A Crescent Dragonwagon recipe. Shelley and mom have both raved about this when I've made it in the past, so here it is.
It sounds fancy, but it's really not. And there are some simplifications you can do if you want to save time. I'll type it up as written and then say my simplifications at the end.
Cooking spray
2 medium-large eggplants, thinly sliced and soaked in salt water for 15 minutes
1/2 C stale but not crisp-dry breadcrumbs
2 cloves garlic
2 Tbsp chopped Italian parsley
1 tsp olive oil
3 oz. neufshatel reduced-fat cream cheese, softened
1 large egg
2 tsp cornstarch or arrowroot
1/2 C evaporated skim milk
Several gratings of fresh nutmeg
Salt and freshly ground black pepper to taste
1/4 lb. ricotta salata, crumbled
8-10 fresh basil leaves
1 1/2 C Basic Wintertime Italian Tomato Sauce (recipe to follow)
2 oz. (about 1/2 C) freshly grated Parmesan cheese
1. Preheat the oven to 375.
2. Spray a jelly-roll pan and a medium gratin dish or casserole with cooking spray. Set aside.
3. Rinse the salt water off the eggplant slices under cold running water. Pat dry. Lay the eggplant out on the prepared jelly-roll pan. Cover the pan tightly with foil and bake until softened, about 15 minutes. Remove from the oven and set aside.
4. Combine the breadcrumbs with the garlic, parsley, and oil in a food processor. Buzz, pulsing as needed, until the garlic and parsley are finely minced. Transfer the crumb mixture to a small bowl and set aside.
5. Without washing the food processor, make the binding custard: Combine the neufchatel, egg, cornstarch, and 2 tablespoons of the evaporated skim milk in the food processor. Pulse until the mixture is failry smooth, pausing from time to time to scrape down the sides. With the motor running, pour in the remaining evaporated skim milk. Season to taste with nutmeg, salt, and pepper. Add the crumbled ricotta salata and pulse to just combine. Do not puree, as you want chunks of ricotta salata remaining in the mixture.
6. Line the bottom of the prepared gratin dish with about half of the eggplant. Tear up the basil and scatter it over the eggplant. Top with the tomato sauce. Add another layer of eggplant, then pour the binding custard over it. Sprinkle the Parmesan over the custard, then cover with the breadcrumb mixture. Bake until the crumbs are golden brown and crisp, about 30 minutes.
Note: Ricotta salata is a pleasing, mild cheese, firm enough to slice, pure white, amiable, with a bit more salty bite to it than creamy fresh ricotta. It's not easy to find in northwest Arkansas, so I occasionally fake it with my Ricotta Sorta-Salata, made by creaming together 1 C part-skim ricotta, 2 oz. feta cheese, and 1 oz. neufchatel reduced-fat cream cheese in the food processor. Not authentic, but it does the trick.
Okay, here are my simplifications:
Obviously it's best and tastiest to do it as written. It's also the most expensive and time consuming. So sometimes I do any or all of the following to save time:
-use half a jar of marinara/tomato/pasta sauce instead of making my own.
-use ground nutmeg instead of fresh.
-use canned breadcrumbs.
-use regular cream cheese if I don't have the lower fat neufchatel on hand.
-make the Ricotta Sorta-Salata; I've done it without the feta when I didn't have that, and it turned out fine.
-I think I left out all but 2 Tbsp of the evaporated milk on accident one time, and it still tasted good.
-sometimes I don't bother spraying the pans or covering the eggplant with foil, and I've never had a problem. One thing I always do, though, is soak the eggplant in the salt water and rinse. This draws out the bitterness of the eggplant.
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Sunday, November 24, 2013
Sunday, May 12, 2013
Wheat Berry Salad with Red Fruit
Here's the wheat berry salad recipe I made last night. I changed a few things: I added strawberries; I used red wine vinegar in place of raspberry vinegar; and while I tripled the recipe, I only doubled the oil, vinegar, salt, and pepper.
