The Secret Recipe for Eggplant Parmigiana
I’ve just got to share another awesome recipe from my buddy, Diana…the sweetest eggplant you’ll ever eat!
Let’s get started…
Ingredients
- 3 Large Eggplant
- 4 Large Eggs
- Splash of Whole Milk
- Handfuls of Locatelli™ Pecorino Grated Cheese
- Progresso™ Seasoned Bread Crumbs
- Salt and Pepper to taste
- Homemade Italian Sauce (Don’t you dare use canned sauce. Use the recipe here).
- Shredded Whole Milk Mozzarella Cheese
- Vegetable Oil for frying
Preheat oven to 350 degrees Fahrenheit.
Peel Eggplant. Slice Eggplant lengthwise.
Add Milk to Eggs. Set aside Egg mixture.
Mix 1 handful of grated cheese, a few handfuls of bread crumbs, salt and pepper together.
Dip Eggplant in Egg mixture.
NOW PAY ATTENTION.
POUND Eggplant while covering both sides in Bread Crumb mixture. This rids Eggplant of bitterness.
Fry Eggplant in Vegetable Oil.
Place finished Eggplant on dish covered with paper towels between each layer (to absorb excess olive oil).
Now layer everything in a disposable aluminum tray (less clean-up!). Layer starting from the bottom (of course):
Now put it in the oven for 30 minutes or until top layer of mozzarella is completely melted.
Remove from oven and let sit on counter at least 3 hours. This helps it all firm up. Otherwise it’s too gooey.
Note: Tomato Sauce Recipe can be found HERE.
Choosing the Right Ingredients
When selecting Eggplant, choose large firm ripe ones. Use regular Eggplant, not Italian Eggplant.
Don’t skimp on cheese. Use Locatelli Pecorino Romano cheese. People are serious about the types of cheeses we use here in NYC. There’s no excuse…just order it online either here or here. It has a brown rind with the Locatelli name on it. Buy it ungrated if not purchased locally and grate it yourself.
Hopefully, you have access to Fresh Mozzarella at your local Italian specialty store or grocer. You can cut slices of it or shred it. I prefer it shredded as it melts quicker. If you’re lucky, you can buy it already shredded locally. If not, you can buy it on the Internet. If you can’t you can use Polly-O Whole Milk Mozzarella (about 2 16 ounces packages) and shred it yourself.
Enjoy!
9 comments Wednesday, September 9, 2009
The Secret Recipe for Best Ever Italian Meatballs
I’ve tasted so many different meatballs growing up here in NYC. Some are too spicy while others are made with too much bread and/or breadcrumbs.
My friend, Diana (aka Diana Bagels), spent an afternoon teaching me how to make the best meatballs I’ve ever tasted. And how could I not share the recipe with all my friends?
So let’s get started…
Ingredients
- 10 cloves of Fresh Garlic chopped
- 10 Fresh Basil Leaves chopped
- 10 Fresh Parsley Leaves chopped (Italian flat leaf variety)
- 2 Handfuls Locatelli™ Pecorino Romano cheese grated
- Salt and Pepper
- 2 pounds Ground Beef (Chuck)
- 1 pound Ground Sirloin
- 5 Fresh Oregano Leaves chopped
- 2 large Eggs
- 6 slices White Bread
- 1 cup Whole Milk
- Fresh Breadcrumbs* (2 handfuls)
- Olive Oil for frying
In a big mixing bowl, soak white bread in milk to moisten.
Drain milk.
Add all other ingredients.
Mix well with hands. Oh, the gooey mess…LOL!
Form big meatballs. If you make the meatballs too small, they will fall apart in your sauce.
In a skillet, fry all sides of meatballs in Olive Oil over a medium flame.
Add 1/2 of them to the Italian Tomato Sauce recipe here. We eat the other 1/2 of the meatballs while we’re cooking the sauce!
