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Thyme
Farmer's skillet home fries, eggs, onions, peppers, ham, bacon, and sausage, with cheese sauce.
625-9660 • 136 Kelley St., Manchester • chezvachon.com • Mon-Sat 6-2 | Sun 7-2
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Eggplant involtini Recipe courtesy AlexandraCooks.com, originally adapted from Tartine Bread
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www.lacar r etamex.com Hippo | September 12 - 18, 2013 | page 54
1 eggplant Kosher salt Olive oil for frying Tomato sauce (your favorite store-bought one works just fine) Heavy cream Freshly grated Asiago or Parmigiano Reggiano ½ cup bread crumbs (panko works well if you don’t want to make homemade) 1 cup whole milk ricotta Grated zest of 1 lemon Juice of ½ lemon 2 teaspoons thyme ¼ teaspoons kosher salt Trim the stems and cut the eggplant lengthwise into ¼-inch thick slices (approximately 12). Sprinkle kosher salt on both sides of the eggplant, then layer the slices in a colander and let stand (the lon-
all day Monday!
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carry it for protection and as a badge of honor. In the 14th century, people started using thyme for medicinal purposes, and while research doesn’t back up its healing properties, the herb does contain thymol, an antiseptic still used today in everything from acne medication to mouthwash. All along, thyme has also been used for cooking. In Europe, monasteries “made frequent use of thyme in their breads, soups and roasts.” Today, I keep thyme on hand as one of my favorite go-to pantry ingredients. A dash goes a long way in flavoring recipes, like this one for eggplant involtini. The herb with the zesty lemon is a hit combination and when mixed with rich, creamy ricotta is worthy of most prestigious dinner guests — or the ones just visiting for a home-cooked meal. — Lauren Mifsud
084729
Exp. 9/30/13
In the fall as my younger siblings head back to college, I get a chance to experience dorm life again, however briefly, when I help them move in. I’m always grateful that I get to return home to my kitchen and homemade meals instead of cafeteria food. My youngest sister, who is a vegetarian, has particular trouble finding nutritious options in the dining hall if she doesn’t want salads every day. So when I found this recipe on a food blog, I immediately thought of her and invited her up for a weekend of home-cooked meals and comfort food. Making a hearty vegetarian meal typically proves tricky for me, but this recipe has all the right ingredients: a substantial vegetable, fresh cheese and a tasty blend of earthy herbs and zesty lemon. I think the unsung hero of this dish is the thyme, which adds a subtle flavor and depth to the recipe. According to Hungry History, an offshoot of History.com, thyme has been “a superstar of the herb garden” for thousands of years. It’s been cited as everything from a symbol of bravery to a remedy for poison. The Romans and Greeks considered thyme a sign of “courage, bravery and strength.” Right into the Middle Ages, soldiers would
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at The Culinary Playground (16 Manning St., Derry, 339-1664, culinary-playground.com). Cooking class designed for high-flavor, low carb cooking with vegetables and meats, gluten, grain and sugar free. Register at culinary-playground.com. • COOKING WITH WINE LaBelle Winery’s chef Josh Enright and winemaker Amy
ger the better, up to one hour). Press the moisture from the eggplant and blot dry with paper towels. In a saucepan or large skillet, pour olive oil to a depth of about one inch. Heat to 360 degrees. Place three to four eggplant slices in the oil and cook until the vegetable begins to take on color, about 3 to 4 minutes. Transfer the finished slices to a paper-towel lined plate to drain, and repeat with remaining slices. For the filling, combine bread crumbs, ricotta, lemon zest and juice, thyme and salt. Preheat the oven to 425 degrees. Cover the bottom of a medium-size baking dish with a thin layer of tomato sauce. At the end of each slice of eggplant, heap a spoonful of the filling. Roll the eggplant around the filling and place seam-side down in the dish. Spoon approximately one tablespoon of cream (or less) over each eggplant roll to moisten. Bake for approximately 20 to 25 minutes until edges of the sauce around the dish are nicely caramelized. Garnish with freshly grated cheese before serving.
LaBelle will lead cooking classes on Wed., Oct. 16, Tues., Nov. 12, and Wed., Dec. 11, from 6 to 8 p.m. at LaBelle Winery (345 Route 101, Amherst, 672-9898, labellewinerynh.com). Classes are $25 for each session. Registrants must be at least 21 years old and can attend one or more sessions. Contact Bedford Community Enrichment Programs at
714-4395. • TRANSFORMING BEANS INTO DELICIOUS MEALS Tues., Oct. 22, at 6:30 p.m., at Concord City Council Chambers (37 Green St., Concord). Concord Food Co-op presents a free workshop with dietitian Hilary Warner on including beans into recipes and meals. Visit concordfoodcoop.coop to register.