Eggplant Parmesan...and a Beautiful Garden!

I'm sure you are all familiar with eggplant Parmesan...so I will not go into a lengthy recipe with this, other than my simple "tried and true" method, and somewhat a step-by-step direction. Last week, I decided to use up my much needed "attention" eggplants that were just sitting lonely in the fridge box...looking almost sad after more than one week. Don't get me wrong, they were not spoiling or anything else, but I'm not like my daughter Lora, piling up on veggies, and day after day making something healthy out of them like she does.
That's why she stays skinny...LOL even when she will be returning from Italy, maybe she gains about 5 lbs. and every time I travel, I come back gaining 15 lbs. and it takes several months to get rid of it.

I'm linking my Eggplant Parmesan to:
Foodie Friday # 16 @Little Brick Ranch


So while I'm house sitting, I hope Lora sees my post on her I-Pad that I really took care of her basil that Teresa planted...aren't they gorgeous...but wait, there's more!

With all the drought we had, we've been literally praying for rain here, in South Florida, but now, for the last week it's been raining every single day...prayers do WORK for positive results. This little rosemary plant nearly died, now I'm going to plant it in a bigger pot, or in the ground so it could flourish, and grow bigger.

As you can see more basil plant, more oregano, a different type, and some Mexican oregano....love it!

A beautiful aloe plant...planted by Lora's dad...that was a tiny plant...thanks to the glorious Florida climate for this wondrous plant that "cures all" it has so many good uses, including for your skin, and to drink a refreshing aloe juice that would cost so much to buy!

Another beautiful Sicilian plant...planted by Lora's dad (my ex-hubby)...he has the "green thumb" for plants, and so does Teresa...I just take care of these beautiful plants!

The Bougainvillea, we have to give credit to Fabrizio for! (Lora's hubby)...he plants them all over the house, and they just flourish...such happy, and beautiful plants....such a wonderful garden to relax, and enjoy!

Another Bougainvillea, in the back yard...also, one on the front, which I didn't even take photo of yet! A

bird of paradise tree behind it at Dr. Eric's yard...peeking through!

Just look at the swimming pool, Fabrizio will be proud when he sees that I make sure the pool gets well maintained. It has an automatic vacuum cleaner that cleans it every day...no chlorine used in this pool, it's salt added to the pool...automatically feeding in. Wouldn't you want to "house sit" under this kind of beautiful scenery every morning you wake up, "sunshine" greets you, birds singing, and such a quiet neighborhood!

This tropical beauty divides the property, from the back neighbor's yard...you can see a little part of the fence...otherwise it's all lush green!

There's no reason not to have beautiful herbs, plants, trees, when you live in a tropical climate as we do...it's a matter of taking care of them, and caring for them, as if they could understand that you do. Take care of

nature's glorious gifts...and you will be greatly rewarded by their abundance of giving you much more!

So Cara, who is more of a daughter than (d)-in-law, gave me yet, another huge eggplant, and I had no choice but to get my act together and make a nice batch of homemade sauce...mind you, this is still at Lora's house (cleaning out her cupboards)
found  a truck-load of canned tomatoes, and sauces that Teresa (Lora's m-in-law made before returning back to Italy to her home!




 

All you need is a nice large can of 28 oz. imported tomatoes, maybe 2 cans, and just pop it into the blender to blend for a minute. Home canned does the same, except the flavor is more intense!

I slice 3 med. large eggplants, not too thick, and soaked them in plain salty water for 30 minutes to get the bitter seeds out.

You don't have to do what I did, but I always have fresh parsley, and fresh garlic combined, in a jar with vegetable oil added to it to keep it moist. It has a lot of uses. All you need is a small or medium food processor to grind the combination up.
Strain the water from the bowl, and add a teaspoon of the parsley mix, and about 1 Tbsp of oil to mix the eggplant together, salt and pepper, and you don't need an egg batter to dip it in.

Add the eggplant slices, about 3 or 4 at a time to a mixture of equal amount of flour, and breadcrumbs. Have a large zip-lock bag ready and put the mixture of the flour and breadcrumbs in, and add your eggplant slices in the bag.







