Eggplant Roll-Ups

I have started thinking about holiday recipes that would be prefect to feed a crowd. I love eggplant, as it is one of those cross-over dishes that doesn’t scream “vegetarian”. Sometimes I feel like these dishes are few and far between, especially when it comes to entertaining. Depending on your guest list, you are more than likely dealing with a wide range of tastes, dietary restrictions, and such. Whenever I entertain, I tend to obsess over the menu (surprise, surprise). Of course I have learned it is impossible to satisfy everyone, but gosh-darn-it, it will not be for lack of trying!

Now, it wouldn’t be fair to present this dish to you without the recipe for an important ingredient—the red sauce. A long time ago, in a far off land, there was a little Irish girl who went to college and would routinely smother her pasta in Prego. Then I married an Italian man with amazing cooks in the family (please don’t tell them about the Prego). My world was changed forever. I swear, I will share soon. It is not fair to live life without this red sauce. Just ask the little Irish girl.

Eggplant Roll-Ups
serves 6-8

2 medium eggplants
2 T olive oil
1/2 small onion, chopped
3 small garlic cloves, minced
1/2 c sun-dried tomatoes
2 c whole-milk ricotta
1/2 t salt
1/4 t pepper
small handful basil, chopped
2 1/2 c prepared red sauce
1/2 c shredded mozzarella or parmesan (or a combination)

Preheat oven to 350F. Cut the stems off eggplant, and discard. Slice eggplant lengthwise into 1/4” strips (or a bit larger, about 8-10 total per eggplant). Arrange slices on a non-stick baking sheet, and sprinkle with a few pinches of salt. Transfer to oven, and cook 12-15 minutes, until eggplant is just tender. Allow eggplant to cool at room temperature. Leave oven on at 350F.

In a small pan, heat olive oil over medium heat. Add onion and garlic, and sauté 5-7 minutes, until onion begins to turn golden brown. Stir in sun-dried tomatoes, and cook 2 minutes. Transfer to a medium bowl. Add ricotta, salt, pepper, and basil. Stir until well combined.

In a casserole dish, spread 1/2 c red sauce along the bottom. Remove eggplant from baking sheet, and place on a flat work surface. Scoop a few tablespoons of ricotta-spread in the middle of each eggplant. Roll up, and place, seam side down, side by side in the casserole dish (they will fit snugly, in two rows of about 8-10 roll-ups). Pour remaining 2 c red sauce over the top, and sprinkle with mozzarella or parmesan. Bake 15-18 minutes, until heated through. Finish under the broiler for 3-4 minutes, until cheese is bubbling and golden brown.

Broccolini Salad with Cranberry Vinaigrette

I hope you all had a wonderful Thanksgiving—welcome to December! This weekend kicks off a super busy month for me, with my girlfriends are visiting Saturday night for an early holiday get-together. I am trying out a few new recipes, so there will be plenty of ideas to follow in the coming weeks, as well as holiday menus.

I wanted to start with this simple broccolini salad, which upon first glace may look unassuming. But look closer and you will see hot pink! That is the amazing color of the cranberry vinaigrette. I am thinking it would make a terrific holiday hostess gift. Perhaps in a pretty bottle, with recipe ideas attached? I know will be enjoying it many times in the winter months to come. For salad variations, I may leave out the gnocchi for a lighter fare or switch up the cheese (feta, would be nice). However, I find the almond flavor and crunch to be essential, so won’t be touching that!

Broccolini Salad with Cranberry Vinaigrette
serves 4 as a side dish

dressing
1/2 c fresh cranberries
2 T red wine vinegar
1/4 c olive oil
2 T water
1 T Dijon mustard
1 garlic clove, peeled
1/2 t salt
1/4 t black pepper

salad
1bunch broccolini, long stems trimmed
2 c cooked gnocchi
1 c thinly sliced fresh spinach
1/2 c crumbled ricotta salata
1 c toasted, sliced almonds

In a blender, combine all dressing ingredients. Puree until smooth, and set aside.

