ZUCCHINI PARMIGIANA Parmigiana di Zucchine from Lidia

Posted on August 13, 2014 by admin

Zucchini is such a convenient and delicious vegetable. It is inexpensive, and you can find it -year–round, although it is best in the summer. In this delicious and simple recipe, the zucchini is baked into a parmigiana but does not have the traditional frying step. I like using a large baking pan and making just one layer; this way, the zucchini will dry up more in the oven, 1090 and you will have more of the crispy cheese top, which everybody loves.

2 pounds medium zucchini
½ teaspoon kosher salt
1 tablespoon unsalted butter, at room temperature
4 ounces sliced -whole–wheat bread
4 cups Marinara Sauce (page 80)
2 cups shredded -low–moisture mozzarella
1 cup Grana Padano or -Parmigiano–Reggiano
¼ cup chopped fresh basil

Preheat the oven to 400 degrees F. Bring a large pot of water to a boil. Add the whole zucchini, and bring back to a boil. Simmer until the zucchini are almost tender throughout, about 15 minutes. Drain, cool, and slice lengthwise into -½–inch–thick slices. Season with the salt.

Grease a -9–by–13–inch baking dish with the butter, and fit the bread in one layer into the bottom, trimming to fit if necessary.

Layer as follows: Spread the bread with 2 cups of the marinara sauce. Arrange half of the zucchini in an even layer. Sprinkle with half of the mozzarella and Grana Padano. Sprinkle with all of the basil. Arrange the remaining zucchini in an even layer. Spread with the remaining marinara, and top with the remaining mozzarella and Grana Padano. Bake, uncovered, until browned and bubbly, about 35 to 40 minutes.

Parmigiana Bianca (“White” Eggplant Parmigiana) from food52.com

Posted on August 12, 2014 by admin

Author Notes: This is a version of Eggplant Parmigiana that hails from Puglia, Italy’s heel, called “Parmigiana bianca” or “white Parmigiana”. The main difference is that it’s made without the tomato sauce that is characteristic of traditional Eggplant Parmigiana. The result is a gentler, sweeter version of the classic recipe.

It’s typically served as an antipasto — cut into small pieces and presented alongside a delicious platter of salumi, olives, marinated vegetables, fresh cheeses, and lovely deep-fried things. It also makes for great, portable picnic fare.(less) – Emiko

2 large eggplants
Salt
Olive oil for frying
4 tablespoons (60 grams) dried breadcrumbs
3 eggs
1/2 cup (125 milliliters) milk
3 ounces (80 grams) Parmesan or pecorino cheese, grated
7 ounces (200 grams) fresh mozzarella (about 1 large ball), provola, or caciocavallo cheese

Cut the eggplant into 1-centimeter slices and sprinkle each with salt on one side. Let sit for at least 30 minutes or up to 8 hours. Rinse and pat the slices dry, then fry them in plenty of olive oil (or grill with a little olive oil) until golden brown and tender. Place the slices on paper towels to drain any excess oil and set aside until needed.
Prepare a casserole dish by greasing it with olive oil and dusting with a tablespoon of the breadcrumbs.
Beat the eggs and milk together with a pinch of salt and half of the Parmesan cheese.
Layer the eggplant in a casserole dish with the mozzarella and a sprinkling of breadcrumbs. Pour the egg mixture over the eggplant and mozzarella. Finish with the rest of the Parmesan and a final sprinkling of breadcrumbs. Bake in the oven at 350º F (180º C) until the eggs are set and the top is golden and crisp, about 15 to 20 minutes. Serve as part of an antipasto.
Serves 4 to 6 as part of an antipasto

Black Bean Avocado Salad by Moosewood Restaurant Simple Suppers

Posted on August 3, 2014 by admin

1 15 ounces can black beans, rinsed and drained
2 avocado
8 cup salad greens
tortilla chips
chopped green olives, optional
sour cream or grated cheese, optional

Cilantro Lime Dressing
1/4 cup cilantro, fresh
2 scallions, sliced
1/4 cup lime juice
1/4 teaspoon salt
1/2 teaspoon red pepper flakes, optional
1/4 cup Olive oil

In a bowl, toss the beans and corn with the cilantro lime dressing. Peel and pit the avocados and cut into wedges or cubes.

Arrange the salad greens on individual serving plates and mound the bean and corn salad in the center. Top with avocado and ring the salad with chips. If you wish, top with sour cream or grated cheese.

For The Dressing
Whisk together all ingredient in a bowl. Or for a bright green, smooth dressing, in a blender on low speed, whirl the cilantro, scallions, lime juice, salt and red pepper until smooth. Add the olive oil in a steady street and as soon as it thickens, turn off the blender.

Store in the fridge for up to a week.

