Author: bridgete

• 250 g haloumi (sheep)
• 4 large peeled and grated thick carrots
• 5 chopped spring onions
• 1 bunch fresh cilantro or parsley
• 1 tbsp roasted ground coriander seeds
• 20g chickpea flour
• 2 eggs lightly beaten
• 3 tbsp olive oil
• bunch of ruccola
• 4 tbsp lemon sauce (see below)
• pepper and salt

Grate 50g haloumi cheese roughly and stir together with grated carrots. slice the rest of the cheese and set aside. Mix in the rest (up to the oil) of the ingredients and add a bit of salt and pepper, Form into 12 balls and then press them into flat shapes. Put in the fridge for 30 minutes,

Put the oil in the pan and fry the beignets and the sliced haloumi (keep them warm in the oven as you fry them)

To serve, stack the beignets, add ruccola, then fried haloumi, ruccola etc. Finish with lemon sauce.

LEMON SAUCE

• 1/2 clove garlic chopped fine
• 1 tbsp honey
• 1 tbsp mustard
• juice and small amount of grated zest of 1 lemon
• 90 ml olive oil

Marinara

• ¼ cup olive oil
• 1 head of garlic, cloves crushed
• 1 large red onion, chopped
• 3 oil-packed anchovy fillets (optional)
• ½ teaspoon crushed red pepper flakes
• 1 tablespoon tomato paste
• ¼ cup dry white wine
• 2 28-ounce cans whole peeled tomatoes
• ¼ cup torn basil leaves
• ½ teaspoon dried oregano
• Kosher salt

Eggplant and Assembly

• 4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise ½–¾ inch thick
• Kosher salt
• 3 cups panko (Japanese breadcrumbs)
• 1½ teaspoon dried oregano
• 1 teaspoon freshly ground black pepper
• 1½ cups finely grated Parmesan, divided
• 1½ cups all-purpose flour
• 5 large eggs, beaten to blend
• 1⅓ cups olive oil
• ½ cup finely chopped basil and parsley, plus basil leaves for serving
• 6 ounces low-moisture mozzarella, grated (about 1⅓ cups)
• 8 ounces fresh mozzarella, thinly sliced

RECIPE PREPARATION

Marinara

• Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2½ hours.
• Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.
• Do Ahead: Sauce can be made 2 days ahead. Cover and chill.

Eggplant and Assembly

• Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.
• Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
• Preheat oven to 350°. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.
• Heat ⅔ cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining slices, adding remaining ⅔ cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.
• Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13×9″ baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.
• Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.
• Do Ahead: Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350° oven, uncovering halfway through, until bubbling gently at edges.

Many people find Belgian endives too bitter and need to acquire a taste for them.  Belgian endives lose however some of their bitterness when braised, especially with a sprinkle of sugar.  Cutting off the bottom of the trunk of the Belgian endives will also reduce their bitterness.  Be sure though to cut off this end after braising the Belgian endives.  If you cut them off beforehand the leaves of the Belgian endives will fall apart.

• 1 kilo Belgian endive either whole or cut in half lengthwise
• 2 tbsp olive oil or a little less butter
• 1/4 tsp salt
• black pepper
• 2 cloves garlic
• 1 dash nutmeg
• 1 tbsp brown sugar or white sugar
• 60 ml water (start with a little water and add more if you need it).

Wash the Belgian endives. Remove outer leaves. Cut each Belgian endive in half lengthwise.

Pour the olive oil or the butter in a pan over a medium heat. Add the Belgian endives, salt and pepper. Saute about 5 minutes turning the Belgian endives over a couple times to get them brown.

Add the nutmeg, minced garlic and sugar. Continue to cook for another minute or so, turning them over once.

Add a little water and continue to cook over until the endives become tender (about 10 to 15 minutes more). Turn them over from time to time to get all sides sauteed but be gentle since endives have a tendency to fall apart (like onions) when cooked.

Mornay Sauce

A Mornay sauce is essentially a bechamel sauce with a combination of cheese melted in.  Some know the bechamel sauce by its less elegant name of white sauce.  Bechamel sauce definitely sounds better, even if it’s basically only milk, flour and butter with a little salt, pepper and nutmeg.  That’s it!

Traditionalists add an egg yolk to give it more creamy consistency (and reduce the amount of flour used). Yet I don’t think it’s necessary.  I also often use olive oil instead of butter to improve its health benefits and make it vegan if I’m going that way.

With a Mornay sauce, at the end you add a combination of grated cheese, usually made up of Gruyère, Emmental, and Parmesan, or any single cheese.  White cheddar or other cheeses can be used if you are feeling less conventional.  A Mornay sauce is a wonderful base for any Mac and Cheese dish!

