Escarole Loaded Tomato Sauce with Fresh Basil

Our home of the moment on this nomadic adventure is Utica, New York.  We've only been here a few weeks (and only here for about one more), but in that little time, it's become obvious that Utica has about three claims to fame: beer, the Boilermaker, and Utica Greens.  Since we didn't sign up in time for the Boilermaker, and I'm not a big fan of beer, I've been focusing on the latter.  I'm from Central New York, so I've experienced Utica Greens before- in fact, I've made my own "healthified" version before.  I had no idea though that Utica Greens are on the menu of just about every restaurant in the Utica/New Hartfod area. Each restaurant has its own proportion of ingredients, which largely stay the same no matter the maker.  Those key ingredients are escarole, hot cherry peppers, Parmesan/Romano, prosciutto, and bread crumbs.  Since we've been here, we've sampled a few variations on the weekends, but they are a little too indulgent for my normal weekdays.

 Still, I've got escarole and cherry peppers on my mind, even if I don't want to douse them in cheese and breadcrumbs.  I had some calamari in the freezer, which made me think marinara sauce, and combined that thought with my obsession with escarole.  I made the sauce completely separate from the calamari, and had enough for the next night's dinner as well, where it was combined with rotisserie chicken (on sale for $2.20!! can't beat that).  I just took some meat off of the chicken and threw it into the sauce as it was reheating.  It would also be great with meatballs, as a dip for bread, rolled up in roasted eggplant pieces, or on spaghetti squash (or pasta if you're into that ;-)).  And though I avoided adding cheese on this particular occasion, some Parmesan would make an excellent addition.

Ingredients:

1-2 teaspoons olive oil
1 large onion, sliced thinly
1/2 head of garlic, cloves peeled and sliced
1/4 cup sliced hot cherry peppers, fresh or pickled *
2 medium tomatoes, cut into chunks
1 LARGE or 2 small heads escarole, WASHED and torn into large chunks**
salt and black pepper to taste
1 (28 ounce) can crushed tomato
5 anchovies, or a scant tablespoon anchovy paste
10-15 kalamata olives, sliced
1/2 cup fresh basil, sliced

Heat the olive oil over medium heat in a large pot.  Add onions and garlic.  Saute for a couple minutes, then add cherry peppers and saute for another couple minutes.  Add tomatoes and stir.  Add escarole, stirring as you add.  It won't all fit in the pot all at once, but as it wilts, you'll be able to add more.  Once all of the escarole is added, add the can of crushed tomato, the anchovy paste, and the kalamata olives.  Stir and bring to a boil.  Reduce heat to medium-low and let it continue to simmer for 20-30 minutes, uncovered unless it starts to get too thick.  Stir every now and then as it simmers.  Add the fresh basil, reserving a little for garnish if desired.  Season with salt and pepper to taste.

*this will make it HOT, so use less or omit if you don't want spicy
**if your escarole looks like it is lost in the tomato sauce because you didn't have a big enough head, you can add in some romaine lettuce leaves to up the green proportion.  I did this and couldn't even tell what was romaine and what was escarole when I was eating. :-)

Roasted Eggplant Strips with Cilantro-Yogurt Sauce and Cilantro-Olive Gremolata

Eggplant is one of my favorite vegetables and roasting or grilling strips of it is one of the tastiest way to make it.  And definitely the quickest.  

Some people say they don't like eggplant.  My guess is that a lot of them just haven't had it cooked right.  The first time I had eggplant was as a child in a casserole, and it was not cooked enough.  And eggplant when it's not cooked enough is not very tasty, no matter what it's got going on for seasoning. 

Cutting the eggplant into fairly thin strips keeps the cooking time low, and takes away some of that "eggplanty" texture that eggplant haters don't like.  

I most often roast the eggplant in the oven, because I often don't have access to a grill, or if I do, the weather is not grill weather.  If you do have a grill and the weather isn't frightening, cut the strips the same way and grill over medium-high until tender.  If you are really short on time (or patience) you can broil the strips in the oven in under ten minutes- just keep a close eye, or you'll end up with charcoal.

