Summer's Bounty

Somebody help me!  I have never seen the produce on this property that I have seen in two days.  We got home Saturday and Andy went out and got loads of cucumbers, peppers and even two ripe tomatoes to send home with Joe and Glenda..  Little did we know that hiding away was another half bushel of cucumbers. The kale and Swiss chard are taking over and we even have five egg plants. So, I will be making my first attempt at egg plant Parmesan. Our egg plants are small so I am going to slice them thinly ,salt them, dip them in egg and bread crumbs and bake them in the oven turning them once when one side is lightly browned.  Then I'll layer the slices in a buttered baking dish and put some cheese and Carfagna's tomato sauce and then a good helping of mozzarella on top and bake it to the bubble.  I hope this is correct.  I've read several recipes and they seem to be alike. We will see.

 

For crispier eggplant, dip in beaten eggs and coat with seasoned bread crumbs before frying

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients:

• 1 large eggplant, about 2 pounds (mine are small and young--pretty)
• 3/4 cup olive oil
• 2 cups cups canned tomato sauce( I use Carfagna's sauce)
• 1/2 teaspoon dried basil (fresh basil and thyme)
• 1/2 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese
• 8 ounces shredded Mozzarella cheese

Preparation:

Peel eggplant and cut into 1/4-inch slices. Fry on both sides in skillet in hot oil until browned. Drain well on paper towels. Place a layer of eggplant slices in a shallow baking dish; cover with some tomato sauce, a sprinkling of basil and garlic powder, a little Parmesan cheese, and a little of Mozzarella cheese. Repeat layers until all ingredients are used, ending with Mozzarella cheese. Bake, uncovered, at 400° for 15 to 20 minutes.

Serves 4 to 6.

This is next for my ice cream machine!

Blueberry Cheesecake Ice Cream

(cheesecake ice cream recipe adapted from Tartelette)

Ingredients:

2 cups whole milk

3 cups heavy cream

1 1/2 cups granulated sugar

4 egg yolks

8 oz. cream cheese

6 cups blueberries, fresh or frozen (thawed)

Directions:

1. Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar. 
2. Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon. 
3. Remove from the heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature then cover and refrigerate until cold. 
4. Process in an ice cream maker until it has reached soft-serve stage and almost doubled in size. 
5. Mash blueberries lightly, then mix in with ice cream and place in the freezer to harden, which will take about 2 hours. Serve in bowls or ice cream cones and enjoy.

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WARNING:

Sorry to put this near a food recipe, but this is rather shocking.

I have the plumber on speed dial.  Last night in the middle of the night a stool was flushed and then what sounded like the shower going on. In checking, the entire bathroom was flooded and even dripping (clean) water down THE DOWNSTAIRS  hall chandelier fixture--that quick. The plumber showed me a note from the manufacture on the flexible coil near the shut off valve: "No harsh chemicals should be used near this coil"
 and I am a bleacher--I bleach around every stool on this property and when he showed me the coil and note there was a hole in the wire and flex material.  So be careful. WHO KNEW BEING TOO CLEAN  could cost you $90.?There are 7 stools in this house--I may go broke.