Dinner:
Um, yeah...mine did not look like that when I cut it. Unfortunately.
I caught an episode of my good friend, Giada, making this last week and ever since then it has been on my mind. I read the reviews of it online and decided that Sunday evening would be the best night to attempt this since it is pretty time-consuming, although not difficult.
Eggplant Timbale (serves 4-6)
2 medium eggplants, sliced 1/4-inch thick
1/3 cup olive oil, plus 2 tablespoons
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound penne pasta
1 medium onion, diced
1/2 pound ground beef
1/2 pound Italian pork sausage
1/4 cup Marsala wine
1 cup frozen peas, thawed
2 cups store-bought marinara sauce
1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)
3/4 cup grated Pecorino Romano cheese, plus 1/4 cup
1 cup chopped fresh basil leaves
Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.
Preheat the oven to 350 degrees F. Line a springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.
To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.
My notes:
*I did my research on Marsala wine. It is comparable to Port, which I find revolting. The recipe calls for such a small amount that I chose to use Marsala cooking wine instead of the real thing. I know this is frowned upon but I didn't want to buy a whole stinkin' bottle of wine to use a tiny amount and throw the rest out.
*Eggplant: I'd say three medium or two very large. I think I would peel it next time. Also-I heart my mandolin.
*It needs to cook for longer than 30 minutes; I'd say at least 45.
*The flavors were fabulous! While the presentation would be stunning (if it worked out well), I think I would just throw the filling in a glass baking dish and top it with eggplant or use the eggplant like lasagna noodles and just layer the whole thing up next time.
Any-time-of-the-day-goodness:
I bought a giant bag of almonds a while back during an overwhelming trip to Costco. I looked around online for almond butter recipes since I thought that would be a good way to use up some of those bad boys. All the recipes I found were pretty similar, but the one I ended up using had a fabulous description of the different stages of almond butter making, accompanied by pictures of what the mixture should be doing. I kept the website up as my little food processor went to work. :)
Almond Butter
2 C Almonds
1 T Raw Honey (optional)
1/2 t Sea Salt (optional)
Place almonds in food processor. Process for 8-12 minutes. You will need to scrape down the sides in the beginning. If you choose to use the honey and salt, stir in by hand after the butter is made as it will seize the mixture if you try to add it before.
Here's the website with step-by-step pictures:
http://www.rawmazing.com/raw-recipe-almond-butter
My notes:
*I toasted my almonds in the over for about 12 minutes and then let them cool.
*It only took about 8 minutes for it to go through the whole process.
*Your food processor will only sound like it's shattering for about 10 seconds when the almonds are first getting chopped.
*I stirred in a little drizzle of honey when it was all finished.
*I'm definitely not into the raw food movement, especially after looking at some of her recipes for things that are supposed to be cooked...like cinnamon rolls and doughnut holes. She hit a home run with this nut butter recipe, though.
