Goat Slow-Cooked with Harissa & Borlotti Beans

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Hello there! When last we spoke, it was Christmas Eve and I announced my return to the wonderful world of Word Press. Well, that was the plan anyway. Shortly after posting, I met dear friends for dinner, during which I mentioned a “scratchy throat.” (Cue ominous music.)

Christmas morning I awoke with what would become the Mother of all Chest Colds. (It couldn’t possibly have been flu because I had received a flu vaccination last fall.) With Max playing nursemaid, I was sofa-bound for much of the next month. Even now, I’ve a mild case of the sniffles. Worse, this “thing” is making the rounds and a number of friends are similarly affected. Happy New Year!

But enough about me. Today’s recipe, like many to come, was written during my ever-so-lengthy “brief” hiatus last year. If and when I came upon a great recipe, I’d prepare it, record the recipe, and post its URL in a special file so that I could credit the author when the time came. What could possibly go wrong?

Earlier this week, I pulled up this recipe and looked for my file of recipe links. As you may have already guessed, the file was nowhere to be found, and my attempts to recover it from back-ups have, thus far, been unsuccessful. As such, we’ve little choice but to soldier on and I promise to come back and give credit for the original recipes when and if I find them.

I truly enjoy this dish and it has become part of my winter rotation of suppers. It is pure comfort food and just what’s needed when a Polar Vortex threatens. Truth be told, it’s for dinner tonight, although lamb is the protein but more about that later.

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harissa-braised-goat-1

Brown the goat

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Harissa-Braised Goat with Borlotti Beans Recipe

Ingredients

  • at least 4 tbsp Olio Santo, divided (see Notes)
  • 2 – 3 lbs (900 – 1300 g) goat cut into 1 to 2 inch pieces (See Notes, & Variations)
  • approx. 1/4 cup flour
  • 2 tbsp coriander seeds, toasted and ground (see Notes)
  • 2 tbsp cumin seeds, toasted and ground  (see Notes)
  • 1 large onion, sliced
  • 1 inch ginger, grated
  • 3 cloves garlic, minced or grated
  • 1 small can (14.5 oz, 400 g) diced tomatoes
  • 2 tbsp tomato paste
  • 3 tbsp harissa sauce — more or less to taste
  • 2 tbsp honey
  • zest and juice of 1 lemon — 1/2 preserved lemon, sliced, may be substituted (recipe follows)
  • 1 bay leaf
  • 2 sprigs rosemary
  • 1 cup dry white wine
  • 1 lb (450 g) fresh Borlotti/cranberry/Roman beans (see Notes)
  • salt and pepper

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for the Gremolata  (see Notes)

  • 2 anchovy fillets, finely chopped — anchovy paste may be substituted
  • 1 garlic clove, minced
  • 3 tbsp fresh parsley, chopped
  • zest of 1 lemon

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harissa-braised-goat-2

Start of Braise

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Directions

  1. Heat 2 tbsp Olio Santo in a large frypan over med-high heat.
  2. Season the goat with salt and pepper.
  3. Use the flour to coat the goat pieces.
  4. Brown the goat pieces on all sides. Work in batches and it will take about 5 to 7 minutes per batch. Add more Olio Santo as needed. Remove and reserve the browned meat.
  5. Heat 2 more tbsp Olio Santo in the same pan and add the onions. Sauté until soft, about 8 minutes.
  6. Add the ginger and garlic, continue to sauté until fragrant, about 3 minutes.
  7. Meanwhile, add the tomatoes, tomato paste, harissa, honey, lemon juice & zest, rosemary, and bay leaf to the slow cooker. Stir to combine.
  8. Add the cooked onion mixture to the slow cooker when fully sautéed. Stir.
  9. Use the wine to deglaze the frypan. Add the liquid to the slow cooker when the pan is fully deglazed.
  10. Add the meat to the slow cooker and stir.
  11. Set slow cooker to LOW and cook for 4 hours.
  12. After 4 hours, add the beans and stir.
  13. Continue to cook on LOW for 4 more hours.
  14. Make the gremolata towards the end of the cooking process:
    • In a small bowl, combine the anchovies, garlic, parsley, and zest. Stir until fully combined.
  15. Serve immediately, garnished with the gremolata. A chunk of bread wouldn’t hurt.

