I cannot remember another year when our tomato crop has ever been more bountiful than it has been this summer… absolutely beautiful pickings of the healthiest and tastiest fruits each day, and we enjoyed them in so many different ways. My favorite way being sun warmed straight off the vine.
One of the ways in which they are most often requested at the convent is stuffed with a zucchini, onion, breadcrumbs and cheese mixture. I started making these years and years ago and they have never lost their appeal. They are beautiful to serve and a most flavorful addition to any meal. You must be sure to make some before the season comes to a close.
Cut tops off tomatoes, scoop out pulp, and drain upside down on paper towel or a rack.
Grate squash and onion. Mix in salt. Let sit ½ hour; squeeze out liquid and sauté in small amount of olive oil until soft. Set aside 4 teaspoons each of Parmesan cheese and bread crumbs. Add remaining cheese, bread crumbs and white pepper.
Cook squash mixture in frying pan until liquid is absorbed.
Fill tomatoes. Sprinkle tops with reserved Parmesan cheese and bread crumbs. Bake at 375 degrees Fahrenheit for about 10-15 minutes or until hot and golden brown on top. Do not overcook.
This is the time of year when Eggplants are bountiful.. at least in our garden. I find it funny that you either love eggplant or you hate it. During my time at Villa Via Sacra, one of the Brothers told me that he had his whole birthday menu ready for me… 2 months early! It included his favorite dish, Eggplant Parmigiana – I wasn’t surprised. This Brother, like me, has a real appreciation for good food, cooked well. Every time I made the dish, his eyes would practically well up with tears, he loved it that much. So, I figured EVERYONE would like my eggplant parmigiana and took great pride in making the dish. But, visas expired and we had a new rotation of Brothers from our community at the Villa. I thought I’d make them this special dish for their first night in Italy, and was expectant to hear the “oooo’s” and “aahh’s” emanating from them. One of the new Brothers walked into the kitchen and asked what was for dinner. I tightened my apron strings, smoothed out the wrinkles, stood a little taller and declared “My eggplant parmigiana!”
The brother blanched before me, his usual sunny disposition turned to stone, the room went quiet. He HATED Eggplant. I was devastated, my ego deflated; this was going to be a long three months…
Italians love the concept of involtini… something filled and rolled up. I love it too. The time it takes to make this recipe is minimal, and the presentation is delightful, especially if you take the time to wrap each eggplant with a chive before baking. I didn’t have the chives on hand when making this dish for the family, but I still thought the simplicity was beautiful and a different ‘take’ on “eggplant parmigiana”.
P.S. – this Brother became an eggplant lover and I learned more about the meaning of pride!
Preheat the oven to 400* F. Oil a parchment-lined baking sheet.
Place the eggplant slices on the pan and brush on both sides with 4 Tbsp. of the olive oil. Sprinkle on the oregano, salt, and pepper. Bake for 10 minutes, turning once. They will then be supple and slightly golden.
While the eggplant is in the oven, make a simple tomato sauce by whirring the tomatoes briefly in a food processor or break up with your hands. In a skillet, over low heat, sauté the onion for another minute in the remaining tablespoon of olive oil. Stir in the tomatoes and cook the mixture briefly, just to blend flavors, about 2 minutes.
Remove the eggplant from the oven. Lower the oven temperature to 350*F.
On each eggplant piece, place a piece of prosciutto or ham, a whole basil leaf, a slice of cheese and a sprinkling of Parmigiano. Roll pieces from the small end forward, and secure the bundle with a toothpick or tie a chive around it.
Slather the bottom of a 9x13” baking dish with some of the tomato sauce, and arrange the involtini seam-side down. Over each bundle spread some more tomato sauce and a scattering of the Parmigiano. Warm well in the oven, about 15 min. Andiamo mangiare!
Recipe adapted from Under the Tuscan Sun by Frances Mayes
One of our cooking sisters has made it her “mission” to incorporate healthy foods into the convent diet and get people to eat things they would not naturally choose-by making them into tasty, attractive dishes. She certainly succeeded yesterday, so much so that I never got to taste her crispy black bean cakes because I was late to lunch and there was not a one left to even sample.
However, all the Sisters who had them insisted they were fabulous and that they must be written up as a blog…..so here is the recipe…..Let me know what you think.
Last week lamb was on sale (something that does not occur too often), so I happily took advantage of it and bought a nice leg. In general, most people either really like this meat or do not like it at all. Few seem to be neutral about it, mainly, I think, because of its distinctive flavor, which is precisely what makes it appeal to lamb lovers.
I myself prefer it simply roasted or broiled, but for the sake of those whom I knew would like it a little more dressed up I decided to make colorful kabobs with a few favorite vegetables and serve it with Greek rice, the way my father always prepared it.
The first step is to marinate the lamb preferably overnight, if possible, then cube the vegetables and add to the marinade for whatever length of time is convenient.
Arrange both meat and vegetables on skewers that have been soaked in water for at least 1 hour.
Broil for 12 to 15 minutes or until browned and to desired doneness, turning frequently.
Prepare rice well in advance.
Saute rice in oil and butter. Add salt, parsley, mint, garlic and water.
Cover and simmer on low heat untill all liquid is absorbed and rice is thoroughly cooked, adding additional water if needed. The earlier the rice is cooked, the more flavorful it will be when served.
I went out to the gardens the other morning to see them-after they’d been put to bed a few weeks ago. This is always a bittersweet moment for me each year. They were nicely raked and everything all carefully harvested (which is to me the sad part). That is, almost everything harvested, because I did spy something that suddenly gladdened my heart. …….a vibrant green patch of kale in the farthest corner. This means that one of the healthiest of green vegetables will be available to us all winter long. No need to rush and gather it before the frost because the frost simply sweetens it and makes it more flavorful.
I grew up on kale when it was not so widely recognized and used as it is today. Just during this past year kale has rapidly increased in popularity as awareness of its nutritional value has been discovered. One of the richest sources of vitamin C, it is a perfect winter food.
I love it simply sautéed in fresh garlic and olive oil and simmered till soft and tender the old Mediterranean way, but it also makes a marvelous hearty Tuscan soup for a cold weather meal when served with good crusty bread.
I went out to the gardens the other morning to see them-after they’d been put to bed a few weeks ago. This is always a bittersweet moment for me each year. They were nicely raked and everything all carefully harvested (which is to me the sad part). That is, almost everything harvested, because I did spy something that suddenly gladdened my heart. …….a vibrant green patch of kale in the farthest corner. This means that one of the healthiest of green vegetables will be available to us all winter long. No need to rush and gather it before the frost because the frost simply sweetens it and makes it more flavorful.
I grew up on kale when it was not so widely recognized and used as it is today. Just during this past year kale has rapidly increased in popularity as awareness of its nutritional value has been discovered. One of the richest sources of vitamin C, it is a perfect winter food.
I love it simply sautéed in fresh garlic and olive oil and simmered till soft and tender the old Mediterranean way, but it also makes a marvelous hearty Tuscan soup for a cold weather meal when served with good crusty bread.
