Ethnic: Mediterranean :: 3/4

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Roasted Tomatoes

By Leslie · Comments (4) · December 10th, 2010

Alright, some of you out there may look at this picture and say, "yuck!", but others of you may be swooning! If you said, "yuck", you may be uninformed. (or just not like tomatoes) But these are little gems bursting with flavor. Yes, these are roasted tomatoes. You can do so many amazing things with them. Once you get this super easy technic down you'll be using these tossed with pasta, smashed as pizza sauce, on a salad, on toasted baguettes or with a spoon! They really are so versatile and a secret weapon to have in you kitchen.

Personally, I like roasting smaller tomatoes. (these are cherry tomatoes in the picture) I think they are more versatile, but you can roast just about any kind.

Roasted Tomatoes

What you'll need:

a few handfuls of tomatoes

a few cloves of garlic, peeled

a drizzle of olive oil

a pinch of salt

What you'll do:

Preheat the oven to 350 degrees.

Line a cookie sheet with parchment paper. Lay your tomatoes and garlic on the paper. Drizzle with olive oil and sprinkle with salt. Bake on the top rack for about 35-45 minutes or until the whole house smells like heaven! No seriously it will! But you want them to just start to brown or pop. The picture above was taken just as I took them out.

If you really want to impress someone, toss these with some linguini pasta, fresh basil and top with some fresh parmesan. Oooooh! heaven!

Or try my Roasted Tomato Soup!

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Comments (4)

Categories : Appetizers, Ethnic: Mediterranean, Vegetables: Tomato

Swiss Chard (No Noodles) Lasagna Rolls

By Leslie · Comments (9) · November 12th, 2010

My Grandmother makes Italian dish that is cheese wrapped with cabbage and baked with tomato sauce. It's soo good. But I decided to create my own with swiss chard. I love the idea of using a heartier green in this dish. It gives it some texture, flavor and lots of nutrients.

I tested these out on some of my favorite taste testers and they all approved, so give it a try!

Swiss Chard Lasagna Rolls

Serves 6

What you'll need:

12 swiss chard leaves, stalks removed

1 batch of tomato sauce (here is my homemade recipe)

15 oz. ricotta cheese, or 1 batch of homemade (here is my homemade recipe)

1 handful of golden raisens

1 handful of pine nuts, toasted

2 cloves of garlic, chopped

1 handful of parmesan cheese, plus more for on top

1 small handful of mozzarella cheese, plus more for on top

What you'll do:

Preheat your oven to 350 degrees.

Make your tomato sauce and spoon enough sauce at the bottom of a 9 x 13 baking dish to cover.

In a medium bowl, mix the ricotta, raisins, nuts, garlic, parmesan cheese, and mozzarella cheese.

Lay a swiss chard leaf on your workspace and dollop a large spoonful of cheese mixture on the bottom quarter of the leaf.

Then, using your fingers, tuck the sides in and roll. (just like a burrito!)

Lay the rolls in the baking dish and cover with another couple spoonfuls of sauce. Top with handfuls of mozzarella cheese and parmesan cheese.

Bake for about 20-25 minutes or until the cheese is bubbly.

Enjoy warm as a side dish with meat or on top of pasta, such as fettucini.

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Comments (9)

Categories : Ethnic: Mediterranean, Vegetables: Chard, Vegetables: Tomato

Butternut Squash and Kale Lasagna

By Leslie · Comments (12) · October 21st, 2010

Ok, so it's still here raining in Los Angeles and very gloomy. . . So, what better way to warm up the house than to make a lasagna. Not just any lasagna (of course), a Leslie original. I have to admit that I was a little worried about this one. I have never used kale of butternut squash in a lasagna, but it turned out delicious!!

This would also make a nice vegetarian Thanksgiving option! You can make it ahead of time.

