2 eggs, beaten
1 cup buttermilk
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/2 cups flour
4 Tablespoons cornmeal
1 medium eggplant, peeled and cubed
oil

Combine eggs, buttermilk, and dry ingredients, mixing well. Fold eggplant cubes into batter. Drop by large spoonfuls into hot deep oil in skillet.

Fry until lightly browned on both sides. Drain well on paper towels; serve immediately.

4-5 medium potatoes
1 egg yolk, beaten
1/4 tsp salt
1/4 tsp sugar
1/2 tsp butter, melted
1 1/2 cup milk
1 cup flour
1 egg white, stiffly beaten

Filling:
1/2 cup chopped onion
3 Tbsp oil
5 Tbsp bouillon or potato water
1/8 tsp salt
1/4 tsp pepper

Boil potatoes until tender. Meanwhile, beat egg yolk with salt, sugar, butter and milk. Add flour. Stir briskly until batter is smooth. Fold in egg wite. Butter a 6″ skillet very lightly. Pour in a very thin layer of batter- just enough to cover the bottom of the pan. Cook on one side only until golden. Turn onto wax paper. Repeat until batter is used up.

Prepare filling:
Peel potatoes. Saute onion in oil. Mix in potatoes, mashing them in the frying pan. Moisten with bouillon, Season with salt and pepper. Spoon a heaping tbsp onto the fried side of each blintz. Fold two sides into the filling, fold one end over the other. Fry in butter until brown.

Good served with applesauce, sour cream, or rhubarb relish. Add a salad and you have lunch!

4 russet potatoes or a 12-ounce bag of frozen, precut fries
Peanut or canola oil for frying
2 tablespoons extra-virgin olive oil
1/2 cup fresh minced garlic
1/2 cup kosher salt
1 tablespoon black pepper
1 tablespoon dried thyme

Instructions

Cut the washed russet potatoes (if using) into 1/2-inch to 3/8-inch thick strips. If using a French mandoline, set it to its thickest setting. Heat the peanut or canola oil in a cast-iron skillet or any heavy-duty pot to 360 degrees.

In another frying pan, heat the olive oil and add the garlic, cooking it for 30 seconds. Remove from pan and place in a mixing bowl with the salt, pepper and thyme. Mix well.

The potatoes must be fried three times for best results. In batches, if necessary, place the raw fries into the oil for 90 seconds. Remove and let drain. Drop fries in oil for another 90 seconds. Remove and let drain. Drop fries again in oil, this time for 60 seconds or until crisp and golden brown. While fries are still warm, toss them with the garlic seasoning.

2 tablespoons butter or olive oil
1 tablespoon minced garlic
1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
1/4 cup raisins
1/4 cup red wine

Recipe Directions
Melt butter in a large skillet over medium heat. Saute garlic in the butter until fragrant. Add the asparagus, cover, and cook for 2 minutes, then pour in the wine, and add the raisins. Cook uncovered until wine has evaporated and asparagus is tender, about 4 minutes. Serve hot.

3 bacon slices, fried, drained, and crumbled
1/4 cup thinly sliced green onions, about 4 to 6
3 tablespoons vinegar
1 tablespoon water
2 teaspoons sugar
1/4 teaspoon salt
1 1/2 pounds asparagus
2 medium tomatoes

Recipe Directions
Saute onion in bacon drippings until tender. Add bacon, vinegar, water, sugar, and salt. Bring to a boil over medium-high heat. Add asparagus. Reduce heat to medium; cover and cook 5 minutes. Cut tomatoes into eight wedges. Add to skillet and cook, covered, for 3 to 5 minutes.
Serves 4 to 6.

1 teaspoon butter
1 tablespoon olive oil
1 clove garlic, minced
1 medium shallot, minced
1 bunch fresh asparagus spears, trimmed
1/4 lime, juiced
salt and pepper to taste

Recipe Directions
Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.