Wheat Berry Salad with Red Fruit
http://www.eatingwell.com/recipes/wheat_berry_salad_with_red_fruit.html
From EatingWell: March/April 2007
For this sweet and tart salad, wheat berries are blended with cranberries, apples and pecans and tossed in a raspberry vinaigrette—a winning combination. Serve over a bed of peppery arugula for lunch or a light supper.
6 servings, about 1 cup each | Active Time: 25 minutes | Total Time: 2 hours
Wheat Berries
2 cups hard red winter-wheat berries (see Tips)
7 cups cold water
1 teaspoon salt
Salad
1/3 cup freshly squeezed orange juice
1/3 cup dried cranberries
1 large Fuji apple, unpeeled, diced
1/2 cup pecan halves, toasted (see Tips) and coarsely chopped
3 tablespoons raspberry vinegar
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Preparation
To prepare wheat berries: Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and 1 teaspoon salt. Bring to a boil over high heat, then reduce heat, cover, and simmer gently, stirring occasionally, for 1 hour. Drain and rinse. Let cool to room temperature. (Makes about 4 1/2 cups.)
Nutrition
Per serving : 316 Calories; 14 g Fat; 2 g Sat; 9 g Mono; 0 mg Cholesterol; 42 g Carbohydrates; 7 g Protein; 6 g Fiber; 365 mg Sodium; 100 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 2 Starch, 1 Fruit, 2 1/2 Fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate the cooked wheat berries for up to 2 days or freeze for up to 1 month; refrigerate the prepared salad for up to 1 day.
Tips: Wheat berries are whole, unprocessed grains of wheat. Varieties (hard, soft, spring or winter) can be used interchangeably. Labeling is inconsistent—you may find them labeled “hard red winter wheat” without the words “wheat berries.” Find them in natural-foods markets and online at kingarthurflour.com.
Wheat Berry Salad with Red Fruit
http://www.eatingwell.com/recipes/wheat_berry_salad_with_red_fruit.html
From EatingWell: March/April 2007
For this sweet and tart salad, wheat berries are blended with cranberries, apples and pecans and tossed in a raspberry vinaigrette—a winning combination. Serve over a bed of peppery arugula for lunch or a light supper.
6 servings, about 1 cup each | Active Time: 25 minutes | Total Time: 2 hours
Ingredients
Wheat Berries
2 cups hard red winter-wheat berries (see Tips)
7 cups cold water
1 teaspoon salt
Salad
1/3 cup freshly squeezed orange juice
1/3 cup dried cranberries
1 large Fuji apple, unpeeled, diced
1/2 cup pecan halves, toasted (see Tips) and coarsely chopped
3 tablespoons raspberry vinegar
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Preparation
To prepare wheat berries: Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and 1 teaspoon salt. Bring to a boil over high heat, then reduce heat, cover, and simmer gently, stirring occasionally, for 1 hour. Drain and rinse. Let cool to room temperature. (Makes about 4 1/2 cups.)
To prepare salad: Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.
Combine 3 cups of the cooked wheat berries, apple and pecans in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture. (Refrigerate the extra cooked wheat berries for up to 2 days or freeze for up to 1 month.)
Combine 3 cups of the cooked wheat berries, apple and pecans in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture. (Refrigerate the extra cooked wheat berries for up to 2 days or freeze for up to 1 month.)
Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Season with 1/4 teaspoon salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature.
Nutrition
Per serving : 316 Calories; 14 g Fat; 2 g Sat; 9 g Mono; 0 mg Cholesterol; 42 g Carbohydrates; 7 g Protein; 6 g Fiber; 365 mg Sodium; 100 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 2 Starch, 1 Fruit, 2 1/2 Fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate the cooked wheat berries for up to 2 days or freeze for up to 1 month; refrigerate the prepared salad for up to 1 day.
