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Marinated Eggplant and Tomatoes

This is a take on the last two dishes, only it is not baked it builds it flavors in the fridge . I found this recipe a few years ago and made it many time for a lot of summer events - Enjoy. Ingredients 2 large eggplants, sliced into 1/3-inch rounds 4 large tomatoes, sliced into 1/3-inch slices 6 garlic cloves, minced 1 cup fresh Italian parsley, finely chopped 1 cup fresh dill, finely chopped Avocado Oil Up to ½ cup Olive Oil Salt and Pepper to taste Instructions Place fresh herbs, seasoning and garlic in a bowl, drizzling with Olive oil, whisking until a smooth dressing as formed, set aside. It should be a bit loose. Like in the earlier posts you need to remove as much water as possible. P

Eggplant Casserole

This is a take on yesterdays eggplant dish with out the cheese and a simple tart tomato sauce with a hint of earthiness - Enjoy . Ingredients 3 medium eggplants, sliced, the long way, into ¼ inch slices 6 large tomatoes, diced and seeded 6 shallots, diced 4 cloves of garlic minced 1 lemon zested and juiced ½ cup dry white wine Handful of Italian Parsley, chopped and stems removed ¼ teaspoon of ground cinnamon Salt and Pepper to taste Red pepper flakes to taste Avocado oil Directions As before place a rack in a baking sheet, salt the eggplant on both sides, place on rack then place another baking sheet on top. This will take several baking sheets to salt all the eggplants. Let stand for 30

Sicilian Baked Eggplant

Here is another dish from several years ago, and one of the many eggplant dish i will be posting over the next few days. The key to this is getting the eggplant really crispy so that it holds up against the tomato sauce. I thought about breading the eggplant first but the breading would soak up the liquid and make the eggplant mushy - Enjoy Ingredients 5 to 6 medium size eggplants, cut into 1/3-inch thick slices 2 red bell pepper, cut into strips 3 shallots, minced 6 cloves of garlic, minced 1 cup of chopped Fresh Basil 1 ½ cups of Manchego Cheese, grated 2 cups of homemade Tomato sauce Salt and Pepper to taste Avocado oil Red Pepper flakes to taste Directions Place a rack on a baking sheet

Spiced Eggplant Shakshuka

Ingredients 2 medium eggplants, sliced in ¼ inch rounds 1 can of chickpeas, drained 4 large tomatoes, cubed and seeded 4 shallots, sliced 1 red bell pepper, chopped and seeded 6 cloves of garlic, minced 1 jalapeno, minced and seeded 1 lemon, juiced and zested 2 large handfuls of fresh Cilantro and Italian Parsley, chopped and stems removed 4 to 6 eggs 1 cup of feta, crumbled ½ cup homemade veggie stock, unsalted 2 tablespoon tomato paste 1 tablespoon of paprika 1 tablespoon of brown sugar 1 tablespoon red wine vinegar 1 teaspoon of ground cumin Avocado Oil Salt and Pepper to taste Directions Preheat oven to 375 degrees Line baking sheet with parchment paper, insert rack Place eggplant in a b

Curried Eggplant & Potatoes

Here is the first of a few dishes I have been exploring with the use of eggplant. Eggplant is not one of my favorites but I am looking to play with ingredients that I usually do not use – Enjoy Ingredients 4 to 5 Medium sizes potatoes, cubed 2 eggplants, cubed 4 large tomatoes, cut into 6 wedges each 3 shallots, sliced 6 cloves of garlic, minced 2 tablespoons of curry powder 1 tablespoon tamari ½ teaspoon cumin seeds ½ teaspoon mustard seeds Salt and Pepper to taste Avocado Oil Fresh Thai basil & Italian Parsley for Garnish Directions: Preheat oven to 375 degrees Line a baking sheet with parchment paper. Place potatoes in a bowl, drizzle with oil and ½ tablespoon of curry powder, toss to

Peanut Thai Chicken Wings

This is a riff on the Thai Chicken recipe I just posted. I was asked to make chicken wings for a party but I just did not want to do the traditional style or something I have made before. I was going through my files and came cross the Thai chicken and this recipe was born. I have not made this in over 5 years but I think it is due for a return – enjoy Ingredients 4 lbs. chicken wings tips removed, drumettes and flats separated 2 tablespoons Avocado Oil 1 cup canned coconut milk 2/3 cup creamy peanut butter 1 1/4 cups Sweet and Sour Thai Sauce – See Below 1 tablespoon fresh lemongrass finely chopped chopped cilantro + chopped peanut for serving Sweet & Sour Thai Sauce 1 cup of raw honey ½

Sweet and Sour Thai Chicken

Here is another recipe from several years ago, this had involved into my soy glazed chicken, which i posted last year. - Enjoy Ingredients Chicken 2 to 3lbs. Bone in chicken thighs, legs or both – skin on 2 cups of buttermilk 2 tablespoons of hot sauce of choice Salt and pepper to taste Sauce 1 cup of raw honey ½ cup of pineapple juice 1/3 cup soy sauce, low salt ¼ cup of red wine vinegar ¼ cup plum sauce 1 tablespoon of hot sauce of choice 1 tablespoon tomato paste 1 tablespoon of corn starch 1 teaspoon fish sauce 1 lime juice and zested 1 shallot, minced 4 cloves of garlic, minced 1 inch of fresh ginger, grated ½ to 1 teaspoon red pepper flakes Salt and pepper to taste Direction Place chi

