Quoting Michael Loo to Jim Weller <=-

Gouda-like/ Dutch/ Beemster/ marked down to $25/kg
Graskaas (grass cheese) which is spring cheese
milder and softer than winter cheese and quite creamy rich.

I've tried hay cheese and can't see Gouda people tolerate
the taste

[g]

sounds as if I'd really hate grass cheese too.

Oh, probably.

I also picked up a large Brie and a small package of Limburger at
half price so we are well stocked at the moment.

howdah

Ah, you've been to the Netherlands or at least met a few Dutch
people!

she can't pay for anything anymore.

mark of respect

Yep, she's a respected Elder there.

Since you like Parmesan and eggplant ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eggplant Parmigiano-Reggiano W/tomato And Caper Sauce
Categories: Cheese, Vegetables, Sauces
Yield: 4 Servings

3 c Olive oil; for frying
1 1/4 lb Eggplant
2 lg Cloves
1/2 ts Salt + add'l to taste
1/2 c Flour
Freshly ground black pepper
2 Eggs; lightly beaten
1/2 c Bread crumbs; fresh
6 tb Parmigiano-Reggiano cheese
Grated and more
Parmigiano-Reggiano thinly
Sliced; for garnish
1 tb Rubbed sage (dry) + fresh
For garnish
8 Canned tomatoes
1 tb Capers; + 1 tsp
1 ts Extra-virgin olive oil
1 ds Grated nutmeg
Garlic

Put olive oil in a large, heavy pan over moderate heat. Bring to
365 F. (see Other Notes).

Cut 1/2 inch off eggplant at both ends. Cut two long sides to
remove the "bulge," turning eggplant into a fairly regular
rectangular block. Cut off skin on all sides. Reserve all cuttings
for another use. Slice the rectangular block lengthwise into 4
long "cutlets," each about 1/2" thick.

Smash the garlic cloves with the flat side of a knife on a
counter, remove the peel, and sprinkle the garlic with 1/2 tsp
salt. Rub the garlic well against the eggplant slices, then
discard.

Season the flour with salt and pepper. Coat the eggplant slices
with flour. Dip each slice in the eggs. Mix together the bread
crumbs, the 6 tbsp Parmigiano-Reggiano and the rubbed sage. Coat
the eggplant slices with the bread-crumb mixture.

When oil has reached 365 F, immerse eggplant slices, 2 at a time.
(Try to keep temperature constant.) Cook for 3 minutes, or until
eggplant is golden brown outside, soft inside. Drain and dab on
paper towels while the other 2 slices are cooking. Remove them
when done, drain, and dab.

Prepare sauce: Squeeze the juice from the canned tomatoes, then
place in blender, along with the capers. Puree. Pour into small
bowl, whisk in the extra-virgin olive oil, and season with salt
and pepper.

Pour the sauce onto 4 dinner plates, distributing evenly. Top with
eggplant cutlets. Season with salt, pepper and a dash of nutmeg.
Immediately top each hot cutlet with thinly shaved slices of
Parmigiano-Reggiano. Garnish with fresh sage leaves. I sauced the
plates but I put some brown rice on top of it and then placed the
cutlets on top of that, poured a bit of sauce on each and around
the edges of the plate too. Sprinkled some Parmigiano-Reggiano on
top and a few shreds of fresh basil.

Recipe by: Dean & DeLuca Cookbook by David Rosengarten

From: Risa Golding

MMMMM




Cheers

Jim


... Fat free cheese doesn't make any sense. Cheese is fat.

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