Melanzane Parmigiano, alla ristorante (Eggplant Parmesan, Restaurant Style)

Melanzane Parmigiano, alla ristorante

(Eggplant Parmesan, Restaurant Style)

4 to 6 servings

(Italy)

This is a slightly different way to handle this Italian classic.  Normally Melanzane Parmigiano is composed of many layers of interlaced thin slices of eggplant, sauce, and cheese but I found that it was too easy to loose the taste of the eggplant and cheese in the breading.  This method reduces the layers to two slightly thicker layers of eggplant which brings the flavours of the eggplant,  sauce, and the cheeses to the fore-front, it also makes for a nicer, more professional looking presentation.

 Ingredients

2 medium eggplants (about 2 1/4 pounds), cut length-wise into 1/8 to 1/4-inch-thick  long slices

1 cup salt,  sufficient for sprinkling over the eggplant slices

3 cups seasoned breadcrumbs

1 cup flour

Freshly ground black pepper

½ cup oil for frying

1 large egg, beaten

7 cups  spicy tomato sauce

grated Parmesan

12 to 24  round slices of Provolone

Preparation

1.  Arrange some of the eggplant slices in a layer in a colander placed over dish and sprinkle very generously all over with salt, add another layer of slices and sprinkle very generously with salt, repeat this layering until all the slices have been used. Set aside to let the bitter juices weep from the eggplant into the dish below, about 1 hour.  Discard the bitter liquid captured in the dish.

2.  Rinse the eggplant well under cold running water to remove all the salt. Transfer eggplant to a work surface and blot very dry with paper towels.

3.  Set up a breading station by placing the flour in on paper plate, the beaten egg in another, and the breadcrumbs in a third.  One at a time, dredge the slice first in the flour shaking off excess, then in the egg, and finally in the breadcrumb. Shake off any excess breading and transfer the breaded eggplant slices to another dish. Repeat until all the remaining eggplant slices have been breaded. 

4.  In a large straight-sided skillet, pour the oil to a depth of about ½-inch. Heat the oil over medium heat until it registers 350° F on a deep frying thermometer. 

5.  Working in small batches, fry the breaded eggplant slices, turning once, until golden brown, about 3 minutes per side. Using tongs, transfer to a paper towel-lined baking sheet. Repeat until all the remaining eggplant slices have been fried.

6.  Arrange half the eggplant slices on a foil  lined cookie sheet, leaving about an  inch between slices.  Spread about 1/4 cup of spicy tomato sauce over each individual eggplant slice, sprinkle lightly with Parmesan,  on top of this place 1 or 2 slices of provolone  and top each with another eggplant slice, additional parmesan, additional ¼-cup of tomato sauce, and 1 or 2 slices of provolone.

7.  Place the oven rack  to its highest position and turn oven to broil.  When the broiler comes on place the cookie sheet on the rake and broil until  the cheese  is bubbly and begins to brown slightly. 

8.  Place each individual stack of eggplant, sauce, and cheese on separate serving dishes  and serve immediately with accompanied by  additional tomato sauce and grated Parmesan cheese.

Melanzane alla Parmigiano (Eggplant Parmigiano)

Melanzane alla Parmigiano

(Eggplant Parmigiano)

serves 6

(Italy)

Eggplant Parmigiano is one of those signature Italian dishes that most non-Italians only eat when "dining out" in Italian restaurants which has always been a mystery to me as it is very easy to make at home.  Whether smothered in spicy gravy (Italian/American for tomato sauce) or sandwiched in crusty Italian bread this is one of my favourite non-meat meals.  Even though I've been told it is no longer necessary with "modern" eggplant, in my recipe I follow the "old school" methodology of salting the sliced eggplant to remove its bitterness . . .  it's how I was taught and I figure if it ain't broke don't fix it, just remember to rinse the salt off and pat dry the slices before breading and frying!

Ingredients

2 medium eggplant (about 2 1/4 pounds), cut into 1/8-inch-thick round slices

salt sufficient for sprinkling

5 cups seasoned breadcrumbs

Freshly ground black pepper

oil for frying

3 large eggs, beaten

7 cups  tomato sauce

grated Parmesan

1 pound fresh mozzarella, shredded

Preparation

1.  Arrange some of the eggplant slices in a layer in a colander placed over dish and sprinkle very generously all over with salt, add another layer of slices and sprinkle very generously with salt, repeat this layering until all the slices have been used. Set aside to let the bitter juices weep from the eggplant into the dish below, about 1 hour.  Discard the bitter liquid captured in the dish.

