Mexican Street Corn
Ingredients:
* 4 ears sweet corn, husks removed
* 2 tablespoons corn oil
* 1/2 cup mayonnaise
* 1 teaspoon chili powder
* 1 teaspoon garlic salt
* Freshly ground black pepper
* 1 lime, quartered
* Special equipment: grill pan
Directions:
Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn.
Corn Cakes with Honey
Ingredients:
* 1 package corn muffin mix, prepared to package directions for corn pancakes (recommended: Jiffy)
* 2 ears fresh corn, kernels scraped from cob
* 1 orange, zested
* 2 scallions, whites and greens, finely chopped
* 3 tablespoons butter
* Honey
Directions:
Mix corn pancake batter in a large bowl. Heat a griddle or cast iron pan over medium-low to medium heat.
Stir the corn kernels, orange zest, and scallions into batter. Cut up 2 tablespoons butter into small bits and fold it into the batter. Nestle a pat of butter into a folded paper towel and wipe pan with it. Pile the batter into mounds 3 inches wide and cook the cakes until deep golden on each side. Repeat with remaining batter. Meanwhile, heat a small pot of water over low heat and bring to a bubble. Remove the pan from heat and put the honey jar into the water bath to gently warm. Arrange the corn cakes on a serving platter and serve with honey drizzled on top.
Tasty BBQ Corn on the Cob
Ingredients:
* 1 teaspoon chili powder
* 1/8 teaspoon dried oregano
* 1 pinch onion powder
* cayenne pepper to taste
* garlic powder to taste
* salt and pepper to taste
* 1/2 cup butter, softened
* 6 ears corn, husked and cleaned
Directions:
1. Preheat grill for medium-high heat.
2. In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
3. Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.
Spiced Apple and Pear Pie
Ingredients:
Dough:
* 2 1/2 cups all-purpose flour
* 1/4 cup sugar
* 3/4 teaspoon fine salt
* 3/4 cup cold unsalted butter (1 1/2 sticks), diced
* 1 large egg
* 3 to 4 tablespoons very cold water
Filling:
* 1/2 lemon
* 3 pounds baking apples, such as Golden Delicious, Cortland, or Mutsu (about 6 apples)
* 1 1/2 pounds baking pears, such as Bosc or firm Bartletts (about 3 pears)
* 2/3 cup sugar, plus more for sprinkling on the pie
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon fine salt
* Generous pinch freshly grated nutmeg
* 1/4 cup unsalted butter (1/2 stick)
* 1/4 cup all-purpose flour
* 1/2 teaspoon pure vanilla extract
* 1 large egg, beaten
Directions:
Dough:
Whisk the flour, sugar, and salt together in a medium bowl. Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed. Then rub in the remaining butter until it resembles cornmeal mixed with pea-size bits of butter. (If it gets warm and sticky, refrigerate it to chill.)
Beat the egg with 3 tablespoons of the water; then drizzle it evenly over the dough. Lightly stir the dough together with a fork. (The dough should just hold together when you squeeze it together, with some dry crumbly bits.) If the dough is really dry, sprinkle it with the final tablespoon of water. (To make the dough in food processor, see below.)
Divide the dough in half and wrap each half in plastic wrap and shape into disks. Refrigerate at least 1 hour or up to 2 days. (The dough can be frozen for 2 months. Defrost dough in the fridge overnight.)
Filling:
Finely grate the lemon zest and set aside. Peel, core and then slice both the apple and pear into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
Melt the butter in a large skillet over medium-high heat. Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes. Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble a tight compote.) Cool completely.
Form the pie:
Lightly dust the work surface with flour. Roll a disk of dough into an 11 to 12-inch circle. Transfer the dough to 9-inch glass pie pan (see photo), trimming so it hangs about 1/2-inch over the edge of the pan. Fill the crust with the prepared fruit so it mounds slightly in the center. Roll the remaining dough into a 12-inch circle. Brush the rim of the crust with some of the egg.
Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch. Trim crust if needed, reserving the scraps for decorations or for patching, if needed. Fold the top crust edge under the bottom one, then press the edges together to seal. Cut trimmed scraps into designs if desired and set aside. Flute the crust by pressing a finger into the crust against the other hand’s index finger and thumb to make an even impression. Repeat every 1/2 inch around the pie to create a ruffled edge (see photo). Refrigerate the pie for at least 20 minutes.
Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F.
Brush pie with egg and place cut dough designs on top if desired. Brush again and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust (both top and bottom) is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges (see photo). Cool on a rack.
Serve pie warm or at room temperature with whipped or ice cream. Keep pie, covered, at room temperature for a day, or refrigerate for up to four.
Cook’s Note: To make the dough in a food processor: Pulse the flour, sugar, and salt together in the bowl of the processor. Add a 1/4 cup of the butter and pulse until it resembles fine cornmeal. Add the remaining butter and pulse until the butter is in small pea-sized pieces. Beat the egg and 3 tablespoons of the water together, add and pulse 1 to 2 times, but don’t let the dough form into a ball in the machine (see photo). If the dough is dry add pulse in the other tablespoon of water. Remove the blade and turn dough onto a large, sheet of plastic film. Use the sides of the film to bring the dough together, then wrap tightly to chill.
Busy Bakers’ Tips: The filling can be made up to 2 days ahead and refrigerated. The pie can be fully formed, except for brushing with egg and dusting with sugar, and frozen. Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 2 months. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. If baking from the frozen state, following baking temperatures above, the pie may need to bake slightly longer at 375 degrees F, about 1 hour 25 minutes.
For a different finish, top with several slices of sharp cheddar cheese, and melt under the broiler for 2 minutes.
Roasted Pears with Blue Cheese
Ingredients:
* 3 ripe but firm Anjou pears
* Freshly squeezed lemon juice (3 lemons)
* 3 ounces coarsely crumbled sharp blue cheese such as Stilton
* 1/4 cup dried cranberries
* 1/4 cup walnut halves, toasted and chopped
* 1/2 cup apple cider
* 3 tablespoons port
* 1/3 cup light brown sugar, lightly packed
* 1/4 cup good olive oil
* 6 ounces baby arugula
* Kosher salt
Directions:
Preheat the oven to 375 degrees F.
Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
Panini with Caramelized Onion, Pear and Fontina
Ingredients:
* 1 tablespoon extra-virgin olive oil, plus some for drizzling
* 1 tablespoon butter
* 1 medium onion, chopped
* 8 thin slices of a large loaf of crusty, chewy Italian bread
* 1 pound fontina, shredded or sliced
* 2 tablespoons chopped fresh sage
* 1 red skinned ripe pear, thinly sliced
Directions:
Preheat a large grill pan or griddle over medium to medium high heat. Preheat a small skillet over medium to medium high heat. Add 1 tablespoon of oil and butter to the small skillet. Add onion to the melted butter and oil. Saute the onion, stirring frequently, 10 to 12 minutes or until onions are caramel colored and soft. Build sandwiches: spread 1/4 of the onions on each of 4 slices of bread. Top onions with a thin layer of fontina and sprinkle with chopped sage. Add a thin layer of pears to each sandwich, then more fontina and the top slice of bread. Drizzle the sandwiches with extra-virgin olive oil. Place drizzled side down and arrange the sandwiches on hot grill or griddle. Drizzle opposite side of each sandwich with oil and weigh the sandwiches with foil wrapped bricks or with a heavy skillet, weighted with a sack of flour or canned goods. Press sandwiches 2 or 3 minutes on each side and serve immediately.
Carrot Loaf
Ingredients:
1 large egg.
1 ½ cups of flour.
1 cup of shredded carrots.
½ cup of white sugar, granulated.
½ cup of brown sugar, packed.
½ cup of vegetable oil.
½ cup of chopped nuts.
½ cup of raisins.
1 teaspoon of cinnamon.
½ teaspoon of baking soda.
¼ teaspoon of salt.
¼ teaspoon of baking powder.
