Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
To help foodservice decision-makers deal with concerns such as increased competition, rapidly changing tastes and trends and rising rents and wages, Tyson Foodservice, Springdale, Ark., says it recast its business as a customer-centric enterprise “that understands what’s ‘on the line’ for operators.”
Long warm summer days are perfect for chilled pea salad!
This recipe uses frozen peas, which you don’t even have to defrost, green onions, water chestnuts, and smoked almonds. The peas do thaw a bit, but they’re wonderful crunchy and cold too.
I first encountered this delightful salad at a friend’s potluck. It was one of the dishes that everyone went back for for seconds.
I’m not sure of the original source of the recipe, but since the recipes calls for Smokehouse Almonds, perhaps the almond company? It could easily be made with tamari almonds as well. You just want salty, crunchy, roasted almonds for this salad.
Do you have a favorite pea salad? Please let us know about it in the comments.
Photos and recipe updated, first published 2007
Continue reading "Cold Pea Salad" »
These days, it seems as if every bar and home bartender were making infusions. The ultimate neutral palate, vodka is a natural place to start. Rum’s warmth lends itself to some flavors. Tequila takes kindly to spice. But hard liquor isn’t the only route to cocktails or infusions. Low-alcohol, nuanced, and adaptable, vermouths are infusion-friendly. Like wines, beers, and liquors, they work well in the kitchen. Infuse them, and they bring crafty elegance to cocktails, desserts, and entrees.
While red vermouths are deep, rich, and flavorful, the subtlety of white vermouths makes them an excellent starting point for exploring infusions with fortified wine.
White vermouths are not like triplets or quintuplets. From vines to botanicals, each house has its jealously guarded recipes, and each white vermouth has a distinctive flavor profile. Get to know the basics, and it’s easy to build on them.
A bartender favorite, Dolin Dry is crisp, dry, and light. That doesn’t mean it’s simple. Dolin’s as Alpine as a skier’s dream. There are more than 50 botanicals in that bottle, with chinchona, chamomile, and wormwood among them. Let it sit with sliced cucumbers and yellow peppers to bring out its clean vegetal flavors. When the pepper and cucumber are becoming clear, add a hit of anise or thyme, or a thin slice of fennel. Taste the mixture every five minutes. When the balance suits you, run the vermouth through a fine mesh strainer, funnel it back into the bottle, label it, and put it in the fridge to chill.
Another classic, Marseille-born and bred Noilly Prat is a rover. Made with two separately aged wine varietals, Noilly Prat gathers its twenty-something plants and spices from France, Tunisia, and Indonesia. The vermouth spends three weeks in casks, resting with the botanicals. This is a fruitier white vermouth, with notes of orange, as well as anise and herbs. Give it time over sliced and peeled peaches or nectarines, and drop in a bit of vanilla or mace toward the end. If you’re thinking in terms of dessert, and you want to spike a syrupy sub-note, then roast the fruit before starting the infusion.
Routin’s white vermouths differ enough that it’s worthwhile playing with both of them. Think “palate cleanser,” and you’ll be sharing space with Vermouth Routin Dry. Its 17 flowers, plants, and spices frame a nutty, borderline almond characteristic. It isn’t prominent, but it’s present enough to give the vermouth roundness. Boost that with chopped toasted almonds or counterpoint it with dried apricots or cherries. Add cardamom at the end, but taste frequently; cardamom can overpower fast. Take it in a different direction with rosemary and pan-warmed walnuts. Those autumn notes pair well with toast and cheese, but it’s also gorgeous drizzled over a savory cheesecake.
As is typical with the dry/blanc divide, Vermouth Routin Blanc is on the sweeter side of fortification. With one more botanical than its drier sibling, Routin Blanc tastes like sun-warmed stone fruit and freshly torn thyme—and thyme is a great starting point for an infusion. Add lemon peel, being careful not to include any of the bitter pith. Taste it every ten minutes or so, until it reaches the intensity you desire. Drizzle it over sorbet or warm cornbread, or use it to make sweet and sour chicken.
