Indian Curry Fried Eggplant

I'm always at a loss when it comes to a side dish for Indian cuisine. After making these tasty little fried eggplants thet other evening, I have a feeling that my Indian side dish crisis is officially averted.

These fluffy golden nuggets are crispy, ever so lightly battered, and rich with the flavors of a delicious yellow curry. The juicy eggplant inside perfectly compliments the spicy, golden brown crust. Once you taste one of these, it will be hard to stop.

Indian Fried Eggplant
from my trusty Betty Crocker Cookbook

1 medium eggplant (about 1.5 lbs.)
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon turmeric
2 teaspoons curry powder
1 cup milk
1 egg
1/4 cup salad oil

Wash eggplant. Beat remaining ingredients vigorously with a whisk until smooth. Heat oil one-inch deep to 375 in a large skillet.

Cut the eggplant into 1/4-inch slices (we had some long and skinny eggplants from our CSA farm basket, so I just cut them into little medallions). Dip the slices in the batter, letting the excess drip into the bowl. Fry in hot oil until golden brown - about 2-3 minutes - turning once.

Drain on paper towels. If desired, salt to taste.

To keep the slices warm and crisp, place in a 300 degree oven until ready to serve.

Shrimp Scampi

Shrimp Scampi has been one of my favorite dishes for years. When I was little, my dad would tease me and call it "Scamp Shrimpi."

This version is not only tasty, but pretty easy and quick too! The shrimp are cooked perfectly, and the lemon and white wine blend beautifully with the shallot, garliic, and parsley for a light but satisfyingly rich dish.

Shrimp Scampi
adapted from Tyler Florence

1 pound linguini
4 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
1 large shallot, finely chopped
6 cloves garlic, sliced
Pinch red pepper flakes (optional)
1 pound large shrimp, peeled and de-veined, but leave the tail on
Sea salt and freshly ground pepper to taste
1/2 cup dry white wine (a nice sauvignon blanc works quite well)
Juice and zest of 1 lemon
1/4 cup chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Pork Tenderloin with Sweet Potatoes and Apples

Here is a super retro recipe that I found in one of my vintage cookbooks. I was so excited to find The Meats Cookbook by Southern Living at a book fair I visited several months ago. What could be more exciting for a southern gal than a whole cookbook of meats?

This recipe captures some of my favorite fall flavors - absolutely delicious! The pork is tender and juicy, sweet with the flavors of the apple juice and cinnamon. The sweet potatoes melt in your mouth. And the apples? Let's just say it's like having dessert built-in to your meal!

Pork Tenderloin with Sweet Potatoes and Apples
Adapted from The Meats Cookbook by Southern Living

1 tablespoon olive oil
1 large pork tenderloin
2 cups milk
1/2 cup flour
salt and pepper to taste
1/2 teaspoon cinnamon
4 medium apples, peeled and cored
4 tablespoons brown sugar
4 tablespoons raisins
2 large sweet potatoes, quartered
4 large marshmallows

Heat the olive oil in a heavy skillet on the stove. Meanwhile, dip the pork in the milk. Mix the flour with the salt and pepper and cinnamon, and dredge the pork with the flour mixture. Brown the pork in the skillet over medium-high heat.

Meanwhile, fill the center of the cored apples with the brown sugar and raisins, and place the sweet potatoes and the apples in your crock pot. Add the pork and any drippings. Pour over the remaining milk and cover.

Cook on low for about 6-8 hours or on high for about 4 hours. Place a marshmallow on each apple just before serving (optional).

Tip: You could easily adapt this recipe for a dutch oven by adding all your ingredients to the pot after browning the meat. Cover and cook over low heat for 1 hour and 15 minutes.

Pumpkin Bread

I couldn't say it better than my mom did: It's fall!! It's time for Pumpkin Bread!!

Here is what she wrote to me in an email when I asked her about the history behind her delicious pumpkin bread.

Yes it is definitely time for pumpkin bread! This is the recipe from the mother (Rose) of a very good friend of Nanny's. Nanny would make this and send it to me when I was in college back in the sixties. I think it is the only pumpkin bread recipe I've ever seen that does not include cinnamon. Although cinnamon makes for a great pumpkin experience, leaving it out seems to allow the pumpkin to shine.

Rose's Pumpkin Bread

3 cups sugar
1 cup vegetable or canola oil
4 eggs
1 teaspoon salt
1 teaspoon nutmeg (fresh grated nutmeg is best!)
2/3 cup water
2 cups pumpkin (1 15-ounce can pumpkin will work)
3 1/2 cups flour
2 teaspoons baking soda
1 cup chopped pecans (optional)

Preheat your oven to 350 degrees and grease 2 large loaf pans (9" by 5") and set aside.

In a large mixing bowl, mix all ingredients together and beat for 2 minutes with electric mixer until smooth. Divide into the loaf pans. Each pan will be about 2/3 full.

Bake for 50-60 minutes. Make sure center is done - a toothpick inserted into the center should come out clean.

Note: This bread freezes very well.

Note: For muffins, bake at 350 degrees for 20 minutes.

Note: We have added chocolate chips to this recipe, and it was delicious!

Nanny's Fresh Blueberry Pie

Aaaahhh, the end of the summer. Tomorrow marks the first day of fall here in Georgia. Last night, the hubs and I enjoyed such a lovely evening at my parents' house in Atlanta. And Nanny herself was there with one of her famous pies.

I admit it, dear readers: I've been holding out on you.

I've been saving some of the best of the best recipes in my family . . . saving them for a rainy day. Well, I'm not sure whether you've heard, but it's raining buckets here in drought-ridden North Georgia, so it's about time for me to share one of these precious gems with you all!

My sweet grandmother "Nanny" is famous for her pies. In the summertime, it's all about the blueberries . . . Nanny's fresh blueberry pie is delicious enough to bring tears to your eyes . . . and yet so wonderful in its simplicity. I think that most of Nanny's recipes shine through in their beautiful simplicity - truly highlighting the fresh ingredients without need for masking them with a myriad of distracting flavors.

So here is my gem for you today, dear readers, as the rain pours down over Georgia. Happy autumnal equinox - have a slice of pie!

Nanny's Fresh Blueberry Pie

Pastry:
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
6 ounces of shortening
2 ounces of ice cold water

Filling:
4 cups fresh blueberries
2 tablespoons flour
1/2 cup sugar
1/8 teaspoon salt
1 teaspoon lemon juice
1 tablespoons butter

Preheat your oven to 400 degrees.

For the pastry, sift together the dry ingredients in a large bowl. Add shortening and blend with pastry blender until the mixture reaches the consistency of small peas. Add ice water and chop mixture with a knife. Mix with your hand until a soft ball forms. Separate into halves. Take the first piece and roll in extra flour. Line a 9" pie pan with the first half, leaving a small overlap around the edges of the pie dish. Repeat with the second half of the dough, and set aside.

For the filling, mix flour, sugar, and salt. Sprinkle 1/4 of this mixture on the uncooked bottom crust. Add blueberries. Sprinkle the remainder of the sugar mixture on top. Sprinkle with lemon juice, and dot with the butter. Flute the top crust, pinching it to the bottom crust.

Bake for 15 minutes. Then reduce the heat to 350 degrees, and bake for about 25-30 more minutes, until the berries are tender. Cool before slicing and serve with vanilla ice cream.