Roasted Eggplant with Garlic Cumin Yogurt

When I was working in Amsterdam, many, many years ago, one of my favorite things to do was visit museums.  One of the perks of working in a media company, you see, was a press pass that gained me free entrance to most museums.  And I love museums.  Now, I want to say at this point, that in no stretch of the imagination do I know anything about art, or history, or anything else that goes into museums.  I can’t tell a million-dollar masterpiece from a back-alley watercolor.  Nor am I an expert in world artifacts.  This has its disadvantages, that much is certain, but it also has a brilliant silver lining: I walk into every museum with no expectations, no fore-knowledge, no technical framework with which to measure anything against…and as such every painting, every sculpture, is filled with new-born, dewy-eyed potentiality.  Scoff if you wish, but walking into a museum and just letting your gut, and not a signature, tell you when to be blown away is, put simply, really quite nice.

Since I could come a go as I pleased (thank you dear press pass), and I was based in Amsterdam for a couple of months, I took my sweet time with the museums.  Even the big old Rijks was savored in slow, steady, and delicious bites.  I would come for a few rooms at a time, or just wander, letting my heart take me where it wished.  I had my favorites, seemingly random picks, to which I would return to time and again, allowing them to awe me and inspire me.  I didn’t favor a painter or a period…as with food, men, and books, it was all about chemistry.  How can you have chemistry with a picture?  Well, I think, more than measurement and color wheels and divine ratio, the answer to that is the secret that all true artists know.

Me?  Like I said, I’m just a simple girl who knows nothing about art…except what it’s like to be enraptured by a picture.

Roasted Eggplant with Garlic Cumin Yogurt

(Inspired by Eggplant with Buttermilk Sauce from Plenty: Vibrant Recipes from London's Ottolenghi)

• 2 medium-sized eggplants (the fat oblong types, not the thin Asian eggplants, about 200 grams each)
• Olive oil for brushing
• 1/3 cup Greek yogurt
• 1 teaspoon extra virgin olive oil
• 1-2 cloves garlic, finely minced
• A couple of dashes ground cumin
• Sea salt and freshly cracked black pepper, to taste

- Slice the eggplants lengthways.  Score the cut side of the eggplants in a diagonal crisscross pattern, being careful not to cut the skin.

- Place the eggplants on a baking tray and brush the cut and scored sides with olive oil.  Be generous!  Sprinkle with sea salt and a few good grinding of black pepper.

- Place the eggplants in a pre-heated 350F oven and roast for 30-45 minutes or until completely soft and nicely browned.

- While the eggplants are in the oven, put together your yogurt.  In a bowl mix together the yogurt, extra virgin olive oil, garlic, cumin, salt and pepper.  Taste and adjust seasoning.  Keep this in the fridge until ready to use.

- Once the eggplants are ready, remove to a plate.  You can dress them with the yogurt sauce or serve this on the side.

The inspiration for this dish came not so much from a recipe but from a picture.  The picture on the cover of this book.  Just look at that.  Wouldn't you be moved to rush out and buy some eggplant based solely on that photo?  Me being me, I went and I did.

You can find the recipe for that here.   If I had stopped to think a bit, before dashing off to make this, I would have topped it with some lightly toasted pine nuts.  I’ll have to remember that for next time.  The original recipe has the eggplants brilliantly crowned with pomegranate seeds but pomegranates are not very easily available here.  We had this as a side for some baked chicken but I was thinking you could scrape the eggplant and yogurt into pita bread with some chickpeas and have yourself a nice lunch.  If there are leftovers, you could whiz them in a food processor and make a very delicious spread.

I haven’t visited any museums recently and I definitely think that should be rectified soon.  We should always give ourselves the opportunity to be moved, to be enthralled, by something that our hearts tell us is beautiful.  Until my next museum trip, cookbook photos will have to do.