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End of Braise

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Notes …

Olive oil may be substituted for Olio Santo. If preferred, add red pepper flakes to the pan when the onions are added.

Use 2 lbs of meat when boneless, and closer to 3 lbs when bone-in.

This recipe requires 8 hours on LOW to prepare. You can reduce the cooking time by setting your cooker to HIGH for all or part of the time. Just remember that 1 hour on HIGH equals 2 hours on LOW.

When using whole herb seeds, it’s best to toast them prior to grinding. I use a small frypan on the stove top, while others prefer to spread the seeds on a baking sheet before placing in the oven. Either way, if you intend to use the same utensil, place the larger seeds on the heat source before the smaller to prevent the small seeds from scorching. Here, I toasted the coriander seeds for a minute or so before adding the cumin. Once cooled, I ground them together and added the mixture to the recipe.

Although I used fresh beans, you can use canned or rehydrated beans. If using canned, be sure to rinse them before adding to the slow-cooker 2 hours before the dish is fully cooked. If using dried beans that you’ve pre-soaked, treat them as fresh, adding them to the pot 4 hours before completion..

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Variations …

Good quality goat is not available in all areas. Not to worry. You can substitute lamb and still enjoy a fantastic meal.

The gremolata recipe is one that I found in one of Mom’s recipe notepads. I prefer it because, unlike most others, it includes anchovies. If you prefer, you can omit the little fishies, or the gremolata altogether. if you do choose to leave out the gremolata, a bit of citrus zest — lime, orange, or lemon — makes a great garnish, as does a dollop of sour cream or Greek yogurt. The latter being particularly useful when you’ve added a bit too much harissa.

Although it is meant to be served as-is, I’ve found that a scoop of plain rice is a welcome addition, resulting in a very flavorful beans and rice dish.

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Preserved Lemons Recipe

Preserved lemons are believed to have originated in Pakistan and India, before making their way to the Middle East. Today they are an integral part of many Moroccan recipes. The lemons add a distinct citrus-y flavor to a dish, and some say that the flavor intensifies the longer it cooks in the pot. Although there are a variety of recipes, each using a number of spices, all are based upon the same 3 ingredients: salt, lemons, and lemon juice. I use the simplest of recipes so that I can better control the flavor of the final dish.

Here in the States, Meyer’s lemons are in season. It is said that these lemons are closest to those found in Morocco. Of course, if you cannot find Meyer lemons, any old lemon will work.

To begin, take 4, 5, or 6 (Meyer) lemons, depending upon the jar size, and scrub well. Place 1 tbsp of kosher salt into a clean jar with a tight-fitting lid. Remove no more than the tip from each end of the lemon. Beginning at one end, slice the lemon at least halfway down but no more than 3/4. Do not separate the halves. Turn the lemon and repeat the process, slicing it into quarters. Place a tbsp of kosher salt between the sections, covering the cut surfaces, before placing the lemon into the jar. Repeat the process with more lemons, stuffing the jar as best you can. When finished, add another tbsp of kosher salt on top. If there isn’t enough liquid to cover the lemons, add the juice of a fresh lemon to “top off” the jar. Cover the jar and place in a warm room, shaking daily, for one month. Use as the recipe requires.

Your preserved lemons will last indefinitely. The liquid can be replenished using fresh lemon juice, as required. The liquid can even be used in recipes, or, to help start your next batch of preserved lemons,

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It’s déjà vu all over again …

You may recall that in recent years, I’ve prepared honey mustard and ketchup at Christmas time, giving friends jars of the condiments as gifts, This year was no exception. Both are easy to make and so much better than anything that might be found on a grocer’s shelves. You can find the Honey Mustard recipe HERE, and the Ketchup recipe HERE.

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Coming soon to a monitor near you …

Slow-Cooker Mole Pork

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Grilled Octopus Salad

Buon Natale a Tutti!

No matter what you may do during the holidays, if you don’t embarrass the little ones, you ain’t doing it right!

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Well, it’s that time again. Time for the Feast of the 7 Fishes. Yes, I know I’ve been away for a while but I couldn’t let Christmas Eve pass without offering at least one suggestion for your Feast of the 7 Fishes.  Can  your guess what it is?

