What a hard week this was, and as I finally sit down to write these words, I do it with a deep sigh
of relief and contentment. Of finally being back in this space, with you, and share what's been on my mind (and at our table).
As I was watching Pablo happily macking asparagus (sans vinaigrette no less!) today at lunch, it struck me again how very normal this is to him. And scrolling through my Facebook newsfeed, it is obvious there's a whole community,a movement out there (Michael Pollan being one of its most famous proponents), and more and more resources and education, working to normalize real food and home-cooking.
Eggplant caviar, leeks & goat cheese pizza
For the eggplant caviar (yields about 2 cups)
Age for babies: 6-8 months, this is a great baby puree which you can freeze too.
Prep time: 20 minutes
Cook time: 30 minutes
3 tbsp coconut oil (or olive oil)
1 medium eggplant
1 green apple
Juice of one lemon
3 medium tomatoes
4-5 sprigs of thyme (stems removed)
Just under 1/2 cup of apple juice
Sprinkle of piment d'Espelette (optional)
Bring a large pot of water to a boil.
Meanwhile, start peeling and dicing the eggplant. Place in a large bowl and sprinkle with half the lemon juice. Then core, peel and dice the apple, add to the same bowl and sprinkle with the rest of the lemon juice.
When the water boils, place the 3 tomatoes in it for 2 minutes.
Run the tomatoes under cold water to stop the cooking, and peel them. Cut them in half, and gently squeeze the seeds out. Then dice them and set aside.
In a nonstick pan or Dutch oven, melt the coconut oil and add the eggplant and apple. Sauté over medium heat for about 3 minutes.
Then add the thyme, tomatoes and apple juice, sprinkle with salt and piment d'Espelette and cook until all soft and mushy, about 25 minutes.
Process in a food processor or blender until very smooth.
Can be kept in the fridge with a layer of olive oil on top for up to a week.
For the pizza:
Age for babies: 10-12 months, cut up small as finger food.
Prep time: 5 minutes
Cook time: 22 minutes
1 pizza dough (I used Trader Joe's plain pizza dough, but will make this one, or this one next time)
1 cup of the eggplant caviar
3 goat crottins, either the aged Bijou, or fresh crottin (or mix and match!)
A few sprigs of thyme (stems removed)
2 tbsp olive oil or coconut oil
Preheat the oven at 450°F.
Prepare the pizza dough depending on the one you're using, roll it flat and as thin or thick as you like it.
Wash the leeks by making a lengthwise incision and running water through. Then slice in 1/2 inch pieces.
Melt the oil in a frying pan, and gently cook the leeks over medium low, stirring every so often, until they are soft, about 10 minutes.
Half the crottins transversely.
Spread the eggplant caviar all over the pizza dough. Add the leeks on top, the crottin halves and sprinkle with thyme leaves.
Bake for about 10-12 minutes, until dough is cooked and cheese is beginning to melt and color.