Persian Eggplant Souffle Gourmet Today Food

EGGPLANT SOUFFLE AU GRATIN

Steps:

• Pare and cube the eggplant. Boil in salted water for 15 minutes. Drain well and mash.
• Add eggs, milk, breadcrumbs, and 3/4 cup cheese. Add salt and pepper to taste.
• Blend well and put in a greased casserole dish.
• Mix crackers and melted butter and sprinkle on top of casserole. Top with remaining 1/4 cup cheese.
• Bake at 350 degrees for 30 minutes.

KHORESH BADEMJAN (PERSIAN EGGPLANT SAUCE)

Steps:

• Cut eggplant into quarters and then diagonally into 1/2-inch slices. Sprinkle liberally with salt, set in colander in sink.
• Set aside 1 tablespoon onion for garnish.
• In a large skillet, cook onion in olive oil until golden brown. Add meat and brown. Add diced tomatoes, tomato paste, turmeric, cinnamon, nutmeg and enough water to cover. Let simmer until meat is tender.
• Meanwhile, rinse eggplant and dry with paper towels. Brown slices on each side in a hot skillet sprayed with olive oil spray or a dab of oil. Lay over meat. and season with salt and pepper to taste. Cover and simmer until eggplant and tomato are tender, about 10 minutes.
• While meat is continuing to cook, place remaining onion in a small pan with a little olive oil and cook until soft. Add minced garlic and mint and cook 1 minute.
• Turn meat mixture into a serving dish and top with onion mixture.
• Serve with steamed rice.

SUGAR GEMS

Steps:

• Mix sugars, margarine, oil and egg.
• Stir in rest of ingredients.
• Roll in small walnut sized balls.
• Flatten with the bottom of a beverage glass that has been sprayed with vegetable oil and dipped in sugar.
• Bake at 350 degrees for 12 to 15 minutes.
• They will NOT be brown when finished. Do not over bake. Leave on cookie sheets for 5 minutes and then remove to cool.

EGGPLANT KUKU

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Bake eggplant, cut sides down, in an oiled shallow baking pan until very tender, about 30 minutes. When cool enough to handle, scrape flesh into a food processor, discarding skin, and purée until smooth. Add egg yolks, cheese, garlic, lemon juice, pepper, and 3/4 teaspoon salt and pulse until blended. Transfer to a bowl.
• Pour melted butter into a 6-cup (1 1/2-quart) gratin dish or a 91/2-inch deep-dish pie plate and tilt to coat bottom. Beat egg whites with remaining 1/4 teaspoon salt using an electric mixer at medium speed until they just hold stiff peaks. Fold one third of whites into eggplant mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into gratin dish. Bake until golden and puffed, 25 to 30 minutes.

HERBED EGGPLANT (AUBERGINE) SOUFFLE

Steps:

• Preheat oven to 350 degrees F; butter or oil a 1-1/2 quart baking casserole or souffle pan.
• Over medium heat in a large skillet (with a cover) or round French oven (my Le Creuset works wonderfully well), melt butter and oil together, then add the onion, celery, and garlic and saute over low heat until the onion is translucent.
• Sprinkle in the flour and stir well until incorporated.
• Add the basil, oregano, and thyme and saute, stirring, until flour begins to brown.
• Add the milk and the diced eggplant.
• Reduce heat to low, cover, and cook, until the eggplant is very tender, about 15 to 20 minutes; check the mixture every 5 minutes or so and stir, adding water or broth to keep the bottom of the skillet moist.
• Remove from heat and transfer to a large bowl; allow to cool for 5 minutes, stirring occasionally.
• In a bowl, combine the bread crumbs, mozzarella, Parmesan, salt, pepper, and 4 egg yolks and stir well to coat.
• Add yolk mixture to the eggplant mixture and stir well; set aside.
• In a separate bowl, beat the egg whites until stiff peaks form.
• Gently fold the whipped egg whites into the eggplant mixture.
• Pour soufflé mixture into the buttered casserole or soufflé pan and bake at 350 degrees F for 40 to 45 minutes, or until it is a nice golden brown and is puffy.
• Remove from oven and let sit for 5 minutes, then serve immediately.

DEVIL'S FOOD CAKE BY RUTH REICHL

Steps:

• Preheat oven to 350.
• Heat milk in small pan until bubbles begin to appear around edges. Remove from heat.
• Mix cocoa and white sugar together in a small bowl and slowly beat in warm milk. Let cool.
• Cream the butter with the brown sugar. Beat in the eggs, sour cream, and vanilla. Add cocoa mixture.
• Mix dry ingredients together and gently blend into butter mixture.
• Do not overheat.
• Turn into 2 well-greased and floured 9-inch layer cake pans, and bake 25 to 30 minutes, until cake shrinks slightly from sides of pans and springs back when touched gently in the center. Cool on a rack for a few minutes, then turn out onto rack.
• Wait until completely cool before frosting.
• Seven-minute Frosting.
• Combine egg whites, sugar, water, cream of tartar, and salt in top of double boiler. Set over simmering water and beat with an electric mixer for about 5 minutes, until soft peaks are formed. Remove from heat and stir in vanilla. Keep beating until frosting is stiff enough to spread. Use immediately. This looks like a lot, but use it all; it is enough to fill and frost the cake.

KATHARINE HEPBURN'S BROWNIES

Steps:

• Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.
• Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.
• Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.).
• Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes.
• You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fraîche and a scattering of shaved chocolate.