Just look, your hands don't even have to get dirty, give it a good shake.

Lift the eggplant slices out with a tong, and place them on an aluminum lined and vegetable sprayed baking pan.




Spray some more cooking spray on the tops of the eggplant slices, and bake for about 45 minutes on
375 degrees F. Do not turn over. I also added 
strips of green pepper to the batter, to bake alongside eggplants.

Now you are ready to layer the eggplant slices, the cheeses, and the tomato sauce. On the bottom of a lasagna pan, scoop 1 ladle of sauce, one layer eggplant, Parmesan, and mozzarella, than sauce, and repeat again.

Do not put mozzarella on the top when your are ready to bake it. Mozzarella should be under the layer of the sauce. Bake covered on 375 degrees F. for about the first 45 minutes, take off cover, and now you can add the grated mozzarella on the top and bake for an additional 25 minutes, until it gets nice and bubbly, and cheese will start to brown...but do not burn!

I have to admit, this was the best...ever, eggplant Parmesan I have made, eggplant NOT fried, but bakes, and it was light, and absolutely delicious with the homemade tomatoes...Grazie Teresa! ...thanks to Lora's m-in-law for canning all those beautiful tomatoes for us!

Homefries...and God Bless America!

What a long weekend we've had. To me, 4th of July has always been such a special significance of our country's freedom, unlike other some other countries in the world. We have the freedom of speech, the freedom of religion, the freedom of economic... I won't delve into that one, with our economy spiraling even more, downward.

Our forefathers paved the way for us, when they embarked on a New World, to flee from England, to be free from religious persecutions. They took the long voyage on the Mayflower ship, and landed on Plymouth Rock, in 1620...and settled there. Not too many survived the harsh winters, the diseases, and according to history, the constant attack by Indians?! is still a debate, history is not always correct.
Ironically, a year before that, African slaves were brought to Jamestown, which was the first English Colony of the New World. Not only were the Africans enslaved, but the Indians, by the thousands, as well!

Not until 1776, did we as Americans, gain our Independence from the English colonies! The rest is history, and we are finding out more and more...probably a lot more that was "hidden" from us. But at any rate, we all came here as immigrants...our forefathers, our fathers, and many more over the last 235 years.
Although a lot of people claim their ancestors came here on the Mayflower...they have yet to prove otherwise, because not too many of the very first generation have survived.

Fast forward. Are we like a "dysfunctional family" in this "free" land of ours?...I would have to say yes!
We may be a large number of dysfunctional people, not just in our very own homes, but in this land of ours that we should all appreciate, and work together to make it a better place...after all, we owe it to each other. We are all at fault for what has become in our nation, and not to point fingers at "individuals" who caused chaos in the government, our health care system, stop blaming our president...when he is the last person on the "totem pole" to be making decisions on what needs to be done...and yes, do blame your false politicians, and the Congress, and do have your voice heard! Get out there, and vote when you must! Every vote counts!
Our soldiers have fought too long and hard for our "freedom"...it's time to bring them home, and thank them for protecting us, and our freedom. We have to be there for each other, when things go from bad to worse, but mostly, every day in life. Never forget where you came from, never forget who you are, never forget that no matter how tough times may be, but knowing that things WILL get better.
This is the UNITED STATES OF AMERICA...and we should stand up for this country, love, and honor it, and  love one another...so God Bless America!
Amen to that!

I had ample time to be thinking about this 4th of July, I only spent part of the day and part of the evening alone, my son and family came back early afternoon from South Beach, and Joe stopped by the house to check to see if I'm all right. (what a wonderful son)...he said they were ordering Chinese, so if I want to come over, please do. After the delicious Chinese early dinner, again, I just hung out with the doggies at my daughter's house, and by 8:45 PM I decided to walk to the Intracoastal just about a block away to see if I can catch some fireworks coming from downtown further north. No sooner than the fireworks finished, it started to pour rain, by the "buckets." Got so soaked to the bone, my cell phone battery totally died....good thing it's insured...my camera would not take good pictures, but at least I got to see the fireworks...yeayy
Happy Birthday, America!
Lora called this morning and saide she saw my post in Italy...(about woe is me..LOL) spending alone time on 4th of July. Was not so bad...really! A lot of time to gather my thoughts.
Hope you all had a wonderful 4th!

