![]() ![]() On a baking rack on a cookie sheet stack your eggplant with 1 tsp to a tbs of marinara depending on your slice size, a basil leaf and a slice of fresh mozzarella on each eggplant approximately 4 slices high. Dip the eggplant slices in the eggs, dredge in the flour Parmesan mixture and fry until crispy and brown on each side, about 3-5 minutes per side. If you want to make this lower carb, just use the parmesan.Īdd canola oil to a pan and heat to medium high. ![]() Mix together the flour, Parmesan and panko in a bowl. Let sit for an hour or so, to remove the excess fluid. Slice the eggplant 1/4 inch thick and place it over the salted paper towel, then salt the tops. Lay out a paper towel and sprinkle salt over the top. Enjoy!Ģ relatively uniform eggplants (Chinese eggplants if making as an appetizerġ cup parmesan +1/4 cup for sprinkling (The crappy kind, otherwise it doesnt crisp up like it should. It’s different because it stays pretty crispy and isn’t a soupy damn mess after you bake it. ![]() (Insert 7000 word essay on why my husband likes this, and how spring flowers make me giddy here.) Mink pie is something made with love, and dressed to impress, that shouldn’t sit out on a potluck table for many hours, because it will probably kinda just melt into itself. Possum pie is something you bring to the potluck when you are mad at the people attending. Those things are just sitting in my cupboard. I like to decorate mine with chocolate crisp pearls, the chocolate ribbons and edible gold dust to be super fancy, or you can just smother it with whip cream, your call. Then do the cream cheese layer, about the same amount. Add the tiny chips after everything is well mixed.Īfter the crust has cooled, put down the chocolate layer first, filling the pie crust about halfway. Then set it aside to cool completely.ġ cup chocolate shavings? Tiny chocolate chips? Crushed chocolate ribbons? Pick your poisonĬombine the cream cheese, mascarpone and sugar. Press into a spring form pan and bake for 10 minutes. Mix together the brown sugar, melted butter and Graham crack crumbs. But not stiff peaks, and add in the vanilla.įinally, fold the the whites into the chocolate until just combined, and pop it in the fridge to set for about 4 hours. Next whisk your egg whites with the salt until they start to hold their shape and add in a tablespoon of sugar, and continue whisking until their shiny and peaks form. Remove it from the heat, and place the bowl over another bowl of ice water, whisk it until it once again, thickens, and fold in the chocolate. In a bowl over the double boiler, whisk together the egg yokes sugar, and rum and water until it thickens to tiny mayo, about 3 minutes. But you’ll be using that double broiler again in a hot minute so. You can use a double boiler or a microwave. Melt together the butter, chocolate, and coffee, and mix it together until smooth. You should make the mousse many hours ahead so it can set.įor the mousse its Julia child’s recipe. I fluffed this ish up! Is it a cheese cake? Is it a mousse? Who cares! Its delightful. ![]()
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