Oven-Roasted Baby Bok Choy

Getting tired of the same old vegetables for dinner and kale just isn't your thing?

Doing some research on nutrient-rich vegetables recently,  I found that bok choy was quite the nutrient powerhouse! It's a great source of vitamin A, vitamin C and Vitamin K and also provides folate, B6 and a moderate amount of calcium!  It was ranked 2nd for nutrient density out of 41 nutrient-rich plant foods!

Thankfully, baby bok choy is easy to find and most major grocery stores today.

Since so many vegetables taste better when roasted,  I decided to try roasting baby Bok Choy.  All I can say is, Wow!  I'm not sure I'll prepare it any other way from now on!

I sliced some baby bok choy in half lengthwise, tossed the halves with a little olive oil, salt, pepper and my latest favorite ingredient, Togarashi.  Also called schichimi Togarashi or nanami Togarashi, (the words nanami and schichimi both mean 7, which is the number of ingredients that go into the togarashi).  Mine includes chili pepper, orange peel, black sesame seed, seaweed, white sesame seed, Japanese pepper and ginger.  A delightful blend with just the right amount of 'heat'.

Also, check out my recipe for Won Ton Soup with Noodles and Bok Choy!

Oven Roasted Baby Bok Choy

Printable Recipe

Baby bok choy (allow at least 1 per person)
Olive Oil
Salt and Pepper
Togarashi Seasoning*
Soy sauce and sesame oil to garnish (optional)

Preheat oven to 425 F.

Cut each baby bok choy in half lengthwise.  Rinse and pat dry with paper toweling.

Place the halves in a large bowl, and sprinkle with a couple of tablespoons of olive oil, salt and pepper, and togarashi to taste (about 1/2 to 1 teaspoon).  Toss until well-coated.  Add more oil and seasonings if needed.

Arrange the bok choy on a baking sheet with sides and roast in the preheated oven for 8-10 minutes (depending on your oven) or until a shart knife can easily be inserted into the thickest end of the bok choy.

*The Togarashi seasoning I use is S & B brand. 

Barbara's Stir Fry (Pork Fried Rice)

Pork fried rice is one of our favorite things to order in a Chinese restaurant. With just a little prep work, this wonderful stir fry can be made in less than 15 minutes. 

Loaded with veggies, this delicious and easy recipe was inspired by my friend, Barbara, at Moveable Feasts.  Although Barbara doesn't actively blog any longer, you can still find her on Instagram where she shares the wonderful archive of recipes from her website.  Recently, she shared this stir-fry recipe, which she learned from a Chinese women during her family's Air Force years in the 50's.

I adapted the recipe slightly and used frozen peas and fresh pea shoots.  I also added diced, slow-roasted pork shoulder (a great recipe which lends itself perfectly to stir fry recipes). Recipe below.

Chinese New Year is coming soon (The Year of the Dog) and begins on February 16!

Barbara's Stir Fry

Printable Recipe 

3 cups cooked brown rice (or any rice you have left over) 

2 or 3 eggs 

2 tablespoon canola or peanut oil, divided

1 large shallot, chopped, or regular onion - about 1/4 cup

2 cloves garlic, diced or minced

6 scallions, sliced very thinly  

1/2 cup shredded carrots (I use a box grater)

1/2 cup diced water chestnuts (optional)

1 cup peas, (defrosted if frozen) or ready-to-eat edamame 

1 cup diced, previously roasted pork shoulder (you may also use diced shrimp or chicken) 

2 tablespoons soy sauce 

salt and freshly ground black pepper 

Garnish with Fresh Pea shoots, if available, or, with thinly sliced green onion tops

Note:  Diced bok choy or small broccoli florets would also be great vegetable choices in the stir fry.  Add when adding the shredded carrot.  

Heat a saute pan or wok large enough to hold all the above ingredients over medium-high heat and add a little neutral flavored oil. When the oil is heated, add the eggs and scramble them briefly, breaking into small pieces. Remove the cooked eggs from the pan and set aside. 

Reheat the pan until hot. Add a little more oil, then add the shallots, scallion whites, carrots and garlic. Cook, stirring, for about a minute. Add the cooked meat and rice and continue to stir for another few minutes until the rice and meat are hot and begin to brown slightly. 

Add the soy sauce, water chestnuts, scallion greens and peas or edamame, salt and pepper to taste and fry together for another minute or two. 

Garnish with some fresh pea shoots, scallion greens or other micro greens, if available. 

Pass additional soy sauce at the table when serving.

