Tag Archives: Recipe

January 6, 2013 · 9:24 PM

{ Chocolate Chip Cookie Throwdown! }

Jacques Torres Chocolate Chip Cookie
When The New York Times published the recipe for their favorite chocolate chip cookie, shit hit the fan…..in the food blogging world, at least!  It was like everyone instantaneously took out their kitchen aid mixers and got to baking and blogging. Post after post on my RSS feed featured reviews commenting on the cookie’s flavor, texture, and composition. Bakers and cookie connoisseurs alike disputed in blog columns whether or not this recipe was actually the best, and then offered their comments/suggestions to make it even better. With all this sugary hype, I  knew that I would just have to try the recipe out for myself. And being the type A, OCD freak that I am, I decided that I would also give a go at two of the other recipes suggested as contenders for the title of best chocolate chip cookie: (1) Jacques Torres’ Original Chocolate Chip Cookie Recipe & (2) blogger, “Will Bake for Tattoos’” Chocolate Chip Cookie Recipe.
Chocolate Chip Cookie Batches
So with three types of freshly baked chocolate chip cookies before me, which cookie recipe proved victorious?!?
Cookies Baked
Jacques Torres Chocolate
The New York Times recipe (#1 on the baking sheet) is a modified version of this classic (and it was a close second place), but the texture was uniform throughout the cookie. I liked that Jacques’ recipe  (#2 on the baking sheet!) had a crispier edge with a softer/chewier center.
NY Times Choc. Chip
The “Will Bake for Tattoos’” Recipe (#3 on the baking sheet) was far too commercial tasting in my opinion; it had a very “cakey” texture as opposed to a chewy texture, and the sugar in the cookie never caramelized to create a golden rim around the edge.
Will Bake for Tattoos
One thing that I did for all of the cookies, was allow them to chill in the refrigerator over night. The New York Times published an article in 2008, stating that the secret to a perfect chocolate chip cookie was to let it chill for a minimum of 24 hours, and ideally for 36 hours! I made sure to plan ahead (a rarity), and prepared my dough 24 hours in advance of baking to get the maximum quality out of the doughs.
Without further ado, here is the recipe for Jacques Torres Chocolate Chip Cookies:

{ Ingredients }

  • 1 pound unsalted butter
  • 1 3/4 cups granulated sugar
  • 2 1/4 cups packed light-brown sugar
  • 4 large eggs
  • 3 cups plus 2 tablespoons pastry flour
  • 3 cups bread flour
  • 1 tablespoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon pure vanilla extract
  • 2 pounds bittersweet chocolate, coarsely chopped

{ Directions }

Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars.

Add the eggs, one at a time, mixing well after each addition.

Reduce the speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

Using a 4-ounce ice cream scoop, drop the cookie dough onto the prepared baking sheets, about 2 inches apart.

Bake until lightly browned, but still soft, about 20 minutes.

Cool slightly on baking sheets before transferring to a wire rack to cool completely.

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May 16, 2012 · 11:08 AM

{ Moroccan Mint Tea & Kendall’s Bikini-Body Elixir }

Over the past year and a half, I have spent more time living in hostels than my own home. And for those of your familiar with backpacking culture, you know that means a lot of free “bread and butter” breakfasts with bottomless cups of instant coffee. But hostels aiming to achieve a more “boutique feel” (a.k.a. a 5 star review on HostelWorld) use breakfast time as an opportunity to distinguish themselves by offering an occasional egg, crepe, and/or specialty beverage, which I shall refer to as the national elixir. By my third destination, I quickly realized that every country has their own sort of elixir—a natural liquid remedy (often taking the form of tea) intended to solve the problems that hostel owner’s perceive travelers may experience while visiting their country.

For example:

  •   In Portugal, we were served hot water that had been boiled with fresh lemon peels, which was intended to reduce the bloat and swelling from a late night out in Lisbon. Kudos to Portugal for creating a successful remedy that shrunk my belly and my hangover headache.
  • In Peru, it was mugs of hot water steeped with coca leaves to help combat the altitude sickness. I drank this stuff around the clock and still struggled to carry my own body weight around, but I like to think it helped.
  • In Colombia, they served us every kind of tropical fruit juice you could possibly imagine (my favorite being the coconut-lime combination). I don’t think it’s supposed to “cure” anything though, because there aren’t too many ailments one can suffer while on the beautiful beaches of Colombia!
  • In Spain, I was still drinking Sangria around breakfast time so lets just say that’s the national elixir.

