Stack That Eggplant!

...and do it with a delicious, crispy eggplant stack. Dina Deleasa Gonsar, who wrote the new cookbook At The Kitchen Sink, stopped by Tonia's Kitchen with her recipe for a Crispy Eggplant Stack. Dina told Tonia she slices eggplant and rolls it in a mix of Italian breadcrumbs and panko, and combines it with heirloom tomatoes. She adds a delicious, homemade olive tamponade that really adds to the flavor of this sky-high stack, which Dina adds is perfect for entertaining in the upcoming Spring and Summer months.

 

You Can't "Beet" This Baba Gnoush!

That's because there's a lot of beetroot in it! Micah Siva, who wrote the new cookbook Nosh! stopped by Tonia's Kitchen to talk about her recipe, and how delicious it is. Micah told Tonia the baba gnoush recipes calls for charred eggplant, paprika and vegan mayonnaise. She says it's very easy to make and offers a fantastic party dip for those upcoming holiday get-togethers.

The Best Baba Ganoush

It's loaded with healthy ingredients AND flavor. If that's not enough, it makes a great party dip! Tara Teaspoon stopped by Tonia's Kitchen with her new cookbook Delicious Gatherings to talk about her recipe for this spread, which she says includes a very unique ingredient, California Pomegranates. She says the pomegranate adds a certain acidity to the dip, which is eggplant based. That eggplant gives the Baba Ganoush, a certain, smokey flavor which is very different, and delicious. The vegetables Tara is using are in season, so this makes for a future fall favorite for your get togethers!

• 2 pounds eggplant (2 small eggplants)
• 2 tablespoons olive oil
• 3 tablespoons pomegranate juice (or lemon juice)
• 2 tablespoons tahini
• 3 tablespoons nonfat plain Greek yogurt
• 1 clove garlic (minced)
• 1 teaspoon kosher salt
• ½ cup fresh pomegranate arils (OPTIONAL)

Zaatar Roasted Veggies

• ½ red onion (cut in wedges)
• 1 medium sweet potato (peeled and diced ½-inch)
• ½ small head cauliflower (cut into florets)
• 1 small zucchini (sliced)
• 1 small yellow summer squash (sliced)
• 4 tablespoons olive oil (DIVIDED)
• 3 teaspoons za'atar seasoning (DIVIDED)
• 1½ teaspoons kosher salt
• ⅓ cup roasted pistachios (coarsely chopped)
• ½ cup fresh pomegranate arils

• Heat broiler to high with rack 6 to 8 inches from heat. Place eggplants on a foil-lined baking sheet and broil, turning every 5 to 10 minutes until charred and soft, 15 to 25 minutes total, depending on your broiler. Let cool. Trim off stem, peel and discard skin. Set aside.
• Heat oven to 400ºF for the veggies.
• Toss the onion, sweet potato and cauliflower together in a large bowl with 3 tablespoons olive oil, 2 teaspoons zaatar and ¾ teaspoon salt. Combine the zucchini and yellow squash in another bowl and toss with 1 tablespoon olive oil, remaining 1 teaspoon of zaatar and ¾ teaspoon salt. Arrange veggies on two separate baking sheets.
• Roast veggies, rotating racks after 15 minutes until caramelized and tender, 25 to 30 minutes for the zucchini and yellow squash, 35 minutes for the sweet potatoes and cauliflower. Remove from oven and set aside.
• Make the Baba Gnoush with a food processor, combine the olive oil, pomegranate juice, tahini, yogurt, garlic, and salt. Process until well combined, about 30 seconds. Add the peeled eggplant and process or pulse until almost smooth, leaving a little texture. Stir in the fresh pomegranate arils IF USING.
• Serve the baba ganoush on a platter or in a large bowl. Top with the roasted veggies, pistachios, extra zaatar, parsley, and ½ cup pomegranate arils

Eggplant Parmesan That's Good For You!

In fact, it's so good for you, it's part of the The Power Five. That's not a basketball conference, that's a new cookbook by Dr. Michael Crupain. He stopped by Tonia's Kitchen to talk about the cookbook and some of the recipes in there. The Eggplant Parmesan the good doctor prescribes calls for roasted, instead of fried eggplant and different kinds of aged cheese where can actually use less and get more. Dr. Crupain calls it "stealthly healthy" as a nutritious dish that's delicious as well. It's one of many recipes in the book that you can feel good about!

The Easiest Two-Pot Meal You'll Make!

