New Year’s Black-Eyed Peas Salad

BEANS:

1 tablespoon extra virgin olive oil

1 medium onion, chopped

3 or 4 garlic cloves, minced

1 pound black-eyed peas, washed and picked over

6 cups water

1 bay leaf

Salt to taste

DRESSING/SALAD:

1/4 cup red wine vinegar or sherry vinegar

1 garlic clove, minced

Salt and freshly ground pepper to taste

1 to 2 teaspoons lightly toasted cumin, ground (to taste)

1 teaspoon Dijon mustard

1/2 cup broth from the beans

1/3 cup extra virgin olive oil

1 large red bell pepper, diced

1/2 cup chopped cilantro

1. Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add half the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the black-eyed peas and the water and bring to a simmer. Skim off any foam from the surface of the water. Add the bay leaf and salt to taste (1 to 2 teaspoons). Reduce the heat, cover and simmer 30 minutes. Taste and add more salt if desired. Add the remaining garlic, cover and simmer until the beans are tender but intact. Taste and adjust salt. Remove from the heat and carefully drain through a colander or strainer set over a bowl. Transfer the beans to a large salad bowl.

2. In a glass measuring cup or a small bowl, whisk together the vinegar, garlic, salt, pepper, cumin, and mustard. Whisk in 1/2 cup of the bean broth, then the olive oil. Taste and adjust seasonings. Add a little more vinegar if you wish. Stir the dressing into the warm beans. Stir in the red pepper and cilantro, and serve, or allow to cool and serve at room temperature.

Yield: Serves 6 to 8

Advance preparation: The beans will keep for five days in the refrigerator; toss them with the vinaigrette, but if you aren’t serving them right away, wait and add the cilantro just before serving.

Approximate Nutritional Information per Serving: Calories: 151; calories from fat: 102; total fat: 11.3g; cholesterol 0mg; sodium: 27mg; total carbohydrates: 10.2g; dietary fiber: 2.4g; sugars: 1.7g; protein: 3.2g. (Based on eight servings. Nutritional information provided by calorie-count.com)

Roasted Eggplant

A roasted eggplant is fragrant and delicate, so no surprise that roasting is the first step in most of this week’s eggplant recipes. Large globe eggplants require from 20 to 25 minutes to cook, depending on how plump they are. Small narrow eggplants, such as Japanese eggplants, take about 15 minutes.

If you need for the eggplant to hold its shape, roast it for a shorter time, until you see the skin beginning to wrinkle.

1. Preheat the oven to 450 degrees. Cut the stem and calyx off the eggplant, and cut the body lengthwise in half. Score large eggplants down the middle with the tip of a knife, being careful not to cut through the skin. Japanese eggplants and other small eggplants need not be scored.

Cover a baking sheet with foil, and brush the foil with extra virgin olive oil. Place the eggplant on the foil, cut side down. Place in the oven and roast large, fat eggplants for 20 to 25 minutes, depending on the size; small, narrow Japanese eggplants (and other varieties) should be roasted for 15 minutes. Remove from the oven when skin has begun to shrivel, the edges and cut surface are browned, and the eggplant has softened but not collapsed. Remove from the oven, and use a spatula to detach from the foil if the eggplant is sticking. (If a thin surface of browned eggplant stays behind, don’t worry.) Place the eggplant halves cut side down on a rack set over a baking sheet, or in a colander. Allow to cool and drain for 15 to 30 minutes.

Advance preparation: You can roast eggplant several hours before you use it in a recipe.

Caponata

Caponata is a sweet-and-sour Sicilian version of ratatouille. Because eggplant readily absorbs other flavors, it’s particularly good in such a pungent dish. Caponata should be served at room temperature, but it’s good cold and tastes even better if left overnight. Caponata makes a great topping for bruschetta.

1 1/2 pounds eggplant (1 large), roasted

2 tablespoons olive oil

1 medium onion, chopped

2 stalks celery, from the tender inner stalks, diced

3 large garlic cloves, minced

2 red bell peppers, diced

Salt to taste

1 pound ripe tomatoes, preferably Romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)

3 heaped tablespoons capers, rinsed and drained

3 tablespoons coarsely chopped pitted green olives

2 tablespoons sugar, plus a pinch

3 tablespoons red or white wine vinegar, or sherry vinegar (more to taste)

Freshly ground pepper to taste

1. Roast the eggplant, then allow to cool. Chop coarsely.

2. Heat one tablespoon of the oil over medium heat in a large, heavy nonstick skillet, then add the onion and celery. Stir until the onion softens, about five minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Stir until just tender, about eight minutes. Add another tablespoon of oil and the eggplant, and stir together for another five minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.

3. Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for five to 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant. Add the capers, olives, remaining sugar and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet and fragrant. Season to taste with salt and pepper, and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.

