Fried Garlic Eggplant

The next leg of my vacation took me from London to Cairo. When I arrived all I kept looking for was Falafel ( I am not even a big Falafel fan) We went to this great restaurant and had the full spread of Egyptian Food. I finally had my falafel, but was so concentrated on eating my Fried Garlic Eggplant- I didn’t eat the falafel! Before I left the restaurant I had to ask how this was made.

1/2 Pound of Eggplant (1/3 inch Slices)
2 Tomatoes
3 Tablespoons of White Vinegar
2 Lemons
12-14 gloves of crushed garlic
1/4 Cup Olive Oil plus 2 teaspoon
Salt and Pepper

Prep sliced eggplant by sprinkling salt and a little lemon juice over the eggplant. (let stand for about 5 minutes) In a large frying pan heat the 1/4 Cup of Olive Oil and fry eggplant on both side until lightly browned. In a separate bowl mix Vinegar, Rest of Lemon juice, garlic, olive oil and salt and pepper.
Slice Tomatoes (if there are a lot of seeds remove some of them) place eggplant and in Vinegar mixture and let sit in it for about ten minutes, then remove and ready to serve.

Posted by Patty in Recipes. No comments »

The Bridesmaid

I feel from many conversations with brides & bridesmaids, there can be a lot of misconceptions of the roles and expectations of the bridesmaid from both sides. I have seen friendships damaged from an experience that is suppose to be joyous. As for the men reading this who think this might not apply to you – I am sure you have a friend, girlfriend, sister, wife, or fiance who is either a bride or bridesmaid. This, in fact, could be helpful information to have. Here are just a few points on the role of a Bridesmaid.

PLEASE let me know about some of your experiences (I am sure there are many) and of points that should be added so we all can learn!!! THANK YOU…

- Best to always accept the invitation of being a bridesmaid
- If you cannot afford the responsibility bring it up at a later date, not when you are asked.
- Be on time
- The maid of honor is there to share with the bride all the excitement that goes along with all parts of the wedding plans.
- Make sure to pick up your bridesmaid dress in a reasonable amount of time in case of additional fittings
- Be a good communicator with information- don’t count on information reached everyone
- Organize Bachelorette party
- Help out where you can with ideas, driving around scouting out locations etc.
- Help out at rehearsal dinner- Bride and Groom’s family might be a little pre-occupied and forget about things that could be rather important.
- Help the bride getting into her dress- and know how to bustle!

Posted by Patty in Wedding Notes. 3 Comments »

Bangers and Mash

I just got back from vacation where I picked up a few fun recipe ideas. Bangers and Mash is perfect, as the weather has finally turned cold in New York. A rude awakening when I got off the plane.

8 Plump Sausages about 1 LB.

Cook in frying pan and set aside.

Mashed Potatoes
4 large Russet Potatoes (peeled and quarter)
1 Cup of Milk (Might not need all)
2 Tablespoons of Butter
Boil Potatoes until cooked all the way through and drain water. In a separate saucepan simmer milk and butter and add a little at a time to the potatoes and with a mixer mix potatoes until smooth. Keep adding milk mixture until smooth add salt and pepper to taste.

Gravy
1 Tablespoon of Olive Oil
2 Large Leeks (Sliced Thinly)
1 Tablespoon of flour
1 Teaspoon of Dijon Mustard
½ Cup of White Wine
½ Cup of Chicken or Beef Stalk
Salt and Pepper to Taste
Optional
Chopped Chives

Heat oil in a frying and sauté Leeks until nicely browned. Stir in the flour (quickly so it does not lump- if lumpy just continue to whisk it) add mustard, wine and finally a few seconds later the stock and let thicken.

Place Mash on a plate topped with Sausages and top with Gravy. Sprinkle with chopped chives. Good Warm Comfort Food!

Posted by Patty in Main, Recipes. No comments »