Eggplant Parmesan

Over the weekend at a baby shower, I had some eggplant parmesan that was delicious! It was so good that I wanted to make some more but there was one little challenge - my husband *hates* eggplant. With that in mind, I decided tonight is when I would reintroduce eggplant to him. He hated it until tonight and this is a huge culinary milestone! There have been so many recipes I've wanted to make using eggplant but I had to pass them up since making those dishes are difficult for only one person who'll eat it. But no more... we have embraced the eggplant!

What dish did it? This eggplant parmesan was what warmed my husband up to eggplant. It's a recipe that's flavorful and if an eggplant hater has grown to enjoy it, I'm sure that's telling of how good this is! I halved the recipe below since it's only for the two of us and it was perfect with leftover to enjoy later.

Eggplant Parmesan
recipe adapted from MyRecipes.com
serves 8

1/2 cup dry white wine
1 tablespoon dried basil
1 tablespoon dried oregano
4 (8-ounce) cans no-salt-added tomato sauce
1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
2 garlic cloves, minced
1 (1-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable cooking spray
1 1/2 cups (12 ounces) shredded part-skim mozzarella cheese
Fresh oregano sprigs or fresh basil, chiffonade (optional)


Combine the wine, dried herbs, tomato ingredients and garlic in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl for the eggwash. Combine breadcrumbs and Parmesan cheese for the breading; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
Place eggplant on a baking sheet coated lined with parchment paper, and broil 5 minutes on each side or until browned. Set eggplant aside.
Spread half of tomato mixture in bottom of a 8 x 8-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs or basil, if desired.

Weight Watchers Point Value = 6 points per serving

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Foodie Films: Big Night Italian Luncheon

This month, I started a new get together theme with friends called Foodie Films. It's a spin off of the previous 'Read, Watch & Eat' event where we watch a food related film and enjoy a potluck lunch of dishes inspired by the movie. To kick off our first Foodie Film event I chose the movie, Big Night. This film is about a failing Italian restaurant run by two brothers... and they try to save the business by hosting a special night at their restaurant.


Here's our Italian luncheon menu (with clickable recipes) which we enjoyed before watching the movie...

Bruschetta with Tomato & Basil
Bruschetta with Tomato & Mozzarella
Pesto Pinwheels
Orange & Beet Layered Salad
Risotto
Spring Mix Salad
Cheese platter
Roast Chicken Breasts with Garlic & Herbs
Spaghetti w/Homemade Pasta Sauce
Timpano (aka baked lasagna en croute)
Tiramisu Ice Cream

For wines, I served the following:
(descriptions are taken from Alcohol Reviews.com)

Montepulciano d'Abruzzo: Generally medium-bodied and flavorful with red fruits and a slightly vegetal note. Lighter examples are smooth and easy to drink; the best wines are concentrated and denser in texture.

Sangiovese: This works well with any Italian or Mediterranean cuisine, especially pastas. It is the perfect choice of wine to serve at a barbeque or even with different types of cheese. They do not work well when paired with fish dishes because they overpower the taste of the fish.

Chianti: Very dry, medium-bodied, moderately tannic wine with lovely tart-cherry flavor, mainly from Sangiovese grapes grown in the Chianti area of Tuscany.

Pinot Grigio: Generally light-bodied, dry and crisp, with subdued aromas and flavors and no oakiness. Made from Pinot Gris grapes, usually in Northeastern Italy. Wines from Collio or Alto-Adige DOCs are usually the best.

A suggestion of some of my readers was to include how I manage to do my dinner events. With the events I host, I'll be including how I prepare for them, which may be helpful for those who would like to host a similar event with friends and family. You'll notice that a lot of the things I do to prepare for my events are the same for each event I host.

Although I may not have appreciated it before, but having to grow up as a child to two caterers was hard work! It's from my parents who I learned a lot of my entertaining and party planning from since they were always catering and entertaining every single weekend as long as I can remember. I definitely owe it to my mom for teaching me how to effectively organize and plan parties and events... then again, I had no choice. So how I execute my events for my group are just part of my routine that come naturally after hosting and entertaining for years. My many friends and What's Cookin Chicago group members can attest to how particular I am for all the events I've hosted reflected in my blog and those I've done prior to blogging!

Preparing a day before:

• For my Italian luncheon, I didn't get a chance to pick up a traditional red & white checked linen. So instead, I opted for a simple white tablecloth, a neutral runner to provide some color and silver chargers for my dinner plates to rest on.
  
  
• I normally don't use any centerpieces because the focus on my tables are usually the food and wines. But if you wanted to have a centerpiece, I would suggest something simple and low so that you and your guests are able to see each other across the table. Nothing is more annoying at a table than a centerpiece you have to dodge around to see and speak comfortably with guests! For my lunch I just put out a few tealights in clear votives.
  