Slow Roasted Pork Shoulder with Brown Sugar

Printable Recipe 

SERVES: 10-12

1 3-1/2 to 5 pound pork shoulder (butt) roast

2 whole garlic cloves, sliced or minced (optional)

1/3 cup Worcestershire Sauce

3/4 cup light brown sugar

1/2 teaspoon dried thyme or oregano

1 cup unsweetened apple juice (I didn't have juice so I used 2 fresh apples, peeled and diced) 

1/2 teaspoon salt, and 

1/2 teaspoon fresh ground black pepper, or to taste

Make small slits all over the roast then insert a slice of garlic into each slit. Alternately, you can mince the garlic and rub it over the meat). Place the roast in a Dutch oven with lid.  I used my enameled cast iron Dutch oven.

Sprinkle the roast on all sides with Worcestershire sauce. Let sit at room temperature for 1 hour.

Preheat oven to 425 F.

At the end of the hour, spoon any Worcestershire sauce that has accumulated on the bottom of the pot back over the meat. Mix together the brown sugar, black pepper and thyme or oregano and press the brown sugar mixture firmly onto the top and sides of the meat. Pour the apple juice into the bottom of the pot and cover tightly.

Place the roast in the oven and immediately reduce the temperature to 225 F.

Roast for about 4 to 4-1/2 hours or until the meat is fall-apart tender (cooking time will vary depending on the size of the roast).

Remove the meat to a platter, tent with foil and set aside.  Stir the salt into the pan juices and taste test. Adjust seasonings if necessary. Strain juices and reserve. 

Slice meat as desired and pour strained juices over the top of the meat.  

Note:  This can easily be made a day or two ahead and refrigerated.  Juices can be easily defatted after chilling by scraping congealed fat off the top.  When ready to serve, warm meat in a 350F oven in a covered pot for about 30 minutes, adding the reserved juices.  

Adapted from Genius Kitchen 

Colcannon Hash with Brussels Sprouts

It's time for some 'Wearin' of the Green' but on our plates!  No matter if you're Irish or not, this twist on classic Colcannon will make you dance a jig!  I made this for our dinner last night and served it alongside my favorite trout preparation.  Really good stuff!

Colcannon is traditionally made with mashed potatoes mixed with kale or cabbage. This variation is made with crispy sautéed potatoes to which I added Brussels sprouts (another member of the cabbage family), along with leek, green onions, and a little crispy pancetta. Feel free to substitute kale or regular cabbage in this recipe.

The finished dish is topped with a sprinkling of Irish aged cheddar cheese.  It was really delicious, and something I will make again - even after St. Patrick's Day!

The potatoes take about 15 minutes to get nicely browned and the whole dish can come together in about 45 minutes, including slicing the vegetables...unless you are a really slow slicer and dicer. In which case enlist the help of your sweetest Leprechaun to help you. It covers both the starch and vegetable components of your meal in one dish!  Topped with a soft poached or fried egg it can make a complete meal.

In the United States, I don't think there is any ethic holiday more universally celebrated than St. Patrick's Day!  In Chicago, just to our south, there is a huge St. Patrick's Day parade and they dye the Chicago river green with environmentally safe dye.  New York City hosts one of the oldest parades and festivals. Here in Milwaukee there is a St. Patrick's Day parade downtown that attracts more than 100,000 viewers. Irish dancing is very popular here also. Of course, the oldest celebration in the city with likely the largest Irish population in the U.S. is Boston.  Does your city or town host an Irish celebration for St. Patrick's Day?

May the Luck of the Irish be with you!  You will be lucky, indeed, if you try this Colcannon Hash with Brussels Sprouts :)

Kathleen, from Cuisine Kathleen, (yes, she's Irish) has been blogging and 'cyber' friend of mine since 2008 or earlier.  Every year, she hosts a blog crawl in honor of St. Patrick's Day and I'll be joining her once again this year!  If you have something to share for St. Patrick's Day, all are welcome there to join the fun.

Colcannon Hash with Brussels Sprouts

Printable Recipe

Serves 2

1 tablespoon vegetable oil
2 ounces pancetta or bacon, diced
2 large russet potatoes, peeled, diced, rinsed, and well-drained
1 leek, white and very light green part only, sliced in half lengthwise, washed and sliced thin
4 green (spring) onions, white and some of the green part, washed and sliced thin
8 medium Brussels sprouts, outer leaves removed and sliced thin
1 tsp salt, plus more to taste
freshly ground black pepper to taste
2-3 tablespoons freshly grated sharp Irish cheddar (such as KerryGold)
2 tablespoons unsalted butter
2 tablespoons freshly chopped Italian parsley

Note:  Feel free to substitute kale, broccoli, cabbage or arugula in this recipe.

