Eggplant Rollatini Recipe • Stuffed Eggplant Rolls | Club Foody

 

I find it interesting sometimes how things happen. One day, you’re doing something and then an event occurs or a person crosses your path and “bam”, the route you had earlier has been changed. My motto is “everything happens for a good reason” although many times, we don’t realize it right away.
 
One day, I was at my supermarket in the produce department looking for a nice eggplant – that night, I was planning on making my Mediterranean Eggplant Casserole… love that dish! A woman stood next to me and we started talking. Next thing you know, I was making this featured recipe… Eggplant Rollatini! This Italian dish is incredible! Made with thin slices of eggplant and rolled with a beautiful mixture of Ricotta, Mozzarella and Parmesan cheese, this is a delicious casserole to serve your family and friends. It’s fairly easy to make and a nice change for your menu.
 
When this lady at the supermarket shared her recipe, she was breading the slices. Although I was tempted to do it, I went for an easier version – never made it before and here I was tweaking it, lol! Another twist I put on her recipe was to add Mozzarella and Parmesan to the filling – hers was strictly ricotta with some herbs. When it comes to seasoning, I obviously added my homemade Italian Seasoning along with lemon zest to brighten it up and some freshly ground black pepper. The end result was fabulous!
 
Also known as Involtini di Melanzane, this Eggplant Rollatini is a lovely dish to make. In the video, I strictly stuffed the slices with a cheese mixture but I also made it by adding a slice of ham which was extremely flavorful. One thing I never change though is to top my slices with my Marinara Sauce and after it has cooked for 20 minutes, I sprinkle on more Mozzarella and Parmesan cheese before returning the casserole back to the oven for an additional 15 minutes. When it comes to the Parmesan cheese, you can easily substitute it for Pecorino, Parmigiano-Reggiano, Asiago, or Grana Padano – they’re all a nice choice.
 
For you eggplant & cheese lovers out there, this is an amazing recipe to add to your folder. This Eggplant Rollatini is easy to make and another way to enjoy this “fruit” – just like tomato, eggplant is botanically a fruit. It’s a nice meal to make and when it’s time to serve, don’t forget to add some fresh chopped basil… yum!
Bon Appétit!
 
Check out these other tasty Italian inspired recipes…
– Veal Marsala
– Italian Wedding Soup
– Lamb Ragù
– Tiramisu
– Smoked Salmon Fettuccine Alfredo
– Veggie Orzo Risotto
– Gnudi aka Malfatti
and for even more International recipes, click on this link… Recipe Category • International

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/eggplant-rollatini/

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Plum Jam Recipe • Great Condiment Without Pectin | Club Foody

 

I love canning and when a certain vegetable or fruit is at its peak, I like to buy a large quantity and preserve them by pickling, making sauces, jams and jellies. When it comes to jam, there are so many flavors that can be made like Raspberry, Strawberry, Apricot, Peach, Black & Blue, Rhubarb, Marmalade, Kiwi, Fig, Grape, and so on.
 
Another one I really enjoy making is my Plum Jam! This condiment tastes so good! Slightly tart with a nice deep color, this is so delicious when spread on toast or croissants but also as a topping for pancakes and French toast. I also like to add some on my vanilla ice cream… yum! Using exactly the same Fig Newton based recipe, I switch my filling with this jam and it becomes a Plum Newton Cookies.
 
I enjoy making this Plum Jam for a couple of reasons. First, this easy recipe only uses 3 ingredients… that’s right… pretty simple, right! Second, there’s no added pectin. Certain fruits contain a large amount of pectin such as quince, apples, pears, oranges, and others including plums. By leaving the skin on the plums, its natural pectin will help to set the jam.
 
After the fruit is macerated with orange juice for 15 minutes, I transfer only a ¼ of the mixture into a large pot and then cover with 1 cup of sugar. I repeat the same step until all the fruit and sugar is in. When there’s a large amount of fruit – there’s about 11 cups of plum pieces for this recipe -, I want to make sure the sugar is well distributed so that’s the reason why I lay out these two ingredients. When it comes to sugar, you might want to adjust it to your liking but also for how sweet your plums are.
 
In the video, I don’t show you how to do canning because I posted a full episode on it. Make sure to leave about ½-inch of head space and when the water returns to a full boil, process the jars in the water bath for 10 minutes. Transfer them to a wire rack to cool for a good 12 hours before storing them in a cool dark place.
 
When the damson plums are in season, the first thing I make is this Plum Jam. This recipe makes 8 -250 ml jars enough to last a few months. If you have a few foody friends in your circle, these little guys make great Christmas gifts but that’s only if you don’t eat them all before the Holidays…
Bon Appétit!
 