And lastly, there is Morocco, which is rather well-known for it’s Moroccan Mint Tea! Although after visiting, I am convinced they just drink so much of it because the regular tap water is unsafe. I mean, why not boil out the bacteria and add some mint and sugar to disguise the funny taste, right?! Anyways, I loved it! In fact, I loved it so much that I have continued to make it on a daily basis since my return home.

And, in addition to their beautiful aroma and flavor, mint leaves also have incredible health benefits (which Dr. Oz touched on in his tv show that aired yesterday:
http://watchingdroz.blogspot.com/2012/05/watching-dr-oz-51412-swimsuit-slimdown.html
). Some of the key benefits of the leafy green are:

  • Helps stimulate bile production, which helps you digest fat better
  • Soothes the stomach in cases of indigestion and inflammation
  • Relieves nausea and headaches
  • Helps with respiratory disorders, coughs, and asthma
  • Helps eliminate toxins from the bloodstream

Traditional Moroccan mint tea (as I was shown to prepare by an indigenous Berber woman), has a little too much sugar to be consumed on a regular basis so I have modified the recipe to enjoy it more frequently. I will provide both recipes though, and you can choose which to make! I will say that my modified version is great for reducing bloat, which is very helpful with swimsuit season upon us!

{ Traditional Moroccan Mint Tea }

Boil out 3-4 cups of water, and pour over green tea leaves in a teapot (you can also use tea bags if you don’t have loose leaf tea available).

Immediately add about 15-20 fresh mint leaves and stir in 3-4 tablespoons of sugar.

Mix with spoon to combine and cover with lid. Allow the tea to steep for 5 minutes.

To ensure proper mixing of the ingredients, fill each of the glasses with tea and then return liquid to the pot (this prevents the sugar from settling at the bottom of the pot!).

Then pour a glade for each person, holding the teapot from a very high point (this helps the liquid to cool as it fills the glass).

Then sip and enjoy!

{ Kendall’s Bikini Slim Down Elixir }

Boil out 3 cups of water and pour over 3 green tea bags in a ceramic teapot. I like to use Chinese Green Tea from the Asian Market (Assi Market located in North Wales is great for those of you who live in Bucks County!)

Immediately add 10-15 fresh mint leaves, which I like to get straight from the garden!

Then add 1 tablespoon of agave nectar or honey to the pot and stir.

Cover pot with lid and allow to steep for 5 minutes. Garnish a glade with a sprig of mint, pour, and enjoy.

NOTE: If you don’t finish the whole pot of tea, put the leftover in the refrigerator and enjoy it chilled the following day. It makes a delicious and refreshing iced tea too!

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April 7, 2012 · 12:19 PM

{ Roasted Tomatillo Salsa Verde }

Turns out my spicy avocado dipping sauce was so good last night, that it was eaten at an unproportional rate with repect to my empanadas. I have left over empanadas, but no more sauce, providing me the perfect opportunity to experiement with cooking a new one. In keeping with the green theme, I decided to give roasted tomatillo salsa (aka salsa verde) a whirl tonight. I would love to say it is my own recipe, however, I stole it from Tyler Florence. And with this confession now out in the open, I say that it deserves two thumbs up and earns a respectiable place among my collection of favorite recipes.

This salsa combines the favors of roasted garlic, Spanish onions, sweet tomatillo tomatoes, spicy jalapeños, and lime juice to create a condiment suitable for topping any protein or corn product. You can put it over chicken, over pork, over seafood, over nachos, hell, you can even spread it on a piece of toast for a banging Mexican-inspired snack. It is flavorful, yet not overpowering, which makes it one of my new favorite condiments.

{ Ingredients }

  • 10 tomatillos, husked and rinsed
  • 1-2 jalapeños, stemmed
  • 1 spanish onion, quartered
  • 4 cloves of garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon Kosher salt
  • 1/2 cup chopped cilantro leaves
  • 1/2 lime, juiced

{ To Make the Salsa Verde } Preheat the oven to 375 degrees.

