Eggplant Parmesan (aka the meal I would choose for the last one on earth and will most certainly be the first one in heaven)
1 lb ground beef
1 lb ground pork
1 28 oz can San Marzano tomatoes (Cento is pretty good)
1 6 oz can of tomato paste
Olive oil
I large onion chopped
2 carrots diced
Oregano (about 1-2 tablespoons)
Red pepper flakes (to taste)
1 tbsp sugar
2 eggplants sliced into 1/2 inch rounds
Ricotta cheese (about 4 tablespoons)
Shredded Parmesan cheese
1 egg
S&P
On a baking sheet, salt the eggplants rounds and let stand for at least an hour to let the bitterness sweat out. (This is really important, do not cut corners here.) In the meantime, in a medium skillet, sauté the onion and carrot in olive oil until partially cooked, about 5 minutes. Add the beef, pork and brown. Drain the grease and put the mixture in a Dutch oven like a Le Creuset. Add the tomatoes. (It is best to get whole tomatoes and crush them in a bowl before adding to the mixture. The crushed tomatoes sometimes are not the best quality.) Add the spices and the tomato paste. In the empty paste can fill with water and add to the mixture. (Usually takes 3 cans of water for each can of paste.). Stir together and let simmer. (Note: the longer it simmers, the better the flavors blend.). Taste and adjust the S&P to taste. (Listen to this and do not forget. Taste with a clean spoon and DO NOT taste again with same spoon. Clean or get another spoon. Re-dipping is unmanly, unhealthy and frankly gross. This also applies to chips and dip. Real men do not double dip!)
Now, back to the eggplant. Turn on the oven to 425. Pat the sweated eggplant rounds with a paper towel to get them dry. Wipe the baking sheet from any of the eggplant liquid. Place in a single layer on parchment paper on the baking sheet (likely will need 2 sheets). Drizzle eggplants with olive oil. Place in the oven for about 8 minutes. Take them out, turn over and put back in for another 6-8 minutes. Take them out and let rest for about 30 minutes. (Note: you can also fry the eggplant in oil, built it will make you fat over time. Baking is better.)
Combine the ricotta and egg in a bowl (guys, get a whisk.. cheap and useful. Whisk the egg lightly before spooning in the ricotta. You will look like a pro. Hit it with a pinch of salt.) Get ready to assemble one of the best meal ever.
Layer a cooking sprayed casserole (think Le Creuset ) with the meat sauce. Next place a layer of the eggplant. Layer next with the ricotta (that can be a little tricky, just spread it with a spatula and arrange as best you can). Repeat with each until it is fills the casserole. Cover the final layer with the Parmesan. Take a sheet of aluminum foil and spray the dish side with Pam or another cooking spray. (You do not want to remove a layer of cheese when you take off the foil...duh) Cover the dish and place in the oven for 46 minutes. Remove foil and crank up the oven to 550 and let the dish brown for another 3-5 minutes. Remove and let set for 14 minutes. (This is also important. It is too soupy otherwise and not the dish you worked so hard to achieve.) Serve with a salad, bread with EVOO, a little Parmesan, a bicchiere ( bekierra,) a/k/a glass) of Sangiovese and you will be a Hero!
1 lb ground beef
1 lb ground pork
1 28 oz can San Marzano tomatoes (Cento is pretty good)
1 6 oz can of tomato paste
Olive oil
I large onion chopped
2 carrots diced
Oregano (about 1-2 tablespoons)
Red pepper flakes (to taste)
1 tbsp sugar
2 eggplants sliced into 1/2 inch rounds
Ricotta cheese (about 4 tablespoons)
Shredded Parmesan cheese
1 egg
S&P
On a baking sheet, salt the eggplants rounds and let stand for at least an hour to let the bitterness sweat out. (This is really important, do not cut corners here.) In the meantime, in a medium skillet, sauté the onion and carrot in olive oil until partially cooked, about 5 minutes. Add the beef, pork and brown. Drain the grease and put the mixture in a Dutch oven like a Le Creuset. Add the tomatoes. (It is best to get whole tomatoes and crush them in a bowl before adding to the mixture. The crushed tomatoes sometimes are not the best quality.) Add the spices and the tomato paste. In the empty paste can fill with water and add to the mixture. (Usually takes 3 cans of water for each can of paste.). Stir together and let simmer. (Note: the longer it simmers, the better the flavors blend.). Taste and adjust the S&P to taste. (Listen to this and do not forget. Taste with a clean spoon and DO NOT taste again with same spoon. Clean or get another spoon. Re-dipping is unmanly, unhealthy and frankly gross. This also applies to chips and dip. Real men do not double dip!)
