Welcome to Gaia! ::

I want to share a little bit of my culture with you all...and to make you all very hungry. Have fun and enjoy.

Eggplant Sausage Parmesan
Sauce:

5 Cups of Chopped Canned Tomatoes

2 Cloves of Garlic, Minced

1/2 Medium Onion, Finely Chopped

2 Tablespoons Chopped Fresh Basil

Salt & Pepper

Pinch of Red Pepper Flakes (Optional)


Other Ingredients:

3 Pounds Small to Medium Firm Eggplants

Cooking Oil Spray (Such as Pam)

4 Links Italian Sausage, Either Spicy Or Mild As Desired

1 1/2 Cups Mozzarella Cheese

1 Cup Grated Parmesan Cheese

2 Tablespoons Minced Fresh Parsley


Peel the eggplant, and cut into 1/2 inch slices lengthwise. Sprinkle with salt, and layer the slices in a colander to drain, placing a plate and a weight (such as a few cans of tomatoes) on top. Leave to drain for about an hour.

While the eggplant is purging, begin the sauce by heating the oil in a medium saucepan. Add the onions and cook until they are translucent. Add the garlic and cook another minute and then add the tomatoes. Season with the chopped basil and other seasonings, and let simmer for about 15 minutes. Remove the sausage meat from it's casings, and break into small pieces. In a separate pan, Cook the sausage meat until it is thoroughly cooked and browned. Add about 1 to 1 1/2 cups of the tomato sauce mixture into the prepared sausage meat, and mix well.

Rinse the eggplant slices and pat dry. Either broil or grill the eggplant, first spraying lightly with the oil spray to prevent sticking. Cook until golden on either side. In an 8 X 12 inch baking dish, spread about 1/2 cup of the plain tomato sauce along the bottom. Add a couple of spoonfuls of water, mixing lightly. Place a layer of the eggplant slices on this sauce, overlapping slightly. Spoon over enough sauce to cover lightly, and then sprinkle with 1/3 of the parmesan and mozzarella cheese. Repeat with another layer of the eggplant slices and then add the sausage mixture, and another layer of cheese. Finish with the last layer of the eggplant and sauce. Sprinkle with the remaining cheese, and bake in a preheated 350-degree oven for about 30 minutes or until bubbly and golden. Let rest 15 minutes before serving.




Buon Appetito!

Steak Pizzaiola

2 Pounds Bottom Round Steak Sliced 1/4 Inch Thick or More Tender Cut Left Thicker

Salt & Pepper To Taste

Red Pepper Flakes

1/4 Cup Olive Oil

1 medium Onion, Finely Chopped

2 Cloves Garlic, Minced

1 Cup Chopped Tomatoes

1/2 Cup Red Wine

1/2 Cup Chopped Fresh Parsley


Pound the steak with a mallet until thin if using bottom round. Season the meat well with salt and pepper. Heat the olive oil in a heavy skillet, and brown the meat well on both sides. Remove it and keep warm. Add the onion and garlic to the pan and saut頵ntil tender. Add the tomatoes and the wine and season with salt and pepper, and red pepper flakes as needed. Lower the heat and simmer for about 15 minutes or until the sauce has thicken. Return the meat to the pan and cook an additional 10 minutes. Serve sprinkled with the fresh parsley.

Note: I sometimes add a tablespoon or two of capers to change the flavor.

Buon Appetito!


Peach Gelato

2 Cups, Cold Fresh Peach Puree

1 Ripe Peach, Pitted, Peeled & Chopped Into Fine Dice

2 Cups Whole Milk

2 Cups Heavy Cream

2 Egg Yolks

1 Tablespoon Finely Chopped Lemon Zest

1 Cup Sugar, Divided Into Two


Mix the peach puree with the diced peach and refrigerate until ready to use. Position a sieve or fine strainer over a medium bowl set in an ice water bath. Heat milk, cream, and half the sugar in medium-size heavy saucepan over medium heat, stirring occasionally, until hot, but not boiling. Turn off the heat. Meanwhile, whisk yolks and remaining sugar in medium bowl until pale yellow. Stir half the warmed milk mixture into beaten yolk mixture until just blended. Return this mixture to the saucepan of remaining warmed milk mixture. Heat over medium-low heat, stirring constantly with wooden spoon until steam appears, foam subsides, and mixture just begins to thicken. Do not boil or eggs may curdle. Remove from the heat, and immediately strain the custard into the prepared bowl over ice water. Once the custard has cooled, refrigerate for at least two, or up to 24 hours.

Mix the cold peach puree mixture, and lemon zest into the cold custard and combine thoroughly. Pour this mixture into an ice cream machine canister and churn, following manufacturer's instructions, until the mixture is frozen and semi firm, not hard, which usually takes about 25 to 30 minutes.


Buon Appetito!



I have tried and made two of these recipes, They are to die for on some standards. I hope you enjoy.

Ciao

Greed - Captain of The Seven Deadly Sins Guild

Thats the way I work.

It's good food, It's sure to satisfy the craving of even the most gluttonous person.

last time i cooked soemthing the person died...maybe it was that werid s**c i put in it, you know umm whats it called... oh ya! arsenic.

Simple but delicious:

Chili Mac Recipe!
2 cans chili with beans (I use hormel)
2 cans diced tomotoes
2-12 oz. cans v-8 juice
package large elbow macaroni
(can cut recipe in half if you don't have big enough pot)
first cook macaroni and drain, then add other ingredients, then heat, all together.
I usually add a little salt to the macaroni.


Buon Appetitio