Cut the tomatillos in half (NOTE: you should have already removed the husks and washed them). Place them cut side down on a baking sheet. Add the garlic cloves, jalapeños, and onion to the tray and roast for 12-15 minutes.

Transfer the roasted vegetables and the juices from the pan into a food processor. Add the cumin, salt, cilantro, and lime juice and pulse the mixture until well combined but still chunky.

Adjust the seasonings to desired taste. I always add a couple dashes of tobasco for more spice, as well as extra lime juice.

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March 16, 2012 · 1:09 AM

{ Brushetta with Prosciutto, Ricotta, Apples, & Olives }

Before almost every meal at my house, I find that there are a few moments where everyone gathers around the kitchen center island, anxiously waiting for dinner to finish cooking. The table has already been set, but the meat may need to rest another minute before carving, or the sauce may have to reduce a bit more before serving. It is during this time that I like to “pre-game” for dinner (confessions of a fat girl) with an appetizer–and bruschetta is always at the top of my list! I steal a few slices of baguette from the bread basket, toast ‘em in the oven or on the grill, and then top them off with any and every thing that I can find in the fridge.

This week, my little sister Ella, turned me onto a new layering of ingredients and flavors, which included; sliced granny smith apples, creamy ricotta cheese, chopped kalamata olives, and thinly sliced prosciutto.  Not going to lie, I had some reservations about these particular food combinations at first, but I was very pleasantly surprised by the sweet and salty contrast of the prosciutto and ricotta. The slightly tart bite of apple also added another unexpected dimension to the plate, and was a refreshing palate cleanser in-between toasts.

If I were to serve this at a party (which I certainly will in the future!), I would allow the guests to create their own toasts by serving the ingredients separately, this way everyone can have exactly the toppings they want. The dish is so simple and relatively inexpensive (cost of ingredients averaging $10 for 6 servings), but it very important that you use quality ingredients–high grade (or homemade) ricotta is a  MUST! (I suggest Wegman’s brand for $3.00). I also suggest that you season the ricotta with a nice drizzle of extra virgin olive oil and a sprinkling of salt and pepper before serving it…it adds more umph–and looks pretty!

{ Ingredients }

  • 1 baguette, sliced on diagonal, 1″ thickness
  • 2 cups high quality (or homemade) ricotta cheese
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground pepper to taste
  • 1 cup kalamata olives, pitted and chopped
  • 2 granny smith apples, thinly sliced
  • 4-6 ounces of thinly sliced prosciutto

{ To Make the Bruschetta Toasts } Use a silicon brush to coat the sliced baguettes with extra virgin olive oil. Place them on the grill, turning until well toasted on each side (about 3 minutes per side). NOTE: You can also toast the bread in an oven pre-heated to 350 degrees, which takes about 5 minutes.

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February 17, 2012 · 9:47 AM

{ Faux Pho }

After my first Pho experience, I became a pho feign. I simply can’t get enough of the stuff–it’s the epitome of comfort food and even better its super healthy for you! Thankfully, I am lucky enough to have an awesome Vietnamese restaurant  (Pho & Beyond) close to my home in Philly so I can get my pho fix there, but finding Vietnamese food in Argentina has been quite a challenge. There is one good place called Green Bamboo, serving up tasty Asian inspired dishes including pho, but it is not authentic and it comes at a rather steep price (almost 90 Arg pesos per bowl….totally not in my budget these days!). As a result, I have decided to experiment with making my own Pho, which I will be the first to admit is really faux pho….the real stuff requires a lot more ingredients and whole lot more cooking time.

This being said, my imitation version still gives the unique flavors of the traditional pho broth and the hearty satisfaction of beef soup. Remember though, this soup is all about the garnishes so don’t skimp on those ingredients!