Butternut Squash and Kale Lasagna

Serves 8

What you'll need:

1 1/4 lb. lasagna noodles, cooked only until very chewy (they will cook lots more in baking)

1 small butternut squash, peeled and diced

1/4 tsp. cinnamon

1 medium onion, diced

4 cloves of garlic, chopped

2 cups of cream

1 lb. kale, chopped

1 lb. chard, I used a combo or red and green, chopped

2 tsp. kosher salt

1 lb. ricotta cheese, I like using "part skim"

1/2 cup grated parmesan, plus a handful for the top

a handful of fresh parsley, chopped

1/4 tsp. nutmeg

7 oz. creme fraiche

What you'll do:

Roast the butternut squash. Heat the oven to 350 degrees and toss your peeled and diced butternut squash in a bowl with a drizzle of olive oil (enough to coat them), cinnamon and a big pinch of salt. Spread over a cookie sheet lined with parchment paper or tin foil. Bake for about 30 minutes or until fork tender. (this can vary a little depending on the size of your dice) Again they will cook more in the lasagna so don't cook till they become mush. Remove from the oven and let cool.

While the butternut squash is roasting, wash and chop all the kale and chard. In a large wide pot (I used my le creuset) on medium low or low. Heat some olive oil, enough to cover the bottom of the pot, and add in the diced onion, 3 cloves of garlic and a big pinch of salt. Let them get happy for about a minute and then add the greens, toss, then pour the cream over them and toss again. Continue to toss every couple minute until they all wilt, about 10 minutes.

While you are waiting for those, cook your lasagna noodles. Also, in a medium mixing bowl, mix together the ricotta cheese with the parmesan, parsley, nutmeg and the remaining 1 clove of chopped garlic.

Now for assembly:

Preheat your oven to 350 degrees.

Smear enough creme fraiche on the bottom of your 9×13 baking dish to cover.

Arrange the noodles on the bottom.

Next goes the greens mix. Use a slotted spoon to drain some of the liquid.

Then the butternut squash,

then the ricotta mix.

Then start with the noodles again. So noodle, creme fraiche, greens, squash, ricotta until the pan is full. You want to end with the noodles on top. Then slather with the remaining creme fraiche, ricotta and sprinkle a big handful of parmesan on top.

Bake for about 30 minutes.

Enjoy warm : )

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Tools I used:

Le creuset pot

Baking Dish

and of course my apron : )

Comments (12)

Categories : Ethnic: Mediterranean, Pasta, Valentines Day Ideas, Vegetables: Butternut Squash

Capellini alla Checca

By Leslie · Comments (2) · August 2nd, 2010

Is there any better summer pasta dinner dish than capellini alla checca?? If you don't know what it is, it's light angel hair pasta tossed with fresh tomatoes, garlic and spices. It is fantastic to enjoy in these summer months!

This is also a fabulous way to use all those tomatoes you've been growing in the garden. These are grape heirloom tomatoes, but you could easily use other tomatoes just diced up.

Capellini alla Checca

Serves 2

What you'll need:

1/2 pound capellini or angel hair pasta

1 clove of garlic, extremely finely chopped

a couple handfuls of grape tomatoes (or diced tomato)

about 4 or 5 fresh basil leaves, sliced

a handful of fresh parsley, chopped

about 2 to 3 fresh oregano leaves, chopped

a heavy drizzle of olive oil

a handful of shredded parmesan cheese

salt and pepper

What you'll do:

Place a pot of water on the stove over high heat. While you are waiting for the water to boil, chop up the garlic and place in a large bowl. Sprinkle with a pinch of salt.

Halve the tomatoes, slice the herbs and mix together in the bowl with the garlic.

Now, if you are into strong garlic like me, then when the pasta is done, drain and put it right into the bowl with the tomato mix and toss it together with some olive oil.

If you need your garlic a little more mild. Place the tomato mix in a medium frying pan and heat up for a few minutes on low with some olive oil. When the pasta is done, drain and put right in the pan with the tomatoes and toss.

Top the pasta with some shredded parmesan and fresh basil. Serve warm.

Enjoy!