Heat a large, heavy frying pan (I used cast iron) over medium to medium high heat. Add the diced pancetta or bacon and fry until crispy and well-browned. Remove with slotted spoon and set aside.  Remove all but about 1-2 tablespoons of drippings in the pan. Remove from heat.

Dice the potatoes and put into a bowl with cold water. Change water once or twice until water is clear and much of the cloudy starch is removed. Drain thoroughly and dry with paper toweling.

Slice the leek, green onions and place in a small bowl next to the stove. Do the same for the Brussels sprouts.

Reheat the drippings in the frying pan to medium high and add the potatoes. Cook in one layer until crisp and browned on the bottom. Stir occasionally until browned all over, reducing heat if they are start to burn. This will take about 15 minutes.

Add green onions and leek and keep stirring until they are softened.

Add the cooked pancetta or bacon and continue stirring.

Add the sliced Brussels sprouts. Cook and stir until they are just tender and still bright green.

Add the shredded cheddar cheese and season with salt and pepper to taste.

Sprinkle with chopped parsley and serve. 

Inspired by Food Wishes

Irish Potato and Cabbage Soufflé with Smoked Cheddar

Green, lovely green!  We can actually see a little grass outside our home and my husband said he heard a Robin while walking in the park today.  Spring is almost here!

I'd like to share a lovely Irish-inspired soufflé that I tried this past week in honor of St. Patrick's Day on March 17. This comes from Kevin Dundon's Full-On Irish cookbook, where I've found many good Irish recipes such as the Champ and Baileys Pots de Creme currently on my sidebar. His recipes are contemporary but still use traditional Irish ingredients. It's an older cookbook but available from a few second-party sellers. 

I love making soufflés.  It's so much fun to watch them puff up in the oven - light and airy.  As with all souffles, they will collapse a bit after they cool but fresh from the oven they are spectacular.

 

I used a delicious, Wisconsin-crafted, smoked cheddar which complimented the soufflé ingredients perfectly.  The other contemporary twist to this recipe was coating the ramekins with butter and then a ground walnut and bread crumb mixture.  What a great flavor when you dig in with your spoon and get some crumbs with each bite of soufflé!

Try these on the weekend for a special dinner instead of mashed or baked potatoes.  If you're like me and you enjoy potatoes and cabbage, you'll love them! 

I topped my soufflés with some broccoli sprouts that I found at my local store.  It not only added the 'pretty factor' but added a complimentary flavor as well.

I haven't missed a St. Patrick's Day blog crawl at Cuisine Kathleen since 2009.  Hope you take a peak :) There should be lots of great recipes and Irish table scapes. 

Irish Potato and Cabbage Soufflé with Smoked Cheddar

Adapted from Full-On Irish by Kevin Dundon

Printable Recipe

Fills 6-7 (1/2 cup fluid measure/6 oz) ramekins

1/2 Stick (50g) of butter (softened)
2 oz (50g) dry breadcrumbs (I used whole wheat)
2 oz (50g) ground walnuts
5 oz (142g) smoked cheddar cheese
2 egg yolks, lightly beaten
4 oz (100g) Savoy cabbage, thick stalks removed and finely shredded or chopped
4 oz (100g) cooked and peeled potato such as Russet, cooled and grated (I used a potato ricer)
5 egg whites

For the Béchamel Sauce:

1 stick (100g) butter
1 cup (100g) all purpose flour
1-1/3 cups (300ml) milk

Salt and freshly ground pepper to taste
Broccoli Sprouts for garnish (optional)

Preheat the oven to 375F. Grease 6 ramekins with enough of the softened butter to thoroughly coat the ramekins. Mix the breadcrumbs and ground walnuts together and lightly coat the buttered ramekins. Set aside. (Note: If you decide to grind your own walnuts, as I did, I advise putting the bread crumbs in the processor along with the walnuts to keep the walnuts from clumping together). 

To make the Béchamel sauce, melt the butter in a saucepan over medium-high heat. Slowly add the flour and cook for 1 minute, stirring constantly. Gradually add the milk, stirring constantly. Bring to a boil, then reduce the heat and simmer for 2-3 minutes, stirring constantly, until thickened and smooth. Stir the grated cheese into the sauce until melted, then remove from the heat and allow to cool about 5 minutes. Season to taste and then mix in the egg yolks while stirring quickly (you don't want the eggs to curdle), until fully incorporated.

Heat the remaining butter (1 tablespoon or so) in a frying pan. Add the shredded cabbage and potato and cook over low heat for about 5 minutes, tossing occasionally. Fold into the the thickened Béchamel sauce and then transfer the mixture to a large metal bowl.