2.  Rinse the eggplant well under cold running water to remove all the salt. Transfer eggplant to a work surface and blot very dry with paper towels.

3.  Place some of the breadcrumbs in a lipped plate in preparation for breading the eggplant slices. In another dish place the beaten eggs. One at a time, dip the eggplant slices in the egg, and dredge them in the breadcrumb. Shake off any excess breading and transfer the breaded eggplant slices to another dish. Repeat until all the remaining eggplant slices have been breaded. 

4.  In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. 

5.  Working in small batches, fry the breaded eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat until all the remaining eggplant slices have been fried.

6.  Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with some of the tomato sauce and arrange some of the eggplant slices  over the sauce to cover the bottom of the baking dish, cover this layer with some of the tomato sauce, sprinkle with grated mozzarella ‘til the tomato sauces is thoroughly covered with it, sprinkle with some grated Parmesan.  Repeat this layering until all the slices of eggplant are used.  The top layer should be tomato sauce, mozzarella, and Parmesan.

7.  Bake in the preheated oven until hot and the top is just beginning to brown, about 30 minutes. 

8.  Slice into servings and serve with sufficient additional tomato sauce in a separate bowel so diners can moisten the Parmigiano to their taste.

Curried Chicken Salad Lettuce Wraps

Curried Chicken Salad Lettuce Wraps

serves 4

(America)

Neat little chicken salad sandwiches, along with radish and water crest sandwiches,  are traditionally one of the "ladies club bridge" or "high tea" staples.  This recipe adds a definitely Middle Eastern taste to the humble chicken salad finger sandwich  with the addition of curry powder to the recipe and a neat twist by dropping the bread  and wrapping the curry dressed chicken nuggets in pieces of Hearts of Romaine.

Ingredients

4 cups chicken stock

2 large skinless boneless chicken breasts

1/3 cup mayonnaise

1/3 cup plain Greek yogurt

2 teaspoons curry powder

1 tablespoon fresh lime juice

1 tablespoon honey

1/2 teaspoon Kosher or sea salt

1/3 cup golden raisins

1 cup roasted cashews, roughly  chopped

1 cup shredded coconut

1 cup cilantro, roughly chopped

2 heads of  hearts of Romaine lettuce, separated

Preparation

1.  Preheat oven to 350° F.

2.  Spread the shredded coconut on a cookie sheet, place in the oven and toast for  about 8 minutes until most of the shredded coconut is nicely browned.

3.  In a 3-quart over medium heat bring the chicken  stock to a simmer.   Add the chicken and simmer, uncovered, for  25 minutes.  Transfer chicken to a clean work  surface and cool until the breasts can be handled comfortably.   Either shred the chicken or chop it into 1/2-inch pieces. Set the shredded or chopped chicken aside in medium bowl.

4.  In a separate, small bowl mix together the mayonnaise, yogurt, curry, lime juice, honey, salt, raisins, 1/3 cup chopped cashews, 1/3 cup of toasted coconut, and ¼ cup chopped cilantro.  Check seasoning and adjust to taste.  

5.  Combine the curry/yogurt sauce with the chopped/shredded chicken and thoroughly mix.  

6.  Transfer the curry chicken salad to a platter  over a bed of lettuce , garnish  with extra chopped cilantro and coconut. Serve accompanied by additional lettuce leaves, additional chopped cashews, roughly chopped cilantro, and toasted coconut.  To eat, place some of the chicken salad on a lettuce leaf, top with some chopped cilantro, chopped cashews, and toasted coconut fold and enjoy.

Sauerkraut Pierogis

Sauerkraut Pierogis

Makes 30 pierogis

(Poland)

Every country has its own version of a dumpling,  basically cooked balls of dough made of flour, potatoes, bread or matzoh containing meats, seafood, vegetables or sweets.  The Italians lay claim to  ravioli , the Chinese to potstickers, Indians to Somosas, and the Polish to Pierogis.  There are probably as many different recipes for Pierogis as there are Polish families, this recipe is my (Italian) interpretation.  A genuine Polish friend of mine says  the only way to eat Pierogis is lightly fried in bacon grease  and topped with bacon crumbles, and  golden, caramelized onions "Co jest nie tak!" (What's not to like!)  . . .  Enjoy!

