2 Eggplants looking for a simple recipe? Parmesan? :::ducking:::
petalique
11 months ago
last modified: 11 months ago
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petalique
11 months agoRelated Discussions
Duck recipe critique
Comments (9)I have a number of Roast duck recipes, but Ina Garten's method is my favourite. The meat is tender and the skin is deliciously crisp. Home Cookin Chapter: Recipes From Thibeault's Table Roast Duck ========== Roast Duck Copyright Ina Garten, All rights reserved This recipe is available for a limited time only. Why? 2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed 6 quarts chicken broth Kosher salt 1 teaspoon freshly ground black pepper Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook. Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes. When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry. Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm....See MoreSimple Passed Down Recipe?
Comments (11)This was passed on to me by a neighbor who moved away from here about 15 years ago....it's sooo good and we have it a few times a month. Spaghetti with smothered onions 2 tablespoons butter with 2 tablespoons extra virgin olive oil 1 1/2 pounds onion, sliced very thin, about 6 cups Salt Black pepper 1/2 cup dry white wine 2 tablespoon chopped parsley 1/3 cup freshly grated parmigiano reggiano cheese ( I just use fresh parmesan cheese) 1 to 1 1/2 pounds pasta 1. Put the butter and olive oil, and the onions with some salt in a large sauté pan. Cover and turn heat to very low. Cook for almost an hour until the onions become very soft. 2. Uncover the pan, raise the heat to medium high, and cook the onions until they become colored a deep, dark gold. Any liquid the onions may have shed must now boil away. 3. Add liberal grindings of pepper. Taste and correct for salt. Bear in mind that onions become very sweet when cooked in this manner and need an adequate amount of seasoning. Add the wine, turn the heat up, and stir frequently while the wine bubbles away. Add the parsely, stir thoroughly, and take off heat. Ahead-of-time note : You can cook the sauce entirely in advance up to the point where you add the parsley. When you are nearly ready to toss with the pasta, reheat the sauce over medium heat and add the parsely just before draining the pasta. 4. Toss with cooked drained pasta, adding the grated Parmesan. As you toss, separate the onion strands somewhat to distribute them as much as possible throughout the pasta. Serve immediately....See MoreLOOKING for: Eggplant overplanted--I need ideas!
Comments (16)Here are some recipes from our family cookbook. You have my sympathy. I always get over zealous in planting eggplant. Then... They all seem to come at once and keep producing. I love eggplant, but after a while, I can't bear to look at them. Unfortunately, eggplant dishes don't seem to freeze very well. I know the challenge you're facing. You've got to use them up while they're still fresh. Good luck! Melintzanosalata (Roasted Eggplant Salad) Deliciously different! A perfect appetizer spread with crackers. 1 large eggplant 1 medium onion, finely chopped 2 garlic cloves, finely minced or crushed ¼ cup chopped parsley ¼ cup olive oil ¼ cup wine vinegar or lemon juice (juice of 1 lemon) Salt and pepper to taste Place whole, washed eggplant in greased baking pan. Bake at 350° oven 60 minutes, until soft. Allow skin to turn black so as to give a smoky flavor to the salad. Allow eggplant to cool off a bit so you can handle it. Slice the eggplant down the middle and scoop out the pulp. Put the eggplant pulp on a cutting board and chop it up finely. Lightly sauté chopped onion and garlic in olive oil. In a bowl, combine the chopped eggplant, onion and garlic mixture with all the olive oil, and vinegar or lemon juice. Salt and pepper to taste. Cover and refrigerate for at least 1 hour. Adjust seasonings if necessary. Serve with pita bread, flat bread, or whole wheat/sesame crackers (like Ak Mak). Briami (Baked Summer Vegetables) A variety of summer vegetables, baked in olive oil. A simple, tasty, and nutritious casserole. Use as a main dish or a delicious vegetable side dish. 1 pound summer squash (zucchini, crookneck, etc.) 1 pound eggplant 1 pound potatoes 2 onions 1 - 1½ pounds tomatoes (fresh or canned) ½ - 1 cup olive oil Salt and pepper to taste 1 cup chopped parsley ½ cup water, hot 2 green peppers (optional) 2 cloves garlic, minced (optional) 1 cup buttered breadcrumbs (optional) ½ cup grated Parmesan cheese (optional) Scrub squash and cut off ends; cut in ¼ inch slices or in 1 inch chunks. Scrub eggplant and cut off ends; cut into ¼ inch slices. (Eggplant may be salted and set aside on paper towels to release moisture for at least 30 minutes. Rinse well before adding to casserole.) Wash and peel potatoes; cut in ¼ inch slices. Peel onions; cut in ¼ inch slices. Wash, peel and cut tomatoes into slices (roughly slice or chop canned whole tomatoes). If using peppers, wash, remove seeds and cut into strips. Beginning with sliced