What I Made: Eggplant Rollatini

1 large eggplant (about 1 3/4 pounds), cut lengthwise into 8 slices
Salt and pepper
4 large eggs
3/4 cup pesto (I made mine with basil, parsley and garlic from our shares, and used pine nuts)
2 1/2 cups bread crumbs
Olive Oil or Cooking Spray
3/4 cup ricotta cheese
1/3 cup grated pecorino-romano cheese
1 cup store-bought marinara sauce

Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
Preheat the oven to 350 degrees ;. In a large nonstick skillet, heat olive oil or cooking spray over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side. Transfer the eggplant to a paper-towel-lined baking sheet.

In a small bowl, combine the ricotta and 3 tablespoons pecorino-romano; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.
Meanwhile, in a small saucepan, bring the marinara sauce to a simmer. Serve the roll-ups with the sauce and remaining pecorino.

Yum.
eggplantrollatini

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What I Made: Thai Basil Chicken

Thai Basil Chicken

I altered this recipe to use what I had on hand from the CSA. I had a couple of bundles of basil from the last couple of weeks that I kept alive in water, so there was plenty…although technically this recipe calls for holy basil the basil we have from the farm works wonderfully!!

1lb ground chicken
2 bunches of basil, stems removed
3 tblsp fish sauce
6 hot peppers from last weeks share — less if you don’t like spicy, minced
2 shallots, minced
1 large clove minced garlic
cooking oil (I used hot sesame oil)

Heat oil in wok
add garlic, shallots and peppers and cook until garlic and shallots start to brown
add ground chicken, and cook, stirring, till browned and juice from meat is almost gone.

Add fish sauce and stir. Add basil and mix in a few times. Remove from heat and eat! This is wildly delicious and goes well with rice or a leafy salad.

thaibasil

What I Made: Peach Trifle

Ingredients:

6 – 8 peaches
1 8 oz. angel food cake, cut into chunks
1 jar peach preserves
1 packet fat free vanilla instant pudding mix
2 cups of milk
cool whip

mix instant pudding with milk till thick

In trifle bowl or serving bowl, place 1/3 of the cake, then peach preserves, pudding, peaches and cool whip. Repeat x 3. And maybe add a couple of peaches to the top.

peachtrifle

What I Made: Onion Dip

INGREDIENTS:
4 medium yellow onions (2 quartered lengthwise, 2 finely chopped)
1 cup olive oil
Kosher salt and freshly ground black pepper, to taste
1 cup mayonnaise
½ cup cream cheese, softened
½ cup sour cream
1 tbsp. fresh lemon juice
1 tsp. Worcestershire sauce
Hot sauce, such as Tabasco, to taste
4 scallions, minced
Cut raw vegetables, such as cucumber, carrot, and cauliflower, for serving

INSTRUCTIONS:

1. Heat oven to 425°. Toss quartered onions with 2 tbsp. oil on a foil-lined baking sheet, and season with salt and pepper. Roast, turning occasionally, until soft and slightly caramelized, about 45 minutes; set roasted onions aside to cool.

2. Place roasted onions in a food processor and puree until smooth; add mayonnaise, cream cheese, sour cream, juice, Worcestershire, hot sauce, and salt and pepper, and puree until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until set, at least 4 hours or overnight.

3. Heat remaining oil in a 10″ skillet over medium-high heat; add finely chopped onions, and cook, stirring, until beginning to brown, about 10 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until deep golden brown, about 16 minutes more. Transfer onions to a strainer set over a bowl to drain; discard oil or reserve for another use. Transfer fried onions to paper towels to drain; set aside.

4. To serve, stir 2/3 of the fried onions and the scallions into dip, and transfer to a serving bowl; top with remaining fried onions and serve with fresh vegetables.

OK, it’s terrible for you and it does need to sit for a few hours, but this is amazing. And if you’re entertaining, the calories will all go to your guests! The fried onions on top really put it over.

oniondip

What I Made: Bacon Onion Tart

INGREDIENTS:
6 oz. slab bacon, cut into ¼″ matchsticks
4 tbsp. unsalted butter
2 medium yellow onions, thinly sliced lengthwise
Kosher salt and freshly ground black pepper, to taste
1 ½ cups flour
2 tsp. dry mustard
1 ¼ cups milk
3 eggs, lightly beaten

INSTRUCTIONS:
1. Heat bacon in a 12″ skillet over medium-high heat, and cook, stirring occasionally, until fat renders and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; pour bacon fat into a 9″ × 11″ baking dish and set aside. Return skillet to medium-high heat, and add butter; add onions, salt, and pepper, and cook, stirring, until lightly caramelized, about 10 minutes. Remove from heat and set aside.

2. Heat oven to 425°. In a large bowl, whisk together flour, mustard, and pepper; add milk and eggs, and stir until smooth. Let batter rest for 10 minutes. Meanwhile, place baking dish with bacon fat in oven and let heat for 10 minutes. Remove baking dish from oven, pour in batter, and spinkle with rendered bacon and caramelized onions; return to oven and bake until puffed and golden brown, about 30 minutes.

bacon onion tart

What I Made: Mexican Corn Salad

4 cobs of corn
3 tbls mayo
2 tbls fresh lime juice
1/8 tsp paprika
1/8 tsp cayenne pepper
2 oz cotija cheese
2 tbls fresh cilantro plus more for serving

Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl. (You can also cut kernels off the cob and cook dry in a pan)
Whisk mayonnaise, lime juice, paprika, cayenne, if using, 2 oz. Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Add corn and toss to combine. Top with more cheese and cilantro.

This is so freaking delicious. I doubled the recipe since I had an, um, abundance of corn.
Mexican Corn Salad

What I Made: Scallion Pancakes

Scallion pancakes:

Pancake dough:
2 cups all-purpose flour, plus more for dusting
1/2 tsp coarse salt
1 cup boiling-hot water
3 to 4 Tbsp vegetable oil
3 tsp toasted sesame oil
2 cups scallions or spring onions, green parts only, thinly sliced
Coarse salt
Soy Dipping Sauce:
1/2 cup soy sauce
1/4 cup rice-wine vinegar
2 tsp toasted sesame oil
1/2 tsp crumbled dried red chile
1/2 tsp toasted sesame seeds
1 tsp sugar
Prepare dough:
1. Stir together flour, salt, hot water, and 1 tablespoon vegetable oil. This can also be done in a food processor with a dough blade.
2. Transfer to a lightly floured surface. Knead dough until soft and smooth and forming a round ball, 10 minutes. Cover with plastic wrap and a warm towel; let stand 20 minutes.
Make pancakes:
3. Divide dough into four pieces and roll each piece out into an 8-inch circle, keeping remaining pieces covered as you work.
4. Brush with sesame oil. Starting on one end, roll each piece into a tight cylinder; pinch ends to seal. Press to flatten.
5. Wrap each cylinder around itself to form a spiral, like a jelly roll (seam side in. Flatten gently with your hand, then re-roll into an 8-inch disk again.

Scallion_Pancake_Dough

6. Paint with another layer of sesame oil, sprinkle with scallions, roll up into a tube and then into a spiral, flatten and again roll out gently into a slightly smaller sized disk.
7. Repeat with remaining dough pieces.

ScallionPancake

1. Meanwhile, for dipping sauce, whisk together all ingredients. (Makes about 3/4 cup.)
To cook:
2. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat until oil is shimmering. Cook pancakes, flipping once, until golden, 2 to 3 minutes per side (add oil as necessary). Drain on paper towels. Season with salt. (To keep warm, place in an oven heated to 200 degrees.) Cut into wedges, and serve with dipping sauce.

ScallionSauce