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Eggplant Parmesan–Eric Kim

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  • 2 medium globe eggplants (about 2½ pounds), stems trimmed
  • Salt
  • 1 cup all-purpose flour
  • 4 large eggs, beaten
  • 4 pankcups 10½ ounces panko bread crumbs
  • Olive oil
  • 2(24-ounce) jars store-bought marinara sauce (or use homemade; see Tip)
  • Fresh basil
  • 2 cups 8 ounces shredded low-moisture mozzarella
  • ½ cup 2 ounces grated Parmesan

  1. Step 1 Arrange two racks on the top third and bottom third of the oven. Heat the oven to 425 degrees.
  2. Step 2 Cut the eggplants lengthwise into ½-inch-thick slices. Salt both sides and let sit across two sheet pans to sweat for 10 minutes.
  3. Step 3 Prepare a breading station with three wide, shallow bowls. Add the flour to one bowl, the eggs to another and the panko to the third. Pat the eggplant slices dry, dip each in the flour, then the beaten eggs and finally the panko, really packing on the bread crumbs with your hands.
  4. Step 4 Generously grease the two sheet pans with olive oil and place the breaded eggplant in a single layer across both pans. Bake until crispy, switching the positions of the pans halfway through, about 30 minutes.
  5. Step 5 Meanwhile, to a large saucepan, add the marinara sauce and a sprig of basil. Fill one of the empty marinara sauce jars with ½ cup water, swish around, then pour into the second jar and swish again; pour this tomatoey water into the saucepan. Bring to a simmer over medium-high and cook, stirring constantly, until heated through, about 5 minutes. Taste and add salt if desired.
  6. Step 6 Grease a 9-by-13-inch baking pan or casserole dish (and set it on a sheet pan, if desired, to catch any potential spillover). Put down half of the baked eggplant in a single layer, cutting any pieces to make them fit. Cover with half of the sauce (about 2½ cups). Then, sprinkle over half of the mozzarella, followed by half of the Parmesan. Add a few basil leaves over the top. Top with another layer of the remaining eggplant, followed by the remaining sauce, then the remaining mozzarella and Parmesan. Bake on the bottom rack, uncovered, until browned on top and bubbly at the edges, 25 to 30 minutes.
  7. Step 7 For clean slices and distinct layers, let the pan cool for at least 30 minutes before cutting into it. Before serving, top with more basil leaves.

TIP

  • To make a homemade marinara sauce: While the eggplants are baking, heat a saucepan over medium-high and add enough oil to generously coat the bottom. Stir in 7 chopped garlic cloves, 2 teaspoons dried oregano and ½ teaspoon red-pepper flakes and cook until fragrant, 30 seconds. Purée two (28-ounce) cans whole peeled tomatoes, preferably San Marzano, and add to the pan, along with ½ cup water swished around both cans to catch any clinging tomato. Season with salt. Bring the sauce to a simmer and cook, lid ajar and stirring occasionally, until slightly thickened, 30 to 40 minutes. Taste and add more salt as desired and a pinch of sugar if needed. Makes about 5 cups.

Eggplant Parmesan Deconstructed

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  • 1large eggplant sliced into ¼-inch-thick rounds
  • ¾teaspoon kosher salt, more to taste
  • Black pepper to taste
  • About ¾ cup extra virgin olive oil, more for drizzling
  • 5 garlic cloves
  • 4 cups cherry tomatoes, halved
  • 4 sprigs oregano
  • 3 sprigs basil, plus 5 large leaves
  • 5 tablespoons finely grated Parmesan
  • ¼ cup panko bread crumbs
  • ⅓ cup ricotta
  • 2 ounces fresh mozzarella

  1. Step 1 Place the eggplant slices in a colander over a bowl. Season with ½ teaspoon salt. Let stand 20 minutes. Drain and pat slices dry with a paper towel. Season with pepper.
  2. Step 2 Working in batches, heat some of the oil in a large skillet over medium-high heat (you will need about ½ cup total for frying, less with a nonstick pan). Add as much eggplant to the skillet as fits comfortably in a single layer. Cook, without moving, until undersides are dark golden, about 4 minutes; flip and cook 3 to 4 minutes more. Transfer eggplant to a paper towel-lined plate. Repeat with remaining oil and eggplant.
  3. Step 3 Let the skillet cool for a few minutes. Return it to medium heat and add 3 tablespoons oil. Smash and peel 4 garlic cloves and add them to the skillet; cook until golden and fragrant, about 2 minutes. Add tomatoes and oregano. Cook, breaking up the tomatoes with the back of a spatula, until tomatoes start to form a sauce, 15 minutes. Add the basil sprigs and 4 tablespoons Parmesan; simmer 5 minutes longer.
  4. Step 4 While the sauce simmers, in a small skillet over medium heat, warm 1 tablespoon oil. Mince 1 garlic clove and add to the skillet with the bread crumbs. Toast, stirring, until bread crumbs are just golden, about 2 minutes. Remove from heat and stir in 1 tablespoon Parmesan and a pinch of salt.
  5. Step 5 Arrange eggplant on a large platter. Spoon dollops of ricotta over the eggplant and top with sauce. Scatter bread crumbs over sauce. Top with mozzarella and garnish with torn basil leaves. Drizzle with oil and serve.