Directions:
Stir together the flour, cinnamon, baking soda, salt and baking powder.
In a separate bowl, mix together the white and brown sugar, shredded carrots, vegetable oil and egg.
Combine the two mixtures, then add the chopped nuts and raisins.
Spoon the mixture into a greased and floured loaf pan (about 8*4*2 inches).
Bake at 350°F for about 60 minures, until a toothpick comes out clean.
Allow to cool for 15 minutes.
Store in an airtight container overnight.
Serve as desired.
Moroccan Carrot Salad
Ingredients:
2 x large carrots, cut into wedges.
1 handfull, black olives.
6 x radish, sliced thinly.
1 x clove garlic, chopped.
¼ teaspoon of paprika.
½ teaspoon of ground cumin, or ½ teaspoon of cumin seeds.
1 pinch cayenne pepper.
1 pinch cinnamon.
1 teaspoon salt.
1 x parsley, sprigs, chopped.
1 x fresh lemon, squeezed.
¼ cup of oil, olive.
Directions:
Bring a pan of water to the boil.
Add the carrotts and cook until tender and then rinse them with cold water.
Drain the carrots and mix with the olives and radishes.
Mix the rest of the ingredients, including the chopped parsley and garlic, to create a marinade.
Pour the marinade over the carrot, olives and radishes and serve.
Low Fat Carrot Cake
Ingredients:
CAKE:
3 medium eggs.
2 cups of grated carrots.
1 ¼ cups of unbleached all-purpose flour.
1 cup of whole wheat flour.
1 cup of unsweetened apple sauce.
¾ cup of packed brown sugar.
½ cup of vegetable oil.
½ cup of raisins.
½ cup of walnut pieces.
2 teaspoons of baking powder.
2 teaspoons of cinnamon.
1 teaspoon of pure vanilla extract.
1 teaspoon of baking soda.
¼ teaspoon of nutmeg.
FROSTING:
5 oz of cream cheese.
1 ½ cups of icing sugar.
Directions:
In a suitably sized mixing bowl, combine both the all-purpose flour, whole wheat flor, baking powder, cinnamon, baking soda, nutmeg, raisins and walnuts. Whisk together the carrots, apple sauce, sugar, vegetable oil and eggs; then gently stir into the flour mixture.
Transfer to an oiled 9inch spring-form pan and bake at 350°F (175°C) for 60 minutes.
While the cake is baking, begin preparing the frosting by mixing your desired amount of starsol icing sugar into the cream cheese.
Once the cake is cooked, allow to cool then add the frosting.
Roasted Miso Salmon with Cubanelle Peppers
Ingredients
* 6 cubanelle peppers (also “Italian frying peppers”)
* ¼ cup plus 2 tablespoons olive oil
* ¼ cup rice wine vinegar
* 1/8 teaspoon salt, plus more to taste
* Ground pepper to taste
* 3 tablespoons unsalted butter
* 2 large sweet onions, such as Maui or Vidalia, peeled and cut into rings 1-inch wide
* ½ cup light-colored miso
* 1 teaspoon Japanese mustard paste, preferably S&B brand, or other prepared mustard
* 4 skinless salmon fillets, about 6 ounces each
Directions
Light a gas burner or flame grill. Hold a pepper with tongs directly over the flame and roast until blackened, rotating for even blistering. Place pepper in a paper bag and loosely fold bag. Repeat with remaining peppers. When cool, peel and seed. Cut 4 peppers into 1-inch squares. Reserve scraps. (Or, if you have only an electric oven, roast peppers in a baking pan for 45 minutes at 350°F, rotating them every 15 minutes.)
Chop remaining 2 peeled peppers and place in blender along with reserved scraps. Add ¼ cup of the oil and 2 tablespoons of the vinegar. Puree until smooth. Season with salt and pepper.
Preheat oven to 325°F.
In a shallow pan over low heat, combine butter, onion rings, ¼ cup water, and a sprinkle each of salt and pepper. Cover pot and cook until onions are tender, about 20 minutes. Drain. Add pepper purée and stir to bind onions with purée.
