The Last Porch Pasta of the season?

Fettuccini with eggplant and greens

INGREDIENTS:

1.     Japanese Eggplants

2.      Mixed greens

3.     Olive oil

4.     Carrot thinly sliced

5.     Shallot

6.     Garlic

7.     Dry Sherry

8.     Fresh Oregano and Tarragon

9.     Sundried tomatoes

10. Al dente brand mushroom Fettuccini

PROCESS:

Prepare the soffrito – shallots, carrots, celery, and garlic.  Add the eggplants and cook covered over low-medium heat.  After several minutes add a splash of dry Sherry and the fresh herbs, along with a few chopped sun dried tomatoes in oil.   Continue cooking while waiting for the pasta water to boil. Add the mixed greens and 1/3 cup of chicken broth about 10 minutes before the pasta is expected to be ready.  Add the pasta when ready and mix thoroughly.

COMMENTS:

This may be our last “porch pasta” for the season. The eggplant plant appears to be headed toward plant heaven after having a great season, and it looks like the greens will be joining it. The basil is done, but the tarragon, oregano, thyme, and rosemary look like they may be around a bit longer. The tomatoes are quickly becoming history, however we have a counter full of green ones we picked to save from the freeze.

7-7-17 Porch pasta inspired by Tony Del Pozzo

My father’s cousin, Angelina Renzulli, came to America in the late 1950s and married Tony Del Pozzo, whose family had a restaurant in NYC.  Tony and Angelina visited my parents when they were living on our farm in Maryland, and Tony prepared a pasta dish with eggplants and mozzarella that Patience and I have never forgotten. Tonight’s pasta is a pale second to Tony’s, but it was his creation that inspired it.

My original plan was to combine mushrooms and Japanese eggplants for the garden.  But Patience reminded me we had some greens in the fridge that had to be used, so they were added to the mix.

INGREDIENTS:

1.     Linguine – I usually cook 3-4 oz. for the two of us

2.     Small button mushrooms

3.     Japanese eggplants – cut into long strips

4.     Beet greens and red Chard coarsely chopped

5.     Olive oil

6.     Fresh tarragon

7.     Onion and garlic

8.     Sweet Vermouth

9.     Toasted Panko

10. Mozzarella cut into thin strips

PROCESS:

Cook the onion and garlic in oil until soft, then add the mushrooms and eggplant and cook uncovered over med-low heat.  After several minutes add a splash of sweet vermouth, the tarragon, and cook covered over low heat.  Add the greens about 10-15 minutes before the pasta is ready.

When the pasta is done, add it to the sauce, along with the panko, some pasta water, and the cheese, and cook for another 1-2 minutes.

COMMENTS:

This was not as good as Tony’s, but I never expected it to be.  Patience suggested I use basil instead of tarragon the next time I try this.  I give an 8/10.

Day 4 Spaghetti with eggplant and anchovies

 

I wanted to counter the sweetness of the eggplant with the hint of anchovies..

INGREDIENTS:

1.     Eggplant – pealed and diced

2.     Olive oil

3.     Shallots

4.     Garlic

5.     Anchovies – 3 finely chopped

6.     Del Monte diced tomatoes with oregano and basil

7.     Fresh Basil and Thyme

8.     Red pepper flakes-optional

9.     Mozzarella cheese diced

10. Spaghetti

11. Parmigiano cheese for grating

PROCESS:

Brown the eggplant in skillet with olive oil over medium high heat. Remove and place on a paper towel to drain.  Cook the shallots, garlic, and anchovies in the same skillet (with or without the red pepper flakes) until soft, then add the tomatoes and eggplant.  Simmer over medium heat for about 30 minutes.

In the meanwhile cook the pasta until al dente, drain, and add to the skillet with the sauce.  Mix thoroughly with the sauce and mozzarella.

COMMENTS:

I thought the dish was a little too sweet because of the Del Monte tomatoes.  Patience disagreed.  The next time I will use either freshly grated Roma tomatoes of canned San Marzano tomatoes.

9-1…Linguine with eggplant, mushrooms, & sundried tomatoes

With 3 eggplants in the fridge (don’t ask me how that happened.) it was time to act.  I wanted to balance the sweetness of the eggplant with something tart and chose sundried tomatoes in oil plus Kalamata olives.

INGREDIENTS:

Al Dente brand spicy sesame linguine

Eggplant, peeled, cut crosswise and diced

Baby portabella mushrooms

Sundried tomatoes in oil…about ¼ to 1/3 cup, coarsely chopped

Kalamata olives…chopped…I used 1 tablespoon cooking for 2

Olive oil

Garlic and onion

Red pepper flakes

PROCESS:

Cook the garlic and onion in the olive oil until soft.  Add red pepper flakes, mushrooms and eggplant and cook uncovered over medium low heat.  About 5 minutes later add the tomatoes and olives.  I chose to add a splash of red wine during the cooking.

When the pasta is ready, toss it in with the vegetables, mix well, drizzle with olive oil and serve with grated Parmigiano reggiano cheese.

COMMENTS:

This is a great way to use eggplants.  P and I easily give this a 9 or 10.  Almost any pasta will work; I like the Al Dente brand because it not only tastes good, but it cooks in 3-5 minutes. 

THE MIGHTY EGGPLANT…9-8

Lying beside the large bag of green beans in the CSA box was a plump, fresh eggplant, thus tonight’s dinner was pre-determined by our Amish friends.