Now for the promised Homefries recipe...step-by-step photo directions.

I used about 4 small red skinned potatoes per person...8 in total for 2 servings.
Cut unpeeled potatoes in quarters and place in a bowl of cold water.
You can use any type of potatoes, you can also peel them if you like.

Chop a medium onion, and set aside.


Pre-boil potatoes for about ten minutes...(al dente)

Start sauteing your onions first in vegetable oil, about 3 Tbsp for a few minutes before adding the potatoes. Saute on medium high, add potatoes when onion strarts to get transclucent. Add the drained potatoes, and add salt, pepper, (I added a little garlic, paprika, as well) you can add spice of your choice.

Let the potatoes and onion cook on medium high stirring frequently until they get nice and brown, but not burned. If potatoes are still not fork tender, and crispy, add about 1/4 cup of plain water, and watch how it cooks down, gets into the potatoes, and makes it nice and rosy. Just don't add any more oil, otherwise it will get greasy, and soggy!

It is so incredibly delicious served with french toast, or egss, as a sided dish to meats, or by itself.

Very easy to make, in less than 30 minutes. I really enjoyed this, and so will you!

If you've never tried this exquisite barbecue sauce, you must try it...it's not cheap, $6.99 for this med. size jar, but oh, soooo good!

On Sunday, the day before the 4th, I made barbecued chicken quarters in the oven, and on 4th of July, I still enjoyed it. with a side of baked beans...(no Lizzy, it's not your slow cooked baked beans ...next time!
This was a large can of Van Camp's original baked beans...buy one-get one  FREE, a super great deal, and it was so good with deli cole slaw, and potato salad...a swim in the pool, getting drenched walking back from fireworks...dead cell phone, due to rain, but all worth it!

Mango Daiquiri...and 4th of July Weekend!

Just when everybody is planning their 4th of July celebration, I will be all alone for 4th of July. I should feel sad, and bad...but not SO! It will be a relief to spend  that day totally alone. Daughter and family in Italy, son and family will be spending the weekend in South Beach, celebrating their wedding anniversary, and meeting up with relatives...and I will just "chill out" and relax, on Monday.
Not such a bad idea, spending the day house and dog sitting, holding down the fort, as Patty,
 @Patty's Food  mentioned it in my previous post comment.

I'm linking this to: Cookbook Sunday  @Mom's Sunday Cafe

To think I was complaining about not having enough mangos on the tree this year, but the few that mother nature is giving us, is more than enough for mango smoothies, and maybe a few other wonderful desserts, as in mango sorbet, or mango cake...but I opted for the Mango Daiquiri last Sunday, when my ex-hubby, my son, and family was here last Sunday. I was so ambitious to make the special brunch again, but a special refreshing drink addition...Mango Daiquiri. To be perfectly honest, I have not had a daiquiri cocktail of any kind, for over 20 years...seriously, back in the eighties, perhaps. It is so refreshing, I wanted to make strawberry daiquiri, but ended up making strawberry smoothies for my granddaughters. Yumm!

The majestic mango tree, that is at least a half a century old...so regal, so kind...giving us fruit year after year...although this year, not so much but we appreciate every fruit that we can pick up from the ground in the morning...before the squirrels get them and take a big chunk out of the mangos.

Frozen Mango Daiquiri
source: Epicurious

3 oz (1/4 cup plus 2 tablespoons) amber rum

1 1/2 cups (1-inch) cubes of firm-ripe mango (from two 1-lb mangoes), frozen

3 tablespoons fresh lime juice

1 oz (2 tablespoons) triple sec

4 teaspoons superfine granulated sugar

2 cups ice cubes

Preparation:
Blend all ingredients in a blender until smooth.

Yields: 2 servings

I had no clue as to what type of rum to buy, and decided on a nice amber rum from Barbados. Also, you need Triple Sec to make daiquiris

Just look at the beautiful pitcher of Mango Daiquiri!
Cheers!

