Eggplant and Feta Soup

I had a wonderful crop of eggplants this summer...

Ingredients

3 medium tomatoes, halved

2-3 large eggplants halved lengthwise

1 small onion, halved

6 large garlic cloves, peeled

2 tablespoons olive oil

1 tablespoon chopped fresh thyme or 1 teaspoon dried

4 cups vegetable stock (I use Marigold)

1 cup light cream

3/4 cup crumbled feta

Preheat oven to 400°F. Place tomatoes, eggplants, onion and garlic in a large pyrex dish, and drizzle them with olive oil, and then roast for about 45 minutes or so until tender. Remove the pan from oven, and scoop eggplant into a heavy large saucepan, discarding the skin. Add the remaining roasted vegetables and herbs, and add 4 cups vegetable stock and bring to a boil. Reduce heat to a simmer, and cook for about 45 minutes until the onion is well done. Cool slightly, or leave in the fridge overnight.

Purée the mixture with a stick blender. Stir in cream, and gently bring to a simmer. You can add more stock if you like a runnier soup. Check seasoning, before ladling into bowls. Sprinkle with feta before serving. Enjoy!

TJ's Lunch Counter, Wells River, Vermont

We were heading to P & H Truck Stop in Wells River, Vermont, for breakfast en route to the White Mountains, when we happened to stop at a flea market just off the highway. As were chatting to some of the vendors the subject of breakfast came up, and TJ's Lunch Counter was voted their first choice for breakfast, so we went with the flow and checked out TJ's instead. What a superb find! TJ's shares a space with the town's pharmacy—the diner is on the left side, and the pharmacy/general store is on the right. The atmosphere was welcoming, and the food was fresh and tasty. Everyone knew each other.
I felt Norman Rockwell might have stopped in on his travels—it reminded me of his 1958 Saturday Evening Post cover "The Runaway," which was set in Joe's Diner, Lee, Massachusetts. 

This Wells River Breakfast was delicious, and a great deal for $5.69, which includes coffee!

Wells River Pharmacy and TJ's Lunch Counter, 41 Main Street, Wells River, Vermont

(802) 757-2244 or toll-free (888) 316-2244

New York City

Yonah Schimmel Knish Bakery

137 East Houston Street New York, NY 10002 

This was the most delicious spinach knish I've ever tasted! It was full-flavoured, a little crispy on the outside and moist on the inside. If they were a little cheaper to ship I'd arrange a weekly delivery.

Katz's' Deli
205 East Houston Street, New York, NY 10002
Katz's Deli was absolutely mobbed at lunch time. The layout was very confusing and it wasn't quite clear what you were supposed to do. You could either wander down the counter and order your own lunch; or you could grab a table and wait to be served. They were very generous with the pickles, but unfortunately we soon found out that they don't have white fish salad on the menu!
It seems that Katz's may still be getting lots of publicity from the famous scene in "When Harry Met Sally". This interview with Jerry Stiller though is a much more personal appreciation of delis and of growing up in New York:

Union Square Farmers' Market

Broadway at 17th St (Bordered by 17th Street, Union Square West, 14th Street and Union Square East) New York, NY 10011 

We just fell into this farmers' market strolling around—what an amazing resource in the middle of the city. I don't think I've seen so much wonderful fresh produce before! Lots of fresh cheeses, home-made jams, yogurts and fresh fruits and vegetables. A pure feast for the senses...

Vegetable Tian

This is a delicious summer dish, and it looks gorgeous—rather like the Italian flag even though it's really a French dish! Traditionally it's made with Gruyere, but I love it made with Cheddar. This recipe is from the Barefoot Contessa.

Ingredients

2 large yellow onions, chopped

2 garlic cloves, crushed

4-5 red potatoes, washed, sliced 1/4 inch

3-4 zucchini, sliced

3-4 tomatoes, sliced

1 tsp salt

1/2 tsp freshly ground black pepper

1 tablespoon chopped fresh thyme leaves, plus extra sprigs for garnish

2 ounces Cheddar cheese, grated

Directions

Preheat the oven to 375 degrees F.

In a medium pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes. Then add the garlic and cook for another minute or so. Spread the onions evenly on the bottom of 9 by 13 by 2-inch Pyrex baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices, and layer them at a slight diagonal in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with a little more olive oil. Cover the dish with foil and bake for 35 to 40 minutes, until the potatoes are tender. Then take off the foil, remove the thyme sprigs, sprinkle on the cheddar cheese, and bake for another 30 minutes until browned. Serve warm, although it's extremely delicious cold!

Whately Diner (Fillin' Station), Whately, Massachusetts

This is a super diner, open 24 hours a day, with some great daily specials. Everything just sparkles here, and I love the deco light fixtures. Definitely worth a trip, and fortunately for me it's just round the corner. Can't go wrong with that!

Whately Diner

372 State Rd. (Routes 5 &10)

Whately, MA

413-665-3696

Exit 24 off I-91