Eggs are having a renaissance. Sure, they’re used in everything from cake batter to carbonara, and they always will be, but these days you’ll find egg-centric dishes on just about every restaurant menu and in the pages of every food magazine. It’s become almost common to see salads or sliders topped with a quail egg.

Take deviled eggs, for example. What used to be the home hostess’s cocktail party staple are now turning up on the menus of some of the most exclusive restaurants around. Some are topped with everything from diced beets to house-made bacon, and I’d be happy to eat any of these variations. Eggs are igniting chef creativity.

The same goes for eggs Benedict: the formula used to be Canadian bacon, poached eggs and hollandaise, but now chefs are swapping out all different kinds of protein for the ham—you’ll find crab cake, smoked salmon, steak and fresh veggie Benedicts on most breakfast and brunch menus these days. Today’s omelets can be filled with almost any ingredient you can think of—I’ve had Mediterranean omelets, meat-lover omelets, egg-white omelets, you name it. The more creative, the better (most of the time). Same goes for contemporary quiche recipes.

And don’t even get me started on fried eggs—they’re not just for breakfast anymore. These days, you can put them on top of almost anything, and I couldn’t be happier about it. From burgers to stir-fry dishes and back again, this is one trend I hope stays around.

You don’t have to stick to just chicken eggs for any of these dishes, either (although they’re certainly the most readily available). Duck, goose, and quail eggs often show up on menus and can be prepared in many of the same ways as their chicken counterparts. And how good does a caramel coffee crème brulee made with duck eggs sound? Or fresh egg fettuccine made with ostrich eggs? Or—yum—truffled quail eggs?

Below you’ll find a few of my favorite egg recipes, and I hope you’ll share your favorite ways to prepare eggs with me, as well. Happy eating!

Eggs Florentine with Orange Hollandaise

2 English muffins, split, toasted and buttered

4 thick slices ham or Canadian bacon, warmed

2 cups wilted fresh spinach

4 poached eggs

1/2 cup Hollandaise Sauce

Zest of orange

Orange Hollandaise Sauce

3 large egg yolks

1 1/2 tablespoons cold water

1/2 cup warm clarified butter

3 teaspoons fresh orange juice

Dash hot red pepper sauce (optional)

Salt and ground white pepper to taste

Place in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler. Off the heat, whisk the egg mixture until it becomes light and frothy. Place the top of the double boiler or the bowl over, not in, barely simmering water and continue to whisk until the eggs are thickened, 2 to 4 minutes, being careful not to let the eggs get too hot. Remove the pan or bowl from over the water and whisk to slightly cool the mixture. Whisking constantly, very slowly add butter, then whisk in  orange juice, pepper sauce and salt and pepper. If the sauce is too thick, whisk in a few drops of warm water. Serve immediately or keep the sauce warm for up to 30 minutes by placing the bowl in water (not hot) water. Garnish with zest of orange.

Joe’s Eggs Judi Style

1/2 teaspoon  basil
1/4 teaspoon salt
4 large egg whites
4 large eggs
3 ounces hot Italian sausage

3 ounces ground sirloin
2 cups chopped onion
6 cups chopped fresh spinach

1/c cup shredded Parmesan cheese

Dash hot sauce

4 (1 1/2-ounce) slices sourdough bread, toasted

Combine the first 4 ingredients in a medium bowl, stirring with a whisk.

Remove casings from sausage. Cook sausage and ground beef in a large nonstick skillet over medium-high heat until lightly browned; stir to crumble. Add onion; cook 3 minutes or until onion is tender. Stir in chard; cover and cook 3 minutes or until chard wilts, stirring occasionally. Uncover and cook 1 minute or until liquid evaporates. Stir in egg mixture; cook 3 minutes or until eggs are set, stirring frequently. Serve with toast. 4-5 servings (serving size: 1 cup egg mixture and 1 toast slice)

F&M

I’m not a big fan of chocolate in traditional forms of delivery such as fancy chocolate candy in a box or chocolate Easter bunnies. I’ll eat your flourless chocolate lava cake if you put in front of me (twist my arm, right?), but I much prefer chocolate in savory form. So, gather those leftover chocolate bars after Easter and let’s make something creative.