In a bowl, whisk together miso, remaining 2 tablespoons vinegar, and 2 tablespoons oil, mustard, 1/8 teaspoon salt, and several twists of ground pepper. Arrange fillets on a lightly oiled baking sheet. Brush a generous amount of miso dressing on the top sides of the fillets. Bake 8 to 10 minutes for medium-rare. Transfer fillets to a broiler and broil until tops are lightly browned, about 4 minutes.
To serve, dollop some onion-pepper mixture on each of 4 plates. Lay a salmon fillet on the sauce and garnish servings with roasted cubanelle pepper squares. Serve immediately.
Basic Stuffed Cubanelle Peppers
Ingredients
* 1 cup water
* 1/2 cup white rice
* 3 tablespoons extra-virgin olive oil
* 1 pound lean ground sirloin
* 1 (14 ounce) can tomato sauce
* 1 teaspoon garlic salt
* 1 teaspoon kosher salt
* 1 teaspoon cracked black pepper
* 2 green onions, chopped
* 4 cubanelle peppers, halved lengthwise and seeded
* 1 (14 ounce) can tomato sauce
* 1 tablespoon dried parsley
* 1 tablespoon packed brown sugar
* 1 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 3/4 cup shredded mozzarella cheese
Directions
1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
2. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Stir in the ground sirloin, and cook until it begins to brown, and is no longer pink. Drain any excess fat and stir in 1 can of tomato sauce along with the garlic salt, kosher salt, pepper, and green onions. Bring to a simmer, and keep warm. When the rice is ready, stir it into the meat mixture.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Stuff the pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9×13 inch baking dish. Stir the remaining can of tomato sauce together with the parsley, brown sugar, basil, and oregano. Spoon this sauce over the peppers.
5. Bake the peppers in the preheated oven for one hour until they are hot and beginning to brown. Sprinkle with the shredded mozzarella cheese to serve.
Cubanelle Peppers Stuffed with Italian Chicken Sausage
This is such a great meal if you’re craving Italian food but don’t want the carbs. I serve it with a big salad and some rapini and feel satisfyingly full every time. But best of all, it’s good for you. Go ahead and have seconds!
4 Cubanelle peppers, washed, cut in half long-ways and seeded.
1 package of Italian chicken sausage in casing (can be spicy or not depending on your tastes) it ends up being around 1lb., give or take.
Crushed red pepper flakes to taste
1 cup (approx.) marinara sauce
Parmesan cheese to taste
Pam or other type of non-stick spray
Preheat oven to 350 degrees (F). Line a baking sheet with aluminum foil. Spray sheet with non-stick spray (I prefer the olive oil one for this, but you can use any type you want.) and line with peppers. Take the sausage and squeeze the meat out of the casing until pepper halves are just full. You don’t want any casing in the pepper, just the meat. Do this until the sausage is gone. Sprinkle crushed red pepper flakes on top if you like it spicy and put them in the oven for 20 minutes. The corners of the peppers should be turning brown, and the sausage cooked through.
Take them out of the oven and plate them, two per serving. Put a ladle of marinara sauce on top and sprinkle the Parmesan cheese on top.
Krautburger
Ingredients:
* 1 pound lean ground beef
* 1 onion, chopped
* 1/2 medium head cabbage, shredded
* 1/2 (1 ounce) package dry onion soup mix
* 1 (8 ounce) package mild Cheddar cheese, sliced
* black pepper to taste
* 2 (1 pound) loaves frozen bread dough, thawed
* butter flavored cooking spray
* 1/4 cup margarine, melted
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat. Stir in cabbage and onion soup mix; cook 5 minutes longer, or until lightly browned. Set aside.
2. Roll one loaf of bread dough into a 16×8 inch rectangle, then cut into eight 4 inch squares. Spoon cabbage mixture into center of each square, top with 1 small slice cheese and bring up diagonal points, pinching edges closed. Place krautburgers on a cookie sheet coated with cooking spray, and let rise for about 10 minutes.