Once roasted or grilled, the eggplant makes a great topper for pizza or salad, and is also great just by itself.  Or, you can fancy it up with a couple of delicious sauces like I did here.  I use cilantro in both of my sauces because I happened to have half of a bunch leftover.  I think it worked really well, but if you're not a cilantro fan, or you have half of a bunch of parsley instead, that would be a great substitute.

What you need for the eggplant:

4 small eggplant, or two medium/large

Olive oil spray or olive oil

Salt 

Pepper

Preheat the oven to 375 degrees Fahrenheit.  Slice the eggplant into ~1/4 inch thick strips or rounds. Lightly spray two baking sheets with olive oil.  Arrange the eggplant slices in a single layer on the baking sheets so that they are not overlapping.  Touching is perfectly fine.  Spray or brush with olive oil.  Season lightly with salt and pepper.  Roast for 20-30 minutes, switching the pans halfway through.  Cooking time will vary based on how thin your strips are.  The eggplant is ready when it is soft and lightly browned.

Serve with the Cilantro Yogurt Sauce and/or the Cilantro-Olive Gremolata.  I placed a small spoonful of the sauce on each strip of eggplant and then rolled them up to eat.  You could spread the sauce across and use a knife if you want to keep your hands clean. 

Enjoy!

What you need for the Cilantro Yogurt Sauce:

1 cup Greek yogurt (2-4% is best, but you can use fat free if you wish)

~1/2 cup chopped cilantro

1 garlic clove, minced

1/4 teaspoon sea salt

Mix together all ingredients.  Let sit for at least 20 minutes to let flavors meld.

What you need for the Cilantro-Olive Gremolata:

~2/3 cup chopped cilantro

1/4 cup chopped green olives (I used the ones with pimientos)

1 tablespoon olive oil

1-2 teaspoons lemon juice

1/4-1/2 teaspoon red pepper flakes

2 garlic cloves, minced

Black pepper and sea salt to taste

Mix together all ingredients.  Let sit for at least 20 minutes to let flavors meld.

Mediterranean Mixed Vegetable Salad

Mmm... this was so good!  It's a delicious combination of all sorts of vegetables, both roasted and fresh, with the addition of olives and anchovies for some serious flavor.

What you need:

8 ounce cremini mushroons

1/2 onion, roughly chopped

1 head of garlic, with the very top snipped off

1 tomato, chopped

Cucumber, chopped (I probably used about a cup)

1/2 cup Greek olives, pits removed (I just used a jar that said "Greek Olives", because that's what we have here, but if I was back in the States, I'd probably use Kalamata)

1/2 cup artichokes, chopped

1 small red onion, sliced very thinly

1/3 cup Fresh Parsley, chopped

1 tin of anchovies, chopped

1 teaspoon Olive Oil

2-3 teaspoons Balsamic Vinegar

1-2 tablespoons Lemon Juice

Black Pepper

Parmesan or Romano cheese (optional)

Start by roasting the mushrooms, onion, and garlic head:   Spray a baking pan with olive oil, spread the vegetables out on it, spray again, and season with salt and pepper.  Roast at 425 degrees Fahrenheit for 30 minutes, or until mushrooms are cooked through, the onion is slightly blackened, and the garlic is soft.  Let cool a bit. 

Mix together the tomato, cucumber, Greek olives, artichokes, red onion, parsley, and the roasted vegetables.  Squeeze the garlic out of the cloves.  Mix it with the anchovies, olive oil, balsamic vinegar, lemon juice, and a bit of black pepper.  Pour this over the vegetables and mix it all up.  Let sit for at least 30 minutes, but preferably an hour or two, to allow the flavors to meld.  Give it a taste test and season with extra pepper, vinegar, or lemon juice if necessary.  

Serve with a sprinkle of freshly grated Parmesan or Romano cheese on top and enjoy!