Text 5109, 126 rader
Skriven 2008-04-07 21:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Re: Hotels near Windsor
===============================
-=> Quoting Janis Kracht to Jim Weller <=-

 > -=> Quoting Janis Kracht to Carol Shenkenberger <=-
 
 >> hotels in the Binghamton area, I'll keep searching them as well.
 
 > I came across this website for B&Bs
 
 > http://www.binghamtoncvb.com/visitors/lodging.aspx?catid=409

 JK> Some of those look very close to here

I thought they might be of interest to those who were going.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Italian Eggplant Cake With Aioli Dressing
Categories: Italian, appetizers, pancakes, vegetables, dressing
  Servings: 6

      2 lg fresh eggplants, peeled,
           sliced crosswise into
    3/4    inch slices
      3    eggs, beaten for egg wash
      3    Tablespoons, fresh Italian
    Parsley, chopped
    Sea salt (preferably) and
    freshly ground black Pepper
     1/ c  cup flour
      1 c  dry, seasoned Italian bread
    crumbs
           SAUCE:
      8    garlic cloves, sliced
    thinly
    3/4 c  red wine vinegar
    1/2 c  fruity red wine
    1/4 c  fresh rosemary leaves
      2    bay leaves
    Freshly ground black pepper
           AIOLI DRESSING:
      1 lg garlic clove, peeled
    1/4 t  salt
      1    egg yolk, from egg coddled
    in boiling water for 1
    minute
      5 T  extra virgin olive oil
      4 T  mayonnaise

Use a large, round cake pan or plastic bowl. We use a two or three
layer sized plastic round cake pan lid. And it works really well.

Eggplant cake with aioli dressing combines the tartness of red wine
vinegar with the woody boldness of rosemary, for a truly delightful
antipasti Italian recipe that will dazzle your friends and dinner
guests.

Italian eggplant cake is boldly impressive, elegant in taste and
presentation. Be ready to give out the recipe to everyone you grace
with this glorious but simple Italian recipe. We have reprinted it
countless times over the past decade or so. In other words, eggplant
cake really "rocks"! Now, that said, you probably think this
requires a "ton" of work, right? Wrong! If you have a "vessel" even
resembling a deep and round cake pan (we use the plastic top of a
cake dish), then you will find this so surprisingly easy you won't
believe it.

Place eggplant slices in a large colander or two in sink. Lightly
salt each eggplant slice and stack them in colander(s). Place a
plate upside down over eggplant stacked slices and place "weight" on
the plate. We use large, economy sized, canned foods for this. You
could use bricks, even, anything that will press down firmly the
stacked eggplant slices so some of the liquid will drain out. Leave
for about 1/2 hour. When you remove the eggplant slices, wipe them
off with a paper towel. This eliminates most of the salt and the
"clinging" droplets.

Make the sauce by placing all ingredients into a medium sauce pan
over medium heat. Bring to a boil and let simmer for a few minutes,
but do not reduce. You're just marrying the flavors. Remove from
heat and allow to cool. You'll need three dishes to dip and bread
the eggplants, large enough for the flour, Italian bread crumbs and
the beaten eggs.

Heat the olive oil over medium-high heat in a large saute pan or
wok, to 350 degrees. Dip the eggplants slices in the flour first,
just enough to dust both sides. Next, dip the slices into the egg,
both sides, then coat both sides well with the Italian bread crumbs.
Next, right into the hot oil until both sides are medium brown. Take
them out one by one with tongs, shake off the excess oil and layer
them without overlapping any more than necessary on the bottom of
the plastic cake pan. Drip some of the sauce mixture over the 1
layer of slices to coat fairly liberally. (Make sure you'e removed
the bay leaf.)

Repeat with the remaining eggplant, always coating individual layers
with the sauce before adding next layer. Repeat until you reach the
top of your dish, or until you run out of eggplant. You can leave
this just like it is, covered with tin foil or plastic, for at least
a week. It just gets better with age. Just before serving, warm
eggplant along with the aioli dressing featured below.

Aioli Dressing:

In a metal or wooden bowl, (or with a mortar and pestle) crush the
garlic well with the salt as a grinding agent. Add the egg and mix
it in. Drizzle in the olive oil, stirring constantly. Mix in the
mayonnaise with a whisk until smooth and thorougly combined.

To serve: Ladle a bit of the warm aioli over individual slices of
eggplant, 2-3 pieces per serving. These seem like a lot of steps, we
know, but eggplant cake is really easy. And fun. And it's about as
good of an appetizer or first course, even a tapas course, as you'll
ever find!

From: New Italian Recipes

MMMMM-------------------------------------------------

Cheers

YK Jim


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