Banana Boats

Banana Boats

Ahhh, do you smell that? Green grass, fresh air, smoky charcoal puffing gently into the air. The season of BBQs is officially upon us.

At your next open grill fest, whip up these Banana Boats and polish off your barbecue on a sweet note.

This no-fuss dessert is pure genius, and is sure to satisfy any sweet tooth. I owe this party trick recipe to Bartender Bill from Orson, who taught me how to make this ooey gooey and absurdly easy treat. Amazing what a gal can learn at the bar.

Banana Boats

Whip up these Banana Boats at your next barbecue or camping trip for an ooey gooey and absurdly easy treat.

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients

Bananas (As many as you need. Estimate 1 per person. Once they taste it, no one will want to share.)

Chocolate chips, butterscotch, peanut butter chips, mini marshmallows, sweetened coconut (Or whatever other toppings you fancy.)

Foil

Preparation

1. Choose your bananas. I personally like mine ripened until perfectly spotted. I think they are sweeter this way.
2. Slit the bananas lengthwise.
3. Stuff them with any combination of toppings you desire. I am a big fan of dark chocolate and butterscotch.
4. Wrap the \'nanas in foil and place on the grill. Grill with the cover on until toppings get melty and delicious.
5. Eat with a spoon. (Insanely good over ice cream).

Got (Almond) Milk?

Almonds

Choice. We love it. And these days, there seems to be an abundance of it in the dairy case. Now, in addition to your standard cow’s milk choices (organic, low fat, fat-free, lactose–free), there is a slew of alternatives that aren’t even dairy at all: soy milk, almond milk, rice milk, oat milk, coconut milk, even hemp milk. (Really, people? Hemp milk? Maybe I need to open up my chakras a little, but the idea of dunking my Oreos in a tall glass of hemp milk is about as appealing as chewing on some hippie’s patchouli-scented dreadlocks.)

I like my vanilla soy latte as much as the next girl, but I’d never use soy milk as an everyday milk substitute. Too much aftertaste, not enough creaminess. Almond milk, though, the new darling of health foods, is another story. It has a pleasant neutral milky taste to it, with just a hint of nuttiness. And, the texture is full and thick, mimicking the feel of whole milk pretty well.

Almond Breeze almond milk

Almond milk is made from ground almonds that are mixed with water, plus vitamins, stabilizers, and in some cases, a sweetener like evaporated cane juice. You can make your own homemade almond milk by soaking almonds overnight, then blending with water and straining the solids, but that can get expensive and probably isn’t worth all the effort.

Before converting, I decided to do a little research to see what the fuss was all about. Is almond milk really that much better for you? What are the problems with it that no one is talking about? Here’s the DL on almond milk:

The Health Benefits

• It’s full of nutrients and good stuff. Almonds are a rich source of protein, Vitamin E, magnesium, potassium, selenium, manganese, and iron. This means strong bones and muscles, antioxidant protection, healthy skin, high energy levels, good metabolism, and other health benefits. Also, commercially made almond milk is often fortified with calcium (A good tip: give the carton a good shake before drinking, because calcium can settle at the bottom). Almond milk contains no cholesterol, and has actually been shown to lower levels of LDL cholesterol (due to good monounsaturated fats in almonds) as well as protect against heart disease (almond skins contain flavonoids which help to protect the heart).
• It’s low in calories. Based on a recent comparison published in The Wall Street Journal, a one-cup serving of almond milk comes in at 60 calories, compared to coconut milk (80 calories), soy milk (90 calories), rice milk (120 calories), and 2% cow’s milk (130 calories).
• It’s lactose free. An estimated 30 to 50 million Americans (about 25% of the United States population) are affected by lactose intolerance, meaning they have difficulty digesting the sugar found in cow’s milk.
• It’s antibiotic and growth hormone free. While many dairy farmers have made strides to ensure that their cows are rBGH-free, the practice of injecting dairy cows with growth hormones and antibiotics has not been completely eradicated.
• It’s an alternate alternative. Soy milk got some bad PR not long ago thanks to Jeremy Piven’s man boobs. Unless you’re consuming a gallon of soy milk a day though, studies have shown that soy-induced man boobs aren’t a real concern. However, there is an ongoing debate on the effect of soy foods on women. Soy foods are rich in isoflavones/phytoestrogens, which can mimic the effects of estrogen. It is currently unclear whether soy foods affect breast cancer risk or recovery…reading the studies and articles on this topic can easily spin you around with all the seemingly contradictory findings. It appears that the conclusion most widely agreed upon is to consume soy in moderation, along with a healthy and balanced diet. Thanks, Captain Obvious.

