And now introducing for the first time, Mr. and Mrs...Eggplant Parmigiano?!?

Tonight is a special night since I pass down a recipe not only to a pair of dear friends, but to all of you guys as well.  Tonight I give to you, my Eggplant Parmigiano...

Tonight, I was keeping a promise to some dear friends and I always keep a promise!  This promise was that since I was not able to attend my friend Ellery's wedding, as a wedding gift, would teach him and his wife Laurel how to cook one of Ellery's favorite dishes that I would make for him as my roommate last year, my Eggplant Parmigiano.  Since they are newly weds I thought I'd impart to them my wisdom in the kitchen and sticking to the adage, "Give a man a fish, feed him for a day, but teach him to fish and feed him for life!"  

To start off, I also had my friend Evangelos over and lord knows he loves his Olives and Salami so I started out with some palate pleasures in the name of blue cheese, mozzarella olives and crackers with some Tuscan Salami.  

Alright now down to business.  As you can see, I started out with my basic sauces that involves bringing to a boil then simmering whole peeled tomatoes for about a half hour or so.  Next we cut up about 8-10 small-medium sized eggplants in preparation for creating two small corningware plates of eggplant parm.

Above you can see the sliced up Eggplant which in this case have been peeled and cut on a bias about an 1/8th of an inch thick (about 5 mm for you metric users!) and seasoned with some Hawaiian sea salt, and pepper.  Then we popped them in the frying pan with olive oil on both sides until they were soft and brown.  Don't burn them too much unless you enjoy that taste!

Above you can see Laurel, the Chef in training preparing to do the dual layering of the Eggplant Parm.  (I told her the secret to being a good cook is to look the part, which is why I always wear the rag around my neck like she has hers in place!)  Now we have prepared the sauce, eggplant and sliced up the mozzarella, so now its time to start stackin'!

First goes the layer of fried eggplant.  Its sort of important to create a good base, that's why I suggest overlapping this layer over each other.  This should also be the thickest layer so that it doesn't plop out like mush when you serve it (by the time you start serving it you're not gonna be worried about leftovers since it usually always goes!).  Next we start throwing down the sauce.  

 Here we have the first layer completed with shreds of mozzarella, basil and Parmigiano Reggiano.  The next photo down below shows the completed three layers we made from each portion.  

 Next we throw it in the oven at 350 F for about 20-25 min.  Towards the end I throw up the temp to about 400/425 in order to get the crispy top just the way I like it.

And that's it, I made sure to share it with my friends.  Would have been torture to not let them eat it after they prepared it! Our cephalic phase of digestion was kicking off as our parotid's were salivating stacking it up!  Special thanks to my new Chef Laurel, sous Chef Ellery and Chef Evangelos for taking part in a great evening with friends.  Truly a pleasure and I hope you all get to enjoy the pleasure of making my Eggplant Parm some day soon!  Buon Appetito! 

You may notice Evangelos still sucking on one of the olive pits...staying true to his roots!

Addendum:  One thing I forgot to add is make sure you have some Italian bread on hand...this meal is meant to be scraped up off the plate with some bread or make a sandwich with it as well. Also I don't always take the skin off and sometimes fry up the eggplant in breadcrumbs. Being in Grenada I have adapted the recipe accordingly.Enjoy!

I Love Pizza

Pizza, for all intents and purposes, is an amazing collaboration of foods.  It combines three ingredients that come together to form what is arguably the most agreed upon taste of goodness in general society.  It takes the beauty that is fresh Mozzarella, melts it into a fresh sauce of pomodori that is sweet and delightful, and sets it on top of dough that, if made right, will be as airy and crunchy in a way words can not describe.  To some it is the essence of all being.  Tonight, I call it dinner, and am fortunate to know the recipe that makes it one of my favorite dishes to make and enjoy.   There is almost a compulsion to grab the first piece and see how it tastes, so that I know I put out a good batch and to see if I still have it.  It is my benchmark and I love to do quality control (and so does the company I keep).  

This recipe comes down the line from my Grandma Anntonette, to my father, and then to me.  It is something we have been making for years and if it wasn't for her love of food and family, I would never have this treat to share with the world.  I love and miss you Grandma!

