ON THE MENU MONDAY~ Week Of August 29, 2011




*Please excuse the highlighted areas on my post. I have tried for hours to correct this but was unsuccessful. Sorry!


Summer 2011 is winding down. Kids are back in school, the first day of September is Thursday followed by the Labor Day Weekend!  I am usually so happy to wave goodbye to summer and rush in the freshness of Autumn. This year it is a little different. I have almost enjoyed summer. I said ALMOST… I think my garden has helped to make it bearable.

But the garden is saying goodbye slowly too. It is getting tired (except the tomatoes and eggplants) and will soon want to take it’s long nap until next spring.

As for the bushels of tomatoes dripping from every plant, I am making sauce. Lots and lots of sauce. And the eggplants hiding their aubergine skin in their thick lush leaves? Grilled  marinaded eggplant is such a favorite (see Monday’s and  Sunday’s menu)! I am trying a fabulous new canning recipe Pepper And Eggplant In Garlic Oil!!!! I can just taste this topping a grilled flank steak or on a crusty toasted baguette. I’ll let you know!

But if you make one thing on my menu this week it would have to be the Eggplant Parmesan Casserole on Monday’s menu. It is easy but does spend a long time in the oven. So if you are home for a couple of hours this is a “must try“. I make two and freeze one. It is fabulous! And a little more healthy than the breaded and fried version but so so delicious!

Hope you have something YUMMY on your menu!

Here’s what’s on the menu at StoneGable this week…


Monday
Eggplant Parmesan Casserole
Parmesan  Puffed Pastry Breadsticks

Recipe: Eggplant Parmesan Casserole

2 TBS plus 1 tsp olive oil
2 medium eggplant, sliced into 3/4 inch thick rounds
1 jar of Tomato And Basil Spaghetti Sauce
8 oz. part-skim ricotta cheese
1/2 cup Parmesan cheese plus 2 TBS, grated
2  large egg
1 cup mozzarella cheese (I use lo-fat farmer’s cheese, or lo-fat vegetable farmer’s cheese)
1/4 cup Panko bread crumbs
Preheat oven to 450 degrees. Line a large rimmed baking sheet with parchment paper. Put eggplant in a large bowl and drizzle with 2 TBS oil and sprinkle with 1/2 tsp salt. Toss. Put eggplant in a single layer on the baking sheet. Roast eggplant for 35-45 minutes until golden brown, flipping half way through the baking. Cool eggplant and lower oven to 375 degrees.
Meanwhile, in a bowl mix ricotta, 1/4 cup Parmesan cheese, eggs and a dash of salt and pepper.
Evenly layer 1/4 cup tomato sauce, half the roasted eggplant, 1/4 cup more tomato sauce, 1/2 the ricotta mixture, 1/2 the Parmesan cheese that is left in an 8 1/2 by 5 1/2 inch loaf style pan that has been sprayed with cooking spray. Repeat the layers.
Cover the pan tightly with foil that has been sprayed with cooking spray. Bake until bubbly, about 25 minutes.
Mix the remaining 1 tsp oil,mozzarella cheese, 2 TBS Parmesan cheese and the Panko bread crumbs in a bowl. Toss.
When the 35-45 minute cooking time is over, take the eggplant out of the oven and take off the foil. Sprinkle with the Panko mixture and continue to bake for an additional 25 minutes. Let casserole sit for 3-5 minutes before serving.
Printable Recipe
Recipe: Parmesan Puffed Pastry Breadsticks
These are so crispy and melt-in-you-mouth delicious! Click HERE for the recipe and pictorial tutorial!

Tuesday
Mini Tomato Quiche
Arugula Salad

Recpe: Mini Tomato Quiches
If I could take pictures like anybody in blog land it would be like Monique at La Table De Nana. Her photography is my gold standard! I love to go and just LOOK at her exquisitely beautiful pictures! Her Mini Tomato Quiches are so delicate that I can almost hear the crunch of the phyllo! To get this wonderful recipe, click HERE… but I am warning you… you will spend way too much time perusing her gorgeous posts!

