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Melitzanes sto Fourno - Baked Greek Eggplant

We were recently in Greece where we sampled several baked eggplant dishes - something the Greeks are know for and rightfully proud of. This version is simply roasted eggplant baked in a tomato sauce. The sauce is rich and sweet, prepared with caramelized onions along with garlic and oregano. Slow and careful sautéing of the onions and then the tomato paste delivers a caramelized flavor literally good enough to possibly make you faint - as the mythical priest who tasted this dish apparently did. Don't pass out - just make this dish! 2 medium eggplants 1 pint grape tomatoes Olive oil Feta cheese Sauce: 3 Tbs butter plus 3 Tbsp olive oil 2 medium onions, peeled, halved and cut into thin half rounds 1 tsp coarse Kosher salt 2 cloves garlic, minced through a press 1 rounded teaspoon good Greek dried oregano (orígani) 1/2 can tomato paste 3/4 cup pale dry sherry 1/2 cup water Melt the butter in the oil in a large skillet over medium high heat. Tip in the onions and sauté for 3-5 minutes....
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Authentic Greek Salad

Contrary to what you see in the USA, the true Greek salad does not have lettuce leaves.  Just the freshest tomatoes, onions, peppers and cucumbers tossed with the best olive oil and dried Greek oregano and topped with the best Greek feta cheese you can get your hands on.  2-3 large ripe tomates, cut into wedges 1 small green pepper, Cored and sliced 1/2 small red onion, peeled and sliced 4 inches English cucumber, sliced 1/4 cup pitted Kalamata olives 1/4 cup best Olive oil Juice of 1/2 lemon dash salt Freshly ground black pepper 2 wedges Feta cheese Dried oregano Toss the veggies with the olive oil and lemon juice. Season with a dash of salt and pepper. Top with feta and oregano. Serves 4 as a side dish. Here are a few Greek salads we were served on a recent trip to Athens, Greece:
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Triple Chip Cranberry Sunflower Chocolate Chip Cookies

A friend next door helped me out today on short notice and, as they say, was a life saver! So I really wanted to thank her with something special and from the heart. So what about some French wine and home-made cookies, left on her back porch?! These are a fun mix of chocolate chips - milk, dark and white - with dried cranberries and sunflower seeds. What's not to like? Thanks Lindsey!!! And Bon Appetite! 1-1/8 cups flour (1 cup plus 2 Tbsp) 1/2 tsp baking soda 1/2 tsp salt 1 stick butter, at room temperature, cut into 1/4-inch slices A scant 3/4 cup white sugar 1 tsp vanilla extract 1 egg, room temperature 1-1/4 cup mixed (white, milk, dark) chocolate chips (1/2 bag or 4.5 oz) 1/3 cup dried cranberries 1/4 cup salted sunflower seeds Preheat oven to 350F. Whisk together the first 3 ingredients in a medium bowl. Now add the next 3 ingredients to a large bowl and beat them together to a smooth creamy texture. Add the egg and beat it in until you have a rich yellow creamy texture. Now...
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Turkey Paillards with Mission Fig

Figs and capers are a great way to bring out the flavor of Turkey.  You could use chicken for this dish as well, but I think we don't eat enough turkey, which in my opinion has a deeper, richer flavor than chicken. 1-1/4 to 1-1/2 lb boneless turkey breast(s), enough for four servings 1/4 tsp cumin powder 1/4 tsp coriander powder 1 Tbsp butter plus 1 Tbsp olive oil 1 shallot, minced 1 Tbsp capers 10-12 small mission figs, sliced in half lengthwise 1/4 cup dry white wine 1/4 cup chicken broth Slice the turkey breasts into about 8 medallions (paillards).   Pound them slightly to make them an even thickness of about 1/2 inch. Season each side with the cumin and the coriander, and salt and pepper to taste. Melt the butter in the olive oil in a wide skillet.   Brown the turkey pillars on both sides over medium-high heat and then set aside on a plate, covered to keep warm. Add a dash more butter and oil if necessary to the pan.   Add the shallot and cook for about 2-3 minut...
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Simple Israeli Couscous Pilaf

This is a master recipe for a simple, subtle Israeli couscous pilaf, perfect for a side dish of many robust main courses. All riffs can jump off from here, and I am sure there are millions. Have fun. You can add other grains, veggies, nuts (pistachios!), raisins - you name it. Make it your own. 2 Tbsp olive oil 1 cup Israeli couscous 1 red or orange pepper, finely diced (I used half and half) 1 shallot, minced 1 clove garlic, minced 1-1/2 cup water 1 tsp chicken bouillon (I used Better Than Bouillon paste) 1/2 tsp Italian (or Provencal) dried herbs Heat the olive oil in a medium pot. Add the peppers and shallot and sauté over medium heat for about 3-5 minutes, until the veggies soften a bit and just begin to brown. Add the couscous and cook another 3-4 minutes, stirring almost constantly.   You want to slightly toast the couscous, but not brown it much. Add the garlic and the herbs and cook, stirring, for another 2-3 minutes. Turn heat to high and add the water and the bouillon and...
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Poached Cod on Cold Noodles with Horseradish Wasabe Cream

This fresh salad topped with Cod and packed with protein and micronutrients, is fueled by the kick of a tangy wasabe cream sauce, delicately poured on top. This makes a fine lunch dish or a light dinner offering. The tang can be adjusted to taste by passing the wasabe cream on the side. The simple flavors of the soft, unctuous cod are complemented by the crunch of red pepper, shredded carrot and sliced red onion. The wasabe cream acts as an exciting accent to the subtle flavors below, supported by a hearty noodle and spinach bed. 1/2 lb spaghetti, cut in half 1 lb fresh cod fillets a few slices fresh Noodle dressing: 2 Tbsp olive oil 2 Tbsp rice vinegar 1/2 tsp dill black pepper juice of 1/2 lime Horseradish wasabe cream 1 red pepper, diced 1/2 cup shredded carrot 1/4 cup thinly sliced purple onion 5 oz fresh baby spinach leaves (or other favorite greens) Set a medium pot of water to boiling for the pasta.   When boiling, salt generously and add the pasta.   Cook until al dent...
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