Stuffed Eggplants

Stuffed Eggplants

2 small long eggplants, about 1 pound, halved lengthwise
oil
2 green onions, thinly sliced
1/2 cup finely minced onion
12 ounces (3/4 pound) ground chuck
9 ounces (about 1 cup) diced canned tomatoes
1/4 cup finely chopped fresh parsley
1/4 teaspoon dried oregano
salt and pepper
1 egg white
3/4 cup grated parmesan cheese, divided
white sauce, recipe follows
1 tomato, thinly sliced

Make 2 or 3 slashes in the flesh of each egglant half with a knife, being careful not to cut through the outer skin. Sprinkle liberally with salt and let drain in a colander for 1 to 2 hours. Rinse under cold running water and gently squeeze out excess moisture.

Heat 1/4-inch oil in a skillet over medium heat. Add the eggplants and cook, turning occasionally, for 6 to 8 minutes, until lightly browned, then remove from the skillet and drain, flesh side down, on paper towels. Place the eggplant halves in an ovenproof earthenware dish, side by side, flesh side up, alternating wide and thin parts of the eggplants so that they sort of "spoon" with each other.

Pour off the oil in the skillet, and add the onions and ground chuck, stirring to break up the meat. Cook for 10 to 15 minutes over medium heat until lightly the meat is browned; drain off excess grease. Add the chopped tomatoes, parsley and oregano, season with salt and pepper; mix well. Cook, stirring frequently for another 10 minutes, or until most of the liquids have evaporated. Remove from heat and let cool.

Preheat the oven to 350 degrees. Lightly beat the egg white and stir into the meat mixture. With the back of a spoon, gently press a cavity in the center of each eggplant half and divide the meat filling evenly into each eggplant shell, heaping it up. Whisk 1/2 cup of the parmesan cheese into the white sauce, then sread it evenly over the stuffed eggplants.

Garnish with the tomato slices, sprinkle with the remaining cheese, and season with pepper. Bake for 45 minutes to 1 hour, or until the tops are golden brown. Let cool for 5 minutes before serving.

White Sauce:
1 cup milk
1 tablespoon butter
1 tablespoon flour
pinch of ground nutmeg
salt and white pepper
4 tablespoons heavy whipping cream
1 egg yolk, lightly beaten

Pour the milk into a small pan and bring just to a boil, then remove from the heat. Melt butter in a heavy pan over medium heat, stir in the flour and cook, stirring constantly for 1 minute.

Remove pan from heat and gradually pour in the hot milk, stirring constantly with a whisk until the mixture is smooth. Return the pan to medium heat and cook, stirring constantly, for about 15 minutes, until thickened and smooth.

Remove from heat, season with the nutmeg, salt and white pepper. Whisk in the cream, then the egg yolk.

Spicy Shrimp with Ginger-Garlic Long Beans

Spicy Shrimp with Ginger-Garlic Long Beans

12 ounces extra large shrimp, peeled and deveined

1/4 cup mirin (sweetened rice wine)

2 tablespoons soy sauce

1 large scallion, thinly sliced (white and green parts)

1/4 teaspoon crushed red pepper flakes

2 tablespoons untoasted sesame oil (I couldn't find that so I used 2 teaspoons toasted sesame oil and 4 teaspoons peanut oil)

1/2 pound Chinese long beans, trimmed and cut into 4-inch lengths

2 teaspoons minced garlic

2 teaspoons minced fresh ginger

In a nonreactive medium bowl, combine the shrimp, mirin, soy sauce, scallion, and red pepper flakes. Marinate in the refigerator for at least 1 hour and up to 6 hours.

Heat a 12 inch skillet over medium-high heat. Add the oil and then the beans and cook, stirring, until they start to turn bright green, 1 to 2 minutes.

Add the garlic and ginger, cook and stir for about 30 seconds.

Add the shrimp and marinade (the liquid hitting the hot pan will create steam, so be careful). Cook, stirring constantly, until the juices have reduced and thickened slightly and the shrimp are pink and curled, an additional 3 to 4 minutes.

Serve immediately.

Serves 2

Rustic Peach Tart

Rustic Peach Tart

1 cup flour
1/2 teaspoon salt
3 tablespoons shortening
2 to 3 tablespoons ice water
2 to 3 ripe peaches, peeled and sliced 1/4" thick
1/4 cup sugar
1 teaspoon flour
1/4 to 1/2 teaspoon cinnamon
1 tablespoon butter

Combine the 1 cup of flour with the salt. Cut in the shortening until it is in small pea-like pieces. Using a fork, toss in the ice water a little at a time, until the dough just begins to come together. Gather up the dough and form into a ball, then flatten into a circle and wrap with plastic and let rest for 30 minutes.

Place a piece of parchment paper on the counter, and place the circle of dough on the paper. Lightly flour the top of the dough and roll out to about 1/4" thick. You will have a rough circle about 12" around.

About 1 1/2" in from the outside edge of your circle of dough, begin laying the peach slices in a circle, over-lapping them slightly, and continue until you fill the whole center of the dough.

Combine the sugar, 1 teaspoon of flour and the cinnamon and sprinkle all but about a teaspoon over the sliced peaches. Dot with bits of butter. Carefully pull up and fold over the edges of the dough, pinching lightly to seal. Sprinkle that part of the dough with the remaining sugar mixture. Carefully slide the parchment onto a baking sheet.

Bake in a preheated 400 degree oven for 30 minutes. Remove from oven and place the baking sheet on a cooling rack. Cool long enough for the peaches to stop bubbling, then you can remove the tart and parchment from the pan and place on the cooling rack. Serve warm or at room temperature with a scoop of ice cream or some whipped cream.

Serves 4