Review: Spaghetti Alla Norma - Mar '01

[Peggy]

I made this Friday night (a good Lent dinner!) and I must report that we really enjoyed it. I made it as written, except I added extra fresh basil because I love it. The tomatoes, eggplant, garlic and basil flavors blended together well and the fresh mozzarella cheese really made the dish! Definately get the "fresh", not the prepackaged.

I suspect many of you will say the dish was not seasoned enough, but I feel that some recipes just need to be more delicately seasoned. This is one of them. I think it would be a perfect light, summer dinner when the ingredients can come fresh from your garden.

I will definately make it again this summer!

Peggy

[shoyski]

Peggy, thanks so much for the review. This was on my list to try this summer and I'm glad to hear it's a keeper. Adding the fresh basil sounds like a wonderful idea!

[pmmahan]

I made this last night, and it was excellent. I would definitely give it a 9. I agree, Peggy, the fresh flavors really make the difference, from the mozzarella to the basil. I can't wait to make this again. The best part was how delicious it was and how simple the ingredients were. PLus, it was extremely easy to make.

[Grace]

Another thumbs up here (but I was already pretty confident I'd like it - whatever Peggy likes, I usually like!!).

So easy, and tasted so fresh. I used whole wheat spaghetti, and it didn't overpower the dish at all. My non-cheese, "where's the meat" - eating husband even liked it (although I had to grill a chicken breast on the side for him).

I will DEFINITELY be making this again, and am looking forward to summer when I have plenty of my own fresh tomatoes and basil. I even bought a cheese making kit that I'd read about on this board, and will try my hand at making fresh mozzarella. Now I just need to grow eggplant this year, and I'll be all set! http://www.cookinglight.com/bbs/smile.gif

[sal]

Grace, if you have any tips on growing eggplant, please post somewhere. I try every year (!!) and those nasty little black flies destroy my plants. I really try to avoid major pesticides if poss, but I'm almost ready to try anything to get a nice plump eggplant! sally

[Grace]

Oh Sally, I'm so sorry, but I have no idea whatsoever! I have never grown eggplant in my life, and that was kind of what I was saying in my post above - that eggplant would be the only thing I don't normally have in the garden, so maybe I need to try some this year? But now you've scared me a little.....(although, a seedling from the garden center is a dollar or two, so I wouldn't really risk much trying!). I'll probably try it, but I will now ask the guys at the garden center if they have any tips on keeping away the bugs! And if anyone else knows, please post!!! Thanks!

[Peggy]

Good Morning!

I do grow eggplant every year in my garden, usually the smaller Japanese eggplant. I can't recall ever having a problem with bugs on it, so I'm afraid I can't offer any advise. I just plant it, stake it, and fertilize it. It grows beautifully. Very low maintenance. Perhaps it is the area of the country you live in. I'm in California. Maybe the eggplant bugs haven't made it this far on their vacations! http://www.cookinglight.com/bbs/wink.gif

Happy Gardening! It won't be long now!!!!!

Peggy

[lsdesign]

sal, get yourself on the Garden's Alive! mailing list and get rid of those pests with organic soaps sprays. They are also on line. I have had good success with their products.

[Alky]

Grace, tell me about the kit you spoke of to make homemade mozzerella? I did a quick search of past threads and came up empty handed. I'd love to know the process and how it turns out. How long does it take to set?

[Grace]

I got the cheesemaking kit from www.cheesemaking.com (http://www.cheesemaking.com)

I haven't tried it yet, but it "sets" right away. After you form it into balls (or whatever shape you choose), you only have to wait for it to cool before you eat it (although I suppose you could eat it warm!).

I saw Martha Stewart make this cheese years ago on her show, and then someone else talked about these kits on this board, and I LOVE fresh mozzarella, so I went ahead and ordered the kit (they're relatively inexpensive). Anyhow, I haven't gotten around to trying it yet, but I will soon. I think it will be fun, especially when I can make my own Insalata Caprese, and the Spaghetti alla Norma using stuff from the garden without having to run out for fresh mozzarella!

Peggy: So glad to hear you grow eggplant successfully! I will definitely be trying that one this year. Grilled veggie sandwiches, eggplant/mushroom casserole, and the Spaghetti alla Norma will be staple dinners at our house this summer!

[browneye]

Oh no, another gadget I MUST HAVE...that cheesemaking kit...
This board is such a terrible influence on me. I have a list of "must gets" now that I never even knew about before...Like a grill pan, a cheesemaking kit, pampered chef stuff.
Question on the cheesemaker, can you make reduced-fat cheese or just the full-on regular stuff?

