Cheesy Eggplant Parmesan

 

Cheesy Eggplant Parmesan

Eggplant Parmesan can be made in a multitude of ways.  Sometimes the eggplant is fried, other times it is baked.  Sometimes the eggplant is served over a bed of tomato sauce, other times it is baked in a sauce.

Personally, I like it best baked in a tomato sauce with lots of cheese.

I love the texture of a crispy eggplant that is fried, but for everyday meals, frying is just too messy and who needs that extra fat?  In my version, I use Panko breadcrumbs to give the eggplant that same crispy coating you would get by frying … but instead the eggplant is baked in the oven.

Serve with a big salad or sautéed spinach.

Enjoy!

Cheesy Eggplant Parmesan

3/4 cup panko breadcrumbs
1 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
2 large eggs, lightly beaten
Kosher salt and freshly ground black pepper
2 medium eggplants (about 1 1/2 pounds total), peeled and sliced into 1/2-inch rounds
4 cups marinara tomato sauce (homemade or store bought)
1 1/2 cups shredded mozzarella

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

In a shallow bowl combine the breadcrumbs, 3/4 cup of the Parmesan cheese, and Italian seasoning. Place the beaten egg in a third shallow bowl.

Generously season both sides of the eggplant slices with salt and pepper. Next dip the eggplant in the egg wash to coat completely, letting the excess drip off. Then dredge the eggplant through the Parmesan breadcrumbs, evenly coating on both sides.

Place the eggplant slices on the baking sheet. Bake until golden brown on the bottom, about 20 minutes.  Turn slices over and bake until browned on the other side, about 20 more minutes.

Spread 1 1/3 cups tomato sauce in the bottom of a 9 x 13-inch baking dish. Arrange the eggplant in an even layer in the dish. Cover with another 1 1/3 cup of sauce and 1/2 cup of cheese. Repeat with the remaining eggplant, sauce, and cheese.  Sprinkle the remaining Parmesan over the top.

Bake until the sauce is bubbly and the cheese is melted, about 15 to 20 minutes.

Serves 6.

 

 

Grilled Pizza Margarita

Grilled Pizza Margarita

Collyn Wainwright was the first person to introduce me to grilled pizzas. It was close to 10 years ago and I still remember it.  Sautéed wild mushrooms and smoked mozzarella on a slightly charred pizza crust. Heaven!

The sky is the limit on variations you can make, but this is a good starter recipe. The smoked mozzarella and the kalamata olives add great flavor to a “not-so-traditional” pizza margarita.

You can use this same technique with your favorite pizza toppings. Since the crust cooks rather quickly, it is best to use toppings that are pre-cooked or thinly sliced.

If you choose to add tomato sauce, be sure to lightly sauce your pizza. Too much liquid will result in a soggy crust.

Also when grilling pizzas, the lid is your best friend. Use the lid to control the heat as well as to help your toppings to cook and melt more quickly.

You have lots of options for the pizza dough. You can always make you own – click here for my recipe. For a short cut, you can now find pizza dough in the refrigerated section of most markets. Gourmet varieties are available, but to be honest, that first  delicious grilled pizza I had years ago at Collyn’s house was made on Pillsbury canned pizza dough! Definitely not gourmet but definitely a great short-cut option! Another route is to pick up dough from your neighborhood pizzeria. I often get dough at my local Whole Foods store from their pizza station.

Enjoy!

Grilled Pizza Margarita

Vegetable oil, for the grates
Unbaked pizza dough, enough for a 12-inch pizza
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
3/4 pound smoked mozzarella, coarsely shredded
1 cup cherry tomatoes, cut in half
3/4 cup pitted kalamata olives, drained and coarsely chopped
1/4 cup thinly sliced fresh basil

Preheat a clean grill to medium with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Let the pizza dough come to room temperature. Place the dough ball onto a baking sheet. Using your hands, gently flatten, and pull into a circle about 12 inches in diameter. Brush the crust with 1 tablespoon of olive oil and season with salt and pepper to taste.