INGREDIENTS:

1 Eggplant, peeled and sliced crosswise
San Marzano tomatoes
Fresh Basil
Garlic and onion
Olive oil
Mozzarella cheese, cut into small pieces
Tomato paste

PROCESS:

The eggplant slices were generously salted on both sides, placed on a cookie tray that was tilted to drain into the sink, and covered with a cutting board with a pan of water on the top. They were allowed to sit and release the bitter juices for over an hour.

In the meantime cook the garlic and onion until soft in the olive oil, add the tomatoes, some salt, and the fresh chopped basil and simmer for about 30 minutes (time is not critical). I decided to add about 1 teaspoon of tomato paste to thicken the sauce.

Remove the eggplant slice, rinse well and pat dry, and cut into French fry size pieces. Cook in a pan with hot olive oil until golden brown, remove and place on paper towels to drain.

Place the cooked pasta (penne) in a bowl and mix in the tomatoes, eggplant, and mozzarella and serve.
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COMMENTS:

I thought I died and went to heaven!

EGGPLANT & ANCHOVIES 8-8, or, cooking outside the box

I’m feeling a bit adventuresome tonight, a.k.a. I’m trying something new, at least to me. I’ve enjoyed the rather sweet taste…almost cinnamon–like…of the eggplants in recent dishes, and have decided to combine it with something from the other side of the spectrum…Anchovies.

Here’s the plan…anchovy infused olive oil sauce, combined with sautéed diced eggplant and toasted croutons.



INGREDIENTS:

Angel Hair pasta
Anchovy fillets, finely chopped
Olive oil
Garlic, 1 clove passed through a garlic press
Eggplant
Ciabatta bread
Flat leaf parsley
Sweet vermouth
White wine
Lemon juice

PROCESS:

Peel the eggplant and slice crosswise. Salt both sides and place in colander, cover with paper towels and allow liquid to drain. This can be enhanced by placing bowl on top to exert pressure. After 30 minutes remove and dice the eggplant.

Meanwhile, cut the bread in small pieces, coat with olive oil and toast in oven.

Mix the anchovies and garlic in a teaspoon of sweet vermouth and sauté in olive oil until the anchovy breaks down. Add the eggplant and cook over medium high heat, adding the parsley while it’s cooking. On an impulse I added lemon juice and a splash of white wine.

A few grape tomatoes were added for color.

Add the pasta to the pan along with the croutons and a few drizzles of olive oil. Serve with Parmesan cheese.

COMMENTS:

Patience’s response was “Bravissimo!”

Don’t be turned off by the anchovies…it works to create a fusion of delight.

SAUSAGE-ZUCCHINI-EGGPLANT & TOMATOES 8-4

If last night’s dinner bordered on elegance, tonight’s borders on utilitarianism. It is late in the day, and my plan, as it usually is, is to use what is in the fridge and freezer for tonight’s dinner, and to no one’s surprise….there was zucchini! But the culinary Gods are smiling on me because I also found some loose sausage that needed cooking. Add to that the eggplant I picked up 2 days ago, toss in some tomatoes, a little wine, and lots of love, and we have a meal!

And...we got to share this with our neighbor!



INGREDIENTS:

Spagehetti
28 oz can whole peeled tomatoes…San Marzano, imported
Zucchini, cut lengthwise and sliced thinly
Eggplant, sliced and diced
Italian sausage
Olive oil
Garlic, onion
Fresh mint, parsley, and tarragon, chopped
White wine

PROCESS:

Brown the sausage and remove from pan. After removing the fat, add olive oil and cook the garlic and onions until soft. Then add the eggplant and zucchini, plus about ¼ cup of white wine, and cook for about 10 minutes with half of the herbs. Then add the sausage and tomatoes to the pan and cook for at least 30 minutes, adding the remaining herbs.

Drain the pasta and mix in the sauce in a serving bowl.

COMMENTS:

Good – good – good! Nuf said!

ROASTED VEGGIES AND TOMATOES…8-2

It’s Tuesday, which means veggies from our CSA friends at the farmer’s market, which in turn means the produce bins are overflowing. After some consideration, and a little wine, I decided I could use five of the veggies from today’s cornucopia. If it were not so hot I would use our grill…but the oven will do just fine, thank you.

INGREDIENTS:

Potatoes
Carrots
Yellow squash
Eggplant
Large grape tomatoes, halved and quartered, depending on their size.
Fresh basil and oregano, finely chopped
Olive oil
Lime juice (I had a lime that needed to used)
Garlic, onion
Sweet vermouth

PROCESS:

Peel and slice the eggplant crosswise, salt the slices and set in colander for 30 minutes to drain.

Cut the potatoes, carrots, and eggplant into small cubes and slices. Place is bowl and mix in olive oil and fresh herbs, salt and pepper and allow to marinate for at least 30 minutes. Spread the veggies in a non-stick baking pan and place in the middle rack of the oven, set at 425 degrees. Turn occasionally until roasted.



In the mean time, cook the garlic and onions in olive oil until soft, add the tomatoes and squash, and cook for about 10 minutes, adding a splash of sweet vermouth after 5 minutes.



While the pasta is cooking add the roasted veggies and keep over low heat. Add the pasta when ready and serve, with a sprinkling of grated cheese.

COMMENTS:

DAMN…this was good. I am not a big fan of eggplant, but it added such a delightful flavor to the mix of veggies. Also, don’t stress over the timing of this…each stage can be completed independently and put together at the convenience of the pasta.