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

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.

Diana Kennedy’s Scrambled Ricotta (Requesón Revuelto a La Mexicana)

Posted on July 19, 2014 by admin

2 1/2 cups firmly packed ricotta cheese
4 tablespoons safflower oil (or other neutral oil)
Heaped 1/3 cup finely chopped white onion
4 or 5 ( or to taste) chiles serranos, finely chopped (remove some or all of the seeds and white ribs if you want to make it less spicy)
1 1/4 cup finely chopped, unpeeled tomatoes
Heaped 1/2 teaspoon (or to taste) sea salt

Note: The ricotta should be well-drained, almost dry (or else it will take longer to cook down). If it is not, drain it in a fine mesh strainer lined with a piece of cheesecloth or a coffee filter to get rid of extra moisture, then spread it out to dry a little before using it.
When you’re ready to cook, heat the oil in a frying pan, add the onion and fresh chiles, and fry gently without browning for 1 minute.
Add the tomatoes and continue cooking over high heat, stirring from time to time until the mixture is fairly dry — about 4 minutes.
Add the ricotta and salt and mix well. Cook over medium heat until it begins to turn a light creamy color and is no longer liquid: when turned with a spoon it should come away cleanly from the surface of the pan, about 15 to 20 minutes, depending on how well you’ve drained your ricotta. Serve immediately with corn tortillas.

Miso Quinoa Pilaf with Grilled Cucumber, Eggplant, and Soy Dressing

Posted on July 10, 2014 by admin

For the Pilaf

1 large English cucumber
2 small, long eggplants, about 5 to 6 inches or 1 slender long eggplant of a larger variety)
Olive oil for grilling
1 tablespoon unsalted butter
1 cup quinoa
1 cup 2 % milk
1 cup water
1 1/2 tablespoon white miso (we used barley miso, which is darker)
3tablespoons chopped cilantro

Prepare a medium gas or charcoal grill.

Trim ends off cucumber and eggplants. Slice eggplants in half lengthwise. Cut cucumber crosswise into thirds, then cut each piece in half lengthwise. Place vegetables in a baking pan and drizzle cut sides with olive oil, rubbing oil with your fingertip to cover the vegetables. Set aside until grill is hot.

While you are waiting for your grill to heat up, start your quinoa by melting butter in a small saucepan. Add quinoa and cook over medium heat, stirring constantly to toast the grains. After about 5 minutes, quinoa should start to pop and smell nutty (a few grains will turn golden brown). At this point, add milk and water, and whisk in miso. Cover pot and adjust heat to maintain a simmer. Cook for 17 to 20 minutes until grains are tender and liquid has been absorbed. Remove pot from heat.

Grill cucumber and eggplant pieces cut side down until lightly charred and tender, about 5 minutes for cucumber and 7 to 8 for eggplant. Flip and grill skin side down for 2 to 3 minutes more. Cucumber skin will start to wrinkle and eggplant flesh should yield easily when poked with a knife. Transfer to a cutting board and let cool slightly. Slice cucumbers and eggplants crosswise into half moons.

Fluff quinoa and transfer to a large mixing bowl. Add sliced cucumber, eggplant, and half of the cilantro. Whisk or shake dressing to re-emulsify and add to taste (note that tamari and miso can both vary widely in saltiness, so dress sparingly at first, then add more as you like). I use about half of the dressing. Using a spatula or wooden spoon, gently fold to combine components of pilaf. Taste and add more dressing if desired. Transfer to a serving platter. Sprinkle with remaining cilantro. Serve warm or at room temperature. Pilaf is also delicious cold, the next day. Enjoy! Serves 4 to 6 as a side

For the Soy Dressing

1/4 cup gluten-free tamari
1/4 cup balsamic vinegar
Juice from 1/2 an orange (about 1/4 cup)
1/4 cup canola oil

Combine tamari and vinegar in a small saucepan. Bring mixture to a boil over medium heat. Lower heat to a simmer and cook until mixture is reduced to 1/4 cup, about 6 to 7 minutes. Remove from heat and whisk in orange juice and canola oil. Transfer to a glass jar with a lid. This will make more dressing than you need for this recipe. Use remaining as a dressing for other grilled vegetables or as a marinade for meat.

Miso Black Cod from food52.com

Posted on July 9, 2014 by admin

1/2 cup Asian pear juice (or apple juice)
3 tablespoons red miso
1 tablespoon honey
1 tablespoon umeboshi (preserved plum) or mirin (rice cooking wine)
3 cloves garlic
1/2 inch peeled ginger, chopped
3/4 pounds black cod

Mix all of the marinade ingredients together in a blender. Marinate the fish — I used a boneless filet — for at least 12 hours and no more than 36 hours. I served it with Chinese broccoli (you could use broccoli rabe), stir-fried in tamari, ginger, and garlic. I also made a purée of parsnips and sunchokes, with a little bit of cream, and a tiny bit of salt and sugar. Serves 2

Spicy Ramen from Terry

Posted on June 28, 2014 by admin

This is nicely spicy. David liked it enough to ask me to make notes so I could make it again for him. I think you can add whatever you like to this soup. It’s the Lady Sauce that makes it yummy with the spice.

