Linguini and Oreos

Tomorrow is National Linguine Day. I’m not sure when or why it originated, but a day devoted to pasta sounds like a good idea to me. Don't panic-I did not create a recipe combining linguine and Oreos; we ate linguine for dinner and for dessert we had an Oreo vs. Hydrox cookie showdown. But now that would be creative...linguine with an Oreo cookie mole sauce perhaps?

Since my first attempt at cooking eggplant a few days ago, I’ve made a few kinds of eggplant dishes and this one-Roasted Eggplant Linguine with Smoked Mozzarella-was a favorite. I only made enough for two, since my son decided that he was going to make homemade pizza for himself and the other two kids.

Just a few words about the Italian seasoning grinder that I’ve included in the recipe…I love this stuff. Not too long ago, McCormick came out with spice grinders: seasoned salts, peppers and pizza seasoning. The Italian seasoning (originally called Pizza Seasoning) incorporates garlic and spices and I have found that it comes in very handy when you don’t have any fresh garlic in the house. It gives a mild garlic flavor without overpowering. Of course you can go ahead and substitute fresh garlic if you have it on hand, but in a pinch the Italian seasoning comes in mighty handy, it's great for seasoning pastas, omelets, sauces and pizza. You can find the spice grinders in the supermarket spice section.

Roasted Eggplant Linguine with Smoked Mozzarella

1 small eggplant, peeled and cut into 1 inch dice
1 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup diced tomatoes
1 tablespoon finely chopped fresh basil
1 teaspoon finely chopped fresh rosemary
Pinch red pepper flakes
6 ounces linguine shaped pasta, cooked al dente according to package directions
1/4 cup chicken or vegetable broth
1 teaspoon McCormick Italian Seasoning Grinder
1/2 cup diced smoked mozzarella cheese
1 tablespoon freshly grated parmesan cheese

Preheat oven to 375 degrees.

Spread the eggplant in a single layer on a large baking sheet and drizzle with 1 tablespoon of the extra virgin olive oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place the baking sheet in the center of the oven and bake for 25-30 minutes or until eggplant is golden brown.


While the eggplant is cooking combine the tomatoes, basil, rosemary and red pepper flakes with the remaining salt and pepper in a small bowl.

Heat the broth in a large skillet over medium heat. Stir in the pasta, tomato mixture and the eggplant; cook for about 3 minutes. Remove from the heat and stir in the pizza seasoning and mozzarella cheese. Sprinkle the parmesan cheese over the top.

Yield: 2 servings

For dessert, we decided to have an Oreo vs. Hydrox cookie taste test.

To celebrate the 100th anniversary of Hydrox Cookies, the original cream filled chocolate cookie, Kellogg’s (the current owner of the Hydrox brand) decided to bring the cookies back.

I remember as a kid not really liking Hydrox cookies too much-I thought they tasted too waxy and tasted ironically like imitation Oreos. This incarnation of the cookies I think tastes ok. While each of us in the family were able to identify the Oreo and identify the Hydrox, it wasn’t because of the taste, it was because of the crunchiness of the chocolate wafer (the Hydrox cookie is crunchier). Ultimately the Oreo cookie won (3 to 2) because the chocolate taste of the Oreo wasn’t too overpowering. I’m pretty sure if we had thrown a double stuffed Oreo in there it would have been unanimous…what could beat a double cream filling?

Bullies in the Produce Aisle

I love eggplant.

At Christmas time every year my sister-in-law's Italian husband prepares the most delicious eggplant rollatini. I have always been intimidated by the thought of trying to cook eggplant, so I simply dream of dinner at the in-laws all year long. In fact I almost never buy eggplant and prepare it at home, it's always been one of those things I only order in restaurants.

When I was at the supermarket the other day, there seemed to be an abundance of beautiful purple eggplants. As I caught my reflection in the glare of a particularly large eggplant's shiny skin, I said to myself "how foolish are you that you allow yourself to be intimidated by a vegetable?" I defiantly placed 2 of the shiniest eggplants in my cart.

This eggplant recipe not only makes good use of abundant eggplant, but it's also a great way to use up any fresh basil and garden tomatoes you're probably overflowing with right about now (if you're lucky enough to have a garden).

If making your own pesto is not your thing, feel free to substitute the ready made variety from your supermarket.

The stacks turned out delicious and I think I showed the vegetables in the produce aisle that I won't be intimidated any longer....brussels sprouts, your next.

Eggplant, Tomato and Pesto Stacks

1/3 cup flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Italian style bread crumbs
2 eggs, lightly beaten
1 medium sized eggplant, peeled and cut into 1/2 inch thick slices
Sauce:
1 1/2 cups diced plum tomatoes
1/4 cup extra virgin olive oil
3 basil leaves
Pinch red pepper flakes
Pesto:
1 1/2 cups basil leaves, packed
1 tablespoon pine nuts
1/3 cup extra virgin olive oil
1 tablespoon lemon juice
1 clove garlic
2 tablespoons freshly grated parmesan cheese

12 thin tomato slices
6 tablespoons mozzarella cheese
Basil leaves for garnish

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Mix together the flour, salt and pepper on a small plate, pour the breadcrumbs onto another small plate and pour the beaten eggs into a shallow dish. Dredge the eggplant slices first into the flour, then into the egg and then into the breadcrumbs, coating both sides. Place the slices onto the prepared baking sheet. Bake in the center of the oven for 30-35 minutes, turning once, or until golden brown and tender.

To prepare the sauce, in a small food processor or blender, combine the tomatoes, olive oil, basil, and pepper flakes; process until almost smooth. Transfer mixture to a small saucepan and warm over medium temperature for 5-10 minutes.

To prepare the pesto, in a small food processor or blender combine the basil, pine nuts, olive oil, lemon juice, garlic and parmesan cheese; process until smooth.

Preheat an oven broiler.

To assemble the stacks, divide the pesto between the eggplant slices spreading on one side of each. Place a tomato slice onto six of the eggplant slices then top the tomato with the remaining eggplant slices (pesto side up). Top each with the remaining tomato slices then sprinkle each with a tablespoon of the mozzarella cheese. Place stacks under the broiler until cheese is melted and bubbly.

To serve, spoon a portion of the sauce onto each of 6 serving plates, top with an eggplant stack. Garnish with basil leaves and additional pesto.

Yield: 6 servings