Tips: Wheat berries are whole, unprocessed grains of wheat. Varieties (hard, soft, spring or winter) can be used interchangeably. Labeling is inconsistent—you may find them labeled “hard red winter wheat” without the words “wheat berries.” Find them in natural-foods markets and online at kingarthurflour.com.
To toast pecan halves, spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
Wednesday, October 31, 2012
Asiago Sweet Potatoes
Another Fresh365online.com recipe, which means it's easy, tasty, and vegetarian. I like it with Asiago, but I've also had good results with Pecorino Romano. I've also used shallots in place of onions when that's all I had, and dried thyme in place of fresh, for the same reason. I do a little less olive oil than the recipe calls for--with all that cheese, you can get away with it.
Asiago Sweet Potatoes
serves 4
4 T olive oil
2 T fresh thyme leaves
2 medium sweet potatoes (or 1 1/2 large), sliced thin
2 small onions, sliced thin
2 c grated Asiago cheese
Preheat oven to 400F. In a casserole dish, drizzle 2 T olive oil, and sprinkle 1 T thyme. Layer sweet potato slices, slightly overlapping, followed by onions. Sprinkle with a handful of Asiago. Repeat, layering sweet potatoes, onion, and Asiago, until no ingredients remain, about 5-7 layers total. Drizzle with 2 T olive oil and sprinkle with 1 T thyme.
Transfer to oven, and bake until potatoes are cooked through, and cheese is brown and bubbling, about 45 minutes.
Asiago Sweet Potatoes
serves 4
4 T olive oil
2 T fresh thyme leaves
2 medium sweet potatoes (or 1 1/2 large), sliced thin
2 small onions, sliced thin
2 c grated Asiago cheese
Preheat oven to 400F. In a casserole dish, drizzle 2 T olive oil, and sprinkle 1 T thyme. Layer sweet potato slices, slightly overlapping, followed by onions. Sprinkle with a handful of Asiago. Repeat, layering sweet potatoes, onion, and Asiago, until no ingredients remain, about 5-7 layers total. Drizzle with 2 T olive oil and sprinkle with 1 T thyme.
Transfer to oven, and bake until potatoes are cooked through, and cheese is brown and bubbling, about 45 minutes.
Friday, February 24, 2012
Slow-Baked Caramelized Tomatoes
This is a great, easy thing to do if you've got extra tomatoes lying around. It's best with fresh-from-the-garden summertime tomatoes, but it also is a nice thing to do if you end up with some less-than-stellar tomatoes that you don't know what else to do with. They keep well in the fridge, so if you don't eat them all, you can chop some up and add them to some hot pasta and toss with a little fresh basil, parsley, olive oil, salt, pepper, and garlic...you get the picture.
4 large tomatoes, halved
3 cloves garlic, minced (not pressed)
1 1/2 Tbsp olive oil
1/2 tsp freshly ground black pepper
1/4 tsp salt
1 tsp balsamic vinegar
Preheat oven to 300 degrees. Place tomato halves cut-side up in a large non-stick baking dish in a single layer, with plenty of space around each one. Bake for 1 1/2 hours.
Combine all ingredients in small bowl; remove dish from oven, and using a spoon or pastry brush, coat tomatoes with mixture. Return to oven and bake until very soft and caramelized, almost collapsed--approx. 1 1/2 to 2 hours.
Credit: Crescent Dragonwagon's "Passionate Vegetarian" cookbook, page 816-817
4 large tomatoes, halved
3 cloves garlic, minced (not pressed)
1 1/2 Tbsp olive oil
1/2 tsp freshly ground black pepper
1/4 tsp salt
1 tsp balsamic vinegar
Preheat oven to 300 degrees. Place tomato halves cut-side up in a large non-stick baking dish in a single layer, with plenty of space around each one. Bake for 1 1/2 hours.
Combine all ingredients in small bowl; remove dish from oven, and using a spoon or pastry brush, coat tomatoes with mixture. Return to oven and bake until very soft and caramelized, almost collapsed--approx. 1 1/2 to 2 hours.