The Concerns

• It can cause problems for those at risk for low thyroid function. Almonds are a goitrogenic food, meaning, when consumed in large quantities, they can suppress the function of the thyroid gland by interfering with iodine uptake, causing an enlargement of the thyroid. While goitrogenic foods (such as soy, cabbage, kale, flax, broccoli, and almonds) can be harmful for those with thyroid problems, they are beneficial for people who have healthy thyroid function. So, if you have a thyroid problem, avoid almond milk. Otherwise, your almond milk mustache is good to go.
• It has added sugar. Flavored almond milk like Vanilla and Chocolate can have 15-22 grams of sugar per cup. To avoid all that extra sugar, opt for Original (7 grams sugar) or Unsweetened (0 grams sugar) flavors, both offered by Almond Breeze and Silk PureAlmond.

Now, don’t get me wrong, almond milk will never replace real dairy for me. I love my cheese and butter and ice cream too much. For goodness sake, I was happily raised on bottles of fresh whole milk from our local dairy farm. But, as a healthy alternative, I can get behind using almond milk in my morning smoothies, eating my granola with it, even making some sauces and soups with it. What’s your take on almond milk? Friend or Foe?

Ingredients for Vanilla-Date Smoothie

Vanilla-Date Smoothie
Adapted from the Bon Appétit Test Kitchen

This sweet and creamy smoothie taste too good to be good for you…but it is! Love the hit of fragrant vanilla, the bits of caramelly dates, and the blended ice with the almond milk makes a great icy milky consistency.

Serves: 2

Ingredients:
1 ½ cups almond milk (Original flavor)
4 pitted Medjool dates
1/2 teaspoon vanilla extract
10-12 ice cubes (a few big handfuls)
Sprinkle of cinnamon (optional)

Preparation:

Blend everything together until smooth.

Liquid Irish Luck

Homemade Irish Cream

When I first discovered this recipe for Homemade Irish Cream from The Hungry Mouse, I knew I had struck Leprechaun’s gold. It was easy (with 8 ingredients, almost all of which I already had in my kitchen), it was straightforward (step 1: blend, step 2: imbibe), and it was flexible (Extra-boozy? Just a hint of boozy? Your choice!).
At a loss for what to do with all that creamy, frothy, goodness?

• Start your morning right with some Irish Coffee – you’ll be singing sunshine, lollipops and rainbows…guaranteed.
• Not sure how many boys this Milkshake will bring to the yard, but pretty sure it will satisfy plenty of females. Booze, chocolate, and ice cream? That kills almost every bird there is.
• Irish Car Bomb Cupcakes, as amazing as they sound, and hands down one of the best icings ever concocted.
• And of course, there is no shortage of sexually explicit cocktails out there made with this luxurious elixir.

Roasted Beet Inspiration from Pasta Sfoglia

Roasted Beet Inspiration from Pasta Sfoglia

When I saw this gorgeous dish of Farro Spaghetti, Beets, Brown Butter, and Poppy Seeds featured on Grub Street New York a few weeks ago, it was so beautiful it hurt my heart a little.

A recipe from Pasta Sfoglia, a new cookbook by Ron Suhanosky and Colleen Marnell-Suhanosky (owners of the acclaimed Italian restaurant Sfoglia, with locations in NY and Nantucket), this dish is striking with its ruby red stain and specks of poppy seeds.

The book explains that beets, together with poppy seeds, are typical in dishes of the northern Italian regions of Friuli and Alto Adige. While the combination sounds wonderful – really, I can’t wait to try the recipe word for word – I didn’t have poppy seeds on hand and I wasn’t ready to commit to all that butter for a simple weeknight meal. Oh yes, and then there was that pesky aversion to goat cheese I have. (I know, first the butter, now this? Please hold the hate mail, I do love flavor, I promise you.)

