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  • Chef John Politte


Ingredients

• 1 eggplant

• 1 garlic clove

• ½ shallot

• 1 can tomato sauce

• ½ cup shredded Parmesan cheese

• ½ cup shredded Mozzarella cheese

• 2 cups all-purpose flour

• 3 eggs

• 2 cups cornmeal

• 4 Tablespoons olive oil-split

• 1 Tablespoon Italian Seasonings

• Salt and pepper

Method

1. Dice the garlic and the shallot and place in a small bowl.

2. Peel the eggplant and slice into ¼ inch slices. Place on a paper towel lined plate or pan and cover with more paper towel to draw out some of the liquid. Set aside

3. Using 1 Tablespoon of the olive oil, sauté the garlic and the shallot in a small sauce pan until fragrant. Add the Italian seasoning and stir well to incorporate the flavors. Add 1 can of tomato sauce and continue to stir until all the ingredients are combined. Turn off heat and set aside.

4. Set up a dredging station with the flour, beaten eggs, and cornmeal. Add salt and pepper to each element of the station. Dip each individual slice of eggplant into the flour, eggs, and cornmeal until each slice is breaded, and then set each slice onto a dry surface.

5. In a large skillet over medium heat, using the remaining olive oil, fry each slice of eggplant until both sides are a golden color. Set on a paper towel lined plate and set aside.

6. On a cookie tray or aluminum pan, place a small amount of sauce for each piece of eggplant you want to use. Then place the eggplant slice on each spot of sauce, add a small amount of each cheese to each one, then place in a preheated 400-degree oven for 10 minutes, or until the cheese is melted and bubbly.

7. Remove the eggplant from the oven and stack three pieces of eggplant on top of another, add some pasta to the plate with garlic toast or a small Caesar salad and enjoy!

8. The remaining cooked eggplant can be kept in the refrigerator in a sealed container and be utilized in the same manner with the sauce at a different time with the same results.

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  • Chef John Politte


Ingredients

· ¾ cup butter

· 1 small onion-diced

· 1 Tablespoon fresh minced garlic

· 1 pound sliced white mushrooms

· 1 Tablespoon dried thyme

· ½ cup sweet Marsala wine

· ½ cup flour

· 4 cups chicken broth

· 1 cup heavy cream

· Salt and pepper to taste

Method

1. In a large pot or Dutch oven over medium heat, melt the butter and add the onions, cook until the onions are soft and translucent.

2. Add the garlic and thyme, stir well to perfume the aromatics, and then add the mushrooms. Cook the mushrooms until they release their liquid and reduce and become soft.

3. Turn the heat up to medium high, and stir in the Marsala, and cook for 3-4 minutes.

4. Lower the heat back to medium, and then add the flour to the mushroom mixture to form a roux. Continue to cook until the roux doesn’t stick to the pan.

5. Add the chicken stock and bring to a slow boil as you gently stir during the process, blending in the roux and being careful to not let it burn.

6. When the soup has thickened, turn the heat down, add the heavy cream and stir well. Simmer for 10 minutes.

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  • Chef John Politte

Cream of Celery Soup


Ingredients:

• ¼ cup butter

• 1 onion diced

• 2 cups chopped celery

• 1 clove garlic minced

• 1/3 cup AP flour

• 1 ½ cup milk

• 1 ½ cup chicken stock

• Salt and pepper to taste


Method

1. Dice the onion and celery, mince the garlic, and place in a large bowl.

2. Melt the butter in a large pot on medium high heat.

3. Add the onion, celery, and garlic to the melted butter, and sweat the vegetables until they are soft and show a bit of color.

4. When celery is soft, turn heat to medium, and slowly add the flour to make a roux.

5. Continue to cook and stir the roux until it comes off the side of the pot and becomes the consistency of peanut butter.

6. Add the milk and raise the heat to medium high, whisking the mixture frequently, not allowing the roux to burn on the bottom of the pot.

7. Add the chicken stock continuing to whisk as the soup thickens and is ready to serve.

8. Taste and season as needed with salt and pepper.

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