Credit: Crescent Dragonwagon's "Passionate Vegetarian" cookbook, page 816-817
Sunday, July 17, 2011
Spicy Pasta Salad with Smoked Gouda, Tomatoes and Basil (from Pioneer Woman)
Ingredients
12 ounces, weight Mostaccioli (Penne) pasta
1/2 cup Mayonnaise
1/4 cup Whole Milk
4 Tablespoons White Vinegar
1-1/2 teaspoon Adobo Sauce From Chipotle Peppers (or One Minced Chipotle Pepper)
1/2 teaspoon Salt
Ground Black Pepper To Taste
10 ounces, weight Grape Tomatoes, Halved Lengthwise
1/2 pound Smoked Gouda Cheese, Cut Into Small Cubes
24 whole Basil Leaves (chiffonade)
Preparation Instructions
Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.
Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.
In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving.
Divine.
Mom said she only used half the cheese called for, and I don't think she used the chipotle sauce.
12 ounces, weight Mostaccioli (Penne) pasta
1/2 cup Mayonnaise
1/4 cup Whole Milk
4 Tablespoons White Vinegar
1-1/2 teaspoon Adobo Sauce From Chipotle Peppers (or One Minced Chipotle Pepper)
1/2 teaspoon Salt
Ground Black Pepper To Taste
10 ounces, weight Grape Tomatoes, Halved Lengthwise
1/2 pound Smoked Gouda Cheese, Cut Into Small Cubes
24 whole Basil Leaves (chiffonade)
Preparation Instructions
Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.
Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.
In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving.
Divine.
Mom said she only used half the cheese called for, and I don't think she used the chipotle sauce.
Sunday, June 19, 2011
Spinach Salad with Bow Tie Pasta
I got this recipe from tastykitchen.com.
Dressing:
1/4 cup red wine vinegar
1/2 cup olive oil
2 T chopped fresh basil leaves (or 1 1/2 tsp dried basil)
2 T brown sugar
2 cloves garlic, minced
1/2 tsp salt and pepper, or to taste
Salad:
10 oz. bag of baby spinach
1/2 cup candied almonds or pecans
1/2 cup dried cranberries
1 cup chopped grape tomatoes, seasoned with salt and pepper
4 oz. tomato/basil flavored feta cheese (bleu will work too)
1-1/2 cup chopped apple (any crispy, firm apple will do)
8 oz bow tie pasta, cooked, drained and cooled (tri-color is pretty if you can find them)
instructions:
for the dressing, whisk all ingredients together and refrigerate until ready to use.
for the salad, add all ingredients together in a large bowl. when ready to serve, toss with dressing.
My notes:
I doubled everything except the spinach and the feta, but I didn't quite use all the dressing. In the dressing I used fresh basil, Costco fresh minced garlic and fresh ground sea salt and ground peppercorns. In the salad I used toasted almonds because I didn't want to bother candying them, but that would be fun to try. I used a granny smith apple but I have used fuji and liked that too. I think their ratio of 10 oz. spinach to 8 oz. pasta is too much spinach because I really like pasta, but I've made it the other way and it was fine.
Dressing:
1/4 cup red wine vinegar
1/2 cup olive oil
2 T chopped fresh basil leaves (or 1 1/2 tsp dried basil)
2 T brown sugar
2 cloves garlic, minced
1/2 tsp salt and pepper, or to taste
Salad:
10 oz. bag of baby spinach
1/2 cup candied almonds or pecans
1/2 cup dried cranberries
1 cup chopped grape tomatoes, seasoned with salt and pepper
4 oz. tomato/basil flavored feta cheese (bleu will work too)
1-1/2 cup chopped apple (any crispy, firm apple will do)
8 oz bow tie pasta, cooked, drained and cooled (tri-color is pretty if you can find them)
instructions:
for the dressing, whisk all ingredients together and refrigerate until ready to use.
for the salad, add all ingredients together in a large bowl. when ready to serve, toss with dressing.
