Big Trouble at the Boose Household

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Eggplant Parmesan Stacks

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This is a recipe I created for an evening we had with some friends who came over to help us trim our Christmas tree a couple of weeks ago. I'd made eggplant parmesan a few times this fall (those beautiful, shiny eggplants are just too good to pass up in the produce section sometimes) and thought this would be a fun version of it. I was looking to create something that was in the hors d'oeuvres genre, yet also hearty and sustaining.

Now, eggplant parm is kind of a pain in the ass to make. It's seriously delicious, but it requires some commitment on the prep and assembly line. Not for the faint of heart, nor for those short on time.

Let's proceed.

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The Only Red Sauce You’ll Ever Need

Well, at least it's the only red sauce I'll ever need. 

When I first started cooking I really made a mess of every red sauce I tried to make. It was pretty easy to do. How? With too many spices. Americans love to over-spice Italian food, throwing in all manner of too much thyme, oregano, parsley, anise, and even rosemary. But if you actually go to Italy and experience the food you'll find that over there they keep things pretty simple. A few fresh ingredients, stirred with emphasis.

Anyway, after years of adding too many ingredients I finally started taking them out and then working my way back up. The below distillation is now my go-to sauce. I use it for lasagnas, pizzas, spaghetti, and pretty much anything that calls for a red sauce. There's also a way to turn this into a quick and easy vodka sauce. See the variation directions below.


Red Sauce Ingredients

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