Posted on 07/28/2018 4:12:20 PM PDT by Jamestown1630
Eggplant Parmigiana is one of my favorite dishes, but it’s a time-consuming dish to make and messes up a lot of dishes. And even though we’ve used for years a great, easy recipe from America’s Test Kitchen which involves baking instead of frying the eggplant, my husband’s commitment to low-carb eating makes any recipe that uses breading less than ideal.
Looking for a fast, low-carb alternative, I happened to find ‘Cooking with Pina’ on YouTube, and Pina’s quick, throw-together recipe. It may not be like what you are used to, but if you like eggplant for itself and are low-carbing, this might be a good way to get your ‘fix’ and vary your diet. You can use your own sauce, or buy bottled stuff. (We are actually making this right now, and tonight we’re using bottled because our year’s worth of the homemade stash is finally depleted :-(
https://www.youtube.com/watch?v=zuWw56O0P4w
(Pina's is a really nice website for Italian cooking - check out her Marinara sauce, using pesto, and the Potato Pie. And she finally taught me how that cute little stove-top espresso pot works - I must have one!)
Here in Maryland our 'Beautiful Swimmer', the Blue Crab, is the State Crustacean; and crab soup is a big deal. Ocean City throws a festival and crab soup cookoff every year, where local chefs compete in both Red and White categories. My favorite cookbook for traditional Chesapeake recipes has always been John Shields’ original ‘Chesapeake Bay Cooking’, and here is a recipe from that book for a traditional style Crab Soup:
Crab Soup at Cross Street Market (Baltimore)
Serves 10
4 quarts water
2 cans (1 lb. 10 oz.) tomatoes or 5 cups peeled tomatoes
1 can (10 oz.) tomato sauce
2 bay leaves
1/2 cup barley
1/2 cup fresh parsley -- chopped
1 Tablespoon Old Bay Seasoning
3 stalks celery -- diced
1 large onion -- chopped
2 ham shanks
1 beef bone
8 blue crabs -- cleaned/quartered
2 pounds claw crab meat -- picked for shells
1/2 head cabbage -- chopped
2 medium potatoes -- diced
4 cups mixed vegetables, fresh or frozen (corn, green beans, peas, limas, carrots)
salt and pepper to taste
In a large soup pot, combine the water, tomatoes, tomato sauce, bay leaves, barley, Old Bay, celery, onion, ham shanks, beef bone, salt and pepper. Bring to a boil, reduce the heat, and simmer for 1 hour.
Add the soup crabs and backs. Continue cooking for another 30 minutes. Add the cabbage, potatoes, and mixed vegetables. When the vegetables are tender, add the claw meat, and simmer a little longer. Discard the backs. Pick meat from the shanks, and add to soup.
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There are probably as many ways to make Maryland Crab soup as there are families who make it; this article from Mid Atlantic Cooking offers a history of the soup, and an exhaustive compendium of historical recipes; it also includes a recipe for making your own Old Bay seasoning from scratch:
https://midatlanticcooking.wordpress.com/2012/08/16/maryland-crab-soup/comment-page-1
And here's the link to John Sheilds' original 'Chesapeake Bay Cooking':
-JT
Poor ol Desert and Whopper are gone now, gonna have to feed Yerself LOL
I like sweet baby rays BBQ sauce.
Another Stubbs product we love is the chicken wings sauce. It is HOTTTT but perfect - a little goes a long way to put on my sesame wings.
Bummmmer!! :)
Haven’t figured out how to enjoy the clean up afterwards..LOLOL
you get the kids involved in the mess, then they kinda take stewardship, or a size 9 redwing work boot in the hinder!
Made in Italy....that's all you need to know.
Thanks. On the list!
These days I listen to podcasts or audio books whenever I’m doing housework. You don’t even feel like you’re working.
Dulce De Leche Mocha Ice Cream Dessert
Praline Crumbs: 10 whole rectangular graham crackers cup ea butter, brown sugar, chopped pecans
METHOD Arrange crackers in single layer in dry 15x10x1-inch baker. Melt butter on med-high. Stir in brown sugar.
BTB; boil 2 minutes. Offheat, stir in nuts. Pour and spread over crackers. Bake 350 deg 10 min. Cool 30 min or so. Crush into coarse crumbs.
Filling and Topping quart (4 cups) dulce de leche ice cream, slightly softened 16 oz jar hot fudge ice cream topping
quart (4 cups) coffee ice cream, slightly softened 1 1/2 cups h/cream 1/3 cup coffee-flavored liqueur
LAYERING Sprinkle half of crumbs in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Cut and remove carton from dulce de leche ice cream. Cut ice cream into 1/2-inch-thick slices. Arrange slices over crumbs, overlapping slightly. Spread ice cream with spatula until even pressing down firmly. Freeze 1 hour or until firm. Cut and remove carton from coffee ice cream. Cut ice cream into 1/2-inch-thick slices. Arrange slices over crumbs, spreading ice cream until smooth; press down firmly. Freeze while preparing fudge topping.
FUDGE TOPPING Place hot fudge ice cream topping in plastic bag. Cut small hole in bottom corner. Squeeze to pipe fudge topping over ice cream. Scatter w/ rest praline crumbs. Freeze 30 min til fudge is firm.
FINAL Beat whipping cream to stiff peaks. Fold in liqueur. Spread over top of dessert. If desired, garnish with chocolate curls. Freeze 4 hours or until firm. Let stand at room temp 20-30 minutes before service.
I’m going to share this, as someone sent it to me and the recipes look SUPERB...with or without a Heat Wave!
No-Cook Summer Meals:
https://www.buzzfeed.com/hannahloewentheil/no-cook-summer-meals?utm_term=.onKvq2Y8D#.pfePMRwbr
I'm going with the Crab Avocado Salad.
I like the Summer Rolls; crispy coolness, and they’re fun to make and look pretty. You could offer different kinds of dipping sauces.
So true. I do my watering with podcasts and the time standing there dippers or is fun.
Saving for another day.
They all looked great! I’m making a ‘Fiesta Chopped Salad’ for dinner tonight, as the garden is exploding and I have everything on hand:
https://www.tasteofhome.com/recipes/fiesta-chopped-salad/
Well I’m going to try them....glad to hear they’re good!
It sounds so decadently delicious!
Makes sense to me. I feel I could cook all day and not even eat what I made (though I would want detailed feedback).
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