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 :)

BEETS - Candy From the Vegetable Gods

Beets (however many you'd like)

Extra Virgin Olive Oil

Fresh Ground Pepper and Kosher Salt

Pre-heat oven to 400 degrees. Wash and peel beets and then place them on a sheet of tin foil. Drizzle with olive oil and then sprinkle with salt and pepper. Fold foil over beets making a little pouch for them to roast in. Roast for 45-60 minutes - until they are tender in the center.

RATATOUILLE | Confit Byaldi by Chef Thomas Keller

In 2007 the movie Ratatouille was released and I was in love. I can watch it over and over and over. I was also determined to find the recipe for Ratatouille; made exactly the way it was made in the movie. Made me so hungry! And you know what? I found it! It is AMAZING and I have made it several times. Thank you, Chef Thomas Keller & New York Times for posting this!

FOR PIPERADE
1/2 Red Pepper, seeds and ribs removed
1/2 Yellow Pepper, seeds and ribs removed
1/2 Orange Pepper, seeds and ribs removed
2 TBL Extra Virgin Olive Oil
1 tsp minced garlic
1/2 C. finely diced Yellow Onion
3 Tomatoes (about 12 ounces total weight), peeled, seeded, and finely diced, juices reserved
1 Sprig Thyme
1 Sprig Flat-leaf Parsley
1/2 a Bay Leaf
Kosher Salt

FOR VEGETABLES
1 Zucchini (4-5 ounces) sliced in 1/16 rounds
1 Japanese Eggplant (4-5 ounces) sliced in 1/16 rounds
1 Yellow Squash (4-5 ounces) sliced in 1/16 rounds
4 Roma Tomatoes, sliced in 1/16 rounds
1/2 tsp minced garlic
2 tsp Extra Virgin Olive Oil
1/8 tsp Thyme Leaves
Kosher Salt and Freshly Ground Black Pepper

FOR VINAIGRETTE
1 TBL Extra Virgin Olive Oil
1 tsp Balsamic Vinegar
Assorted fresh herbs (thyme flowers, chervil, thyme)
Kosher Salt and Freshly Ground Black Pepper

1. FOR PIPERADE heat oven to 450-degrees F. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.

2. Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.

3. For vegetables, heat oven to 275-degrees F. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that 1/4 inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed.

4. Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to brown.) If there is excess liquid in pan, place over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree F. oven until warm.)

5. For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.

6. To serve, heat broiler and place byaldi underneath until lightly browned. Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot.

Yield: 4 servings

Article: http://www.nytimes.com/2007/06/13/dining/13rata.html?pagewanted=1&_r=1&adxnnlx=1269577197-PX48ovRT7m7zRDJGpj0xPg

Recipe: http://www.nytimes.com/2007/06/13/dining/131rrex.html

To read about Chef Thomas Keller and his staff and restaurants: http://tkrg.org/index.php