Eggplant Parmigiana

Okay, I know I have a number of eggplant parm recipes on my blog already. What can I say...I'm a junkie when it comes to this dish. So when I came across this recipe as I was flipping through my Martha Stewart Living magazine, well, I had to try it. This dish does take some time to prepare, but it's a tasty casserole that feeds a crowd (or a couple for several nights) and worth the effort. Yummy!

Source: Eggplant Parmigiana, Martha Stewart Living, January 2011

Ingredients

For breading and frying:

2 cups fine plain fresh breadcrumbs

½ cup finely grated Pecorino Romano or Parmesan cheese (1 ounce)

Coarse salt and freshly ground pepper

1 cup all-purpose flour

4 large eggs, lightly beaten

2 large eggplants, sliced into ¼-inch-thick rounds

¼ cup vegetable oil, plus more if needed

For assembling:

6 cups marinara sauce

3 cups coarsely grated mozzarella cheese (12 ounces)

¾ cup finely grated Pecorino Romano or Parmesan cheese (1½ ounces)

Directions

Bread and fry the eggplant: Combine breadcrumbs, Pecorino Romano, ½ teaspoon salt, and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes.

Heat oil in large straight-sided skillet over medium-high heat. (Oil is ready when a breadcrumb sizzles when dropped in.) Working in batches, fry eggplant until golden, about 2 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional ¼ cup.)

Assemble the dish: Preheat oven to 375 degrees F. Spread ½ cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange a layer of eggplant on top, overlapping slightly. Top with 1 cup sauce. Sprinkle with 1 cup mozzarella and ¼ cup Pecorino Romano. Repeat twice to form layers with eggplant, sauce, then cheeses. Cover with foil. Bake until bubbling, about 30 minutes. Uncover, and bake until cheese melts, about 5 minutes more.

Ravioli with Lobster, Champagne and Truffle Cream Sauce

This is a great dinner party dish, very decadent and indulgent. The rich, cheesy cream sauce is flavored with Champagne and truffle oil. You may find either black or white truffle oil in your local market. What's the difference? Black Perigord truffles are named for the region of France where they grow amongst the roots of oak trees. Black truffle have the strongest flavor of all the truffles and a pungent aroma. The flavor of black truffle oil is stronger and more earthy, good for sauces and meats. White, or Alba, truffles grow best in northern Italy, in the Piedmont region. White truffles have a more delicate taste and a garlicky aroma, good for risottos, pastas, and egg dishes. Just use with your favorite ravioli or tortellini pasta. Delicious!

Adapted from: Champagne and Truffle Cream Sauce, Open Source Food

Ingredients

1 pound cooked ravioli or tortellini

1 cup heavy cream

4 tablespoons unsalted butter

1 teaspoon truffle oil (black or white)

1 cup Champagne

7 ounces lobster meat, chopped

1 cup freshly-grated Parmigiano-Reggiano cheese

1 teaspoon course sea salt

freshly-ground black pepper, to taste

Directions

In a sauté pan over medium heat, add the butter and Champagne; bring to a boil. Lower the heat, and stir continuously until the sauce is reduced.

Add the cream and truffle oil, and bring to a boil. When the sauce begins to thicken, add the lobster and cooked pasta.

Mix together until creamy. Remove from heat and add the cheese, salt, and pepper. Toss to coat the pasta evenly. Enjoy immediately.

Panettone Trifle

This trifle is as delicious as it is pretty. Easy to make, it's just a matter of preparing the mascarpone cheese and chocolate mixture, and then assembling the trifle layers in serving glasses.

Source: Panettone Trifle, Giada De Laurentiis

Ingredients

1 pound mascarpone cheese, at room temperature

8 ounces bittersweet or semisweet chocolate, melted

½ cup powdered sugar

2 teaspoons espresso powder

¼ cup coffee liqueur

12 ounces panettone, cubed

Chocolate shavings, for garnish

Directions

Using an electric mixer, beat the mascarpone cheese, melted chocolate, powdered sugar, and espresso powder in a large bowl until smooth and fluffy.

