Battered Fried Veggies

I love flour battered vegetables. This one is easy. I did not do the meat, only the veggies. This was on the Rachel's TV show. Below is the link to that show. She did not do the meats on the first part of the video.

INGREDIENTS

Oil for frying, such as canola, vegetable or an olive oil/vegetable blend

2 1/2 cups flour, divided

Salt and pepper

6 large eggs, divided

1 1/2 cups breadcrumbs

1/2 cup, a couple of handfuls, grated Parmigiano-Reggiano

3 pieces (1 1/4 pounds) boneless, skinless chicken breast, tenderloin removed

1 pork tenderloin (about 3/4 pound), trimmed of silver skin

3/4 pound veal medallions/scallops

1/4 teaspoon freshly grated nutmeg

1 cup seltzer water

1 pound butternut squash, peeled and sliced 1/2-inch thick

3 potatoes, peeled and halved lengthwise then sliced 1/2-inch thick

3/4 pound cremini/portabella, fresh porcini or trumpet mushrooms, cut into

chunks

1/4 pound large spinach leaves

20 large sage leaves

1 cup large sprigs flat-leaf parsley

Lemon wedges and flaky sea salt, to serve

PREPARATION

Fill a tabletop fryer or deep Dutch oven with oil. If using a Dutch oven, fill 1

1/2 to 2 inches deep and heat over medium to medium-high heat. For tabletop

fryers, preheat oil to 365°F.

Set up a breading station for meat: In separate shallow dishes, place 1 cup

flour seasoned with salt and pepper, 4 eggs beaten and seasoned with salt and

pepper, and breadcrumbs mixed with grated cheese.

Preheat oven to 250°F. Arrange a metal rack inserted into large baking sheet.

Slice the chicken and pork on a bias into thin medallions. Season chicken, pork

and veal pieces with salt and pepper. Bread meats in flour, egg then

breadcrumbs, and fry in small batches to deep golden on both sides, about 3-4

minutes. Transfer to a baking sheet and keep warm in a low oven.

Place remaining 1 1/2 cups flour in a bowl and season with salt, pepper and

nutmeg. Whisk in 2 eggs and seltzer to form a batter. Dip and fry butternut

squash, potatoes and mushrooms in small batches. Drain on parchment or a paper

towel-lined platter and sprinkle with flaky sea salt while hot. Dip and

flash-fry the spinach then the herbs; they will cook very quickly.

Serve fried meats and vegetables, spinach and herbs on a platter with lemon

wedges for dousing.

http://www.rachaelrayshow.com/food/recipes/18603_autumn_frito_misto/index.html




http://herbalwithfoodrecipes.blogspot.com/2013/06/herbs-kill-parasites-in-bowels.html

SIMPLE #EGG PLANT DIP

Ingredients
2-3 large eggplants
1 medium-size onion chopped finely
2 tablespoons canola (or olive) oil
2-3 tablespoons mayonnaise (optional)
Salt (to taste)
Slivers of roasted red pepper and Greek olives for decoration

Directions
Prick the eggplant with a fork. Roast on the grill or broil in the oven until the skin looks charred (about 45 minutes to an hour). Remove from grill/oven, cool off. Peel off the blackened skin, and let the eggplant sit in a non-metal sieve for at least half an hour to drain.
Method 1: Put the eggplant through the food processor with a plastic blade, running it intermittently no longer than a minute.
Method 2: "Chop" the cooked eggplant with a wooden spoon until it no longer looks/feels stringy.
In a small bowl, place the eggplant; start adding the olive oil slowly while mixing continuously. Add the chopped onion once all the oil is incorporated in the eggplant mixture. Add the mayonnaise, if desired. Salt to taste. Level it off with the wooden spoon or a spatula; decorate with slivers of roasted red peppers and olives. Serve on French bread (or any other kind of hard-crust bread or pita bread). 

Tips/Techniques
Partial preparation: the eggplant may be roasted/broiled a day in advance, peeled and let sit in the sieve to drain in the refrigerator overnight.

Tags: Eggplant Recipes

Serve: Scoop it back into the eggplant for presentation, if you haven over cooked it.

BAKED VEG. ARTICHOKE DIP

THIS WAS ON PBS VICTORY GARDEN.  I LOVE VEGGIE DIPS. WE CAN USE SOUR CREAM, another soft cheese, avocado, mashed potatoes etc. INSTEAD OF GOAT CHEESE, if it's out of your budget unfortunately it is mine. Instead of Artichoke; bake 2 small eggplants, remove most of the seeds, scoop it out of the shell and blend. Then use this recipe. Buy or make your own pesto or add in salsa and basil.

Baked Artichoke, Goat Cheese-Pesto Dip

Recipe courtesy of Check Please! Chicago

Served this dip with olive oil crostini at your next party or gathering.

Ingredients

• 2 cups Fresh Basil Leaves
• 1/3 cup Toasted Walnuts
• 1/2 cup Parmesan Cheese
• 1 teaspoon Black Pepper
• 1 teaspoon Kosher Salt
• 1 cup Extra Virgin Olive Oil
• 1 lb. Goat Cheese
• 1 lb. Neufchatel cream cheese (or, sub. cottage cheese)
• 1 cup Pesto
• 1 cup half-n-half
• 2 lbs. Artichoke Hearts Quartered

Directions

1. Combine basil leaves, walnuts, parmesan cheese, black pepper, salt, and olive oil in a food processor and blend until smooth to make the "pesto" referenced in the fourth step.
2. Soften goat cheese and neufchatel cheese to room temperature.
3. Put goat cheese and neufchatel in a food processor and blend until smooth, no lumps.
4. Add pesto, half-n-half, artichoke hearts and pulse until combined evenly.
5. Season with salt and pepper to taste as necessary.
6. Pour into an oven-proof casserole dish and top with grated parmesan cheese.
7. Bake at 350° F for 10-12 minutes or until top becomes golden brown.
8. Serve with olive oil crostini or your favorite crispy bread or crackers.

Tags: Artichoke Recipes, Cheese Recipes