May 10

Baked Eggplant Parmesan

Parmigiana, short for Parmigiana di melanzane, is an Italian dish similar in someways to lasagne, but instead of pasta sheets, eggplant (aubergine) is used instead to form the layers. However since the original dish, people have used breaded veal or chicken cutlets instead. Confusingly the name Parmigiana di melanzane does not relate to the city of Parma, but it is from the South of Italy instead. In Sicily the word “parmigiana”, is used to describe the wooden laths in window shutters, which could in turn refer to the layering of the eggplant in the dish.

Normally the eggplant in Eggplant Parmesan is fried, but this baked version is equally as tasty, if not healthier. Also, I use Japannese Panko breadcrumbs, rather than Italian breadcrumbs, since I usually have them in the cupboard.

Eggplant slices baked with Panko breadcrumbs

Eggplant slices baked with Panko breadcrumbs

Ingredients

  • 1 large eggplant, sliced
  • 1 egg, beaten
  • 2 cups (475ml) Panko bread crumbs
  • 1 tsp of dried basil
  • 2 cups (475ml)  tomato sauce (Cecilia and Eric’s amazing Pizza sauce)
  • 8oz (235g) of mozzarella cheese, shredded, grated
  • 0.25 cup (60ml) Parmesan cheese, grated
  • Dash of paprika
Building the layers

Building the layers

Method

Mix together the breadcrumbs and the dried basil. Mix together the Parmesan and mozzarella cheeses. Dredge the eggplant slices in egg and then in the breadcrumbs. Lay the breaded slices of eggplant onto a baking sheet and cook for approx. 5mins on each side in a 350F (175C) oven. Cover the bottom of a baking dish in about a third of the tomato sauce. Cover the sauce with a third of the cooked eggplant slices and then sprinkle on a third of the cheese. Repeat with two other layers and sprinkle on a little paprika on top to help with the browning of the cheese. Bake for about 35 to 40mins in a 350F (175C) oven until the cheese has become golden brown.

Baked Eggplant Parmesan

Baked Eggplant Parmesan

Eggplant parmesan can be eaten hot, but it is perfectly good cold, as are most cheese dishes. I served it with salad and some of Bill’s Italian hot sausages.

Baked Eggplant Parmesan with Italian Hot Sausages

 

May 10

Capriotti’s Capastrami, the King of Rachels

Capriotti's Window Sign

Capriotti's Sandwich Shop in Hockessin, DE

When I visit family in Delaware, there are a few things that should be enjoyed if at all possible. It is usually not feasible to accomplish all of these goals, but to achieve a few does make the trip complete. One of these is to eat a sub from Capriottis.

I typically order a fresh Roasted Turkey, Roast Beef or Italian, but for some reason today I strayed from my normal selections and ordered a Capastrami.

You ask, what is a Capastrami?

A Capastrami is Capriotti’s Sandwich Shop amazing nod to the Rachel.

What is a Rachel?

A Rachel is a well documented version of a Reuben.

The Rachel is typically a made with Pastrami and topped with Cole Slaw instead of Corned Beef and Sauerkraut. The result is a sweeter sandwich, less tangy and tart but just as impressive. There is nothing coy or subtle about the flavors in the Rachel.

Where Capriotti’s strays from the traditional Rachel is that in lieu of using rye bread, Capriotti’s uses their signature Italian Hoagie Roll. The result is a hot Pastrami sandwich with melted Swiss Cheese, Thousand Island Dressing and topped with crunchy, sweet Cole Slaw that is encased in a chewy Italian Roll. That chewy crust of their bread creates a barrier that does not  get soggy with the wetness from the contents of the sandwich.

Capriotti's version of a Rachel

Capastrami (Grilled Pastrami, Melted Swiss Cheese, Thousand Island Dressing, Coleslaw in a Chewy Italian Hoagie Roll) from Capriotti's

The picture to the right is of 10 inches of sandwich decadence that does not do justice to Capriotti’s Capastrami. This rendition of the Rachel will be in serious competition for my favor when I am back in Delaware to visit family.

It is no secret that one of the few things that I do miss from the East Coast is a well made Sub / Hoagie on decent Italian Bread. Capriotti’s has had a presence west of the Mississippi for quite a few years, but never in Texas. I just saw when I went to their website that there is now a Capriotti’s in Plano, TX with another location being opened in Dallas. This temple of sandwich making is coming closer to Houston. My mouth waters in anticipation.

I wonder which company will have a presence in Houston first? Capriotti’s or In-N-Out Burger?

May 09

Peach and Mango Margarita – My answer to a peach glut

On Saturday, Bill turned up at the house with a huge bucket of peaches that he had picked at a friends house. He has asked for recipes, so here is mine, a grown up margarita fruit smoothie. Unfortunately since Bill is allergic to mangos, he’ll just have to imagine how delicious and creamy these are.