Divide half of the panettone cubes among 6 wine glasses or old-fashioned glasses. Sprinkle half of the liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. Sprinkle the chocolate shavings over the trifles and serve immediately. (The trifles can be prepared 1 day ahead. Cover and refrigerate. Let come to room temperature before serving.)

Linguine with Red Clam Sauce

I made this dish as part of my holiday dinner spread. This recipe is as tasty as it is easy to make. Everything ends up tossed together in a single pot. Simply delicious!

Source: Linguine with Red Clam Sauce, Bon Appétit, November 2000

Ingredients

1 tablespoon olive oil

1 cup chopped onion

6 canned anchovy fillets, drained, chopped

3 large garlic cloves, chopped

½ teaspoon dried crushed red pepper

2 14 ½-ounce cans Italian-style diced tomatoes

4 6 ½-ounce cans chopped clams

½ cup dry red wine

3 tablespoons tomato paste

1 pound linguine, freshly cooked

Chopped fresh parsley

Grated Parmesan cheese (optional)

Directions

Heat oil in heavy large pot over medium-high heat. Add onion and sauté 3 minutes. Add anchovies, garlic and dried red pepper; sauté 2 minutes. Mix in tomatoes with juices, clams with juices, wine and tomato paste. Bring sauce to boil. Reduce heat to medium-low and simmer until slightly thickened, stirring occasionally, about 5 minutes.

Add linguine to sauce and toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with parsley. Serve with Parmesan cheese, if desired.

Tuscan Tomato Soup

This summer season has yielded so many fresh tomatoes from my CSA. This wonderful tomato soup is a great way to use them and even freezes well to save some for later. This recipe can easily be made vegetarian by using vegetable stock instead of chicken stock.

Source: Tuscan Tomato Soup, Williams Sonoma Soup

Ingredients

6-8 slices French bread, 1 inch think

2 tablespoons extra-virgin olive oil

1 large yellow onion, finely chopped

3 cloves garlic, minced

3 pounds ripe tomatoes, peeled and seeded, then diced

4 cups chicken or vegetable stock

½ cup finely chopped basil leaves, plus 6-8 whole leaves for garnish

Salt and freshly ground black pepper

½ cup freshly grated Parmesan cheese

Directions

Preheat the oven to 300 degrees F. Place the bread slices on a baking sheet and bake until lightly browned, turning once, 10-15 minutes total. Set aside.

In a large soup pot over medium heat, warm the oil. Add the onion and sauté, stirring frequently, until softened, 5-7 minutes. Add the garlic and cook until softened, about 30 minutes. Remove from the heat.

In a blender or food processor, purée the soup in batches, leaving a little bit of texture if desired, and return the soup to the pot. Alternatively, process with a handheld blender in the pot until the desired consistency is reached. Return the soup to medium heat and reheat gently. Add the chopped basil and season to taste with salt and pepper.

To serve, place a slice of toasted bread in the bottom of each warmed bowl and sprinkle with a spoonful of Parmesan cheese. Ladle the soup on top and garnish with a basil leaf. Serve it immediately.

Pasta with Eggplant and Basil Pesto

This recipe is so easy and yummy! You can even make the pesto ahead of time. The eggplant cooks down to soft mushroom-like texture. I used penne instead of trenette (it’s easier to find). This recipe would be great for a weeknight meal, since it doesn’t take long to prepare.

Source: Trenette with Eggplant and Basil Pesto, Giada De Laurentiis

Ingredients

For the pesto:

2 packed cups fresh basil leaves

¼ cup toasted pine nuts

1 clove garlic

½ teaspoon kosher salt, plus extra for seasoning

¼ teaspoon freshly ground black pepper, plus extra for seasoning

⅔ cup extra-virgin olive oil

½ cup (1 ½ ounces) grated Parmesan

For the pasta:

1 pound trenette or other short-cut pasta

½ cup (1 ½ ounces) grated Parmesan, plus ½ cup

¼ cup extra-virgin olive oil

1 (1 ½ pounds) medium eggplant, cut into ½-inch cubes

Kosher salt and freshly ground black pepper

Directions

For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, ½ teaspoon salt, and ¼ teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add ½ cup of the Parmesan. Toss until coated.

In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.

Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.

Greek Panzanella

This Barefoot Bloggers recipe was chosen by Tara of Smells Like Home. Panzanella is a Tuscan bread salad, typically made with bread, tomatoes, olive oil, vinegar, and other vegetables. While it’s traditionally an Italian dish, this recipe combines panzanella ingredients with bold Greek flavors.

I had received most of the ingredients in my CSA box, so I didn’t have much to buy at the grocery store, and the vegetables were fresh from the farm. Now, I didn’t get exactly all the ingredients—for example, instead of red and yellow bell peppers I had the green variety—but you use what you have, right? Also, since I had a regular cucumber instead of a hothouse cucumber (also called an English cucumber), I did peel it. The last change I made was omitting the olives, since neither McHubby nor I like them.

What a fantastic selection this was! I loved this dish! This dish is just pretty with the variety of colors, as well as super flavorful. I will be making this dish again and again!

Source: Greek Panzanella, Barefoot Contessa

Ingredients

Good olive oil

1 small French bread or boule, cut into 1-inch cubes (6 cups)

Kosher salt

1 hothouse cucumber, unpeeled, seeded, and sliced ¼-inch thick

1 red bell pepper, large diced

1 yellow bell pepper, large diced

1 pint cherry or grape tomatoes, halved

½ red onion, sliced in half rounds

½ pound feta cheese, cut in ½-inch cubes

½ cup calamata olives, pitted

For the vinaigrette:

nocoupons2 cloves garlic, minced

1 teaspoon dried oregano

½ teaspoon Dijon mustard

¼ cup good red wine vinegar

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ cup good olive oil

Directions

Heat 3 tablespoons olive oil in a large sauté pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Scalloped Tomatoes

This Barefoot Bloggers selection, brought to us by Josie of Pink Parsley Catering, was a wonderful combination of flavors—tomatoes, garlic, basil, and cheese. It was surprisingly easy to prepare, and it smelled like an Italian kitchen as it baked in the oven. I was a bit disappointed with how soggy it was—not sure if the bread hadn’t toasted enough or if the tomatoes were just extra juicy. Perhaps it would have been better if the bread wasn’t as fresh. We still enjoyed it, nevertheless.

Source: Scalloped Tomatoes, Barefoot Contessa

Ingredients
Good olive oil
2 cups (½-inch diced) bread from a French boule, crusts removed
16 plum tomatoes, cut ½-inch dice (about 2 ½ pounds)
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ cup julienned basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

Directions
Preheat the oven to 350 degrees F.

Heat 3 tablespoons of olive oil in a large (12 inch) sauté pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Nutella Gelato

I fell in love with gelato during our vacation in Italy a few years ago, and who doesn’t love Nutella? I must confess that I had to make this recipe twice, though, not because I messed up the first batch…it was because McHubby and I ate the first batch too quickly and I didn’t get a proper photo. So, happily, I simply had to make it again, you know, for the blog.

So what’s the difference between gelato, ice cream, and other frozen delights? According to A Big Slice, ice cream is made from cream and varies between 10-15% butterfat. The big difference between gelato and American style ice cream is in the amount of air that is whipped into the product (20% air for gelato and up to 60% air for ice cream). The result is a denser and more intensely flavored dessert.

Regardless of the science behind this dessert, it is perfectly creamy and divine! You’ve been warned, though…be prepared to make a double batch.