Beat the egg whites in a separate bowl until they form soft peaks, then carefully fold the egg whites into the cabbage mixture. Divide among the prepared ramekins and gently tap each one on the counter to remove any air bubbles. Arrange on a baking sheet and bake for about 20-30 minutes or until well risen and golden. This will vary according to your oven so watch carefully.

Serve the souffles garnished with broccoli sprouts, if desired.

I reheated these the next day and they still tasted great, although without the grand puff that you get right out of the oven.

Brussels Sprouts Soufflé

One of the stars of our holiday table at Thanksgiving is this Brussels Sprouts Soufflé that I have been making for many years.  The recipe comes from a cookbook that my mother-in-law gave me shortly after my husband and I were married, called the Better Homes & Gardens Vegetable Cook Book.  My husband doesn't really like Brussels Sprouts but he LOVES this cheesy souffle!

In order to make any soufflé there are several steps that need to be observed so I thought I'd put together an easy tutorial on how to make this in case you'd like to try it for your Thanksgiving feast this year.

First, chop cooked Brussels Sprouts in a food processor.  You can use frozen or fresh Brussels sprouts. They can be chopped by hand if you don't own a food processor.  Chop them fairly fine. 

Have the eggs separated and everything needed for the recipe next to the stove before you begin. 

The first step is to melt the butter over medium-high heat.  Stir in the flour and salt and blend together until bubbly.  Add the milk all at once and continue to stir until the mixture is thickened.

Beat the egg yolks until light and lemon-colored.  Add some of the thickened, hot milk mixture to the yolks to temper them.  This is so the eggs don't curdle or separate when you add them to the hot mixture in the pot.  Then, afterward, add all of the yolk mixture to the hot mixture and stir rapidly until thoroughly blended. Then, add the chopped Brussels sprouts and cheese to the pan, stir to mix, and remove the pan from heat.

Beat the egg whites until stiff but not dry.  Add them to the pan and fold in carefully.  I like to use a large, flat wooden stirrer using a cutting and folding motion.  The purpose is to keep as much air in the whites as possible while blending.  Then pour the mixture into an ungreased souffle or tall, round baking dish.

As you can see the soufflé puffs up beautifully in the oven, but don't be dismayed when it sinks shortly after it comes out of the oven.  The inside will still be light and delicious!

Again, I wish to thank everyone who posted so many kind comments regarding the loss of my sister.  It will be a difficult holiday season knowing she is no longer here but I am feeling better.  I'm still not up-to-speed on visiting all of my blogger friends, but hopefully, after the holidays I will be back on track.

Wishing all of you who celebrate Thanksgiving, a warm and happy holiday~

 
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Brussels Sprouts Soufflé

Adapted from Better Homes & Gardens Vegetable Cook Book 1967

Printable Recipe

Makes 4 to 6 servings.

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
1 cup milk
4 egg yolks
1 cup shredded Cheddar cheese
1 10-oz package frozen Brussels sprouts, cooked, drained, and finely chopped (about 2 cups) May use fresh, cooked Brussels Sprouts, of course - do not overcook
4 egg whites

Preheat oven to 350F

In a very large (at least 3-4 quart or more) sauce pan or pot, over medium-high heat, melt butter until bubbly and then blend in the flour and salt until well combined.

Add the milk all at once and cook quickly till mixture thickens, stirring constantly.

Beat egg yolks till thick and lemon-colored. Blend some of the hot butter mixture into egg yolks to temper them; return the yolk mixure to the pot and stir rapidly to that the eggs do not curdle.

Stir in cheese and finely chopped sprouts. Remove pan from heat.

Beat the egg whites until stiff but not dry and carefully fold into hot mixture. You want to leave as much air as possible in the whites while folding.

Turn the mixture into an ungreased 2-quart soufflé dish.

Bake in 350 degree oven for 40-60 minutes or until knife inserted comes out clean.

Notes: May be made the day before and refrigerated after cooling. Allow to come to room temperature and reheat in a 350 oven, covered with aluminum foil until heated through - about 20 minutes.

Spicy Shrimp, Black Beans and Corn

If you're like me and are looking for easy, summer meals so you can spend more time outdoors, I have a delicious one! This dish has recently become a favorite of ours. . I've made this 3 times this spring.  It's easy, satisfying and doesn't break the diet bank :)  We prefer, wild caught shrimp from the Gulf of Mexico for flavor but use the best you can find.  I prefer buying quick frozen shrimp to buying it already thawed in the fish case.  

