Archive for the ‘Recipes’ Category
June 24th, 2011

Recipe of the Month: Eggplant Caprese Stacks

Eggplant is a plump, most often purple botanical fruit that is believed to have originated in India and is known for it’s meaty texture. It is used throughout the world in various dishes from China, to Middle East, Asia and Africa. Yesterday we shared some tips on how to grow eggplant and today we are highlighting this fabulous fruit in our recipe for Eggplant Caprese Stacks. Combine two of your favorite dishes into one! Eggplant and caprese salad come together to form a delicious and easy eggplant recipe!

Ingredients

•    Salt and freshly ground black pepper
•    1 eggplant, sliced about ¼ in. thick
•    8 tablespoons extra-virgin olive oil + more for drizzling
•    2 eggs, whisked
•    1 cup of Italian-seasoned breadcrumbs
•    8-oz. fresh buffalo mozzarella, sliced about ¼ in. thick
•    1 large beefsteak tomato, sliced about ¼ in. thick
•    Handful of fresh basil leaves

Preparation
Slice your eggplant and lay the slices out in a single layer on a paper towel. Sprinkle the slices with salt and let them sit for about 10-15 minutes, until they start to release water.

Pre-heat a large sauté pan to medium-high and add 4 tablespoons of extra virgin olive oil.

Pat the eggplant slices dry with another paper towel and prepare the egg and breadcrumb dipping stations.

Place whisked eggs with a bit of salt and pepper in a bowl together and place the breadcrumbs separately on a large plate. Dip the eggplant slices one at a time in the egg mixture and then in the breadcrumbs. Shake off the excess breadcrumbs and place on a sheet pan.

Once you are finished coating the eggplant slices you are ready to fry the first batch in your heated sauté pan. Saute the slices for about 3-4 minutes on each side. Place them on a paper towel lined sheet pan or plate once they are finished cooking. Once you are through frying the first half of your slices, you can begin to fry the second batch. Be sure to add the extra 4 tablespoons of extra virgin olive oil to the pan before frying the second batch.

Once you have finished frying all the eggplant you are ready to assemble your stacks. Begin with a layer of fried eggplant, add a layer of mozzarella, a basil leaf, and a tomato slice. Repeat this step 2 or 3 times depending on how high you’d prefer your stack to be.

Once you are finished assembling your stacks, drizzle a bit of extra virgin olive oil over each stack and finish with a bit of salt and freshly ground black pepper. Serve warm, or at room temperature!

Yields: approx. 4 servings

Be sure to visit our website for more recipes from Avant Garden Decor!

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May 26th, 2011

Expert Tips on How to Make S’mores

how to make smoresThe original recipe on how to make s’mores appeared in the American Girl Scout Handbook in 1927. This recipe utilized Graham crackers – first invented by Sylvester Graham way back in 1829, before anyone knew how to make s’mores – plus chocolate and marshmallows.

If you ask anyone today how to make s’mores you might get the original recipe that tells you how to make s’mores, or you might be told how to make s’mores a completely different way.

Here are some tips on how to make s’mores the traditional way:

•    Use Graham crackers which are more like cookies than crackers.

•    Get the crackers and chocolate ready before you toast the marshmallows.
You can ‘roast’ them over a stove burner or use long metal forks for roasting
over an outdoor fire pit or grill.

•    Marshmallows are ready when slightly brown outside and runny inside.how to make smores

•    Sandwich chocolate with a toasted marshmallow between a halved cracker and squeeze together gently.

Other fabulous s’mores recipes:

The Mexican S’more: use flour tortillas with crunchy peanut butter, chocolate chips and marshmallow.

The Chilled S’more: spread peanut butter and instant chocolate pudding on Graham crackers and add whipped topping instead of marshmallows.

The Elvis S’more: spread peanut butter on the Graham cracker, add chocolate and banana… marshmallow is optional!

Tell us… what is your favorite recipe for making a s’more?!

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May 12th, 2011

Recipe of the Month: Roasted Cherry Tomato Soup

Each month we want to share with you a fabulous and easy recipe that will allow you to use your own homegrown vegetables! It can be so satisfying and delicious to use your own home-grown vegetables and fruit in a recipe! And even if your vegetables aren’t planted yet, pick up some fresh veggies at your local farmer’s market or local produce stand!

Roasted Cherry Tomato Soup

Ingredients:

•   Salt
•    4-6 cups of cherry tomatoes
•    3 tablespoons extra-virgin olive oil
•    2 medium sized onions, cut into large pieces
•    2 large garlic cloves, minced
•    2 cups chicken stock
•    2/3 cup heavy cream
•    ½ cup fresh basil leaves, divided
•    Freshly ground black pepper
•    1 tsp. dried oregano
•    2/3 cup of grated Parmesan cheese, plus more for serving

Preparation:

Pre-heat the oven to 450 degrees.

Place the cut onions, cherry tomatoes, oregano, ¼ cup of fresh basil leaves (whole) and salt and pepper to taste on a small roasting pan. Drizzle 3 tablespoons of olive oil over the tomatoes, onions and herbs, and toss to coat.

Place the pan in the oven and roast about 15-20 minutes until the tomatoes are soft and blistered. Remove from oven and pour into a medium to large size sauce pan. Turn the burner on medium-low. Add the minced garlic and chicken stock, and remainder of fresh basil.

Using a counter top blender or an immersion blender, blend the vegetables to the consistency you prefer – chunky, thin, or in between. Once its blended the way you like it, add the parmesan cheese and heavy cream. Stir to blend and heat through. Add more salt and pepper to taste.

Serve immediately.

Yields: approx. 4 servings

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