vegetarian

grilled eggplant + hummus

/ Julia Kemper Johnson / 8 Comments

I have this little blue notebook where I write my recipes. It’s filled with lists of ingredients, and quick bulleted instructions that probably only make sense to me. Every page shows evidence of ingredients past — a splatter of red wine stains the page that reads “risotto”, a smear of oil on the one marked “beet greens pesto”. There are scribbles and question marks, cross outs and ripped corners, and dark circles around the ingredients I often forget. Some pages are ripped out, signs of disappointments and failed attempts, while others are dog-eared and faded from constant use. 

Some days, when my mind feels too jumbled from the seemingly unending feeds of beautifully prepared dishes and innovative recipes in the media, I find myself referring back to my blue book, as a way to center myself. The other day proved to be one of those times. As I flipped through its stained and crumpled pages, I came to a page that caught my attention. In stark contrast to the pages surrounding it, this one appeared almost empty, save for a few lines and a simple title that read, “hummus”.  

Armed with my book, and the ingredients I had on hand, I went about preparing that hummus — nothing more than some chickpeas, a few spoonfuls of tahini, a drizzle of garlic infused olive oil and a whirl in the blender. I grabbed a few eggplants that I had picked up a few days earlier at the market, speckled lavender and white, and cut them into spears to grill. I threw everything on a board, added a drizzle of tahini, a few vibrant herbs, and some naan bread warmed in the oven, and paused briefly to remind myself: simple is best. Simple is what inspires you. 

grilled eggplant + hummus

I’ve never been a huge fan of eggplant, as I find it lacks flavor without its skin, but I often find the skin tough and unappetizing. I recently discovered these lavender and white speckled, delicate-skinned varietals at the farmers market, however, which I love. When grilled, they still hold their shape, but become soft and creamy on the inside, making for a delicious preparation and a beautiful presentation. Paired with some vibrant herbs and creamy hummus, this dish is perfect for a casual, light dinner, or for a fun appetizer. The hummus recipe can easily be doubled if you are making this for a party! 

 

for the eggplant:

4 small eggplants (preferably Antigua eggplants, or another delicate-skinned, non-bitter varietal)

extra virgin olive oil

salt, to taste

2 tablespoons tahini paste

1 teaspoon sesame seeds, for garnish

a few handfuls of fresh mint and parsley, for garnish

 

for the hummus:

1/3 cup extra virgin olive oil

1 – 2 garlic cloves, peeled and crushed

1 15 oz can of chickpeas, drained and rinsed

4 tablespoons tahini paste

1 teaspoon coarse salt

2 tablespoons water

squeeze of lemon juice

sesame seeds and chopped fresh parsley, for garnish

naan bread for serving

 

First, prepare the eggplant: trim the ends and cut into long spears. If your eggplant has a lot of seeds, make sure to only use the outermost flesh with the least amount of seeds [the seeds are often bitter]. Line a sheet pan with paper towel and spread the eggplant over it in an even layer. Sprinkle with a generous pinch of salt and allow to rest while you prepare the hummus. *This step is optional, but I find that eggplant does not absorb as much olive oil when they are salted first.

Next, prepare the hummus: in a small sauté pan over medium heat, add the olive oil. Once warm, add the crushed garlic and sauté until fragrant [about 2-3 minutes]. Remove from heat. 

In a blender or food processor, add the chickpeas, olive oil and garlic, tahini paste, salt, water, and squeeze of lemon juice. Blend until smooth. Use a rubber spatula to transfer hummus to a bowl and taste for seasoning. 

Once eggplant has rested for about 15 – 20 minutes, pat it dry with paper towels to absorb all of the moisture that has beaded at the surface and to rub off any excess salt. Drizzle eggplant very generously with extra virgin olive oil. Preheat a grill or grill pan over high heat and brush grates with olive oil. Working in batches [making sure not to overcrowd the grill or pan], grill the eggplant on all sides until golden brown on the outside and very soft when touched [the length of time will depend on how thick your spears are. For reference, mine took 6 – 8 minutes each]. Make sure to give them time, as there is nothing worse than undercooked eggplant! If you are working in a grill pan, you may have to drizzle the pan with more olive oil between batches. 

