Cookalong #22 ------ EGGPLANT

jessyf

14 years ago

Cold Spiced Eggplant - Craig Claiborne & Virginia Lee

2 medium young eggplants (about 1.75 lbs total, Japanese work well)

3 Tbsp light soy sauce
2 Tbsp red wine vinegar
2 Tbsp sugar
2.5 tsp dry sherry or shao hsing wine
1 Tbsp sesame oil

1 Tbsp oil
1 Tbsp minced garlic
1 Tbsp chopped ginger
1 Tbsp toasted sesame seeds

1. Steam eggplant for about 30 minutes, or until tender to the core. Let cool.

2. Combine Soy sauce through sesame oil.

3. Over a high flame, heat the tablespoon of oil in a saucepan and add the garlic and ginger. Cook about ten seconds, then stir in the soy sauce mixture. Bring to just a boil and remove from heat. Let cool.

4. Cut or pull the cool eggplant into shreds. Pour the sauce over, and sprinkle with sesame seeds. Serve - better the next day.

annie1992

14 years ago

Oh yeah, I love eggplant. This is one of my favorite snacks, from Eating Well, and it's low enough in fat and calories to go on the Slimmer Dinners thread. Elery will grill the eggplant if he's here, otherwise I just slice it and roast it and the garlic in the oven on baking sheets.

Baba Ganouj

2 medium eggplants, (about 1 pound each)
4 cloves garlic, unpeeled
1/4 cup lemon juice
2 tablespoons tahini, (see Note)
1 1/4 teaspoons salt
Extra-virgin olive oil, for garnish
Ground sumac, for garnish (see Note)

Preheat grill to high.

Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.

Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Per serving: 32 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 5 g carbohydrates; 1 g protein; 2 g fiber; 245 mg sodium; 163 mg potassium.