{ Ingredients }

  • 1 tbsp vegetable oil
  • 1/2 yellow onion
  • 4 garlic cloves, crushed
  • 1 small piece fresh ginger, peeled
  • 3 tablespoons star anise seeds (or 1 whole star anise)
  • 1 3″-4″ cinnamon stick
  • 4 cups water
  • 3 beef bouillon cubes
  • 2-3 cups of mixed mushrooms, chopped (oyster, baby bella, crimini, shitaki)
  • 1 whole scallion, thinly sliced
  • Kosher salt
  • 1 package of thick rice noodles, cooked out
  • 1 pound of eye round steak, sliced as thinly as possible
  • 1 serrano chile, thinly sliced
  • Bean sprouts, sliced chilis, fresh basil leaves, sliced scallion, and lime wedges for garnish

{ To Make Pho } Heat the oil in a large stockpot over medium high heat. Add the onion (cut side down), crushed garlic, and ginger. Cook, stirring occasionally, until the garlic is fragrant–approx. 3-4 minutes.

Add the water, bouillon cubes, star anise, and cinnamon stick, bringing to a boil. Reduce the heat, and simmer for about 10 minutes. Using a small handheld strainer, skim the seeds and cinnamon pieces out of the stock (you can also remove the garlic and ginger if they are not resting at the bottom of the pot).

Add the mushrooms and sliced chiles, and allow to cook for another 2 minutes. Add the scallion and season with kosher salt, according to taste. Remove from heat.

Add the sliced beef to the soup and stir to combine (the beef should cook through almost instantly, if it has been sliced thinly enough).

Divide rice noodles among bowls and ladle broth into each bowl. Garnish the soup with basil, bean sprouts, lime juice, scallion, and sliced chiles. If you like spicy, then add a dash of Sriracha sauce!

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December 22, 2011 · 6:49 AM

{ The 12 Desserts of Christmas }

Foodies keep tabs on other foodies–especially blogging foodies! I must admit–with some embarrassment–that I spend a great deal of my day looking at food related tweets, facebook posts, RSS feeds, photos, and last but not least, blog posts (the I-pad has only made my food addiction more accessible!). I want to know what people are eating, and where people are eating.

For this Christmas, I have decided to compile a list of my favorite holiday desserts, drawing on the delicious recipes of my blogging idols, celebrity chefs, and family members. And since I have a sizable amount of free time on my hands, I have decided to present them in song format as the 12 Desserts of Christmas! Just click on the image and it will redirect you to a page with the recipe!

Merry Christmas everyone!


                                                               On the first day of christmas
                                                                  my true love baked for me
                                                                Nigella’s rocky road candy
 
 Christmas Rocky Road from Nigella Lawson
 
                                                             On the second day of christmas
                                                                  my true love baked for me
                                                                          2 snickerdoodles
                                                             and Nigella’s rocky road candy
 
                                                   Fat Fluffy Snickerdoodles by How Sweet Eat Is
                                                              
                                                              On the third day of christmas
                                                                  my true love baked for me
                                                                        3 mixed nut turtles
                                                                          2 snickerdoodles
                                                             and Nigella’s rocky road candy
 
                                                             Mixed Nut Turtle Cookie by Me

 

                                                               On the fourth day of christmas
                                                                  my true love baked for me
                                                                        4 rainbow cookies
                                                                        3 mixed nut turtles
                                                                          2 snickerdoodles
                                                             and Nigella’s rocky road candy
 
   Italian Rainbow Cookies by All-Recipes

 

                                                                On the fifth day of christmas
                                                                  my true love baked for me 
                                                                          5 pecan tassies
                                                                        4 rainbow cookies
                                                                        3 mixed nut turtles
                                                                          2 snickerdoodles
                                                             and Nigella’s rocky road candy
 
                                                                       Pecan Tassies by Me

 

                                                              On the sixth day of christmas
                                                                  my true love baked for me 
                                                                         6 almond tortas
                                                                          5 pecan tassies
                                                                        4 rainbow cookies
                                                                        3 mixed nut turtles
                                                                          2 snickerdoodles
                                                             and Nigella’s rocky road candy
 
Almond Cake with Clementines by Two-Tarts

 

                                                              On the seventh day of christmas
                                                                  my true love baked for me 
                                                                    7  ricotta cheesecakes
                                                                         6 almond tortas
                                                                          5 pecan tassies
                                                                        4 rainbow cookies
                                                                        3 mixed nut turtles
                                                                          2 snickerdoodles
                                                             and Nigella’s rocky road candy
 