potatoes, layer all vegetables in a large casserole. Salt and pepper each layer of vegetables lightly (If eggplant slices have been pre-salted, do not salt eggplant layer.) Add olive oil and hot water. Cover and bake at 350° for 60 minutes. (If desired, sprinkle with buttered breadcrumbs and grated Parmesan cheese.) Uncover and bake for an additional 20 minutes. Let stand uncovered 10-15 minutes before serving. For a complete vegetarian meal, serve with hearty bread slices and a fresh salad. May be served hot, warm, room temperature, or even cold. Moussaka (Greek Eggplant Casserole) A classic Greek dish, famous throughout the world, and a favorite at Greek restaurants and festivals. Delicious eggplant layered with a spicy tomato sauce and topped off with a Parmesan flavored egg custard. A feast for the eyes and the palate! Meat Sauce: 1 pound lean ground beef or lamb 2 large onions, finely chopped 2 4 cloves garlic, finely chopped 2 tablespoons olive oil 1 - 6 ounce can.tomato paste ¾-1 cup water or broth (may substitute up to ½ cup wine for water or broth) 1/8-teaspoon allspice ¼ teaspoon nutmeg ½ teaspoon cinnamon 1 teaspoon Greek oregano Salt & pepper to taste Eggplant: 3 large eggplants Vegetable oil Flour (optional) Egg (optional) Cream Sauce: ½ cup flour ½ cup butter 2 cups warmed milk 4 eggs, beaten ¼ cup Parmesan cheese Dash nutmeg Salt to taste Meat Sauce Preparation: Sauté onion and garlic in olive oil until translucent; do not brown. In separate pan, brown ground beef or lamb; drain well. Add browned ground meat, tomato paste, water, broth, or wine, nutmeg, allspice cinnamon, and oregano to onion mixture. Simmer about 20 minutes over medium heat; sauce will not be juicy. Season to taste with salt and pepper (do not over salt). Cream Sauce Preparation: Melt butter and stir in flour. Cook over medium/low heat, stirring until mixture is well blended and bubbling. Off heat, add warmed milk slowly and stir continuously until sauce is well blended and thickened. Sauce will be quite thick. Season lightly with salt. Allow sauce to cool. Add beaten eggs to sauce; stir until all sauce is blended with eggs. Stir in ¼ cup Parmesan cheese and dash nutmeg. Eggplant Preparation: If desired, peel eggplant. Slice into 1/3-½ inch rounds. Sprinkle both sides of slices heavily with salt. Set aside on paper towels to release moisture for at least 30 minutes. Rinse eggplant slices and blot completely dry. Choose a browning method for eggplant: 1.Baked Brush eggplant slices with oil and bake in 425° oven, turning once, until both sides are golden brown (about 10 minutes per side); do not overcook. 2.Broiled Brush eggplant slices with oil and broil, turning once, until both sides are golden brown (about 5-7 minutes per side); do not overcook. 3.Fried Coat the eggplant pieces generously with flour (if desired, dip slices in egg wash and flour a second time); heat oil in a skillet and fry eggplant, turning once, until golden brown; do not overcook; drain well on paper towels. Moussaka Assembly: Brush bottom and sides of deep 13" x 9" baking dish with olive oil. Place ½ of eggplant slices onto bottom of pan; cut slices to fit so that the entire surface is completely covered with eggplant. Spoon meat mixture over eggplant. Top with remaining eggplant slices; cut slices to fit so that the entire surface is completely covered with eggplant. Pour cream sauce over all; spread evenly to completely cover all the eggplant. Bake at 350° for 60 minutes (the top should be set, slightly puffy, and nicely browned). Let rest for 15 minutes before cutting into serving pieces. Variations: Potato: Potatoes may be substituted for part or for all of the eggplant. Cut potatoes lengthwise into 1/3-½ inch thick slices and fry before assembling the casserole. Place potato layer on bottom of casserole. Summer Squash: Summer squash (zucchini, crookneck, pattypan, etc.) may be substituted for part or for all of the eggplant. Cut squash lengthwise into 1/3-½ inch thick slices and either fry, broil or bake before assembling the casserole. Do not overcook squash, and do not use overgrown squash with large seeds....See MoreShare your hot weather simple recipes : )
Comments (101)Mamapinky, I think my DH’s taste buds have suffered the same issue as yours – too much fried food in his past! BTW, didn't you mention a laundry channel on youtube you'll be hosting (on another thread?) I can't find the thread, but let us know for sure - I'll sub, and my first question pre-youtube is how to get those 'screaming hot whites' - please do a vid on that! Cathy, I laughed out loud thinking of you spitting that tomato skin out and making the comment! Too funny! I have a good rapport with mine green grocer.. maybe coz I’m the only one asking for and buying some of the more unusual things here : ) Uh, chocolate chips in the yogurt bars… now you’re talkin’!!! Sherri1058… and guess what we’ve been enjoying? Perfect with fajitas! Thank you so much for sharing this!...See Morecarolb_w_fl_coastal_9b
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