Daniel Fast

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a white plate topped with pasta and sauce on top of a blue tablecloth covered table
How to Make the Best Baked Ziti | Food Wishes with Chef John | Allrecipes | Ready for the cheesiest, meatiest, sauciest baked pasta of your life? Let Chef John show you how to make the best baked ziti, ever. GET THE RECIPE:... | By AllrecipesFacebook
Allrecipes - How to Make the Best Baked Ziti | Food Wishes with Chef John | Allrecipes
food network canada - how to make roasted eggplant parmesan barefoot contest
How to Make Roasted Eggplant Parmesan | Barefoot Contessa | Roasted eggplant Parmesan will be your new go-to dish! 🍆 | By Food Network Canada | Always keep marinara sauce in the pantry and it's a key ingredient in my roasted eggplant Parmesan. I mean, by the time you cook the eggplant, slice all the ingredients, and assembled it. Who wants to start making marinara sauce? Not me. So, first, the eggplant. I've roasted lots of it. Let me tell you how I did it. I sliced two and a half pounds of eggplant into half moons, lay them in a single layer on three sheet pans, brush both sides with olive oil, sprinkled a teaspoon or of oregano over the eggplant on each sheet pan crushing it slightly. Sprinkle the half a tablespoon of salt on each pan and a half a teaspoon of pepper. Next, I put the three sheet pans in the oven at 400° for fifteen minutes. Then I turn the slices, rotated the pans, and bake them for 10 minutes more until they were tender. Okay, last pan. Trust me, once you've roasted eggplant, you'll never go back to frying it again. You don't get it all over the kitchen. You don't get it all over yourself. Okay, I've got all the elements. I've got marinara sauce, I've got eggplant, I have to pull some other things together. Half a cup of julienne basil, a pound of buffalo mozzarella in thick slices, eight ounces of garlic and herb goat cheese, and one and a half cups of freshly grated Parmesan. Okay, now I'm just gonna layer up all these ingredients. I'll start with third of the marinara in the pan, spread it out, then add a third of the roasted eggplant, a third of the Julienne basil, a third of the buffalo mozzarella slices, a third of the goat cheese, and a third of the Parmesan. I always grate it myself. Now, we'll do the same thing all over again. Marinara, eggplant, basil, mozzarella, goat cheese, Parmesan, and again, ending with grated Parmesan. Now, how good does that look ready. So, one last thing to do, I'm gonna make a crunchy bread crumb topping for the roasted eggplant Parmesan. Just gives it nice texture. So, I need about one and a third cups of bread crumbs. And it's really easy. Just a few more things to add to give a great flavor. First, four minced garlic cloves, then a quarter of a cup of chopped fresh basil. I'll pulse them just to combine. Then, I'll add a quarter of a cup of olive oil, a teaspoon of salt, and pulse them again. Just enough to moisten the crumbs. Okay, that was pretty easy for flavored bread crumbs, right? Okay, I'm just gonna put these right on top. So this is gonna bake 400° for 50 minutes and I'm gonna let it set at room temperature for about 10 minutes so you can cut it easily and that's gonna be so good. Okay, this is my roasted eggplant Parmesan. How good does that look? I just let it sit for about 10 minutes so you can serve it. I'll just make sure it taste great. Wow. That's really good.
Food Network Canada - How to Make Roasted Eggplant Parmesan | Barefoot Contessa
an assortment of fruits, vegetables and crackers arranged in the shape of a rainbow
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