My little companions...Lora's doggies...Stella, and Luigi (Lui)...waiting for a treat, perhaps a bite of the home fries

I have still...yet, to give you the recipe for the yummy home fries!

Life isn't so bad...it's what we make of it. Don't feel like you are missing something in life. You would be surprised how good life is, just stop to marvel at nature's beauty...enjoy each day with just the simple things and be happy with yourself, and you will discover a different person, which is YOU!

BTW- I brought my camera cable here to Lora's house and uploaded all my photos to put into my own photo library, so I don't have to wait around to upload them from my computer. Genius! why didn't I think of this before?...except on this computer, there is no Zemanta program...but all is good!

Mark Bittman's Perfect Pancakes

This is my Part 3 project of my blueberries!...pancakes! Who doesn't love pancakes? ...especially when they are homemade, and it's so easy to make. Why would you want to buy the boxed kind? Mark Bittman's How to Cook Everything is my "Bible" of cooking. Everything is simplified, just like the book title says: "Simple Recipes for Great Food"...it is so, so, true. I have the huge paper book version of this fabulous book, and it was the best thrift find of my entire life...that's how strong I feel about it. Got the book at Goodwill store for a mere $.79 (79 cents...a steal)
I have mentioned this last year on my blog. There is no way "under the sun" you can ever find a brand new paper book at Goodwill for this price...at least, not at my local store. Now they are selling them on E-Bay, so that's the end of that!
Finally, I was able to copy and paste the recipe...sorry for any inconvenience!

From the book How to Cook Everything (Completely Revised 10th Anniversary Edition) by Mark Bittman

Basic Pancakes

Serves 4 to 6

Total Time 20 minutes



Introduction

Fast, easy, and fluffy, these pancakes should make you forswear boxed mix forever.



Ingredients

2 cups all-purpose flour

1 Tbsp. baking powder

½ tsp. salt

1 Tbsp. sugar

1 or 2 eggs

1½ to 2 cups milk

2 Tbsp. melted and cooled butter (optional), plus unmelted butter for cooking, or use oil

1 tsp. vanilla (optional)



Steps

Preheat a griddle or large skillet over medium-low heat while you make the batter.

Mix together the dry ingredients. Beat the egg(s) into 1½ cups of milk, then stir in the 2 tablespoons melted cooled butter and vanilla (if you are using them). Gently stir this into the dry ingredients, mixing only enough to moisten the flour; don’t worry about a few lumps. If the batter seems thick, add a little more milk.

If your skillet or griddle is nonstick, you can cook the pancakes without any butter. Otherwise, use a teaspoon or two of butter or oil each time you add batter. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when the pancakes are cooked on the bottom; they won’t hold together well until they’re ready.

Cook until the second side is lightly browned and serve, or hold on an ovenproof plate in a 200-degrees oven for up to 15 minutes.

This is The Basic Pancakes recipe by Mark Bittman, and I have followed this exactly...and adapting it a little by adding the blueberries...oh, so yummy. The secret of not bruising the delicate berries is: do not fold the berries into the batter...just follow my step-by-step method!..

Note: The important thing I wanted to explain, is I don't fold the blueberries into the batter, so it doesn't get smashed, or bruised, I add them separately piece by piece into the individual pancakes, and when I turn them over gently it stays nice and firm...does not get squished.

1Tbsp butter added to 1/4 cup Agave syrup, heated in microwave

or not!...yesterday, I spent at least 2 hrs. on my step-by-step photos post at my beach apartment...as you know, I'm house/dog watching for my daughter Lora (Cake Duchess) while they are vacationing in Italy, but I do not upload photos on their computer..I only use theirs to check e-mail, and comments on theirs.

 If you are familiar with Zemanta program, which highlights the words, and you can check the sources, also puts the words for your "labels" in for you...but beware of the actual symbol "Zemanta"...once you delete that while it's on your post, you will delete your own content, and photos, to have to upload them again...sigh!
That's exactly what happened to my step-by-step-recipe photos.
I copied and pasted Mark Bittman's recipe for you...didn't even know it was out there...sigh of relief...phew!...