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Comments (2)

Categories : Ethnic: Mediterranean, Pasta, Valentines Day Ideas, Vegetables: Tomato

Pizza Fritta

By Leslie · Comments (2) · June 19th, 2010

Pizza Fritta literally means "fried pizza" in Italian. So I ask the question, "how do you make pizza better?" The answer being, "Fry it!"

These come from the area of Naples, where they are considered a street food.

People always ask me what the best thing I've ever eaten is. Well, this is truly one of the best things I've ever eaten. I highly recommend not trying this, because it will become addictive!!

Pizza Fritta

First make my dough and sauce found here

When the dough has risen and the sauce is made, heat up about 1 inch of olive oil in a pan on medium high. Using your hands form a little round with your pizza dough about 4 inches in diameter. Carefully(!) place the dough in the pan and fry till golden on each side. It only takes about 30 seconds on each side (depending on how hot your oil is)

Remove and place on the plate. Put one slice of fresh mozzarella down, then a spoonful of tomato sauce and top with some parmesan and fresh basil.

Eat warm! This tasty treat may be the best thing you've ever had, I promise!

Comments (2)

Categories : Ethnic: Mediterranean, Pizza, Vegetables: Tomato

Heirloom Tomato Bruschetta

By Leslie · Comments (1) · June 16th, 2010

Is there anything more delicious than a beautiful heirloom tomato?? What makes a tomato heirloom you might say… well here is the wikapedia definition:

An heirloom tomato (also called heritage tomato in the UK) is an open-pollinated (non-hybrid) heirloom cultivar of tomato. . . . Heirloom tomato cultivars can be found in a wide variety of colors, shapes, flavors and sizes. Some cultivars can be prone to cracking or lackdisease resistance. As with most garden plants, cultivars can be acclimated over several gardening seasons to thrive in a geographical location through careful selection and seed saving.

I love heirloom tomatoes cause I like their taste and texture better for eating raw. I grow my own on our balcony too! Here's a blog on that.

And what better way to show off their flavor than in fresh bruschetta!

Heirloom Tomato Bruschetta

What you'll need:

Heirloom tomatoes, diced and de-seeded

finely diced purple onion

Loads of garlic! (actually a few cloves, chopped finely)

a big pinch of sea salt

a splash of balsamic vinegar

a drizzle of olive oil

a handful of fresh basil, shredded

What you'll do:

Mix it all up and serve on toasted bread : )

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Categories : Appetizers, Ethnic: Mediterranean, Vegetables: Tomato

Pasta with Creamy Tomato Vodka Sauce

By Leslie · Comments (4) · June 4th, 2010

How do you improve upon delicious tomato sauce? Add cream and vodka! So yummy!

Pasta with Creamy Tomato Vodka Sauce

What you’ll need:

1 lb. of penne or ziti pasta

tomato sauce

1/2 cup cream (or cashew cream)

1 cup of vodka

3/4 cup fresh or frozen peas (optional)

a handful of basil chopped

What you’ll do:

Make your tomato sauce and either blend in a blender or use a stick blender to smooth it out. Heat on low and add the vodka and cream. Let cook and start making your pasta. When the pasta is half way done, add the peas to the sauce. Cook the pasta according to the directions on the box, drain and toss in the sauce. Top with a little shredded basil and enjoy!!

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Comments (4)

Categories : Ethnic: Mediterranean, Pasta, Vegetables: Tomato

Slow Cooked Eggplant Parmesan

By Leslie · Comments (2) · May 28th, 2010

So incase you hadn't realized by now, eggplant is one of my favorite things in the world to eat! And I love experimenting with it! Today, I decided to make a more "healthy" version of eggplant parm. So this recipe involves no frying and no breadcrumbs! It does have some Béchamel sauce in it, which can be omitted if you choose. What is béchamel you ask, it's a white creamy sauce with some French, Greek and Italian heritage. One of the most delicious things about this technique is that cooks for a much longer time on a lower temperature to make it so tender, nice and yummy!! So dig in!

