Potatoes and Green Beans with Cucumber and Yogurt Dressing
By: Williams-Sonoma
For the dressing:
2/3 cup plain whole-milk yogurt
1/3 cup mayonnaise
¼ cup coarsely chopped fresh dill
½ teaspoon dried oregano
Kosher salt and ground pepper
¾ cup peeled, seeded, and finely diced English (hot-house) cucumber
5 Yukon gold potatoes (about 1 ¾ lb), peeled, halved lengthwise, and cut cross-wise into slices 1/3 inch thick
Kosher salt and freshly ground pepper
½ lb green beans, trimmed, and cut into 2 inch pieces
1 ½ teaspoons white wine vinegar
To make dressing, in a bowl, whisk together the yogurt, mayonnaise, dill, oregano, ¾ teaspoon kosher salt, and ½ teaspoon pepper. Stir in the cucumber. Set aside.
Pour water to a depth of 1 inch in a large pot and bring to a boil. Put the potatoes into a collapsible steam basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potatoes are tender when pierced with a small knife, about 14 minutes. Transfer the potatoes to a large bowl. Let cool for 5 minutes, then sprinkle lightly with kosher salt and pepper.
In the same steamer, cook the green beans until just tender-crisp, about 5 minutes. Transfer the green beans to the bowl with the potatoes. Sprinkle to taste with kosher salt and pepper and let cool to lukewarm, about 20 minutes.
Mix the vinegar into the cucumber-yogurt dressing. Stir enough of the dressing into the salad to coat generously. Serve at once.
Make-Ahead Tip: The cucumber-yogurt dressing may be prepared 1 day in advance. Cover and refrigerate.
Makes 6 servings
Friday, March 19, 2010
Mashed Potatoes Baked with Three Cheeses
Mashed Potatoes Baked with Three Cheeses
By: Williams-Sonoma
Unsalted butter for greasing
4 large russet potatoes, about 2 ½ lb, peeled and cut into ½ inch cubes
4 ½ oz Brie cheese, rind removed, cut into ½ inch dice
5 ½ oz fresh white goat cheese, crumbled
¾ cup grated Parmesan cheese
¼ cup whole milk, plus more if needed
Kosher salt and freshly ground pepper
2 Tablespoons minced fresh flat-leaf parsley
Preheat the oven to 350 degrees. Butter a 9 inch pie dish.
Pour water to a depth of 1 inch into a large pot and bring to a boil. Put the potatoes into a collapsible steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potatoes are tender when pierced with a small knife, about 15 minutes. Transfer the potatoes to a bowl.
Empty the pot and wipe dry. Return the potatoes to the still-hot pot. Add 2/3 of Brie cheese, 2/3 of the goat cheese, and 2/3 of the Parmesan cheese and mash well with a potato masher. Add the ¼ cup milk, a scant ¼ teaspoon kosher salt, and ¼ teaspoon pepper and mash to blend, adding more milk, 1 Tablespoon at a time, if needed to reach the desired consistency. Transfer the potatoes to the prepared dish. Sprinkle the remaining cheese evenly over the potatoes.
Bake the potatoes until heated through and the cheese is just beginning to brown on top, about 20 minutes. Serve at once, sprinkle with parsley.
Make-Ahead Tip: This dish can be prepared up to 2 hours in advance. Cover loosely and let stand at room temperature until ready to bake.
Serving Tip: These mashed potatoes are very rich, so serve them with a simple main course such as grilled salmon, chicken or lamb chops.
Serves 6
By: Williams-Sonoma
Unsalted butter for greasing
4 large russet potatoes, about 2 ½ lb, peeled and cut into ½ inch cubes
4 ½ oz Brie cheese, rind removed, cut into ½ inch dice
5 ½ oz fresh white goat cheese, crumbled
¾ cup grated Parmesan cheese
¼ cup whole milk, plus more if needed
Kosher salt and freshly ground pepper
2 Tablespoons minced fresh flat-leaf parsley
Preheat the oven to 350 degrees. Butter a 9 inch pie dish.
Pour water to a depth of 1 inch into a large pot and bring to a boil. Put the potatoes into a collapsible steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potatoes are tender when pierced with a small knife, about 15 minutes. Transfer the potatoes to a bowl.
Empty the pot and wipe dry. Return the potatoes to the still-hot pot. Add 2/3 of Brie cheese, 2/3 of the goat cheese, and 2/3 of the Parmesan cheese and mash well with a potato masher. Add the ¼ cup milk, a scant ¼ teaspoon kosher salt, and ¼ teaspoon pepper and mash to blend, adding more milk, 1 Tablespoon at a time, if needed to reach the desired consistency. Transfer the potatoes to the prepared dish. Sprinkle the remaining cheese evenly over the potatoes.
Bake the potatoes until heated through and the cheese is just beginning to brown on top, about 20 minutes. Serve at once, sprinkle with parsley.
Make-Ahead Tip: This dish can be prepared up to 2 hours in advance. Cover loosely and let stand at room temperature until ready to bake.
Serving Tip: These mashed potatoes are very rich, so serve them with a simple main course such as grilled salmon, chicken or lamb chops.
Serves 6
Thursday, March 18, 2010
Spiced Fingerling Potatoes
Spiced Fingerling Potatoes
By: Williams-Sonoma
4 teaspoons ground cumin
1 ½ teaspoons sweet paprika
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon ground cloves
1 ½ cups plain whole-milk yogurt
2 ½ Tablespoons olive oil
2lb fingerling potatoes, scrubbed and patted dry*
Nonstick olive-oil cooking spray
¼ cup finely shredded or chopped fresh mint
In a small bowl, combine the cumin, paprika, kosher salt, black pepper, cayenne, garlic powder, and cloves. Stir to blend well. Set this mixture aside.
In a bowl, combine the yogurt and 2 teaspoons of the spice mixture to make a dipping sauce. Stir to blend. Cover and refrigerate for at least 2 hours or up to 2 days.
Put the olive oil in a large bowl and stir in the remaining spice mixture. Cut 2 or 3 shallow lengthwise slits in the sides of each potato to allow the seasonings to penetrate. Add the potatoes to the bowl and toss to coat evenly.
