eat.this.food.

Grilled Eggplant Rolls with Ricotta Cheese April 30, 2007

We had a week of Martha at our house last week. This was one of our vegetarian dinners and it was tasty - filling but not too heavy. Next time we’re going to melt mozzarella over the top!

Ingredients:

• 2 Tbs olive oil
• 2 Tbs red wine vinegar
• 1 large eggplant, cut lengthwise into 1/4″ slices
• Salt and fresh ground pepper
• 12 ounces fresh, whole milk ricotta (about 1 1/2 cups) - other types of ricotta would be great too!
• 2/3 cup freshly grated Parmesan cheese, plus more for sprinkling
• 1/4 tsp each salt and fresh ground pepper
• 1/4 cup of chopped basil or flat leaf parsley
• Tomato sauce (recipe below)

Directions:

1. Preheat oven to 375 degrees and preheat a grill pan over medium-high heat.
2. Stir olive oil and vinegar together in a small bowl and brush onto both sides of the eggplant slices; season both sides with salt and pepper.
3. Grill eggplant slices, turning once, until tender and golden brown, 3 to 4 minutes per side. Transfer to a plate.
4. In a medium bowl, stir together ricotta, Parmesan, salt, pepper, and half of the basil.
5. Spoon about 3 tablespoons of the cheese mixture onto each slice of eggplant at the tapered end - 1 inch from the bottom edge with a 1/4-inch border on each side. Roll each slice away from you and arrange rolls, seam side down, on the baking sheet.
6. Spoon tomato sauce over rolls and place them in the oven until warmed through, about 15 minutes.
7. Sprinkle with Parmesan and remaining basil and serve immediately.

Serves 3-4

Tomato Sauce

Ingredients:

• 1 Tbs olive oil
• 2 shallots, minced
• 2 cloves garlic, minced
• Pinch of crushed red pepper flakes
• 1/2 cup dry red wine
• 1 28 oz. can of diced tomatoes
• 2 Tbs chopped fresh oregano or marjoram
• Salt and fresh ground pepper

Directions:

1. Heat olive oil in a large skillet over medium heat.
2. Add shallots and cook until softened, about 2 minutes.
3. Add garlic and red pepper flakes and cook, stirring constantly, about 1 minute.
4. Add wine, tomatoes and their juices, and marjoram or oregano; season with salt and pepper.
5. Cook until thickened, about 25 minutes.

Recipe from Martha Stewart

Swilley’s Pecan Balls April 9, 2007

With a title like “Pecan Balls” most people think this is a recipe for a sweet treat, and it is…but not in the way you are thinking. These Pecan Balls are a vegetarian alternative for meat balls…the ingredients may seem odd…but trust me on this one. I had my doubts the first time my friend Shawna made them for me…but I have not met a person who didn’t like these after trying them. Preparation note: This recipe goes a lot faster if you have a food processor to help with the chopping!

Pecan Balls

Ingredients:

• 1 1/4 cups finely crushed Saltine Crackers
• 3/4 cup finely ground pecans
• 1/2 tsp salt
• 1 small finely chopped onion
• 1 1/2 tsp sage
• 3/4 cup grated longhorn cheese (mild cheddar also works well)
• 2 garlic cloves pressed
• 3 tbs parsley minced
• 4 eggs

Directions:

1. Mix all ingredients together and form into balls.
2. Freeze for an hour up to overnight.
3. If you are making these to eat immediately, make sauce while the pecan balls are freezing.

Sauce

Ingredients:

• 1/4 cup oil
• 1/4 cup vinegar
• 3/4 cup apricot jam
• 1/2 cup ketchup
• 2 tbs brown sugar
• 2 tbs grated onion
• 1/2 tsp salt
• 1/2 tsp oregano
• dash of hot pepper sauce

Directions:
Mix all ingredients together in a saucepan and bring to a boil.
Pour sauce over pecan balls.
Bake for 25-30 minutes at 350 degrees.

Enjoy these “meat” balls with steamed rice and a vegetable…yum!

