This is a project for preserving the bounty of summer eggplant. You will invest some time with this, but will you be delighted you did in the months to come.
Slice three large eggplant in rounds.
Marinate eggplant in olive oil and garlic for several hours, tossing it several times.
Place the eggplant in a single layer on a cookie sheet and place in a 400 degree oven for 30 minutes.
Allow to cool for easy handling.
Mix the cheeses and basil.
Place a generous tablespoon of cheese mixture on one half of the eggplant round. Roll as tightly as you can without squeezing out the cheese.
Arrange the rolls, open end down, on a cookie sheet. (At this point, you can place them on a cookie sheet and freeze them.)
To serve, place the rolls in a baking dish and cover with a marinara sauce of your choice.
Sprinkle with grated mozzarella.
Heat at 425 until the sauce is bubbling and the cheese is melted.
Garnish with some fresh basil or parsley when ready to serve.
One reason many people do not like liver is because they have only had it dry and over-cooked. Here are instructions for liver that is tender and moist.
Place the liver in a colander and rinse under cold water.
Squeeze the juice of one lemon on the liver and toss. Allow this to sit for up to 30 minutes. The lemon juice helps to cut the “gamey” flavor of the meat.
Use poultry sheers to cut the liver slices into serving size pieces. This makes the meat easier to handle in the pan. You’re going to be working fast, so easier is a good thing.
On a dinner plate with sides or in a shallow pie plate mix the flour, salt, pepper, and granulated garlic.
Dredge the liver slices through the flour so that each piece is entirely coated. The flour will help give the liver a beautiful brown finish and also be a base for the thin sauce you will make as soon as the liver is cooked.
Heat your oil in a large heavy skillet. Cast iron is ideal.
Test the oil with a few drops of water. If the waters does the sizzle, popping thing, the oil is ready for you.
Carefully, but quickly, lay out the liver slices in the skillet. They should not overlap. If your pan is hot enough, within a minute or two of putting the last piece of liver in the pan, you can start turn the first pieces of liver.
When the pieces have all been turned, put a lid on the skillet for 2-3 minutes.
Remove liver from the pan. Pour in about a cup of water or broth and stir with a wire whisk. Loosen the droppings from the bottom of the pan. Now add the flour left from dredging the liver. Stir. Add the wine and keep stirring while the mixture thickens. It can be as thin or thick as you like. Taste for salt.
Place the liver slice back in the pan, turning once so that each piece is coated with sauce.
With hints of mint, a typical Middle Eastern flavor, these meatballs are loved by young and old alike.
Mix all ingredients together well.
Form into 2 dozen 1-1/2 inch balls or football shapes.
Brown all sides and cook thoroughly in a frying pan.
Or, bake in the oven for about 30 minutes at 375 degrees.
Eat as is, in a pocket bread sandwich, or incorporate into a tomato sauce.
These aromatic rosemary lamb chops are simple and quick for those days when you need to get dinner on in a hurry, but don’t want to sacrifice quality and taste. Pan searing keeps them juicy and tender.
Remove lamb chops from the refrigerator and rub chopped Rosemary and garlic into both sides of the chops. Sprinkle with salt and allow chops to sit out and come to room temperature.
Pour olive oil and butter a well-seasoned, large cast iron pan. Heat on high heat. Place chops in pan and sear on both sides for about 3 minutes each side. The fat left on the chops will render some and provide brown-crispiness on each side.
Once seared on both sides, remove from the pan and let rest for at least 5 minutes before serving.
These meatballs go well with any sauce you want to pair them with, from marinara, to swedish, to a thai curry. There are also hidden veggies! Freeze extras for a quick meal.
Preheat oven to 450 degrees.
Mix all ingredients in a large bowl, cover and refrigerate until ready to portion and cook. You will probably work in batches. Use a teaspoon or cookie scooper to make the meatballs. They should be about one ounce each.
Line a jelly-roll pan with parchment paper and place as many meatballs as you can leaving a few millimeters in between. Roast in the oven until desired doneness, about 7-10 minutes.
Let cool and place them still on the pan into the freezer. Once mostly frozen, remove from trays and store in storage option of choice in the freezer.