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That’s right, we’re grilling octopus. Now, there’s nothing particularly special about this dish. Once grilled, I prepared it in a salad much like Mom’s Calamari Salad. The reason for posting the recipe has little to do with the salad but everything to do with the preparation of the octopus.

To start, put away the copper pot; no need to boil water for dipping; find another use for those wine corks; bash something else against that rock in the garden; keep your cephalopod out of the freezer; and, save the salt rub for something with fewer legs. Instead, grab a pressure cooker and kiss those rubbery octopi good-bye.

In the past, I had my feet firmly planted in the “Cook ’em slow, cook ’em long” camp. Even then I was never sure if my octopus was going to be tender or chewing gum. And grilling? I gave up on that idea years ago. Well, not anymore! Cooking octopus now takes minutes, not hours, and the result is as close to perfection as I dared hope. Give it a try. You will not be disappointed.

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Grilled Octopus Salad Recipe

Ingredients

  • 2 lb (900 g) octopus, rinsed and cleaned (See Notes)
  • 1 lemon, divided
  • red bell pepper, diced
  • jalapeño pepper, diced
  • red onion, diced
  • extra virgin olive oil
  • lemon juice
  • fresh parsley, chopped
  • salt & pepper, to taste
  • Belgian endive (optional)

Directions

  1. Place the cleaned octopus and half the lemon into the pressure cooker and cover with water. Do not exceed the pot’s maximum content limit. Secure lid and heat over a med-high flame.
  2. Follow the manufacturer’s directions for use, maintaining high pressure for 15 minutes. (See Notes)
  3. Release the pot’s pressure completely, remove the lid, and allow the octopus to cool in the liquid. (See Notes)
  4. Meanwhile, gather the remaining ingredients and prepare.
  5. Once cooled, remove the octopus, drain, pat dry, and sever each tentacle at its base.
  6. If using the head, remove both eyes before chopping.
  7. If using the body, remove and discard the beak located at the very center where the 8 tentacles join before chopping the remainder.
  8. Lightly coat the pieces with olive oil.
  9. Heat the grill (pan) over high heat.
  10. Once hot, clean the grill grates before using an oil-soaked cloth to coat them.
  11. Place the octopus on to the grill (pan) and cook until the pieces begin to lightly char. Turn the pieces and continue cooking until evenly colored, Depending upon the grill’s heat and size of the octopus, this could take as few as 5 minutes total.
  12. Allow to cool before chopping into bite-sized pieces.
  13. Add all the ingredients into a bowl and gently toss.
  14. Either serve as-is or cover and refrigerate until dinnertime. Slice remaining half-lemon for garnish.

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Serving Suggestion

Although this can easily be served as one would any salad, serving it atop individual leaves of Belgian endive adds a bit of flair to the dish, perfect for the Feast.

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Notes

Safety features should prevent its opening but do not attempt to remove the lid of a pressure cooker until the pressure has been released fully.

Ask your fishmonger to clean the octopus. If you’re willing to tackle the job yourself, carefully remove the contents within the head. You can remove the beak now, or later as indicated in the recipe. Give it a good rinse and you’re set to go.

Cooking times may vary depending upon the size of the octopus. For example, I cook a 1 lb. octopus on high for 10 minutes, not 15 as indicated in the recipe.

Use as much or as little of the salad ingredients listed above according to your preferences.

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It’s déjà vu all over again …

If you’re planning to serve the Feast of Seven Fishes, you may be looking for suggestions to complete your menu. Click HERE to see earlier seafood posts that I’ve shared.

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Coming soon to a monitor near you …

Harissa-Braised Goat with Borlotti Beans

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One more thing …

Yes, I’m back. See you in the New Year!!!!!

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Oops I did it again …

Atomic Bomb

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I spent the day in the country and was surprised to learn that a post for zucchini noodles was published in my absence.  It was far from ready and has since been deleted.

At the time I was working on that recipe, the post was scheduled for a date in the distant future. Today is that date. I must say, time really does fly.

Sorry for any confusion.

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Meat Loaf – Finalmente!

Meatloaf sliced

Here it is, the very much delayed meatloaf recipe. Taa-daa!

My love affair with meatloaf goes back more decades than I care to say. I was a boy and didn’t think much about this dish, wondering why we weren’t having hamburgers instead. Then I tasted Zia’s meatloaf. She and Mom were great cooks but Zia’s meatloaf was heaven-sent. I was perennially trying to steal away from our dinner table so that I could have a taste of her meatloaf when she was serving it. Mom caught on quickly enough but rather than get annoyed, she tried to make a better meatloaf. Although hers did, in fact, improve, Zia’s remained the best in my book.

Now move ahead many years. Zia and I have decided to create this blog and we’re making a preliminary list of recipes to include for our family. Well, very early in the process, I added her meatloaf to the list. You can imagine my horror when she confessed that she no longer had the recipe nor could she remember it. All she knew was that she added oats (see above) and nothing else. At that point, I resigned myself to eating mediocre meatloaf for the rest of my days. And let me tell you. I was responsible for many a mediocre meatloaf in those days. (It also drove home the point that these recipes needed to be put to paper and preserved.)

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About 2 years later, I came upon a post by my now good blogging friend, Tanya. (You may know her as Chica Andaluza. If you don’t, get over to her site for some tasty dishes and to learn of life on her beautiful Mountain in Spain.) She’d shared a recipe for ketchup, and, once I made it, I was instantly converted. I no longer buy ketchup and use this homemade version exclusively. It’s also a permanent member of my Christmas gift baskets, the recipients of which — friends and family —  cannot get enough.

At some point — I don’t remember exactly when — I was preparing what would become another mediocre meatloaf when I experienced a true epiphany. Why not use the homemade ketchup? It was a life changing moment … well, meatloaf changing. My meatloaf reached a new level of excellence and, best of all, consistency. No need to worry about which and how much spice to use. The ketchup had everything I would have added. Best of all, during her last visit here, I prepared a meatloaf dinner for Zia and she declared that mine reminded her of her long forgotten recipe. She could not have pleased me more. That’s the day I decided to share the recipe — it’s also the last time I served sliced meatloaf for dinner.

You see, I’m a mid-western boy and we love our meat and gravy sandwiches. It was a special treat on a cold winter’s evening when Mom placed before me a plate containing a meat sandwich and mashed potatoes smothered in gravy. Oh, boy! Over the years, even when serving a mediocre loaf, I dreamt of the next day’s smothered sandwich. Once that craving was satisfied, there would be meatloaf sammiches. These would be gravy-free but would instead contain lettuce, a slice of tomato, and a bit of horseradish sauce. I mentioned it to Zia and learnt that she, too, loved both sandwich and sammich. I’ve not served sliced meatloaf since. Make note of this post’s opening photo. It is the last of its kind in my home.

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This is a very easy recipe to follow but it does result in plenty of meatloaf. I usually fill 2 small foil loaf pans first, and then use the rest of the meat mixture to create a larger loaf. I rarely place this loaf in a pan, preferring to create a free-form loaf by hand. The smaller loaves will eventually find a home in the freezer and, I must say, I get a certain amount of satisfaction knowing that I’ve got a meatloaf in the freezer. I feel the same about its neighbor in there, the tray of lasagna. This brings up another issue …and an invite. If ever you hear of a major power outage lasting for days/weeks in Chicago, rent a car, catch a train, hop a bus, take a flight, pirate a ship, or do whatever you need to get here. My guests and I will be eating mighty fine for the duration — or at least until everything melts.

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meatloaf-duo

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Meatloaf Recipe

Ingredients

  • 2 – 3 tbsp olive oil
  • 1.5 lb (680 g) ground beef (See Notes)
  • 1.5 lb (680 g) ground pork
  • 1 medium onion
  • 1 carrot
  • 1 celery stalk, leaves included
  • 2 cloves garlic, grated
  • 1 cup oats (I use good old Quaker Oats for “Nothing is better for thee…”)
  • 2 eggs, slightly beaten
  • 1 cup homemade ketchup, divided (See déjà vu)
  • salt and pepper to taste

