How Corning Ware Does Italian - Eggplant Involti

Time for a crash course in Italian...   Involtini is the plural of Involtino meaning little package.  Involtino is the diminutive of Involto, package or bundle, and Involti would be the plural form.

Involtini, culinary-wise, usually refers to an appetizer, while Involto, being larger, is more of a main course fair.  Either way they are really the same thing, it's just a matter of size.

While Involti/Involtini can be wrapped in a variety of things and stuffed with even more interesting ingredients, I chose to keep it simple this time and go with an easy Ricotta cheese filling, bolstered by fresh bread crumbs.

Eggplant Involti

1 head of Garlic, Roasted
1 Sweet Onion, Chopped
1 Carrot, shredded
1/2 tsp dried Oregano
1/2 tsp Red Pepper Flakes
1 (28oz) can diced Tomatoes (Preferably Muir Glenn Fire Roasted Tomatoes)
3 Eggplants (about 1 lb each)
6 TB Olive Oil (not Extra Virgin)
Kosher salt and pepper
1 slice hearty white sandwich bread, torn into 1-inch pieces
8 ounces (1 cup) whole-milk ricotta cheese
1 1/2 ounces grated Pecorino Romano cheese (3/4 cup)
1/4 cup plus 1 tablespoon chopped fresh basil
1 TB Lemon Juice
1 tsp Lemon Zest

Corning Ware P-16-B - 11 inch Skillet (or A-10-B)
Corning Ware P-35 Broil and Bake Tray (your gonna need at least 2 of these, possibly 3)

Preheat the oven to 400F degrees.
Cut the top off the Garlic, drizzle with Olive oil (not Extra Virgin) and sprinkle with Salt and pepper.

Wrap in a foil package and Roast in a 400 degree oven for 30 minutes.

Place the P-16 over medium flame and place 2 TB Olive Oil in the pan.

When hot, add the shredded Carrot and the chopped Onion.

Reduce the flame to low and sweat the vegetables until they begin to caramelize (30-40 minutes)
When the Garlic is roasted and cool to the touch, squeeze out the filling and smear it across your cutting board with a knife to turn it into a paste.

Add the Oregano, Red Pepper Flake, Roasted Garlic Paste and Tomatoes to the caramelized vegetables.

Simmer on low while dealing with the Eggplant.
Reduce the oven temperature to 375.
Peel the Eggplant…

Slice each eggplant lengthwise into 1/2-inch-thick planks (you should have 12 -13 planks); trimming any rounded surface from each end piece so it lies flat.
Place Eggplant slices, in a single layer, on Parchment lined baking sheets. (I used 2 half sheet pans cause it would take 3 P-35s)

Brush the eggplant slices with Olive oil and sprinkle with Kosher Salt and Pepper.

Flip the Eggplant slices over and repeat.

Bake until tender and lightly browned (about 30 minutes), rotating the baking sheets half way through baking.

While the Eggplant is baking pulse the torn bread in food processor until finely ground.

Combine fresh bread crumbs, ricotta, 1/2 cup Pecorino Romano, 1/4 cup basil, lemon juice, Lemon Zest and Salt in medium bowl; set aside.

When eggplant is done baking, remove from the oven and allow the Eggplant to cool for at least 5 minutes before attempting to handle.
Begin heating the broiler and check your sauce....  It should be nice and thick by now.....  (the eggplant will release a little more water and loosen the sauce a little bit)

Flip each piece of Eggplant over (the underside will be softer)
With widest ends of eggplant slices facing you, evenly distribute ricotta mixture on bottom third of each slice.

Gently roll up each eggplant slice…

and place seam side down in the simmering tomato sauce.

Bring the sauce back to a simmer and allow the Eggplant to cook for 5 minutes.
Transfer skillet to oven and broil until eggplant is well browned and cheese is heated through, 5 to 10 minutes.