Once cooked, remove the eggplant from the grill and transfer to a serving platter. Drizzle with tahini paste, and garnish with mint, parsley, sesame seeds, and coarse salt [if needed]. Top hummus with a drizzle of olive oil, and chopped parley and sesame seeds as garnish. Serve the grilled eggplant + hummus with warmed naan bread for dipping. It’s especially delicious if you add some hummus and eggplant to a piece of naan and eat it like crostini!

 

serves 4 as an appetizer

 

tomato + ricotta tart

/ Julia Kemper Johnson / 4 Comments

Respond to every call that excites your spirit.

– Rumi

I’m feeling it all right now: nervousness, excitement, anticipation. In two days, what has long been nothing more than a vision will become my reality. In two days, I will be donning my chef whites and stepping into the kitchens of culinary school.

It’s a huge step, and a decision that I (nor Henry) made lightly. As much as I’d like to portray a romantic image of me leaving my job without hesitation and blindly pursuing my passion, it wouldn’t be honest. It took a lot of self-reflection and contemplation. It took long nights of conversation, of financial planning, and preparation. We made sacrifices, and will continue to make sacrifices for a while to come. But, in the end, it’s all worth it.  

We made this decision, together. Henry believes in me – believes in my passion and what I am capable of. But, more importantly, I believe in myself. I’m proud to say that I am acting on the sentiment I so often share here: I’m casting aside my fear and hesitations and letting my ambition and passion take the driver’s seat. I have a choice, and I’m choosing to be brave.

It’s a new path, and one that I’m sure will have its fair share of bumps and unexpected turns. I’m really not even sure where the path will end up. All I know is that it points in the right direction. I hope you’ll stick along for the ride.

tomato + ricotta tart

A crisp, buttery crust, a melt-in-your-mouth rich filling, and bursting, sweet summer tomatoes — does it get any better than that? This tart would be delicious served with eggs for brunch, with lightly dressed greens for dinner, or even packed up for a picnic lunch.

 

ingredients

prepared pastry dough

1 cup whole milk ricotta cheese

1/4 cup grated parmesan cheese

1 egg, separated

1 teaspoon roughly chopped fresh oregano leaves, plus more for garnish

1 teaspoon roughly chopped fresh thyme leaves, plus more for garnish

1 clove garlic, minced

1/4 teaspoon coarse salt, plus more to taste

freshly ground black pepper to taste

1 pound tomatoes, sliced into 1/4-inch-thick pieces [I used cherry tomatoes, but any tomato would do well here]

splash of milk

 

First, prepare the pastry dough

and place in the refrigerator to chill.

After the dough has chilled for at least an hour, preheat the oven to 400 degrees F. On a floured surface, roll out the dough into an 11-inch x 15-inch rectangle (approximately). Roll the dough around the rolling pin and unroll onto a baker’s quarter sheet pan (9-inch x 13-inch) so that the dough is falling over the edges on all sides. If you don’t have a quarter sheet pan, you can use a half sheet and use a folded up piece of aluminum foil to create a false side in the middle of the long edge so that the pan measures 9-inches x 13-inches. Trim the overhanging excess dough, so that the crust reaches just to the top of the edges of the pan [see note below for a fun use for the excess dough]. Cover the pan lightly in plastic wrap and transfer to the refrigerator to chill.

While the dough chills, prepare the ricotta mixture: in a medium bowl add the ricotta, egg white [reserve the yolk for the egg wash later on], oregano, thyme, garlic, salt, and freshly ground black pepper. Mix to thoroughly combine.

Remove the chilled prepared dough from the refrigerator and remove the plastic wrap. Spoon the ricotta mixture into the middle of the tart and use a spatula to spread it evenly over the bottom. Arrange the tomato slices over top of the ricotta and garnish the tart with more oregano leaves and flaked or coarse salt.

In a ramekin or small bowl, beat together the reserved egg yolk and splash of milk. Using a pastry brush, brush the egg wash over the exposed parts of the crust.

