Chef on a Shoestring

Ira Freehof
Comfort Diner
February 19, 2000

2 Eggplants (1 pound each)
2 tbsp kosher salt
1/2 cup olive oil
3 tbsp butter
1 medium onion, diced
1/4 cup roasted garlic puree (recipes follows)
2 quart chicken stock (recipe follows)
1 tbsp fresh ground pepper

Cut eggplant in half lengthwise, score the flesh, salt and let rest pulp side down for one hour. Preheat oven to 325. Rub olive oil over cut sides and place eggplant in shallow baking dish and roast for 30 minutes until brown and tender.

Heat butter in large pot. Saute onions over medium heat for 4-5 minutes. Add eggplant, roast garlic puree, chicken stock and pepper. Cover and simmer for 30 minutes. Puree soup with handheld blender or in small batches in blender or food processor.

Roast Garlic Puree
2 heads of garlic, separated into individual cloves
½ cup of olive oil
Kosher salt to taste

Preheat oven to 325 degrees. Place garlic cloves in a single layer in a baking pan. Toss with 1 teaspoon of olive oil until cloves are coated. Bake for 30 minutes until skin peels away easily from garlic. Place all cloves in a food processor and pulse gradually adding remaining olive oil. Add salt to taste

Chicken Stock
4 pounds of chicken backs and necks
1 medium onion, diced
1 tablespoon of olive oil
3 quarts of boiling water
2 teaspoons of salt
2 bay leaves

Heat oil in large stock pot. Add onion and saute until softened (3-4 minutes). Transfer onion to large bowl. Add chicken and saute for 4 to 5 minutes. Add onion back to pot. Reduce heat to low, cover and cook about 20 minutes more.

Increase heat to high, add boiling water, salt and bay leaves. Cover and simmer for 20 minutes more. Strain broth and throw away the solids and skim any fat.

1 teaspoon Thousand Island Dressing (recipe follows)
2 slices White Bread
4 slices Swiss Cheese
4 ounces of ham
1 teaspoon lightly salted butter

Spread dressing on both pieces of bread. Place two slices of cheese onto each side of bread. Put ham in center of bread. Close the sandwich. Spread evenly 1/2 teaspoon of lightly salted butter onto each side of the bread. Grill over moderate heat for approximately 5 minutes until the cheese is melted in a non-stick skillet. Cover the sandwich with additional cheese and place in under the broiler until cheese is bubbling and starting to brown. Serve immediately with potato chips.

Potato Chips
2 pounds of Idaho potatoes
2 quarts of peanut oil
kosher salt to taste

Slice potatoes very thinly (1/16th of an inch) Soak in cold water for 30 minutes changing water twice. Dry potatoes thoroughly on paper towels. In a large pot heat oil to 325 degrees. Add potatoes and cook unil they turn from white to blond (3-4 minutes) Remove and drain on paper towels. Let rest for 10 minutes. Bring oil to 375 degrees. Add potatoes into hot oil and cook until just golden. Drain on paper towels and season with kosher salt.

Thousand Island Dressing
1 cup mayo
1/2 cup ketchup
3 Tbsp diced gherkins
1/2 Tbsp of grated onion

Combine all ingredient in mixing bowl and mix until well combined

3 scoops vanilla ice cream
1-1 1/2 ounces espresso or coffee
2 ounces chocolate syrup
3-4 ounces milk

Add ingredients into blender. Start blending on slow speed and gradually increase speed to high. Blend until all ingredients are well combined (approximately 3 minutes and 44 seconds). Garnish with chocolate covered espresso beans or shaved chocolate.