Posts Tagged ‘Eggplant’

Interview with the Authors of Secret Restaurant Recipes (plus recipe for Eggplant Tofu)

December 2, 2014

Secret Restaurant Recipes Cover - HI RES.jpgDisclosure: Artscroll supplied me with a review copy of Secret Restaurant Recipes and gave me access to the authors for an interview. Opinions expressed are my own.

The recently released Secret Restaurant Recipes is an especially attractive cookbook: large 9”x9” format, nicely designed layout and lots of photos of beautifully plated food. Add to this the intriguing theme of recipes “from the World’s Top Kosher Restaurants,” and you have my full attention.

Authors Leah Schapira and Victoria Dwek spent a year getting recipes from popular kosher restaurants and then testing them and adapting them for the home cook. In the book, they reveal that “not everyone believed that we’d be able to complete a book like this, and our publisher agreed that if we could, it would be a great accomplishment.”

I asked Victoria and Leah how the challenge of creating this cookbook compared to their work on their earlier cookbooks. Leah explained that the “most difficult part was getting the chefs to give over the recipes. When we wrote our own cookbooks, we could easily go into the kitchen and create a dish. Here, we had to wait to get each recipe. Once it finally came in, we had to test it. If it didn’t test well, we’d have to get back in touch with the chef to perfect it. We couldn’t just make changes on our own, because it had to be authentic.” “Believe it or not,” added Victoria, “tracking down and testing other people’s recipes is way, way more time-consuming that simply writing our own in our kitchens.”

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Roast Spaghetti Squash Parmesan with Eggplant Cremini Sauce

May 8, 2013

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Spaghetti squash dishes usually disappoint me. A surprisingly watery vegetable, spaghetti squash releases lots of juice that dilutes its usual partner of tomato sauce. The result? Bland flavor and mushy texture that is very far from what I expect from a pasta dish.

Here is my solution: make a highly concentrated sauce based on tomato paste, with lots of garlic, wine and chunky eggplant and mushroom pieces. The squash is roasted, then put into a pan with more sauteed garlic, freshly ground pepper and lots of Parmesan cheese (like cacio e pepe!). The eggplant mushroom sauce is then layered over the Parmesan squash mixture, like you would add sauce to a base of polenta. The dilution problem is gone. With all the umami flavor from Parmesan, wine and mushrooms, the blandness is gone, too. There is really nothing to be done about the mushiness, I am afraid, but treating the vegetable like a very textured polenta makes the mushiness less of a liability.

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Eggplant Parm, The Easy Way

May 29, 2011

I love Eggplant Parmesan, but I hate frying . . . So, I was thrilled to discover how well the breaded slices “fry” in the oven. All you need for this recipe is five ingredients: sliced eggplant, eggs, breadcrumbs, tomato sauce, and shredded cheese. And you don’t need exact amounts, either.

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Barefoot Contessa Roasted Egggplant Spread

July 6, 2010

I had been meaning to make this Barefoot Contessa recipe for the longest time. When I finally made this easy, fabulous recipe, it tasted so familiar. (more…)