Eggplant Gratin

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Eggplant Gratin

Eggplant Gratin

http://www.foodnetwork.com/recipes/ina-garten/eggplant-gratin-recipe/index.html

Ingredients

  • Good olive oil, for frying
  • 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
  • 1/4 cup ricotta cheese
  • 1 extra-large egg
  • 1/4 cup half-and-half
  • 1/2 cup plus 2 tablespoons freshly grated Parmesan
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup good bottled marinara sauce

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
  3. Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
  4. In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
  5. Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
http://www.knowyourfarms.com/eggplant-gratin/

By |July 15th, 2013|Casserole, Eggplant, recipe, Recipe Type|Comments Off
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Eggplant Parm Mac and Cheese

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Eggplant Parm Mac and Cheese

Eggplant Parm Mac and Cheese

http://familystylefood.com/2013/01/eggplant-parm-mac-and-cheese/

Ingredients

  • 1 medium eggplant, ends trimmed; peeled
  • 1 egg
  • 1 teaspoon salt; plus more to taste
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon chopped garlic
  • 3 cups Italian-seasoned panko crumbs or bread crumbs
  • Olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • ½ cup grated Asiago cheese
  • 1 pound cooked pasta shells or spirals
  • 1 cup marinara sauce
  • 3/4 cup grated Fontina cheese

Instructions

  1. Place a large rimmed baking sheet on an oven rack and turn oven to 450 degrees to preheat.
  2. Slice eggplant in half lengthwise and then into ½-inch wide half-moons.
  3. Whisk together egg, 1 teaspoon salt, pepper and garlic in a large bowl; add eggplant and toss to coat. Dredge eggplant in crumbs on a cookie sheet.
  4. Pour enough olive oil over the bottom of the preheated baking sheet to cover to a depth of 1/8-inch. Lay eggplant on pan and roast 10 minutes; flip eggplant slices over and roast an additional 10 minutes or until eggplant is tender and crust is golden. Lower oven temperature to 400 degrees.
  5. Meanwhile, heat a medium saucepan over moderate heat; add butter and heat until foaming subsides and butter is melted. Whisk in flour; cook 1 minute. Slowly pour in milk while whisking. Bring to a simmer; lower heat and cook 5 – 10 minutes, whisking occasionally, until thickened. Remove from heat and stir in Asiago cheese; season to taste with salt and pepper.
  6. Combine the pasta with the milk mixture and transfer to a large casserole or baking dish. Top with the eggplant, marinara and Fontina cheese. Bake 15 minutes, until hot and cheese is melted.
http://www.knowyourfarms.com/eggplant-parm-mac-and-cheese/

By |June 25th, 2013|Casserole, Eggplant, Entree, Pasta Dish, recipe, Recipe Type|Comments Off
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Cabbage Casserole

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Cabbage Casserole

Cabbage Casserole

http://www.deliciousorchardsnjonline.com/welcome/recipearchive/cabbage-casserole.php

Ingredients

  • 1 medium-size green cabbage, cut into thin wedges
  • 1/2 cup water
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup (3 ounces) shredded Cheddar cheese
  • 1/2 cup mayonnaise
  • 3 tablespoons chili sauce
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped green pepper

Instructions

  1. Combine cabbage wedges and water in a large saucepan; cover and cook over medium heat 15 minutes.
  2. Drain well, and place cabbage wedges in a 12x8x2-inch baking dish.
  3. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
  4. Cook over low heat 1 minute, stirring constantly.
  5. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
  6. Stir in the salt and pepper.
  7. Pour mixture over cabbage, and bake at 375 degrees for 20 minutes.
  8. Combine cheese, mayonnaise, chili sauce, onion, and green pepper; stir well, and spread over cabbage.
  9. Bake at 400 degrees for 20 minutes
http://www.knowyourfarms.com/cabbage-casserole/

By |May 29th, 2013|Cabbage, Casserole, Know Your Farms, Onions, recipe, Recipe Type|Comments Off
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Butternut Squash Gratin with Blue Cheese and Sage

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Butternut Squash Gratin with Blue Cheese and Sage

Butternut Squash Gratin with Blue Cheese and Sage

http://www.myrecipes.com/recipe/butternut-squash-gratin-with-blue-cheese-sage-10000001860069/

Ingredients

  • 5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
  • 1 (1 1/2-ounce) slice white bread
  • 4 teaspoons olive oil, divided
  • 2 cups thinly sliced onion
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/2 cup (2 ounces) crumbled blue cheese

Instructions

  1. Preheat oven to 400°.
  2. Steam butternut squash, covered, 10 minutes or until tender.
  3. Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl; add 2 teaspoons oil, and toss with a fork to combine.
  4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.
http://www.knowyourfarms.com/butternut-squash-gratin-with-blue-cheese-and-sage/

By |April 3rd, 2013|Butternut Squash, Casserole, Entree|Comments Off
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Streuseled Sweet Potato Casserole

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Streuseled Sweet Potato Casserole

Streuseled Sweet Potato Casserole

Ingredients

  • 14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
  • 1/2 cup half-and-half
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup chilled butter, cut into small pieces
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 375°.
  2. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
  3. Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
  4. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
  5. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.
http://www.knowyourfarms.com/streuseled-sweet-potato-casserole/

By |April 1st, 2013|Casserole, recipe, Recipe Type, Sweet Potatoes|Comments Off
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Eggplant, Zucchini, and Tomato Tian

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Eggplant, Zucchini, and Tomato Tian

Eggplant, Zucchini, and Tomato Tian

http://www.myrecipes.com/recipe/eggplant-zucchini-tomato-tian-10000001988557/

Ingredients

  • 1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices
  • 1 pound zucchini, cut diagonally into 1/4-inch-thick slices
  • Cooking spray
  • 1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 4 ounces French bread baguette
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh oregano
  • 1 1/2 teaspoons chopped fresh thyme
  • 2 garlic cloves, minced
  • 1/4 cup fat-free, less-sodium chicken broth

Instructions

  1. Preheat oven to 375°.
  2. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375° for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
  3. Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients (through garlic) to processor; process until combined. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour broth over top. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.
http://www.knowyourfarms.com/eggplant-zucchini-and-tomato-tian/

Here are 15 tips to help you eat more local food!

By |February 14th, 2013|Casserole, Eggplant, Entree, Potatoes, recipe, Recipe Type, Squash, Tomatoes, Zucchini|Comments Off
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