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Categories
Tag Archives: sauce
A Classic Eggplant Parmigiana
Classic eggplant dish features eggplant and vine-ripened tomato slices topped with a tomato and dry white wine sauce featuring dried herbs, onion, bell pepper, mushrooms, and garlic. The sauce, seasoned with dried basil, dried oregano, and fresh parsley goes amazingly well with the baked eggplant. Topped with mozzarella cheese, the dish is returned to the oven, and the cheese is melted golden brown.
Cook’s Notes:
Eggplant is available year round at supermarkets and specialty produce stores, with the peak season running from late summer to early fall.
Eggplant Parmigiana
Ingredients:
Nonstick Cooking Spray
2 tablespoons Extra Virgin Olive Oil
1 large Eggplant, peeled if desired, cut crosswise into 3/8 inch slices
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
1/3 cup grated Fresh Parmesan Cheese
2 Large Vine-Ripened Tomatoes, sliced about 1/4 inch thick
2 tablespoons Vegetable Oil
1/2 cup chopped White Onion
1/2 Red Bell Pepper, seeded, chopped
1 (8 ounces) package Sliced Mushrooms
2 Garlic Cloves, peeled, minced
1 (8 ounces) can Tomato Sauce
1/4 cup Dry Red Wine
1 teaspoon Dried Basil
1/2 teaspoon Dried Oregano
2 tablespoons chopped Fresh Parsley
1 cup Shredded Mozzarella Cheese
Posted in Recipes
Tagged A Classic Eggplant Parmigiana, Basil, cheese, cup, dish, dry white wine, eggplant, eggplant dish, eggplant parmigiana, garlic cloves, mozzarella, oven, parmesan cheese, pepper, sauce, sauce consistency, shredded mozzarella cheese, tomato, white wine sauce, wine
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Mexican Style Eggplant Casserole
Roasted eggplant layered with homemade Mexican style tomato and chili pepper sauce featuring onions and black olives. Seasoned with cumin and garlic salt, the eggplant and spicy sauce are layered with cheddar cheese and baked in a hot oven until hot bubbling and brown on top. This Mexican style casserole can be served any time of day, as a main course, or as a compliment to an entrée. Perfect to enjoy year round, it is especially nice during the early fall when eggplant is in peak season, fresh, and often less expensive.
The eggplant slices can be salted, placed in a colander, and the excess moisture drained off. The process removes any bitterness that may be found in the slices. Pat the slices with a damp cloth and use as directed in the recipe. You can place the eggplant on paper towels while preparing other ingredients to remove additional moisture. Homemade tomato sauce really makes this dish shine. If you serve the casserole with sour cream, keep the sour cream refrigerated and drop a dollop of chilled sour cream on individual servings.
Recipe For the Ultimate Spaghetti Bolognaise
In this article I am going to share with you my secret recipe for the ultimate spaghetti bolognaise. This recipe was passed down to me from my mum who got it from her mum who probably learned it from my Great Grandma! So it’s pretty special. I love a big bowl of spaghetti bolognaise covered with lashing of parmigiana cheese and a dash of extra virgin olive oil. My girlfriend absolutely loves this dish – it never fails to put a smile on her face. Just remember to hide yourself a portion somewhere because everyone’s going be coming back for seconds! So let’s get to it.
What you will need:
Ingredients:
Spaghetti
Aberdeen Angus Steak Mince
Tomatoes Purée
Tinned Tomatoes
Herbs de Provence
onion
mushrooms
Worcestershire sauce
garlic
Oxo stock cube (beef)
Salt
Equipment:
Large Saucepan
Large Frying Pan
Cooking Utensiles
Method:
Posted in Pasta Dishes
Tagged Aberdeen, aberdeen angus, angus steak, beef, bolognaise, extra virgin olive oil, garlic bread, oil, onion, recipe, sauce, stock cube, tinned tomatoes, Tomatoes, virgin olive oil, Worcestershire
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A Little Bit About Beef Jerky
Beef jerky is believed to have originated in South America in the early 1800s or earlier. Ancestors of the Inca Empire made a product similar to beef jerky, using the meat from game animals such as deer, elk and buffalo. They salted strips of meat and allowed them to dry in the sun or over hot coals for long periods of time. This method of drying allowed the natives an excellent source of food when fresh meat was not available. The dried meat, if properly stored, could be kept for very long periods of time. Upon the arrival of the Spanish explorers the secrets of ch’arki (charqui) were shared with the rest of the world. The pioneers of North America built smoke houses and hung pieces of meat, (buffalo and beef) over a fire to smoke cure the meat. Beef Jerky is made when the meat is flavored first and then dried and smoked. By adding spice and herbs they were able to make the dried meat much more palatable. Over the years Beef Jerky has become a very popular snack and comes in many, many different flavors and flavor intensities. It takes about 5 pounds of meat to make 1 pound of jerky. You can use most wild game meats, deer, moose, or elk to make jerky as well as domestic meats, including beef, pork and turkey.
Posted in Low Calorie
Tagged beef, deer elk, deer moose, F. Place, hot coals, inca empire, Jerky, lid, long periods of time, marinate, meat, North America, sauce, South America, spanish explorers, time, wild game meats
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