Before you look at me like I’m crazy, let me explain: chocolate is just as tempting in traditional Mexican mole sauce as it is in a fudge brownie. Savory chocolate is delicious with beef, especially if you use ground cocoa for a rub. It even plays nicely with carrots and other vegetables. As with anything, you just want to make sure you use best-quality ingredients — I choose Valrhona or Scharffen-Berger chocolate, but if you can’t find that, Ghirardelli is a good substitute and can be found in any grocery store — and pay attention to the recipes.

Here are two of my favorite savory chocolate recipes—let me know if you’ll be trying them out, or even better, share the ways you use chocolate in your savory dishes by leaving a comment.

Hazelnut Dark Chocolate Soup

1 ½ pounds lightly toasted hazelnuts
2 tablespoons olive oil
1 chipotle pepper in adobo sauce
1 bulb fennel, cleaned and sliced thinly
1 white onion, peeled and sliced
1 cup heavy cream
2 oranges, juiced
32 ounces mushroom or vegetable stock, or water
1 bar dark chocolate (such as Ghirardelli 86% cacao)
1 cup orange oil (optional, recipe follows)
Salt and pepper to taste

In a heavy stock pot, heat olive oil on medium heat, and add onions, fennel and chipotle. Cook until tender, then add hazelnuts, salt and pepper, and cook for 5 minutes on medium heat to caramelize. Add orange juice, heavy cream, and stock and bring to high heat until bubbles form. Then lower heat to a simmer and cook for 12-15 minutes. Remove pot from heat. Break up chocolate into the stock pot and stir to incorporate. Pour mixture into a blender, and blend until smooth (approximately 2-3 minutes). Garnish with orange oil and grated chocolate.

To make orange oil: Zest two oranges into 1 cup olive oil, and bring just to a simmer. Remove from heat, blend (in a blender), and let cool. The orange oil will keep for two weeks and can be used for salads or over chocolate ice cream.

Braised Short Ribs with Chocolate and Rosemary

1/4 cup diced pancetta (Italian bacon; about 1 1/2 ounces)

6 pounds bone-in short ribs

1 1/2 cups finely chopped onions

1/4 cup finely chopped shallots

1/4 cup finely chopped celery

1/4 cup finely chopped peeled carrots

3 garlic cloves, minced

2 cups dry red wine

3 cups low-salt chicken broth

2 cups chopped drained canned diced tomatoes

2 tablespoons chopped fresh parsley

1 very large fresh thyme sprig

1 bay leaf

3 tablespoons shaved or grated bittersweet chocolate

2 tablespoons unsweetened cocoa powder (preferably Dutch-process)

1 teaspoon finely chopped fresh rosemary

Heat heavy large pot over medium heat. Add pancetta and sauté until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Sprinkle ribs with salt and pepper. Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate. Add onions and next 4 ingredients to pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Return ribs to pot, cover partially, and simmer 1 1/2 hours. Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer. Transfer ribs to plate; discard bay leaf. Spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. Return ribs to pot. Simmer to rewarm, about 5 minutes.

Chocolate Barbecue Sauce

Rib lovers beware – this barbecue sauce made with premium dark chocolate is not for the faint of heart! Dark, intense, flavorful, with a bite at the end, this sauce is destined to become a family favorite! It’s from allchocolate.com

1 tablespoon butter, soft

4 each garlic cloves, minced

½ each Spanish onion, small dice

2 each Roma tomatoes, stem removed, small dice

1 ½ ounces dark brown sugar

4 teaspoons ancho chili powder

4 ounces apple cider vinegar

8 ounces barbecue sauce

14 ounces vegetable stock

¼ teaspoon cumin, ground

¼ cinnamon, ground

1/8 teaspoon cloves, ground

2 ounces of 82% dark chocolate

2 tablespoons cilantro, fresh, chopped

¾ teaspoon salt

½ teaspoon pepper, fresh ground

Melt butter in small sauce pan over medium heat. Add garlic and onion, sauté 5 minutes until golden brown. Add tomatoes, stir, and sauté an additional 5 minutes. Add sugar and chili powder, mix well, and cook for 5 minutes. Add vinegar, reduce for 5 minutes, mixture should have a paste consistency. Add barbecue sauce, stock, cumin, cinnamon, cloves, salt and pepper. Mix well. Bring to a boil and reduce to a slow simmer for 30 minutes. Add chocolate and cilantro; allow to simmer for 5 minutes. Remove sauce from heat and let stand for 10 minutes. Puree sauce, transfer to a clean container and cool. For best results, refrigerate for 12 hours before using.