Asian Mushroom Stir-fry

I’m always excited to come across new local purveyor and artisans, those brave souls who forge steadfastly ahead on paths seldom taken.  Farmers who faithfully bring their organic vegetables to city markets so lazy-bones like me can enjoy them.  Those who valiantly grow new and interesting things and do their best to educate the rest of us about them.  People making local cheeses and jams using antibiotic-free dairy and native fruits in season.  And let's not forget the altruistic and enthusiastic entrepreneurs who help far-flung farmers and other such producers, who would otherwise have no means to transport their produce, bring their goods to us.

I’m also excited when I see the wonderfully positive response these people get.  The eager waiting for locally grown heirloom tomatoes.  The vibrant chats about how to use this vegetable or that piece of pasture-raised pork.  The energetic, and deliriously blissful, hunt for the best local hot chocolate.  I say, let us feed off each other’s excitement ad infinitum!  Until the markets flood with all this local and purposely made gorgeousness (and happy sellers and buyers)!

These mushrooms are from a charming group of fellows who jauntily call themselves the Ministry of Mushrooms.  I love mushrooms and though, admittedly, I do pine after mushrooms that are anything but local (hello, chaterelles), my heart likewise beats for our awesome Asian varieties.  Especially when there are dedicated people like these behind them.

Asian Mushroom Stir-fry

• Canola oil
• 150-200 grams oyster mushrooms
• 4 leeks (I use the smaller local ones…if you use the fat Western ones, use less), white and light green parts, sliced on the diagonal
• 4 cloves garlic, peeled and finely chopped
• 1 small red onion, sliced in wedges
• Small piece of ginger, about 5 grams or so, peeled and sliced
• 1 tablespoon soy sauce
• 1/2 tablespoon oyster sauce
• 1 tablespoon mirin
• 1/2 tablespoon sugar
• 1 teaspoon sesame oil
• ½ teaspoon sesame seeds

- Mix the soy sauce, oyster sauce, mirin, sugar, and sesame oil.  Set aside.

- Heat a couple of swirls of oil in a skillet or wok.  When the oil is hot add the garlic, onions, and ginger.  Sautee until the onion is soft and the smell of the aromatics waft up and make your mouth water.

- Add the mushrooms and toss, cooking for a couple of minutes, until the mushrooms start to soften.  Add the leeks and cook some more, stirring a few times.

- Once the mushrooms are soft, add the sauce and sesame seeds and quickly toss until all the mushrooms are coated.  Cook for a bit more until the mushrooms are completely cooked and have absorbed the sauce.

- Serve warm.

This is an easy, simple way to prepare Asian mushrooms and, in truth, any Asian-type vegetable.  It's great piled on a steaming mound of brown rice or tossed through some noodles (egg noodles, rice noodles, or even soba).  It will also make a great side dish for grilled meats or fish.  Feel free to use a mix of different types of mushrooms here -- I'm sure some shitake mushrooms would not go unwelcome in this dish!

I think the spirit of all artisan provedores is captured quite nicely in the mission of the people at the Ministry:  “We aim to be a driving force in the development of the mushroom industry in the Philippines and beyond. We hope to be a source of happiness to all who share our love for mushrooms.”  Development of the industry and happiness for all who share the love.  Oh yes please! :)

*One of my goals for 2012 is to use more local ingredients on this blog, so, if all goes as planned, you should be seeing more of this here :)

Sambal Chicken Sandwich Spread

Hot on the enthusiastic heels of my last post, I have already decided to make short work of those goals I mentioned.  When it comes to that blessed event called “starting” there is no time like right now right?  So that’s what we are doing for 2012 folks, we are starting.  Starting, doing, moving.  Starting what exactly?  Oh, many things I’m sure:  Starting on that list of resolutions.  Starting to live a healthier life (ok, for me, that would be semi-healthier – sorry, but pork, butter, sugar, and caffeine are here to stay).  Starting to attack that pile of bills on top of the printer.  Starting that book you got over the holidays.  It could be anything really, and I am sure as the year goes on, it will be a lot of things, but right now it doesn’t matter.  What matters is holding on to that wonderful feeling of bursting possibility, that clean-slate of endless potential, and just running with it.  What matters is pulling your foot up and moving it forward.