No Fry Eggplant Parmesan

Serves 4

What you'll need:

1 eggplant

tomato sauce (homemade recipe)

béchamel sauce (recipe below)

a handful of basil

1 ball of fresh mozzarella (shredded will work too if that's all you have)

a couple handfuls of parmesan cheese (please not green containers)

What you'll do:

Slice the eggplant lengthwise, salt and set to drain. (if you have questions, see here) While it's setting, make the tomato sauce and béchamel sauce. Here is how to make béchamel:

What you'll need:

2 1/2 Tbsp. butter

2 Tbsp. flour

2 cups milk

1 tsp. salt

1/4 tsp. nutmeg

What you'll do:

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium-low heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pot until just about to boil. Add the hot milk to the butter mixture 1/4 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside to cool until ready to use. The sauce will turn very thick.

Ok, back to the assembly! So preheat the oven to 300 degrees.

Take a 8 x 8 baking dish and dollop a large spoonful of tomato sauce in and spread around the bottom to cover. Lay one layer of eggplant in next. Spoon a couple teaspoons of tomato sauce on top of the eggplant and spread around. Add a few basil leaves and then drizzle some béchamel sauce all over. Add another layer of eggplant and repeat. The top layer should be the béchamel sauce. Cover with foil and cook in the oven for about 2 hours or until the eggplant is fork tender. When it is tender, top with the mozzarella and parmesan cheeses. Stick it back in the oven under the broiler until the cheese melts.

Serve warm alone or with some pasta : )

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Comments (2)

Categories : Ethnic: Mediterranean, Vegetables: Eggplant, Vegetables: Tomato

This Italian gal's version of vegetarian sushi

By Leslie · Comments (16) · April 15th, 2010

So everyone loves sushi right?? Well, vegetarians, not so much. . . But I have solved that! I used all my favorite vegetables to create Italian Vegetable Sushi! I even serve it with my Italian version of soy sauce, which is not a soy sauce at all. It's so easy and so healthy and your guests will have never seen anything like it!

Leslie's Vegetarian Italian Sushi

What you'll need:

1 eggplant, sliced very thinly lengthwise, grilled and patted dry

1 red bell pepper, roasted, de-seeded, quartered and patted dry

2 handfuls of fresh spinach

3-4 fresh basil leaves

a couple pinched parmesan cheese

1/2 cup to 3/4 cup ricotta cheese, drained (click here for my homemade recipe)

For the dipping sauce:

1 Tbsp. balsamic vinegar

2 Tbsp. olive oil

a pinch of salt

a pinch of sugar

What you'll do:

After prepping the eggplant and pepper make sure you pat them dry. It's very important or they won't stick together properly. Lay a sheet of plastic wrap on the counter. Place your grilled cooled eggplant in a long row:

Make sure you lay your eggplant wide enough, it's better to be too wide.

Arrange the spinach and basil over the eggplant:

Next, place the peppers and the parmesan:

When placing the ricotta, do one line right down the middle:

Now for the wrapping. Lift the bottom and fold it upwards and use your fingers to form the round tube:

Careful, not to let any of the cheese fall to the outside.

After you've got your tightly wrapped tube, refrigerate for at least an hour. This can be done a day ahead. When ready, carefully remove the plastic wrap and slice in 1 1/2 slices.

For the dipping sauce, simply whisk the ingredients together!

You can serve these however you like, but I love the idea of serving then like sushi with chopsticks and the sauce in a soy sauce bowl.

Enjoy!

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Comments (16)

Categories : Appetizers, Ethnic: Mediterranean

Mediterranean Salad at the Portobello Market

By Leslie · Comments (2) · March 30th, 2010

Oooh I love street markets!! Especially ones with amazing food! This is the market I stumbled upon in the Notting Hill area in London. And a fabulous adaptation recipe for a Mediterranean salad! Enjoy!

Here is the amazing Mediterranean Salad! If I was going to recreate it, I would do something like this: