Mom's Pickled Eggplant

Eggplant. It's one of those vegetables you either LOVE or HATE. Sort of like brussel sprouts.

It can also be easily, and often, ruined. Over breading, frying in grease, losing it's natural deliciousness, form, and flavor.

What processes us to have an overwhelming need to hide our vegetables? We bread them, we fry them, we cover them with cheese sauce, we bury them in casseroles, and unknowing children out there are eating spinach hidden in their brownies(gasp)...God forbid we eat a piece of broccoli unless it's swimming in a pool of Alfredo sauce and mixed with the fettuccine.
OK. I'm over my tangent.

Thankfully I was raised in a "love the vegetables" home. My love of vegetables has always been there. I fondly remember a garden that yielded all summer long, and into the fall. We ate the freshest veggies you could get. The only way to learn how to love veggies, is to prepare them simply and let them speak for themselves.

I can honestly say I practice what I preach. When I go grocery shopping half of the contents of my purchase are veggies, fruits, fresh heads of lettuce, still in their natural form...cause that's how I like them.

Which brings me back to eggplant. One dish my Mom has made for years is Pickled Eggplant. It's one of those dishes that sparks an automated response to the cerebral cortex that screams: Comfort Food. No, let me rephrase that: One of my all-time favorite Comfort Food. It is peculiar looking, once cooked, not very photogenic either, but it is, in a word, delicious.

Two things that have to be served with this: crusty bread and a firm, pungent cheese. Though in case of emergency, I have been known to put this on crackers...I must warn you, this is very garlicky. You could make it with less garlic, but it wouldn't be the same dish to me.

The Hub's does not care for this dish. Mwaaahaahahahahaha ! MORE for me !!!




Cast of Characters:

Recipe- yields approx. 3 cups

2 nice sized eggplants- Peeled and cut into thin, finger-sized pieces
6 cloves of garlic- minced
Crushed red pepper flakes- to taste
Cider vinegar
Red wine vinegar
1/2 c. Extra virgin olive oil
Kosher salt- to taste

In a large pot add eggplant and almost cover with vinegars. I found this to be approx.(depends on size of eggplants) 2 c. each of the cider and red wine vinegars. Add a sprinkle of kosher salt.


This much vinegar..

Now, My Mom says you can cover with lid and bring to a nice simmer, or do it without a lid. Once the vinegars heat up, you may want to cover with a lid.
It's a little overpowering.
Once up to a gentle boil, cook for roughly 10-12 minutes until softened. Occasionally stir gently with spatula as if you were folding whipped cream into a batter, as you are trying to maintain the shape of eggplant as much as possible.
Once eggplant has cooked through, drain pot into strainer and let sit 20-30 minutes until slightly cooled.
Transfer 1/2 of eggplant into a glass bowl and add half of the salt, garlic, pepper flakes, and 1/4 c. olive oil and stir GENTLY!
Then add other half of ingredients and stir GENTLY again! Taste it. Does it need a little more salt? Mine did, go figure. (Inside joke)
Now grab some crusty bread and try it. I used an aged Asiago and a peeler, and shaved the cheese right on top.

This is how Mom likes it (all deconstucted and dangerous, torn bread, eggplant, and cheese...rebel!)

And this is how I like it: (Orderly)

Thank you Mom for bringing a tear to my eye and happiness in my belly.
Baphy xoxo

A Diamond in the Rough

https://www.facebook.com/pages/Kings-Hotel-and-Bar/157278394342752

Somebody, put this place on a Google Search. I tried in vain to look it up via Internet...no luck.

Did you ever land in a tiny little restaurant/bar business that blew your socks off ? I'm talking food, not ambiance. This is the kind of arena that gets my attention. These little known, except by the locals, establishments that deserve full credit, where most take for granted.

Though, those Halloween lights did make me smile.

One bite into an entire 1/2 pound hamburger, and I am hooked. Served on a half of a Cellone's sausage roll, lightly toasted, with the exact toppings I ordered. The burger was PERFECT. Not dry, not over-cooked, just the right amount of fat to keep it moist.
My toppings requested: a carefully positioned layer of dill pickles, a hefty slice of onion, lettuce, sauteed mushrooms, cheese, and yellow mustard.
When my burger arrived, it was mostly burger and some bun. Just enough bread to hold, but the burger sung it's own praises well beyond. I'm still smiling at it's glory !
With the toppings, it cost $4.45. Holla !!!

Hub's has ordered the wings, that come whole, and cooked to a crispy perfection, with a Carolina sauce that is slightly sweet, smokey, and pure delicious.

And there's the steak hoagie. And the hand-cut fries. Tears.

I'm still trying to finish the burger, no success yet, but Hub's usually picks up my slack. If dreams were a reality, I would lick my plate clean. I'm seriously trying.

Owned and run by Mike, aka "Mick", and his wife Gail. Located in Smithton, PA. Known as Kings Hotel, but referred to as "Kings". Two very gracious individuals that run the business by their gut and instinct. Of which, I appreciate. Keep up the awesome work.

Tricks and Treats

For some reason I'm super geeked for Halloween. Typically, it doesn't excite me and lost it's luster about 18 years ago.
 But this year it's different.
Perusing the Kraft food website I hit the Halloween button and here's what I found:

http://www.kraftrecipes.com/Community/recipe-exchange/userrecipedisplay.aspx?user_recipe_id=135995&group_id=1



Ghosts in the Graveyard.

The only thing I would make an adjustment to the recipe is to cream the cream cheese, butter, and powdered sugar together until smooth prior to adding milk, pudding mix, etc... I had some unsightly lumps and had to wave my "magic wand" to get those darned lumps out. But seriously, kids and adults will LOVEEEE this!!!

And another one on the same website:

http://www.kraftrecipes.com/recipes/cheesy-jack-o-lantern-114126.aspx

I'm renaming this one  Jack a Licious Cheesy Ball

The recipe idea was taken from Kraft's website, but here's my recipe for a classic, simple cheese ball.

2- 8 oz. cream cheese softened
4 oz. crumbled blue cheese
3 scallions thinly sliced- save tops for "stem"
1 T. Worcestershire sauce
1 1/2 to 2 c. shredded cheddar
2 pieces sandwich pepperoni- cut into small triangles

Combine cream cheese, blue cheese, scallions, Worcestershire, and 1/2 c. cheddar. Stir to combine. Let sit in fridge for 30 minutes then mold cheese ball into pumpkin shape. Roll in cheddar to coat. Place tops of remaining scallions on top for "stem." Make pumpkin "face" with pepperoni. Serve with assorted crackers.

Butternut Squash and Carrot Soup

Fall is officially here. Yeeeeaaaaahhhh !!!

As I type, it's 42 degrees, my house is scrubbed from stem to stern, and my candles are lit. This weekend has also officially been deemed (by me) one of the worst weather weekends this year. It has rained since Friday night, been chilly and miserable, yet somehow....I'm quite pleased.
I even brought what plant-life I wanted to save, indoors.
This is the kind of weather that makes me want to COOK. Even more than I typically cook. It makes me want to nest, rearrange the once open garage, to Closed. Drag in the porch furniture, and celebrate with autumnal decor/lights, in the hopes of no longer sweating my b*%^$ off (if I had them).

Oh, Fall....how I love you. It's a natural procession of yet another season. Bring on the fall foliage, which has already begun in earnest. Fall begins my craving for pork, slow cooked with apples. More cravings for stews, casseroles and comfort foods. Cranberries.....shut. up. Whole turkey? No problem.
But most of all, soup.
Soup is the elixir of all the God's, past and present.

I made two yesterday. Beef veggie (my personal fav), and a lovely Butternut squash and carrot.
I could have sufficed with just the butternut squash, but I'm trying to amp my nutritional content by adding the carrots. Personally, I would have added spinach, and whatever the heck else I should have had, on hand....but it was a long week.

What resulted was a blender that finally succumbed to 10+ yrs of abuse (with a little help from me), and this delicious/easy/nutritious/yummy bowl of goodness.

Other (well known soup companies) market and sell this for a formadible profit.......in a carton. Make your own. So easy.
 I'm told they even sell this at "Fru-Fru" establishments. Perhaps I should hang a swanky sign from the kitchen window.