  
• To save time, I set the table the night before with all the serving ware & utensils, dinnerware, appropriate flatware, glassware, chargers/placemats and linens. I also take some time to fold napkins to add some flair to the table.
  
  
• Since this luncheon is a potluck, I have various serving ware (bowls & platters) and serving utensils ready for friends to transfer their potluck dishes into. This allows a more streamlined presentation at the table and ensures all dishes can be passed easily. When having a family style meal, it's important to note that your serving pieces should not be too heavy and are easy to pass. Avoid large, heavy serving pieces or ones that are an awkward shape for your guests to handle at the table.
  
  
• For every 3 people attending, I have a water carafe and a bottle of wine set on the table which prevents having folks to get up for drinks.
  
  
• Because I planned to have lunch first and then watch the movie, I set my buffet in advance with cups, saucers, teaspoons, coffee & tea accompaniments. About an hour before my guests arrived, I made some freshly brewed tea and coffee which I placed in carafes that kept it hot until we were ready to enjoy it after the movie.
  
  
• I also placed my dessert serving ware on a tray on top my buffet so it would be ready for me to assemble after the movie.
  
  

Preparing the day of:

• In the living room, I positioned our seating to accomodate the number of guests around our tv. The movie is ready in the DVD player and is set so I all I have to do is press play.
  
  
• We won't be enjoying dessert immediately after our meal so I placed a few small bowls of mints in the living room. To keep with the theme, I chose red, white and green mints (Italian colors).
  
  

Preparing 1 hour before guests arrive:

• Regardless of whenever my event is scheduled, I finish preparing the dishes I'm serving about 1 hour before my guests arrive. To keep them warm until then, I set my oven to 200-250 and store my prepared dishes there, with the serving pieces/utensils I plan to use nearby. I don't like fussing over things I need to do when guests are over so I make sure I set my deadline to 1 hour before they come... that way when they are here, I can give them 100% of my attention.
  
  
• Brew coffee and tea then place in carafes to stay warm on the buffet table.
  
  
• When folks are bringing dishes to a potluck, it can be a little challenging as the hostess, especially if I'm not ready for them. One big distraction is a cluttered and messy kitchen. An hour before guests arrive, aside from having my prepared dishes ready, I also clean my kitchen and workspace:
  -- No dirty dishes, pots, and pans are allowed in my sink when they arrive - friends can wash up and do some last minute prep without having obstacles in the way in the sink. I also make sure soap and paper towels are refilled if needed.
  -- My stove, oven and microwave are clear of any pots, pans, bakingware and are wiped down clean - friends can use my stove and ovens to warm up or finish cooking their dishes.
  -- The garbage has been taken out and a fresh empty garbage can is nearby - so folks can discard foil, plastic wrap, packaging, etc without asking where the garbage can is and from having the garbage can getting too full.
  -- Counterspace is all wiped down and is ready for friends to use.
  
  

Preparing 15 minutes before guests arrive:

• About 15 minutes before my guests arrived, I filled my water carafes with ice and water, opened up my wine so they could breathe a bit and lit my tealights to set the mood. Soft jazz is playing, however if you wanted more of an Italian mood, play some Italian music!
  
  
• I also check the bathroom to ensure there is enough toilet paper available, the hand soap is refilled and clean hand towels are ready.
  
  
• Lastly, I do one more walk through of the places where my guests will be going through to check for cleanliness - living room, second bedroom, bathroom, dining room & table and kitchen.
  
  

Event start time/as guests arrive:

• As guests arrive and settle in, I have them place their coats/jackets/belongings.
  
  
• I also have drinks and appetizers ready for folks to nosh on while we await for all my guests to arrive.
  
  
• I then welcome them into the kitchen to plate the dish they've brought to the potluck. If they need to do any last minute prep, my kitchen is available for their disposal. If they need to transfer their dish to something smaller or more appropriate, my serving ware and serving dishes are ready for their use.
  
  
• If folks need to use the oven, I remove any dishes being warmed, plate and set on the table.
  
  
• Once their dishes are plated, I take them to get photographed (for blog and our group website purposes) before we place them on the table.
  
  
• For my parties, I generally allow a 30 minute cushion to allow for traffic, parking, and public transportation timing. I tend to start our meal 30 minutes after the set time I indicate in my invitations. This is communicated to my guests and I also welcome them to arrive early if needed.
  
  

About 30 minutes after our event time/as guests arrive:

• We all gather at the table and do a round of introductions along with a little explanation or information of what we brought to share at the table.
  
  
• Then we dig in! It's such a great time to be able to enjoy various dishes and learn about the recipes and each other.
  
  

After lunch:

• We moved into the living room and settle in with our food coma to watch the movie.
  
