vegetarian liver? I didnt know veggies had livers!!

Hey everyone! The Jewish holidays are over for now. The leftovers are gone. No more gefilte fish with horsradish until march. No latkes to speak of. Being Jewish is more than going to the temple during Yom kippur. Its a cultural thing. Its the food and traditions that come along with it. If you ask any Jewish person about Jewish tradition,undoubtedly they will mention some type of traditional dish. If you keep them talking, it wont be long before it comes out...certain foods remind them of the holidays or things their parents made them as a kid. I am totally convinced that you just have to be Jewish to appreciate certain edibles. Like pickled beets,herring in cream sauce,lox, whitefish salad. Chopped liver is the one thing that reminds me of my parents. It reminds me of the holidays and how my mother made it. I haven't eaten any meat other that fish in ten years and I have to be honest, I miss my mothers home made chopped liver the most. Ive been eating more vegetables lately as part of my efforts to eat healthier. Steamed brocolli and sauteed asparagus are great,but it gets boring after a while. I bought a beautiful eggplant on Sunday at the green market and decided to do my own riff on vegetarian chopped liver. So whatever your heritage,I hope your inspired to dig up one of your favorite recipes and put a new spin on an old classic. 1 2pound eggplant 1 small can of string bean 1 large onion chopped 3 cloves of garlic, minced 4 hard boiled eggs and 3 hard boiled yolks Salt and pepper to taste 3 tbs olive oil,1 set to the side Roast your eggplant in a 350 degree oven until soft for about an hour. Start checking to see if its soft after 45 minutes. When its soft,cover it with tin foil and let it rest and cool off. After 30 minutes, your eggplant will look very deflated. You should be able to drain a lot of the liquid out. Don't make it too dry. This step is really about preference as it affects how dry your end product will be. After I drain a bit of liquid out I split open the eggplant and scoop out the flesh with a tablespoon. Set to the side. Sautee your onions in 2 tbs of olive oil on a very low flame for 20 minutes or until your onions are really caramelized. This has to be done slow. If you burn your onions your "liver" will have a bitter taste. When your onions are nice and caradmelized add your garlic and string beans and Sautee for another 5-7 minutes. Add the string beans, onions, and garlic to a food processor with the eggplant, eggs and yolks and processprooth.I was actually working with a mini chopper so my texture is a bit chunkier than usual. If neccesary drizzle in the lat reserved tablespoon of oil. Hope you enjoy!

Happy 120th annibloggery!!

Hello Everyone!

its been a while since ive posted. Ive been having some issues with my app on my android. that is actually how i do most of my posting. so hopefully ill be able to get that straightened out and be back to posting on a more frequent basis. Im actually very excited to announce that this is my 120th post. i didnt think I'd make it this far, but just knowing that I have a few faithfull followers is enough to give me the energy to blog on. Im also excited to announce that as I post more recipes and tips, ill be organizing this blog into a manuscript and plan to eventually have it published. So exciting to have a project to work on. This blog originally started as just my own outlet for all things food related, and has turned into my own personal vision for a cookbook.
Im also excited that the Fall season is upon us wth all of its beautiful seasonal vegetables that are available this time of year, definately inspires me to eat better. Im also excited about the new farmers market they have on sundays in my neighborhood. now i dont have to travel 45 minutes to get good veggies. i was there last week and was chatting with a lady while perusing the corn. She shared with me how she likes to eat hers and it inspired me to create a "Simple sides" chapter in my blog. I put together this simple corn salad and put my own twist on it.

. So i hope your inspired to get out there and take advantage of the bounty of beautiful Fall vegetables that are in season right now. Pumphin, squash corn and cranberries. These things definatelt inspire me in the kitchen. They dont have to be complicated..just simple fresh ingredients

5 peices fresh corn
2 scallons chopped
1 medium red bell pepper, chopped
3 tbs apple cider vinegar
3 tbs olive oil
salt and pepper to taste

Boil your corn like you normally would but cut your co0oking time down by about three minutes. Immediately shock the corn in an ice bath. When cool enough to handle, carve all of the corn off the cobb into a bowl. go over your cobbs a second time with your knife to make sure you get all of the juices and kernals off your cobbs. combine the remaining ingredients and adjust salt and pepper to your liking. Serve room temperature or cold. Freezes well, thats if you dont gobble it all up :)

So im off for now my faithfull foodies!!