Cauliflower Gratin with Garlic and Feta

We are addicted to this comforting winter dish that uses all parts of the cauliflower, not just the florets, so I included it in my Mediterranean Vegetarian Feasts. The first time I made it with anchovies to spice-up the cauliflower’s sweetness (see variation). I liked it a lot, but Costas definitely prefers the vegetarian, Feta version, so I begin there.

My recipe is loosely based on a broccoli and potato gratin from Provence, described by Guy Gedda in his classic book La Table d’un Provençal.

 

 

 

VEGETARIAN  

 

Serves 4-5   (I use a clay 9-by-8 inch  (23X20 cm) baking pan; a square, oval or round roughly 9 or 10-inch (23 or 20 cm) baking pan works just as well) 

(more…)

Share

Read More

Eggplants Stuffed With Onions, Peppers, Cheese and Nuts

This is my tweak on a dish my mother used to make often in the summer. I usually bake the eggplants and make the sauce a day before, then sauté the onions and peppers and finish the dish the next day. It can also be baked 1-2 days before you plan to serve it; refrigerate it then gently reheat. I would say that it tastes better the next day.

 

 

Serves 4-8 (more…)

Share

Read More

Stuffed Summer Vegetables with Rice, Farro and Pine Nuts

The stuffing is simply a mixture of chopped vegetables, the bits and pieces removed to make room for the stuffing – this dish wastes nothing. Together they create an unexpectedly tasty combination. Eggplants, peppers, onions and tomatoes, with herbs, grains, pine nuts and raisins cook slowly in the oven inside the vegetables for an hour or more. Once cooled completely their flavors meld together and make the perfect summer lunch.

 

 

Some people think that the idea of stuffed vegetables came to Continental Europe from Sicily, where it was introduced by Arab Moors. But I have my doubts. Italian stuffed tomatoes and zucchini are quite different from those of the Near East. They are usually rich with parmesan and other cheeses, as well as with prosciutto.  In the Eastern Mediterranean cooks had to be frugal, making the most with the scraps from their hallowed and hollowed vegetables and rice or other grains.

 

 

 

Start by choosing a pan and that will hold, somewhat snugly, the vegetables you plan to stuff. The rule of thumb is 1 tablespoon rice for each vegetable you stuff, plus 3-4 tablespoons ‘for the pan’. But don’t worry; if you have leftover stuffing transfer to a saucepan, add some water and simmer, stirring every now and then, to make a delicious risotto.

 

 

This dish is time-consuming but worthwhile, and you can prepare it in stages. We often cook it together with our guest at Kea Artisanal. Tomatoes take longer to hollow than peppers or eggplant, so you can start them a day in advance. Once emptied, keep the tomatoes upside down over kitchen paper in the refrigerator and complete the preparation the next day.

 

Serves 6       (more…)

Share

Read More

Roasted Summer Vegetables with Garlic and Herbs

I bake all or some of the vegetables on the ingredient list, depending on what my garden produces. For example, I omit the eggplants and increase the amount of zucchini in June, when I harvest more zucchini than I could otherwise cook. Needless to mention, again, that simple dishes like this one depend on the quality of the vegetables. 

 

Choose the freshest vegetables from your local farmer’s market and your summer roast will always be spectacular, no matter what vegetables you choose. Sometimes we bake the vegetables in the wood-fired oven and, of course they are even more delicious!

Leftovers are great as a topping for polenta or grain pilaf.  You can also spoon them on toasted pita or bread to make a bruschetta, topping them with crumbled feta; They also make a great base for omelet or frittata.

 

Serves 4-6 (more…)

Share

Read More