“As while other passions in your life may, at some point, begin to bank their fires, the shared happiness of good homemade food can last as long as we do.”
Alone in the Kitchen with an Eggplant : Confessions of Cooking for One and Dining Alone
Three great new dishes this week and I can’t pick a favorite. Michael’s favorite was the schnitzel (smart chicken again) with capers and lemon, simple panko and grated pecorino and parmesan crusted thin chicken cutlets and a pan sauce of butter, lemon and capers. The chicken went nicely with a rustic heirloom tomato & marinated artichoke panzanella with grilled asparagus.
The second recipe listed is the grilled eggplant parmesan that can be baked in the oven or on the grill indirect method.
The last recipe is a Chicago-style deep dish pizza. I loved the crust from the recipe made with White Lily AP flour and the recipe took about an additional 1/4 cup more. I chose not to use the sauce recipe as I make my own sauce that is chunkier than the one shown in the video. Another addition was crumbled cooked sausage over the cheese layer, but you can add your favorite toppings, remember not to over load with toppings.
Season trimmed asparagus with EVOO salt, pepper, pinch of red pepper flakes, and grated lemon zest, grill or roast until tender crisp.
Oil thick slices of rustic bread, grill and rub with garlic, cube or leave in large pieces to dip into the panzanella juices. I made the Epicurious marinated artichoke hearts, toss in wedges of heirloom tomatoes, cover and refrigerate for several hours or overnight. With the juices from the tomatoes I had enough marinade the just need a splash of vinegar and a little more salt and pepper.
Adapted Eggplant Parmesan from Food & Wine
- 1 large eggplant (1 1/2 pounds), peeled and sliced crosswise 1/4 inch thick
- 4 large plum tomatoes or 2 large heirloom tomatoes sliced crosswise 1/4 inch thick
- Extra-virgin olive oil, for brushing
- 1/3 cup chopped green olives
- 1 to 2 tablespoons chopped oil-packed Calabrian chiles or other hot chiles (I substituted pinches of red chile pepper flakes
- 1/4 cup finely shredded basil, plus whole leaves for garnish
- 6 ounces Fontina cheese, thinly sliced
- Grated parmesan
- Crusty bread, for serving
- Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately medium high heat, turning once, until softened and lightly charred. Grill the tomatoes, turning once, until lightly charred but still intact, about 2 minutes.
- In a bowl, combine the olives, chiles and shredded basil. Line a large rimmed baking sheet with parchment paper. In the center, arrange half of the eggplant in a 9-inch square, overlapping the slices slightly. Top with half of the grilled tomatoes, olive mixture, Fontina and grated cheese. Repeat with the remaining ingredients, ending with the cheese.
*Bake in the center of the oven for about 15 minutes, until bubbling and golden. Let stand for 10 minutes. Garnish with basil leaves and serve with crusty bread. Or bake on the grill, indirect method with lid closed about 25 minutes check once or twice.
Chicago-style Deep Dish Pizza adapted from Cooks Illustrated, loved the dough.