Monday, January 11, 2010

This is how I start

It's been a while since I had the idea of writing a blog about my love for food… all the memories that can bring a little bite; familiar aromas that are able to take me back to my childhood and all the particular flavors that somehow make me feel at home. That’s why, starting today, I’m here sharing a little bit of myself in two of my favorite hobbies: eating and cooking.

This year I would like to commit to a new adventure: to approach food from a more simple and natural perspective, free of any kind of preservatives and ingredients that I can vaguely pronounce. The first step was made last year, when I decided to join a Community Supported Agriculture program from a local farm, receiving weekly shares of fresh vegetables… every week it’s a pleasant surprise.

That being said, it’s time to share my first recipe, a personal discovery where I could appreciate an eggplant that I wouldn’t have purchased on my own, but I have to say I enjoyed it...

Almond crusted eggplant with goat cheese and honey sauce
(Serves 8 as appetizer)

1 medium size eggplant
2 cups of toasted ground almonds
2 eggs lightly beaten
1 table spoon of garlic powder
Sea salt and pepper to taste
Extra virgin olive oil

• Cut the eggplant into 1-inch slices and season to taste
• Combine ground almonds with garlic powder and season the mixture to taste
• Soak the slices one by one in the eggs and then cover with the almonds to create a thin crust.
• Pan-fry the eggplants with a little bit of olive oil until golden brown.

Goat cheese and honey sauce
(Enough for all the eggplant slices and a little leftover for extra fun)

3 oz. Goat cheese
3 tablespoons of Greek yogurt
1 tablespoon of honey
½ teaspoon of cumin seeds
1 tablespoon of Italian parsley
Olive oil
Salt and pepper to taste

Blend all ingredients together and serve. Garnish with a parsley leaf.