F&M

You’re probably used to seeing green asparagus, and for good reason: It’s the most common. But asparagus also comes in white and purple varieties, which you can find at farmer’s markets during the season and also specialty gourmet shops. When shopping for any kind of asparagus, though, look for bright color, compact tips and thick, upright stems. And when it comes to storing it, it’s best to eat it right away—but asparagus can be kept in the refrigerator for up to three days; just place the stalks upright in a glass of water (like you would flowers in a vase) and cover them loosely with plastic wrap.

When you’re ready to actually eat your asparagus, you’ll be lucky to know that prep is generally quick. If you want to discard tough stems, just grab the middle of the spear and snap off the end; you’ll be left with just the tender stalk and tip. And if you’re cooking with white asparagus, the outer layer should always be peeled.

Below is one of my favorite ways to use asparagus—in an elegant soup. But please do share your favorite ways to prepare this delicious vegetable, too!

Chilled Asparagus Soup with Caviar, Crab and Avocado

3 Tbsp. butter

2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups)

1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped

4 cups chicken stock or canned low-salt chicken broth

3 cups chopped spinach leaves (about 3 1/2 ounces)

6 tablespoons flaked fresh crabmeat

2 tablespoons fresh lemon juice

1 tablespoon minced shallot

3/4 cup diced peeled pitted avocado

6 teaspoons good-quality black caviar (such as osetra)

Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.

Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.

Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.

February is the month of hearts, flowers and love starting with Valentine’s Day but really continuing all month long as we all consider the relatives and friends in our lives whom we love to cook for and to share meals with. This is the month to go all out and demonstrate your affection through the pleasures of the table.

For a super romantic meal, I turn to that pearl of the sea, the oyster. Oysters are known in love-lore as an aphrodisiac. And they’re delicious, too. As well as a bit mysterious. The 18th century writer Jonathan Swift famously said, “He was a bold man who first ate an oyster.” Actually, we’ve been eating them since prehistory, and no wonder, oysters are an excellent source of vitamin A, vitamin B12, zinc, iron, calcium and selenium. They’re also considered to have the most health benefits when they’re eaten on the half shell. But oysters can be prepared smoked, baked, fried, roasted, stewed, broiled, even canned or pickled. A current fad is the oyster shooter and I can tell you, it’s really good. You can’t eat just one.

Of course, oysters, like love, can be dangerous. Raw oysters can sometimes contain harmful bacteria, and you must make sure that your fresh oysters are alive and can tightly close their shells before you eat or cook them. But if you take the right precautions, you’re golden, and you’re in for a seriously delicious treat. Below are my three favorite ways to prepare oysters, but please share your own oyster stories, February recipes and love-meal memories on our Flavors & More Facebook page. Lovely eating and Happy Valentine’s Day!

Mignonette Sauce

Adapted from Ina Garten / The Barefoot Contessa

Serve with freshly shucked raw oysters.

2 shallots, minced

3/4 cup Champagne vinegar or white wine vinegar

1 tablespoon sugar

1 teaspoon freshly ground black pepper

1 tablespoon chopped fresh green herbs, such as parsley, dill and/or chives

Place the shallots, vinegar and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add pepper and herbs and serve with raw oysters.

Oyster Soup with Frizzled Leeks

Adapted from Gourmet magazine, Dec. 2003

For frizzled leeks

2 large leeks (white and pale green parts only) trimmed

4 cups vegetable oil

For soup

1 1/2 cups (6 dozen) shucked small oysters, be sure to use small ones, like Kumamoto or Prince Edward Island, with 1 1/2 cups of their liquor (if necessary, add enough bottled clam juice to bring total to 1 1/2 cups)

2 medium leeks (white and pale green parts only), chopped

2 medium potatoes

1 teaspoon salt

3 tablespoon unsalted butter

3 1/2 cups water

1 cup half-and-half

Pinch of cayenne

Fry leeks:

Cut leeks crosswise into 2-inch lengths, then cut lengthwise into enough very thin strips to measure 2 cups. Wash leeks strips in a bowl of cold water, agitating them, then lift out and pat dry.

