I actually have to give credit to a friend for finding this recipe. He made this appetizer for a Mediterranean Feast a few of our friends cooked up a few weeks ago. The eggplant takes very little time to make and tastes so refreshing with the vinaigrette and herbs. I served it as one of the dishes for Memorial Day Dinner.

Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs (courtesy of finecooking)
Yield: 9 slices of eggplant, depending on the size

Ingredients:

For the eggplant:

• 1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
• 3 Tbs. extra-virgin olive oil; more as needed
• Kosher salt.
• 1/4 cup crumbled feta
• 2 Tbs. coarsely chopped fresh mint (can use more if you like)
• 2 Tbs. coarsely chopped fresh cilantro (can also use more if you like herbs)

Directions:

With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife.

Combine the garlic paste and 1 Tbs. of the lemon juice in a small bowl and let sit for 10 minutes. Combine the shallot with the remaining 1/2 Tbs. lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.

Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. I used my George Foreman Grill and it turned out just fine. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.

Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.

While brainstorming what to cook for my Memorial Day Dinner, I decided to wander around the Union Square Greenmarket for inspiration. In the end, I went buck wild on the market, but was mostly excited about having procured some freshly caught scallops because I’ve been meaning to cook some for a while. I’ve seared scallops in my Essentials of Fine Cooking Class at the International Culinary Center and wanted to recreate a similar dish at home. In class, we served our scallops on a bed of Truffled Cauliflower Purée, Mint Pea Purée and Tomato Confit. While I liked those purées, I was not crazy about the flavors. So I decided to keep the Tomato Confit, but throw in some pearl onions and an asparagus purée for a burst of color. I prepared all the garnishes ahead of time (and reheated) and the scallops once my guests arrived to optimize the timing. For another scallops idea, try Jen’s Seared Scallops with Corn Velouté.

Seared Scallops with Tomato Confit, Pearl Onions and Asparagus Purée
Yield: 4-6 servings

Ingredients:

For the scallops:

• 15 scallops (keep them on/under ice even if in the fridge before cooking to preserve freshness)
• cayenne
• paprika
• pepper
• salt
• 2-3 tbsp butter
• 2-3 sprigs thyme
• 1 lemon half

For the Asparagus Purée:

• asparagus bunch
• 1/2 cup of chicken stock
• salt and pepper to taste

For the Tomato Confit:

• 1 package of cherry tomatoes
• 1-2 cloves garlic
• 3 sprigs thyme
• 1 cup olive oil

For the Pearl Onions:

• 10 pearl onions
• 1tbsp butter
• salt to taste
• 1/2-1 cup water

Directions:

Scallops:

Pat dry the scallops and remove the muscle on the side (it is edible, but just not pretty). You can create any number of different rubs but I combined some cayenne, paprika, and ground peppercorns for a smoky/bright colored rub. Do NOT use salt, because it will start to cook the scallops. Rub the mixture of spices all over the scallops and set them aside on ice to take it in. Smoke powder/liquid powder works well here too, but I couldn’t find it in Whole Foods and honestly the cayenne gives plenty of smokiness for me.

On high heat, melt 1tbsp of butter and place the scallops in the hot pan. Sear them on each side for a minute or so. You can salt them now as well. Lower the heat to medium-high, add 2tbsp of butter and thyme. Let the butter melt and start browning. You need to get it to a sweet spot where it begins to have a bit of a hazelnut aroma. After that stage, you risk burning it. So once you get to the hazelnut stage, take the lemon half and squeeze all over the pan. Be careful because this step may splatter. Then take a teaspoon and begin basting the scallops in the butter/thyme/lemon mixture for another minute. Take off heat.

Tomato Confit:

Score the cherry tomato bottoms with a little “X”. Put the cherry tomatoes in a pan and fill the pan with olive oil about half-way of the height of the tomatoes. Throw in the garlic clove and thyme and put on low heat. Let the tomatoes cook slowly until they burst. Set aside.

