Eggplant Parmesan

This week we are going to cook the perfect dish that goes with last week’s Tiramisu! You can find that recipe here. Eggplant Parm is a very simple recipe to prepare. The dish can be served as a side or great as a main course with some pasta.

Begin with the sauce. Most red sauces will will work and there are some very good ones offered in the grocery store. If you want to make yours from scratch and have a favorite that’s great. I begin by reducing a cup of red wine by half in a sauce pan then pour a bottle of red sauce in. Add to that a small ham hock and let simmer on the side (we call this doctoring up a store bought product).

Method:

Slice the eggplant across in about a quarter inch thickness leave the skin on. It should be sliced the last minute before frying as it will darken . Most people like a serving or three or four thin slices rather than a couple thicker ones.

Break 4 or 5 eggs in a bowl and whisk . Take a couple cups of flour and season with salt and pepper and a little oregano. Dip the sliced eggplant in the egg then toss in flour to coat. After breaking place on the side not on top of each other ready to fry. Note: if you like it to have a heavier crust texture do the breeding process twice.

In a large frying pan take vegetable oil and cup of olive oil adding flavor to about a quarter inch deep in pan. Heat to frying temp Aprox. 350 degrees. If it begins to smoke it is to hot. The oil must be up to temp before browning of the breaded eggplant. Toss a bread cube in to check , it should bubble and brown quickly but not jump out of the pan when first placed in. If oil is not hot enough your eggplant will soak up the oil and you will have to start over throwing it away. Oil frying temp VERY IMPORTANT !

Fry the eggplant until a golden brown on both sides. Happens very quickly , less than five minutes. When cooked place on tray with paper towels. To finish arrange eggplant on service plate in fan shape with slight overlap ( 3 or so slices depending upon size of eggplant)  or on a tray ( presented family style at table)  then top with ladle of sauce as needed. Grate fresh parmesan cheese on top as you like ( don’t be skimpy here) . I also like to place a couple thin slices of provolone cheese on top . Place in a hot oven or under the broiler to lightly brown then serve immediately.

Yum !

Chef Len 

Tiramisu | Wonderful Italian dessert

This week we’re bringing a bit of Italy right to your kitchen. Let’s get cookin’!

Make a Zabaione ( Italian egg custard):

Ingredients:
7 large egg yolks
1 1/4 cups sugar
1Tb. Vanilla

Method:
Place in stainless bowl and cook over double boiler Aprox 10 minutes hand whipping the whole time. The mixture will thicken and turn a pale shade of yellow. If you don’t whip you will end up with sweet scrambled eggs. Let cool and hold on side.

Other Ingredients:
1  1/2  cups room temp mascarpone cheese. ( May sub. softened cream cheese with little heavy cream whipped in to thin couple Tb’s )
2  cups whipping cream ( cold and a cold bowl to whip it in)
3 packages of lady fingers
1 cup cold espresso or extra strong brewed coffee.
1/2 cup dark rum or Marsala wine.
Coco powder for dusting.

Method:
After making the Zabaione hold on side
Whip the cream in strong peaks
Dip portion of lady fingers in coffee and lay on bottom of baking dish ( Aprox. 9in square or suitable baking pan glass or stainless)
Mix wine or rum with cheese and fold into cooled Zabaione
Take small amount of whipped cream and gently fold into mixture with rubber spatula ( this method is called a liaison and prepares the mix for the adding of the rest of whipped cream)
Add the remaining whipped cream by gently folding it in to keep the mix airy. DO NOT WHIP ! Use rubber spatula
Pour portion of mix over lady fingers , gently smooth out. Add another layer of coffee dipped lady fingers and pour remaining mix over top, gently smooth out. Dust with little coco power using fine mesh hand held strainer as pictured.


Chill at least 4 hours before serving.

Chef’s Note: can be made in individual service ware.

Optional : served with drizzle of chocolate and dollop of whipped cream.

Great dish for anyone’s sweet tooth, enjoy!

Looking for a great dinner to pair with this dessert? Check my amazing lamb dish here!

Easy Two Step Quiche

Begin with prepackaged prepared frozen 9 inch deep dish pie crust. I like Marie Calendars in the frozen food section. Slightly thaw enough to poke with a fork in a few places on the sides and bottom. Place in 400 degree oven Aprox eight minutes or until lightly brown then remove from oven hold on side. This helps the finished quiche to have a flaky crust instead of soggy if not pre- baked , very important step.


Egg Filling for each quiche :

In mixing bowl place five whole eggs and Aprox. one cup of heavy cream and dash of ground nutmeg and whisk until blended.
Filling: all fillings should be cooked prior to placing in browned pie shell , many choices here.

  1. Cooked diced bacon and diced onion.
  2. Diced ham , bell pepper and onion.
  3. Cooked sausage and salsa.
  4. Diced tom , fresh spinach ,garlic, onion and buffalo mozzarella cheese. 5. Mushroom , zucchini, onion , red bell pepper.

Method:

place cooked filling in shell with small amount of shredded cheese season salt and Pepper then pour egg mixture over until filling is close to top of pie crust without overflowing. Note here: if not full enough add a little more heavy cream or a little more filling to reach top. Place in 300 degree oven and bake Aprox. 45 min to one hour or until quiche is lightly brown on top and firm and not runny in center. Cut into eight like a pie.

Great for lunch or brunch service. It is always a real hit on the Papagallo memorial services at sea. This is so easy to prepare and loved by everyone.

Have fun and get creative with the fillings,

Chef Len

 

Did you catch our blast from the past last week? Check it out here! Also, get these recipes right to your inbox by subscribing today!

Gentieu’s West

August of 1978 Gentieu’s West was opened in the Safeway shopping center in the former Tims Steak house location. It was quite the expansion from the Pantry on third st. From the start it was a huge success. We actually opened on Thursday and had to close on Sunday to restock food due to the volume of business.

The ice cream creations were introduced and named after the local school mascots. Our ice cream sales were so great Dryers out of Fresno delivered two upright freezers at no charge to store the large inventory of ice cream needed to satisfy demand . Close to the high school and college sports venues we were always busy after local sporting events and football games. Those were the days we would have lines out the door with a waiting list durning dinner and again at 10:00 pm after a game. Our staff was remarkable rising to the occasion everyday to serve the people of Taft and surrounding area. Many have commented to me years later that working at the restaurant was a great experience and it taught them how to work, preparing them for work experiences later in life.

It was a big financial investment for me borrowing close to $200,000 by the time we added the two spaces next to us expanding our square footage to almost 6000 sq ft. Our first years sales projection summited to the bank to help secure the loan was $750,000 we closed the first full years sales at $785,000 and the following years sales eclipsed $1.1 million. With the highest priced item on the menu a T-bone steak at $9.95 these sales were incredible, securing our place as the top restaurant in town .

A look back for me and sharing this with you, I realize what a special time that was within a wonderful town filled with great customers and friends. I will always remember, cherish and appreciate that wonderful group of people that comprised the staff at Gentieus. Truly a place in time that cannot be duplicated but can always be remembered with fondness and warm feelings.

Thank you all for being part of those memories.

Chef Len