Tag Archives: onion sprouts

Eggplant Dip

Today, I have to work on an assignment that is due tomorrow. If we’re honest, we all like a good study snack. After half an hour of fighting off the temptation to go get french fries I opted for a more healthy alternative: eggplant dip. Sadly, my good intentions might mean little because at some point, if you eat enough eggplant dip it ends up being less healthy than a plate of a fries. I think I passed that point about half a bowl ago.

Eggplant Dip

The actual dip is easy enough to make. First, slice the eggplant in half. Second, season the inside of the eggplant with salt and pepper. I like to also rub in some garlic and some fresh thyme although other herbs like rosemary would work brilliantly as well. Third, put the two halves back together and wrap in tin foil. Now just pop it into the oven at 375 for a good 40 minutes. Next, unwrap the eggplant and scoop out the flesh and put it into a hot pan for 15 seconds or so just to release some water content. By doing this you intensify the flavour of the eggplant as now it is less watered down. I finish with some lemon juice for the acidic component to wake up the dish as well as some sour cream to add some richness although if you want to be healthy be careful with this.

I served the dip on top of asiago crackers. I’ve chosen to finish them a lot of different ways. Plain eggplant dip made it onto the plate as well as lardons, thai chili, onion sprouts, parsley, parmesan, and cherry tomato. The only downside to this was that every bite was just different enough that the dish held more of my attention than my assignment did. Best mid-day study snack I’ve ever had.

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Sunny English Muffin

Today I woke up to a very depressing, grey view from my apartment. There is a chance it might not be cloudy and rainy when this post is published but I assure you it is grey and rainy right now. If there is one thing that is sure to dampen my mood, it’s rain. I dragged myself out of bed and made it to the kitchen after what I’m now estimating was 20 minutes. All the signs pointed to cereal. First, I felt really lazy. Second, I had just enough milk for one last bowl of cereal and I was going grocery shopping later that day. Third, I felt lazy.

But there was something special about today. I have no idea what happened to me but as I went for the milk I stopped. Without even thinking about what I was going to make I went for the eggs. While I was taking out the eggs from the fridge, without any thought at all, I grabbed the english muffins sitting on top of the counter with my other hand. This kept happening over and over again with more ingredients. Before I knew it – and without much forethought – I had something sitting in front of me that definitely wasn’t cereal.

Sunny English Muffin

The secret ingredient here is love. That may sound corny but there really is no other way to describe what it takes to make this.It is extremely simple. It’s just an egg cooked sunny-side up on an english muffin and topped with onion sprouts. I finished with a little parmesan. The sauce is really just two sauces. I “sit” the creamy parsley vinaigrette on top of a creamy mushroom sauce. The rest is love.

The thing about food is if you show it enough love it will love you back. That is much more than you are ever going to get from cereal. My grey day suddenly looked a bit brighter.

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Halibut

The story here is much like the one for the scallops. Halibut is expensive and hard to find fresh in these parts so I jumped at the oppourtunity when it presented itself. HalibutThe spices on the halibut were mostly warm spices so I figured a cool cucumber salad would balance the dish nicely. The dressing’s elements (greek yogurt, hari chutney, and lemon juice are¬†separately¬†scattered throughout the dish. I’ve said it many times before, when I get my hands on an ingredient like halibut I tend not to tamper very much.

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Scallops

Scallops have long been amongst my favourite ways to treat myself nicely. Unfortunately in Kingston it is hard to find fresh scallops. The most expensive seafood like scallops, halibut and shrimp are usually previously frozen. So… when I got my hands on these fresh babies I knew I had to take my best shot at them because it would be a while before I would see anything like them again.

Scallops

As I said earlier, scallops are one of my favourites so I really just wanted to let them shine with a few accents. I sat them around a light hari chutney and garnished with bacon and onion sprouts.

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