Friday, September 7, 2012
Stacking Dinner- Eggplant Cutlets and Raw Tomato Stacks
Eggplant Cutlets with Melted Mozzarella and Oregano
Ingredients:
1 Eggplant
1 Tomato
1 Large Zucchini
Basil
For the breading:
Bread crumbs, flour, red pepper, salt and pepper, eggs
Oil (coconut or vegetable oil for frying)
Mozzarella cheese sliced
Oregano for garnish
Preheat the broiler.
Prepare your vegetables by slicing in rounds 1/4 in thick. Set aside
Prepare your breading by mixing ingredients in three bowls: one bowl flour, one bowl bread crumbs, salt, pepper and red pepper if you like, and the third bowl is your whisked eggs.
Prepare your frying pan with the oil- use a high temp oil like coconut or vegetable (about 1/4 cup). Heat the oil to hot but not smoking. Test the pan by dipping a little piece of veggie in it. It is ready when it is sizzling.
Bread the eggplant and zucchini by dipping in this order: flour, egg, bread crumbs. Place gently in the hot oil. Cook till brown and tender. Remove from the heat and place them on a plate covered in paper towels to drain.
When cool to touch, assemble your stacks on a baking sheet. Bottom layer eggplant, next tomato and basil, top layer zucchini. Cover with sliced mozzarella and put under the broiler to brown and bubble. Watch it carefully, remove and garnish with oregano.
side note: sometimes I add a fourth layer of fried polenta on the bottom.
Enjoy
or try
Raw Tomato Stacks
recipe by Renee Loux Underkoffler
Serving Size : 6
Ingredients:
2 large tomatoes
1 1/4 cups raw macadamia nuts, soaked for 30 minutes -- (whole raw cashews can be substituted)
1/4 cup pine nuts
1 small garlic clove
1/4 to 1/2 cup lemon juice
1 teaspoon lemon zest
2 Tablespoons extra-virgin olive oil
1 teaspoon sea salt
1/2 cup finely chopped parsley
1/4 cup finely chopped basil
1 ear corn
2 green onions, finely chopped to the top
1 Tablespoon dill
Cut the tomatoes across the width into half-inch slices. Drain the macadamia nuts. In a food processor, chop the macadamia nuts, pine nuts, and garlic into a fine meal. Add lemon juice, lemon zest, olive oil, and sea salt and blend until smooth. Add more lemon juice if necessary to blend into a smooth paste. Mix in parsley and basil gently or by hand. The chopped herbs should remain fairly intact so the spread does not turn green.
Cut the corn from the cob. Mix with green onions and dill.
Spread 3-4 Tbsp. of the spread on a slice of tomato. Generously top with fresh corn mixture, pressing it a bit into the spread.
Subscribe to:
Post Comments (Atom)
Recipes
Apples
(1)
Arugula
(3)
arugula flowers
(1)
Avocado
(2)
Basil
(9)
Beet Greens
(3)
Beets
(15)
Bell Pepper
(1)
Blood Orange
(2)
Bok Choy
(6)
Bread
(1)
broccoli
(3)
Brussels Sprouts
(2)
Butternut Squash
(4)
Cabbage
(11)
Cantaloupe
(1)
Carrots
(16)
Cauliflower
(1)
Celeriac
(3)
Celery
(6)
Celery Root
(1)
Chard
(14)
Cherry Tomatoes
(4)
Chinese Broccoli
(1)
Chocolate Mint
(1)
Cilantro
(7)
clilantro
(1)
Coffee
(1)
Collard Rapini
(1)
Collards
(3)
Corn
(1)
CSA Information
(8)
CSA Memberships
(1)
Cucumber
(8)
Daikon
(1)
Dandelion
(6)
Dill
(10)
Edible Flowers
(1)
Eggplant
(6)
Eggs
(1)
Endive
(1)
Escarole
(4)
FAQ
(1)
Farro
(1)
Fennel
(11)
Frisée
(1)
Garlic
(6)
Garlic Scape
(1)
Gold Beets
(1)
Grapefruit
(1)
Green Garlic
(2)
Hakarai Turnip Greens
(1)
Hal
(1)
Haul
(230)
jalapeno
(2)
Jalapeños
(2)
Juicing
(1)
Juniper Berries
(1)
Kaboucha
(1)
Kale
(15)
Kohlrabi
(2)
Komatsuna
(2)
Lacinato Kale
(1)
Leafy Greens
(1)
Leeks
(5)
Lettuce
(5)
Mint
(3)
Mustard Greens
(1)
Nettles
(2)
Newsletter
(2)
Onion
(6)
Onions
(1)
Orange
(1)
oregano
(1)
Outstanding in the Field
(1)
Pak Choi
(1)
Parsley
(3)
Pea Shoots
(1)
pepper
(6)
Poblano
(1)
poetry
(1)
Pollen
(1)
Pomegranate
(1)
Potatoes
(4)
Preserved Lemons
(1)
Press
(1)
Pumpkin
(4)
Purslane
(2)
Radicchio
(4)
Radish
(3)
Rapini
(1)
Red Peppers
(2)
Romaine
(1)
Romaine Lettuce
(1)
Rutabaga
(1)
Sage
(2)
Salad dressing
(1)
Seder
(1)
Sorrel
(1)
Spinach
(8)
Spring Onions
(2)
Squash Blossoms
(3)
Stock
(1)
Strawberries
(1)
sugar beets
(1)
Summer squash
(3)
Sweet Pea Shoots
(1)
tangerines
(1)
Thanksgiving
(1)
Tomatillos
(2)
Tomato
(10)
Tomatoes
(5)
tricky
(1)
Turnip Greens
(2)
Turnips
(13)
Volunteer
(1)
Watermelon
(1)
Winter Squash
(2)
Zucchini
(15)
Blog Archive
Community Supported Agriculture
Support Locally Grown Food
There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.
No comments:
Post a Comment