Transfer the dough to the grill, oiled-side down. Close the lid and cook until the dough begins to bubble on the top, about 2 minutes. Working quickly, brush the dough with the remaining oil and season with salt and pepper to taste. Turn and top with the mozzarella, tomatoes, and olives. Close the lid again and cook until golden and crisp on the bottom and the cheese is melted, 4 to 5 minutes more.

Remove the pizza from the grill. Evenly sprinkle the basil over the top of the cooked pizza. Serve warm.

Serves 4 to 6.

Recipe from Simply Grilling by Jennifer Chandler.

Photo by the talented Justin Fox Burks.

Tomato Pie

 

There is nothing better than a ripe, juicy summer tomato. I sometimes find it hard to believe that these bright red, juicy fruits are even in the same family as the bland, pinkish variety available at supermarkets the rest of the year.

Tomato pie is a classic recipe that is a delicious way to enjoy this summer treat. Tomatoes take center stage in this dish that is made with simple ingredients.  In this recipe, the taste and texture of the tomatoes don’t get lost in a rich custard. Instead, the additions of cheese and a flaky crust compliment the tomatoes to make this dish irresistible.

Summer tomatoes tend to be very juicy. To make your tomato pie less watery, place the tomatoes in a colander over the sink.  Sprinkle a little bit of salt on them and allow to drain for about ten minutes. This simple step will make your pie easier to slice. If you don’t mind the juiciness, you can skip this step.

When reading the ingredient list, you may question the mayonnaise. Be assured it is an essential addition to this recipe. The thin layer of mayonnaise on top offers a crusty golden top to the creamy, juicy interior of the pie.

Perfect hot from the oven, or equally as good at room temperature as well, tomato pie is perfect summertime fare. Pair it with a leafy green salad and you have a complete meal.

Tomato Pie

1 unbaked pie crust (9-inch), homemade or store-bought
4 medium tomatoes, thinly sliced
Kosher salt and freshly ground pepper
2 tbsp. thinly sliced fresh basil leaves
2 cloves garlic, minced
2/3 cup shredded sharp cheddar cheese
2/3 cup shredded mozzarella cheese
1/3 cup mayonnaise

Preheat the oven to 350 degrees.

Place the pie crust in a deep-dish pie pan. Flute the edges, if desired. Bake until lightly golden brown, about 10 minutes.

While the crust is baking, place tomato slices in a single layer in a colander; sprinkle with salt. Let stand for 10  minutes. Pat dry with paper towels.

Remove the crust from the oven. Layer 1/2 the tomatoes slices on the bottom of the crust. Season with salt and pepper. Sprinkle 1 clove of minced garlic and 1 tablespoon of sliced basil evenly over the top. Sprinkle 1/3 cup cheddar cheese and 1/3 cup mozzarella cheese over the tomatoes. Arrange remaining tomato slices over the cheese. Season with salt and pepper. Sprinkle the remaining garlic, basil, and cheeses evenly over the top of the tomatoes. Evenly spread the mayonnaise over the entire pie.

Bake until golden, about 30 minutes. Let cool 5 minutes before serving.

Serves 6.

 

Glazed Carrots

This classic French technique is how I learned to prepare root vegetables while I was in cooking school. The technique is so simple, yet makes an ordinary carrot something special.

Glazed Carrots

3 cups peeled and thinly sliced carrots (about 5 carrots)
2 tablespoons unsalted butter
1 tablespoon granulated sugar
Kosher salt and freshly ground black pepper

Place the carrots, butter, and sugar in a medium pot. Pour in enough water to barely cover the vegetables. Season with salt and pepper to taste.

Over high heat, bring the mixture to a boil. Reduce the heat to medium-low and cook, simmering, until most of the liquid has evaporated and the carrots are tender, about 8 minutes. If the carrots are not fully cooked, add a little more water and continue cooking until they are tender. Remove from the heat and adjust the seasonings as needed. Serve immediately.

Serves 4.

Cooking Tip: This cooking technique is great for root vegetables like carrots, parsnips, turnips, and onions. If you plan to serve a medley of vegetables, it is better to glaze each type separately and then toss together just before serving.

Cheddar-Pecan Green Bean Casserole

Did you know it’s the 55^th anniversary of the Green Bean Casserole?!