Ingredients: Serves 4

1- 2 to3 lb. butternut squash- peeled and cubed*
2- large carrots-peeled and sliced
1/2 of a large onion-peeled and diced
32 oz. carton organic chicken broth
1/4 t. allspice
1/8 t. ground nutmeg ( I used fresh-thank you Trev and Ria)
Salt/pepper to taste
Sour cream- as garnish

Combine veggies in a pot, add broth and seasonings. bring to a boil, cover with lid over low simmer until veggies are fork tender (about 30 minutes). Ladle, in batches, into blender to emulsify. Be careful to leave lid on blender open, as it's very hot (which is where my blender finally >YAY<, died). Return to pot and combine. Ladle into soup crocks/bowls. Add dollops of sour cream as desired.

* I'm told they sell butternut squash frozen and cubed.....yeah, right. Not in my neck of the woods. If your like me, buy a whole butternut squash, and CAREFULLY peel with a very sharp paring knife. Once peeled, split down the middle lengthwise, and you will find a pocket of seeds.....like a pumpkin, but no so much. Scoop out the seeds with a spoon, then cube.

Green Chile Salsa

Been on a serious craving for authentic Mexican food. To the point where I'm dreaming of La Parilla's salsa and chips.
The tortilla chips were slightly warm, salty, and super thin and crisp. The salsa was just thick (yet watery) enough to cling it's tomato-ey base to the chips. With a hint of cumin, cilantro and garlic, I long for this recipe.
Of course, there are no La Parilla's in the North. Nor, are there ANY decent Mexican restaurants in the North, unless of course you consider Taco Bell to be a Mexican restaurant.....complete with Grade E meat, whatever that comes from, I don't want to know. Just thinking I fed my kids that crap (back in the day) makes me shudder in remorse.
And for the die-hards, you know who you are, whom consider Jose and Tony's http://joseandtonys.com/ an authentic Mexican restaurant.....phooey!
Though on a personal note, I do miss Chi Chi's. e. Coli-schmoli !
So I find this recipe for La Parilla's Green Chile Salsa, and literally salivate at the prospect of making it.....ALL WEEK.
Not the intended recipe I was looking for mind you, but for all intense purposes, it satisfied my need, if only for a moment, for authentic Mexican food.
The end of the recipe entry reads, "you could smather this over anything." Why yes, you could. Chips, chops, chicken, a beef brisket, shrimp skewers, even hot dogs, it's so good.
Though the steps involved roasting garlic, tomatoes, onion's, tomatillo's, poblano peppers, individually.......here's what I did.



All together now!
Who has time to roast individually? Look how happy they are together, in unison. Roasting as One....
I love tomatillos. Sort of a tart, bright, looks like a tomato, but brings so much to the table, thing. I refer to it as a thing, since I'm not accustomed to cooking with it, but I want to cook with it, I want to bring the tomatillo to my pierogie/meatloaf/bruschetta/chicken piccata mentality.
I'm thinking capers and tomatillo's....roasted on a crusty baguette.
Back to Mexican.
There's this little Mexican restaurant opening up soon, right here in "the Boon's." Already caught on fire, before even opening...not a good sign.
In the meantime, I shall try to duplicate that recipe from la Parilla, since the hopes of ever having it up here is non-existent, to date.
Here's a superb recipe, accidentally found, but very Mexican.

Pre-heat oven to 425 degrees.

Ingredients:
5 poblano peppers-chopped and seeded
1/2 yellow onion-peeled and sliced
5 tomatillos-husked and roughly chopped
2 cloves garlic-peeled
3 tomatoes- quartered
Canola oil
Salt/pepper
Place on a cookie sheet, toss with canola oil, then sprinkle with salt and pepper, and toss again. Roast approx. 40-45 minutes until golden brown.
Once cooled, add to a food processor. Here's the rest of ingredients:
Add 1/2c. water while processing ( I had to add a total of 1c. of water since I like it thinner)
Handful of fresh cilantro
1 t. cumin
1/2 t. kosher salt

The longer this sits, the better it is. The recipe did not call for lime juice, but I think it would have made it even better.

Quick and Painless French Onion Soup

Add croutons, top with cheeses, and broil until slightly golden brown and bubbling and sticking to the edge of a soup crock...sigh.

