A great article about food myths, brought to us by Serious Eats: Top 6 Food Myths
I am guilty of number 4 as witnessed in Steaks for Stoves. So I apologize--searing the meat does not seal in the meat's juices...however, it still creates a better steak.
Enjoy!
Friday, October 8, 2010
Tuesday, October 5, 2010
Exceptional Eggplant "Parm"
Eggplant parmigiana is yummy...but who really wants to stand in the kitchen for hours slicing, breading and frying eggplant? No way. Leave that to the old Italian grammas (no offense to my old Italian grandma readers).
I constantly crave eggplant at this time of year. The little purple and white striped Thumbelinas, the elongated Japanese variety and of course the genormous Italian. In order to feed the beast I have devised a quick, easy and delicious version of the trattoria treat, no frying involved.
Exceptional Eggplant "Parm"
*Preheat oven to 350 degrees.
*Slice eggplant horizontally to create circles approximately 1/4 inch thick.
*Rub both sides of each circle with a little olive oil, sprinkle with salt and pepper to taste, and arrange on a baking sheet. If you have a wire cooling rack place that onto the baking sheet and put eggplant on that so it is elevated, allowing the air underneath the eggplant allows them to bake evenly and flipping the slices halfway won't be required.
*Bake for 10 minutes. If you did not elevate the eggplant slices, flip halfway for even baking.
*While eggplant is baking slice, or shred with your fingers, 1 ball of fresh mozzarella. If you're feeling fancy (nee flush) use burratta.
*After 10 minutes has elapsed, remove the tray from the oven.
*Spoon sauce over each slice of eggplant, spreading evenly over the entire round.
*Distribute the cheese over the eggplant rounds.
*Bake for an additional 5-7 minutes.
*Cool before devouring.
To eat: If you have basil, or any other herbs, throw some on top. Serve with a spinach salad or some leftover pasta. Mr. D. likes his eggplant slices stacked--a leaning tower of eggplant parm pisa.
I constantly crave eggplant at this time of year. The little purple and white striped Thumbelinas, the elongated Japanese variety and of course the genormous Italian. In order to feed the beast I have devised a quick, easy and delicious version of the trattoria treat, no frying involved.
Exceptional Eggplant "Parm"
*Preheat oven to 350 degrees.
*Slice eggplant horizontally to create circles approximately 1/4 inch thick.
*Rub both sides of each circle with a little olive oil, sprinkle with salt and pepper to taste, and arrange on a baking sheet. If you have a wire cooling rack place that onto the baking sheet and put eggplant on that so it is elevated, allowing the air underneath the eggplant allows them to bake evenly and flipping the slices halfway won't be required.
*Bake for 10 minutes. If you did not elevate the eggplant slices, flip halfway for even baking.
*While eggplant is baking slice, or shred with your fingers, 1 ball of fresh mozzarella. If you're feeling fancy (nee flush) use burratta.
*After 10 minutes has elapsed, remove the tray from the oven.
*Spoon sauce over each slice of eggplant, spreading evenly over the entire round.
*Distribute the cheese over the eggplant rounds.
*Bake for an additional 5-7 minutes.
*Cool before devouring.
To eat: If you have basil, or any other herbs, throw some on top. Serve with a spinach salad or some leftover pasta. Mr. D. likes his eggplant slices stacked--a leaning tower of eggplant parm pisa.
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