It’s an iconic dish that most Americans expect on their holiday table.

Originally made with canned green beans and condensed cream of mushroom soup, I took the basic elements of this classic dish and gave it a fresher, modern spin.

First, I substituted tender Haricots Verts for the canned green beans.

What are haricots verts? Quite simply, they are very small and slender French green beans. (Haricot verts is French for green beans.) They tend to be more tender and flavorful than the thicker American green beans. Most markets now carry them both fresh and frozen.

Next, instead of using canned soup as my sauce, I made a quick cream sauce and flavored it with some shredded sharp white cheddar cheese.  (Isn’t everything made better with cheese?!)

Lastly, I tossed chopped pecans and panko bread crumbs with the classic French’s French Fried Onions for a crunchy topping that makes the dish in my opinion.

This homemade version of the classic canned soup green bean dish is sure to become a favorite at your house. The haricots verts, pecans, and the touch of sharp cheddar in the sauce elevate this dish to new heights.  It’s so good you’ll serve it year round!

Enjoy!

Cheddar-Pecan Green Bean Casserole
From Simply Suppers by Jennifer Chandler

4 tablespoons unsalted butter, plus extra to grease the baking dish
1 1/2 pounds fresh or frozen haricots verts, trimmed
8 ounces button mushrooms, trimmed and thinly sliced
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
3/4 cup chicken stock
3/4 cup heavy cream
1/2 cup shredded sharp white cheddar cheese
Kosher salt and freshly ground black pepper
3/4 cup French’s French fried onions
1/4 cup panko bread crumbs
1/4 cup chopped pecans

Preheat the oven to 395 degrees. Lightly grease a 9- x 13-inch casserole dish with butter and set aside.

Over high heat, bring a large pot of salted water to a boil. Add the beans and cook until just tender, about 2 minutes. Drain and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain again and set aside.

In a large saucepan over medium-high heat, melt 2 tablespoons of the butter. Add the mushrooms and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, about 5 minutes. Add the garlic and nutmeg and cook until fragrant, about 2 minutes. Sprinkle the flour over the mushrooms and stir to combine. Slowly stir in the broth and heavy cream. Reduce the heat to medium-low and cook, stirring frequently, until the mixture thickens, about 8 minutes. Remove from the heat and stir in the shredded cheese. Season with salt and pepper to taste. Add the green beans and stir until well coated. Spoon the mixture into the prepared pan.

In a medium mixing bowl toss together the French fried onions, bread crumbs, and pecans. In a small saucepan, melt the remaining 2 tablespoons of butter. Stir the melted butter into the onion mixture. Sprinkle the topping evenly over the green beans. Transfer to the oven and bake until golden and bubbly, about 10 to 12 minutes.

Cooking Tip: What are haricots verts? Quite simply, they are very small and slender French green beans. (Haricot verts is French for green beans.) They tend to be more tender and flavorful than the thicker American green beans. Most markets now carry them both fresh and frozen.  American green beans, fresh or frozen, are an acceptable substitute.

 

 

 

Lemony Swiss Chard with Pine Nuts and Raisins

With its bright green leaves and stems of yellow, orange, and red, rainbow Swiss chard is by far the prettiest green around.  And in my opinion, the tastiest!

But I have to admit, for years I was not a greens fan.  I’d turn my nose at all different types: turnip, mustard, kale …. You name the variety; I was not going to eat it.

Then last year in my weekly Fall CSA, I kept getting a big bunch of Swiss Chard. The first bunch died in the back of my fridge.  The second week, I gave my Swiss Chard to a friend.  The third week I decided, “I have to give this a try.” Wasn’t one of the reasons I participated in a CSA to try new ingredients?

I called my friend Melissa (who had happily taken that second bunch of  Swiss Chard off my hands) and asked her how she prepared hers.

“Be sure not to overcook the Swiss Chard. Its flavor is best when it is just lightly sautéed ,”she advised.

So, I cooked it just like a do spinach …  sautéed with garlic in a little olive oil until just wilted.  

Before I took the first bite I wondered, “Is this even cooked enough?”  All the greens I had encountered on menus in the South had been cooked for hours … not minutes.