This recipe would be equally delicious in the fall with fresh, locally-grown corn and chopped zucchini from the farmers market. 

You can do all of the prep work in the morning so all you have to do is the saute everything and your dinner will be ready in less than 15 minutes.

If you don't mind a few extra carbs, this makes a wonderful soft taco!

Spicy Shrimp, Black Beans and Corn
Adapted from Cooking Light
Printable Recipe

Yield: 4 servings (serving size: 1/3 cup shrimp and about 2/3 cup bean mixture - adjust recipe for heartier appetites)

1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 1/2 pounds medium shrimp, peeled and deveined (I like to have that be the net weight, after peeling and deveining)

Cooking spray or canola oil

2 tablespoons fresh lime juice, divided
1 1/2 cups frozen whole-kernel corn, thawed
3/4 cup bottled salsa
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained

Heat a large nonstick or other large skillet over medium-high heat.

Combine first 3 ingredients in a large bowl. Pat shrimp dry with paper toweling and add shrimp to bowl and toss to coat. This can be done a couple of hours in advance and kept refrigerated.

Heat skillet over medium heat heat on stove top. Coat nonstick pan with cooking spray or, if using a regular skillet, add 1 tablespoon canola oil. Add shrimp and sauté about 3 minutes, turning once halfway through. Use a tongs to flip over uncooked side of shrimp. Add 1 tablespoon lime juice and toss - then remove shrimp from the pan to a plate. Add corn to pan and sauté for 1 minute. Stir in salsa, cilantro, and beans; cook another minute or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.

My Suggestions:

1. The shrimp could also be skewered and prepared on the grill.
2. 1-2 small zucchini can be diced and sautéd for 1-2 minutes just before the corn is added.
3. Shrimp can be added back to the pan with the vegetable and bean mixture and served together right from the pan.
4. Tastes great on a soft tortilla.
5. Add a simple side salad of crisp romaine, sliced radishes, cucumber and diced, fresh tomato with a southwest-style dressing and serve alongside the shrimp and beans. Delicious!

Sautéed Escarole with Garlic and Anchovies

Things are finally starting to green up in Wisconsin, thanks to the seemingly never ending days of rain we've had the past couple of weeks! The garden is showing signs of new life and I've been able to sneak in a couple of afternoons of raking in between rain showers to uncover some early spring flowers. As I type this post this afternoon, we are having more thunder showers.  I won't complain after last year's drought.

In keeping with the 'spring green' mood, we enjoyed a delicious, vegetable preparation for dinner recently - sautéed escarole. I'm sure some of you grew up eating escarole, but I actually ate it for the first time at our last gourmet group gathering. I know, what took so long to discover something so good?

One or two heads of escarole are cut into ribbons then washed and spun dry in a salad spinner. Whole anchovy fillets are mashed into a paste in a hot sauté pan with oil along with sliced garlic. The escarole is then added to the pan and cooked until slightly wilted. A sprinkle of S&P, hot pepper flakes and a splash of fresh lemon juice and you have a delicious side dish to accompany almost any meal! Don't worry, you won't even taste the anchovies - they simply add a wonderful depth of flavor.

Sautéed Escarole with Garlic and Anchovies
Adapted from Molto Italiano by Mario Batali
Printable Recipe

Serves 4

1/4 cup extra-virgin olive oil
3 anchovy fillets, rinsed
4 cloves garlic, thinly sliced
2 heads escarole cut crosswise into 1/2-inch-wide ribbons, washed and spun dry
Salt and freshly ground black pepper
Red pepper flakes to taste
1 tablespoon freshly squeezed lemon juice

Heat a 10 to 12 inch sauté pan over medium-high heat. Add the olive oil and anchovies and mash the anchovies with the back of a wooden spoon. Add the garlic and cook just until the garlic is light golden brown, about 30 seconds. Add the escarole and cook, stirring constantly, until wilted, about 5 minutes. Season with salt and pepper, squeeze the lemon juice over, and serve.

Notes: Buy unsalted anchovies if you can find them. If using salted anchovies, skip the addition of extra salt. You can also make this ahead (slightly undercooked) and serve at room temperature.

Pea Gnocchi with Browned Butter Radishes

Every now and then you find a recipe suits the season perfectly! This is one of those recipes that celebrates spring and all you need to make it is a bag or two of frozen peas, fresh radishes, parsley, butter...and some time. 

Sandy d'Amato, a local, James Beard Award-winning chef and restaurant-owner, writes a weekly food column in our Sunday newspaper. This recipe was one that he featured in his column just a couple of weeks ago.

