Carolina's Eggplant Parmigiana (and Sasha's Vinaigrette)

 

Now here's a dish that I've been making since I was 19.  I can't really take credit for creating it (obviously), nor can I feel very honest about calling it "eggplant parmigiana," but it's one of my signature dishes and a winner every time.  I learned how to make this one summer when I visited a friend who was staying in the NYU dorms as a part of a summer enrichment program.  My friend's friend had just returned from Italy where she learned how to make eggplant parmigiana and tiramisu.  It was my first time in New York, and I'll never forget scouring the markets for the freshest eggplants, basil and mascarpone cheese (for the tiramisu). Over the years I've modified and simplified the recipe to suit my needs, but I've never had a dissatisfied customer.

I hadn't made eggplant parm in a while, so when the familia found out what I was making it became a party.  My 7-year-old decided to make a salad dressing she'd learned to make earlier that day at the Learning Garden (on SE 60th), and let me tell you - it was FABULOUS.  Truly, this is a girl after my own heart.  So we accompanied the main dish with a simple green salad with Sasha's vinaigrette.  Here are the recipes:

Carolina's Eggplant Parmigiana

3 smaller (round) or 2 large eggplants

Flour for dredging

3 eggs

Salt

Olive oil

Vegetable oil

Good quality marinara sauce

2 cups of shredded mozzrella*

Start by cutting the ends off the eggplant and cutting lengthwise into slices 1/4 inch to 1/2 inch thick.  Sprinkle salt on both sides of each slice and layer in a colander.  Take a gallon-size ziploc bag and fill with water then zip shut.  Place the colander with eggplant in the sink and put the bag full of water right on top so that its weight can help squeeze out the extra water.  This process helps remove the bitter bite that eggplant can sometimes have.  Let sit for at least 1/2 an hour.

Next, get ready to prep the eggplant for frying by placing flour in a pie pan and beating eggs in a bowl large enough to dip eggplant slices in.  (This time I added some dried oregano from my "garden" and freshly ground pepper to the beaten eggs).  In the meantime, put about 1/4 cup of vegetable and 1/4 cup of olive oil in a large skillet and heat over medium-high heat. Take each slice of eggplant and dip first in flour, then in eggs until well-covered.  Put the prepared eggplant slices into the hot oil and fry about one minute on each side until just golden brown.  Repeat this process, (putting the fried slices between paper towels to absorb any excess oil) until all slices are fried.

Now it's time to assemble the dish!  First, preheat your oven to 350.  Take a 9x13 glass or ceramic pan and spoon 2-3 tablespoons of marinara sauce in the bottom, spreading it evenly.  Place some slices of eggplant right on top of the sauce, and spoon some more sauce on top of the slices.  Sprinkle mozzarella cheese over this layer, then place another layer of eggplant on top, trying to get as even coverage as you can.  Continue to layer sauce, cheese and eggplant until you're all out of eggplant slices, topping with extra mozzarella.  Bake uncovered for about 20 minutes or until cheese on top is melted, bubbly or golden.  When it comes out of the oven, you can cut into it just as you would a lasagne, and it is not only lovely but tastes divine!

*I have tried different variations of cheese in this dish and encourage you to do the same and find what you like: provolone is good, mixing in real shredded parmesan makes it feel more authentic, a nice salty Edam adds bite and originality......

Sasha's Learning Garden Vinaigrette

2 Tbsp olive oil

2 Tbsp balsamic vinegar

1 Tbsp chopped fresh herbs (we had basil, rosemary and oregano)

1/4 Tsp sea salt

Freshly ground garlic pepper

Whisk it all together!  Enjoy on your salad or use as a dip for crusty bread.

Tantalize Your Tastebuds at TarBoush

TarBoush is at 3257 SE Hawthorne

So Rob and I wanted to try something new for happy hour.  Unfortunately, we took so long trying to decide where to go, that it was too late for the drink/food specials we so love.....so, we jumped in the car to see where it would take us. We ended up on SE Hawthorne, where TarBoush  suddenly jumped out at us.  Mmmmmm, Lebanese food.  Plus, what a glorious Victorian building.  It looked pricey, but we were going to make it "happy hour," right?  Some appetizers and drinks?  As we climbed up the steps to the entrance, I happily noted that there was plenty of outdoor seating. Upon entering TarBoush, however, I knew I wanted to sit inside.  The interior is phenomenal, with gleaming hardwood floors and dark wood trim throughout.  The decor is authentic and tasteful, and the music perfectly appropriate for the setting.

