Eggplant Parmesan: You're welcome, part 10.

Eggplant.

I looked it up to describe what it tastes like, and sadly I found an entire forum that likens it to 'barf.' This made me sad, because 1.) no one wants a barf-o-Rama and 2.) I'm on an eggplant kick these days. I enjoyed it for the first time at a delicious Italian joint in downtown Indianapolis, called Iaria's. Their eggplant Parmesan was so good, I don't think I would ever go back to chicken Parmesan.

To me, eggplant has a pretty similar taste and texture to zucchini. It takes on the flavor of whatever you're cooking with, but there is something about combining it with peppers and onions that makes it so flavorful.

So, here is my attempt at converting any anti-eggplanters out there. I ate this the day after I made it, and the flavor was really nice. I also used fresh basil from my freaking gigantic basil bush in our backyard. Ours looks like a tree. You could tie a hammock to it.

• 1 eggplant, peeled and sliced 1/2 inch thick
  
• 2 eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil
• 1 cup chopped green, red or yellow peppers and onions, your choice
• slat and ground black pepper for seasoning
  

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs.
   
3. Use 2 tablespoons of olive oil in a heated skilled and cook eggplant until golden brown.
4. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
5. Bake in preheated oven for 10 minutes, or until golden brown.

Strawberry Cinammon French Toast. You're welcome, part 6

Cooking is serious business in the Davidson kitchen. It usually involves a business-like meeting to discuss the menu, a game of rock, paper, scissors to decide who has to go to the store, alcohol and the precision of a drunken sailor. Many of our attempts at cooking deserve the Darwin Award, and I promise to start showcasing some of our recipe flops on the blog. There are plenty to choose from. Like the time I made strawberry cheesecake for a work pitch-in. My roommate tested a piece of leftover strawberry, and gently reminded me not to use the same cutting board onions were cut on the day prior.

Last night, John and I were making pecan tassies (I swear he's straight), and both managed to completely screw up the recipe, even though the cook book was right in front of us. I threw a stick of butter in, and later noticed it called for one pad of butter. As John mocked me, he almost threw in a teaspoon of almond extract instead of vanilla. I also drooled on myself while preparing the crusts. Full-on drooled all over my shirt. I have no explanation for this.

That being said, french toast is pretty fool proof. Here is the recipe. Hold the drool.

• 3 eggs
• 1/2 cup heavy whipping cream
• 2 teaspoons orange liqueur, optional if you prefer bland french toast
• 3 tablespoons cinnamon
• 1/4 teaspoon nutmeg
  
• 2 tablespoons sugar
• 8 thick slices bread - I recommend sliced french bread
  
• Whipped topping
• Powdered sugar
  

In a shallow bowl, whisk together eggs, milk, liqueur, cinnamon, nutmeg and sugar. Coat each slice of bread on both sides with egg mixture. Place coated bread slices on hot buttered skillet. Cook until golden brown on both sides.

To serve, place 1 piece of French toast on plate. I use a small sifter and tap powdered sugar onto the french toast slices. Top with strawberries and whipped topping. Add another slice of French toast and repeat.

Enjoy.

One for me ... one for you

There it goes down. Down into my belly.

Gary, waiting for his glass of wine.



Vegetables in pot for Broccoli soup.

Coffee, Mr. Draper?

So, I'm a total loser tonight. I have evaded two invitations to go out, one doorbell and several text messages to stay at home, watch St. Elmo's Fire and cook for myself. Captain's log: I still think a fantastic costume for Halloween 2009 would be a jobless, womanizing, saxophone-toting, mulletified Billy Hicks. But, I digress.

I like this soup, particularly tonight because it's just me and Gary on a Friday night, and this recipe calls for alcohol (hence the title). So, save a cup of wine for the recipe and the rest can be consumed for medicinal purposes. I drink mine while cooking and watching the first season of Mad Men. So choice.

	1 tablespoon butter
	1 tablespoon oil (olive or cooking oil is fine)
	1 head broccoli, florets divided
	¼ red onion, finely chopped (I didn't have a red one, sue me)
	¼ vidalia (sweet) onion, roughly chopped
	2 sticks celery, finely chopped
	2 carrots, peeled, finely chopped or grated
	1 garlic clove, minced
	2 tablespoons freshly chopped parsley
	6 tablespoons flour
	3 cups low-sodium chicken broth
	1 cup white wine or champagne
	Salt and Pepper to taste
	1 teaspoon dried thyme
	1 cup regular cream (WAAAY too much cream, Only 1/4 cup)

1. Melt butter with oil in large, heavy saucepan over medium heat. Add broccoli, onion, celery, carrots, garlic, and parsley. Cover; cook until onion and broccoli are tender, stirring occasionally, about 10 minutes.

2. Add flour and stir until cooked and then add the chicken broth and wine. Cover and simmer vegetables 40 minutes.

3. Season with salt and pepper and thyme. When ready to serve, add cream and cook through - about 5 minutes. As I said in the ingredients list, use a cup of cream if you were the creepy kid who used to drink vitamin D milk at dinner. Otherwise, 1/4 will suffice.

Soup tastes better in a mug, so ladle it in and suck it down. I also feel more like an adult when I actually utilize my coffee mugs. Coffee tastes like poo, even in my adult age, so soup is the only thing that fills them.

I got this broccoli soup recipe from my favorite cooking blog, The Domestic Goddess. None of my recipes are original, in fact. Just the clever commentary that is peppered into the instructions.

http://www.domesticgoddess.ca