September 29th, 2014
Tried and true recipes are always found on church cookbooks, school cookbooks, and other organizations. Anyone that likes to cook is a collector of these cookbooks. Having worked on a cookbook myself, it does take time to compile recipes. And, if you forget someone’s favorite recipe, forget it….chaos, and apologies will have to follow.
The Baked Eggplant Casserole recipe that will follow is from the recipe book of The Galleys of Nantucket. This cookbook was published in 1998 and it is now in its 17th edition. I bought Volume II. The Ladies’ Union Circle of The First Congregational Church in Nantucket, MA, are responsible for getting all these wonderful recipes. Many are given by the residents of Nantucket. The ones that don’t have any names are recipes used by the islanders; they just don’t know where the recipes came from.
I was reading the book and it does have great recipes. One, that was so simple, caught my attention and I think is perfect for Meatless Monday; a day of the week when maybe you might just want to leave meat aside. Really, it can be done any day, you know what I mean.
The recipe could be made gluten free by using gluten free barbecue sauce, and bread crumbs. These ingredients are easily found in any grocery store.
BAKED EGGPANT CASSEROLE
1 (1 1/2 lb.) eggplant
1/2 cup bottled barbecue sauce (your choice)
1 tablespoon instant minced onions
2 large tomatoes ( I used smaller tomatoes, therefore, I needed more than 2.)
1 clove garlic, minced
1 tablespoon chopped parsley
2 tablespoons melted butter or margarine
1/2 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
Pre-heat oven to 325 degrees.
Peel eggplant and dice into 1 1/2 inch cubes.
Cook 10 minutes in boiling, and salted water. Drain.
Mix barbecue sauce and onion together. Let it stand 5 minutes. While waiting, slice the tomatoes.
Fold sauce mixture, eggplant, garlic and parsley. Looks messy, doesn’t it. It is pretty good. You’ll see.
Spoon 1/3 of the mixture into a 1 1/2 quart casserole dish. Top with a layer of half of the tomato slices. Repeat, ending with a layer of eggplant.
Mix butter, bread crumbs and cheese.
Sprinkle over eggplant.
Bake for about 45 minutes and until it browns a bit on top.
Serve and enjoy!!
Note: You can easily double this recipe. It can be used as a main dish with other veggies on the side. The recipe really surprised me. It tasted so good. If you like eggplant, this one is a winner. You might want to double it if you have hearty eaters in your household.
March 18th, 2011
Just like every Saturday in Delray Beach, you will find a lot of people congregated at SE 4th Avenue in Delray. That is where the Delray GreenMarket holds court from 8 a.m. until 1 p.m.
Last Saturday I was lucky enough to experience the GreenMarket on a gorgeous day. It was also the day to celebrate in Delray St. Patty’s Day.
The music emanating from that street was great. Blues; The Cats were playing. Later on Heidi also played with The Cats. A CD was for sale and I bought it. It is really good.
Lots of people in attendance; some already with full bags in hand.
The guacamole looked delicious. It was Anita’s Guacamole. I had not seen them before; I am not sure how long they have been part of the GreenMarket.
I met Lori Nolan and she is the GreenMarket Manager. She showed me around a bit. She is one busy lady. Then she pointed to JC’s Daily Bread. His moto? “A Taste of Heaven Without The Wait”. Jon-Claude Stevens is the Chief Baker. The website is www.jcsdailybread.com.
I bought some of JC’s Jalapeno bread and it definitely had a bite. It was very good and I served it with chicken salad and beer. That’s right!!
I got one of the cookbooks of the favorite recipes of the Delray GreenMarket. It is called Tastes of the Season and it is for sale at the GreenMarket or you can also purchased it on line. Visit www.delraycra.org. In it you will find recipes like Southern Fried Chickpeas, Shrimp Cakes, Sweet Onion Casserole, Caribbean Shrimp with Pineapple Salsa and so much more.
Anyway, here are a few pictures from last Saturday’s GreenMarket. Hope you are there and have the opportunity to check it out this Saturday.
Have a great week-end!! And, talk to you later….
April 27th, 2010
Part of writing my blog is my addition of recipes that could be begged, borrowed or stolen. I have always said that you should make the recipe your own; either adding or substracting ingredients, sometimes because you have to adjust to dietary regimens.
I bought 2 cookbooks by the same author. Her name is Katie Moose. I met her at the Hunt Cup in Baltimore, Maryland a couple of years ago. And, the books are Chesapeake’s Bounty and Chesapeake’s Bounty II. These books are available at Amazon. You may also e-mail Katie at kamoose@erols.com.
The cookbooks are full of information on Historical Facts on the Chesapeake Bay Region, its Historic Inns and Taverns, and the region’s wineries.
They are also not the only books Katie has written. Others are: Annapolis: The Guidebook, Eastern Shore of Maryland: The Guidebook, New England’s Bounty, Nantucket’s Bounty, and Maryland’s Western Shore: The Guidebook. She has also co-authored The Best of Newport.
Every time the weather gets a little cooler or rainy I always think that’s a call for a chowder. These soups stick to your ribs and they seem to cuddle you. Perfect for tonight’s dinner.
The Corn Chowder in the Chesapeake Bounty’s book turned out pretty good.
The recipe is as follows:
2 cups fresh corn (this time of the year, I used canned)
1 medium onion, chopped
1 cup raw potato, sliced
3 cups boiling water
4 slices of bacon
salt and pepper to taste
1 tablespoon sugar
1 cup cream
1 cup milk
2 egg yolks, beaten
3 tablespoons butter
Parsley or chives (I used chives)
Fry the bacon in a large skillet and reserve 1 tablespoon of the bacon fat.
Crumble the bacon back in the skillet
Saute onion and potato with the bacon. Stir in the corn.
Add boiling water, sugar, salt and pepper. Simmer for 30 minutes.
Stir in cream and milk
Just before serving, stir in egg yolks and butter
Serve in bowls with parsley or chives for garnish
Adding 1/4 cup chopped red pepper adds color to the soup, but I did not do that.
Adding 1/2 teaspoon cayenne makes for a spicier chowder. I definitely, did that.
How did I make this chowder my own? I sprinkled paprika and I also added gruyere cheese as garnish, as well.
These chowders usually are more caloric, so I just had a bowl for dinner.
Of course, if you have dietary restrictions, please do adjust the recipe. This recipe is also gluten free.
I have leftovers, so that is another plus. It does serves about 6 people.
Talk to you later….you know I will….
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