So for tonight's recipe, I will explain how I first make the dough, then the sauce, and how to bring the rest of the ingredients together.  I am in the process of learning how to get the exact enzyme one needs to make mozzarella from scratch and word has it some of my Veterinary School friends might be able to help me out. But until then, store bought it is (and this time I got some BelGioioso so it wasn't half bad for a lonely island in the caribbean!).  

This recipe starts with some very important sous chef's, namely the microbial yeast that will help extract flavor and freshness to the dough I will shortly knead and beat on.  Add about a teaspoon or two yeast to a quarter to half cup of lukewarm water.  You do not want to use hot water since it will kill the organism and want it warm to activate the little suckers.  Also throw a teaspoon or two of sugar in order for the yeast to eat (we all have our currency).  Next you're going to have to wait about 10 minutes until the yeast activate and start to double in volume in the container.  It will start to fizzle and bubble up, and then you'll know it's ready.  

Next you will want to ready the flour.  To do that place about a cup to two cups of flour in a bowl.  *(Make sure to have place to roll out the dough ready and cleaned before you begin.  It is important to keep a clean and organized space to perform these duties).  After you set the flour, throw two healthy pinches of salt, a tablespoon of Extra Virgin Olive Oil, and since I'm on the spice island, I threw a sprinkle of Nutmeg in as well to add a hearty quality to it.  Once all the ingredients are set and the yeast is fully activated (take your time with your sous chef's they need to be ready before starting), throw the water slurry mixture into the flour.  

 Now here comes the skill part that most people aren't as inclined to do.  Take a fork and start mixing it all together until it starts clumping together.  If it looks like this, you're on the right tract.  

After a couple more spins of the wrist, it should look even more like this, a nice ball of dough.  Empty the contents out onto a good surface and lets begin the pounding! 

Below is a video demonstrating how to exactly knead the dough.  You will want to knead it for approximately ten minutes in order to get the proper gluten and consistency necessary.  Take a look at the video for a live action of the roll...

 

 After ten minutes of pounding the dough (which is a great stress reliever by the way), you should get something that resembles this.  At this point (approximately 20 minutes total time) you are all done with the hard work and just have to coat this lovely ball with olive oil and place it back in the bowl, covered and in a warm place.  I usually leave it out for about 24 hours, but that is unnecessary for the average user.  You ought to leave it out for at least a two to four hours, punching it down and flipping it after the first hour or two.  In my case I actually kept it in the fridge for the night and opened it out to the open air at noon the day of (planning on cooking by seven).  Pictured here you can see my set up, being conscious of the bugs and flies that inhabit the Caribbean (it's their town we are just visiting!)

 When you are ready to use the dough, it should have doubled in size and look something like this.  The bigger values on this recipe make about two "Sal" sized pizza dough's.  Split the dough in half and start shaping it to the appropriate size of the tray, and spread some olive oil on both sides!

Doesn't it look like a heart! That's why I love Pizza!

Now the trick to a Paolillo Pizza is to put the mozzarella down first.  Yeah I said it, put some shredded mozzarella down first on the dough then spread some of the pizza sauce down.  The recipe for the pizza sauce is exactly like the Sunday sauce except you only simmer it for a half hour after you bring it to a boil and let it cool to room temp before placing on the pizza.  

So as you continue place some sliced mozzarella again on top of the sauce.  In my family, we don't generally use a whole bunch of cheese on top.  This goes against most American style pies and I advice to not go that route.  Mozzarella is such a special product and most pizzerias in the states don't use the good stuff (they shouldn't even be allowed to call it that!).  My father is a minimalist and would probably tell me that I used too much mozzarella even on this pie but he's not here this time to critique me!  Next put some strategically placed pieces of basil on and sprinkle some parmegiano reggiano cheese and a little touch of Extra Virgin Olive Oil and you are ready to bake my friend!

 The trick to baking is that you want a hot oven.  Since this was my first pizza to be baked in my new oven I set it up to its highest setting (500 F) and set it for a test drive.  I made sure it was hot before putting it in.  I left it on the top rack for about 8 minutes then gave it a flipperoonie 180 degree twist to make sure it was getting evenly baked.  Its important to know the subtleties of your oven and how temperamental it may be.

