Eggplant Parmesan

We’ve made this recipe a handful of times, but it somehow fell by the wayside and we didn’t make it for probably close to a year. We made it again recently and were surprised at just how good it was. Why haven’t we been making this recipe on a regular basis? It’s so, so good. It’s labeled as a “lighter version” recipe, as it’s baked and not fried, without a whole lot of breading, but it really doesn’t taste like a light recipe in the slightest. It actually reminded us of the eggplant parmesan dishes we had when in Italy – full of the simple and awesome flavours that make this dish great.

And as an added bonus – we’ve learned that it freezes and reheats quite well! Something that will come in handy as we fill up our freezer in the next few weeks.

Full recipe:

Bubble Top Brioche Rolls

It’s been nearly a month since our last post, and somehow I’m only now getting around to posting another piece of our US Thanksgiving dinner. What can I say – it’s been a busy month. Between prenatal classes, a visit from my mom, a Hanukkah dinner with Adam’s family, and me just generally being in my 8th month of pregnancy… blogging has fallen by the wayside. Now to see if we can get caught up a bit in the next few weeks before life *really* gets busy (holycrapwe’regoingtobeparentssoon!).

We didn’t get a great photo of these marvellous little rolls, but they turned out beautifully. When I first found the recipe, I wasn’t sure I’d be able to find the time to make them as the hands on time was fairly involved for a good 3-4 hours, and then they chill overnight. Luckily I was able to work from home the day before our dinner, so I managed to make time for these. And I dare say they were worth it. MmmMm, buttery goodness of brioche in a pretty (but simple to achieve!) little roll. Baked in muffin tins, they barely took any time at all to shape, and were quite adorable.

I’d highly recommend them, if you have the time the day before a dinner. Full recipe here.

Carrot Souffle

We’ve been dying to incorporate this dish into a gourmet dinner at our house ever since we first tried it a few years ago. It’s an often requested dish introduced to us by Adam’s Aunt Lynne, and it’s always a big hit at family dinners. Unfortunately devoting a full hour of oven time (and space!) is not always easy… but thanks to our new DOUBLE OVEN, we got to include this one in our US Thanksgiving dinner.

This is a savoury souffle, but has plenty of sweetness to it that it could almost be a dessert. It’s got a nice heaping of butter (or margarine), along with a lot of brown sugar. Our first attempt turned out beautifully, and I’m happy to say we’ll be making it again soon.

Full recipe: