Crispy Breaded Eggplant with Basil Pesto Cream Sauce and Mozzerella Cheese!

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I love eggplant and I love basil!

This recipe combines my favorites along with cheese and the crispy fried goodness of eggplant in olive oil!

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This is basically eggplant parmesean but with basil pesto instead of red sauce.

I also did not use ricotta cheese.

This was easy and so rich and delicious that I can’t wait to make it again!

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Ingredients

2 large eggplants

2 large eggs

1 cup flour or Italian style bread crumbs

3 cups mozzerella cheese

1/2 cup parmesean cheese

1/2 cup heavy cream

2 eggs

1/2- 3/4 cup of basil pesto

a pinch of nutmeg

salt and pepper to taste

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Method

Begin by dredging the sliced eggplant in the eggwash and flour.

I added slices of fresh basil to the 2 eggs for an extra bite of flavor.

Fry the slices until light brown and crispy and set aside.

Combine the pesto, heavy cream and nutmeg and mix well.

Coat the bottom of a large baking dish with the pesto cream mixture..

Place a layer of the fried eggplant on the bottom of the dish.

Combine the cheeses and 2 eggs and mix well and layer on top of the eggplant.

Then add another layer of the pesto and cream mixture.

Just keep douing this until you run out of ingredients.

Bake at 350 for about 30 minutes or until golden and bubbly!

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024salad

This light tomato, red onion and basil salad complimented the cheesy richness beautifully!

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Pumpkin Cheesecake! Pumpkins, Squash and Autumn Corn! The Flavors of the Season!

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It’s that time of year and nothing says Autumn like pumpkins!

Pumpkin is great in soup, cheesecake, cookies, pies, breads, curries and more.

Cooking with Fresh Pumpkin

There’s no shame in using canned pumpkin. Even professional bakers do it. But if you’re using fresh, choose small, flavorful sugar pie pumpkins–and save the big ones for carving. A four-pound pumpkin should yield about 1½ cups of puree.

To make pumpkin puree:

1. Cut the pumpkin in half and bake cut-side down, covered with foil, in a 375 degree F oven for about 90 minutes or until flesh is tender.

2. Allow to cool, scoop out the flesh, and puree.

3. Strain the puree for extra-silky smooth soups and custards.

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A trip to a local farm introduced me to all kinds of squash and corn varieties.

The possibilities are vast and are not limited to baked goods.

Pumpkins are great in savory dishes and lend themselves to spicy flavors; think curry and roasted pepper.

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Over the next few weeks I want to explore all things pumpkin, squash and corn!

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Pumpkin Cheesecake
Ingredients

1 1/2 cups graham cracker cookie crumbs
3/4 cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted

3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
1 1/2 cups canned solid pack pumpkin
1/2 cup heavy cream
1/3 cup maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 eggs

Method

1.Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.

2.Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.

3.With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.

4.Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

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I have no idea what these are but I am willing to give them a try!

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…It all started with cake!

006 Chocolate Cake with raspberry and whipped cream PD

It all started with cake and a snow storm and the gorgeous organic produce in my refrigerator.

Sometimes when I’m shopping I don’t have any particular recipe in mind. I simply pick up things that catch my eye, are in season, especially ripe, smell good or are just pretty.

So that is how I ended up with a coconut, that gorgeous ginger root and a million organic carrots!

What to do with carrots on a cold snowy day in the middle of winter? Soup, of course!

But to begin my day, baking a cake seemed to be the most natural thing in the world to do to get things rolling. Chocolate, raspberry and fresh whipped cream was beckoning.

Cake would be a nice treat at the end of a long day.

Chocolate Cake

Ingredients:

2 cups flour
2 cups sugar
1 teaspoon soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup water
3/4 cup buttermilk
1/2 cup shortening
2 eggs (1/3 to 1/2 cup)
1 teaspoon vanilla
4 ounces melted unsweetened chocolate (cool)

Method

Heat oven to 350 degrees F.

Grease and flour baking pan, 13x9x2 inches, or two 9-inch or three 8-inch round layer pans.

Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly.

Beat 3 minutes high speed, scraping bowl occasionally.

Pour into pan(s). Bake oblong 40 to 45 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Cool.

013Coconut Carrot Ginger Soup PD

Coconut Carrot Ginger Soup

Ingredients

About 20-30 carrots
5-6 cloves of garlic
A nice sized piece of fresh ginger root 5-6 inches long
2 tsp ginger powder
1 can organic coconut milk
One whole coconut ( use the water and flesh)
2-3 cups vegetarian stock
2-3 Tbsp coconut oil
Salt and pepper to taste
Cilantro, for garnish
Avocado, for garnish

Method

Peel and chop the carrots then sauté with garlic and coconut oil.

Start grating the ginger and add to sautéing carrots.

Add the ginger powder.

Let things start to lightly caramelize then add the stock.

Allow to cool then transfer the mixture to the food processor and puree.

Add the coconut milk to the mixture and continue to puree.

Transfer to a soup pot and add the coconut water and flesh.

Add ginger powder if necessary.

Salt and pepper to taste.

Serve warm with fresh cilantro and avocado garnish.

Enjoy!

037 Carrot soup and empenada PD

Empenada dough PD
I added curry powder to the dough
017 Kale potato coconut Curry PD
Kale, yellow waxy potatoes, garlic, coconut oil, coconut milk, red curry paste, curry powder

Courtesy of Laylita’s Recipes

Making empanada dough is not as hard as it sounds, especially if you have a food processor, and even if you don’t it is still pretty easy because the dough should not be overworked and requires minimal kneading. Also, these days it is very easy to find the empanada discs already made (frozen) in Latin grocery store, and even though I was skeptical at first they are actually quite good, but it also always fun to have them homemade and you can also customize the dough by adding spices, herbs, etc that will complement or contrast with the fillings.

Ingredients for 15 medium size or 25 small empanada discs:

3 cups all purpose flour
¼ teaspoon salt
6 oz unsalted butter (1 ½ sticks), cold and cut into 12 pieces
1 egg
4-5 tbs water
Mix the flour and salt in a food processor.
Add the butter, egg and water until a clumpy dough forms.
Form a ball and chill in the refrigerator for about 30 minutes.
Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).
Use immediately or store in the refrigerator or freezer to use later.

042 Kale Potato curry empenada PD

032 Empenada PD

035 Carrot inger Coconut soup and empenada PD

044 Chocolate raspberry cake PD

  

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