Heat oil in a deep, four-quart heavy saucepan until it registers 360-degrees on a deep-fry thermometer. Fry leeks in eight batches, stirring, until golden, about 10 seconds per batch. Transfer as fried with a slotted spoon to paper towels to drain. Cool completely; leeks will crisp as they cool.

Make soup

Pick over oysters, discarding any bits of shell, and rinse well. Wash chopped leeks in a bowl of cold water, agitating them, then lift out and drain well. Peel potatoes and cut into 1/2-inch cubes. Cook leeks, potatoes and salt in butter in a four-quart heavy saucepan, covered, over low heat, stirring occasionally, until leeks are golden and potatoes are beginning to soften, about 15 minutes. Add water and simmer, covered, over moderate heat until potatoes are very tender, about 10 minutes. Puree soup in batches in a blender until very smooth, transferring to a bowl after blending.

Return soup to saucepan. Add oyster liquor and half-and-half and bring to a simmer over moderate heat, stirring occasionally (do not boil). Add oysters and cayenne and cook, stirring occasionally, just until oysters become plump and edges curl, about 3 minutes. Season with salt.

Serve soup topped with fried leeks.

Fried Oysters

Adapted from Bon Appetit magazine, Dec. 2012

24 shucked medium to large oysters

3 large eggs

2 sleeves saltine crackers (8 oz.), pulsed to a coarse meal in a food processor

Corn or vegetable oil, for frying

Kosher salt

Lemon wedges, for serving

Drain oysters. Beat eggs in a medium bowl to blend. Add oysters and turn to coat completely. Pour half of saltine crumbs into a 13x9x2-inch baking dish. Working in batches, lift oysters with a slotted spoon, allowing excess egg to drain back into bowl, and transfer to baking dish. Scatter remaining crumbs of oysters and toss to coat. Cover dish and chill for 2-3 hours.

Line a plate with paper towels. Pour oil into a medium-heavy skillet to a depth of 1/2 inch. Prop deep-fry thermometer in skillet so bulb is submerged. Heat oil over medium heat to 375 F. Working in batches, fry oysters, turning once, until coating is crisp and deep golden brown, about 1 minute per batch. Transfer to paper towels; season with salt. Serve with lemon wedges.

]]> http://judigallagher.com/scrumptious/index.php/2013/02/12/a-lovey-dovey-meal/feed/ 0 http://judigallagher.com/scrumptious/index.php/2013/02/04/sarasota-welcomes-jack-dusty/ http://judigallagher.com/scrumptious/index.php/2013/02/04/sarasota-welcomes-jack-dusty/#comments Tue, 05 Feb 2013 01:08:09 +0000 Judi http://judigallagher.com/scrumptious/?p=365 Jack Dusty launches at the Ritz Carlton!

Valentine’s Day is quickly coming up in February and, if you’re like me, you’ve already started planning your Valentine’s menu for your sweetheart. (I’m a firm believer that cooking for your loved one is far better than going out for a restaurant meal where the price of your meal is going to be sky-high and your server might be upset that he or she is surrounded by lovey-dovey couples, especially if he or she is not part of a couple to begin with).

And what better food to serve on Valentine’s Day than oysters? After all, they’re a known aphrodisiac–really–and they’re delicious, too. And human beings’ love of them runs deep: Eighteenth-century writer Jonathan Swift famously said, “He was a bold man who first ate an oyster,” but we’ve been eating them since prehistory, and no wonder: They’re an excellent source of vitamin A, vitamin B12, zinc, iron, calcium and selenium. They’re also considered to have the most health benefits when they’re eaten on the half shell. But they can be prepared smoked, baked, fried, roasted, stewed, broiled–even canned or pickled. I’ve even had oyster shooters.