Remove from the broiler and sprinkle with remaining 1/4 cup Pecorino Romano and let stand for 5 minutes so the cheese can melt slightly, then sprinkle with 1 TB of chopped Basil and serve......

Delicious with crusty sourdough bread....

Where is your Corning Ware??
~~

A Change of Scenery - Macho Nacho in Floral Bouquet

This post is going to look a little different.  You see, I am house sitting for my brother and his wife this week, as well as baby sitting the children, because they are celebrating their anniversary.  Thus, I have been "forced", as it were, to bust out their CorningWare for all my cooking needs.

As far as "Classic" CorningWare goes, I collect Wheat, Trefoil and Blue Cornflower...  When I cook, I usually use the Blue Cornflower, simply because, if anything terrible happens, it is significantly easier to replace than my Wheat or my Trefoil.

My brother and Sister-in-law, on the other hand, are collectors of Floral Bouquet.  Most of their collection is of the 3rd version of the pattern and in the A-series, but they have a few 1st & 2nd version pieces from the P-series as well.  Sadly, I am not using any of those pieces, since I only need a Baking dish and a Skillet, cause I am making the Macho Nacho.

My mom use to make this ALL the time when we were kids.  I was quite surprised when, as an adult, I ordered "Nacho" in a restaurant and received melted cheese drizzled over chips.  Sorry, to me that is not Nacho, cause I am use to having this multilayer deliciousness.

Since I am making this for fairly young children, I have used mild salsa and left out the diced green chiles and the sliced jalapenos this time, but this is a basic recipe that is infinitely changeable to meet your personal taste...  And I must say, I often skip the Jalapenos all together and go for finely chopped Chipotles in adobo.

Macho Nacho

Olive Oil
1 lb Ground Beef
2 cans Refried Black Beans
1 jar Salsa (mild, medium or hot-- your choice)
optional - 6 oz can Diced Green Chiles
6 oz can sliced Black Olives
optional - 4 oz can sliced Jalapenos
6 oz Cheddar, Shredded

Corning Ware 10 inch Skillet (A-10-B or P-10-B)
Corningware 2 quart Baking Dish (P-332)

Begin by placing the A-10-B/P-10-B over medium flame and drizzling Olive oil over the bottom of the dish.

When the oil is hot, add the ground Beef.

Saute, breaking the Beef down with a fork, until well browned.

Drain the Beef on paper towels and begin preheating the oven to 350F degrees.

Spread the Refried Black Beans over the bottom of the P-332.

Spread the Ground Beef over the Beans.

Spread the Salsa over the Ground Beef.

Here is where you would add the diced Green Chiles as well.
Sprinkle the Black Olives over the Salsa/Diced Green Chiles.

Spread the sliced Jalapenos, if using, over the Olives. (or spread finely chopped Chipotles with the adobo)
Now cover everything with the shredded Cheddar.

(It is important that the cheddar is last, for it will melt and protect the Olives and Jalepenos from drying out during cooking.)
Toss the P-332 into the oven and bake until the cheese is melted and bubbly... about 30-40 minutes.

Remove from the oven and spoon portions onto a plate... Sprinkle chips around...

Don't forget the big dollop of Sour Cream... And guacamole if desired.

Where is your Corning Ware??
~~

Confit alla Corningware - Leek Confit and Crostini

Every have a Cocktail party?  Ever struggle and lament over what sort of finger foods to serve at said cocktail party?  Heck, ever want to pretend you are having a cocktail party just so you can eat fingers foods?  I love appetizers.  They tend to be a lot of work, so there are not many in my repertoire, but I love them just the same.

If left to my own devices, I lean towards being a "grazer".  Thus, when going out to eat, I will chose the nearest Tapas or Sushi joint where I can graze and socialize until my hearts content.  Failing that, and being forced to a more traditional restaurant, I have a propensity for ordering an appetizers, or two if I am REALLY hungry, and that usually does the trick.  When I am forced to sit down and consume an actual meal, I feel like I have to roll back to the car.   I do NOT like being over-stuffed, but at the same time I don't like being "That Guy" who drags 3/4 of their meal home in a doggy bag.  Suffice it to say, I eat out VERY rarely.

