White Sauce Eggplant Parmesan

One of my mom's staple meals that she served us growing up was eggplant parmesan.  When I was no longer able to eat the red sauce, my mom devised a white sauce version.   It's essentially a basic rue sauce, but that allows for plenty of experimentation.  Now whenever my mom makes eggplant parm for our family, she makes the originally version for my dad and brother and the white sauce version for me.  Dad and Jake always end up eating my version.  It's that good.

Eggplant Parmesan with White Sauce

eggplant cutlets (I usually get these pre-made at Trader Joe's, but you can also bread eggplant slices)
mozzarella cheese
2 tablespoons butter
2 tablespoons flour
1 cup heated milk
salt (to taste)
black pepper
oregano
parmesan cheese

1) Place the cutlets on a baking sheet for 15 minutes at 400 degrees.  While those are in the oven, make the sauce.

2) Melt butter in a saucepan over medium heat.  Add flour and stir until mixture is well blended.  Gradually, stir in the hot milk with a whisk.  Cook over medium heat, stirring constantly, until sauce begins to boil and thickens.  Simmer, stirring frequently, over very low heat for 5 minutes.  Season with salt, pepper, oregano and whatever other herbs you might desire.  You can add more milk if the sauce is too thick.

3) In baking dish, layer eggplant, sauce, and cheeses.  Repeat once and put in oven for 30 minutes at 350 degrees.

This is great on a cold winter day!
Note: any kind of mozzarella works, but my favorite is fresh.

Banana Cake for Valentine's Day

Last year on Valentine's Day, my friend Annie and I made delicious carrot cakes.  I decided to make this a tradition, and this year we tackled banana cake.  This cake is my new favorite cake.  And the frosting?  It is so divine, don't even get me started.

Banana Cake

2 cups sugar
1/2 cup butter (1 stick)
2 egg yolks
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
3 crushed bananas
1 teaspoon vanilla
2 eggs whites, beaten

1) Combine the sugar and butter and beat on low speed until completely combined.  Add the yolks and beat on high speed until the mixture is smooth and fluffy.

2) In a separate bowl, combine the dry ingredients (flour, baking powder, baking soda, and salt), and whisk thoroughly so that soda is evenly mixed.

3) Alternate adding the dry and wet ingredients (the milk), beating each time until it is just combined.  Start and end with dry ingredients.  You should have a nice, soft, fluffy batter.

4) Mash the bananas and add them to the batter.  Add the vanilla and beat until combined.  Whip the egg whites until they form stiff peaks, but don't dry them out.  Carefully fold the egg whites into the batter, without deflating them too much.

5) Pour the batter into prepared, round cake pans.  Bake at 350 degrees for 35 minutes or until a toothpick or knife come out clean.

Brown Sugar Buttercream Frosting

1 cup milk
5 tablespoons flour
1 1/2 cup brown sugar
1 cup butter (2 sticks)
1 tablespoon vanilla
1 teaspoon salt (if you used unsalted butter)

1) Stir the milk and flour together and mix over medium heat for 5-10 minutes, until it thickens.  It thickens quickly, so pay attention.

2) Set the milk mixture aside to cool.  Combine the sugar, butter, and vanilla in a mixer.  Beat on medium speed for 5-10 minutes (colder butter will take longer), until the sugar is dissolved and you don't taste the graininess of it anymore.

3) Add the milk mixture to the butter mixture and stir until smooth.  The frosting is light and fluffy.

Annie ended up doing most of the work, but she did a fantastic job.  I cannot even describe how good it is.  Make it and find out.

Zucchini Bread for Rabbit Hole

I mentioned in the garlic knots post that I was starting work on a play at school.  Well, four very short weeks later and we're gearing up for our opening night!  The play features five desserts/baked goods that are consumed on stage.  As props manager, I have the joy of preparing all those treats (with the exception of the creme caramels, too much).  I grew up around cakes and lemon squares and tortes (thanks to my mom and my brother), but zucchini bread was a new challenge for me.  The recipe I found, on allrecipies.com, was extremely simple and was extremely delicious!

Zucchini Bread (this makes 2 loafs)

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon 

3 eggs

1 cup vegetable oil

2 1/4 cups sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1) Spray two bread pans (about 8" x 4") with baking spray.  Preheat oven to 325 degrees.

2) Sift the flour, salt, baking soda, baking powder, and cinnamon together in a medium bowl.

3) Beat eggs, oil, vanilla, and sugar together in a large bowl.  Add the dry ingredients and beat well.  Stir in the grated zucchini, and pour the batter into the prepared pans.

4) Bake for 40 to 60 minutes, or until a knife comes out clean.  Cool in the pan on a rack for about 20 minutes.  Remove the bread from the pan and allow to cool completely.

So tasty.  The cast devoured it.  I will definitely be making this again!