WELL DONE WEDNESDAY - GLAZED CARROTS!

This dish has become a staple on the Thanksgiving buffet.  I also love them with pork chops.  They add a divine sweetness to the pork and applesauce.  SO easy!

Ingredients:

5 carrots peeled and cut on the bias in coin shapes
2 tbl olive oil
2 tbl brown sugar
1 tbl molasses
2 tbl butter
salt, pepper
dried rosemary (optional)
water

Heat the olive oil in a sauté pan and add the carrots.   Salt and pepper the carrots. Let them cook a bit until they start to become tender. Add the brown sugar and molasses.  Cook until the sauce becomes bubbly.  Add a cup or a bit more of water and cook until it simmers.  Add butter and rosemary (if desired) .  When butter is melted remove from heat and serve.

CARROT CRAZE!
ENJOY!

BAKED MUSTARD DRESSING FOR NEW POTATOES!

If you are making corned beef and cabbage for the holiday.  Try this dressing to spice up your boiled potatoes.  It is amazing and the weirdest recipe yet!

Ingredients:
1/2 cup Dijon mustard
1/4 cup fresh lemon juice
2 Tbl sherry vinegar
1 tsp capers minced
1 tsp brine from caper jar
1/3 cup extra virgin olive oil
1/3 cup canola oil
2 Tbl whole grain Dijon mustard
chives or parsley for garnish
salt

Roast your new potatoes in the oven as usual.

Preheat oven to 325 degrees
Line a baking sheet with aluminum foil.  Spread 6 Tbl of Dijon mustard on the foil to about 1/4 inch thick.  Bake the mustard for 10-12 minutes in the oven until a crust forms on the surface and it is firm to the touch.

In a blender combine baked mustard, lemon juice, vinegar, capers and brine and remaining 2 Tbl Dijon mustard.  Blend until smooth.  With the blender on drizzle in the oils until thick.  Transfer the dressing to a bowl.  Add the whole grain mustard and stir.  Season with salt and pour over your warm new potatoes.  Top with garnish.

I know it may sound weird but it is delicious.  The dressing can be refrigerated for up to 3 days.

HAPPY ST. PATRICK'S DAY!
ENJOY!

THE BEST EGGPLANT PARMESAN!

 

So I have made a million dishes with eggplant...mostly in place of meat during lent....but this is truly the best...the KEY is to make sure you steep the eggplant first.  That method takes all the harshness out of it and gives it such a silky texture.

To Steep:
1. Cut the spiky top and the bottom from the eggplant.  Peel it (you can leave the skin on if you get young baby eggplant in season which is mid-late summer...I wish)
2. Cut the eggplant lengthwise to about 1/4-1/2 inch slices
3. Using a colander stand a layer of sliced eggplant around the inside and sprinkle with salt.  Stand another layer around the first and sprinkle with salt.  Repeat as needed.
4. Place a deep dish under the colander to collect the drippings.
5. Steep in the colander for at least 30 minutes or up to an hour
6. When ready to make the parmesan, dry the eggplant slices thoroughly with paper towels.

Ingredients:
Steeped eggplant (3 lbs for 6 servings)
flour/egg/panko breadcrumb breading station
2 cups canned peeled whole tomatoes drained and chopped*
1 tbl olive oil
10 basil leaves chopped
1/2 cup freshly grated parmesan
1/2 lb fresh boccocini, sliced
1/2 lb whole milk mozzarella grated
salt
pepper
butter
canola oil for frying

Preheat oven to 400 degrees with rack in the center of oven.

Breading:
Pour flour on a plate add a bit of salt and pepper.  In a wide bowl beat three eggs. On a another plate pour some panko breadcrumbs.  Flour each slice of eggplant, shake extra off, dredge thru egg wash and lightly..lightly..lightly add some panko.
In a large saute pan add about 1-1/2" of canola oil and heat.  Toss a piece of panko in the oil and when it sizzles the oil is hot enough.  Fry each slice of eggplant until just lightly golden brown on each side.  Only flip once.

