Chef at Market
Art Print
Whiteaker, Betty
Buy at AllPosters.com
 

      La Belle Cuisine

In Memory of Craig Claiborne

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

"Cooking is at once one of the simplest and most gratifying of
the arts, but to cook well, one must love and respect food."
~ Craig Claiborne

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Aubergines
Art Print
Besler, Basilius
Buy at AllPosters.com
 

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Craig Claiborne, in his New York apartment in 1990
(courtesy AP)

A Tribute to Craig Claiborne

La Belle Cuisine

Craig Claiborne's Eggplant au Gratin

Craig Claiborne's
Southern Cooking
Craig Claiborne, 1987, Times Books/
2007 Univ. of Georgia Press

1 eggplant (about 1 pound)
1/2 pound fresh mushrooms
3 1/2 tablespoons butter
Juice of 1/2 lemon
1 1/2 tablespoons flour
1/2 cup milk
1/4 cup heavy cream
freshly ground black pepper
1/4 teaspoon grated nutmeg
Tabasco to taste
1 egg, lightly beaten
2 tablespoons bread crumbs
2 tablespoons Parmesan cheese

Preheat oven to 425 degrees F. Peel eggplant and cut flesh into 1-inch
cubes, more or less. Drop cubes into boiling salted water and cook about
5 minutes, just until cooked. Drain well.
Meanwhile slice mushrooms. There should be about 2 cups. Heat 1
tablespoon butter in skillet and add mushroom slices. Sprinkle with salt
and 1 teaspoon lemon juice. Cook, stirring and tossing, until mushrooms
give up their juice. Continue cooking until liquid evaporates. Set aside.
Melt 1 1/2 tablespoons butter in a saucepan and add flour, stirring with
a wire whisk. Add milk and cream, stirring rapidly with whisk. When
blended and smooth, add salt and pepper, remaining lemon juice, nut-
meg and Tabasco. Stir in mushrooms and eggplant. Stir in egg. Spoon
into baking dish (8-inch pie plate). Sprinkle with mixture of crumbs
and Parmesan, dot with 1 tablespoon butter. Bake 30 to 40 minutes.