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Text 24913, 99 rader
Skriven 2015-03-14 01:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: flights of fancy 358
============================
 JK> Yes, indeed.  When we lived in Warwick, NY, the village was so close
 JK> to NYC (maybe 45 minutes or less), the fresh fish at the seafood store
 JK> was great. I miss that kind of thing.

Mr. Wegman is your friend. I know it's not quite the same
thing, but we've come a long way since Chicagoans used to
eat seafood that had been shipped by train in barrels of ice.

 >> I enjoy eating eggplant parmesan, but it's one of those tiresome
 >> things to make.
 > It's not that difficult, just takes a while and a lot of
 > steps. I like doing it.
 JK> No, it's not difficult.  It takes a bit of energy, that's all. 
 JK> Sometimes it doesn't bother me at all to do it... Other times I look at
 JK> the pile of sliced eggplant and sigh.. oh well (grin).
 
Hear ya.

 JK> Fried bread dough is good.. you remember I made up a slab of bread
 JK> dough for "pizza fritta" at one of the picnics, I fried a bunch, then
 JK> turned over the frying to you.  I stretched the slice of dough, you
 JK> rolled it :) These cake doughnuts are good though, the yeast makes them
 JK> light. 

That was the first picnic you hosted, as I recall.
Fun. I started making them like the zeppole from the
North End, and then you showed me the way you were
taught.

A different kind of pie -

Julia Child's Eggplant Pizzas
cat: low-carb, g/f, starter, main, Italian, American
Servings: 3 to 4 main, or 6 to 8 appetizer

1 globe eggplant, 8 oz, 9 to 10" long
1 Tb salt, for drawing water out of eggplant
2 Tb olive oil, for brushing
2 ts dried Italian seasoning
10 lg basil leaves, chiffonade (opt)
1/3 c freshly grated Parmesan
1/3 c finely grated low-fat mozzarella blend
hot red pepper flakes (opt)
h - Sauce
2 ts extra-virgin olive oil or more
3 lg garlic cloves, very finely chopped
3 c peeled chopped tomatoes with their liquid
1/2 ts dried Italian seasoning blend
1/4 ts dried oregano (use Greek or Turkish)

Tranches d'aubergine a l'italienne

Cut off both ends of the eggplant; then cut it into
3/4" slices (trying to make them the same thickness!)
Put the eggplant pieces on a double layer of paper
towels and sprinkle both sides generously with salt.
Let the eggplant sit with the salt on it for 30 min to
draw out the liquid. (After the eggplant sits for
15 min, turn on the oven to 375F/190C.)

While the eggplant sits, make the sauce. Heat 2 to 3 ts
olive oil (depending on your pan) and saute the finely
chopped garlic just until it becomes fragrant. Don't
let it brown. Add the tomatoes and herbs and let the
sauce cook at a low simmer until it's thickened,
breaking up the tomatoes with a fork as it cooks. Add
water as needed, a few tablespoons at a time as the
sauce cooks, keeping it hot by simmering at very low
heat until it's needed for the eggplant slices.

Wipe the eggplant dry with paper towels (this also
removes most of the salt.) Spray a roasting sheet with
olive oil or non-stick spray, lay eggplant slices on,
brush the tops of the eggplant with olive oil, and
sprinkle with dried Italian seasoning. Roast the
eggplant 25 min (but "not so long that the slices
become mushy and lose their shape" as Julia says.)

While the eggplant roasts, thinly slice the fresh
basil leaves (if using) and combined freshly grated
Parmesan and low-fat mozzarella blend. After 25 min
or when eggplant pieces are done, remove eggplant
from the oven and turn oven setting to broil. Spread
a few tablespoons of sauce on the top of each eggplant
slice, sprinkle with thin basil slices (if using) and
top with a generous amount of cheese. Put pizzas under
the broiler until the cheese is melted and slightly
browned. (This took 6-7 min for me, but I was using a
toaster oven and in a more powerful broiler it would
probably only take a few min.) Serve hot, with red
pepper flakes to sprinkle on pizza if desired.

KalynsKitchen.com - adapted from Julia Child,
From Julia Child's Kitchen


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