Vegetable "Lasagne" with Roasted Garlic Broth
Vegetable “Lasagna” with Roasted Garlic Broth
For the first time ever, three people made the same thing to bring to the Home Cooking with Charlie Trotter cookbook club. It wasn’t a surprise that each one was different and that none looked like the picture in the book. They were all good in their own way and made for satisfying leftovers the following week.
This was one example of a recipe that required significant prep time – especially if you don’t have a mandoline and advance time if you roast your own red and yellow peppers, make the chicken stock and roast the garlic (both of which have separate recipes in the book). We also found that the baking time was off and the lasagna yielded significant fluid while cooking. One of the three was watery and another took almost twice the amount of baking time before the potatoes were tender. This can be attributed to thick potato slices or an oven temperature that’s off. Whatever the case, this is not a simple, for the everyday home cook recipe.
Lasagna
2 large potatoes, peeled and thinly sliced lengthwise
Salt and freshly ground black pepper
½ cup freshly grated Parmesan cheese
4 roasted red bell peppers, roasted and cut into wide strips
2 yellow squash, cut lengthwise into ¼ inch thick slices
4 roasted yellow bell peppers, roasted and cut into wide strips
4 ounces mozzarella cheese
Broth
1 bulb roasted garlic with the cooking oil (see below)
3 cups chicken stock
Salt and freshly ground pepper
1 tablespoon extra virgin olive oil
1 tablespoon finely minced chives
To prepare the lasagna: Preheat the oven to 350°. Generously butter an 8-inch square baking pan. Using one-third of the potatoes, form a layer in the pan. Season lightly with salt and pepper and sprinkle with some of the Parmesan cheese (how much is some?). Using half of he red bell peppers, form a layer on the potatoes, followed by layers of half the yellow squash, yellow bell pepper, and zucchini, in that order. Top with one-third of the potatoes and layer all of the remaining vegetables in the same order as before. Top with a final layer of potatoes and the mozzarella cheese. Bake uncovered for 1 hour, or until the cheese is golden brown. Remove from the oven and let stand for 15 minutes. Cut 4 3-inch squares from the center of the pan; reserve the edges for another use. (Who knows what this means… for leftovers? to feed to the dog?)
To prepare the broth: Squeeze the garlic from the garlic bulb and purée with the reserved garlic oil until smooth. Slowly add the stock and purée until smooth. Pour he broth into a medium saucepan and cook over medium heat for 5 minutes or until warm. Season to taste with salt and pepper.
Place a piece of lasagna in the center of each bowl and ladle in the broth. Top with freshly ground black pepper and drizzle extra virgin olive oil around the dish. Finish with a spray of minced chives.
Serves 4 as an entrée.
Roasted Garlic
4 bulbs garlic, tops cut off
3 cups milk
1/2 olive oil
Preheat oven to 350°. Place the garlic in a small saucepan, cover with milk, and simmer over low heat for 10 minutes. Drain the milk and discard, place the garlic bulbs bottom side down in an ovenproof pan, add the olive oil, and cover. Bake for 1 to 1 1/2 hours, or until the bulbs are soft. Cool the garlic in the oil and then squeeze the soft garlic cloves out of the skins. Use immediately, or refrigerate in the oil for up to 3 days.
mkmtCOOK | Comment (0)Grilled Beef Tenderloin and Blue Cheese Salad
Recently there have been recurring themes and coincidences in my life. When I look back, it seems that they began when the cooking group was cooking from the Charlie Trotter cookbook. The title is definitely deceiving; while this might be Charlie’s dumbed down recipes for the home cook, unless one has a lot of time on one’s hands and is a seasoned home cook, this is the wrong book. Don’t get me wrong, I enjoyed cooking from it and the group whipped up some wonderful dishes, I just wouldn’t exactly call it “home cooking”.
On the flap the book proclaims that the recipes have been “streamlined” and are “straight forward”. I found myself wondering what they were like before the streamlining. Several recipes required significant prep time, chopping, make ahead, active time and cooking time. Clearly I didn’t make the Crispy Chicken Wontons that supposedly “go from kitchen to table in a mere half hour”. I have doubts about that claim and will need to investigate further.
Despite my griping for the most part we liked the book and I for one continue cooking from it…. It’s just that now I know to make these recipes when I have time to spend in the kitchen.
One of the recipes I made was the Grilled Beef Tenderloin and Blue Cheese Salad. Wow was it tasty. I just love the flavor combinations of Blue Cheese, good balsamic vinegar and juicy filet. The weekend after I made the one for the cookbook club I was in Carmel and ordered one for dinner. The presentation was gorgeous and what a nice touch and texture the onion rings added. Clearly there is lots of room for improvisation with this salad. Here is the recipe from the cookbook. I’d encourage you to make it and let your imagination run wild.
Vinaigrette
1 shallot, minced
1/3 cup freshly squeezed lemon juice
2 tablespoons chopped fresh chives
1 tablespoon chopped Italian Parsley
1 cup extra virgin olive oil
Salt and freshly ground black pepper
12 ounces beef tenderloin
Salt and freshly ground black pepper
6 cups baby spinach leaves
1 1/3 cups crumbled blue cheese
To prepare the vinaigrette: Place the shallot, lemon juice, chives, and parsley in a small bowl. Slowly whisk in the olive oil and season to taste with salt and pepper.
