Tag: Pasta

Eggplant Parmesan

Eggplant Parmesan

by Andi Cohen-Rabiner ♥ 1 Comment

A Recipe from The Italian Cookbook (1956)

About the Recipe

I’ve been planning on making eggplant parm for years. I’ve looked at recipes, bought the eggplant, and then chickened out numerous times. It took a small (COVID responsible) gathering to push me to make it, and all I can say is WOW.

Although it feels like a lot of steps, this is actually a very easy to execute recipe. I paired it with the Basic Red Sauce from the New York Times Cookbook (1961) and it was absolutely divine, especially on a chilly northeast autumn evening.

One quick note to add on this one – It’s worth it to take the time and prep your eggplant slices. As you slice them, lay out the slices on a rack and salt one side. Wait about 10-15 minutes and then flip them and salt the other side. Then wait 10-15 minutes again before you pat them dry and move forward with the egg and bread crumbs steps. It results in a crispier, less slimy eggplant, and the extra steps are well worth it.

About the Book

This book is from the Cooking Magic set released by the Culinary Arts Institute. It’s quickly becoming one of my favorites (see the ricotta pie recipe on my Instagram page that I used earlier this year for another example of a phenomenal recipe). The one downside is that the recipes are laid out a little funky, especially compared to modern layouts.

That said, these books are always a winner and they’re still plentiful in the market. If you see one – grab it!

The Recipe!

Ingredients:

Tomato Sauce
4 quarts water
1 T salt
3 cups (8 oz.) noodles
1 eggplant (about 1 lb.)
2 eggs, slightly beaten
1/4 cup undiluted evaporated milk
3 T olive oil
2/3 cup fine, dry bread crumbs
4 oz. grated Parmesan cheese (1 cup, grated)
6 slices (3 oz.) Mozzerella cheese

Directions:

Grease a 2 qt. casserole having a tight-fitting cover. Prepare the sauce and set aside.

Heat to boiling the water and salt. Gradually add noodles, stirring with a fork. Boil rapidly uncovered, 10-15 min, or until noodles are tender. Test tenderness by pressing a piece against side of pan with fork or spoon. Drain by pouring into a colander or large sieve. Set aside.

Wash, pare, and cut the eggplant into 1/2 inch thick slices. Set aside.

Combine eggs and evaporated milk. Heat the oil in a skillet. Dip eggplant into egg mixture, then into bread crumbs. Place eggplant in skillet and slowly brown on both sides. Meanwhile, grate and set aside cheese.

Place 1/3 of the drained noodles into the casserole. Top with 1/3 of the eggplant slices. Pour into casserole 1 cup of the sauce. Top with 1/2 of the grated cheese. Repeat layers (including sauce and cheese) ending with eggplant slices topped with sliced cheese.

Cover casserole and bake at 350*F for 20 minutes. Remove cover and bake 10-15 minutes longer, or until cheese is lightly browned. Serve with remaining sauce.

Basic Red Sauce

Basic Red Sauce

by Andi Cohen-Rabiner ♥ 2 Comments

A Recipe from The New York Times Cookbook (1961)

About the Recipe

When I was gifted this cookbook, I did what I always do when I get a clearly well-loved tome – I let it fall open to see where it landed. And it landed on this sauce.

As with most oft made recipes, this one has a ton of notes around it, and they’re all phenomenal. Here’s a close-up of it:

I made it fairly close to as written with the notes adjustments. I also threw in some fresh basil, and I did add a little extra salt.

All in all – if you’re looking for a good red sauce recipe, you can’t miss with this one. I used it to make this Eggplant Parmesan from the Italian Cookbook (1956) pictured above – YUM!

About the Book

I was gifted this book by someone close to me. It belonged to their grandmother, and was one an every day cookbook. And in all honesty, I completely understand why. Even today, the New York Times recipes are wonderful, so it’s no surprise that this book delights at every turn.

The Recipe!

Ingredients:

2 cups chopped onion
4 cloves garlic, chopped
3 T olive oil
3 1/2 cups canned Italian-style plum tomatoes, undrained (lg. can)
2 small cans tomato paste
2 cups water or meat broth, approximately
1 bay leaf
1/2 t salt (no added salt per note)
1/4 t freshly ground black pepper
1/2 t oregano, or 1/4 t each oregano and basil

Directions:

Sauté the onion and garlic in the olive oil until brown, stirring often. Add the tomatoes, tomato paste, water, bay leaf, salt and pepper. Simmer uncovered, stirring occasionally, about two hours. Add more water as necessary.

Add the oregano and continue cooking about fifteen minutes. Remove the bay leaf. The sauce should be thick. Serve over cooked spaghetti or use as an ingredient in such dishes as eggplant parmigiana, meat loaf, soups and stews.

Manicotti

Manicotti

by Andi Cohen-Rabiner ♥ 2 Comments

A Recipe from The Dragon’s Fare, Drexel Women’s Club Cookbook (1972)

About the Recipe

Such a simple and delicious base recipe. Becky and I couldn’t find manicotti at the store (because… pandemic.), but we did find some shells so we just used those instead. We spruced up the filling with a little bit of additional spices (this garlic, rosemary, sea salt combo is delish!), and picked a good marinara for the sauce. And of course added a little bit of extra mozzarella for good measure.

All in all, this is a great recipe to have on hand and build from.

For more recipes from my Weekend at Becky’s click here!

About the book

Becky’s Pop-Pop, Jerry Gaines (my great cousin something something something…) used to own a printing company just outside of Philadelphia. A lot of what he used to print were community cookbooks. Every time he found one that he really liked, he just printed an extra – like this one!

Like any great community cookbook this one is packed with easy to follow home recipes. Whatever these ladies were most proud of landed in this giant binder ring of cards, and we were so thrilled to be able to use it.

About the platter

This was an unmarked glass dish, but another that was passed down through a generation or two. It’s one of those great dishes that was passed from person to person and ultimately mother to daughter and no one can quite remember where in the family it came from.

The Recipe!

Ingredients:

1 lb. ricotta cheese
1 pkg chopped spinach, cooked and drained
1 egg
3 T grated mozzarella or Parmesan cheese
1 jar of your favorite spaghetti sauce

Directions:

Combine ricotta, spinach, egg, and cheese. Stuff manicotti shells and arrange in a greased 9 by 13 inch baking dish. Using your favorite spaghetti sauce, pour over manicotti, move to be sure shells do not stick to each other or bottom of baking dish. Cover and cook at 350* for 45 minutes.

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