Daulton's Spicy Eggplant

For this week I shot Daulton who shared his mothers spicy eggplant dish with us. He said that this is kind of the college version of this dish, claiming his mothers is much better. For a taste of what the real dish is supposed to be like, click here (the directions and ingredients are listed as well). Basically, the college version is less seasonings and no meat. However, both Daulton's recipe and the one above are easy, both only taking about 15 minutes to cook!

Daulton's Tips

Use Asian Eggplant- it's smaller and the skin isn't as tough.

Pressed Garlic- you can buy it already pressed in a can, much easier for college students!

Choose a chili pace that you'll enjoy. Not everyone can handle the heat!

This recipe is really about what you like; the amounts of ingredients aren't exact because everyone is different. So, all those non-cookers, it's OK, don't be afraid to steer from the recipe above.

Nicole's King Cake

I had more than a little difficulty this week with my video camera, so instead, I thought some nice step-by-step photos would do the trick.

In light of Mardi Gras, Nicole made a King Cake, yummy! She got the recipe here, off of the Judicial Peach blog.

For exact instructions go here.

Nicole took some liberties while making this King Cake. She braided the dough and cut the recipe in half after braiding, in order to make two cakes small enough to fit into her toaster oven! Instead of making her own glaze, she bought frosting.

As well, in order to keep the tradition of the King Cake alive, she shoved an almond in the cake. The person that finds the almond, makes the cake next year!

The verdict? They taste like big, delicious cinnamon rolls!

PREP TIME: 30 minutes
DOWN TIME: 2 hours
COOK TIME: 25 minutes
YIELD: 1 King Cake (Serves 10 to 14)

WHAT TO GRAB:
KING CAKE
4 1/2 teaspoons (2 packages) active dry yeast
1/2 cup warm water (105-115° F)
2 teaspoons plus 1/2 cup sugar
4 tablespoons butter softened
1/2 cup 1% milk at room temperature
2 egg yolks
1 teaspoon Kosher salt
2 teaspoons lemon zest
1/4 teaspoon ground nutmeg
3 1/4 to 3 3/4 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons ground cinnamon
1 candied almond or plastic baby (the almond is admittedly safer)
1 tablespoon melted butter

GLAZE
1 cup Confectioners’ sugar
1 teaspoon lemon juice
2 to 3 tablespoons water
Green, Yellow, and Purple Sugar

• In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg.
• Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars. Yield: 1 cake (12 slices).

I tried this crepe recipe with a friend last weekend. It's easy to make and they taste delicious. I would recommend using a spatula to flatten the batter in the pan, it will get rid of little bumps that appear while cooking!

Some combinations we tried on our crepes were:

vanilla ice cream, strawberries (with Splenda-let sit for 1 hour for syrupy goodness), whip cream

sugar and lemon juice

you can also put cream cheese and fruit in as well (one of my favorites) for a sweet/salty/cheesey combo

http://allrecipes.com//Recipe/basic-crepes/Detail.aspx

Day one of Student Cooking

Michael's meal included:

medium pasta shells (cooked al dente)

tomato (2 diced)

basil (as much as desired)

parsley (as much as desired)

onion (1/2 large onion diced)

garlic (5 cloves chopped)

eggplant (1/2 diced)

salt (as much as desired)

fresh Parmesan cheese

Michael's side notes:

Don't overcook the pasta!

For delicious Parmesan cheese head to Little Italy