Friday, May 22, 2015

Baba Ghannuj ( Roasted Eggplant Dip)

This is the perfect dish to prepare with eggplants that are almost out of the door. Grilling the eggplant really takes this dish to the next level.

You'll Need
  • 1 Large eggplant
  • 1 clove garlic, crushed
  • 1 teaspoon, salt
  • ¼ cup Tahini, sesame seed paste
  • 2 Tablespoons water
  • ¼ cup lemon juice
  • Lemon wedges
  • Parsley
  • Olive oil

  • Set oven to 375F. (or heat up grill)
  • Wash eggplant and remove stem.
  • Pierce with a fork 4-6 times.
  • Place in baking dish.
  • Bake for 45 minutes or until tender.( or grill until tender)
  • Remove from oven and run under cold water.
  • Peel and mash; set aside.
  • In serving bowl combine garlic, salt, and Tahini.
  • Gradually add water and lemon juice, beating well.
  • Fold in mashed eggplant.
  • Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil.
  • Scoop up eggplant with pieces of pita bread to eat or serve as a side dish with any meal.

For more information: Click here to visit Will Clower's website.
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Tuesday, May 19, 2015

Green Beans with Basil and Tomatoes

Veggies are the building blocks of the Mediterranean diet. Try this recipe as a way to savor green beans.

You’ll Need
  •  2 Tablespoons butter
  •  1 ½ pounds fresh green beans
  •  1 large tomato peeled and chopped
  •  ½ cup green onion, chopped
  •  1 teaspoon salt
  •  1/8 teaspoon pepper
  •  ½ teaspoon dried basil
  • Melt butter in medium skillet.
  • Add beans, then remaining ingredients.
  • Cover and cook over low heat, stirring occasionally, until beans are tender (10-15 minutes).

For more information: Click here to visit Will Clower's website.
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Thursday, May 14, 2015

Mussels in White Wine Cream Sauce

You can go out for mussels or you can have the mussel feast at your own home. Throw a mussel dinner party! They are so easy to make and create a very elegant meal. Enjoy this meal with a nice piece of crusty baguette and a glass of white wine.

You'll Need
  • 2 pounds fresh or frozen mussels (let the frozen mussels thaw a bit it is ok if they are not thawed the entire amount)
  • 5 cloves garlic, minced
  • 2 Tablespoons, butter
  • 2 medium tomatoes, diced (can also use diced canned tomatoes)
  • ½ cup dry white wine
  • ¼ cup heavy cream
  • 4 Tablespoons parsley, chopped
  • 1 lemon
  • Salt and pepper to taste
  • Find a pot large enough for the mussels to fit in and to be able to stir them.
  • On medium heat, melt the butter in the pot.
  • Add the garlic and mussels and toss until well coated.
  • Add wine, tomatoes, cream, salt and pepper
  • Raise heat to medium-high and cover and cook until mussels are done. For fresh mussels they are done when the shells have opened. For frozen mussels make sure they are completely thawed and heated through. This process should take close to five minutes.
  • Place in bowl topped with parsley and squirt with juice from lemon.
  • Enjoy extra broth with a nice piece of bread.

Monday, May 11, 2015

Greek Style Potatoes

These potatoes complement many Mediterranean meals. 
The olive oil works wonderfully with the lemon juice

You'll Need
  • 6 medium potatoes
  • ½ cup fresh lemon juice
  • 1/3 cup olive oil
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 1 ½ teaspoons dried oregano
  • 2 garlic cloves, finely minced or pressed through a garlic press
  • 3 cups hot water
  • Fresh parsley chopped
  • Cube potatoes and then toss them with lemon juice, oils, spices & garlic in a deep flat pan.
  • Add water.
  • Bake uncovered for 1 1/2 hours at 475F.
  • Stir every 20 minutes.
  • Add more water if necessary.
  • Allow the potatoes to evaporate the water during the last 20 minutes till only the oil is left.
  • Garnish with parsley and serve.

Wednesday, May 6, 2015

Sundried Tomato Vodka Sauce

Try this Mediterranean inspired recipe. It is simple to throw together, has incredible flavor, and makes a bunch. The good news is that it’s just as good reheated. Stir in a touch of milk and warm it up for leftovers.

