Tag: salad

Ratatouille Crêpes for #SundaySupper

Ratatouille is one of my favorite summertime dishes – the richly layered stew of vegetables is a great way to take advantage of the abundant produce that’s available this time of year. It’s simple to make and incredibly versatile: toss it into pasta, serve it over soft polenta, stir into an omelet, or pile it onto a pita for an impromptu pizza.

Serving ratatouille in a crêpe is something I never would have thought of on my own – the whole concept of savory crêpes is pretty new to me – so you can thank Sara Moulton for this one.

Sara is going to be the keynote speaker at the Food and Wine Conference later this month and this week the #SundaySupper crew is sharing recipes inspired by hers. (I unfortunately can’t attend the conference and I have to admit that I’m a little jealous of my friends who will be there – Sara is one of the first chefs I remember watching on television and I love her straightforward, simple style of cooking.)

Instead of cooking the ratatouille on the stove, Sara came up with the idea of roasting the vegetables. Roasting them concentrates their flavor and makes the ratatouille extra delicious. Plus, you get to add roasted garlic to it, which doesn’t even compare at all to regular old garlic. Although it only takes a few minutes of actual work, roasting the dish does mean that this take a little longer than normal to prepare. Luckily, it’s easy to split to work over two days by making the ratatouille one night and filling the crêpes the next.

If you don’t like goat cheese, try it with feta or mozzarella!

Roasted Ratatouille Crêpes with Goat Cheese

Total time

1 hour 45 mins

If you’re feeling more ambitious, you can make your own crepes, but store-bought ones make this dish much easier – look for them in the produce section, usually near the strawberries.

Author: Lauren Keating

Serves: 6

Ingredients

  • 1 medium eggplant, stem end cut off
  • 2 medium zucchini, trimmed
  • 2 teaspoons kosher salt
  • 4 large plum tomatoes, quartered
  • 1 large red bell pepper, quartered
  • 1 large onion, quartered
  • 1 head garlic
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons fresh thyme leaves
  • ½ cup shredded fresh basil
  • 4 ounces goat cheese (chrevre), crumbled
  • 6 prepared crêpes (9-inch)

Preparation

  1. Cut the eggplant into 1-inch cubes and the zucchini into ¼-inch-thick slices. Toss with 2 teaspoons salt and place in a large colander. Set a plate on top and place the colander inside a large bowl or in the sink. Set aside at room temperature and drain for 30 minutes. Transfer to a clean kitchen towel and gently squeeze out as much moisture as possible.
  2. Heat the oven to 450°F. Add the eggplant, zucchini, tomatoes, bell pepper, and onion in a shallow roasting pan large enough to fit all of the vegetables in one flat layer. Cut a ¼-inch slice off the root of the head of garlic and place the garlic in the center of a large square of foil. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Bring up the corners of the foil and crimp to seal tightly. Drizzle the remaining 2 tablespoons olive oil over the vegetables and add the thyme; season with salt and pepper and place in the oven with the wrapped garlic on the oven rack next to the roasting pan. Roast, stirring often, until the onions are browned around the edges and the peppers are crinkly, about 45 minutes.
  3. Transfer the roasted vegetables to a large bowl and cool. Unwrap the garlic and cool. Finely chop the vegetables; stir in the basil. Pull the garlic apart and squeeze the pulp from the individual cloves onto the vegetables; stir well. Crumble in the goat cheese. Season to taste with salt and pepper.
  4. Spoon about ½ cup of ratatouille into each crepe. Serve at room temperate or place on a baking sheet and crisp in a 350°F oven for 30 minute.

Nutrition Information

Calories: 273 Fat: 15 Carbohydrates: 26 Fiber: 6 Protein: 10

3.2.2089

Be sure to check out all of the other great dishes inspired by Sara Moulton’s Everyday Family Dinners  that the Sunday Supper participants made this week and join in our weekly twitter chat tonight (Sunday) from 7-8pm to chat with Sara!

Breakfast for Dinner:

Family Dinners:

Spectacular Sides and Salads:

Don’t Skip Desserts and Drinks:

You can also follow Sara Moulton and her recipes on www.saramoulton.com, as well as on Facebook and Twitter. 

www.foodandwineconference.com

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RESTAURANT REVIEW: CAFE ZUPAS {the only place I’ll willingly eat soup in 100+ degree weather}

My husband and I were recently invited to a Cafe Zupas Grand Opening event here in Utah and I thought this would be a fantastic time to review one of my favorite restaurants.

Here’s my disclaimer: I’m a mom. I am on a budget. Once upon a time my husband and I went to restaurants that didn’t have a Play Place but 4.7 children later, those days are long gone. That being said, when we do have the rare chance to go out by ourselves, we tend to not gravitate to the 5 star restaurants where you have to dress up and Google words from the menu to know what they are. You with me?

Get the Dr. Vanilla Berry. YUM.

That being said, let me introduce you to Cafe Zupas if you haven’t already had the privilege of eating there! We like fresh, creative food that is delicious and doesn’t break the bank. Cafe Zupas fits the bill perfectly. They offer soup, salads and sandwiches that are made right before your eyes. It’s the small things that seem to impress me at Cafe Zupas~ the fact that they use Muenster cheese on their sandwiches {my favorite!}, the free freshly baked bread and chocolate covered strawberries with every meal and the Italian soda shots at the drink counter.