An Italian vermouth, Contratto Bianco has 50 flavor components—not counting the wine—but the makers will share only 28. Those include aloe, angelica root, gentian, rhubarb, pimiento seed, sage, clover, and sandalwood. Contratto Bianco doesn’t taste busy. This creamy vermouth has sweetness and tartness and an underpinning of something dry. Hazelnuts, nutmeg, and plums underscore the richness. Vanilla takes Contratto Bianco’s creaminess up a notch. A touch of cracked black pepper can provide unexpected brightness–just don’t let it steep too long.
Don’t feel constrained by cocktails. Vermouth is a strong player in the kitchen. Infuse it with the last of the caramelized onion, roasted carrots, herbs that won’t last much longer, and keep it in the refrigerator for salad dressings (cut back on the vinegar, and use vermouth in its place), glazes, or whatever else comes to mind. It will become one of your most flexible staples, and a natural way to use scraps, save on waste, and expand your creative range.
Chowhound
Swap a homemade infusion for a shelf vermouth, and take your gin martini from prêt-à-porter to haute couture. Get our Perfect Gin Martini recipe.
Savory Basil and Goat Cheese Cheesecake
Love and Olive Oil
Prick this savory cheesecake with a fork, drizzle it with vermouth, and you have an adults-only appetizer no one can replicate. For a glaze, reduce the vermouth to half over a low heat. Add finely chopped shallots and a pinch of thyme, to bring out the best of the basil in the cake. Get the recipe.
Andrew Zimmern
Andrew Zimmern’s pomelo sorbet gets bitterness from Campari and some of its sugar from sweet vermouth. Tweak its flavors with infused vermouth, taking the sugar down a notch or shunting it in a more savory, herbal direction. Get the recipe.
Michael Ruhlman
Michael Ruhlman uses dry vermouth in his Roasted Chicken Provençal. Choose your infusion, and heighten the flavors of roasted shallots, herbs de Provence, or citrus. Your guests will thank you (and probably eat all of your dreamt-of leftovers). Get the recipe.
Tomato and Scallop Pasta with a Lemon-Vermouth Sauce
That Square Plate
Use herb or shallot-infused vermouth in this tomato and scallop pasta. Here, too, you can reduce the vermouth a little to boost the flavor. Do that, and you can get away with using less vermouth, losing none of the taste and saving some fortified wine for other things (like your after-dinner cocktail). Get the recipe.
Make the Bronx your own by subbing an infused vermouth in this classic cocktail. Play with gins, too. Made with Plymouth or Dorothy Parker, the same recipe will give you a very different drink. Get our Bronx Cocktail recipe.
Cherry Cornmeal Upside Down Cake
Smitten Kitchen
Go ahead. Drizzle vermouth over Smitten Kitchen’s Cherry Cornmeal Upside-Down Cake. Nobody will tell. Just lock the refrigerator, or you might find yourself going back for a third slice of midnight snack. Get the recipe.
— Head photo: Pexels.
When I think about lettuce, I usually think of salad. And when I think of salad, I don’t usually think about throwing one of those bad boys on the grill. But it turns out that grilling lettuce is more than just possible—it’s delicious. The smoky aroma and lightly charred taste takes eating lettuce from chore to summertime treat.
Even if you’ve never considered this technique before, you’re only seven steps away from becoming a lettuce grillmaster.
Acquire some heads of romaine lettuce (one per every two people you’re looking to serve) and peel off the outer layer of leaves.
Use a knife to shave off the very bottom of the solid browned base. Then slice the heads down the middle long ways so that the leaves stay connected at the base.
Rinse the lettuce and dry it thoroughly.
Drizzle the heads with olive oil and sprinkle with salt and pepper.
Place the sliced heads cut-side down and grill over medium high heat until the leaves are slightly wilted and charred (about five minutes). It’s up to the chef whether you’d like to flip the heads over halfway through cooking.
Squeeze fresh lemon over the top.
Eat it just like that or dress your grilled salad as you see fit!
Here are 10 recipes to inspire your next green barbecue.
