EGGPLANT PARMESAN

EGGPLANT PARMESAN made with Flour or Breadcrumb coating, fried and baked with Mozzarella 

EGGPLANT PARMESAN RECIPE

 

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INGREDIENTS:

1 Eggplant, sliced 2 inches or so thick
3-4 or more Eggs
Flour (or Breadcrumbs)
Oil for frying (about 1 inch deep in saute pan)
Spaghetti Sauce
Grated Mozzarella Cheese

DIRECTIONS:

Slice the Eggplant, and sprinkle a bit of Salt over both sides to prevent browning. Dredge in Flour, then Eggs, then Flour again. 

 

 

If you want, you can use Breadcrumbs in lieu of Flour. Plate Eggplant and slowly get your Oil hot for frying, but not TOO hot, maybe on medium flame or so. You don't want the Oil to splatter when frying, if so, lower heat immediately. Have some paper towels handy. Fry on both sides till golden brown, carefully remove and drain on paper towels.

 

 

 

Pour a bit of Spaghetti sauce on bottom of baking pan, put Eggplant on top. Then top with a bit more sauce and some Cheese. 

Bake 350*F until Cheese is melted, about 10-15 minutes or so. Plate and serve. Goes good with a side of Pasta in Alfredo Sauce. You can refrigerate fried slices for a couple of days, but do not freeze fried or baked slices.
 

EGGPLANT PARMESAN RECIPE

 

 

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EGGPLANT PARMESAN made with Flour or Breadcrumb coating, fried and baked with Mozzarella RECIPE HERE

 

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CREAM OF POTATO SOUP

CREAM OF POTATO SOUP  

CREAM OF POTATO SOUP recipe

 

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 INGREDIENTS (4 servings)

4-6 Potatoes, peeled, diced, rinsed and soaked in water

Chicken (Leg, Thigh, Wing)

1 Onion, halved

1 Celery stalk, peeled and diced fine

2 sprigs fresh Parsley, diced

1 Carrot, peeled and diced

Splash White Wine & Cooking Sherry

Salt and Pepper to taste

Pinch Tarragon

1 Scallion, 1 Shallot, 1 Yellow Onion, diced fine

Greens from Scallion, diced

1 Cup HEAVY Whipping Cream

2 Notches Butter

Small handful Flour

3 or 4 Chicken Boullon Cubes

1 Cup or so Whole Milk

3 slices or so Fried Bacon, cut up

DIRECTIONS:

Saute Onion's in a notch of Butter in a Soup Pot. 

 

 

Put Chicken, Boullon, Celery, Carrots, Parsley, Salt & Pepper into a Pot and cover with water. Simmer for 2 hours. 

 

Drain into a bowl. Put Broth back into pot.
Remove Carrots.
Rinse Potatoes. Add Carrots and Potatoes to Broth and simmer about 20 min or so, until the Potatoes are done.

You can use the meat off the Chicken for a Sandwich. The rest of the Veggies can be tossed. After a few minutes, add the Scallion Greens and a Pinch of Tarragon. Stir, simmer.

 

Fry the Bacon, cool, and cut up. Add Heavy Whipping Cream to the Soup mixture. 

In a pot, make a Roux: Notch of Butter, small handful of Flour and Whisk. Add Whole Milk whisking while you thin it out under low flame. Add the Roux to the Soup to thicken.

 

Add the splashes of dry White Wine and Cooking Sherry. Stir thoroughly. Taste to see if you need Salt or Pepper. Pour into bowl, and top with cut up fried Bacon.

CREAM OF POTATO SOUP recipe

 

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PORTOBELLO MUSHROOM in a Balsamic Vinegar Sauce

PORTOBELLO MUSHROOM in  Balsamic Vinegar sauce with Garlic & Olive Oil  

PORTOBELLO MUSHROOM RECIPE 

 

 

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INGREDIENTS:

1 Tablespoon Olive Oil

2 Tablespoons Balsamic Vinegar

Dash of Salt and Pepper

1 Garlic Clove, diced

1 Portobello Mushroom

DIRECTIONS:

 

Cut off a small piece of the bottom of the stem, discard.Gently rinse the Mushroom, and dry on paper towels. Dice up Garlic. Gently remove the stem from the Mushroom cap. Slice the stem up.

 

 

Now saute the Portobello Mushroom, diced stem and Garlic with Olive Oil. Score the top of the cap with a knife (cutting a few thin lines on top) This allows the sauce to penetrate into the Mushroom.

Flip the Mushroom over so both sides are cooked.You want to get the Mushroom rather soft and a darker brown. Saute for a few min. 

 

Add the Balsamic Vinegar and put flame to low. Simmer for a few minutes.The sauce may be getting a bit thin. Just add a dash of water to it. Plate and serve. 

 

 

PORTOBELLO MUSHROOM RECIPE 

 

 

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