WEDNESDAY
Gourmet Grilled Hot Dogs
Homemade Baked Potato Chips
Watermelon

Recipe: Gourmet Grilled Hot Dogs
Once a summer I eat a hot dog at home! I LOVE them, but I don’t eat them except at an occasional ball game and my once-a-summer dog!
1 perfectly grilled all beef hot dog
1 soft hot dog bun
zucchini relish
1 slice cooked bacon, crumbled
1 slice of great cheese of choice, or 1 good squirt of “Whiz” (Cheese Whiz of course!)
caramelized onions
yellow mustard
any other topping you desire!

Grill hot dog and pile up the fixin’s. Make sure to eat 2!!!!

Recipe: Baked Potato Chips
2-3 large baking potatoes
olive oil
course salt

Preheat oven to 400 degrees.
Slice potatoes 1/8 inch thick using a Mandoline. Put potatoes in ice water. Let sit for 5 minutes.
Pat potatoes dry and put into large bowl.
Drizzle with olive oil, sprinkle with salt and to toss.

Lay potatoes on large rimmed baking sheet in a single layer.
Bake for 20-30 minutes, turning once until crisp and golden brown. Transfer to a paper towel for 5 minutes to absorb any oil.
Printable Recipe

THURSDAY
Sauteed Mushrooms Over Polenta
Garden Tomatoes And Torn Basil

Recipe: Sauteed Mushroom Over Polenta
This is a Tuscan delight! So beautiful, rich and dreamy-creamy! I will cook my mushroom in chicken stock plus a little Marsala wine. Mushrooms and Marsala are a combo made in heaven!!! You must visit Home  Savvy A~Z! It is a fun and very very creative blog! Click HERE for this appetizer made meal.

Friday
Chicken Piccata
Orzo With Sauteed Mushrooms
Roasted Broccoli

Recipe: StoneGable Chicken Piccata
This is one of my very favorite recipes~ Chicken cutlets in a lemony caper sauce. YUMMY!
4 half chicken breasts, butterflied and pounded thin
salt and pepper
flour for dredging
2 TBS olive oil
2 TBS butter
1/3 cup freshly squeezed lemon juice
1 lemon sliced
1/2 cup white wine
3 TBS capers, rinsed
2 TBS fresh chopped parsley

Preheat oven to 190 degrees.

Add 1/2 tsp salt and 1/4 tsp pepper to 1/2 cup flour. Put flour on a plate. Pat pounded chicken dry with a paper towel.

Heat 1 TBS olive oil and 1 TBS butter in a large skillet over medium heat. Add 2 pounded chicken breasts in the pan and cook for 3-5 minutes. When they are browned, turn and cook on the other side for another 3 minutes. Remove chicken to a plate. Add the remaining oil and butter in the skillet and heat. Cook the last 2 chicken breasts and remove the chicken to the plate when it is done.

To make the sauce, add lemon juice, wine and capers. Let the liquid come to a boil and scrape up the brown bits. Lower heat to a simmer. Reduce by half. Season to taste. Return the chicken to the pan.

SATURDAY
Roasted Corn Chowder
Beer Bread

Recipe: Roasted Corn Chowder

10 ears roasted corn
2 TBS good olive oil
18 slices of bacon, cooked (buy the good stuff)
3 large celery ribs, chopped finely
1 large onion, chopped finely
1 garlic clove, pressed
2 baking potatoes, peeled, and diced into small pieces
4 cups whole milk
2 cans creamed corn (or 1 cup heavy cream can be substituted)
salt
pepper

Preheat grill. Husk corn and desilk. Brush with olive oil.

When grill is preheated turn on low and grill corn turning frequently for 10 minutes. Some kernels will be browned. Do not let them char or burn.

Transfer to a plate and cool.

When cool scrape corn kernels off cob using a sharp knife.


Invert a small bowl in a large wide bowl. Stand an ear of corn on the stalk end. Holding the ear with one hand at the top, scrape the blade end of the sharp knife from the top to the bottom of the ear. Kernels will come off  the cob and fall into the bowl. Scrape the corn cob clean.


Set kernels aside.
Meanwhile preheat oven to 400 degrees. Lay out bacon on 2 large rimmed sheet pans. Bake for 20-30 minutes, switching position of baking sheets half way through baking. When crisp remove from oven and cool. Do not discard grease from 1 pan.


Cut celery and onion and add to a large stock pot. When bacon is done add bacon grease to the stock pot with the onions and celery. Cook over medium heat for 5-6 minutes, until onions are translucent.


Add garlic and cook for 1 minute.