* Making fresh Bread Crumbs is easy peasy. Just take day old Semolina Italian bread and put it in the food processor or blender until it’s fine.
Enjoy!
5 comments Wednesday, September 9, 2009
The Secret Recipe to the Best Italian Gravy (Tomato Sauce)
First let me say, I’m an Irish gal married to an Italian guy. My mother never taught me how to make tomato sauce, so I’ve had to learn from different strangers and friends over the years.
There are a million ways to make Italian Tomato Sauce. I’ve tried so many different recipes. Things changed when I tasted my friend, Diana’s (Diana Bagels) sauce. It was by far the best one I’ve ever had and think you will agree. I’ve changed the recipe slightly to make it my own.
Don’t be using Hunt’s or another cheap tomato puree. Go for the good stuff. If your local supermarket doesn’t have Tuttorusso, order it online, or substitute Progresso or another quality brand.
Now I realize Amore™ Italian Tomato Paste costs about $2.99 a tube. However, you only need 1/2 a tube and can refrigerate the other half. Figure a regular can of tomato paste costs $1.29, but you can’t save the other half and end up throwing it in the trash. Plus, the Amore is easily squeezed out of the tube. No more tiny cans!
Another important ingredient is your grated cheese. Here in NYC, we only use Locatelli™ Pecorino Romano Cheese. We don’t even call it Romano cheese. We just ask for Locatelli as if it’s the ONLY Romano cheese…LOL! If you can’t find it locally, order it online. It’s worth it!
And finally, let’s discuss meat. This sauce is delicious because of the high-quality meats that are cooked for hours in the sauce. It’s what gives it such a great taste. Don’t settle for supermarket pre-cut meats. Instead, go to a real butcher and splurge.
If you want, you can make your own braciole or get it already prepared from your local butcher.
Now let’s get started…
Ingredients
- Fresh Garlic peeled and chopped (2 handfuls)
- 1 White Onion diced
- 6 cans Tuttorusso™ Tomato Puree
- 1/2 tube Amore™ Italian Tomato Paste (or 1/2 can of other paste)
- Locatelli™ Pecorino Romano Cheese grated (3 handfuls)
- Red Wine (drinking wine, not the cheap cooking kind)
- Sugar (1/2 handful)
- Pinch of Dried Oregano
- 10 Fresh Basil Leaves chopped
- Water
- Olive Oil
- Salt and Pepper
- Fried Meat (meatballs*, Italian sausage, Beef Braciole, steak, etc.)
* Meatball recipe is HERE.
In a 8 quart stock pot, add enough Olive Oil to lightly coat bottom of pan.
Add fresh Garlic and Onion. Heat over a high flame until soft.
STIR.
Add a splash or two of Red Wine. Lower flame on stove to medium.
STIR.
Add Tomato Puree. Rinse 1 Puree can with a 1/2 can of Water to remove excess Puree from can. Poor into next Puree can and so on until the 6th can is full. Now add remaining Puree/Water mixture to stock pot. By doing this you get all the tomato puree and waste none.
STIR.
Add Grated Cheese.
STIR.
Add Sugar, Salt, Pepper, Basil, Oregano and Tomato Paste.
STIR.
Bring to a boil. Lower heat to a low to medium flame.
STIR.
Add lots of Fried Meat including meatballs, Italian sweet and hot sausage, braciole and steak.
STIR.
Do not cover.
Cook for at least 3 hours stirring every 20 minutes to ensure nothing sticks to the bottom of the stock pot. Depending on how thick you want your tomato sauce, you can cook it for up to 5 hours.
Now that you’ve made fantastic tomato sauce, why not make some Eggplant Parmigiana? The recipe is HERE!
Enjoy!
2 comments Wednesday, September 9, 2009
Fun with Friends in the NYC Fabric District
Every year after the big BBQ, no matter what, we go to the Fashion (Fabric) District to score some fabric and trim! Our mission was to invade Pacific Trimming (my absolute favorite trim, buttons and findings store).
