Eggplant Parmesan

Eggplant

Flour

Grated Parmesan cheese

Fresh Mozzarella cheese (the little balls work best)

Tuscan Tomato Sauce

Vegetable/Sunflower Oil for deep frying

Directions: Slice eggplant thinly. Lightly dust slices in flour and fry in oil until lightly browned. Place on paper towels to remove excess oil. Grease baking dish. Put a light coating of tomato sauce on bottom of baking dish. Layer eggplant, a few tablespoons of tomato sauce, parmesan cheese and mozzarella cheese. Need at least four layers. Try to make each layer equal. Be sparing with tomato sauce. Bake at 375 degrees for 30 minutes until well browned.

Comment: If freezing, freeze before baking. It can be put in the oven frozen.

Biscotti

3 ¾ cups flour

2 ½ cups sugar

4 large eggs

1 zest of orange or essence

1 zest of lemon or essence

1 T. Baking Powder

1 tsp. vanilla

2 cups crushed almonds

1 egg beaten for egg wash

Directions: Toast almonds until lightly browned in 300 degree oven. Mix flour, sugar, eggs, essences, baking powder and vanilla together. Knead slowly until the mixture becomes a firm ball. Do not over knead! Slowly knead the toasted, crushed almonds into the firm dough, until evenly dispersed in the dough. Roll small pieces of dough in fat log shape. Place logs of dough onto greased baking sheet. Brush lightly with egg wash. Bake in oven for 20-25 minutes until lightly browned. Slice with diagonal cut.

Comment: Can play with flavors. Add orange or lemon or chocolate chips and different types of nuts.

Grandmother’s Cake

Pastry Base (make two)

1 egg

½ cup sugar

1/3 cup butter

1 ¼ cup flour

½ packet of baking powder

Cream

4¼ cups whole milk

4 eggs

8 T. sugar

4 T. flour

1 tsp. vanilla

Pine Nuts

Powdered Sugar

Directions for base: Combine pastry ingredients. Back at 350 degrees for 15-20 minutes until golden and toothpick comes out clean.

For cream: Bring milk to boil. Beat four eggs with sugar and flour. Temper egg mixture with hot milk. Add egg mixture to milk and stir until it thickens. Chill. To complete layer base with cream and add second pastry base to top. Or, layer cream on base pastry, then another base and cream. Dust with powdered sugar and pine nuts.

Comment: Unless rolling out crust like a torte, we’ve discovered you need to make the equivalent of three pastries and divide into two 8” cake pans. Can flavor the cream with lemon/orange/strawberry etc. extract or a bit of zest. Could add mini-chocolate chips to cream and then dust with a combination of powdered sugar and cocoa powder. Can also add cocoa powder to base to make a chocolate pastry. Also, good to drizzle with fruit or a caramel or chocolate sauce.

Egg Pasta Dough

Per person:

3/4 cup flour (Semolina/King Arthur or mix)

1 egg

2 tsp. olive oil

1 T. lukewarm water, or so

Pinch of salt

Directions: Place flour on wooden board and make a well in the middle. Break eggs into well and add olive oil and salt. Work the eggs, oil and flour together using a fork, gradually drawing in flour from the sides of the well, until a batter forms and the eggs have been absorbed by the flour. Set the fork aside and bring the dough together with your hands. If too dry, add water, too sticky add flour. Mop up any leftover flour with your dough and start kneading it.

Kneading technique: Press the heel of one hand deep into the ball, keeping your fingers high, then press down on the dough while pushing it firmly away from you. The dough will stretch and roll under your hand like a large shell. Knead the dough for 10 minutes or until very smooth, firm and quite plastic. Do not skimp on the kneading or the dough will tear when rolling it out. The dough is ready when it feels silky and smooth and bounces back when you press your thumb into it. Cover with damp towel and let dough rest for at 30 minutes. Divide dough and roll out to desired thickness. Use pasta attachment if preferred. As dough is cut into spaghetti, fettuccini, etc. immediately lightly coat with Semolina flour to avoid sticking together.

To cook, bring salted water to a boil. Add fresh pasta. Cook a minute or so longer after it floats. Entire cooking time should be 3-4 minutes.

Comment: Sensky family members are not normal people, so probably assume two servings per.

Pizza/Focaccia Dough

4-5 cups flour

1 1/3 cup lukewarm water

1 T. dry yeast

2 T. extra virgin olive oil

1 tsp. honey

1 tsp. salt

Directions: Add water, yeast, and honey to a large bowl and let the yeast dissolve, about 5 minutes. Add the flour and start mixing using your hand or a fork. Once the dough has come together, add the olive oil and salt and knead it in the bowl until it becomes smooth, about 10 minutes. The dough will be slightly sticky but should bounce back when pressed on. (Can you grab/scrunch the dough in your hand and drop it easily to the counter?) Add more flour or water to garner proper consistency. Cover the bowl with a damp towel and leave it to rise for an hour in a warm place. Preheat the oven to 400 degrees. Line a baking tray with parchment paper.

For Pizza: Cut dough into pizza-size balls. Turn the ends under to form a ball without touching the top/outer layer for pizza. This adds air to the dough. Let the dough rest for another 30 minutes. Take risen dough and flip into Seminole flour to cover both sides, touching it as little as possible. Now, stretch to desired thickness and add desired toppings. Bake.

For Focaccia: Place the dough on a lightly floured surface and, using more flour as you go, shape it into a rectangle using your hands. Transfer the dough to the baking tray with light dusting of Seminole flour on paper. Let the dough rest for another 30 minutes. Poke little holds into the dough with your fingers, then drizzle it with olive oil and sprinkle with sea salt and fresh rosemary or desired herb of choice. Bake 20-25 minutes. After removing from oven, hit it with another splash of olive oil and dash of sea salt.

Comment: Can make the dough, divide into pizza-size balls, and raise in the refrigerator overnight. It can also be stored in the freezer and thaw a day ahead of use.