Eggplant Rolatini

Tonight, I'm making Eggplant Rolatini with an eggplant from Cole's Farm Stand. I got a perfect one—just a single eggplant was all I needed to make a delicious dinner for two, plus an extra portion to freeze for later.

I adapted the recipe from Lidia Bastianich's Lidia's Italian American Kitchen.
I adjusted her ingredient amounts to work for a smaller crowd, and couldn't resist adding some sliced prosciutto. Why not, right? The salty, savory prosciutto pairs beautifully with the creamy eggplant and rich tomato sauce.

Ingredients-

1 1/2 cups Ricotta

Tomato Sauce

Course Salt

½ cup olive oil

½ cup vegetable oil

2 eggs

All-purpose flour

1/2 cup grated Parmigiano Cheese

1 1/2 tbsp chopped Parsley

Sliced Proscuitto

4 oz Fresh Mozzarella Cheese, cut into  1/4 x 1/4 inch sticks

Method-

Spoon the ricotta into a large, fine-mesh sieve or a colander lined with a double thickness of cheesecloth or a basket-type coffee filter. Set the sieve over a bowl and cover the ricotta well with plastic wrap. Drain the ricotta in the refrigerator at least overnight, or up to 24 hours. Discard the liquid in the bottom of the bowl.

Make the tomato sauce.

Trim the stems and ends from the eggplants. 

Remove strips of peel about 1-inch wide from the eggplants, leaving about half the peel intact. 

Cut the eggplant lengthwise into1/4-inch thick slices and place them in a colander. 

Sprinkle generously with the coarse salt, tossing to expose all slices, and let drain for 1 hour. 

Rinse the eggplant under cool running water, drain thoroughly and pat dry.

Pour ½ cup each of the olive and vegetable oils into a medium skillet over medium-high heat. 

While the oil is heating, whisk 2 of the eggs and 1 teaspoon salt together in a wide, shallow bowl. 

Spread the flour in an even layer in a separate wide, shallow bowl or over a sheet of wax paper. 

Dredge the eggplant slices in flour, shaking the excess off. 

Dip the floured eggplant into the egg mixture, turning well to coat both sides evenly. Let excess egg drip back into the pan.

When a corner of a coated eggplant slice gives off a lively sizzle when dipped into the oil, it is ready for frying. 

Add as many of the coated eggplant slices as fit without touching and cook, turning once, until golden on both sides, about 4 minutes. 

Remove the eggplant to a baking pan lined with a paper towel and repeat with the remaining eggplant slices. 

Adjust the heat as the eggplant cooks to prevent the egg coating from cooking too fast or overbrowning. 

Add oil to the pan as necessary during cooking to keep the level more or less the same. 

Allow the oil to heat before adding more eggplant slices.

Preheat the oven to 375 degrees F. 

Stir the drained ricotta, 2/3 cup of the grated cheese, and the parsley together in a mixing bowl. Taste and season with salt and pepper. 

Beat the remaining egg in a separate small bowl and stir it into the ricotta mixture. 

Pour some of the tomato sauce over the bottom of a baking dish. 

Sprinkle lightly with 2 tablespoons of the remaining grated Parmigiano-Reggiano cheese. 

Lay one of the fried eggplant slices in front of you with the short ends towards you. 

Spoon about 2 tablespoons of the ricotta filling over the narrow end of the slice and top it with a slice of Prosciutto and then a mozzarella stick. 

Roll into a compact roll and place, seam side down, in the prepared baking dish. 

Repeat with the remaining eggplant slices and filling, placing the rolls side by side.

Ladle the remaining tomato sauce over the eggplant rolls to coat them evenly. 

Sprinkle the remaining grated Parmigiano-Reggiano cheese over the top of the eggplant and tear the basil leaves, if using, over the cheese.

Cover the dish loosely with aluminum foil and bake until the edges of the casserole are bubbling and the filling is heated through, about 30 minutes.

 Let rest 10 minutes before serving.

Air Fryer Pork Chops and Orzo Salad with Lentils and Zucchini

The star of dinner was the side dish. I made this salad yesterday. From the New York Times Orzo Salad with Lentils and Zucchini. 

The Pork Chops recipe can be found here.

Ingredients-

Kosher salt (such as Diamond Crystal)

1cup green or brown lentils

1cup orzo

1/2 cup extra-virgin olive oil

1/4 cup lemon juice (from 2 lemons)

1/4 cup sliced pickled pepperoncini (about 6 to 8 peppers)

Black pepper

1 pound zucchini or summer squash, or a combination, preferably small to medium, trimmed

2/3 cup raw pistachios or walnuts, coarsely chopped

3 scallions, thinly sliced

1 cup firmly packed whole herb leaves, such as basil, mint, dill, parsley, tarragon, oregano or a mix

Method-
Bring a large pot of salted water to a boil. 

Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.

Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. 

Season with 1/2 teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into ¼-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into ¼-inch-thick triangles.) 