Pearl Onions:

Peel the pearl onions and throw in a pan with 1tbsp butter, salt, and fill with water half-way the height of the onions. Put on medium heat and let cook to the glacé blanc stage, where the water in the pan is almost evaporated and the onions don’t pick up any color. Set aside.

Asparagus:
Trim the asparagus bottoms and tops. Take the tops, drizzle with some olive oil, salt and pepper, and roast in the oven at 350* for 10-15 minutes, or until crunchy. These will be used as garnish.

Cut the asparagus stalks in 1inch pieces and blanch in salted water (cook until asparagus is soft and then dunk in an ice bath to help retain color). Reserve the cooking liquid or have some stock on hand.

Puree the asparagus with either the cooking liquid or stock (I used chicken stock for some added flavor). Set aside.

Finally, combine the Scallops, Tomato Confit, Pearl Onions, and Asparagus Purée on a platter, garnish with asparagus tops, and serve!

I’ve been trying to figure out what has incepted the gazpacho theme in my brain. At first it was Jen wanting to try something new. So I did by making White Gazpacho. Then I thought it was probably the fact that it is summer and thus the season for chilled soups. But I think ultimately it was Samuel L. Jackson in the Siri commercial with his “yes, unless you want Hotspacho” wittiness. Regardless of reason, I’ve been researching gazpacho recipes to find something that would make a refreshing appetizer without being too heavy. Some of the recipes I saw use bread or even mayonnaise and so I really wanted to skip on those ingredients without sacrificing flavor. I finally found Emeril’s Spanish Style Gazpacho which incorporated watermelon and strawberries. I didn’t mind the extra added sweetness and if anything the soup could have also been a good palate cleanser between other courses. I served the gazpacho as a starter at my Memorial Day Dinner.

Gazpacho (courtesy of Emeril)
Yields: 6-8 servings

Ingredients:

• 3 pounds ripe tomatoes, peeled, seeded, and chopped (save the juice)
• ½ pound strawberries, stems removed
• ½ pound red seedless watermelon, about 1 cup
• 1 each green and red bell pepper, seeded and chopped
• 1 cucumber, peeled, seeded and chopped
• 1/2 small red onion, chopped
• 1 clove garlic
• 1 small jalapeno, seeded
• ¼ cup olive oil
• ¼ cup sherry vinegar
• 4 teaspoons salt or to taste
• any of the leftover vegetables to be used as garnish, finely diced

Directions:

In a food processor or a blender, combine tomatoes, strawberries, watermelon, peppers, cucumber, onion, garlic, and jalapeno and blend as smoothly as possible. This may be done in several batches. After processing, pass the mixture through a strainer into a large bowl. Make sure to press firmly, pressing all of the liquid from the pulp.

Once the mixture has been strained, add the olive oil, vinegar, any remaining tomato juice, and salt to taste. Blending with the added olive oil may actually add bitterness to the soup, which  would clash with the other sweet flavors. If you want to add oil to the blender, use canola. Add the garnishes to the gazpacho, cover, and refrigerate for several hours or until well chilled.

What do Memorial Day Weekend in NYC and 50 Shades of Grey have in common? They are both hot and sweaty, that’s one. New Yorkers flee to Central Park to disrobe to their bikinis and get some much needed Vitamin D. And in the book, rumor has it there is fleeing and disrobing, but not for Vitamin D’s sake. In any case, I had a bunch of girlfriends over for a nice dinner to celebrate the long weekend. Apologies to the guy friends who had to sit through a dramatic reading from the book. But hey, on the plus side: you guys got some great food for free!

But back to the food…I spent Friday afternoon at the Union Square Greenmarket getting inspired and decided to make a few appetizers and forgo a central main dish. I knew my trusty cooking friend iPav would bring some apps as well, so I didn’t want to go overboard with the food (well I still did but that’s besides the point). I picked up some tomatoes for a gazpacho, country bread and fresh farm eggs for bruschetta, scallops, and fresh flowers (I’m obsessed with flowers). A trip to Whole Foods supplemented everything I was missing, including Honey Badgers.

