Divine Eggplant Parmesan (and quick tomato sauce)

Divine Eggplant Parmesan

Serves: 6-8

Devine Eggplant Parmesan

I planted one single eggplant “tree” this summer – or at least it seems to be becoming a tree. I had no idea how large the plant would become. But then you have to figure the weight of 2-4 eggplants swinging off a single branch would have to produce a trunk of measurable size to hold the eggplants up! Funny, I certainly did not think that one through when I planted the little 3-inch seedling.  Now I have many eggplants and they are gorgeous – worthy of framing I think. Gary suggests eating them instead – and he loves eggplant Parmesan. I mean who wouldn’t? It even has vegetables and I can get kids to eat this meal. 

Eggplant on the "tree"

On the other hand I hate soggy eggplant Parmesan –you know, the ones that are just gooey and lumpy. The secret is to oven bake the eggplant slices.  Most recipes call for the breaded eggplant slices to be pan-fried before being sauced and baked. The problem is that even with shallow frying in hot oil and usually in batches, it turns the eggplant soggy, even if salted and pressed beforehand to rid it of water. But, if the eggplant Parmesan is oven-fried, it can all be cooked at once and because I use only 6 Tb vegetable oil, the eggplant stays light and crisp. Avoid using olive oil, as the flavor will overwhelm the wonderful eggplant.

If you are not growing eggplants in your garden, choose eggplants that are firm and heavy for their size. Their skin should be smooth and shiny, and their color should be vivid. They should be free of discoloration, scars, and bruises, which usually indicate that the flesh beneath has become damaged and possibly decayed. Although they look hardy, eggplants are actually very perishable and care should be taken in their storage. They are sensitive to both heat and cold and should ideally be stored at around 50 degrees Fahrenheit (10 degrees Celsius). Do not cut eggplant before you store it as it perishes quickly once its skin has been punctured or its inner flesh exposed. Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days. If it is too large for the crisper, do not try to force it in; this will damage the skin and cause the eggplant to spoil and decay.

The key ingredient!

This meal can definitely take some time to prepare but it is fun to make, healthy and saves for the next day dinner or lunch or can freeze beautifully. For the tomato sauce, you can use my quick one below or one of your favorites or store-bought brand.

• 2 globe eggplants (2 pounds), sliced into ¼ inch thick rounds
• Kosher salt
• 1 C all-purpose flour
• Freshly ground pepper
• 4 large eggs
• 3-4C plain dried breadcrumbs
• 1½ C (3 oz.) freshly grated Parmesan cheese (divided)
• 6 Tb vegetable oil
• 4 C tomato sauce (see below – divided use)
• 8 oz. shredded whole-milk mozzarella (divided)
• 8 fresh basil leaves, torn just before serving (optional)

Toss the ¼ inch eggplant slices from 2 pounds of eggplant with 2-3 tsp kosher salt and set individually on top of several paper towels to drain for 40-60 minutes. Meanwhile, adjust two oven racks to upper and lower-middle positions; place a rimmed baking sheet on each rack, heat oven to 425 degree F. Yes, heat the baking sheet in your oven while it is warming!

Salted eggplant slices

Combine 1 C all-purpose flour and 1 tsp pepper in a zip-lock bag. Beat 4 large eggs into a shallow dish.  A pie plate works well. Combine 4C dried breadcrumbs, 1 C freshly grated Parmesan cheese, ¼ tsp salt and ½ tsp pepper in a second shallow dish.

Prepare your tomato sauce – either from recipe below, your own favorite made or store-bought.

Pat the eggplant slices dry after 40-60 minutes, turn over and blot other side thoroughly.  It is important to get out as much liquid as possible. Place the eggplant slices into zip-lock bag with flour, shake, remove slices, shaking off excess and place in egg dish. Coat with egg mixture; allow excess to drip off and place in breadcrumb mix. Coat both sides thoroughly, pressing to adhere. Place on a wire rack while you do the same with all slices.

Remove the preheated baking sheets from your oven; pour 3 Tb vegetable oil onto each sheet, tilting to coat entire surface. Immediately add coated eggplants to hot sheets and bake in oven until well browned, about 20 minutes. Flip slices over, rotate baking sheets, and bake another 10 minutes.

Browned to perfection

Spread 1 C tomato sauce over the bottom of a 9-inch by 13-inch baking dish. Put half the eggplant slices over the tomato sauce. Put 1 C tomato sauce over eggplant and sprinkle 1C (half) of shredded Mozzarella cheese over. Place remaining eggplant in the dish and dot with another 1C tomato sauce, leaving the majority of the eggplant exposed so that it will remain crisp. Sprinkle with ¼ C freshly grated Parmesan cheese and the remaining 1 C of mozzarella.