Lincoln Park Bow Tie Pasta October 28, 2006

This is so damn good it should be against the law. Rick had to physically remove it from the table so he would stop eating it. I call it macaroni and cheese for adults. It is great with a fresh green salad with lemony vinaigrette – to cut the richness of the sauce. This would also be good to serve at a dinner party as a pasta appetizer in a small portion as they sometimes do at good Italian restaurants. OR you could eat it standing up, out of the baking pan, in your pajamas, straight out of the fridge and then work out every day for 2 weeks to make up for it. Which ever! (Written by Sheri)

Sorry…no picture for this one as of yet…too hungry to take pictures when we made it the first time. I wanted to post because it is so good…you should just try it, even without a picture to entice you!

Ingredients:

• 2 cups chopped onion
• 2 cloves garlic, minced
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• ¼ teaspoon dried hot red pepper flakes
• 2 tablespoons olive oil
• ¼ pound shitake mushrooms**
• 4 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1 (28 oz) can Italian plum tomatoes, drained and coarsely chopped
• 4 ounces sliced Prosciutto, diced (optional)
• 1 cup grated fontina cheese (about 4 oz.)
• 1 cup crumbled Gorgonzola cheese (about 4 oz.)
• 1 3/4 cups freshly grated Parmesan cheese (about 7 oz.)
• ½ cup chopped parsley
• 1 pound large farfalle (bowtie) pasta

**You can substitute regular white mushroom or baby ‘bellas for all or part of the shitakes.

Directions:

1. In a large skillet, sauté the onion, garlic, basil, oregano, and pepper flakes in the olive oil over low heart for about 5 minutes, until the onion softens.
2. Remove the stems from the mushrooms, discarding them and slicing the mushroom caps. Add them to the onion mixture and cook for about 10 to 15 minutes, until the mushroom caps are tender.
3. Transfer the mushroom mixture to a bowl.
4. In the same pan, melt 3 tablespoons of the butter, stir in the flour, and cook for 3 to 4 minutes, stirring often. Whisk in the milk and continue to whisk until the sauce thickens.
5. Stir in the mushroom mixture tomatoes, prosciutto, fontina cheese, Gorgonzola cheese, 1 ¼ Parmesan cheese, and the parsley. Set aside.
6. Cook the bowties in a large pot of boiling water for about 8 to 9 minutes - the pasta will be very al dente. This is good.
7. Mix the pasta into the sauce and add salt and pepper to taste.
8. Transfer to an ovenproof casserole. At this point you can refrigerate the casserole overnight. Before baking, remove the casserole from the refrigerator and allow it to come to room temperature.
9. Preheat the oven to 400 degrees.
10. Sprinkle the casserole with the remaining Parmesan and dot with the remaining butter, cut into bits.
11. Bake for about 35 to 45 minutes or until the casserole is heated through and bubbly.

6 to 8 servings.

Recipe from

Viviani Chicken and Polenta

I first had this years ago when my college roomate (and good friend) Amy made it for us. It was a hit then…and in the Fall, I get a craving for this delcious sauce and creamy polenta. This recipe was handed down to her from her grandma, Ida Viviani.

Chicken and Sauce
Ingredients:

• 12 pieces (4 each) chicken thighs, wings, and legs with skin on (or any combination you choose)
• 1 large yellow onion, chopped
• 1/2 cup coarsely chopped italian parsley (If you like parsley, use more!)
• 3 cloves coarsely chopped garlic
• 1 package sliced mushrooms or small whole mushrooms (Any variety you like works!)
• 1 can black olives
• 2 28 oz can whole tomatoes, drained reserving 2 cups of the juice
• 1 Tbs each of fresh oregano and thyme
• salt/pepper

Directions:

1. In the bottom of a large sauce pot or saute pan, heat enough olive oil to coat the bottom and fry the chicken pieces until barely cooked through, a few minutes on each side.
2. Remove and let cool on a plate.
3. To the pot, add the onions and cook until just soft.
4. Add the parsley and garlic and cook a couple more minutes.
5. Add the mushrooms, olives, tomatoes and juice, herbs, and salt/pepper to taste.
6. When cool enough to handle, remove the skin from the chicken and add the pieces to the sauce.
7. Simmer slowly with the lid off for at least 30 minutes, but the longer it simmers, the better it gets!!

