Chef at Market
Buy at AllPosters.com
Memory of Craig Claiborne
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
"Cooking is at once one of the simplest and most gratifying of
but to cook well, one must love and respect food."
~ Craig Claiborne
Recipe of the Day Categories:
Buy at AllPosters.com
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Craig Claiborne, in his New York apartment in 1990
A Tribute to
La Belle Cuisine
Craig Claiborne's Eggplant au Gratin
Craig Claiborne, 1987, Times Books/
2007 Univ. of Georgia Press
1 eggplant (about 1 pound)
1/2 pound fresh mushrooms
3 1/2 tablespoons butter
Juice of 1/2 lemon
1 1/2 tablespoons flour
1/2 cup milk
1/4 cup heavy cream
freshly ground black pepper
1/4 teaspoon grated nutmeg
Tabasco to taste
1 egg, lightly beaten
2 tablespoons bread crumbs
2 tablespoons Parmesan cheese
Preheat oven to 425 degrees F. Peel eggplant and cut flesh into 1-inch
The latest edition
(1990) of Craig Claiborne's renowned
cubes, more or less. Drop cubes into boiling salted water and cook about
5 minutes, just
until cooked. Drain well.
Meanwhile slice mushrooms. There should be about 2 cups. Heat 1
tablespoon butter in skillet and add mushroom slices. Sprinkle with salt
and 1 teaspoon
lemon juice. Cook, stirring and tossing, until mushrooms
give up their juice. Continue
cooking until liquid evaporates. Set aside.
Melt 1 1/2 tablespoons butter in a saucepan and
add flour, stirring with
a wire whisk. Add milk and cream, stirring rapidly with whisk.
blended and smooth, add salt and pepper, remaining lemon juice, nut-
meg and Tabasco.
Stir in mushrooms and eggplant. Stir in egg. Spoon
into baking dish (8-inch pie plate).
Sprinkle with mixture of crumbs
and Parmesan, dot with 1 tablespoon butter. Bake 30 to 40
New York Times Cookbook, published by HarperCollins:
New York Times Cookbook
from the introduction to Southern Cooking:
"Nothing rekindles my spirits, gives comfort to
my heart and mind,
more than a visit to Mississippi... and to be regaled as I often have
been, with a platter of
collard greens, fresh
corn on the cob,
sliced tomatoes with French dressing... and to top it
all off with a wedge of freshly baked
Index - Craig Claiborne
Daily Recipe Index
Recipe Archives Index