You have to be careful when you’re eating oysters, of course, especially the raw ones, as they can sometimes contain harmful bacteria, and you must make sure that your fresh oysters are alive and can tightly close their shells before you eat or cook them. But if you take all the right precautions, you’re golden, and you’re in for a seriously delicious treat. Below are my three favorite ways to prepare oysters, but please share your own oyster stories–and memories!–as well. Happy eating and happy Valentine’s Day!

Mignonette Sauce

Adapted from Ina Garten / The Barefoot Contessa

Serve with freshly shucked raw oysters.

2 shallots, minced

3/4 cup Champagne vinegar or white wine vinegar

1 Tbsp sugar

1 tsp freshly ground black pepper

1 Tbsp chopped fresh green herbs, such as parsley, dill and/or chives

Place the shallots, vinegar and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add pepper and herbs and serve with raw oysters.

Oyster Soup with Frizzled Leeks

Adapted from Gourmet magazine, Dec. 2003

For frizzled leeks

2 large leeks (white and pale green parts only) trimmed

4 cups vegetable oil

For soup

1 1/2 cups (6 dozen) shucked small oysters–be sure to use small ones, like Kumamoto or Prince Edward Island–with 1 1/2 cups of their liquor (if necessary, add enough bottled clam juice to bring total to 1 1/2 cups)

2 medium leeks (white and pale green parts only), chopped

1 tsp salt

3 Tbsp unsalted butter

3 1/2 cups water

1 cup half-and-half

Pinch of cayenne

Fry leeks:

Cut leeks crosswise into 2-inch lengths, then cut lengthwise into enough very thin strips to measure 2 cups.  Wash leeks strips in a bowl of cold water, agitating them, then lift out and pat dry.

Heat oil in a deep, four-quart heavy saucepan until it registers 360 F on a deep-fry thermometer. Fry leeks in eight batches, stirring, until golden, about 10 seconds per batch. Transfer as fried with a slotted spoon to paper towels to drain. Cool completely; leeks will crisp as they cool.

Make soup

Pick over oysters, discarding any bits of shell, and rinse well. Wash chopped leeks in a bowl of cold water, agitating them, then lift out and drain well. Peel potatoes and cut into 1/2-inch cubes. Cook leeks, potatoes and salt in butter in a four-quart heavy saucepan, covered, over low heat, stirring occasionally, until leeks are golden and potatoes are beginning to soften, about 15 minutes. Add water and simmer, covered, over moderate heat until potatoes are very tender, about 10 minutes. Puree soup in batches in a blender until very smooth, transferring to a bowl after blending.

Return soup to saucepan. Add oyster liquor and half-and-half and bring to a simmer over moderate heat, stirring occasionally (do not boil). Add oysters and cayenne and cook, stirring occasionally, just until oysters become plump and edges curl, about 3 minutes. Season with salt.

Serve soup topped with fried leeks.

Fried Oysters

Adapted from Bon Appetit magazine, Dec. 2012

24 shucked medium to large oysters

3 large eggs

2 sleeves saltine crackers (8 oz.), pulsed to a coarse meal in a food processor

Corn or vegetable oil, for frying

Kosher salt

Lemon wedges, for serving

Drain oysters. Beat eggs in a medium bowl to blend. Add oysters and turn to coat completely. Pour half of saltine crumbs into a 13x9x2-inch baking dish. Working in batches, lift oysters with a slotted spoon, allowing excess egg to drain back into bowl, and transfer to baking dish. Scatter remaining crumbs of oysters and toss to coat.  Cover dish and chill for 2-3 hours.

Line a plate with paper towels. Pour oil into a medium-heavy skillet to a depth of 1/2 inch. Prop deep-fry thermometer in skillet so bulb is submerged. Heat oil over medium heat to 375 F. Working in batches, fry oysters, turning once, until coating is crisp and deep golden brown, about 1 minute per batch. Transfer to paper towels; season with salt. Serve

Modern potluck dinners are often organized by church or civic groups, since they simplify meal planning and distribute the costs among the participants. But neighborhoods organize them too as well as bridge clubs, book clubs, etc. The only rule is that each dish is ample enough to be shared. In some cases each participant agrees ahead of time to bring a single course and the result is a multi-course meal.