Here are more easy canning recipes for you to try…
– Bread & Butter Pickles
– Sweet & Savory Homemade Ketchup
– Dill Pickles
– Mango Chutney
– Spicy Red Pepper Jelly
– Pickled Beets
and for even more breakfast recipe ideas, click on this link… Recipe Category • Breakfast & Brunch

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/plum-jam/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Mediterranean Chicken Pesto Pasta Recipe | Club Foody

When you look on the internet for pasta dish ideas, there are probably a million recipes out there from bloggers like me. I have at least 50 recipes that I posted so far like Lamb Ragù, Penne alla Vodka, Pastitsio, German Spätzle, Smoked Salmon Fettuccine Alfredo, Gnudi, Tuna Casserole, and many, many more.
 
I love pasta but during the summer time, I don’t eat as much. The odd time I might make my Mac and Cheese but usually it’s either my Classic Pasta Salad, Greek Tuna Pasta Salad or this featured one… Mediterranean Chicken Pesto Pasta! This is so delicious! With fresh ingredients and seasonings along with chicken and pasta, this is a satisfying meal perfect to enjoy during the summer months…
 
As the title suggests, there is pesto in it. Last year, I shared part one of Pesto 8 Ways – by the way, the second part is coming up next month on September 1st. The first 4 recipes were Basic, Italian, Asian and Mexican. In the making of my Mediterranean Chicken Pesto Pasta, I use the Italian Pesto recipe along with my homemade Italian seasoning… it’s so tasty!
 
It’s a quick recipe as long as there are a couple of ingredients already prepped ahead. Blanching Asparagus is one of them but it can be done at the same time when sautéing the chicken. The most important one is the pasta. It has to begin cooking prior to starting with the recipe. If it’s done, drained and the cooked pasta is sitting in a colander, a good kitchen tip to prevent it from sticking together – is to pour some oil on it, stir and repeat until the noodles are lightly coated.
 
If you’re a pasta lover, you’ll be craving some this season so make this flavorful Mediterranean Chicken Pesto Pasta. This dish is so fresh and certainly another “summer” favorite to add to your folder.
Bon Appétit!
 
Check out these other delicious pasta recipes…
– Spicy Sausage Penne all’Arrabbiata
– Creamy Shrimp Linguine
– Spaghetti alla Carbonara
– Smoked Salmon Fettuccine Alfredo
– Hamburger Helper Copycat
– Singapore Noodles
– Gnudi aka Malfatti
and for even more pasta recipes, click on this link… Recipe Category • Pasta & Pizza

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/mediterranean-chicken-pesto-pasta/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

 

Avocado Sweet Pea Toast Recipe • Light & Tasty! | Club Foody

 

David and I had never been married before and we finally tied the knot 3 years and 2 ½ years ago… What? That’s right, we got married twice; the first was the legal part and the second was the ceremony which took place in Mexico. We rented a gorgeous villa by the ocean and the weather was impeccable; sunny all day with a nice breeze and a stunning full moon at night. As foodys, we were picky about the menu; the hors d’oeuvres were light and flavorful, the main course spectacular and so was our cake. Later on, we had fireworks, games, great music, and more food at the end of the night. Let’s put it this way… it was magical!
 
The next morning, we were on the beach with our friends and family and of course, everyone was raving about how perfect the wedding was. Our friends from San Francisco came to the beach after breakfast and once they congratulated us for the spectacular day, she told me what she made that morning and how to make it. When we returned home, I made it. It was good but I had to put my little twist on it to bring it a notch higher in the flavor department…
 
This featured recipe is so delicious! It’s Avocado Sweet Pea Toast! It’s the type of breakfast you feel good about. It’s healthy and tasty plus quick and easy to make. From start to finish, it takes 15 minutes to enjoy this incredible meal… not bad!
 
Where mine differs from hers is I add small sweet peas to it as well as roasted red peppers and lime zest. I also use a very small clove of garlic just to add some flavor to it without being overpowering. When it’s time to serve, I sprinkle on some smoked paprika over the poached eggs… yum! All these added ingredients make this Avocado Sweet Pea Toast so delish!
 
Another thing I do differently is to butter my bread slices and toast them in a panini press for about 2 minutes per side or until golden brown. Other methods that can be used are a regular skillet or the oven under the broiler – keep an eye on them as they can burn fast. The easiest is obviously the toaster and in this case, don’t butter the slices beforehand.
 
One big ripe avocado is plenty for 2 people but when I filmed the recipe, mine were quite small so I had to use 2 instead. If you’re not familiar with how to prep them or if your fruit is not ripe enough, click on these links to learn more… How to Prepare an Avocado and Speed Up Avocado Ripening – How to
 
Avocado Sweet Pea Toast is a nutritious way to start your day but it can also be enjoyed for lunch or as a light dinner along with a green salad. Packed with vitamins, healthy fats and fiber, this is certainly a recipe you want to add to your folder for those days when you want to feel exceptionally good about what you eat…
Bon Appétit!
 