My notes:
I doubled everything except the spinach and the feta, but I didn't quite use all the dressing. In the dressing I used fresh basil, Costco fresh minced garlic and fresh ground sea salt and ground peppercorns. In the salad I used toasted almonds because I didn't want to bother candying them, but that would be fun to try. I used a granny smith apple but I have used fuji and liked that too. I think their ratio of 10 oz. spinach to 8 oz. pasta is too much spinach because I really like pasta, but I've made it the other way and it was fine.
Friday, September 3, 2010
Sweet Potatoes
Sweet Potatoes (aka "nutty buddy yam bake" from Janet Campbell)
1 large can sweet potatoes (or 2 large fresh)
1/4 c melted margarine
1 egg
1/2 c sugar
1 c mil
1/8 tsp allspice
1/8 tsp nutmeg
1/2 tsp cinnamon
mash potatoes, leave a bit chunky (shelley's comment insert here: I puree mine because I don't like the chunks)
put on topping and bake 35-40 min at 350 in a 9x9 square or 9" round
topping:
1/4 c flour
1/4tsp cinnamon
1/2 c sugar
1/4 c melted margarine
1/2 c chopped pecans
-Shelley
1 large can sweet potatoes (or 2 large fresh)
1/4 c melted margarine
1 egg
1/2 c sugar
1 c mil
1/8 tsp allspice
1/8 tsp nutmeg
1/2 tsp cinnamon
mash potatoes, leave a bit chunky (shelley's comment insert here: I puree mine because I don't like the chunks)
put on topping and bake 35-40 min at 350 in a 9x9 square or 9" round
topping:
1/4 c flour
1/4tsp cinnamon
1/2 c sugar
1/4 c melted margarine
1/2 c chopped pecans
-Shelley
Glazed Broccoli with Almonds
Glazed Broccoli with Almonds (from the Lion House Cookbook), serves 6-8
2 lbs broccoli
1/2 t salt
1 chicken boullion cube
3/4 C hot water
1/4 C margarine
1/4 C flour
1 C light cream (half & half)
2 T lemon juice
pepper to taste
1/4 C grated parmesan cheese
1/4 C slivered blanched almonds
(I know mom quadruples the sauce. I usually do it as the recipe calls for it. I doubled it for Thanksgiving to appease Mom, but it wasn't enough sauce for either her or Maren. So you decide how you want to do it.)
Preheat oven to 375. Grease a 9x9 pan. Cook broccoli, arrange in pan. While broccoli is cooking, prepare sauce. Dissolve boullion cube in hot water. Melt margarine in pan, blend in flour. Gradually stir in cream and boullion; cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat and stir in lemon juice, salt and pepper. Taste to correct seasoning. Pour sauce over broccoli. Sprinkle with cheese and almonds. Bake for 20 minutes or until golden brown.
-Shelley
2 lbs broccoli
1/2 t salt
1 chicken boullion cube
3/4 C hot water
1/4 C margarine
1/4 C flour
1 C light cream (half & half)
2 T lemon juice
pepper to taste
1/4 C grated parmesan cheese
1/4 C slivered blanched almonds
(I know mom quadruples the sauce. I usually do it as the recipe calls for it. I doubled it for Thanksgiving to appease Mom, but it wasn't enough sauce for either her or Maren. So you decide how you want to do it.)
Preheat oven to 375. Grease a 9x9 pan. Cook broccoli, arrange in pan. While broccoli is cooking, prepare sauce. Dissolve boullion cube in hot water. Melt margarine in pan, blend in flour. Gradually stir in cream and boullion; cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat and stir in lemon juice, salt and pepper. Taste to correct seasoning. Pour sauce over broccoli. Sprinkle with cheese and almonds. Bake for 20 minutes or until golden brown.
-Shelley
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