Falling for the end of summer

Enjoying the late blooming flowers.

   The

        last

           vestiges

                      of 

                         summer.

         
             
                  
                    Cooler

                           nights.        
                 
               


                         






The sun sets earlier, the day ends.



Let's set the mood with some soulful music from the fabulous Nnenna Freelon.  The end of summer, the end of a love. The Meaning of the Blues.

And now, some chardonnay.

Calling All Angels. Round and full, it marries well with the creaminess of scalloped potatoes.

From Marion Morash, The Victory Garden Cookbook, a reliable source for preparing vegetables - from basic methods to accompanying sauces - and classic recipes, like this one.

Comfort food for the coming months.

Naomi Morash's Old-Fashioned Scalloped Potatoes

"When I got married, Russ said that he hoped someday I could make scalloped potatoes like his mother's. She  always cooks them in a deep-dish casserole and lets the flour thicken the sauce." ... Marian Morash 2 1/2 lbs. boiling potatoes 1 large onion 1/2 lb. sharp cheddar cheese salt & freshly ground pepper 4 TB flour 6-8 TB butter 3-4 cups milk Peel (if you wish) and slice the potatoes into 1/8 inch pieces, drop into cold water. Peel and thinly slice the onion.  Roughly grate the cheese.  Butter a deep 2 1/2 - 3 quart casserole dish.  Dry the potatoes. Divide the ingredients into fourths and in the following order, layer the potatoes and season with salt and pepper, and the onion slices, sprinkle with flour, dot with butter, top with cheese. Repeat this layering three times. Pour over just enough milk to cover the potatoes. Cover the dish and place in a preheated 350 degree oven. Bake for 45 - 60 minutes or until the milk comes to the boil and bubbles.  Remove the cover and bake for another 30-45 minutes or until the potatoes are tender and the top is browned. Serves 6-8, From The Victory Garden Cookbook, Marian Morash, Knopf, 1982.

Oh! That Eggplant Parmigiana!

You've got to give it to me!

Nothing satisfies quite like a rich, saucy, Italian dish. Spaghetti and meatballs, a bowl of sauce with a healthy chunk of Italian bread dipped into it, a delectable saucy pizza or parmigiana anything - if it's something with a red sauce, I'm in!

For eggplant parmigiana, I've tried every method that's out there for preparing the eggplant slices. I've simply sliced the eggplant, dipped it into eggs and then breadcrumbs, and then fried it which absorbs a huge amount of oil. I've salted it, weighed it down, and patted it dry to remove moisture first, then breaded and sauteed it which works well but is time consuming. I've sprayed it with cooking oil, sprinkled with breadcrumbs and broiled it for a low fat version; and I've just broiled it with cooking spray (no breadcrumbs) for a South Beach Diet method.

Today I tried a microwave method that worked pretty well. The eggplant didn't absorb a lot of oil when frying, and it had a nice, chewy consistency. The credit for this method goes to The Food Lab and J. Kenji Lopez-Alt's explanation:

  A microwave works by causing water molecules to rapidly flip back and forth. The resultant friction cooks your food. Microwaves can penetrate deeply into solid matter much faster than heat can (which is why microwaved foods cook so much faster), but in general, the denser and thicker the food, the less penetration a microwave will get. Dense, relatively dry items, like, say, your sister's My Little Pony dolls can take a long time to heat up (not that I know through personal experience). On the other hand, porous and moist slices of eggplant are microwave gold, cooking evenly and rapidly.

Here's how to start down the road to Eggplant Parmigiana Heaven.

Slice a large eggplant into 1/4 inch thick slices or so. If you want - lengthwise for fun, or crosswise, or both. No need to peel it unless you want, but the skin does help to hold its shape a little better. Place one end of a kitchen towel on a plate, put the eggplant in a single layer on top, and fold the other half of the towel over the top; add another plate, with a towel and the eggplant, fold over and place another plate on top. Pop it into the microwave for three minutes, and voila! Perfectly prepared slices all ready for the next step!

Eggplant slices - all bundled up

Now microwaved and ready for action

Next, the one-two-three step...

Floured

Egged

and Breaded

In 2-3 TB oil, lightly saute on both sides until golden brown. Drain well on paper towels right away to remove excess oil.

Various shapes for something different

And now for putting it all together.

All layered up

Eggplant Parmigiana

1 large eggplant, with or without skin removed, sliced into ¼ inch thick slices

4 eggs with ¼ tsp. salt, stirred with fork

flour

2-3 cups of dried bread crumbs, Italian style

8 oz. shredded mozzarella cheese *

1 cup grated parmesan, or parmigiano-reggiano*

1/4 c. or more olive oil

4 cups marinara sauce

Slice eggplant. Place a clean kitchen towel on plate, fold towel over, place another plate on top with another towel, more eggplant, cover with towel and another plate. Place in microwave for 3 minutes until softened. This step will help the eggplant absorb less oil when frying.

Have 3 bowls ready - one with flour, one with eggs stirred with some salt, and another with breadcrumbs. With a fork or hands, dip eggplant into flour first, shake off, and place in eggs to coat on both sides, then into breadcrumbs coating thoroughly.

Heat a few tablespoons of olive oil in frying pan, and place eggplant in the pan in a single layer. Saute just below high, turn over when light golden brown, and saute other side. Remove eggplant from pan and place on paper towels, blotting with additional paper towels to absorb oil well. Wipe out blackened bits from pan, add more oil and saute a second batch. One large eggplant (about 2 lbs) will make 3 batches.

Place a cup of sauce in the bottom of a 9 x 13 pan. Place one batch of sauteed eggplant on top. Dollop with sauce and sprinkle with a generous handful of both cheeses. Continue with layers of eggplant, sauce, and cheese. Finish with sauce and cheese. Bake in a 350 degree oven for 30 minutes until edges are bubbling and cheese is melted.

*Or whatever amounts you like. Admittedly, I only used 6 oz. mozzarella and no parmesan for this dish.

You can vary this recipe, with more or less cheese as desired, and using any kind of jarred or homemade sauce that you prefer.  I happened to have the following ingredients on hand and this is how I made the sauce for this recipe.

Marinara Sauce for Eggplant Parmigiana

1 28 oz. can Tuttorosso crushed tomatoes with basil

1 14.5 oz. can Del Monte petite cut tomatoes

½ Vidalia onion

3 large cloves garlic

1 TB dried herbs of Provence

¼ c. fresh basil torn

½ tsp. sea salt

several grinds of McCormick Peppercorn Medley

3 TB olive oil

In a food processor, dice onions and garlic cloves finely. Heat oil in large pan.

Add onions and garlic and saute over medium heat until onions are soft and translucent. Process the petite cut tomatoes until pulverized. Add these and the 28 oz. can of crushed tomatoes, sea salt & pepper. Cook on low 25 minutes, uncovered, until sauce is thickened. Stir in dried herbs and fresh basil. Remove from heat. Makes about 4 cups of sauce, enough for a 9 x 13 pan of eggplant parmigiana.

Out of the oven and ready to eat