 After about 16-20 minutes you should get a pie done just right as shown here.  Check the bottom to make sure its cooked through and you, my friend, have just made yourself a grade A Pizza Pie (Margherita style)!  Fun fact of the day is it's called a Margherita pie named after Queen Margherita and in honor of the Italian flag (Red, White and Green) signifying the colors with the Sauce, Mozzarella and Basil.  For my second pie I threw on some Sun Dried tomatoes I had laying around for an even sweeter taste.  Don't be afraid to get creative with it and most of all have fun doing it!  If you get to know me, you can ask me about my pizza dough tossing skills, but I digress.  Buon Appetito and I hope you enjoy it!

Tiramisù...and Pork Tenderloin (not in that order)

For tonight's dinner I present to you one of my most requested dish's, mainly that of my Tiramisù.  Tiramisù means "pick me up" in Italian, which bearing its espresso flavor (Lavazza in my case) and creamy Marscarpone that truly is a pick me up!

 It all starts with a couple of eggs (6-8 to be more precise).  Tiramisù is a no bake dessert that starts with a zaibaione (beaten egg yokes with sugar), a little bit of rum (which Grenada has tons of!), marscarpone cheese and some coffee and chocolate. So to start, separate 6-8 egg yolks from the white.  Place the yolks in a nice big bowl and add 4-6 tablespoons of sugar (depending on how sweet you want it).  Next, you whip it, whip it real good for at least five minutes!  You need to get it to a certain consistency known as the ribbon stage which looks slightly more pale yellow and creamier.  Here is a video demonstrating its consistency.

Next you take the Marscarpone cheese (16 oz or 1 pound if you know your conversions) and little by little (a couple tablespoons at a time) incorporate it into the yolks.  Make sure to stir until it gets nice and creamy. At this point you want to add a shot or so of Rum and a couple of teaspoons of black coffee (espresso).  

You should have at this point made about a cup of espresso (used an over the stove top espresso pot, bialetti style).  Make sure to let it cool to room temp before using it.  Next, set up the tray where you want to prepare it with the coffee in a shallow dish, and the lady fingers next to that.  now its time for the layering.  Just follow the pictures....

There is that deadly Rum that flows so freely on this island!

Start with a layer of the lady fingers dipped in the coffee.  Dip them fast since they'll start breaking up if you wait too long.  Once you have one layer of the lady fingers down, starts pouring the marscarpone/yolk mixture over it.  Once you cover all of the lady fingers, sprinkle some cinnamon, and some chocolate on top. 

In my case, I didn't have a proper chocolate bar but I did have a very special piece of milk chocolate from Hawaii that was gifted to me from my good friend Ellery and his wife Laurel on their honeymoon (Thanks guys!).  This piece of chocolate has macadamia and marshmallow in it is well so that is what this recipe called for!

Then you start adding another layer of fingers and cream once again.  After two layers you should be set, depending on how big a dish you used.  One alternative to this is you can make individual servings in wine glasses if you want to get fancy with it.  In the end make sure to sprinkle all you've got on the top for final presentation.  Set it in the fridge for at least 3 hours and then you have yourself a slice of deliciousness! 

Next up is the pork tenderloin.  There is nothing too special here since the best part about pork tenderloin is the flavor it has and cooking it right is all you have to do.  In my case I'm making it with Hickory BBQ sauce, Old Bay, Paprika, Lemon Pepper, Hawaiian sea salt, red pepper flakes and olive oil as a marinade.  I let it sit for a couple hours in the fridge then got it on the grill (the Foreman grill that is).  

After I seared it on both sides to make the classic zig-zag pattern I put it in the oven at 300 F for 20 minutes with some thinly sliced garlic and the marinade in the pan.    The thing with Pork is that you do not want to over cook it.  There is a precious balance to getting it out of the oven right when its pink in the middle and either letting the inner-heat cook it through or cutting it like that (although you do not want it to lose all its juices).  Pictured below is the final product with all it's juices in tact and ladled on top.

Here is a fun fact, did you know what muscle slice the tenderloin is on the pig as well as in humans?  Take a guess (for all my fellow med students out there)...It's the Psoas muscle, and it serves the same for fillet mignon as well!

The plate was accompanied by a nice Cabernet that Rachel brought...delizioso!

Special thanks to my dear friends Rachel and Meera who shared the meal with me.  Meera is pictured here as she came just in time for dessert and eager to enjoy a piece of the Tiramisù!