Grilled Romaine Hearts with Caesar Vinaigrette
Dessert Now Dinner Later
If a simple Caesar dressing suits your fancy, this recipe is for you. All you need to do is whisk together six ingredients, then drizzle the mixture over the sliced heads when they come off the grill. Get the recipe.
Grilled Romaine with Tomato and Basil
Vindulge
This recipe is a variation on bruschetta that uses lettuce in place of bread. As with the prior recipe, there’s no cooking required for the topping—just some quick and easy chopping and mixing. Get the recipe.
Grilled Romaine Salad with Corn and Avocado
Floating Kitchen
This dish adds two more summertime veggies into the mix and ties everything together with a miso dressing. Get the recipe.
Grilled Romaine Lettuce with Bacon and Parmesan
Hapa Nom
Here’s one for the bacon lovers! This recipe also features a creamy dressing that uses both lemon juice and lemon zest. Get the recipe.
Grilled Romaine Salad with Bacon and Blue Cheese
The Garlic Diaries
Want to up the bacon factor even more? On top of sprinkling bacon on the finished product, this approach suggests using bacon fat in place of olive oil to baste the lettuce. (But since the dish is mostly leaves, it still counts as healthy, right?) Dress your bacon-grilled lettuce with a balsamic vinaigrette mixed with dried thyme, parsley, oregano, and a touch of Dijon mustard. Get the recipe.
Grilled Romaine Salad with Roasted Chickpeas and Tomatoes
Floating Kitchen
While your grill is heating up, turn to your oven to roast some tomatoes and chickpeas seasoned with cumin and paprika. Then dress your lettuce with this veggie blend and a tahini-chive dressing. Get the recipe.
Grilled Romaine Hearts with Figs, Pear, and Manchego
Kitchen Sanctuary
You can always count on fruit to take your summertime salad game to a new level. Beyond the fruits and cheeses, this dish is garnished with walnuts and a honey balsamic vinaigrette. Get the recipe.
Grilled Romaine Salad with Cherries, Feta, and Roasted Pine Nuts
Simply Scratch
Move over, sundaes. This medley of unexpected flavors may redefine your image of the “cherry on top!” Get the recipe.
Grilled Romaine Salad with Strawberries and Fennel Vinaigrette
Get Inspired Every Day
Though they don’t get top billing, this recipe also features asparagus and red onion, which you can cook on the grill right beside your lettuce. Get the recipe.
Grilled Romaine Salad with Blueberry, Avocado, and Lemon Tarragon Vinaigrette
Tasty Yummies
Could you imagine anything more summery? Get the recipe.
— Head photo: flickr.
You may associate piña coladas with laid-back poolside vacations, but this mix of rum, coconut, and pineapple is actually a pillar of the tiki drink canon.
Quite a few bartenders and bars have claimed to have created the now famous piña colada over the years, but the drink’s true origins are a bit murky. There’s even evidence that traders in the 19th century mixed rum with coconut water and mashed pineapple for what would have been a sort of proto-piña!
In the end, though, I guess it doesn’t really matter. Because piña coladas are amazing.
If you’re looking for a refreshing, sultry cocktail to highlight your next summer party this is it.
Continue reading "Blender Piña Colada" »
It’s easy to underestimate eggplants, but they’re far more valuable—and versatile—than you may realize. Though often derided as bitter, mushy, spongy, or bland, if you treat eggplant properly, it readily shows off its best sides: silky, tender, and toothsome. It’s also extremely adaptable, lending itself well not only to the more familiar main course preparations, but to all sorts of unexpected snacks, hacks, and sweets, and plays well with all sorts of flavors.
Eggplants, also known as aubergines, are perhaps most famous these days as an Italian ingredient (who doesn’t love a good eggplant parm?), but they were originally cultivated in Asia and show up frequently in curries and stir fries—not to mention in Middle Eastern cuisine (who can resist baba ghanoush?). You may also know them as a popular emoji, but, uh, we won’t get into that here.
