October 1st, 2018

Meatless Monday, White Onion Soup Chablis, Recipe, Easy, Comfort Food, Soup, Delaware Beaches, The Beach Eats, Southern Delaware, Recipes Begged, Borrowed and Stolen

Meatless Monday is a trend.  In reality you can do this any day of the week.  One day or more than one.  But it is catchy to say “Meatless Monday”.  Leaving the meat behind and for one day enjoy the many dishes that usually revolve around meats.

I have roots in Baltimore.  My husband was from Baltimore.  My sister in law lives there.  I worked in Baltimore for years before moving to the Delaware Beaches.  Way before I started this blog too.  Baltimore is a city of many firsts.  Museums, churches, hospitals, neighborhoods.  Many times it gets bad reviews but I really enjoyed my time there.

Private Collections:  A Culinary Treasure is a cookbook that contains timeless recipes put out by the Women’s Committee of the Walters Art Gallery, a one of a kind museum located in Baltimore.  Beautiful art treasures are displayed in its pages, along with amazing recipes from soups to nuts.

I have posted this recipe before, but just in case you missed it, here it is again.  It is a different type of onion soup but the combination of ingredients makes it a winner.

ONION SOUP CHABLIS

1 lb. white onions, sliced very thin

1/4 lb. butter

2 cups chicken broth (your choice of unsalted or salted, or even a mixture of both)

1 cup Chablis

1 tsp. salt

pepper

2 cups medium cream (half and half will do too)

Swiss cheese, freshly grated

In a large soup pot saute the onions in butter until soft and transparent but not brown.  Add chicken broth and simmer until the mixture is reduced somewhat.  To tell you the truth, I skipped that step.

Add the Chablis, salt, and pepper.  Bring to a boil.

Reduce heat and simmer for about 2 minutes.

Stir in cream, heat, not boil, and serve.

Garnish with plenty of cheese.  The marriage of flavors is awesome!! You’ll see. Enjoy!

Serves 6.

Remember that with any recipe you can always make it your own.

September 29th, 2014

Meatless Monday!! Baked Eggplant Casserole, Recipe, Easy, From The Galleys of Nantucket, Cookbook, Rehoboth Beach Cooks!!, Delaware Beaches

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.