Eggplant Parmesan
from: http://www.huffingtonpost.com/2011/10/27/eggplant-parmesan_n_1057038.html
2 tablespoons olive oil, plus additional for brushing pans
2 pounds eggplant, trimmed and sliced lengthwise into 1/4-inch thick slices
2 cups whole milk or part-skim ricotta
4 tablespoons finely grated fresh Parmesan
1 large egg, beaten
1 garlic clove, minced
1/2 teaspoon each sea salt and pepper
14 large or 28 small fresh basil leaves
2 cups store-bought marinara sauce
Slice the eggplant into long strips, chopping off the stem and cutting off the fleshy sides as they will be too thick to roll. Preheat broiler and lightly oil 2 large sheet pans. Brush slices of eggplant with olive oil on both sides, then arrange in one layer on the bottom of each pan. Broil eggplant in batches, turning once, until golden brown on both sides, about 2 minutes per side. Let cool.
Preheat oven to 375°F. Spoon 1 cup of tomato sauce in bottom of an 8-inch square baking dish.
Add ricotta to a bowl for mixing. Beat one large egg and add to the ricotta. Add 2 tablespoons Parmesan, garlic, and salt and pepper. Whisk ingredients until well-mixed.
Arrange a basil leaf on each slice of eggplant and top with 2 tablespoons of ricotta filling, spreading it evenly down the eggplant. Starting at a short end, roll up eggplant and arrange seam side down in prepared baking dish. Repeat with remaining eggplant, basil, and ricotta filling and arrange in one layer in dish. Spoon 1/2 cup more sauce over top of eggplant and sprinkle with remaining 2 tablespoons Parmesan.
Bake, uncovered in middle of oven, until sauce is bubbling and heated through, 25 to 30 minutes. Serve with remaining 1/2 cup sauce on side.
Green Onion Pie from: http://food.allwomenstalk.com/long-lost-recipes-from-antiquity-to-try-when-youre-feeling-adventurous/5/
Basic Pastry Dough
4 tablespoons (1/2 stick) butter
3 cups chopped green onion or scallions (tender white part with a little green)
2 cups cream, scalded
4 eggs, lightly beaten
Salt and pepper to taste
1 tablespoon chopped fresh basil
Preheat oven to 375 degrees.
Line a 9-inch pan with the rolled-out pastry dough. Pierce the dough all around the bottom with a fork, and line with aluminum foil. Bake for 15 minutes, or until lightly browned. Remove and set aside to cool a bit.
Melt the butter in the skillet and sauté the onions until soft and tender. Put the onions in the pre baked pie shell. Mix together the scalded cream and the eggs and pour over the onions. Season with salt and pepper to taste, and sprinkle with the basil. Bake the preheated oven for 20 to 25 minutes, until a knife inserted near the center comes out clean. Serve immediately.
Zucchini Oven Chips from: http://www.myrecipes.com/recipe/zucchini-oven-chips-10000001087041/
Breaded, oven-fried zucchini chips taste like they’re fried, yet they are baked and amazingly crispy. These chips make a healthy substitute for French fries or potato chips.
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray
Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.
Benedictine Dip Recipe
from: http://www.chow.com/recipes/19060-benedictine-dip
1 large English cucumber, peeled, halved lengthwise, and seede
1/4 medium white onion
8 ounces cream cheese, at room temperature
1/4 cup sour cream
1 tablespoon Tabasco Green Jalapeño Pepper Sauce
1 1/2 teaspoons kosher salt
Grate cucumber and onion on the large holes of a box grater. Squeeze both with your hands to remove as much moisture as possible. Place in a fine mesh strainer over a bowl and press several times with a rubber spatula to drain the last of the water; set aside for 5 minutes.
Place cream cheese in a medium bowl and whisk until smooth, about 1 minute. Press on cucumber-onion mixture once more to drain out any remaining water, then add to cream cheese. Add remaining ingredients, season with freshly ground black pepper, and stir until well combined. Refrigerate until chilled, at least 30 minutes or up to 24 hours. Serve with pumpernickel toast points or crudités.
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