There was magic in the air of my kitchen this week as I created & baked 450 individual cookies & turned them into...
32 trays of holiday gifts for a local company. Maybe you'll be one of the lucky recipients. Or order a tray to spoil yourself.
I love Eggplant Parmesan and recently found a fabulous version courtesy of Cook's Illustrated. Instead of winding up with a gloppy pan of thin eggplant drowning in sauce and embalmed in cheese, this one is portioned for two, quick & easy to make and features a "steak" of eggplant within a crunchy Panko crust. I've shared the recipe four times this week & I'm going to print it out here for you. Heartily recommended!
EGGPLANT
PARMESAN FOR TWO (from Cook's Illustrated) Serves 2
1 medium eggplant (about 1
pound)¼ cup all-purpose flour
1 large egg
½ cup Panko bread crumbs
¾ cup grated Parmesan cheese
Salt and pepper
½ cup plus 3 tablespoons olive oil
4 garlic cloves, minced
¼ teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes
¼ cup chopped fresh basil
½ cup shredded provolone cheese
1. BREAD EGGPLANT. Cut two ¾-inch planks lengthwise from center of eggplant, halve each plank crosswise, and cut remaining eggplant into ½-inch dice. Place flour in shallow dish. Beat egg in second shallow dish. Combine bread crumbs, ¼ cup Parmesan, ¼ teaspoon salt, and ¼ teaspoon pepper in third shallow dish. One at a time, coat eggplant slices lightly with flour, dip them in egg, and dredge in bread-crumb mixture, pressing to adhere. Transfer to wire rack set inside rimmed baking sheet and let sit 5 minutes (or refrigerate up to 1 hour).
2. COOK EGGPLANT. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Heat ½ cup oil in large nonstick skillet over medium-high heat until shimmering. Cook -eggplant slices until lightly browned, about 1 minute per side. Transfer to wire rack set inside baking sheet and bake until eggplant is tender and deep golden brown, 12 to 15 minutes.
3. MAKE SAUCE. Meanwhile, pour off oil and wipe out skillet with paper towels. Heat 2 tablespoons oil in empty skillet over medium-high heat until shimmering. Add chopped eggplant and ¼ teaspoon salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in remaining oil, garlic, and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes and reduce heat to medium. Simmer until eggplant is tender and sauce is thickened, about 5 minutes. Stir in basil and season with salt and pepper; cover and keep warm.
4. ASSEMBLE. Combine remaining Parmesan and provolone in medium bowl. Top browned eggplant slices with cheese mixture and bake until cheese is melted, about 3 minutes. Transfer half of sauce to platter and top with eggplant slices. Spoon remaining sauce over eggplant. Serve.
This Friday from 6-9:30pm enjoy An Old Fashioned Christmas during the Village of the Arts' December ArtWalk. Starting with the Lighting of the Village Galleries at 6pm, join in the spirit of the season while visiting the seasonally decked-out galleries & businesses. Watch out for the strolling Barber Shop Quartet!! You can find all the details at www.villageofthearts.com
BONNI BAKES will be looking for you in the driveway of 932 12th St West, next to my decorated handmade pine tree. Not exactly what you'd expect to find in the forest, but still more vigorous than Charlie Brown's Xmas tree. I'll have yummy stuff to nibble, take home or order. Think Rugelach for Chanukah or Personalized Cookies for Christmas. As well as lots of unique jams, wrapped & ready to go onto someone's gift list.
If you'd prefer to pick up your Friday order during the ArtWalk, just let me know & I'll have it wrapped & ready for you. The celebration continues Saturday from 11-4. Ho-ho-h0
THIS WEEK'S MENU Pick-up Fri Dec 5th 1-5 pm
CRANBERRY ORANGE MUFFIN $2
INDIVIDUAL BIG COOKIE $1.50
CHOCOLATE ORGASM COOKIES $5/pkg
My legendary chocolate delivery system made from melted Belgium Bittersweet chocolate, toasted fresh almonds, chocolate chips & very little flour. Sold in packages of 4 because you must have more than one & they don't mind hanging over the mantle in a stocking.
VERY BERRY CHEESE TWIST $3.50
This is what happens when sweet bun dough meets an assorted group of sparkling berries. Mixing it up between sheets of soft creamy cheese, they embrace, blend and become one.
ROSEMARY PARMIGIANO BREADSTIX $4/pkg
The sophisticated breadstick, at home in any setting. The wonderful taste combo of organic rosemary from my garden and freshly grated Parmigiano cheese make these perfect for snacking or as partner to soup, salad or a cocktail. Plus they stay crunchy down to their nibs.
QUINOA SPINACH & FETA mini GALETTE $4.50
A personal sized open faced pie filled with my riff on Spanikopita, plus the unexpected healthy addition of quinoa. It's filling enough for a light meal for one or share as a side dish.
Inspired years ago by a loaf I had while visiting Minorca, this crusty boule boasts over 8 grains and seeds throughout. Toasting brings out the flavor and it makes great sandwiches.
JAM or CHUTNEY $4/jar
Check out my new flavors this season, as well as the classics. Choose from:
Mango Chutney, Blueberry Lime Jam, Ginger Pear Chutney, Carrot Cake Jam, Pineapple Daiquiri Jam, Blueberry Pineapple Fusion Jam, Mango Margarita Jam.
Mango Chutney, Blueberry Lime Jam, Ginger Pear Chutney, Carrot Cake Jam, Pineapple Daiquiri Jam, Blueberry Pineapple Fusion Jam, Mango Margarita Jam.
No artificial flavors, colors, preservatives or fake stuff EVER!!
ORDER BY 5pm WEDNESDAY
all items in limited supply... first come, first served
PICK UP FRIDAY 1-5 pm at Bonn's Treehouse
932 12th Street West
(down the driveway thru the white wrought iron gate)
TO PLACE AN ORDER
email bonnibakes@gmail.com
or call me at (941) 746-6647
PAY BY CASH OR LOCAL CHECK TO BONNI BROWN
Hugs from my kitchen,
Bonni
Bonni
No comments:
Post a Comment