Now, back to the eggplant. Turn on the oven to 425. Pat the sweated eggplant rounds with a paper towel to get them dry. Wipe the baking sheet from any of the eggplant liquid. Place in a single layer on parchment paper on the baking sheet (likely will need 2 sheets). Drizzle eggplants with olive oil. Place in the oven for about 8 minutes. Take them out, turn over and put back in for another 6-8 minutes. Take them out and let rest for about 30 minutes. (Note: you can also fry the eggplant in oil, built it will make you fat over time. Baking is better.)
Combine the ricotta and egg in a bowl (guys, get a whisk.. cheap and useful. Whisk the egg lightly before spooning in the ricotta. You will look like a pro. Hit it with a pinch of salt.) Get ready to assemble one of the best meal ever.
Layer a cooking sprayed casserole (think Le Creuset ) with the meat sauce. Next place a layer of the eggplant. Layer next with the ricotta (that can be a little tricky, just spread it with a spatula and arrange as best you can). Repeat with each until it is fills the casserole. Cover the final layer with the Parmesan. Take a sheet of aluminum foil and spray the dish side with Pam or another cooking spray. (You do not want to remove a layer of cheese when you take off the foil...duh) Cover the dish and place in the oven for 46 minutes. Remove foil and crank up the oven to 550 and let the dish brown for another 3-5 minutes. Remove and let set for 14 minutes. (This is also important. It is too soupy otherwise and not the dish you worked so hard to achieve.) Serve with a salad, bread with EVOO, a little Parmesan, a bicchiere ( bekierra,) a/k/a glass) of Sangiovese and you will be a Hero!
Brussel sprouts (cavoletti di Bruxelles).
Ok, a side that matters. You can do this at a drop of the hat and it goes with lots of things. Try this dish, they will think you are incredible!
1/2 lb Brussell sprouts. (Depending on the size of the dinner party, try 4 whole Brussels per person. That should be enough. If not, someone is eating more than their fair share.)
EVOO (extra virgin olive oil for us novices)
red pepper flakes
S&P
Oven goes to 450.
Wash the Brussels and trim each end. Cut long wise (in half), discard loose or discolored leaves and place on a cooking sprayed parchment paper baking pan. (Note: the Brussels must be patted dry...you want them to roast, not sauté).
Hit with S&P, red pepper flakes (be judicious here as it can get a little heated) and drizzle with EVOO.
Place in the oven for 22 minutes, stirring half way through, remove and serve at once.
Ok, a side that matters. You can do this at a drop of the hat and it goes with lots of things. Try this dish, they will think you are incredible!
1/2 lb Brussell sprouts. (Depending on the size of the dinner party, try 4 whole Brussels per person. That should be enough. If not, someone is eating more than their fair share.)
EVOO (extra virgin olive oil for us novices)
red pepper flakes
S&P
Oven goes to 450.
Wash the Brussels and trim each end. Cut long wise (in half), discard loose or discolored leaves and place on a cooking sprayed parchment paper baking pan. (Note: the Brussels must be patted dry...you want them to roast, not sauté).
Hit with S&P, red pepper flakes (be judicious here as it can get a little heated) and drizzle with EVOO.
Place in the oven for 22 minutes, stirring half way through, remove and serve at once.