The focus of the dinner was Mediterranean meets Greenmarket meets bright colors of summer. The food was scarfed down and judging by the number of empty wine bottles in my recycling bin the next morning, the evening was 50 Shades of Tasty. (Apologies for the repeated puns)

Gazpacho
A traditional, refreshing chilled gazpacho. If you would like something slightly more adventurous, try a cauliflower-based White Gazpacho.

Seared Scallops with Tomato Confit, Pearl Onions and Asparagus Purée
Definitely a hit of the evening, this dish was bright colorful and tasty! For another scallop idea, check out Seared Scallops with Corn Velouté.

Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs
The vinaigrette and fresh herbs really add a punch of flavor to the grilled eggplant

Tomato Basil Egg Bruschetta
Not your typical bruschetta, but so savory and delicious. For a lighter version, check out Harissa Salsa with Housemade Ricotta on a baguette.

iPav’s Contributions:

Mushroom Tarts

Goat Cheese Fig Cups

Orange Ricotta Cake

Sarabeth’s Tribeca

Chef: Lee Scheffler
Cuisine: American
Neighborhood: Tribeca
Price: Mains $17-36, Appetizers $9-15
Phone: 212-966-0421
Address: 339 Greenwich Street, NY, NY 10013
Hours: Breakfast, Lunch, Dinner, Brunch, Afternoon Tea

Sarabeth’s, a popular weekend brunch spot, has several outposts throughout Manhattan. I have been to the Central Park South one before to enjoy a hearty brunch in such an iconic location. I loved the chicken and apple sausage and I know house-made jams are a customer favorite as well. Sarabeth’s Tribeca opened in the Summer of 2011 and has been serving up tasty lunches, brunches and dinners since. It even serves Afternoon Tea. Full disclosure: I haven’t been to Sarabeth’s Tribeca for brunch yet, but went recently for dinner and will definitely come back for brunch soon.

The dinner we attended was actually a fundraiser for local high schools that we read about in Tribeca Citizen (which, by the way is awesomely comprehensive and very up-to-date on all the neighborhood happenings). It was a seven course + wine pairing dinner, tax-deductible, and included a ticket to Taste of Tribeca the weekend later. Basically it was a steal. Plus the event supported a good cause, and we are always ready to support the kids!

The restaurant itself it huge–5,000 square feet to be more exact. I believe that translates to approximately the square footage of 17 average NYC apartments. But I digress. Inside the walls are adorned with large paintings, there is a long bar to enjoy a pre-dinner aperitif, and there are even some outdoor tables for al fresco dining. A stone oven bakes up fresh pizzas and to the right of the entrance is Sarabeth’s retail bakery. The service is friendly and lively and overall our dinner was delightful.

BREAD

AMOUSE

Duck Terrine – rhubarb mustard, strawberry, smoked almond
Prosecco Mionetto Brut Gold Label NY, Treviso

Arctic char, golden cauliflower puree, savoy cabbage, roast sunchoke
Chardonnay Christian Vergier-Macon Villages Eros, Burgundy
The char had great texture and I also loved the color combination of this dish

Tuna steak, green curry, mango, papaya
Riesling Seaglass, Monterey
Same with this dish, loved the color play aside from enjoying the ingredients themselves

Roast beet salad, smoked goat cheese, tat soi, pistachio
Côtes du Rhône Reserve, Perrin, Rhône
Huge fan of the beet/goat cheese combo and this one did not disappoint

NY strip steak, Chinese broccoli, ginger – onion purée, mandarin sauce
Cabernet Sauvignon Oberon, Napa
Perfectly cooked steak, the onion purée added a nice touch of sweetness

Casatica di Buffala cheese, fennel puree, hazelnut, aged balsamico
Pinot Noir Spindrift, Willamette Valley, Oregon
We were pretty full by this point and this was a ratehr large cheese portion, but I adore cheese and gobbled it up