Ricotta Cheesecake with Blackberry Compote by Design Sponge

 

                                                              On the eighth day of christmas
                                                                  my true love baked for me 
                                                                  8 peppermint brownies
                                                                    7  ricotta cheesecakes
                                                                         6 almond tortas
                                                                          5 pecan tassies
                                                                        4 rainbow cookies
                                                                        3 mixed nut turtles
                                                                          2 snickerdoodles
                                                             and Nigella’s rocky road candy
Peppermint Infused Brownies by Jennifer Joyce

 

                                                              On the ninth day of christmas
                                                                  my true love baked for me 
                                                              9 macaroons with chocolate
                                                                  8 peppermint brownies
                                                                    7  ricotta cheesecakes
                                                                         6 almond tortas
                                                                          5 pecan tassies
                                                                        4 rainbow cookies
                                                                        3 mixed nut turtles
                                                                          2 snickerdoodles
                                                             and Nigella’s rocky road candy
 
 Coconut Macaroon with Chocolate by Fosters Market, NC

 

                                                              On the tenth day of christmas
                                                                  my true love baked for me 
                                                                      10 Hungarian kiffles
                                                              9 macaroons with chocolate
                                                                  8 peppermint brownies
                                                                    7  ricotta cheesecakes
                                                                         6 almond tortas
                                                                          5 pecan tassies
                                                                        4 rainbow cookies
                                                                        3 mixed nut turtles
                                                                          2 snickerdoodles
                                                             and Nigella’s rocky road candy
 
 Hungarian Kiffles with Lekvar from Great Grandmother’s Recipe

 

                                                            On the eleventh day of christmas
                                                                  my true love baked for me 
                                                                 11 chewy amaretti cookies
                                                                      10 Hungarian kiffles
                                                              9 macaroons with chocolate
                                                                  8 peppermint brownies
                                                                    7  ricotta cheesecakes
                                                                         6 almond tortas
                                                                          5 pecan tassies
                                                                        4 rainbow cookies
                                                                        3 mixed nut turtles
                                                                          2 snickerdoodles
                                                             and Nigella’s rocky road candy
 
 Chewy Amaretti Cookies from The Smitten Kitchen

 

                                                            On the twelfth day of christmas
                                                                  my true love baked for me 
                                                                 12 ginger bread men cookies
                                                                 11 chewy amaretti cookies
                                                                      10 Hungarian kiffles
                                                              9 macaroons with chocolate
                                                                  8 peppermint brownies
                                                                    7  ricotta cheesecakes
                                                                         6 almond tortas
                                                                          5 pecan tassies
                                                                        4 rainbow cookies
                                                                        3 mixed nut turtles
                                                                          2 snickerdoodles
                                                             and Nigella’s rocky road candy
Homemade Gingerbread Men with Royal Icing by The Food Network

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December 21, 2011 · 2:22 AM

{ Pecan Tassies }

As I have mentioned several times on blog, I am not particularly keen on sweets. Given the option, I would always prefer to gorge more “real” food, rather that save myself for a dessert. This being said, I am a major proponent of one-bite desserts that let you have a little taste without a full dessert commitment. Something small that you can just pop in your mouth and be done with in seconds (not an obnoxious slice of cake that you have to try to pawn off to everyone around you, before finally stashing it under a pile of napkins in the hostess’s garbage can….hey, we’ve all done it).

These pecan tassies are a perfect dessert for holiday meals, because you can always find room for at least one, no matter how much you have already eaten.  My mom makes this recipe every year, and finds that they are always well received at the annual cookie exchange (a nice switch-up from the santa sugar cookie cutouts!).

This recipe is low cost, straight forward, and delicious. Try it out this Christmas!

{ Ingredients }

  • 2 sticks unsalted butter
  • 2 ounces cream cheese
  • 2 cups all-purpose flour (King Arthur is best)
  • 1 1/2 cups brown sugar
  • 2 tbsp. melted butter
  • 2 eggs, beaten
  • 2 tsp. vanilla extract (Madagascar is best!)
  • 1 1/2 cups chopped pecans
  • 1 tsp. honey
  • dash of salt

{ To Make the Dough Cups } Using an electric hand mixer on medium speed, cream together the 2 sticks of butter and the cream cheese until light and fluffy. Then mix in the flour, until well combined.