Since we had the entire family over for a triple birthday celebration Saturday night, I had the perfect excuse to make it.  I did test it on my husband the week before and it was given 2 thumbs up (RIP Roger Ebert).  The recipe is time-consuming, but when I made it for my family, I tried some time-saving steps that worked great.  

The peas need to be blanched, puréed and then pushed through a strainer to remove the outer skin of the peas.  I did this a day ahead.  You also need to bake a couple of potatoes and pass those through a ricer.  I did that a day ahead also.  Then, you need to either make your own clarified butter or buy ghee if your food market carries it.  It was really quite easy to make the clarified butter and I followed instructions I found after doing an online search.  I did that 2 days in advance. 

The morning of the party, I made and boiled the dumplings and sliced the radishes and kept them refrigerated so all I had left to do was sauté the dumplings and radishes - which I did right before everyone arrived and simply lightly reheated them at dinner time. 

  

Pea Gnocchi with Brown Butter Radishes

Adapted from Chef Sandy d'Amato
~from Savoring Time in the Kitchen

Makes 4 servings (about 70 1-inch dumplings)

1 pound Idaho potatoes (two 8-ounce potatoes)
1 pound peas (fresh-shucked or frozen); one-fourth reserved for garnish
1 egg
2 ½ teaspoons kosher salt
3/8 teaspoon ground nutmeg
¾ teaspoon freshly ground black pepper
4 ounces flour (about ¾ cup)
2 to 3 tablespoons extra-virgin olive oil
4 ounces clarified butter
2 tablespoons whole salted butter
8 medium radishes, trimmed and sliced 1/8th inch thick
Kosher salt and freshly ground black pepper to taste
¼ cup loose-pack fresh Italian parsley leaves, cleaned and dried

Bake potatoes 1 hour, until tender.  While still warm,  pass through a ricer or food mill into a bowl.  Cool and refrigerate, if necessary (Can be made a day ahead)

Blanch the ¾ pound peas in boiling salted water 1 minute. Drain and shock in ice water. Dry on a towel and purée in a food processor until fine. Pass through a medium strainer into a bowl to remove all skin (scaping off the bottom of the sieve occasionally to release the all of the strained pea purée.  (Can be made a day ahead).

When ready to make the gnocchi, add the cooled and riced potatoes to the strained peas in a large bowl.

In another bowl, whisk egg with salt, nutmeg and pepper. Add to potatoes and peas and work together. Add flour and mix to just incorporate.  Do not overwork the dough.

Divide the dough into 5 pieces. Dust lightly with flour and roll out each piece with your hands into a rope shape about ½ inch thick and 14 inches long. Cut into 1-inch lengths to yield about 70 dumplings total.

Bring a large pot of water to a boil. Add about a tablespoon of kosher salt to the boiling water.  Quickly add half the dumplings, one by one, so they don't stick together. Turn heat to the lowest setting, cover, and let the dumplings poach 3 minutes. Remove and drain with a skimmer to a rimmed baking sheet. Toss with just enough oil to keep them from sticking together. Repeat with remaining half of dumplings and cool all of them (they may be covered and refrigerated until needed at this point).

When ready to serve, place 2 nonstick saute pans over medium-high heat. Divide clarified butter between pans. When butter is hot, divide dumplings between the pans and sauté 2 to 3 minutes until lightly brown.  Remove the dumplings to a large bowl. 

Divide the whole salted butter between the 2 pans. When the butter browns, divide the radishes and reserved peas between the 2 pans and stir for about a minute. Return the dumplings to the pans. Season lightly with salt and pepper (I love lots of pepper), toss and place on a serving platter.  Garnish with parsley leaves

My Top 12 of 2012

Since it's customary at the end of the year to look back and reflect on the highlights of the year, I thought it would be fun to look back to see which posts that I shared in 2012 were the post popular with viewers. You're looking at my four most-viewed recipes of 2012 above!

Starting with the my most viewed post of 2012, with an amazing 4465 page views, was my Grilled Rainbow Trout Tutorial.  I hope that means there was a lot of delicious fish on the grill last year ;...

The second most-viewed post was this Cauliflower Steak with Olive Relish and Tomato Sauce with 2637 page views.  It is so pretty and so delicious:

Number three was a post on a very healthy and delicious Green Soup with 2504 page views.  I plan on making this again in January after the gluttony of the holidays are over.  Green is good!...