Annie

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Cookalong - #33- Cinnamon

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Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Aug 10, 10 at 23:54 Ready for another Cookalong? Joanm looked in her pantry to come up with this next focus ingredient and it's something that everybody uses.... Cinnamon!!!!!!!!! Without even looking it up, I'm sure it's the most popular, well used spice in the world. I can't wait to see your favorite T+T recipes. Nancy Here is a link that might be useful: Cookalong #32 ---------- PEACHES! Follow-Up Postings: o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Wed, Aug 11, 10 at 0:04 Cinnamon and ground red pepper...mixed half and half makes an awesome rub for a grilled pork loin! And we have cinnamon rolls apple dumplings any kind of crisp...apple peach, rhubarb blue berry is nothing without cinnamon. And a lovely Greek tomato sauce with as trong whiff of cinnamon. I need to make a Penzey's run! Linda C o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Wed, Aug 11, 10 at 14:29 This is my ''go to recipe'' when I need something quick! Forgive me for not posting something new, but this is an old favorite. One Bowl Chocolate Cupcakes With Cinnamon Buttercream Frosting Makes 2 dozen 3/4 cup unsweetened cocoa powder 1 1/2 cups all-purpose flour 1 1/2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 2 large eggs 3/4 cup warm water 3/4 cup buttermilk 3 tablespoons vegetable oil 1 teaspoon pure vanilla extract Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed. Divide the batter evenly among liners (use an ice cream scoop), filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely. Cinnamon Buttercream 1 cup butter 1 T. vanilla 1 T. ground cinnamon (Penzey’s Vietnamese Cinnamon) 1 lb. powdered sugar 3 T. Half and Half or cream o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Wed, Aug 11, 10 at 14:39 My favorite thing to do with cinnamon.. "ornaments" Drain a cup of applesauce well overnight in a coffee filter lined wire strainer. Mix enough cinnamon in to make a moist but firm dough. Roll out to between an 1/8"-1/4" and cut out with cookie cutters or form into small "buttons" with your hands. Let dry in a low oven, dehydrator or tight weaved cooling rack until dry.. I like to use them as "package" decorations as well as garlands on the Christmas tree..or even in a glass vase, with christmas lights...(the warmth scents the room)... I'll be back with a few "edible" recipes. LOL o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Aug 11, 10 at 15:22 Some favorites... Cinnamon Swirl Quick Bread 2 cups all purpose flour 1 1/2 cups sugar, divided 1 tsp. baking soda 1/2 tsp salt 1 cup buttermilk 1 egg 1/4 cup vegetable oil 3 tsp. ground cinnamon Glaze: 1/4 cup confectioner' s sugar 1 1/2 to 2 tsp. milk Combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. Grease the bottom only of a 9 x 5 inch loaf pan. Pour half of the batter into pan. Sprinkle with half of the cinnamon sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon sugar; cut through batter with a knife to swirl. Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted comes out clean. Cool completely. Combine glaze ingredients and drizzle over loaf. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple Harvest Breakfast Bake 3/4 cup quick-cooking oats 3/4 cup warm apple juice 2 tablespoons oil or applesauce 2 large egg whites 2 teaspoons vanilla 1 tablespoon margarine , melted 1 cup packed brown sugar , divided 1 large granny smith apples , peeled and thinly sliced (about 1 1/2 c.) 1 1/4 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg Preheat oven to 350°F Combine oats, apple juice, and oil or applesauce in a small bowl; let stand for 10 minutes.Stir in egg whites and vanilla. Pour margarine in the bottom of a 9" round cake pan coated with cooking spray.Sprinkle 1/4 cup brown sugar.Arrange apple slices spoke-like on top of brown sugar, working from center of pan to edge. Combine 3/4 cup brown sugar, flour, baking soda, cinnamon, salt, and nutmeg in a large bowl; stir with a whisk.Add oat mixture and stir just until moistened.Pour into prepared pan. Bake at 350°F for 40 minutes or until wooden pick inserted in center comes out clean.Cool in pan 10 minutes Place a plate upside down on top of cake; invert onto plate.Cut into wedges. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple Cinnamon Crepes Serves: 6 to 8 (generously) / Preparation time: 45 minutes Total time: 1 hour 45 minutes Don't let the long list of ingredients discourage you. All the ingredients can be prepared a day ahead and combined the day you serve. These make generous portions, enough to share. CREPES 1 1/2 cups all-purpose flour Pinch of salt 3 large eggs 1/2 cup sugar 1 1/2 to 2 cups milk 1 teaspoon vanilla extract 4 tablespoons clarified butter CREAM FILLING 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar SAUCE TOPPING 1 1/2 cups light brown sugar 1/2 teaspoon flour 1 cup water 1 tablespoon butter 1 teaspoon maple flavoring APPLE FILLING 4 Golden Delicious apples, peeled, cored, shredded 2 teaspoons cinnamon 1 tablespoon sugar GARNISH Whipped cream Maraschino cherries Confectioners' sugar Whisk together the flour and salt in a medium bowl. In a separate large bowl, whisk together the eggs and sugar. Whisk in 1 1/2 cups of the milk, the vanilla and the flour until combined. If the mixture is too thick, add the remaining milk. Cover and refrigerate batter for 30 minutes. Heat a crepe pan or an 8-inch skillet over medium heat for about 1 minute. Cover the surface of the pan with 1 tablespoon of clarified butter and heat until it sizzles. Ladle about 1/2 cup of the batter into the middle of the pan and immediately start swirling the pan to move the batter over the surface. Cook for 45 seconds or until the crepe is lightly golden brown. Flip the crepe over and cook the other side for 20 seconds. Remove the crepe to a plate and repeat with the remaining batter, adding more clarified butter to the skillet as needed. Place wax paper between the crepe layers. The crepes can be refrigerated for up to 3 days. Makes 6 to 8 crepes depending on how thick you like them. To make the cream filling, in a medium bowl, beat the cream cheese until it's smooth. Add the confectioners' sugar and beat until it's incorporated. Set the cheese aside. For the sauce topping, in a saucepan, combine the brown sugar, flour and water. Cook over medium heat until the mix becomes slightly thick. Remove it from the heat and whisk in the butter and maple flavoring. Set the sauce aside. To make the apple filling, place the shredded apples, cinnamon and sugar in a covered microwave dish. Heat on high for 1 minute. Remove and stir. Microwave on high for another 1 minute, then remove and stir them. Continue until the apples are heated through. To serve: Place a warm crepe on a serving plate. Place 2 heaping spoonfuls of the cream filling in the center of the crepe. Spread it the length of the crepe. Add about 1/2 cup of the heated apple filling. Fold both sides of crepe toward the center of filling. Top with 2 spoonfuls of the heated sauce. Top with whipped cream and a maraschino cherry. Sprinkle with confectioners' sugar. From Frances Gurk, Garden City. Tested by Susan Selasky for the Free Press Test Kitchen. Analysis based on generous servings. 730 calories (31% from fat), 25 grams fat (15 grams sat. fat), 117 grams carbohydrates, 12 grams protein, 300 mg sodium, 174 mg cholesterol, 191 mg calcium, 3 grams fiber. Copyright © 2006 Detroit Free Press Inc. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Nancy o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Wed, Aug 11, 10 at 15:33 I definitely need to make those ornaments. I will be searching the dollar store for cheap-o cinnamon though, I am not using my Vietnamese stuff for that! LOL! And Nancy - I am so making that Breakfast bake for tomorrow AM! That is one of the few benefits of being an insomniac, I can bake at 4 AM and not heat up the house LOLOLOL! IT sounds fantastic! Here are a couple of favorites at our house: Spice Rubbed Lamb Chops (Morocco) From Food Network Kitchens 2 teaspoons kosher salt, plus extra for seasoning 1 teaspoon freshly ground black pepper, plus extra for seasoning 1 teaspoon freshly ground cloves 1 teaspoon freshly ground nutmeg 1/2 teaspoon ground cinnamon 8 loin lamb chops Preheat the oven to 325 degrees F. Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. ********************************************************* Greek Meatballs 1 egg, beaten ½ cup soft breadcrumbs 2 tbsp raisins, snipped 2 tbsp pine nuts, toasted 4 cloves garlic, minced ½ tsp salt ½ tsp ground cinnamon (or more to taste) 1 lb ground lamb EVO In a large bowl combine egg, bread crumbs, raisins, pine nuts, garlic, salt and cinnamon. Add lamb, mix well. Moisten hands with water and shape lamb mixture into 32 meatballs. Preheat oven to 400F. Lightly brush a 15 x 10 pan with oil. Place meatballs ½ inch apart on pan. Brush lightly with EVO. Bake about 20 minutes or until cooked through (160F). Drizzle with additional EVO if desired and serve immediately. Yogurt Feta Sauce 4 oz. Crumbed feta cheese ¾ c. plain yogurt (Preferably Greek) 2 T. milk 1 clove minced garlic 1/3 c. seeded cucumber, chopped or shredded 1 t. fresh dill (optional) Place cheese, yogurt, milk and garlic for sauce into food processor using steel blade and process until smooth. Put it in abowl and gently mix in the cukes. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Thu, Aug 12, 10 at 9:14 I am kinda picky about what I like cinnmon in. Don't care for it much in savory dishes, or with chocolate, but I do like it in breads and rolls and things with apple or pumpkin. Here is a Lebanese dish from my son-in-law that my daughter raves about. I am going to try it, and hopefully it will change my mind on the savory issue! Stuffed Zucchinis 5 med. zucchinis with centers cored out Stuffing: 1/2 cup short grain rice that has soaked in water for a half hour 1/2 - 1 lb cooked ground beef (depending on your affinity for meat) 1/4 tsp. allspice 1/4 tsp. cinnamon 1tsp. salt ------- 8 oz. tomato sauce (or crushed tomatoes) 3 cups water 6 tbsp lemon juice 1 tsp. dried mint 2 cloves crushed garlic Drain rice and mix with the rest of the stuffing ingredients. Fill each zucchini 3/4 full and place standing up in a stock pot. In a separate bowl, mix the remaining ingredients and pour over zucchinis. Bring to a boil. Reduce heat, cover and cook for an hour or until rice is tender. Eggplant may be substituted for zucchini and if you don' t want the hassle of coring the vegetables, just cut in slices and cook in sauce and serve over rice. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ And here is a T&T dessert recipe. I have subbed cream for the evaporated milk with no problem. Apple Walnut Cobbler Source BH&G January 1997 5 c tart apples, peeled and thinly sliced 3/4 c chopped walnuts 3/4 c sugar, divided 1/2 tsp ground cinnamon 1 c all purpose flour 1 tsp baking powder 1 egg, beaten 1/2 c evaporated milk 1/3 c butter or margarine, melted Half & Half or light cream (Optional) Preheat oven to 325F. Lightly grease an 8x8 square baking dish. Spread the apples in prepared baking dish. Sprinkle with 1/2 c walnuts, 1/4 c sugar and the cinnamon. In medium mixing bowl, stir together the flour, 1/2 c sugar and baking powder. In small bowl, combine the egg, milk and melted butter. Stir egg mixture into the dry ingredients until smooth. Pour evenly over the apples, sprinkle with remaining walnuts. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Serve warm, cut into squares. If desired, serve with half & half or cream. 