Saturday, May 9, 2009

A Dinner Idea

This is something I am thinking of doing this Sunday for dinner. I got the idea after a visit to my local Central Market. A wonderful place for Foodies! If you have never been, and are lucky enough to have one in your area, you must go. When you first enter, you are greeted by fresh vegatables and fruits. They even have fresh herbs! A wonderful assortment of fresh seafoods and meats, fresh breads, and more! They have two locations here and I have been remiss in going, until lately, and now I can't get enough! On my last visit, this past Wednesday, I picked up a nice fresh baby eggplant, some cremini mushrooms, porcini mushroom angoloti(a different brand from Boutoini!), some fresh basil, and some "on the vine" roma tomatos. Now here is what I plan:

Porcini Mushroom Angoloti in a homemade mushroom marinara, and sauteed eggplant

Mushroom Marinara Sauce

4 roma tomatoes, skinned, deseeded and roughly chopped
1 6oz can tomato paste
4 tbsp chopped fresh basil
1 clove garlic, minced
1 tsp oregano
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp red pepper flakes (optional)
2 tbsp olive oil
1/4 cup olive oil
4 Cremini mushrooms, sliced

Place tomatoes, paste, basil, oregano, salt, black pepper, pepper flakes, and 1/4 cup olive oil into food processor. Blend until smooth. In a sauce pan, add the 2 tbsp olive oil and bring heat to medium. Once oil starts to smoke, add garlic and cook until lightly brown. Add sauce from food processor, and mushrooms to pan and bring heat to high. Bring to a boil and then set heat to low, stirring occasionaly. Let simmer for 25 to 30 minutes. (Add seasoning if needed, to taste)

Sauteed Eggplant

1 baby eggplant, sliced thin
1 cup Panko bread crumbs
1/4 cup Parmigiano reggiano, grated
1/4 cup Asiago or Romano, grated
1 egg, beaten
1/4 cup milk
1 1/2 tbsp olive oil

Slice eggplant into 1/4 inch slices. In a bowl, beat egg, add milk and whisk together. In a shallow pan, mix bread crumbs and chesses together. Dip eggplant in egg mixture and lay in breadcrumb mixture, covering eggplant. Remove slices and set aside. In a saute pan, add oil and heat on medium. When oil is hot, gently add eggplant slices one at a time. Cook for 2 -3 minutes or until golden brown. Gently turn over and cook other side until golden brown. Remove from pan and place on paper towel covered plate to drain.

Don't forget to boil your pasta!! (follow package directions)

Of course, if your talented, you can always make your own pasta. Me? I'm just a novice, a weekend chef, with no idea how to even begin to make pasta at home.

Buon appetito!

NOTE: While this does sound good, it is untested. Once I have made it and eaten, I will post again to let you know.

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