Ingredients

Dough:

 2 1/2  cups all-purpose flour
1/4 teaspoon salt
2 tablespoons sour cream, room temperature
1 egg, lightly whisked
1/2 teaspoon butter, softened
1/2 cup whole milk, room temperature

 1/2 cup warm water

Filling:

   1 1/4 pounds medium Yukon gold potatoes, peeled, quartered and boiled in heavily salted water until fork tender

   1 teaspoons butter

   1/2 cup sauerkraut, drained

   1/2 cup of cheddar cheese, grated

   1/4 teaspoon salt

   1/4 teaspoon black pepper

   1 medium yellow onion, grated

Sauce:

   1 sticks butter, browned or clarified

Preparation

The dough:

1.  In a large mixing bowl, add flour, salt, sour cream, beaten egg, butter, water, and milk. With your hands mix together until dough forms a ball. Turn out on a floured board and knead until smooth. You may add a little more flour if necessary to make the dough pliable. 

2.  Divide dough into fourths. Put the pieces under a damp cloth, so it won't dry out. Roll the first piece to 1/8 to 1/4-inch thickness and using a 3-inch cookie cutter or a glass with a 3-inch rim cut out as many 3-inch “pierogi rounds” as possible. Put pierogi rounds under damp cloth while cutting the rest. 

 The filling:

1.   Drain the cooked potatoes and place in a large bowl.   Mash (or run through a ricer) the  hot, cooked potatoes. 

2.  Place the drained sauerkraut and the grated onion on a dry, clean kitchen towel, roll towel into a long cylinder squeezing out any excess liquid, remove from towel to a chopping board and roughly chop.  Add the chopped sauerkraut/onion to the hot mashed potatoes along with the cheddar cheese, salt and pepper and mix to thoroughly distribute the ingredients. The consistency of the mixture should be a little thicker than mashed potatoes.   You may add a little  milk if the mixture is too thick.  Allow filling to cool before proceeding to assembly.

Assembly of the pierogis:

1.  For each pierogi, place a scant 1 tablespoon of potato/sauerkraut/cheese mixture in the center of the dough circle. Fold over to form a half circle. Seal edges by pinching together with your fingers. Then take a fork and press all along the edges.  Place formed pierogi on a lightly greased cookie sheet.  Repeat with remaining  pierogi rounds and filling. 

Cooking the pierogis:

1.  Fill a large pot half full with water and bring to a boil. Drop 5 or 6 pierogis in at a time. Cook each batch for about 1 minute, the pierogi are done when they float to the top.

2.  When they float to the top, remove from pot with a slotted spoons,  place in a colander to drain.  Add the next batch of 5 or 6 pierogis.  Continue in this manner until all the pierogis have been boiled.

Serving the pierogis:

1. In a small sauce pan over medium heat melt and brown the butter and add the finely chopped onion. Cook the butter until it browns and the finely chopped onions are softened.

2. Coat a serving platter with 1/2 the browned butter, arrange the Pierogi on the platter, drizzle the remaining brown butter over them and season with coarse Kosher or sea salt. Serve hot.

Potato Pierogis

Potato Pierogis

Makes 30 pierogis

(Poland)

Every country has its own version of dumpling.  Basically cooked balls of dough made of flour, potatoes, bread or matzoh containing meats, seafood, vegetables or sweets.  the Italians lay claim to  ravioli , the Chinese to potstickers, Indians to Somosas, and the Polish to Pierogis.  There are probably as many different recipes for Pierogis as there are Polish families, this recipe is my (Italian) interpretation.  Enjoy!

Ingredients

Dough:

2 1/2  cups all-purpose flour

1/4 teaspoon salt

2 tablespoons sour cream, room temperature

1 egg, lightly whisked

1/2 teaspoon butter, softened

1/2 cup whole milk, room temperature

1/2 cup warm water

Filling:

2 1/2 pounds medium Yukon gold potatoes, peeled, quartered and boiled in heavily salted water until fork tender
2 teaspoons butter
1 cup shredded sharp Cheddar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large onion, finely chopped

Sauce:

   1 sticks butter, browned or clarified

Additional ingredients for frying:

1 large onion, finely chopped
2 tablespoons butter  for frying 

Preparation

 The dough:

1.  In a large mixing bowl, add flour, 1/4 teaspoon of salt, sour cream, the beaten egg, 1/2 teaspoon of softened butter, water, and milk. With your hands mix together until dough forms a ball. Turn out on a floured board and knead until smooth. You may add a little more flour if necessary to make the dough pliable.

2.  Divide dough into fourths. Put the pieces under a damp cloth, so it won't dry out. Roll the first piece to 1/8 to 1/4-inch thickness and using a 3-inch cookie cutter or a glass with a 3-inch rim cut out as many 3-inch “pierogi rounds” as possible. Put pierogi rounds under damp cloth while cutting the rest.


