- 1 eggplant (1 pound), stemmed and cut in 4 3/4-inch planks
- Coarse salt and freshly ground pepper
- 2 1/3 cups breadcrumbs, preferably from a hearty Italian loaf
- 1/4 cup extra-virgin olive oil
- 1/2 cup grated Parmesan cheese (1 1/2 ounces)
- 1 small garlic clove, minced plus 2 cloves thinly sliced
- 1 large egg white
1 can (28 ounce) whole plum tomatoes, pulsed in food processor
- Red pepper flakes
- 4 ounces mozzarella cheese, sliced into 12 thin squares
Preheat oven to 350 degrees. Sprinkle the eggplant slices with salt, place in a single layer around a colander set over a bowl, and let stand for 30 minutes. Rinse eggplant, drain, and squeeze dry, pressing out excess moisture and patting with paper towel. Removing excess moisture helps make it easier to roll the balls.
Meanwhile, spread 1 1/3 cup breadcrumbs in a single layer on a rimmed baking sheet. Bake until dried and just turning golden, 5 minutes. Let cool.
Heat 1 tablespoon oil in a 10 inch cast iron skillet over medium-high heat. Add half the eggplant in a single layer; cook, flipping one time, about 5 minutes. Transfer to colander. Repeat adding another tablespoon of oil and second half of eggplant. If pan gets too hot, adjust heat. Wipe out pan. Let eggplant cool slightly in colander.
Transfer eggplant to a food processor, discarding any extra juices that drained out. Add toasted breadcrumbs, Parmesan, and minced garlic. Pulse until mixture is a chunky paste, about 6 pulses. Transfer to a bowl. Season with salt and pepper. Stir in egg white. Chill until cold, about 30 minutes. Form mixture into 12 balls, coating the outsides with remaining breadcrumbs to help shape the balls. Chill at least 1 hour until firmer and cold and up to overnight. Best results with an overnight chill.
Preheat oven to 425 degrees. Heat 2 tablespoons oil in a 10 inch enameled cast iron casserole or cast iron skillet over medium-high. Add meatballs working in two batches; cook, turning carefully with a spoon to help retain shape, until browned all over, about 6 to 7 minutes. If pan gets too hot, adjust heat. Transfer to a plate. Add remaining tablespoon oil and sliced garlic; stir until fragrant, 30 seconds. Add tomatoes, a large pinch of red pepper flakes, and 1/2 teaspoon coarse salt; bring to a boil. Return meatballs to pan; spooning sauce over to coat. Bake until sauce is slightly thickened, 18 minutes. Remove casserole from oven. Set oven to broil. Top each meatball with a piece of mozzarella; return to oven. Broil until cheese is bubbly and golden in spots, about 3 to 4 minutes.
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 3/4 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- Pinch cayenne pepper
- 1 large head cauliflower, cut into 1-inch florets
- 3 tablespoons bread crumbs
- Salt and pepper to taste
- Preheat the oven to 375 degrees F
- Fill a large pot with water and bring it to a boil. Add a pinch or two of salt, followed by the cauliflower florets. Let them cook for five to six minutes ñ you want them to be tender but still firm. Drain the cauliflower and set aside.
- While the cauliflower is cooking, melt 2 tablespoons of butter in a medium saucepan over low heat. Add the flour and stir the mixture with a wooden spoon for about two minutes. Then, add the hot milk and stir everything until it starts to boil.
- Whisk the milk for about a minute, until it thickens, and then take it off the heat. Add a pinch of salt and pepper, cayenne, Parmesan cheese, and 1/2 cup of Gruyere. Stir everything together until blended well.
- Spray an 8×11 baking dish lightly with cooking spray, then add about 1/3 of the sauce mixture to the dish. Then, add all of the drained cauliflower, followed by the rest of the sauce.
- Mix the remaining Gruyere cheese with the bread crumbs and sprinkle the mixture on top of the dish. Melt the remaining 2 tablespoons of butter and drizzle over the top as well.
- Sprinkle salt and pepper over top and bake for 25 to 30 minutes, until the top is browned.
8-10 oz. penne pasta
3 cups medium mushrooms (shitake or porcini), stems removed, sliced
3 cups spinach
1 cup heavy cream
3/4 cup Parmesan cheese
1/2 cup walnuts, roughly chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground pepper, to taste
Bring a large pot of generously salted water to boil.
Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and saute mushrooms, seasoned with salt and covered, for 15-20 minutes, or until softened.
Stir occasionally and reduce heat if mushrooms start to burn.
Add spinach to mushrooms and pour in lemon juice. Cook until wilted, then add walnuts.
Cook pasta according to packaging directions, or until al dente. Drain (reserving 1/2 cup pasta water) and set aside.
Add heavy cream to the spinach and mushrooms, stirring well, and mix in Parmesan cheese. If sauce is too thick, add pasta water one tablespoon at a time.
Taste and season with salt and pepper, if necessary.
Pour drained pasta into the sauce and toss well to coat thoroughly. Cook on low heat for 5 minutes, or until sauce thickens and sticks to pasta.
