2 1/2 cups port 1 1/4 cups reduced-sodium chicken broth 8 dried black Mission figs, coarsely chopped 2 sprigs fresh rosemary 2 cinnamon sticks 1 tablespoon honey 3 tablespoons unsalted butter, cut into pieces Salt and freshly ground black pepper Pork: 2 tablespoons olive oil 2 tablespoons chopped fresh rosemary leaves 1 tablespoon salt, plus […]
Pork Medallions with Port Sauce and Figs Read More »
Photo from www.veggiegardeningtips.com If you’re already scratching your head at the title of this post, yet have continued on to find out more… then I’ve already done my job! Seriously, Aubergine.. has such a lovely sound to it. It sounds so smooth, elegant and exotic.. How then did we go from that to… Eggplant, I
Aubergine…how sweet the sound! Read More »
Photo from www.vegetarian-cooking-recipes-tips.com 2 large Eggplants 4 cloves garlic, mashed ¾ cup Tahini Juice of 2 lemons 2 tablespoons Cumin seed, toasted and ground (about 2 tsp. ground) 1 tbsp. sesame oil 2 tbsp. soy sauce salt pinch of cayenne Prick the eggplants all over with a pairing knife. Roast over a direct flame
1 large Aubergine, up to 2# in weight, sliced in ½ inch pieces 3 cups fresh breadcrumbs 2 large eggs 1 cup (about) all purpose flour ½ cup olive oil, divided 3 cups coarsely grated well-drained fresh mozzarella 1 1/4 cups freshly grated Parmesan cheese, divided 2 tablespoons chopped fresh Italian parsley For the sauce…
Aubergine Parmigiana Read More »
1 cup farro, about 6 ounces 3 tablespoons champagne vinegar 2 tsp. chopped marjoram or oregano 1/2 teaspoon salt Pinch of pepper 1/4 cup olive oil 1 medium Italian eggplant, sliced lengthwise 2 medium zucchini, sliced lengthwise 2 medium yellow squash, sliced lengthwise 1 cup heirloom cherry tomatoes, cut in half ¼ cup olive oil
Farro Salad with Summer Vegetables Read More »
