Author: Dana & Nancy

Dana & Nancy are part of a food-loving family of four living in northern Westchester County, New York.
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Eggplant Kuku

Eggplant Kuku

From A Taste of Persia by Najmieh K. Batmanglij
Servings: 4
Prep Time: 30 minutes
Cooking Time: 45 minutes
Ingredients:
2 large or 6 small eggplants (about 2 pounds), peeled, and cut into thin strips
1 egg white, lightly beaten
1/2 cup vegetable oil, butter, or ghee
2 large onions, peeled and thinly sliced
4 cloves garlic, peeled and crushed
4 eggs
4 tablespoons chopped fresh parsley
1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water
Juice of 1 lime
1 teaspoon baking powder
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Peel the eggplants, cut them lengthwise in quarters if they are large, and salt them to remove bitterness if necessary. Brush each side of the eggplant pieces with egg white to reduce the oil needed for frying.
2. In a skillet, heat 4 tablespoons oil over medium heat. Add the onion and stir-fry for 10 minutes, until translucent.
3. Add the eggplant and garlic and stir-fry for 10 minutes longer, until all sides are lightly golden brown. Remove from heat and allow to cool.
4. Preheat the over to 350 degrees F. Pour 4 tablespoons of oil into an 8-inch baking dish lined with parchment paper.
5. Break the eggs into a large bowl. Add the parsley, saffron water, lime juice, baking powder, flour, salt, and pepper. Beat thoroughly with a fork. Add the eggplant, onion, and garlic and mix throughly.
6. Pour the mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.
7. Serve the kuku from the baking dish or unmold it by loosening the edge wtih a knife and inverting the dish onto a serving platter. Remove the parchment paper. NUSH- E JAN!
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Spinach with Chickpeas

From EatingWell.com

Makes 12 servings, about 1/2 cup each (I halved the recipe)

2 pounds baby spinach
3 tablespoons extra-virgin olive oil, divided
1 medium red onion, finely chopped
5 cloves garlic, minced
1 19 oz. can chickpeas, rinsed
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon hot paprika
1/2 cup golden raisins
1/2 cup reduced-sodium chicken or vegetable broth

Rinse spinach and let drain in a colander. With water still clinging to it, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. Let cool slightly, then coarsely chop.

Carefully wipe out the pan, then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook stirring, until the onion is tender and lightly browned, 8 to 10 minutes. Stir in chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring for 3 minutes. Stir in raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 2 tablespoons oil just before serving.

Cover and refrigerate up to 2 days. Bring to room temperature or reheat on medium-low heat before serving.

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Egg Croquettes (Croquetas de Huevo)

From Tapas by Penelope Casas

Serves 4 (makes 12)

2 Tablespoons butter
3 1/2 tablespoons olive oil
1/2 cup plus 1 tablespoon flour
3/4 cup milk
3/4 cup chicken broth
Kosher or sea salt
Freshly ground pepper
Dash of nutmeg
6 tablespoons (about 2 oz.) finely minced Serrano ham or prosciutto
3 hard-boiled eggs, quartered
1 egg, lightly beaten with 1 teaspoon water
Dried bread crumbs, preferably mixed with Japanese-style panko crumbs
Mild olive oil for frying

Heat the butter and oil in a saucepan until the butter melts. Add the flour and cook for 2 minutes, stirring constantly. Pour in gradually the milk, broth, salt (not too much-the ham may be salty), pepper, and nutmeg and cook over medium heat, stirring constantly, until thickened and smooth. Add the ham and cook over low heat about 5 minutes more. Check the seasoning.

Spread the sauce on a dinner-size plate and with a rubber spatula coat each egg quarter with sauce and place on a lightly greased dish. Refrigerate until firm, at least 1 hour. (May be prepared ahead).

Coat the croquettes with the beaten egg, then roll in the bread crumbs. (Refrigerate). Fry quickly in hot oil (about 365 degrees F) at least 1/2-inch deep until golden. Or, better, use a deep fryer.