For those of you who missed Good Morning Memphis today, our own Executive Chef Jonathan Steenerson joined the team in promoting our upcoming event to celebrate the life of fallen Memphis Police Department officer Timothy Warren. Jonathan also served Ciao Bella diver scallops with butternut squash puree with pancetta and toasted almonds. Check it out!!
Fallen Officer Benefit at Ciao Bella | My Fox Memphis | Fox 13 News
Tuesday, September 20, 2011
Saturday, September 17, 2011
Eating Local, Eating Green: Possibilities abound for preparing eggplant
Eating Local, Eating Green: Possibilities abound for preparing eggplant
By Melissa Petersen
Tuesday, August 30, 2011
Commercial Appeal
My first gardening recollection is of eggplant. Dad decided to grow some when I was about 7. Who knew that a family of four shouldn't plant the whole six-pack of seedlings? Dad refers to it as the "bumper-crop eggplant year." I refer to it as the year neighbors shunned us when we arrived with bags of fresh eggplant to share.
Back then, I still ate breaded frozen fish sticks, so I can't claim my palate was well developed enough to enjoy the soft but meaty texture of the super-abundant summer vegetable.
Like tomatoes and potatoes, eggplant is a member of the nightshade family and comes in a gorgeous selection of purple, white and green. As Americans, we have some ground to make up to incorporate eggplant into our culinary repertoire. Italy, Turkey and Greece all claim to have more than 100 ways to cook eggplant. Right now, I've got five -- but I'm working on it.
The local bumper crop is in full swing. Look for glossy and unblemished skin and fruit that feels heavy and firm. The raw texture is spongy. Large or old eggplant will have a seedy texture. I prefer them a little smaller, with almost no seeds. Cooking -- grilling, baking, frying and sautéing are your best bets -- makes the texture almost creamy. Some folks heavily salt, rinse and squeeze dry the eggplant before cooking to draw out bitterness and deflate the air pockets (keeps it from absorbing too much oil).
However, with really fresh eggplant, I've had great success without any salting.
Eggplant is a star on local restaurant menus including Mayuri on Quince. The Cove puts it on their Italian veggie pizza, and you'll find variations on the classic Eggplant Parmesan at restaurants like Grill 83 and Ciao Bella. If you're lucky enough to see the eggplant-fig ravioli on the menu at the Brushmark, trust me, that's your pick for lunch.
The bland flavor works as a canvas for the robust flavors of summer. Herbs, tomatoes, garlic and lemon are the eggplant's friends. Use strips of eggplant in place of lasagna noodles to hold up the sauce and cheesy goodness. Brush with olive oil and grill. Or cut in half and bake cut-side down until soft; then puree with garlic, tahini, lemon juice and olive oil to make the classic Baba Ghanouj to use as a dip or spread.
With something this plentiful, it's use it or lose it. Start with one or two. Don't worry.: Dad won't be leaving extras from his garden on your doorstep (he lives in California and has never grown eggplant since that one fateful year).
Melissa Petersen is the editor of Edible Memphis, a magazine that celebrates the abundance of local food, season by season. It is available at various locations around town. Contact her at ediblememphis.com.
Farmer Van's Eggplant Parmesan
2 medium eggplant, sliced 1/2 inch thick
Mayonnaise
1/3 - 1/2 cup grated parmesan cheese
Salt and pepper
1-2 cups marinara sauce
Brush both sides of the eggplant slices with mayonnaise and place in a single layer on a baking sheet. Season with salt and pepper. Top with grated parmesan cheese and bake at 350 degrees until tender, about 10 minutes. Serve with some warmed marinara sauce.
-- Recipe by Van Cheeseman
Eggplant Salad
2 medium eggplants, cut into 1-inch slices (skin on or peeled)
olive oil
salt and pepper
1 tbsp. honey
Juice from 2 lemons
¼ cup olive oil
1 pint cherry tomatoes, halved
3 cups fresh arugula
½ cup feta cheese
1-2 tbsp. fresh mint, finely chopped
Brush eggplant slices with olive oil and season with salt and pepper. Cook on a hot grill for 2-3 minutes until golden and grill-marked. Turn slices over and grill second side until golden, grill marked and fork-tender. Remove from grill and cool. Cut into 1-inch cubes.