Yes, there are two pots being used here, but beyond that, this is an ultra-easy recipe to make. Yasmin Fahr, who wrote the new cookbook, Cook Simply Live Fully, stopped by Tonia's Kitchen to talk about what makes her cookbook so different. The answer, the recipes are categorized by the amount of energy you have to prepare them. Case in point, a genre called Coffee Table Dinners. Not quite for the table, but also not as simple as Lap Dinners. And one Coffee Table recipe involved Caramelized Onions and Orzo. Yasmin promises it's very fast and easy to make, and looks a lot fancier than the amount of effort you need to use. Try it on a lazy night!

Serves 2 generously,
or 4 with a side dish

• 1 yellow onion, thinly sliced (about 2 cups)

• 1 large or 2 small Italian eggplants (about 11/2 pounds), cut into 1/2-inch cubes (3 cups)

• Salt

• 1 cup orzo (about 8 ounces)

• 2 tablespoons olive oil

• 1 teaspoon dried oregano

• 1/4 to 1/2 teaspoon red pepper flakes, depending on your heat preference, plus more for garnish

• 1/4 cup tomato paste, preferably double-concentrated

• 3/4 cup grated pecorino or Parmesan

• 2 tablespoons packed fresh parsley or basil, leaves and tender stems, roughly

When You're Here, You're Family

  

Yes, that's the slogan of a famous national restaurant chain (you know which one, we're not saying it!) But it's also a frame of mind when cooking big, festive Italian dinners. If you're thinking about doing one of those soon, there's a book you need to read. Elizabeth Minchilli, who wrote the new cookbook, The Italian Table stopped by Tonia's Kitchen to talk about the reasons behind the book (among them, cooking a big, festive dinner) And there's not much more festive than traditional parmigiana. Elizabeth says her version of this classic eggplant dish is fresher and lighter than you otherwise might find. It's perfect for summer!

Rotolini di Zucchini con Ricotta

RICOTTA-STUFFED ZUCCHINI

This elegant little antipasto couldn’t be easier. Although Maria Grazia uses ricotta, I’ve made it often with goat cheese. It’s the perfect starter during summer, when zucchini are at their best, and the addition of mint and poppy seeds not only adds texture and flavor, but also creates a pretty contrast to the whiteness of the ricotta. SERVES 4 TO 6

4 medium zucchini, trimmed

2 tablespoons of extra-virgin olive oil

1 bunch of fresh mint, leaves only

Sea salt

11/2 cups of fresh ricotta

1/2 cup of poppy seeds

Fresh sage or basil leaves, for garnish

Extra-virgin olive oil, for drizzling (preferably your best variety)

Preheat the oven to 350°F.

Using a sharp knife or mandoline, cut the zucchini lengthwise into 1/8-inch-thick ribbons. (You should end up with at least 12 full-length, unbroken ribbons.) Place the zucchini in one layer on one or two baking sheets. Season them with 1 tablespoon of the olive oil, half of the mint, and salt to taste and bake them for about 10 minutes, until just tender. Remove from the oven and let cool completely.

In the meantime, place the ricotta in a medium bowl with the remaining tablespoon of olive oil and the rest of the mint, roughly chopped. Using a fork, whip it until smooth and creamy.

Place about 2 tablespoons of the ricotta mixture on each strip of zucchini and roll it up. Place the poppy seeds in a shallow bowl. Dip both flat ends of the rolls in the poppy seeds, coating

the ricotta.

To serve, place two or three rolls on individual plates. Garnish each roll by placing a sage or basil leaf on top and tucking the ends in so that it follows the curve of the roll. Drizzle with your best extra-virgin olive oil and serve.

Credit for the book: © The Italian Table: Creating Festive Meals for Family and Friends, by Elizabeth Minchilli, Rizzoli, 2019.  All images credited © Elizabeth Minchilli.

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When You Eat Here, You're Family

 

Yes, that's the slogan of a famous national restaurant chain (you know which one, we're not saying it!) But it's also a frame of mind when cooking big, festive Italian dinners. If you're thinking about doing one of those soon, there's a book you need to read. Elizabeth Minchilli, who wrote the new cookbook, The Italian Table stopped by Tonia's Kitchen to talk about the reasons behind the book (among them, cooking a big, festive dinner) And there's not much more festive than traditional parmigiana. Elizabeth says her version of this classic eggplant dish is fresher and lighter than you otherwise might find. It's perfect for summer!

