Lynfred Meals and Wines

[ed. note: We didn’t actually cook this one, but it looked like an interesting recipe.  We did red snapper with polenta (well, roasted salmon with polenta), and that’s gonna be coming up in the next few days.  Shorter months means my laziness is magnified.] Picture from Petit Chef Bruschette - Eggplant and Mint, & Mixed Roasted VegetablesRecipe from the Private Kitchen of Lynfred Chef Joe HetmanINGREDIENTS*For the eggplant and mint*2 medium eggplants, sliced lengthwiseextra virgin olive oilwhite wine3 sprigs of flat-leaf parsley, leaves separated and finely sliced1/2 cup fresh mint leaves, finely sliced2 garlic cloves finely slicedsalt and pepper, to taste*For the mixed roasted vegetables*1/2 bulb of fennel1/2 orange bell pepper, seeded1 red bell pepper, halved and seeded1/2 yellow squash, split lengthwise and seeded1 lita squash, halved lengthwise and seededpinch fresh oregano, minced1/2 cup fresh mint, finely slicedolive oilsalt and pepper, to tastejuice of 1/2 lemonherb vinegarsliced baguetteDIRECTIONS*For the eggplant and mint*1 - Heat a grill pan until smoking, then lay out your slices of eggplant alongside each other until they are charred on both sides. Set aside and repeat until all of your eggplant is cooked.2 - In the meantime, place 11 tablespoons olive oil and 5 tablespoons vinegar with your parsley, mint, and garlic, in another bowl and season with your salt and pepper.3 - When you’ve got all your eggplant slices cooked and charred, add the dressing to them and toss around to coat everywhere. 4 - Check your seasoning and then divide them onto the toasts. 5 - Pour any remaining dressing on and around them so the bread sucks up all the flavor.*For the mixed roasted veggies*1 - Preheat the oven to 425.2 - Chop your fennel and bell peppers into small cubes, and slice the squashes.3 - Toss them all with the oregano, mint, and a nice hit of olive oil.4 - Season them with salt and pepper and place them onto a baking tray. Let them roast for half an hour, until they’re golden brown.5 - Remove from the oven and allow them to cool. Then finely chop the roasted veg mixture until it resembles a sort of salsa (you may also throw this into a food processor and pulse).6 - Check your seasoning once again, add some more olive oil, and finish it with fresh lemon juice and some herb vinegar to liven it up.7 - Divide among your bread slices and serve with heaping glasses of Lynfred’s Tempranillo wine.

[ed. note: We didn’t actually cook this one, but it looked like an interesting recipe.  We did red snapper with polenta (well, roasted salmon with polenta), and that’s gonna be coming up in the next few days.  Shorter months means my laziness is magnified.]

Picture from Petit Chef

Bruschette - Eggplant and Mint, & Mixed Roasted Vegetables

Recipe from the Private Kitchen of Lynfred Chef Joe Hetman

INGREDIENTS

*For the eggplant and mint*
2 medium eggplants, sliced lengthwise
extra virgin olive oil
white wine
3 sprigs of flat-leaf parsley, leaves separated and finely sliced
1/2 cup fresh mint leaves, finely sliced
2 garlic cloves finely sliced
salt and pepper, to taste

*For the mixed roasted vegetables*
1/2 bulb of fennel
1/2 orange bell pepper, seeded
1 red bell pepper, halved and seeded
1/2 yellow squash, split lengthwise and seeded
1 lita squash, halved lengthwise and seeded
pinch fresh oregano, minced
1/2 cup fresh mint, finely sliced
olive oil
salt and pepper, to taste
juice of 1/2 lemon
herb vinegar
sliced baguette

DIRECTIONS

*For the eggplant and mint*

1 - Heat a grill pan until smoking, then lay out your slices of eggplant alongside each other until they are charred on both sides. Set aside and repeat until all of your eggplant is cooked.

2 - In the meantime, place 11 tablespoons olive oil and 5 tablespoons vinegar with your parsley, mint, and garlic, in another bowl and season with your salt and pepper.

3 - When you’ve got all your eggplant slices cooked and charred, add the dressing to them and toss around to coat everywhere.

4 - Check your seasoning and then divide them onto the toasts.

5 - Pour any remaining dressing on and around them so the bread sucks up all the flavor.

*For the mixed roasted veggies*

1 - Preheat the oven to 425.

2 - Chop your fennel and bell peppers into small cubes, and slice the squashes.

3 - Toss them all with the oregano, mint, and a nice hit of olive oil.

4 - Season them with salt and pepper and place them onto a baking tray. Let them roast for half an hour, until they’re golden brown.

5 - Remove from the oven and allow them to cool. Then finely chop the roasted veg mixture until it resembles a sort of salsa (you may also throw this into a food processor and pulse).

6 - Check your seasoning once again, add some more olive oil, and finish it with fresh lemon juice and some herb vinegar to liven it up.

7 - Divide among your bread slices and serve with heaping glasses of Lynfred’s Tempranillo wine.

  1. lynfred posted this