Place the dish in the lower middle of the oven and bake until the cheese is bubbling and well browned, about 15 minutes. Sprinkle the optional basil over the top and cool 10 minutes before serving. Pass the remaining 1 C tomato sauce and ½ C Parmesan cheese separately for guests to add.

Ready to eat!

This is perfect served with Barbera, Chianti, Sangiovese or Syrah. As it takes a bit of time to put together, it is equally important for the chef to sip on a little wine while preparing this amazing and divine eggplant parmesan. 

Buon Appetito!

Larue

Quick Tomato Sauce

Makes 4 Cups 

• 3Tb extra-virgin olive oil
• 6 garlic cloves, minced
• 1 (28 ounce) can crushed San Marzano tomatoes
• 1 (14.5 ounce) can diced San Marzano tomatoes
• 4 tsp minced fresh basil
• 4 tsp fresh oregano
• 1 pinch red pepper flakes
• Salt
• ½ tsp sugar

Heat olive oil in a saucepan. Add garlic and sauté about 2 minutes until fragrant but not browned. Stir in crushed and diced tomatoes with their juice. Add red pepper flakes and salt. Bring to a simmer and cook until tomatoes break apart and sauce thickens, about 15-20 minutes, stirring occasionally. Add sugar, basil and oregano. Taste and season with additional salt as needed.

Cocoa Pecan Cookies

Cocoa Pecan Cookies

Makes sixteen 4-inch cookies

Cocoa Pecan Cookies 

Sometimes all that is needed is a little sweet something to nibble on. I wanted bite sized and definitely chocolate. I was looking for a “grown-up” cookie recently for a dinner party when I came across one of my favorites. It is a big ultrathin, ultra-crispy cocoa cookie, with a hint of butterscotch flavor and lots of toasty nuts…topped with a drizzle of more chocolate. Perfection.

• 1½ C (6 ounces) unbleached all-purpose flour
• 3 Tb unsweetened natural cocoa powder
• ½ tsp baking soda
• Generous ½ tsp salt
• 10 Tb (5 ounces) unsalted butter, melted and cooled
• 1/3 C (2.33 ounces) firmly packed light brown sugar
• 1/3 C (2.33 ounces) granulated sugar
• 2 Tb plus 2 tsp light corn syrup
• 2 Tb whole milk
• 1 tsp vanilla bean paste (or vanilla extract)
• 1 C (4 ounces) chopped pecans (or walnuts)
• Whole nutmeg for grating (optional)
• 3 ounces semisweet or bittersweet chocolate (optional) 

Mix the flour, baking soda, and salt together in a medium bowl. Set aside.

Whisk together the butter, sugars, corn syrup, milk and vanilla in a large bowl. Stir in the flour mixture. Stir in the nuts. Cover and chill dough until is it firm enough to scoop, a couple of hours at least, preferably overnight.

Heat the oven to 375 degrees F. Position racks in the upper and lower thirds of oven. Line two cookie sheets with parchment paper.

Divide the dough into sixteen equal portions (about 2 Tb each). Arrange 6 pieces of dough well apart on each lined cookie sheet; remembering the cookies will spread to 4 inches as they bake. With the heel of your hand, flatten each piece of dough until it is 3 inches in diameter. Flatten the remaining 4 pieces of dough on another sheet of parchment, set aside.

Bake the two sheets for 15-18 minutes, until cookies are very thin, evenly colored all over, and just beginning to darken very slightly at the edges; rotate the sheets from top to bottom and from front to back halfway through the baking time to ensure even baking.

Slide the parchment liners onto racks to cool completely. Bake the third batch. While the cookie is warm, lightly grate fresh nutmeg over the top.

Melt 3 oz of semisweet or bittersweet chocolate and drizzle a little over each cooled cookie. Let the chocolate set before storing the cookies layered between sheets of wax paper in an airtight container.

Enjoy!

Larue

Red Beans & Rice with Andouille Sausage

Red Beans & Rice with Andouille Sausage

Serves 8 – 10
Another GREAT Football Sunday meal!!!

Red Beans & Rice with Andouille Sausage 

Long simmering red beans practically cook themselves, a fact that did not escape the many generations of hardworking Louisiana Creole women who made this dish every Monday – on laundry day. Made with red beans, vegetables, spices and pork bones left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage (most commonly Andouille) are frequently used. Red beans and rice is an emblematic dish of Louisiana Creole cuisine. It is one of the few New Orleans style dishes to be commonly served both in people’s homes and in restaurants – often as a Monday special as well as a staple for large gatherings such as Super Bowl and Mardi Gras parties. Regional cuisine, like this dish, remains a beautiful and lasting tradition.

