In an effort to not only catalog previously attempted recipes, but also give a few hints, tips and anecdotes, here’s last week’s menu revisited!
A few weeks back my parents came in for a visit. Since my mom’s a vegetarian, I always try to come up with something fun and new to try when they visit. I was looking and looking and looking and then I came across the Smitten Kitchen recipe for Baked Orzo With Eggplant & Mozzarella and figured I had a contender on my hands. I neglected to take pictures of the last few steps, but I can assure you that this recipe is a good one to try out even if you don’t have any vegetarians in your crew.
The first thing I did, well before I even started prepping everything else, was get the eggplant cut up, salted and hanging out in a strainer over the sink. I’ve had problems getting the water out of the purple tubers before, but think it went pretty well this time. After a while I got to work on the rest of the prep work which consisted of chopping up carrots, celery, onions, garlic, tomatoes and mozzarella cheese.
With everything good to go, I got to cooking. The eggplant went into oil first which was kind of like frying, but without the crispiness. You take that out and set aside on some paper towels before using the same pot and cooking the rest of the veggies. Right here I have to stop and say that I appreciate any meal that doesn’t result in a mountain of dirty dishes at the end.
Anyway, after cooking everything, you add in a few of the other ingredients, mix things up and pop it in the oven. You might need extra time to make this because of the eggplant and the oven time, but it’s really a simple set up that yielded awesome results. I mean, what’s not to like about orzo, two kinds of cheese and eggplant? It winds up being kind of like a veggie-filled mac and cheese which I am always in favor of.
This past Sunday, after attempting to hit up a few other places, we found ourselves at Mama Theresa’s for dinner. Since we didn’t order ahead of time and wanted a full pie, we decided to eat there and actually sat in the really nice back room that we’d never been in. As always, the food there was excellent. We started off with a special eggplant appetizer whose name I can’t quite remember, but think it might have been something like Eggplant Pie or Eggplant Stack or something along those lines. Basically, among slices of cooked eggplant there was also healthy doses of mozzarella, pesto, their awesome red sauce and prosciutto. It was all around delightful, the kind of thing I’d like to figure out how to make myself.
Of course, that was the opening act to the main event: pizza! When my wife first suggested getting the Greek Pizza, I vetoed that because I was thinking it would focus on the somewhat overpowering combination of feta and olives that mark such things when cooked by people without much knowledge of Greek cooking. I decided to give it a try and it was delish! The key here was not using too many olives or too much feta, but there was also great grilled chicken, roasted red peppers, onions and yellow peppers that weren’t too hot for my wussy tongue.