Sauce:
In a saute pan add olive oil.  Heat on medium to high and add 2 cups of tomatoes.  Season with a bit of salt and cook down until reduced by half.

Butter bottom and all sides of  a 13 X 9 pan.  Place one layer of eggplant on the bottom of the pan. Add a layer of your selected sauce. Add a layer of cheeses.  Evenly distribute each of the three cheeses.  Toss a few basil pieces on top of the cheeses. Repeat this process ending with a layer of eggplant on the top.  Sprinkle with parmesan cheese.  Eggplant can throw off some liquid so cook for 20 minutes and press the edges with a spoon and take off any liquid that may be there.  Cook for an additional 15 minutes.  Let settle for several minutes (like 10) and then cut and serve with bread and extra parmesan cheese.


*You ask why not buy diced or crushed tomatoes - well you can but always understand that the more processes that go into canned tomatoes the more salt is added and more flavor is removed. You can also use a marinara sauce  - I just used a bolognese meat sauce (it wasn't a Friday in Lent)

EGGPLANT THE NEW PASTA!
ENJOY!

MAPLE FLAVORED VEGETABLE HASH!

Nothing says using leftovers like a good hash with over easy eggs....while I wish I had some breakfast sausage or deli meats like ham or corned beef.. I didn't so this was the game plan and it worked beautifully....

4 Tbl olive oil, divided
1 cup diced butternut squash
2 red potatoes diced
1 zucchini diced
1 roasted red pepper diced (from a jar)
1 large shallot chopped
pinch red pepper flakes
1 tsp dried rosemary
1 tsp fresh marjoram minced (if you have fresh rosemary use it...I only had marjoram)
1/4 cup pure maple syrup
Splash of fresh lemon juice
salt
pepper

Preheat the oven to 425 degrees

On a baking sheet, toss raw squash and potatoes in 2 tbl olive oil and season well with salt, pepper.  Add marjoram and rosemary.  Bake for 20 minutes.

In a saute pan add remaining 2 tbl olive oil, add zucchini, shallot and red pepper..season well with salt and pepper and add red pepper flakes. When potato/squash mixture is done, add to saute pan.  Cook until vegetables are soft and add maple syrup and lemon juice and combine.


You can use just about anything in this...I went with things that worked well with the maple syrup (breakfast) so squash is perfect.

GO MAPLE!
ENJOY!

SHEPARD'S PIE FOR MEL t.!

(My blog is a bit off and won't upload any photos...ugh!)



Mel Tipton asked for a recipe for Shepard's Pie...I have only made this once and it was really good.  He is a chef so I just hope he likes it..scary!

Ingredients:

For Potatoes:
4 large potatoes, peeled and cubed
1 Tbl unsalted butter
1 Tbl finely chopped shallot
1/4 cup shredded cheddar cheese (I use white cheddar)
salt/pepper

Cook potatoes in boiling salted water until tender. Drain and mash.  Mix with butter, shallot and cheese.  Add salt and pepper to taste and set aside.

For Other Layers:
5 carrots chopped
1/2 cup frozen peas and corn, thawed
1 Tbl canola oil
1 onion chopped
1 lb. lean ground beef
1 tsp each onion powder, garlic powder and worchestershire sauce
2 Tbl flour
1 Tbl ketchup
1 packet brown gravy mix*
1 cup water
1/4 cup shredded cheddar cheese

Boil carrots in salted water until tender - about 15 minutes.  Drain and mash and set aside.
Heat canola oil in a pan.  Mix ground beef with onion powder, garlic powder and worchestershire and add to the pan.  Cook beef through and drain off excess fat.  Stir in flour and cook for 1 minute.  Add ketchup.  Mix gravy with water and add to beef mixture.  Boil and reduce to simmer.

In a 13 X 9 pan, spread the beef mixture on the bottom.  Add a layer on top of mashed carrots.  Add a layer of peas and corn.  Top with mashed potato mixture and sprinkle with cheese.

Bake 20 minutes until golden brown.

* You can substitute beef broth for the gravy if you do not want it too thick.

HOPE YOU LOVE THIS MEL!
ENJOY!