2 medium eggplant, sliced 1/2″ thick
salt & pepper to taste
3 cups tomato sauce (recipe below)
1 Tbs. minced thyme leaves
1T sp. minced Basil
1 1/2 cups heavy cream
2 cloves garlic minced
1/2 cup grated parmesan cheese
1/4 cup provolone cheese
1/4 cup asiago cheese
Preheat oven to 375. Brush Eggplant slices lightly with olive oil, then season with salt and pepper. Heat a large skillet or griddle pan over med-high heat and fry eggplant slices in batches until golden brown on both sides. Set aside and put cream in a small saucepan and bring to a simmer over medium heat. Reduce to about 1 cup, then stir in half of the grated parmesan, all of the provolone, Asiago, the garlic, and all of the chopped herbs. Use a small roasting pan (approx. 9in. Round makes a pretty presentation) lay the eggplant in a single layer, Cover with a thin layer of the tomato sauce and a sprinkle of parmesan. Make two more layers of eggplant and sauce, covering the top with tomato sauce. Pour over the cream and cheese mixture and sprinkle on a final layer of parmesan cheese. Bake uncovered until browned and bubbling, about 25-30 minutes. Allow it to rest for approx. 5 min after removing it from the oven. Serve.
5-6 large tomatoes
Fresh Basil (5 leaves, minced)
Fresh Oregano (2 sprigs minced)
4 cloves fresh garlic finely chopped
Salt and Pepper to taste
Quarter your tomatoes, mix with a little olive oil, sat and pepper and east in the oven on 375 for approx. 30-40 min, When finished roasting, blend the tomatoes until smooth. In a small sauce pan sauté the garlic with a little olive oil, add the herbs and tomato puree, allow to cook on low heat for 15-20 minutes, until groovy.
What you need For The Best Pot Pie
3 whole Chicken breasts
3 tablespoons olive oil
3 cloves fresh garlic minced
Freshly ground black pepper
5 cups chicken stock, (I prefer homemade)
12 tablespoons (1 1/2 sticks) real butter
1 medium yellow onion, chopped
3/4 cup all-purpose flour
1/2 cup heavy cream
2 cups medium-diced carrots
2 cups fresh peas
1 sprig minced Rosemary
2 tbs fresh thyme
1/2 cup of a good white wine
Fresh Biscuit dough (see below for recipe)
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Rub with salt and pepper and part of the rosemary. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle. Dice the chicken into Large cubes.
-In a large Dutch oven, melt the butter and sauté the garlic and onions over medium-low heat for 10 minutes.
-Add the Carrots, thyme and remaining rosemary then sauté for another 3-4 min. Add the flour and cook over low heat, stirring constantly, for 2 minutes until thick.
-Add the chicken stock and wine to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. —Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, and peas,Mix well.
-Divide the filling equally among 4 ramekins. Place Biscuit dough on top of the filling in each ramekin, brush with melted butter, sprinkle with salt and pepper then place on a baking sheet and bake for approx. 1 hour, or until the top is golden brown and the filling is bubbling hot.
2 cups all-purpose flour, plus more for dusting
1 tbs baking powder
1 tsp sugar
1 tsp fine salt
7 tbs cold real butter, sliced
3/4 cup milk
1 cup shredded cheese (I like Parmesan and provolone but you can use anything)
In a large bowl whisk the flour, baking powder, sugar, and salt until combined. mix 2 tablespoons of the butter into the flour with your fingertips, until it is all absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Gently stir the milk into the flour mixture. You will have a loose dough. Add the cheese, stir it in well, your ready to top your pies!