Coming in fourth, was this unusual combination of  Lemon Tart with Chocolate Almond Crust  (so delicious!) with 2357 page views:

Fifth was this sweet and savory Salad for All Seasons with 1285 page views:

Sixth was a fairly recent post featuring a cookbook that I had won - Mamma Agata's Eggplant Parmigiana with 1108 page views.  I see many more eggplants in my future after enjoying this:

 

Seventh and the last post to garner over 1000 page views was General Tsao's Chicken with 1085 views:

Eighth was Pork Schnitzel with Lemon-Caper Sauce with 992 views:

Ninth - Torta Caprese with Lemon Mascarpone with 957 views:

Tenth - Caprese Salad with Balsamic Reduction and Basil Oil with 926 views:

Eleventh was this very recent post which received a lot of interest in a very short time - Brown Sugar, Fig and Rosemary Walnuts with 925 views (addictive and delicious!):

Last, my twelfth most viewed post of 2012, was Clam, Halibut and Sweet Corn Chowder with 850 page views.  This is a delicious treat during fresh corn season:

After reviewing these 12 most-viewed posts of 2012, I was interested to see that there were only two dessert posts that made the top twelve, six were vegetable/salad/meatless, two were seafood, one chicken and one pork. If that means we are all eating healthier wouldn't that be a wonderful thing! 

I'd like to say goodbye to 2012 by wishing you all a very happy and healthy 2013!  May your kitchen be a source of fun and creativity where family and friends gather. Thank you again for your support and encouraging comments!   

~Susan

Eggplant Parmigiana of Mamma Agata

Eggplant is one of those vegetables that I didn't eat growing up nor did my husband.  Fried eggplant marinara or eggplant parmigiana are dishes I have ordered when dining out but I've had both good and bad experiences, therefore eggplant has never become a favorite. That has forever changed with this delicious recipe!

In September, I was the very lucky winner of a cookbook called Mamma Agata: Traditional Italian Recipes of a Family That Cooks with Love and Passion in a Simple and Genuine Way from At Home with Vicki Bensinger.  Vicki teaches culinary classes and had learned about Mamma Agata's cooking school in Italy when she traveled there a few years ago.  A relationship was struck over the internet between Vicki and Mamma Agata's English-speaking daughter, Chiara, who also works in the cooking school. She graciously offered Vicki a copy of  cookbook for one of Vicki's readers. Thank you, Vicki and thank you, Chiara and Mamma Agata! 

Mamma Agata has cooked for many celebrities over the years, including Jacqueline Kennedy, Frank Sinatra, Anita Eckberg, Pierce Brosnan and many others.. Now she has her own culinary school on the Amalfi Coast in the town of Ravello overlooking the sea.  It would be a dream come true to visit Mamma Agata's cooking school!

The cookbook was shipped from Italy and was signed especially for me. I am thrilled with it! The pages are filled with gorgeous photos of her home and gardens, family, the surrounding beautiful area and many interesting stories about her life. 

The wonderful thing about this eggplant parmigiana is that it tastes even better the second day so you can prepare it and bake it the day before and gently reheat it in the oven. It is time-consuming to make so you'll be happy you did it a day ahead.  Make it on the weekend to enjoy for a relaxed Sunday dinner or a weeknight meal.. It was simple, genuine and absolutely delicious! 

Since this cookbook is over 15 years old, new copies are expensive.  However, you can scroll on the right side of the Amazon page and  Shop for Used Copies of Mama Agata's Cook Book HERE (Affiliate Link). 

Parmigiana di Melanzane (Eggplant Parmigiana) 

Printable Recipe
Serves 4

My Notes: 

The recipe may seem daunting at first but just take it one step at a time.  It is well worth the effort!

I only used half the amount of Peanut oil to fry the eggplant slices. I used a large cast iron skillet. The smoked cheese (I used gouda) imparts a wonderful, earthy flavor to this dish - do not eliminate.  Since I could not find Japanese eggplants, I used baby eggplants. I did not make Mamma's fresh tomato sauce below as it is no longer fresh tomato season here. I used a good-quality bottled marinara sauce. There is a product called Wondra which I used for coating the eggplants. It is a very fine flour, hopefully similar to the 00 Italian flour which I could not find.  I used regular mozzarella as I didn't read the recipe carefully enough when I made my shopping list!  If you do use mozzarella in water you have to plan another day ahead to remove the moisture as stated in the recipe.