Anyway...  This particular appetizer/antipasto/canape/finger food/hors d'oeuvre/meze/amuse-bouche is one of my favorites.  Not just because it is delicious, but because it is actually fairly simple to prepare. (relatively speaking)  It's a lovely French twist on an Italian restaurant staple.  Crostini lovingly smeared with soft Goat Cheese and topped with an unctuously decadent Leek Confit.

Oh, it's good... it's really good. Like "I need a cigarette" kind of good. (If you catch my drift)

So what exactly is "Confit".  Traditionally it is either Goose or Duck cooked low and slow in it's own rendered fat or fruits cooked in a sugar syrup (what we call "Candied" in the U.S.) as a method of preservation.  Thankfully, it is possible to cook other things in this manner, though technically this is properly referred to as "Leek en confit" since it is neither Goose, Duck nor Fruit. 

When I make this, I don't intend on it lasting very long, thus I use Butter and consume it with relish in less than a week.  If you are expecting to preserve this for the long hall (up to a couple months) then I suggest forgoing the butter and heading straight for either Olive oil, rendered Duck Fat or even Ghee.  Butter contains water and that water causes spoilage.  So unless you can be sure you have simmered ALL the water out of the butter (as would be the case with Ghee) do not plan on this staying viable in the refrigerator for more than 2 weeks tops. 

I don't think you will have to worry though, it never lasts that long

Leek en Confit

1/2 cup Unsalted Butter
4 Leeks (about 5 cups) white and light green parts, halved and cut into 1/4 inch slices
2 TB Water
1 tsp Salt
1 tsp dried Thyme Leaves

Corningware 10 inch Skillet - P-10-B (with lid P-10-C) or A-10-B (with lid A-10-C)

Preheat your oven to 300F degrees.
Prepare the Leeks by halving them, and slicing into 1/4 inch pieces.

By the time you are done, you should have about 5 cups.

Place your 10 inch Skillet (P-10-B) over medium flame and add the Butter.

Once the Butter has melted into a pool of golden elixir......

Add the Leeks.

Toss everything together to coat well and cook for about 5 minutes, or until the Leeks begin to soften slightly.

Add the Water, Salt and the Thyme, stirring everything together.

Cover with the lid.(P-10-C)

Move the skillet to the preheated oven and bake for 30 minutes, stirring every 10 minutes or so.

Remove the lid (P-10-C) and bake for an additional 5 minutes to allow any remaining water to escape.

Remove the skillet from the oven and allow the Confit to cool.

Spoon into a serving vessel, if you wish, for your guests to apply as a condiment

(cause it's even good on crackers) or you may continue.....

Crostini

1 Baguette, sliced into 1/2 inch slices on the bias
Olive Oil
Salt
1 clove Garlic
Chevre or other soft Goat Cheese, room temperature
Leek Confit

Corningware Broil and Bake Tray (P-35-B) - Depending on how much you are making, you may need a second tray

Preheat the oven to 350F degrees.
Slice your baguette at an angle into 1/4 inch thick slices and lay them out on your Broil and Bake Tray (P-35-B).

Brush liberally on both sides with Olive Oil and season with a pinch or two of Salt.

Place in the oven and bake for 10 minutes, turn the Crostini over and bake for an additional 10 minutes, or until they begin to turn golden and toasty.

Cut the end off the Garlic Clove and rub each Crostini with the clove.

Lay out on a rack to cool slightly before spreading the Chevre over each slice.

Top with warm Leek Confit.

Arrange on a platter and Serve.....

Then bask in the glow of your guests adoration of your prowess in the kitchen.  I'm just sayin'  It really is THAT good.

Where is your Corningware??
~~