Pasta with Cherry Tomatoes & Burrata

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This is a quick and simple dish, perfect for a weeknight meal.

Ingredients:
1/4 c olive oil
3 cloves garlic, mince
Red pepper flakes
2 Pints cherry tomatoes, Halved
Salt & pepper
4 TBSP minced basil
1 tsp balsamic vinegar
1 lb pasta
10 oz Burrata, diced

In a 12 inch skillet, heat the olive oil until lightly smoking over medium heat, then drop in the garlic and pepper flakes if using. Cook until fragrant, about 30 seconds. Add the tomatoes, season with salt and pepper.

Remove from the heat, stir in the chopped basil and the balsamic vinegar, then set aside.

Cook the pasta in a large pot of lightly salted boiling water and cook according to package. Drain and add to the tomato mixture, toss to mix well. Stir in burrata and serve.

Serves 4.

Eggplant, Chopped Salad & Flat Bread (Sabih)

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I am obsessed with Yotam Ottolenghi – this is another winner from Jerusalem. A perfect dish for meatless Monday!

Chopped Salad
2 tomatoes, 3/8 inch dice
2 Persian cucumbers, 3/9 inch dice
4 green onions, sliced thin
4 TBSP parley, chopped
2 tsp lemon juice
1 1/2 TBSP olive oil

Toss together in a large bowl.

Zhoug:
1/2 c cilantro, leaves & stems
1/4 c parsley, leaves & stems
2 hot green chiles
1/2 tsp ground cumin
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/8 tsp sugar
1/4 tsp salt
1 clove garlic
2 TBSP olive oil
2 TBSP water

Combine in a food processor and pulse until forms it forms a course paste.

Eggplant:
2 large eggplant, sliced into 1 inch think and thin planks
4 flatbread or pita
1 c light tahini sauce
4 hard boiled eggs, quartered
4 TBSP Zhong
Salt and pepper

Toss eggplant with salt and let drain 30 minutes.

Heat a large non-stick pan over medium heat. Add eggplant and brown on every side about 8 minutes total.

To serve: spread 1 TBSP on flatbread, layer with eggplant, 1 TBSP Zhong and egg. Serve salad on the side.

Serves 4.

Devil’s Food Cupcakes

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These are perfect chocolate cupcakes with a chocolate glaze and just for the heck of it I added some sprinkles on top.

Ingredients:
1 c flour
1/4 c unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1 c coconut palm or brown sugar
4 TBSP butter, softened
1 egg, at room temp
1 tsp vanilla
1/2 c warm water
1/4 c buttermilk

Preheat oven to 350.

Combine dry.

Beat butter and sugar. Add egg. Add 1/2 the dry ingredients and the buttermilk. Add remaining dry and water and vanilla. Beat until combined.

Scoop into prepared cupcake pan. Bake for 18 minutes.

Let cool then glaze.

Glaze:
1/2 c heavy cream
4 oz semisweet chocolate, chopped
Ping of salt

Combine in a small saucepan. Bring to a simmer over low heat, stirring. Let stand a few minutes then glaze cupcakes.

Makes 1 dozen.