Chocolate truffle cake, rum sabayon
Port Ware LBV 2000

Petits fours and coffee

Bubby’s

Chef: Ron Silver
Cuisine: Traditional American
Neighborhood: Tribeca
Price: $20-30 per person
Phone: 212-219-0666
Address: 120 Hudson Street, NY, NY 10013

Bubby’s was probably the first restaurant recommendation given to us when we moved to Tribeca. It is a neighborhood staple and crowds line up in any weather to grub its hearty brunches. It is also a great late night spot; one of the few spots in the neighborhood that is open 24 hours. I’ve been to Bubby’s for breakfast, brunch, and late night and have always left totally satiated by the American comfort food. Famous for its homey food, Bubby’s also serves up one hell of a bloody Mary (of which Jen is an avid fan) and bakes up some delicious pies (of which Jen is also an avid fan).

Once you enter the restaurant, you are greeted by the sight of the bar and baked goods, so it is really a win/win no matter who you are or how old. Despite the typically long wait times, the bar is friendly and is an ideal spot to sip on a spiked apple cider in the winter or a mimosa in the summer. The interior is very spacious and lit up by the floor-to-ceiling windows. It is also very family friendly as outside there is even parking for strollers! Everything is very simply prepared here as the focus is on good food and good times. Its motto is: “Defending the American Table” which is all about being locally-sourced, and honoring grandma’s recipes.  Bubby’s makes its own soda pop in house, smokes its own salmon, grinds its own burgers, renders its own lard, makes its own ice cream, and the restaurant also really likes pickling stuff. The result is freshly prepared wholehearted goodness!

For other brunch ideas in Tribeca, check out Marc Forgione and Plein Sud.

Bubby’s Spicy Bloody Mary
Yowza, spicy indeed. Jen downed these.

Biscuits
Flakey, fluffly, and scrumptuous with some of the home-made jams Bubby’s has!

Chanterelle and shallot scramble

Pork belly hash
Yes, it was as good as it sounds

Omelets
Forgot what was in it but obviously the ingredients change seasonally.  They are classic and good.

PIES (100% Homemade)

Banana Creme Pie
Jen’s favorite kind of pie in the world… the pudding and cream was amazing!  I think there were also walnut pralines or some kind of dulce de leche sweetness…

The first time I made falafels years ago, I had fried them in a skillet with a little oil.  While I love that pan-fried crisp texture, I very much prefer the baked version nowadays.  For my friend’s Mediterranean-themed dinner, I decided to recreate my favorite falafel sandwich from Crisp called the “Crisp Mediterranean” which is served with eggplant, sun-dried tomato spread, Parmesan flakes and garden greens in a warm pita pocket.  We made Baba Ghanoush, Sun-Dried Tomato Spread, and Tahini Yogurt and assembled our sandwiches with pita, Parmesan flakes, tomatoes, cucumbers, red onions, and lettuce.

Baked Falafel (adapted from the recipe by Macheesmo)

Yields: 20 falafel patties

Ingredients:

• 2 15oz cans chickpeas (garbanzo beans), drained
• 1/2 C red onion, minced
• 1/4 fresh parsley, minced
• 4 cloves garlic, minced
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp salt
• 1 pinch cayenne pepper
• 1 tsp freshly ground black pepper
• 2 T flour
• 1 tsp baking powder
• 1 T olive oil
• optional: pinch of red chili flakes and paprika to add more heat!

For sandwiches:

• pita pockets, halved
• Roma tomatoes, sliced
• cucumber, sliced
• butter lettuce, torn
• red onion, julienned
• Optional toppings: Baba Ghanoush, Sun-Dried Tomato Spread, Tahini Yogurt, Tzatziki, feta crumbles, Parmesan flakes

Directions:

Preheat the oven to 400°F.

Mash the chickpeas in a mortar and pestle, or with a fork until thick and pasty.  Fold in all the other ingredients and mix thoroughly.

Line a baking sheet with aluminum foil and drizzle with some olive oil.  Roll the mixture into balls (using about 2-3 tablespoons) and then flatten slightly.  Line the patties on the baking sheet and drizzle some more olive oil on each.

