Tuscan Spinach Bake

I recently had some friends over for brunch and I didn't want to make the usual pancakes and eggs. I decided to make this Tuscan Spinach Bake which reminded me of a dish we make at Christmas. What I came up with was a tall baked pie that was loaded with salty pancetta, spinach, creamy ricotta, sweet peppers and savory Fontina cheese encased in a buttery, flaky puff pastry. What made it even better was that I was able to make it ahead of time and pop it in the oven just before my company arrived so that I could spend time with them instead of being in the kitchen.

Makes 8-12 servings

1 pkg. Pepperidge Farm Puff Pastry Sheets (thawed)

1 Yellow Onion (diced)

1 TBS Olive Oil

¼ tsp Kosher Salt

4 Cloves Garlic (minced)

2 10 oz. pkg. Frozen Chopped Spinach (thawed, drained)

3 oz Pancetta (diced) *

6 Lg. Eggs

1 ½ C Fontina Cheese (shredded) *

1 C Whole Milk Ricotta

2 TBS Grated Romano or Parmesan Cheese

2-3 dashes Hot Sauce

1 C Red Bell Pepper (diced)

Thaw the puff pastry according to package directions. Preheat oven to 400°F.

Unfold the puff pastry on a floured board. Roll out one sheet to 12” x 12” and the second sheet to 11” x 11” square.

Spray a 9” springform pan with cooking spray and place the springform pan on a cookie sheet (to catch any drippings). Place the 12” x 12” puff pastry sheet in the springform pan with the corners draped over the edge of the pan (see photo).

Diced the onion finely and mince the garlic. Heat the olive oil in a medium frying pan over medium heat. Add the onions and the salt and cook until translucent. Add the minced garlic and cook for an additional minute. Transfer to a medium sized bowl.

Dice the pancetta. Add to the frying pan that you just used for the onions and cook until crispy. Drain on paper towels.

Drain the spinach by squeezing the spinach in your hand to remove excess moisture. If you don’t squeeze out the water your bake will be soupy.

Beat the 6 eggs in a separate bowl. Reserve 1 tablespoon of egg to brush the top of the pastry.

Add the spinach and fried pancetta to the bowl with the onions along with the 1 ½ cups of shredded Fontina , one cup of ricotta, two dashes of hot sauce, two tablespoons of grated Romano cheese and the beaten eggs.

Diced the red pepper. Pour half of the spinach mixture in the pastry lined springform pan. Top with half of the diced peppers. Add the remaining spinach filling and top with the remaining red peppers.

Place the remaining 11”x 11” puff pastry on top of the spinach filling. Trim the pastry so that 2” of the pastry can be folded over the edge. Pinch the edges to seal. Brush the top with the remaining egg and cut some steam vents in the top of the pastry.

Bake for 35-45 minutes or until the top crust is golden brown. Remove from the oven and allow to cool for 10 minutes. Run a knife around the edge and remove the sides of the springform pan.

NOTE: This can be prepared up to 12 hours in advance. If chilled bake at 350°F for 50 – 60 minutes or until golden brown.

* PRONTO SUBSTITUTE

Pancetta – Substitute bacon for the pancetta.

Fontina Cheese – Fontina is a soft Italian cheese. You can substitute a mild Swiss or cheddar cheese if you can’t get Fontina.

To print this recipe, go to Tuscan Spinach Bake

Triple Chocolate No Bake Cookie Bars

During the weekends I love to have a snack in the middle of the afternoon with a cup of tea. The majority of the time this snack consists of chocolate graham crackers covered with Nutella chocolate hazelnut spread. Yesterday it struck me – what if I covered it in semisweet chocolate. That’s how I came up with my triple chocolate no-bake cookies. After all who wants to heat up the oven in the middle of the summer and it only has three ingredients?

Nutella^®, chocolate graham crackers, and semi-sweet chocolate fused into a cookie is chocoholics’ heaven.

Makes 24 Cookies

12 Chocolate Honey Made Graham Crackers*

2/3 C Nutella^® Brand Chocolate Hazelnut Spread

1 ½ C Semi Sweet Chocolate Chips *

Using a serrated knife cut each graham cracker into 4 equal pieces. This gives you more even pieces than trying to break them along the serration marks on the crackers.

Spread a level ½ teaspoon of Nutella on half of the graham crackers and top with another piece of graham cracker.

