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

Baked Pasta with Meat Sauce and Cheese

Baked Pasta with Meat Sauce and Cheese

4 ounces pasta, cooked and drained (I used rotini)
2 cups leftover spaghetti sauce (see the recipe below this one)
6 ounces mozzarella cheese, grated
1/2 cup parmesan cheese
Preheat oven to 350 degrees. Lightly grease an 8-inch square baking dish; set aside.

Put the cooked pasta, meat sauce and half of both cheeses in a bowl; mix well. Put into prepared baking dish and top with remaining cheeses. Cover with foil and bake for 30 minutes; remove foil and bake another 10 to 15 minutes, or until browned and bubbly.

Serves 2 to 3

Spaghetti with Meat Sauce

Spaghetti with Meat Sauce

2 pounds ground chuck
1 1/4 pounds hot Italian sausage
1 tablespoon olive oil
1 large Spanish onion, chopped
3 cloves garlic, minced
1 1/2 tablespoons dried parsley
1 1/2 tablespoons dried basil
1 tablespoon dried oregano
2 large cans tomato sauce
1 large can crushed tomatoes
1 large can diced tomatoes
1 1/2 pounds spaghetti

Brown the ground chuck and sausage in batches to avoid "boiling" the meats; drain well.

Heat a large dutch oven over medium heat; add the oil and onions and cook until onions are tender, about 5 minutes. Add garlic and herbs; cook till fragrant, about 2 minutes. Add the tomato sauces and tomatoes, then add the meats to the pot. Simmer with the lid slightly ajar, several hours...stirring once in a while.

Cook spaghetti and serve sauce and meatballs over with a nice tossed salad and crunchy bread.

Serves 12

Apricot Nectar Cake

Apricot Nectar Cake

Cake:

1 box Duncan Hines Lemon Supreme Cake mix
3/4 cup apricot nectar
1/2 cup oil
3 eggs

Glaze:
1 1/2 cups confectioner's sugar
1 lemon, zested and juiced

Combine the ingredients for the cake in a mixing bowl; beat until well combined.

Bake in a greased and floured tube pan at 325 degrees for 45 minutes. Remove from oven to a cooling rack; cool for 10 minutes. Remove from pan and cool completely, then drizzle with the glaze.

Glaze:
Put the confectioners' sugar in a bowl. Add about a teaspoon of the lemon zest and enough lemon juice so that the icing will drizzle from a spoon.

This is the first time I have made this cake where it sank in the center, but didn't it make a nice hollow for the glaze to collect?  Enjoy!!

Hash Brown Eggs with Chorizo and Peppers

Hash Brown Eggs with Chorizo and Peppers

2 large Yukon Gold potatoes, about a pound
1 link Mexican chorizo, about 5 ounces
1 small onion, chopped, about 3/4 cup
1/2 large poblano pepper, chopped, about 2/3 cup
1 jalapeno chile pepper, minced, optional
2 tablespoons butter
4 ounces monterey jack cheese, grated
4 eggs
salt and pepper, to taste
salsa or hot sauce

Preheat oven to 425 degrees. Lightly grease an 8-inch square baking dish.

Peel and grate potatoes. Place in a bowl and cover with water; set aside.

Remove chorizo from its casing and cook over medium heat in a non-stick skillet, breaking it up with a spatula as it cooks. Cook until well browned, then remove to paper towels; drain well. Set aside.

Drain the potatoes in a collander then place in a clean kitchen towel and wring out as much liquid as possible.

Wipe out skillet, add the butter and when melted, add the potatoes, onions and peppers. Cook stirring occasionally until the potatoes are browned and tender. Add the chorizo back to the pan, season with salt and pepper, then remove from heat. Stir in the cheese until blended. Put potato mixture into prepared dish. Make 4 holes in the potatoe mixture and break an egg into each hole.

Bake until eggs are set, 10 to 12 minutes. Serve with salsa or hot sauce, if desired.

Makes 2 to 4 servings.

Mojitos

Mojitos

1/3 cup sugar
1/2 cup fresh mint, coarsely chopped
1/2 cup fresh lime juice
1 cup white rum
crushed ice
club soda
fresh mint sprigs
lime slices

Muddle the sugar, chopped mint and lime juice until the sugar is dissolved. Add the rum; strain into 4 10-ounce glasses. Top with crushed ice and club soda. Garnish with mint sprigs and lime slices.

Cauliflower Gratin

Cauliflower Gratin

1 small to medium head cauliflower, cut into florets, steamed till just tender
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon dry mustard
1/8 teaspoon cayenne
1 cup milk
4 ounces white cheddar cheese, grated
salt, to taste
2 slices white bread, crusts removed and processed into soft crumbs
1/2 cup parmesan cheese

Preheat oven to 350 degrees. Lightly grease an 8-inch square baking dish; set aside.

Melt butter in a medium saucepan over medium heat until bubbly. Stir in the flour and cook for a minute or two. Add the mustard and cayenne; stir to blend, then stir in the milk. Cook, stirring constantly, until bubbly and thickened. Add the cheese and stir till melted. Season with salt to taste. Stir in the cooked cauliflower; mix well. Pour into prepared baking dish.

Combine the bread crumbs and parmesan cheese; sprinkle evenly over cauliflower mixture in dish. Bake for 20 to 30 minutes until bubbly and browned.

Makes 4 to 6 servings

Boiled Chocolate Cookies

Boiled Chocolate Cookies

1 stick butter
2 cups sugar
1/2 cup cocoa powder
1/2 cup milk
1/2 cup chunky peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla

Bring butter, sugar, cocoa, and milk to a boil and boil for one minute. Remove from heat and add the peanut butter, stirring till melted. Add the oats and vanilla; stir until well blended, then drop by spoonfulls onto parchment or waxed paper. Let cool completely.

Makes about 4 dozen