A good meat substitute for vegans and vegetarians, eggplants are hearty and delicious enough to please everyone else too. And while they’re not the most nutritionally dense of foods, they’re a great choice if you’re watching carbs (as long as they’re not breaded and deep-fried, of course).
The most common variety you’ll see in the grocery store is the globe eggplant, which is large, oblong (despite its spherical-sounding name), and deep glossy purple—almost identical to the Italian eggplant, which is slightly smaller and usually more tender. Don’t sweat the differences, though. You’re increasingly likely to find Japanese or Chinese eggplants too, long and narrow (more akin to oversize cucumbers in shape), and generally lighter in color, anywhere from pale lavender to deep violet. These tend to have thinner skin, fewer seeds, and flesh that cooks up especially creamy, making them great in stir fries and grilled recipes, but if you can’t find them, you can always substitute the supermarket standard. Other more exotic eggplants are out there (white ones, “baby” ones, various heirlooms, Thai and Indian cultivars), and while they all have their finer points, you can use whichever type you find or fancy in any given eggplant recipe. Incidentally, the first varieties introduced to Europe were much smaller, and pale yellow or white, resembling the eggs of hen or geese, hence the common name we know and love to say today.
Contrary to popular wisdom, you don’t have to salt your eggplant since most of the bitterness has been bred out by now, although as with most things, the fresher, the better. If you see lots of brown seeds in your eggplant when you cut it open, you might want to remove them, as they can be acrid. And if you’re cooking eggplant in a lot of oil or butter (that parm again), you may want to salt it first in order to limit the amount of fat the pieces absorb. Just put the slices or chunks in a colander or on a paper towel-lined surface, sprinkle them with a few pinches of salt and let sit for 15 minutes, then drain (you can gently squeeze out the remaining liquid for good measure) and pat them dry before you use them in your recipe. For eggplant you don’t salt, just go light on the cooking fat you put in your pan and you’ll be golden.
Now that we’ve established they’re forgiving, filling, tasty, healthy, and endlessly adaptable, it’s time to reconsider the eggplant, not only for dinner, but for breakfast, lunch, snack time, and even dessert (yes, seriously, even dessert). Here are 19 delicious ways to work eggplant into your diet at every meal.
Crispy Eggplant Bacon Breakfast Bowl
This Mess Is Ours
If you’re an avowed carnivore, you’re probably reluctant to accept any substitute for bacon, but give this a try and you’ll be bowled over by how delicious it is. Sliced super thin and seasoned to savory perfection (with tamari, maple syrup, sweet paprika, and liquid smoke, among other things), then baked until crispy, eggplant bacon is divine for breakfast, alongside any of the classics (or if you’ve got a bumper crop to cook through, even with eggplant French toast!), but these bowls are especially satisfying and healthy to boot. Vegans and vegetarians can omit the egg and not miss a thing. You can also try your eggplant bacon in breakfast sandwiches or BLTs. Get the recipe.
The Brick Kitchen
Shakshuka is a fantastic breakfast dish of eggs baked in spicy tomato sauce, especially popular in Israel, though its origins are elsewhere. This version includes a hearty under-layer of creamy roasted eggplant rich with cumin and coriander, and gilds the lily with crumbled feta on top of the beautifully oozy eggs. You’d be just as happy to eat this for dinner. Get the recipe.
Maple Chocolate Chip Eggplant Bread with Walnuts
My Pink Recipe Book
For those of us with a sweet tooth that never sleeps (alas), this bread is a perfectly acceptable breakfast—it’s got eggplant in it, after all. While that may sound strange, it’s not so different from zucchini in baked goods; it lends moistness and the illusion of virtue. Actually, this loaf is quite healthy, with whole grain flour, maple as a sweetener (rather than refined sugar), and just enough dark chocolate chunks to make you happy in the morning (plus, that’s totally an antioxidant). Get the recipe.
