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Gluten-free Progressive OSCAR Dinner Party: Avatar inspired Millet Eggplant Croquettes and Chips
Posted By yum On February 23, 2010 @ 2:18 pm In Blog Event, Dairy Free, Dinner Party, Egg Free, Eggplant, Gluten Free Progressive Dinner, JM friendly, Menu, Nut Free, Party Food, Party Menu, Soy Free, Vegan, Vegetarian, potato allergy | 8 Comments
When Diane of the Whole Gang suggested that this month we have an Oscar theme for our Gluten-free Progressive Dinner, I was both excited and perplexed. I’ve never held an Oscar themed dinner party. What could I make? Searching online, it seems that people hosting Oscar parties usually either go for a movie-theme (10 varieties of popcorn, anyone?) or prepare food inspired by one or more movies up for nomination. Popcorn didn’t inspire me, but I thought it might be fun to prepare a menu inspired by one of the nominated movies. Julie & Julia  might be the most obvious choice, and I thoroughly enjoyed the movie. Hello, a movie about a food blogger and a woman who learned to cook in Paris- what could be better? I couldn’t remember much inspiring vegetarian fare, though, and the whole thing seemed a little too obvious. I briefly considered The Blind Side  as I love making gluten-free Southern-inspired vegetarian fare. But, of this year’s nominees, Avatar  was the one that really stood out to me. I loved its imaginative depiction of an alien society, its beautiful visuals, its interesting commentary on the exploitation of native peoples, and illustration of the anthropologist’s problem of “going native.” What could be more fun than creating a menu of other-worldly food? This vegetarian Avatar-inspired meal begins with an appetizer of spicy and lovely lotus root chips. If you prefer, you can try my healthier baked lotus root chip recipe . It continues with a hearty and peppery dish inspired by bruschetta but gone alien with a bird-seed millet grit base (appropriate for a people that fly on winged bird-dragons) topped with honey or agave sweetened caramelized balsamic eggplant and fresh arugula greens in a vinaigrette. The meal ends on a naturally sweet note with fried smashed plantain chips lightly spiced with exotic cinnamon and sugar. We enjoyed our meal thoroughly, and it would be perfect for an Avatar inspired Oscar Viewing party (or an Avatar viewing party).
This post is an entry in the Gluten-free Progressive Dinner Event Series.
Join us the week of February 22-26th for Award Winning Food for you to make for your Oscar Watching Party or anytime you want rave reviews.
Tuesday February 23- SEA from Book of Yum  with appetizers inspired from the movie Avatar
Thursday February 25- Alison from Sure Foods Living 
Friday February 26- Ellen from I Am Gluten Free 
Fried Lotus Root Chip Recipe
1 lotus root bulb (renkon in Japanese)
canola or other oil for frying
Peel your lotus root and slice as thinly as you can manage. A mandolin works very well for this. If it will be a while before you fry, you can put the slices in water with a little vinegar added. Before frying, drain and dry the slices thoroughly. A salad spinner works well. Be careful of any splattering while frying.
Prepare a wire rack with a pan underneath for excess oil to drip off while the chips cool.
When ready to fry, put at least one inch of canola oil in a deep, tall pan. I often use a soup pan. Heat the oil to 365F and carefully drop in a few dry lotus root chips. Use a metal strainer with a long handle or chopsticks to turn them. When they are golden brown, remove them to the wire rack to cool. Sprinkle with salt and smoked paprika if you like. Continue frying in small batches.
Serve and enjoy!
*If the lotus chips are not done enough in the center you can fry them twice- first to a light golden brown, then let cool slightly, and then fry once more to a full golden brown. Season after the last frying.
You can buy lotus root at Asian Markets, especially Japanese or Korean markets. Check your lotus root carefully. It should not have any mold. Try to avoid any dark spots. The ideal lotus root will have crisp flesh, smooth, unblemished skin, and will still have its “knot” that attaches to another bulb. The knot should not have any mold, and ideally will look clean and fresh.
Millet Polenta Croquettes with Honey Balsamic Eggplant topping recipe
Main Course 
1/2 cup Millet Grits (Bob’s Red Mill)
1 1/2 cup water
1/4 tsp. salt
1 tbsp. olive oil
1 large Eggplant
Handful of arugula or other favorite sturdy salad green or herb such as basil
Your favorite balsamic vinaigrette or homemade:
Bring water and salt to a boil and add your grits, lowering heat and covering. Let cook on low for 10-15 minutes. Take off heat, cool for 15 minutes, and then remove to a small square shaped container like tupperware. cool in the refrigerator.
Preheat oven to 375F.
Meanwhile, prepare your eggplant. Slice or cut into 1/2 inch thick cubes, depending on your preference. Combine olive oil, balsamic vinegar, honey and seasoning blend in a small bowl. Whisk ingredients together. You can either baste your eggplant cubes with your marinade or dip your slices in the marinade. If you run out of marinade (depending on the size of your eggplant) just make more!