Rotolini di Zucchini con Ricotta

RICOTTA-STUFFED ZUCCHINI

This elegant little antipasto couldn’t be easier. Although Maria Grazia uses ricotta, I’ve made it often with goat cheese. It’s the perfect starter during summer, when zucchini are at their best, and the addition of mint and poppy seeds not only adds texture and flavor, but also creates a pretty contrast to the whiteness of the ricotta. SERVES 4 TO 6

4 medium zucchini, trimmed

2 tablespoons of extra-virgin olive oil

1 bunch of fresh mint, leaves only

Sea salt

11/2 cups of fresh ricotta

1/2 cup of poppy seeds

Fresh sage or basil leaves, for garnish

Extra-virgin olive oil, for drizzling (preferably your best variety)

Preheat the oven to 350°F.

Using a sharp knife or mandoline, cut the zucchini lengthwise into 1/8-inch-thick ribbons. (You should end up with at least 12 full-length, unbroken ribbons.) Place the zucchini in one layer on one or two baking sheets. Season them with 1 tablespoon of the olive oil, half of the mint, and salt to taste and bake them for about 10 minutes, until just tender. Remove from the oven and let cool completely.

In the meantime, place the ricotta in a medium bowl with the remaining tablespoon of olive oil and the rest of the mint, roughly chopped. Using a fork, whip it until smooth and creamy.

Place about 2 tablespoons of the ricotta mixture on each strip of zucchini and roll it up. Place the poppy seeds in a shallow bowl. Dip both flat ends of the rolls in the poppy seeds, coating

the ricotta.

To serve, place two or three rolls on individual plates. Garnish each roll by placing a sage or basil leaf on top and tucking the ends in so that it follows the curve of the roll. Drizzle with your best extra-virgin olive oil and serve.

Credit for the book: © The Italian Table: Creating Festive Meals for Family and Friends, by Elizabeth Minchilli, Rizzoli, 2019.  All images credited © Elizabeth Minchilli.

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When You're Here, You're Family

LISTEN TO THE PODCAST
Yes, that's the slogan of a famous national restaurant chain (you know which one, we're not saying it!) But it's also a frame of mind when cooking big, festive Italian dinners. If you're thinking about doing one of those soon, there's a book you need to read. Elizabeth Minchilli, who wrote the new cookbook, The Italian Table stopped by Tonia's Kitchen to talk about the reasons behind the book (among them, cooking a big, festive dinner) And there's not much more festive than traditional parmigiana. Elizabeth says her version of this classic eggplant dish is fresher and lighter than you otherwise might find. It's perfect for summer!

Rotolini di Zucchini con Ricotta

RICOTTA-STUFFED ZUCCHINI

This elegant little antipasto couldn’t be easier. Although Maria Grazia uses ricotta, I’ve made it often with goat cheese. It’s the perfect starter during summer, when zucchini are at their best, and the addition of mint and poppy seeds not only adds texture and flavor, but also creates a pretty contrast to the whiteness of the ricotta. SERVES 4 TO 6

4 medium zucchini, trimmed

2 tablespoons of extra-virgin olive oil

1 bunch of fresh mint, leaves only

Sea salt

11/2 cups of fresh ricotta

1/2 cup of poppy seeds

Fresh sage or basil leaves, for garnish

Extra-virgin olive oil, for drizzling (preferably your best variety)

Preheat the oven to 350°F.

Using a sharp knife or mandoline, cut the zucchini lengthwise into 1/8-inch-thick ribbons. (You should end up with at least 12 full-length, unbroken ribbons.) Place the zucchini in one layer on one or two baking sheets. Season them with 1 tablespoon of the olive oil, half of the mint, and salt to taste and bake them for about 10 minutes, until just tender. Remove from the oven and let cool completely.

In the meantime, place the ricotta in a medium bowl with the remaining tablespoon of olive oil and the rest of the mint, roughly chopped. Using a fork, whip it until smooth and creamy.

Place about 2 tablespoons of the ricotta mixture on each strip of zucchini and roll it up. Place the poppy seeds in a shallow bowl. Dip both flat ends of the rolls in the poppy seeds, coating

the ricotta.

To serve, place two or three rolls on individual plates. Garnish each roll by placing a sage or basil leaf on top and tucking the ends in so that it follows the curve of the roll. Drizzle with your best extra-virgin olive oil and serve.

Credit for the book: © The Italian Table: Creating Festive Meals for Family and Friends, by Elizabeth Minchilli, Rizzoli, 2019.  All images credited © Elizabeth Minchilli.

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