As promised, I made this last weekend. As predicted, it wasn’t difficult but took a fair amount of time. That might have to do with the fact that I decided to make my own breadcrumbs, or the slicing, oiling and salting both sides of all the vegetables.
It looked interesting but since the recipe didn’t have any egg or cheese between the layers, it didn’t really hold together when sliced. Everyone who ate it seemed to like it but who knows, they may just have been being polite! I wanted to love this, but it only gets a B+ from me.
I also made Roasted Feta with Honey which was way easier and more impressive. Try it! 8oz of feta drizzled with some olive oil, baked for 8 minutes at 400F, drizzled with honey, under the broiler and add some pepper. For the effort involved, the roasted feta wins, hands down!
If you pay attention to the initials at the end of each blog, you will notice that mine (HAR) have been mostly absent. CJR has been carrying the load and it’s time for me to step up and get inspired to cook again.
I started by actually reading those emails I receive from cooking.nytimes.com! This one for layered vegetable torte caught my eye. It doesn’t look difficult, but slightly time consuming. You do need to grill the vegetables first and then layer them in a springform pan but it seems like a pleasant Saturday afternoon task to ask my husband to grill while I mix drinks.
I’ll let you read the specific directions in the link above but the general idea is to layer grilled eggplant, zucchini and portobello mushrooms with fresh basil and garlic and top it all off with some bread crumbs, plum tomatoes and Parmesan. It bakes for 30 minutes and can be served hot or at room temperature. Here’s what it’s going to look like when I make it on Saturday!