9 servings Linda o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Thu, Aug 12, 10 at 10:57 I'd say these are more of a cross between a scone and a biscuit than a regular biscuit. Found this recipe when I was looking for a way to use up some extra plain yogurt I had. Cinnamon Biscuits Bon Appetit Yield: Makes about 12 biscuits 2/3 cup plus 2 tablespoons sugar 2 cups all-purpose flour 2 cups cake flour 4 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon baking soda 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces 2 large eggs 1 cup chilled plain yogurt Blend 2/3 cup sugar, flour, cake flour, baking powder, salt, cinnamon and baking soda in large bowl. Add butter, rub in with fingertips until mixture resembles coarse meal. Beat eggs in medium bowl. Transfer 1 tablespoon beaten eggs to small bowl; reserve for glaze. Whisk yogurt into remaining eggs in medium bowl. Stir yogurt mixture into dry ingredients. Gather dough into ball. Gently knead dough on lightly floured surface until dough just holds together, about 6 turns. Roll or pat dough into 1-inch-thick round. Using 2 1/2- to 3-inch-diameter heart-shaped cookie cutter, cut out biscuits. Gather dough scraps, reroll to 1-inch thickness and cut out additional biscuits. Place biscuits on ungreased baking sheet. (Can be prepared 1 day ahead. Cover biscuits and reserved egg glaze separately and refrigerate.) Preheat oven to 400°F. Brush biscuits with reserved egg glaze. Sprinkle with remaining 2 tablespoons sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool 10 minutes. Serve warm or at room temperature. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Aug 12, 10 at 16:30 I probably use cinnamon as often in savory dishes as in sweet ones but never in overpowering quantities. I make this often in summer, when green beans and tomatoes are ready in the gardens. BEEF AND GREEN BEAN STEW " 4 servings 1 lb. lean beef 1 Tbs. olive oil 1 large onion, peeled and coarsely chopped 2 vine-ripened tomatoes, peeled, diced 1 cup tomato juice 2 Tbs. lime juice 1/4 tsp. curry powder 1/4 tsp. ground cinnamon 2 Tbs. chopped fresh mint salt and pepper to taste 1 clove garlic, minced 1 pound fresh green beans, tipped and cut Cut the beef into 1 1/2 inch cubes. Brown the meat cubes in the oil in a Dutch oven. Stir in remaining ingredients except green beans. Lower heat to simmering. Cover tightly and simmer over low heat until beef is tender â" about one hour. Stir in green beans. Cover and cook five minutes. Uncover and continue to cook, stirring frequently, until green beans are tender-crisp and liquid is reduced to a thick sauce. Good served with cooked orzo or small boiled potatoes. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Thu, Aug 12, 10 at 16:55 Cognac Fruit Dip This makes a lot; I half the recipe below and itâs plenty for the family Christmas brunch. 12 ounces cream cheese 1 cup confectioners sugar, unsifted 7 ounces marshmallow creme 1 cup sour cream 2 teaspoons vanilla extract 2 teaspoons almond extract 2 teaspoons cinnamon 2 tablespoons cognac whole fresh strawberries for dipping In small bowl of electric mixer, cream the cheese until soft and smooth. Add the confectioners sugar and beat until well-blended. Add the sour cream and the rest of the ingredients. Blend just until well-combined. Cover and chill several hours before serving. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Fri, Aug 13, 10 at 10:01 I'm hoping for recipes for Cinnamon Ice Cream and Cinnamon Babka. Here's my ultra lame-o contribution to this thread. My kids LOVED this for dessert when they were little. Haven't made it in a long time. Spread a tortilla with butter. Sprinkle generously with sugar and cinnamon. Broil till bubbly (maybe 2-3 minutes). Eat. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Fri, Aug 13, 10 at 10:39 I am hoping for a cinnamon ice cream recipe too. I had it at a restaurant once and it wowed me. I tried mixing some cinnamon into store bought vanilla once with mixed results. Now that I have an ice cream maker I should try it again. Here is a recipe that I saw Cat Cora make once. It looked really good and she said she makes it for her family. I haven't tried it yet, but maybe I can give it a shot during the cook along. Cinnamon stewed Chicken Cat Cora Prep: 20 minutes Cook: 1 hour, 15 minutes Makes 6 servings Ingredients: 1 teaspoon ground cinnamon 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 (2 1/2- to 3-pound) whole chicken, cut into 8 pieces 2 tablespoons extra-virgin olive oil 2 coarsely chopped yellow onions 5 garlic cloves, minced and divided 1/2 cup dry white wine 1 cup water 1 cup chicken broth 1 (6-ounce) can tomato paste 1 tablespoon chopped fresh oregano 1/2 cup ricotta salata cheese, grated Instructions: 1. Mix cinnamon, salt, and pepper in a bowl. Pat chicken dry with paper towels, and rub with cinnamon seasoning. 2. Heat olive oil in a deep skillet over high heat. (Donât overcrowd chicken, or it will steam rather than brown.) Brown chicken in oil for about 4â"5 minutes on each side. Turn frequently with a spatula. Remove chicken when nicely browned on all sides; set aside. 3. Lower heat to medium-high. Add onions and 3 minced garlic cloves and cook, stirring constantly, for about 3 minutes or until onions are soft and golden brown. Add wine to pan, scraping up any browned bits with a spatula. 4. When wine has evaporated, add water, broth, tomato paste, oregano, and remaining 2 garlic cloves. Return chicken to pan. (Liquid should cover the chicken about three-fourths of the way.) Cover and simmer over low heat about 1 hour or until chicken is tender and cooked through. Add salt and pepper to taste. 5. Serve chicken topped with sauce and sprinkled with cheese. Remove skin before eating. (Serving size: about 1 piece of chicken with sauce) Nutrition: Calories 336; Fat 15g (sat 4g, mono 6g, poly 2g); CholesÂ¬terol 98mg; Protein 35g; Carbohydrate 11g; Sugars 5g; Fiber 2g; Iron 3mg; Sodium 796mg; Calcium 94mg o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Fri, Aug 13, 10 at 13:50 You know, I may be in the minority, but I've tried Cinnamon Ice Cream twice now, and didn't care for it much. It was gritty, and didn't have a great texture. If someone knows how to make it without being gritty, I'd love to know the secret. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Aug 13, 10 at 14:29 I love cinnamon in savory dishes. Here are 3 I like. I'll most likely be making a version of one of them this weekend, as I have lots of veggies to use up. As for sweet, this time of year I'm most likely to use cinnamon ina fruit pie or cobbler. But those things aren't good for my figure so I don't make them unless I know I'll have enough company to help me eat them up before they mold. I might make something this weekend since I am going visiting, and if so I'll report back with the recipe. Influenced Vegetable Stew (From "Enchanted Broccoli Forest" by Molly Katzen) 3/4 cups raw kidney beans, cooked as per your favorite method, or one can of dark red kidneys 3 TBLSP olive oil 4 med. cloves crushed garlic 1 1/2 cups chopped onion 1 1/4 tsp. salt 1 cup thinly sliced potatoes 1 tsp. cinnamon 1 tsp. ground cumin lots of fresh black pepper crushed red hot pepper to taste juice from 1 large lemon 2 large carrots, sliced 1 small cauliflower, broken into small flowerettes 4 med. sided fresh, ripe tomatoes, cubed (I tend to use a can of diced tomatoes here) 2 tsp. honey In a very large skillet, saute the onions and garlic in olive oil, with salt, for 5 minutes, or until the onions are soft and transluscent. Add potatoes, spices and lemon juice. Coer and cook 8-10 minutes, stirring occasionally. (Note: I parboil potatoes, or I add some of the tomato liquid, because otherwise in my experience, starchy potatoes stick to the pan unless you use more olive oil which I don't like to do). Add remaining ingredients except for the beans. Cover, and let stew over med. heat about 30 min, stirring occasionally. Add the cooked beans, stir, cover and let it simmer about 10 more minutes. Serve with tsatsiki (cuke salad with yogurt or sour cream), greek olives and crusty bread. Picadillo (from the "Three Guys from Miami Cook Cuban" Web site) Olive oil for frying 1 large onion, diced 1 large green bell pepper, seeded and finely chopped 4 garlic cloves, minced 2 lbs. ground beef or ground round (I sub one lb. fake meat crumbles. You can also use marinated tofu, carribean or smoked style) 3 tomatoes, peeled, seeded and chopped (again, I'll use canned diced ones unless I have a plethora of fresh ones) 1/2 tsp. ground cumin 1/8 tsp. cinnamon 1/8 tsp. ground cloves 1/2 tsp. oregano 1/2 cup chopped green olives or 1/4 cup capers (optional) Salt and pepper to taste Saute onion, green pepper, and garlic in large frying pan. Fry about 5 min., until they are softened, then add the ground beef. Mash the veg. ingredients into the frying meat. Add the tomatoes, cumin, cinnamon, cloves and oregano and cover. Reduce heat to low and simmer for about 15 minutes. Add olives and raisins and simmer 5 min. longer. Adjust seasonings to taste. Serve over rice or polenta. Optional: instead of serving over rice, you can add potatoes into the mix, 3 cups peeled and diced. Fry with meat and then simmer in tomato sauce. Parboil potatoes if you wish. Add a dash of dry red wine to the final stew. This one is a big hit with kids, like sloppy joes over spaghetti. Not traditional Cinci chili but better, IMHO. More subtle. Cincinnati Style Chili (Recipe courtesy "Gourmet" magazine) 2 TBLSP veg. oil 2 med. onions, chopped 5 cloves garlic, minced 2 lbs. ground beef chuck (I use 1 lb. fake meat crumbles and a can of dark red kidney beans) 4 TBLSP commercial chili powder 1 TBLSP sweet paprika 1 tsp. cumin 1/2 tsp. allspice 1/4 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground coriander Salt and fresh ground black pepper 1 bay leaf 1 TBLSP red wine vinegar 1 TBLSP molasses 1 cup tomato sauce 1 1/2 cups water or bouillon (I don't add it all at once and only add as needed to get the desired chili thickness) Spaghetti cooked and drained, kidney beans (If not adding them instead of meat), grated cheddar, chopped white onion and oyster crackers as traditional accomaniments for "Five Ways" chili. I omit the crackers and onions, but heap on the cheddar. In a large heavy pot, heat the oil over med. heat and cook the onions and garlic until softened. Add the ground beef (or veggie equivalent of fake meat and kidney beans), stirring unil the beef is no longer pink. Drain off any excess fat and discard. Add the spices, stirring to combine and cook 1 min. Add the bay leaf, red wine vinegar, molasses, tomato sauce and water/bouillon. Bring to a boil. Reduce heat and simmer chili covered for about 1 1/2 hours, adding additional water if necessary, to achieve a thick and soupy consistency. Discard bay leaf and adjust salt and pepper. Serve the chili over cooked spahgetti with the traditional accompaniments. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Fri, Aug 13, 10 at 15:55 One of my favorites, Cinnamon Bunns, East Coast Style, ( not Cinnamon Rolls ). If anyone would like the Recipe, I'll post it. Thanks Lou o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by nightnurse1968 (My Page) on Fri, Aug 13, 10 at 22:53 This is a great recipe that I make during the holidays but they would be good any time. I never drizzle the icing but I'm sure they are great like that. CINNAMON BUN COOKIES from VANILLA COOKIE DOUGH Â½ cup (2 ounces) powdered sugar Â¾ cup (1Â½ sticks, 6 ounces) unsalted butter Â½ tsp salt 1Â½ tsp vanilla extract 1Â½ cups (6Â¼ ounces) unbleached all-purpose flour MIDDLE: 1 large egg white 1 Tbs water Â¼ cup granulated sugar 1Â½ tsp ground cinnamon ICING: Â½ cup powdered sugar 2 Tbs heavy whipping cream Â½ tsp vanilla extract Â½ tsp ground cinnamon 1. Prepare dough: In a medium-sized mixing bowl, cream together the sugar, butter, salt and vanilla. Add the flour, stirring to make a cohesive dough. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until youâre ready to use it. 2. Roll the dough: Transfer chilled dough to a lightly floured piece of parchment or waxed paper. Roll it into a 9Ã12-inch rectangle. In a small bowl, whisk together egg white and water until foamy. Brush onto rolled out dough. In another small bowl, whisk together sugar and cinnamon. Sprinkle it evenly over the dough. Starting with a long edge, carefully roll the dough into a log, sealing the edge (if dough sticks to parchment, gently use a metal spatula to guide it off of the paper). Wrap in plastic wrap or parchment, and freeze until firm. 3. Bake the cookies: Preheat oven to 350Â°F. Lightly grease (or line with parchment) two cookie sheets. Remove the dough from the freezer and unwrap it. Using a sharp knife, gently cut it into Â½-inch slices. Transfer them to the prepared baking sheets. Bake the cookies for 12 to 15 minutes, until theyâre a light golden brown. Remove them from the oven and transfer to a rack to cool. 4. Ice the cookies: Sift or strain the powdered sugar into a medium-sized bowl to remove any lumps. Whisk the cream into the sugar to make a smooth icing. Drizzle or spread icing onto cookies (or serve alongside in a bowl for dipping). Yield: 2 dozen cookies Read more: o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by gardengrl (My Page) on Sun, Aug 15, 10 at 18:35 This recipe is from Bon Appetit and promises to solve that "strange texture" cinnamon ice-cream can have if the cinnamon powder is added too early in the recipe. I'm sure if you just want cinnamon ice-cream, you can omit the rum. Cinnamon-Rum Ice Cream Makes 1 1/2 quarts 6 large egg yolks 1 1/2 cups heavy whipping cream, divided 1 1/2 cups whole milk 3/4 cup sugar Pinch of salt 2 tablespoons dark rum 2 teaspoons ground cinnamon Whisk egg yolks to blend in medium metal bowl. Pour 1 cup cream into another medium bowl; set fine strainer over bowl with cream. Whisk milk, sugar, pinch of salt, and 1/2 cup cream in heavy medium saucepan; bring to simmer, stirring until sugar dissolves. Gradually whisk hot milk mixture into egg yolks. Return mixture to same saucepan and stir constantly over medium-low heat until custard thickens slightly and instant-read thermometer inserted into the custard registers 160Â° (do not boil), about 5 minutes. Pour custard through strainer set over bowl with cream. Whisk mixture to blend; then whisk in rum and cinnamon. Chill custard until cold, about 2 hours. Process custard in ice cream maker according to manufacturer's instructions. Transfer ice-cream to container; freeze until firm, at least 4 hours or overnight. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Sun, Aug 15, 10 at 22:39 Alexa, yep $$ store cinnamon...:) o cinnamon recipes clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Sun, Aug 15, 10 at 22:53 Okay here's 2 in my arsenal. Roselin's Chocolate Snickerdoodles 1c buter 1 1/2 c sugar 2 eggs 2 1/4 c flour 1/2 c cocoa 2 t cream of tarter 1 t baking soda 1/2 t salt 1 t vanilla Topping 2T sugar 2 t cinnamon Combine butter, sugar, vanilla and eggs. Cream well. Sift dry ingredients except Topping. Add to egg mixture and chill dough for at least 1 hour. Roll dough into walnut size balls and roll in cinnamon sugar. Place on ungreased cookie sheet and bake at 375F for 8-10 minutes. Makes 4-5 dozen. Applesauce Cake 3/4 c butter, softened 1 1/2 c sugar 3 eggs 2 3/4 c flour 1 1/2 t salt 1 1/2 t baking powder 3/4 t baking soda 3/4 t nutmeg 3/4 t cinnamon 1 14oz can of sweetened applesauce (I use homemade barely sweetened and also have used pear sauce.) 3/4 c chopped nuts (optional) 2 greased loaf pans (8x4) Preheat oven to 350F. Cream butter and sugar until light and fluffy. Add in blended dry ingredients, alternating with applesauce. Stir in 3/4 c chopped nuts before pouring into 2 loaf pans. Bake for 1 hour or until done. (start checking at 50 minutes) Remove and cool for 10 minutes and then remove from pans and cool on rack. Optional Sugar Glaze: Mix 1/2 c icing sugar with 1 T water, pour over cake. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Mon, Aug 16, 10 at 3:49 I will look for what I have in my recipe file, although I lost so much of it when my computer crashed in April. When I was kid and wanted a snack I would make some... Cinnamon Toast Mix equal parts of cinnamon and icing sugar (confectioners' sugar) in a cup. Spread freshly made toast thickly with soft butter. Then sprinkle the sugar/cinnamon mix on top. Eat...Yum...and don't tell your mom or your dentist! SharonCb o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Mon, Aug 16, 10 at 11:21 oooh icing sugar..I never heard of that...it would be meltier..(spell check doesn't like that word) LOL I keep a sugar jar/dispenser full of cinnamon sugar for the boys. But use granulated. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Tue, Aug 17, 10 at 21:53 Nancy, I made your Cinnamon Swirl Quick Bread. It came out of the oven 10 minutes ago. Delicious!!! This one's definitely a keeper!! o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Wed, Aug 18, 10 at 11:02 I don't have any recipes to share that feature cinnamon that wouldn't basically repeat what's already been posted, but I can see I'm going to be adding many of the above recipes to my arsenal. As far as ornaments are concerned, when my children were small, we painted santa faces on cinnamon sticks, and glued wires to them to make Christmas ornaments. They turned out quite cute. They make long, skinny Santas. We actually still have a few left. Sally o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by ci_lantro (My Page) on Thu, Aug 19, 10 at 7:59 Lou, I would love to have a recipe for the cinnamon buns. Those look so yummy! Please post the recipe!! o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Thu, Aug 19, 10 at 10:09 You can't go wrong wtih the Joy of Baking's Cinnamon Rolls. I top mine with a cream cheese frosting. Sometimes I pack them into the pan so that they touch and they end up looking like this: Or I bake them on a cookie sheet, spaced so they don't touch and they look like this: Home Cookin Chapter: Recipes From Thibeault's Table Cinnamon Rolls (Buns) ===================== From Joy of Baking Dough: 4-1/2 to 5 cups all-purpose " flour 1 package active dry yeast 1 cup milk 1/3 cup "" butter 1/3 cup sugar 1/2 teaspoon salt "3 eggs Filling: 3/4 cup packed brown"sugar 1/4 cup all-purpose " flour 1 tablespoon ground cinnamon 1/2 Cup" butter 1/2 cup light raisins (optional) 1 tablespoon half-and-half 1 recipe Powdered Sugar Glaze Powdered Sugar Glaze: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon pure vanilla extract and enough half-and-half (1 to 2 tablespoons) to make the glaze thin enough to drizzle over cinnamon rolls. . In a large mixing bowl combine 2 1/4 cups of the flour and the yeast. In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees)and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 - 1 1/2 hours). For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter with a pastry blender until mixture is crumbly. Set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12 inch square. Sprinkle filling over dough square; top with raisins (if desired). Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12 x 9 x 2 inch baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, donât chill dough. Instead, cover loosely, let dough rise in a warm place till nearly double, about 45 minutes.) Break any surface bubbles with a greased toothpick. Brush dough with a half-and-half. Bake in a 375 degree oven to 25 to 30 minutes or till light brown. If necessary to prevent over-browning., cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half. Cool 5 minutes. Invert onto a baking rack and invert again onto a plate. Can drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls. Note: I prefer a Cream Cheese icing. 1/4 cup butter 1 cup cream cheese Cream together and add enough icing/powder sugar to make a creamy icing. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Aug 19, 10 at 10:12 OMG Ann - those photos are absolutely drool worthy and since I have made that recipe before I know for a fact that it turns out the best product ever! Ci_Lantro - you need to look no further - this IS the Holy Grail of Cinnamon Buns! Alexa o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Aug 19, 10 at 10:59 I don't care for cinnamon with tomatoes, otherwise I love it nearly any way. These cookies are a King Arthur Flour recipe, but I seldom cut them out, I roll them into logs and slice and bake when I want them. I never have cinnamon oil and I sprinkle them with cinnamon sugar before baking. Cinnamon Snaps 1/2 cup (1 stick, 4 ounces) unsalted butter 3/4 cup (5 5/8 ounces) brown sugar, packed 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon ground cinnamon 1/8 teaspoon cinnamon oil, optional 1 large egg 2 tablespoons light corn syrup (1 1/2 ounces) 1 2/3 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour To prepare the dough: In a medium-sized mixing bowl, cream together the butter, sugar, baking soda, salt, ground cinnamon, and cinnamon oil. Beat in the egg and syrup. Add the flour, beating until smooth. Divide the dough in half, and shape each half into a smooth-edged disk (like a hockey puck). Wrap and refrigerate for 1 hour, or overnight. Preheat the oven to 350Â°F. Lightly grease (or line with parchment) two baking sheets. To shape and bake the cookies: Working with one half of dough at a time, roll the dough 1/8" thick. Use a cutter to cut the shapes of your choice, and transfer them to the prepared baking sheets. Bake the cookies for 12 to 13 minutes; this will make a cookie thatâs crisp, but not hard. (If you have any doubts about your ovenâs temperature or baking time, bake one cookie first, allow it to cool, and see if itâs the texture you like.) Remove the cookies from the oven, and cool them on the pan for 5 minutes before transferring to a rack to cool completely. Yield: about 7 dozen 2" to 2 Â½" cutout cookies. annie o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Aug 19, 10 at 12:47 Ann, you would have to post that recipe. I haven't made those rolls for awhile and now I have a very strong craving. Those are the best unadulterated cinnamon rolls. Just the way I like them. Annie, the cookies would be great too! Nancy o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Thu, Aug 19, 10 at 15:41 To me Cinnamon Buns/Rolls are what Ann posted. I love those and that recipe is wonderful. The picture Lou posted is what I know as Sticky Buns. I just can't eat them for all the toothache inducing sticky stuff. I like cinnamon buns sometimes with the cream cheese drippy frosting! But I admit to also eating them plain hot from the oven when I can't wait just for the warm yeasty roll. I hate cold weather but I am so ready for a long baking day when it cools off a bit. Kat o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Aug 19, 10 at 15:53 Kat, we've always called them "sticky buns" or _sticky rolls) too, because they're...well...sticky. (grin) I like the frosting on cinnamon rolls but when I was a kid they were never frosted, we ate them hot from the oven with butter on them, like any other bread. I still love them that way the best. Annie o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Thu, Aug 19, 10 at 16:13 Annie, So glad to hear that I am not the only one that likes them with butter and almost plain. I think the cinnamon taste is the best that way! My favorite days growing up were the ones spent in my grandmother's farm kitchen on baking day. She would bake bread, dinner rolls and make apple dumplings and cinnamon rolls; enough for the week. I couldn't wait for the cinnamon rolls to come out of the oven. Oh and there were always chewy oatmeal raisin cookies too. As she aged the oatmeal cookies became the only baking she did; but boy she didn't lose her touch with them. Anyone around would fight over those cookies! She sure didn't have the kitchen equipment we have today, but what she turned out of that kitchen was wonderful. Kat o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Aug 19, 10 at 16:43 I was all set to make Ann T's Cinnamon Buns and then as I was gathering ingredients I realized I was out of yeast! No idea how that happened but in any case, I was still in the mood for something cinnamon-y and I found this recipe in my "to try" file. It is in the oven right now and smells heavenly! And I think I will make the white glaze from Ann cinnamon Buns instead of the brown sugar one listed here... or