  

After the movie:

• We enjoyed dessert, coffee, tea & more wine, which was easy to do seamlessly since everything was ready and waiting for us in the dining room.
  
  
• To add to the fun, we also played a board game (Scattergories).
  
  
• We was definitely a fun time enjoying a fabulous meal and a great movie with friends!
  

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Turkey Parmigiana Lasagna

Turkey... and lots of it. What to do, what to do?! I wanted to be somewhat creative and because I couldn't decide what to do, I ended up with Turkey Parmigiana Lasagna.

To start, I prepared my version of Turkey Parmigiana but dredging cooked turkey breast slices in a bit of flour, dipped in egg wash and then in italian seasoned breadcrumbs. Once I baked them and saw them finished on my baking sheet, I took a look and didn't feel like having them as is. That's when I thought of chopping them up and throwing them into a lasagna! Looking back, I think its kinda silly I went a whole roundabout way to prepare this, but the end result was wonderful. The crispness of the original coating was flavorful and still shined through despite the layers of cheese, pasta and sauce. To prepare my lasagna, I adapted Ina's recipe with the original recipe notes in red:

Turkey Parmigiana Lasagna

courtesy of Ina Garten:

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
4 garlic cloves, minced (2 garlic cloves)
1 1/2 pounds breaded cooked turkey breasts (sweet Italian turkey sausage)
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
4 frozen fresh basil cubes
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon italian seasoning
1/2 pound no boil lasagna noodles (Ina used cooked noodles)
15 ounces ricotta cheese
I omitted the goat cheese (3 to 4 ounces creamy goat cheese, crumbled)
1 cup grated Romano (Parmesan), plus 1/4 cup for sprinkling
2 eggs lightly beaten (1 extra-large egg)
1 pound fresh mozzarella, shredded (thinly sliced)

Preheat the oven to350 degrees F. (Ina heated hers up to 400 degrees F).

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, the basil cubes, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
In a medium bowl, combine the ricotta, 1 cup of Romano, the eggs, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the no boil pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Romano. Bake for 45 minutes uncovered, until the sauce is bubbling. Remove from oven and top with additional mozzarella cheese and bake until cheese is melted.

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Warm Garlicky Spinach Artichoke Dip

Warm Garlicky Spinach Artichoke Dip

1 cup frozen artichoke hearts, defrosted

1 10oz package frozen spinach, defrosted
2 cloves fresh garlic, minced
salt & pepper to taste
garlic powder
onion powder
1 brick cream cheese, softened
1 cup mayonnaise
1 cup sour cream
1 1/2 cup italian cheese blend

Combine all the ingredients above and mix thoroughly.
Place in baking dish and bake for 20-25 minutes until warmed and bubbly OR place in mini crockpot to keep warm.
** I made this a day in advance and replenished my mini crockpot as needed.

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Jalapeno Popper Dip

Jalapeno Popper Dip
adapted from THIS recipe

2 (8 ounce) packages cream cheese, softened
1/2 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained & chopped
1 cup shredded Italian cheese blend
chives for garnish

Combine all the ingredients above except for chives and mix thoroughly.
Place in baking dish and bake for 20-23 minutes until warmed and bubbly OR place in mini crockpot to keep warm.
Garnish with chives.
** I made this a day in advance and replenished my mini crockpot as needed.

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Gnocchi: Pillows of Love

With quite a few russet potatoes on hand, I decided to make gnocchi tonight for dinner. Gnocchi is a Italian dumpling made from potatoes. Inspired by Michael Chiarello's recipe for potato gnocchi, here is my recipe for the gnocchi I made.Here's my recipe for 4 cheese gnocchi which I served with marinara sauce, fresh basil and sweet italian chicken sausage:

4 large russet potatoes, diced
water for boiling
1 cup four cheese blend - parmesan, asiago, provolone, romano
salt & pepper to taste
3 egg yolks
1 cup all purpose flour

In a large pot, add diced potatoes and cover with water.
Boil the potatoes in water over medium high heat until soft.
Drain potatoes and place in bowl.
Add egg yolks, cheese blend, salt & pepper.
With a masher or electric beaters, mash potatoes until smooth.
Add 1/2 cup of flour and fold in slowly.
Add remaining 1/2 cup of flour.
Check the texture of the dough and if it holds together, it's ready to roll.
Roll balls of dough into "snakes" about 1/2 inch thick.
Cut dough in about 1/2 inch lengths.
Roll each piece over the tines of a fork for ridges.
In a boiling pot of water, drop potato gnocchi to cook.
Once the gnocchi floats, remove and place on a cooling rack over a baking sheet.
This allows any moisture to evaporate and cools the gnocchi quickly.
Once cooled, you can freeze it for future use, or add your choice of sauce and heat.

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