Posts for April 1st 2011
With the long-anticipated finale of Top Chef All-Stars, it's been quite the week. Have you stayed up on everything that's happened? There's no time like the present to find out.Take the Quiz
We're officially in the throes of Spring and have nothing but warmer weather to look forward to in the weeks ahead. Oh, that and a little April Fools' Day, Earth Day, and Easter fun! Add in a royal wedding, and there's lots to get excited about in the next 30 days. To check out what we can't stop coveting, keep reading.
This Italian-American favorite is layered with eggplants, tomato sauce, and cheese. While you could use store-bought tomato sauce, the dish will taste so much better if you take the time to make your own.
The recipe doesn't specify what kind of breadcrumbs to use — I made mine with homemade. However, the texture was a little off, and I would have preferred it with more crunch, therefore I recommend making it with purchased crumbs. Eggplant parm is a vegetarian entree that's great for entertaining, so get the recipe now.
- Alice Waters is Ruth Bourdain! — LA Weekly
- Meet cardbread, Whole Foods' newest food item that's made from recycled cardboard. — Whole Story
- Creator of Food Network Humor to guest judge on Next Food Network Star. — Food Network Humor
- Guinness to launch a new product, Crystal Guinness, later this year. — Endless Simmer
- Check out Serious Eats' new sites, Serious Wheats, Serious Teats, and Serious Beets. — Serious Eats
- Learn the proper technique for burning toast. — Food52
- NBC to premiere Desperate Chefs' Wives, a reality show that features the wives of Tom Colicchio, Eric Ripert, and Tony Bourdain. — Eater
4 small or 2 medium eggplants (about 1 1/2 pounds)
Salt and freshly ground black pepper
3/4 cup freshly grated parmesan cheese, plus additional for serving
2 tablespoons water
About 3/4 cup unseasoned bread crumbs
Olive oil for frying
2 cups tomato sauce
2 1/2 cups coarsely shredded mozzarella
- Slice the eggplant into disks about 1/2 inch thick. Arrange a layer of eggplant in a large colander. Sprinkle with a generous amount of salt and then top with another layer of eggplant. Continue salting the eggplant until it is all in the colander. Set the colander over a bowl or in the sink and allow the eggplant to "sweat" for 30 minutes.
- Preheat the oven to 350°F.
- Mix the eggs, 2 tablespoons parmesan, water, and a pinch of salt and pepper in a medium bowl.
- Mix the bread crumbs and 2 tablespoons parmesan in another medium bowl.
- Wipe the eggplant slices dry. Using a fork, dip each slice into the eggs and then into the bread crumbs. Press the bread crumbs into place with your hands.
- Heat about 1/2-inch oil in a large skillet over medium-high heat. When the oil is almost smoking, begin to fry the eggplant in batches, never crowding the pan. Cook the slices until they are golden and then flip them and brown the second side, about 3 minutes per side. Drain the fried eggplant on paper towels, seasoning each batch with salt and pepper while hot.
- Assemble in a medium baking dish (11 x 8). Spoon about 1/2 cup tomato sauce into the dish to moisten the bottom. Add a layer of eggplant. Trim the last few pieces so they fit into the pan. Sprinkle the eggplant with about 2 tablespoons parmesan and top with a little less than one-third of the mozzarella. Spoon a little more sauce on top and continue layering until you have used all the eggplant. The final layer of sauce and cheese should be the most generous.
- Bake the eggplant parmesan until the cheese is melted and the sauce bubbly, about 40 minutes. Remove the pan from the oven and let the parmesan rest in a warm place for at least 10 minutes. Serve warm or at room temperature with additional parmesan cheese, if desired.
- Main Dishes, Other
Even though you may have passed the whoopee-cushion-planting phase in your life, there are still ways to have a rollicking good time today. How about tricking food-loving friends with some deceptively different versions of your favorite everyday kitchen accessories? These serving items are playful enough to put a smile on your April-Foolish face, but sophisticated and functional enough for use any day of the year. Trump your guests with a little trompe l'oeil when you keep reading.
8 mint leaves, plus a sprig for garnish
3/4 ounce simple syrup
2 ounces gin
1 ounce freshly squeezed lemon juice
- Place the mint leaves and simple syrup in a cocktail shaker. Muddle well.
- Add the gin and lemon juice and top with ice. Shake vigorously for 30 seconds.
- Strain into a chilled cocktail glass, garnish with a sprig of mint, and enjoy.
Makes 1 drink.
- Drinks, Cocktails
- North American