a recipe from David Lebowitz’s My Paris Kitchen
This unique, healthy dish is great for a group dinner or for you and your partner to enjoy for multiple meals throughout the week. At first I was apprehensive about my boyfriend’s selection to prepare the dish as I assumed it would not be very filling or should rather be served as a side dish. Although this simple combination of fresh ingredients is incredibly flavorful and filling with the addition of ground beef.
Start out cooking this dish by making sure you have prepared all of the vegetables and spices “mis en place” which is a French phrase which means to “put in place” all of the ingredients in your recipe. Chop the fresh sage, thyme and basil. Chop the garlic and onions and grate your parmesan cheese.
This was a great dish to prepare as a couple because we had four hands to chop up everything together. I always make him chop the garlic to avoid the smell getting caught under my nails!
1. Brush a large baking sheet with olive oil.
2. Remove the stems from the tomatoes and slice in half horizontally. Gently squeeze out some of the juices and seeds to be discarded. Then, cut and dig out the pulp using a paring knife. Chop the pulp into small pieces and place into a small bowl. Arrange the tomato halves, cut side up, on the baking sheet.
3. Trim both ends off the zucchini and eggplant and slice them in half lengthwise. Cut each half crosswise in half again. With a paring knife cut out the gulley in the centers, leaving the sides about ½ inch thick to make a “boat” to hold the filling. Chop the inside pieces after removed and add them to the chopped tomatoes. Arrange the zucchini and eggplants on the baking sheet cut side up.
4. Heat two tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until it begins to soften, stirring occasionally for 8 – 10 minutes. Add the garlic, chopped vegetables and 1 tsp of salt and continue to cook until the vegetables are completely softened and most of the liquid has cooked off.
5. Stir in the herbs and cook for another minute, then add the meat and chopped chile. (We used cayenne pepper flakes as a substitute). Season with the remaining 1 ½ teaspoon of salt and black pepper. Cook the meat, stirring frequently until it’s just cooked through 8-10 minutes. Remove from the heat, add the lemon juice, and let cool to room temperature.
6. Preheat the oven to 350 degrees.
7. Scrape the cooled meat mixture into the bowl of a food processor along with the parsley and egg. Pulse the mixture a few times until just mixed together but still chunky.
8. Fill the hollowed-out vegetables with the meat mixture and drizzle a bit of olive oil on top.
9. Bake the vegetables for 1 hour, until fully cooked through, sprinkling the grated cheese about 15 minutes before they are done. Serve warm.
4 firm ripe tomatoes
1 onion, peeled and diced
3-4 cloves of garlic peeled and minced
2 ½ teaspoons sea salt or kosher salt
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh thyme leaves
1 lb. ground beef, lamb, pork or turkey
1 small chile pepper seeded and finely chopped
Fresh ground black pepper
1 tablespoon fresh lemon juice
½ cup chopped fresh flat-leaf basil or parsley
1 large egg
½ cup grated Parmesan cheese
Which new trend are you most excited to work into your wardrobe this fall?
Bedford Avenue Vintage
Weekends in Brooklyn’s artsy neighborhoods mean gallery hopping, flea markets and vintage shopping. The word “hipster” has been overused, but we saw the original Bedford neighborhood trendy style take over the runways this season with vintage hues and layered prints. This girl is the furthest thing from normcore and she has the confidence to go along with her bold looks.
Designers were influenced by dark, Victorian looks in a lot of this season’s collections. Did you know Queen Victoria wore black every single day after she lost her Prince Albert in 1861? The timeless combination of dark hues makes a statement and proves you are effortlessly chic. If you accessorize properly people will know your daring look was intentional and you are not going to a funeral.
Be bold and work some creative bohemian prints into your wardrobe this fall. For the free spirit in you, sometimes it just feels good to let your layers hang loose.
This style came to life in the 60s with scooters and rock music and the subculture continued to evolve into the 90s brit pop scene. You can rock this look today with sky-high platform heels, mini skirts and double breasted jackets.
Inspired by the Lolita girl, this trend draws its inspiration from the Rococo, romantic art which emphasizes flowery embellishments, and dreamy pastels. You can imagine this character out to the ballet, shopping on 5th avenue, or sitting at a cafe nibbling on bite-sized pastries.
Lessons with Natural Foods Cheese Monger Colin Coyle
After attending a cheese and wine tasting at Local Foods last week, I am thrilled to share some formaggio facts from a true expert:
Colin's choice cheese: Carr Valley Cheese Company's Mobay sheep and goat milk cheese. As one of the top specialty cheese manufacturers in the States, this Wisconsin farm has made this cheese with ash to separate the sheep from goat milk parts while the grape vine ash also helps to preserve the cheese. The ash tones down the acidity of the cheese, which slows the aging process. This is a delectable combination of flavors with the grassy, sweetness on the sheep's milk next to the tangy taste of the goats milk with a bright finish.
About Local Foods:
"Local Foods, located at 1427 W. Willow St. (near North Ave. and Elston) in Chicago, is your source for all things local. We showcase the same high-quality, nutrient dense foods you’d discover at the best farmers markets."
City girl, traveler, foodie and film fanatic sharing stories on every day, attainable luxury. Passionate about speaking Italian, exploring, cooking, and crafting.