*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…
Eggplant Parmesan Casserole
Parmesan Puffed Pastry Breadsticks
Recipe: Eggplant Parmesan Casserole
Mini Tomato Quiche
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!
Gourmet Grilled Hot Dogs
Homemade Baked Potato Chips
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
1 slice cooked bacon, crumbled
1 slice of great cheese of choice, or 1 good squirt of “Whiz” (Cheese Whiz of course!)
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
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.
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.
Orzo With Sauteed Mushrooms
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.
Roasted Corn Chowder
Recipe: Roasted Corn Chowder
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.
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!!!!!
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
Whisk all ingredients together in a bowl. Use as marinade, vinaigrette, or refrigerate.
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.