Lately, potluck dinners, brunches, and even potluck wedding receptions are being hosted as alternatives to traditional catered events. While the idea of a potluck remains the same, gone are those 1950s green jello molds. Today’s cuisine options are international and many potluck events have evolved into something a lot more sophisticated than mac-n-cheese casserole, a platter of friend chicken, a vat of green beans and a basket of biscuits on a sideboard. Although, I must admit, that menu sounds pretty good to me. But, look at these variations for inspiration.

Safari Supper

This is a progressive meal. A group of neighbors rotate, move among different houses for each part of the meal. Typically, this involves the preparation of one course only (a starter, main course or dessert, etc.), and visiting different neighbors for the other courses. Although it does require careful and complex planning, the idea is relatively straightforward: for example, Neighbor A makes a starter, and is visited by Neighbors B and C. After this, Neighbor A moves to a different house, Neighbor D, and is joined by Neighbor E. Neighbors B and C go on to different houses also, but not the same one. Finally, a similar pattern for dessert: Neighbor A moves to Neighbor F’s house, joined by Neighbor G. This is a great way for neighbors to socialize in an informal way. But someone has to be responsible for traffic control.

Rota

Another variation on the potluck dinner is the rota meal. Participants take turns providing food for the entire group, rather than each participant bringing a dish. For regular meals with a fairly consistent set of participants, this dramatically reduces the amount of preparation required.

Today’s potluck can be quite inspired and original, although being a neurotic Jewish chef I have to make sure every dish is color coordinated and not all soft, cheesy noodle dishes. Your planning can be simple: Come up with a theme. For a gathering of women my friends call Tribe, we set a theme such as “breakfast for dinner” or “spring fling” and begin organizing the menu by email. For those in the group that don’t cook, there are take-out options at grocery stores or restaurants. If you attend or host many potlucks throughout the year, owning a warming tray is always helpful and quite inexpensive. Here are a few potluck recipes that are my favorites.

Eggplant Parmesan

(main dish or side)

Olive oil, for baking sheets

2 large eggs

3/4 cup Italian breadcrumbs

3/4 cup finely grated Parmesan, plus 2 tablespoons for topping

1 teaspoon dried oregano

1/2 teaspoon dried basil

Coarse salt and ground pepper

2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds

6 cups (48 ounces) store-bought chunky tomato sauce or homemade chunky style tomato sauce

1 1/2 cups shredded mozzarella

Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Chicken Tetrazzini Casserole

Coarse salt and fresh ground pepper

6 tablespoons butter

1 pound white mushrooms, trimmed and sliced 1/4 inch thick

1/2 cup all-purpose flour

3 cups milk

1 can (14.5 ounces) reduced-sodium chicken broth

3/4 cup dry white wine

3 cups grated Parmesan cheese

1/2 teaspoon dried thyme leaves

1 pound linguine, broken in half

1 rotisserie chicken, skin removed, meat shredded (about 4 cups)or leftover turkey

1 package (10 ounces) frozen peas, thawed and drained.

Preheat oven to 400. Bring a large pot of salted water to a boil (for

pasta). In a large saucepan, melt 2 tablespoons butter over high

heat. Add mushrooms, and season with salt and pepper. Cook,

tossing frequently, until tender and browned, 8 to 10 minutes.

Transfer to a bowl, and set aside. In same saucepan,

melt remaining 4 tablespoons butter over medium heat. Add flour;

cook, whisking, about 1 minute. Whisking constantly, gradually add

milk, broth, and wine. Bring this sauce to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.

Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas and mushrooms. Toss

well to combine. Divide between two shallow 2-quart bakingdishes; sprinkle with remaining Parmesan. Bake until browned, about 30

minutes. Let stand 10 minutes before serving.

