la petite beauxo is my little business that I started early this fall. I have dreamed for years of owning my own restaurant and, so it seems, in a round about way, my dream is becoming a reality! I have had a wonderful support system of awesome family and incredible friends cheering me on and raving about the food I make them. You can follow me on facebook at la petite beauxo | the kitchen of chama bovee :)

Eggplant Parmesan - Easy to make GLUTEN FREE :)

This (non-casserole) version of Eggplant Parmesan is lighter and fresher tasting than the classic - we ditched the breading and added spicy sauce and fresh herbs.

1/4 C. Extra Virgin Olive Oil, divided
1/2 Onion, chopped
2 large garlic cloves, minced
1/2 C. dry red wine, such as Cabernet Sauvignon
1 can (28 oz.) crushed tomatoes
1 tsp. each kosher salt and sugar
1/2 tsp. each black pepper and red chile flakes
1 large eggplant (about 1.5 lbs.), cut lengthwise into 8 slices (1/2 in. thick)
8 oz. water packed fresh mozzarella cheese, cut into 8 slices
1/2 C. each fresh oregano and torn basil leaves
1/2 C. crushed croutons (optional)

1. Set an oven rack in the highest position and preheat oven to 350 F.  Heat 2 TBL oil in a 4 quart saucepan over medium heat.  Add onion and garlic; cook until translucent, about 4 minutes.  Add wine and let reduce by half, 5 minutes.  Stir in tomatoes, salt, sugar, pepper, and chile flakes and simmer, stirring often, until very thick, 20 minutes.

2.  Lay eggplant slices meanwhile on a greased broiler pan (they can overlap).  Cover with foil.  Bake until steamy and softened, 20 minutes.  Uncover; brush with 1 TBL oil.  Broil until starting to brown, then turn over and brush with remaining oil.  Broil until lightly browned, 8 minutes total.

3.  Put an eggplant slice on an oven-safe plate (leave broiler on).  Top with 1/4 C. tomato sauce.  Lay another slice of eggplant across first and spoon more sauce on top.  Top with 2 slices cheese. Repeat layering on 3 more plates.

4.  Broil 2 plates at a time just to melt cheese, about 2 minutes.  Sprinkle each plate with about 2 TBL each mixed herbs and croutons.  Serve with remaining sauce.

Cashew Cream from Super Natural Cooking

Awesome replacement for heavy cream!

1.5 C. raw cashews
1.5 C. water, plus more as needed
2.5 tsp. nutritional yeast
1.5 tsp. fine-grain sea salt
Squeeze of lemon juice

Soak the cashews in a small bowl of warm water for 20-30 minutes to soften them up, which makes for a smoother, silkier cream. Drain and add the 1.5 cups water, the nutritional yeast, and salt. Puree with a blender or food processor until smooth, pourable, and of a creamlike consistency; this may take 2-3 minutes of steady blending, so be patient. You may need to add additional water, a few tablespoons at time, to achieve the right consistency. This cream tends to thicken over time, and is absorbed into pasta quickly, so err on the thin side. Season the cream with a squeeze of lemon juice, then stir, taste, and add a bit of additional salt if needed.

Makes about 2 cups

Potage Parmentier - Leek & Potato Soup adapted from Julia Child

I have adapted this recipe a bit, made it vegan and is gluten free as well!

As the wonderful and infamous Julia Child says, "... it smells good, tastes good, and is simplicity itself to make." You can add anything else you like to it to make it the way you would like to have it, but it is warm and wonderful with a side of oven baked bread and a crisp salad :)

4 lbs peeled potatoes, sliced or diced
2 lbs Leeks, thinly sliced
6 quarts water
2 TBL Sea Salt

8 C. Water
1/2 C. Cashew Cream
1 TBL Granulated garlic
Sea Salt and Fresh ground pepper to taste
6 TBL minced Flat Leaf Parsley

1) Bring potatoes to a boil in the 6 quarts of water. While you are waiting, start the cashew cream and slice the leeks.

2) Potatoes will be done when a fork or knife can easily slide into the center of the thickest part. Once done, drain into a colander and set aside.

3) Add the 8 Cups of water to your pot along with the sliced leeks. Allow to simmer. While you are waiting for the leeks to simmer, finish making the cashew cream.

4) Mash the potatoes until they are to the consistency that you like. I use my Kitchen Aid with the paddle attachment like I would be making mashed potatoes - I like this soup chunky.

5) Once the leeks are tender, add the mashed potatoes to the water and leeks. Slowly and gently stir until well blended. Add the cashew cream, sea salt, and pepper.  Serve with the parsley sprinkled on top.

Serves 10-12 happy people :)