Place a glass or metal bowl over a pot of boiling water. Place the chocolate chips in the bowl and mix with a rubber spatula until melted and a smooth.

Holding the end of the graham cracker sandwich (see photo) spread a thin layer of melted chocolate on the four long sides. I usually wear plastic gloves to do this (it keeps me from licking my fingers).

Place the iced bars on a sheet of wax paper to cool.

Store in an air tight container for up to 1 week.

* PRONTO SUBSTITUTES

Chocolate Graham Crackers – I used Honey Maid Chocolate Grahams but you can use any flavor of graham cracker you like.

Semi Sweet Chocolate Chips – You can also use white chocolate chips.

To print this recipe, go to Triple Chocolate No-Bake Cookies

Sloppy Guisseppe

Growing up in the 60’s and 70’s sloppy Joe’s were a mainstay for dinner in many households, including mine. I wanted to update this classic with a little Italian flair so I used half pork and half beef, added some balsamic vinegar and a lot of fresh herbs. The result brought a smile to my face. This is a meal that your entire family will enjoy and is a great dish to bring to a pot luck.

Makes 4-6 Sandwiches

Ingredients

1 TBS Olive Oil

1 Medium Onion (diced)

1 Bell Pepper (diced)

4 Cloves Garlic (minced)

½ lb Ground Pork

½ lb Ground Beef

8 oz. Can Tomato Sauce

1 TBS Tomato Paste

2 TBS Brown Sugar

2 TBS Balsamic Vinegar

1 TBS chopped Fresh Italian Parsley

2 tsp chopped Fresh Oregano

2 Basil Leaves (chiffonade – cut in thin strips)

½ tsp Kosher Salt

¼ tsp Fresh Ground Pepper

4 shots Hot Sauce (optional)

Fresh Grated Parmesan Cheese (optional)

4-6 hamburger buns

Heat the olive oil in a large frying pan over medium heat. Add the diced onion and bell pepper to the pan and cook until the onion is translucent and the bell pepper has softened. Add the minced garlic and cook for an additional 30 seconds. If you have a lot of liquid in the pan pour it off before proceeding. Add the ground meat and break it up. Cook until the pink disappears. Add the tomato sauce through hot sauce and cook over medium low heat for 10 minutes. Place large spoonfuls of the hot Sloppy Guisseppe on the hamburger buns and top with some grated parmesan cheese. Serve with plenty of napkins.

* PRONTO SUBSTITUTES

Pork – You can use all beef or even ground turkey in place of the pork.

Fresh Herbs – If you do not have fresh herbs substitute with 1/3 of the volume of the fresh herb (ex. 1 TBS Fresh = 1 tsp Dried).

To print this recipe, go to Sloppy Guisseppe 

Creamy Lavender Vinaigrette

A friend of my wife’s recently gave me some culinary lavender and I had no idea what to do with it until I recently came across a recipe for creamy lavender vinaigrette. Of course I had to change the recipe which made it a little more Italian and a lot healthier. What I came up with was a light creamy dressing that had a hint of lavender, the sweetness of honey, the tang of white balsamic vinegar and the creaminess of Greek yogurt. This dressing has also gotten me to start eating salads again. Bottled dressing is either too strong or too thick for me. This dressing is both delicate on the tongue and healthy.

1/4 tsp Basil

1/4 tsp Dried Rosemary

1/4 tsp Dried Parsley

1/4 tsp Garlic Powder

1½ tsp Dried Culinary Lavender

¾ C Greek Yogurt

1/3 C White Balsamic Vinegar *

1/3 C Honey

1/3 C Extra Virgin Olive Oil

1 tsp Lime or Lemon Juice

Combine the basil through lavender in a blender and blend until it forms a fine powder. Add the yogurt, vinegar and honey and blend until smooth. With the blender running, drizzle in the olive oil. Pour over your favorite salad or vegetables. Stores well in refrigerator for 3-4 days in a tightly sealed bottle.

* Pronto Substitute 

White Balsamic Vinegar – You can substitute rice wine vinegar or white vinegar for the white balsamic vinegar.

Culinary Lavender – comes from lavender flowers that have not been poisoned with pesticides or other preservatives. It’s important that you only use the flower buds that are labeled as culinary lavender in your cooking. Only the buds contain the essential oil of lavender which imparts the scent and flavor of lavender.

