The 10 Year Plan (15 page)

• Cover with wax paper and place a weight on top to apply pressure

• Let stand for approximately one hour, rinse salt off, dry with paper towels

• Place all purpose flour in flat dish, then in a separate bowl add the eggs (whisked) and salt, in a third bowl place Italian flavored breadcrumbs 

• Dip the eggplant slices in flour, then shake excess flour off 

• Dip the floured breaded eggplant in egg 

• Dip the 
eggplant slice
 
i
n flavored breadcrumbs 

• Press breadcrumbs slightly to make sure they adhere 

• Transfer to paper towel

• In heavy skillet add approximately ½ inch of vegetable or peanut oil, heat oil until hot, and fry eggplant until each is golden brown 

• Transfer to paper towel to drain excess oil from eggplant

• Set aside

Note: Eggplant absorbs oil while cooking, replenish oil as necessary. 

• In large frying pan, sauté oil and garlic (cut into small pieces) until garlic is golden brown

• Add two links of sausage (out of casing) using the meat only 

• Stir until browned 

• Add package of thawed frozen chopped spinach to mixture (press out excess water of spinach once it's thawed) 

• Add salt, pepper, garlic powder, as well as 5 Tbsp of grated cheese while stirring mixture 

• After mixture is cooled add diced mozzarella

• In a 10 square inch baking pan, place breaded eggplant with spinach and sausage mixture rolled into cylinder shape (seam down in pan) 

• Cook in oven approximately 15 minutes

• Top with a vodka sauce or tomato marinara sauce

• Top with mozzarella cheese and bake until it melts (an additional 10 minutes)

Note: 
Marinara sauce is oil, garlic fresh tomatoes chopped or can of tomatoes, cayenne pepper (optional) salt and pepper, fresh basil. Vodka Sauce or Marinara can be bought prepared.

Ingredients:

1 lb (about 20) strawberries with stems, washed and dried very well

6 oz semisweet chocolate, chopped

Directions:

• Rinse, but do not hull the strawberries 

• Drain and pat completely dry

• With a cooking syringe inject cognac, Grand Marnier or your favorite liquor into strawberries

• Put the semisweet chocolate into heatproof medium bowls 

• Fill medium saucepan with a couple inches of water and bring to a simmer over medium heat

• Turn off the heat and set the bowls of chocolate over the water to melt

• Stir until melted and smooth

• Remove from the heat 

• Line a sheet pan with parchment or waxed paper

Note: Alternatively, melt the chocolates in a glass dish in the microwave on high power for 60 seconds. Remove, stir and microwave for 10 seconds more until the chocolate has melted. Allow the chocolate to cool slightly to thicken.

• Holding the strawberry by the stem, dip the bottom half of each strawberry in the melted chocolate 

• Twist the strawberry so that the chocolate forms a "tail" at the end

• Set strawberries on the parchment paper

 

Ingredients: 

1 cup heavy whipping cream

Half cup prepared coffee

1 double shot espresso

1 lb mascarpone cheese

Half cup granulated sugar

3 Tbsp rum or brandy

20 ladyfingers (a light, oblong Italian cookie with powdered sugar on one side)

Cocoa powder

1 oz unsweetened dark chocolate shavings

Directions: 

• Chill whipping cream and bowl of electric mixer (or standard metal mixing bowl) 

• Mix coffee and espresso and chill

• Whisk the whipping cream until it reaches stiff peaks
 - this can be accomplished in a few minutes with an electric mixer or by hand, times will vary depending on arm strength and stamina

• Put the cheese, sugar, and brandy into a medium bowl and mix until smooth 

• Add more sugar or alcohol as desired

• Fold in the whipped cream to create the cheese mixture

• Dip the ladyfingers in espresso for a couple seconds, rotating to coat all sides

• Place ladyfingers side by side on bottom of a 8-by-8-inch pan

• Put half the cheese mixture on ladyfingers 

• Smooth with a spatula or spoon 

• Sift cocoa powder liberally on surface of layer 

• Apply second layer of lady fingers and remaining cheese 

• Sift cocoa powder and half of chocolate shavings 

• Cover in plastic wrap and chill

To serve, use the remaining chocolate shavings by sprinkling a bit onto eight plates. Cut tiramisu into eight rectangles and serve on plates (or simply spoon them out).

 

Ingredients:

6 Tbsp unsalted butter

4 lbs onions (about 6 medium), thinly sliced

Kosher salt and black pepper

1 cup dry white wine

2 cups low-sodium beef broth

8 1/2-inch-thick slices country bread, halved crosswise if necessary to Fit serving bowls

2 cups grated Gruyere or Swiss cheese

1 Tbsp fresh thyme leaves

Time 120 minutes
 
/
 
Serves 8

Directions:

• Heat the butter in a large pot over medium-high heat 

• Add the onions, 
1
¼ salt, and 
¼ Tsp pepper and cook, covered, stirring occasionally, until tender, 12 to 15 minutes 

• 
Reduce heat to low and cook, uncovered, stirring occasionally, until the onions are golden brown, 50 to 60 minutes

• Add the wine and cook until slightly reduced, about 2 minutes

• Add the broth and 6 cups water and bring to a boil 

• Reduce heat and simmer for 15 minutes 

• Meanwhile, heat broiler 

• Place the bread on a broiler-proof baking sheet and broil until golden brown and crisp, 1 to 2 minutes per side then sprinkle with the cheese and broil until melted, 1 to 2 minutes

• Divide the soup among bowls, top with the toasts, and sprinkle with the thyme

Ingredients:

4 small filet mignons, 1-inch thick

1 Tbsp cracked black peppercorns

1 Tbsp olive oil

1/2 cup beef broth

1/4 cup cognac (optional)

2 Tbsp butter, cut into 4 pieces

Time 15 minutes / Serves 4

Directions:

• Pat each filet mignon dry with paper towels, then sprinkle each side with the pepper

• Heat a heavy skillet, preferably cast iron, on the stovetop over medium-high heat until a few drops of water dance across the surface

• Add the oil, then the steaks, and cook 3 to 4 minutes, adjusting the heat as necessary so the oil stays hot but does not smoke

• Turn the steaks and cook until small drops of red juice come to the surface, about 5 minutes for medium

• Transfer to a platter and keep warm

• Add the broth to the skillet over high heat and scrape up any browned bits 

• Pour in the cognac (if desired) and boil 1 to 2 minutes to burn off the alcohol

• Remove the skillet from the heat and whisk in the butter, one piece at a time, until melted 

• Pour the sauce over the steaks