Good country folk bring you fresh vegetables from their garden!
One of my co-workers is a true Southerner, he raises chickens for eggs, grows many of his own vegetables, hunts and fish as often as he can and he's a gentleman to boot!
As much fried eggplant as I've eaten in my lifetime I had never actually fried any! So I knew EXACTLY what I was going to do with these babies! I seriously made this in less than 20 minutes!
Fresh Fried Eggplant
What you need:
One eggplant sliced
1 egg
1 tsp water
1 cup all-purpose flour
2 Tbs panko bread crumbs
2 Tbs regular bread crumbs
2 - 3 Tbs of your favorite seasoned salt or Creole seasoning
1/4 cup oil for frying. You want enough oil to lightly fry the eggplant slices
What to do:
In a shallow bowl mix the egg and water
In another shallow bowl mix the remaining ingredients, except the oil
First coat the eggplant with the egg mixture, then coat with the flour/breadcrumb mixture
Fry the eggplant slices in the preheated oil over medium heat until golden on both sides
So I'm trying this new, free (for now) photo editing software...see how fancy I keep it for ya'll! It has all kinds of fun tools. One day I will read the instructions for the camera I received for Christmas. Until then it will be all trial and error around these parts! There is just so much to learn about photography it's alot a bit intimidating. Besides, I have so much on my plate right now I wouldn't be able to give it the full attention that I would like.
My plate was also filled with this delicious comfort food! This was so good. Pappardelle is my favorite pasta...it can do no wrong! This slow simmering sauce was the perfect companion to this hearty pasta. I mean, make this when you have several hours to be in the house...the longer it simmers the better the flavors meld together...making it a day ahead is even better! Oh the goodness!
1 3/4 cup (about 14 ounces) crushed Italian tomatoes
1/4 cup water
1/4 cup fresh basil leaves, chopped
1/2 teaspoon oregano
1 tablespoon brown sugar
1 teaspoon salt
1/4 cup heavy cream
1 tablespoon butter
Salt and pepper, to taste
What to do:
In a 3-quart pot over medium-high heat, brown the ground beef. Remove from pot and drain. Set aside.
Add olive oil, onion, carrot, celery and garlic to pot and sweat for 2 minutes. Add tomato paste and cook for about 5 to 6 minutes, or until tomato paste darkens in color.
Add red wine to pot and use wooden spoon to scrape any bits of food that may be stuck to the bottom of the pot. Let wine reduce in half, about 3 to 4 minutes.
Add tomatoes, water, brown sugar, oregano, basil and ground beef. Bring sauce to boil, then reduce heat to low cover with pot lid slightly ajar so steam can escape. Simmer for 3 hours, stirring occasionally. Taste sauce and adjust seasonings to preference. Add heavy cream and butter to finish, and serve with your favorite pasta noodles
CLEARLY, I need move photography further up my long list of to do...most especially photo editing! LOL