Eggplant Parmesa–Jamie Oliver

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Yield:4 to 5 servings

  • 3medium-large eggplants, cut crosswise into ½-inch slices
  • Olive oil
  • 1large onion, finely chopped
  • 1large clove garlic, thinly sliced
  • 1½teaspoons dried oregano
  • 128-ounce can no-salt plum tomatoes or crushed tomatoes
  • 1tablespoon red wine vinegar
  • ½cup (packed) fresh basil leaves
  • Salt and freshly ground black pepper
  • ½cup freshly grated Parmigiano-Reggiano, or as needed
  • ⅓cup fine dry bread crumbs
  • 1tablespoon chopped fresh oregano leaves, optional

PREPARATION

  1. Step 1 Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
  2. Step 2 Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
  3. Step 3 Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
  4. Step 4 Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

Simple Eggplant Parmesan

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  • 2 pounds eggplant, cut into generous 1/2-inch slices
  • Kosher salt
  • Olive oil
  • Freshly ground black pepper
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 1 28-ounce can of whole tomatoes
  • 1 teaspoon dried oregano
  • Handful fresh basil leaves, roughly chopped
  • 1/2 cup finely grated parmesan or pecorino cheese
  • 8 ounces grated or thinly-sliced mozzarella

Prepare the eggplant: Arrange eggplant slices on a large (half-sheet) baking pan in one layer. Sprinkle with about 2 teaspoons kosher salt and set aside for 30 minutes.

Heat oven: To 425°F (220°C) degrees.

Roast eggplant: Transfer eggplant slices to paper towels and blot them of as much excess water as possible. Dry the baking sheet, too, and coat it with 3 tablespoons of olive oil and sprinkle the oil with several grinds of black pepper. Arrange eggplant slices in one layer. Drizzle with 2 more tablespoons of oil and more grinds of black pepper. Roast until nicely browned underneath, 20 to 25 minutes. Use a thin spatula to turn eggplant slices over and roast until browned underneath on the second side, another 10 minutes. It’s okay if they’re not cooked through yet. Reduce oven temperature to 375°F (175°C).

Meanwhile, make sauce: While eggplant roasts, open your can of tomatoes and use kitchen shears or very well-washed scissors to chop the tomatoes into small bits. Heat 2 tablespoons olive oil in a medium/large saucepan over medium-high heat. Once hot, add onion and cook until it softens, about 8 minutes. Add garlic and pepper flakes and cook another minute. Add tomatoes (beware the splatter!), oregano, and season with 1 teaspoon salt, plus more to taste. Let mixture simmer over low heat for about 10 minutes, stirring occasionally. If you’d like the sauce smoother than it is now, you can mash the tomatoes further with a potato masher as it cooks, or use an immersion blender for a completely smooth sauce. Stir in basil then taste the sauce; adjust salt and pepper to taste.

Assemble: In a 1.5- to 2-quart baking dish (holding 6 to 8 cups; I’m using this), spoon about 1/2 cup of the sauce. Arrange about half of the eggplant slices, slightly overlapped, in one layer. Spoon another 1/2 cup sauce over and spread it evenly. Arrange remaining eggplant slices, then ladle more sauce over it so it’s as saucy as you like. [Keep unused sauce in fridge for another day; it will keep for 4 to 5 days.] Sprinkle top with mozzarella and parmesan.

Bake: For 30 minutes, until cheese has melted and sauce is bubbling all over. For more color on top, you can run it briefly under your oven’s broiler.

To serve: Once baked, let the eggplant parmesan rest at room temperature, if you can bear it, for 15 minutes before digging in — this helps the ingredients settle and come together more. .

Do ahead: Eggplant parmesan keeps fantastically in the fridge for up to 5 days. Rewarm in a 350-degree oven, covered for the first half of the time, for about 25 to 30 minutes. You can also freeze it, well wrapped, for a few months.

