Cooking in Bloom at Six Bridges Literary Festival


Denise shares three recipes in this video done for the Six Bridges Literary Festival. Recipe 1: Caramelized Onion Eggplant Tart

Ingredients 1 medium onion 2 small-medium eggplants or one medium large eggplant

1 tablespoon Turbinado sugar Balsamic vinegar

Salt and pepper

Brie or other creamy cheese

Pastry dough (for example Pillsbury™ Refrigerated Pie Crust)

Olive oil

Orange marmalade

Sage or "Veggie Heaven" seasoning Parmesan Lemon In a skillet sauté onions adding salt and pepper plus a tablespoon Turbinado sugar. Just before removing caramelized onions, add balsamic vinegar. Set aside.

Next cut eggplant into rounds and place into a bowl of salt water. Cube cheese and then grease a casserole dish with olive oil, roll out pastry crust and lay along bottom. Spoon on orange marmalade onto bottom crust and spread. Add onion mixture and spread. Remove eggplant from water mixture and layer rounds on top of the pastry. Evenly space cheese on top of eggplant and then add parmesan. Season with thyme or veggie heaven seasoning and zest with lemon. Top with second prepared crust. Lightly spread olive oil on top and zest with lemon. Cut to vent.


Bake at 375 for about 40 minutes.

Recipe 2: Chicken Piccata

Ingredients

Thinly sliced chicken breasts

Olive oil

Chicken stock

1 teaspoon garlic 3 lemon

Salt and pepper 1 jar Capers

Parmesan cheese


Heat olive oil in skillet. Salt and pepper one side of thinly sliced chicken. Add chicken to skillet seasoned side down, season the unseasoned "up" side. Cook thoroughly and work in batches.

Deglaze skillet with chicken stock and add garlic, zest of lemon, and juice from two lemons. Finally add a whole jar of capers. Use a whisk to mix. Return cooked chicken to skillet and coat with sauce. Plate chicken and top sauce.


Recipe 3: Peach Crumble

Ingredients

Butter

2 juicy peaches (slightly older peaches work better than firm fresh peaches but if you peach isn't juicy enough you can add a bit of water)

Lemon

Flour

Brown Sugar

Rolled Oats

Cinnamon

Half and half


Add two tablespoons of butter to an oven safe skillet. Dice up peaches and add to skillet. Squeeze half a lemon over peaches.


Mix a heaping cup of flour, a cup of rolled oats, and half cup packed brown sugar. Mix well and top peach mixture. Add four tablespoons butter.


Bake at 350 for 20 minutes. Garnish with brown sugar and cinnamon. Add a splash of half and half if desired.

13 views
  • Grey Facebook Icon
  • Grey Instagram Icon

Huntington Road, Little Rock |  deni500@aol.com  |  Tel. (501) 804-3103 

© 2018 by Cooking in Bloom. Proudly created by about | space.