Directions

  1. Pre-heat oven to 350˚ F (175˚ C)
  2. Chop the carrot, celery, and onion to equal size.
  3. Heat the olive oil in a frying pan over med-high heat. Add the chopped vegetables and cook until soft – about 8 to 10 minutes. Add the garlic midway through.
  4. Set aside to cool until safe to handle.
  5. In a large mixing bowl, add the meats, eggs, oats, sautéed vegetables, and 2/3 of the ketchup. Mix to combine but do not over-mix.  (See Notes)
  6. Use part of the meat mixture to fill 1 or 2 small loaf pan(s). The rest will be used to fill a large loaf pan or to create a free-form loaf on a foil-covered baking pan.
  7. Use the remaining 1/3 of the ketchup to lightly coat the tops of the loaves.
  8. Place the loaves in the pre-heated oven.
  9. Bake for 60 to 75 minutes. Each loaf is cooked when its internal temperature reaches 160˚ F (70˚ C).
  10. Once cooked:
    • For the larger loaf:
      • If using a loaf pan, allow to rest 10 minutes, drain the liquids from the pan, removing the meatloaf and placing on a serving platter.
      • If not using a loaf pan, allow to rest 10 minutes and place on a serving platter.
      • Serve immediately.
    • For the smaller loaves:
      • Set aside to fully cool. Completely cover with plastic wrap before tightly wrapping in aluminum foil. It can now be frozen for up to 6 months. When ready to serve, unwrap the plastic wrap, replace the foil, and thaw in the fridge overnight. Once thawed, place in a pre-heated 300˚ F (150˚ C) and cook until heated through. (See Notes)
  11. If you’re like me, forego the platter and use the liquids to prepare a gravy with cornstarch, a cup of beef stock or low sodium bouillon, and a little milk  (optional). Meanwhile, create a sandwich using 2 slices of bread  and a generous slice of meatloaf. On the same dish, serve some mashed potatoes with a well in the center. Use the hot gravy to smother the sandwich and fill the mashed potato well. Buon appetito!

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Notes

At one time, I used equal amounts of ground veal, beef, and pork to make meatloaf. I prefer not to use veal these days unless I can be sure it’s been humanely raised.

If you do not have — or do not want to use — oats, an equal amount of bread crumbs may be substituted.

Overworking the meat mixture will result in a meatloaf that’s too dense. Mix until al of the ingredients are combined but no more than that.

You needn’t thaw the meatloaf before re-heating but I find the results much more reliable. I never seem to get the timing right and dinner is just about always delayed when I stick a frozen meatloaf into the oven. Remember: it’s already been fully cooked so there’s no worry of serving raw meat — just really cold.

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It’s déjà vu all over again …

ketchup-throwback-photo

As I mentioned, the secret to this meatloaf is the ketchup, although the recipe I shared is about as close to the ketchup we all knew as kids as is salsa. Thanks to a recipe derived from one posted by the Kitchens’ good friend, Tanya, the one and only Chica Andaluza, the flavor of my meatloaf has improved greatly. The fact is that I always have a few jars in reserve and am lost without it. (Sorry, Heinz.) You can see my recipe HERE.

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Coming soon to a monitor near you …

Soft Shell Crab Curry Preview

Curried Soft Shell Crab

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Gone fishin’

Opie's fishin'

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Well, not exactly but the Kitchens will remain closed this week.

My good friend, Miss C, is on holiday across The Pond. Before leaving, she asked that I write a post with some tips for anyone traveling in Italy. That post is being published today and you can read it by clicking HERE.

Celi’s blog describes her life on a sustainable farm at the edge of the Prairie, about 100 miles south of Chicago. If this is your first visit there, I suggest that you begin with her page “The Cast“, where you’ll be introduced to the animals that regularly star in her posts. After that, take a walk around the “farmy” with Celi through her posts. It’s time well-spent and I can guarantee you’ll go back for more.

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Comments have been closed for this post. I plan to return next week with my meatloaf recipe. Have a great week!

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Eggplant Lasagna

eggplant-lasagna-5

This post was actually written and the lasagna prepared last summer, when I was at the height of the Great Eggplant Glut of 2017. At the time, I promised that I’d post the recipe. Well. my birthday is coming next week and I was in need of something to prepare in celebration. Unfortunately, despite recent attempts to stretch the parameters, I’m still rather restricted to soft foods. Just as I’ve done, i could make a soup, or pasta, or soup with pasta but I wanted something a bit more special. Enter eggplant lasagna. Lucky for me, there’s a tray waiting for me in the freezer. Oh, boy!