Prepare a baking sheet with parchment paper and place your eggplant slices or cubes in a single layer on the sheet.
Bake for 15-20 minutes or until eggplant has gotten soft and slightly caramelized. If you are making slices, turn over and bake another 10 minutes. The cubes may not need to be turned and baked more.
While eggplant is baking, remove your firm, cooled millet grits from the container. They should keep their shape. Carefully slice into rectangles about the size you would expect from bruschetta. Sprinkle with your seasoning herb and a touch of salt, if not included in the blend. Heat olive oil in a nonstick pan on medium. Place your millet “polenta” rectangles in the oil and fry until golden brown. Turn over and brown the other side. Remove to a serving plate.
If you like, you can caramelize some onions to top the dish with. Slice an onion and sautee in a little olive oil on low-med heat until it gets golden brown.
Whisk together vinaigrette ingredients.
Now, assemble the dish.
Top the millet croquettes with arugula and caramelized onions (optional). Drizzle a little dressing on top and add your roasted eggplant. Add some sprigs of arugula for garnish and serve. Enjoy!
*For a variation, you can add a little pasta sauce to the top of the eggplant while it is in its final roasting phase.
You can also layer the dish Croquettes, eggplant, arugula, but I decided I liked it better as written here. It’s up to you. :)
Fried Plantain Chip Recipe
1 slightly green plantain
Prepare your tortilla press by lining it with a freezer bag with the sides cut out.
Slice plantain at an angle to get a long, oval slice. If the plantain is too green to easily remove the skin, carefully cut the skin off of each slice.
Prepare a wire rack above a wide, long pan for draining.
Preheat your canola oil (or other oil with a high smoke point) in a narrow, deep pan like a soup pan. Heat to 365F and you are ready to fry!
Place in the freezer bag lining your tortilla press and press down on the handle to create a large, flat “chip”.
Gently peel off your “chip” and carefully drop in the oil. Fry until golden brown on both sides. Remove chip from oil with a wire strainer and place on wire rack to cool. Season with a tiny smidgen of salt, and generous sprinkles of sugar and cinnamon.
Continue frying until all chips are done. You can place the rack (if oven safe) in an oven on 200F to keep warm if desired.
Serve and enjoy!
Article printed from Book of Yum: http://www.bookofyum.com/blog
URL to article: http://www.bookofyum.com/blog/gluten-free-progressive-oscar-dinner-party-avatar-inspired-millet-eggplant-croquettes-and-chips-4629.html
URLs in this post:
 Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2010/02/lotus.jpg
 Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2010/02/milleteggplant2.jpg
 Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2010/02/plantain2.jpg
 Image: http://www.amazon.com/gp/product/B002XPPEQA?ie=UTF8&tag=boofyu-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B002XPPEQA
 Julie & Julia: http://www.amazon.com/gp/product/B002RSDW80?ie=UTF8&tag=boofyu-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B002RSDW80
 The Blind Side: http://www.amazon.com/gp/product/039333838X?ie=UTF8&tag=boofyu-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=039333838X
 Avatar: http://www.amazon.com/gp/product/0810982862?ie=UTF8&tag=boofyu-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0810982862
 baked lotus root chip recipe: http://www.bookofyum.com/blog/visiting-the-japanese-izakaya-menu-baked-lotus-root-chip-recipe-734.html
 gluten free easily: http://glutenfreeeasily.com/
 Veronica’s Pumpkin Soup: http://glutenfreeeasily.com/pumpkin-soup/
 Book of Yum: http://www.bookofyum.com/blog/
 Cook4Seasons: http://cook4seasons.com/
 The WH.O.L.E. Gang: http://www.thewholegang.org/
 Sure Foods Living: http://surefoodsliving.com/
 I Am Gluten Free: http://iamglutenfree.blogspot.com/
 Epicurious Oscar Viewing Party Menu ‘09: http://www.epicurious.com/articlesguides/holidays/oscars/bestpicturemenus09
 Yahoo Oscar Menu Ideas ‘10: http://shine.yahoo.com/channel/food/oscar-menus-10-meals-inspired-by-the-best-picture-nominees-578951/
 Snacks: http://www.bookofyum.com/recipes_v2/listrecipes.php#Snacks
 Vegetables: http://www.bookofyum.com/recipes_v2/listrecipes.php#Vegetables
 Asian: http://www.bookofyum.com/recipes_v2/listrecipes.php#Asian
 Main Course: http://www.bookofyum.com/recipes_v2/listrecipes.php#Main Course
 Dessert: http://www.bookofyum.com/recipes_v2/listrecipes.php#Dessert
 Mexican: http://www.bookofyum.com/recipes_v2/listrecipes.php#Mexican
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