And so, the bastardization of Pasta Sfoglia’s recipe began.

Instead of covering the beets in olive oil and water to roast in a baking dish like they suggest, I went with my tried and true, easy method of wrapping the beets in foil and roasting them on a baking sheet. A little less mess and ¼ cup less olive oil.

I couldn’t find farro spaghetti, but I did have some whole wheat spaghetti in the pantry. A tip for anyone who has ever tried whole wheat spaghetti and hated it, try Barilla’s Plus Multigrain Pasta. Unlike many other brands of whole grain pasta, it doesn’t taste like cardboard. The texture and flavor are surprisingly similar to regular pasta. Especially in this dish where the color and accompanying ingredients are so spectacular, you won’t even notice the difference.

Barilla Plus Multigrain Spaghetti

For the brown butter sauce, I cut down the 6 tablespoons of unsalted butter to only 3 tablespoons, and made up for the missing half by adding 3 tablespoons of olive oil.

Instead of poppy seeds, I used walnuts chopped finely.

Instead of goat cheese, I used Boursin. Its creamy texture was a good match, as was its tangy, rich flavor. The perfect substitute I thought, with an extra boost of garlic and herb flavoring, and not a trace of the gaminess I find so deterring in goat’s milk products.

In the end, despite my changes and substitutions, I think the essence of the dish remained intact to Sfoglia’s original recipe. The flavor of the roasted beets is front and center. And what an elusive flavor to describe that is. What does a beet taste like? (Besides red).

It is clean and earthy. Mellow. Wholesome. Paired with the herby tang of the cheese, the toasted walnuts, and brown butter, the dish exudes a woodsy warmth to it. Strong oak trees, sun speckled leaves, and rich dirt crumbling through my fingertips.

******************

Whole Wheat Spaghetti with Beets, Brown Butter, Walnuts

Adapted from Ron Suhanosky and Colleen Marnell-Suhanosky’s recipe for “Farro Spaghetti, Beets, Brown Butter, Poppy Seeds” (Pasta Sfoglia).

Serves: 4-6

Ingredients:
1 pound red beets, cleaned with leaves and stalks removed
1 package Barilla Plus Multigrain Spaghetti (14.5 oz)
3 tablespoons unsalted butter
3 tablespoons olive oil
¼ cup walnuts, finely chopped
1 teaspoon kosher salt
½ cup pasta water
4 tablespoons Boursin cheese

Preparation:
1. Preheat the oven to 450°F. Wrap the beets in foil and place on a baking sheet. Roast for an hour until the beets are tender through. Let cool until you can handle them.

2. Bring a large pot of salted water to a boil.

3. Peel the beets and cut into chunks. Tip: wear gloves or place a plastic baggie over your hand to protect your fingers from getting stained. Using a paring knife, peel the skin off the beets. It should come off easily.

4. Add the beets to the bowl of a food processor fitted with a metal blade and process to a rough puree. Add the spaghetti to the boiling water and cook according to the package directions.

5. Add the butter to a 10-inch skillet. Turn on the heat to high. Brown the butter, about 2 minutes. Add the olive oil. Add the chopped walnuts and toast for 1-2 minutes (be careful not to burn). Add the pureed beets, salt, and the ½ cup pasta water to the skillet. Stir to fully incorporate.

6. Use tongs to remove the spaghetti from the pot and place them directly into the skillet with the sauce. Stir to combine.

7. Divide the spaghetti into equal portions and place on warm plates. Use two large soup spoons to form little oval mounds (called quenelles in culinary speak) of the Boursin. Place a quenelle of Boursin on top of each serving.

Chinese White Cut Chicken with Ginger-Scallion Oil

Chinese White Cut Chicken with Ginger-Scallion Oil

One of my favorite things about Chinese home cooking is that it is often incredibly simplistic. Just a few ingredients, clean, vibrant flavors, and no fussiness.

This recipe for poached chicken with ginger-scallion oil is one of my staple dishes when I feel the need to recharge. Served over a bowl of steaming jasmine rice, it is pure comfort and nourishment. It also happens to be a common dish served at Chinese New Year celebrations or wedding banquets because of its special symbolism. The white chicken symbolizes happiness and purity, and if it is served whole, it symbolizes family as well.