Preheat the oven to 350 degrees. Spray a large, heavy baking sheet with the nonstick olive-oil cooking spray. Arrange the potatoes on the prepared sheet, spacing them so that they do not touch. Roast the potatoes for about 30 minutes. Using tongs, carefully turn over the potatoes. Continue to roast until the potatoes are tender and browned, about 25 minutes longer.
Put the bowl of yogurt dipping sauce in the center of a serving platter. Arrange the potatoes around the sauce, sprinkle them with the mint, and serve.
Make-Ahead Tip: The potatoes can be dressed with the spice mixture up to 4 hours in advance. Let stand at room temperature, tossing occasionally, before baking.
Makes 4 servings
*“Fingerling Potatoes: Certain potato varieties are called fingerlings because of the narrow, fingerlike shape of the tubers. Russian Banana is among the most widely available. Other varieties include La Ratte, Rose Finn Apple, and Ruby Crescent. If you can’t find fingerling potatoes, baby reds or white creamers are delicious alternatives.”*
By: Williams-Sonoma
4 teaspoons ground cumin
1 ½ teaspoons sweet paprika
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon ground cloves
1 ½ cups plain whole-milk yogurt
2 ½ Tablespoons olive oil
2lb fingerling potatoes, scrubbed and patted dry*
Nonstick olive-oil cooking spray
¼ cup finely shredded or chopped fresh mint
In a small bowl, combine the cumin, paprika, kosher salt, black pepper, cayenne, garlic powder, and cloves. Stir to blend well. Set this mixture aside.
In a bowl, combine the yogurt and 2 teaspoons of the spice mixture to make a dipping sauce. Stir to blend. Cover and refrigerate for at least 2 hours or up to 2 days.
Put the olive oil in a large bowl and stir in the remaining spice mixture. Cut 2 or 3 shallow lengthwise slits in the sides of each potato to allow the seasonings to penetrate. Add the potatoes to the bowl and toss to coat evenly.
Preheat the oven to 350 degrees. Spray a large, heavy baking sheet with the nonstick olive-oil cooking spray. Arrange the potatoes on the prepared sheet, spacing them so that they do not touch. Roast the potatoes for about 30 minutes. Using tongs, carefully turn over the potatoes. Continue to roast until the potatoes are tender and browned, about 25 minutes longer.
Put the bowl of yogurt dipping sauce in the center of a serving platter. Arrange the potatoes around the sauce, sprinkle them with the mint, and serve.
Make-Ahead Tip: The potatoes can be dressed with the spice mixture up to 4 hours in advance. Let stand at room temperature, tossing occasionally, before baking.
Makes 4 servings
*“Fingerling Potatoes: Certain potato varieties are called fingerlings because of the narrow, fingerlike shape of the tubers. Russian Banana is among the most widely available. Other varieties include La Ratte, Rose Finn Apple, and Ruby Crescent. If you can’t find fingerling potatoes, baby reds or white creamers are delicious alternatives.”*
Roasted Potato Slices with a Rosemary-Garlic Crust
Roasted Potato Slices with a Rosemary-Garlic Crust
By: Williams-Sonoma
Kosher salt and freshly ground pepper
4 large russet or white potatoes, about 2 ½ lb, scrubbed
Nonstick cooking oil spray
2 Tablespoons olive oil
1 Tablespoon minced fresh rosemary, plus sprigs for garnish (optional)
1 Tablespoon minced garlic
1 Tablespoon Dijon mustard
1 ½ cups fresh sourdough bread crumbs
½ cup firmly packed grated Parmesan cheese
1 large egg white, beaten until foamy
In a large pot of salted boiling water, cook the unpeeled whole potatoes until just tender when pierced with a small knife, about 25 minutes. Drain and let cool, then refrigerate until cold, at least 2-3 hours or up to 1 day. Peel the potatoes and cut them lengthwise into slices ½ inch thick. Use the center 3 slices for each potato. (Reserve the remaining slices for another use.)
Preheat the oven to 400 degrees.
Generously spray a large baking sheet with nonstick cooking oil spray.
In a heavy frying pan, heat the olive oil over medium-low heat. Add the minced rosemary and garlic, cover, and cook until the garlic is softened but not brown, about 1 minute. Stir in the mustard, ½ teaspoon kosher salt, and ½ teaspoon pepper and remove from heat. Add the bread crumbs and toss until evenly coated. Stir in the cheese.
Arrange the potato slices on a work surface. Brush the tops generously with the egg white. Spread 1 Tablespoon of the crumb mixture on each slice and press to adhere and cover evenly. Place the slices, coated side down, on the prepared baking sheet. Brush the uncoated sides with egg white. Spread the remaining crumb mixture on the slices, pressing to adhere.
Bake the potato slices until the coating on the bottom is crusty, about 8 minutes. Carefully slide a thin metal spatula under each slice and turn it over. Bake until brown on the second side, about 5 minutes longer. Transfer the potato slices to a platter, garnish with rosemary sprigs, if desired, and serve.
Serves 4
By: Williams-Sonoma
Kosher salt and freshly ground pepper
4 large russet or white potatoes, about 2 ½ lb, scrubbed
Nonstick cooking oil spray
2 Tablespoons olive oil
1 Tablespoon minced fresh rosemary, plus sprigs for garnish (optional)
1 Tablespoon minced garlic
1 Tablespoon Dijon mustard
1 ½ cups fresh sourdough bread crumbs
½ cup firmly packed grated Parmesan cheese
1 large egg white, beaten until foamy
In a large pot of salted boiling water, cook the unpeeled whole potatoes until just tender when pierced with a small knife, about 25 minutes. Drain and let cool, then refrigerate until cold, at least 2-3 hours or up to 1 day. Peel the potatoes and cut them lengthwise into slices ½ inch thick. Use the center 3 slices for each potato. (Reserve the remaining slices for another use.)
Preheat the oven to 400 degrees.
Generously spray a large baking sheet with nonstick cooking oil spray.
In a heavy frying pan, heat the olive oil over medium-low heat. Add the minced rosemary and garlic, cover, and cook until the garlic is softened but not brown, about 1 minute. Stir in the mustard, ½ teaspoon kosher salt, and ½ teaspoon pepper and remove from heat. Add the bread crumbs and toss until evenly coated. Stir in the cheese.
