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GOURMET
DINNER CLUB
Eggplant
and Tomato Gratin
Ingredients:
2
small – medium eggplants, preferably long and equal in
thickness rather than wide at bottom and thin at top
2
medium red tomatoes
1
clove garlic, thinly sliced
2
TBSP olive oil
1
cup emmental and /or parmesan cheese, shredded
Directions
Peel
skin off of eggplant and slice crosswise into ½ inch rounds.
Use paper towels or a clean dishtowel to firmly press each
slice to remove excess water in eggplant. Put aside. Slice
tomatoes into ½ inch slices and put aside
Preheat
oven to 350 degrees and grease 9x9 square gratin dish that is
at least 4 inches deep.
Heat
2 TBSP olive oil in a medium sauté pan over medium heat.
Briefly sauté half of the eggplant slices in batches so that
there is only one layer in the pan – about 30 seconds each
side. Place sautéed eggplant slices in the bottom of the
gratin dish.
Cover
with about 1/3 cup of cheese. Then lightly sauté the garlic
and tomatoes in batches so that there is only one layer in
pan. Cook about 30 seconds on each side, then layer on top of
the cheese. Add another ¼ cup of cheese. Sauté remaining
eggplant in same manner and then place as final layer of
gratin. Cover with remaining cheese, making sure there is
still room between cheese and top of gratin dish. Cover gratin
dish with foil, being careful not to allow foil to touch
cheese. Bake in oven for 50 minutes to 1 hour. After about 40
minutes, check on gratin and remove foil. Bake remainder of
time or until cheese is brown on top. Serve as side dish or
with crusty bread as an appetizer.
Note:
I
found that I needed more cheese than the recipe calls for,
about 1 ½ cups. Also, I increased the garlic to 2 cloves and
added more oil to sauté the second batch of eggplant.
Sue's Butternut
Squash Chowder
4 bacon slices,
chopped
1 onion,diced
2 celery stalks,
diced
1 bay leaf
1 tsp sage
1 tsp pepper
2 peeled
potatoes,diced
1/4 cup white wine
3 cups chicken
broth
2 lg butternut
squash puree
1/2 cup heavy
cream
In a large Dutch
oven over medium heat, cook bacon, stirring frequently, until
crispy. (about 5 min.) Using a slotted spoon, transfer bacon
to paper towel lined plate. Set aside.
Pour off all but 1
Tbs of fat from pan and returnthe pan to medium heat. Add
onion, celery, bay leaf, sage, 4 tsp salt, and1 tsp pepper.
Cook, stirring occasionaly, just until veggies are soft. (5-6
min) Stir in potatoes, cover and cook. (3 min)
Add wine and
let simmer, stirring to scrape up brown bits.(1-2 min) Add
broth and bring to boil.Reduce the heat to low and simmer
until potatoes are tender.(12 min)
Add
butternut squash puree and bacon and simmer. (5 min)Stir in
cream and adjust the seasonings with salt and pepper. Remove
bay leaf and discard.Serves 6-8 people
Janet's Salad
Dressing
1 c veg oil
1/2 cider vin
4T sugar
3T onion finely
chopped
1 t dty mustard
1t celery seed
Salad
Add 7 kinds
lettuce, bacon, and blue cheese.
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