[Grace]

The cheesemaking kit is not really a "gadget" - it's a bunch of ingredients, really. Rennet tablets, cheese salt, citric acid - although they do give you some cheesecloth and a special thermometer. You provide the milk. You can use any kind of milk - whole, 2%, skim, whatever. I would imagine, though, that milk with some fat in it would be better than skim (based on how the fat free cheeses in the grocery store taste!). But I'll probably try both at some point, just to see.

[GayeC]

[QUOTE]Originally posted by browneye:
[B]Oh no, another gadget I MUST HAVE...that cheesemaking kit...

I was just thinking the same thing! I never would have even considered that someone could make her own cheese, but now I have to have one of those kits! Especially since I would have to make a special trip to a "gourmet" store to get fresh mozzarella.
Gaye

[laurenc]

Grace -
Thank you so much for posting the link for the cheese making kits!! Of course I went right to it and I am now anxiouly awaiting the arrival of my kit. I have always wanted to make my own mozzarella!!

I am so excited!

[valchemist]

I am a new CL subscriber and I haven't got my first issue yet. Could someone post this Norma recipe, please? I think it was featured on the website last week, but I failed to print it out.

Thanks,
Valerie

[SusanL]

Sal- I saw by your profile you live in MD. I am in PA and don't have any problems growing eggplant, in fact they were one of my least labor intense veggie. I placed the plants among my hot peppers, which may have made a difference, I am not sure. We have problems with slugs, I won't even go there!!

Gee, thanks Grace! http://www.cookinglight.com/bbs/wink.gif OH NO, not another purchase because of the Cooking Light BB!! I am going to the cheesemaking website next. Seriously, I can hardly wait!! Insalate Caprese, I am with you on that one!!

My DH is going to kill me, I am currently throwing pottery, just started weaving baskets, making wine glass charms, and now cheese... we really do love mozzarella. I think I will have to retire from my full time job so that I can keep up with my hobbies, which also includes running, reading, gardening, cooking... http://www.cookinglight.com/bbs/rolleyes.gif


[This message has been edited by SusanL (edited 03-13-2001).]

[laurenc]

I had to LOL when I read susan's response. I am the same way with hobbies!! I get so excited - I am like a little kid a christmas everytime I discover a new craft!

[valchemist]

I wonder if someone can post this recipe for me. All this eggplant talk is giving me a craving. Thanks. (yes, I admit, I am bumping up this post. and I am not even a member yet. sorry.)

[Peggy]

valchemist,

Here's the recipe you requested!

Spaghetti Alla Norma (CL March '01)

2 T olive oil
3 cloves garlic, minced
1 1/2 pounds coarsely chopped, peeled tomatoes (about 2 cups)
1 teas salt
1 pound eggplant, peeled and cut into 1/2-inch cubes
1/4 cup thinly sliced fresh basil
3/4 pound uncooked spaghetti
6 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (about 1 cup)

1. Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle. Add tomato and salt, cook 15 minutes or until liquid has evaporated. Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender. Stir in basil; set aside.

2. Cook pasta in boiling water 9 minutes; drain. Toss with sauce and cheese. Serve immediately. Yield 7 servings (serving size: 1 cup).

Hope you enjoy it!

Peggy

[valchemist]

Thanks, Peggy. This is now at the top of my list of "new things to try."

I will do as you did and add extra basil. I love fresh basil. Even when a dish doesn't have a lot of spiciness or developed flavors, fresh basil usually stands on its own and makes the dish a winner in my book.

Valerie

[junietoo]

Sal: Those nasty black bugs are called flea beetles, I think. I, too, live in Maryland and struggled with eggplant for a couple of years. I tried the soaps and the plant-based sprays to no avail. So I gave up. My Dad is a farmer in NY, though, and he says use Rotenone. I may try again this year even though using pesticides is a last resort. Nonetheless, at least I can control the amount and timing of application -- it has to be better than commercial applications.

[laughsandlaughs]

I've been making something like this at home for a while, using goat cheese instead of the mozzarella and usually adding some toasted pinenuts to the top. Delicious!!!

[Adriana]

Grace,
If you have bug trouble when growing eggplants you might try what this Florida grower did for her tomatoes. She planted them in big pots and installed wire cages around them. Then she wrapped the cage with a fine spun-fiber floating row cover called Agri-Bon which you can get from some of the gardening catalags. This lets light and water in but keeps the bugs out.

Happy growing and Bon Appetit!

[Grace]

Originally posted by sal:
Grace, if you have any tips on growing eggplant, please post somewhere. I try every year (!!) and those nasty little black flies destroy my plants. I really try to avoid major pesticides if poss, but I'm almost ready to try anything to get a nice plump eggplant! sally

Adriana:

Thanks so much for the tips on eggplant, but it was sal who said she had so much trouble with eggplant. I've never tried it before, but I am definitely going to this year. I will keep your information though, just in case I do end up having trouble with bugs!

Grace