Food Wishes Video Recipes: You’ve Entered the Calzone Zone

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けなげにヒロインを演じる井上真央

not mine.credit and source: ZAKZAK

Asazuke

Asazuke (浅漬け) (literally: shallow pickling) is a Japanese pickling method characterized by its short preparation time. The word asazuke can also refer to the items pickled in this manner.

Because of its short preparation time, asazuke generally lacks the pungency created by other, more lengthy pickling methods but retains more of the fresh taste of the vegetable. Commonly used vegetables include daikon, hakusai,cucumbers, or eggplant. Asazuke is usually prepared by rubbing the cut vegetables with salt and placing in a sealed bag or other sealed container along with such items as sliced kombu or chili peppers. Instead of salt, asazuke can also be prepared with vinegar, nuka, or a pickling solution that is sold in stores. Sufficient pickling times range anywhere from 30 minutes to several hours.

Asazuke has become a very popular method of pickling in Japanese households due to its ease of preparation.

credit and source: WIKIPEDIA

Food Wishes Video Recipes: Baba Ghanoush – The Day After Dip

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How To Make A Simple Fruit Pie Filling - Lovefoodies

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CRISPY EGGPLANT FRITTERS WITH SMOKED MOZZARELLA

JIMMY BRADLEY
BON APPÉTIT AUGUST 2007

YIELD: Makes about 20 fritters

INGREDIENTS

• 2 large eggplants (2 pounds total)
• 1 1/4 teaspoons salt, divided
• Olive oil (for brushing and frying)
• 2 large eggs
• 3/4 cup finely grated Parmesan cheese
• 1 1/4 cups plain dry breadcrumbs, divided
• 1/4 cup finely chopped fresh Italian parsley
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons all purpose flour
• 4 ounces smoked mozzarella cheese,* cut into 1/2-inch cubes (about 20 cubes)

• *Also called mozzarella affumicata; available at some specialty foods stores and at cheese shops.

PREPARATION

Preheat oven to 350°F. Cut eggplants crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle with 1 teaspoon salt; let stand 30 minutes. Brush 2 large baking sheets with oil. Pat eggplant dry; arrange in single layer on prepared sheets. Brush lightly with oil. Bake until eggplant is tender and dry, about 1 hour. Cool slightly; chop coarsely.

Whisk 1 egg, grated Parmesan cheese, 1/4 cup breadcrumbs, parsley, thyme, 1/4 teaspoon pepper, and 1/4 teaspoon salt in medium bowl. Stir in chopped eggplant (mixture will be soft). Spread 1 cup breadcrumbs on plate. Whisk 1 egg and flour in another bowl. Press and shape eggplant mixture into 1 1/4 -inch-diameter balls. Press 1 piece smoked mozzarella into center of each ball, making sure eggplant mixture covers cheese. Dip balls, 1 at a time, into egg batter; roll in breadcrumbs to coat.

Pour enough oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add balls to skillet; sauté until browned, turning often, about 4 minutes. Using slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve.

NOT MINE.CREDIT AND SOURCE: EPICURIOUS

EGGPLANT FRITTERS WITH HONEY

BY CLAUDIA RODEN
EPICURIOUS JUNE 2011
THE FOOD OF SPAIN

I have eaten several versions of these eggplant fritters, which are a specialty of Córdoba, and have loved them all. The combination of savory and sweet is sensational. In the town of Priego de Córdoba, which is in the mountains on the Ruta del Califato (the tourist route of old Muslim Spain), where there is an old Moorish quarter, the eggplant slices I ate were very thin and crisp and served with a dribble of honey. I learned from the chef at the restaurant Rio a new way to prevent the eggplant from absorbing too much oil, which is to soak the slices in milk, then drain them and cover them in flour.
These are best eaten as soon as they are done, but they are also very good reheated in the oven.

YIELD: Serves 4 to 5

INGREDIENTS

• 2 eggplants (about 1/4 pounds)
• About 2 cups milk
• Flour for dusting or dredging
• Salt
• Olive or sunflower oil for deep-frying
• Orange blossom honey or other aromatic runny honey

PREPARATION

Peel the eggplants and cut them into slices about 1/3 inch thick. Put them in a bowl, add enough milk to cover, and put a small plate on top to hold them down. Let soak for 1 to 2 hours; drain.

Cover a plate with plenty of flour mixed with a sprinkling of salt. Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess. Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels.

Serve hot with a dribble of honey, and let people help themselves to more honey if they like.

variationIn Córdoba, I had the eggplant slices dipped in batter. The coating was crisp, the eggplant was moist, and they were served with molasses.

not mine.credit and source: EPICURIOUS