The desserts are incredible~ I honestly spend more time deciding which dessert I’ll get than I do deciding my dinner. Don’t ask me my favorite- I love them all equally. So good!

Here was our dinner this last time we went: mushroom bisque soup, chicken chop salad, shanghai chicken salad and the California turkey sandwich. Our desserts were the salted caramel creme brulee and a rocky road brownie.

What a good sport my hubby was! 

You know that soup must be incredible if a 7-month pregnant woman is willing {and excited} to eat it in 100-degree weather! It really is delicious. So delicious in fact that I tend to make copy-cat recipes and post them here on this blog… like the Wisconsin Cauliflower Soup one. Mmmm…

If you live in Utah, Arizona or Nevada, check out the full Cafe Zupas menu here and find a location near you to try it out!

If you don’t, you should head on over to the Cafe Zupas blog where they post tons of great recipes!

**Disclaimer: This is not a sponsored post. Cafe Zupas offered my husband and I a free meal at their newest location here in Utah because I also blog over at www.UtahDealDiva.com. Nothing was expected in exchange for the free meal, but it’s once of my favorite places to eat, so I opted to post here anyways. It’s really so good~ if you have one near you, make plans to eat there soon! 

Polenta Tart with Heirloom Tomatoes

Heirloom tomatoes have been in the stores now for a month or so.  But it’s when they start showing up at the farmer’s markets that you know they’re going to be amazing.  I found my first little baskets of these beauties this week. 

This is a fun dish to make and serve, it takes hardly any effort, but has a lot of presence.  It would be a great light alfresco lunch with a green salad and a glass of wine, or a beautiful centerpiece on a summer buffet table.

Polenta is such an easy dish to make, and I love how well it cooperates with whatever shape you want to make it in.  It pops right out of the springform pan and makes a perfect base for these tomatoes.

The tomato topping is basically just a form of the Italian ‘cecca’
sauce, which is an uncooked tomato sauce made with ripe tomatoes, a
little garlic, basil, and olive oil.  I add a little white wine vinegar
for a  pop of flavor.  It’s great over pasta or on toasted bread, too.

The keys to success with this dish are one, to season the polenta really well with butter and good quality cheese, and to use fresh ripe tomatoes.  The nice thing about this is that you can throw it together easily on a day when you happen to come across spectacular tomatoes.  You should always have a package of polenta in your cupboard and Parmesan cheese in the fridge anyway, so you should be good to go.

Polenta Tart with Fresh Tomatoes
serves 8

2 cups polenta (stone ground yellow corn meal)
4 cups water
2 cups milk (I used reduced fat)
1 tsp salt
fresh cracked pepper
3 Tbsp unsalted butter
1 cup grated Parmesan cheese
1 generous pint multicolored cherry tomatoes
1 medium heirloom tomato (pick a pretty color!)
3 Tbsp extra virgin olive oil
1 or 2 tsp white wine vinegar 
1 clove garlic, crushed and minced
salt and black pepper to taste
about 10 large basil leaves, cut in fine ribbons
more Parmesan cheese for garnishing

  • Bring the water, milk and salt to a boil in a heavy bottomed pot.  Slowly add in the polenta, stirring to avoid lumps.  Lower the heat and let it cook gently for about 15 minutes.  You will have to stir it most of the time.  I like to use a silicone spatula.  Be careful because the polenta with splatter as it bubbles, and it’s hot. 
  • Take it off the heat and add the butter and the cheese.  Mix well.  Add some fresh cracked black pepper, and then taste and adjust the seasonings, if necessary.
  • Pour the polenta into a greased 9″ springform pan.  (Note:  I did not use quite all of the polenta because I didn’t want my tart to be too thick.)  Smooth it out quickly so the top is level.  The polenta will begin to set up immediately.  Let the polenta cool.  You can remove it from the pan and then refrigerate it if you are not going to serve it shortly.
  • Meanwhile make the tomato topping.  Do this no more than one hour before you want to serve the tart.  Slice your cherry tomatoes in half.  You can cut the larger ones in wedges, and leave the very tiniest ones whole.  Chop the regular sized tomato in small chunks.   Put them in a bowl with all the juices and add the oil, vinegar, garlic, salt and pepper.
  • Let the tomatoes sit at room temperature to allow the juices to flow and mingle for up to an hour.   Just before you are ready to put the tart together, chop the basil and add it to the tomatoes.  (Don’t do this earlier or the basil may turn dark)
  • Just before you are ready to serve it, put the polenta tart on a platter or large plate.  Spoon the tomatoes and their juices on top of the polenta.  Don’t worry if some fall off the side onto the plate, this is supposed to be a rustic dish.  Garnish with some more basil leaves and sprinkle generously with Parmesan cheese. 
  • Slice with a sharp knife and serve with more cheese.

Notes:  This is meant to be served at room temperature, or slightly chilled.  Assemble your tomato topping about an hour before serving.   You can make the polenta base ahead of time and keep in the refrigerator, but tomatoes don’t do well in the fridge, and you want them to be as fresh as possible.

Aren’t tomatoes grand??

One year ago today—

Rosemary Pine Nut Shortbread Crackers

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