Pear Sorghum Cake
Lenae Weichel • lenae@weichel.org • EatNearRockford.com (updated less-regularly than I would like)
1 ¼ c. sorghum syrup, divided
2 T. ground cinnamon
½ c. butter, softened
1 egg
1 t. vanilla
1 ½ c. whole wheat flour
1 ½ t. baking soda
1 c. sour milk (milk with 1 t. apple cider vinegar added)
8 small, ripe Bartlett pears (2 = cored and diced, remaining see below)
Preheat oven to 350 degrees Fahrenheit and grease 9” spring-form pan. Quarter and core 6 pears (no need to remove skin). Slice each quarter in half or thirds and toss in bowl with ¼ c. sorghum syrup and 2 T. cinnamon. Set mixture aside. Cream butter and remaining sorghum. Beat in egg. Incorporate flour, baking soda, milk, and vanilla. Mix in two diced pears. Pour into prepared pan and spread evenly. Place sliced pears on top and pour juice from bowl over entire cake (don’t bother arranging pears neatly as the batter will rise and bake around them). Bake cake for 35-40 minutes or until center is set and tester comes out without crumbs (but moist). Remove from pan after 5 min., cool on rack. Serve warm or at room temperature; alone or with whipped or ice cream.
*VARIATIONS: Apples or other fruit can be used; almonds or other nuts can be added to cake or topping. Recipe can be turned into Devil’s Food Cake: omit pears and cinnamon, add 3 T. cocoa powder, reduce baking time by 10 minutes.
Eggplant Recipes
Slice eggplant into 1/3 " pieces. Microwave for 6 minutes. Blot with paper towel.
In a baking dish, spread a thin layer of marinara pasta sauce. Place sliced eggplant on top.
Combine 2T ricotta with 1/8 c mozzerella & 1/8 c parmesan. Spread thinly on top of eggplant layer. Put another layer of eggplant on top. Cover with a little more sauce and mozzerella. (Mom actually rolls them up into a pinwheel and sticks them with a toothpick to make them look fancier. Both ways work) Cover and microwave for 12 more minutes, or bake in 350 degree over for 30. (Cooking times are approximate)
Eggplant Curry Croquettes
(These two are from a blogspot closetcooking.blogspot.com. This guy has fantastic recipes. Many are vegie based)
Ingredients:
1 medium eggplant (sliced in 1/4 inch thick slices)
1/4 cup bread crumbs
2 cloves garlic
1 teaspoon ginger (grated)
1 teaspoon curry powder
1 teaspoon cilantro (chopped)
salt and pepper to taste
1 egg (slightly beaten)
1 cup bread crumbs
3 tablespoons oil
mango chutney to taste
Directions:
1. Broil the eggplant until golden brown on both sides, about 7 minutes per side.
2. Let it cool and remove the skin.
3. Place the eggplant, bread crumbs, garlic, curry powder, cilantro, salt and pepper in a food processor and process.
4. Grab a small handful of the mixture and form a patty.
5. Dip the patty into the egg and then in the bread crumbs to coat.
6. Heat the oil in a pan.
7. Fry the patty until golden brown on both sides, about 1-3 minutes per side.
8. Repeat step 4 through 7 until you have used up all of the mixture.
Eggplant Croquettes
Ingredients:
1 medium eggplant (sliced into 1/4 inch thick slices)
1/4 cup bread crumbs
2 cloves garlic
1/4 cup parmigiano reggiano
1 tablespoon parsley (chopped)
salt and pepper to taste
1 egg (slightly beaten)
1 cup bread crumbs
3 tablespoons oil
marinara sauce to taste
roasted red pepper sauce to taste
Directions:
1. Broil the eggplant until golden brown on both sides, about 7 minutes per side.
2. Let it cool and remove the skin.
3. Place the eggplant, bread crumbs, garlic, parmigiano reggiano, parsley, salt and pepper in a food processor and process.
4. Grab a small handful of the mixture and form a patty.
5. Dip the patty into the egg and then in the bread crumbs to coat.
6. Heat the oil in a pan.
7. Fry the patty until golden brown on both sides, about 1-3 minutes per side.
8. Repeat step 4 through 7 until you have used up all of the mixture.
The roasted red pepper sauce was just a roasted red pepper, a clove of garlic, some parsley, salt and pepper processed in a food processor.