Roast for about 20 minutes, flipping once halfway.

Cut the pitas in half and place in the oven for a few minutes until slightly toasted.  Cut the tomatoes and cucumbers into slices, julienne red onions, tear the lettuce and prepare any other spreads and sauces to assemble a delicious falafel sandwich!  Suggestions include: Baba Ghanoush, Sun-Dried Tomato Spread, Tahini Yogurt, Tzatziki, feta crumbles, and Parmesan flakes.

Crisp is one of my favorite lunch delivery spots and I crave their delicious falafel sandwiches all the time at work.  Even though the delivery times can be unbelievably slow, I am always willing to wait that hour for their signature falafel sandwiches, especially the “Crisp Mediterranean” which is served with eggplant, sun-dried tomato spread, Parmesan flakes and garden greens in a warm pita pocket.  When I had first made Baked Falafels and Baba Ghanoush for a friend’s Mediterranean-themed dinner, I was determined to make an accompanying sun-dried tomato spread.  I found a recipe on AllRecipes.com and tweaked it a bit to cut down on the tomato paste as I didn’t want it to overpower the sun-dried tomato flavor.  I also added more basil and left out the sugar as I felt it really didn’t need it.

I think this spread would go great with hummus and goat cheese as well!

Sun-Dried Tomato Spread

Yields: 1-2 cups

Ingredients:

• 3/4 C sun-dried tomatoes with oil
• 1/4 C olive oil
• 1/4 C basil
• 1 garlic clove, crushed
• 2 T tomato paste
• 1 tsp salt
• optional: grated Parmesan cheese

Directions:

Place all the ingredients in a food processor and blend to a paste-like consistency.  Chill in the refrigerator before serving.  Optionally, garnish with some freshly grated Parmesan.  Store any leftovers in an air-tight container and refrigerate.

We first made baba ghanoush a few weeks ago for a Mediterranean-themed dinner my friend was hosting, and we were amazed how simple it was to make.  The next time I went grocery shopping, I stocked up on eggplants as I knew we’d be making this deliciously creamy dip again.

We originally followed this recipe on AllRecipes.com which had the eggplants roast in a 400°F oven for 30-40 minutes, then placed in ice water to cool.  We then peeled the skins off and puréed the eggplants with the rest of the ingredients.  This method is the easiest way to make baba ghanoush, but if you want to do it more “old school” traditionally, try cooking the eggplant over an oven flame as detailed below.  This is a bit more work, but it results in a fantastic smokey flavor.  The only setback is the slight burning smell you get as you char the eggplant, so open all the windows, turn the fan on high, and hope your fire alarm isn’t too sensitive.

Baba ghanoush is a great dip to enjoy with some pita bread, or as a topping in a falafel sandwich.  To add a bit more flavor, I like mixing the baba ghanoush with a Sun-Dried Tomato Spread.

Baba Ghanoush

Yields: 4-6 servings

Ingredients:

• 1 eggplant
• 1/4 C tahini
• 1/4 C lemon juice
• 2 T sesame seeds
• 2 cloves garlic, minced
• 2 T olive oil
• 1/8 tsp chile powder
• 1/8 tsp paprika
• salt and pepper to taste
• optional: 1/4 C fresh parsley, chopped

Directions:

Prick the eggplant all over with a fork and then place it directly on the flame of a gas burner.  Char each side over medium-high heat until it is soft and black all over.

Wrap the eggplant tightly in foil and leave on the burner for 30 minutes, rotating once in a while.  This should leave the eggplant completely soft; you should be able to easily poke a paring knife into the eggplant and meet no resistance.  Remove and let cool.  You can use an ice bath to speed the cooling process, but you might lose some of the delicious juices.

When cool enough to handle, split the eggplant and scrape out the pulp into a food processor.  Add the lemon juice, tahini, sesame seeds, parsley and garlic and purée until smooth.  Season with chile powder, paprika, salt, and pepper to taste.  Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil.  Refrigerate for 3 hours before serving.