To make vinaigrette: In a small bowl, whisk honey and lemon juice. Slowly whisk in olive oil. Season with salt and pepper.
In a large bowl, mix grilled eggplant, tomatoes, arugula and cheese. Stir in vinaigrette. Garnish with finely chopped mint. Serve immediately.
-- Recipe by Melissa Petersen
Back then, I still ate breaded frozen fish sticks, so I can't claim my palate was well developed enough to enjoy the soft but meaty texture of the super-abundant summer vegetable.
Like tomatoes and potatoes, eggplant is a member of the nightshade family and comes in a gorgeous selection of purple, white and green. As Americans, we have some ground to make up to incorporate eggplant into our culinary repertoire. Italy, Turkey and Greece all claim to have more than 100 ways to cook eggplant. Right now, I've got five -- but I'm working on it.
The local bumper crop is in full swing. Look for glossy and unblemished skin and fruit that feels heavy and firm. The raw texture is spongy. Large or old eggplant will have a seedy texture. I prefer them a little smaller, with almost no seeds. Cooking -- grilling, baking, frying and sautéing are your best bets -- makes the texture almost creamy. Some folks heavily salt, rinse and squeeze dry the eggplant before cooking to draw out bitterness and deflate the air pockets (keeps it from absorbing too much oil).
However, with really fresh eggplant, I've had great success without any salting.
Eggplant is a star on local restaurant menus including Mayuri on Quince. The Cove puts it on their Italian veggie pizza, and you'll find variations on the classic Eggplant Parmesan at restaurants like Grill 83 and Ciao Bella. If you're lucky enough to see the eggplant-fig ravioli on the menu at the Brushmark, trust me, that's your pick for lunch.
The bland flavor works as a canvas for the robust flavors of summer. Herbs, tomatoes, garlic and lemon are the eggplant's friends. Use strips of eggplant in place of lasagna noodles to hold up the sauce and cheesy goodness. Brush with olive oil and grill. Or cut in half and bake cut-side down until soft; then puree with garlic, tahini, lemon juice and olive oil to make the classic Baba Ghanouj to use as a dip or spread.
With something this plentiful, it's use it or lose it. Start with one or two. Don't worry.: Dad won't be leaving extras from his garden on your doorstep (he lives in California and has never grown eggplant since that one fateful year).
Melissa Petersen is the editor of Edible Memphis, a magazine that celebrates the abundance of local food, season by season. It is available at various locations around town. Contact her at ediblememphis.com.
Farmer Van's Eggplant Parmesan
2 medium eggplant, sliced 1/2 inch thick
Mayonnaise
1/3 - 1/2 cup grated parmesan cheese
Salt and pepper
1-2 cups marinara sauce
Brush both sides of the eggplant slices with mayonnaise and place in a single layer on a baking sheet. Season with salt and pepper. Top with grated parmesan cheese and bake at 350 degrees until tender, about 10 minutes. Serve with some warmed marinara sauce.
-- Recipe by Van Cheeseman
Eggplant Salad
2 medium eggplants, cut into 1-inch slices (skin on or peeled)
olive oil
salt and pepper
1 tbsp. honey
Juice from 2 lemons
¼ cup olive oil
1 pint cherry tomatoes, halved
3 cups fresh arugula
½ cup feta cheese
1-2 tbsp. fresh mint, finely chopped
Brush eggplant slices with olive oil and season with salt and pepper. Cook on a hot grill for 2-3 minutes until golden and grill-marked. Turn slices over and grill second side until golden, grill marked and fork-tender. Remove from grill and cool. Cut into 1-inch cubes.
To make vinaigrette: In a small bowl, whisk honey and lemon juice. Slowly whisk in olive oil. Season with salt and pepper.
In a large bowl, mix grilled eggplant, tomatoes, arugula and cheese. Stir in vinaigrette. Garnish with finely chopped mint. Serve immediately.
-- Recipe by Melissa Petersen
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