3. Bake for 20 minutes, or until brown. Brush tops of warm rolls with margarine. Repeat process with second loaf of bread and remaining cabbage mixture and cheese.
Braised Cabbage and Sausages
Ingredients:
1 medium head cabbage, thinly sliced
1 cup water
1/4 cup olive oil
1 cup dry white wine
Salt
A generous pinch of dried red pepper flakes
4 Italian sausages, sweet or hot
handful of grape tomatoes or cherry tomatoes
Directions:
Start by cutting the cabbage into halves and remove the core. Then slice the cabbage into thin strips. Place them on the pan or skillet. To cook, add oil, water, wine and season it with salt & pepper. If you want it spicy then you can add red pepper flakes as well. Cover over medium heat.
While that’s happening, Pour olive oil on a pan and brown the sausages on all sides. Cut the tomatos in half then cook them in the sausage oil. After browning the sausage and lightly cooking the tomatoes add them both and the rest of the content to where the cabbage is. Cover it up and cook it until the sausage are cooked thoroughly. The cabbage should be soft. The whole process should take about 20 minutes. bon appetit!
Braised Cabbage
Ingredients:
1/2 head of shredded cabbage
1 teaspoon salt
2 teaspoon caraway seeds
1/2 medium onion, shredded in
1/4-inch slices like cabbage
1 cup water
2-3 tablespoon lard or butter
1 tablespoon white vinegar
1 tablespoon sugar
Directions:
Slice the cabbage into 1/4 inch and in a pan, steam the cabbage by adding 1 cup of water of high heat without covering. You should stir frequently. (Approx 20 minutes) – Then add butter, sugar and vinegar. Cover and then reduce the heat to medium to medium low. Continue to cook the cabbage until the liquid evaporates. Watch cautiously so the cabbage does not burn when the liquid is gone. Enjoy!
Mom’s Stuffed Eggplant
Ingredients:
* 1 large eggplant
* 3 tablespoons extra-virgin olive oil, divided
* 1/2 pound ground beef
* Salt and freshly ground black pepper
* 1 onion, small diced
* 1 red pepper, small diced
* 3 cloves garlic, minced
* 1/2 cup freshly chopped parsley leaves
* 1/2 cup freshly chopped basil leaves, chopped
* 1 1/4 cup grated Pecorino Romano, divided
* 1/4 cup bread crumbs
* 1 egg
* 2 chopped tomatoes
Directions:
Preheat oven to 350 degrees F.
Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.
Stuffed Eggplant With Walnuts
Ingredients:
* 1/2 cup medium-grind bulgur
* Kosher salt
* 1/3 cup extra-virgin olive oil, plus more for drizzling
* 3 Japanese eggplants, halved lengthwise
* 2/3 cup walnut pieces
* 1/2 small red onion, roughly chopped
* 1 stalk celery, peeled and roughly chopped
* 1 clove garlic, smashed
* 1 cup packed fresh cilantro
* 3 tablespoons fresh tarragon
* 1 teaspoon ground coriander
* 3 tablespoons white wine vinegar
* Freshly ground pepper
* 1/4 cup crumbled feta cheese
Directions:
Put the bulgur in a bowl and add 1/4 teaspoon salt and 1 cup boiling water. Cover and let sit until the bulgur is tender and the water is absorbed, about 30 minutes. Fluff with a fork.
Heat the olive oil in a large skillet over medium-high heat. Lay the eggplant halves cut-side down in the skillet and season with salt, then place another skillet on top and weigh it down with large cans. Cook until the eggplant is soft and golden brown, about 6 minutes. Uncover, flip the eggplant and season with salt, then cover, weigh down and cook about 5 more minutes. Transfer to a paper towel-lined plate to cool.
Pulse the walnuts, onion, celery and garlic in a food processor until coarsely chopped. Add the cilantro, tarragon and coriander and pulse until smooth. Add the bulgur and vinegar and pulse once or twice to combine. Add 1 teaspoon salt, and pepper to taste. Spread the bulgur mixture evenly on the cut sides of 3 eggplant halves; sandwich with the remaining halves. Wrap tightly with plastic wrap and refrigerate at least 1 hour.
