My first Let’s Talk Food column appeared on May 16, 2006. I explained why I wanted to write a food column:
“Food is my passion. I have been passionate about cooking since my childhood. My mother was a good cook, but she worked so I had to cook for the family during the week.
“I have taught healthy cooking at the Diabetes Education and Counseling Center for a few years until they closed down about a year ago. East 91直播 has one of the highest numbers of diabetes per thousand in the nation! Watching my students make changes and bringing their numbers down made me feel so good that I was making a difference.
“I feel so fortunate to be able to use this column as a means to share my passion for food, healthy cooking and interesting experiences. I have been fortunate enough to travel all over the world and experience wonderful foods and I wish to share that experience with you.”
That started it all and as I continue into my 20th year of writing a weekly column, I would like to say that I have enjoyed writing every column! Yes, there were times that I had to really think about what to write about and when I shared that thought with my husband Jim, he would often tell me that it was OK to write about the same subject that I had written about a few years ago. I did but I always had different things to write about so the same subjects always had a different spin to them.
So, I thank you, readers, for being with me every week as I shared thoughts on food with you!
I thank you for your suggestions about what to write about, as I am always interested in what you want to read.
I hope that when I wrote about eating healthier, it made a difference to some of you as you changed some of your habits to healthier ones.
On June 2, 2006, Libby Burke wrote a letter to the editor, “As a recent transplant to Puna District from the mainland, I applaud the 91直播 Tribune-Herald for the recent addition of two columns with local flavor. I really enjoy Gloria Baraquio’s column “Island Life” in the Sunday HTH, as well as Audrey Wilson’s “Let’s Talk Food” in the Grinds section on Tuesdays.”
So as long as the newspaper allows me to write a food column, I will be here on Tuesdays with my passion, food and cooking. Thank you!
People who know me well know that whenever I go out to eat and there is eggplant on the menu, I almost always order it. What is it about this vegetable, a member of the nightshade family that I love so much? It is a common vegetable in Mediterranean, Middle Eastern, Italian, and Asian cuisine. It gives out umami flavors when put in curries. It promotes heart health, regulates blood sugar levels, reduces cancer risks and improves cognitive function.There are antioxidants, polyphenols, vitamin A and C, and minerals.
But excessive consumption of eggplant, because it is the nightshade family, can cause solanine poisoning, disrupt iron absorption, and may increase the risk of kidney stones.
My sixth column, on July 11, 2006, was on eggplants and I had a recipe from Aloha Luigi for Eggplant Parmesan. It was the typical one of frying the eggplant slices that were dipped in eggs and then breaded with Italian bread crumbs.
The Cook’s Illustrated recipe for Eggplant Parmesan is my go-to recipe because the eggplants are baked instead of fried. You see, eggplants are like sponges and love to soak up all the oil used when fried, which means the finished product is soggy with oil. So this recipe allows the eggplants to shine with their flavors instead of being bogged down with oil.
My Favorite
Eggplant Parmesan
Serves 8
Toss in salt, lay on paper towels for 45 minutes:
2 large eggplants, cut into ½-inch rounds
While the eggplants are draining, heat the oven to 425 degrees. Place 3 baking sheets in the oven.
Mix together and set aside:
2 cups panko
1 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
Combine in large Ziploc bag:
1 cup flour
1 teaspoon black pepper
Shake to combine.
Beat in a shallow pan:
4 large eggs
Place 8-10 eggplants slices in flour, shake, remove excess flour, dip into eggs, let excess run off, then coat evenly with panko/cheese. Remove baking pans from oven, add 3 tablespoons oil in each pan and coat evenly. Place eggplants in pan, bake until browned and crisp, 30 minutes, rotating pan after 20 minutes-flipping slices.
While the eggplant bakes, process in food processor until almost smooth, 5 seconds:
2 (14-1/2 ounce) cans of diced tomatoes (you will need total 3 cans)
Heat in large saucepan over medium high heat, stirring occasionally, until fragrant and garlic is light colored, but not burned, 3 minutes:
2 tablespoons canola oil
4 medium garlic cloves, minced
1/4 teaspoon red pepper flakes
Stir in two cans of processed diced and tomatoes and:
1 can (14-1/2 ounce) can diced tomatoes
Bring sauce to boil, then reduce heat to medium low and simmer, stirring occasionally, until slightly thickened and reduced, 15 minutes. (4 cups)
Stir in:
1/2 cup coarsely chopped fresh basil leaves
Season with salt and pepper.
To assemble:
Spread 1 cup sauce in bottom of 9-inch x 13-inch baking pan. Layer in half of eggplant slices, overlapping slices to fit, distribute 1 cup sauce over eggplant, sprinkle with:
1 cup shredded mozzarella cheese (half of the cheese)
Layer remaining eggplant and top with one cup of sauce, leaving majority of eggplant exposed so it will remain crisp. Sprinkle with:
1/2 cup Parmesan cheese
1 cup shredded Mozzarella cheese.
Bake 15 minutes, until bubbling and cheese is browned. Cool 10 minutes, scatter fresh basil over top.
Happy Birthday to my son Dean!
Email Audrey Wilson at audreywilson808@gmail.com.
