Charmoula may be best described as Middle Eastern pesto. Chef-author Molly Stevens version is packed with fresh herbs like parsley, mint and cilantro and enhanced with smoky paprika, toasted cumin, and plenty of garlic. Some of it is used to marinate the lamb, and the remainder is served at the table as a finishing sauce.
While the lamb chops cook in a high heated oven for only 11 minutes, they need to marinate in the charmoula for at least 4 hours (up to 24 hours) and sit at room temperature for an hour before roasting.
This recipe paired the lamb with asparagus and shallot, however we had kale and red onions on hand and therefore opted to make a roasted side dish out of them instead.
Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to processor.
Add parsley leaves and next 6 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 4 tablespoons oil.
Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil.
Cover and chill to serve with lamb.
Transfer remaining charmoula to large resealable plastic bag. Add lamb chops; seal bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.
Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet. Place lamb on rack and sprinkle with salt and pepper. Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.
Place 2 lamb chops on each of 4 plates. Drizzle lamb with charmoula sauce, passing remaining sauce alongside.
Baked Stuffed Eggplant with Italian Sausage is described by Food & Wine as over-the-top stuffed dreamboats. Well “dreamboats” may be a stretch, but they were very good indeed! Ripe tomatoes and roasted eggplant come together to yield a hearty filling, made even better with the addition of Italian sausage (sweet or hot, your choice). Combined with a bright and lemony breadcrumb topping and a quick-fix tomato sauce jazzed up with fresh herbs, this makes a stunning summer main dish.
OK, first glance at the list of ingredients and I hear a few of you sigh an audible groan. But please don’t despair, yes the process is a bit time-consuming, but so worth it! Just be sure you have enough time on hand. It’s rare that we ever follow a recipe exactly due to inability obtain the needed ingredients, or because the amounts of some of those ingredients just don’t seem adequate.
For example, the smallest eggplants I could get were 10 ounces each, while the recipe called for smaller ones. Then, the original amount of sausage was only a 1/4 pound—barely a tablespoon per serving, so we doubled the amount to a 1/2 pound. Finally, the marinara sauce at only 8 ounces again seemed inadequate, so a 14-ounce jar was our choice; in which case the fresh herbs were increased to counterbalance the adjustments.
When it came time to cooking the eggplant and onion, I increased those cooking times because as noted at only 2 or 3 minutes, the veggies weren’t as far along as they should have been. All of our changes are noted below.
8 oz. feta cheese, crumbled (about 2 cups), plus more for garnish
1 large egg, lightly beaten
3 Tbsp. chopped fresh oregano, divided
3 Tbsp. chopped fresh mint, divided
3 Tbsp. chopped fresh flat-leaf parsley, divided
1 Tbsp. red wine vinegar
14 oz. jarred marinara sauce
Heat 3 tablespoons olive oil in a large skillet over medium. Add breadcrumbs, and cook, stirring occasionally, until golden brown, 5 to 6 minutes. Remove from heat. Stir in lemon zest and 1/4 teaspoon salt; set aside.
Cut eggplants in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell. Chop pulp into 1/2-inch thick cubes. Sprinkle eggplant shells with 1 teaspoon salt, and invert onto a clean, dry towel. Let stand 30 minutes to drain.
Preheat broiler to high with oven rack 5 to 6 inches from heat. Pat eggplant shells dry, and brush with 1 tablespoon oil. Place eggplant shells, cut side up, on a baking sheet, and broil just until tender, about 5 minutes. (I did this in two lots, 3 at a time.)
Remove from oven, and reduce oven temperature to 375°F. Place in a single layer in a 10- x 14-inch baking dish.
Heat 1 tablespoon oil in a large skillet over medium-high. Add sausage, and cook, stirring often with a wooden spoon to break up large pieces, until sausage is browned, 7 to 8 minutes. Using a slotted spoon, transfer sausage to a large bowl. Reserve drippings in skillet.
Heat remaining 2 tablespoons oil in skillet over medium-high. Cook reserved eggplant cubes in hot oil, stirring occasionally, until lightly browned, 5 to 6 minutes.
Add onion, and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add tomatoes, garlic, pepper, and remaining 1/2 teaspoon salt, and cook, stirring occasionally, until tender, 2 to 3 minutes.
Transfer tomato mixture to the large bowl with sausage. Add feta, 1/2 cup breadcrumb mixture, egg, 2 tablespoons oregano, 2 tablespoons mint, 2 tablespoons parsley, and vinegar; toss until combined. Divide mixture evenly among eggplant shells. Top evenly with remaining breadcrumb mixture, and place stuffed eggplants in oven. Bake at 375°F until filling is golden and bubbly, 25 to 30 minutes. (Because our eggplant were larger, I cooked them for 40 minutes.)
Meanwhile, stir together marinara sauce, remaining 1 tablespoon of the oregano, mint, and parsley in a small saucepan. Heat over low just until warmed through, about 5 minutes. Drizzle over baked stuffed eggplant just before serving. Sprinkle with remaining sauce and additional feta, if desired.
What to do for dinner in late-summer/early-fall with an abundance of grape tomatoes and fresh herbs? Well that would be Skillet Burst Grape Tomato Casarecce with Lemony Breadcrumbs. It’s a very simple pan roasted grape tomato pasta with white wine, garlic, fresh herbs, topped with the most crunchy lemony breadcrumbs, and finished with luscious burrata cheese.
This perfect late-summer dinner is ready in under 30 minutes using basic pantry staples and end-of-season garden bounty. If you’ve never used it, Casarecce pasta is a very narrow, twisted, and rolled tube, almost resembling a scroll. If you can’t find it, substitute a similar twisted, tubular pasta like cavatappi, cavatelli, gemelli, or fusilli.
If you have any leftovers, keep the bread crumbs and buratta separate. When ready to eat, reheat the pasta in a microwave for a few minutes, then top with crumbs and cheese.
Skillet Burst Grape Tomato Casarecce with Lemony Breadcrumbs
1 pound casarecce pasta, or other twisted tubular pasta
1 1/4 lbs. red and yellow grape tomatoes
6-8 cloves garlic, smashed
2 Tbsp. fresh thyme leaves
1 Tbsp. chopped fresh oregano
1/3 cup dry white wine
1/2 cup manchego cheese, grated
2 cups fresh basil, roughly chopped
2 balls fresh burrata cheese, each ball split in two
In a large skillet set over medium heat, add 2 tablespoons olive oil. When the oil shimmers, add the bread, a pinch of red pepper flakes and pinch of kosher salt. Cook, stirring occasionally until golden and toasted all over, about 5 minutes.
Remove from the heat and stir in the lemon zest. Slide bread crumbs onto a plate. Wipe the skillet clean.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
Meanwhile, place the same skillet used for the bread over high heat and add the remaining olive oil. When the oil shimmers, add the tomatoes, garlic, thyme, and oregano, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Pour in the wine, cook 1 minute.
Add the pasta and a splash of the pasta cooking water to the skillet, tossing to combine. Remove from the heat and add the manchego cheese and basil, toss to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.
Divide the pasta among shallow bowls, nestle in half a burrata ball, and top with bread crumbs.