To prepare the beef: Prepare a medium-hot grill (I used my grill pan). Season with salt and pepper and grill for 4 to 5 minutes on each side, or until cooked to desired doneness. Cool completely and dice into ½ inch pieces. Toss with 3 tablespoons of the vinaigrette and season to taste with salt and pepper.
To prepare the salad: Toss the spinach with half of the remaining vinaigrette and half of the blue cheese. Season to taste with salt and pepper.
Place some of the spinach in the center of each plate. Arrange the beef and the remaining blue cheese on the salad and drizzle the remaining vinaigrette around the plates. Top with freshly ground black pepper.
Serves 4
For a richer, more flavored vinaigrette, substitute balsamic vinegar for lemon juice and omit the parsley.
mkmtCOOK | Comment (0)Westgate Hotel and Plaza Bar
On the same trip to San Diego that uncovered Anthony’s Seafood Grotto, I also discovered the five-star Westgate Hotel and the Plaza Bar tucked in the side corner of the lobby. This hotel is a hidden gem with that old world European feel. From the moment one walks inside and is surrounded by urns overflowing with lilies, snapdragons and roses, classic rococo desks, settees and sofas, and paintings by Rembrandt, one forgets they are in San Diego and is transported to a different place and time.
Conveniently located across the street from Horton Plaza shopping center, three blocks from the popular (although I’m not really sure why) Gas lamp district, and a few blocks away from the convention center, the Westgate is the perfect place to stay in downtown SD. I didn’t rent a car and found that everywhere I wanted to go was a walk or short taxi drive away.
The room was spacious and well appointed with a small balcony, large desk, inviting and comfortable king bed, armoire and 2 chairs – one oversized and with an ottoman. Compared to the small boutique hotels with closet sized-rooms that I have become accustomed to, the room at the Westgate was a castle! The bathroom was also large with marble counters and a large tub/shower that had exceptional water pressure.
The first night before dinner we popped into the Plaza Bar – a cozy oasis seemingly favored by the older local set and winner of the best piano bar award in San Diego magazine. The pianist was playing and the bartender in residence, James was clearly the master of his bar. It appeared that most of the patrons were known by name, as well as what songs they wanted to hear and what would best quench their thirst.
There was no question about James’ command of the martini – wet and dirty – expertly shaken and poured like a waterfall into the glass below – no splash or spills. By the time the glass was full Paul could hardly wait to bring it to his lips and take the first sip. It did not disappoint, we went back the following night for a repeat performance and will return the next time business or pleasure calls for a trip to San Diego.
mkmtEAT, mkmtGO | Comment (0)Crab Cakes with Sweet Curry Red Bell Pepper Sauce
Crab Cakes with Sweet Curry Red Bell Pepper Sauce, one of the recipes from Cooking at Home with Charlie Trotter has become a staple in my repertoire lately. I’ve served them as an appetizer for a sit down meal, made them bite sized and served as finger food at a cocktail party and doubled up to serve as an entrée with an embellished salad for lunch. These little numbers are indeed versatile. I’ve been doubling The Sweet Red Bell Pepper Sauce and using it as a dip for potatoes and vegetables and a sauce for halibut.
In the book, there is a recipe for curry oil and an instruction to drizzle 1 teaspoon on the sauce with each serving. The curry oil needs to be made two days in advance. The first time I made the crab cakes I followed the instructions and made the curry oil too. I ended up with a surplus (about 2 cups worth). Sure that there were more recipes in the book that called for it I figured it would be used over the next couple of weeks. After scouring the book for additional uses it was clear that this was the only recipe that called for the oil which I thought was a big miss. Since I don’t feel that the curry oil is vital to the success of the recipe it has been omitted below.
Here’s the adapted version, I hope you enjoy it as much as I have…
Sauce
½ cup mayonnaise
½ roasted red bell pepper (if you can make your own that’s best, otherwise, use your favorite brand)
½ teaspoon minced garlic
½ teaspoon sweet curry powder
Salt and freshly ground black pepper
Crab Cakes
¾ cup bread crumbs
1 ½ tablespoons chopped Italian parsley
12 oz lump crabmeat, cleaned
3 tablespoons diced red bell pepper
1 jalapeño, seeded and chopped
2 tablespoons chopped fresh chives
2 teaspoons freshly squeezed lime juice
Salt and freshly ground black pepper
2 tablespoons canola oil
1 hand full arugula
To make the sauce: Puree the mayonnaise, bell pepper, garlic, and curry powder until smooth. Season to taste with salt and pepper.
To prepare the crab cakes: Combine the bread crumbs and parsley in a small bowl and set aside. Place the crabmeat in a medium bowl. Fold in the bell pepper, jalapeño, chives, and lime juice and season with salt and pepper. Fold in ¼ cup of the bread crumb mixture and tablespoons of the sauce.
Divide the crab mixture into 8 equal portions and form into patties. Dredge the crab cake in the remaining bread crumbs. Cook in the canola oil in a hot sauté pan for 2-3 minutes on each side, or until golden brown and crispy.
To serve, place one-eight of the arugula on a plate, place one cake on top and drizzle sauce. Serve warm. Serves 8.
mkmtCOOK | Comment (0)