Bring a medium pot of water to a boil. Add broccolini, and cook 3-4 minutes, until just tender. Transfer to a colander and rinse with cold water to stop cooking. Shake well, to remove all water, and transfer to a bowl. Add gnocchi, spinach, ricotta salata and almonds. Toss to combine and divide among serving plates. Top with cranberry vinaigrette and salt and pepper, to taste.

Exotic Mushroom Gravy

A few of you have asked about a mushroom gravy recipe, so I whipped up a batch last night. I hope it will reach you in time for Thursday’s holiday. I am eager to enjoy it atop all the Thanksgiving goodies—although I couldn’t resist tasting a spoonful as it was cooking.

The gravy is quite simple to make and can certainly be made a day ahead to save time (just add a bit of water, if necessary, to return to desired consistency). I threw mine in the freezer since it was a few days too early. So, if you have leftovers, or want to make a double batch to enjoy later, that is always an option. It is delicious over butternut squash ravioli.

The gravy is thickened by the mushrooms and a bit of cornstarch. But if you enjoy a thicker gravy, feel free to stir in a teaspoon or two of flour. Really, it is all about tweaking recipes to suit your tastes.

Happy Thanksgiving! I hope you have a wonderful holiday with family, friends, and delicious food. Enjoy!

Exotic Mushroom Gravy
adapted from Gourmet . serves 4

1 lb mixed dried exotic mushrooms (oyster, shiitake, chanterelle)
1 c water
2 T butter
4 large garlic cloves, minced
1 onion, finely chopped
1 T soy sauce
1/2 c dry red wine (or red cooking wine)
1 T balsamic vinegar
1 T cornstarch, dissolved in 1 c vegetable broth and 1/2 c water
1/2 t sugar
1 T fresh herbs (rosemary, sage, parsley), finely chopped
salt and pepper, to taste

In a small bowl, combine mushrooms and water. Let sit 8-10 minutes, until mushrooms are supple. Remove mushrooms, reserving liquid, and finely chop.

In a large skillet, melt butter over medium heat. Add garlic and onion, and sauté 5-7 minutes, until golden brown. Add mushrooms, reserved liquid and soy sauce. Sauté, 3-5 minutes, until liquid is evaporated and mushrooms begin to brown. Add wine and vinegar, stirring, 2-3 minutes, until liquid is evaporated. Add cornstarch mixture and sugar, stirring well. Bring to a boil, stirring, and simmer 2 minutes. Stir in fresh herbs and season to taste with salt and pepper.

Asiago Sweet Potatoes

I came across the most fabulous kitchen gadget a few months back. It’s called a mandoline. What, you've heard of it? Huh. Then I really wished you had told me about it sooner. This little $5 tool has transformed my life. That, and the citrus squeezer (what was I trying to do juicing lemons and limes with my bare hands?).

First, I went on a bit of a mandoline-slicing-caramelized-onion-kick. Then I was on to potatoes. Now, its onions AND potatoes. I know, things are getting crazy around here.

I’m gearing up for Halloween.

If you are sitting there mandolin-less, this dish is certainly doable with a sharp knife and a steady hand. After that, it’s some quick layering, and the oven finishes the work.

I don’t often make a dish over and over, but this is one of my Fall favorites and one that will be awarded a place at the Thanksgiving table this year. I think Tommy agrees, he’s on his third helping.

Asiago Sweet Potatoes
serves 4

4 T olive oil
2 T fresh thyme leaves
2 medium sweet potatoes (or 1 1/2 large), sliced thin
2 small onions, sliced thin
2 c grated Asiago cheese

Preheat oven to 400F. In a casserole dish, drizzle 2 T olive oil, and sprinkle 1 T thyme. Layer sweet potato slices, slightly overlapping, followed by onions. Sprinkle with a handful of Asiago. Repeat, layering sweet potatoes, onion, and Asiago, until no ingredients remain, about 5-7 layers total. Drizzle with 2 T olive oil and sprinkle with 1 T thyme.

Transfer to oven, and bake until potatoes are cooked through, and cheese is brown and bubbling, about 45 minutes.