I'm not sure where this recipe originally derived, but I got it from my friend, who got it from her sister, who got it from ??? I will promptly give full credit to my friend, Kellie, since she made it for me. Yay. This recipe is so easy and quick and DELICIOUS, despite all the recipes that INSIST on caramelizing onions (40 minutes), adding Gruyere cheese ($$$), and simmering on a low boil for a significant length of time (90 more minutes).

The foodie snobs will undoubtedly snub their pristine noses at this. As stated in previous posts, you really can overdo....unnecessarily, a recipe.
The only thing I added to this recipe was bay leaves. The step of rapidly boiling for 15 minutes, replaces the lengthy caramelization step. The result? One of the best french onion soups I've had.
Do not skip the Sherry, this is key in the flavor aspect.
Use provolone and Parmesan instead of Gruyere.....the cheese is just as melty-gooey....and just as delicious.

Serves 4-6 hungry people

Ingredients:

5 medium onions- peeled and sliced into 1/4 in. slices

1/2 stick butter

salt/fresh ground pepper-to taste

1- 32 oz. carton beef broth

1-32 oz. carton chicken broth

1/4 c. dry sherry

2 bay leaves

Topping:

2 slices provolone cheese for each crock of soup (I'm greedy like that)

1 T. grated parmesan cheese

Any flavor croutons-as many as you like

Saute onions and bay leaves in butter, with salt and pepper to taste, until onions are translucent and wilted, over medium high heat. Keep stirring frequently.....took me 15 minutes.

Add both chicken and beef broth and bring to a boil....took 5 minutes.

Once to a boil, let the soup RAPIDLY boil, over high heat for 15 minutes.

Turn off the heat and let soup rest for 10 minutes. Then, add the dry sherry.

Ladle into soup crocks. Top with croutons, and provolone cheese, then sprinkle with parmesan cheese. Place on a cookie sheet and broil until browned and bubbly...the longest 3 minutes of your life.

Total cooking time: 48 minutes. SCORE!!!!!!

Now, just imagine dipping your spoon into a crock of this and pulling up bits of onion, and croutons, and melty-gooey cheeses....I love soup.

Truth be told, I've eaten this the last 2 nights.....and I couldn't be happier.

Thank you Kellie, for this absolute gem!

What I've learned from 9/11

I can ask anyone what they were doing that day, and each and everyone of us can clearly remember that morning as if it were yesterday.
I have become a bit obsessed in anticipation of the 10th anniversary of one of the worst attacks on United States soil. More recently in the last few days following articles, videos, pictures of then, and now.
To this day, it clearly upsets all of us. It still resonates globally, 10 years later.
On the eve, of the Anniversary of such a planned and devised catastrophe, naturally I spent my day cooking.
It's what I do to clear my thoughts. My therapy session lasted all day, in the kitchen, grateful once again, that I wasn't directly affected with the loss of a family member.
Though I did take a break and watch the televised dedication ceremony in Shanksville, PA for the memorial currently being built to honor the 40 passengers and crew that bravely met evil face to face, and VOTED together in the heat of peril to fight the evil. I bawled today, just as I did 10 years ago, tomorrow.

3,460 presumed lost, including emergency personnel (aka) first responders.

What did I get out of my "therapy session?"
Just like the surreal moments following the attacks on 9/11/01, I realize We stand United. The out pouring of dedication, wanting to help, wanting to be there, wanting to rebuild, reconstruct our homeland security, remains forever emblazoned in my memory bank.
22 days after 9/11, the first attacks on Afghanistan were launched, and 2 million men and women made the decision to join our military.
We remain united in comforting the families that have lost loved ones, and honoring them.
Most of all, I realized today, the eve of 9/11, that these last 10 years have been my happiest.
My children are healthy, thriving adults.
I have met and married my Hub's.
All three of my children have married, and married well.
I have been blessed with three beautiful grandchildren.
I went, and graduated from college.
Three members of my family (my son included) have signed up willingly and have served, one still serving. (Army).
While simmering the "trinity" for my Jambalaya, it dawned on my, once again, this is America. Home of the free, land of the brave.
Despite the horrors of the past, We endure.