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Old 10-25-2007, 08:44 AM   #1
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Wednesday Dinner w/ Pictures (10/24)

Dinner night again last night for the GF... Decided to go with some soup and a second crack at the Tiramisu. It came out fantastic this time around (thanksAandy M!) as always here are the photos (again I'm not skilled with the camera as you can see). The soup also came out great and the pork went over big with everyone and was really tender... comments/suggestions always appreciated!

Appetizer
Stuffed Baby Eggplant w/Barley



Soup
Minestrone



Meat
Cider Braised Pork



Dessert
Tiramisu





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Old 10-25-2007, 08:58 AM   #2
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Wow! What a feast! Everything looks fantastic!
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Old 10-25-2007, 10:03 AM   #3
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Quote:
Originally Posted by Michelemarie View Post
Wow! What a feast! Everything looks fantastic!
thanks!
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Old 10-25-2007, 12:21 PM   #4
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Looks GREAT!

Can you post the recipe for the stuffed eggplant pretty please??
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Old 10-25-2007, 12:43 PM   #5
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Everything looks delicious! Your photos came out great too!
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Old 10-25-2007, 04:12 PM   #6
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Quote:
Originally Posted by pdswife View Post
Looks GREAT!

Can you post the recipe for the stuffed eggplant pretty please??
sure thing!

Ingredients:

-2 small or 2 baby eggplants
-1/2 cup dry barley
-2 cups vegetable stock/broth
-1/4 cup yellow onion, minced
-2 tsp garlic, minced
-1/2 tsp gingeroot, grated
-1/2 cup white mushrooms, minced
-1/2 teaspoon lemon zest
-1/2 teaspoon curry powder
-1/4 tsp turmeric

Directions


Bring the barley and broth to a boil in a small pot. cover and reduce to low heat. simmer until barley is tender(about 35 minutes,add more broth if needed). remove from heat and set aside.

Preheat oven to 350.

Half the eggplants lengthwise, scoop out the flesh leaving just a bit of eggplant and the skin as a shell. Mince the scooped eggplant and set aside. Place the eggplant shells in a greased baking dish, skin side down.

in a saute pan, saute the onion, garlic and ginger root until the onion turns golden brown(6-8 minutes). add the eggplant, mushrooms, lemon zest, curry, turmeric and saute over medium heat until the mushrooms begin to release some moisture (5 minutes).

Drain the barley and add it to the eggplant mixture. add 1/4 cup of the cooking liquid and and simmer until reduced (6-8 minutes). brush the eggplant shells with some olive oil and fill in with the mixture. cover with aluminum foil and bake until eggplants are tender (30-40 minutes). remove and top with parsley and some grated parmasean.

Thats it.... you can also substitute lentils for the barley and it turns out just as good. hope you like it.
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Old 10-25-2007, 04:13 PM   #7
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Quote:
Originally Posted by amber View Post
Everything looks delicious! Your photos came out great too!
thanks, i dont have the world best camera but i try!
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Old 10-25-2007, 04:40 PM   #8
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Everything looks so good, especially that dessert (tiramisu's my favorite!). I'm going to copy and paste your eggplant recipe into the appetizer forum so it's shared with everyone.

Good work! I hope the GF was happy!
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Old 10-25-2007, 08:11 PM   #9
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Thanks for the recipe! I can't wait to try it!
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Old 10-26-2007, 01:22 AM   #10
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gosh this looks wonderful
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