French Toast filled with Blackberries...Friends!

I was so inspired by another food blogger who posted a berry stuffed French Toast...as usual, I have been mentioning lately and actually following through that I would like to make it also, and link it back to the blogger who inspired me...but my memory "failed" me...can't remember who it was because I did not receive a reply, or having the person comment back on my blog. I feel so weird about this, because now, I actually made the French Toast...not the same way, but being inspired with the use of the berries.

My second inspiration came from my friend Mari, @Mari's Cakes...all the way from the Dominican Republic. She was inspired from my previous post from the Father's Day breakfast we had out at Howley's...again, the French Toast, and the home fries. She wrote to me in e-mail, that she made it, and even included photo of it...I was so hungry this morning, so right after reading her e-mail, I wrote her back, that I'm inspired as well, to make the plain French Toast, and the home fries, since I have everything on hand. I used the medium sized red potatoes, and left the skins on....mmm...so good! Thanks for the inspiration Mari, and to all my food blogger friends who constantly inspire me with your delicious, and amazing dishes, and desserts. I just wish I could make a different dish and dessert every day!

French Toast Filled with Blackberries
my own recipe

2-4 slices of thick white or bread of your choice (I used oatmeal bread)
1 cup whole milk
2 large eggs
dash of salt
1 teaspoon sugar
2 Tbsp. unsalted butter
2 Tbsp. vegetable, or canola oil

For the macerated fruit, and syrup

1 pint of berries of your choice-divided
(I used blackberries)
1/4 cup cornstarch mixed with 3/4 cups water
1 Tbsp. sugar
Grated lemon, and also juice of 1 lemon

In a medium bowl, whisk, eggs with milk, add dash of salt, and sugar, and transfer to a lasagne pan, or another dish, about 9x13, to dip bread into it on both sides. Let the egg mixture soak up the milk and egg mixture.

This is the "misen plaz"=set up for my plain French Toast, in my 2n'd recipe, with the home fries on the side.
Same procedure, as in the first one

This method is for the plain French Toast

Heat butter, and oil, on medium high heat, and cook on the first side for a few minutes, until it gets golden brown as in the photo. Turn heat down to medium, flip over, and cook and the other side same way, until nice golden, and crispy on the edges.

(Don't use butter alone, and make sure you don't use too much oil, either. Follow the recipe, and it will end up like this, otherwise it will get too soggy, if too much oil, or butter is used.)

In a medium saucepan, add the cornstarch mixture, and the sugar. Heat to dissolve, and add half portion of the fruit, stir and let the fruit get softened. Add the grated lemon, and the juice, cook until sauce get to a somewhat thick consistency.

Do not discard the sauce, just spoon out the fruit. You will need the sauce to make the syrup for the French Toast.

Follow the same method for cooking the French Toast, as in the plain one, but just cook only one side, until golden. With a slotted spoon, spoon the fruit on the French Toast while it's still in the pan. Carefully place second slice on it, gently pat it down, and carefully flip over to the other side to cook until golden.

With a slotted spatula, carefully place on a cutting board, and with a sharp knife, cut in half. Just look at the gorgeous golden color, and how fluffy it is!

This is how it's going to look like when you carefully slice it in half. Just look at the beautiful fruit oozing out.Carefull place the French Toast on a serving dish, and drizzle the berry syrup on it.
Yummm!!!

If you don't wish to use Maple syrup, you can use organic Agave syrup in place of it.

Add about 1/4 cup of real Maple syrup into the pan with the berry sauce, and heat up together until it gets to a boil,

Pour the syrup into an espresso cup, or a tiny pitcher,  sprinkle with powdered sugar, and drizzle on the desired amount









I must confess this was the best French Toast I have ever tasted in my life...seriously! I was so thrilled to share this with you! I will be posting my home fries recipe on my next post. Have a wonderful weekend, my friends, Hugs!