I was craving a cocktail with rose flavor, and found the perfect one - the Absolute Lemonade made with Absolut Citron, lemonade and rose blossom.  The drink was a bit on the fruit-punchy side for me, but did have that rosy essence I was craving.  I noticed there was a Cucumber Mojito on the drink menu, but saved that one for a return visit. Soon after the drinks arrived, we were treated to a perfectly pleasant pillowy pita (freshly baked and hot from the oven) along with a touch of olive oil and Lebanese spices to dip it in.  I could have died a happy girl right then and there, but then we ordered our appetizers.

We decided on the Shanklish, which is homemade Lebanese cheese, fresh thyme, tomato and onions with a splash of olive oil.  This was so unique and tasty.  The cheese itself was salty like feta but slightly more pungent and spicy.  It went really well with the pita bread.  I later found out from the owner that TarBoush is the only place in Portland that serves Shanklish, and that it is aged for 3 months.  (He also told us he likes to put it on his eggs in the morning). To accompany this dish, we ordered Soujouk, an amazing Lebanese sausage that was the highlight of my evening.  It was salty, and so flavorful that it could easily be overpowering, but a slice enveloped in a hunk of warm pita is truly divine.  I think a sandwich or wrap made of this sausage would ROCK, and Pierre, the owner, said that even though it's not on the menu, he could do it and would even put it in a panini press.  Next time.

After devouring most everything on our table, Rob decided to sample TarBoush's baklava.  It looked lovely and was flaky and scrumptious, made with walnuts.  It was not overly gooey/sticky and some might even consider it a tad dry, but I, for one, loved it.  Then, the owner brought out a dessert that is new to the menu and truly off the beaten path: a fine-rice pudding spiced with caraway and anise and topped with thinly flaked coconut.  Wow, what an experience.  The texture is lightly grainy and silky at the same time, and the flavors truly stand out as it is not overly sweet.  Unfortunately, the name of the menu item/dessert got deleted from my iPhone (where I noted it) but I think it might be called "Moghlie."  Hopefully Pierre will read this post and comment on whether I got the name right or wrong.

So, after my brief rendezvous with TarBoush, I have to share something that will make you very happy. Despite the beautiful surroundings, authentic atmosphere and hip neighborhood, most menu items are extremely affordable!!!  I can't tell you what a value this place is.  There is a wealth of cold, hot and "from the oven" appetizer options in the $4-$7 range as well as very reasonably priced authentic dishes and feasts.  Kids' meals consist of smaller portions of anything on the menu (accompanied by a glass of milk) for 1/2 price. Also, TarBoush offers hookah service from 10:00 p.m. - 12:00 a.m.  But that's a whole 'nother adventure.

Foster Burger: Fostering a Better Burger

The first time I heard of Foster Burger was from my sister Sabrina.  I'd driven by the new place on Foster Road and noticed it, but she actually beat me to the punch and then raved about the burgers there.  Next, I heard from my friend Risa that Foster Burger is her husband Josh's (he is a Chef/Teacher at Oregon Culinary Institute) favorite new burger joint.  So.  I finally made my way there. 

The inside of Foster Burger was surprisingly dark, with dim lighting overhead and small lamps on tables giving off reddish-orangeish light.  Concert posters (for bands such as Suicidal Tendencies, Public Enemy, Sleater Kinney, Dancehall Crashers, Cherry Poppin' Daddies and the Dandy Warhols to name a few) covered every inch of wall surface.  For a minute I was nervous that I'd taken my three literate children in there - but no harm done.  During the time we spent there, music by The Smiths and Morrissey played the entire time.  To my delight there was a full bar, and it had a beautiful antique-looking mirror hanging over it to amplify the experience.  Overall my impression of the place was "so Portland."

But - on to the important part.  The food.  I ordered the Foster Burger (had to try their signature item).  I learned from the menu that burgers are served on buns baked right next door at An Xuyen Bakery.  It just doesn't get more local than that.  When the burger came, I was not disappointed.  I hope nobody (most importantly Sabrina or Josh H.) takes offense to this, but I would almost compare it to an In 'n Out burger, if In n' Out burgers were more homemade, bigger, less greasy and not mass-produced.  The patty was perfect (burgers are served "medium" unless you specify otherwise).  The high-quality of the beef was evident in each mouth-watering bite.  The sesame-seeded bun was lighter than most and toasted to a pleasant crisp.  The burger was topped with lettuce, tomato, onion and sweet pickles.  Hand-cut fries (with the skins on and also somewhat reminiscent of In 'n Out's) were on the side, as was a yummy "special sauce" which seemed to consist of ketchup/mayo mixed with minced pickles.  Delicious on the burger as well as a dip for the fries.  All of this for $8.00.