Transfer to serving plates, garnish with more Parmesan and serve hot. Serves 4-6
2 cups cooked rice
parsley for color
Preheat oven to 350°.
Saute first 3 ingredients in olive oil until tender. Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
dmv note: I halved the recipe, used yellow squash and cubed brie it was quite tasty.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish. Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil. Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
- Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.
notes: I made a few changes due to what was in the kitchen. Less cottage cheese though close to 1.5 c. that was all I had, more cabbage than 4 c. but not much more, 1/2 c sour cream as it’s full fat and I would have felt guilty using a whole cup, no sunflower seeds as mine were dead, was going to use 1/2 c of ricotta but it was 6 months out of date. I sprinkled paprika over the top even though I’m not a big fan.
4 Medium Potatoes
4 Packed Cups Shredded Green Cabbage
1½ cups Chopped Onion
3 Tbsp Butter
1½ tsp Salt
½ tsp Dill Weed
¼ cup Sunflower Seeds, divided
1½ cups Cottage Cheese
½ cup Sour Cream
½ cup ricotta
2 Tbsp Cider Vinegar
Scrub, don’t peel, the potatoes and cut them into small pieces. Boil until mashable. Drain and mash, while still hot, with cottage cheese, sour cream and yogurt. Saute onions in butter with 1/2 tsp. salt. After 5 minutes, add cabbage and remaining salt. Saute until cabbage is tender. Combine with potato mixture, and add everything except 2 tablespoons of the sunflower seeds and the paprika. Taste to correct seasonings. Spread into a deep, buttered casserole and top with paprika and remaining sunflower seeds. Bake at 350 degrees, uncovered for 35-40 minutes.
- 2 medium Yukon Gold potatoes (12 ounces/350 g total)
- 6 plum tomatoes, peeled, seeded, and chopped
- 1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice (OMIT)
- 12 small black olives, such as Niçoise, pitted
- 1 large garlic clove, chopped
- Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
- 4 thyme sprigs
- 1/4 cup (8 g) chopped parsley
- 4 tablespoons (60 g) unsalted butter, sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground pepper
In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.
The casserole can be assembled and refrigerated for up to 4 hours before baking.
- 1 small cauliflower, outer leaves removed, broken into 1 1/4-inch/3-cm florets (1 pound/450 g)
- 1 medium red onion, peeled (6 ounce/170 g)
- 5 tablespoons/75 ml olive oil
- 1/2 teaspoon finely chopped rosemary
- 7 eggs (scant 1 pound/440 g)
- 1/2 cup/15 g basil leaves, chopped
- 1 cup/120 g all-purpose flour, sifted
- 1 1/2 teaspoons baking powder
- 1/3 teaspoon ground turmeric
- 5 ounces/150 g coarsely grated Parmesan or another mature cheese
- Salt and black pepper
- Melted unsalted butter, for brushing
- 1 tablespoon white sesame seeds
- 1 teaspoon nigella seeds
Preheat the oven to 400°F/200°C.
Place the cauliflower florets in a saucepan and add 1 teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry.
Cut 2 round slices off one end of the onion (each 1/4 inch/5 mm thick) and set aside. Coarsely chop the rest of the onion ( if it’s strong only use half of the onioln) and place in a small pan with the oil and rosemary. Cook for 10 minutes over medium heat, stirring from time to time, until soft. Remove from the heat and set aside to cool. Transfer the onion to a large bowl, add the eggs and basil, whisk well, and then add the flour, baking powder, turmeric, Parmesan, 1 teaspoon salt, and plenty of pepper. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets.
Line the base and sides of a 9 1/2-inch/24-cm spring-form cake pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so that they stick to the sides. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Place in the center of the oven and bake for 45 minutes, until golden brown and set; a knife inserted into the center of the cake should come out clean. Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature.
- 2 tablespoons unsalted butter
- 1 medium onion minced
- 2 gloves garlic minced
- 1 tablespoon chopped fresh thyme
- 1 1/4 teaspoons table salt
- 1/4 teaspoon ground black pepper
- 2 1/2lbs russet potatoes peeled and sliced into about 1/8″ thick rounds
- 1 cup veggie broth
- 1 cup heavy cream
- 2 bay leaves
- 1 cup grated sharp cheddar cheese
- 1/2 cup parmesan cheese
- Preheat oven to 425F
- Melt butter in a large Dutch oven over medium-high heat until the foaming subsides.
- Add onion and cook while stirring occasionally until lightly browned and soft (about 4 minutes).
- Add garlic, thyme, salt, and pepper. Cook for about another 30 seconds.
- Add potatoes, chicken broth, cream, and bay leaves. Bring to a simmer.
- Cover, reduce heat to medium-low, and simmer for about 10 minutes. discard bay leaves.
- Transfer the mixture to an 8″x8″ baking dish and press into an even layer.
- Sprinkle the top evenly with cheese.
- Bake in oven about 16 minutes until the cream is bubbling around the edges and the top is golden brown.
- Let cool 10 minutes before serving.