Source: Chocolate-Hazelnut Gelato, Giada De Laurentiis

Ingredients
2 cups whole milk
1 cup heavy cream
½ cup sugar, plus ¼ cup
4 egg yolks
½ teaspoon vanilla extract
½ cup chocolate-hazelnut spread (recommended: Nutella)
½ cup toasted hazelnuts, crushed, for garnish

Directions
In a saucepan combine the milk, cream, and ½ cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour ½ cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

Swiss Chard and Ricotta Calzone

After making the Eggplant Parmesan Rolls, I had leftover filling, made of chopped Swiss chard and ricotta cheese, which I thought would make a tasty filling for a calzone. You can use store-bought pizza dough or make your own. I used the pizza dough recipe from this Barefoot Contessa recipe. You can always freeze any leftover dough and use later.

The best thing about pizzas and calzones is your own creativity. You can add other ingredients—like mushrooms, spinach, sausage, or anything else—to develop your favorite flavors.

Ingredients
Extra-virgin olive oil, for baking sheet and brushing
Swiss chard and ricotta cheese filling, from Eggplant Parmesan Rolls
4 ounces fresh mozzarella cheese
All-purpose flour, for work surface
½ pound store-bought pizza dough or homemade dough, cut into 2 equal pieces
½ teaspoon red-pepper flakes
Coarse salt and freshly ground pepper
8 ounces store-bought marinara sauce

Directions
Preheat oven to 450 degrees F. Lightly oil a rimmed baking sheet.

On a lightly floured work surface, roll each piece of dough into a 10-inch round. Divide the filling among the bottom halves of the dough rounds, leaving a 1-inch border. Add 2 ounces of mozzarella and sprinkle ¼ teaspoon on top of the filling for each calzone. Fold top half of each round over filling and roll and pinch edges to seal. Carefully transfer calzones to baking sheet, and brush tops lightly with oil and season with salt and pepper. Bake until calzones are golden brown, 15-18 minutes.

While calzones are baking, warm marinara sauce in a small saucepan over medium heat. Serve with calzones.

Easy Eggplant Parmigiana

I had such a craving for this eggplant parmigiana after seeing it on the Food Network. My mom and sister helped me assemble this dish, with our assembly line for the eggplant and putting together the layers in the casserole. After it came out of the oven, the fresh mozzarella was beautifully melted and the fried eggplant remained perfectly crunchy. We all loved it!

Source: Mike's Deli Famous Eggplant Parmigiana, Dave Grecco

Ingredients
Oil
2 large eggplants
All-purpose flour
4 eggs
Bread crumbs
1 quart marinara sauce
8 ounces sliced dry mozzarella
4 ounces grated Romano

Directions
Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer.

Peel the eggplant and slice into ¼-inch thick slices. Coat each side of the eggplant with the flour.

In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Then take your bread crumbs and do the same to coat each side.

Once the oil is hot, put the eggplant in the hot oil and fry until golden brown. You can also use a deep-fryer and leave in for about 2 to 3 minutes.

Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano.

Place the baking pan into the oven and cook for 20 to 25 minutes.

Tagliarelle with Truffle Butter

Oh my! This pasta dish was oh so perfectly decadent! I loved the simplicity of this recipe, yet there is no sacrificing any flavor. The tagliarelle pasta was so delicate, and the cream and white truffle butter sauce was a perfect complement to the tender texture of the pasta. I will definitely make this recipe over and over again!

Source: Tagliarelle with Truffle Butter, Barefoot Contessa Back to Basics

Ingredients
Kosher salt
½ cup heavy cream
3 ounces white truffle butter
Freshly ground black pepper
1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
3 tablespoons chopped fresh chives
3 ounces Parmesan, shaved thin with a vegetable peeler

Directions
Add 1 tablespoon salt to a large pot of water and bring to a boil.

Meanwhile, in a large (12-inch) sauté pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and ½ teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve ½ cup of the cooking water, then drain the pasta. Add the drained pasta to the sauté pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.

Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

Swiss Chard and Sweet Pea Manicotti

I had a beautiful bunch of red and yellow Swiss chard from my CSA share. Always looking to try something new, this manicotti recipe looked good enough to try. As I’ve said before, I quickly take note of long lists of ingredients in recipes, but since it was a dreary, rainy Sunday, I had plenty of time to get this dish together.

When I pulled the baking dish out of the oven, the manicotti was perfectly browned and bubbling with a wonderful aroma that filled the house. This recipe was so delicious—well worth the effort (and the mess it made of my kitchen)! The filling was a silky, cheesy veggie puree, and the Fontina Fonduta sauce was sublime. Buon appetito!

Source: Swiss Chard and Sweet Pea Manicotti, Giada De Laurentiis

Ingredients
Butter, for greasing the pan
12 manicotti or cannelloni pasta shells

Filling:
1 head (about 12 ounces) red or white Swiss chard
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (15-ounce) container whole milk ricotta cheese
¾ cup frozen petite peas, thawed
1 cup shredded mozzarella (4 ounces)
¾ cup grated Parmesan (2 ounces)
¼ cup chopped fresh basil leaves
¾ teaspoon kosher salt
¼ teaspoons freshly ground black pepper

Fontina Fonduta Sauce:
¾ cup whole milk
½ cup heavy whipping cream
3 cups (6 ounces) Fontina cheese, grated
2 tablespoons grated Parmesan
2 tablespoons chopped fresh basil leaves
1 ½ cups (6 ounces) mozzarella, shredded

Special Equipment: a pastry bag fitted with a large plain tip (recommended: Ateco #7)

Directions
Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking dish liberally with butter.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain the pasta and rinse with cold water. Set aside.

For the Filling:

Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and fill each manicotti shell with the filling. Place the stuffed manicotti in the prepared baking dish.

For the Fontina Fonduta Sauce:
In a medium heavy-bottomed saucepan, bring milk and cream to a simmer, over medium heat. Reduce heat to low. Add the Fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil.

Pour the sauce over the stuffed manicotti and sprinkle with the mozzarella cheese. Bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes before serving.

Baked Angel Hair with Eggplant

I received a couple of Japanese eggplants in my CSA bag this week and wanted to do something new with them. When I found this recipe, I was intrigued with the use of puff pastry as a shell for baking the pasta mixture. I only had two Japanese eggplants, so I added two sweet red peppers to the mix.

I like to think of this dish as a perfect pasta pie! The use of puff pastry ended up being so creative and delicious. I was worried that it might deflate once I removed the springform pan, but it held. (Now I have another use for my springform pan other than cheesecake!)

Source: Baked Angel Hair with Eggplant, Giada De Laurentiis

Ingredients
⅓ cup plus ¼ cup extra-virgin olive oil
4 to 6 Japanese eggplants (about 2 pounds total), cut into 1-inch cubes
Salt and freshly ground black pepper
1 tablespoon minced garlic
1 pound mild Italian turkey sausage, casings removed
⅓ cup dry red wine
3 cups marinara sauce
1 teaspoon dried crushed red pepper flakes
8 ounces angel hair pasta
1 pound mozzarella, diced
1 cup freshly grated Parmesan

1 (17 ¼-ounce) package frozen puff pastry (2 sheets), thawed

Directions
Heat ⅓ cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Sauté the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and sauté until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining ¼ cup oil and the remaining eggplant and garlic.

Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.

Preheat the oven to 375 degrees F.

Roll out 1 pastry sheet on a floured surface to a 13 ½-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.

Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.

Swiss Chard Risotto

Risotto is one of my all-time favorite comfort foods. After getting a beautiful bunch of Swiss red chard in my latest CSA bag, I thought this would be such a tasty dish to take for lunch at work. The main thing to remember when making any risotto is to stir frequently to ensure a creamy texture. I added a large clove of minced garlic (about 1 teaspoon) for more flavor in this dish, as well as a drizzle of white truffle oil as a bold finishing touch. So yummy!

