Millet Souffle lined with Grilled Eggplant

Farmers’ Market Recipe

                                                           By Chef Diana Temple

                                           Millet Souffle lined with Grilled Eggplant

                                                           With a Basil Aioli

Serves 8

This requires a 9 inch soufflé dish lined with oiled parchment paper on the bottom

4 cups cooked millet, cooked much like rice, using approx. 2 cups millet and 3 cups water

1 large globe eggplant, stem removed and sliced lengthwise in 1/8^th to ¼ in. slices.  (a slicer works best)

2 -4 tablespoons olive oil, for brushing eggplant and also to sauté vegetables

2 cups vegetables cut in small ¼ in. dice (any combination of cauliflower, broccoli, cooked spinach, asparagus, red pepper, onion, etc.)

2 teaspoons fresh thyme, chopped

1 ½ cups sharp cheddar cheese, grated

½ cup whole milk

6 eggs, separated

Basil aioli (recipe follows)

Sprinkle the eggplant with salt and let sit for 20-30 minutes.  Wipe off any moisture.  Brush lightly with olive oil and grill on a oven top grill with ridges on medium high heat.  Mark both sides and cook until soft but not mushy.  Set aside on a plate.

Saute the vegetables in a skillet on medium heat until tender but not mushy. Add the thyme and salt and pepper to taste for the last two minutes of cooking.  Set aside in a bowl.

Then take the eggplant slices and line the soufflé dish having the wider sides of the eggplant on top, overlapping by about a half inch working in one direction to cover the whole soufflé dish, using a small piece to cover the bottom of the soufflé dish if exposed.

Mix the cooked vegetables into the cooked millet.

Add the cheese and milk to the millet mixture.

Whip the egg yolks in a kitchen aid or with a hand mixer until pale and foamy. Fold into millet mix.

Whip the egg whites until soft peaks form and fold gently into millet mix.

Gently spoon the millet mixture into the lined soufflé dish up to the top and bake in a 350 degree oven for approx. one hour or until very brown and crusty on the top.  Remove from oven and let sit for 5 minutes.  Then run a knife around the edges carefully, invert onto a large plate, and remove dish and the parchment paper.  There you go!  A beautiful presentation. 

Basil Aioli can be made ahead blending together 2 cups fresh basil leaves, 2 cloves chopped garlic, a teaspoon lemon juice, ½ teaspoon salt ½ cup mayonnaise and ½ cup olive oil (add oil last in a small stream).  Pour evenly on the top of soufflé so it runs down the sides.  Cut in wedges to serve.

Moroccan Chicken Tagine

Farmers’ Market Recipe

By Chef Diana Temple

April 21^st, 2011

Tagine of Chicken with Preserved Lemon and Olives

This is a very popular Moroccan dish served during storytelling.   This is good for all occasions.

3 tablespoons extra virgin olive oil

1 large onion, chopped fine

2-3 cloves garlic, crushed

½ teaspoon saffron threads

½ teaspoon ground ginger

1 chicken, cut in 8 pieces

Salt and pepper

Juice of one lemon

2 tablespoon flat leaf parsley, chopped

Peel of one preserved lemon (recipe follows) or lemon zest

12-16 green or black olives, such as greek or kalamata

In heavy wide bottom pan big enough to hold all chicken in one layer, heat oil and saute onion 2 minutes on medium heat until they soften, and add the garlic, ginger, saffron and chicken pieces and a little salt and pepper.  Cook just a couple minutes.

Add 1 ¼ cups water and simmer covered for approx. 15 minutes.  Turn every few minutes.  Remove the breasts and cook the remaining chicken for another 20 minutes or so and return the breasts to the pot.  Add water during this time if it becomes too dry.

Stir in the lemon juice, the chopped coriander and parsley along with the lemon peel (cut in strips), and the olives. Simmer uncovered for 10 more minutes until the reduced sauce is thick.  If there is too much liquid, take out chicken and reduce the sauce for a few minutes and return the chicken and heat through.  Present on a platter with some chopped parsley on top for garnish.

Malibu Farmers’ Market Recipe

                                                               By chef Diana Temple

                                         Preserved Lemon in Salt and Lemon Juice

In this method, which is considered the most prestigious and gives the best results, no water is used.

8 lemons

6 tablespoons sea salt

Juice of 8 additional lemons

Wash and scrub the lemons, cut in quarters lengthwise leaving intact at stem end. And stuff each with a tablespoon of salt and squeeze closed. Put them in a sterilized preserving jar, pressing them down so that they are squashed together and close the jar. 

Leave for a few days, by which time the lemons will have disgorged some of their juices and the skins will have softened a little.  Open the jar and press the lemons down as much as you can, then add the lemon juice to cover them entirely.

Close the jar and leave in a cool place for at least a month.  The longer they are left, the better the flavor. (if a piece of lemon is not covered, it develops a white mold that is harmless and just needs to be washed off.)

Before using, scoop out and discard the pulp and rinse the lemon peel under the tap to get rid of the salt.