Italian Zucchini Crescent Pie

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  • 1 cup chopped onion
  • 1/2 cup butter
  • 1/2 cup chopped parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • red pepper flakes, to taste 
  • 1 garlic clove
  • 1/4 tsp oregano leaves, chopped
  • 2 eggs, well beaten
  • 8 oz (2 cups) shredded mozzarella cheese
  • 8 oz can crescent dinner rolls (refrigerated)
  • 2 tsp dijon mustard
  • In a skillet, cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. Remove from heat.
  • In a large bowl, blend eggs and cheese. Add zucchini mixture to the eggs and cheese and stir.
  • Separate crescent dough into 8 triangles, roll them thinner and place in an ungreased quiche pan or 12×8″ baking dish. Press over the bottoms and up the sides.
  • Spread crust with mustard. Pour zucchini mixture evenly into the crust. 
  • Bake at 375 degrees for 18-20 minutes or until a knife comes out clean. Let stand for 10 minutes before serving. Makes 6-8 servings!

strawberry eaton mess nytimes

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  • 5 ounces vanilla meringue cookies
  • 1½ pounds fresh strawberries
  • 2 teaspoons lime zest plus 1 tablespoon lime juice
  • 2 to 4 tablespoons confectioners’ sugar
  • 2 cups cold heavy cream

  • Step 1 Transfer the meringue cookies to a large, resealable plastic bag. Use a rolling pin to lightly crush the cookies. (You should have pieces of varying sizes.)
  • Step 2 Trim the berries, discarding the greens. Halve or quarter 1 pound of the strawberries; add to a medium bowl. Blend or mash the remaining ½ pound strawberries until you have a chunky purée. Add the strawberry purée, lime zest, lime juice and 2 to 3 tablespoons confectioners’ sugar to the chopped strawberries and toss to coat. (The better the strawberries, the less sugar you’ll need.)
  • Step 3 In a large bowl, beat the cream with 1 tablespoon confectioners’ sugar with an electric mixer on medium-high until whipped cream holds stiff peaks. Fold the crumbled meringue into the whipped cream.
  • Step 4 Starting and ending with the strawberry mixture, layer it with the cream mixture in individual serving dishes (preferably clear cups, bowls or jars), creating as many layers as you like. Serve immediately.

Raspberry muffins from smitten kitchen

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  • 5 tablespoons (70 grams) unsalted butter, melted
  • 1/2 teaspoon plus one pinch kosher salt
  • Slightly heaped 1/2 cup (105 grams) granulated sugar
  • 1 2/3 cups (220 grams) all-purpose flour, divided
  • Half a medium lemon
  • 1 large egg
  • 2/3 cup (150 grams) plain unsweetened yogurt
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 8 ounces (225 grams) fresh or (ideally) frozen raspberries (1 2/3 to 1 3/4 cups; see Note)
  • Heat oven to 375°F (190°C).
  • Prepare pan: Very lightly coat the top surface of your muffin tin with nonstick spray or swipe it with butter. This ensures muffin spillover releases easily. Line 6 cups with muffin liners. If you’re using a 12-cup pan, space them out and pour about 1 tablespoon of water in each empty cup, which will keep the empty pockets from burning.
  • Make streusel: In a large bowl, mix the butter, sugar, pinch of salt, and 1 cup (130 grams) of the flour until it forms a clumpy mixture. Scoop out 1/4 cup (about 45 grams) and set it aside in a small bowl; this will be your streusel topping.
  • Make muffin batter: Finely grate the zest of your lemon half into the large bowl with the remaining streusel in it, then juice the lemon half over it too. Add yogurt and egg and whisk to combine as smoothly as you can, but it’s okay if the batter doesn’t fully even out. Sprinkle the surface of the batter with baking powder, baking soda, and remaining 1/2 teaspoon salt, and whisk to thoroughly combine, going several times more around the bowl than seems necessary. Add remaining 2/3 cup (90 grams) of flour and all of the berries and stir gently; just until the flour disappears.
  • Divide batter between six prepared muffin cups; go ahead and heap it as much as is needed. Divide reserved streusel between muffin tops and use your fingers to push any that lands on the muffin tin back to a nearby muffin.
  • Bake muffins: For 25 to 30 minutes, and until a toothpick inserted from the top to the center of the muffin comes out batter-free. Let cool completely in the pan.
  • Do ahead: These muffins keep phenomenally. I keep them either in their baking pan or on a plate uncovered (so they don’t get mushy on top) and they’ve been excellent even on day 3 and not bad at all on day 4.
  • Notes:Raspberries by cup: Just a heads up that while technically every ingredient is more accurate when measured by weight, raspberries are particularly so. They’re hollow. When frozen, they take up more space in a cup per ounce. When defrosted or very ripe and fresh, they collapse and take up less space per ounce in a cup. For frozen raspberries, use the higher cup suggestion (1 3/4 cups); for very ripe fresh, use the lower amount (1 1/2 cups).Double this: Yes, you can absolutely double this recipe to make 12 muffins; no changes needed. When you double the sugar, simply measure 1 cup plus 1 tablespoon.

