Emily's Stuffed Eggplant

Inspired by my February outing to Anatolia Turkish Restaurant in Nashville, I've been making a fair number of eggplant dishes lately. Anytime I see them dip below $1.99 a piece, I snag a few of these purple beauties for stuffed eggplant. My version of the dish is less saucy than Anatolia's. Plus ground turkey or chicken sub in for the cubed lamb and I added some mozzerella to the top to weld it all together.

If you'd like to try it:

1. Halve eggplants and slather in olive oil before placing cut-side down on a large baking sheet. I use a jelly roll pan lined with oiled foil. Bake at 400 degrees until eggplant is extremely tender and skins are a little shrivelled. (Somewhere around 45 minutes)

2. While eggplants are getting soft, saute your favorite vegetables to go inside, such as bell peppers (any color), mushrooms, zucchini, onion and tomato. (Maybe 2 peppers, 1 cup mushroom, 2 zuch, 2 tomatoes, 1/2 onion.)

3. Next, saute a pound of ground turkey or chicken with onion powder, garlic powder, oregano and a dash of cumin. Add fresh chopped onion and garlic and salt to taste. All the seasonings are to taste. You can't really overdo it with any of them except the salt, in my opinion.

4. Blend the tender vegetables with the cooked ground meat in a bowl.

5. Take eggplant out of the oven and flip each half over. Scoop the vegetable and meat mixture over each half and top with a generous sprinkling of shredded mozzerella.

6. Return to oven and cook until cheese has melted or slightly browned.

This recipe makes enough for two or three eggplants-- so four to six servings-- depending on the size of the eggplants and how many veggies you cook and whether you like to have still crisp veggies or completely soft veggies. For this dish, I like everything to be uniformly mushy :) It's the ultimate vegetable-rich comfort food.

Another note: When selecting eggplant, I find it's best to choose slender fruits rather than the seedier bulbous ones. If you do get a lot of seeds, you can scoop some of it out after the first baking and before you stuff them with filling.

Anatolia Turkish Restaurant in Nashville

Ever since our good friends, the McQueens, moved to Turkey, I've been a little obsessed with all things Turkish. Despite my love for ethnic food, I'd never been to a Turkish restaurant. So when the 34th birthday arrived, I chose Anatolia Turkish Restaurant in a quiet part of Nashville for our night out without children.

I had studied the menu before we came and knew I wanted to try the Anatolia Eggplant from their "Classical Turkish Home Cooking" section of the menu. At $15.95, the eggplant half is roasted to a silky texture and brimming with cubes of lamb, tomatoes and bell peppers. It might not look very pretty, but I ate the entire thing up to the woody stem tip.  It was that melt-in-my-mouth tender. Joe ordered kabob of some sort, but ate it too quickly for me to remember the details. Sorry about that. I was really fixated on my own eggplant deliciousness.

Soft spotlights, Turkish wines, rugs and pottery decorate the walls. The ambiance was quiet, but friendly, with lots of what seemed to be Turkish accents coming from the servers, all of whom were friendly and unobtrusive.

And for dessert, we ordered kunefe-- a warm, crisp nest of pastry over chewy unsalted goat cheese oozing with sticky rose water syrup. Think baklava meets pizza and turn it upside down. The dessert paired perfectly with the clean flavor of hot Turkish Tea. Joe enjoyed sticking his pinky out as he sipped the very manly Turkish coffee out of a very girly demitasse.

Months ago, my cousin Amy was dreaming about Kunefe, the dessert her friends raved about, which she had never sampled. I'm going to have to figure out how to make it. The difficulty will be finding shredded filo twigs that form the top crust... I think mozzerella would serve in for the goat cheese and I could get rose water the next time I pass through Champaign on my way to Chicago. Now I'm dreaming about it too.

Sweet potato strudel

 This recipe, adapted from my Periplus Step-by-Step Healthy Eating cookbook, is somewhat like the spanikopita I'd been making a lot of lately... but instead of triangles, it calls for rolling everything into an 8-sheet phyllo dough and olive oil layered log. My version of the filling includes roasted sweet potato cubes, roasted smashed garlic, spinach, sun-dried tomato feta, fresh basil, pine nuts and vidalia onion. The whole thing gets baked at 350 until golden. My only regret was that I only used half a 10 oz bag of spinach... would have been better with a higher green-to-orange ratio.