Vegetable Torta (from Cook's Country weekly e-mails)
9/2005
To prevent sticking, the eggplant slices are roasted on wire racks set over baking sheets. Alternatively, they can be roasted directly on well-oiled baking sheets; after roasting, use a thin spatula to carefully remove the slices. Hard Italian Asiago is too mild for this recipe--use a domestic Asiago (available in supermarkets) that yields to pressure when pressed. The torta is best served warm or at room temperature. See below for make ahead instructions
Serves 6 to 8 as a main dish; 8 to 10 as a side
Vegetables
3 medium eggplants (about 1 pound each), halved crosswise and cut lengthwise into 1/2-inch-thick slices, outer thin slices of skin from each half discarded
kosher salt
3 tablespoons olive oil , plus additional oil for brushing wire racks
1 medium head garlic , outer papery skins removed and top third of head cut off and discarded
Ground black pepper
2 medium red bell peppers (about 8 ounces each)
2 large tomatoes (ripe), about 8 ounces each, cored and cut into 1/4-inch-thick slices
4 medium zucchini (about 8 ounces each), cut on steep bias into 1/4-inch-thick slices
Crust
4 slices white sandwich bread (about 6 ounces), torn into quarters
3 tablespoons unsalted butter , melted, plus additional softened butter for greasing pan
2 ounces Asiago cheese , grated on fine holes of box grater (about 2/3 cup)
Custard and Garnish
3 large eggs
1/4 cup heavy cream
2 teaspoons minced fresh thyme leaves
2 tablespoons lemon juice , from 1 lemon
3 ounces Asiago cheese , grated on fine holes of box grater (about 1 cup)
2 tablespoons shredded fresh basil leaves
1. FOR THE VEGETABLES: Sprinkle both sides of eggplant slices with generous 1 tablespoon kosher salt; transfer salted eggplant to large colander set over bowl. Let stand until eggplant releases about 2 tablespoons liquid, about 30 minutes. Arrange eggplant slices in single layer on double layer paper towels; cover with another double layer paper towels. Firmly press each slice to flatten and remove as much liquid as possible.
2. While eggplant drains, adjust oven racks to upper-middle and lower-middle positions; heat oven to 450 degrees. Set 2 wire racks on 2 rimmed baking sheets; brush both racks with oil. Place garlic cut side up on sheet of aluminum foil and drizzle garlic with 1 1/2 teaspoons oil; wrap foil tightly around garlic and set aside.
3. Arrange salted and pressed eggplant slices on oiled racks; brush slices on both sides with 2 tablespoons oil and sprinkle with pepper.
4. Brush peppers with remaining 1 1/2 teaspoons oil and place 1 pepper on each baking sheet with eggplant. Place baking sheets in oven; place foil-wrapped garlic on lower oven rack alongside baking sheet. Roast vegetables until eggplant slices are soft, well browned, and collapsed, and peppers are blistered and beginning to brown, 30 to 35 minutes, rotating baking sheets and turning peppers over halfway through baking time. Transfer peppers to medium bowl, cover with plastic wrap, and set aside; allow eggplant to cool on wire racks. Continue to roast garlic until cloves are very soft and golden brown, 10 to 15 minutes longer. Set garlic aside to cool. Reduce oven temperature to 375 degrees.
5. While vegetables roast, arrange tomato slices on double layer paper towels; sprinkle with 1 teaspoon kosher salt. Let stand 30 minutes, then cover with another double layer paper towels; gently press tomatoes to remove moisture.
6. While vegetables roast and tomatoes stand, sprinkle both sides of zucchini slices with generous 1 tablespoon kosher salt; transfer salted zucchini slices to large colander set over bowl. Let zucchini stand until it releases about 1/3 cup liquid, about 30 minutes. Place triple layer paper towels on large, microwave-safe plate. Arrange a third of zucchini slices on paper towels; cover with another triple layer towels, pressing to remove moisture. Repeat, arranging remaining zucchini in two additional layers separated by triple layer paper towels, and placing triple layer paper towels on top of final zucchini layer. Place another heavy, microwave-safe plate on zucchini stack; press firmly to compress. Microwave stack on high power until steaming, about 10 minutes. Using potholders, carefully remove stack from microwave and let stand 5 minutes; remove top plate.
7. When peppers are cool, remove skins. Slit peppers pole to pole; discard stem and seeds. Unfurl peppers so they lie flat; cut each pepper lengthwise into 3 pieces.
8. FOR THE CRUST: Pulse torn bread in food processor until coarsely ground, about ten 1-second pulses. With machine running, pour butter through feed tube and process until combined, about 4 seconds. Add 2/3 cup Asiago and pulse to combine, about three 1-second pulses. Transfer mixture to bowl. Do not wash food processor.
9. Thoroughly grease 9-inch springform pan with softened butter. Measure out 1 cup bread-crumb mixture and sprinkle in bottom of springform pan; using flat bottom of measuring cup, press crumbs into even layer. Holding pan upright, press additional 1 1/4 cups bread-crumb mixture into sides of pan, forming thick, even layer that stops about 1/4 inch from top of pan, (see illustration below). Reserve leftover bread-crumb mixture.