Adapted from: Red Chard Risotto, Bon Appétit

Ingredients
5 cups canned low-salt chicken stock
2 tablespoons olive oil
1 medium onion, chopped
1 large clove garlic, minced
1 ½ cups Arborio rice or medium-grain white rice
4 cups (packed) coarsely chopped red Swiss chard leaves (about 1 bunch)
½ cup dry white wine
½ cup freshly grated Parmesan cheese
Additional grated Parmesan cheese
White truffle oil, for drizzling

Directions
Bring stock to simmer in medium saucepan. Cover and keep warm.

Heat oil in heavy large Dutch oven over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice, Swiss chard, and garlic; stir until chard begins to wilt, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes. Add 2 ladlefuls of hot stock. Simmer until rice is just tender and risotto is creamy, stirring frequently. Continue adding remaining stock, 1 to 2 ladlefuls at a time while stirring, until stock is absorbed, about 20 minutes. Mix in ½ cup Parmesan cheese; season to taste with salt and pepper.

Transfer risotto to medium bowl. Serve with a drizzle of white truffle oil and an additional sprinkle of Parmesan.

Sausage and Eggplant-Stuffed Shells in a Tomato-Basil Cream Sauce

I love Emeril’s food, but I seldom make it. So many of his recipes have such a long list of ingredients and require a great deal of time and effort. However, I was looking for another way to use the eggplant we received in our latest CSA bag, and this recipe had such rave reviews.

I wouldn’t say this recipe was difficult to make, but it does take time and coordination. I did take a shortcut and just used frozen chopped spinach instead of blanching and chopping it myself. The nice thing is that you could make some of the components, like the sauce or the sausage-eggplant mixture, ahead of time and simply assemble when you’re ready.

This was absolutely delicious! And it makes a large casserole so it provides lots of tasty leftovers. With three cups of heavy cream and three different cheeses, it’s not exactly the lightest dish, but everything in moderation, right?

Source: Sausage and Eggplant-Stuffed Shells in a Tomato-Basil Cream Sauce, Emeril Lagasse

Ingredients
2 tablespoons olive oil
¾ pound sweet Italian sausage, casings removed
2 cups chopped onion
1 large eggplant, cut into ½-inch cubes (about 7 cups cubed)
1 ½ teaspoons salt
¾ teaspoon crushed red pepper
2 tablespoons minced garlic
½ cup ricotta or mascarpone cheese
12 ounces fresh spinach, blanched, squeezed dry, and chopped (about ⅔ cup chopped)
1 cup freshly grated Parmesan
¼ teaspoon sugar

½ (12-ounce) package jumbo pasta shells (about 18 shells)
2 cups Italian crushed tomatoes
3 cups heavy cream
¼ cup finely chopped fresh basil leaves
4 ounces coarsely grated Fontina cheese

Directions
In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and sauté the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with ¾ teaspoon salt and ¼ teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.

When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, ½ cup Parmesan cheese, and sugar. Stir to combine well.

Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside.

Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish.

In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and sauté the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining ¾ teaspoon salt, and remaining ½ teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about ⅓, about 20 minutes.

Preheat the oven to 350 degrees F.

Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the Fontina cheese and the remaining Parmesan. Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges, about 15 minutes longer. Let stand for 10 minutes before serving.

Eggplant Parmigiano

When we received eggplants and fresh basil in our CSA bag this week, I immediately knew that I wanted to make Eggplant Parmigiano. It’s one of my favorite Italian dishes. This recipe really looks more complicated than it is. Assembling this dish is much like preparing a lasagna, except that you use fried eggplant instead of pasta. When I was putting our grocery list together, I was happy to discover that we actually already had most of the ingredients in the pantry—love it when that happens!

