food & dining
Page 64 October 5, 2012
Summer into Fall Yields Delicious Harvest 2 medium eggplants, about 2 pounds 2 egg whites Vegetable oil for frying 3 to 4 large ripe tomatoes, sliced about 1/4 inch thick Kosher salt and freshly ground pepper to taste 1/4 cup chiffonade of fresh basil 1 to 2 teaspoons fresh thyme leaves 2 to 3 cloves garlic, sliced paper thin 2 to 3 tablespoons chicken stock
By silvia lehrer
Plant and Sing, the annual festival of art and food will be held at the Sylvester Manor on Shelter Island on Columbus Day weekend, October 6 and 7. It is a weekend of music, singing, barn dancing, poetry and prose, children’s activities, planting and harvesting and so much more. I was invited to participate as a special guest of their literary program on Saturday, October 6 at 12:45 p.m. for a reading and tasting from my book Savoring the Hamptons: Discovering the Food and Wine of Long Island’s East End, Running Press Book Publishers. I’m delighted to be part of this weekend of community events which also includes a “Farm to Table” experience of local chefs using locally produced crops grown on the grounds of Sylvester Manor. A crossover of vegetables from summer to fall will be in the fields of Sylvester Manor at this time, such as eggplant, sweet peppers, sweet potatoes, winter squash, basil, beets and the last of summer tomatoes. The recipes below exhibit the timeliness of dishes to celebrate current cooking sensibilities. Hope to see you at Plant and Sing! Read more about Plant and Sing online at danshamptons.com.
2. Beat egg whites in a bowl until frothy and set aside. Pour oil about one-inch deep in a deep fryer or cast iron skillet and heat to 375 degrees. 3. Dip eggplant slices, one at a time, into the beaten egg white, shaking off excess. Put several slices at a time into the hot oil and fry until golden brown on both sides; drain on paper towels. Continue until all slices are done. 4. Lightly oil a baking-serving dish and alternate layers of eggplant with sliced tomatoes, salt and pepper, garlic slivers and herbs. Can be done ahead to this point. Refrigerate covered as necessary. clayirving/Flickr
LAYERED EGGPLANT WITH TOMATOES AND GARLIC Before frying eggplant, coat the slices with beaten egg white, which acts as a shield and prevents the eggplant from soaking up the oil Serves 6 to 8
1. Rinse and dry eggplants. Cut off root end and rub the two cut surfaces together to draw off indigestible juices. (The technique eliminates salting the eggplant). Cut eggplants into 1/4-inch slices and set aside.
Mr. Eggplants says, “yum!”
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5. Spoon chicken stock over the top layer to moisten just before baking. Bake in preheated oven for 15 to 20 minutes until hot. Cut into wedges for
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Dan's Papers October 5, 2012 Issue