Here's something I thought was cute: my 7-year-old daughter ordered her burger topped with blue cheese instead of traditional cheddar (a girl after my own heart) and after tasting it described it to us as "powerful." (I'm tellin' ya.)  Anyhow, Foster Burger's no-nonsense approach to food dictates that meals be served in red and white checked paper-lined baskets.  On the other hand, kids' cocktails (Shirley Temples and Roy Rogers) are made with Foster Burger's proprietary grenadine and topped with a single black cherry.  As for me, I washed my burger down with a pint of Terminal Gravity IPA.

Happy Hour at Mint

I've been wanting to write about the Cuban Lamb Burger at Mint/820 since I went there for happy hour a few weeks ago and was blown away by a bite I took from a co-worker's plate.  Considering I hadn't actually had a whole (or even half) portion, I didn't feel I was experienced enough with it to do it justice.  Now that I've been back and devoured my own lamb burger, I'm ready to dive in.


But first, some background.  Like I said, the first time I visited Mint was with some coworkers for happy hour (which was Brandi's going away "party").  The restaurant/bar is called Mint/820 and located on 816 N. Russell St. and Albina.  Happy hour starts at 4 p.m. and goes til either 6:30 or 8:00 p.m. depending on the day of the week.  When I went the first time, it seemed like only the patio (which is pretty comfortable albeit a little crowded) was open for the H hour crowd.  Happy hour is TOTALLY the time to go.  The Cuban Lamb Burger, otherwise $13.00 is only $8.00 during this glorious time frame.


But - on to the eats: The hand formed patties are made from lamb raised locally at Cattail Creek Farm in the Willamette Valley.  The patty's perfect natural crust encloses a tender, mildly spiced ground meat that is succulent and juicy.  The bottom bun features a buttery hunk of melted cheese (not sure what kind) while the top is slathered with a creamy cilantro "chimichurri." Strips of tomato piled on top of the patty offer the perfect fresh complement to this ensemble.  The best part is, the burger comes with salad (seriously?) or fries (why even bother to ask).  The fries are sweet potato fries - perfectly crispy and dusted with flaky sea salt.  They're served with a side sauce that tastes like (and Brandi verified IS) a combination of Sriracha hot sauce and mayonnaise (among other things).  To die for.  Guaranteed.


As for the cocktails.....Denise forced me to try her favorite - the IVO, and I've been talking about it ever since.  It's (to quote from their menu) "Cruzan vanilla rum, harlequin and lemon lime juice, served up in a sugared martini glass."  This drink is desserty but light, so unique and just divine.  There's another drink on their menu that caught my fancy - the Ad Lib: "Vodka muddled with cilantro and lemon lime juice, served up in a sugared martini glass."  This drink sounds a lot simpler than it tastes, but when you ask them to make it spicy - it is (I would say "literally" if that was grammatically correct) to die for.  It goes well with that lamb burger, which is what'll really have me coming back.  

This Week's Bin: Local, Organic Goodies at My Doorstep

Okay, so I meant to write this post two days ago.  However, I really wanted to get the empanada ideas out, and then yesterday I worked a 12-hour day and was super-pooped when I finally got home after 9:00.  So, I'm finally getting down to letting you guys know specifically what came in my biweekly Organics to You bin.  Now keep in mind, I could choose to receive the delivery weekly, but because of schedules and my familia's eating habits, biweekly is better for us.  What I receive is the "Small Bin" with the "Fruit Add-on." I pay $48 per bin/delivery and the lovely people at Organics to You deliver right to my door every other Tuesday afternoon.

I am hoping to make this a regular part of my blog (for the time being), mostly because I hope to get comments with ideas or suggestions of how to prepare some of the included foods.  Also, because I am constantly talking about this service, how much I enjoy it, and how many varieties of fresh items are included.  So without further ado, here's what came this week:

2 HUGE heads of Romaine lettuce
1 bunch of Swiss Chard (the red kind)
3 yellow bell peppers
1 bunch of green onions
5 large white potatoes
1 lb (or so) of green beans
1 English cucumber
1 large bunch of red, white and purple radishes

2 small watermelons
4 white plums
1/2 pint of blackberries
1/2 pint of bing cherries
5 bananas
2 peaches
4 donut peaches
3 nectarines
2 grapefruits
4 oranges

I must say, some weeks seem to be more abundant than others, and this one was not particularly impressive.  Everything, however, is just SO fresh and delicious....it's not uncommon for me to open the bin and start sampling everything!

Now.....does anyone have any ideas for how to prepare radishes????

Not Your Mama's Empanadas

This post is for Denise, who was asking for recommendations of interesting empanada fillings.

