Japanese Eggplant Salad with Sun Gold Tomatoes, Feta and Mint

4 or 5 small Japanese eggplants, cut into 1-inch diagonal slices
2 cups Sun Gold tomatoes
1 cup crumbled feta cheese
2 cups arugula
1 tablespoon finely chopped fresh mint
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Preheat a gas grill/barbecue to medium-high, or prepare in a medium-hot fire in a charcoal grill.
In a medium bowl, toss the eggplant in the olive oil, salt and pepper. Grill over medium heat for 5 minutes on each side, or until just soft.
If eggplant is still not cooked through, reduce heat, cover and cook for five minutes more. Transfer to a plate and let cool.
In a large bowl, toss cooled eggplant with tomatoes, feta, arugula/rocket, mint and vinaigrette (3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon lemon juice, salt and pepper). Serves 6.

Pair with a Sauvignon Blanc.

Summer Tomato, Basil and Fresh Ricotta Pizza

2 tablespoons extra-virgin olive oil
1 small garlic clove, minced
1 teaspoon salt
1/2 teaspoon ground pepper
One 12 inch pizza dough round
4 ounces fresh, whole-milk ricotta cheese
2 tomatoes, thinly sliced
1/4 cup very thinly sliced fresh basil

Preheat a gas grill/barbecue to the highest temperature you can, or prepare a hot fire in a charcoal grill.
In a small bowl, combine the olive oil, garlic, salt and pepper. Place the dough round on a pizza peel dusted lightly with cornmeal.
Brush the garlic oil liberally over the entire dough round. Spread the ricotta evenly all over the pizza. Place the tomatoes on the pizza, then scatter the basil on top.
Slide the dough directly on the grill/barbecue grids, cover, and cook until the crust is browned and the cheese is bubbling (5-8 minutes). Serves 2-3.

Pair with a Zinfandel.

Lobster Truffle Ravioli: A Recipe for Romance

Lobster Truffle Ravioli
If you can’t get to New York for Valentine’s Day this year, you can show your sweetheart how much you care by making this elegant dish at home.
Recipe courtesy of Chef Sam Freund  of One if by Land, Two if by Sea

2 whole lobsters, approx 1 ¼ pounds each
2 tsp white truffle oil
2 tblsp chopped tarragon
2 tblsp chopped chives
zest of ½ orange
1 egg white
1 whole egg, beaten (egg wash)
salt and pepper to taste
fresh pasta dough sheets, purchased at gourmet market (If unavailable, substitute wonton wrappers)

In a large pot, bring 2 gallons of water to a strong boil. Place lobsters into pot, and cook for 2 ½- 3 minutes. Remove lobsters, and cool in an ice bath.
After lobster cools, remove claws and break the shells with a small mallet or back of a heavy knife, trying to maintain whole claws. Set claws aside. Cut the thin membrane on the underside of the tail with scissors. Remove the tail meat and chop into small pieces. Reserve shells and head for lobster stock. In a separate bowl mix herbs, truffle oil, orange zest, salt and pepper. Add the chopped lobster tail meat to the herb/truffle oil mixture. In another bowl briskly whisk egg white for one minute. Mix thoroughly with the lobster tail mixture. Using a round cookie cutter (or coffee cup rim and knife) cut 12 equal size rounds of pasta dough. Divide lobster tail mixture into six equal portions, and place each into the center of a pasta round. Brush egg wash around the lobster, place another pasta round on top, and press edges down with lightly dampened fingers.
Make Lobster Tarragon sauce according to directions below.  Makes 6 large ravioli (two servings).

Lobster Tarragon Sauce

Basic Lobster Broth: Place discarded lobster bodies and shells into a pot, cover with water, bring to a boil, and then lower heat and simmer for 30 minutes. Remove large pieces of shell and body with tongs, and then strain stock to remove bits of shell.
2 ½ cups of lobster broth
1 stick of unsalted butter
1 onion, chopped
1 large carrot, peeled and sliced
4 cloves of garlic, peeled and halved
1 bunch of fresh tarragon
½ cup dry white wine
Sea salt
Ground pepper
Melt butter in a medium saucepan, and cook carrot, onion, and garlic until soft. Deglaze by adding white wine and continue cooking at medium heat, stirring constantly until all the liquid evaporates. Add lobster broth, and continue cooking, stirring occasionally, until reduced by half. Put mixture in a blender or food processor and process until smooth. Season with salt and pepper to taste. If the mixture is too thick add more lobster broth.

Cook ravioli for three minutes in 6 quarts of rapidly boiling salted water, and remove to two plates with a slotted spoon. Lightly reheat the lobster claw meat in a frying pan with melted butter, and arrange on plates with ravioli. Cover with lobster tarragon sauce and serve.

Pair with Chardonnay.