Here are more scrumptious breakfast/brunch recipes for you to try…
– Apple Cheese Soufflés
– Eggs Benny Poutine
– Breakfast Quinoa Cereal with Mixed Berries
– Pancetta Vegetable Frittata
– Breakfast Casserole
– Healthy Homemade Granola
and for even more healthy recipes, click on this link… Recipe Category • Healthy

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/avocado-sweet-pea-toast/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Country Boil Recipe • A Tasty One-Pot Seafood Dish! | Club Foody

 

Years ago, David and I went on a 24-day road trip across 11 states – actually 12 because we were at the Four Corners Monument which is where the states of Arizona, Colorado, New Mexico and Utah meet. If I describe the trip in a few words, it was a spectacular National Lampoon’s Vacation! I’m not kidding you… Everything was scheduled to a “T”. The length of time from point A to point B was calculated as well as the amount of time visiting each site. Every morning we got up incredibly early, packed and went to our next destination. If the SUV would have broken down, the trip would have been ruined!
 
Our final official stop before getting home the next day was in Portland Oregon right at the border of Washington State. We went for our “last road meal” at Joe’s Crab Shack located right by the Columbia River in Washington State – Portland is straight across the river. We ordered the Joe’s Classic Steampot for two which had Dungeness crab, sweet snow crab, shrimp and smoked sausage along with corn and potatoes. It was borderline okay and needed serious seasoning. Typical me, at the end of that summer, I made my own version… now that was tasty!
 
Country Boil also known as Seafood Boil is a popular casual dish from the East to the Gulf coast. Dungeness, blue or snow crab, crawfish, prawns or shrimp, lobster, littleneck clams or mussels are ingredients that can be found in this dish. What differentiates it from one area to another are the local ocean gems used and the way they are prepared. The basics remain the same; corn, sausage and red potatoes.
 
This is the perfect recipe for gatherings, big events or parties. It’s really easy to make and the preparation is quite simple; roughly chop some ingredients and voilà… done! It’s unpretentious! Add some lemon wedges, melted butter, seafood cocktail sauce for dipping and that’s pretty much it. Of course, garlic bread is certainly a delicious item to add to this meal.
 
Although known as American in origin, if we go back in time, I lean more towards Canadian. This dish is quite popular in the Maritime Provinces where seafood is abundant therefore when the Cajun people migrated to the southern part of the states, they would have certainly introduced this popular recipe.
 
As I mentioned above, the recipe varies from region to region and so does mine. First, I season my broth a lot. I find most people don’t do this enough which makes it “blah” and boring food is not a possibility for me. I use Creole seasoning, Old Bay, cumin, white wine, clam juice, etc. along with onions and garlic… lots of it. The end result is so delicious!
 
Second, I like to use either my homemade Garlic Sausage or Andouille – Kielbasa can be another option. When it comes to seafood, prawns always go in the pot then what ever else is in season. If I make it at the end of September, I definitely use lobster but in August, I normally opt for crab legs. Depending on how I feel and if they’re available, clams are also another ingredient I like to add to my Country Boil.
 
Third, to make sure nothing is overcooked, I add the ingredients in stages. I put potatoes, onion, garlic, all the liquid and most seasonings at first, cover and let it go for 10 minutes. Then sausage and corn along with a couple more spices go in second; covered and cooked for 10 minutes as well. The third stage is when the seafood and lemon goes in but the cooking time is now reduced to 4 minutes. Lastly, butter and parsley are added then covered again and cooked for a couple more minutes. Everything is cooked perfectly and is also very flavorful. That’s what makes my Country Boil such a hit!
 
After transferring the ingredients on a serving plate, big bucket or simply spreading them on the table lined with newspapers, I pour what’s left from the pot through a colander sitting over a bowl. Never throw the broth out but keep it because it’s perfect for making seafood chowder.
 
With a well-seasoned broth and great ingredients, this Country Boil is a succulent one-pot dish perfect to enjoy this summer. There’s nothing fancy about it but the flavors marry so well together. It’s a fun meal to share with friends and family. Besides this mouthwatering dish, here are similar ones to try like Bouillabaisse à la Marseillaise, Spanish Paella or Paella de Marisco and Cioppino.
Bon Appétit!
 
Here are more incredible seafood recipes for you to enjoy…
– Shrimp Martini with Robuchon Mashed Potatoes
– New England Crab Cakes
– Lobster Newberg
– Scallop Pineapple Ceviche
– Oysters Rockefeller
– Moules Marinière
and for even more seafood recipes, click on this link… Recipe Category • Seafood & Fish

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/country-boil/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Asparagus • How to Blanch - Tips & Tricks | Club Foody

 

If you have been cooking for a while, you know that enzymes are what cause fruits and vegetables to deteriorate. They turn brown, get soft and the next thing you know, they’re not good to eat anymore. There are a few different ways to reduce the process (dehydrating, canning, etc.) but the most popular one is blanching.
 
