Fall Food - Ratatouille

Ratatouille

Ingredients
2 Tbls olive oil
2 onions, chopped
2 med eggplant, chopped
2 med zucchini, chopped
1 can (15oz) diced tomatoes
1/2 cup red wine
3-4 cloves garlic, diced
1 tsp basil
1 tsp oregano
1 bayleaf
salt & pepper to taste

Instructions
1. Saute the onions in the olive oil.
2. Add the eggplant and zucchini and continue to cook stirring occasionally.
3. When the eggplant begins to soften add the rest of the ingredients.
4. Cover and allow to simmer until all of the eggplant and zucchini is soft, 1-2 hours.
5. Serve hot or cold. Good with cheese.

Theory of the Dish

To me Ratatouille is a mixture of eggplant, zucchini, and tomatoes, flavored with onions, garlic, and Italian spices. Quantities and details may vary.

This dish keeps well, it is even better the second day.

Braised Lamb with Apricots

Now that the fall is arriving, I'm thinking of stocking my freezer with some of the lamb available at our local farmer's market. I like recipes that use a slow cooking method, particularly for odd cuts of lamb (like the neck bones I've gotten on a few occasions). What I like most about it is the way the fruit complements the lamb. If you do use neck bones instead of filet, this ceases to be a dish for company, though -- unless you enjoy making strangers pick little pieces of bone out of the sauce. This is also a mild version of a Moroccan-style dish. You could certainly increase the amount of spice if you liked (this may also depend on the flavor of the lamb you can get) and add more cinnamon or cumin.

The recipe is adapted from my Mediterranean Food of the Sun cookbook"

2 T. oil
1 1/2 lbs. cubed lamb
2 med. onions (or 12 oz. pearl onions)
2 cloves garlic
3-4 sprigs flat-leaf parsley, chopped
[optional: 3 c. mushrooms ]
1/4 to 1/3 c. dried apricots
1 c. lamb or beef stock
1 c. red wine
1 T. tomato paste
1 tsp. cinnamon
1/2 tsp. cumin
1/4 tsp. red pepper flakes
salt and pepper to taste

Preheat the oven to 325º
On the stovetop, heat the oil in a large casserole, add the lamb, and brown. Remove the meat and set aside.
Add the onions, parsley, garlic, and mushrooms (if you're including them). Sauté for about 5 minutes.
Return the meat to the casserole, add the dried apricots, stock, wine, cinnamon, pepper flakes, and tomato paste. Season to taste with salt and pepper.
Bring to a boil, then remove from heat and cover. Place the casserole in the oven and cook for 1 1/2 to 2 hours, until the lamb is tender. Stir once or twice during this time and add additional stock if necessary.

The original recipe recommends making dumplings, but I only do this rarely:
1 c. flour
1/2 tsp. baking powder
1/2 c. butter
2-3 T. cold water
salt
1/2 T. fresh herbs (parsley, chives)

Mix the ingredients as you would mix biscuit dough (cut shortening and salt into the flour until it resembles coarse meal; then sprinkle in the water until the dough forms a ball; add in herbs).
Make dough into balls the size of walnuts. Take the lid off the casserole and place the dumplings on top and re-cover.
Increase the oven temperature to 375º and cook the casserole in the oven for another 20-25 minutes, until dumplings are cooked.

Quick Spinach Soup

Quick Spinach Soup

Ingredients
*1 10oz pkg of frozen chopped spinach
*2-3 onions coarsely chopped
*milk
*salt and pepper
*butter or oil

Instructions

1. Defrost the spinach
2. Saute the onions in the butter or oil until tender
3. combine the spinach, onions, salt, and pepper in a blender
4. add some milk
5. blend until the consistency you want, add milk as necessary.

Theory of the dish

This is easy it is just spinach onions and milk. Frozen spinach is better than fresh because fresh tends to be gritty. make sure to thoroughly cook the onions. raw onions are not a good flavor. Remember that spinach really soaks up the salt.