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Braised Eggplant and Tomatoes
Braised Eggplant and Tomatoes
Pre-heat oven to 400 F. Film the bottom of a 9×9 pan with 2 tablespoons of olive oil, then place eggplant halves inside, cut sides up. Sprinkle each half with about 1/4 teaspoon salt. Reserve the remaining salt for later use.
In a small skillet over medium heat, sauté onions in the remaining 2 tablespoons of olive oil until translucent, about five minutes. Stir in the tomato, basil, parsley, and remaining salt until combined, then scoop the tomato mixture on top of the eggplant. Cover the pan with aluminum foil and bake for 10 minutes.
Baste the eggplant with the liquid in the pan, then re-cover and bake for 15 more minutes. Baste again and bake until eggplants are soft and tender, uncovered, about 20 additional minutes.
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Caramelized Corn with Tomatoes and Bacon
Caramelized Corn with Tomatoes and Bacon
Cut the bacon into 2 inch pieces and fry in a large skillet over meduim-low heat. As the bacon gently cooks, cut the kernels off the corn and chop the onion. When the bacon has crisped, remove from the pan with a tongs and drain on paper towels or newspaper. Leave the fat in the pan and the heat turned down medium-low. Add the onion and sauté for about one minute and then add the corn. Sprinkle on the sugar and stir gently. If the pan seems to dry, you can add up to 1 tablespoon of butter but be careful, you don’t want the dish to get greasy. Keep an eye on things, stirring and scraping the bottom of the pan, until the corn starts to turn golden brown and smells caramelized. Remove the pan from the heat and stir in the herbs. Let cool slightly. Meanwhile, chop the tomatoes into large chunks and place in a serving bowl. When the corn is no longer hot, add to the tomatoes and the reserved bacon and toss gently. Taste for salt and pepper and serve.
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Salmon with Escarole and Lemon
Salmon with Escarole and Lemon
Thinly slice off both ends of one lemon. Cut into 8 thin slices. From remaining lemon, squeeze 1 to 2 tablespoons juice into a bowl.
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Cook onion and garlic, stirring occasionally, until golden brown, 6 to 8 minutes.
Stir in escarole and 1/2 cup water. Arrange salmon on top; season with salt and pepper. Place 2 lemon slices on each fillet. Cover, and cook until salmon is opaque throughout, 12 to 14 minutes.
Transfer salmon to a plate. Stir lemon juice into escarole mixture. Serve salmon with escarole.
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