Fraughan fool from BBC

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150g (a little over 5oz) fraughans or blueberries, plus more for garnish
1 tsp white sugar
juice of half a lemon, plus zest for garnishing
2 large thyme sprigs, plus leaves for garnishing
250ml (8½oz) double cream

This recipe is based on the simple treat of fraughans, cream and sugar for an easy-to-make dessert. It’s perfect with blueberries as well.

150g (a little over 5oz) fraughans or blueberries, plus more for garnish
1 tsp white sugar
juice of half a lemon, plus zest for garnishing
2 large thyme sprigs, plus leaves for garnishing
250ml (8½oz) double cream

Step 1
Put the fraughans or blueberries in a medium saucepan. Add the sugar, lemon juice and thyme sprigs. Cook over low heat for 5-10 minutes until the berries start to break down and thicken but retain some of their shape. Remove the thyme sprigs and set the compote aside to cool.

Step 2
In a medium bowl, whip the cream until it is thick enough to hold its shape when the compote is stirred in; if it’s too soft it will collapse. Gently fold half of the cooled compote into the whipped cream to ripple through.

Step 3
Spoon the whipped berry cream into individual servings and drizzle over more compote. Garnish with lemon zest, thyme leaves and extra berries.

Lentil Soup from Yeung Man

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2 cups red lentils
2 large russet potatoes
1 carrot
1 onion
3 pieces garlic
1 tomato
7 cups water
3 tbsp olive oil
2 tsp cumin
2 tsp salt
lemon wedges to serve
few sprigs parsley
zaa’tar to taste
pepper to taste

1. Rinse and drain the red lentils and set aside. Peel the russet potatoes and chop into small cubes.
2. Finely chop the carrot, onion, and garlic. Dice the tomato
3. Use a kettle and bring the 7 cups of water to boil
4. Heat up a stock pot to medium heat. Add the olive oil followed by the onions. Sauté for 3-4min 5. Add the carrots and sauté for 2min. Add the garlic and sauté for 1min
6. Add the cumin, salt, and pepper. Sauté for another minute. Then, add in the red lentils and tomato. Sauté for another minute
7. Add the potatoes and pour in the hot water. Give the pot a good stir
8. Bring the soup to a boil, then cover and cook on medium for 20 min
9. Transfer 3-4 cups of the soup to a blender. Blend on medium low for a few seconds. Then, pour the soup back into the pot and give it a good stir to combine
10. Plate the soup and garnish with fresh lemon juice, chopped parsley, a drizzle of olive oil, a sprinkle of zaa’tar, and fresh cracked pepper to taste

Blueberry Bakewell Muffins, Chetna Makan

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Muffins
 ½ cup/1 stick unsalted butter, softened

 ½ cup granulated sugar

 ¼ packed cup light brown sugar

2 large eggs, at room temperature

½ cup plus 2 tablespoons sour cream, at room temperature

2 tablespoons whole milk

1 teaspoon vanilla extract

1 ⅔ cups all-purpose flour

scant ⅓ cup almond flour

1 teaspoon baking powder

1 teaspoon baking sode

1 pinch table salt

¾ cup blueberries, fresh or frozen

2 tablespoons plus 1 teaspoon blueberry or raspberry jam

Almond Topping
¼ packed cup light brown sugar

2 tablespoons all-purpose flour

2 tablespoons almond flour

1 ½ tablespoons unsalted butter, cold and cut into small cubes

3 tablespoons sliced almonds

Heat the oven to 355°F. Line two 12-cup muffin tin with 14 paper liners (the bottoms of the baked muffins are quite moist, so paper liners are preferable to butter or baking spray).

Make the topping. In a medium bowl mix together the 50 grams (¼ packed cup) brown sugar, 15 grams (2 tablespoons) all-purpose flour, and 12 grams (2 tablespoons) almond flour. Use your fingers to rub in the cold butter until the mixture forms coarse crumbs. Add the sliced almonds and toss to combine, then place the crumb topping in the refrigerator while you prepare the muffin batter.

Make the muffin batter
. In a large bowl, with a whisk or an electric hand mixer on low, beat the softened butter, granulated sugar, and 50 grams (¼ packed cup) brown sugar until light and creamy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition. Add the sour cream, milk, and vanilla and beat until smooth and combined.

In a medium bowl, whisk together the 200 grams (1 ⅔ cups) all-purpose flour, the 32 grams (scant ⅓ cup) almond flour, baking powder, baking soda, and salt. Add the flour mixture to the large bowl and beat just until combined and no flour streaks remain. Gently fold in the blueberries with a rubber spatula. 

Divide the batter evenly between the muffin tins. Spoon ½ teaspoon of jam on top of each muffin and use an offset spatula or a butter knife to smooth the batter. Sprinkle the chilled topping over each muffin. Bake for 20 to 22 minutes, until the muffins are golden, set, and spring back when lightly poked. Let the muffins cool in the tin for 10 minutes before removing and letting them cool completely on a wire rack.