maybe I'll cover half with one and half with the other. Alexa Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze Cake: â¢ 1 stick plus 2 teaspoons unsalted butter â¢ 1 1/2 cups packed light brown sugar â¢ 2 large eggs â¢ 2 cups all purpose flour â¢ 1 teaspoon baking soda â¢ 1 teaspoon ground cinnamon â¢ 1/2 teaspoon salt â¢ 1 cup sour cream â¢ 1 teaspoon pure vanilla extract â¢ 2 cups peeled, cored and chopped apples Crumble Topping: â¢ 1/2 cup packed light brown sugar â¢ 1/2 cup all purpose flour â¢ 1/2 teaspoon ground cinnamon â¢ 4 tablespoons unsalted butter, softened Brown Sugar Glaze: â¢ 1/2 cup packed light brown sugar â¢ 1/2 teaspoon vanilla extract â¢ 2 tablespoons water Directions Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges. To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes. To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Sun, Aug 22, 10 at 17:45 All the Cookalong Links Here is a link that might be useful: All the Cookalong Links o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Aug 22, 10 at 22:08 I'll be out of town until Wednesday night. Will draw a name upon my return... Keep adding cinnamon recipes.....I love cinnamon! Denise...thank you for keeping track of the threads! Nancy o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by dancinglemons (My Page) on Mon, Aug 23, 10 at 2:51 Baked Beans (semi-homemade) 2 large cans Bush*s Vegetarian Beans 1/2 cup ketchup 2 tablespoons dark brown sugar 1/2 teaspoon ground black pepper 2 tablespoons mustard (yellow) 1/4 teaspoon cinnamon 1/2 cup chopped onions Put all in large pot and simmer for 20 minutes or Bake in 350F oven for 45 minutes Enjoy! DL o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Aug 23, 10 at 10:04 I'm a little late to the party, but I made this last night for DS's and my combined birthday dinner. DH, who says he hates cake, loved it. The best part about it is that it's easy and quick. DH had made some chocolate chip ice cream, and the comments about cinnamon ice cream got me to thinking this would be a perfect match to go with the ice cream. It was. I didn't make the frosting - partly due to time constraints, but also because I figured the ice cream would serve that purpose. I'm not much of a frosting lover. I'll post the recipe for it, anyway. From: Baking, From My Home to Yours by Dorie Greenspan Cinnamon Squares For the cake: 1 1/4 cups plus 2 tablespoons sugar, divided 1 tablespoon plus 2 1/2 teaspoons ground cinnamon, divided 1 1/2 teaspoons instant espresso powder 1 3/4 cups all-purpose flour 2 teaspoons baking powder Pinch of salt 3/4 cup whole milk (I used 1%, which is all I had, and it turned out fine) 2 large eggs 1/2 teaspoon pure vanilla extract 1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, melted and cooled 3 ounces bittersweet chocolate, finely chopped, or 1/2 cup store-bought mini chocolate chips For the frosting 6 ounces bittersweet chocolate, finely chopped 2 1/2 tablespoons unsalted butter, cut into 4 pieces Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Place the pan on a baking sheet. To make the cake: Stir 2 tablespoons of the sugar, 2 1/2 teaspoons of the cinnamon and the espresso together in a small bowl. In a large bowl, whisk together the flour, the remaining 1 1/4 cups sugar, the baking powder, salt and the remaining 1 tablespoon cinnamon. In another bowl, whisk together the milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture and gently whisk until you have a homogenous batter. Now, using the whisk or a rubber spatula, fold in the butter with a light touch, just until the butter is absorbed. You'll have a smooth, satiny batter. Scrape half of the batter into the pan and smooth the top. Sprinkle the chocolate over the batter and dust with the cinnamon-sugar mixture. Cover with the rest of the batter and smooth the top again. Bake for 35 to 40 minutes, or until the cake is puffed and beginning to pull away from the sides of the pan; a thin knife inserted into the center will come out clean. Transfer the cake to a cooling rack and let it rest for 15 minutes before un-molding it onto another rack. Peel off the paper, invert it onto the first rack, and cool to room temperature right side up. To make the frosting: Put the chocolate and butter in a heatproof bowl and fit the bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat the mixture so much that it thins out; the chocolate should be smooth, very shiny, thick and spreadable. (If it thins, leave the frosting at room temperature for a bit, until it thickens a little.) Using an offset metal icing spatula or a table knife, spread the frosting in generous sweeps and swirls over the top of the cake. Allow the frosting to set at room temperature, then cut the cake into 9 squares, each about 2 1/2 inches on a side. Boy, after typing out that frosting recipe, I'm wondering why I didn't want it! Sally o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Mon, Aug 23, 10 at 18:14 ci lantro: Sorry I haven't been Posting much, plus I've been away to AC, NJ. Below is the Recipe for the Cinnamon Bunns and Dough. rosewitch: Far as I know Cinnamon Bunns are mainly an East Coast name. Anything West of N.Y. , N.J. and Pa. they are called Sticky Bunns. *********************************** Louâs Cinnamon Buns ------ SS Pan ,9 Â½ in by 12 in by 2 Â½ in deep Or Pyrex baking dish 3/4 stick of butter and 1 tablesp. Of Vegetable oil Pancake syrup , Brown Sugar and a little granulated sugar Cinnamon and Raisins Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes) Level it across the pan and back into the refrig to harden. Take it out and Sprinkle very little oil and move it around with the back of a spoon. Dribble some pancake syrup all around the pan , then a little gran. Sugar Then lay in some brown sugar . Donât be chincey , leave some lumps. Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts, If you want to. If you donât want to , donât do it but donât blame me , if you didnât Do and wish you had done , etc. Take half + of the recipe of the Braided Bread dough and roll it out to about 3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier. Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup, Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely, Making a 12 in. long Roll and cut into 1 in. pieces. Mark the roll ,at half way and half again before cutting., into 8 pieces. Do the same to the other piece of dough Place these pieces in the pan that you prepared , leaving spaces in between , because the dough will grow. Push them around with your fingers, to fill the pan evenly. When the dough is doubled , bake in a 320 degree oven , on a shelf near the top, for about 25 to 35 minutes or golden brown. You can Baste , with an egg milk mix, while baking. When it is removed from the oven , place a piece of aluminum foil over it and a large cutting board or cookie tin and then flip it over and remove the pan. If some of the goodies stay in the pan take them out right away and patch the Buns while the goo is still hot. WARNING !!!! Get away from them until they cool. !!!!!!!! You will burn your lips Now you can see if you used enough brown sugar and gooey stuff. ************************************************* Everyone has their own way to do this, which is better. But! I like to cook and bake using easier ways, long as the end results are the same. I've used this recipe since I got out of the Army, a very long time ago and converted it from Army Baking (Large amounts )to Home Baking. It wasn't easy going from 4 Quarts to 4 cups , etc. But I worked it out. I got the results that I wanted and I'm passing it on to everyone . Here is the recipe: ************************* Louâs - - - Braided, Plaited Bread or Dough for Cinnamon Buns , Bagels, Etc. ************************* 2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk 1 1/3 cup of Sugar 3 large eggs- beaten (save Â½ egg w. a little milk for basting ) 1 tablesp.+ of Vanilla - - Â½ cup + of oil - - 1/2 teasp. Salt 2 packs of Fleischmans Active dry yeast AP Flour - 3 cups to start ( probably about 6 total ) enough to knead into a soft ball that doesnât stick to your hands. I now substitute a cup of WW Flour. Makes a nice texture and tender. Stir the yeast in a 1/3 cup of warm water w. 1/2 spoon of sugar, to test it for raising. In a large mixing bowl, or (KA mixer) place the warm milk ( not hot ) add the sugar ,vanilla , salt & eggs Beat until the sugar is dissolved and add the Yeast and mix well. Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes. Add flour until you make a " soft " Ball of dough that doesnât stick to your hands. Donât make it too stiff , try to keep it a "soft dough." On the Work Top, Sprinkle some flour under the ball and Knead it until smooth. Place it in a large bowl, Rub some oil on top. Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it. Place a pan of hot water on the bottom shelf. Then place the dough bowl in the oven to rise. When ( doubled ) deflate and put it out of the bowl onto a floured worktop. Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ). Divide each piece into 3. Roll each of these 3 pieces into the shape of a sweet potato ( about 12 in long ). With the basting ( egg ) mixture and wet the tips of the 3 pieces and stick them together at one end . Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you , twist each piece clockwise about 8 times and lay them down so you can Platt or Braid them and stick the other ends together There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things. Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans. Preheat the oven to 400 deg. Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising. When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan. Baste them with the egg mix and rotate them back into the oven and ( Turn temperature down to 325 deg.) Baste again when they are a dark tan. Cook till a rich brown, mahogany color. Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!! This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape. The most time is in the waiting for the dough to rise and for the bread to cool . But it do look great !!! & Professional This dough can also be used for Cinnamon Buns . I use it for Bagels too. I like the Subtle , sweet taste. o PS - Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Mon, Aug 23, 10 at 22:03 Should have read thru the Recipe. Didn't know all the Braided Bread was in there too. Lou o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Aug 30, 10 at 10:20 Whew...it's been a busy week, I'm late in getting this next Cookalong started. Here we go....... drawing a name.....it is >>>>>>>> Terri pacnw Terry, please pick out next subject, check the FAQ for the list of what has already been covered. Then post to this thread and I'll set up the new one. Thanks all, there are many good recipes here. Nancy o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Mon, Aug 30, 10 at 11:19 WOW...me...a winnner... Well, every thing I could think of..was already chosen.. BUT Chocolate, Chicken(we did years ago, could do a redo), Coconut or Coffee... Ummmm I'm picking Chocolate...cocoa, cocao nibs, milk, dark, semi, white, cocoa butter..bittersweet, unsweetened.. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by therustyone (My Page) on Mon, Aug 30, 10 at 11:36 Whether they are called 'Cinnamon Buns', Cinnamon Rolls', or 'Sticky Buns'. I can vouch for Lou's recipe. The grandsons love them! For us, I go light on the syrup, heavy on the cinnamon. Also add lots of walnuts. And 'plump' the raisins in hot water. Addictive! Rusty o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Aug 30, 10 at 11:57 Thanks Terri! What a wonderful choice, there are very few who dislike chocolate. I'll set up the new cookalong.... Here is a link that might be useful: Link to Cookalong # 34 - Chocolate o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Mon, Aug 30, 10 at 22:33 Rusty: Thanks for the Plug !!! I appreciate it. Almost too late ??? Terri: I have all of them Chocolates, Now I'll have to think of how to use them , besides eating them . Lou