Arrange the potato slices on a work surface. Brush the tops generously with the egg white. Spread 1 Tablespoon of the crumb mixture on each slice and press to adhere and cover evenly. Place the slices, coated side down, on the prepared baking sheet. Brush the uncoated sides with egg white. Spread the remaining crumb mixture on the slices, pressing to adhere.
Bake the potato slices until the coating on the bottom is crusty, about 8 minutes. Carefully slide a thin metal spatula under each slice and turn it over. Bake until brown on the second side, about 5 minutes longer. Transfer the potato slices to a platter, garnish with rosemary sprigs, if desired, and serve.
Serves 4
Wednesday, March 17, 2010
Roasted Tomatoes with Cannellini Beans and Capers
Roasted Tomatoes with Cannellini Beans and Capers
By: Williams Sonoma
High in Protein- High in Fiber
1 cup (7oz) dried cannellini beans, soaked and drained*
1 ¼ lb plum (Roma) tomatoes, cut into wedges ½ inch wide
1 Tablespoon extra-virgin olive oil
1 Tablespoon chopped fresh flat-leaf parsley
½ teaspoon dried herbes de Provence
½ teaspoon chopped orange zest
1 Tablespoon small capers, rinsed and patted dry
Kosher salt and freshly ground pepper
*Soaked dried beans: Pick over the beans, discarding any misshapen beans or grit. Rinse the beans, put in a bowl, add water to cover about 3 inches and let soak overnight. Drain the beans.
Place the soaked, drained beans in a saucepan and add water to cover generously. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer gently until the beans are tender, 1 ½ hours. Drain the beans. Measure out 1 ¾ cup beans and set aside. Reserve any remaining beans for another use.
Preheat oven to 400 degrees.
Spread the tomatoes in a shallow 9x13 baking dish and drizzle with olive oil. Roast the tomatoes until they begin to brown on the edges, about 25 minutes. Remove from oven.
Combine the parsley, dried herbs, and orange zest on a cutting board and chop together finely. Add the beans, capers, and parsley mixture to the tomatoes and stir gently just to blend. Return to the oven and roast until all ingredients are heated through, about 10 minutes. Remove from oven. Sprinkle with ¼ teaspoon salt and season with pepper.
Transfer to a warmed serving dish and serve at once.
Serves 4
By: Williams Sonoma
High in Protein- High in Fiber
1 cup (7oz) dried cannellini beans, soaked and drained*
1 ¼ lb plum (Roma) tomatoes, cut into wedges ½ inch wide
1 Tablespoon extra-virgin olive oil
1 Tablespoon chopped fresh flat-leaf parsley
½ teaspoon dried herbes de Provence
½ teaspoon chopped orange zest
1 Tablespoon small capers, rinsed and patted dry
Kosher salt and freshly ground pepper
*Soaked dried beans: Pick over the beans, discarding any misshapen beans or grit. Rinse the beans, put in a bowl, add water to cover about 3 inches and let soak overnight. Drain the beans.
Place the soaked, drained beans in a saucepan and add water to cover generously. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer gently until the beans are tender, 1 ½ hours. Drain the beans. Measure out 1 ¾ cup beans and set aside. Reserve any remaining beans for another use.
Preheat oven to 400 degrees.
Spread the tomatoes in a shallow 9x13 baking dish and drizzle with olive oil. Roast the tomatoes until they begin to brown on the edges, about 25 minutes. Remove from oven.
Combine the parsley, dried herbs, and orange zest on a cutting board and chop together finely. Add the beans, capers, and parsley mixture to the tomatoes and stir gently just to blend. Return to the oven and roast until all ingredients are heated through, about 10 minutes. Remove from oven. Sprinkle with ¼ teaspoon salt and season with pepper.
Transfer to a warmed serving dish and serve at once.
Serves 4
Goat Cheese and Potato Gratin
Goat Cheese and Potato Gratin
By: Williams Sonoma
Good source of Protein
2 teaspoons extra-virgin olive oil
1 ½ lb small, round white potatoes
2 Tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon fresh thyme leaves, plus extra leaves for garnish
1 Tablespoon flour
Kosher salt and freshly ground pepper
3oz crumbled, very cold, but soft, goat cheese (about ¾ cup)
1 ¼ cups milk
1 Tablespoon grated Parmigiano-Reggiano cheese
Preheat oven to 350 degrees
Brush an 8inch square shallow 1 ½ quart baking dish with olive oil.
Using a mandolin, a food processor fitted with the slicing blade, or a large, sharp knife, slice the potatoes paper-thin.
In a small bowl, stir together the parsley and 1 teaspoon thyme. In another small bowl, stir together the flour, ¼ teaspoon salt and a grind of pepper. Place the goat cheese in a third bowl.
Arrange 1/3 of the potato slices, slightly overlapping them, in the prepared baking dish. Sprinkle evenly with half of the herb mixture, half of the flour mixture, and 1/3 of the goat cheese. Arrange half of the remaining potato slices on top, again overlapping them slightly. Sprinkle evenly with the remaining herb mixture, the remaining flour mixture, and half of the remaining goat cheese. Arrange the remaining potato slices in a layer on top and sprinkle evenly with remaining goat cheese. Pour the milk evenly over the top.
Cover the baking dish with foil. Bake the potatoes until tender when pierced with a knife, about 1 hour. Uncover, sprinkle the top lightly with the Parmigiano-Reggiano, and continue to bake until golden, about 15 minutes longer. Remove from the oven and let stand for 15 minutes before serving. The moisture in the dish will thicken and be reabsorbed by the potatoes.
Garnish the gratin with thyme leaves, cut into squares, and serve.
Serves 6
By: Williams Sonoma
Good source of Protein
2 teaspoons extra-virgin olive oil
1 ½ lb small, round white potatoes
2 Tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon fresh thyme leaves, plus extra leaves for garnish
1 Tablespoon flour
Kosher salt and freshly ground pepper
3oz crumbled, very cold, but soft, goat cheese (about ¾ cup)
1 ¼ cups milk
1 Tablespoon grated Parmigiano-Reggiano cheese
Preheat oven to 350 degrees
Brush an 8inch square shallow 1 ½ quart baking dish with olive oil.
Using a mandolin, a food processor fitted with the slicing blade, or a large, sharp knife, slice the potatoes paper-thin.