I am always surprised at how flavorful this chicken is, considering all you’re doing is boiling it. However, the combination of the salt rub and the salted water infused with ginger and garlic must make one phenomenal Jacuzzi bath, because something wonderful happens to that chicken. The meat becomes tender and juicy, and the sesame oil massage adds a warm, nutty fragrance to the skin.

Hua has perfected this recipe

(Videography by Christina Robles)

The dipping sauce of minced scallion, minced and grated ginger, salt, and vegetable oil is the finishing touch. The secret to this sauce is heating the oil so that the ginger and scallion bloom with aromatic bliss. Spoon this all over some fluffy white rice, now it’s your turn to reach bliss.

Added Bonus: Save the poaching liquid (removing any scum off the surface) and the chicken carcass to make a fantastic chicken stock.

Chinese White Cut Chicken with Ginger Scallion

Chinese White Cut Chicken (Bok Cheet Gai)
with Ginger-Scallion Oil

Serves: 4-6

Ingredients:
1 whole chicken, 4-5 pounds
3-4 big chunks of ginger (1-inch thick), peeled and smashed
6 cloves garlic, peeled and smashed
2 tablespoons Kosher salt, plus more to season the chicken
1 tablespoon sesame oil

Dipping Sauce:
4 tablespoons scallion, minced
1 tablespoon ginger, minced
1 tablespoon ginger, grated (a Microplane is perfect for this)
1 teaspoon salt
½ cup vegetable oil

Preparation:
1. Clean the chicken inside and out, removing any innards, and pat it dry. Rub salt liberally inside and out. Allow it to sit for 1 hour.
2. Fill a large pot with water full enough to cover at least ¾ of the chicken. Bring the water to a boil with the smashed ginger, garlic, and 2 tablespoons of salt. Place the chicken in breast side up, cover, and bring to a boil. Switch it to low heat and let cook for 45 minutes.
3. Flip the chicken, cover it and cook on low heat for another 45 minutes.
4. To test if the chicken is done, insert a chopstick near the thigh. If it goes in and there is no pinkness, it’s done. To lift the bird out of the pot, slip 2 chopsticks beneath the wings and lift up.
5. Pat the bird dry and rub with the sesame oil. Allow it to cool for 30 minutes before cutting. Serve with dipping sauce.

6. Prepare the dipping sauce by heating the vegetable oil just until it starts to smoke. Pour it over the scallion, ginger, and salt, and mix together. Serve with the chicken immediately.

Irish Soda Bread

Homemade Irish Soda Bread with Raisins

I’m not a big drinker, or a big fan of fratastic crowds, so when it comes to St. Patty’s Day, the thing I most look forward to isn’t all the block parties, or the cry for “Carbombs!” at the bar. Call me an old soul (or Debbie McDowner), but I would much rather indulge in a thick slice of warm Irish Soda Bread, inordinately slathered with sweet butter. I may even go nuts and top off my coffee with a little Homemade Irish Cream. Partayyyy. (*Before you start booing me, if you are into downing some pints and rubbing up against a leprechaun or two, don’t worry, I’ve still got you covered. Scroll to the bottom to see the list of festivities going on in SF).

OK, back to my wholesome soda bread. I’ve learned that the sweet scone-like, raisin-studded soda bread I love so much is very much an Americanized version of the real thing. As Irish chef Rory O’Connell of the Ballymaloe Cookery School in Cork, Ireland reveals in this great soda bread guide in Epicurious, real traditional Irish soda bread is simply basic table bread made with just flour (whole-meal flour for the common loaf, white flour for special occasions), bread soda, buttermilk, and salt.

No butter in the dough, raisins only as a luxury, and caraway seeds optional.

Makes sense, as this quick bread grew in popularity in the 1800s in Ireland out of necessity. Brown soda bread – made with soft wheat (the only suitable flour that can grow in Ireland’s climate), baking soda (cheap and non-perishable), and buttermilk (accessible by-product of freshly churned butter) – was an affordable bread that the average household could bake in their own homes without an oven. The formed loaf could simply be baked in a cast iron pot, called a bastible, placed over a fire. The bastible had a lid on it with a curved edge so that you could place hot coals on top as well.