Cookalong - #22 Eggplant

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Cookalong - #23 Cranberries

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Posted by sheshebop (My Page) on Fri, Mar 12, 10 at 9:12 Wow! I clipped and saved so many of these recipes, and still wasn't even half way through. I ended up printing the entire thread. As one who loves very tart tastes, this thread was perfect for me. I love the tartness of a cranberry. Whoever picked cranberries, good choice! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Mar 19, 10 at 20:13 I just finished off my last slice of cranberry apple pie. I still have about a cup of cranberries left, which I think I will use to make those Empire muffins. I've got the carrots, walnuts AND the applesauce. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 9:20 Really good recipes! I'm sure I'll be checking these over next fall when cranberries are plentiful again. Time for a new topic! ~~~~~~~~~~~~~~~drawing a name~~~~~~~~~~~~~~~~~~~~~~~~ OK...got it........................ >>>>>>>>>>>>>>>>>> Pat T <<<<<<<<<<<<<<<<<<<<< Pat, please give us an ingredient focus ASAP! Just post it below, I'll watch for it and then start the new thread. Thanks to everyone for the cranberry recipes. Nancy o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 22, 10 at 9:25 I should have posted yesterday, I made 12 half pints of Gina's cranberry citrus marmalade! OK, Pat T, I'll wait for your selection now... Annie o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Mon, Mar 22, 10 at 9:39 OK Nancy - Let's go with PASTA as the new focus. I'm looking forward to some new recipes & ideas! PS: Thanks for picking me. I feel so special! LOL o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by stacy3 (My Page) on Mon, Mar 22, 10 at 9:56 as usual I am a day late and a dollar short but in since these threads get saved I'm going to add two of my favorite recipes - I love cranberries. And I love Alexa's crustless cranberry pie. I like it in the freezer cut into little bite sized pieces to grab a little piece every once in awhile...yum. thanks everyone for sharing all these great recipe! Drenched Cranberry Cake - Lorijean 2 cups all-purpose flour 1 cup sugar 2-1/2 teaspoons baking powder 3 tablespoons vegetable shortening, melted 2/3 cup milk 1 egg 2 cups fresh or frozen cranberries Sauce: 1/2 cup (1 stick) unsalted butter 1 cup sugar 3/4 cup heavy cream 1/2 vanilla bean, split lengthwise Preheat the oven to 350 F. Butter a 9-inch round pan. Sift the flour, sugar, and baking powder into a large bowl. Add the shortening, milk, and egg. Beat for 2 minutes, or until smooth. Stir in the cranberries. Pour into the prepared pan, smooth the top, and bake for 1 hour, or until an inserted toothpick comes out clean. Transfer to a wire rack. While the cake is baking, make the sauce. Melt the butter in the top of a double boiler over simmering water (I just put a small saucepan over an extremely low flame and dispensed with the double-boiler!) Add the sugar, cream, and vanilla bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes. Remove the vanilla bean. Serve the cake with each individual slice generously with the warmed sauce. Serves 8 Source: Very Cranberry, copyright 2003 posted by lorijean Cranberry Lemon Cookies -Jenn A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. ============================================================ NOTES: * Though our oven tends to run hot, these cookies seem to take 13-14 minutes to bake. Check after 12 minutes and add an extra minute or two if needed; they should just be golden brown. * Icing is best when made at least a day ahead of time. This gives the sugar time to absorb the milk, and lets the lemon zest impart a strong lemon flavor. * The original recipe did not give the amount of vanilla, so I guessed at 2 tsp. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 10:12 Great choice Pat! I'm getting another idea to go along with it. Thanks! Nancy Here is a link that might be useful: Cookalong #24-------PASTA! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Mar 22, 10 at 12:48 I was half way through the day yesterday, and had already made 2 loaves of bread and a pan of dark ginger bread (since we had 5 inches of snow !!! it seemed like a good day for baking, especially gingerbread) when I remembered about the cranberry cookalong. I'm going to copy and paste this thread, though. There's lots of good ideas for cranberries. Thanks for all the recipes. Sally o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Mar 24, 10 at 11:45 I can't believe no one has posted Cranberry Jezebel. Cranberry Jezebel Sauce Recipe 1 cup water 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 (12 oz) bag fresh or frozen cranberries 3 tblsps prepared horseradish 1 tblsp Dijon mustard Garnish: fresh mint sprigs Combine first 3 ingredients in a medium saucepan; bring to a boil over medium heat. Add cranberries, and return to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Let cool to room temp. Stir in horseradish and mustard; cover and chill. Garnish, if desired. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Thu, Apr 1, 10 at 19:35 Better late than never, right? I finally got around to developing and testing this recipe and making the photos. My goal was a zippy cranberry chutney. Cranberry chutney is not such an original idea as I first thought. Malna posted one early in this thread and it turns out there are many recipes for it on the Internet. Anyway, here is mine. Chutney Ingredients Chutney Appetizer CRANBERRY CHUTNEY 12 oz. fresh or frozen cranberries 1 orange, chopped 1 apple, chopped 2 Tablespoons finely minced shallots 1 Tablespoon finely minced fresh ginger root 3/4 Cup white vinegar 3/4 Cup white wine 1 Cup sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice Combine all ingredients and bring to a boil in a covered pot. Simmer covered for 5 minutes. Simmer uncovered for 25 minutes. Note: Prior to cooking, it may appear that there is not enough liquid. Check the consistency after the first five minutes of cooking. Add wine or water if necessary. The final product should be thick. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Apr 1, 10 at 22:03 Jim, I'll go back and check the recipe in a minute but those pictures are amazing. Especially the first one! Gorgeous. You been hiding your talent boy! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 8:58 So was it any good? I've been looking for a good cranberry chutney recipe, the one I have calls for sage and I've been skeptical so haven't made it. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Fri, Apr 2, 10 at 12:00 Thanks for the nice words, Sharon. You made my day. LPM, this chutney was pretty much what I expected it to be. It's based on a review of many other recipes so I couldn't go too far wrong. My main innovations were to use shallots, ginger root and wine, nothing especially daring but fitting to the concept of a chutney I thought. I was tempted to use balsamic vinegar but went with white vinegar for the sharpness I wanted. I figured the other ingredients would provide enough fruitiness. Since it is the only cranberry chutney I ever tasted, I have no basis for comparison. I can only say it tastes good to me. I agree about that recipe which called for sage. I would not use green herbs. IMO, it's sweet spices you want with the fruitiness of chutney and that is consistent with most of the recipes I looked at. I just looked at Malna's recipe again and it looks like she also used ginger root, not ground ginger. Check her recipe and look at a few of the other on-line recipes and see what you think. Let us know if you make chutney. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 16:55 Right now I have the ingredients for Gina's Cranberry Citrus Marmelade languishing in my fridge, so if I do make preserves, that will be it. Most likely I will make the chutney to give as Christmas gifts next year, so I'll have to save this thread. I liked Malna's recipe too, but somehow I can't get my brain around curried cranberries! There is no total reason for this, other than I've never tried it. But also, I am not a big curry fan, and I don't really know why, because I liked seasoned food. There must be some particular ingredient in curry I don't like, and I think it may be fenugreek. Maybe that's not in Balti seasoning. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by malna (My Page) on Fri, Apr 2, 10 at 18:58 I thought I heard my name being bantered around here LOL. Here's my take on the chutney issue - I much prefer the sweet one. As a matter of fact, I can just eat it right out of the jar. On a turkey sandwich? To die for. The curried one - DH loves it. I liked it right after I canned it but, as I said above, I think the curry part got too strong after a few months on the shelf. BTW, the ingredients in Balti are coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, mustard, cardamom, cloves, fennel, fenugreek (sorry, LPM), charnushka, star anise, ajwain, black cardamom, cilantro, anise seed and bay leaf. Whew, long list to type!

canarybird01

14 years ago

Eggplant may be used in this recipe instead of bubango.

There are close links between the Canary Islands and Venezuela, thus there are many customs and recipes shared by both countries. Here is one of them.
Bubangos are a type of small, pale green zucchini.

STUFFED BUBANGOS - Bubangos Rellenos Â( Venezuela)

2 bubangos - (small pear-shaped zucchini)
1/3 cup soft breadcrumbs
1/3 cup milk
1/4 cup grated white cheese - (I used parmesan)
1 beaten egg
1 teas butter
a sprinkle of fine dry breadcrumbs or fine cracker crumbs

1. Cut the bubangos in half lengthwise and steam or boil until soft but not mushy. Scoop out the pulp, leaving a little next to the skin.

2. Soak the breadcrumbs in the milk and add the other ingredients and the pulp.

3. Refill the skins, cover with the fine dry crumbs and brown in the oven.

Source: "Buen Provecho - Caracas Cookery" - Caracas, Venezuela.

SharonCb

mustangs81

14 years ago

I love eggplant too. My favorite is plain ole roasted with rosemary, k-salt, and EVOO. I eat it like popcorn!

cloudy_christine

14 years ago

Here's a great moussaka recipe, from Craig Claiborne's New York Times Cookbook. It makes an enormous amount. I always make half the recipe, and that fills an 11 x 11 Corningware baking dish.
Make the meat sauce the day before, so you can lift the chilled fat off the top.

Moussaka Ã la Grecque

* 3 medium eggplants
* 8 tablespoons extra-virgin olive oil
* 3 onions, chopped
* 2 pounds ground lamb
* 3 tablespoons tomato paste
* 1 1/2 cup red wine
* 1/2 cup chopped parsley
* Pinch cinnamon
* 6 tablespoons unsalted butter
* 6 tablespoons all-purpose flour
* 1 quart whole milk, heated
* 4 large eggs, beaten
* Pinch nutmeg
* 2 cups ricotta
* 1 cup fresh bread crumbs
* 1 cup freshly grated Parmesan

Peel the eggplant and slice it crosswise 1/2-inch thick. Sprinkle both sides of each slice lightly with salt, arrange in 1 layer on paper towels and let drain for 30 minutes.

In a large skillet heat 2 tablespoons of the oil over moderate heat; add as many slices as will fit in 1 layer and brown on both sides. Repeat the procedure with 4 tablespoons of the remaining oil and the remaining eggplant. Drain the eggplant as they are cooked on paper towels.

Add the remaining 2 tablespoons oil and the onion to the skillet and cook until the onions are brown. Add the ground meat and cook, stirring occasionally, until the meat is no longer pink. Combine the tomato paste with the wine, parsley, and cinnamon. Add this mixture to the skillet and simmer over low heat, stirring often, until all the liquid has evaporated. Add salt and pepper, to taste.

In a sauce pan, over low heat, melt the butter, add the flour and whisk for 5 minutes. Turn up the heat to moderate and add the milk in a stream, whisking. Simmer for 5 minutes, add salt and pepper, to taste, and remove from the heat. Cool slightly and stir in the eggs, nutmeg, and ricotta.

Grease and 11 by 16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternating layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan and bread crumbs. Pour the egg sauce over the top and bake one hour in a preheat 350 degree oven, or until top is golden. Let cool twenty minutes before slicing.

doucanoe

14 years ago

Yeah...I'm gonna have to pass on this one. Have not tried an eggplant dish that I have liked.

But as Nancy said, maybe someone will post something that will change all that! I'll be watching!

Linda

ruthanna_gw

14 years ago

I never really liked caponata that much until I tried this recipe about 25 years ago. It became a favorite for packing for lunch.

CAPONATA

1/2 cup olive oil
3 cups diced eggplant (3/8" cubes), about 1 medium
1 1/2 cup coarsely chopped onions
1 cup celery in 1/4 " slices
2 cups chopped fresh tomatoes
3 Tbs. minced garlic
2 Tbs. tomato paste
1/4 cup red wine vinegar
12 small stuffed green olives, sliced into thirds
12 black olives, pitted and sliced into thirds
1/4 cup small capers, drained
3 Tbs. sugar
1/4 Â 1/2 tsp. crushed red pepper flakes
1/2 cup lightly packed minced parsley
1/2 tsp. salt
1/2 tsp. pepper

In a large skillet, heat the oil. Add the eggplant and saute several minutes until partially soft. Add the onions, celery, tomatoes and garlic and cook for about 10 minutes, stirring occasionally. Remove from heat, add the remaining ingredients, and toss lightly. Chill until ready to serve. Serve chilled or at room temperature.

Notes: Chopped anchovies can also be added. Diced zucchini can be substituted for half of the eggplant. Diced yellow peppers make a colorful addition.

althetrainer

14 years ago

Oh I love, love, love eggplants! My favorite is pork-stuffed eggplants cooked in oyster sauce. Used to eat it back in Hawaii.

Unfortunately, my two boys wouldn't touch eggplants, not even in ratatouille. :-( So I cook eggplants for myself; don't bother to spend a lot of time and efforts for just one person. I steam, grill, stir fry eggplants then season with salt, pepper, and oyster sauce. Still love it that way! :-)

Al

caliloo

14 years ago

This is absolutely hands down my favorite way to eat eggplant....

Eggplant caviar From KyraÂs Secrets of Russian Cooking

1 large eggplant
1 large onion, chopped very fine
1 small can tomato paste
1 green pepper chopped very fine
1 tsp vinegar (or slightly more)
2 tablespoons olive oil
1 tsp powdered sugar
salt & pepper to taste

Bake the eggplant until tender. When cool, skin it and chop very fine. Saute onion and pepper in 1 tbsp of olive oil. Add tomato paste and simmer 4-5 minutes, add in the remaining oil. Add vinegar, sugar, salt, pepper and chopped eggplant. Cook very slowly over low heat for 20 minutes, adding more oil if needed. Remove from heat and put in a container in the refrigerator. Serve very cold with thin sliced black pumpernickel, unsalted butter and ice cold vodka.

ruthanna_gw

14 years ago

Alexa, I have made your eggplant caviar recipe and it's delicious. I also make a recipe called eggplant caviar but it's a different flavor.