After baking for an hour in the oven, the Eggplant Parmigiana came out beautifully browned and bubbling. This dish was delicious! McHubby even went back for seconds. I served it with a side salad of baby spinach and mixed greens topped with bacon, sliced garden-fresh tomatoes, shallots, pignolis, and a light, lemon vinaigrette.

Source: Eggplant Parmesan, Tyler Florence

Ingredients
For the Spicy Tomato Sauce
⅓ cup extra-virgin olive oil
3 garlic cloves, minced
1 cup black olives, pitted and roughly chopped
1 teaspoon hot red pepper flakes
3 tablespoons capers, drained
2 (28-ounce) cans tomatoes (recommended: San Marzano), crushed by hand
¼ cup fresh basil leaves, hand torn
Kosher salt and freshly ground black pepper

For the Eggplant
4 cups dried bread crumbs
1 tablespoon garlic powder
1 tablespoon dried oregano
Salt and freshly ground black pepper
5 eggs
1 cup all-purpose flour
Extra-virgin olive oil
4 pounds medium eggplants, trimmed and cut lengthwise into ½-inch-thick slices

For the Cheese Mixture
2 pounds whole milk ricotta cheese
½ cup chopped fresh basil leaves
1 ¼ cups freshly grated Parmigiano-Reggiano
2 pounds shredded mozzarella cheese

Directions
First make the sauce: Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.

Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; 

season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.

Stir together the ricotta and ½ cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper. 

 

Preheat the oven to 350 degrees F.

To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining ¾ cup grated Parmigiano. To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture. Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with the ¾ cup Parmigiano.

Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.

Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese

This dinner came together so fast, and I was able to use the Swiss red chard, onions, and garlic from my CSA bag. The result is such a simple pasta dish, light and full of fresh flavor with a touch of heat, and using whole-wheat spaghetti keeps it on the healthier side. 

Source: Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese, Giada de Laurentiis

Ingredients
1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 (14 ½-ounce) can diced tomatoes with juices
¼ cup dry white wine
¼ teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
¼ cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts

Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the chard and sauté until it wilts, about 2 minutes. Add the garlic and sauté until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

Whole Wheat Pizza Dough

McHubby and I love cooking homemade pizza on the grill in the summertime. We’ve even made them for tailgates! We prefer using whole wheat pizza dough and roll it out to a thin crust that crisps up on the grill. The best part about making pizza dough is that you can use them immediately or save them in the fridge or freezer for a quick and easy meal later. Just top with your favorite toppings and enjoy!

In this recipe, I used honey instead of sugar. You can bake these in the oven, but if cooking on the grill, be sure to use indirect to avoid burning the crust.

Source: Whole Wheat Pizza Dough, Cooking Thin with Chef Kathleen, Kathleen Daelemans

Ingredients
2 ½ cups whole wheat flour
1 cup unbleached all-purpose flour
2 packages dry active yeast
1 teaspoon salt
½ teaspoon sugar
1 ½ cups lukewarm water from the tap
½ teaspoon olive oil
Flour for the work surface
Sprinkling of cornmeal

Directions
Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about ten minutes. Turn machine off.

Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about two hours.

Preheat your oven to highest setting, 500° or 550°F. If using a pizza stone, place stone in oven on bottom rack, preheat oven one hour ahead. Punch dough down, cut in half. On generously floured work surface, place one half of dough.

By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect and if you get a hole; just pinch edges back together.

To prevent dough from sticking to counter, turn dough over, add flour to dough, counter and rolling pin as needed. Sprinkle pizza peel or cookie sheet generously with cornmeal. Transfer dough to pizza peel or cookie sheet with no lip. Add toppings.

Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack. Bake 10–12 minutes or until golden. To remove pizza from oven stone, slide cookie sheet under dough onto another cookie sheet, slice and serve immediately.

Roll out remaining dough and top with desired toppings or freeze in freezer bags.