Revisiting Turkey and Farewell Brunch

A big bowl of spanikopita filling.

Kai with cornstarch, at the controls on the yogurt chicken.

Samuel giving me a sweet baby smile.

The lovely southern-style spread at Bill and Kaye's for Kai's farewell brunch.

Pasha Coffee and Tea

Located near the bottom of the Incline railway in St. Elmo, Pasha Coffee and Tea caught my eye on the restaurant review site Urban Spoon.

Their menu includes yummy Middle-Eastern-influenced dishes like this Turkey Pesto Panini served with a side of pita chips and a grape-leaf dolma. They've also got breakfast all day, with various scrambled egg sandwiches. One was called curry eggs... but the girl behind the counter said if I was really hungry, the panini would fill me up better. I took her advice. Free of the buttery coating found on paninis I've had at Corner Bakery and Panera's, Pasha's Panini was more like something I might make in my toaster oven, well-stuffed with turkey, tomatoes, pesto and feta cheese. It would have been better if I could've eaten it hot off the press. Alas, Rockam was hungry too, and I had to nurse him right after I placed the order. So, even though it wasn't hot and toasty, it was still tasty. The petite dolma was tender and filled with tangy rice. The pita chips would have been better if there was some hummus or baba ganoosh to dip them in, but they did help fill me up.

Joe had one of the egg dishes, but he polished it off and had become engrossed in USA Today before I returned from nursing Rockam in one of the back rooms, so I really don't know much about it! He also ordered Turkish coffee, with the famous sludgy grinds at the bottom of the cup. We split a jumbo M&M cookie that was about 50 percent crunchy and 50 percent chocolate.

Pasha's atmosphere is artsy and rambling, with a small, strangly shaped main room and a couple of dimly lit back rooms that feel like hallways more than bona fide rooms, furnished with mismatched wicker furniture, metal cafe tables, a ficus with christmas lights and starving artist paintings on the walls. It's definitely a college town hang out, and it's youthful clientele and baristas made Joe and I feel like old fogeys... not intentionally, I'm sure.

Stephen really liked the big leather couch. He decided to take his nap a few minutes after I set him down on it.

Turkish taste test

A few weeks ago, I helped my friend, Kai, prepare a meal that she planned to make for our church's small groups. She and her husband, Chris, are taking their four kids back onto the mission field in Turkey this December.

Chris and Kai have been some of our closest friends in Kentucky, and while we're really excited for them to have and heed a call from God, we're also so sad to see them leave.

Let's just say I've been doing some research and have decided that Cappadocia would be an awesome next big vacation. And the town of Urgup has what looks to be a really awesome restaurant called Ziggy's.

Anyway, back to the food above. Kai's menu has included Yogurt Chicken, Broiled Lamb, Spanikopita, and some kind of flat bread. She's also been making grape-leaf dolmas, pilaf and strong, sweet tea.

I love the yogurt chicken. It involved copious amounts of fresh herbs, lemon, garlic and onion as well as yogurt based sauce thickened with a little flour. We tweaked the spanikopita recipe so that we used fresh instead of frozen spinach, olive oil instead of butter and chunks of mozzarella instead of feta.

Another cyberfridge cleanout...

Baozi. I promised I'd write the recipe last time I posted about these, but I never did. I'm gonna have to make another empty promise...
EDIT 5/7/10: OK,I actually found my chicken-scratch recipe for the baozi dough:

3 cups flour
2 tsp sugar
2 tsp yeast (or one packet)
1 cup warm water, give or take a teaspoon
1 Tbs vegetable oil
1 large egg

To make dough:
Combine flour, pinch of salt in a bowl. Make a well in the flour and pour in oil and beaten egg. Proof yeast with sugar in water. Once it's foamy, pour into the well and stir, gradually incorporating flour into liquid in the well.

Knead into a soft, but not terribly sticky, dough. If it's stiff, add a few drops of water at a time until it's soft. If it's sticky, add a tsp flour at a time until it's not.