To print this recipe, go to Creamy Lavender Vinaigrette

Restaurant Review: Enzo’s of Arthur Avenue

$$-$$$ ★★★★☆

Location: 2339 Arthur Ave, Bronx, NY 10458, http://www.enzosofthebronx.com/



My recent visit to Enzo’s on Arthur Avenue was a blast from the past. The waiters were actually Italian and spoke with a strong Italian accent. I felt like I was in the Little Italy of the Bronx. To top it off the food was great. I’m very fussy about tomato sauce. The osso buco with gnocchi was cooked in a rich tomato sauce that was excellent, the gnocchi were light and tender and the veal was falling off the bone. They also served an olive bread unlike anything I’ve ever eaten that complimented the meal perfectly.

Cuisine: Italian

Rating: ★★★★☆

Prices: $$$

Atmosphere: colorfully Italian

Service: eager to please

Recommended: Osso Buco

Open: lunch and dinner daily

Reservations: accepted

Other: Accepts credit cards

The critic dines anonymously and pays for all meals. I rank restaurants in five categories: 

***** Extraordinary **** Excellent. *** Above average. ** Average. * Fair.

The dollar signs defined: $ Entrees average less than $10. $$ Entrees $11 to $16. $$$ Entrees $17 to $25. $$$$ Entrees more than $25.

Penne with Zucchini

Penne with Zucchini is a sneaky way to add flavor and vegetables to your family’s pasta dinner. Getting some kids (including adult kids) to eat vegetables can be a daunting task. However put a plate of pasta in front of them and they will lick the plate.  One Sunday, while preparing dinner I had an Ah Ha moment. I added cooked zucchini to the Marinara sauce and mixed it with the pasta. They loved it. The zucchini picked up the flavor of the marinara sauce and it has become a family favorite.

Makes 4-5 Servings

1 TBS Salt

2-3 Medium Zucchini *

4 C Tomato Sauce *

1 lb Barilla Penne Pasta *

Grated Italian Cheese

Bring a large pot of water to a boil over a high flame.

While the water is coming to a boil, wash the zucchini, cut it in half length wise and then cut it into ¼ inch slices. Place the cut zucchini into a covered microwave dish, sprinkle with ½ teaspoon salt, and cook in the microwave for 7-8 minutes on high or until crisp tender (fork is easily inserted in the zucchini).

While the zucchini are cooking heat up the tomato sauce in a medium sauce pan. When the zucchini are cooked, drain them then add them to the tomato sauce and cook for 15 minutes over a low flame, stirring frequently.

Add the salt to the boiling water. Add the pasta to the water and stir until water returns to a boil. Cook according to the package directions.

When the pasta is cooked drain it into a colander. Pour the drained pasta back into the pot or into a large bowl and add the tomato sauce with the zucchini. Serve with some grated cheese and crusty Italian bread.

* Pronto Substitutes

Zucchini – You can substitute a variety of vegetables in place of the zucchini such as broccoli or mushrooms.

Tomato Sauce – You can use marinara, tomato sauce with meat or any other tomato based sauce.

Penne – Use any large pasta but steer away from spaghetti.

To print this recipe, go to Penne w Zucchini

Tour of Arthur Avenue - Little Italy of the Bronx

Last week I had the opportunity to go to New York to see some friends and family that I have not seen in a very long time. One of my many adventures was to visit Arthur Avenue, Little Italy of the Bronx. I hope you enjoy my short tour.

Fig & Toasted Almond Liquid Nitrogen Gelato

Serves 8-10

Every year I have the opportunity to play Mr. Wizard at work on “Take Your Children to Work Day”. This year I made Liquid Nitrogen gelato for the kids and they loved both the show and the taste of the gelato. I had fun at the same time J If you have access to liquid nitrogen and you know how to safely handle it this is a great dessert for a party—if not just use your ice cream maker.

Having fun with molecular gastronomy

4 C Whole Milk
1 Vanilla Bean (split)
1 C Sugar
3 TBS plus 2 tsp Cornstarch
1 tsp Vanilla Extract

1 C Fig Preserve

1 C Almond Slices (toasted)

Preheat your oven to 350 degrees F. Spread the almonds in a single layer on an ungreased shallow baking pan. Bake for 10 to 15 minutes, stirring occasionally, until golden. Start watching it at 10 minutes to make sure they do not burn. Place them on a plate in the refrigerator to cool.

Heat 3 cups of milk with the split vanilla bean in a saucepan over medium heat.

In a medium bowl whisk the remaining 1 C of whole milk with the sugar and cornstarch until incorporated.

When the milk comes to a simmer (small bubbles around the edge of the pot) take it off the heat and add the cornstarch mixture, stirring continuously until well mixed. Return the saucepan to medium-low and keep stirring until it starts to thicken. This will take 10 to 12 minutes—do not walk away. You must stir continuously or the milk will burn. It will end up the thickness of gravy and should coat the back of a spoon.

Pour the mixture through a strainer into a mixing bowl, whisk in the vanilla extract, and cool on the counter for 20 minutes. Place the gelato mixture in a sealed container for 2-12 hours in the refrigerator.

At this point you can put the gelato base into an ice cream maker using the manufacturer's instructions or you can get adventurous and make Liquid Nitrogen (LN) gelato. If you decide to go the LN route, safety is top priority. Liquid nitrogen splashed or poured on the skin will instantly freeze anything it touches. Use extreme caution. Here are some sites you should check out before proceeding.

Material Safety Data Sheet for Liquid Nitrogen

Mark Powell's Food Hacking site

Molecular Gastronomy  Wikipedia

If you are using liquid nitrogen to make your gelato, put on your face shield and cryo gloves. Place the gelato mixture into the metal bowl (do not use a glass bowl) of an electric mixer. Turn the mixer to medium-low and slowly add the liquid nitrogen a little at a time. Keep adding the LN until the gelato mixture looks semi-hard.

Put 1 cup of fig jam into a bowl and mix up so that it loosens. Slowly fold in the fig jam and the toasted almonds into the gelato.

You can serve it immediately as a soft serve or you can place in a closed container in the freezer until completely set (about 2-4 hours).

To print this recipe, go to Fig & Toasted Almond Liquid Nitrogen Gelato

Stelvio Cheese

I recently tastes a new cow's milk cheese from Northern Italy called Stelvio. It has the cream semi-soft texture of a Fontina and the sharp assertive aroma and taste of an aged Parmesan Reggiano. It's a wonderful buttery flavor is a perfect accompaniment to an antipasto, a cheese tray, a sauce or on top of a pizza. This cheese melts well without jeopardizing its flavor or aroma. You will most likely find it at a cheese shop that has a good selection of Italian cheeses. I buy mine locally at Capri Flavors in Morrisville, NC.

Stelvio cheese nestled with some capicola

Seeded Italian Bread

One of my fondest food memories of growing up in New York was the seeded Italian bread. This is also something that is not available in the south where I live. The loaves were entirely covered with sesame seeds and they had a crispy brown crust and a soft moist interior. Now some grocery store chains have fairly decent baguettes but no one has the seeded Italian bread I grew up on. I have finally come up with a compromise that is pretty good and locally available. I take the brown and serve loaves from the bakery department, coat them with an egg wash, cover them with sesame seeds and then bake them until they are golden brown. There is nothing better than the taste of loaf of Italian bread that has a crispy golden crust enrobed in toasted sesame seeds. So until my next trip to New York this makes my taste buds very happy. It’s great to serve with antipasto, soup, or to make a sandwich. Just a note on the sesame seeds. Do not buy them at your local megamart—they are way too expensive. Go to an Asian market and they will cost 1/3 the price.

Unbaked Seeded Italian Bread

Ingredients

1 Egg (whisked)

1 Loaf unbaked Brown and Serve Italian Bread

½ to 1 C Toasted Sesame Seeds (depends on the size of the loaf and density)

Preheat oven to 425°F

Seeded Italian Bread

Place the loaf of bread on a piece of waxed paper. Whisk the egg in a small bowl then brush the top half of the bread with the egg. Sprinkle with sesame seeds to coat. Turn the loaf over and coat the other side first with the egg then with the sesame seeds. Take the seeds that have fallen on the wax paper and press them into the loaf. Place the seeded Italian bread on a cookie sheet. Bake for 10-14 minutes on the middle rack of your oven until they are a golden brown. Start checking the bread after 8 minutes.

To print this recipe, go to Seeded Italian Bread

www.italian-fusion.com

www.nickverna.com 

www.italian-fusion.blogspot.com

casaverna@nc.rr.com

Copyright © 2011 by Nicholas Verna. All Rights Reserved. No part of this recipe may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without written permission from the author.