In a small bowl, stir together the parsley and 1 teaspoon thyme. In another small bowl, stir together the flour, ¼ teaspoon salt and a grind of pepper. Place the goat cheese in a third bowl.
Arrange 1/3 of the potato slices, slightly overlapping them, in the prepared baking dish. Sprinkle evenly with half of the herb mixture, half of the flour mixture, and 1/3 of the goat cheese. Arrange half of the remaining potato slices on top, again overlapping them slightly. Sprinkle evenly with the remaining herb mixture, the remaining flour mixture, and half of the remaining goat cheese. Arrange the remaining potato slices in a layer on top and sprinkle evenly with remaining goat cheese. Pour the milk evenly over the top.
Cover the baking dish with foil. Bake the potatoes until tender when pierced with a knife, about 1 hour. Uncover, sprinkle the top lightly with the Parmigiano-Reggiano, and continue to bake until golden, about 15 minutes longer. Remove from the oven and let stand for 15 minutes before serving. The moisture in the dish will thicken and be reabsorbed by the potatoes.
Garnish the gratin with thyme leaves, cut into squares, and serve.
Serves 6
Tuesday, March 16, 2010
Pasta with Tomatoes, Spinach, and Goat Cheese
Pasta with Tomatoes, Spinach, and Goat Cheese
By: Rosanna adapted from Williams-Sonoma
High in Protein- Low in Cholesterol
Kosher salt
¾ lb fusilli or ziti pasta (twirly kind)
2 cups (2oz) loosely packed spinach leaves
1 Tablespoon extra-virgin olive oil
2 cups grape or cherry tomatoes, stems removed
3 garlic cloves, minced
½ cup (2oz) crumbled fresh goat cheese
Freshly ground pepper
Bring a large pot ¾ full of water to a boil. Add 1 Tablespoon salt and the pasta and cook according to package directions until al dente. Drain the pasta, reserving about ¼ cup of the cooking water, and place the pasta in a warmed serving bowl. Mix in the arugula and keep warm.
Just before the pasta is ready, in a large frying pan over medium-high heat, warm the olive oil. Add the tomatoes and, holding the pan handle, roll the tomatoes around by jerking the pan toward you, then pushing it away. While the tomatoes cook, sprinkle on the garlic. Keep the tomatoes moving until their skins crack, 1-3 minutes. Remove from heat and season with ½ teaspoon salt. Spoon the tomatoes over the pasta.
Dollop the goat cheese, 1 Tablespoon at a time, on top of the tomatoes. Using a large fork and spoon, toss to combine, adding 1-2 Tablespoons, or more, of the cooking water if the pasta seems dry. Season with pepper and serve.
Makes 4 servings.
Chocolate Peanut Butter Chip Glazed Fudge
Chocolate Peanut Butter Chip Glazed Fudge
By: Rosanna adapted from Easy Baking Hershey’s Cocoa
3 cups (1 ½ packages, 12 oz each) semi-sweet chocolate chips
1 can (14oz) sweetened condensed milk (not evaporated milk)
Dash salt
1 2/3 cups (10oz package) Reese’s Peanut Butter Chips, divided
1 teaspoon vanilla
½ cup heavy whipping cream
Line 8x8 glass square pan with a piece of parchment paper (let extra hang off of sides of pan).
Melt chocolate chips with sweetened condensed milk and dash of salt in heavy saucepan over LOW heat (*note: this step takes a bit; be patient. Let the heat remain at LOW so you don’t burn the chocolate. Put some “elbow grease” into it because it’s hard to stir!*).
Remove from heat, stir in 2/3 cup peanut butter chips (they won’t completely melt and that’s what you want!) and the vanilla. Spread evenly into prepared pan.
Melt remaining 1 cup peanut butter chips with ½ cup whipping cream in a small saucepan on low heat. Stir until thick and smooth (not as hard to stir as the fudge part!). Spread over fudge.
Refrigerate for at least 2 hours, or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Cut pieces of wax paper into squares. Wrap each square of fudge in its own wax paper. Store covered in refrigerator.
Makes 2lb (about 40 squares)
“4 Stars…this is my first fudge recipe and it turned out really good! Yummy~”
Bacon, Avocado and Tomato Sandwich
Bacon, Avocado and Tomato Sandwich
By: Rosanna
4 slices of French bread
6 slices of bacon, cooked
1 tomato, sliced thinly
1 avocado, sliced
1 egg white, or 1 whole egg, cooked to your liking
4 Fresh round mozzarella slices with balsamic vinegar drizzled on top
1 dill pickle, sliced
Mayonnaise
Mustard
Line baking sheet with foil. Lightly butter both sides of French bread slices. Place baking sheet in oven on top rack, closest to broiler, and broil on “3” just until crisp (doesn’t take long. Don’t leave its site, and consider keeping oven door cracked as a reminder!), about 1-2 minutes. Turn bread slices over, put back under broiler until other side is crisp, maybe another minute or so. Remove from oven.
Layer BLT: Place 3 slices of bacon, 2 slices of tomato, 3 slices of avocado, 2 slices of pickle, 2 round mozzarella slices and prepared egg on one slice of bread. Lightly spread mayonnaise and mustard on remaining slice of bread and top BLT. Serve immediately.
Serves 2 sandwiches (can be cut in half)
Monday, March 15, 2010
Crumb-Crusted Rack of Lamb with White Beans
Crumb-Crusted Rack of Lamb with White Beans
By: Rosanna adapted from Williams Sonoma
High in Protein- High in Fiber
For the White Beans:
2 cups (14oz) dried cannellini beans, soaked and drained*
1 whole clove
2 yellow onions, halved
4 garlic cloves, smashed
1 bay leaf
½ teaspoon dried thyme
1 rack of lamb, 8 ribs, or about 2lb, trimmed of any fat and bones “frenched” (ask the butcher to French the bones if the lamb isn’t already sold that way)
2 Tablespoons Dijon mustard
½ cup fresh white bread crumbs (about 2 slices), processed finely in food processor
2 teaspoons dried parsley
1 teaspoon dry thyme
¼ teaspoon dry rosemary
Kosher salt and freshly ground black pepper
*Soaked dried beans: Pick over the beans, discarding any misshapen beans or grit. Rinse the beans, put in a bowl, add water to cover about 3 inches and let soak overnight. Drain the beans.
