My Articles, Reviews, Etc.

Book Review by Norene Gilletz

SKILL AT THE GRILL!

Few things can make our mouths water like the smell of wood smoke and food grilling in the open air. Besides the casual ambience and camaraderie of good friends and family, food somehow tastes better cooked on an open fire.

It should come as no surprise that many people think it is important to own an outdoor grill to use in case of emergencies such as a power outage (That’s me!) And some people I know have admitted to serving something that fell on the ground! (Not me!)

Read more “The Low-Carb Barbecue Book” →

Helene Feldman of Toronto shared this luscious recipe with me which she adapted from The Barefoot Contessa by Ina Garten. Helene adds more eggplant, red pepper and onion. This makes a larger quantity and reduces the amount of fat per serving.

2 medium eggplants, peeled
3 red bell peppers, seeded
1 large or 2 medium red onions, peeled
2 garlic cloves, minced
3 tbsp. good-quality olive oil
1 1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1 tbsp. tomato paste

Preheat oven to 400°F. Cut eggplants, bell peppers and onions into 1-inch cubes. Toss them in a large bowl with garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with Steel Blade; add tomato paste and pulse 3 or 4 times to blend. Taste for salt and pepper.

Makes 10 to 12 servings