Mini Breakfast Frittatas

Servings: 6 Mini Frittatas

I sometimes get tired of cereal for breakfast every morning but it takes too long to make eggs. I then started to think about how I could make eggs in advance. The answer came from one of my favorite quick dinners, a frittata. This Italian version of an omelet is easy, quick and uses up the leftover vegetables in the refrigerator. So what I came up with were mini frittatas made in cup cake pans. They came out so good that they would be excellent served as part of a brunch or reheated in the microwave for breakfast. They pack the intense flavor of the bacon, the sharpness of the cheese and the savory flavor of the broccoli enrobed in a creamy egg.

It this dish a frittata or a quiche? It’s not really a frittata or a quiche. A frittata typically has the same ingredients as this recipe but is usually started on the stove top and finished in the oven. It’s not a quiche because it does not have a pie crust or any cream that are typical of quiches. It’s more of a hybrid of the two.

Mini Frittata in Cup Cake Pan

3 Slices Oscar Meyer Bacon (fried and crumbled) *

6 Lg Eggs

1/8 tsp Table Salt

2 TBS grated Italian Cheese

1 C cooked Broccoli (I used leftover broccoli) *

Cooking Spray

Cup Cake Pan

Preheat oven to 350°F. When the oven has reached temperature, place your empty cup cake pan in the oven to heat.

Fry the bacon until crisp. Place on paper towels to drain then crumble when cook.

In a small mixing bowl, beat the eggs, salt and cheese together until thoroughly mixed. Chop the broccoli finely and add to the eggs.

When the cup cake pan has heated take it out of the oven using an oven mitt and spray 6 cups with cooking spray. Place it back in the oven for one minute to allow the cooking spray to heat up.

Remove the cup cake pan from the oven on a hot plate and divide the egg/broccoli mixture into the six sprayed cups. Divide the bacon and place it on top of the six frittatas. Place the frittatas back into the oven. After 15 minutes test the frittatas by inserting a knife in the center. If it comes out wet place it back in the oven for an additional 5 minutes. Test again for doneness.

Place a plate or platter over the top on the cooked frittatas and flip it over. The frittatas should just fall out. Serve immediately or wrap in plastic wrap once they have cooled and place them in the refrigerator for up to two days. Reheat them in the microwave.

* PRONTO SUBSTITUTE

Bacon – For a sharper flavor used diced pancetta that has been fried up crisply.

Broccoli – Any fully cooked vegetable that can be chopped up finely, such as zucchini, or small vegetables like corn and peas can be used in this dish.

To print a copy of this recipe go to Mini Broccoli Frittata.

www.nickverna.com

www.italian-fusion.blogspot.com

casaverna@nc.rr.com

Chicken and Waffles

Servings: 4 sandwiches

Chicken & Waffles

I recently had the opportunity to taste a southern classic, chicken and waffles. I thought it was good but it was on the heavy side with the deep fried chicken breasts. I decided to lighten it up by baking the chicken and dialed up the flavor with some grated Italian cheese and garlic butter. Just imagine a crispy waffle covered with garlic butter nestling crispy parmesan chicken and sweet roasted red peppers

Waffles *

8 4”x4” Waffles – I use Aunt Jemima® Pancake Mix but you can use any waffle mix you like.

Parmesan Chicken

4 Boneless Chicken Breasts

2 Lg Eggs

1 tsp Olive Oil

1 ½ C Panko Bread Crumbs*

1 C grated Parmesan Cheese

2 tsp dried Parsley

1 tsp Garlic Powder

Cooking Spray

Parmesan Chicken

1 Jar of Roasted Red Peppers (drained)

Garlic Butter *

1/2 stick Unsalted Butter (softened)

2 Cloves Garlic (minced)

Pinch tsp Red Pepper Flakes (optional)

1 tsp Fresh Basil (chopped finely)

Pinch Table Salt

2 grinds Freshly Ground Black Pepper

Directions

Make sure that your butter has sat at room temperature for at least 1 hour before making the garlic butter. Preheat your oven to 350°F

Trim the fat off of the chicken cutlets and carefully cut the chicken into 2 thin cutlets using a very sharp knife.  Many grocery stores now sell thin chicken cutlets for scaloppini.  They work just as well but are a bit more expensive. In the first bowl beat the eggs with 1 tsp of water and 1 tsp of olive oil. In a second large bowl mix the bread crumbs, cheese, parsley, and garlic powder.