Yield: Serves six to eight

Advance preparation: Caponata will keep for three to five days in the refrigerator.

Cold Steamed Eggplant With Sesame Soy Dressing

Steamed eggplant has a delicate, silky texture. Dress it while still hot -- the eggplant will soak up the sauce, and the flavor will permeate the dish. Then refrigerate and serve cold. If you want to add more spice to this salad, include the minced serrano chile.

2 pounds eggplant, preferably Japanese eggplants

1 tablespoon soy sauce

1 tablespoon freshly squeezed lime juice

1 tablespoon seasoned rice wine vinegar

1 small garlic clove, minced

1 to 2 teaspoons minced fresh ginger (to taste)

1 tablespoon Asian sesame oil or walnut oil

2 tablespoons extra virgin olive oil

Pinch of cayenne or red pepper flakes

1 tablespoon chopped chives or cilantro

Optional: 1 small serrano chile, seeded if desired and minced

1 bag baby arugula, washed and dried, for serving

1 small red bell pepper, cut in thin slices, for garnish (optional)

1. If you can find Japanese eggplant, cut them in half lengthwise, then cut into pieces that will fit into your steamer. If using large globe eggplants, cut them lengthwise into quarters. Place in a steamer and steam 10 to 15 minutes, until thoroughly tender and you can cut through with the tip of a knife with no resistance. You will probably have to do this in 2 batches.

2. Meanwhile, make the dressing. Whisk together the lime juice, soy sauce, vinegar, garlic, ginger, sesame or walnut oil, olive oil, and cayenne or red pepper flakes. Set aside.

3. When the eggplant is tender, use tongs to remove it from the steamer, and transfer to a cutting board. Allow to cool for 5 minutes, then cut into 1-inch wide slices. Season with salt and pepper and while still warm, toss with the dressing and the optional minced chile. Refrigerate for 1 hour or longer.

4. Remove from the refrigerator and gently toss with the chives or cilantro. Arrange the arugula on a platter and top with the eggplant. Garnish with the optional red pepper slices.

Yield: Serves 6

Advance preparation: You can make this through Step 3 several hours ahead of serving.

Crab Stuffed Portobello Mushroom

5 small Portobello mushroom caps-grilled
1/2 lb lump of crabmeat
1 box of Haute Cuisine Basil & Sweet Pepper Cracker crumbs
1/4 cup shrimp stock
3/4 tsp. fresh garlic (minced)
1 tbsp. fresh parsley (minced)
1/4 tsp. oregano leavees
1/8 tsp. black pepper
4 tbsp. salted butter (softened)
2 tbsp. extra virgin olive oil

Grill mushroom caps until tender. Allow to cool, then stuff with crabmeat. Crush crackers into pieces no larger than 1/8". Combine with shrimp stock and mix to absorb the liquid. Blend in the remaining ingredients. Top each stuffed mushroom with the cracker mix and broil until golden brown and crisp.

Edamame With Nori Salt

Time: 15 minutes

Sea salt
20 sheets of nori
1 lb edamame, fresh/frozen (defrosted)

1. In large pot, combine 4 quarts of water and 1 tablespoon salt. Place over high heat to bring to a boil. Meanwhile, quickly pass nori sheets over open flame, one by one, to toast and dry them. Tear into small pieces. Using a spice grinder or a small food processor, grind to fine powder.

2. When water has reached a rapid boil, add edamame and cook until just tender, about 2 minutes. Drain well (do not cool) and quickly transfer to large mixing bowl. Add generous dusting of nori powder, and sea salt to taste. Serve immediately.

Yield: 4 servings

Halibut With Nori Jam

Time: 20 minutes

For Nori Jam:

2 tbs light soy sauce
2 tbs mirin
2 tbs rice vinegar
1 1/2 sheets nori, torn into small pieces

For Halibut:
4 6-ounce skinless halibut fillets
salt, ground black pepper
2 tbs olive oil
4 tsp nori jam
1 to 2 tbs fresh lemon juice
2 tbs sliced chives

Phase 1: Nori Jam
In small saucepan, combine soy sauce, mirin, vinegar and 1 tablespoon of water. Bring to boil and add nori, stirring until nori is soft, about 30 seconds. Transfer to blender and purée until smooth. Return to pan and cook over medium heat until thickened and jamlike, 2 to 3 minutes.

Phase 2: Halibut
1. Preheat oven to 350 degrees. Season halibut with salt and pepper to taste. Place large ovenproof skillet over medium-high heat and add oil. When oil is very hot but not smoking, add fillets skinned side down and let them sit until browned on underside, about 3 minutes.

2. Transfer pan to oven and bake until cooked through, about 3 minutes. Transfer fillets to warm platter and spread each fillet with about 1 teaspoon of nori jam. Sprinkle with lemon juice, and garnish with chives. Serve immediately.

Yield: 4 servings