Grilled Eggplant Parmesan from food & wine

Posted on July 30, 2014 by admin

Sicilian Eggplant Parmigiana Beauty A121217 Fast: Southern Italy, Gastronaut: Pizza April 2013

1 large eggplant (1 1/2 pounds), peeled and sliced crosswise 1/4 inch thick
4 large plum tomatoes, sliced crosswise 1/4 inch thick
Extra-virgin olive oil, for brushing
Salt
1/3 cup chopped green olives
1 to 2 tablespoons chopped oil-packed Calabrian chiles or other hot chiles
1/4 cup finely shredded basil, plus whole leaves for garnish
6 ounces Fontina cheese, thinly sliced
Crusty bread, for serving

Preheat the oven to 450° and heat a grill pan. Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes. Grill the tomatoes, turning once, until lightly charred but still intact, about 2 minutes.

In a bowl, combine the olives, chiles and shredded basil. Line a large rimmed baking sheet with parchment paper. In the center, arrange half of the eggplant in a 9-inch square, overlapping the slices slightly. Top with half of the grilled tomatoes, olive mixture and Fontina. Repeat with the remaining ingredients, ending with the cheese.

Bake in the center of the oven for about 15 minutes, until bubbling and golden. Let stand for 10 minutes. Garnish with basil leaves and serve with crusty bread. 4 servings

dmv note: My dish is on the left. Used eggplants and tomatoes from the garden. I grilled the eggplant and tomatoes on the gas grill. I used 1/2 a mariachi chili from my garden but it didn’t have any heat so I used some jalapeno slices (pickled from a jar in the fridge). I don’t know what Calabrian chiles are. Used a bit more than 1/3 cup of green olives, used less basil and substituted fresh mozzarella for fontina. Sprinkled some parm on top and drizzled with olive oil and probably baked it for longer that 15 min. It is unusual and delicious.

Brownie Puddle from: The Pie and Pastry Bible, Rose Levy Beranbaum

Posted on July 25, 2014 by admin

1 cup pecan pieces or coarsely chopped pecans (I used 1.5 cups walnuts)
14 tbsps. unsalted butter
3 oz. bittersweet chocolate (I used 3.5 oz. bar of Lindt 70%)
1/2 cup + 2 teas. unsweetened cocoa, preferably fine-quality
Dutch-processed (I used Hershey’s, but it is Dutch-processed)
1 cup + 3 tbsp. sugar
3 large eggs
2 teas. pure vanilla extract
3 oz. cream cheese cut into pieces
1/2 cup all-purpose flour
pinch salt

Ganache Puddle
2/3 of a 3 oz. bar of bittersweet chocolate, coarsely chopped
1/3 cup heavy cream, at room temperature

Equipment:
A 9.5 inch fluted tart pan with a removable bottom, bottom greased, lined with parchment, and then lightly sprayed with nonstick vegetable spray.

Preheat over to 325 degrees at least 15 minutes before bake. Set an oven
rack in the middle of the oven before preheating.

Please the pecans on a cookie sheet and toast them. stirring occasionally,
for about 10 minutes or just until the color deepens slightly. Cool
completely.

In a double boiler over hot water or in microwave-proof bowl, melt the
butter and chocolate, stirring two or three times. If using a double
boiler, transfer the mixture to a bowl.

Beat the cocoa, then the sugar, into the chocolate mixture, beating until
incorporated. (If you are doing this by hand, use a whisk.) Beat in the
eggs and vanilla. When incorporated, beat in the cream cheese until only
small bits remain. Add the flour and salt and mix only until the flour is
fully moistened. Stir in the nuts.

Place the prepared tart pan on a cookie sheet to catch any possible leaks.
Scrape the batter into the pan and spread it evenly. It will fill the pan
almost to the top.

Bake for 30 to 35 minutes or until the batter has set. A toothpick
inserted 1 inch from the side should come out clean. The mixture will puff
and rise a little above the sides but sinks on cooling.

Make the ganache puddle

While the brownie is baking, prepare the puddle. Melt the chocolate in a
double boiler over hot but not simmering water, stirring occasionally, or
in a microwave, using 15 second burst on high power and stirring several
times. Add the cream and stir gently until the mixture is smooth and dark.
If necessary (if the cream was too cold and the mixture is not entirely
smooth), return it to the heat and stir until totally fluid and uniform in
color.

As soon as the brownie is removed from the oven, grease the end of a wooden
spoon (1/2 inch diameter) and insert it into the brownie at 1 inch
intervals, all the way to the bottom, twisting slightly as your insert and
withdraw it to create 23 to 28 little holes. Using a small spoon or a
re-closable freezer bag with a small piece cut off one corner, fill the
holes with the ganache until slightly rounded on top (you will need at
least 1/2 teaspoon for each). Place the pan on a wire rack and cool
completely. The chocolate puddles will sink in as the brownie cools and
more ganache can be added to fill in any depressions as long as the brownie
is still warm enough to melt it. (If necessary, you can set the tart under
a lamp to heat the ganache puddles and make them smooth.)

Unmold the tart, and place it onto a serving plate. To serve, use a thin
sharp knife to cut into wedges. Oven temperature: 325 F
Baking time: 30 to 35 minutes
Serves: 8

Store: Wrapped tightly in plastic wrap and stored in an airtight container room temperature, up to 1 week; refrigerated, up to 1 month; frozen, several
months. Try it frozen or chilled if you like a chewy brownies, at room temperature for a softer creamier texture.

