EGGPLANT STEW WITH HONEY AND GOLDEN RAISIN POLENTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Place dried mushrooms and 2 cups chicken stock in a small pot over medium-low heat.
- Heat the extra-virgin olive oil in a Dutch oven or high sided skillet over medium to medium-high heat. Add garlic, crushed pepper, onions, carrots, celery, peppers, and eggplant to the pot as you chop them. Add the bay leaf, season with salt and pepper and cover the pot to sweat the vegetables out a little faster. Stir occasionally for 10 to 12 minutes then uncover and add the balsamic vinegar.
- Remove the reconstituted dried mushrooms to the pot with a slotted spoon. Pour in all but the last few tablespoons of mushroom stock. The last of the stock can hold a little loose grit from the dried mushrooms. Add tomatoes and break up with a wooden spoon. Simmer over low heat the last few minutes before serving. Adjust salt and pepper.
- Heat the remaining 2 cups stock with 1 cup milk, golden raisins and rosemary over medium high heat. Whisk in polenta and stir 3 minutes until thickened. Remove from heat and stir in honey, butter and cheese.
- Pile some polenta in shallow bowls and spoon the stew around the polenta.;
SICILY KNOWS BEST--EGGPLANT STEW WITH HONEY & GOLDEN RAISIN
Recipe taken from "Rachael Ray's Big Orange Book". I have not tried this recipe... it is vegetarian and has eggplant! Yummm :) Cooking time includes prep time.
Provided by marggie
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Place the dried mushrooms and 2 cups of the stock in a small pot over medium-low heat.
- Heat the EVOO in a Dutch oven or high-sided skillet over medium to medium-high heat. Add the garlic, red pepper flakes, onions, carrots, cubanelle and bell peppers, and eggplant to the pot as you chop them.
- Season with salt and pepper and cover the pot; sweat the vegetables for 10-12 minutes, stirring occasionally, then uncover and stir in the balsamic vinegar. Use a slotted spoon to scoop the reconstituted dried mushrooms out of the soaking water, and add them to the pot. Pour in all but the last few tablespoons of mushroom stock, which may have a little loose grit from the dried mushrooms. Add the tomatoes to the pot and break up with a wooden spoon. Simmer over low heat for a few more minutes; adjust with salt and pepper.
- While the veggies are sweating down, in a medium saucepan slowly heat the remaining 2 cups of stock with the milk, raisins, and rosemary over medium-high heat. When it just simmers, whisk in the polenta and stir for 3 minutes, or until thickened. Remove from the heat and stir in the honey, butter, and cheese.
- Pile some polenta in shallow bowls and spoon the stew around the polenta.
Nutrition Facts : Calories 296.5, Fat 16.8, SaturatedFat 5.9, Cholesterol 20.7, Sodium 371.6, Carbohydrate 33.8, Fiber 8.1, Sugar 18.2, Protein 7.6
ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC
Courtesy of Food Network's Tyler Florence. This is one of my favorite holiday dishes. It goes with everything, it's enjoyed by everyone, and it's super easy!
Provided by Penny Stettinius
Categories Onions
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat.
- Bring to a simmer and cook for 1 minute to reduce slightly.
- Place the onions, cut sides up, in a single layer on a baking pan.
- Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
Nutrition Facts : Calories 163.9, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 63.8, Carbohydrate 23, Fiber 0.8, Sugar 19.8, Protein 0.7
STEWED EEL WITH ONIONS, HONEY, AND RAISINS
A specialty of the port of Salé, this is one of the rare fish couscous dishes of Morocco. The eel is usually cooked in a saffron broth, but I prefer to sauté the eel and serve it with a small portion of couscous (see page 375). The honeyed onions beautifully complement the delicate flavor of this fish. Have the eel skinned (the skin is tough and inedible) and cut into pieces or filleted by the fishmonger.
Yield serves 6
Number Of Ingredients 10
Steps:
- Sprinkle the eels with a little salt.
- Put the onions with 4 tablespoons oil in a large pan. Cook with the lid on over very low heat, stirring occasionally, until soft (they will stew in their own juice). It will take a long time because of the quantity. Take the lid off and cook, stirring often, until lightly golden. Add the cinnamon, saffron, honey, lemon juice, raisins, and a little salt and pepper. Stir well, and cook gently for 5 minutes.
- In a large skillet, sauté the eel in butter and the remaining tablespoon of oil, sprinkling with salt and pepper, until just cooked through. Serve on a bed of onions with couscous.
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