I decided embrace my homebody tendencies and do some baking to celebrate this St. Patrick’s Day. Using this classic Irish-American recipe for Irish Soda Bread with Raisins and Caraway, I got to work.

Irish Soda Bread Ingredients

I adjusted the recipe to include half all purpose flour, and half whole wheat pastry flour (which I believe is similar to the soft wheat flour that was originally used in the traditional Irish soda bread). I also cut down the amount of sugar and raisins in it, and substituted the caraway seeds for fennel seeds (since that’s what I had on hand, and figured they were a close-enough substitution). If you don’t like the licorice-y/anise-y flavor of caraway or fennel, feel free to omit. I only use two tablespoons in my recipe, so the flavor is subtle.

Making Soda Bread

I whisked together my dry ingredients first. Then, cut in the butter until the mixture was the consistency of corn meal. Then, I added the buttermilk. The lactic acid in buttermilk reacts with the base of the baking soda to provide the leavening for this quick bread (rather than yeast). Note: Unlike the picture shown above, where I mixed in the raisins and fennel seeds after adding the buttermilk, next time I would actually add them prior to the wet ingredients so that they are well dispersed throughout the dough.

When you’re mixing the dough together, mix just until everything is incorporated. Be careful to not over mix (the dough should not be kneaded). Like the secret to a good, fluffy, light biscuit or scone, the trick is to handle the dough as little as possible.

Into the oven you go

When the dough has come together, turn it into your buttered cast iron skillet or Dutch oven, and slash a cross into the top. Old folklores say that the cross cut on the top of Irish Soda Bread is to ward off evil and “let the devil out” while it’s baking, or let the fairies out (for a less fire and brimstone version). Practically though, slashing the top of the bread allows the heat to penetrate the thickest part of the loaf, helps the bread rise better, and also serves as a guideline for breaking the bread evenly once it’s done.

Irish Soda Bread

This recipe results in a soda bread that is dense, yet moist, with a golden crunchy crust. The bread is buttery and sweet, with plump, chewy raisins generously scattered throughout, and laced with a hint of licorice/anise from the fennel seeds.

Also, the resulting loaf is huge. You could easily cut the dough in half and form two nice-sized loaves, great for gift-giving.

Irish Soda Bread
Adapted from Patrice Bedrosian’s “Irish Soda Bread with Raisins and Caraway,” Bon Appétit (October 2002)

This recipe was written in from Patrice Bedrosian of Brewster, New York. Patrice lost her stepbrother, Jerry O’Leary, in 9/11 and cited this as a recipe that she turned to in the days following the tragedy, to bring comfort and ease to her home. The recipe was one that she received from Jerry’s mother. I think that it is a heartfelt example of the power of food in bringing people together, honoring our past, and passing along the comfort that only something made with love can bring.

I’ve adjusted the recipe to include half whole wheat pastry flour (which I believe is similar to the soft wheat flour that was used in the traditional soda bread in Ireland). I’ve also cut down the amount of sugar and raisins in it, and substituted the caraway seeds for fennel seeds (since that’s what I had on hand). If you don’t like the licoricey-anisey flavor of caraway or fennel, feel free to omit. Also, the resulting loaf is huge. You could easily cut the dough in half and form two nice-sized loaves, great for gift-giving.

Prep Time: 15 minutes
Cook Time: 60-75 minutes
Serves: 8-10

Ingredients:
2 ½ cups all purpose flour
2 ½ cups whole wheat pastry flour
3/4 cups sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature
2 cups raisins
2 tablespoons fennel seeds
2 1/2 cups buttermilk
1 large egg

Preparation:

1. Preheat oven to 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet. You can also use a dutch oven.
2. In large bowl, whisk together both flours, sugar, baking powder, salt, and baking soda.
3. Add butter; using fingertips to incorporate until the mixture is the consistency of corn meal. Stir in raisins and fennel seeds.
4. Whisk buttermilk and egg in medium bowl to blend and add to dough. Stir just until well incorporated. Dough will be very sticky; I just use my hands. Be careful not to over mix or else the bread will become too dense.
5. Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep “X” in top center of dough.
6. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely.

