This and That: Aubergine with Lemon and Raw Garlic, Smokey Bacon Jam on Rye with Cream Cheese, Poached Eggs

This past weekend my mum came to stay with me. I had to work the whole weekend, but she didn’t seem to mind. While I was gone she filled the fridge, scrubbed the stubborn old bathtub and cooked cool things, like bacon jam. She also kept us well stocked with wine and gin.

It’s the little things.

Although she’s back home, her recipes are now immortalized with these photos of the plate of leftovers I had today for lunch, which included that smokey bacon jam. She also made this awesome roasted eggplant pickled in lemon juice, raw garlic and plenty of parsley that is a must-share. In addition: rye toast, tangy cream cheese, poached eggs, avocado slices and salad.

Sweet and Smokey Bacon Jam
Recipe from food.com. Yield 1.75 cups

You’ll need:
– 1 lb bacon, sliced into small peices
– 4 cloves garlic, chopped
– 1 medium brown onion, sliced
– 3 tablespoons brown sugar
– 1 tsp Sriracha
– 1 cup brewed coffee
– 1/4 cup apple cider vinegar
– 1/4 cup maple syrup
– black pepper
– liquid smoke
– extra water

1) Fry bacon in batches until browned and slightly crispy
2) Fry onion and garlic in rendered bacon fat on medium until translucent
3) Transfer onions, garlic and bacon into heavy cast iron pot and add rest of the ingredients except water
4) Simmer for two hours adding 1/4 cup water every 30 minutes or so and stir frequently.
5) Cool about 15-20 minutes and place in food processor. Pulse 2-3 seconds, as to leave some texture for the jam.

6) Enjoy the endless possibilities- on a burger, on toast, on a sandwich, with cheese and crackers, by the spoonful….

Roasted Eggplant with Raw Garlic , Parsley and Lemon
Also from food.com

You’ll need:
– 1 large eggplant
– 1 tablespoon good quality olive oil, more as needed
– 4 cloves garlic
– 2 tablespoons fresh lemon juice
– 1 teaspoon salt
1/2 cup fresh flat leaf parsley

1) Wash eggplant, cut off stem, leave peel on
2) Slice into quarter inch slices and brush each side with olive oil and sprinkle of salt
3) Bake at 375 for 35 – 40 minutes
4) In a bowl, combine garlic, lemon juice, 1 tablespoon olive oil and salt and drizzle over plated and cooked eggplant. Cover with parsley and serve.

Keeps well in fridge served cold!

My day off never tasted so good.

Thanks Mum!

M

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Black Bean, Walnut and Mushroom Burgers

Today marks the beginning of my cleanse. It’s a bit intimidating. No gluten, dairy, sugar, vinegar, coffee or alcohol for awhile. A month, at least. So, last night, for our “last supper”, I made these gluten free black bean burgers. And I covered them in lots of tangy mayo and homemade sweet relish. Devine.

Black Bean, Walnut and Mushroom Burgers

(Makes 6)

1.5 cans on black beans, rinsed and well drained
Approx 10 white mushrooms, sliced
1 cup walnut pieces
1 onion
1/2 cup cornmeal
1 egg
3 cloves garlic
Fresh parsley
1.5 teaspoons ground cumin
1 tablespoon curry powder
1.5 teaspoons red chilli flakes (I enjoy spicy)
1 tablespoon olive oil
Salt and pepper

1. Dice onions and slice mushrooms, and sauté over med-high heat until onions are soft and mushrooms have reduced. Turn to medium heat and add chopped garlic, salt and pepper, cumin, curry powder and chilli. Fry for another few minutes, until fragrant. Preheat oven to 400.
2. In food processor, add beans, walnuts, corn meal, olive oil, egg, mushroom and onion mixture, fresh parsley and a pinch more salt. Pulse until just mixed (do not over mix).
3. Once combined, form into patties and place on greased baking sheet. Bake for 15 minutes at 400.
4. Carefully remove with spatula, and serve with whatever toppings you like. I chose avocado, mayo, tomato, relish and fresh basil.

Things might get a bit “inventive” around here for the next little while, but hopefully you’ll enjoy some of the ultra healthy recipes and stick with me!

Because of this new food challenge, I’ve joined Our Growing Edge, “Our Growing Edge is the part of us that is still learning and experimenting. It’s the part that you regularly grow and improve, be it from real passion or a conscious effort. This monthly event aims to connect and inspire us to try new things”.

Trying new things, growing as a person, why not?

