Author, Gourmet Chef, and Ping Pong Champ!

Blog 21: Libra 9/23-10/22

July 26th, 2013 Evelyn Cole

libra

Librans dream of love and suffer heartbreaks that they don’t reveal. They escape into role-playing which, strangely, makes them adept at business. Perhaps it’s because in business they are creative and charming, hiding their deepest desires for the love of their dreams. They have to remember to hold out for their dreams and not settle for whoever comes along whistling toward them.

Librans can create delightful dinner parties to show off their dream lovers, hide their heartbreaks, or wow their business friends.


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Here’s a suggested vegetarian menu:

Appetizer:
Two or three avocadoes crushed with a tablespoon lemon juice and sprinkled with seasoned salt.
Serve with tortilla chips.

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Entrée: Eggplant Parmesan

Tomato Sauce:
3 tbls olive oil
1 onion chopped
4 cloves garlic minced
28 oz chopped canned tomatoes
5 tbls tomato paste
1 and ½ tsp. Sugar
1 small bunch basil chopped
¼ tsp dried oregano
1 bay leaf
salt, pepper
1. Heat olive oil in medium saucepan over medium heat

2. Add onion and garlic and saute until light brown, about 5 minutes

3. Add tomatoes and cook 10 minutes, stirring often

4. Add tomato paste and blend

5. Add sugar, basil

6. Add oregano

7. Add bay leaf

8. Salt and pepper to taste

9. Cover and simmer a half hour

10. Remove bay leaf

Makes about two cups. (Or use a commercial sauce you like)


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EGGPLANT:

2 medium eggplants
½ cup olive oil

1. Wash eggplants and cut off ends

2. Stand eggplants on end and make thin slices on opposite sides to remove thin layer of skin.  Cut lengthwise into ¼ inch slices.

3. Brush both sides lightly with olive oil and place in single layer on oiled baking sheet

4. Broil until golden brown on both sides

5. Drain on paper towels, patting tops to remove excess oil

6. Cut eggplants slices across in two-inch sections
ASSEMBLY

1 tsp. Garlic salt
1 tsp. Onion salt
1 to 2 tsp. Cinnamon
11 to 14 oz. log of goat cheese
¼ cup freshly grated Parmesan or Pecorino
1 tbls. Finely chopped parsley
1. Oil 8-inch square baking dish

2. Cover bottom with small amount of tomato sauce

3. Place layer of eggplant on top of sauce

4. Mix together garlic and onion salts

5. Sprinkle eggplant with cinnamon and salt mixture

6. Slice goat cheese or crumble

7. Top eggplant with layer of goat cheese

8. Cover with thin layer of tomato sauce

9. Repeat process until all eggplant is used

10. End with layer of tomato sauce

11. Sprinkle with Parmesan

12. Bake at 375 for 40 minutes

13. Allow to cool and settle ten minutes before serving

14. Garnish with parsley


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Salad:  CRUDITIES FOR EIGHT

1/4 cup plus 1 tablespoon red wine vinegar
3 tablespoons Dijon mustard
1/2 cup plus 2 tablespoons olive oil
2 tablespoons minced fresh basil
2 tablespoons minced fresh chives or green onions
1 teaspoon minced fresh rosemary
2 large cucumbers, peeled, cut up and soaked in 2 teaspoons salt for one hour. Rinse and drain.
2 large raw beets peeled and grated
2 large raw carrots peeled and grated
2 large zuchinis peeled and grated
1 bunch radishes trimmed


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Dessert: Clafoutis au Poire

1/2 cup brandy
6 – 8 pears, about 2 pounds
6 large eggs
1/2 cup vanilla sugar  (sugar with vanilla powder added)
3/4 cup all purpose flour
1/2 cup heavy cream
pinch of salt
1 tablespoon confectioners sugar
1. Buy 6 pears and let them ripen in a paper bag for almost a week

2. Pour brandy into shallow bowl large enough to hold the pears

3. Peel and core the pears, then cut them into small slices. Gently stir slices into the brandy and marinate for one hour.

Preheat oven to 400 F.

1. Butter and sugar a 10 ½ inch porcelain baking dish

2. Combine eggs and vanilla sugar in bowl and beat with electric mixer until frothy

3. Slowly beat in the flour, cream and salt

4. Drain the pears and add the marinade liquid to the batter

5. Arrange the pears in a spiral in the prepared dish. Pour batter over the pears.

6. Bake in center of oven until the batter is firm, about 25 minutes. Test to make sure the middle is done, then remove and sprinkle on confectioners’ sugar.


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Written by Evelyn Cole

Evelyn Cole




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