Grilled Vegetable Torte

Adapted from the NY Times

1 Eggplant, sliced lengthwise in 1/2 inch slices, salted
2 Zucchini, sliced like the eggplant
2 Yellow Squash, sliced like the eggplant
5-6 Roma Tomatos, sliced in half lengthwise, seeds scooped out
6 Portobella Mushroom Caps
1 large sweet potato, peeled, sliced like the eggplant
4-6 Tbl fresh basil, sliced into ribbons
Panko breadcrumbs
Olive oil
Parmesan cheese
Salt and pepper

1) Heat grill
2) Microwave the sweet potato slices for 2-3 minutes
3) Dry salted eggplant slices with a paper towel
4) Toss each vegetable with olive oil, salt and pepper
5) Grill the vegetables directly over hot coals, starting with the sweet potato, then the eggplant, zucchini, squash, tomatos, and then the mushroom caps. Start the tomatos cut side down, and then turn them over when they begin to blacken. Press down and cook until the tomatos are soft.
6) Prepare a pan (springform, corning, other good deep baking pan) with olive oil
7) Add eggplant, then 1/2 of the squash, then 1/2 the basil
8) Add sweet potatoes, remaining squash, remaining basil, mushroom caps, and place the tomatos on top of the mushroom caps, using remaining tomatos to fill gaps.
9) Top with cheese, breadcrumbs, salt, pepper, and drizzle with oil
10) Bake a 400 for 15-20 minutes (depending upon how hot the veggies are) until the breadcrumbs are lightly brown.
11) Remove, let sit for a few minutes, cut and serve.

Comments

Sourdough Turnovers - Cherry or anything

Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet. - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl. - whisk the flour, sugar and salt together in ...

Asparagus Risotto

1 bunch asparagus, rinsed, tough ends snapped off, cut into 1” pieces 2 Tbl olive oil 6 Tbl unsalted butter 1 onion, finely diced (or shallots) 1 1/2 cups arborio rice 1/2 cup dry white wine 5 cups of broth (veg or chicken), hot 3/4 cup Parmesean cheese salt pepper Blanch asparagus for 1 minute in boiling, salted water. Rinse under cold water until cool to the touch. Heat olive oil and 2 Tbl of butter in a medium pan until butter no longer spatters Add onion and sauté until translucent Add rice and sauté for 1-2 minutes until rice has absorbed most of the fats Add white wine and sauté until rice has absorbed most of the wine and liquid no longer appears on the bottom of the pan when you stir it. Begin adding the broth 1/2 cup at a time. Stir very frequently until liquid no longer appears on the bottom of the pan, then add the next 1/2 cup. Add asparagus with the last 1/2 cup of stock and stir. If rice is still too “al dente”, add 1/2 cup of hot water and stir until absorbed. Add r...

Butternut Squash, Kale and White Bean Soup

2-3 slices of bacon (optional) 1 cup diced carrots 1 cup diced celery 1 small to medium onion, diced 1 butternut squash, peeled, deseeded, cubed 3 cups chicken broth (veg broth would work as well) 2 cups water 1 bunch of kale, rinsed well, trimmed of ribs. (you can dice the ribs and use in step 2 if you'd like, or not) Salt (just a bit, the bacon and the pecorino will add more salt) Pepper (I actually used Grans of Paradise here, but pepper does well enough) Small bunch of parsley (or rosemary sprig, or thyme, you pick) 1-2 cups of cooked white beans of your choice. If canned, rinse well. Pecorino cheese 1) Brown bacon in soup pot. Remove. Make yourself a BLT. 2) Saute carrots, celery and onion in the bacon fat. Use the diced kale ribs if you like. 3) Add butternut squash, and stir to coat with oil. Saute for 1 min. 4) Add broth and 1 cup of the water. 5) Bring to a boil and simmer on low for 10-15 minutes or until squash is just soft (al dente for the pasta lover...

Accidental Recipes

Search This Blog