10 baby Bella mushrooms, sliced
1 onion, chopped
1 spring onion
3 springs of cilantro
1/2 cup panko
salt + coriander seeds
2-3 tbsp grated Parmesan cheese
Bake eggplant, sliced in halves and sprayed with olive oil, for 30 minutes at 350F. Let cool and carefully scoop out the flesh. Chop and mix with roasted onions, mushrooms, chopped spring onion and cilantro. Season and add some panko bread crumbs to the mixture. Stuff the mixture back into the eggplant skins and return to oven for about 20-25 minutes more. Sprinkle with grated parm in the last 5 minutes.
1 box of strawberries
zest and juice of one orange
2 tbsp sugar
1/2 cup water
Peel and chop rhubarb. De-stem and chop the strawberries. Add all ingredients to a thick bottomed pot with about 1/2 cup of water; let the water boil and turn the heat down to low as soon as it does. Cook until rhubarb is as soft as strawberries. Let cool and use to fill tarts...preferably with some ice cream on the side.
3 lbs beef brisket, with a thin layer of fat on top
2 vidalia onions
3 cloves of garlic
1 large granny smith apple
1 lovely can of Guinness
2 sprigs of rosemary
4-6 fresh bay leaves
fresh cracked pepper
Score the fat layer of brisket and rub with salt and pepper. Slice peeled onions and peeled apples into wedges. Slice garlic into slivers. Layer all ingredients into a dutch oven and pour the beer over and cover with heavy lid. Place into 275F oven for 4.5 hours. Check for tenderness at this point; it should easily be pulled apart with two forks. Return to oven uncovered, if tender, for another 30 minutes to allow the top to brown nicely. Check on it every 10 minutes to baste.
Let cool to warm temp before slicing. Remove fat from top of sauce remaining in the pot and puree with hand mixer for gravy.
I served this along with oven roasted baby carrots (olive oil and sea salt). Same temp for about 40 minutes.