Basil-Eggplant soup

1 medium eggplant
1 small onion, finely minced
1 large garlic clove
1/2 tablespoon minced oregano
5 tablespoons olive oil, divided
3 or 4 large ripe, italian, plum tomtoes, peeled, seeded and chopped
1 1/2 cups stock
salt and pepper to taste
pinch of cayenne pepper
1 cup, packed fresh basil, washed, dried
2 ounces of goat cheese (or vegan substitute…)

Grill or bake (or steam), eggplant until charred. Scoop out pulp and discard the skin. (Or if you prefer, peel and dice the eggplant, then boil is a small amount of slated water until tender.) Saute the onion, garlic, and oregano in 3 tablespoons of the oil in a saucepan until the onion is tender. Add the eggplant, tomatoes, stock, salt, pepper, and cayenne. Simmer partly covered, for 35 minutes. Puree basil in a blender with the remaining 2 tablespoons oil. Blend in the goat cheese: set aside. Puree the eggplant soup in a blender (check out magic bullet vs nutribullet blenders). Spoon into bowls. Serve with a dollop of basil-boat cheese paste.

c. Intercourses: An Aphrodisiac  Cookbook by Martha Hopkins and Randall Lockridge

Via the Boston Globe comes this delicious-sounding recipe for Italian Olive Oil Lemon Cake! Note to self: buy springform cake pan!

Butter (for the pan)
Flour (for the pan)
7 eggs, separated and at room temperature
1 1/2 cups granulated sugar
1 cup top-quality olive oil
1 cup flour
3 tablespoons cornstarch
1 1/2 teaspoons baking powder
Grated rind of 1 lemon
Confectioners’ sugar (for sprinkling)

1. Set the oven at 375 degrees. Butter a 9-inch springform pan and dust it with flour, tapping out the excess.

2. In a bowl using a whisk, beat the egg yolks and gradually beat in the granulated sugar and olive oil.

3. Add the flour, cornstarch, baking powder, and lemon rind. Mix well.

4. In an electric mixer, beat the egg whites until they form soft peaks. Gently fold the whites into the yolk mixture until no white patches show.

5. Transfer the batter to the pan. Bake the cake for 40 minutes or until the top springs back when pressed with a fingertip.

6. Let the cake cool. Unlatch the spring and slide the cake onto a flat platter. Sprinkle generously with confectioners’ sugar.

Roasted Rosemary Potatoes with Apple Aioli
4 to 6 servings

½ c.mayonnaise
4in.x31/2 in.x1in. thick piece of French bread
2 lbs. Baby white skin or fingerling potatoes, cut lengthwise in half
10 cloves garlic, chopped
2 tbsp chopped, fresh rosemary
1/3 c. plus ¼ c. extra-virgin olive oil
3 tbsp. applesauce
salt and pepper
2 tsp. fresh lemon juice

Blend mayonnaise, bread, 2 cloves garlic, and lemon juice to coarse puree in processor or blender. With machine running add 1/3 c. oil in thin steady stream. Transfer to small bowl. Mix in applesauce. Season to taste with salt and pepper. (Aioli can be made 1 day ahead. Cover and refrigerate.
Preheat oven t 400f. Toss potatoes with remaining ¼ c. oil, 8 garlic cloves, and rosemary in large bowl. Sprinkle generously with salt and pepper. Spread potatoes in a single layer on large rimmed baking sheet. Bake potatoes until tender, golden brown, and crisply, turning occasionally, about 40 minutes.

Watermelon Gazpacho
8 servings

6 cups cubed seeded watermelon
1 cup coarsely chopped seeded English cucumber
½ c. yellow bell pepper
1/3 c. chopped green onions
3 tbsp. chopped fresh mint
3 tbsp. fresh lime juice
1 tbsp. extra virgin olive oil
¾ tsp. salt
½ tsp. hot sauce
1 garlic clove minced
1 cup cran-raspberry juice. (optional)

Combine first ten ingredients. Place half of watermelon mixture in food prossesor. Pulse three or four times until finely chopped. Spoon into large bowl. Repeat procedure with remaining watermelon mixture.

I was thinking about a recent recipe exchange we had over email. Several of our friends were asking after something that was yummy, and I thought, “wouldn’t it be great if our friends had a recipe sharing place…where would I find something like that?”

Oh, right. There is a blog. So I give you the first. If you put one up just tag it with “cooking and recipes.”

This recipe is one of the most amazing flavours to come out of my kitchen. Don’t be fooled by the puree, it’s very filling.

The recipe doesn’t call for anything else, but I like to put plain yogurt in it before I serve.

Sweet Potato Soup

serves 4

1 onion, finely chopped
2 garlic cloves, crushed
1 – in. fresh ginger
2 stalks lemongrass, finely chopped
2 red chilies, sliced, plus extra to serve
3 limes, 1 juiced, 2 cut into wedges
3 tbsp. peanut oil
1 lb. sweet potatoes (about 2 large), cut into large chunks
about 2 cups canned coconut milk
2 c chicken stock (or veggie)
salt and pepper

To make spice paste, put onion, garilc, ginger, lemongrass, chilies, lime juice and half of the oil in a blender and puree until smooth (add a little water if necessary.)

Heat remaining oil in a saucepan. Add the spice paste and stir-fry gently for 5 minutes. Add the sweet potatoes, coconut milk and stock. Simmer until the sweet potatoes are soft.

Transfer to a blender, puree until smooth. season to taste, reheat if necessary. Top with chilies and serve with wedges of lime.