Everyday Food - Martha Stewart Living Magazine [6]
3 Wrap sandwich tightly in plastic and place on a baking sheet; place another baking sheet on top. Weight with a heavy skillet or canned goods. Let stand at least 1 hour at room temperature (or refrigerate up to overnight). To serve, cut into wedges.
PER SERVING: 591 calories; 24.2 grams fat; 37.4 grams protein; 50.8 grams carbohydrates; 2.9 grams fiber
Place eggs in a saucepan, and add enough water to cover by 1 inch. Bring water to a simmer; remove from heat. Cover, and let stand 12 minutes. Drain and rinse eggs under cold running water. Unpeeled eggs can be refrigerated up to 1 week.
EGGPLANT AND MOZZARELLA MELTS
If you like eggplant parmigiana, you’ll love these open-face sandwiches. For the best flavor, make the tomato sauce and bread crumbs yourself.
SERVES 4 PREP TIME: 20 MINUTES TOTAL TIME: 50 MINUTES
2 large eggs
Coarse salt and freshly ground pepper
¾ cup plain dried bread crumbs
Olive oil, for baking sheet
1 eggplant (about 1 pound), sliced into ½-inch-thick rounds
1 small loaf soft Italian bread (8 ounces)
2 cups Basic Tomato Sauce or store-bought sauce
8 ounces mozzarella cheese, thinly sliced
1 Preheat oven to 475°F. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and ¼ teaspoon pepper. Spread bread crumbs in another shallow bowl.
2 Lightly oil a rimmed baking sheet. Dip eggplant rounds in egg, letting excess drip back into bowl, then dredge in bread crumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning slices) until golden and tender, 15 to 20 minutes.
3 Meanwhile, split bread lengthwise, and place halves, cut sides up, on another baking sheet; press gently in centers of each bread half to create a well.
4 Layer both bread halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes. To serve, cut into 4 pieces.
PER SERVING: 481 calories; 15.1 grams fat; 27.4 grams protein; 60.3 grams carbohydrates; 8.1 grams fiber
PORTOBELLO BURGERS WITH BELL PEPPER AND GOAT CHEESE
The sweet, complex flavor of balsamic vinegar enhances the smokiness of grilled portobellos and bell peppers in these satisfying meatless “burgers.”
SERVES 4 PREP TIME: 30 MINUTES TOTAL TIME: 1 HOUR (WITH MARINATING)
¼ cup olive oil
¼ cup balsamic vinegar
3 garlic cloves, minced
Coarse salt and freshly ground pepper
1 red bell pepper, ribs and seeds removed, quartered
8 portobello mushrooms (about 1 pound), stems removed, caps wiped clean
Vegetable oil, for grill
4 hamburger buns
5 ounces fresh goat cheese, cut into 4 equal slices
Bibb lettuce, for serving
1 In a shallow dish, whisk together olive oil, vinegar, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Add bell pepper and mushrooms; toss to coat. Marinate at room temperature 30 minutes (or refrigerate, tightly covered, up to overnight).
2 Heat grill to medium; lightly oil grates. Grill bell pepper (uncovered), skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, rub off skins. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
3 Layer each bun with bell pepper, 2 mushrooms, goat cheese, and lettuce. Serve immediately.
PER SERVING: 385 calories; 23.2 grams fat; 14 grams protein; 32.3 grams carbohydrates; 3.4 grams fiber
OLD-FASHIONED CHEESEBURGERS
The secret to these burgers—inspired by those found at diners and roadside stands—is their uniform thickness and rough-around-the-edges shape, achieved with a rolling pin. Beef chuck with twenty percent fat will produce the juiciest burgers.
MAKES 4 PREP TIME: 30 MINUTES TOTAL TIME: 30 MINUTES
1 pound ground beef chuck (preferably 20% fat)
4 hamburger buns
4 teaspoons unsalted butter, room temperature
Coarse salt and freshly ground pepper
4 slices melting cheese, such as mild cheddar or American
Assorted toppings, such as shredded iceberg lettuce, pickle chips, thinly sliced red onion, yellow