Add to the dressing and stir to combine.

Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. 

Stir to combine, then season to taste with salt and pepper. 

Stir in the herbs just before serving. 

Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)

Corn Chowder: A Taste of Summer Comfort

This weekend, I whipped up a batch of corn chowder that was so good, it didn't even last long enough for a proper photo shoot. 

The secret to this soup's incredible flavor starts with the corn itself. I used the freshest ears from Coles Farm Stand, picked just moments before I bought them. You simply can't beat the sweet, crisp taste of local corn, and it made all the difference in this dish.

I searched online for a simple corn chowder recipe and settled on one that used just a few ingredients, most of which I already had in my pantry. The recipe called for bacon, but I didn't have any on hand. What I did have was a jar of bacon fat I'd been saving, and it was the perfect substitution. I sautéed the onions in that rich, smoky fat and then followed the rest of the recipe as written.

The result was a creamy, hearty soup that tastes like a warm hug on a summer day. It's proof that sometimes the best meals come from the simplest ingredients and a little creativity in the kitchen.

The original recipe from SimplyJoy.com

I made 1/2 of this recipe and had enough for the two of us, plus twolunch portions.

Ingredients-

4 slices thick-cut bacon, diced into small pieces

1 small onion, diced

1/3 cup all-purpose flour (40 grams)

5 cups chicken broth (1133.8 grams or 1182.9 ml)

1 1/2 pounds Yukon Gold potatoes diced into 1/2 inch pieces (680.4 grams)

8 cobs of corn husks and silk removed, and kernels cut off

1/4 teaspoon dried thyme

2 bay leaves

1 cup heavy cream (227 grams or 236.6 grams)

salt and pepper

Method-

In a large stock pot or a large dutch oven, cook the bacon over medium heat until crisp, stirring often.

Add the onions, cooking until they are translucent and very soft, about 5 minutes.

Stir in the flour, coating all the onions and the bacon. Continue cooking about a minute until the flour begins to brown, it will be very thick and gummy.

Very gradually, pour in the chicken stock. 

Pour about two tablespoons at a time (no need to measure, this is just an estimate), whisking it into the flour mixture. There should be no visible liquid between each pour. 

Continue this way until you use all the liquid, pouring more quickly at the end. This should take no more than about a minute or two.

Add the potatoes, corn, thyme, and bay leaves and increase the heat to high and bring to a boil (you are looking for big bubbles at the surface). 

Then reduce to a simmer (the lowest you can go heat wise and still see bubbles) and continue cooking for 20 minutes or until the potatoes are soft.

Stir in the cream, and let heat through for a minute. 

Season with salt and pepper to taste. The amount of salt you add will vary depending on your bacon and chicken stock.

Air Fryer Chicken Souvlaki

I prepped the chicken for tonight's dinner—Air Fryer Chicken Souvlaki—before heading out the door this morning. Thanks to the recipe from Air Fryer Yum, this dinner was ready in minutes.

We served the Souvlaki with pita bread, sliced red onion, perfectly ripe tomatoes from Coles Farm Stand, and some Tzatziki Sauce. Click here for that recipe.

Ingredients-

1 lb Boneless, skinless Chicken breasts
1/2 tbsp Oregano
1 tbsp Oil
3/4 tsp Salt
1/2 tsp Paprika
1/4 tsp White pepper
1/4 tsp Black pepper
1/8 tsp Cayenne pepper
1/2 tbsp  Lemon juice

Method-
Mix salt, spices, herbs, oil, and lemon juice in a bowl and set aside

Wash and pat the chicken dry with a clean paper towel.

Cut chicken breast into 2-inch bite-sized pieces.

Combine the chicken bites with the marinade till well coated. Set aside in the refrigerator to marinate for at least 30 minutes.

While the chicken is marinating, soak the bamboo skewers in water to keep them from burning during cooking.

When ready to bake, thread the chicken pieces on the skewers till all the meat has been threaded.

Place chicken skewers in a parchment paper-lined air fryer basket.

Bake at 400°F for 15 minutes, flipping halfway through the cooking time. 

Internal temperature should be at least 165°F. 

Let it rest for 2 minutes.

Spaghetti with Bolognese Sauce

Delicious dinner.

Tonight we had Spaghetti with Bolognese sauce. It had been way too long, and I was craving that rich, comforting flavor. I pulled out one of my go-to cookbooks, Lidia's Italian American Kitchen, and made her classic recipe. 

Ingredients-

3 tbsp extra virgin olive oil

1 med yellow onion, minced

1 med carrot, peeled and finely shredded

1/2 cup minced celery with leaves

2 tsp kosher salt

1/2 lb ground beef

1/2 lb ground pork

1 lb ground veal

1/2 cup dry red wine

1 tbsp tomato paste

3 cups crushed tomatoes

4 dried bay leaves

Fresh ground pepper

Method-

Heat the olive oil in a wide, 3 to 4-quart pan or Dutch oven over medium heat. 