Place the soaked, drained beans in a saucepan and add 4 cups water. Stick the clove into an onion half and add the onion halves, garlic, bay leaf, and thyme to the saucepan. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer gently until the beans are tender, 1 ½ hours. Drain the beans, reserving the liquid. Discard the bay leaf, both onion halves, and the clove.
Preheat the oven to 450 degrees.
Place the lamb, meaty side up, in a shallow 2 quart baking dish. Pour in ½ cup of the bean liquid. Roast the meat until lightly browned, about 10 minutes. Remove the dish from the oven and reduce the temp to 400 degrees.
Place the lamb on a cutting board. Cut into individual lamb chops. Spread the mustard over each chop. In a small bowl, stir together the bread crumbs, parsley, thyme, rosemary, ½ teaspoon salt, and 1/8 teaspoon pepper. Using your hands, press the bread crumbs into the mustard, covering the meat in an even layer. Measure out 4 cups of the cooked beans and arrange on the bottom of the baking dish to cover completely. (Reserve the remaining beans for another use.) Pour in 1 cup of the bean liquid. Set the lamb, crumb-coated side up, on the top of the beans.
Roast the lamb until the meat springs back to the touch or until a thermometer registers 170 for well done, about 45-50 minutes. Remove from the oven, transfer the lamb to the cutting board, and tent loosely with foil. Let rest for 10 minutes.
Divide the beans among warmed individual plates. Place 2 chops on each plate and serve at once.
Serves 4
Cinnamon Raisin Bread Pudding with Maple Sauce
Cinnamon Raisin Bread Pudding with Maple Sauce
By: Williams Sonoma
1 loaf Pre-sliced French Bread (1lb) cut into 3 strips, and the strips cut into cubes
¾ cup raisins
1 very ripe banana, peeled and pureed
4 large eggs
3 cups milk
1 cup and 1 Tablespoon granulated sugar
1 ¼ teaspoon ground cinnamon
1 teaspoon vanilla
For Maple Sauce:
½ cup maple syrup
¼ cup (2oz) orange marmalade
2 cinnamon sticks, each 3 inches long
Place the bread cubes in a large bowl. Add the raisins and mix with your hands to distribute them evenly.
Place the banana on a cutting board and mash with a fork, 3-4 minutes. In another bowl, whisk the eggs until blended. Whisk in the milk, the pureed banana, 1 cup sugar, 1 teaspoon of the cinnamon, and the vanilla, mixing well. Pour evenly over the bread. Set aside and soak for 30 minutes (this is an important step so don’t rush it).
Preheat the oven to 350 degrees. Coat a 9x2 inch round cake pan with cooking oil.
Spoon the soaked bread mixture into the prepared pan, smoothing the top to level it by pushing down bread cubes with back of spoon. It will reach the rim of the pan. In a small bowl, stir together remaining 1 Tablespoon of sugar and ¼ teaspoon cinnamon. Sprinkle the cinnamon sugar mixture evenly over the top of the pudding.
Bake the pudding until it has puffed about 1 inch above the rim of the pan, approx 1 ½ hours. Remove from oven and let cool to lukewarm or room temperature.
To make the maple sauce, in a small frying pan, combine the maple syrup, marmalade, cinnamon sticks and ½ cup water. Bring to a boil over medium-high heat. Boil gently, reducing heat to medium until the liquid is reduced by 1/3, about 6-10 minutes. Remove from heat. You will have about 1 cup. Let cool to warm or room temperature before serving. Remove the cinnamon sticks.
Cut the pudding into wedges and place on individual plates. Spoon 2 Tablespoons of the sauce over each wedge. Serve at once. Keep leftovers refrigerated; re-heating in microwave if desired.
Serves 8
Rich Chocolate Chip Toffee Bars
Rich Chocolate Chip Toffee Bars
By: Chocolate Lover’s Collection
2 1/3 cup flour
2/3 cup packed brown sugar
¾ cup (1 ½ sticks) butter, cold, cut into pieces
1 egg, slightly beaten
2 cups (12oz) semi-sweet chocolate chips, divided
1 cup coarsely chopped nuts
1 can (14oz) sweetened condensed milk (not evaporated milk)
1 ¾ cup (10oz) toffee bits, divided (can be found in bakers isle of grocery store)
Heat oven to 350 degrees. Grease a 9x13 glass baking dish.
In a large bowl, stir together flour and brown sugar. Cut in butter with pastry blender until mixture resembles coarse crumbs (this step can be done in a food processor “pulsed” a couple of times). Add egg; mix well. Stir in 1 ½ cups chocolate chips and all of chopped nuts. Reserve 1 ½ cups of mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes.
Pour sweetened condensed milk evenly over hot crust. Top with 1 ½ cups toffee bits. Sprinkle reserved crumb mixture and remaining ½ cup chocolate chips over top.
Bake 25-30 more minutes or until golden brown. Sprinkle with remaining ¼ cup toffee bits. Cool completely in pan on wire rack. Cut into bars.
Makes about 30 bars
Sunday, March 14, 2010
Rocky Road Brownies
Rocky Road Brownies
By: Easy Baking Hershey’s Cocoa
1 ¼ cup Hershey’s semi-sweet chocolate chips
1 cup miniature marshmallows
½ cup chopped nuts
½ cup (1 stick) butter
1 cup sugar
1 teaspoon vanilla
2 eggs
½ cup flour
1/3 cup Hershey’s cocoa powder
½ teaspoon baking powder
½ teaspoon salt
Heat oven to 350
Grease 9-inch square baking dish.
Stir together chocolate chips, marshmallows, and nuts; set aside. Place butter in large microwavable-safe bowl. Microwave 1-1 ½ minutes or until melted. Add sugar, vanilla and eggs, beating with spoon until well blended. Add flour, cocoa powder, baking powder, and salt; blend well. Spread batter in prepared pan.
Bake 22 minutes. Sprinkle chocolate chip mixture over top. Continue baking 5 minutes or until marshmallows have softened and puffed slightly. Cool completely. With wet knife, cut into squares.
Makes about 18 brownies
By: Easy Baking Hershey’s Cocoa
1 ¼ cup Hershey’s semi-sweet chocolate chips
1 cup miniature marshmallows
½ cup chopped nuts
½ cup (1 stick) butter
1 cup sugar
1 teaspoon vanilla
2 eggs
½ cup flour
1/3 cup Hershey’s cocoa powder
½ teaspoon baking powder
½ teaspoon salt
Heat oven to 350
Grease 9-inch square baking dish.
