Eggplant Parmigiana, Scallops En Papillote, Baked Maple Beef Shortribs & Sapodilla Neapolitan

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It has been a while since I cooked lunch at home - coz I was travelling the past weeks. :)

Feels so good to be able to cook again. Here are the recipes for this Saturday's lunch.

EGGPLANT PARMIGIANA
(Trust me, prep work is worth the taste of Italy on your plate)

Ingredients:

1 giant eggplant (1/2 kilo per piece) - got mine from Baguio but saw some being sold at Rustan's (smaller, so get 2)
1 cup raw spinach leaves
1/2 cup grated Perfect Italiano Permesan Cheese
4 eggs
200 grams Panko (Japanese) bread crumbs
1 small bunch parsley, chopped
1/4 teaspoon salt
oil for deep frying

Marinara Sauce:
1 - 450g can whole stewed tomatoes
1/8 cup capers
3 tablespoons tomato paste
1/2 cup water
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
1 tablespoon dried basil
pinch of red chili flakes
salt to taste
1 tablespoon oil (olive or canola)

Procedure:

1. Cut eggplant into 1/2 inch rounds. Do not do this ahead of time or the eggplant will brown.

2. Dip in beaten egg seasoned with salt.

3. Dredge in Panko.

4. Deep fry in hot oil until golden brown; 2-3 minutes per side.

5. Drain on a wire rack and set aside.

6. On a sauce pan, heat oil and saute herbs and spices over low heat to release flavor (1 minute).

7. Turn fire to medium, add tomato paste and capers, saute for 1 minute.

8. Stir in tomatoes and crush with spoon.

9. Add water and simmer for 5 minutes. Season with salt and set aside.

10. Chop spinach.

11. Saute over 1 teaspoon oil over low heat until wilted.

12. Transfer to a small bowl and add in 1/4 cup Perfect Italiano Parmesan Cheese. Set aside.

13. To assemble, add some sauce over a baking dish (9x4 in or 6x6 in).

14. Layer with fried eggplant and more sauce.

15. Spread spinach mixture over the eggplant.

16. Top with last layer of eggplant and cover with remaining sauce.

17. Cover with the remaining Perfect Italiano Parmesan Cheese, top with parsley and bake in a 350F oven for 20 minutes.

Serve hot with rice, bread or noodles. I had it between a nice crusty baguette. :)

Scallops En Papillote
(En Papillote means wrapped in paper/parchment. Feel free to use parchment paper but foil works just as well. These are very easy to make and you can bake these together with the Eggplant. Use fresh scallops when available.)

Ingredients:

8 large scallops in shell - got these Hokkaido scallops at the Cold Storage in Rustan's
chopped parsley
salt and pepper to taste
thinly sliced lemon
drizzle of olive oil

Procedure:
1. Place scallops over the sheet of foil (2 inches wider than the layer of scallops).
2. Season with salt & pepper. Place a slice of lemon over each. Sprinkle parsley and drizzle with olive oil.

3. Tightly seal with another sheet of foil. (Steam will form inside cooking the scallops). Bake in a 350F oven for 15 minutes.

4. Open on the table, just before serving. (Also a great showpiece).

Baked Maple Beef Shortribs
(I marinated these for 2 weeks! Imagine the flavor! But overnight will be ok. Patience is key in making this the best ribs possible.)

Ingredients:

1 kilo beef shortribs
1 1/2 cups water
1/2 cups soy sauce
1/4 cup sugar
1/2 cup maple (flavored) syrup
5 pcs bay leaves
1/4 cup tomato paste
1/2 teaspoon salt
1/8 teaspoon chili flakes
1/4 cup butter
1/4 cup flour

Procedure:
1. On a baking dish, add soy sauce, tomato paste, sugar, maple syrup, chili flakes, bay leaves, salt and water. Cover with foil and marinade in the fridge for at least overnight.

2. Before baking, let stand at room temperature for 2-3 hours. Bake at a 325F oven for 4 hours. Uncover foil and bake at 350F for 1 hour minutes, turning every 15 minutes. Remove the sauce an bake at 400F until golden.
3. Make the sauce by preparing roux by cooking butter and flour over low heat for 3 minutes.

4. Add in sauce mixture and stir over medium heat for 5 minutes until smooth and thick. Use a whisk to prevent lumps.

Serve ribs with sauce. Garnish with parsley and a lemon wedge.

Sapodilla Neapolitan
(Sapodilla is known as Chico here. For those who have not tasted chico, imagine caramel becoming a fruit. Yum! A Neapolitan is basically a dessert made up of different layers. Try this and look at the lowly chico in a different light.)

Ingredients:

1/2 kilo ripe Sapodilla (should smell sweet and flesh is soft to the touch)
2 tablespoons butter
1/4 cup honey
1/2 cup cream cheese 
1/2 cup all purpose cream
18 pcs wonton wrappers
dash of nutmeg
pinch of salt

Procedure:
1. Beat together salt, cream cheese and cream until smooth and light. Chill for at least 30 mins.

2. Deep fry wonton wrapper. Drain on paper towels and set aside.

3. Peel and cube the sapodilla (remove seeds).

4. Melt butter in a pan over medium heat. Add sapodilla and honey. Cook for 3-5 minutes until it caramelizes.

5. To assemble, place a wonton at the bottom of a plate, add sapodilla and the cream mixture. Repeat twice ending with the cream. Top with nutmeg.

Nice contrast of sweet and salty; hot and cold.

Whew! :)

Let me know which ones you have tried and if there are suggestions! Until next post!!!