Finding Zen...

Although I hate to admit this, August is always an unsettling month for me. Typically, there are a plethora of transitions - along with surprises (I don't care for surprises so much) to which I therefore have a tendency of feeling anxious. In addition to yoga, which has been my stabilizer for year - there are a few "activities" which I find have a Zen quality for me: gardening, cleaning & cooking. Lately, I've been gravitating to the kitchen probably as a peace offering to my husband who has a less than Zen spouse:)

Here are a few of the recipes that are not only worth eating but also sharing:

1. Penne with a Vodka Sauce (surprisingly light!)
2. Fried Eggplant (I never fry anything - so this is a shocker)
3. Broccoli Rabe
4. Yes - the above was served in one dinner seating & it was a delicious meatless meal.

BROCCOLI RABE PREP

Since Broccoli Rabe should be blanched early on - I mention this first as you can do it in the afternoon so that it has time to dry. Blanching broccoli rabe can eliminate the sometimes harsh bitter taste while allowing the flavors to remain intact.

BLANCHING:

• In a sauce pot, bring water to a boil
• While waiting for water to boil, clean & trim rabe
• Once boiling, add rabe for ~1 minute (enough that the rabe feels more tender)
• Remove from heat & add cold water to the pot prior to draining
• While rabe is in colander; quickly fill the empty sauce pot with ice & cold water
• Give the broccoli rabe a quick ice bath to stop the cooking process
• To eliminate excess water, wrap in paper towels & then discard the towels allowing the rabe to air dry

EGGPLANT PREP

The Eggplant needs to "sweat" for at least an hour. This would be a good time to take care of that as follows:

• Cut off tips of eggplant (I love Chinese Eggplant as seen above)
• Peel the skin & discard - although Lidia Bastianich enjoys peeling off every other strip in order to savor the texture of the skin
• Slice eggplant lengthwise 1/2-1" thickness
• Place on paper towels & sprinkle (lightly) with kosher salt
• This process extracts excess moisture out of the eggplant...do not skip this step

PENNE alla VODKA

Typically, I make my marinara sauce in a saucepan. For this particular sauce, I decided to use a French Skillet (All Clad)  & strongly suggest a pan with this type of surface as the heat distribution for the whole tomatoes made for a quick reduction.

INGREDIENTS:

• (2) cans whole tomatoes 
• 4-5 cloves of garlic (smashed not sliced)
• extra virgin olive oil
• 1/2 cup GF Vodka (Luksusowa Polish Potato Vodka is excellent)
• 1/2 cup heavy cream
• 2 TBSP. unsalted butter
• kosher salt
• fresh peper
• Italian cheese i.e.Parmigiano-Reggiano
• French Skillet
• Food Processor

DIRECTIONS:

• If serving immediately after making the sauce - first get your water boiling for the pasta & then start the following:
• On medium heat, place skillet on stove with ~1/4 cup EVOO; when oil is heated - put in smashed garlic (w/out skin/peel). Make sure your heat is not too high or garlic will burn & get very bitter.
• As garlic is simmering & becoming fragrant -place whole cans of tomato with liquid in the food processor & simply pulse until chopped (do not liquify).
• Once garlic has lightly browned (~3-4 minutes) add the pulsed tomatoes (be careful) to the skillet.
• Although you will later remove the whole cloves of garlic - allow them to remain while tomatoes are reducing in order to absorb the flavor
• Bring tomatoes to a gentle boil. I use a potato masher to further break down the tomatoes while they are in this phase of cooking.
• Add salt, pepper, & red pepper flakes (to your taste)
• Add the 1/2 cup GF Vodka so it has time to also cook down & add flavor to the sauce. Then lower the heat so that the sauce can continue to reduce and thicken.
• If you are not immediately serving this dish - stop the sauce at this step & cover. Proceed with the following steps when ready to serve (as recommended by Lidia Bastianich)
• Just as your pasta is almost ready; add 1/2 cup heavy cream to your sauce & blend in. Then add 2 Tbsp. unsalted butter for texture & taste.
• Top with grated Italian cheese.

*It's best to add your pasta to the saucepan for the most flavor, but this is not always feasible.
** I haven't tried light cream yet...so let me know if you do. 

EGGPLANT 

Back to the Eggplant.  After the eggplant has had time to "sweat" for an hour or so, pat the eggplant so that it's dried of all excess moisture. You will be setting up an assembly line so that your process runs smoothly & has easy clean-up.

INGREDIENTS/MATERIALS:

• Parchment or wax paper
• Lasagne type of baking dish
• Eggs
• Fresh herbs (any will do): Sage, thyme, oregano, parsley
• Rice Flour
• GF Bread Crumbs (Glutino GF breadcrumbs mixed with GF cornmeal is my favorite)
• Olive Oil
• *** I use an electric skillet 

SET-UP ASSEMBLY LINE:

To the extreme right are my eggplant wrapped in paper towels. 1st parchment paper has the rice flour (made in the Vitamix with sushi rice); next is the egg & herb mixture; to the left of that is the 2nd parchment paper with the GF breadcrumb mixture; & lastly - all the way to the left is my electric skillet.

Sushi Rice Flour

• Place oil in the skillet at 350 degrees to heat
• Dredge eggplant in rice flour (tap off excess); do this with the number of eggplant that you think you will be able to fry together in the 1st batch.
• Then, set the dredged eggplant in the egg & herb batter; turn to coat (tap off excess)
• Place in GF breadcrumbs & pat firmly 
• Lastly, put as many pieces in the skillet as can fit without touching each other for even cooking.
• When browned; turn & then remove when finished & place on cookie rack to stay crisp
• Repeat process
• These will easily be the lightest & tastiest eggplant you'll ever eat!!!!

**Leftover eggplant is easily reheated. DO NOT MICROWAVE (YUK)! Place foil on a baking sheet & drizzle with a bit of extra virgin olive oil (not a lot); place eggplant on the sheet & bake (you can also do this on the grill - we did last night)

BROCCOLI RABE

Final phase for the broccoli rabe. Heat a little oil in a saute or sauce pan. Smash a garlic clove or two; discard the skin & add garlic to oil. Once the garlic is browned; remove & add the broccoli rabe. Add kosher salt, fresh ground pepper & red pepper flakes. Do not leave the rabe when it's sauteeing or chances are you'll over cook it. Saute until it is at the texture & temperature you like (~3 minutes) top with Parmigiano-Reggiano.

Ciao,

Maryanne 

The Gluten-Free Italian

100% Gluten-Free...100% Made with Love