Friday’s Flavors: Baked Tomato And Eggplant Caprese

Hi, Foodies! Happy Friday!

Sometimes, inspiration just strikes like a bolt of lightening. Other times, it happens because you have food on hand that you don’t want to waste. This recipe was born from one of those times.

I brought home a beautiful graffiti eggplant because, even though I already had a vegetable I was supposed to cook with dinner, I’m weak when it comes to pretty veggies! I also had a tomato threatening to die in the vegetable drawer and a lovely block of smoked mozzarella that came with a cheese basket we were gifted for Christmas. Put them all together and a new favorite recipe is born!

Great as an appetizer, vegetable, or salad course!

Ingredients:

1 eggplant

1 tomato

mozzarella chesse

about 1/2 cup olive oil

3 cloves crushed garlic

fresh basil

seasoning

optional: balsamic drizzle

Preparation:

Preheat oven to 350 degrees.

Wash and slice eggplant and tomato.

Mix crushed garlic with about a half cup of olive oil (you can always add more) and seasoning. I used Nature’s Seasoning because it’s a flavorful combination and saves time, but the staples are salt, pepper, and garlic powder.

Dip eggplant and tomato slices into olive oil mixture coating well (use that garlic!), and place on a baking sheet.

Bake for 15 minutes.

Remove baking sheet and place a thin slice of mozzarella on eggplant slices. Put tomato slices on top of cheese and eggplant, then top with another thin slice of cheese.

Bake for an additional 5 minutes.

Remove from oven and top with fresh basil. Serve.

It’s great as it is, but drizzling a little balsamic glaze takes this recipe to an entirely new level!

If you try it, please let me know if you like it!

Check back next Friday for another Foodie Flavor!

Friday’s Flavors: Lamb Meatballs With Fontina Fondue

Hey, Foodies! Happy Friday!

For a long time my experience with lamb was a bad one. Memories of inedible hunks of undercooked, gamey meat served to me overseas left me traumatized. Seriously. I never thought I’d make my peace with that particular protein.

My husband had no such qualms, however, and after a tense round of rock paper scissors during an anniversary dinner years ago, he won the right to pick the appetizer. Imagine how I felt when he chose lamb. >.<

But I tried it – and I liked it. A lot.

Had it not been for those meatballs, not at all gamey, served with a savory cheese sauce and just a hint of sweetness from a balsamic glaze drizzle, I’d probably still hate lamb. And once the door was cracked, I kicked it wide open. I’ve since expanded my horizons with multiple cuts and preparation styles, but nothing compares to the good old lamb meatball, and if you’ve been looking for a way to (gently) expand your diet to include lamb, this recipe’s for you!

This works well as an appetizer, an entrée, or as part of Fondue night!

Ingredients:

1 pound ground lamb

1 large shallot

6 large garlic cloves

yellow curry powder

tumeric powder

ground cumin

garlic powder

garlic salt

1 tablespoon butter

spray oil

balsamic glaze

Cheese Fondue Kit

OR

1.5 cups shredded Fontina cheese

1/4 cup dry white wine

2 cloves garlic

corn starch

Preparation:

Preheat Oven to 350 degrees. Coat a baking sheet with spray oil.

Chop shallots. Melt butter in pan, add shallots and sauté until translucent. Add 4 cloves garlic, crushed, mix until fragrant, and put in a mixing bowl.

Add lamb.

Spices are subjective to taste, but I use about 1.5 tbsp yellow curry, 3/4 tbsp tumeric, 2 tsp ground cumin, 2 tsp garlic powder, and a touch of garlic salt.

Add the remaining 2 garlic cloves, crushed, and mix well. (I use gloves for this part.)

Shape into meatballs. If I’m serving them with the Fontina sauce and balsamic drizzle, I make large meatballs, 8-10. However, if I’m using a cheese fondue kit, I make smaller, bite sized meatballs, 24, and serve with an array of veggies for a fun, interactive meal.

Bake 20-25 minutes for larger meatballs, 15 minutes for smaller.

Some Fondue Fruits & Veggies

To make the Fontina sauce, grate the cheese and dust with just enough cornstarch to coat. Heat wine to a simmer, add garlic, then slowly mix in cheese, constantly stirring. You can get creative and add some spices, or keep it simple.

Then, either plate the meatballs, spoon some cheese sauce over them and drizzle with the balsamic glaze, or gather your fondue dippers and have at it!

If you try it, please let me know if you like it!

Check back next Friday for another Foodie Flavor!


Friday’s Flavors: Fork Tender Veal Marsala

Hey, Foodies! Happy Friday!

When talking about restaurants, there are 3 little words I have to say to get it on my husband’s list – “They have veal.” But, invariably, if we try the restaurant, and my husband orders the veal, he complains on the ride home about how tough it was.

It isn’t hard to keep a veal cutlet juicy and fork tender – all it takes is a tiny bit of effort – but that tiny bit of effort is well rewarded and this recipe will even it out because, unlike other veal marsala recipes, you don’t have to cook the meat, remove it, set it aside, keep it warm, cook the mushrooms and sauce, reduce, add the veal back . . . you get the idea. I promise you this method is worth it!

Ingredients:

veal cutlets, 1-2 pounds

fresh, whole Portobello mushrooms

2 large shallots

5 cloves garlic

olive oil

Marsala wine or Cream Sherry

flour seasoned with garlic powder, onion powder, garlic salt, pepper, dried basil and dried tarragon

*** A frying or braising pan with a tight fitting lid. ***

Preparation:

Don’t wash your mushrooms! Clean with a dry brush or with a paper towel, removing all dirt and loose matter. Slice. Chop your shallots and peel your garlic.

Season your flour, mixing well. You want to be able to see the seasonings.

Using the business end of a meat mallet, beat the cutlet, flip, beat again, flip, and beat again for a total of 3 times, working from one end to the other.

Heat enough oil to cover the bottom of your pan, then add a splash more.

Add shallots to the pan, mix with the oil, then push them to the edges of the pan.

Dredge your beaten veal cutlets in the flour, coating both sides (no egg wash necessary), then add to the pan. Don’t worry about overcrowding the veal, it shrinks and there will be plenty of time for it to cook thoroughly.

Top with your sliced mushrooms, crushed garlic, a bit of tarragon and enough wine to come halfway up the veal cutlets. Cover and simmer for 5 minutes.

Remove cover, flip, making sure your mushrooms are now in the wine, stir your shallots, and replace cover. Simmer for another 10-15 minutes, depending on the size of your cutlets. Usually, by this time, the wine has reduced to a nice, thick sauce absorbed by the mushrooms and meat, but if necessary, remove the lid and cook down.

And that’s it! Plate your veal and top with your mushrooms, shallots, and sauce!

If you try it, please let me know if you like it!

Check back next Friday for another Foodie Flavor!

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