Just starting!  Bold, glorious, kinetic starting!

But before moving mountains, or finally getting my files in order (which is actually very much the same thing), let’s start with leftovers.  Finding ways to use leftover to be more exact…and avoiding food waste in the process (one of my goals forthis year).  This is one of the things I like to do with leftover roast or baked chicken.

Sambal Chicken Sandwich Spread

• 2 cups very roughly shredded or chopped chicken meat (leftover from a roast or baked chicken)
• 1 tablespoon chopped fresh dill leaves
• 1/2 tablespoon chopped fresh cilantro leaves
• 3 tablespoons finely chopped white onion
• 4-5 tablespoons mayonnaise
• 3 teaspoons sambal asli
• Freshly cracked black pepper
• Sea salt, if needed 

- Place the chicken, dill, cilantro, onion, mayonnaise, and sambal in a bowl.  Top with a generous cracking of pepper.  Mix thoroughly.

- Taste and see if it needs additional salt.  If your roast chicken was heavily seasoned you may not need to add any more.

- Store in a clean jar in the fridge.

As this makes use of leftover chicken it is pretty flexible in terms of quantities, so adjust based on what you have to work with.  Here are some of my notes:

• The chicken – It’s best to shred the meat off the bones with your hands to get every last bit out.  You can also tear it out in big chunks and then chopped them up with a knife.  The beauty here is that you can shred or chop as finely or as chunkily as you like, giving the sandwich spread your preferred texture.  You can use leftovers off any roast or baked chicken.  The chicken I used here came from leftover rotisserie chicken that my mom had brought over one night for dinner.  Cost to me = zero!  Oh, and make sure to save the bones for stock – just place them in a ziplock bag in your freezer until you have enough to make a batch.
• The herbs – I like to add fresh herbs as this livens up the spread and gives the leftovers new life.  I've used dill and cilantro here but feel free to experiment with your own favorites, or whatever you have on hand.  And please nix the cilantro if you or a family member is averse to it – I know, and totally accept, that not everyone is a cilantro-lover as I am.  This is also a good way to use up the odd bits of leftover herbs that you have hanging out in your crisper.  Double leftover action!
• The mayonnaise – There are mayo-people and non-mayo-people.  I am a mayo-person.  Please adjust the amount to suit your position.
• The sambal – I used this sambal asli, but depending on your sambal, and your tastes, go ahead and adjust the amount until you find the right level of heat for you.
• The sandwich – for the sandwich pictured here I used multi-grain bread, thinly sliced apple, and micro arugula.  I love the bite of arugula, and I really prefer sprouts over leaf lettuce in sandwiches, so I have been a happy camper since I found micro arugula in my weekend market (from these lovely folks).  And the apple provides both sweetness and crunch that gets on splendidly with the spicy, creamy chicken.

I hope to do more posts on saving leftovers, as well as odd bits from the kitchen (like stems from vegetables and skin from pork – yes, it has uses aside from crackling!), this year.  I’ll also try to suggest uses for the leftovers of the other dishes I do post about.  All towards the end of avoiding food waste.  You can click on leftovers under Categories on my sidebar for other ways in which I've used leftovers.  If there is anything in particular you’d like to see here just let me know.   

Now let’s get started!  Wishing you all a beautiful weekend!

Breakfast #53: Choco Coco Oatmeal

There is no better way for me to start a new year than with that which I start each and every day – a good breakfast.  That is how I started last year, and, fingers-crossed, how I hope to start the years to come as well.  What better way to start anything than with something delicious to fortify you for whatever is to come right?

