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Recipe: Linsensuppe (Lentil Soup), Paprikasalat (Bell Pepper Salad), Eggplant Parmesan - New Style and Old Style, Bienenstich (Bee Sting Cake)

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Hi all,

We're having a few people over this weekend. I have an ecclectic menu for them. I have been craving eggplant for awhile now but also wanted some homemade soup.

It should be nice though, especially if this storm makes it to the Buffalo area (which it always does!)

I found this eggplant parmesan recipe online. Someone was very generous and typed all of their secret Italian family recipes for all to share. I haven't made this yet but it sounds like I can't go wrong! There was an old-style and a new-style recipe. I'm going to make the new style, but I will post both.

The rest are German recipes. I couldn't get German food out of my head after reading Jen's post on the ethnic board.

Stay warm and safe if you're experiencing this winter weather!

Linsensuppe (Lentil Soup)

1 cup lentils, washed
6 cups water (approx.)
3 beef bouillon cubes
1 clove garlic, chopped fine
1 carrot, diced
1 celery stalk, diced
1 tablespoon parsley, chopped
3 large potatoes
2 tablespoons vinegar
salt and pepper to taste

Add the water to the washed lentils and bring to a boil. Add bouillon cubes, garlic, celery, carrot, parsley and simmer for about 1 1/2 hours. Add potatoes and boil for additional 30 minutes. Add vinegar and salt and pepper to taste.

Paprikasalat (Bell Pepper Salad)

1 lb. assorted bell peppers (red, yellow, green)
4 tablespoons olive oil
1 can tomatoes
1 onion, cut into rings
3 garlic cloves, chopped
4 tablespoons balsamic vinegar
1 teaspoons hot mustard
salt and pepper

Clean the bell peppers and cut them into 1 x 1 inch big pieces. Briefly fry them in the oil (do not allow them to brown), cover the skillet and let cook on medium-low for about 10 minutes. Dice the tomatoes and add to the bell peppers and fry for another 15 minutes (make sure that the peppers don't get too soft). Combine salt, pepper, mustard, vinegar, garlic, onion rings and add to the tomato-pepper-mixture. Let cool.

Eggplant Parmesan - New Style
Serves three as a main course. May be doubled.

1 large eggplant, sliced lengthwise 3/8" thick, salted, drained, and dried thoroughly (9 slices)
1/3 cup olive oil, approximately
3/4 cup whole milk ricotta (6 oz.)
1/2 cup Italian Fontina, coarsely grated (2 oz.)
1/2 cup Parmesan, finely grated and divided in half (2 oz.)
1 onion, caramelized (instructions and ingredients follow)
1 head garlic, roasted (instructions and ingredients follow)
2 Tablespoon chopped parsley
1 teaspoon fresh thyme, finely chopped (if available) or use 1/2 teaspoon dried
salt and freshly ground pepper to taste
1 to 1 1/2 cups tomato sauce
1/4 cup dry breadcrumbs
1/3 cup additional Fontina

Step One: Caramelizing onion. Peel, quarter, and very finely slice onion. Place a medium saut pan over medium high heat and add 1 Tblsp. butter and 2 tsp. olive oil. Add onions, 1/2 tsp. salt, 1/4 tsp. sugar, and toss well to coat onions. Reduce heat and cover for five minutes. Remove cover, raise heat, and cook until all liquid has evaporated and onions turn meltingly soft and deep ivory. This will take about 20 minutes more, adjusting heat so the onions do not fry or burn. You may have a few tips that have browned but the onions should not. Set aside to come to room temperature.

Step Two: Roasting garlic. Preheat oven to 375 degrees. Choose a large head of garlic with plump cloves. Cut off about 1/2 inch from the stem end (not the root end). Cut a square of aluminum foil big enough to wrap the garlic head. Place garlic head in center, dribble with 1/2 tsp. of olive oil, salt and pepper lightly and sprinkle on a pinch of dried thyme. Wrap loosely in foil and bake until the cloves are tender, approximately one to one and a half hours. Test with tip of sharp knife, which should slide into a clove easily. When cool enough to handle, separate cloves and squeeze. The garlic will pop right out of its shell. Mash in small bowl and set aside. Do this while working on the onions to save time.

Step Three: Making the filling. Mix the ricotta, Fontina, half the Parmesan, the caramelized onions, the roasted garlic, parsley, and thyme together. Add a good grind of pepper and taste for salt, being careful because of the cheeses. Mix well, then divide into 9 equal portions.