Print Recipe

*****

St. Patty’s Day Trivia:

• Saint Patrick, the man, the saint, the slayer of snakes — St. Patrick is the patron saint and national apostle of Ireland who is credited with bringing Christianity to Ireland. He is said to have “driven the snakes” from Ireland. Snakes referred to the serpent symbolism of the Druids, whose pagan rites were abolished by the big P.
• Why Shamrocks — Legend has it that Saint Patrick used the three-leaved clover to explain the Holy Trinity to the pagan Irish.
• Soda Bread not really Irish — Soda bread was actually invented by the American Indians, who used pearl ash (made from potash, which was made from lye, which was made from hardwood ashes).

St. Patrick’s Day Festivities:

• Farley’s Coffee (Potrero) — Live bagpipes, music, and dancing
• Safe & Sober Program — Free cab rides from 3 pm to 3 am
• St. Patrick’s Day Block Party 2011 (Financial District)
• Aventine’s St. Patrick’s Day Alley Block Party (Financial District)
• O’Reilly’s St. Patrick’s Day Block Party (North Beach)

Places in the Bay Area to buy Irish Soda Bread:

John Campbell’s Irish Bakery
5625 Geary Blvd
(between 20th Ave & 21st Ave)
San Francisco, CA 94121
Neighborhood: Outer Richmond
(415) 387-1536

Arizmendi Bakery
1331 9th Ave
(between Irving St & Judah St)
San Francisco, CA 94122
Neighborhood: Inner Sunset
(415) 566-3117

La Farine Bakery
6323 College Ave
(at 63rd St)
Oakland, CA 94618
Neighborhoods: North Oakland, Rockridge
(510) 654-0338

3411 Fruitvale Ave
(between Macarthur Blvd & Sloan St)
Oakland, CA 94602
(510) 531-7750

4094 Piedmont Ave
(between Glen Ave & 41st St)
Oakland, CA 94611
(510) 420-1777

1820 Solano Ave
(at Colusa Ave)
Berkeley, CA 94707
Neighborhoods: East Solano Ave, North Berkeley
(510) 528-2208

Eggplant Parm of My Dreams

Eggplant Parmigiana

Holy Smokes. This Eggplant Parm is friggin amazing. I was sitting at the kitchen counter back home in NJ, hunched over a Tupperware container holding what might as well have been hidden treasure. I ate quickly, stealing furtive glances at the door. I’m a thief. This eggplant parm wasn’t meant for me.
My big brother T had come home as well to help me plan my bridal shower menu, and well, there are a few things that are a given whenever we go home. 1) My mom makes us drink healing potions of Chinese herbal teas and soups (that’s for another post), 2) We start our diet of a bagel a day, and 3) Our Italian childhood friends bring us leftovers from our #1 most requested dish – homemade Eggplant Parmigiana.

Making of Eggplant Parm magic

It sounds funny now that I write about it, but yes, it’s true, my brother and I each have our own eggplant parm suppliers.

Mine is my girl, Michele, who I’ve known since the first grade, whose mom was my CCD teacher, and who recently stood next to me as my maid of honor. My brother’s eggplant parm connect is Corinne, who he’s known since the second grade, whose house he goes to every Christmas for their massive dessert spread featuring about a dozen different pies and cakes, and who will be a bridesmaid at his wedding next October. I know, the parallels are frightening.
In any case, it happened that my brother left behind his container of Corinne’s eggplant parm. Big mistake bro. Huge. At the Im household, ya snooze, ya lose. Especially when it comes to an unguarded eggplant parm.
So I dug in. And wow. I mean really. WOW. Sorry Shell, I love you and all, and no disrespect, but Corinne’s square of eggplant parm magic was just that. Magical. It was like the pinnacle of eggplant parm tastiness. Everything I wanted in the dish. Creamy, cheesy, savory, rich, comforting, homey perfection. (Shell: for the record, please don’t stop bringing me your eggplant parm. I will always eat it with gusto).

