You can't go wrong with fried eggplant!

Those of you who know me, know that I do the majority of the cooking, but every now and then Zach prepares something. Trust me it is no ordinary meal… his specialties are creating feasts out of the leftovers, and grilling. He also loves his little fryer, and he will fry anything, and everything! If you only see the end result you will most likely enjoy is, but the real “charm” of him cooking is watching the proses he takes to create it. Someday I’ll try to record it so you can fully understand!

 

 

Some times dinner takes awhile...

 

Last night for an example, he started with cooking eggs over medium and put them at the bottom of the bowl, next he heated up some leftover rice and put it on top of the rice. He then grated a carrot (with a cheese grater) sautéed that with I think teriyaki sauce and topatillo, and I’m guessing garlic salt, put that on top of the rice. He then took the leftover roast cut it into slices and sautéed that with more teriyaki and put that over the carrots. I know I’m missing some of the other spices he used but that was dinner in a nut shell, and it was fantastic! This was not one of his more crazy concoctions, but it is the freshest in my mind.

 

So as you can imagine when he asked me to buy eggplant, because he knew this great eggplant dish I promptly went to the store and bought two! Then they sat in the refrigerator…and sat…and sat. Finally I decided to make something with them before they went bad. Today I bring you fried Eggplant!

Deep Fried Eggplant

Recipe courtesy Emeril Lagasse, 2003

Prep Time: 15 min

Cook Time:8 min

Level: Intermediate

Serves:2 servings as a side dish or appetizer

Ingredients

• 1/2 cup all-purpose flour or cornstarch
• 3 eggs, lightly beaten
• 2 cups fresh bread crumbs
• 1/2 teaspoon salt, plus additional for sprinkling eggplant
• 1 tablespoon Essence, recipe follows
• 1 small eggplant, cut crosswise into 1/4-inch thick slices and then quartered
• Vegetable oil, for deep frying
• Marinara sauce (optional)

Directions

Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the tablespoon of Essence and stir with a fork or your hands to thoroughly combine.

Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.

In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.

Yield: 2 servings as a side dish or appetizer; 4 servings as an hors d'oeuvre.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

 

 

 

This is how mine turned out! I even got a little fancy and sprinkled with fresh Oregano 

 

This was a very easy recipe, a little messy because you have to dip it in three different things, but delicious!  I used panko rather than breadcrumbs, just because that is all I had. I recommend slicing the eggplant thin so it is almost like a chip, if they are thick then it will be gooey on the inside, which can be a turn off to some. I’ll admit that this was my dinner the other night… Hopefully someday I will try Zach's elusive eggplant concoction! 

 

Hope you like it! If you have any questions or comments please let me know! Thanks for stopping in!         

Delightful Dinner Party!

I know I know! I have not been keeping up with posting… in my defense however, Zach is home safe and sound! Cross your fingers that he won’t have to leave again soon. Never fear, I have not stopped cooking!

This is from a few weeks ago when I had my fantastic cousins over for dinner! Lily is a Vegetarian so this meal had to accommodate her, and June is on a diet so I had to find something that wasn’t high in fat…

I chose to make Falafel! I’m sorry June I have no idea what the nutrition label would be for this one… It seems healthy enough though? I have however made this before and I know it is always a crowd pleaser for kids and adults alike! I found the recipe on Food Network (always a good go to web sight) This is one of Guy Fieri recipes.

 

This is Guy Fieri's Beautiful Photo of the Falafel

 

Falafel Recipe

Ingredients

• 2 tablespoons canola oil, plus extra for frying
• 1 medium yellow onion, chopped
• 1 large red bell pepper, chopped
• 5 cloves garlic, chopped
• 2 (14-ounce) cans chick peas, drained
• 1 teaspoon red chili flakes
• 1 teaspoon ground cumin
• 1 egg
• 1 tablespoon salt
• 1/2 tablespoon freshly ground black pepper
• 5 tablespoons flour
• 2 cups freshly chopped parsley leaves
• 3/4 cup freshly chopped cilantro leaves
• Pitas, for sandwich
• Toppings: shredded lettuce and chopped tomato, sliced cucumbers
• Yogurt Dipping Sauce, recipe follows

Directions

In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

 

Yogurt Dipping Sauce:

• 1 cup plain yogurt
• 1/2 tablespoon lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon freshly chopped cilantro leaves
• 2 teaspoons freshly chopped parsley leaves
• 1/2 teaspoon ground cumin
• Kosher salt, as needed

Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use.

My Falafel!                   

I would strongly recommend all the fixings and the yogurt sauce! I needed more flour then the recipe called for, but I also bladed it more then it needed to be blended... this is so good! if your in the mood to make some food, with out turning your oven on (but you need a fryer or skillet with oil) I strongly recommend this recipe! I think I am starting to drool just thinking about it!

 

A few posts ago I mentioned that I was a quest for a brownie recipe that is better than box brownies. If you’re looking for healthy this might not be the recipe for you, but if you looking for mouthwatering, cream your pants brownies then I would recommend this delightful recipe. Did I mention that they were better than the box mix? They are a little work intensive, but trust me it is so worth it! If you need help with making it or have questions I am here for you!

 

With out further a due, brought to you by Barefoot Contessa at foodnetwork

Recipe from the Barefoot Contessa 

Salted Carmel Brownies

Ingredients

• 1/2 pound (2 sticks) unsalted butter
• 8 ounces plus 6 ounces Hershey's semisweet chocolate chips
• 3 ounces unsweetened chocolate
• 3 extra-large eggs
• 1 1/2 tablespoons instant coffee granules, such as Nescafe
• 1 tablespoon pure vanilla extract
• 1 cup plus 2 tablespoons sugar
• 1/2 cup plus 2 tablespoons all-purpose flour, divided
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 5 to 6 ounces good caramel sauce, such as Fran's
• 2 to 3 teaspoons flaked sea salt, such as Maldon

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!
As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
Note: You'll want to find true caramel sauce rather than dulce de leche, which has a lot of milk or cream added. Fran's can be ordered at franschocolates.com.
It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.

I didn't really drizzle... and we had to try it before I even thought about taking a pic

 

Mine did turn out fudgy, I think if I would have cooked longer if would have been more cake like. Honestly I don't really care, because they were still amazing! I did however make my own caramel sauce too, its cheaper and O so delicious! If you want to take that extra step and make your own caramel sauce here is the recipe! I made it while the brownies were in the oven.

 

Homemade Caramel Sauce

Makes approximately 14-16oz

• 1 cup sugar
• 1/4 cup water
• 4 tablespoon butter
• ¼ c milk
• 1/4 teaspoon salt (optional, for salted caramel sauce)

Instructions:

1. Poor sugar and water into a saucepan over medium low heat and whisk until sugar has dissolved.
2. Once sugar has dissolved increase heat to high.
3. At this point do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so. 
4. After 3-4 minutes the mixture will turn from a light amber to medium amber and then finally to a darker brown, add the butter and milk. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely

I don't currently have a photo of my caramel sauce yet, but Ill post one next time I make it!

Hope you enjoy all the recipes today! If you have any questions or comments please let me know! Thanks for stopping by!