Chicken Soup for the Soul (a labor of love)!

Today was Labor Day - also a Labor of Cooking Love Day - Homemade chicken soup was on the menu!!!

Ingredients

• 3 tablespoons Canola oil

• 1 Chicken cut up in 8 pieces

• 2 cups chopped onion (1/2" pieces)

• 2 cups sliced or chopped carrots (1/2" pieces)

• 2 medium to large leeks cleaned and chopped (1/2" pieces)

• 2 medium sized parsnips (1/2" pieces)

• 2 garlic cloves, minced or grated

• 2 whole bay leaves

• 6 quarts water

• 1 1/2 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon dried herbes de Provence

Directions

1. Heat the oil in your pot over medium to high heat until shimmering (I like using our 9 quart Le Creuset Dutch Oven).

2. I like to brown the chicken in my pot first. When the chicken is browned remove the chicken and sit aside on a platter.

3. Saute your vegetables to picked up the fond in the pot.

4. Season with herbs de Provence, salt pepper, and the bay leaves

5. Add water and let simmer away and you will be rewarded with a very rich result!!!

In our family we strain and press out the liquid from the cooked vegetables. We also pick the chicken from the bones (makes a great chicken salad). We dice some of the cooked chicken for adding back into the soup.

As Always Best Regards and Bon AppetIT,

TheITGourmet

Eggplant Caviar

V, V, GF

Photo credit to my friend Jennifer Marotta

Okay - this is the I.T. Gourmet’s take on Eggplant Caviar - you will likely see other recipes which are different and quite frankly more difficult (IMHO)!

Are you looking for something that is a quick appetizer? Something that's versatile and can go along with a lot of other appetizers / meals? Then this is the recipe for you! This recipe is so simple, yet you will have people asking how you made it - IT’S THAT GOOD!

Ingredients

• One average (medium sized) eggplant

• Extra virgin olive oil

• Your favorite jarred pasta sauce (We generally like this one - http://www.silverpalate.com/product/pasta-sauce/san-marzano-marinara)

• Kosher salt

• Black pepper (I prefer freshly ground)

Directions (Let’s get started)

1. Peel the eggplant and slice into 1/4” thick rounds - NOTE: It’s not necessary to cut them using a mandoline, but try to get then pretty uniform so they cook evenly)

2. Arrange the eggplant rounds on a cookie sheet and liberally apply olive oil to coat each round (but don’t absolutely soak them in the olive oil).

3. Light your grill (if cooking on a grill) or warm up your grill pan on medium heat (NOTE: I prefer to grill the eggplant outside).

4. Sprinkle each round with salt and black pepper and let it soak in for a few mins.

5. Place each round on the heated grill with the side that you oiled and seasoned side down. After they are on the grill, oil and season the side that is up (being careful that you don’t spill too much oil on your flames).

6. Keep an eye on your eggplant - you want to turn them when they are a nice lightly brown color - you definitely want these cooked through and brown, but be careful not to burn them. After turning them, cook the second side to the same color / temperature as the first.

7. Remove the eggplant from the grill and let cool down a bit (I like to let them cool until they are still warm but not hot / cold to the touch).

8. Roughly chop each grilled round as if you are dicing it. Place all chopped eggplant into a bowl.

9. Spoon 3 - 4 Heaping Tablespoons of pasta sauce onto the eggplant and thoroughly mix - you can adjust the amount of sauce that you prefer at this point.

10. Adjust the salt and pepper to taste.

The eggplant caviar is very versatile. We generally serve it with crostini or pita chips. However, for a real treat - try grilling plain pizza dough on the grill (brushed with garlic infused oil / salt / pepper). Cut the dough into appetizer sized pieces and use this eggplant dish as a fun “build your own bruschetta” topping. It's also great served on / with your favorite omelette in the morning too (if there is any leftover from the evening before).

As Always - Bon AppetIT!

TheITGourmet

Grilled Mixed Vegetables

V, V, GF, DF

This recipe is an easy one that is versatile. You can use this for an appetizer or you can use it as a side dish - e.g., when you are grilling during the summer.

Ingredients

• 1 bunch Asparagus Spears (I prefer the small pencil thin asparagus)

• 2 Small Zucchini

• 2 Small Yellow Squash

• 1 Medium Eggplant (Peeled, Sliced in half, and sliced into planks lengthwise)

• 2 Small bunches of Scallions

• Extra Virgin Olive Oil

• Kosher Salt

• Black Pepper (Freshly Ground)

Directions

1. Light and heat your grill / grill pan to temperature.

2. Place all of your vegetables on cookie sheets and drizzle all vegetables with olive oil to coat.

3. Lightly season your vegetables with salt and pepper.

4. Place your vegetables on the grill and grill them until they are cooked tender and medium browned in color (not too dark). Be sure to work in batches and cook the tougher vegetables first (e.g., the asparagus).

As Always Best Regards and Bon AppetIT!

TheITGourmet