Lazy Cat Kitchen
We’re going back to the Middle East for this gorgeous and delicious Iraqi-Israeli dish. Street food of the highest order, sabih (or sabich) is pita stuffed with fried eggplant and hard boiled eggs, with various toppings and sauces. This version, inspired by a recipe in the Jerusalem cookbook, swaps spicy chickpeas for the eggs, but feel free to use either, or both. Zhoug (a fiery green cilantro-chile relish), mango pickle, chopped cucumber salad, and tahini top everything off in a glorious mess. Get the recipe.
Grilled Ratatouille Pasta Salad
Two Peas And Their Pod
Ratatouille, as you may have learned from a certain decade-old(!) movie, is a classic French Provençal dish of individually cooked-to-perfection vegetables like eggplant, bell pepper, and tomato (which all happen to be members of the nightshade family), mixed together at the end. This pasta salad grills the veggies instead of stewing, and adds balsamic and fresh basil for brightness. Since it’s good chilled or at room temp, it makes a perfect lunch to pack, whether you’re going on a picnic or just to work. Get the recipe.
The First Mess
Another usual suspect that is no less delicious (why do you think it’s stood the test of time?), caponata is an Italian dish full of punchy sweet, sour, salty flavors that the eggplant pieces greedily soak up. This panzanella brings toasted bread and tomatoes to the mix, for something you can easily make a meal of. (For something similar with a little char, try our Grilled Eggplant Parmesan Salad.) Since panzanella traditionally uses stale bread, it’s sturdy enough to keep well for a day in the fridge, making it another great pack-to-work option. And if you save some toasted crumbs in a separate container, you can add some crunch back to your lunch. Get the recipe.
Eggplant, Prosciutto, and Pesto Pressed Picnic Sandwiches
Host The Toast
These sandwiches are like brawny ballerinas: they manage to be substantial and elegant at once. They’re also just as perfect for packing in a lunch box as in a picnic basket. The layers of soft grilled eggplant and roasted sweet red peppers, bright basil pesto, salty prosciutto, creamy, tangy goat cheese, and milky mozzarella, all between hearty slices of chewy ciabatta, are simply superb. (For a similar but simpler option, get our Pressed Eggplant and Pepper Sandwich recipe.) Just leave out the meat and cheese to make them vegetarian and vegan friendly. Get the recipe.
Chocolate For Basil
Yes, banh mi are traditionally packed full of various meats—and they are fantastic, but we would have them many other ways. For instance, this roasted eggplant version that manages to be meaty even though it’s totally vegan. The eggplant itself is fabulous (imbued with vinegar, garlic, ginger, and chili paste), and then there’s an umami-rich creamy avocado-based spread, crunchy pickled veggies, and fresh cilantro. This one’s good at room temp too. Get the recipe.
Stuffed Eggplant with Ground Beef
The Mediterranean Dish
So far we’ve sliced and diced our eggplants, but they’re also wonderful vessels for stuffing full of other tasty things—like this combo of spiced ground beef, nutty bulgur, and crunchy pine nuts. Fresh mint adds an intriguing note, and a rich tomato sauce fragrant with allspice and cinnamon tops it off. (For a lovely meatless version with an herb yogurt sauce, go here. And for an entirely different sort of stuffed eggplant, see this low-carb take on cheesy pull-apart bread.) Get the recipe.
Japanese Eggplant with Chicken and Thai Basil
The Woks Of Life
Japanese eggplants are ideal for stir fries since they’re thinner-skinned, virtually seedless, and extra tender, but this dish would still be delicious with other varieties. The sauce is an intoxicating mix of flavors including soy sauce, garlic, fish sauce, sesame oil, and lots of fresh Thai basil, and the whole thing comes together in a flash, always a plus. Feel free to sub shrimp for the chicken if you’re in a seafood mood, or omit the meat entirely. Get the recipe.
Grilled Eggplant Tahini Satay Kebabs
Delicious Every Day
Who needs chicken when eggplant kebabs are so luscious and satisfying—especially when they’re paired with a tahini satay sauce? These would be a great fast and filling meal with some rice and a crunchy slaw or salad, or you could make wraps with them. (Jerk seasoning is also fantastic on grilled eggplant, and you can serve it in the same ways.) If you’re a sauce fiend, maybe double the marinade ingredients. And if you can’t get to a grill, these work in a grill pan too. Get the recipe.
