Tag Archives: parm

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.

Kim Chee Dip From Sheldon Simeon

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  • For the Kim Chee Dip:
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup sour cream
  • 6 ounces cabbage kim chee, roughly chopped (about ¾ cup), with juice reserved
  • 1 teaspoon sugar, plus more as needed
  • 1 tablespoon Parmesan cheese
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon kochugaru Korean chile flakes, plus more to taste
  • Kosher salt
  • 1 tablespoon fried garlic
  • Wonton chips, crackers, Doritos (Cool Ranch preferred), Fritos, Tostitos, or any other available -ito, for serving
  • For the Microwave Fried Garlic:
  • 1 heaping tablespoon minced garlic (about 4 cloves)
  • Neutral oil
  • Kosher salt
  • Sugar
  1. For the Microwave Fried Garlic:
  2. Place the garlic in a microwave-safe bowl and add enough oil to cover (at least 3 tablespoons). Microwave for 1 minute, then stir. Repeat, stirring and microwaving in 30-second increments until the garlic begins to brown. Then repeat, stirring and microwaving in 15-second increments, until the garlic is deep gold. (This could take between 2 and 4 minutes total, depending on your microwave. In a sieve set over a bowl, drain the garlic, reserving the oil. Transfer the garlic to a plate lined with paper towels and season with a pinch each of salt and sugar. Set aside to cool.

Stovetop Mushroom Lasagna from ba

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  • 5 Tbsp. extra-virgin olive oil, divided
  • 12 oz. mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, torn into 1″ pieces
  • 1½ tsp. tsp. kosher salt, plus more
  • 2 Tbsp. thyme leaves
  • 1 large shallot, finely chopped
  • 3 garlic cloves, finely grated
  • 2 Tbsp. all-purpose flour
  • 2¾ cups whole milk
  • Freshly ground black pepper
  • 1 lemon
  • ⅓ cup crème fraîche or thinned sour cream
  • 8 oz. regular lasagna noodles, broken in half
  • 4 oz. mozzarella, thinly sliced
  • Finely grated Parmesan (for serving)
  • Heat 3 Tbsp. oil in a large high-sided ovenproof skillet or small Dutch oven over medium-high. Add mushrooms and cook, undisturbed, until starting to brown, about 4 minutes. Season with salt and cook, tossing occasionally, until golden brown, 5–7 minutes. Transfer to a bowl; mix in thyme.
  • Reduce heat to medium-low. Heat remaining 2 Tbsp. oil in skillet. Add shallot and garlic and cook, stirring, until starting to soften, about 1 minute. Sprinkle flour over and cook, stirring, until golden, about 1 minute.
  • Add milk, pepper, 1½ tsp. salt, and 1¾ cups water, then finely grate zest of ¼ lemon into pan. Stir to dissolve flour, increase heat to medium, and cook until gently bubbling. Reduce heat to low, whisk in crème fraîche, and stir to combine. Add about one third of noodles, pushing down into sauce to submerge, followed by a third of  mushrooms. Repeat with half of remaining noodles and mushrooms. Top with another layer of noodles. Set remaining mushrooms aside. Cover with a lid or foil and cook 15 minutes. (If lasagna threatens to boil over, use very lowest heat and/or prop open the cover.) Uncover; cook, gently lifting and separating noodles occasionally with tongs or a spatula to let sauce flow around, until sauce is thickened and noodles are cooked through, 6–8 minutes. Mixture should be bubbling gently; adjust heat as necessary. Remove from heat.
  • Heat broiler. Top lasagna with mozzarella and reserved mushrooms. Broil until cheese is bubbling and browned in spots, about 2 minutes. Finely grate more lemon zest over. Sprinkle with Parmesan; season with pepper. Let sit 5–10 minutes. Cut lemon into wedges and serve with lasagna.

Seared Zucchini With Crispy Parmesan and Black Pepper, colu henry

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  • 3 tablespoons olive oil
  •  Kosher salt
  • 1 ½ pounds baby zucchini or summer squash (or use regular zucchini on the smaller side), ends trimmed and halved lengthwise 
  • 2 teaspoons coarsely ground black pepper
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • 2 ounces freshly grated Parmesan or Grana Padano cheese
  • ¼ cup torn basil or mint leaves, or a combination
  •  Flaky sea salt (optional)
  1. Heat a 12-inch cast-iron skillet over medium-high for 2 minutes. (This will help you get a good sear.) Heat the oil, and when it shimmers, salt the zucchini and add it cut-side down in one layer (you will need to do this in two batches), and cook, undisturbed, until it begins to turn golden brown, about 2 to 3 minutes. Flip and cook 2 to 3 minutes more on the other side. Remove from the pan and set aside on a serving plate; repeat with remaining zucchini.
  2. While the second batch cooks, add the pepper to a small saucepan and toast over medium heat until it becomes fragrant, about 2 minutes. Add the butter (it will quickly foam), and stir until the butter melts and the foam subsides. Remove from heat. Quickly add the grated cheese and stir vigorously to prevent the cheese from sticking to the bottom of the pan. It will melt in spots, it will crisp in spots and it will form frico-like clumps.These are all good things!
  3. Spoon the butter over the seared zucchini, making sure to catch all the black pepper and fried cheese bits, and shower with the herbs. Season with flaky salt, if you please.