Peach GlutIngredients (makes two margaritas)

  • 2 large peaches (I used 4, since they were small)
  • 1 mango peeled and sliced
  • 0.25 cups (60ml) of silver tequila
  • 2 tbls Triple Sec
  • Juice from a lime
  • 6 ice cubes crushed

Method
Using a food processor, blend the mango and the peaches until smooth. Add the tequila, triple sec, lime juice and ice. Blend until the ice has been broken down and the liquid has thickened to the consistency of a fruit smoothie. Pour into cocktail glasses and garnish with slices of mango or peach.

Peach and Mango MargaritaThese cocktails go down far too easily. I tend not to like my drinks too sweet, but you could easily add about a tablespoon of sugar to the recipe depending on how sweet the fruit is or how sweet you like your margaritas.

May 09

In-N-Out Burger, A California Cult Classic

Double Double, a California Cult Classic

In-N-Out Double Double with French Fries

In-N-Out Burger with Palm Trees

In-N-Out Burger Building

For years I have been listening to friends and colleagues rave about In-N-Out Burger.  Despite extensive travel throughout the United States, until last year I had never spent any real time on the west coast. The first time I ate at an In-N-Out Burger was in Carson City, NV. The second time was when a colleague of mine on our way back to San Diego said that we were going to eat at an In-N-Out Burger. Here I am driving west on I-8 ,coming down through the mountains and on his iPhone pulls up the official In-N-Out Burger locator app. This is my second indication that there is an unhealthy cult following. We arrive at the location and the place is jammed packed with customers and the drive through lane is filled with cars around the corner at 8PM at night. I now have my third sign that there is something in the water creating this supernatural appeal.

Fast forward to a few weeks ago. I was told that I was to go back to California for work and would be flying into San Diego. My first two thoughts were that I would be eating at In-N-Out and Tsuruya Sushi. Last week I had the opportunity to eat at In-N-Out Burger.

What makes In-N-Out so special?

The first thing that you notice is there is not an In-N-Out on every street corner and interstate exit like some of their larger, more inferior competitors. Currently there is less then 300 locations nationwide. The second thing that you notice when you walk in is that no matter what time of day, the place is crowded with customers. The third thing is that the place is clean, I mean really clean and the staff are beyond friendly and courteous. The menu is simple, burger, cheese burger, double cheeseburger, french fries, milk shakes and soft drinks. I ordered the “double double” (double cheeseburger) with french fries. The order is made fresh while you wait and the fries are hand cut and cooked for the current orders.

I was thinking as I ate the “double-double” on what makes this burger so special, so much better then other fast food restaurants? The best way to describe the experience is that you feel like you are eating a burger from the beginning of the fast food industry. Back in the 1950’s when quality, service and value were all equally important. The meat is flavorful, the lettuce, tomatoes and onions (all optional) are generous and taste the way they should. No limp wilted lettuce on this burger. The hamburger bun is fresh and the spread (basically thousand island dressing) is perfectly matched with the other components of the burger. Sometimes I have had the fries at In-N-Out Burger and have felt that they were undercooked. Not this time, they were fried to perfection.

It was not until I tried In-N-Out Burger and began to think of all the reasons why the fast food restaurant is so popular that I truly understood what makes this fast food restaurant chain unique among all of the competition. There are websites and countless reviews that go into much more detail on what makes In-N-Out special, but for me all it took was to eat there once and I became a cult follower of In-N-Out Burger.

 

May 08

The best mojito, a ‘dirty one’

This is not the best authentic mojito, but it is my best mojito. Why? Because it doesn’t involve fussing over ingredients, preparing simple syrups, shaking or straining to make it look pretty. The only effort involved, is the muddling of the mint and lime, but apart from that it is simple.

Mojito IngredientsA mojito (pronounced mo-he-toe) is originally a Cuban cocktail consisting of white rum, cane sugar, lime juice, mint and club soda. The mint used in Cuban mojitos is spearmint or yerba buena, which confusingly isn’t yerba buena, but just the local Spanish word for the local variety of mint. The rest of the world tends to use whatever mint they have at hand, which will probably be Mentha sachalinensis or common garden mint.

Ingredients (for one mojito)

  • half a large lime cut into chunks
  • 1 tsp of cane sugar
  • 4 large mint leaves (I used 10 small leaves as something has been eating the mint in our garden)
  • 5 tbls of white rum
  • 6 tbls of sparkling water
  • 4 ice cubes, crushed

MuddlingMethod
Put the mint leaves and sugar in the bottom of a cocktail shaker (or similar vessel) and using a muddling stick (I use a spurtle), crush (some people say bruise the mint, I say pfff!)  the mint leaves with the sugar. Add the lime chunks and crush, to release the juice and oils from the zest. Add the rum, water and ice, mix to combine and pour into a tall high-ball glass. Decorate with mint leaves and a slice of lime. I find it is better to drink the mojito with a straw, because I use granulated sugar instead of simple syrup, you get a a little sweetness from the bottom of the glass on each sip.

The best mojito