Med Cook-a-thon

Wanted to share: Had some extra time today so I messed around and made briam (Greek), a cauliflower-harissa frittata (North African) and a rustic whole wheat loaf (Italian). Hopefully will last a few days, cuz I’m exhausted now.

Briam contains sliced potatoes, zucchini, red onion, eggplant, garlic, and of course tomatoes. Par cook the potatoes first in the microwave, then toss all the other veggies in ample evoo, salt, pepper and oregano. Plop in a dish and cook for about 45 minutes at 450 or until tender. Top with feta and herb of your choice.

Frittata is easy too. Mix harissa, feta and about ten eggs in a bowl. Meanwhile, sautée the cauliflower in a skillet until browned. Mix all together and toss in the oven for about 12 minutes at 375 or until set.

Bread only took three hours. Start by warming up 1 1/4 cups beer, 1/4 cup water, and 1 tbsp evoo in microwave, 1 minute. Add 2 1/4 tsp instant yeast and mix gently. Meanwhile add 2 cups bread flour, 1 cup whole wheat flour, 1/2 tsp of salt to kitchen aid mixing bowl. Slowly mix in the yeast mixture then bring up medium speed and knead 10 minutes. Let dough rise in an oiled bowl, covered, 1 hr. Shape into round loaf then place in a cast large iron skillet. Let rise again, 1 more hour. Set oven to 450 and cook for 35 to 40 minutes. Internal temperature should be 205 to 210 degrees Fahrenheit. Let cool completely then tear into it.

Hope this inspires some Labor Day Mediterranean cooking.