In retrospect, yesterday was a great day. I attended a phenomenal symposium put on by the LA County Bar Association and heard from experts on everything from lactation accommodation to how to work with transgender clients. After, Jacy and Ellie came over for dinner. It has been forever since we've hung out together, just us,without any pressure to go out. So I decided to try some new (and old) flavor combinations for dins.
On the menu:
Beer-battered eggplant fries with honey-mustard dipping sauce
Bite-sized caprese salad
Quinoa salad with parmesean, sautéed brussels and balsamic glazed roasted carrots
Beer-battered eggplant fries with honey-mustard dipping sauce
(Ingredients: eggplant, flour, beer, thyme, dijon, honey, veggie oil, seasoning)
Take one eggplant, peeled, quartered and then sliced, and then sprinkle with a bit of salt to get the excess water out.
Heat a sauce pan with about half-inch of oil (we're shallow-frying)
Mix flour and beer in a bowl with whatever herbage, seasoning you like. I did thyme and pepper. Just add enough beer to make the batter like a pancake batter consistency, kind of thick.
Dip the eggplant in the batter and fry a few slices at a time. Make sure the oil is hot, bc the eggplant can absorb a lot of oil. I actually found the eggplant cooked incredibly fast - just cook until a darker caramelly brown. Drain on napkins
Mix equal parts dijon and honey in a dipping bowl.
Put on platter. Inhale.
*These were a hit. Apparently Jacy doesn't even like eggplant, but she loved these. They had a crunchy outside and a wonderful, light consistency on the inside.
Bite-sized caprese salad
(Ingredients: small heirloom tomatoes, baby mozzarella balls, fresh basil leaves, seasoning, lemon juice, toothpicks)
*This is a fun twist on a classic appetizer inspired by Anthony
Cut small heirloom tomatoes in half. Stick on toothpick.
Take a leaf or half leave of basil, fold up Stick on toothpick.
Cut mozzarella ball in half. Stick on fork,
Make a billion.
Drizzle with good olive oil, balsamic, and some lemon juice.
Pepper. Salt.
Quinoa salad with parmesean, sautéed brussels and balsamic glazed roasted carrots
(Ingredients: quinoa, carrots, balsamic, honey, chili flake, brussels, olive oil, dijon, seasoning, grated parm, shredded brussels).
Make the carrots: grab a handful of carrots, rinse, then quarter. You want evenly cut pieces. Put in bowl, then toss with a dressing made of balsamic, honey, chili flakes, salt, olive oil and pepper. Roast in oven at 425 degrees until soft (about 25 mins).
Make quinoa: I use red quinoa. Place 1 c. quinoa in pot with 1.75 c. water. Drizzle a bit of olive oil, pepper, salt, and any other seasonings you like (i.e cayenne, italian, etc.) Bring to a boil uncovered. Turn down, simmer with lid. Cook for 12-14 mins. Fluff with fork.
Make the brussels Sautee brussels (half-package) in pan with olive oil until golden brown. Throw in the quinoa.
Throw carrots in quinoa along with a handful of grated parm.
Put salad on plate, drizzle with the same dressing as you used for the carrots. Feel free to add a little mustard here or whatever other flavors you like.
After all of this, I promptly fell asleep on the couch and my phone was hijacked by these three lovely creatures. I then crawled into my comfy bed, warmed up by Sophie, and listened to the rain all night. A very satisfactory night.
On the menu:
Beer-battered eggplant fries with honey-mustard dipping sauce
Bite-sized caprese salad
Quinoa salad with parmesean, sautéed brussels and balsamic glazed roasted carrots
Beer-battered eggplant fries with honey-mustard dipping sauce
(Ingredients: eggplant, flour, beer, thyme, dijon, honey, veggie oil, seasoning)
Take one eggplant, peeled, quartered and then sliced, and then sprinkle with a bit of salt to get the excess water out.
Heat a sauce pan with about half-inch of oil (we're shallow-frying)
Mix flour and beer in a bowl with whatever herbage, seasoning you like. I did thyme and pepper. Just add enough beer to make the batter like a pancake batter consistency, kind of thick.
Dip the eggplant in the batter and fry a few slices at a time. Make sure the oil is hot, bc the eggplant can absorb a lot of oil. I actually found the eggplant cooked incredibly fast - just cook until a darker caramelly brown. Drain on napkins
Mix equal parts dijon and honey in a dipping bowl.
Put on platter. Inhale.
*These were a hit. Apparently Jacy doesn't even like eggplant, but she loved these. They had a crunchy outside and a wonderful, light consistency on the inside.
Bite-sized caprese salad
(Ingredients: small heirloom tomatoes, baby mozzarella balls, fresh basil leaves, seasoning, lemon juice, toothpicks)*This is a fun twist on a classic appetizer inspired by Anthony
Cut small heirloom tomatoes in half. Stick on toothpick.
Take a leaf or half leave of basil, fold up Stick on toothpick.
Cut mozzarella ball in half. Stick on fork,
Make a billion.
Drizzle with good olive oil, balsamic, and some lemon juice.
Pepper. Salt.
Quinoa salad with parmesean, sautéed brussels and balsamic glazed roasted carrots
(Ingredients: quinoa, carrots, balsamic, honey, chili flake, brussels, olive oil, dijon, seasoning, grated parm, shredded brussels).
Make the carrots: grab a handful of carrots, rinse, then quarter. You want evenly cut pieces. Put in bowl, then toss with a dressing made of balsamic, honey, chili flakes, salt, olive oil and pepper. Roast in oven at 425 degrees until soft (about 25 mins).
Make quinoa: I use red quinoa. Place 1 c. quinoa in pot with 1.75 c. water. Drizzle a bit of olive oil, pepper, salt, and any other seasonings you like (i.e cayenne, italian, etc.) Bring to a boil uncovered. Turn down, simmer with lid. Cook for 12-14 mins. Fluff with fork.
Make the brussels Sautee brussels (half-package) in pan with olive oil until golden brown. Throw in the quinoa.
Throw carrots in quinoa along with a handful of grated parm.
Put salad on plate, drizzle with the same dressing as you used for the carrots. Feel free to add a little mustard here or whatever other flavors you like.
After all of this, I promptly fell asleep on the couch and my phone was hijacked by these three lovely creatures. I then crawled into my comfy bed, warmed up by Sophie, and listened to the rain all night. A very satisfactory night.
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