Wednesday, April 25, 2012

Recipes: Patterns & Plaid

Avion Tamarindo Margarita

What's In It:

2 oz. Avion Silver Tequila
1 oz. Grand Marnier
.5 oz. lime juice
.5 oz. orange juice
1/2 tsp. tamarindo puree
1 tsp. sugar
Lime Peel for Garnish

How To Make It:

Combine Tequila, Grand Marnier, Lime Juice, Orange Juice, tamarindo puree and sugar in a shaker with ice. Strain into a margarita glass and garnish with a lime peel.

Tamarindo puree: to make puree to prepare 4 margaritas, begin with 1.5 pounds of fresh tamarinds. Boil the fruit for approximately 45 minutes or until they are tender. Allow the fruit to cool and strain to remove the seeds. Add 1/2 tsp. of salt and sugar and then blend the fruit pulp until a puree.


Chile Cheese Egg Casserole


1 stick (½ cup) butter
10 eggs
2 egg whites
½ cup flour
1 tsp baking powder
2 (8-oz) cans diced green chilies
1 quart (4 cups) cottage cheese
½ cup mascarpone cheese
1 lb shredded Monterrey Jack
Salt and pepper, to taste

Servings: 12

Active Time: 15 min

Total Time: 1 hr 10 min


1. Preheat oven to 400°F.

2. Place butter in a 9-by-13-inch baking pan. Place pan in oven until butter is melted. Pour half the butter into a small bowl and set aside.

3. Beat eggs and egg whites lightly in a large bowl. Stir in flour, baking powder, chilies, all cheeses, salt, and pepper. Mix well.

4. Pour egg mixture into baking pan. Pour reserved butter evenly over the top.

5. Bake for 15 minutes. Reduce heat to 350°F and bake 35 to 40 minutes or until casserole is set.

Cook’s Tips:

1. You can make this dish in advance and reheat it, covered, in a 325°F oven until hot.

2. Spice things up with a dab of green chili enchilada sauce or your favorite salsa.

3. A tossed green salad is a great accompaniment for this casserole.

Kitchen Counter:

Serves: 12. Per Serving: 440 calories, 9g carbs, 27g protein, 34g fat, 240mg cholesterol, 730mg sodium, 0g fiber


Noted: Bonus Round Recipe (For L.S.)

"I will still do anything for eggplant parm.
Make a note, should we meet." -- Lisa Scottoline

Pasta with Eggplant, Tomato, and Ricotta Salata

This summer pasta is one that I make at least once when eggplant and tomatoes are truly at their peak. To keep the eggplant from absorbing too much oil, I salt it for several hours beforehand. When I have fresh cherry tomatoes in my garden, I dice a handful, toss them with some of the basil, then spoon them over the pasta just before serving. An excellent vegan pasta can be made without the cheese.

Serve this rich, summery pasta with a Sicilian Rose or White Wine from Regaleali.

Cut and salt the eggplant and set aside for 3 or more hours, then rinse and blot it dry. You can peel and slice the sauce tomatoes early on, too, toss them with a little oil, and set aside until needed. The sauce and pasta cook pretty much simultaneously. Peel the tomatoes with a paring knife or by dipping them for 10 seconds or so into boiling water and then slipping off the skins.


(*) 2 pounds eggplant, any variety
(*) sea salt and freshly ground pepper
(*) 1/2 pound Roma or other ripe plum-type tomatoes, peeled
(*) 5 tablespoons olive oil
(*) 3/4 pound past wheels or spaghetti
(*) 1 small onion, thinly slice
(*) 1 garlic clove, minced
(*) 12 basil leaves, slivered
(*) a 3-ounce chunk of ricotta salata, thinly sliced
(*) a handful of fresh tomatoes, diced and tossed with some of the basil
(*) Parmigiano-Reggianio for grating

1. Peel the eggplant and cut into pieces about 1 1/2 inches long and 1/2 inch wide. Toss with a teaspoon of salt and set aside for several hours. When you're ready to cook, rinse off the salt, then squeeze it in an absorbent towel to wick off the water.

2. Slice the peeled tomatoes lengthwise into quarters, pull out the seeds, then cut them into strips. If you're not using them for a while, toss the strips in a little olive oil.

3. Put on a big pot of water for the pasta. Heat a large skillet with 1/4 cup oil. When hot (a piece of eggplant should sizzle when you drop it in), add the eggplant and quickly give it a stir. Cook over high heat, stirring frequently, lowering the heat if the pan seems too hot, until the eggplant is browned and tender, 12 to 15 minutes. Turn it onto paper towels and wipe out the pan. Salt the boiling water and add the pasta.

4. Return the pan to the stove and reduce the heat since it will already be very hot. Add a tablespoon of oil, then the onion, and cook for several minutes until it's pale gold and soft. Add the garlic and the tomato strips. Cook for several minutes, then add the eggplant to the pan and the bail, along with a little pasta water.

5. When the pasta is done, add it to the pan and toss with the ricotta salata. Serve garnished with the fresh tomatoes, pepper, and a dusting of freshly grated cheese.

Serves 4

Pasta with Vegetables Recipe Courtesy of:

Vegetarian Suppers From Deborah Madison's Kitchen

Page 69
Published 2005
Broadway Books (Random House, Inc.)