. Zucchini Ribbon Salad

4. Snap Peas With Cucumber And Ginger 

I prepared #3 during the week and served it with pasta.  It was delicious.  Let me know if you give #1, #2 or #4 a go.  Send pictures!

Best wishes for a safe and happy Labor Day from me and the gang!

Off The Counter: Camp Site Cooking With Batter Blaster And Pearled Couscous

  This week's Off The Counter is inspired by food preparations during our recent camping trip to Lassen National Park.  Roasted peppers, couscous and a container of Batter Blaster made for two quite simple, but very tasty meals that would be just as enjoyable at home as they were in our first camp-out since the big move West.  Take a look:

Do you have a favorite meal to prepare while camping?!  If yes, PLEASE share it with us, since we anticipate many more camping trips while living here!

Roasted Pepper Couscous

Ingredients:  2 boxes of pearled couscous, 4-6 peppers, 2 portabella mushrooms, olive oil, salt and pepper.

Instructions: roast the peppers and portabella mushrooms and season all with olive oil, salt and pepper.  Prepare pearled couscous as per box instructions and add chopped roasted vegetables.  Mix together and enjoy!

Batter Blaster

Fire away!

Many thanks to DS, BB and Olive for allowing us to join them on a very successful [first] camping trip with our kids, and d to MT and JT for reserving quite possibly the most beautiful and sought after camp site ever at Summit Lake in the Lassen National Forest!