Italian Style Eggplant Parmesan (Eggplant Parmigiano)

2:32 pm

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¼ cup extra-virgin essential olive oil, plus more for oiling the baking sheet
2 eggplants, about 1 lb
2 cups basic tomato sauce, recipe follows
1 bunch fresh basil leaves
½ lb fresh mozzarella, sliced thin
¼ cup freshly grated Parmigiano-Reggiano
¼ cup fresh breads crumbs, frivolously toasted under broiler
Pepper and salt

Pre-heat the oven to 450 F (250 C). Oil a baking sheet considering the extra-virgin essential olive oil.
Slice each eggplant into pieces about 1 inch thick. Evenly season each disk with salt and pepper and put about the oiled sheet. Bake the eggplant prior to the slices begin turning deep brown at the top, about 12-14 min’s. Get rid of the slices from the baking sheet and set them over a plate to cool down.
Lower oven temperature to 350 F (200 C). In an 8 by 12-inch Pyrex dish, position the largest eggplant slices evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle which includes a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, along with the a pair of cheeses. Repeat the layering, until every one of the ingredients are utilized.
Sprinkle the bread toasted crumbs outrageous of the eggplant dish, and bake discovered prior to the cheese is melts along with the tops turn light brown, about 15-20 min’s. Serve over pasta if needed.

Turkish Rice – Pilav ( Pilaff – Pilaw )

11:09 pm
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What would a meal in Turkey without pilav? One of the most basic maintenance and comfort of all Turkish dishes. The Turkish cooking rice rather different from ours in the west. The secret is to sizzle – that gives a creamy butter and melt in your mouth texture and flavor. It’s the gastronomic equivalent of sinking in a huge armchair in front of a wood fire.

If any dish can be said to form the base, the foundation of Turkish cuisine, then pilav is. It has a fascinating history and old, and can be found throughout the country that radiate from the Middle East, with a subtle change of vowels or consonants – in Uzbek pilaf, pilau in India, Albania pilaf …

Travel in Turkey and savor its delicate flavor and texture reassuring all possible types of hotels, from the humblest of local restaurants to the most elegant restaurant in Istanbul. Lokanta eat in a town and enjoy a lot of hot steam pilav adorned with a spoonful of peas or beans juicy poured over the top – a real meal in itself. Dine in an upscale hotel, and you’ll find the humble pilav, primped and preened, but serves as a soft lining. It is the perfect staple in any Turkish food.

Turkey pilav – pure, simple and perfect.

Ingredients (serves 4):

3 cups of rice (an ordinary kitchen glass will do, about 225 or 250 ml)
3 tablespoons butter (real butter gives it flavor, is not a substitute margarine)
3 cups water or broth (chicken soup works especially well, and to evoke the authentic flavor)
2 teaspoons salt

Preparation

1: Wash the rice in a colander with cold water. Put the rice in a bowl and cover with warm salt water. This position until cool. Wash thoroughly in cold water (water should be clear), then drain well.

2: Melt the butter in a saucepan until it just begins to sizzle, before it turns brown. Add rice and saute for 2-3 minutes, stirring continuously.

3: Pour the broth or water in the pan, bring to a boil, then lower heat to simmer. Do not stir while cooking pilau! Cook until the rice has absorbed all the water (10-15 minutes). Add salt and pepper to taste.

4: Take the pan from the heat and remove lid. Place a clean kitchen towel in the pot, and then replace the lid. Leave a “brew” for 5-10 minutes. Then serve.

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If you like extra fluffy rice, use a wooden spoon or a fork to stir just before serving.

A bit of plain yogurt and chopped spring onions for a delicious side.

Variations on a Theme

Pilav can be added and embellished in many different ways. You can mix the mushrooms (Mantarli pilavı), add the chickpeas (Nohutlu pilavı), or end up with rice altogether and use instead cracked wheat (bulgur pilavı). Here are a couple of tasty pilau alternatives for once you have mastered the basics.

Pilav with peas

Pilav recipe and quantities as above

Extra ingredients: 150 g peas

Boil the peas or saute in butter until tender. Follow the recipe for rice up to the point 3. When lowering the heat after boiling, add the peas, stir quickly, and then continue to follow the basic recipe.

Enjoy!