Breakfast of Champions

Mediterranean Eggplant and Barley Salad

Mediterranean Eggplant and Barley Salad
Gourmet, September 2006
and as found on Smitten Kitchen

Ingredients:

1 1/2 lb eggplant, cut into 1/2-inch cubes
3/4 lb zucchini, cut into 1/2-inch cubes
10 tbsp extra-virgin olive oil
1 tsp salt
1 tsp black pepper
1 cup chopped scallion (from 1 bunch)
1.5 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium vegetable or chicken broth
3/4 cup water
2 tbsp fresh lemon juice
1 garlic clove, minced
1/4 tsp sugar
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint

Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

To roast eggplant and zucchini:

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

To cook the barley:

Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

To make dressing and assemble salad:

Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

Do ahead: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

Tomato Sauce with Onion and Butter

so easy and delicious.



Tomato Sauce with Onion and Butter
as found on Smitten Kitchen
Adapted from Marcela Hazan’s Essentials of Italian Cooking

Ingredients:

28 ounces whole peeled tomatoes from a can
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste







Put the tomatoes, onion and butter in a heavy saucepan over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.

Serve with spaghetti, with or without grated parmesan cheese to pass. Serves 4.

Red Velvet Cupcakes with Cream

Red Velvet Cupcakes with Cream Cheese Frosting
Batter adapted from Magnolia Bakery
Frosting adapted from Bon Appetit, June 2006

Ingredients:

3 1/2 cups cake flour (not self-rising)
1 1/2 cups (3 sticks) unsalted butter, softened
2 cups sugar
3 large eggs, at room temperature
1 bottle red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda

2 8-ounce packages cream cheese, room temperature
1/2 stick of butter (4 tbsp)
1 1/2 cups powdered sugar

Cake:

Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

While the batter bakes, prepare the frosting.

Frosting:

Beat cream cheese, 1/4 cup butter, and remaining 1 teaspoon vanilla in medium bowl until smooth. Beat in powdered sugar. Spread frosting on cupcakes, leaving 1/2-inch plain border.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with the cream cheese frosting.

Epicurious Test-Kitchen Tip: This recipe also makes 2 dozen cupcakes. Use 2 muffin pans, each with 12 (1/2-cup) muffin cups, and line each cup with a paper liner. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 18-20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about 1/4 cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top.

*Actual recipe found on Sassy Radish

The Best of Trader Joe's

maybe I'll make this into a series.

at the moment... feast your eyes on one delicious sandwich recipe:

1 baguette, sliced all the way through and cut into thirds
"Trader Giotto's" pesto Genovese (fresh)
Italian truffle cheese, in slices
Italian-cured turkey breast (the one that's all peppery)
1 large onion, sliced
2 tbsp oil
salt & pepper to taste

Heat the oil over medium heat in a large skillet. Caramelize the onions by cooking them in the pan over medium-low, stirring constantly to make sure they don't burn. Caramelizing takes a long time. Do other things. or do ahead.

Once onions are ready, assemble all items for pretty much the best sandwich you've ever had in your life. Serves 3 and keeps well.