Transfer the tart to the preheated oven and bake for 45 – 50 minutes, until the crust is golden brown. Remove from the oven and transfer to a wire rack to cool for at least 15 minutes before cutting into squares to serve. [The tart is delicious served either warm or at room temperature, garnished with more fresh oregano and thyme leaves].

 

for the pastry dough:

2 cups all purpose flour

pinch of salt

12 tablespoons cold unsalted butter, cut into small cubes

1/2 cup plus 2 tablespoons ice water

In a medium bowl, combine the flour and salt. Add the butter, and using your hands, work it into the flour until the mixture resembles coarse meal [the butter pieces should be about the size of large peas]. Add the water and mix until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour before using.

 

*Note: Don’t throw away your pastry dough scraps! Collect and reform them into a disc, and roll out on your floured work surface until about 1/4-inch in thickness. Cut into pieces [triangles, squares, circles, whatever!] and place about 1 – 2 inches apart on a baking sheet. Sprinkle the pieces with cinnamon and sugar and transfer to a preheated 400 degree F oven [you can bake them at the same time as the tomato tart]! Bake until golden brown, about 15 minutes, and cool on wire racks before serving. These are delicious eaten as cookies, or served as a garnish to a bowl of ice cream.

roasted beet and fennel winter salad

/ Julia Kemper Johnson / Leave a comment

The woods are lovely, dark and deep,   

But I have promises to keep,   

And miles to go before I sleep,   

And miles to go before I sleep.

– robert frost

roasted beet and fennel winter salad

I was inspired to make this salad after spotting the colorful assortment of beets at the farmers market this weekend. In a season that is devoid of so much color, I’m always on the lookout for something to brighten my meals. and, with such deep, earthy flavors, this meal also satisfies a winter’s appetite.

ingredients:

2 bundles of beets [about 6-7] of any variety

1 bulb fennel

olive oil + coarse salt

1 cup balsamic vinegar

1/2 cup sour cream

2 tablespoons heavy cream

1/2 teaspoon smoked paprika

1/4 teaspoon coarse salt

freshly ground black pepper

1/3 cup shelled pistachios, coarsely chopped

Preheat the oven to 400 degrees. thoroughly wash the beets and remove greens. lightly coat each beet in olive oil and wrap each one, individually, in aluminum foil. Place each wrapped beet on a cookie sheet and roast for 45 minutes to an hour [depending on how large the beets are]. after 45 minutes, test the largest beet with a pairing knife – the knife should easily slide into the beet without resistance. return to oven if they need more time. Once finished, Set aside and allow to cool slightly.

meanwhile, while beets are roasting, prepare the fennel. Cut stalks from the bulb and set aside [the fronds can be used as garnish]. Cut the bulb into 1-inch pieces and arrange in one layer on a small cookie sheet. Sprinkle with olive oil and season with coarse salt. Roast alongside the beets for 25-30 minutes, until the edges of the fennel are just starting to brown. 

While beets and fennel are roasting, add the balsamic vinegar to a small sauce pan. Bring to a boil and reduce to a fast simmer [is that such a thing?] over medium heat. reduce until the vinegar is a quarter of its original volume [1/4 cup] – This should take about 20 minutes. Pour reduction into a small bowl and allow to cool [it will thicken as it cools]. 

In a separate bowl, whisk together the sour cream and heavy cream. Add smoked paprika and season with freshly ground black pepper and 1/4 teaspoon coarse salt, and mix until combined. 

Once beets are cool enough to handle, scrape skins off with the back of a spoon or knife. Slice into 1/4 – 1/2-inch medallions. 

To plate, smear some of the sour cream mixture on the bottom of the serving plate, and sprinkle the fennel pieces over the top. Arrange the beet medallions over that, and drizzle with balsamic reduction. Sprinkle the chopped pistachios and fennel fronds [optional] as garnish. Finish with flaked or coarse salt. 

the small plate at the end of this post [with the serving of beet salad arranged on it] is made by julia paul of julia paul pottery. be sure to check out her beautiful work!