Polenta
Ingredients:

• 10 cups of water (you may also use chicken stock, milk or cream to in place of the water.)
• 2 cup polenta (course ground corn meal)
• 2 tsp. salt
• 4 tbs. unsalted butter
• parmesan, romano or feta cheese (optional)

1. Bring the water to a boil in a large sauce pot. SLOWLY stream in the polenta a little at a time, stirring constantly in the same direction. I like to start with a wisk, then switch to a big wooden spoon once the polenta starts to thicken. The polenta should be thick, but not clumpy.
2. Once it starts to thicken, you can cover it (allow a vent for the steam) and stir it every couple of minutes.
3. Add more water a little at a time as needed to keep a nice, smooth consistency.
4. If you are going to add cheese, stir as much or as little as you like into the pot. **BE CAREFUL - the polenta will bubble and it can easily burn you! Add salt to taste and stir in the butter right before serving. The polenta can be eaten after 15 minutes, but if you cook it 45 minutes to an hour, it will be so much more creamy and delicious!

Serve the polenta warm with a big helping of sauce and chicken. Sprinkle the top with parsley and grated parmesan. It’s just like eating at gram’s house!

As it cools, the polenta will harden. If you have leftovers, you can pour it onto a cookie sheet or baking pan while its still warm. Once cool, you can keep it covered in the fridge, cut a chunk off, and reheat it! You can also fry the pieces in a saute pan with a little olive oil. Yum!

serves 8 hungry people
Recipe from Amy Flowers & her gram, Ida Viviani

Roast Chicken with Mustard Vinaigrette September 10, 2006

This chicken is moist, flavorful, and roasted to perfection. We tossed some new potatoes and onion in some olive oil, salt and pepper and added it to the roasting pan. Add a salad and it was a delicious dinner. The vinaigrette could be used as a salad dressing, as well as a dipping sauce for the chicken and potatoes. Tasty!
Roast Chicken

Ingredients:

• 1 6 to 7-pound roasting chicken
• 1 large shallot
• 2 fresh rosemary sprigs
• 2 frest sage sprigs
• 1 cup Mustard Vinaigrette
• 1 Tbs chopped fresh rosemary
• 1 Tbs chopped fresh sage
• salt and pepper

Directions for Chicken:

1. Preheat oven to 450 degrees.
2. Rinse chicken and pat dry.
3. Season cavity with salt and pepper.
4. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity.
5. Slide hand between chiken skin and meat over the breast to form pockets.
6. Spread 2 Tbs of vinaigrettte under skin over breast meat.
7. Tie legs together to hold shape, tuck wings under body.
8. Place chicken in roasting pan.
9. Brush 2 Tbs of vinaigrette over chicken.
10. Sprinkle with chopped rosemary and sage.
11. Season with salt and pepper.
12. Roast chicken 20 minutes; reduce oven temperature to 375 degrees. Continue roasting until juices run clear, about 1 hour and 20 minutes. (Or until the chicken registers 180 degrees on a thermometer.) Let sit 10 minutes to 1 hour before serving.
13. Serve with remaining vinaigrette.

Mustard Vinaigrette
Ingredients:

• 1/4 cup Dijon mustard
• 3 Tbs white wine vinegar
• 3/4 cup olive oil
• 2/3 cup chopped shallots
• 2 Tbs chopped fresh rosemary
• 2 tsp chopped fresh sage

Directions for Vinaigrette:

1. Mix mustard and vinegar in a bowl.
2. Gradually whisk in oil.
3. Mix shallots and herbs.
4. Season with salt and pepper.

(Can be made one day ahead. Cover, chill. Bring to room temperature, mix before using.)

Makes 1 1/2 cups.