Grease a large cookie sheet with cooking spray. Dip each cutlet first in the egg then in the breadcrumb mixture until coated on both sides.  Place the cutlets on the cookie sheet and place them on the middle shelf of the oven for 20 minutes.  After the 20 minutes, turn your oven to broil for an additional 5 minutes. Watch them carefully so that they do not burn. They should be a light golden brown color. I test for doneness using an instant read thermometer reading a temperature of 180°. If you prefer, you can fry the cutlets in oil until golden brown.

Preheat your waffle iron.

While your chicken cutlets are baking prepare the garlic butter. Place the unsalted butter, minced garlic (use a garlic press), red pepper flakes, chopped basil, salt and pepper in a bowl and whisk until light and fluffy. Refrigerate any unused garlic butter to make garlic bread.

Make your waffles and place them on a wire rack after removing them from the griddle so that they don’t get soggy.

When the chicken is ready, spread a thin layer of the garlic butter on a waffle. Place 2 baked chicken breasts on the waffle and cover the chicken with drained roasted red peppers. Top with the remaining waffle. Serve immediately.

Sunday breakfast has always been one of my favorite meals. Whether its eggs, pancakes or waffles I look forward to this meal every week. This sandwich was the first time that I used waffles to make a sandwich and the taste was wonderful. If you want your waffle to be extra crispy you can put it in a toaster on light.

* Pronto Substitutes

Waffles – If you are pressed for time or you just don’t own a waffle iron you can use Aunt Jemima frozen waffles.

Garlic Butter – you can substitute Pestonaise^©, a healthy alternative to mayonnaise or you can also add ½ tsp pesto to ¼ C of mayonnaise.

Panko Bread Crumbs – you can substitute plain bread crumbs but the chicken will not be as crispy.

To print a copy of this recipe go to Chicken & Waffles.

www.nickverna.com

www.italian-fusion.blogspot.com

casaverna@nc.rr.com

Copyright © 2012 by Nicholas Verna. All Rights Reserved. No part of this recipe may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without written permission from the author.

Garlic Seared Tuna on Spinach

This simple but elegant dish is worthy of the finest restaurants.  The tender garlic seared tuna is served on a bed of wilted spinach with sauteed garlic and onions. It is simple and will melt in your mouth with a loud pop of flavor.

4 Servings

Tuna

4 Tuna medallions (1 ½ inch thick)

1 TBS Olive Oil

½ to 1 tsp Kosher Salt

Fresh Ground Pepper

1 tsp Garlic Powder

1 tsp dried Parsley

2 TBS Salted Butter

Spinach *

1 medium Onion (sliced)

1 TBS Olive Oil

2 tsp minced Garlic

1 bag of washed Fresh Express Baby Spinach

½ tsp Salt

Fresh Ground Pepper

Preheat your oven to 350°F.

Brush the tuna medallions with olive oil and coat both sides with the salt, plenty of fresh ground pepper (to taste), garlic powder, and parsley.  Put back in the refrigerator for 15 minutes.

Peel and slice the onion.  Heat 1 TBS of olive oil in a large frying pan and add the onion and cook until translucent (5-10 minutes).  When the onions are cooked add the garlic and sauté for another 30 seconds.  Add spinach (you may have to add in batches until it wilts), salt, and pepper and cook until the spinach is wilted, constantly turning the mixture. 

Heat the butter in an oven safe medium frying pan over high heat just until the butter begins to brown at the edges.  Immediately place the tuna medallions in the pan and cook until lightly browned on all sides. 

Raw - If you like your tuna raw in the middle serve immediately.

Medium - If you like your tuna pink in the middle, place the frying pan with the tuna in a preheated 350° oven for 5 minutes.

Well - If you like your tuna pink in the middle, place the frying pan with the tuna in a preheated 350° oven for 10 minutes.

Divide the spinach between 4 plates and place the tuna on top.  Serve immediately. *

Cooking Tuna

Just like their red four legged cousin, everybody prefers their tuna cooked to a different degree of wellness.  Some like it red and cold on the inside and others like it gray and hot on the inside.  No matter how you like your tuna, the critical factor that will affect it’s taste is freshness.  I recommend that you purchase sashimi grade tuna from a reputable fishmonger.  If it doesn’t smell fresh it is not fresh and no matter how you cook it will not taste good.  Always buy fish and cook it the same day.

* PRONTO SUBSTITUTES

Spinach – This tuna will go equally well on top of your favorite salad.

