Lisa's Culinary Atrocities

I finally started my new research stint at the University of Denver!  This is especially exciting because I am bridging my food with my science; I’m studying the neurobiology of taste!  How perfect is that?  Now being busy at science after a lovely and much needed hiatus, I find myself very much missing our beloved kitchen, so I was more than thrilled when a short work day allowed me to skip (ok, drive) off to the store in search of something interesting to make for dinner.  I had mushroom escargot in mind, but alas, no decent crimini mushrooms were to be found.  I did, however, find a beautiful eggplant and decided to make a pâté sans gavage!  This is timely as just yesterday I read the article: The Physiology of Foie: Why Foie Gras is Not Unethical.  Regardless, making a veggie version would be preferable for my vegetarian, a great challenge and fit with my goal of making vegetarian options for all. 

This recipe is simple, nutritious and scrumdillyicious (sorry).  Simply bake the eggplant until soft, process the ingredients, chill lightly, make a veggie/cheese/bread & cracker platter, and there you go…the perfect light dinner, and obviously significantly easier than making foie gras at home. 

Conclusion:  Success! Robert said it very similar to foie gras, which he ate quite a bit of growing up, so what a tremendous compliment. The texture is light, delicate and creamy, the taste earthy, rich and full of umami. I especially liked it on broiled baguette brushed with olive oil and black volcanic salt.  I may try this as a mousse in the future, to fancy it all up n stuff.

In other news, tomorrow Robert and I start cooking for the Gift of Jazz.  I am so excited I want to punch myself repeatedly.  My first time cooking professionally and my first time cooking side by side with a Chef.  Me???  Yup!  *shaking head in disbelief*  EeEEE!  Hope I can sleep tonight.

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(via Dr. Weil, but with Lisa-modifications)

“Traditional pâtés are often made from high-fat meats and liver. They can be delicious and quite elegant, but less than nutritious. This vegetarian version is sophisticated, filled with flavor, and healthful. Enjoy it on a special occasion or as an everyday spread with whole-grain crackers.

Eggplant contains an anthocyanin called nasunin, a powerful antioxidant that can protect cell membranes from damage by free radicals.”

Eggplant-Walnut-Pumpkin Seed Pâté (original recipe here)

• 1 large eggplant
• 3/4 cup walnut pieces
• 1/4 cup raw pumpkin seeds
• 2 teaspoons fresh ginger root, peeled, grated and finely chopped
• 2 cloves garlic (or 1 large), mashed
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon ground allspice
• Salt and pepper to taste

Preheat oven to 450°F. Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes. While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.  Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the ginger root, garlic and olive oil. Process until smooth. Add the ground walnuts, pumpkin seeds and allspice, and process until smooth. Season to taste with the salt and pepper. Spoon into a small loaf dish and chill several hours or until firm.

From yesterday’s pizza dough I made cute little pizzettas in tartlet pans:

Pesto, Tomato & Raclette du haut Livradois*

Spinach, Walnut, Garlic & Marinara

For the pesto, process until desired consistency:

1 bunch fresh basil

3/4 cups pecans (or whatever nut you like)

1/4 tsp. sea salt

5 cloves garlic

3/4 cups Kalamata olive oil

Vegan Pecan Pesto

* Raclette Description:

Produced in both Switzerland and France, Raclette takes its name from the French verb “racler”, meaning “to scrape.” Traditionally, Alpine cheesemakers would lunch upon boiled potatoes and cornichons, covered with melted cheese scraped from a rock near the smoldering fire. Raclette is a semi-soft pressed cheese, made of raw cows’ milk and washed with brine to impart a deep, fruity pungency. True to its name, it melts beautifully and can be scraped atop all manner of root vegetables for a winter supper.

Raclette du haut Livradois is from Livradois, France