Both recipes from Bon Appetit, May 1994 (found on Epicurious)

Skillet Polenta with Tomatoes and Gorgonzola

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 4 cups water
• 1 1/3 cups yellow cornmeal
• 1 1/4 teaspoons salt
• 1/2 cup slivered fresh basil leaves
• 2 cups halved cherry tomatoes
• 2 garlic cloves, minced
• 1 cup crumbled Gorgonzola cheese (about 4 ounces)
• 1 cup shredded mozzarella cheese (about 4 ounces)
• 1/2 cup tosted pine nuts (optional)

Directions:

1. Preheat oven to 450°F. Brush 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil.
2. Combine 4 cups water, yellow cornmeal, and salt in heavy large saucepan. Bring to boil over medium-high heat, whisking constantly. Reduce heat to medium-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly, about 3 minutes. Whisk in remaining 1 tablespoon olive oil and 1/4 cup basil. Transfer polenta to prepared skillet; flatten polenta to even thickness.
3. Sprinkle polenta with tomatoes and garlic. Sprinkle evenly with Gorgonzola, mozzarella, and remaining 1/4 cup basil. Bake until cheese is melted and bubbling, about 16 minutes. Cut polenta into wedges, top with pine nuts and serve from skillet.

Serves 4-6 as a main course.
Recipe modified from epicurious.

Linguine with Spinach August 25, 2006

We found this recipe in cooking light. The only reason it’s light in the magazine is that they skimp on the yummy sauce! So, here’s our version. Same amount of sauce, half the pasta! It’s quite delicious and definitely waaaay less fat than a creamy pasta dish at a restaurant.
Ingredients:

• 1/2 lb. uncooked linguine
• 1 Tbs butter
• 2 cloves garlic, minced
• 1/4 cup (2 oz) 1/3 less fat cream cheese
• 3/4 cup fat free, low sodium chicken broth
• 3 Tbs all purpose flour
• 3/4 cup (3 oz) Parmigiano-Reggiano cheese
• 3/4 cup half and half
• 3/4 tsp salt
• 1/2 tsp freshly ground pepper
• 1 10 oz. pkg frozen, chopped spinach (drained and squeezed dry)
• 6 slices of bacon, cooked and crumbled
• parsley (optional)

Directions:

1. Cook pasta, omitting salt and fat.
2. Drain pasta, reserving 1/2 cup of pasta water.
3. Melt butter in a large, nonstick skillet over medium-high heat.
4. Add garlic and saute for 30 seconds. Add pasta water and cream cheese, stirring with a whisk until smooth.
5. In a small bowl combine broth and flour, stirring with a whisk until smooth.
6. Add flour mixture to pan, stirring with a whisk to combine, bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat.
7. Add cheese, stirring until smooth.
8. Add half and half, salt, and pepper. Stir in spinach.
9. Add pasta to pan, tossing to coat.
10. Serve topped with bacon and parsley.

Serves 4

Tofu, Veggie, and Peanut Stir Fry August 5, 2006

This recipe started out as “Beef and Broccoli”, but has evolved over the years into what you see here. What we liked about this recipe from the beginning is that the sauce actually tastes like what you would get at a Chinese restaurant. With the additional vegetables, it’s a colorful and healthy meal.

Ingredients:

• One white or yellow onion, chopped into 1 inch squares
• Three stalks celery, cut diagonally into 1/4 inch strips
• 2 medium carrots, cut diagonally into 1/8 inch strips
• One red bell pepper, chopped into 1 inch squares
• 2 cups broccoli florets and stems
• 12oz package of extra-firm tofu, cut into 1/2 inch cubes
• 1/2 cup Soy Vay or other sesami teriyaki sauce
• 1/2 cup roasted, unsalted peanuts
• 3 tablespoons vegetable oil
• 1 tablespoon minced, peeled, fresh gingerroot
• 1 tablespoon minced garlic
• 1/2 teaspoon dried hot red pepper flakes
• 1 cup jasmine rice

For the sauce:

• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons cooking sherry
• 1/2 cup chicken or vegetable broth
• 2 teaspoons sugar
• 2 teaspoons sesame oil

Directions:

1. Preheat oven to 375 degrees.
2. Place a sheet of parchment paper on a jelly roll pan. Put the tofu on the pan. Pour the sauce over it and stir it up. Cook in oven for 30 minutes.
3. Begin cooking rice according to directions on package.
4. Whisk together sauce ingredients in a small bowl.
5. In a large wok or skillet, heat 1 tablespoon of oil over medium-high heat with a pinch of red pepper flakes.
6. Cook peanuts in oil, removing as soon as they begin to brown. Place cooked peanuts on a plate lined with several layers of paper towel.
7. Wipe inside of wok or skillet with a paper towel.
8. Heat remaining 2 tablespoons of oil over medium heat.
9. Sautee garlic, ginger, and remaining red pepper flakes for one minute.
10. Increase heat to High and add vegetables to pan, stirring constantly for three minutes, or until they start to cook.
11. Stir up the sauce and pour over vegetables, and stir until vegetables are evenly coated.
12. Remove pan from heat and gently stir tofu into vegetable mixture.
13. Serve over rice and sprinkle with peanuts.

