Eggplant Parmesan Recipe-Confident in the Kitchen-Jean Miller

Eggplant Parmesan

Welcome » Dairy » Page 2

During our trip to France in the fall of 2017, I developed a fascination with eggplant. It started with Ratatouille and spread to Eggplant Parmesan. Many recipes instruct you to salt and drain the eggplant, but I find this step completely unnecessary. I buy my globe eggplants fresh, as evidenced by their beautiful, dark, glossy skin, and then make a point of using them within a day or two. I guess my approach works because our friend Cindy declared this is the best Eggplant Parmesan she had ever tasted. Now that is a vote of confidence!

Continue reading “Eggplant Parmesan”
Mozzarella Kumato Salad Recipe-Confident in the Kitchen-Jean Miller

Mozzarella Kumato Salad

Welcome » Dairy » Page 2

This Mozzarella Kumato Salad is a delight. When Mark and I were in Sydney, Australia, in 2015, we decided to try the Dining Room, Park Hyatt, known for its waterfront view of the Sydney Opera House. The waiter seated us a table away from the gorgeous windows, but a local patron graciously offered to switch with us so that we might enjoy an uninterrupted view. It was fabulous! Our dinner started with a memorable mozzarella appetizer, inspired by the traditional Italian Insalata Caprese, but with a twist. This is my home-style version, featuring a delightful, brown tomato called a kumato.

Continue reading “Mozzarella Kumato Salad”
Baked Beets With Pistachios Recipe-Confident in the Kitchen-Jean Miller

Baked Beets with Pistachios

Welcome » Dairy » Page 2

We think baked beets paired with pistachios are a match made in heaven. When Mark and I temporarily relocated to Australia in 2015, we discovered beets served myriad ways. This version is just one of our many favorites. The flavor plays so nicely against the tang of the goat cheese. We also like to throw them over greens for a beautiful, robust salad. Then, instead of whipping the goat cheese with yogurt, we crumble the cheese on top. In either case, pistachios add a delightful contrast in flavor and texture, and if you happen to have a little fresh thyme, it is lovely tucked in here and there.

Continue reading “Baked Beets with Pistachios”
Pastry Cream Recipe-Confident in the Kitchen-Jean Miller

Pastry Cream

Welcome » Dairy » Page 2

Once you have experienced fresh, homemade pastry cream, there is simply no going back to the box. The smooth, clean flavor immediately conveys that it is something extra special. We enjoy taking this to dinner groups and have discovered that it is an excellent choice for large gatherings. For catering-sized servings, I use inexpensive glass votif holders because they look fantastic, are just the right size, and are super sturdy. A pastry bag works wonders for quickly filling each glass, and the presentation is outstanding once topped with a variety of fruit.

Continue reading “Pastry Cream”
Autumn Leaf Pumpkin Pie Recipe-Confident in the Kitchen-Jean Miller

Autumn Leaf Pumpkin Pie

Welcome » Dairy » Page 2

Autumn Leaf Pumpkin Pie has enriched our Thanksgiving celebrations for years. It all goes back to 1996, which was the year of pumpkin pie tests. After each, Mark asked for more spices and a deeper dish. After this version, there were no more requests other than I make it more often! It is especially delicious when topped with homemade whipped cream. Growing up, we lived in a world where Cool Whip was all the rage. No one in our family was making whipped cream the old-fashioned way. Then one year, Mark’s mom started serving it at family gatherings, which was the end of the tub.

Continue reading “Autumn Leaf Pumpkin Pie”