Sunday Sauce with good company

So Ladies and Gents, the moment you've all been waiting for.  No Italian Chef can consider himself Italian if he can't make a Sunday Sauce (if you're from New York you call it Sauce, if you're from Jersey, you call it Gravy, in the end I call it delicious!).  For me Sunday dinner is a magical thing.  It usually encompasses a weeks of planning and family gathering and most importantly a meal that will make you undo your belt buckle.  Being that I just finished my midterm I decided to invite some new friends over for a welcome to the island dinner.  

So first off, it isn't a big secret how to make the perfect pasta sauce (although there are somethings that I won't even tell you I do just because I'm privy to my little tricks).  The best advice anyone could give you for cooking in general is get fresh ingredients and all else falls into place.  In this instance you need fresh or in my case since my plum tomatoes just started sprouting in my garden, canned whole peeled tomatoes (as pictured here).  

Next I use about a half a regular to big sized yellow onion, one shallot, and 2-3 (or 4-5 depending on your preference) cloves of garlic.  I chopped them all up as pictured and throw them in a hot pan with, you guessed it, some nice Olive Oil (about 4 tablespoons or enough to cover the pan slightly).  Then let that work its way down, remembering NOT TO BURN THE GARLIC.  The taste of burnt garlic is the hardest to forget and to get out of a dish.  So once that is set, let that work for about 5 minutes or so.

So now we have our plum tomatoes.  Don't they look beautiful.  To me the taste and smell of a tomato is supreme.  It has a quality of sweet and savory that is hard to beat (and some bread dipped in sauce is one of my favorite appetizers before the meal!).  The trick here is simple, take the tomatoes, and crush them with your hands (make sure you've washed them first!  That's rule number one when cooking in my kitchen, wash your hands first and make sure they're always clean.)

The other thing you can do to get the consistency of your sauce to where you want it is blend them in a blender or magic bullet.  I prefer a slightly meatier (in a sauce sense) sauce then a puree.  I like the bite (and the flavor).  I generally break some with my hand and blend the rest to achieve my goal.  

Now that the garlic/onions/shallots are ready throw in the tomatoes and season them with salt and pepper.  Add some leaves a fresh whole basil and that's pretty much it folks.  The only thing you need now is time and proper stirring.

To be more precise you first bring them up to a boil then put it on simmer for 20 min (for a quick sauce) or on Sundays when you have the time 3-4 hours or more depending on what your availability is.  Just know the more concentrated and perplex it will get the longer you leave it on.  When you have it on simmer you'll notice something interesting happen, it will look like molten lava and bubble surreptitiously here and there.  

Here is a video demonstrating what it should look like!

Now that the sauce is set you can read a book, do some work or watch tv until its time to start the rest of the meal.  For tonight (might I mind you that we actually ate at 7:30 pm.  Unlike most Sunday "night" dinners which happen at around 1-2 pm in most Italian households) it was my side of grilled balsamic eggplant.

I skinned the eggplant since the species they have here have slightly tougher skin then what I'm used to but I normally don't.  Next, slice them on an angle nice and thin, then throw them in a bowl with some sliced garlic, onion powder, olive oil, and balsamic vinegar.  Throw some lime juice in there too for a nice little tang.  Then set them on the grill (in my case the Foreman grill!).

 Give them about five minutes on each side then give them a flip and that's your side!

I then made a quick salad since I was entertaining six girls I had to make sure there was enough food (which in any Italian household you can never make enough food because God forbid we run out or the whole neighborhood shows up to eat!)  This was fresh Romaine lettuce with some cherry tomatoes (thanks to my sous chef Nita), Mediterranean olives, feta cheese with sun-dried tomatoes, thinly sliced peeled Fuji apples and some Mango vinaigrette.

And Finally, for the Pasta...now that the company arrived I dropped the pasta and called "tutti a tavola" (Everyone to the table).  For an added bonus I diced some fresh mozzarella in the pasta for that unforgettable freshness.   I gave it a couple tosses with some fresh basil chiffonade and there you go, Sunday dinner!

Special thanks to my lovely guests, Natalie, Melani, Kelly, Richa, Stephannie, and Nita.  They passed the "Sal test" which is if you don't at least offer to clean up after a meal I made, you're not invited over for another meal!  Plus they brought dessert and wine, who's better than me!  They were the best and we had a great evening.  Thanks again!