EGGPLANT CAVIAR Â makes about 5 cups

4 large eggplants
1 Tbs. kosher salt
1 cup EV olive oil
4 cloves garlic, chopped
1 Tbs. Dijon mustard
Salt and freshly ground black pepper to taste

Halve eggplants, lengthwise, score with a knife, and sprinkle lightly with the kosher salt. Cover with a heavy plate and weigh down the plate to press out the moisture for one hour.

Preheat the oven to 375. Oil a baking sheet.

Squeeze out any excess water from the eggplants. Place the eggplant halves, skin sides up, on the baking sheet. Bake until the meat is completely soft, 35 to 45 minutes. Set aside to cool.

When cool enough to handle, skin the eggplants. Chop the pulp and tie in a large square of dampened cheesecloth. Let hang above the sink or a bowl until most of the liquid has drained off, about 15 minutes. (Note: I sometimes just drain the eggplant mixture in a colander instead of the cheesecloth but it's better with the cheesecloth method.)

In a medium bowl, whisk together the olive oil, garlic, mustard, salt and pepper. Add the eggplant pulp and stir to mix. Cover and refrigerate for one day before serving. Serve with breadsticks or pita chips.

EGGPLANT SOUP (serves 10-12)

2 TBL olive oil
2 TBL butter
1 medium onion, chopped
1 lb lean ground chuck (I use sweet Italian sausage)
1 medium eggplant, peeled & cubed
1 clove garlic, crushed
1 cup finely sliced carrots
1 cup chopped celery
Two 16 oz cans whole tomatoes
3 1/2 cups beef broth
1/2 tsp. nutmeg (I use 1/4 tsp. nutmeg and 1/4 tsp. ground coriander)
1 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1/2 cup macaroni
2 TBL minced parsley
Parmesan for garnish

Heat the oil & butter in a 6-8 qt Dutch oven. Add the onion & saute until lightly browned, about 8 minutes. Add the meat & cook, stirring until it begins to brown. Add the eggplant, garlic, carrots, celery, tomatoes (break up the tomatoes), broth, nutmeg, sugar, salt & pepper. Bring to a boil, reduce the heat, cover & simmer 2 1/2 hours.

10-15 minutes before serving, add the macaroni & parsley to the soup & simmer until the macaroni is tender. Serve hot sprinkled with Parmesan.~~

Source: Ginger@ Recipe Exchange

caboodle

14 years ago

I really like eggplant. Did you know that there are male and female eggplants? This, from The New Food Lover's Tiptionary: Male eggplants have fewer seeds (which are often bitter) and have a rounder smoother blossom end. The blossom end of a female eggplant is typically slightly indented.

A recipe we like:

Eggplant - Asian Style
======================
1 medium eggplant (will serve 2)
Prepare by peeling and slicing or cutting into sticks. I sometimes salt it, let sit for a while and squeeze out water.

2 scallions
clove garlic, smashed
T minced ginger, opt

Sauce:
1 1/2 T soy sauce
1 T vinegar
1 T sugar or 2 T hoisin sauce
1 t cornstarch
something to add heat, to taste

Saute eggplant along with scallions, garlic, and ginger if you are using it.

When tender add sauce and cook until raw cornstarch taste is gone and sauce is translucent.

Judi

caboodle

14 years ago

We also love this:

Eggplant Parmesan (America's Test Kitchen - modified)
=====================================================
1 globe eggplant, I like to peel it
salt
flour
2 cups bread crumbs
3 beaten eggs or buttermilk (or both)
pepper
up to 2 cups marinara or meatless spaghetti sauce
1 cup mozzarella cheese
parmesan cheese

Slice the eggplant into about 1/4 (or so) inch rounds, lightly salt it and let it sit in a colander for an hour. This sweats some of the moisture out of it and supposedly some of the bitterness. Squeeze or pat on it gently to remove more liquid.

To begin breading, lay a few pieces at a time on a clean kitchen towel and press down to get any extra moisture out. Dip each piece in flour, then in beaten eggs, and then in peppered bread crumbs.

Lay them on a rack or waxed paper as you work. Spread a few T oil on a rimmed baking sheet.

Pop this in a 425 degree oven to get it really hot and then take it out and lay the eggplant on it. Pop it back in the oven and bake for 20 minutes or until nicely browned; remove from oven and turn pieces over and bake 10 or so more minutes.

Remove from oven and top each piece with warm marinara sauce and a little mozzarella cheese and a sprinkling of parmesan cheese. Place back in oven and heat until cheese melts.

You can also place the oven-fried eggplant in a casserole dish and put the marinara sauce and cheeses on top. Pop back in the oven to melt the cheese.

Judi

sally2_gw

14 years ago

We're not real big eggplant eaters here, but every summer my co-worker gives me eggplants from her garden. I quit growing them because they were too successful - I had more eggplants than we could eat! I'll be glad to learn from this thread how to prepare them so we like them. I did watch Michael Chiarrelo the other day, and he explained that the reason for pre-salting the eggplant is not only to release the liquid, but by doing so, it removes the bitterness. I always thought that step was a bother, but now I'll not skip that step, and maybe we'll like them better.

Sally

denise8101214

14 years ago

Here is the link to all the previous Cookalongs.

Here is a link that might be useful: All the other Cookalong Links

BeverlyAL

14 years ago

I see there are several of us who do not "do" eggplant. I too, hope I see something to change my mind here.

Beverly

lpinkmountain

14 years ago

I am not a huge eggplant fan either, but being a fan of middle eastern cooking and mediterranean cooking, I eat it often, but mostly in the summer. I have found that eggplants vary tremendously in flavor and texture. I don't know how to choose a good one, but maybe this male/female thing might help. I know I heard the bit a bout presalting.

I might be game to try caponata again. I ADORE and LOVE ratatouille so I keep thinking I will like its racier cousin caponata, but so far I haven't found a recipe I really like. I roast eggplant and mix it with roasted red pepper for dip with pita chips and hummus. I also love eggplant parmesean but don't often make it due to it's being time consuming and then if the end results are really good it's probably fattening. I have two recipes for eggplant in my "to try" folder, an eggplant stew and eggplant rolatini, but I doubt I'll get to them in the next few weeks. Possibly the stew.

beanthere_dunthat

14 years ago

Ah, Judi, that Asian-style recipe sounds, good. I find I don't like the globe eggplants, but I like the long, thing, Japanese egglants, espeically with a spicy or sour sauce.

This recipe claims to serve four. Meal for two is more like it. We sprinkle cilatro and a little minced pineapple on top.

Thai Red Curry Soup with Chicken and Vegetables
Yield: Makes 4 servings

Ingredients;
2 tablespoons corn oil
1 tablespoon Thai red curry paste
12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 ounces green beans, cut into 1-inch lengths
2 small Japanese eggplants, cut into 1-inch pieces
3 cups canned low-salt chicken broth
3 cups canned unsweetened coconut milk
1 tablespoon fish sauce (nam pla)
1/4 cup chopped fresh basil

Method:
Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.

Bon AppÃ©tit -- September 1997

=========
I have NOT tried this one yet. I'm waiting for summer and the farmer's market. That's the only time i can find any eggplant around here. The groceries don't carry it.

Turkish Baked Eggplant with Chile, Feta, and Mint

Ingredients:
4 eggplants
Olive oil
Salt and pepper
2 onions, thinly sliced
6 cloves garlic, thinly sliced
2 medium fresh red chiles, halved, seeded, and thinly sliced
Juice of 1/2 lemon
4 ounces feta cheese, crumbled
3/4 cup Greek-style yogurt
A handful of fresh mint leaves, torn
Extra virgin olive oil

Method:
1. Preheat the oven to 400Â°F (200Â°C). Halve the eggplants lengthwise and then score a diamond pattern into the flesh of each half on the cut surface, being careful not to cut all the way through. Pour about 10 tbsp olive oil over them and season with salt and pepper. Turn them over to make sure they are well coated. Roast for 40 to 45 minutes.
2. While the eggplants are cooking, saute the onions in 1/4 cup olive oil until soft and golden. Add the garlic and chiles and cook for another 2 minutes, until they are soft as well.
3. When the eggplants are tender put them on a serving plate, cut-side up, and squeeze lemon juice over them. Gently press the cooked flesh down to make a bit of room for the onions. Fill the eggplant cavities with the onion and sprinkle the feta on top.
4. Dab the yogurt over the eggplants and throw on the mint leaves. Drizzle extra virgin olive oil over the top before serving. You can serve this warm or at room temperature.

jimster

14 years ago

The name translates to The Imam Fainted. Presumably he swooned upon tasting this dish. For real eggplant lovers, that would be understandable. There are other stories of its origin, but I like that one best.

This recipe is adapted from Recipezaar.

IMAM BAYALDI

2 medium eggplants
2 medium onions, chopped
3/4 cup olive oil
2 garlic cloves, crushed
3 medium tomatos, peeled and chopped

salt and pepper

Saute the onions in a little oil.

Add the garlic, tomatoes, salt, and pepper.

Cook until it comes together as a very thick stew (no liquid).

Cut the stem ends from each eggplant and cut eggplants in half lengthwise.

Make 3 lengthwise slits, almost from end to end, cutting into the flesh about 1 inch deep.

Heat 1/2 cup olive oil in a large saucepan over medium-high heat.

Add the eggplant, cut side down, and fry gently, until dark golden-brown on cut side.

Turn over and fry on skin side a couple more minutes.

Remove from oil (most of it will have been absorbed) and place on paper towels to drain for atleast 15 minutes before proceeding with recipe..

Preheat oven to 350Â°F.

Hold each slit apart and spoon as much of the vegetable mixture as possible into each cavity. The slits won't hold much. Don't worry.

Spread any remaining vegetable mixture on top of the eggplants.

Arrange eggplants in a baking dish just large enough to hold them.

Drizzle with the remaining oil.

Bake for 40 minutes, or until tender.

Let cool and serve at room temperature.

Jim

jimster

14 years ago

This eggplant dish will be enjoyed by everyone. You don't need to be an eggplant afficianado to enjoy it. This is my own recipe for papoutsakias.