You’ll know you’re at the right place when you see the big arse orange button in the front window.
Connie has been helping me find the best goodies in town for several years. Years ago while shopping at Pacific Trimming I accidentally left behind one of my big bags full of trim. When I realized, I called and Connie said she had it and would hold it for me until I was back in the city. For that, I am beyond loyal. Whenever I bring my out-of-town friends on a fabric shopping adventure, the first place we stop is there!
Lady M™ (aka Myrinda of Fabric Hound) has never missed a trip in the last 5 years! Here she is special ordering a top secret item.
My dear friend, Jenn (aka Peppermints and Petticoats) recently moved from Canada to New Jersey. This was her first time to the big BBQ and also her first time out shopping the District with me. I think she might have been a bit overwhelmed with all the choices. But the good news is now that she lives closer, we’ll be able to go fabric shopping in the city often!
Ok…now for the loot!
I used to go to MJ Trimmings and really loved all their stuff. However, I can find a lot of the same things at Pacific for a lot less. Some of the rhinestone and glass buttons were only $1 each!
Of course I needed to restock my rhinestone buckle supply. And with Pacific’s selection, I felt like I hit the jackpot! You can get them for $2 (standard ones) and even the fancy Chez ones for $10!
I found some awesome trims at great prices! I had to get the polka dot pleated ruffles with black lace edging, a hologram ruffled elastic, chiffon elastic with orange tinsel edging, some soft sparkly pink trim, a double gathered net trim and some pink/brown zebra ribbon.
And check out these beautiful velvet ribbons I couldn’t pass up!
After leaving Pacific, we stopped into a few other stores where I found some beautiful silk shantung in bright pink and aqua. I even scored a $3 a yard black textured net with rhinestones! But the biggest find of the day was this gorgeous silver metallic open-work fabric encrusted in sequins and crystals for less than 1/2 price (originally $26/yard which I talked the seller down to just $10/yard)!
Definitely a successful adventure! Especially when I can do it with my friends!
P.S. – I know many of you are waiting to hear about the big BBQ which was held Saturday, August 1st! Let’s just say, I’ll need two blog posts to fill you in with all the details! Stay tuned!
7 comments Monday, August 10, 2009
Silk Spider Web Rose Tutorial Plus a FREE Giveaway
EDITED: WE HAVE A WINNER
True Random Number Generator Result: #19
Erica is the winner of the Silk Spider Web Rose Kit. Please email me at domesticdiva@si.rr.com with your full name and mailing address!
Congrats!
I’ve made dozens of tiny silk ribbon spider web roses, but I needed something BIG for the front of a Christening gown. And they say, bigger IS better, so I made these simple roses and thought you, too, would like to make them. As an incentive to get you to try this easy tutorial, I’m giving away a kit with all the supplies you need to make these roses yourself.
Ok…so let’s get started!
Supplies Needed
- Embroidery Hoop
- Silk Dupioni or Silk Shantung 3″ x 40″
- Matching Silk Foundation Fabric for Embroidery Hoop
- Matching Thread or Embroidery Floss
- Hand Sewing Needle
- Safety Pin
- Hot Glue Gun (optional)
- Rhinestone or other Decorative Button (optional)
First let me say, you can make your silk rose as big or small as you want. It all depends on:
- the size of your “spider web” (foundation circle)
- the width and length of your silk fabric strip. If you want a small rose, make your silk strip no wider than 1 inch. If you want a jumbo rose, cut your strip 4 inches wide.
I made a quick video tutorial to help. Written instructions can be found below.
Laying the Foundation
Hoop some background fabric in your embroidery hoop.
Now decide how big you want your rose to be. Take any circular item such as a can, cup or small container. Trace it onto the hooped fabric using a pencil or disappearing ink pen. Mark 5 points in the shape of an upside-down star and your center point like this:
Thread your needle with matching thread. Come up at point A. Go down at point B. Come up at the center point (pictured below)catching the A-B thread:
Go down at point C creating a fly stitch:
Now come up at point D and down at the center point. Then come up at point E and down and the center point. Now tie a knot on the underside (don’t cut the thread off just yet). You’ll now have 5 spokes.