Now, to be clear, this dish contains my homemade pasta and, therefore, is not gluten-free (GF). If the noodles are to be omitted, I’d rather make eggplant parmesan, this lasagna’s GF cousin. Well, it is my birthday and sometimes I just want a nice plate of good old-fashioned gluten. Sue me but at least send a birthday card before you do.

The recipe is easy enough. You can use any kind of lasagna noodle that you wish. Follow the directions on the package for store-bought noodles. If using “no-bake” noodles, I give them a quick rinse in hot tap water before placing in the tray. That helps to ensure that each noodle gets enough moisture to cook properly. If at all possible, use freshly made pasta noodles, They only require about a two-minute blanch in boiling water before use but the difference in taste is remarkable. Do it once and you’ll be sold.

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ETA: For a slightly different take, one more true to the dish’s Sicilian roots, take a look at Bea’s recipe on her delicious Viaggiando con Bea, Travels with Bea. One can never have too many lasagna recipes.

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eggplant-lasagna-preview

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Eggplant Lasagna Recipe

Ingredients

  • medium-sized eggplants (see Notes)
  • cooking spray
  • about 1 quart tomato sauce (Vegetarians use meatless)
  • butter to grease the baking dish
  • pasta sheets to create 3 layers
  • 4 oz mozzarella cheese, grated
  • 4 oz  Asiago cheese, grated
  • 4 oz Pecorino Romano cheese, grated
  • fresh mozzarella, cut into rounds
  • Pecorino Romano cheese, grated, for serving

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Directions

  1. Preheat oven to 450˚ F (230˚ C). Liberally butter baking dish/pan.
  2. Prepare the eggplant(s):
    • Trim off ends of eggplants and slice into 1/2 inch rounds. (See Notes)
    • Place rounds in a single layer on a rack resting upon a baking sheet.
    • Lightly spray each side and sprinkle with salt.
    • Bake for 15 minutes,
    • Remove from oven and reserve.
  3. Reduce oven to 350˚ F (175˚ C).
  4. Meanwhile, cook lasagna noodles per package instructions,
  5. If using fresh noodles, par-boil for about 2 minutes before rinsing is cold water.
  6. Assemble the lasagna:
    • Lightly coat the bottom of the baking dish/pan with tomato sauce.
    • Place enough pasta sheets to create a single layer.
    • Add a single layer of eggplant rounds.
    • Cover with a layer of sauce.
    • Sprinkle half of the grated cheese mixture.
    • Sprinkle with 1/3 of the grated Pecorino Romano.
    • Add another layer of noodles, eggplant rounds, sauce, and cheeses.
    • Add the final layer of noodles and enough tomato sauce to cover.
    • Evenly distribute the mozzarella rings and sprinkle the rest of the Pecorino Romano cheese on top.
    • Cover with aluminum foil. (See Notes)
  7. Bake for 20 minutes, uncover, raise the oven temperature to 450˚F (230˚ C), and bake until lightly browned, about 20 minutes more.
  8. Allow to rest for at least 15 minutes before serving. Be sure to have grated Pecorino Romano available at the table. (See Notes)

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eggplant-lasagna-10*     *     *

Notes

You will need enough eggplant rings to create 2 layers in whatever size baking dish/pan you’re going to use.

When preparing eggplant parmesan, I do not peel the eggplant, the peel adding structure to the dish. In lasagna, the noodles add some structure, so, strips of the eggplant’s peel are removed.

Lightly coating the inside of the aluminum foil with cooking spray will help prevent it sticking to the mozzarella should the 2 come in contact while baking.

Once baking is complete, be sure to give the lasagna ample time to rest and set. It will be easier to serve and will retain its shape far better than if sliced immediately upon removal from the oven.

This past summer, I made a couple extra trays of lasagna and froze them. Once fully cooked and cooled, wrap the trays in plastic wrap before wrapping with aluminum foil. The night before you intend to serve the lasagna, place the tray in the fridge for defrosting. The next day, unwrap and remove the plastic wrap, and place the tray, recovered with foil, into a preheated 350˚ F (175˚ C) oven. Serve when heated through.