The name is Greek for "little shoes", which describes the eggplant halves, filled with a mixture of chopped eggplant, ground meat, sauce and seasonings, then roasted. I like to roast them covered in a Weber type grill for the smoky flavor, but they are very good done in a regular oven.

PAPOUTSAKIAS

3 medium eggplants
1 lb ground beef or ground lamb
1 (16 ounce) can tomato sauce
1/3 cup olive oil
4 garlic clove
2 tablespoons grated parmesan cheese
basil
salt and pepper

Cut eggplants in half lengthwise.

Scoop out flesh of eggplants using a large spoon, leaving 1/2 inch of thickness to the shells (four halves are to be stuffed, the third eggplant is for extra flesh).

Smear four shells with olive oil and roast, flesh side down, on grill or in 400 degree F oven until lightly brown, about 10 minutes.
While the shells roast, brown the meat in a LARGE skillet, about 10 minutes.

Remove meat and set aside.
Meanwhile, chop eggplant flesh coarsely and the garlic finely.

Add olive oil to the skillet and cook the chopped eggplant and garlic until the eggplant is well done and soft, about 30 minutes.

Add all ingredients, except shells, to the skillet and cook until everything is nicely combined, about 10 minutes.

Fill the shells with the mixture.

Sprinkle with grated cheese.

Roast until bubbly and brown, about 10 minutes.

Jim

jimster

14 years ago

I don't know the protocol for choosing topics but I have a suggestion for one.

While reading food photography tips from dcarch and SharonCB, and perusing Sharon's excellent food photography tuturials, it occured to me that it might be fun to have FOOD PHOTOGRAPHY be a Cookalong topic.

It would be motivation for many of us to take a step toward better food photography. It might helo some to get around to posting a photo for the first time. In the long run we might see more posts illustrated with photographs, which is always a good thing.

Jim

kathleen_li

14 years ago

This is a simple one, but a good and easy appetizer...
Eggplant Mini Pizza .

beanthere_dunthat

14 years ago

Jim, just to answer the implied question, Nancy usually picks a name randomly from those who repsonded to the current cookalong and that person picks the next topic. Isn't it about time for that? So you may get your wish. :)

I guess the reasons I don't post pictures is that my experience with Photobucket was more annoying than conducive to photo-sharing, so I haven't tried out any of the other free services.

canarybird01

14 years ago

Jim this part of the forum is still about discussions of food, and in the Cookalongs a member chooses an ingredient or food item, and those who wish to participate then post recipes using that ingredient.

Discussions about photography can take place over on The Gallery, (it is a photo gallery) or in Conversations, where we can talk about off-topic subjects but would be out of place on the Cookalong thread.

SharonCb

jimster

14 years ago

I understand that it would it would be out of the ordinary as a Cookalong topic. It is about food though just in a different way. The idea would be to engage the attention of those who wouldn't otherwise get involved with photography.

I won't press the point however, if others think it is going too far afield. Odds are against my being chosen at random anyway, so my suggestion probably will not be an issue.

Jim

beanthere_dunthat

14 years ago

I'm neither for nor against it.

That papoutsakias recipe looks yummy. Would that be fresh or dried basil?

jimster

14 years ago

Bean,

Ordinarily it would be dried basil because that's what I always have on hand. When fresh basil is in the garden I use it. I didn't specify an amount. I'll leave that to your judgement.

Jim

fearlessem

14 years ago

This eggplant gratin from Ina Garten is one of my favorites... Its basically eggplant and some marinara in a creamy ricotta-based bechamel type sauce... SO good!

Here is a link that might be useful: Eggplant Gratin

lpinkmountain

14 years ago

Well, I didn't make what I had planned on making, which was eggplant with pasta, mushrooms, fake bacon bits and a fontina cheese sauce. I have rice languishing in the fridge so I needed to make something that I could eat with rice. This dish has been on my "to try" list for a long time. It was yum!

Eggplant and Chickpea Stew with Tomatoes, from the Williams and Sonoma "Vegetable" cookbook. Says it serves 4, but I would say 4 big eaters. You might get away with serving 6.

I halved the recipe, except for the chickpeas, which I forgot to halve, which is why it is kind of chickpea dominant.

2 small to med. eggplants about 1.5-2 lbs. total weight
4-5 TBLSO EVOO
1 red onion cut into wedges
3-4 cloves garlic, coarsely chopped
1 lb. (500 g) fresh tomatoes, pureed with a grater/shredder (yeah right, I used a can of petite diced tomatoes)
1 1/2 cups canned chickpeas
1 lb. canned diced tomatoes with juice
Salt and freshly ground pepper to taste
1/4 tsp. sugar
1/8 tsp. thyme
pinch of ground cinnamon
1/2 cup dry red wine
2 TBLSP chopped fresh leaf italian parsley (I used a scant TBLSP dried, I hardly ever have fresh parsley on hand)
Juice of 1/2 lemon (I used a dash of reconstituted lemon juice which is what I usually have on hand)

Cut the eggplant crosswise into sections about 1/2 inch thick (I like thicker ones)
Heat a heavy frying pant over med. high heat. When it is hot, add 2 TBLSP of the olive oil, then add the eggplant slices and fry until they are browned on the first side, about 5 min. Turn and brown the second side, adding 1-2 TBLSP EVOO to the pan as needed. Remove eggplant and set it aside. (What I actually ended up doing is salting the eggplant for an hour or so, rinsing and patting dry, peeling it and then basting it with the EVOO and roasting it in the oven for about 10 min. on each side. Roast at 400. It would be great grilled too, I think, but I don't have a grill and wouldn't fuss with one if I did).

Heat 1 TBLSP of olive oil in the pan over med. heat. Saute the onion with the garlic until the onion becomes transluscent, 5-6 min., then add the tomato puree, fresh tomatoes (if using), chipeas, salt and pepper and otherspices. Cook gently to thicken the sauce a bit. Then add the eggplant and the wine, and simmer 10-15 min. more to thicken some more and combine flavors. Add a squeeze of lemon juice and adjust the flavors to taste.

Serve with crusty French bread and a feta cheese salad, or spoon over boiled pasta or a simple rice pilaf.

lpinkmountain

14 years ago

I have to tell you that stew was excellent. I think the secret, (for you eggplant skeptics) to good eggplant is to realize it is kind of like tofu, it has texture but not much flavor, although under the wrong conditions it can acquire a bitter one. But it also has the plus of absorbing and reflecting flavors very well, and matching that with a creamy texture. If the eggplant has likely sat around for a while, by all means peel it, and salt and sweat it. Then, be generous with the olive oil and spices when you're fixing it. If it's a garden fresh eggplant you can afford to be more haphazard about preparation.

wizardnm
Original Author

14 years ago

It was Sunday when I remembered that I needed to draw a name but the Oscars ran late and now it's Monday already!

Anyway... I drew a name just now of those who posted on this thread.

Jimster...I drew your name!

Please pick our next Cookalong ingredient and post it to this thread.
I saw your idea about pictures and I think it might be a good idea but..... for the same reason I didn't want to use meat, poultry, fish or seafood, I think it could leave too many members unable to participate. Remember, not everyone has a digital camera and some members are on dial up. Those who do enjoy posting pictures, post them when appropriate.

I'll be watching for the next ingredient...Thanks to all the contributors. Oh, by the way, I can still live without eggplant :)

Nancy

wizardnm
Original Author

14 years ago

Jimster???

I'm heading out for a whole day of shopping. I'll check this thread as soon as I get back on later.

Nancy

jimster

14 years ago

OMG! Now I'm in a predicament. I like my idea of the food photo theme but I would hate for it to be a turn-off for a lot of us, if that's what it would be. I'm sure I can come up with a good theme along more conventional lines if need be.

There already have been a couple of comments, one neutral and one against. If I could get just a few more I would have a better sense of the feelings out there in CF land.

Jim

caliloo

14 years ago

I vote for an ingredient. Photo stuff belings in the gallery IMHO.

Alexa

beanthere_dunthat

14 years ago

Jim, why not do both? There's no reason the cookalong thread can't have a companion thread in the photo gallery. Folks can post the recipe here and a link to their dish there where others can make suggestions on how to improve the photographic aspects of it. Then, those who are interested in photography can post their pics without causing problems from those on slower connections, and those of us who aren't interested can scroll on by.

ruthanna_gw

14 years ago

I usually participate in the Cookalong threads and probably will in the next one, whatever you select.

However I'm not a food photographer and have no desire to be one. The only reason I post food photographs is that we have a family cookbook disc that we keep updating and if I make one of the recipes in the "book", I'll take a snapshot of it and add it to the recipe. If I post a recipe here that already has a photo with it, sometimes I include it.

I wouldn't cook a separate meal for the purpose of photographing it for the Cookalong thread.

jimster

14 years ago

When I was suddenly faced with the reality of choosing a theme, I reviewed previous Cookalongs and thought deeply about it. That, plus a few additional comments, has convinced me that the food photo theme would be too much of a break from the Cookalong concept. I like bean's suggestion of running a parallel thread on photography, if we can figure out how to best organize that.

I will forward an ingredient choice to Nancy real soon now.

Jim

jimster

14 years ago

I Emailed Nancy with my choice but maybe it didn't get through or maybe she is extra busy right now. Anyway, I will spill the beans here (oops, beans was #21 wasn't it?) and she will set up the thread whenever she can.

Cookalong #23 will be (tah dah):

CRANBERRIES!

Jim

wizardnm
Original Author

14 years ago

Jim, I think we can have some fun with cranberries!!!

Thanks!

Nancy

Here is a link that might be useful: Cookalong #23-------Cranberries

beanthere_dunthat

14 years ago

Psst...eggplant lovers, Pllog put a recipe on the Passover thread that looks yummy. Uses Tamarind with Japanese eggplant!

susytwo

14 years ago

This month's Bon Appetit featured eggplant rolls which I made this week for dinner.

They were good but a tad dull. I left out the mint, so that could be why. Next time I make them I will add garlic, chilies or some pesto.

Here is a link that might be useful: Eggplant Rolls with Swiss Chard

tmd15

14 years ago

susytwo,
Fresh Basil instead of mint might be nice along with the garlic and maybe a splash of crushed red pepper flakes.

Cookalong #22 ------ EGGPLANT

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