Slice the stuffed eggplant into pieces, sprinkle with the feta and drizzle with olive oil.
Eggplant Lasagna
Ingredients:
* 2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
* 5 tablespoons olive oil, divided plus more for baking dish
* Coarse salt and freshly ground black pepper
* 1 cup thinly sliced cremini mushrooms
* 2 garlic cloves, minced
* 1 tablespoon freshly chopped thyme leaves
* 1 (15-ounce) container whole milk ricotta cheese
* 3 large eggs
* 1 cup grated Parmesan, divided
* 2 tablespoons freshly chopped oregano leaves
* 2 cups Nona’s Marinara Sauce, recipe follows
Directions:
Preheat oven to 400 degrees F.
Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.
Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remove and set aside to cool.
In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.
Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes.
Nona’s Marinara Sauce:
* 5 cloves garlic
* Coarse salt and freshly ground black pepper
* 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
* 1 large onion, diced
* 3 carrots, peeled and diced
* 2 tablespoons tomato paste
* 1 cup fresh basil leaves
* 2 tablespoons freshly picked oregano leaves
* 1 (28-ounce) can crushed tomatoes
Directions:
Preheat the oven to 400 degrees F.
Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it’s brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. Set aside.
Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.
Tips:
- Pour into ice cube trays and freeze for future use. By putting them in ice cube trays then popping them out into a resealable bag you can control how much you want to use each time – easier to manage.
- Since tomatoes can be very acidic, using carrots and roasted garlic brings a sweetness to the marinara.
Yield: 3 cups
News from South of the Border!
This past week the Girls Club has had small group traveling in Mexico as part of our summer “Couture Camp” programming. While we’ve mostly been documenting Mayan fashion trends and enjoying colorful festivals in the towns of Chamula and Zinnecantan Chiapas, we have also been learning about some serious food justice issues. Its all about corn and it affects our CSA farmers in the Hudson as much as it affects local farmers in Chiapas. Today in San Cristobal we documented a powerful symbolic protest against Monsanto.
What’s Monsanto? Well its no santo that’s for sure! Monsanto one of the world’s largest seed and agrochemical corporations, that stockpiles and patents native crop seeds while also engineering genetically modified (GM) crop seeds. They have a team of scientists that genetically modify seeds, patent them, and then sell them to farmers to create a vicious cycle, whereby the farmers tend to loose out, firm’s profits roll in, and consumers are left with wacko corn!
Corn is worth fighting for! In recent days there have been public protests throughout Mexico as farmers speak out against the Mexican government’s decision to allow cultivation of GM corn, despite the fact that many environmentalists say these GM seeds could ruin the nation’s native crop. The government has been under intense pressure from Monsanto, and other giant seed companies, who have been trying for years to introduce their transgenic corn seed varieties into the Mexican market. For many protesters, it is a question of protecting the biodiversity of Mexican plantlife and the right of Mexico to protect the food supply of its population (“food sovereignty”).
The movement to protect Mexico’s maize is solid. “Without corn and without beans there is no Country” is a campaign launched in 2007 that unites some 300 civil society organizations in Mexico representing rural and indigenous (Via Campesina), environmental (Greenpeace), human rights, and even consumer groups. It’s goal is to remove maize and beans from the commercial agreements under NAFTA and also to ban the cultivation of GM maize in Mexico. The Network to Defend Native Maize declares that “United in the face of renewed threats to our native seed stock, to our food, to our rights and to our way of life…”: read full declaration here
Looks like the revolutionary spirit is still strong in down in Chiapas!
Here is an image from this fascinating symbolic protest we witnessed today.
In solidarity!
- Lee
Albuquerque Farm Tour
Today as part of the USDA’s Community Food Project Conference, we toured emerging urban farms of the southwestern valley area of Albuquerque. We met serveral young farmers who are reviving the traditional agricultural methods of their ancestors, producing enough fresh vegetables to feed their families, while also supplying local schools.