Let it rise in a bowl, covered with platic wrap and placed in a warm, dry, draft-free spot. (I put mine on top of the stove.)

After an hour, punch down the dough. Let it rise again until it's double the original size.

Divide the dough in half, then each half into half... etc. until you've got 16 balls of dough.

Starting with one dough ball, press or roll the ball into a flattened circle, about 1/4-inch thick. Scoop one tablespoon of filling into the center and then pinch the edges together to close, giving it a little twist to seal. Place bun seam-side down in a steamer basket and steam for 10 to 15 minutes.

As for the filling, I'm afraid I usually just wing it.
So, try using the following ingredients to taste:
1 lb ground turkey, crumbled and cooked with
chopped sauteed cabbage
shredded sauteed carrot
chopped sauteed onion
a few splashe soy sauce
a few drops vinegar
generous amount of garlic/garlic powder
pinch cinnamon or five spice
a couple spoonfuls sugar
a few shakes salt
pepper
a dusting of cayenne or chili powder

You'll probably have filling left over. So, you'll just have to make some more buns!

Veggie Quiche Muffins. It's pastry made from scratch, filled with veggies, cheese and eggs. I made these for Joe to take to work, as I've been on a campaign to actually feed him.
On the opening day of the downtown farmers market, I bought some beautiful barrel-shaped radishes... from which I made baked radish chips that got eaten so fast that I don't have any photos. :-(
Morroccan Carrot soup... so delicious I was calling it a carroty butter cookie in a bowl. I ate it for breakfast it was so good. From Bon Apetit, which is just barely growing on me. I'm going to post the recipe as soon as I post the baozi recipe, if you know what I mean.
Finally, something I didn't cook: Tried some new specials at Da Vinci's while my mom was visiting. The foreground has lobster ravioli with sage and butter sauce. I love sage with pasta.

Aladdin's

Kentucky has been a good culinary experience for me in many ways, but, oh, how I miss me some good Middle Eastern Eat'n! We had dinner at an old college haunt, Aladdin's, after visiting the Cleveland Botanical Gardens. I ordered a tunasteak shwarma rolled. We also shared a pita and hummus appetizer that came with a creamy, garlicky "hot sauce" that reminded me of pimento olives. Joe and I graduated from Case Western Reserve University... henceforth just known as Case after a controversial name change. I think I really started to exhibit my foodie tendencies while I was living in Cleveland. Sure, I grew up loving lots of Asian foods because of my Chinese side. But in Cleveland I got hooked on Shwarma and hummus and soft, thin pitas warm from the oven. I had my first taste of Russian food. First learned about Vietnamese Bun. Enjoyed pizza and cookies in Little Italy. And midnight runs to Presti's for sour cream donuts!
Here's some sweet pics of Munchie and his uncle Jack, who also joined us at Aladdin's. You'll have to excuse my lack of food posts and my lack of good photography. Can I blame it on Stephen? He takes up all my time and my camera's lens!

spinach pies

Inspired by the yummy snacks at a middle eastern bakery on the west side of Cleveland. Recipe and words to come.

Hummus

I've been making hummus for a while... The stuff they sell in the grocery store is really not as good as what you can make in your blender. Here's a food column about my fav dip.

Chickpea dip a simple way to whip up Middle East flavors


Wednesday, October 10, 2007 12:21 PM CDT

TASTE BUD TRAVELS | EMILY PARRINO

Ramadan, the Muslim holy month of fasting and faithful reflection, is coming to an end this week. At a time when many Americans are preparing for the biggest holiday meal of the year, and looking forward to filling Christmas cookie tins, Muslims in America and all over the world are abstaining from food and drink from dawn til dusk.

I admire both their sacrifice and their homey, food-filled celebrations after the sun sets.

When I was a graduate student in Champaign, Ill., a friend invited me to her home to break the fast with other Muslim women. I was curious to see how a segment of Americans — often seen as a mystery — live during Ramadan. And more importantly, I was eager to eat a Middle Eastern feast.

My hostess said she actually gains weight during the month of fasting because of the decadent nightly potlucks. The women in the house had been cooking for some time —preparing not one, but two identical meals because the men in their religious community meet in a separate house.