Ingredients:

8 eggplants (long, thin and firm, such as Japanese eggplants)
Sea salt
1/2 lb Mozzarella cheese
1 1/2 cups Parmigiano/Parmesan cheese (grated)
1/2 lb smoked Provolone cheese (or any similar smoked cheese such as Gouda)
1 3/4 oz 00 farina flour (or white pastry flour) to coat the eggplant
20 basil leaves
1 quart peanut or vegetable oil for frying (NOTE: Do not use olive oil)
1 cup of Mamma Agata’s Tomato Sauce (recipe below), or any tomato sauce you like

Mamma Agata’s Secrets:

The type of eggplant that Mamma Agata uses is very important in this recipe. The eggplant needs to be long, thin and firm; Japanese eggplants work well. Ultimately, the shape, firmness and (low) water content is critical to the success of a good Eggplant Parmigiana. Less water in the eggplant means more flavor in your dish and not soggy eggplant Parmigiana!

Buy fresh mozzarella cheese (in water). Two days before making your eggplant Parmigiana, remove the cheese from the water and place in a covered bowl in the refrigerator to dry out. Otherwise, all of the water contained in the mozzarella will leak into your eggplant and you will have a soggy eggplant Parmigiana.

Preparation of the eggplant:

Wash the eggplant and remove the top and end of each eggplant. Use a vegetable peeler to peel the skin of the eggplant lengthwise (i.e. along the length of the eggplant) in stripes, like a zebra, keeping some of the skin on the eggplant to preserve the essential vitamins and flavor of the eggplant.

Once the eggplant is peeled, slice it lengthwise into long pieces about 1/2 inch thick. Do not slice too thin, as it will reduce in size during cooking.

Layer the eggplant slices around the edge of a colander/strainer; sprinkle each slice of eggplant with a pinch of sea salt. Allow the salted eggplant to sit for thirty minutes, to assist in draining out excess water and removing the bitter taste from the eggplant.

After thirty minutes, gently squeeze out excess water from the eggplant slices, 3-4 slices of eggplant at a time, starting from the top of the slices to the bottom. Do not rinse off the salt, as eggplants are like sponges and will absorb the water.

Place the flour on a plate. Dip each slice of eggplant into the flour to cover on both sides. Work quickly, as you do not want the eggplant to absorb too much flour or they will become too soggy to fry.

Frying the eggplant:

Using a deep frying pan, pour in at least a quart of oil, leaving one inch from the top. Do not overfill the frying pan with ingredients. The oil should be very hot, at least 374 degrees Fahrenheit.

Test to see if the oil is hot enough by placing a small potion of the ingredients in the oil. They should float to the top and start to bubble. Seed oils are the best for frying because they have a high burning point. Peanut and vegetable oils are great.

Fry the eggplant slices until they are golden brown. Remove them from the oil and place them onto a paper towel to absorb any excess oil.

Preparing the eggplant Parmigiana:

Pre-heat the oven to 325 degrees Fahrenheit. Gather the ingredients, including the tomato sauce, mozzarella and provolone cheeses, grated Parmigiano cheese, and slices of eggplant.

Now, begin to layer your eggplant Parmigiana in a baking dish as follows:

Tomato sauce (use SPARINGLY – too much will make it soggy)
Eggplant, almost two layers in one
Parmigiano cheese
Mozzarella cheese
Smoked provolone or Gouda cheese
Fresh basil leaves

Repeat this process twice, creating three layers in total. The top layer may be higher than the baking dish when it is ready for the oven.

NOTE: The third layer is the top layer and should only include Mamma Agata’s Tomato Sauce and Parmigiano cheese, without mozzarella and provolone cheese. Also, place a cookie sheet or aluminum foil on the rack below your baking dish, as this dish tends to leak out or spill over when baking.

Bake the eggplant Parmigiana in the pre-heated oven for about one hour. After one hour, turn off the heat in the oven, leaving the dish in there for an additional ten minutes with the oven door slightly open. Then, remove the Eggplant from the oven and let it sit at room temperature for at least 40 minutes before serving.

 

Mamma Agata’s Tomato Sauce (or use you favorite marinara sauce in a jar)

Ingredients:

1 quart of vine-ripened Roma tomatoes (pureed)
10 fresh cherry tomatoes
5 tablespoons extra virgin olive oil
2 cloves fresh garlic
3 fresh basil leaves

Directions:

Add the olive oil, garlic and basil to a large saucepan. NOTE: Do this at the same time and do NOT heat the oil first.

Heat the ingredients over a high flame to release the natural oils contained in the fresh garlic, enhancing the flavors of the tomato sauce. Be careful not to allowe the garlic to burn or smoke. The garlic and oil should be on high flame for one to two minutes.

When the temperature of the oil begins to rise, add the tomato puree and fresh vine-ripened cherry tomatoes to the pan.

Cook the sauce, first over a high flame just until the sauce begins to boil. Then, lower the flame to simmer the sauce for a total of thirty minutes (including the time it took to bring it to a boil.)