Step Four: Precooking the eggplant. Preheat oven to 400 degrees. Lightly oil a large cookie sheet (or two). Do not crowd the slices. Arrange the prepared slices so they are not touching. Brush both sides with the olive oil, using a basting brush. They will absorb the oil. Roast until tender and brown, approximately 20 minutes, turning once at the 10 minute mark. Check to be sure they are cooked through. Set aside.

Step Five: Assembly and final cooking. Place one portion of the filling on the lower (fat) half of each eggplant slice. Fold over and pat gently to hold in place. If using individual heat proof casseroles, place three filled and folded slices in each one, or alternatively, use an 8" x 12" single casserole. Mix the breadcrumbs, the rest of the Parmesan, and the final 1/3 cup Fontina together in a small bowl. Top the eggplant with as much tomato sauce as you wish, then divide the crumb topping over all. May be completed up to four hours in advance. Refrigerate until ready to bake. Preheat oven to 400 degrees. If refrigerated, the dish will take about 20 minutes to melt the top cheese and heat through. If not refrigerated, check in 10-12 minutes. Sauce should be bubbly. Let rest five minutes before serving.

Eggplant Parmesan - Old Style
Serves six as a first course or side dish, or three as an entree. May be doubled.

1 large eggplant, sliced crosswise 3/8" thick, salted, drained, and dried thoroughly (12 slices)
1 cup flour
2 eggs beaten lightly with a tsp of cold water in a shallow bowl
1 1/2 cups dry breadcrumbs
1 1/2 cups Italian Fontina, coarsely grated (about 6 oz.)
1/2 cup Parmesan, finely grated (about 2 oz.)
2 cups, approximately, of tomato sauce
olive oil for frying

Step One: Initial cooking of eggplant. Arrange the cup of flour on a flat plate. Next to it place the bowl of eggs, and then a flat plate with the dry crumbs. Work with only as many slices of eggplant as will fit into your saut pan without crowding. Slices must not touch each other. Heat a large saut pan over medium high heat with about 1/8" of olive oil. The oil must be very hot but not smoking. Dip each eggplant slice first in the flour, shake off excess, then into the egg, and finally dredge well in the crumbs. Shake off excess and slide into the hot oil. Cook 2-3 minutes on each side or until cooked through. Test with the tip of a sharp knife. The flesh must be tender. Adjust heat as needed to keep it hot for each batch but not so hot it burns the outside before the flesh is cooked. Remove to drain on a brown paper bag. Repeat until all eggplant has been cooked adding more oil as needed. If you accumulate burned bits between batches wipe the pan with a paper towel carefully and add fresh oil.

Step Two: Assembly and final cooking. Use a casserole dish that is approximately 8 inch x 12 inch. Place a very thin layer of sauce on the bottom, then lay in six of the fried eggplant slices. Top with half of the Fontina and half of the Parmesan. Spoon some sauce on each slice. Top with the next 6 slices, add the remaining Fontina, then as much tomato sauce as you wish, and finally the remainder of the Parmesan. Some people prefer a very "saucy" dish and others a slightly drier one (which is my preference). May be prepared up to four hours in advance. Place in 375 degree oven for approximately 40 minutes until hot and bubbly throughout. Let rest five minutes before serving.

Bienenstich (Bee Sting Cake)

Cake:
3 cups cake flour
2/3 cup milk
1/3 cup sugar
1 package active dry yeast
8 tablespoons unsalted butter
1 egg
powdered sugar

Filling:
1 1/2 cups milk
1 package vanilla pudding

Topping:
2 sticks unsalted butter
1 cup sugar
1 1/3 cups sliced almonds
2 tablespoons milk

Mix flour, yeast and sugar, melt butter and mix with lukewarm milk. Add the egg and beat until smooth. Cover and let rise in a warm place until the dough doubles in size. Punch down dough and place in a greased 10 inch springform pan. Let rise one more time until the dough doubles in size. Melt butter in a skillet and add sugar and let simmer for about 5 minutes or until almonds turn golden brown; take off the heat and add the milk. Cook for another 5 minutes. Spread it on top of the dough when it is lukewarm. Bake in a preheated oven at 375 degrees for about 30 minutes. Take out of the form and cool and cut in two layers. Prepare pudding, let cool and spread it in between the layers. Sprinkle top with powdered sugar. (You can also fill the cake with whipped cream instead of pudding)

MsgID: 0063568
Shared by: Meg, NY
Board: Cooking Club at Recipelink.com
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