Italian Sausage Casserole

(brunch, breakfast or themed dinner)

1 pound Italian sweet sausage, casings removed

1/2 cup chopped shallots

2 garlic cloves, minced

1/2 cup chopped drained oil-packed sun-dried tomatoes

4 tablespoons chopped fresh parsley

5 large eggs

3 large egg yolks

1 cup half and half

1 cup whipping cream

2 cups grated mozzarella cheese

1/2 teaspoon salt

Preheat oven to 375 degrees. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)

Whisk eggs, egg yolks, half-and-half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Peppermint’s got quite the history. The word “peppermint” comes from Greek mythology, the result of a love triangle between Hades, his wife Persephone and a nymph named Minthe. The herb, which is a naturally occurring hybrid of spearmint and water mint, was used by ancient Egyptians (dried peppermint leaves were discovered in pyramids carbon-dated to 1,000 B.C.) and Romans; it started being grown commercially in the U.S. in 1790 in Massachusetts.

While you may only think of the peppermint candies, this herb is an ingredient in facial scrubs and massage oils. It is said to invigorate. Though peppermint has always gotten a gold star as a medicinal herb — it’s particularly good at relieving digestive ailments like bad breath, indigestion and nausea, but also headaches and hiccups — it’s also equally well-known for its sweet flavor, which is used in everything from chewing gum to tea.

I love a good Starlight mint and peppermint candy canes make excellent stocking stuffers and Christmas tree decorations. And how many of you have ordered a peppermint latte, for example, the second it makes its seasonal appearance at your neighborhood coffee shop?

Peppermint bark is also a traditional holiday treat (peppermint candies are crushed and sandwiched between layers of white and dark chocolate), and I love popping a candy cane or knob of peppermint into my homemade hot chocolate.  Yum. And if you appreciate the taste of peppermint and chocolate, you’ll want to make this peppermint fudge cake from chocolatier Marcel Desaulniers. With its peppermint mouse and bittersweet chocolate ganache, it’s the ultimate holiday crowd pleaser. Garnish with crushed peppermint candies for even more festivity.

Peppermint Fudge Cake
Adapted from Marcel Desaulniers, Bon Appetit, September 2000

Cake
2 cups all-purpose flour

1 ½ teaspoon baking soda

½ teaspoon salt

1 cup unsweetened cocoa powder

1 2/3 cup boiling water

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

1 ½ teaspoon vanilla extract

3 large eggs

Peppermint Mousse

10 ounces good-quality white chocolate

1 ¾ cups chilled whipping cream

¼ cup sour cream

24 red-and-white-striped hard peppermint candies, crushed, plus more for garnish

Ganache

2 cups whipping cream

16 ounces bittersweet or semisweet chocolate, finely chopped

For the cake, preheat oven to 325°. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, baking soda and salt in small bowl to blend. Place cocoa in medium bowl; whisk in 1 2/3 cups boiling water. Cool cocoa mixture to room temperature, whisking occasionally.

Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then vanilla. Beat in eggs 1 at a time. At low speed, beat in flour mixture in 3 additions alternately with cocoa mixture in 2 additions. Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes.

For the mousse, combine white chocolate, 3/4 cup whipping cream and sour cream in heavy medium saucepan. Stir over low heat just until chocolate is melted and smooth. Transfer white chocolate mixture to large bowl; cool to barely lukewarm, whisking occasionally, about 20 minutes. Mix in candies. Beat remaining 1 cup cream in medium bowl to soft peaks. Fold cream into barely lukewarm white chocolate mixture in 4 additions. Chill mousse until beginning to set, about 2 hours.

Place 1 cake layer on 8-inch cardboard round. Spread half of mousse over top of cake. Top with second cake layer, remaining mousse and third cake layer. Chill assembled cake until mousse is cold and set, about 3 hours.

GANACHE

For the ganache, bring cream to simmer in heavy large saucepan. Remove from heat. Add bittersweet chocolate; whisk until melted and smooth. Cool ganache until thick but still pourable, about 45 minutes. Place cake on rack set over baking sheet. Pour ganache over cake, spreading with metal spatula to cover sides evenly. Chill cake until ganache sets, at least 30 minutes and up to 1 day.

Traveling to Epcot and Disney through children’s eyes is always wonderful, but there is an adult experience to treasure as well. Welcome to the annual Epcot food and wine festival. Follow Chef Judi Gallagher as she samples various flavors and sips wines from around the world- a global video tour.