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It’s déjà vu all over again …

cherry-pie

It’s that time of year again. Every January, I go to the freezer in my basement and retrieve a bag of frozen tart cherries. The current January Thaw notwithstanding, a mid-winter cherry pie reminds me of the previous summer when the cherries were bought and put away, out of sight. Now, while I prepare, bake, and enjoy a cherry pie, I cannot help but dream of the summer to come. Old Man Winter may still claim the outdoors but here, in my kitchen, summer rules once again. And if this doesn’t work? No problem. There’s another bag in that freezer, though it’s contents will be used to prepare cherry muffins. One way or another, summer is coming. (Take that, Jon Snow!)  You can see the cherry pie recipe HERE and the cherry muffin recipe HERE.

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Coming soon to a monitor near you …

meatloaf-preview

Meatloaf

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Panettone Pain Perdu and Bread Pudding

Panettone

Panettone is a sweetened bread from the Milan area that Italians enjoy throughout the holidays. Containing candied citrus and raisins/sultanas, a piece of panettone served with un caffè makes a great afternoon snack. Later, a slice of panettone with a glass of prosecco – or limoncello – is the perfect ending to any meal during this festive season. That’s not the only way to serve this tasty bread, however.

Over the years, I’ve used day-old panettone to make bread pudding and pain perdu (aka French toast, aka eggy bread). In fact, very often I’ll buy a couple of the loaves and place them directly into the freezer. Weeks later, I’ll retrieve one and treat myself to pain perdu on one morning, with some bread pudding on the next. I’m not much of a breakfast person but I really do enjoy “Panettone Week”. What’s not to love? Anyway, since I so often prepare the dishes back-to-back, and the pain perdu recipe is really quite simple, I’m going to share both in one post. I’ll start with Panettone Pain Perdu — for no other reason than I’m a sucker for recipes with an alliterative title.

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Panettone Pain Perdu

This recipe is pretty straight forward. I would caution you, however, from just slicing a panettone and diving in. Always cut and taste a slice before using it as the base for another recipe. First off, it’s delicious, so, why not? Secondly, not all panettone are created equal. Best to learn what flavors you’re dealing with before adding seasonings of any kind.

We’ve all made variations of this dish, so, there’s really no need to give it the “full recipe treatment.”  This dish is very much dependent upon your own taste.

Pre-heat your oven to 200˚ F (95˚ C).

First off, get your egg mixture together. I usually plan 1 large egg per slice of panettone. To that, I’ll add a couple of tablespoons of sour cream or Greek yogurt or cream or milk. Too Pain Perdu on the Griddlecomplicated? Grab that container of left-over eggnog and use it in place of some or all the egg mixture just described. Next, spice it up a bit. I like to grate a little nutmeg into the eggs/nog but have been known to add a little cinnamon, as well. Just be sure to taste the eggnog before adding any more spices. Depending upon how sweet your panettone is, you may want to add a little sugar to the mix, too. Now, give it a good whisk and set aside.

Place equal amounts of sliced strawberries – I’ve also used blueberries but any berry will do – and maple syrup in a small pan and heat over a medium heat. Once it begins to boil, reduce heat to a soft simmer and cook for about 5 minutes before turning the heat to very low to keep warm.

Now, for the panettone. You want thick slices, at least an inch-and-a-half (4 cm) thick. Panettone is filled with bits of candied fruit and they may cause thinner slices to fall apart during or after soaking.

PPP_ServedWhile you heat the griddle, frying or cast iron pan, or whatever cooking surface you intend to use, dip each piece of panettone into the eggs/nog. Be sure to evenly coat each side of every slice.  Melt a bit of butter on the cooking surface and reduce heat to medium before placing the now egg-soaked panettone into the pan. Cook until golden brown — about 5 to 8 minutes — before flipping to cook the other side. Cook for about 5 minutes more. Place on a platter and keep warm in the pre-heated oven while you cook the rest.

Serve garnished with powdered sugar (optional) and accompanied by a gravy boat filled with the warmed berry-laden syrup.

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For a different take on Panettone Pain Perdu, check out the recipes presented by blogging buddies BAM, of Bam’s Kitchen, and/or David, of Cocoa and Lavender. If you can, take a few minutes to check out each of these 2 wonderful blogs — but eat before you do. You’re gonna be mighty hungry if you don’t.

