Gail South

Gorgonzola Squares

Preheat oven to 400. Spread cheese, onions and nuts in greased 9 x 9 pan. Combine Bisquick w milk and eggs. Pour over cheese mix. Bake 25-30 minutes untilknife comes out clean. Cool 5 min and cut into squares.

Gorgonzola     1/2 c crumbled

Green onions     1/2 c chopped

Pistachios     1/2 c

Bisquick     3/4 c

Milk     1/2 c

Eggs     2 beaten

Edam, Stuffed

Cut slice from top of cheese (cut face for Halloween). Carefully scoop out cheese and cut in small pieces. Whirl in blender and add remaining ingredients. Good w pumpernickel.

Cheddar    0.25lb

Caraway Seeds    0.5tsp

Mustard    0.5tsp, dry

Celery Salt to taste

Edam    1 lb

Butter    0.25c, softened

Beer    0.5c (or use brandy or rum)

Egg Nut Pate

Sauté onion in butter till soft. Puree w hard cooked eggs, walnuts, salt and pepper. Makes 1.5 c.

Onion    1sliced

Butter    3T

Nuts, Walnut   0.75c

Salt

Pepper

Egg  2 hard cooked

Eggplant Caviar    Serves10

Preheat oven to 500. Arrange eggplant in a single layer on baking sheet coated w olive oil. Turn slices to coat both sides. Sprinkle w garlic salt.  Bake 15 minutes, turning halfway through. Heat truffle or sesame oil in small skillet over medium high heat. Add walnuts, oregano and garlic. Sauté 2 min. Drop thru chute w food processor on, and process until minced. Drop parsley thru chute. Add remaining ingredients and process until smooth. Serve w pita wedges.

Eggplant    1lb, sliced 1/2" thick

Olive Oil

Sesame Oil    1tsp (or use truffle), or walnut or lemon

Nuts, Walnuts    0.25c chopped

Oregano    0.25tsp dried

Garlic    2cloves

Parsley    0.5c fresh

Lemon Zest    1tsp

Lemon Juice, Fresh1T

Salt

Pepper

Cayenne Pepper    0.25tsp

Eggplant Caviar (2)

Prick eggplant several times with a fork. Roast in a dry cast iron skillet over moderately high heat, turning frequently, until skin is blackened and pulp is completely softened, 40-50 minutes. Transfer to cutting board and cool 10 min, then peel off skin and coarsely chop pulp (it's fine if a few specks of charred skin remain) (Can be done to this point a day ahead and chilled, covered. Bring to room temp before continuing). Combine with remaining ingredients. Serve w tapenade and toasted French bread.

Eggplant    1.5 pounds

Onion    0.25c finely chopped red

Tomato    1plum, peeled, seeded and chopped

Garlic    0.25tsp

Olive Oil    2T

Lemon Juice, Fresh    2T

Parsley    2T chopped fresh flat leaf

Basil    1T

Salt    0.75t sp

Pepper    0.25 tsp

Eggplant Dip    Serves 4

Prick eggplant w fork and bake in preheated 375 degree oven until soft (45 min). Cool and split in half, removing seeds. Scoop out flesh and chop. Stir in onion, garlic and tomatoes. Stir in olive oil and lemon juice. Stir in basil, parsley, salt and pepper.

Eggplant    1large

Onion    1 small

Garlic  2 cloves, minced

Tomato    4 plum, diced

Olive Oil    2 T

Lemon Juice, Fresh    2T

Basil    0.25c

Parsley    2 T Italian, chopped

Salt, Kosher    1 tsp

Pepper

Eggplant Spread, Grilled

Prepare grill. Pierce eggplants in several places w fork and grill on rack 5-6" above coals, turning occasionally, until very soft, 30-40 min. Transfer to colander and, when cool enough to handle, quarter lengthwise. With a small knife, remove and discard as many seeds as possible. Scrape flesh into a large sieve set over a bowl, discarding skin. Drain, covered and chilled, 1 day. Discard any juices from eggplant. Mince onion and garlic and finely chop parsley. In food processor, pulse all with remaining ingredients until coarsely pureed. Transfer spread to bowl and season w s&p. Chill at least 3 hours and up to 3 days. Serve w grilled pita. Makes 3 c.

Eggplant     4 lb, medium

Onion    1 red, small

Garlic    2 large cloves

Parsley    0.66 c packed

Olive Oil    0.33c

Vinegar  3T white

Mayonnaise    3T

Eggplant--Baba Gannouge

Broil or grill eggplant until soggy, turning every 10-15 min for 45-50 min. Cool and peel. Drain 20 min and dice. Puree lemon juice and garlic. Salt to taste. Add eggplant and pulse until coarse. Add tahini and sour cream and pulse just until combined. Transfer to small bowl and drizzle w olive oil

Eggplant    3 lb

Tahini    0.5c, well stirred

Lemon Juice, Fresh    0.5c

Garlic   6 cloves, minced

Sour Cream    0.25 c (optional) or 1 T EVOO

Cumin   0.5 tsp ground or use chili powder

​Parsley or cilantro   1/2 c

Enoki Bundles    Serves 4

Place mushrooms in bowl and sprinkle w pinch of salt and a generous amount of pepper. Lightly toss w olive oil and lime juice. Divide mushrooms into 10 bundles, wrap each w a slice of prosciutto and tie w a chive.

Chives 5 blanched, halved

Lime Juice from 1 lime

Mushrooms 3.5 oz fresh enoki, bases trimmed

Olive Oil 1 T

Prosciutto 0.25 lb, sliced thin

Escargot–stuffed Mushrooms

Place escargots in small bowl, cover w cold water; set aside for 5 min to remove canned taste. Preheat oven to 350. Lightly grease 8x8” baking dish. Melt butter w garlic in large skillet over med-hi heat. Add escargots and mushroom caps; cook and stir until mushroom caps begin to soften, about 5 min. Whisk together wine, cream, flour, pepper and tarragon in small bowl. Pour into skillet and bring to boil. Cook, stirring occasionally, until sauce thickens, about 10 min. Remove from heat and use a spoon to place mushrooms upside down into baking dish. Spoon an escargot into each cap. Pour remaining sauce over caps and into dish. Sprinkle Parmesan over. Bake until cheese is golden, 10-15 min.

Escargots                              7 oz can, drained

Butter                     6 T

Garlic                      1 clove, minced

Mushrooms             20 small, stems removed

Wine, white             1/3 c

Cream, heavy          1/3 c

Flour                       1 T

Pepper                   pinch

Tarragon                 ¼ tsp

Parmesan Cheese   ¼ c

Flatbread, Spinach Artichoke

​Preheat oven to 350° and line a medium baking sheet with parchment paper. In a large bowl, combine cream cheese, artichoke, spinach, cheeses, garlic and red pepper flakes. Season with salt and pepper and fold until smooth. Remove crescent dough from can and lie flat on baking sheet. Spread all cream cheese mixture on dough, leaving a 1/2” crust. Brush crust with egg wash and bake until crust is golden and cheese is melted and bubbly, about 30 minutes. Garnish with more parmesan and parsley, slice and serve.

​8 oz. cream cheese, softened
1/2 c. finely chopped artichoke hearts
1/2 c. finely chopped spinach
2 c. shredded mozzarella
1/2 c. freshly grated Parmesan
2 garlic cloves, minced
1/2 tsp. red pepper flakes
kosher salt
Freshly ground black pepper
1 Crescent dough sheet
1 egg, beaten
1 tbsp. Chopped parsley, for garnish