10. FOR THE CUSTARD: Squeeze garlic head at root end to remove cloves from skins. In small bowl, mash cloves with fork and place in food processor; add eggs, cream, thyme, and lemon juice. Process until thoroughly combined, about 30 seconds.
11. TO ASSEMBLE AND BAKE: (See illustrations below.) Arrange single layer of eggplant on top of bread-crumb crust, tearing pieces as needed to cover entire bottom surface. Sprinkle evenly with 2 tablespoons cheese. Arrange single layer of zucchini and sprinkle with 2 tablespoons cheese. Repeat with another layer of eggplant and cheese. Layer in all red pepper pieces; sprinkle with 2 tablespoons cheese. Pour half of custard over vegetables; tilt pan and shake gently from side to side to distribute evenly over vegetables and down sides. Repeat layering of eggplant and zucchini, sprinkling each layer with 2 tablespoons cheese (about 4 more layers). Pour remaining custard over vegetables; tilt and gently shake pan to distribute. Arrange tomato slices around perimeter of pan, overlapping to fit, then fill in center with remaining slices. Press tomatoes gently with hands. Sprinkle torta with 3 tablespoons reserved bread-crumb mixture; discard any remaining bread crumbs.
12. Set torta on baking sheet and bake on lower-middle rack until tomatoes are dry, bread-crumb topping is lightly browned, center of torta looks firm and level (not soft or wet), and torta registers internal temperature of 175 degrees on instant-read thermometer, 75 to 90 minutes. Cool torta for 10 minutes on wire rack; run thin-bladed knife around inside of pan to loosen, then remove springform pan ring.
13. TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen. Let stand 20 minutes longer (to serve warm) or cool to room temperature, sprinkle with basil, and cut into wedges.
14. TO MAKE AHEAD:The eggplant, garlic, and peppers can be roasted, cooled, wrapped in plastic, and refrigerated for up to 24 hours before assembly. Or the torta can be assembled, baked, cooled, removed from the springform pan, wrapped in plastic, and refrigerated overnight. Allow the torta to stand at room temperature for about 1 hour before serving
Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce
(Food & Wine) - Serves 4
INGREDIENTS
1 tablespoon olive oil
1 small onion, chopped
3 cups fresh or canned crushed tomatoes in thick puree (one 28-ounce can)
1 teaspoon fresh tarragon
1- 1/4 teaspoons salt
1 teaspoon sugar
1/2 teaspoon fresh-ground black pepper
1 cup dry bread crumbs (I used plain Panko)
1/2 cup grated Parmesan
2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all
4 eggs, beaten to mix
Cooking oil, for frying
1/2 pound mild goat cheese, such as Montrachet, cut into 8 rounds
DIRECTIONS
1. In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper.
2. Meanwhile, heat the oven to 350°. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels.
4. Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant
Eggplant Stew With Tomatoes, Peppers and Couscous (Adapted from Deborah Madison)
This was fantastic; I served in a bowl over brown rice and it's good left over (with a little homemade salsa tossed in, too)
1 to 1 1/2 pounds eggplant
6 Tablespoons olive oil
1 large red onion diced into 1/2 inch squares
1 large red, yellow or green bell pepper, cut into 1 inch squares
2 teaspoons sweet paprika
2 plump garlic cloves, thinly sliced
2 tablespoons tomato paste
5 large plum tomatoes, peeled, seeded, and quartered lengthwise
1 15 ounce can chickpeas rinsed (optional)
salt and freshly ground pepper
1/4 cup chopped parsley
Cut eggplant lengthwise into 1/2 inch slabs, then crosswise into 1/2 inch sticks. (you don't have to be so precise, cut into the rough sized chunks you want.) Heat 1/4 cup olive oil in a wide skillet over high heat until hazy. Add the eggplant and cook, turning the eggplant pieces every few minutes, until golden--about 10 minutes. Put remaining oil in a Dutch Oven type pot over medium-high heat. Add the onion, pepper, and paprika, and saute until the onion is slightly brown, about 8 minutes, adding the garlic in the last minute or so. Sit in tomato paste, fry it for about 1 minutes, then add a few Tablespoons of water and scrape up the juices from the bottom of the pan. Add the tomatoes, eggplant, 1 cup water, optional chickpeas, 1 teaspoon salt, and pepper. Lower the heat and simmer covered for about 20 minutes, stirring once or twice. Stir in chopped parsley and serve over rice, couscous, or bulgar