French Onion Chicken

I had completely forgot about this recipe, it’s a variation on my classic French soup, that usually takes days, but I figured out a quick version that taste almost as good as the classic version. Then I was trying to figure out something different to do with chicken thighs and then I thought about doing a riff on the quick version of the onion soup but replacing the toasted bread with chicken, it was really good and even better the second day – Enjoy. I have listed the quick onion soup recipe at the end of this recipe. Ingredients Chicken 2 to 3 lbs. of bone in chicken thighs, skin on 2 tablespoons of unsalted butter Salt and pepper to taste Avocado Oil Sauce/Soup 3 cups of homemade beef, ch

Caprese Tart

Working with the same tart crust, here is a simple and cool variation on the Caprese Salad - Enjoy Ingredients Crust 1 ¼ cups unbleached flour – all purpose 1/3 cup of pistachios ¼ cup powdered sugar 1 stick unsalted butter, cubed and chilled 1 egg yolk, X large 2 tablespoons of buttermilk 1 teaspoon fresh ground black pepper ½ teaspoon vanilla extract Pinch of salt Filling 2 to 3 lbs. or Tomatoes, heirloom would be best 1 ¼ cups of Sheep ricotta 1lb of fresh Buffalo mozzarella, sliced Large handfuls of fresh basil, chopped Olive Oil Balsamic Vinegar Salt and Pepper to taste Directions Crust In a small bowl combine the wet ingredients and set aside Next place in the food processor the pista

Asparagus Tart

Here is another tart recipe that works off the crust from the Fig tart. I made this about 4 years ago and it was a big hit. I have a few more tart recipes to post ( I found a miss filled folder with a bunch of recipes - Enjoy Ingredients Crust 1 ¼ cups unbleached flour – all purpose 1/3 cup of pistachios ¼ cup powdered sugar 1 stick unsalted butter, cubed and chilled 1 egg yolk, X large 2 tablespoons of buttermilk 1 teaspoon fresh ground black pepper ½ teaspoon vanilla extract Pinch of salt Filling 1 cup sheep Greek yogurt 2/3 cup grated Romano cheese, sheep 1/4 cup of raw honey 2 eggs, whipped 4 sprigs of fresh thyme, leaved removed from stems and minced 1 shallot, minced Medium bunch of

Fig Mascarpone Tart

It has been awhile since I posted a desert recipe, this is from many years ago. I had made this for a dinner party we had. I adapted from a recipe I found in a 1950's entertaining book, I updated the ingredients and took the crust from another recipe for a mushroom tart since i thought it would work better with the filling and the figs - Enjoy Ingredients Crust 1 ¼ cups unbleached flour – all purpose 1/3 cup of pistachios ¼ cup powdered sugar 1 stick unsalted butter, cubed and chilled 1 egg yolk, X large 2 tablespoons of buttermilk 1 teaspoon fresh ground black pepper ½ teaspoon vanilla extract Pinch of salt Filling 1 cup of Mascarpone 2/3 cup sheep Greek yogurt 1/3 cup of raw honey 1 teas

Balsamic Garlic Chicken

I came across the notes for this recipe I created many, many years after having a version of this dish at a café in Montreal. I spiced it up a bit and I felt it need more garlic flavor to balance the balsamic vinegar – enjoy. 3 -4 lbs. whole chicken, cut-up 3 pints of mushrooms of choice, sliced 1 cup of homemade chicken stock, unsalted 1/3 cup balsamic vinegar 2 tablespoons of unsalted butter, cubed Full head of garlic, sliced 1 shallot, minced 4 sprigs of fresh thyme, leaves removed from stems Handful of fresh Italian Parsley, chopped and stems removed 1 bay leaf Red pepper flakes to taste Salt and Pepper to taste Avocado oil Directions Place a large skillet over medium high heat, drizzle

Roasted Cauliflower/Broccoli with Sheep Cheeses

1 large heads cauliflower, cut into bite-size florets, about 4 cups 3 medium heads of baby broccoli, chopped and stems removed, about 3 cups 1 medium to large zucchini, chopped 1 pint of mushrooms of choice, chopped 2 stalks of celery, diced 1 red bell pepper, diced 1 medium onion, diced 1 cup homemade veggie stock, unsalted 5 cloves of garlic, minced 4 scallions, white and light green parts only, thinly sliced Handful of Italian Parsley, chopped and stems removed 2 sprigs of fresh oregano, leaves removed from stems ½ teaspoon red pepper flakes 8 ounces Sheep cream cheese, at room temperature 2 cups shredded Manchego Cheese 2 cups of shredded Romano Cheese 2/3 cup sheep sour cream Avocado Oi