Use authentic Carolina gold rice for this!

I love beans. Yes, truly. Rancho Gordo Beans are the best and becoming more available all the time – in stores and online. They sell their heirloom beans “new” – meaning they are harvested and dried within a year and then sold to the public. When beans are stored too long, a longer cooking time is needed to soften them. Less cooking time means their delicate flavors are preserved and that they retain their shape when cooked. See http://ranchogordo.com

This recipe calls for 2½ C (about 1 pound) dried red beans, which have been soaked overnight. Some believe that changing the soaking water cuts down on the flatulence factor of beans. Just as many disagree. Likely the only thing you can do to prevent gas is to eat beans more often and your body will learn how to digest them (or take a Beano with them!). I do not change the soaking liquid – in fact, I usually use the same liquid when cooking the beans.

• 2 Tb olive oil (or bacon fat)
• 1 lb. smoked ham, cut into 1-inch chunks
• 2 med onions chopped
• 2 red or green bell peppers, cored, seeded and chopped
• 3 garlic cloves, smashed
• 2 ½ C (1 pound) dried red beans, soaked overnight                                                                         I used Rancho Gordo “Sangre de Toro” red bean
• 1 – 2 smoked ham hocks (optional)
• 1 C chopped fresh parsley (divided)
• 2 Tb Worcestershire sauce
• 4 bay leaves
• 1 Tb fresh thyme (divided)
• 1 tsp crushed red pepper flakes
• 1 tsp freshly ground black pepper
• 3 generous dashes hot sauce, plus more for serving
• Salt & pepper
• Water as needed
• 1 lb. Andouille sausage, sliced
• Steamed long grain white rice or Carolina Gold Rice
• 4 scallions, trimmed and sliced on diagonal 

Soak beans, after rinsing them in lots of cool water and checking them for small bits of debris. Cover them with about 1 inch of cold water and leave them overnight. They will expand as they absorb the water.  Do not add salt to the water.

Heat 2 Tb olive oil (or bacon fat) in a large heavy-bottomed pot or Dutch oven over medium-high heat until sizzling hot.  Add the smoked ham and cook, stirring for about 5 minutes until it begins to brown. Reduce the heat to medium, stir in onions and bell peppers, and cook, stirring occasionally for about 10 minutes more, until the onions are soft and light brown and the peppers are brightly colored and tender. Add the garlic and cook for 1 minute, stirring constantly.

Add the soaked beans, their soaking liquid, ½ C of parsley, the Worcestershire sauce, bay leaves, 1½ tsp of thyme, red pepper flakes, black pepper, hot sauce and 1-2 smoked ham hocks. Add enough water to cover the beans by about 2 inches and simmer, uncovered, for about 2 hours, stirring occasionally over low heat until beans are tender. Add more water if needed; the beans should always be covered by at least 1 inch of water.

Cooking with the ham hocks

While the beans are cooking, slice Andouille sausage in half longitudinally. Then cut in horizontal large chunks. While it is a cooked sausage, I like to grill the Andouille sausage to obtain the wonderful grill marks.

Mmmmmm....Andouille sausage

....now cooked to a golden brown

When the beans are tender, remove the ham hocks and allow them to cool. Add salt to taste. Go easy as it takes a while for the beans to absorb it. Start with a scant 2 tsp and retaste later after all meats have been added. Once the hocks have cooled, remove the meat from the hocks, cut into ½ inch pieces and add back to the pot. Stir in the grilled Andouille sausage and remaining 1½ tsp thyme, and cook for about 30 minutes more, stirring occasionally, until the beans develop thick, creamy gravy. Stir in the remaining ½ C chopped parsley and season with additional salt and black pepper if desired.

Sliced and diced hocks

Now with all the fixin's!

Serve this hot over a bed of steamed white rice, or, better yet – Carolina Gold Rice, garnished with sliced scallions and with extra hot sauce on the side. When served on a plate, the rice is usually mounded in the center, perhaps with a bit of parsley. The beans are spooned all around the rice, and sausage placed alongside.  Sliced scallions, cut on the diagonal, is an optional garnish and a bottle of hot sauce should always be available.

Excellent with an ice cold beer

This is a filling wonderful meal! I get rave reviews without exception! At most you would serve with a small green salad. I love it with beer, a dry Riesling perhaps or wonderful Zinfandel or Beaujolais. New Orleans jazz great Louis Armstrong was in love with the union enough to sign his letters “red beans and ricely yours.”

Red Beans and Ricely yours,

Larue