In the Kitchen
Young Chefs Academy - Sept. 26th at the Triangle
Stephanie of the Young Chefs Academy - South Austin will wow the kids with her demo that gets them actively involved in making healthy snacks (the parents will be amazed too!).
The recipe is simple - kids will make their own hummus with rolling pins mashing down pre-cooked garbonzo beans and use it as a dip with the healthy, fresh veggies from the market's farmers.
Check out Young Chefs Academy's website HERE.
posted September 26, 2007 | permanent link to this article
Matthew Buchanan - Eggplant Bocconcino
Matthew Buchanan - The Leaning Pear, Wimberley
Eggplant Bocconcino and Arugula Salad with Tomato – Olive Vinaigrette
Eggplant Bocconcino
Eggplant, large - 1
Goat Cheese – 1/3 cup
Sundried Tomato Pesto
Panko Breadcrumbs
Egg – 1 ea
Milk – 1/4 cup
Flour – 1/4 cup
Salt and Pepper – to taste
Oil for frying
Olive – Tomato Vinaigrette
Garlic – 1 clove, minced
Shallot, minced – 1 ea
Olives, Kalamata or other, chopped –1/4 cup
Balsamic Vinegar – 2 Tbsp
Olive Oil – 1/3 cup
Tomato, small, chopped – 1 ea
Salt and Pepper – to taste
Sundried Tomato Pesto
Sundried Tomatoes – 1/2 cup
Basil – 1 bunch
Garlic – 2 cloves
Pecans –1/2 cup
Olive Oil –3/4 cup
Slice the eggplant into 1/4-inch slices, lay out on a sheet pan and salt both sides. Let sit at room temperature for about 30 minutes and dab with paper towel to remove excess moisture. To assemble, smear about 1 tbsp of goat cheese onto half of the eggplant slices, smear the other slices with the pesto and sandwich each pair together. Next, set out three small containers side by side. Place the flour in the first, whisk the eggs and the milk together in the second, and add the breadcrumbs in the third. Dip both sides of the eggplant in the flour, eggwash, then breadcrumbs. Heat the oil to 350F and pan-fry each eggplant on each side until golden brown. Serve immediately or hold in a warm oven until the rest of the batch is ready. Blend vinaigrette ingredients, toss with arugula and serve on the side.
posted September 25, 2007 | permanent link to this article
){kind=link}