Let's start with the dessert tonight. This dish featured apples obtained from one of the best apple orchards in the area, which isn't saying much at all. Minnesota orchards don't even hold a candle to Michigan apple orchards.
Anyway, first, butter was melted in a pan:
Quite a substantial amount of butter. Sugar was added, and then quartered apples were carefully placed in the pan Once the apples were cooked and the sugar and butter started to carmelize, a crust was placed over the top of the pan. Then into the oven for thirty minutes. After cooling, the pan was turned over, to reveal a lovely tarte tatin.
Fresh pasta is not new to these chefs. One chef was assigned to work the pasta dough, and after it was well rested, that was done. This picture captures the pasta at stage 2 of 5. Hanging on the rack in the background are sheets in stage 4.
Mmmmm.
The eggplant parmesan recipe was from Cooks Illustrated. The first step is to drain sliced eggplants that have been salted with KOSHER salt. Not table salt, or Christopher Kimball might come after you. After draining for 40 minutes, they were pressed in towels. Then they were dipped in egg and then shaken in a bag full of fresh bread crumbs (only premium sandwich bread can be used) and parmesan. Then onto a baking sheet covered with oil and into the oven. Flip halfway through the baking time, and then out for assembly. The eggplant slices were layered in a baking dish topped with tomato sauce and mozzarella. Then back into the oven for melting. Super fantastic!
The sauce was a basic tomato sauce. Some tomatoes, some basil, some garlic. The usuals.
Ooh! Look at that piping hot pasta!
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