Using your hands, roll the dough into about 48 small balls. Place the balls into a small, lightly greased muffin pan. Create small wells in the dough, using the pressure of your thumb (remember, the well must be large enough to contain the pecan filling).

{ To Make the Pecan Filling } Combine the brown sugar, melted butter, honey, vanilla extract, salt and eggs. Stir until well combined. Add the chopped pecans and mix to coat.

{ To Assemble the Tassies } Preheat the oven to 400 degrees.

Spoon the pecan filling into the wells of the dough cups, until all of the filling has been used up.

Bake the tastes at 400 degrees for 15 minutes and then reduce the heat 250 for the final 10 minutes of baking.

Remove from oven and allow to cool. Sprinkle with powdered sugar just before serving!

 

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December 19, 2011 · 6:25 AM

{ Hungarian Cream Cheese Cookies – Kiffles }

When I was growing up, the the holidays were marked by my Hungarian grandmother’s homemade cream cheese cookies (or Kiffles, as they are called in Hungarian). They would make their first appearance on Thanksgiving, and then she would continue to bake them until Christmas day. I couldn’t get enough of these little cookies, eating them by the plateful (and always getting caught because of the powdered sugar trail I would leave behind).

A kiffle is a moist and delicate pastry dough filled with lekvar (tart prune) or apricot preserves. This year, I have decided to continue the family cookie tradition here in Buenos Aires by making my great grandmother’s original recipe (yes, this is it). It is a simple recipe to make because only a few ingredients are required and no “special equipment” is needed!

NOTES: It is very important that you be patient and allow the ingredients to properly soften before beginning, or the dough will not come together right. Also, I suggest using King Arthur flour in this recipe because it is the best flour for baking. Since the dough is composed of so few ingredients, it is really important those those couple be of a very high quality. Splurge on the King Arthur if you can, but the recipe will work if you can’t find it (I couldn’t here in Argentina, and my cookies still came out fine).

{ Ingredients }

**Makes about 48 cookies

  • 1 stick of unsalted butter, softened
  • 1 stick of margarin, softened
  • 1 (8 ounce) package of Philadelphia cream cheese, softened
  • 1 tablespoon vanilla extract
  • 3 1/2 cups King Arthur flour
  • Lekvar or apricot preserves
  • Confectioner’s sugar

{ To Make the Cookies } Preheat the oven to 350 degrees.

Using and electric mixer on medium speed, cream together the softened butter, margarin, and cream cheese. Add the vanilla extract and continue to mix until light and fluffy.

Add 3 cups of flour and mix with hands. The dough should be smooth but not sticky. If it is too sticky, continue to add flour until the right consistency is achieved. Divide the dough into four balls, cover in plastic wrap and put in freezer for 20 minutes.

Using a rolling pin, roll out the dough on a lightly floured surface and then cut the dough into small squares. Place a dollop of lekvar or apricot preserves in the center of the square and then bring two of the opposing dough corners together atop it.

Arrange cookies on a baking sheet lined with parchment paper and allow to bake for 7-8 minutes, or until the edges are golden brown. Remove from the oven and let cool.

Sprinkle with powdered sugar and serve!

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November 30, 2011 · 12:23 AM

{ Eggplant Parmesan }

 

You know those “learn-to-love it” foods? The strange vegetables and odd aquatic animals that you refuse to eat throughout your childhood but eventually develop a tolerance and than passion for as you get older. I think it is safe to say that eggplant is one of these foods–along with brussel sprouts, olives, shell fish, and stinky cheeses (just to name a few!). And the way most come to love this waxy, purple sponge of a vegetable is through eggplant parmesan–people will give almost anything a chance if it is breaded, fried, and/or covered in cheese. And most likely, they will enjoy it!

If you have tried eggplant parmesan before and the texture still bothers you, do not stop reading and dismiss this recipe. I too have had some bad eggplant parm experiences, but I promise this one might just convert you. Oftentimes, I find that restaurants don’t slice the eggplant thin enough because they want to minimize the preparation and frying time. This shortcut compromises the entire dish, still leaving you with that mysterious itching sensation on the roof of your mouth. But my recipe calls for a very thin slices, which mask the spongy texture under breaded, salty, cheesy goodness!