But Melissa was right!  Lightly sautéing is the trick!

As I continued to get Chard (and other greens) in my weekly CSA, I played around with a few other recipes. This lemony version is my favorite.  The lemon brightens the flavor of the greens and the pine nuts and golden raisins add a delicious texture.

Swiss Chard is in season in the Fall. Go out and give it a try.  Who knows?  This nutrient-packed green may become a favorite of your too!

Enjoy!

Lemony Swiss Chard with Pine Nuts and Raisins

2 tablespoons olive oil
2 tablespoons finely-diced shallots
6 cups coarsely chopped rainbow Swiss chard leaves
1 tablespoon freshly squeezed lemon juice
1 tablespoon water
1 tablespoon finely grated lemon zest
1/4 cup golden raisins
1/4 cup pine nuts, toasted
Kosher salt and freshly ground black pepper

In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the shallots and cook until they are soft, about 2 minutes.

Add the chard and cook, stirring, until the leaves just begin to wilt, about 1 minute. Stir in the lemon juice, water, lemon zest, and raisins. Cover and cook, stirring occasionally, until the chard is tender and the liquid has almost evaporated, about 5 minutes. Remove from the heat and stir in the pine nuts. Season with salt and pepper to taste. Serve immediately.

Serves 4.

Cooking Tip: I prefer rainbow Swiss chard due to its brightly colored veins, but varieties with only white or red veins are equally delicious.

Variation: For more texture and color use the stems in this dish as well. Cut the stems into 1/2-inch pieces, add to the pan before adding the leaves and cook until the stems are tender, about 2 to 3 minutes. Then add the leaves and continue with the recipe.

Note: A CSA (short for Community-Supported Agriculture) is also known as “subscription farming.” At the beginning of the growing season, you purchase a subscription from a local farmer just like you buy a subscription to magazine. But instead of receiving a magazine each week, shareholders receive a weekly supply of veggies, herbs, fruits and sometimes even eggs and meat. It’s a win-win for the customer and the farmer. The customer gets fresh, locally-grown foods.  The prepaid CSA fees are a source of financial security for the farmer.

Grilled Okra

“Grilled okra?!”  you may ask with a hint of disdain. I agree.  It’s the same response I had when I was first introduced to this dish.

“But okra is slimy when cooked anyway but battered and fried … won’t this be gross?” was the first thought that went through my mind. But as she basically forced me to take a bite, my friend Lucia Heros assured me that this would become a favorite. And you know what?  She was right!

Grilled okra is simply delicious!

I like to grill it until it is slightly charred on the outside … giving it a crispy exterior with a soft interior.  (Note I said soft interior … no sliminess in sight!)

It is yummy as a quick and easy appetizer right off the grill … or served as a side.  On the rare occasion that there have been leftovers, I have thrown chilled grilled okra on a salad for a delicious twist.

Everyone … including my kids … have loved it!

My friend Lucia likes to season hers with Paul Prudhomme’s Magic Salmon Seasoning Blend®. I love the spicy kick that Tony Chachere’s® Creole Seasoning  gives.  Feel free to use your favorite seasoning blend.  For an extra kick, try a Blackening Seasoning Blend … or if watching your sodium, try one of those Mrs. Dash’s herb blends. Even just plain old salt and pepper gives delish results.

Enjoy!

Grilled Okra

1 lb. fresh okra
¼ cup olive oil
¼ cup Tony Chachere’s® Creole Seasoning  (or your favorite seasoning blend)

Heat a clean grill to medium-high.

Place the okra on skewers.  Drizzle with olive oil until lightly coated. Season to taste with the seasoning blend.

Grill the okra until nicely browned, about 2 to 4 minutes per side, turning with tongs as needed. Transfer the grilled okra to a platter or plates and serve immediately.

Cooking Tip: No skewers in the house? No worries.  The skewers are used to help make the cooking process simple. Instead, just place the okra pods perpendicular to the grill grates to prevent them from falling through.

