Planning the perfect menu for girls-night-in!

Our favourite chef 'girlfriend' Christine Cushing has tips for planning a popular food and drink menu for girls-night-in.

Japanese Eggplant rolls with Bleu D’ auvergne 

This is a dynamite appetizer roll that melts in your mouth with a burst of sweet, creamy contrasts in flavour. I’m suggesting this fabulous blue , because it’s my latest craze but a Quebecois blue would also be great.  The Japanese eggplant have a brilliant purple blast of colour, are less bitter and have very few seeds, than the traditional eggplant.   All of the preparation can be done in advance and assembled when you like.   They are best served at room temp.  

Prep time:  20 minutes 

Cooking time: 25 minutes 

Ingredients:

• 1 large Japanese eggplant
• olive oil, for drizzling 
• coarse salt and freshly cracked black pepper, to taste

Pesto Ingredients:

• 1 small bunch parsley, roughly chopped 
• large handful of fresh basil leaves, roughly chopped
• ¼ cup pine nuts, toasted (50 ml) 
• ¼  cup olive oil (50 ml) 
• coarse salt and freshly cracked black pepper, to taste 
• 1 charred  red pepper, peeled , seeded and thinly sliced  
• 3 oz Bleu D’Auvergne or other Creamy blue cheese (90 g)

Directions:

Preheat oven to 375 D.

Cut the eggplant in half.  Slice each half lengthwise into ¼ “ thick slices. You should have about 12 slices. Drizzle the eggplant slices with some olive oil and salt and pepper and arrange in single layer in baking dish or sheet.  Roast for about 25 minutes or until golden and just soft. Remove and cool slightly.

Meanwhile, in a food processor, combine the parsley, basil, pine nuts, olive oil, to make a parsley pesto. Season with salt and pepper.

Spread  a thin layer of pesto on the slices of eggplant. Then add a layer of the roasted red pepper, arranging horizontally so pepper extends out of eggplant slice. In the centre of the eggplant place a bite size piece of blue cheese. Roll the eggplant away from you tightly and secure with a toothpick. Makes 12 eggplant rolls.

 Grilled Asparagus with quick smoked paprika aioli

Aioli is a great word used in the south of France for a homemade garlic mayonnaise. I love it!  This recipe features crisp asparagus spears for spring straight on the bbq.   The grill lends a slight crunch to the spears while the middles are just tender.  By contrast, the bold aioli hits you with a smokey garlic punch. 

Prep time:  10 min
Cooking time:  8 min  
Peak season: Spring 

Ingredients:

1 lb thin asparagus, bottoms trimmed 2 inches, grilled  
salt and freshly cracked black pepper 

Aioli Ingredients:  

• ½ cup prepared mayonnaise ( 125ml)   
• 1 clove garlic, finely minced
• ¼ tsp. salt  (1 ml)
• 1 /2 tsp. Dijon mustard  (2.5ml)
• juice of ½ lemon
• 1/2 tsp. smoked paprika (2.5 ml)
• pinch cayenne 

Directions:

In a small bowl , combine the minced garlic, salt, Dijon mustard, lemon juice, paprika and cayenne. Whisk to fully blend.   

To serve, drizzle asparagus with aioli or serve on the side in a bowl for dipping. 

Makes 4-6 servings 

Yellow pepper and cream cheese dip

• 2 yellow peppers
• 8 ounces Danish style cream cheese (200 g)
• 2 tbsp. chopped dill, plus 1 sprig for garnish (30 ml)
• 1 tbsp. lime juice (15 ml)
• Coarse salt and fresh cracked black pepper
• Pinch cayenne, optional 
• Olive oil crackers for dipping (recipe pg. x) 
• Preheat oven to 400 degrees F. 

MOJITO