Summer Squash and Squash Blossom Risotto August 3, 2006

Even the squash hater loved this dish! What more can I say?

Ingredients:
• 1/4 pound summer squashes
• 6 Tbs unsalted butter
• 6 squash blossoms
• 1 medium onion
• 7 to 8 cups chicken stock
• 2 cups Italian rice (Arborio, Carnaroli, Baldo)
• 1/3 cup white wine
• salt and pepper
• 1 Tbs chopped sage
• 1 Tbs chopped marjoram
• 2 Tbs chopped parsley
• 1/2 cup grated Reggiano Parmesan Cheese, plus more for garnish

Directions:

1. Cut the squashes (a variety of baby ones is nice for color and flavor variety) into small cubes, wedges, or half circles, depending on their sizes and shapes. All the pieces should be bite size, so they will fit easily on a spoon.
2. Heat 2 Tbs of butter in a heavy saute pan, and saute the squash over lively heat until tender but crisp. Set aside.
3. Slice the squash blossoms into thin slices, from tip to stem, using all of the blossom.
4. Peel and dice the onion and cook in 2 Tbs of butter in the same saute pan used for the squash.
5. In another pot, warm the stock and keep it at a very low simmer.
6. When the onion is soft, add the rice and cook for a couple of minutes.
7. Add the white wine and cook, stirring, until the wine has been nearly absorbed.
8. Season, being careful to take into consideration the saltiness of the chicken stock.
9. Begin to add ladlefuls of stock, about a cupful at a time, letting each addition be almost all absorbed by the rice before adding the next. Be sure not to let the rice stick and scorch. It should cook over medium-low heat, and should never be allowed to dry out.
10. When the rice begins to soften but is still just a bit hard in the center, stir in the cooked squash, the squash blossoms, and the herbs and cook for 2 minutes.
11. Stir in 2 Tbs of butter and the Parmesan cheese.
12. Add more stock if needed, but in small amounts, keeping in mind the consistency you want to achieve. It should be loose and a little saucy, but not soupy.
13. Serve warm with grated Parmesan cheese.

Serves 4 to 6 as a main course; 6 to 8 as a first course

Recipe modified from Chez Panisse Vegetables

Zack’s Five-Way Cincinnati Chili July 29, 2006

Not long ago Zack was reminiscing of his childhood days in Florence, Kentucky and this dish popped into his head. The flavor of the sauce is very unusual, complex, and delicious. We like it so much, we’ve added it to our monthly rotation!

Ingredients

• 1 large onion, chopped
• 1 lb ground beef
• 1 clove garlic, minced
• 1 1/2 Tbs chili powder
• 2 tsp allspice
• 2 tsp cinnamon
• 2 tsp cumin
• 1 1/2 tsp salt
• 3 Tbs unsweetened cocoa
• 2 15 oz cans unsalted tomato sauce
• 2 Tbs Worcestershire sauce
• 1/2 cup water
• 1 15 oz can kidney beans, drained
• 1 16 oz package uncooked spaghetti

Toppings

• 1 cup finely chopped onion
• 1 1/2 cups shredded medium or sharp cheddar cheese
• oyster crackers **

Directions

1. In a heavy bottomed 5 quart pot, saute onion, ground beef, garlic and chili powder over medium-high heat until ground beef is slightly cooked.
2. Add allspice, cinnamon, cumin, salt, cocoa, tomato sauce, kidney beans, Worcestershire sauce, and water.
3. Reduce heat to low and simmer uncovered for an hour and a half.
4. 30 minutes before sauce is done, boil water and cook spaghetti.
5. To serve, place a serving of noodles on plate and top with sauce, cheese, onions, then oyster crackers.

Serves 6-8 (or 4 if you eat like we do!)

**We have found one brand of oyster cracker beats the rest - Olde Cape Cod from Safeway.