Eggplant Rollatini

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2 medium eggplants

2 eggs, beaten

1 cup milk

2 cups bread crumbs

2 cups whole-milk ricotta

2 cups mozzarella cheese

2 large eggs, lightly beaten

Salt, white pepper to taste

10 leaves of basil, chopped

8 oz. Parmesan cheese

Tomato sauce



Cut off the top of the eggplant and slice crosswise. Sprinkle with salt and arrange the slices on a plate at an angle, allowing the juices to drain for 1 to 2 hours. Dry the eggplant slices with a paper towel.

Mix the eggs, milk and pinch of salt and pepper in a bowl.

Dip each slice of eggplant on both sides in the egg batter and then into the bread crumbs. Tap in the bread crumbs with your palm to get a good adherence to the surface. Shake off the excess crumbs

In a deep, heavy skillet, heat 1-inch of vegetable oil to 375 degrees Farenheit. Fry the eggplant, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain.

Meanwhile, mix together the ricotta, spinach, seasonings, eggs and cheese. Put a spoonful on one end of the eggplant slice, and roll it up. Place the eggplant in a baking dish, put some tomato sauce on top, then add mozzarella cheese. Bake at 350 for 20-30 minutes. Sprinkle on Parmesan cheese and basil, then serve.




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Purim is a time for masks, groggers and delicious hamentashen–a three-pointed dough crust with your favorite fruit or sweets. Fill them with prune, poppyseed, apricot, raspberry or chocolate chips. Then share then with friends and family, and have a happy Purim!


3-1/2 cups all purpose flour

2-1/2 teaspoons baking powder

1 cup sugar

1/3 cup vegetable oil

2 extra large eggs

grated zest of half an orange

grated zest of half a lemon

prune or poppyseed filling; raspberry, strawberry or apricot preserves, or chocolate chips for filling

egg wash of two large egg yolkes



Preheat oven to 350 degrees. Line a large baking sheet.

In a large bowl, stir together the flour and baking powder. In the bowl of a standard electric mixer fitter with the paddle attachment, beat the sugar and the vegetable oil on medium speed until combined. Add the eggs and beat until incorporated. Stir in the orange and lemon zests.

Reduce the mixer speed to low and add the dry ingredients, alternating with the orange juice until a dough forms. Shape the dough into a flat disc, wrap it in plastic wrap and refrigerate overnight. The next day, remove the dough from the refrigerator and let it stand at room temperature to soften slightly.

On a lightly floured surface, roll the dough into a rectangle 1/4″ thick. With a 2-1/4 inch round fitted cutter, cut out rounds and place them about 1/2″ apart on the prepared baking sheet. Reroll the scraps of dough and cut out more rounds. (You should have about 40 rounds of dough).

Place the filling of choice, not the chocolate chips, in a pastry bag, fitted with a small plain tip if desired or use a small spoon. Place about one scant teaspoon of the filling in the center of each round. If using chocolate chips, use about 1/2 teaspoon per round.

Beat the egg yolks together to blend. With a small pastry brush, brush the edges of the rounds lightly with the beaten yolks.

Using the thumb and index finger on each hand, shape each round into a triangle lifting the dough up around the fulling. With your thumb and index finger, then press the corner of the two sides closest to you to seal, making two points of a triangle. Press the third or remaining point to seal. You should have three points or corners on each pastry when done, like a three-cornered hat.

Bake the pastries for about ten minutes or until golden brown. Remove the baking sheet to a wire rack and let the pastries cool completely before serving. Store the pastries in an airtight container at room temperature.




Our Most Favorite French Toast

Our Most Favorite  French Toast

French Toast

It seems like such a simple thing to make…but make it with challah bread, add some powdered sugar and serve with fresh fruit and you have a deliciously sophisticated version. Good enough to eat for dinner!


6 large eggs

1-1/2 cups of milk

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

3 tablespoons sugar

8 slices challah bread

3 tablespoons butter

powdered sugar

fresh fruit or berries

Maple syrup

In a shallow bowl, whisk together eggs, milk, vanilla, sugar and cinnamon.

Working with 4 or 5 slices at a time, dip challah in egg mixture, turning to coat thoroughly. Heat one tablespoon of butter in a large skillet over medium heat.

Arrange challah in a skillet in a single layer and cook until deep golden brown and cooked through (about 2 to 3 minutes per side). Repeat using the remaining challah.

Transfer French Toast to plates, dust with powdered sugar, top with syrup (or serve on the side) and serve with fresh fruit or berries.



Tomato, Spinach and Feta Salad

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Fresh, plump tomatoes with fresh oregano and savory feta–what more could you want in a refreshing side salad dish? Bon apetit!
1 pound plum tomatoes, chopped
8 ounces of feta cheese, crumbled
1 tablespoon chopped fresh oregano
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 large red onion, chopped
1 5-ounce package of baby spinach leaves
Mixed together olive oil, red wine and the fresh oregano to make the dressing. Combine tomatoes, onions, and spinach in large bowl. Toss with dressing. Season with salt and pepper. Arrange on platter and crumble the feta.

Nova Frittata

Nova Frittata

Nova Frittata



1 medium onion, diced
1 tablespoon unsalted butter
12 extra-large eggs
1 cup heavy cream
6 ounces cream cheese, crumbled
1/2 pound smoked salmon, chopped
1/2 cup chives, chopped
3 tablespoons chopped fresh dill (optional )
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Preheat the oven to 350 degrees F.

Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
In a large bowl, beat the eggs. Add the heavy cream, cream cheese, smoked salmon, chives, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven.
Bake the frittata for about 35-40 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.