Serving suggestion – Serve with rice and asparagus parmesan.

To print a copy of this recipe go to Garlic Seared Tuna.

Caprese Eggplant Grilled Cheese

White Sauce

There is nothing more comforting than a grilled cheese sandwich. I recently ate at a local restaurant which served a mozzarella grilled cheese sandwich—to say the least I was very disappointed with the results. I decided that the concept was good so I went home and created my own version of their sandwich which came out great. This is an Ideal sandwich for that special lunch or an informal dinner. Just think of a grilled cheese sandwich stuffed with mozzarella, eggplant, roasted tomato, and a homemade white pesto sauce.

Makes 4 Sandwiches

1 Baked Eggplant Recipe

8 slices Pepperidge Farms Hearty White Bread*

1 -2 Lg Ripe Tomatos (sliced ¼ inch thick)

Salt

8 oz. Fresh Mozzarella (sliced into 8 slices)

3 TBS Butter (room temperature)

White Sauce *

¼ C Greek Yogurt

1 tsp Extra Virgin Olive Oil

½ tsp Basil Pesto

Pinch of Salt

Prepare the Baked Eggplant according to my recipe on this blog.

In a small bowl whisk together the yogurt and the olive oil until smooth and thick. Whisk in the pesto until smooth.

Place the slices of tomato on a cookie sheet and sprinkle with a little salt. You should have eight slices of tomato. Place the tomatoes under the broiler for 5 minutes.

Slice the mozzarella into 8 even slices.

Assembly

Place 2 slices of baked eggplant, tomato and mozzarella on the bottom slice of bread. Spread a teaspoon of white sauce on the other slice of bread, and place it sauce side down on the sandwich. Cover the top of the bread with 1 teaspoon of butter.

Heat a griddle or large frying pan over medium high heat. Place the sandwich, buttered side down, on the hot griddle and spread 1 teaspoon of butter on the other side of the sandwich. Cook until both sides are a golden brown color. Serve hot and watch the mozzarella ooze from the sandwich.

* PRONTO SUBSTITUTE

White Bread – Only use white bread with this sandwich but always use the best quality bread you can find. A fresh baked loaf that is hand sliced thick is best but I also use Pepperidge Farm Country White.

White Sauce – This sauce is a healthy alternative to mayonnaise that adds zest to this sandwich. You can also add ½ tsp pesto to ¼ C of mayonnaise.

White Sauce

I’m a big fan of yogurt and I wanted a sandwich topping that has a savory flavor as an alternative to mayonnaise. By whipping together yogurt, olive oil and pesto I created the savory alternative I was looking for that enhances the flavors of a sandwich.

To print a copy of this recipe go to Caprese Eggplant Grilled Cheese Sandwich.

Baked Eggplant

Growing up, one of my favorite dishes was eggplant parmesan. However when my mother and I decided to join weight watchers she was determined to find a healthier alternative to the fried eggplant that is traditionally used. By baking the eggplant she was able to remove a ton of oil from the dish and it actually tasted better. The breadcrumbs soaked up the tomato sauce and the dish had a more balanced taste. Then we decided to try the baked eggplant right out of the oven—now it’s one of my families favorite vegetables.  I like it plain right out of the oven or drizzled with a little lemon juice. It’s also a basic building block for many dishes including eggplant parmesan or caprese eggplant grilled cheese.

Servings: 6

1 large Eggplant

1-2 large Eggs or 1/2 C Eggbeaters

1 tsp Olive Oil

1 C Progresso Italian Flavored Bread Crumbs

½ C grated Italian Cheese

1 tsp dried Parsley

½ tsp Garlic Powder

Olive Oil Cooking Spray

Peel the eggplant and then cut it into ¼ inch slices.  Do not cut the slices any thicker or they will be bitter.  In the first bowl beat the eggs with 1 tsp of water and 1 tsp of Olive Oil. In a second large bowl mix the bread crumbs, cheese, parsley, and garlic powder.

Preheat the oven to 350° and grease a large cookie sheet with olive oil cooking spray.
 

Dip each slice of eggplant first in the egg then in the breadcrumbs until coated on both sides.  Place the slices on a greased cookie sheet.  Spray the eggplant slices with cooking spray to help them brown and crisp.  Place in the oven for 15-20 minutes or until the eggplant is cooked (golden brown and fork tender).

To print a copy of this recipe go to Baked Eggplant.