EXCELLENT EGGPLANT PARMESAN
This recipe is an adaptation of a recipe I saw on Throw Down, with Bobby Flay. This recipe is from Bobby Flay's challenger. I found the recipe on the food network website. The original recipe called for two eggplants, but I found that was too much. It also used 28 oz of Marinara sauce, but making it in a 9x13" dish, that was too little. The chef's recipe also said to use sliced, dry mozzarella, but I preferred grated. The original recipe didn't specify a pan size, so I made it in a 9x13" dish. You could, however, scale down the recipe and cook it in an 8x8 or 9x9" dish.
Provided by Leilani
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Peel the eggplant, and cut it in half length-wise.
- Cut into 1/4" slices.
- Coat eggplant slices in flour, dip in egg, and then coat with bread crumbs.
- Continue with all slices piling onto a plate.
- Pour oil (I use vegetable oil) into a saute pan using enough to submerse eggplant slices.
- Fry until lightly browned on each side. Remove to plate.
- Pour enough Marinara sauce to cover bottom of 9x13" dish with a thin layer.
- Add eggplant in a single layer.
- Pour additional Marinara sauce to cover top of eggplant. Add about 1 & 1/2 cups of mozzarella cheese, and sprinkle 1/2 cup of Romano cheese over.
- Continue with the next layer of sauce, eggplant, sauce, and the remainder of the cheese.
- Bake in a 350 degree oven for 25-30 minutes.
Nutrition Facts : Calories 495.6, Fat 22.4, SaturatedFat 10.9, Cholesterol 148.5, Sodium 1442.5, Carbohydrate 47.9, Fiber 8.2, Sugar 20.1, Protein 25.1
CHEF JOHN'S POACHED EGGS
Here's a new and improved version of our poached egg method. Nothing too complicated here; we pretty much poach eggs like everybody else, except we've got a little step in the middle that makes it easier if you're doing this for a larger group.
Provided by Chef John
Categories Breakfast and Brunch Eggs
Time 25m
Yield 2
Number Of Ingredients 3
Steps:
- Fill a bowl with ice water.
- Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low.
- Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes.
- Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.
Nutrition Facts : Calories 72.4 calories, Carbohydrate 0.6 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 651.5 mg, Sugar 0.4 g
CHEF JOHN'S EGGPLANT ESCABECHE
This spicy preserved eggplant is a refreshing and vibrantly-flavored side dish or appetizer served on grilled bread.
Provided by Chef John
Categories Zucchini Appetizers
Time 6h20m
Yield 8
Number Of Ingredients 14
Steps:
- Trim ends of eggplant; peel, leaving stripes of skin intact. Cut eggplant in half lengthwise and slice crosswise into 1/4-inch slices. Transfer to a large bowl. Add sliced zucchini to bowl. Toss eggplant and zucchini with 2 tablespoons kosher salt and let sit until water begins to release, about 15 minutes.
- Whisk olive oil, garlic, chili flakes, and dried oregano together in a bowl.
- Rinse salt from veggies in a colander with fresh water. Set aside to drain well.
- Place vinegar and water into a saucepan. Bring to a boil over high heat. Place drained vegetables into pan. Cook covered until softened and translucent, about 5 minutes, turning after the first minute. Remove from heat; transfer to a strainer reserving the cooking liquid.
- Place cooked eggplant and zucchini into large bowl. Add chopped roasted peppers, 1/4 cup of the vinegar cooking liquid, freshly chopped Italian parsley and fresh oregano. Pour in garlic oil mixture. Stir gently but thoroughly with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours.
- Before serving, drizzle vegetable oil over the mixture.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 7.5 g, Fat 17.2 g, Fiber 3.7 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 1500.8 mg, Sugar 3.3 g
CHEF JOHN'S BOSTON CREAM PIE
This is my quick and easy version of Boston's Parker House Hotel's famous cake.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 5h10m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray 2 (8-inch) cake pans with cooking spray.
- Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
- Divide cake batter between the two prepared cake pans.
- Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
- Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
- Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
- Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
- Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
- Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
- Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
- Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.
Nutrition Facts : Calories 694.7 calories, Carbohydrate 72.4 g, Cholesterol 198.7 mg, Fat 41 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 16.5 g, Sodium 514.2 mg, Sugar 45.5 g
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