Stir together chocolate chips, marshmallows, and nuts; set aside. Place butter in large microwavable-safe bowl. Microwave 1-1 ½ minutes or until melted. Add sugar, vanilla and eggs, beating with spoon until well blended. Add flour, cocoa powder, baking powder, and salt; blend well. Spread batter in prepared pan.
Bake 22 minutes. Sprinkle chocolate chip mixture over top. Continue baking 5 minutes or until marshmallows have softened and puffed slightly. Cool completely. With wet knife, cut into squares.
Makes about 18 brownies
Holiday Red Raspberry Chocolate Bars
Holiday Red Raspberry Chocolate Bars
By: Easy Baking Hershey’s Cocoa
2 ½ cups flour
1 cup granulated sugar
¾ cup finely chopped pecans
1 egg, beaten
1 cup (2 sticks) cold butter
1 jar (12oz) seedless red raspberry jam
1 2/3 cup Hershey’s Raspberry Chips
Heat oven to 350
Grease 9x13 glass baking dish.
Stir together flour, sugar, pecans and egg in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 1 ½ cups crumb mixture. Press remaining crumb mixture on bottom of prepared pan. Stir jam until soften; carefully spread over crumb mixture. Sprinkle with raspberry chips. Crumble remaining crumb mixture evenly over top.
Bake 40-45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.
Makes 30 bars
By: Easy Baking Hershey’s Cocoa
2 ½ cups flour
1 cup granulated sugar
¾ cup finely chopped pecans
1 egg, beaten
1 cup (2 sticks) cold butter
1 jar (12oz) seedless red raspberry jam
1 2/3 cup Hershey’s Raspberry Chips
Heat oven to 350
Grease 9x13 glass baking dish.
Stir together flour, sugar, pecans and egg in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 1 ½ cups crumb mixture. Press remaining crumb mixture on bottom of prepared pan. Stir jam until soften; carefully spread over crumb mixture. Sprinkle with raspberry chips. Crumble remaining crumb mixture evenly over top.
Bake 40-45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.
Makes 30 bars
Saturday, March 13, 2010
Toffee Chunk Brownie Cookies
Toffee Chunk Brownie Cookies
By: Chocolate Lover’s Collection
1 cup butter (2 sticks)
4oz unsweetened chocolate, coarsely chopped
1 ½ cups granulated sugar
2 eggs
1 Tablespoon vanilla
3 cups flour
1/8 teaspoon salt
1 ½ cups coarsely chopped toffee bars (such as Heath. You can even buy pre-packed crushed toffee bits)
Preheat oven to 350 degrees. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat; cool slightly.
Stir sugar into chocolate mixture until smooth. Stir in eggs until well blended. Stir in vanilla until smooth. Stir in flour and salt just until mixed. Fold in toffee.
Drop heaping Tablespoons of dough 1 ½ inches apart onto parchment paper lined baking sheets.
Bake 12 minutes or until just set. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely. Store in airtight containers.
Makes 36 cookies
By: Chocolate Lover’s Collection
1 cup butter (2 sticks)
4oz unsweetened chocolate, coarsely chopped
1 ½ cups granulated sugar
2 eggs
1 Tablespoon vanilla
3 cups flour
1/8 teaspoon salt
1 ½ cups coarsely chopped toffee bars (such as Heath. You can even buy pre-packed crushed toffee bits)
Preheat oven to 350 degrees. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat; cool slightly.
Stir sugar into chocolate mixture until smooth. Stir in eggs until well blended. Stir in vanilla until smooth. Stir in flour and salt just until mixed. Fold in toffee.
Drop heaping Tablespoons of dough 1 ½ inches apart onto parchment paper lined baking sheets.
Bake 12 minutes or until just set. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely. Store in airtight containers.
Makes 36 cookies
Couscous Vegetable Salad
Couscous Vegetable Salad
By: Williams Sonoma
Cholesterol Free- Good source of fiber
1 cup couscous
Kosher salt
1 ½ cups boiling water
3 Tablespoons extra-virgin olive oil
3 Tablespoons fresh lemon juice
½ teaspoon minced garlic
Freshly ground black pepper
½ cup thawed, frozen petite peas
½ cup thin sliced green onions
½ cup minced red bell pepper
½ cup diced English (hothouse) cucumber
¼ cup chopped fresh flat-leaf Italian parsley
1 cup firmly packed, chiffonade-cut romaine lettuce leaves
In a heatproof bowl, combine the couscous, ½ teaspoon salt, and the boiling water. Stir to blend. Cover tightly and let stand until all the liquid has been absorbed, about 20 minutes. Uncover the couscous and let cool to room temperature, about 15 minutes.
In a small bowl, whisk together the olive oil, lemon juice, garlic, ¼ teaspoon salt, 1 Tablespoon water, and a grind of pepper until blended.
Add the peas, green onion, bell pepper, cucumber, parsley, and all but 1 Tablespoon of the dressing to the couscous. Toss to mix.
Place the romaine in a separate bowl. Add the remaining 1 Tablespoon dressing and toss to coat.
To serve, divide the couscous mixture evenly among individual bowls or plates. Top each serving with an equal amount of the romaine lettuce. Serve at once.
Makes 6 servings
By: Williams Sonoma
Cholesterol Free- Good source of fiber
1 cup couscous
Kosher salt
1 ½ cups boiling water
3 Tablespoons extra-virgin olive oil
3 Tablespoons fresh lemon juice
½ teaspoon minced garlic
Freshly ground black pepper
½ cup thawed, frozen petite peas
½ cup thin sliced green onions
½ cup minced red bell pepper
½ cup diced English (hothouse) cucumber
¼ cup chopped fresh flat-leaf Italian parsley
1 cup firmly packed, chiffonade-cut romaine lettuce leaves
In a heatproof bowl, combine the couscous, ½ teaspoon salt, and the boiling water. Stir to blend. Cover tightly and let stand until all the liquid has been absorbed, about 20 minutes. Uncover the couscous and let cool to room temperature, about 15 minutes.
