Savory

Savory, as opposed to sweet, is composed of many tastes.  We will go in to taste more thoroughly next month.  For our purposes this week, if it is not sweet, it is savory. 

 

Savory flavors come from both meats and vegetables.  It is often a combination of the tastes salt, biter and sour, however the Japanese have called it unami and distinguish it as a separate flavor.  We can find combinations with sweet like salted caramel, and bittersweet chocolate.

 

Americans usually associate savory with the main part of the meal.  We find savory flavors in every part of the meal, except dessert.

 

This Week’s Challenge 

       

              Think about what you taste.  Start to evaluate the flavors.  Is what you taste sweet or savory?  How can you distinguish the flavors in savory? Over the next week evaluate at last three dishes and record what you discover.

 

Tip for this Week – Importance of salt

            Salt is the most important seasoning.  It is necessary for a healthy body and for neurons to work properly.  Unfortunately, salt has been given a bad rap over the ears.  It can be dangerous in too high quantities.  If your doctor prescribes low sodium, by all means follow his instructions.

            Table salt is composed of sodium and chloride (NaCl) and can be found in its natural form in nature. It can be mined from salt deposits or evaporated from sea water. It naturally occurs in a chrystaline form.  Salt can be found in differsized from rock salt to finely ground salt.  It can be found in It can be found in different colors, white pink dark gray are the most common forms.  Currently, most chef prefer Kosher or sea salt. Kosher salt is highly refined and certified by a hechsher as Kosher. 

 

This Week in Punkin’s Kitchen

 

Southwestern White Chili

 

1 T                   Olive oil

1 ½ lb.            Boneless, skinless chicken breasts cut into cubes

¼ C                 Chopped onion

1 C                  Chicken broth

1 can              Green chilies, diced (4 oz.)

1 can              Cannelloni beans (white kidney beans) untrained

2                      Green onions, sliced for garnish

1 t                    Garlic Powder

1 t                    Ground cumin

½ t                   Oregano leaves

½ t                   Cilantro leaves or dried flakes

1/8 t                 Ground red pepper or red pepper flakes

1 C                  Grated Monterey Jack Cheese

 

The ingredients

1.    Heat the oil in a large skillet over medium heat. 

2.    Add the chicken and onions.  Cook 4-5 minutes. 

Heat the oil and add the onions.

Add the diced raw chicken breast and saute

 

3.    Stir in the broth, green chilies, and spices.  Blend well and simmer 15 minutes.

Chiles and seasonings added

 

4.    Stir in the cannelloni beans and cheese.  Simmer 5 minutes until the cheese is melted and well blended. 

Add grated or diced cheese and stir to melt and blend.

Simmer the liquid down and add the beans and cheese.

 

5.    Garnish with sliced green onion.  Makes 4 cups.

 

*  Cannelloni beans are usually with the beans or the Italian food items.  If you cannot find them, I would use white navy beans.

 

* It is easy to make this vegetarian by omitting the chicken and using vegetable broth.

 

 

Eggplant Involtini

Eggplant Involtini served with Insalata Capresi

This is my version of the recipe from America's Test Kitchen. 

http://www.americastestkitchen.com/recipes/7973-eggplant-involtini?incode=MASAZ00L0&ref=search_results_1

Ingredients


 



 

Ingredients to oven roast the eggplant

Ingredients for the Eggplant Involtini
with the roasted eggplant

 

 

 

 

 

 

 

2 large eggplants (1 1/2 pounds each)

6 tablespoons olive oil

Kosher salt, pepper, and garlic powder to taste

8 ounces (1 cup) whole-milk ricotta cheese

1 1/2 ounces grated Pecorino Romano cheese (3/4 cup)

1/4 cup plus 1 tablespoon chopped fresh basil (spinach can be substituted)

1 egg

1 jar prepared pasta sauce or homemade sauce

Pinch red pepper flakes (optional)

Instructions

 

1. Slice each eggplant lengthwise into 1/2-inch-thick planks (you should have 12 planks). Trim rounded surface from each end piece so it lies flat.  The eggplants may be peeled if you prefer.

Cut the top off the eggplant

Cut the eggplant in half lengthwise

 

 

 

 

 

 

 

 

 

Your should have at least twelve slices
from two eggplants

Cut each half into three or four slices

 

 

 

 

 

 

 

 

 

2. Line two baking sheets with foil and spray with Pam.  Place the eggplant slices on the baking sheets.  Sprinkle with olive oil and season with salt, pepper, and garlic powder.

 

Line the baking sheets with foil and sprinkle
with a little olive oil



Arrange the eggplant sliced so they do not
overlap, sprinkle with olive oil and season 

3.   Place the baking sheets in a preheated oven at 400 degrees.  Bake for 15-20 minutes.

4.   Prepare the filling by placing the cheese in a small bowl.  Added the egg and mix with your hands to blend well.  Add the ¼ cup of chopped basil.  Set Aside.

Chiffonade the basil and add to the cheese mixture.
Chopped spinach can also be used.

 

I used homemade ricotta and added the Romano
and egg.  Mix thoroughly with your hands.

5.    Check on the eggplant.  It should be slightly browned and pliable.  Set aside to cool slightly.

 

6.    Prepare a shallow baking dish by spraying it with Pam and about 1/3 of the jar of pasta sauce.

Assembly line with cheese filling, roasted eggplant and baking dish

7.    Place a large spoonful of the filling on the narrow end of a slice of eggplant and roll int up.  Place it seam side down in the prepared baking dish.  Continue rolling each slice of eggplant until the dish is full.

P small amount of filling on the narrow end of
the eggplant slice and roll it.

Roll the eggplant slice



Continue added the rolls until the
dish is filled.

Place the roll seam side down in the prepared
baking dish.

8.    Place the remaining sauce over the eggplant rolls.  Top with a little more grated Romano or mozzarella.  Bake at 350 degrees for 20-30 minutes or until heated through and bubbly.



Top with remaining cheese and bake.



Cover the rolls with the remaining sauce.

I like to serve this with garlic bread, green salad and maybe some angel hair pasta on the side.

Happy Cooking!