Stir in the onion, carrot, and celery, season them lightly with salt, and cook, stirring, until the onion is translucent. 

Crumble in the ground beef and pork and continue cooking, stirring to break up the meat, until all the liquid the meat has given off has evaporated and the meat is lightly browned, about 10 minutes. 

Pour in the wine and cook, scraping the bottom of the pan, until the wine is evaporated, 3 to 4 minutes. Stir in the tomato paste and cook a few minutes, then pour in the tomatoes, toss in the bay leaves, and season lightly with salt and pepper. 

Bring to a boil, then lower the heat so the sauce is at a lively simmer. 

Cook, stirring occasionally, until the sauce is dense but juicy and a rich, dark red color. 

This will take about 2 to 3 hours—the longer you cook it, the better it will become. 

While the sauce is cooking, add hot water as necessary to keep the meats and vegetables covered. (Most likely, a noticeable layer of oil will float to the top toward the end of cooking. 

Once finished, the oil can be removed with a spoon or reincorporated in the sauce, which is what is traditionally done.

Fresh Tomato Pizza

Fresh Tomatoes from Coles Farm Stand. Pizza dough recipe from Jim Lahey.

This pizza was 👍👍👍👍👍.

Crispy Pork Schnitzel and the Last Cucumber

Delicious dinner, Crispy Pork Schnitzel and Summer Cucumber Salad.

Crispy Pork Schnitzel recipe from The Bold Appetite.

Ingredients-
5 thinly sliced pork cutlets
1 1/4 cup unseasoned panko bread crumbs
1 1/4 cup unseasoned Italian bread crumbs
1 large egg
1/2 cup all-purpose flour
oil

Method-
Set up your breading station: a bowl of flour, a bowl of beaten egg, and a combo of both breadcrumbs. 

Season each bowl with a heavy sprinkle of salt.

Coat each cutlet in flour, followed by the egg mixture, and finally, the breadcrumbs. Be sure to press the breadcrumbs in to ensure complete coverage before setting the breaded pork aside. Either cover and place in the refrigerator for later or move onto frying.

In a large, deep pan or skillet, add about 1/4 inch of oil and heat it to 350°F over medium-high heat. 

Fry the pork chops for 2-3 minutes on each side, or until they’re a light golden brown.

Once cooked through, remove the chops from the oil and place them on a paper towel-lined plate. 

The Summer Cucumber Salad used the last cucumber from my sister's garden. The recipe is from Ciao Italia: Plant, Harvest, Cook! by Mary Esposito.

Summer Cucumber Salad (serves 4)

Ingredients-
5 tbsp extra virgin olive oil
3 tbs[ red wine vinegar
1 tsp sugar
1 tsp salt
1/4 tsp dry mustard
3 small cucumbers, peeled, cut in half lengthwise, seeded, and cut crosswise into half moons
1 cup cooked green beans, cut into thirds
1 cup chopped tomato or 1 cup halved cherry tomatoes
1/2 cup feta cheese

Method-
In a small bowl, whisk together olive oil, 3 tbs[ red wine vinegar, 1 tsp sugar, 1 tsp salt, 1/4 tsp dry mustard until well blended.

Put cucumbers, green beans, and tomatoes in a salad bowl. 

Add the dressing and toss gently.

Add the cheese and toss again.

Serve right away.

Frittering Away the Days: Corn Fritters & Zucchini Fritters

Fried food is my weakness—who doesn't love it? Yesterday and today, I embraced that love by making two different kinds of fritters. The first was Jacques Pépin's classic corn fritters, made with sweet corn fresh from Coles Farm Stand. I also whipped up some zucchini fritters.

Corn Fritters

Ingredients-
1/2 cup flour
1/4 tsp baking powder
1 cup sparkling water
1 cup shucked corn
vegetable oil

Method-
Mix the flour and baking powder in a bowl. Slowly add the sparkling water, only enough to make a batter.

Stir in the corn.

Heat oil in a sauté pan and add a spoonful of batter to the oil.

Let it sit for a few minutes, until you see bubbles on the top, then flip the patties and cook on the other side for about 2 minutes.

Put a baking rack to cook and season with salt as soon as they come out of the pan.

To see Jacques Pepin prepare this recipe, click here.

Zucchini Patties from An Italian in My Kitchen

2 cups grated zucchini, well-drained* (approximately 3 medium zucchini)
1 tbsp finely chopped onion
1/4 cup Parmesan cheese (25 grams)
1/4 cup flour (32 grams)
2 large eggs
2 tablespoons mayonnaise
1/4 tsp oregano
1/4 tsp salt
1-2 dashes black pepper
1-2 tbsp olive oil

*wring out excess moisture with hands

In a medium bowl, combine all ingredients except the olive oil.

In a medium to large frying pan over medium heat, heat the olive oil. 

Drop a heaping large spoonful of the mixture, and cook until browned on both sides.

Drain on a baking rack for a couple of seconds, sprinkle with salt and then serve immediately.