Eggplant breading mise en place

In any case, I was so moved by the explosion of tastiness in my mouth that I had to email Corinne for the recipe and make up for all these years I had been missing out on it.
I was dying to find out more about this magical eggplant parm of my dreams. Was it an old family recipe? Was it something she made all the time or just special occasions? Does it take a long time to make? What kind of mozzarella did she use?! It was astoundingly creamy and seemed to just melt into almost a sauce. I had so many questions. Did she use the big round-bottomed Italian eggplant, or the regular long ones? Did she “sweat” her eggplant before breading? Ok, clearly I was obsessed.
To my utter delight, Corinne was happy to share her family recipe! As it turns out, there are no crazy secrets to it. Except maybe lots of love and some time to devote to it. Interestingly, she says that between her mom, her sisters and herself, they all make it a little bit different. Corinne prefers thin slices of eggplant (as do I), while her sister prefers thicker slices. Corinne likes to make it in a square pan, her mom likes using a round one. Mom usually makes it for all holidays, but she likes it every now and again as a good comfort meal.

Fried Eggplant

I gave the recipe a go – to be honest, it didn’t come out as good as Corinne’s, but I’m hoping I’ll get better with practice. Here’s what I learned:

1. Apple-bottom eggplant works best because the bigger bottoms are good for the bottom layers.
2. No need to “sweat” the eggplant, Corinne doesn’t do it, nor does her mama.
3. Slice the eggplant thin (a bit under ¼” thick)
4. Use whole milk mozzarella for the creamy results you’ll want — no one said this was a healthy dish! A note on the mozz: Corinne recommended the brand Polly-O for best results. It’s a common brand on the East coast, but I haven’t been able to find it in SF. She warned against using Sorrento, saying that for some reason, it doesn’t work as well.
5. Barilla Three Cheese Tomato Sauce is recommended for the sauce. A great choice if you don’t have time to make your own tomato sauce from scratch.
6. Make sure oil is hot in skillet before putting eggplant in — they’ll get too soggy if it’s not hot enough. To test, drop a piece of breading in the oil. If it starts to bubble right away, the oil is ready.
7. Complete layers. I realized my eggplant parm didn’t look quite right in the end because of the way I layered everything. Next time, instead of neatly stacking everything like I did, I’m going to try layering the pieces of eggplant overlapping one another to create whole uninterrupted layers.
8. Slice mozzarella rather than shredding to safe time.

This Eggplant Parm of my dreams is a bit time-intensive, and it’s not the healthiest dish, but mamma mia, is it good. Grazie mille to Corinne and the Testaverde family for sharing their prized family recipe. And Big Brother T, you better guard your Tupperwares now that I know what’s up.

Eggplant Parm of My Dreams

Eggplant Parm of My Dreams
Grazie mille to Corinne and the Testaverde family for sharing their prized family recipe. This is like the pinnacle of eggplant parm tastiness. Everything one could want in the dish — creamy, cheesy, savory, rich, comforting, homey perfection.
Serves: 4
Prep Time: 30-40 minutes (it takes awhile to fry up all the eggplant)
Ingredients:
1 apple-bottom eggplant – make sure it’s firm
16 oz. package whole milk mozzarella (Recommended brands: Polly-O, don’t use Sorrento – for some reason it doesn’t work as well)
1 ½ cups Italian flavored bread crumbs (Recommended brand: Progresso)
2 eggs
¼ cup milk
Extra Virgin Olive Oil for frying
Tomato Sauce (Recommended brand: Barilla Three Cheese)
Preparation:
1. Heat oil in a large skillet, enough so that you have a good inch to fry in
2. Remove skin from eggplant, cut into 1/8 inch slices
3. Dip eggplant into egg & milk mixture
4. Coat both sides of eggplant in breadcrumb
5. Make sure oil is hot in skillet before putting eggplant in (they’ll get too soggy if it’s not hot enough)
6. Preheat Oven to 350°
7. Place breaded eggplant into skillet and brown on both sides
8. While eggplant is cooking, cut mozzarella into thin slices as well
9. Remove eggplant from skillet once fully browned, place on paper towels to soak up some of the excess oil
10. Spoon a layer of sauce into bottom of baking dish
11. Place a layer of browned eggplant on top of sauce layer, overlapping the slices to create one uninterrupted layer of eggplant.
12. Spoon another layer of sauce (not too much) on-top of eggplant
13. Place a layer of the sliced mozzarella on top of sauce
14. Repeat; eggplant, sauce, mozzarella layers ending on top with mozzarella
15. Cover dish with aluminum foil and bake in oven for approx 20–30 mins, until cheese is melted
16. Eat and enjoy the gooey deliciousness!