In a small bowl, whisk together the olive oil, lemon juice, garlic, ¼ teaspoon salt, 1 Tablespoon water, and a grind of pepper until blended.
Add the peas, green onion, bell pepper, cucumber, parsley, and all but 1 Tablespoon of the dressing to the couscous. Toss to mix.
Place the romaine in a separate bowl. Add the remaining 1 Tablespoon dressing and toss to coat.
To serve, divide the couscous mixture evenly among individual bowls or plates. Top each serving with an equal amount of the romaine lettuce. Serve at once.
Makes 6 servings
Hawaiian Fruit Pie
Hawaiian Fruit Pie
By: Ruth Cohen (Sacramento, CA)
8oz tub Cool whip, thawed
3oz package orange Jello
11oz can mandarin oranges, drained
15oz can pineapple tidbits, drained
1 large sliced banana
1 (9-inch) prepared graham cracker crust
Put Cool whip into large bowl and gently mix with fork until fluffy and free of lumps. Slowly add Jello and gently mix until Jello is mostly dissolved. Add drained oranges and pineapple and sliced banana. Stir gently to mix evenly. Pour into graham cracker pie crust and chill for 1 hour (in refrigerator or freezer) or until firmly set. Low-cal versions are available for the Cool Whip, Jello and pie crust. Different flavors of Jello (like lemon or lime) can also be used for variety.
Serves 6-8
By: Ruth Cohen (Sacramento, CA)
8oz tub Cool whip, thawed
3oz package orange Jello
11oz can mandarin oranges, drained
15oz can pineapple tidbits, drained
1 large sliced banana
1 (9-inch) prepared graham cracker crust
Put Cool whip into large bowl and gently mix with fork until fluffy and free of lumps. Slowly add Jello and gently mix until Jello is mostly dissolved. Add drained oranges and pineapple and sliced banana. Stir gently to mix evenly. Pour into graham cracker pie crust and chill for 1 hour (in refrigerator or freezer) or until firmly set. Low-cal versions are available for the Cool Whip, Jello and pie crust. Different flavors of Jello (like lemon or lime) can also be used for variety.
Serves 6-8
Friday, March 12, 2010
Rosanna’s Chicken and Noodle Casserole
Rosanna’s Chicken and Noodle Casserole
By: Rosanna adapted from Campbell’s
1 can cream of chicken soup
½ cup milk
¼ cup sour cream
¼ teaspoon black pepper
¼ cup grated Parmigiano-Reggiano cheese
1 ½ cups frozen mixed vegetables
2 cups cubed cooked chicken*
2 cups medium egg noodles, cooked and drained (6oz dried)
1 cup vintage white cheddar cheese, shredded
*2 boneless skinless chicken breast sautéed in Grapeseed oil in a nonstick skillet over medium high heat. Let rest 5-10 minutes before cubing; this step can be done ahead of time.
Stir soup, milk, black pepper, grated parmesan cheese, vegetables, chicken and noodles in 1 ½ quart casserole dish (7x11 stoneware rectangular baking dish), top with shredded cheese.
Bake at convection 400 degrees for 15 minutes, then cancel convection and just bake at 400 degrees for another 10 minutes (25 minutes in all). Serve with garlic bread.
Serves 4
Key Lime Chiffon Pie
Key Lime Chiffon Pie
By: Williams Sonoma
Low in Fat
For the crust:
1 ½ cups graham cracker crumbs, made from reduced-fat cookies (about 12 whole graham crackers)
½ teaspoon ground ginger
Kosher salt
1 Tablespoon canola oil
2 Tablespoons nonfat milk
For the filling:
½ cup Key Lime Juice
1 Tablespoon unflavored gelatin (1 package)
¾ cup sugar
3 large egg yolks, beaten
Grated zest of 2 limes (about 1 ½ Tablespoons)
¼ cup nonfat condensed milk
4 large egg whites, at room temperature
Kosher salt
To make the crust, preheat the oven to 350 degrees. In a bowl, stir together the graham cracker crumbs, ginger and a pinch of salt. Add the canola oil and milk. Starting with a fork, and then using your fingers, work the liquid into the crumbs until the mixture resembles fluffy, moist sand, about 3 minutes. Turn the mixture into a 9 inch pie pan. Using your fingers, press the crust mixture firmly and evenly over the bottom and up the sides of the pan.
Bake the pie crust until it is golden brown, about 8 minutes. Transfer to a wire rack and let cool completely.
To make the filling, pour the lime juice into a small, heavy, nonreactive saucepan. Sprinkle the gelatin over the juice and set aside until the gelatin softens, about 5 minutes. Add ¼ cup sugar, the egg yolks, and 1 Tablespoon of the zest. Place the pan over medium heat and whisk constantly until the mixture thickens to the consistency of a light cream soup and starts to steam, 4-5 minutes. To test if it has thickened sufficiently, dip a spoon into the mixture and then run your finger down the middle of the back of it; your finger should leave a clear path that does not flow back onto itself. Do not let the mixture boil.
Immediately pour the gelatin mixture into a nonreactive metal or heatproof glass bowl. Mix in the condensed milk, then cover and refrigerate the mixture, stirring occasionally with a rubber spatula to prevent it from congealing around the sides of the bowl, until it is the consistency of mayonnaise, 15-20 minutes.
In a bowl, using a stand mixer fitted with the whip attachment, beat the egg whites on medium speed until very frothy, about 1 minute. Add a pinch of salt and continue beating until soft peaks form, 2-3 minutes. Increase the speed to high and begin gradually adding the remaining ½ cup sugar, 1 Tablespoon at a time, always beating for about 10 seconds to dissolve the addition before adding the next Tablespoon. When all of the sugar has been added, continue to beat until the egg whites form stiff peaks, about 2 minutes longer.
Using the rubber spatula, gently stir one-fourth of the whites into the gelatin mixture. Pour over the beaten whites and fold gently until no streaks of white remain. Spread the filling in the cooled pie crust and smooth and level the top with the spatula. Sprinkle the remaining grated lime zest over the surface. Refrigerate the pie until the filling sets, 1-2 hours. Chiffon pie is best served the day it is made.
