The Spice Rack

"There is no love sincerer than the love of food." Join me as I explore this love with reckless abandon. Each week try a new recipe from a different region. Read a little about each recipes' history and a lot about what it took to get it from the pages of the cookbook to the dinner table.

Sunday, April 30, 2006

Corn and Feta Omelet

Summer is almost here, and the warm weather is screaming for light, fresh, tasty food. I've had this recipe stored away in one of my recipe notebooks for awhile, but I just recently tried it for the first time. The original calls for goat cheese, I prefer feta so I substituted it. Feel free to use either.

3 eggs
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup corn kernals
1 tablespoon unsalted butter
1/4 cup crumbled feta
4 fresh chives

In a medium bowl whisk the eggs together with the salt, pepper, and corn.
Melt the butter in a large skillet
Add egg mixture and cook about one minute, or until the eggs have begun to set
Sprinkle omelet with about 3/4 of the cheese and 3/4 of the chives.
Fold the omelet over
Sprinkle remaining cheese and chives and fold the omelet again so it forms a triangle.
Slide onto plate and enjoy.

Sunday, April 23, 2006

Eggplant Bruschette

This week I decided to write about what I consider to be a greatly underappreciated vegetable...eggplant. I love it, but I always find myself at a loss when I try to come it with recipes to make with it. So when I came across this recipe in the March issue of Gourmet I gave it a try at once. And it's great. I'd never considered making eggplant into a hummus-like spread, but it's fantastic. Give it a try the next time you need a unique appetizer.

Eggplant Bruschette
1 baguette
4 tablespoons extra-virgin olive oil
1 1/2 garlic cloves, one left unpeeled
1 small eggplant
1/2 teaspoon fresh thyme
1/4 teaspoon chopped, fresh rosemary
1.4 teaspoon fresh, chopped oregano
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmigiano-Reggiano

Preheat oven to 375 degrees

Cut baguette into 1/4 inch slices
Brush one side of each with olive oil, and arrange on a baking sheet
Toast for about 8 minutes
While warm, rub with the 1/2 clove of garlic

Reduce oven to 350 degrees

Cut eggplant in half lengthwise. Make shallow incisions in each side with a sharp knife.
Arrange, cut side up, in a baking dish, add whole garlic clove.
Sprinkle with thyme, rosemary, oregano, sea salt and pepper over the eggplant.
Drizzle with olive oil.

Bake until the garlic clove is tender (30-35 minutes)
Remove garlic from pan and save. Continue to cook to eggplant until it is very tender (another 20-25 minutes)
When the garlic is cool, squeeze from the peel onto a cutting board.
Put eggplant on a cutting board when it is done and allow to cool.
Scrape the eggplant out from the peel.
Finely chop eggplant and garlic together. Put in a bowl.
Add parsley and remaining oil and stir until combined.
Season with salt and pepper.
Spread the mixture on the toasted baguette and enjoy!

Wednesday, April 12, 2006


A friend has fresh mint growing in his front yard and we've been looking forward to warm weather and mojitos on the front porch for weeks. This drink is best enjoyed in the dead heat of summer, but its feels like its summer already in Columbia. We made a batch yesterday and they were delicous. I first sipped this tasty Cuban drink in New York last summer and have been obsessed ever since. So whip up a batch and enjoy the warming weather.

What you'll need:
White rum
fresh mint
white suger
soda water

Start by making a simple syrup. Combine about a cup of water with 1/2 cup of white suger. If you like a sweeter drink you can increase the amount of suger.
Heat sugar, water and a few mint leaves in a saucepan on the stovetop until all the suger is dissolved into the water.
Pour about a shot into a glass with plenty of ice. (You can vary how much rum you use depeding on how stiff you like your drink and how big your glass is)
crush a few mint leaves with a mortar and pestle and add to the glass
Add about 2 tablespoons of the sugar syrup
Top off with soda water. (Again how much you use will depend on how stiff and how sweet you like your drink. Play with the proportions until you find what works for your taste buds.)
Squeeze the juice of half a lime over the top.
Stir and enjoy.

Monday, April 10, 2006


This is a quick little recipe that goes good with everything. I don't pay a whole lot of attention to the exact measurements so feel free to adjust as you like.

1 lb asparagus.
Olive oil
balsamic vinegar
salt and pepper

Cut the rough ends off the asparagus.
Place the asparagus in a baking dish and coat with olive oil. Sprinkle balsamic vinegar over to taste.
Season with salt and pepper.
Bake at 450 degrees for about 20-30 minutes.

I like my asparagus a little crunchy so I don't cook it for too long. Adjust the cook time until you find one that works for with how you like your asparagus cooked. This works great as a side dish with almost anything. Hope you enjoy!