Roasted Zucchini With Garlicky Bread Crumbs and Mozzarella, melissa clark

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  •  Extra-virgin olive oil, as needed
  • 4 medium zucchini, sliced lengthwise into 1/2-inch-thick planks
  •  Fine sea salt
  • ½ cup panko bread crumbs
  • ½ cup grated Parmesan
  • 4 anchovy fillets, minced
  • 1 garlic clove, finely grated or mashed to a paste
  • ½ teaspoon herbes de Provence or dried oregano
  •  Pinch of red-pepper flakes, plus more for serving
  • 4 ounces mozzarella, grated (about 1 cup)
  •  Black pepper
  • 3 tablespoons chopped, pitted black or green olives
  • 2 tablespoons torn basil or parsley leaves
  •  Lemon wedges, for serving
  1. Heat broiler. Brush a rimmed sheet pan with olive oil, then lay the zucchini out in an even layer. Brush zucchini with more oil and sprinkle generously with salt.
  2. Broil until golden brown, about 5 minutes. Flip and broil until golden in spots, 4 to 6 minutes.
  3. Meanwhile, in a small bowl, toss together bread crumbs, Parmesan, anchovies, garlic, herbes de Provence or oregano, red-pepper flakes and 1/4 teaspoon salt. Add 2 tablespoons oil and use your fingers to rub oil, garlic and anchovies into the crumbs.
  4. When zucchini is browned on both sides, turn off broiler and set oven to 500 degrees. Sprinkle zucchini with mozzarella, then bread crumb mixture; generously drizzle with oil. Bake until cheese melts and bread crumbs turn golden, about 4 minutes.
  5. Grind black pepper over top and drizzle with more oil, if needed. Top zucchini with olives, basil and additional red-pepper flakes, if desired, and serve with lemon wedges for squeezing.

Baked Scallops from yankee magazine

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  • 2 pounds scallops (sea or bay)
  • 1 cup crushed Ritz (or similar) crackers
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic salt
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup (1 stick) salted butter, melted
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon dry vermouth
  • Garnish: Lemon slice, chopped fresh chives or parsley

Preheat the oven to 325º, and set a rack to the second-to-top position.Wash the scallops and pat dry.

Arrange scallops in a 9- by 13-inch baking dish. In a small bowl, stir together the cracker crumbs, garlic salt, and pepper. Sprinkle the scallops evenly with the cracker crumb mixture, then the Parmesan. Pour the butter over all, then sprinkle evenly with the lemon juice and vermouth. Cover the dish with foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes.

Turn the heat up to “broil” and, with the oven door ajar, brown the top for an additional 2 or 3 minutes (keep a constant eye on the dish to avoid burning). Serve hot, garnished with a slice of lime and fresh chopped chives or parsley. 

fresh tomato & corn pie, my version

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1 prebaked pie crust, 9-10″
5-6 heirloom tomatoes, sliced
kosher salt & pepper
1/2 cup mayonnaise
1 tbsp fresh lemon juice (1 lemon)
1 1/2 c cheeses of your choice, divided I used, parm cheddar and fresh mozzarella.
1 1/2 c fresh corn kernels (2 ears), divided
1-2 tsp dijion mustard
finely chopped fresh basil, divided
finely chopped fresh chives, divided

Place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand up to 60 minutes.

Whisk together mayonnaise, lemon juice, and 3/4 cup cheese in a small bowl.

Spread dijon mustard on crust, used 1 -2 tsp then sprinkle on a bit of cheese

Arrange half of tomato slices  in crust. sprinkle 3/4 cup corn, basil, chives, salt, and pepper. Spread 1/2 of mayonnaise mixture over filling. then repeat ending with cheese.

Bake at 375°, shielding crust with aluminum foil to prevent excessive browning, for 30 – 45 min . uncover and bake until filling is bubbly and cheese melts. Let stand on a wire rack 15 minutes before cutting into wedges. Serve warm or at room temperature.