Eggplant Parmesan

 I found this recipe on the internet one day.  It is said to be inspired by an eggplant parmesan from a restaurant in Rome.  The eggplant is not breaded as it usually is in the states.  It has lots of cheese and is yummy.

Eggplant Parmesan

Ingredients:

• 3 medium eggplants (about 3 lbs.), not peeled, stems removed and sliced lengthwise into 1/4 inch thick planks
• Kosher salt
• 2 T. extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 4 medium garlic cloves, finely chopped
• 1/2 tsp. freshly ground black pepper
• One 24.5 oz (700 g) bottle or can tomato puree (passata)
• 1/2 cup water
• vegetable oil, for frying
• 1/2 cup fresh basil leaves, roughly torn
• 1 lb (454 g) mozzarella, cut into 1/4 inch cubes
• 2 cups (140 g) grated Parmesan

Directions:

1. Line two large baking sheets with clean dish towels or several layers of paper towels.  Layer the eggplant planks on top (it's OK if they overlap a little) and sprinkle generously with salt.  Allow to rest at least 1 hour to draw out some moisture, then firmly pat them, dry with paper towels.
2. Meanwhile, heat the olive oil in a large saucepan set over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, 6-8 minutes. Add the garlic, 1 tsp. kosher salt, and the black pepper and cook, stirring, until fragrant, about 1 minute.
3. Stir in the tomato puree and water, partially cover the pan, and cook, stirring occasionally, until the sauce thickens, 15-20 minutes.  Set aside.
4. Line a large plate or baking sheet with paper towels and set nearby.   Heat 1/4 inch of vegetable oil in a large frying pan over medium heat until shimmering.  Add a single layer of eggplant planks to the hot oil and fry, flipping once, until lightly golden and tender, about 3 minutes per side. Transfer the fried eggplant to the prepared plate and continue frying the remaining eggplant in batches, adding more oil to the pan as necessary.
5. Preheat the oven to 400 degrees F. Spread about 1/3 of the tomato sauce into the bottom of the 9X13 baking dish. Layer about half the eggplant slices over top, then top with 1/3 of the sauce, and about half of the basil leaves, mozzarella, and Parmesan.  Layer the remaining eggplant slices over top, followed by the remaining sauce, basil leaves, and both cheeses.
6. Bake, uncovered, until the eggplant mixture is bubbling and lightly browned, 30-35 minutes. Remove from the oven and let rest for 10-15 minutes before serving. It should be quite saucy and scoopable, rather than sliceable.

British Style Currant Scones

 Another scone recipe I found.  These scones are not as sweet as some you have had, and could be eaten with butter and jam.  Or clotted cream. These are easy to make, using a food processor.

British Style Currant Scones

Ingredients:

• 3 cups flour
• 1/3 cup sugar
• 2 T. baking powder
• 1/2 tsp salt
• 8 T. unsalted butter, cut into 1/2 inch pieces and softened
• 3/4 cup dried currants
• 1 cup whole milk
• 2 large eggs

Directions:

1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper. Pulse flour, sugar, baking powder, and salt in food processor until combined, about 5 pulses. Add butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses.  Transfer mixture to large bowl and stir in currants.
2. Whisk milk and eggs together in second bowl.  Set aside 2 T. of the milk mixture. Add remaining milk mixture to flour mixture and, using a rubber spatula, fold together until almost no dry bits of flour remain.
3. Transfer dough to well-floured counter and gather into ball.  With floured hands, knead until surface is smooth and free of cracks, 25-30 times. Press gently to form disk.  Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick. Using floured 2 1/2 inch round cutter, stamp out 8 rounds, reciting cutter with flour if it begins to stick. Arrange scones on prepared sheet.  Gather dough scraps, form into ball, and knead gently until surface is smooth.  Roll dough to 1-inch thickness and stamp out 4 rounds.  Discard remaining dough.
4. Brush tops of scones with reserved milk mixture.  Reduce oven temperature to 425 degrees and bake scones until risen and golden brown, 10-12 minutes, rotating sheet halfway through baking. Transfer scones to wire rack and let cool for at least 10 minutes. Serve scones warm or at room temperature.

Marshmallow Caramel Corn

 I love chewy caramel corn.  So yummy!

Marshmallow Caramel Corn

Ingredients:

• 8-12 cups of popcorn
• 1/2 cup butter
• 1 cup brown sugar
• 2 T. light corn syrup
• 1 10-oz. bag of large marshmallows (about 35)
• 1 tsp. vanilla

Directions:

1. Place popcorn in a large bowl.   Spray a large rimmed baking sheet with non stick cooking spray or butter the pan, or use a silpat sheet on the baking sheet.
2. In a large saucepan over medium heat, melt the butter.
3. Add the brown sugar and corn syrup and cook and stir for 2-3 minutes, until well blended.
4. Reduce heat to medium low and add the marshmallows.  Cook and stir until marshmallows are completely melted.  Remove from heat and stir in vanilla.
5. Pour mixture over popcorn and stir to coat.  Start with 8 cups and add more popcorn if needed. Spread popcorn onto prepared baking sheet to cool completely.