Grandma's Kitchen Table

Good Friends Good Food: Eggplant - Julia Child's Eggplant Pizzas

        This week we are cooking with Eggplant, chosen by Margaret. We like eggplant here and we cook with it a bit, the health benefits make it one of those better-for-you choices, and it’s very versatile.  Eggplant doesn’t have much of a taste all on its own, so you can morph it into any number of things just by changing up the flavorings you use with it.  It makes a great little pizza option. Here is the recipe I used for Julia Child’s Eggplant Pizzas if you would like to make them for yourself: click here.

 

       The ingredients:  eggplant, salt, olive oil, Italian seasoning, Parmesan, mozzarella, hot pepper flakes (and I added mushrooms and black olives).

 

       I followed the recipe but added the mushrooms (I lightly sautéed them) and black olives as we like those on pizza…you can add anything you like for your personal preferences.  You can also use jarred pizza sauce if you like to make it even quicker.   Honestly, this is so good, I don’t even miss the pizza dough crust and when one is looking to find a healthier more calorie-friendly version for a pizza fix, this recipe will absolutely do that in a delightfully delicious way.  Definitely worthy of repeat status. And you thought you didn’t like eggplant. 

 

       To see what the others made with their Eggplants, you can click on the members’ blogs listed here:  Peggy, Margaret, Ulrike, Donna, Ellen, and Nancy.

 

       Next up is Corn, chosen by Peggy, posting date on April 9.  If you would like to join in, just leave a link to your post in any of the comment sections of the participants and we will come and see what you made.

 

Good Friends Good Food: Leeks/Onions - Creamy Caramelized Leek Soup with Maple Glazed Bacon

       This week we are cooking with Leeks/Onions, chosen by myself. Leeks are fun to use, they have a nice mild onion flavor, and seem a bit exotic, but they aren’t really as you can find them in most any grocery store these days.  French Onion Soup is something I always order when it is on the menu, and I make it here at home often enough as well, so it was interesting to come across a different kind of onion soup and I knew when I saw this recipe, that my leeks were going to be used for this soup.  Here is the recipe I used for Creamy Caramelized Leek Soup with Maple Glazed Bacon if you would like to make it for yourself: click here.

 

       The ingredients:  leeks, olive oil, butter, salt, pepper, smoked paprika, red pepper flakes, brown sugar, roasted garlic, dry white wine, chicken stock, half and half, green onions, and bacon.

 

       I followed the recipe with one exception, I caramelized the leeks a little more instead of leaving them with their original green/yellowish color…which accounts for the color differences in the end product between my soup and the one pictured in the recipe link.  I just happened to like the taste of more caramelized leeks, so I went with that as a personal choice.  Although the list of ingredients is a bit long, I don’t think I would change it at all as each ingredient added something magical to the soup, I think you would have a different taste if you left any of the ingredients out, and you wouldn’t want to do that because this soup is excellent, truly excellent.  Definitely worthy of repeat status. 

 

       To see what the others made with their Leeks/Onions, you can click on the members’ blogs listed here:  Peggy, Margaret, Ulrike, Donna, Ellen, and Nancy.

 

       Next up is Eggplant, chosen by Margaret, posting date on March 26.  If you would like to join in, just leave a link to your post in any of the comment sections of the participants and we will come and see what you made.