|
| | Edamame & Pearl Onions, Creamed--Serves 8
Cook edamame and onions in boiling water until tender, 3-5 min. Melt .5T
butter in medium deep skillet. Add onions and sugar and cok over moderately low
heat, stirring, until lightly browned, about 15 min. Add heavy cream and thyme
and simmer until slightly reduced, about 5 min. Add edamame and turkey stock and
bring to a boil. Season. Dissolve the cornstarch in 1T water. Stir the
cornstarch slurry, then add it to the cream sauce and cook, stirring, until
thickened, about 2 min. Preheat the broiler and set a rack 6-8" from the heat.
Pour the bean mix into a 2-quart shallow baking dish. In a small bowl, mix 1T
melted butter w panko. Sprinkle the crumbs over the edamame and broil for about
3 min or until golden and bubbling. Can be made up to broiler directions and
refrigerated for up to 2 days. Rewarm before proceeding.
|
Edamame |
1 |
lb shelled |
|
Onion |
10 |
oz white pearl |
|
Butter |
1.5 |
T unsalted (1T melted) |
|
Sugar |
|
pinch |
|
Heavy Cream |
0.75 |
c |
|
Stock |
0.5 |
c turkey |
|
Cornstarch |
1.25 |
tsp |
|
Panko |
0.5 |
c |
Eggplant in Cream Serves 4
| Cut unpeeled eggplant into 1/4" slices. Brown on both sides in butter. Put in shallow 1.5 qt. baking dish and add cream. Season w salt
and pepper and sprinkle w nuts. Bake at 300 for 1 hr or until sauce is thick. |
| Nuts, Pecans | 0.33 |
| c chopped |
Eggplant in Disguise
Preheat oven to 375. Make a béchamel: melt the butter in a saucepan. When
foamy, whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a
boil and simmer until thickened and smooth, 2 min. Season w s&p and nutmeg.
Cover and let cool. Heat 2 T olive oil in a large nonstick skillet over medium
high heat. Add as many eggplant slices as will fit in one layer, season w salt
and brown on both sides. Repeat w remaining oil and eggplant. Mix cooled sauce w
cheese and eggs. Fill the base of an 8 x 8 baking dish w 1/3 of the eggplant.
Cover w 1/3 of the sauce.. Repeat twice. Spread parmesan on top and bake for 20
min. Broil 1 min to brown top.
Butter 3 T
Flour 3 T
Milk 2 c
Olive Oil 6 T
Eggplant 2 "lb in 1/3"" slices"
Cheese, Ricotta 1.5 c
Thyme 2 tsp
Cheese, Parmesan 0.5 c
Eggplant Parmesan Crisps
| Spread about .5 tsp mayo over both sides of slices using a rubber spatula. Combine crackers and cheese in shallow dish and dredge
eggplant in mix. Place in single layer on oil-coated baking sheet. Bake at 425 of 15 min.
Turn and bake 5 min more. |
| Eggplant | 1 |
| (3/4 lb) cut into 24 slices |
| Cheese, Parmesan | 0.5 |
| c grated fresh |
|
Eggplant
Soufflé |
Serves |
6 |
|
Peel and dice
eggplant and simmer till tender. Mash. Melt butter. Add salt and pepper
and grated onion. Stir in flour and gradually add 1 c milk. Add cheese,
ketchup and yolks. Cook until thick and fold in eggplant. Fold in whites.
Bake in buttered soufflé dish in pan of hot water 45 min. at 350. Serve
immediately. |
|
Cheese, Cheddar |
0.5 |
|
c shredded |
|
Egg White |
3 |
|
stiffly beaten |
|
Eggplant
Stuffed w Bulgar |
Serves |
4 |
|
Rub oil over
eggplant. Grill until soft, turning once. When cool enough to handle,
scoop out flesh and chop coarsely. Combine bulgar and water and bring to a
boil. Cover and simmer 20 min. Drain. Place bulgar in bowl and stir in
eggplant, parsley, garlic, juice, salt and pepper. Divide mixture among
reserved shells. |
|
Eggplant |
2 |
|
large, halved
lengthwise |
| Eggplant, Braised w Onion & Tomato | Serves | 6 |
| Preheat oven to 400. Halve eggplants lengthwise and score flesh .5" deep in a crosshatch pattern to make 1" squares (do not cut
through skin). Arrange eggplant halves, cut side up, in a large roasting pan and season w salt. Cook onions in 3T oil in a large
nonstick skillet over moderate heat, stirring occasionally, until softened, about 10 min. Remove from heat and stir in tomatoes, parsley,
basil lemon juice, 2 tsp sugar and salt. Divide topping among eggplant halves, mounding in centers. Stir together water, remaining .25
c oil, and remaining T sugar until sugar is dissolved, then add to roasting pan. Cover tightly w foil and bake in middle of oven, basting
every 15 min, for 45 min. Uncover and bake until eggplants are tender (they will collapse and flatten slightly) and cooking liquid is
reduced and beginning to caramelize, about 40 min more. Serve hot or at room temp, drizzled w pan juices. (may be made 1
day ahead, then cooled completely before being chilled, covered. Bring to room temp before serving.) |
| Eggplant | 6 |
| small Italian (2 lb) |
| Onion | 2 |
| med, cut lengthwise into 1/4" wedges |
| Parsley | 0.33 |
| c chopped flat-leaf |
Eggplant, Lemon-Pickled
Serves 6
Peel eggplants and cut them from blossom end to
stem end in thin slices, about 1/8" thick. Lightly salt each slice on both
sides. Arrange on large platter in single, slightly overlapping layer. Sprinkle
w lemon juice and then olive oil. Cover w plastic wrap and let pickle in a cool
place (not the refrigerator) for 2 hours. Turn once and tilt platter to
distribute dressing. Just before serving, cut pecorino into very thin slices and
scatter over surface of eggplant.
|
Ingredient
|
| Cheese 2 oz pecorino |
| Eggplant 4 baby white (4 oz each) |
| Lemon Juice, Fresh 2 small lemons (.25
c) |
| Olive Oil 0.25 c |
Eggplant,
Sautéed
| Soak peeled eggplant slices in ice water for 30 min. Drain, dredge in egg-milk bath, and then roll in seasoned bread crumbs. Frying
them in olive or vegetable oil will produce a light, almost creamy texture that is a true delight. |
Fava Beans & Pecorino
Shell beans. Blanch 1 min. Drain and slip from skins. Transfer to bowl and
drizzle w olive oil. Add lemon juice. Toss w s&p. Fold in cheese.
Beans, Fava 2 lb in shells
Olive Oil
Lemon Juice, Fresh 1 lemon
Cheese, Pecorino Romano 8 oz |
|