New Rooftop NYC

After what seemed like a lifetime, our building in the city finally re-opened our rooftop deck and the views are so spectacular.  They did such a great job. I lived in this same neighborhood so many years ago when I first moved here and I can't believe how much it has changed and how fortunate we are to live here.  What a nice change.

Eggplant Parmesan and Pasta Aglio E Olio

Mom wasn't feeling so good this weekend and it was cold and wet. We decided to watch movies all day and I cooked a homemade Italian meal for my Italian mom craving some homemade food.
I don't make this very often because the minute you start making it you realize why you don't make it that often.   It's a lot of work, but it's so damn good.  The recipe makes two casseroles and I froze one for another rainy day when we are feeling lazy again and I don't feel like doing this much work.

Eggplant Parmesan

• 2 1/4 lbs (about 2 large) eggplants
• 1 teaspoon kosher salt
• 1 Tbsp olive oil
• 1 clove minced garlic (about 1 teaspoon)
• 2 large containers of Ricotta cheese
• 1 28-oz can whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices

• 1/2 cup finely chopped fresh basil
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cups breadcrumbs

• 1 1/4 cups grated Parmesan cheese, divided
• 3/4 cup flour
• 4 eggs, beaten (more if needed)
• 1/4 cup olive oil (plus more to oil the sheet pans)
• 1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices

1 Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.

2 Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant. Add the tomatoes and their juices. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.

3 Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish. Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.

4 Preheat the oven to 425°F. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture.

Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.

5 Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch.

6 Spread 1/2 cup of the tomato sauce over the bottom of a 9x13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.

Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.

Spread a layer of the Ricotta cheese on top of the eggplants. 

Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Spread a Ricotta layer and layer the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parm.

Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan and Mozzarella.  Add basil leaves for garnish.

7 Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.

Spaghetti Aglio E Olio

Kosher salt

1 pound dried spaghetti, such as DeCecco

1/3 cup good olive oil

8 large garlic cloves, cut into thin slivers

1/2 teaspoon crushed red pepper flakes

1/2 cup minced fresh parsley

1 cup freshly grated Parmesan cheese, plus extra for serving

Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Star Walk

Because we are upstate, I don't like a lot of technology on the weekends.  No television, movies of course but not much else.  However, one of the gadgets we love is this ap called Star Walk.  At night, with no lights on - we have the most amazing views of the stars at night.  The ap on our IPads will scan the sky around you and identify all of the constellations that you are viewing at any given moment.  I wish I had this as a kid but it's wonderful to use and it brings back memories of how much I loved Greek mythology as a kid.  Not only do you identify the star system but it forces me to remember all of the stories involved around the greek names for the stars.  Plus, it also identifies satellites and space stations in the sky as well.  One of my favorite gadgets to geek on.  It was gorgeous out last night and Tim and I sat there looking up and holding hands and winding down after such a nice weekend and some good leftovers.

Happy Labor Day

It was just one of those perfect days and weekends.  My Mom was happy.  Tim was happy.  I was happy.  The weather was perfect.  The garden looked amazing.  I felt productive.  Tim gardened and cooked up a storm.  I took care of my Mom and cleaned out the tool shed. Mom slept and ate. Her eyes rolled back in her head with the Green Goddess burgers.  We listened to all her old 45 records and she told stories of her and her best girlfriend, Liz Maclaine, and her little fiat listening to Donna Reese and Fats Domino.  I enjoyed just seeing her happy.  It's been a long year.  Tim dug up all the potatoes, and picked tomatoes, cucumbers, bell pepper and weeded. It was hot but such a beautiful, sunny day. Weekends like this are so few and far between - I was very grateful.

Green Goddess Turkey Veggie Burgers

We smell Green Goddess and we follow!  Absolutely incredible burgers.  My Mom's eyes were rolling back in there head they were so good!

Green Goddess Zucchini Turkey Burgers

• FOR THE GREEN GODDESS MAYONNAISE:
• 1/2 cup mayonnaise
• 1/4 cup basil
• 1/4 cup tarragon
• 1/4 cup chives
• 2 cloves garlic
• 2 anchovy fillets
• 2 tablespoons lemon juice (~1/2 lemon)
• 1 teaspoon lemon zest
• salt and pepper to taste
• FOR THE PICKLED ONIONS:
• 1 spring onion, thinly sliced
• 1/2 cup white wine vinegar
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/4 teaspoon black peppercorns, lightly crushed
• FOR THE GREEN GODDESS ZUCCHINI TURKEY BURGER PATTIES:
• 1 pound ground turkey
• 1 cup zucchini, grated and squeezed of excess liquid
• 2 tablespoons basil, chopped
• 2 tablespoons tarragon, chopped
• 2 tablespoons chives, chopped
• 2 cloves garlic, grated
• 2 anchovy fillets, chopped
• 1 teaspoon lemon zest
• 2 teaspoons Worcestershire sauce
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1/4 cup bread crumbs
• salt and pepper to taste
• 8 ounces fresh mozzarella, sliced
• 
  
• FOR THE BURGERS:
• 4 buns, optionally lightly toasted
• 1 cup baby spinach (or lettuce)
• 1 large avocado, sliced
• 1 large ripe green heirloom tomato, sliced
• 1 cucumber, sliced thinly
• 1 cup sprouts

1. FOR THE GREEN GODDESS MAYONNAISE:
2. Puree everything in a blender or a food processor.

1. FOR THE PICKLED ONIONS:
2. Mix everything and let sit for 10 minutes.

1. FOR THE GREEN GODDESS ZUCCHINI TURKEY BURGER PATTIES:
2. Mix everything except the mozzarella, form 4 patties and grill until cooked, about 4-5 minutes per side before topping with the mozzarella and cooking until it starts to melt, about 2-3 minutes.

The Enemy Returns

The enemy returns.  We have been waiting patiently to find this guy. He has practically eaten every frog, toad and tadpole in our pond and our neighbor's surrounding ponds.  Tim was in the front yard when he spotted him and chased him through the garden and he finally flew off. However, he came back a few minutes later and was circling the property overhead as if to say - I'll be back.  We finally consulted Tim's parents and they use clear fishing line across the top of the pond to keep the herons from eating everything in sight.   Just you wait!

The Wrecking Crew

Last night after dinner, we streamed a new documentary called, The Wrecking Crew.  It's this awesome movie about studio musicians from the 60's working in Hollywood at the time and what it was like to make music in that day and era.  It was absolutely fascinating for me and Tim but it brought back great memories for my Mom who lived there during that time and of course was dating a musician at that time who would later be her husband and my father.  He would take her to Capital Records and audition and play for with some of the same people.  It was great listening to her talk about that time period and the music.  I want to run out and buy most of the music we listened to from the movie's soundtrack.  

Years ago, my mother had given me all of her 45's from the 50's in this cute little red metal box with sleeves that protected the records from scratching each other.  I decided to pull it out and tonight while having cocktails on the porch play some of the music for her.  Looking forward to an evening of great 50's and 60's music and cocktails on the porch tonight.