Add all grilled corn kernels but 1/2 cup to stock pot. Add potatoes, milk and creamed corn. On gentle heat bring to a simmer. Simmer for 15-20 minutes.


Ladle into bowl and add extra corn and bacon to garnish along with a little fresh parsley if desired.


Recipe: Beer Bread
2 1/2 cups all purpose flour
3 TBS sugar
1/2 tsp baking soda
1 TBS baking powder
dash of salt
2 TBS vegetable oil
1 bottle beer
1 TBS butter


Heat oven to 400 degrees. Combine flour, sugar, baking soda, baking powder and salt in a big bowl. Mix to distribute evenly.
Pour oil and beer over batter and mix by hand. Only mix until all the liquid has been incorporated, about 30-50 strokes.
Turn out into a well greased pan.


Dot top of batter with butter.
Bake for 45 minutes until risen and golden brown. Remove from oven and let sit in the pan for 10 minutes.


Sunday~ Company’s Coming~ Labor Day Picnic
Grilled Vegetable Antipasta
Smoker Beef Brisket
Panzanella Salad
Summer Pasta Salad
Corn On the Cob
Hot Fudge Sundaes

Recipe: Grilled Vegetables
Eggplants, partially peeled and cup into a generous 1/4″ round
Zucchinis, cut into generous 1/4″ rounds
Onions, cut into 1/4″ rounds
Peppers, cored and sliced in 1″ thicknesses. Any color but green
Portabella mushrooms, cored and “gills” scraped off with the side of a spoon- keep whole
Lots of olive oil
Salt and pepper
Balsamic Marinade~ NO CHEATING! Make your own! Recipe follows

Preheat grill to medium heat.
Line a large rimmed baking sheet with paper towels. Salt eggplant generously. Place eggplant in single layers on the paper towel. Cover with another paper towel. Add another layer of eggplant. Continue to do this 4 layers high. Put a heavy pot on top of the eggplant. Set aside for 20-30 minutes. The salt will draw out bitter liquids in the zucchini and zucchini making them grill better.

Do the same for the zucchini.

Put a skewer through onion slices. Starting at the outside layer of the onion towards the center, catching all layers. Cut off any exposed skewer. Do this for all the onion slices. Put onions on a large rimmed sheet pan. Drizzle oil to coat and salt onions.

Put sliced peppers on a rimmed baking sheet. Drizzle with oil to coat and salt.

Put mushrooms on a rimmed baking sheet. Drizzle with oil to coat and salt.

While the eggplant and zucchini are set aside, Grill the onions, peppers and mushroom until nicely chared and cooked until tender.

Remove to a large platter. Remove skewers from onions. I arrange the veggies in attractive groups on the platter.

When eggplant and zucchini have sweated enough. Remove paper towel and wipe off excess salt. Drizzle olive oil to coat and grill until charred and soft. Remove to platter with other veggies.

Drizzle with marinade. Serve and wait for the raves!!!!!


Recipe: Balsamic Marinade
2/3 cup olive oil
1/4 cup balsamic vinegar
2 garlic cloves, pressed or chopped finely
2 tsp mustard
juice of 1 lemon
1 TBS Worchestershire sauce
pinch of salt and pepper
1/4 cup basil chiffonades


Whisk all ingredients together in a bowl. Use as marinade, vinaigrette, or refrigerate.


Recipe: Panzanella Salad
I am eating this at every opportunity until my tomatoes are gone! This salad is addictive!
Click HERE for the recipe and a pictorial tutorial.

Recipe: Summer Pasta Salad
This recipe calls for tortellini, but I am using a combo of bow ties, penne and elbows,

2 large bag frozen tortellini
4 green onions, thinly sliced, use white part only
1 carrot, grated
4 slices of roasted red pepper, chopped
1/8 lb. sliced pepperoni, cut in thin strips
1/2 cup shredded mozzarella cheese
1/3 cup shaved parmesan cheese
1 jar marinaded artichoke hearts, rough chopped
1/2 cup sliced greek olives, pitted
1/2 cup halved cherry tomatoes
2 TBS chopped fresh parsley
2 TBS chiffonade fresh basil
Greek dressing, Gazebo House
salt and pepper to taste

Cook tortellini according to directions, drain and cool. Add all ingredients, except Greek dressing and salt and pepper. Once all ingredients are mixed, add dressing to taste. DON’T OVER DO IT! Salt and pepper to taste.