Photo courtesy Cook's CountryYou’ll Need

  • 2/3 cup vodka

·         1 real good pinch of crushed red pepper

·         6 tablespoons butter

·         1 small box of penne pasta

·         1 cup tomatoes, blenderized

·         1 jar sundried tomatoes in oil

·         1 good handful mushrooms, sliced

·         1 cup whipping cream

·         1 cup fresh Parmesan



·         Stir the amount of red pepper you choose (depending on your spice-tolerance) into the vodka, and begin the water for the pasta. Don't forget to cook the pasta with some salt and olive oil.

·         In a large saucepan, melt the butter over medium heat. Add in the vodka-pepper mixture, and bring it up to a boil. Add the blenderized tomatoes and cream. Return to boil, lower heat, and let the flavors work into each other at a simmer for 10 minutes.

·         Chop the sundried tomatoes into small pieces. Sauté the mushrooms with sun dried tomatoes in their own oil. Add to the sauce. When the pasta is done, add it to the whole batch, and mix in the Parmesan cheese. It's incredible.


Play with Your Food

·         Use Romano or Asiago cheese instead of Parmesan

·         Top dish with some cooked shrimp

·         Top with some freshly chopped Italian parsley


Medwell Kitchen Tested

For more information: Click here to visit Will Clower's website.
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Monday, May 4, 2015

The Last Lasagna

It's Mediterranean month. This lasagna could get the trump card. The use of spicy Italian sausage and red wine takes this lasagna to the next level.

For the Sauce You'll Need:

·         1 pound spicy Italian sausage
A Cozy Pasta: Lasagna “Wrap Ups”, Perfectly Well-Wrapped Little Packages Of Deliciousness post image
·         1 onion, chopped

·         4 garlic cloves, minced

·         1 large can whole tomatoes (approximately 28 ounces)

·         1 medium can tomato sauce (approximately 15 ounces)

·         Salt and pepper to taste

·         1 to 2 bay leaves

·         1 teaspoon dried oregano

·         1 teaspoon dried basil

·         1 pinch cayenne

·         ½ cup red wine


For the Ricotta Cheese Mix You'll Need:

·         1, 16-ounce container of ricotta cheese

·         1 large egg

·         ¼ cup Parmesan cheese, grated

·         Salt and pepper to taste

·         1 teaspoon dried oregano

·         12 lasagna noodles

·         1 pound whole milk Mozzarella cheese, grated



·         Preheat the oven to 350F


Make the Sauce:

·         In a large frying pan, cook the Italian sausage over medium heat with the chopped onions and minced garlic.

·         After it’s browned, add the whole tomatoes and tomato sauce right into the frying pan. Cut up the whole tomatoes into bite sized pieces. Add the bay leaves, oregano, basil, and cayenne. Throw in a half-cup of red wine. Simmer for at least 10 minutes. Taste and adjust seasonings.

·         When you think you’ve got it, let it sit and simmer on low heat for a while, because it only gets better as it cooks.

·         While the sauce is bubbling its way into its various stages of perfection, continue below.

Make the Ricotta Mix:

·         In a large bowl, mix the ricotta, egg, Parmesan, salt, pepper, and oregano.


Prepare Noodles

·         Boil 12 lasagna noodles in a pot of salty water and a splash of olive oil.

·         Drain when done.


In a Standard Lasagna Pan

·         Place a layer of pasta on bottom of baking dish.

·         Spread a third of the ricotta mix onto the pasta. Spread a third of the sauce on the ricotta mix.

·         Sprinkle a third of the mozzarella onto the sauce.

·         Repeat the process for the remaining ingredients.


Into the Oven

·         Bake for 45 minutes – you’ll smell it when it is getting close.

·         When it’s crisping a bit on the top and bubbling up on the sides pull it out.

·         Allow another 30 minutes for it to cool and set.


Play with Your Food

·         Try using a red onion or a sweet onion.

·         Try using ground beef instead of sausage.


Medwell Kitchen Tested

For more information: Click here to visit Will Clower's website.
Will Clower Articles