But first, before we get to what’s to come, allow me to take a look back at what was.  I made a list of humble (blog and food related) goals last year and, I am happy to report, was able to achieve, or at least make decent headway, on most:

• Post more often – Keeping it steady at once a week…which is more than my average in the past years, and, between my day job and life in general, a comfortable pace for me.  So, check! 
• Make more breakfasts – At least one breakfast post per month on the average!  More than before…so, check!
• Use more leftovers – I did this a lot…although majority not shared on this blog.  So, semi-check!  And I’ll try to share more of this in 2012.  Avoiding food waste is still one of my missions.
• Explore new ways to share my love for food with more of you – Last year was my first year as a columnist in Yummy magazine, another venue where I share my cooking adventures with you.  I am delighted that they have not only kept me on for another year, but have given me a new two-page layout to boot!  And I am thrilled to bits with how it looks!  If you’re curious, this month’s issue is already out :)  Let me know what you think!  The Yummy team is an absolute pleasure to work with and I am chuffed to be working with them again this year.
• Use my cookbooks and magazines more often – Hmmm, if I am totally honest this is another semi-check.  I have certainly used them…but not as much as I've wanted to.  Something to look forward to this year then :)
• Give my blog a new/updated look – This, I am so very happy to report, is a major check!  Out of complete serendipity I stumbled upon Fancy Girl Designs thanks to DaintyMom.  Patricia knew exactly what I wanted and I love my new look up, down, and sideways! 

So, without further ado, it’s onwards to 2012!  But first, breakfast…

Choco Coco Oatmeal

• 1 cup coconut milk
• 1/2 cup water
• 2 tableas cacao (this is unsweetened chocolate, a little over 5 grams per tablea)
• 1/2 cup old fashioned rolled oats
• 2-3 teaspoons dark muscovado sugar, or to taste
• Chopped cashews to top

- Heat the coconut milk and water in a saucepan until you see small bubbles form on the sides.  Add the tableas and stir until most of it is melted.

- When the cacao is almost all dissolved, add the oats to the coconut milk/water and stir.  Cover and cook for 10-15 minutes, stirring occasionally.

- Uncover the pot and cook, stirring occasionally, until thickened and cooked to your liking.  Maybe another 10 minutes.  Sweeten to taste with the muscovado.

- Serve warm topped with chopped cashews.

I am not sure if it has anything to do with anything, but it looks like putting my goals up here actually helped me achieve them.  Or maybe throwing them out in the face of the universe shamed me into doing them.  Whatever the case, I’ve decided to share a few goals for new year with you once more.  Again, these aren’t so much “resolutions” as “directions” that I want to take this year food-wise and blog-wise (we can leave out my goals of using more make-up and moisturizer I think):  

• Using more local ingredients – Although I will never be able to refuse a fresh fig, chanterelle mushrooms, or olive oil, I will try to weave more local ingredients into our meals, and highlight them here on my blog.  We are lucky to live in a country rich in all sorts of vegetables, fruits, and seafood!  In this oatmeal the chocolate I used was a local tablea (like a big chocolate tablet) called subasta.  We have a lot of different tablea available but subasta is my favorite.  Both the subasta and the muscovado I used for this oatmeal are locally sourced and sold in one of my favorite shops.
• Recording of the more Filipino dishes I cook here – Despite my love for cooking, I am late in the game when it comes to Filipino food, a fact Ihave lamented before.  That does not mean I am not having a wickedly exhilarating time experimenting with Filipino food in my little kitchen.  This year I plan to share this all with you!
• Avoiding food waste – The fight against food waste continues!

And in more general themes, as mentioned in my last post…Enjoy the show!  Stop and smell the coffee.  Live more in the here and now.  Be conscious of the beauty that is ever present.  Be grateful.  Be nice (a sadly underrated quality in my book), in fact, rock niceness!  Connect.  Kiss and hug and give.  Happiness is free and totally in your power to achieve!

Onwards and upwards my friends!

Just in case you were wondering, the oatmeal turned out lovely -- super creamy and deeply chocolate-y, thanks to the earthy quality of the cacao.  The coconut milk provided a robust, yet not too assertive, base.  Very luxurious, yet homey too.  If you don't have access to Filipino tablea you can use a similar amount of unsweetened chocolate.