1 teaspoon Lady Sauce
2 cups water
1 package ramen noodles
spice packet or chicken base
1/2 cup bean sprouts
1 egg
drizzle of toasted sesame oil
chopped scallions

nn a small saucepan heat the Lady Sauce for a minute or so just to “cook” it a little. Add the water and bring to a boil. Add the noodles and cook for 2 to 3 minutes. Add the spice packet or the chicken base and stir to combine. Add the bean sprouts. Drain the excess white from an egg and add the egg careful to the hot soup. Bring the noodles over the egg and let sit for a minute. Drizzle with a bit of the sesame oil. Add some chopped scallions for a garnish and serve. Serving Size: 1

Notes:

The Lady Sauce is Lao Gan Ma Chili Crisp Sauce which I bought from Amazon after reading about it on http://www.thewoksoflife.com blog. Her family called it Lady Sauce because of the women on the label. It seems the Chinese translation of this sauce is Godmother.

pan seared ahi tuna crusted

Posted on June 26, 2014 by admin

marinade
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp ginger garlic paste
mix together in zip lock bag
add tuna and marinate 1-24 hours, turn several times

Season tuna with salt and pepper. Roll in sesame seed and pat seeds to tuna . Put grape seed oil in cast iron pan and heat to a high temp, add tuna, cook for 2 minutes on each side and ends. Turn off heat and let tuna sit in pan for 2-3 minutes.

Serve with wasabi sauce. Mix Cream or mayo with wasabi add fish sauce, maple syrup, sambal and soy sauce.

One Pot Kale and Quinoa Pilaf, food 52

Posted on June 25, 2014 by admin

2 cups salted water
1 cup quinoa
1 bunch lacinato kale, washed and chopped into 1″ lengths
1 meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese
salt and pepper

Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.

While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.

Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

Vietnamese Rice Noodle Salad http://food52.com/

Posted on June 22, 2014 by admin

The dressing

3 tablespoons fish sauce
3 tablespoons freshly squeezed lime juice
2 to 3 tablespoons light brown sugar
6 to 8 tablespoons water, to taste
1 medium clove garlic, minced
1 fresh Thai (also sold as “bird’s eye”) chile, minced

The salad

8 ounces thin rice noodles (roughly the width of linguine)
3 or 4 napa cabbage leaves, thinly sliced crosswise
1 medium carrot, shredded or cut into matchsticks
1/2 cucumber, halved, seeded, and thinly sliced
1 handful chopped fresh herbs, preferably a combination of basil, cilantro, and mint
8 ounces cooked meat or shrimp, cut or torn into bite-sized pieces
1/2 cup salted peanuts, coarsely chopped

To prepare the dressing, combine the fish sauce, lime juice, 2 tablespoons of the brown sugar, 6 tablespoons of the water, the garlic, and the chile. Whisk well. Taste: if it’s too pungent, add more water, 1 tablespoon at a time. If you’d like more sweetness, add more brown sugar, 1/2 tablespoon at a time. Remember that you’re going to be putting this dressing on unsalted vegetables and noodles: you want the dressing to have a lot of flavor, but it shouldn’t knock you over. Pour into a serving bowl. (Covered and chilled, the dressing will keep for 3 days to a week.)
Bring a large pot of water to a boil. Add the rice noodles, and cook for 4 to 5 minutes, until tender but not mushy. Immediately drain the noodles into a colander, and rinse them well with cold water. Lay out a clean kitchen towel on the countertop, shake the colander to drain away excess water, and then spread the cooked noodles on the towel to drain further.
Divide the noodles between two or three good-sized bowls, depending on the number of diners, and top with the vegetables, herbs, and meat. Scatter the peanuts on top. Allow each person to spoon on dressing to taste. Toss well, and eat. (Alternatively, you can present this salad family-style: Toss the vegetables, herbs, and noodles in a mixing bowl and then mound them on a serving platter. Arrange the meat over the noodles, and top with peanuts. Each diner can scoop their own portion from the platter and dress it as they see fit.)

Lentil shepherd’s Pie by Simon Bryant

Posted on June 15, 2014 by admin

30ml olive oil
1 onion diced
3 garlic cloves
3 stalks celery diced (and heart)
3 bay leaves
6 sprigs thyme
1 tsp Carroway seeds
Sprig of rosemary
200g mushrooms diced
2 tbls tomato paste
1 can diced tomtatoes
300g brown lentils (soaked for several hours overnight, simmer from cold in just enough
veggie stock to cover & cook till just soft, do not drain)
100g green beans sliced into 1cm pieces
2 carrots diced
1 litre Veg stock or water
25 ml red wine vinegar
1 tbls Lemon zest
Handful of dried wild mushroom mix, ground to fine powder(optional for extra flavour)
1/3 bunch parsley chopped
Salt and pepper to taste

Mashed potatoes
500g potatoes
Salt and white pepper
80g butter
100ml Milk
1 tsp Mace
1/4 cup Parmesan

Heat the oil in a large frypan and add the onion and garlic and saute for a few minutes. Add the celery, carrot, carroway seeds, rosemary, bay leaves and thyme. Saute for a few minutes and then add mushrooms.

Deglaze with red wine vinegar then add tomato paste and diced tomatoes and cook out for a few minutes. Season to taste.

Add lemon zest , mushroom powder , beans and cooked lentils in the stock they cooked in. Simmer until most of the liquid has evaporated.

Season to taste, remove thyme sprigs and bay leaf.
Pour into a baking dish and top with mashed potatoes and bake until golden brown.

For mashed potatoes, boil them in salted water until soft.
Drain off water and dry in the pan before mashing with butter and milk.
Season to taste.

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