In Argentina, empanadas are a staple of the national diet.  Growing up as an immigrant kid in the U.S., I always had to try to explain to friends what they were.  Luckily, this country has become a lot more multicultural, especially where food is concerned. I don't think I have to explain that empanadas are like closed-up pockets of pastry stuffed with delicious fillings.  The traditional filling for Argentine empanadas is a mix of ground beef, cumin (and other spices), onion, chopped-up hard-boiled eggs, green olives and (optionally - but NEVER when you're making them for my sister) raisins.

If you're into this whole empanada idea and want to try your hand at it, you DON'T have to start from scratch.  There is a little-known source for empanada dough rounds (called "tapas" in Spanish) here in Portland. The shop to get them from is called "Dashen's International Market."  (Google it for location).  This is a great source for many Latin-American foods such as Yerba Mate, Dulce de Batata, Dulce de Leche, Goya products like the delicious cooked/frozen sweet plantains and so on.  There is a large chest freezer that has frozen packages of the empanada tapas.  Unless you plan to deep-fry yours, make sure you get the ones that say "para hornear." (For baking).  These will turn out more flaky when baked in the oven.

There are probably thousands of variations on what this "traditional" filling includes, and I am in no way an expert on that.  I am, however, somewhat creative in the kitchen and like to experiment with different ingredients.  Not too long ago, Denise and I brought empanadas in to work to share with everyone.  She made Cuban empanadas with a divine and flavorful picadillo filling, and I made a couple of different experimental types, which I shall list below along with some other ideas I have.

Ham & mozzarella (with or without oregano)
Fresh chopped tomato and mozzarella
Tomato, mozzarella and fresh basil
Honey goat cheese and arugula
Honey goat cheese and chopped dates
Prosciutto and asparagus
Cilantro pesto and queso fresco (Mexican cheese)
Sundried tomatoes and fresh mozzarella
Shrimp and tomato
Caramelized onions and Gruyere
Spinach and onion
Apple and cheddar cheese (I know, this one is iffy)
Blackberry & lemon zest (obiously desserty)
Grilled peaches and ricotta (need I say more?)
Apricot jam and almonds

Once you figure out what toppings you're going to use and prepare them, the rest is pretty simple.  Defrost your empanada dough (tapas) and put about 2 tablespoons of filling in the middle of each.  Moisten your finger with water or milk and run it along the entire edge of the dough, then fold it together.  Now, for sealing the empanada you have a few different options.  In Argentina, the most traditional way is to do a "repulgue."  The only way I can truly show/tell you how this is done is by recommending you search Youtube for "repulgue empanadas."  Alternatively, you can press it together and also decorate it by pressing a fork  all the way down the empanada to make ridges along the sealed edge.  If you're lucky (like Denise and I are) and have an empanada press, it's just a matter of closing the little device up, pressing it together and presto!  You're done.

Organics to You

A lot of the cooking I do depends on what random melange of fresh organic veggies and fruits are included in my bi-weekly "bin" from Organics to You.  I heard about this local organization from my friend Megan over a year ago and decided to try it when I went back to work full-time this March. I thought the convenience (as well as the novelty) would be worth a shot.  The system is similar to a CSA, except there is a lot more flexibility in terms of the frequency with which you receive your bin (once a week, every other week, or as seldom as you choose).  Also, you have the option to specify certain "dislikes" and likes in order to help guide what is included in your delivery as well as the option to start or stop at any time.  Oh yeah.....that's the convenient part about it....Organics to You delivers your organic goodies right to your front door.

So, if you look at the Web site (just Google it) you can get a general idea of what type of volume to expect with each size bin.  Also, there are options to choose more vegetables, more fruit, or specific types of either or both.  I decided to start with a small bin on a biweekly delivery schedule.  I originally ordered the "Latin" add-on, which would/should have included items such as cilantro, bell peppers, onions, garlic, tomatoes....you get the idea.  Well, on that very first delivery Organics to You messed up my order and sent the fruit add-on instead.  What a happy accident!  I couldn't BELIEVE how much fruit was included!  There seemed to be an endless supply of oranges, plums, pears, berries, bananas, apples and on and on and on. I was immediately hooked (as were my 3 kids) and decided keeping the fruit add-on was a MUST.

So far, I love Organics to You.  Sure, we've had our mini-misunderstandings, but they always do everything in their power to correct their mistakes, etc.  My only real gripe would be that they tout themselves as dealing with LOCAL organic growers, and a lot of the merchandise does seem to come from California or Mexico.  But, who am I to complain?  Tomorrow I'll receive the next box, so tune in for the list of contents......

Up next - creative empanada filling ideas - a request from Denise T. :o)