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| Renata and Alan in Berlin |
Sunday Dinner at Susanne’s in Gierbstratbe
Host: Susanne
Guest: Peter, Nicola, Alan, Renee, Ingle, Alpha, Ferret,
Main Course Eggplant Lasagna
Stuff Avacado & Shrimp
Green Salad (apples, onions, bell pepper, tomatoes)
Red Wine, White Wines
Coffee and ice-cream, mixed berries
Susanne’s son Frett came over and helped
layer this dish, it was so good, to see mother and son working in the
kitchen together, lovely. Frett is a filmmaker; he did a residency in Kenya for
the German government after graduation. Susanne is very proud of her son who is making a documentary is on his
German-Turkish heritage.
Dinner conversation, It was so funny; I thought that Peter actually swam daily in
his wetsuit, so I say, “Peter swims in a lake every morning in his wetsuit". Renee thought I
was talking about a scuba diver’s suit, like Voyage to the Bottom of the Sea.
Susanne’s roommate ran and got a book that had the image everyone thought I was
talking about it; it was so funny we all almost crocked from laughing so hard.
Stuff Avocados’
(Shrimp, Yogurt) Ingredients: Renee added shrimp and yogurt and we filled the avocado
shells with the filling, this was served to quest as a pre-dinner snack.
2 large Avocados (firm but ripe)
3 cloves of
garlic (crushed and finely chopped)
1/2 large
onion (finely chopped)
1/4 cup of
fresh finely chopped parsley
2
tablespoons of Pimientos
2
tablespoons of bottled sweet red chili pepper sauce
1 green
onion (finely chopped)
2
tablespoons of olive oil
Juice from
1/2 lemon
Salt and
pepper to taste
Cut each Avocado in half, remove the pits, and carefully remove the meat from the shell with a spoon into a bowl. Set the shell halves aside. Using a fork, mash the avocado meat and pour the lemon juice in, stirring well so that ingredient is well incorporated. Now add the sweet chili sauce, green onion, and parsley and stir. Set aside.
Using a sauté pan, heat the olive oil over medium heat. Sauté the chopped onion, garlic, and pimientos until onion is softened and translucent. This usually takes about 5 minutes. Remove from heat and allow cooling.
Once cooled, add sautéed mixture to the avocado, and mix thoroughly. Add a couple pinches of salt and pepper and taste for correct seasoning.
With a spoon, return the avocado mixture to the shells, cover tightly with plastic wrap, and refrigerate for about an hour. Serve 1/2 avocado per person along with chips and a spoon. You may just want to use the spoon alone. This recipe is absolutely delicious and works great as an appetizer or snack for the Sunday ball games. I think I finally made my first Guacamole - or at least my version of it.
Ingredients
2 large eggplants, sliced lengthwise 3/4-inch thick (8
slices)
5 tablespoons olive oil, divided plus more for baking dish
Coarse salt and freshly ground black pepper
1 cup thinly sliced cremini mushrooms
2 garlic cloves, minced
1 tablespoon freshly chopped thyme leaves
1 (15-ounce) container whole-milk ricotta cheese
3 large eggs
1 cup grated Parmesan, divided
2 tablespoons freshly chopped oregano leaves
2 cups Marinara Sauce, recipe follows
Preheat oven to 400
degrees F.
Arrange sliced eggplant in a single layer on 2 sheet pans.
Brush on both sides using 3 tablespoons of oil and season with salt and pepper.
Roast the eggplant until it is soft and golden. Turn slices halfway through,
about 25 minutes.
Meanwhile, in a medium skillet add the remaining 2
tablespoons of oil and the sliced mushrooms. Sauté until soft for about 7
minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes.
Once the mushrooms are cooked remove and set aside to cool.
In a large bowl add the ricotta, eggs, 1/2 cup Parmesan,
oregano, mushrooms, 2 teaspoons of salt, and 1/4 teaspoon pepper. Mix well.
Brush an 8-inch baking dish with oil.
Spread half of the marinara sauce on the bottom of the
prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay
another 4 slices of eggplant and finish with marinara sauce. Top with the
remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30
minutes.
Marinara Sauce:
5 cloves garlic
Coarse salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 large onion, diced
3 carrots, peeled and diced
2 tablespoons tomato paste
1 cup fresh basil leaves
2 tablespoons freshly picked oregano leaves
1 (28-ounce) can crushed tomatoes
Preheat the oven to 400 degrees F.
Peel 5 cloves of garlic and place them in a square of foil.
Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive
oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the
foil packet is secure so no oil will leak out.) Roast the garlic until it's
brown and tender, about 25 minutes. Allow cooling enough to touch and squeeze
the garlic from the skins. Set aside.
Sauté onions and carrots with the oil in a medium saucepan.
Add tomato paste and stir well. This will cook off the tomato paste and give a
nice orangey color. Cook for about 10 minutes. When vegetables are softened add
the roasted garlic, salt, pepper, basil, oregano and stir together until
incorporated. Pour in the tomatoes. Fill the empty can with water and add it to
the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour,
uncovered. Stir occasionally. Once the sauce is ready carefully pour it into the
food processor and puree until smooth.