Asparagus with Browned Butter

Fresh asparagus is one of my favorite vegetables. Not only are asparagus delicious, their appearance signals that the seasons are finally changing. They herald the beginning of Spring. Warmer weather is on the way. 

Whereas imported asparagus is available year-round, the stalks of a tender, freshly-picked asparagus offer a flavor far more sublime than the out-of-season variety. 

When buying asparagus, look for firm, bright green stalks with tightly closed tips.  The ends of asparagus spears tend to be tough and woody. To trim, simply bend each stalk and it will naturally break off in just the right spot.

I think aparagus are best when they are simply prepared. I cook them in salted water just until they are vibrant green yet still crisp tender. I then drizzle them with butter that has been slightly browned to give it a nutty flavor.

Enjoy!

Asparagus with Browned Butter

Brown butter is one of my signature cooking “tricks.” I use it to season vegetables, as a sauce for roasted fish, and have even drizzled it into cake batter. The classic French term for this cooking technique is beurre noisette, which literally translates to “hazelnut butter.” By slightly browning the butter, you give it a delicious nutty flavor.  Be careful though, this sauce is ready the moment it starts to brown. If you overcook it, it will taste burnt.

Kosher salt
1 bunch (about 1 pound) asparagus, tough woody ends snapped off and discarded
3 tablespoons unsalted butter
Freshly ground black pepper

Over high heat, bring a medium pot of salted water to a boil. Add the asparagus and cook until vibrant green and crisp tender, 1 to 1 1/2 minutes. Drain the asparagus. Set aside.

Wipe the pot dry. Add the butter and over medium-high heat, cook, swirling the pot occasionally, until the butter stops foaming and begins to brown. Remove from the heat. Add the asparagus and toss until well coated. Season with salt and pepper to taste. Serve immediately.

Serves 4.

Do-Ahead: The process of par-cooking a vegetable in boiling salted water is called blanching. Blanching prevents the vegetable from being over-cooked when reheated, or in this case, tossed with the brown butter. You can use this same technique to cook vegetables in advance. When you drain the blanched vegetable, immediately immerse it in an ice water bath to stop the cooking process. Drain again and refrigerate until ready to serve.

Roasted Lime Sweet Potato Wedges

Serves 4 

3 medium sweet potatoes (about 1 1/2 pounds total), peeled and sliced into rounds about ¼-inch thick
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons lime zest
2 tablespoons freshly squeezed lime juice

Preheat the oven to 375°F.

Place the sweet potatoes and oil in a large bowl.  Season with salt and pepper to taste and then toss until well coated.

Place the potatoes on a rimmed baking sheet.  Bake for 30 to 40 minutes, or until tender.

Season with the lime zest and juice.  Serve warm.

Back to the Basics:
Lime doesn’t go with your main course? Then just omit it and you have simply delicious baked sweet potato fries.

Food Fact:  
Sweet potatoes are not only sweeter in flavor than their white counterpart, but they are also nutritionally far superior.  Packed with vitamins and fiber, sweet potatoes are ranked the number one vegetable by the Center for Science in the Public Interest.  For those concerned about sugar, this complex carbohydrate also ranks extremely low on the glycemic index…despite what its “sweet” name suggests.

Tomato Tart

Serves 6 to 8

1 9-inch tart pan lined with pie crust (store-bought is a great shortcut)
3 large tomatoes, cut into 1/2 -inch thick slices
1/4 cup Dijon mustard
1 cup coarsely grated Gruyere cheese
2 tbsp. chopped fresh basil
1 garlic clove, minced
2 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preheat oven to 375°F.

Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 8 minutes. Remove the paper and weights and bake until golden brown, about 10 more minutes. Remove from the oven and cool on a wire rack.

Sprinkle the tomatoes with salt and drain in a colander for 10 to 15 minutes.

Turn up the oven to 400°F.

Spread the mustard over the bottom of the pie crust and sprinkle the cheese over it. Arrange the tomatoes over the cheese in 1 overlapping layer. Bake until the pastry is golden brown and the tomatoes are very soft, 25 to 30 minutes.

In a small bowl, stir together the basil, garlic and olive oil. Season with salt and pepper to taste. Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon. Serve the pie hot or at room temperature.