Indian Eggplant (Baingan ka Bharta)
My Heart Beets
You can’t not call this bangin’—the pun is too tempting, and the recipe is too dynamite, not to! It’s based on char-roasted eggplant that’s peeled so the texture of the dish is ultra-creamy, and the fragrant tomato masala is lively with a profusion of spices like ginger, coriander, turmeric, and garam masala. Serve with plenty of rice and naan to sop it all up! Get the recipe.
Crispy Eggplant Burger with Caramelized Onions and Tomato Jam
The Cozy Apron
There are SO many eggplant burger recipes, and it’s no wonder—thick eggplant slices make wonderfully meaty meatless patties that will go perfectly with no end of garnishes. There are messy ones, curried ones, roasted ones, even lamb burgers with eggplant for buns. But we love these crispy-crusted eggplant burgers the most—because they’re fried, yeah, but also because they’re topped with sweet caramelized onions and tangy tomato jam, not to mention feta and parsley-mint mayo. *Drooling intensifies.* Get the recipe.
Crispy Eggplant Fries with Chipotle Aioli
The Endless Meal
Crispy eggplant is maybe the best kind of eggplant—especially when there’s something creamy to pair with it. These dangerously easy-to-make eggplant fries are coated in a crisp panko and Parmesan mix accented with oregano and garlic salt, then baked to crunchy-outside-and-velvety-inside perfection. Served with a smoky, zesty chipotle mayo, you will eat every last crumb. (If you’re looking for something a little less spicy, these eggplant fries with marinara are also very tasty.) Get the recipe.
Heartbeet Kitchen
Why should hummus get all the love? Baba ghanoush is too delectable to play second fiddle to any other dip or spread. Roasted eggplants are mashed with tahini, garlic, and lemon juice, and simple as that sounds (and is!), the result is spectacular. Broil your eggplant to get a bit of smoky char if you like. This version adds a little mint, which is a lovely accent. (And this take is a close cousin, but adds toasted walnuts and a little honey for for an interesting spin.) Get the recipe.
Crisp Eggplant Chips with Smoky Seasoning
Healthful Pursuit
What better vehicle to deliver your eggplant dip to your mouth than an eggplant chip? These are baked, so you can literally eat an entire eggplant’s worth of chips and barely consume any calories—good thing, too, because the mix of spices is so compelling you’ll keep popping these til they’re gone. Get the recipe.
Melanzane al Cioccolato (Italian Eggplant Chocolate Torte)
Cooking With Rosetta
While you may never have thought to use eggplant in dessert, there is actually precedent for it—in Italy, particularly in certain towns along the Amalfi coast, you can find a traditional chocolate and eggplant torte that is surprisingly delicious. This version adds creamy ricotta studded with amaretti cookies, toasted almonds, and candied orange peel to the layers of fried, sweetened eggplant and bittersweet chocolate sauce. Get the recipe.
Eggplant Tarte Tatin with Black Pepper Caramel
Fancy Food Fancy
The classic tarte tatin is made from apples, and while it might seem a little crazy to make one using eggplants, they are technically a fruit. Coincidentally, one of their early nicknames was “mad apple” (because they were thought to incite insanity), so maybe this is an especially fitting dessert. The puff pastry provides a light, crisp, flaky shell for the tender eggplant, glazed with a golden, gooey caramel that has a zing of black pepper to offset the sweetness. Get the recipe.
Vegan Heartbreak Cake (aka Eggplant Chocolate Torte)
The Every Day Veggie
Honestly, the only thing heartbreaking about this dessert is that it won’t last long; it gets gobbled up fast. It’s incredibly rich and deeply chocolatey, more like fudge than cake, especially if you eat it straight from the fridge. (If you’re cool with gram measurements, you might also want to try these paleo chocolate fudge eggplant brownies.) We recommend some milk (soy or otherwise) to wash these babies down. Get the recipe.
— Head photo: Papa Spud’s.