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Panettone Bread Pudding

Panettone Bread Pudding Preview

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Admittedly, this dish is a little more involved to prepare but don’t let that stop you, Panettone makes a wonderful bread pudding and who doesn’t love to start the day with a bit arancello-flavored sauce?

Ingredients

for the bread pudding

  • 16 oz (450 g) panettone, cut into 1 inch (2.5 cm) cubes
  • ½ c (100 g) dried cranberries
  • ½ c arancello + 1 additional tbsp — Grand Marnier may be substituted
  • 4 whole eggs
  • 3 egg yolks
  • ⅓ cup sugar
  • 2 cups heavy cream
  • 1 cup half-and-half
  • pinch of salt
  • ¼ tsp nutmeg
  • zest of 1 orange
  • butter cut into chunks

for the orange sauce

  • 1 stick (½ cup, 113 g) butter
  • ⅓ c sugar
  • arancello reserved after soaking the dried cranberries in Step 1 — ¼ to ⅓ cup
  • juice of 1 orange
  • ⅛ tsp salt
  • 1 egg, beaten

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panettone bread pudding pics

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Directions

  1. At least 30 minutes before you begin, combine the dried cranberries in a bowl with 1/2 cup of arancello. Once fully soaked and needed in the recipe, drain and be sure to reserve the excess arancello for use in the orange sauce – Step 15.
  2. Liberally butter a 9 X 13″ (23 X 33 cm) baking dish.
  3. In a large mixing bowl, add 1 tbsp arancello, the eggs, and sugar. Whisk to dissolve the sugar.
  4. To the same bowl, add the heavy cream, half-and-half, salt, nutmeg, and orange zest. Mix until fully combined.
  5. Spread an even layer of the cubed panettone into the prepared banking dish.
  6. Drain the cranberries, reserving the liquid for use in the orange sauce. Sprinkle the cranberries over the top of the bread cubes in the baking dish.
  7. Give the custard mixture one last whisking before pouring it over the contents of the baking dish.
  8. Cover the dish with foil and refrigerate for at least a couple of hours or overnight.
  9. Once the dish has rested, pre-heat the oven to 350˚ F (175˚ C).
  10. Remove the foil cover and place the baking dish in an even larger pan on the oven’s center rack.
  11. Pour hot water into the larger pan until it reaches halfway up the side of the baking dish. Do not allow any water to get into the baking dish.
  12. Tent the larger pan with foil. Cut a few holes in the foil to vent any steam that may develop.
  13. After 30 minutes, remove the foil tent.
  14. Continue to bake the pudding until the custard is set and the top is browned — about 30 to 45 minutes.
  15. Pull from the oven, remove from the water bath, cover with foil, and allow to rest for 15 minutes.
  16. While the pudding rests, prepare the orange sauce.
    1. In a small sauce pan over medium heat, add the butter, sugar, arancello, orange juice, and salt. Stir and heat until the sugar is melted and the sauce fully heated.
    2. In the bowl containing the beaten egg, stir the egg as a few tablespoons of the heated sauce is added. (This will temper the egg.)
    3. Once tempered, add the eggy mixture to the sauce, whisking all the while to prevent the egg becoming scrambled.
    4. Once fully incorporated, continue to whisk the sauce until it thickens — 2 to 3 minutes. Do not allow to boil.
  17. Bring the bread pudding to the table and drizzle a little of the orange sauce atop each serving.

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Panettone Bread Pudding 4

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Notes

As mentioned earlier, no need to make a batch of arancello. Grand Marnier, an orange-flavored liqueur, may be substituted. For those with children or avoiding alcohol, substitute fresh orange juice for the liquor.

Add 1/4 tsp almond extract if using dried cherries instead of the cranberries

Cooking times may vary depending upon the depth and overall size of the baking dish.

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It’s déjà vu all over again …

Eggs in Purgatory X

If you liked today’s eggy dishes, how about another? Although we call it Eggs in Purgatory, Uova in Purgatorio, a number of nationalities have their own version and name for the dish. In its simplest form, eggs are cooked in tomato sauce and served. Sound easy? That’s because it is. You can read all about it when you click HERE.

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Coming soon to a monitor near you …

Eggplant Lasagna - Preview

This Year’s Birthday Dinner: Eggplant Lasagna

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