CARAMEL VARIATION: Caramel blends perfectly with the chocolate and pecans and is wonderful both at room temperature and refrigerated, when it becomes more sticky and chewy. Make a half recipe of the Caramel Sauce and use it in place of the chocolate puddle glaze. It is easiest to pipe it into the holes. The caramel will pipe when warm or at room temperature.

Marinated Seared Tuna from Anne Burell

Posted on July 23, 2014 by admin

1/2 cup soy sauce
1/4 to 1/2 cup rice wine vinegar
2 teaspoons sambal oelek
4 scallions, white and light green sliced and finely chopped, dark green sliced on an extreme bias for garnish
2 cloves garlic, smashed and finely chopped
1 1/2 inches ginger, peeled and grated
Four 6-ounce sushi-grade tuna steaks, preferably in logs about 2 by 2 by 4 inches
Peanut oil, for searing

In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically.

Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes.

When the tuna has come to room temperature, remove it from the marinade. With a paper towel, gently remove some of the excess marinade.

Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side.

Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. Sprinkle with the dark green sliced scallion tops.

Serve immediately with a little extra soy on the side if desired.

Cooks Illustrated All-Purpose cornbread

Posted on July 21, 2014 by admin

1.5 cups all purpose flour
1 cup yellow cornmeal
2 tsp baking powder
.75 tsp table salt
.25 tsp baking soda
1 cup buttermilk
.75 cup frozen corn, thawed
.25 cup light brown sugar
2 large eggs
1 stick unsalted butter, melted and cooled

Preheat oven to 400F.

Combine dry ingredients in a medium bowl and make a well in the center

In a food processor, process the corn, buttermilk, and brown sugar just until combined, about 5 seconds. Add the eggs and process to combine, another 5 seconds. You should still have corn lumps.

Pour this mixture into the dry ingredients and fold it in with a rubber spatula until barely combined. Add the melted butter and continue folding until the dry ingredients are just barely moistened.

Pour the batter into a sprayed or buttered 8×8 glass baking dish, or as I did, a 10-inch cast iron skillet. Bake 25-30 minutes or until it’s a deep golden brown and passes the toothpick test in the center.

Tina’s notes:

The cast iron, being dark metal, cooks faster so start checking at 20 minutes. It gives a marvelous crust on top and all around the sides of the cornbread!

In spite of the sugar, which made me nervous because I prefer savory rather than sweet bread, the results are perfectly balanced, not too sweet at all.

Grandma Carlough’s Midnight Cake (or cupcakes, or bundt cake, or…) from Liz McGowen

Posted on July 5, 2014 by admin

1 1/4 cups sugar
2 eggs
1/2 cup cocoa
1/2 cup oil
1/2 tsp. salt
1 1/2 c flour
1 tsp baking soda
1 tsp baking powder
1 cup hot water
1 tsp vanilla

Preheat oven to 350. Mix first 4 ingredients; mix in rest of dry ingredients; add vanilla to hot water and mix into other ingredients. Bake in 8″ round cake pans or pour into cupcakes, or bundt pan. Check with toothpick after 25 minutes. Delicious, rich, moist, versatile batter – passed down through generations! I use a mixmaster. Makes the perfect birthday cake!

Summer Squash Pie Recipe from tasteofhome.com

Posted on July 4, 2014 by admin

1 unbaked pastry shell (9 inches)
1 egg, lightly beaten
2-1/2 cups sliced zucchini (1/4 inch slices)
2-1/2 cups sliced yellow summer squash (1/4 inch slices)
1 teaspoon canola oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 large tomato, sliced
1 cup (4 ounces) shredded cheddar or part-skim mozzarella cheese
3/4 cup mayonnaise

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°
In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top.
Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers. Yield: 6-8 servings.

Fusilli with Spinach and Sun-Dried-Tomato Pesto, Jennifer Kosco

Posted on July 3, 2014 by admin

3/4 cup pine nuts
15 drained oil-packed sun-dried tomatoes, 5 of them chopped
1/2 cup olive oil
1/3 cup water
1 1/4 teaspoons salt
1 pound fusilli
1/4 pound spinach leaves, shredded (about 2 cups)
1 cup halved cherry tomatoes (about 6 ounces)
1/4 cup grated Parmesan

1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes; remove from the pan. Or toast the pine nuts in a 350° oven for 5 to 10 minutes.

2. In a blender or food processor, put 1/4 cup of the pine nuts, the whole sun-dried tomatoes, the oil, water, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Puree until smooth.

3. Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain. Rinse with cold water and drain thoroughly.

4. In a large glass or stainless-steel bowl, toss the pasta with the remaining 1/2 cup toasted pine nuts, 3/4 teaspoon salt, and 1/4 teaspoon pepper, the pesto, the chopped sun-dried tomatoes, the spinach, cherry tomatoes, and Parmesan.

Variations
• Use chopped walnuts instead of pine nuts.
• Add half a cup of roughly chopped pitted black olives to the salad.

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