Makes one 9 inch pie, or about 8 servings
By: Williams Sonoma
Low in Fat
For the crust:
1 ½ cups graham cracker crumbs, made from reduced-fat cookies (about 12 whole graham crackers)
½ teaspoon ground ginger
Kosher salt
1 Tablespoon canola oil
2 Tablespoons nonfat milk
For the filling:
½ cup Key Lime Juice
1 Tablespoon unflavored gelatin (1 package)
¾ cup sugar
3 large egg yolks, beaten
Grated zest of 2 limes (about 1 ½ Tablespoons)
¼ cup nonfat condensed milk
4 large egg whites, at room temperature
Kosher salt
To make the crust, preheat the oven to 350 degrees. In a bowl, stir together the graham cracker crumbs, ginger and a pinch of salt. Add the canola oil and milk. Starting with a fork, and then using your fingers, work the liquid into the crumbs until the mixture resembles fluffy, moist sand, about 3 minutes. Turn the mixture into a 9 inch pie pan. Using your fingers, press the crust mixture firmly and evenly over the bottom and up the sides of the pan.
Bake the pie crust until it is golden brown, about 8 minutes. Transfer to a wire rack and let cool completely.
To make the filling, pour the lime juice into a small, heavy, nonreactive saucepan. Sprinkle the gelatin over the juice and set aside until the gelatin softens, about 5 minutes. Add ¼ cup sugar, the egg yolks, and 1 Tablespoon of the zest. Place the pan over medium heat and whisk constantly until the mixture thickens to the consistency of a light cream soup and starts to steam, 4-5 minutes. To test if it has thickened sufficiently, dip a spoon into the mixture and then run your finger down the middle of the back of it; your finger should leave a clear path that does not flow back onto itself. Do not let the mixture boil.
Immediately pour the gelatin mixture into a nonreactive metal or heatproof glass bowl. Mix in the condensed milk, then cover and refrigerate the mixture, stirring occasionally with a rubber spatula to prevent it from congealing around the sides of the bowl, until it is the consistency of mayonnaise, 15-20 minutes.
In a bowl, using a stand mixer fitted with the whip attachment, beat the egg whites on medium speed until very frothy, about 1 minute. Add a pinch of salt and continue beating until soft peaks form, 2-3 minutes. Increase the speed to high and begin gradually adding the remaining ½ cup sugar, 1 Tablespoon at a time, always beating for about 10 seconds to dissolve the addition before adding the next Tablespoon. When all of the sugar has been added, continue to beat until the egg whites form stiff peaks, about 2 minutes longer.
Using the rubber spatula, gently stir one-fourth of the whites into the gelatin mixture. Pour over the beaten whites and fold gently until no streaks of white remain. Spread the filling in the cooled pie crust and smooth and level the top with the spatula. Sprinkle the remaining grated lime zest over the surface. Refrigerate the pie until the filling sets, 1-2 hours. Chiffon pie is best served the day it is made.
Makes one 9 inch pie, or about 8 servings
Thursday, March 11, 2010
Eggplant with Tomatoes, Ricotta and Parmigiano-Reggiano
Eggplant with Tomatoes, Ricotta and Parmigiano-Reggiano
By: Rosanna adapted from Williams Sonoma
“Good source of Protein- Low in Cholesterol”
2 medium globes eggplant (about 2lb), trimmed
Kosher salt
6 teaspoons extra-virgin olive oil
¼ cup finely chopped yellow onion (1/2 small yellow onion)
2 garlic cloves, pressed
1 can (14 ½ oz) petite diced tomatoes with juice
¾ Tablespoon dried basil
Freshly ground black pepper
1 cup part-skim ricotta cheese
¼ cup grated Parmigiano-Reggiano cheese
½ cup shredded part-skim mozzarella cheese
Cut off the stem ends of the eggplant, discard. Standing it upright on the widest cut end, cut the eggplant vertically into 8 slices, each about ½ inch thick (each eggplant will yield 4 slices; each slice shrinks to half of its size by the time it is done baking! This leaves 4 end pieces to finely cho). Finely chop the outer slices, which are mostly skin, and reserve.
Sprinkle both sides of the 8 eggplant slices lightly with kosher salt and layer them in a colander set over a plate. Place a second plate on top to weigh them down and let stand for 1-2 hours. Rinse the slices well and pat dry with paper towels.
Preheat oven to 400 degrees.
Lightly brush both sides of each eggplant slice, using 4 teaspoons of the olive oil for all of the slices. Arrange the slices in a single layer on a baking sheet. Bake them until the bottoms are lightly browned, about 15 minutes. Remove from oven.
Meanwhile, in a large, nonstick frying pan over medium heat, warm the remaining 2 teaspoons of oil. Add the onion and reserved chopped eggplant and sauté, stirring until tender, about 15 minutes. Add the garlic and sauté for 1 minute until fragrant. Add the tomatoes and their juice and the basil and bring to a boil. Reduce the heat to medium-low and simmer, stirring, until the sauce thickens, about 10 minutes. Stir in ¼ teaspoon salt and season with pepper.
In a small bowl, combine the ricotta, Parmigiano-Reggiano, and a grind of pepper and stir to blend.
Have ready a shallow, 1 ½ quart baking dish, 7x11 stoneware rectangular baking dish. Place 4 of the eggplant slices in a single layer in the dish. Divide the ricotta mixture evenly among the eggplant slices, spreading it slightly. Top with half of the tomato mixture, dividing it evenly among the slices, then top with the remaining 4 slices of eggplant. Spoon the remaining tomato mixture over the top, dividing evenly. Sprinkle evenly with mozzarella.
Cover the dish with foil. Bake until the sauce is bubbly and the eggplant is heated through, about 25 minutes. Remove from the oven and serve with spaghetti and garlic bread.
Makes 6 servings
Simple Spaghetti:
8oz spaghetti cooked according to package direction (about 10 minutes once water is at a boil), drain.
In a separate skillet heat ¼ cup extra virgin olive oil to a sizzle (on medium-high heat). Add 2 large garlic cloves, minced and ¼ teaspoon red pepper flakes. Constantly stir and sauté the garlic and pepper flakes until the garlic is golden, but not burned, taking it off the heat occasionally to flip in pan. Careful not burn.
Add drained pasta and toss in infused heated olive oil.
Plate up a slice of the Eggplant, with a dollop of noodles, sprinkled with Parmigiano-Reggiano, and toasted garlic bread.
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