I  want to share with you, the e-mail I received from my sweet and talented professional cake baker friend, Mari. You must visit her blog, her cakes, and decorations are to "die for"...so beautiful...talk about inspiration, if she doesn't inspire you, than I don't know who will, and to be perfectly honest, every food blogger is certainly inspiring. All work so hard to keep up the food blog, the cooking, baking...the most difficult is the "staging" of the food, the lighting, and last, but not least the photographing...and oh, yes, the posting, uploading your photos. A lot of work goes in to all that, and we all deserve appreciation!


I just wanted for you to see....your pictures were inspiring.

I did a breakfast lunch today. I had to have french toast and home fried potatoes!

have a great afternoon.

Mari
Mari's Cakes & Vivir en la Gracia de Dios

I haven't had the chance to post the recipes, as of yet, for the French Toast, and the
home fries, but will post tomorrow morning!
 My schedule with the house and dog-watching, and the back-and-forth trip to my place every day, does interfere somewhat in keeping up with my blog.

Chocolate Eclair Cake, and Father's Day!

I realize that I should have uploaded Part 3 of my blueberry creation, and after that was a blackberry creation...just wanted to take a little brake from all the berries, and concentrate on this super yummy dessert that inspired me from Lizzy's blog...That Skinny Chick Can Bake!!! 
I mentioned to her that I cannot get the Whip it whip cream stabilizer, although I did want to make this dessert desperately. She is such a wonderful and caring friend, she sent me a couple packets of the product that I was supposed to receive it by Saturday so I can make this for Father's Day. Unfortunately, I had to make drastic measures to find a different route of make stabilizer for whipped cream, other than the gelatin method.

 Stabilizer Whipped Cream
source: Rose Levy Beranbaum
 
For 1 cup of heavy whipping cream, use 2 Tbsp of powdered sugar, and 1 teaspoon of cornstarch and add 1/2 teaspoon of pure vanilla extract.
Bring to a boil, stirring constantly, and simmer for just a few seconds, until liquid is thickened. Scrape into a small bowl, and cool completely to room temperature. Now, add the vanilla, and stir. When you are ready to whip your cream, beat 3/4 cup of heavy whipping cream, until it starts to thicken, and add in a slow stream, the cornstarch mixture, and whip until stiff peaks form when the beater is raised.

I followed Lizzy's exact recipe...the only difference was, that for the whipped cream I substituted corn starch, powder sugar, diluted with heavy whipped cream (not whipped) and when cooled, added to the custard.
So if I can inspire you with this amazing delight that truly looks like an eclair cake, and also reminds you of Napoleons, but really...just think! perfect summer dessert...a NO-BAKE...without the excessive heat in the kitchen.
I have never made a custard without eggs, or pudding powder...the custard in these layers are from pure heavy cream, butter, pure vanilla, delicately layered with...of all things, graham cracker cookies!

 I just went downstairs to check my mail, since I saw the mail truck pull up, and wouldn't you know?...Yeayy! I got my Dr. Oetker Whip it ...stabilizer for Whipping Cream:D I am so, so, happy that I have such nice and generous friend. Thank you so much Lizzy!... so gracious and kind to help me out, but I already made it from my homemade "scratch" stabilizer, so I will use it next time. I'm telling you this dessert looks like you "slaved away" for hours making this droolworthy dessert, with the decadent chocolate smooth as silk, ooey, gooey topping, and the cream is heavenly.
I could not wait for six hours to cool off, I made space in the freezer and chilled it for nearly an hour. So, if you want to try this dessert, click on the recipe.. and I guarantee you will stay on to browse for more of her amazing dishes, and fabulous desserts!

So on Father's Day, breakfast, my son Joe took us out for a casual, and fun breakfast, right in the nearby area called, Howley's
in West Palm Beach. The eatery is very popular, and has been for decades. It is another 50's style so cool and casual, original building, still with the same counter, and 50's soda fountain stools, and booths.

 So laid back and such a relaxing place for breakfast, lunch, and dinner...and certainly affordable prices.

Really interesting artwork displayed inside. The cool artwork of the skinny lady w/the blue hair is for sale for
$350.00

Sophia opted for the French Toast...really so fluffy...yumm!








 

 I ordered the omelet, with tomatoes, mushroom, onions,and bacon, with home fried potatoes. (3 of us shared the potatoes, so much!)