I think he said, "No, thank you." Although the presentation was impeccable.
Posted on 06/11/2018 10:57:22 PM PDT by 2ndDivisionVet
Not sure exactly what you mean.
I find the canned ones tender enough for their purposes. But sometimes when I’m using fresh green peppers in a recipe, I pare the skin partially or entirely off - depends on the recipe. I do this especially for Gazpacho, so that the peppers that are not pureed are tender to chew.
I don’t pare the skin off for anything that is going to be cooked.
My favorite is just plain breaded and fried.
I went on a cooking spree today and stuffed eggplant rolls was part of it.
Jt, that tart is gorgeous!
Wrong thread—ha—I thought we were just being convivial.
It is; and so easy to do.
I think he said, "No, thank you." Although the presentation was impeccable.
Eggplant is so versatile. Someday I'm going to count up the delicious ways to use it.
I love Korean food, but I doubt The Donald likes it ;-)
I love Asian food....
But.....I hesitate to patronize Korean restaurants.
They eat things Americans find distasteful (and alarming).
I don’t think it’s that common among upper and educated classes.
When my friend’s father first saw cat and dog food in an American grocery store, he was shocked. In Korea, at least back then, the picture on the can is what’s IN the can, and he thought Americans were eating cat and dog.
Did they have ricotta cheese in them? I’ve made those before if so, they are very good.
I’m going to have to investigate how many egg plants one usually gets from one egg plant bush. I only want about three. I don’t think they freeze very well…
You can make something like eggplant parmesan that will freeze pretty well. I think you’d just get a watery mess trying to freeze the uncooked or even blanched veg.
That’s a good idea. We can buy eggplant Parmesan frozen in the stores, so I could freeze my own. I really like the crunchy breading though and then put it all together at the end. But it would at least still have the same flavors.
I cut the peeled eggplant in thin slices and fry them in oil. I then stuff them and roll them up with a mixture of ground beef, breadcrumbs, parmesan, eggs, salt, garlic, parsley and a touch of mint. Cover with tomato sauce in a casserole dish and bake for about an hour.
Pat Nixon's Vanilla Souffle
"The First Ladies' Cookbook" / Parents' Magazine Press 1969
ING 4 tablespoons butter 2 tablespoons flour 1 cup light cream, scalded 5 egg yolks 1/4 cup sugar 1/4 cup (yes, 1/4 cup) vanilla 1/2 teaspoon salt 6 egg whites, stiffly beaten
Cook melted butter; flour til starts to brown. Gradually stir in scalded cream; cook/stir on med about 5 min. Stir into egg yolks beaten w/ sugar. Add vanilla, salt. Fold in egg whites. Pour into Buttered/sugared 1-1/2 qt souffle dish or casserole. Bake 450 deg 10-12 minutes. Then lower to 350 deg; bake 20 min.
SERVE immediately with Vanilla Sauce below. Makes 6 servings.
Vanilla Sauce: beat in bain 3/4 cup sugar, 1-1/2 to 2 tsp vanilla, 6 egg yolks, pinch salt. Stir in cup milk. Cook/stir over boiling water til mixture coats a spoon. Chill.
Might try in this recipe from a famous Mexican Grill.
TORTILLA SOUP
PREP Cook on med 5 min tb veg oil, 1/2 c ea minced red onions, diced poblanos.
Add tb minced garlic, 2 tsp chp jalapeno, 1/2 tsp ea cumin, chili powder; cook 5 min.
Now add blender/pureed 3 c broth and 2 corn tortillas, 2 c diced fire roasted tomatoes
and 1/2 c crushed tomatoes; simmer 15 min on med-low. Finish w/ 2 tsp kosher salt.
SERVE w/ Chefs’ garnishes: Tb crushed tortilla chips; Tb diced zucchini; 2 thin-sliced avocados; tsp rough-chp cilantro.
CABBAGE LIME SLAW
METHOD 2 lb fine-shredded cabbage (small head), thin lengthwise slivers med white onion,
large diced fresh jalapeño, 6-8 small-dice Romas, 3 bunches coarse-chp cilantro leaves.
Add 1/2 c lime juice, 3/4 tea sea salt; mix well. Cover/chill.
CHEF CONCETTA'S RATATOUILLE
Sweat minced onion in heated ol/oil on med about 4 min. Add/saute chp garlic a min.
Add/saute sliced red peppers 3 min. Add/saute sliced eggplant and zucchini 5 min.
Add/saute sliced mushrooms 3 min. On med-low add bit of tomato paste, drizzle of veg stock. Cook 2-4 min.
Arrange slices uniformly in gratin dish. Add shake of Italian seasoning, s/p, drizzle of ol/oil. Do ahead to here.
When needed, drizzle in some veg stock to moisten, bake til bubbly, is heated through.
CHILLED CANTALOUPE SOUP
Blender puree ripe juicy cantaloupe pieces, orange juice. Pour into bowl; stir in some h/cream and lemon zest.
Chill at least one hour. Pour chilled soup into bowls. SERVE garnished w/ mint chiffonade, a swirl of cream.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.