 The filling:

1.   Drain the cooked potatoes and place in a large bowl.   Mash (or run through a ricer) the  hot, cooked potatoes.

2.  In a large sauté pan, lightly sauté the grated onion in 2 teaspoons of  butter and add this to the hot mashed potatoes along with the cheddar cheese,  1/2 teaspoon salt and 1/2 teaspoon of freshly ground black pepper. The consistency of the mixture should be a little thicker than mashed potatoes.   You may add a little  milk if the mixture is too thick.  Allow filling to cool before proceeding to assembly.

Assembly of the pierogis:

1.  For each pierogis, place 1 1/2 tablespoons of potato mixture in the center of the dough circle. Fold over to form a half circle. Seal edges by pinching together with your fingers. Then take a fork and press all along the edges. Place formed pierogi on a lightly greased cookie sheet.  Repeat with remaining  pierogi rounds and filling.

Cooking the pierogis:

1.  Fill a large pot half full with water and bring to a boil. Drop 5 or 6 pierogis in at a time. Cook each batch for about 1 minute, the pierogi are done when they float to the top.

Serving the pierogis:

1.  1.  In a small sauce pan over medium heat melt 1 stick (about 8 teaspoons) of butter and add the finely chopped onion.  Cook the butter until it browns and the finely chopped onions softened.

2.  Coat a serving platter with 1/2 the browned butter, arrange the Pierogi on the platter, drizzle the remaining brown butter over them and season with coarse  Kosher or sea salt.  Serve hot.

Carne di Maiale Marsala

Carne di Maiale Marsala

(Pork Marsala)

4 servings

(Italy)

Veal has become more expensive and, in some areas, hard to get.  I developed this recipe so I could enjoy (mock) Veal Marsala without the expense.  If you follow the instructions for preparing the pork cutlets I think you'll agree it will take on the texture and subtle flavour of veal.

Ingredients

olive oil for frying

1 cup Marsala wine

2 tablespoons of butter

1 pound of mushroom, cleaned, stems intact and sliced

1 pound of thin cut pork cutlets (pork cutlets pounded to about 1/8-inch thick and soaked in milk for 1 hour)

 All-purpose flour seasoned with salt and pepper for dredging the pounded pork or chicken

3/4 cup chicken broth

Preparation

1.  Heat the butter in a skillet over medium and sauté the mushrooms until tender and nicely coloured.  Set aside.

2.  Dredge the veal in the seasoned flour, shaking off the excess. 

3. Heat oil sufficient to sauté the chicken or pork in the skillet.  Add the chicken or pork and sauté for 1 minute per side. Remove to a platter. Cover with foil to keep warm.

4.  Add Marsala to the pan. Deglaze, then add chicken stock to the pan and let reduce and thicken.  If the sauce does not thicken add a 1:1 mixture of cornstarch and cold water (use 1 tablespoon each), stirring until it thickens. 

5.  When the sauce has begun to thicken, add the mushrooms and stir to mix in.

6.  Arrange the chicken or pork on a serving platter and pour the sauce and mushrooms over.  Serve immediately.

KFC© Type Cole Slaw

KFC^© Type Cole Slaw

makes 10 servings

(America)

Cole slaw is a slightly different form of salad because of the inclusion of butter milk in the recipe.   While many restaurants, especially fast food, serve a variation of cole slaw as a side dish, in my mind the king of commercial cole slaw is the version served in KFC^©  restaurants.  I found using a "Salad Shooter" and the grater blade produces the appropriate sized dice for the cabbage and the onions and the taste really benefits from allowing the slaw to mature for about 24 hours.  This recipe enables you to produce a very close  copy of that premiere slaw.

Ingredients

8 cups very finely diced cabbage (about 1 head)

1/4 cup julienned carrots which  have been very finely diced

2 tablespoons finely minced onion

1/3 cup granulated sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup milk

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 tablespoons white vinegar

2 1/2 tablespoons lemon juice

Preparation

1.  Place the diced cabbage and carrot mixture into large bowl and add minced onions.

2.  Put the remaining ingredients in the processor bowl of  a food processor and process until a smooth dressing results.

3.  Pour the dressing over cabbage/carrot/onion mixture and mix thoroughly to insure a thorough distribution.

4.  Cover the bowl with plastic wrap (or lid if bowl comes with one) and refrigerate several hours or, preferably, overnight before serving.