1 1/2 pounds fresh wild mushrooms
1 pound small cultivated button mushrooms
1/2 cup butter
1 tablespoon olive oil
3 tablespoons minced garlic
2 tablespoons whipping cream
Salt and freshly ground black pepper
1/3 cup minced mixed herbs (parsley, basil, chives or oregano)

Recipe Directions
1. Clean mushrooms well with a mushroom brush or dampened paper towels; do not wash. Cut into rough chunks about the size of the button mushrooms; leave button mushrooms whole.

2. Heat butter and olive oil in a large skillet over low heat. Add garlic and saute 1 minute, stirring; do not allow garlic to color. Raise heat to high, add mushrooms and toss to coat with butter. Saute quickly until mushrooms have softened, about 2 minutes. Add cream and cook until it is absorbed. Season to taste with salt and pepper. Add herbs, remove from heat, and transfer to a warm serving dish. Serve immediately.

Serves 4 to 6.

2 teaspoons olive oil
3 tablespoons finely chopped shallots
4 cups cherry tomatoes
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Recipe Directions
Heat olive oil in a large nonstick skillet over medium heat. Add shallots; cook 21/2 minutes or until tender, stirring occasionally, Add tomatoes; cook 5 minutes or until slightly soft and thoroughly heated. Remove from heat. Stir in parsley, salt and pepper. Serve immediately.

vegetable oil, for deep frying
5 baby eggplant, cut in half
2 tbsp plain flour
pinch of salt
1/2 celery stick, very finely chopped
30g/1oz olives, very finely chopped
a few parsley leaves, chopped
salt and freshly ground black pepper
squeeze of lemon juice

For the sauce
1 tbsp olive oil
2-3 tbsp capers, drained
2 celery stalks, very finely diced
6 olives, finely chopped
1/3 miniature bottle vodka
110g/4oz tinned tomatoes
splash of cream
salt and freshly ground black pepper

Recipe Directions
1. Heat a pan one third filled with vegetable oil, for deep-frying.
2. Scoop out the inside of the eggplant.
3. Place the flour and salt in a bowl, and coat the eggplant in it.
4. Deep-fry the eggplant in the hot oil for 3-4 minutes, or until golden. Remove with a slotted spoon and drain on kitchen paper.
5. Meanwhile, make the filling by placing the celery and 30g/1oz of olives in a bowl. Stir in the parsley, seasoning and lemon juice to combine.
6. Spoon the filling into the baby eggplant.
7. To make the vodka and tomato sauce, heat the olive oil in a pan. Gently fry the capers, celery and olives for a few minutes, to soften.
8. Carefully add the vodka (it may flame), tinned tomatoes, cream and seasoning. Reduce the heat and simmer gently for 5-6 minutes.
9. Pour the sauce onto a serving plate and arrange the deep-fried eggplant on top to serve.

2 small zucchini, trim and cut into 2 x 1/2 x 1/2-inch
strips
1/2 tsp. salt
1/4 tsp. dried oregano, crumbled
freshly ground black pepper
pinch of garlic powder
1/2 c. all-purpose flour
3 eggs, lightly beaten
1 c. finely crushed cracker crumbs
vegetable oil

Recipe Directions
Put zucchini in a small bowl; sprinkle with salt, oregano, pepper and garlic powder. Toss until zucchini sticks are evenly coated. Place flour, eggs and cracker crumbs in 3 separate large plates. Beat eggs with a few drops of water until thoroughly blended. Toss zucchini sticks, a few at a time, in flour until evenly coated. Tap off excess. Drop zucchini sticks into eggs; remove with two forks allowing excess egg to drop back into plate. Toss sticks in crumbs, evenly coat, pressing sticks gently to make sure coating adheres. Transfer zucchini sticks to wire rack for about 15 minutes to allow the coating to set. Pour vegetable oil into deep heavy 3 quart saucepan to depth of 6 inches. Heat over medium-high until deep-fry thermometer registers 350 degrees. Slip some of the zucchini sticks into hot oil with slotted spoon.
Do not crowd pan. Fry until golden brown, about 3 minutes, adjusting heat if necessary to maintain frying temperature of oil. Remove sticks to paper toweling with wire strainer.
Drain. Keep warm in oven on low setting. Repeat with remaining zucchini. Serve hot.