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Appetizers Entree/Dinner Featured Recipes Meals

Eggplant & Goat Cheese Crepes

Oven-Baked Crepes with Cardamom Scented Eggplant and Goat Cheese from Paul O’Connell, chef and owner of Chez Henri on Shepard Street in Cambridge.

Ingredients

  • 5 lbs. eggplant
  • 1 cup virgin olive oil
  • 2 cups onion, diced
  • 2 tbsp. cardamom powder
  • ¼ cup lemon juice
  • ¼ cup cilantro, chopped
  • ¼ cup scallion, minced
  • 1 cup goat cheese (room temperature)
  • ½ cup ricotta cheese
  • 2 ea. egg yolks
  • ¼ cup fine herbs
  • 1 tsp. lemon zest
  • 6 cup Swiss Chard, chiffonade
  • 6 ea. crepes
  • 4 cups tomato-basil coulis
  • 1 cup grated parmesan cheese

Cooking instructions:

  1. Place the eggplant on a cookie sheet. Puncture each eggplant a few times with the tip of a small knife.
  2. Place the eggplants in a 350° F oven and roast for 40 minutes, or until the eggplants have collapsed and are completely cooked. Remove from oven and let cool to room temperature.
  3. Heat ¼ cup of the olive oil in a sauté pan and add the onions. Cook over medium heat, tossing frequently.
  4. When the onions begin to soften, add the cardamom, and a pinch of salt and pepper. Cook for 5 more minutes and remove from heat.
  5. Split open the cooked eggplants and scoop out the pulp. Place the pulp along with the cooked onions into a food processor.
  6. Begin pureeing and drizzle in the lemon juice and ½ cup of virgin oil. When the mixture is smooth, add the cilantro and scallion and pulse once or twice. Remove to a stainless bowl.
  7. Place the Goat cheese, ricotta, and egg yolks in the food processor bowl and pulse.
  8. Use a rubber spatula to scrape down the sides of the bowl. When the cheeses and egg are mixed well, remove to a stainless bowl and fold in the fine herbs, lemon zest and season with salt and pepper.
  9. Heat a large saute pan over medium heat, add ¼ cup of virgin oil and place the swiss chard in the pan. Cook until the swiss chard is wilted. Season with salt and pepper. Remove from pan to a colander to drain and cool.
  10. At one end of the crepe, place some swiss in a cigar shape and 1 oz. of the cheese mixture and 1 oz. of the eggplant mixture. Roll the crepe into a tube shape. Repeat this until all of your crepes are rolled.
  11. Place the tomato coulis in a large ovenproof casserole. Arrange the crepes over the coulis. Sprinkle with parmesan and bake at 350° F for 30 minutes.
  12. Serve with a green salad. This dish serves six.
Categories
Appetizers Boston Restaurants Featured Recipes Soup

Smoked Cod and Lobster Chowder

For the sixth consecutive year, Chef Paul O’Connell of Chez Henri in Cambridge, will be headed to the Super Bowl to participate in a culinary competition. He and Patriots legend Gino Cappalletti will be part of an event called The Taste of the NFL, which will be held February 6 just outside of  Cowboys Stadium during halftime.

The competition pits chefs and football players from NFL cities against each other in a dual for sponsor donations to food pantries across the U.S.

Here is the recipe O’Connell and Cappalletti will be going to battle with:

Smoked Cod and Lobster Chowder

Ingredients

  • 3 lbs. smoked cod (available at Whole Foods)
  • 1 lb. cooked lobster meat
  • 1 lb. unsalted butter
  • 2 cups. onion, minced
  • 2 cups  leek, 1/4″ diced
  • 2 ea. bay leaf
  • 2 tsp. fresh thyme
  • 6 cups Yukon Gold potatoes, peeled and 1/2″ diced
  • 1 cup dry white wine
  • 5 cups fish fume’ (or, substitute bottled clam juice)
  • 5 cups heavy cream
  • Salt and pepper, to taste
  • Curly parsley, stemmed and chopped

Cooking Instructions

  1. Soak the smoked cod in a bowl of cold water for one hour.
  2. Cut cod and lobster meat into 1/2-inch pieces.
  3. Melt butter in a saucepan over medium heat.
  4. Add onions, leeks, herbs and potatoes. Cook until onions are soft,
    stirring often so mixture does not brown.
  5. Add the white wine and heavy cream and bring to a boil for 2-3 minutes.
  6. Add the fish fume/clam juice, then the smoked cod, and simmer until the cod is fork-tender.
  7. Add the lobster pieces at the very end, and season the chowder with salt and pepper.
  8. Ladle into 8 pre-warmed bowls and garnish with parsley if desired.