Roux

• 100 ml olive oil or equivalent in butter
• 60 g all purpose flour (or non-gluten alternative)

Sauce

• 1000 ml milk low fat (or other if you prefer) – See notes
• 100 g cheese grated (Parmesan, Emmental and/or Gruyère)
• 1 pinch nutmeg freshly grated or ground
• white pepper or black pepper if you don’t care it’s not pure white
• 2 dashes salt to taste

• braised belgium endives
• mornay sauce
• 500 g smoked salmon
• 30 gram grated cheese

Roux

• Mix the olive oil and the flour together in a small bowl until you have a grainy paste. This paste is called a “roux” as it will help thicken a sauce as it cooks. Some people like it thicker than others and start with 1/1 olive oil to flour ratio. I use less flour here yet my sauce ends up thick enough, especially if you will add it to a dish that will bake further in the oven.
• Put a sauce pot over a medium flame. Add the roux mixture into the heated pot and stir. Continue until it starts boiling (small bubbles) (2-3 minutes).

Sauce

• Add cold milk (see notes) and whisk the ingredients together making sure it is smooth. Continue stirring from time to time until the milk begins to boil gently (small bubbles on the edges.
• Add the salt, pepper and nutmeg to taste.
• Reduce heat to low flame and continue heating the mixture in the pot until you reach the thickness that you like. Remember it will thicken further when you add the cheese and even more if you use this sauce in a casserole that will cook more time in the oven.
• Remove the pot from the stove. Add the grated cheese and stir until melted and the sauce is smooth.
• Adjust seasoning and use.

Notes

With a Béchemel sauce or any sauce made from a Béchemel sauce, it is essential to start with cold ingredients (butter and milk) and only add the milk when the roux is hot (slightly boiling). The combination of hot-cold is required to get a smooth consistency. This sauce can be made vegan, gluten-free or more rich if you like.   If you use low fat or nonfat milk you might need to cook a little longer to get the thickness you like OR need to add a little more flour.  

Baked Lof

Put the braised Belgian endives in a colander over a bowl and let drain excess liquid. Keep the liquid for later step.

Use a spatula to remove some of the excess liquid from the Belgian endives (with the little bits remaining) and add it to the Mornay sauce. Mix. Watch not to put too much liquid inside or else the Mornay sauce might become too thin.

Spoon some Mornay sauce on the bottom of your casserole dish so that it is about 2/3 covered. Place each Belgian endive close beside the others. Continue in this way until all Belgian endives are used.

Spread some sauce on top of each layer of rolled Belgian endives. Sprinkle a little of the extra grated cheese on top of each layer and sprinkle with fried smoked salmon. Keep any extra sauce to serve with the mashed potatoes at the table.

Preheat oven to 200°C (375°F). Place the casserole dish(es) in top half of the oven. Cook about 40 minutes or until the top is lightly browned.

Serve the casserole of chicons au gratin with mashed potatoes and any remaining Mornay sauce.

• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed
• 2 tsp. baking powder
• 1 tsp. granulated sugar
• 1/2 tsp. baking soda
• 1/2 tsp. table salt
• 3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
• 3/4 cup cold, well-shaken buttermilk

• In a large, wide bowl, combine the flour, baking powder, sugar, baking soda, and salt. Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse meal with some pea-size lumps.
• Using a silicone spatula, stir in the buttermilk just until the flour mixture is moistened. Do not overmix; the dough should just come together, and it will be sticky.
• Transfer the dough to a floured work surface and gently knead 6 to 8 times, dusting lightly with flour if needed to keep it from sticking.

Make Ahead Tips

The flour and butter mixture can be refrigerated in a zip-top freezer bag for up to 1 week, or frozen for up to 1 month. If frozen, thaw at room temperature for 30 minutes before proceeding with the recipe.

• 1/4 cup semolina flour
• Dough from above
• All-purpose flour, for rolling
• 3 to 4 medium ripe tomatoes (1-1/2 lb. total), preferably heirloom, cored and sliced crosswise 1/4 inch thick
• Kosher salt
• 2 oz. coarsely grated Gruyère (about 2/3 cup using the large holes of a box grater)
• 1/3 cup mayonnaise
• 1/4 cup finely chopped mixed fresh herbs, such as parsley, basil, and chives
• 1 tsp. finely chopped fresh oregano or marjoram
• Freshly ground black pepper

• Position a rack in the center of the oven and heat the oven to 425°F.
• Sprinkle a 12×17-inch sheet of parchment with 2 Tbs. of the semolina flour. On the semolina, pat the biscuit dough into a 5-inch round. Using a floured rolling pin, roll the dough into a 13-inch round, lightly dusting with all-purpose flour to keep the dough from sticking, if necessary.
• Transfer the dough on the parchment to a large rimmed baking sheet. Sprinkle the remaining 2 Tbs. semolina flour over the dough, leaving a 1-1/2-inch border.
• Arrange the tomatoes over the dough in two flat, slightly overlapping concentric circles, lightly salting each circle as you go.
• Combine the cheese, mayonnaise, herbs, and 1/8 tsp. pepper in a small bowl. Dollop in generous tablespoons over the tomatoes. Fold the dough border over the edges of the tomatoes, pleating the dough as necessary.
• Bake until the crust is golden-brown and the tomatoes are tender, 20 to 25 minutes. Let cool on a wire rack until warm, about 30 minutes, before cutting into wedges and serving. You can also serve it at room temperature.