Recipe: Herb Butter
This recipe is a great way to use up your garden herbs! Freeze herb butter and have it on hand for summer flavors all fall long!  Click HERE for the recipe and a pictorial tutorial.


Recipe: Peach Dumplings
These look fancy and difficult to make, but with the magic ingredient (puffed pastry) these luscious packets of peachiness  are quite doable! Click HERE for this yummy recipe and some great pictures!!

Now what is on YOUR menu…
~Please link your post using your permalink.
~Make sue you have a link back to ON THE MENU MONDAY on your post.
~Please visit at least 2 other OTMM participants

I am joining…
MELT IN YOUR MOUTH MONDAY at Make Ahead Meals For Busy Mom’s
~MENU PLAN MONDAY at  Organizing Junkie
~RECIPE SHARING MONDAY at Jam Hands
~Tempt Your Tummy Tuesday at Blessed With Grace


Comments

  1. says

    Wow, everything looks so delish! The peach dumplings are calling my name. I doubt mine would look this beautiful but I have to try them.

    Have a wonderful week!

    Pat

  2. says

    Hi Yvonne,
    Your menu for the week looks so delicious. I am going to try the Mini Tomato Quiche. Your photo’s are always just beautiful. Thank you for hosting and have a great week!
    Miz Helen

  3. says

    I can’t WAIT to try your Eggplant Casserole, Yvonne…I’ve got TONS of them ripening & in fact, made Ratatouille today with one.

    Your little peach dumplings look FANTASTIC! Those, too, will be on my menu this coming week, as I have all the fixings here already.

    I’m glad to see you have power tonight. I saw where PA lost some, along with 1/2 the Eastern seaboard. What a mess! I’m praying for all our friends who have to return to damaged & flooded homes. makes me want to cry.

    Hugs from Rett, who is feeling very blessed this evening.

  4. says

    Another delicious week at Stone Gable. You’re so right about mushrooms and Marsala going together well. Can’t wait to try your mushrooms and polenta.

    Monique’s mini tomato quiches are just gorgeous and of course, as you say, everything she does is spectacular. Think they have room for us to move in (smile)?
    Sam

  5. says

    Oh goodness. Everything looks yummy. Eggplant is something I have never eaten before. Those peach dumplings and corn chowder look delicious.

    Wanted to tell you that my sister and I made your pesto pasta you posted this week. It was fabulous! I didn’t have artichokes so I added some cooked chicken. I will make this again, and again. Thank you!

    Tanya

  6. says

    I have nothing to contribute this week, sorry! Alot od eating out last week! I hahve to say your SUNDAY menu sounds divine!!!!!!!!:):) Of course, ALL your recipes are wonderful. XO, Pinky

  7. says

    Dear Yvonne,
    I am convinced that you could even make a dustball mouth-watering! Your pictures are always glorious and the way you describe your dishes is just magnificent!

    Chicken Piccata is my favortie and I love Beer Bread. I have made your marinade many times and I try every recipe posted!

    Have a great week!
    <><
    Concetta

  8. says

    Wow..thank you:)
    What a full flavorful beautiful post..

    Going to peek..It’s so funny Yvonne.. from La Cuisine Des Fées..one of my favorite cookbooks for the sheer fantasy of the recipes..I made little apple dumplings:) Just a couple of days ago
    Yours are adorable.
    Thank you again.

  9. Anonymous says

    Hi,
    I am excited to try the eggplant casserole. Am I missing what to do with the mozzarella cheese?
    Love your site!

  10. says

    Heavy drool on my keyboard over your menu this week~ especially those beautiful Peach Dumplings that I’m happy to have another bite of! I’m off to sample Quiche & Polenta next, but I’m happy to eat dessert first :-)

  11. says

    Hi Yvonne! I’m sure your kitchen has the most wonderful smells wafting out of it! ;) Love the sound of your menu!
    Oh, I’m so honored you would even consider my little hutch as inspiration! ;)
    Be a sweetie,
    Shelia ;)

  12. Ann says

    Yvonne,

    How did the Peppers and Eggplant in Garlic Oil turn out?

    Are you posting the recipe? I have tons in my garden and I’m always looking for new things to try.

    Ann

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