After kneeling with noses to the carpet in prayer, the women crowded into the dining room to fill their plates. I followed the line to the table, hoping for chickpea appetizers like hummus and falafel. I hoped there would be a parsely-rich fatoosh salad or savory marinated kebabs.

I was a little shocked to discover a roasted turkey, stuffing and mashed sweet potatoes spread upon the buffet table. The theme for that night’s meal, my hostess informed me, was an American Thanksgiving meal.

Fortunately, many Middle Eastern dishes are simple to prepare at home. To get my fix of the zesty flavors of the region, I like to make my own hummus — a dip traditionally made from chickpeas and sesame paste, seasoned with lemon juice and garlic.

The addictive flavors complement fresh vegetables and can be used in pita sandwiches. In addition to being tasty and versatile, hummus’ fiber-packed bean base is very healthful.

Easy At-home Hummus

1 15-ounce can chickpeas
1 large lemon
2 tablespoons olive oil
3 large cloves chopped garlic, or to taste
1 tablespoon toasted sesame seeds

Drain chickpeas, reserving liquid. Add chickpeas, sesame seeds, garlic and oil to a blender or food processor and squeeze lemon juice over it all. Blend ingredients until smooth, adding a little of the reserved liquid at a time to make the mixture blend more smoothly.

Pour hummus onto a serving plate and drizzle with a little olive oil. Sprinkle with sesame seeds and ground cumin, if desired.

Enjoy hummus as a dip for toasted pita wedges, carrot sticks and cucumber slices or spread it on a crunchy falafel sandwich in place of mayo.

Pan-fried Falafel Patties

1 15-ounce can chickpeas
3 tablespoons finely chopped onion
2 teaspoons cumin
1/4 teaspoon salt (or to taste)
oil for frying

Drain chickpeas then mash them with a fork until the mixture binds together but is still chunky. Add cumin, salt and onion and continue mashing until blended. Shape mixture into 2-inch patties. Coat a non-stick frying pan in canola or olive oil and turn on medium heat. Fry falafel patties until golden brown on each side. Serve in a pita with hummus, lettuce, tomato and cucumber or serve as a finger food with plain yogurt as a dip.

Emily Parrino is a New Era copy editor. She can be reached at 887-3298 or eparrino@kentuckynewera.com.

Phyllo phun

This all started out with me hoping to replicate the curry puffs that Joe likes so much at the Thai Smile restaurant in Frankfort. It ended a dozen flaky triangular snacks later with me not really replicating anything, but using up lots of leftover things from the refrigerator and freezer. Like spinach. And goat cheese.



My version of the curry puff:
1/6 package of phyllo sheets (cut stack long-ways into three strips)
1 medium sweet potato, cooked til tender
1/4 cup very finely chopped cooked chicken breast (it was marinated and seasoned)
1 tsp curry powder
1/2 tsp garam masala
1 Tbs brown sugar
1 tsp canola oil
a little water

Mash everything together in a bowl. Coat three sheets of phyllo with oil, then stack them. Put a spoonful of potato mixture at one corner, then fold into a triangular shape. (I'm sorry, but I'm too tired to try to explain how this is done. But I think you understand.)

Brush with a bit more oil, repeat until sweet potato mixture is gone, then place on a baking sheet and bake at 400 til golden brown.

Spinach filling:
1 cup frozen spinach (squeeze out excess water)
3 Tbs toasted sliced almonds
2 Tbs goat cheese (I'm guessing feta would have been better)
3 spring onions, sliced and sauteed briefly.
salt and pepper to taste. (Lemon juice or vinegar would have been good)

Moroccan cooking class

Almond Baklava

It's got to be my new favorite dessert. Below, you can see me and my new friend Vivian rolling some "cigars" as our Viking chef/instructor called them.

Joe drove us down to Franklin, Tenn. yesterday after work for a "Salute to Morocco" class at the Viking Cooking School. In addition to the baklava, we made some intensely tasty lamb meatballs, and fall-off-the-bone lemon chicken tagine.

I learned a number of things this time around...how to hold a very sharp knife, how to avoid getting splattered with hot oil, and how an expensive rubber spoon-tula can keep Ras al Hanout and onions from sticking to a saucepan-- thanks to our quirky instructor. To see more pics click.