I’ve posted a few episodes on blanching before for preserving longer (Snap Peas), better handling (Pearl Onions), modifying the taste (Garlic) or prepping for recipes (Almonds). Another bonus when blanching certain fruits or vegetables is that their color gets more vibrant and it’s definitely a plus for presentation when adding them to a dish.
 
Today’s about Asparagus • How to Blanch! I like to do this cooking process especially when I make my Asparagus Summer Salad or my Mediterranean Chicken Pesto Pasta. I want some crunch to them… not mushy. Of course, it depends on the recipe and I don’t bother doing this step when making my Cream of Asparagus Soup or when serving Asparagus with Maltaise Sauce as a side dish.
 
Asparagus • How to Blanch is a very quick process. After snapping off the woody part of the vegetable and discarding the tough ends, you might have to cut the spears into pieces depending on the recipe. From there, transfer the asparagus to a boiling salted water pot and set the timer for 2 ½ minutes for the cut ones and an extra minute for uncut. Plunge them in an ice bath to cool them off which also stops the cooking process. Drain and proceed with your recipe… It’s that fast!
 
Using this Asparagus • How to Blanch method can be very useful. After the process is done, they can be served as is or cooked further, either way, blanching helps to preserve the beautiful vibrant green color. If you went to the farmer’s market and bought too many, this is the method to use before freezing them…
Bon Appétit!
 
Check out these other great kitchen tips and tricks…
– Perfect Meringue
– Beurre Manié
– How to Roast and Peel Peppers
– Prepping Lemongrass – How to
– Kiwifruits – How to Peel Quickly
– Fennel Bulb – How to Cut
– Roasted Garlic
and for more handy kitchen tips and tricks, click on this link… Recipe Category • Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Zabaione Recipe • Elegant & Tasty Italian Dessert! | Club Foody

 

David and I like to have dessert once in a while. Now because it’s just the two of us, I wait to make some when we have company over. There’s less leftovers to eat plus we can satisfy our sweet tooth. A nice Black Forest Cake or Cranberry Orange Bundt Cake are lovely but after our guests leave, we have a couple days to eat what’s left which is not too bad…
 
There are some recipes that I can still make for the two of us like ice cream or granita, cookies, beignets, Bananas Foster for two, fruit salad, S’mores, Cherries Jubilee, Crème Brûlée, Poached Pears with Caramel Sauce, and so on including this one… Zabaione! This rich Italian dessert is absolutely divine! Made with a few ingredients, it can be ready in 15 minutes.
 
Also known as Zabaglione or Sabayon (French way), Zabaione is a light custard typically served with peaches, blueberries or strawberries. I like to change my fruit around and in the video, I use blueberries but many times I serve it with raspberries or simply on its own with Biscotti without any fruits.
 
Another traditional way to make this recipe is to use Marsala or Moscata d’Asti wine which are both sweet. I don’t like to stick to the same “ole” recipe so I diversify it by using my Homemade Limoncello Liqueur. It gives another delicious dimension to this classic. Before serving it, I grate on some lemon zest and serve with a mint leaf… Voilà, here’s an elegant dessert to enjoy!
 
To make Zabaione, you need egg yolks and please DON’T discard the whites as you can make a flavorful and healthy White Omelet the next morning. To the yolks, I whisk in granulated sugar until smooth and no longer grainy – it’s an important step so don’t ignore it. I add my Limoncello – you can always stick to a sweet wine – and a pinch of fleur de sel. I whisk for a couple minutes before moving on to the stove.
 
We do a bain-marie with a few inches of water simmering gently in a pot. It’s crucial that the bottom of the bowl doesn’t touch the water otherwise the egg yolks might get cooked. Eggs can be finicky and like any delicate sauces made with yolks (Béarnaise, Hollandaise), I lift my bowl often so I don’t shock the eggs by gradually heating them up. It takes about 8 to 10 minutes whisking constantly – that’s the hard part of this recipe – so be patient and slowly, you’ll see the mixture thicken into a smooth and tasty custard.
 
Served in a dessert cup or coupe, Zabaione is certainly a dessert to make when there’s only two but it’s also a great recipe to serve to your guests. With a good arm, you can have this scrumptious classic in less than 20 minutes…
Bon Appétit!
 
Here are more scrumptious classic dessert recipes for you to try…
– Mille-Feuille
– Tropical Pineapple Upside Down Cake
– Peach Cobbler
– Apple Cheese Pie
– Fig Newtons Cookies
– Holiday Fruitcake
and for even more dessert recipes, click on this link… Recipe Category • Dessert

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/zabaione/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube