Aubergine Charlottes, Cilantro Cream Pasta, Orange w/Caramel Zest Strips

What a lazy, lazy day. Today is the type of day that you just don't want to do anything but read comics, watch TV and just relax with your dog. Things have been rather hectic at home: new season, new job, a growing puppy. I've decided to start an herb garden on my deck. Growing up, my mom always grew fresh cilantro since she practically used it every day. Plus, it's hard getting fresh cilantro at the grocery stores here, without traveling to Pete's Frootique, which is a fair distance. I decided to keep it simple and grow my top three herbs: cilantro, flat leaf parsley and thyme. The next planter box will most likely have oregano, basil and dill.
There really isn't a theme for today's Sunday dinner. These are just fun dishes I haven't had in awhile and enjoy making. This is a simple but impressive looking three-course meal. We start out with Aubergine & Cumin Charlottes with a simple garden salad. The main dish will be one of my favorites: Bow-Tie(farfelle) pasta with smoked salmon in a Cilantro cream sauce. Dessert will be a light Orange with Caramel & Candied Zest.

Appetizer:
Aubergine and Cumin Charlottes

• 2 medium eggplants
• 1/4 cup olive oil
• 1 pinch Salt and pepper
• 1 tablespoon ground cumin
• 3 eggs
• 1/4 cup milk
• 1/2 cup fresh goat cheese

Heat the oven to broil.
Slice one eggplant lengthwise into 1/4-inch/5 mm slices. Brush with olive oil and season lightly. Broil until soft and golden, 10 to 15 minutes (they should not get crisp).

Turn the oven down to 375°F\190°C. Cut the other eggplant in half. Brush the surface with oil and lay cut-side down on a baking sheet. Bake until very soft, about 40 minutes. Remove.

Scrape the flesh from the baked aubergine halves into a bowl. Mix in the ground cumin, eggs, and milk. Season with salt and pepper.

Line ramekin dishes with the grilled aubergine slices, leaving an edge hanging over. Spoon in a layer of creamed aubergine mixture, scatter over with the chèvre. Top with a second layer of aubergine mixture. Fold the slices in over top. Set on a baking sheet. Bake until set, about 20 minutes. Cool at least 10 minutes before turning out.

Main Dish:
Pasta w/Cilantro and Smoked Salmon

• 3 large garlic cloves, peeled
• 1 jalapeño chili, seeded
• Fresh cilantro bunch, chopped
  
• 1 cup whipping cream
• 2 teaspoons fresh lime juice
• 12 ounces bow-tie pasta
• 1/4 pound sliced smoked salmon, cut into strips
• 1/4 cup chopped fresh chives

Using a food processor on medium speed, drop garlic and chili through feed tube; chop finely. Add cilantro; chop finely. Add cream; blend until thick, using on/off turns. Add lime juice. Season sauce with salt and pepper.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Return to same pot. Mix in sauce. Add salmon and chives.

Dessert:
Oranges with Amber Caramel and Candied Zest

• 4 organic oranges, scrubbed clean
• 2 cups sugar
• 1 cup water (more as needed)
• 1/4 cup slivered almonds, toasted (optional)
  
• Vanilla Ice Cream
  

Slice the ends off the oranges, and discard. Working from the top to the bottom, slice the peel off in strips, to reveal the orange flesh. Cut the white pith from the back of the peel with a sharp knife, and discard. Slice the orange peel into fine julienne strips, put it in a saucepan, cover with cold water, and bring to a boil. Drain, and rinse under cold running water. Repeat this process three times.

Cut out the sections from the oranges into a bowl, squeezing any juice out of the membrane before discarding it. Set aside. Pour the sugar into a large heavy saucepan. Melt it to caramel and let it get a dark amber colour, without letting it burn. Pour over the water and drain in any juice that has pooled around the orange slices. Leave on the heat until the caramel dissolves, as it will have seized. Add the drained julienne of zests and boil until they turn translucent, then become candy coated and a dark amber colour, 5 to 10 minutes. The zests will be sweet and chewy with a faint hint of bitterness and intense orange flavour.

Add about 4 spoonfuls of this caramel with candied orange to the fresh orange slices, and toss. Cover, and set aside in a cool place until serving. (Cool the remaining caramel and julienne somewhat. If too thick, thin out with a bit of water to achieve a thick syrup. Store in a glass jar in the refrigerator: it will keep for at least six months.)

Serve the oranges with their caramel and candied peel with lightly toasted almond slivers and a scoop of vanilla ice cream.