Creating the Rose
To make a fabric strip, cut into the selvage edge of the fabric and tear it to the other selvage edge. You want frayed fabric strips…adds more character…LOL. Take your fabric strip and secure one short end to the center of the star using the needle and thread. Leave your needle and thread on the underside of the hoop. You’ll need it at the end to secure your rose to the foundation fabric.
Now attach a safety pin to the other side of your fabric strip. This will enable you to easily thread the fabric strip through your spokes.
Start weaving your fabric strip over and under the spokes in a circular motion. Keep twisting your fabric strip as you create the rose.
Once you have covered all of your spokes, complete the rose by tucking the end of the fabric strip under the rose and removing the safety pin.
Using the needle and thread that is attached to the underside of your hoop, secure the rose with a few stitches.
Cut out your finished rose making sure NOT to cut your foundation spokes. Sew it to a garment, glue it to a hair clip or use it to decorate a tote. The options are endless. You can even create these roses directly onto your items.
Now, don’t think you can only make these roses with silk fabric. Try quilter’s cotton, chiffon, organza, cotton knit, velvet, beaded satin, spandex or even tulle.
Various Uses for Silk Spider Web Roses
- Covered Buttons
- Thumb Tacks
- Baby Items such as bibs, booties, blankets and clothing
- Bridal Items such as money bags and garters
- Headbands
- Hair bows
- Hats
- Pillows
- Sachets
- Christmas Ornaments
- Brooches
- Purses and Totes
Silk Spider Web Rose Kit Giveaway
To win the supplies you’ll need to make these roses, post a comment and I’ll use a random number generator to pick the winner on Friday!
I’d love to see the roses you make, so please post a link and share your pics!
38 comments Tuesday, July 14, 2009
The Making of a Christening Dress
I should have smacked myself upside the head. I’d had a month to get the Christening gown for Sophia completed, but ended up finishing it just a few hours before her Baptism.
Beyond my usual procrastination, I have a habit of “designing as I go.” I usually have an idea of what I want it to look like. However, I continually change design elements and always end up with something totally different from my original design. Am I the only one who does this?
Working with silk shantung is challenging to say the least. And trying to set the tiniest gathered sleeves is beyond nerve-wracking!
Then I sewed lace and tatting to tulle. At least I was smart enough to do it flat (before sewing up the side seams of the skirts).
But the worst was trying to gather 6 skirt layers (1 cotton batiste, 3 tulle, 1 netted lace and 1 silk shantung overskirt) and attach them to the tiny silk shantung bodice.
Whew! DONE! To give you an idea of size…this dress bodice is a size 3 months…LOL! It just looks bigger in photos. Ok, so the dress is huge…I think it measures about 48 inches. And oh my…it was HEAVY!
At the last minute, I decided to do these silk dupioni spider web roses. I’ll post a quick tutorial this week (once I get another manicure), so everyone can make some, too.
To make dressing the baby easy, I used large sewn-in snaps and covered them with no-functioning rhinestone buttons.
Here’s a close-up of all the skirt layers. I’ve made several special occasion dresses, but never a Christening dress. This was a first. I’ve been collecting vintage laces and tatting for ages and loved using them for such a precious little girl!
Meet Sophia, daughter of my dear friend, Diana (aka Diana of Not Just Bagels)! The Christening gown fit Sophia perfectly! It was such a feeling of accomplishment to see Sophia in the Christening dress.
Sophia enjoyed sucking on the big silk roses. Isn’t she beautiful?
Diana loved the dress and is going to put it in a huge shadow box to display in Sophia’s room.
Wishing everyone a Happy 4th of July!
22 comments Saturday, July 4, 2009

