Eggplant Al Forno

Eggplant Al Forno

This Is A Recipe From Chef Bobby Flay, Served At His Restaurant Amalfi, Las Vegas!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour 20 minutes

Ingredients

2 medium size eggplants

1 cup Ricotta cheese

1/2 cup Mascarpone cheese

1/2 cup grated Parmesan cheese

1/4 cup shaved parmesan cheese

3/4 cup of Sicilian Castelvetrano pitted olives, halved

4 cloves garlic, pressed (divided)

1/4 cup minced chives

1/4 cup green onions, chopped

1/2 cup Italian parsley, chopped

zest of 1 lemon

1/2 cup olive oil + drizzle

salt

pepper

Serve with a toasted Focaccia or toast points 

Cooking Tools

Sheet tray

2 small mixing bowls

Directions

Preheat oven 350. Degrees F.  Pierce eggplants with a fork around 7 times and coat with olive oil and place on sheet pan and bake for 1 hour and 20 minutes.  While the eggplant is baking, prepare the cheese mixture in one of the mixing bowls by adding; Ricotta cheese, mascarpone, grated Parmesan, 2 cloves of pressed garlic, salt and pepper to taste.  Whip until the cheeses are whipped together. In another mixing bowl, prepare the olive topping.  Place, olive oil, olives, 2 garlic pressed, chives, green onion, parsley, lemon zest, salt and pepper, mix well. Once eggplant is done, remove from sheet pan and place on a serving platter and split open like a baked potato.  Use a fork and fluff up the cooked eggplant, sprinkle with Parmesan cheese, evenly dollop the cheese mixture between the the two eggplants, top with the olive mixture and garnish with Parmesan shavings.  Serve with bread of choice

Serves 4

Coconut Banana Chia Pudding

Coconut Banana Chia Pudding

A Delicious Simple Pudding With Just A Few Ingredients! 

Difficulty: Easy

Prep Time: 10 minutes

Cooking Time: No cooking required

Chilling Time: 1 hour+

Ingredients

1 can coconut milk

1/2 cup chia seeds

2 tsp vanilla extract

1/2 cup Agave

pinch of cinnamon

pinch of nutmeg

1 banana, sliced

1/4 cup chopped unsalted pistachios

whipped cream or non-dairy whipped topping 

Cooking Tools

Small mixing bowl

2 dessert glasses

Directions

In a mixing bowl, add; coconut milk, chia seeds, vanilla, agave, cinnamon and nutmeg and mix well.  Cover and refrigerate for 1 hour or longer. Before serving, layer pudding in dessert glasses and line banana slices, add more pudding, then top with fresh whipped cream and chopped pistachios. 

Serves 2 

Rabokki

Rabokki

Ramen + Tteok Bokki , A Delicious Street Food Of Korea!

Difficulty: Moderate

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients

2 servings of Ramen noodles, pre-boil separately, drain

20 Tteok Bokki, Rice cake noodles, pre-boiled, drained

4 cups chicken broth

2 Tbsp Gochujang

2 garlic cloves, minced

1 tsp Gochugaru chili flakes

1 tbsp raw sugar

1/2 sheet dried kelp, rinsed off

2 cups chopped Kimchi

1/4 cup sliced green onions

2 eight minute hard boiled eggs, halved

6 shrimp dumplings, premade

sliced fish cake (optional)

sauteed spinach (optional)

Cooking Tools

Stock pot

Hot Pot

Directions

Cook the ramen and Tteok Bokki in advance, drain and set a side. In the Hot Pot over low flame, add chicken broth, Gochujang, Kimchi, garlic, sugar, chili flakes and kelp and cook broth for 15 minutes. Remove and discard kelp.

Add in ramen noodles and Tteok Bokki and cook in liquid for a few minute to allow for the absorption. Add the the dumplings & fishcakes into the broth to cook for an additional few minutes. Before serving, top with boiled eggs, green onions and sauteed spinach. Serve hot.

Serves 2