🕘 Apr 3rd, 2020
Welcome to week two of social distance kitchen! I’m loving the luxury of being able to take my time creating dishes I love to make without having to worry about the time it takes. Often we are so busy during the week , we make whats easy or quick, but time is definitely on our side for the next little while. This week was all about comfort food , the recipe I’m sharing this week is also vegetarian and cost conscious but you’re the only one that needs to know that!  
I hope you enjoy this as much as I did this week, Serves about 4 people perfectly. Need a drink to sip on while you cook? This week I’m featuring the SHANhattan – recipe below!


1oz Rye
.5 oz Amaro
.5 oz Sweet Vermouth
.5 oz Maraschino Liquer
.5 oz Amereena Cherry Syrup
2-3 dashes of chocolate bitters

Combine the one into a large mixing glass with ice, stir for 30 seconds, strain into old fashioned glass and serve with any cocktail cherries you have


Eggplant Parmesan with Easy Homemade Pasta


1 Eggplant cut into 1” rounds
1/2 cup all purpose flour
2 cups Panko Bread Crumbs
3/4 Cup Parmesan Petals, divided
1 Can crushed  Tomatoes
1 Bunch Italian Parsley
Lightly salt eggplant rounds and lay out on a flat sheet for 1 hour- this will draw the water out of the eggplant, pat dry with paper towel. In a small bowl add the flour and coat each piece of eggplant with flour. In a separate medium bowl whisk 4 eggs lightly , in a third bowl add the panko bread crumbs and 1/2 cup of the parmesan, lightly mix together. One piece at a time, drench the eggplant into the egg mixture and then into the panko mixture making sure the eggplant is completely covered. Using a large saucepan on medium high heat , heat up 1 inch of vegetable or canola oil in the pan, when the oil is hot add your eggplant, making sure not to crowd the pan, cook about 2 minutes on each side or until golden brown. Transfer to a baking sheet and lightly salt and place in oven on 300 degrees for 30 minutes.  While the eggplant in the oven, combine, crushed tomatoes, salt and pepper to taste and half of the fresh parsley into a saucepan and let simmer until eggplant is done.  To plate- Lay Eggplant down and top with tomato sauce, the remainder of the parmesan and the remainder of the parsley rough chopped. Serve with fresh pasta as below 

Pasta so easy you’ll never buy it again

2 1/2 Cups All purpose flour ( or 00 flour if you have it)
4 eggs
1 tsp Salt
1 tsp Olive Oil
In a large bowl combine flour and salt and create a well in the middle, in the well add the eggs and olive oil. With a fork lightly start to beat the eggs and oil and gradually including the flour into the mixture. Once the dough starts to form , continue to mix with your hands and until it holds together, if the dough is too sticky add a little more flour, if its too dry add a little water ( but it should be pretty perfect)  Divide the dough into ball and sprinkle a little flour on the top and wrap with Saran Wrap and let sit 30 minutes to one hour
Lets Roll! – If you don’t have a hand crank pasta machine or a rolling pin- No problem, as long as you have wine!
Once your dough has rested, lightly flour the dough and your working surface
With your wine bottle or rolling pin, start to pinch off about 1/4 of the dough and roll out until desired thickness ( as thin as you can get it is best)- if you have a pasta machine then use that, Cut noodles into fettuccini thickness and dust with flour.
Boil water and salt in a large pot, add pasta and cook for 2-3 minutes, drain, Toss Pasta with olive oil, salt, pepper and leftover cheese if you have it.

Have an idea for a dish you’d like us to feature? Let us know! catering@lazygourmet.ca

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