I fry up an eggplant or two in the beginning of the week, leaving the disks in the fridge for a light snack or as an ingredient for a more complex meal (i.e. eggplant parm lasagna or sandwiches). Of course, I also use them for this easy eggplant parmesan dish!! Enjoy the recipe and give eggplant a chance!

{ Ingredients for Fried Eggplant }

  • 1-2 large, ripened eggplants (sliced about 1/4″ thick)
  • 3 cups all purpose flour
  • 4 cups of Panko Bread Crumbs
  • 1/4 cup of grated parmesan cheese
  • 1/4 cup of grated pecorino romano cheese
  • 3 large eggs, beaten with 2 tablespoons of milk
  • Vegetable oil for frying
  • Kosher Salt

{ To Make Fried Eggplant } Set up three bowls; one with the flour, one with the beaten eggs, and one with the breadcrumbs combined with the parmigiano reggiano cheeses.

Run the sliced eggplant disks through a standard breading procedure: dredge in the flour (shaking off the excess), then through the egg wash, and then through the breadcrumbs.
Pour the vegetable oil into a large skillet until it reaches a 3/4″ thickness. Heat the the oil over a medium high flame until it is good and hot (test by flicking in pieces of breadcrumbs–they should sizzle, but not burn!). Fry the eggplant in batches for about 2-3 minutes on each side, or until it appears golden brown.

Remove the eggplant from the pan and sprinkle with kosher salt. Allow eggplant to cool on a bed of lettuce leaves or paper towels (although the lettuce absorbs the grease much better!).

{ Ingredients for Simple Sauce } 

  • 1/4 cup extra-virgin olive oil
  • 1 (28 ounce) can of whole San Marzano tomatoes, drained and chopped
  • 2 whole garlic cloves, minced
  • 1/2 yellow onion, chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup fresh basil, finely chopped

{ To Make Simple Sauce } Heat the olive oil in a large saucepan over medium flame. Sautee the onion for about 3 minutes, then add the garlic and continue to cook for another minute or two (do not burn the garlic). Add the salt, pepper, parsley, and tomatoes.

NOTE: If you like your tomato sauce spicy, then add some crushed red pepper flakes at this time! Cook for 10 minutes.

{ To Assemble the Eggplant Parmesan } Preheat the over to 350 degrees.

Arrange the eggplant on a baking sheet, one layer thick. Spoon some of the simple tomato sauce onto the tops and then add a 1″ cube of fresh (or aged) mozzarella cheese on top of that.

Bake for 18-10 minutes, or until the cheese becomes bubbly and golden. Sprinkle with freshly grated parmesan cheese and serve!

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October 20, 2011 · 9:25 PM

{ Lemon Caper Pasta with Cherry Tomatoes }

One of the most difficult aspects of planning a meal, aside from getting all the groceries together, is deciding what the heck your actually going to make! As is true of most hardcore foodies, I’m no basic meat and potatoes girl. I love elaborate side dishes and I practically live for condiments–the more, the merrier! So after I choose a protein to cook, I usually find myself flipping through the section labeled “side dishes” in my recipe binder (aka my bible), searching for the perfect partner(s) for my main dish. The standard garlic mashed potatoes and roasted veggies just haven’t been tickling my fancy as of lately, and tonight I wanted something different. So I turned to the end all be all recipe collection, the direct source itself, the food network.

After a great deal of searching, I resolved to try making this lemon, garlic, caper pasta created by Giada de Laurentis. My main dish was a simple herb grilled chicken breast (although my mom also paired it with a nice filet of salmon), and it complimented both dishes beautifully. There are very few ingredients used in making the pasta, so the tremendous flavor comes as quite a surprise, but it was more than welcomed by my plate tonight.

{ Ingredients }

  • 1/2 pound spaghetti
  • 2 clove garlic, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/4 cup chopped fresh basil leaves (optional)
  • 3 tablespoons capers
  • 1 lemon, zested
  • 2 tablespoons lemon juice
{ To Make the Pasta } Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl.
Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
Just before serving, add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine.

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