Blue Hill

Chef: Dan Barber
Cuisine: American Nouveau
Price: Appetizers $15-20, Mains $30-40, tasting menu also available
Phone: 212-539-1776
Address: 75 Washington Place, NY, NY 10011
Hours: Mon-Sat 5pm – 11pm, Sun 5pm-10pm

I already wrote extensively about Dan Barber’s Blue Hill at Stone Barns, so I will not repeat myself here. The New York outpost of the restaurant also sources its ingredients from the farm in Stone Barns and the Hudson Valley in general. Because of the focus on seasonal products, you will notice many of the dishes incorporate the same basic ingredients. However, unlike that of Stone Barns, the New York’s Blue Hill offers an à la carte and a tasting menu rather than a chef’s choice farmer’s feast. This obviously makes sense because it takes more planning to get all the components of each dish into Manhattan and there is less room to improvise in this more formal setting.

The restaurant itself is pretty small, but not cramped. Soft white light permeates the room and the exposed brick walls are unadorned. Everything is simple, yet very comfortable. Even the bar chairs are cushioned. And although I didn’t see it, there’s a patio room which is probably very lovely for an al fresco summer dinner.

I went to Blue Hill for dinner in a group of six, so we decided against the tasting menu to optimize and order more different dishes. In the end, many of us wanted to try the same ones, but everyone got what he or she wanted! The food was delicious and the standouts for me were the Hudson Valley Duck, Ricotta Gnocchi, as well as the Jerusalem Artichokes (the lighting was poor so sorry for lack of a photo). We sipped everything down with a couple bottles of red which I mention below as well. Overall, the dinner in the city was fantastic, but I still recommend a day trip up north to check out the real deal farm!

WINES

Domaine Rivaton Côtes du Roussillon Villages Gribouille 2006
Hesperian Nappa Valley Cabernet Sauvignon 2007

AMUSE BOUCHES

Asparagus Mini-Burgers With Almonds
This little bite was sweet and delicious, and sorry for comparing, but it definitely wasn’t as much of a savory flavor punch as the mushroom and ramp mini-burgers at Stone Barns.

Coppa and Baloney
Our table was pretty much 6 carnivores, so we did a perfunctory coppa cheers before eating the amazing cured meat. The baloney was good, but as it is typically a more bland meat, it was not anything out of the ordinary.

BREAD

Butter, Lardo and Fennel Salt
Oh man the lardo was fantastic and I absolutely adore all the flavored salts. We loved this at Stone Barns too!

APPETIZERS

This Morning’s Farm Egg – asparagus, shitake and morel mushrooms
I love these woodsy mushroom but they are so freakin’ expensive at the market to cook on my own. So anytime I see morels in restaurant dishes I have to order them! The whole dish was a great starter and none of the flavors were too overpowering.

Hudson Valley Chicken Wings and Duck Heart – Stone Barns lolla rossa, pickled vegetables, and ramps
A salad for carnivores, this starter sounded more exciting than it actually was. The chicken wings were pretty good though.

Purple Potato and Ricotta Gnocchi – braised bacon, Stone Barns coppa and shitake mushrooms
As I mentioned above, the gnocchi was one of my favorite dishes. The ricotta was just so delicately wrapped in the purple potato and I loved the salty bacon and coppa additions.

MAINS

Grilled Cobia – asparagus, ramps, parsnips, arugula, and pine nuts
Cobia is also known as black salmon, black kingfish, or lemon fish.

Stone Barns Berkshire Pig – pistachios, rhubarb and shitake mushrooms
Good, but it’s no Stone Barns Pig Face

Hudson Valley Duck – chickpeas, fiddlehead ferns, and lardo
This duck was amazing — juicy and perfectly done. I loved the addition of fiddlehead ferns too; I see them rarely but always try to order the spring treat! I even tried to make my own once, check out my Sautéed Fiddlehead Ferns post.