You can find more info about it here: http://bunnyeatsdesign.com/our-growing-edge/

Carrot Soup with Black Garlic and Feta

I have a million photos of food from Italy. It was such an amazing, inspiring trip. If you are at all interested in food and wine, head to the Terra Madre conference in 2014. Book it now. Just go.

Carpaccio, pizza, fried artichokes, fresh green olive oil, gnocchi, spicy  goat stew and cheese cheese cheese!

I will tide you over with an appetizer, I mean a  primi, until I get these essays done am able to try out and share some true Italian  recipes.

Until then, why not start off with a delicious soup?

This soup was easy to make, and perfect for a cold fall day. I finally tested out that black garlic I picked up on Granville Island in Vancouver, which was exciting indeed!

!

Black Garlic is essentially fermented, caramelized garlic. It looks just like regular garlic, but the cloves are jet black, sweet and sticky. The flavour is phenomenal.

I topped the soup with a drizzle of black truffle oil, a generous amount of feta cheese and arugula.

Perfetto!

Carrot Soup with Black Garlic and Feta

• 10 fresh carrots (approx)
• 1 large white onion
• 1 cup dry white wine
• 3 cups vegetable stock (or chicken)
• 5 cloves black garlic (or half a head)
• 1 tsp turmeric
• 1 tablespoon butter
• 1 cup feta cheese
• truffle oil (to taste. Go slow. It is strong)
• salt and fresh black pepper

1. Wash and chop carrots ( I didn’t bother peeling them…nutrients are in the skin, non?) and boil them in salted water until soft
2. Meanwhile, fry onion in butter and white wine until brown. Add the wine over time, in quarters, so that the onions brown well. Reduce heat, add turmeric an mix well with the onions.
3. Drain the carrots, and return to large pot. Add the onions, garlic and stock. Blend well with hand blender until smooth.
4. Season with salt and pepper and let simmer for 30 minutes (or more)
5. Once served, add 1/2 cup of feta cheese and a drizzle of truffle oil.

If you don’t have black garlic, not to worry. The regular stuff will work just as well, but maybe use only three cloves instead of five, unless you find vampires absolutely terrifying.

Salmon en Croute, an Experiment Gone Right

Last night was my first foray into the world of pastry, packaged or from scratch (preparing it, that is, not eating it).  Having an aversion to all-foods- packaged,  naturally I went straight for the more difficult, home made version.  I’ve heard many sad tales of  defeat and frustration that have accompanied  failed pie crusts over the years and perhaps this is what has stopped me, that and not being a huge baker or sweets person (…have I really never made a pie before?!).  My friend and her boyfriend recently prepared a (superior) salmon en croute for lunch that was so delicious  it has not left my dreams ever since.  This was my version.

Terrified this would turn out reminiscent of a glorified Hot-Pocket.

As not to waste anyone’s time, I’m not going to post the pastry recipe. It still needs work and I did not have the proper ingredients (if you want to attempt pastry with whole wheat bread flour and icing sugar then go ahead!) That being said,  still a successful first try. The filling was just about perfect though. ..just use another pastry recipe of your choice!

Ingredients: 

• pastry
• 1 small bunch fresh dill
• juice of 1/3 fresh lemon
• 1/2 package of feta cheese
• 1 tablespoon olive oil
• salmon fillet
• egg
• black pepper

1. Pre-heat oven to 350
2. In food processor, blend fresh dill, olive oil, feta, pepper and lemon. The consistency should be quite thick. You can play around with the ratios to your taste. It is really hard to go wrong with these flavours however, I feel it is important to highlight the dill and not overpower it with the lemon. My feta was very salty for example, but if yours is not you may want to add some salt too.
3. Roll the pastry out so it can completely wrap the salmon, and lay it on a buttered baking sheet.
4. Place the salmon in the middle, and spoon on the dill mixture thickly. Cover the top with the rest of the pastry and seal around the edges, making a neat parcel. Cut excess pastry and discard.
5. Using a brush, wash 1 beaten egg over the top to glaze
6. Cut three or four slices into the top to let steam out
7. Bake for about 25-30 minutes, or until pastry is browned and crispy
8. To test readiness, insert sharp knife into the middle of the salmon and hold for three seconds. Test the heat of the knife on inner wrist. If the knife is hot, then the salmon is cooked.

I must admit, this was a hit. The result was very tasty and light. I served this with steamed broccoli, kale and red peppers topped with lemon and sea salt.

Into the vault,  salmon en croute, into the vault!