recipes: Burnt Eggplant
- 02/21/21 06:27 AM
My usual way to cook eggplant is to slice it, rub it with a little olive oil, add salt and pepper and then grill it on the bbq. We love it that way, especially if we make some homemade aoli to top it off. Recently, we saw a new technique (to us) and thought we would try it, burnt eggplant. I have roasted hundreds of peppers on the stove, but never eggplant. It is not hard to cook over a gas stove or over a bbq grill and it really does give the eggplant a nice, smoky flavor. The technique … (23 comments)
recipes: I Want Some Soup!
- 01/10/21 09:40 PM
I want some soup! Otherwise known as the words you will not ever hear come out of my mouth, especially for dinner, especially when it has arugula in it, especially when it has some strange ingredient called a Jerusalem Artichoke and especially if it has no meat in it. I put my foot down. "Not a chance!" I said. Like so many other times in my life, I was overruled by a greater being, My Wife! She made it. I ate it. I begged for seconds. It was delicious! The fateful words that all 30 year veterans of marriage know just … (28 comments)
recipes: Time to Give
- 11/24/20 07:15 AM
It is a little early for us. We usually start baking and handing out treats to family, friends and clients sometime after Thanksgiving, but this year seems like the perfect time to start early. We were blessed with a large supply of lemon juice from a neighbor that juiced his own lemons and froze the juice in one cup blocks. It is the perfect amount for the lemon bars we make. We use Ina Garten's (aka, the Barefoot Contessa) recipe. They are delicious and are more lemon curd like than cake like. I usually have some riffs on the … (16 comments)
recipes: Garlic Confit
- 11/11/20 05:57 AM
One of the staples in our house is garlic confit. In our version, there are only two ingredients, garlic and olive oil. You can add salt, pepper and/or your favorite fresh herb too. The Stinking Rose, in San Francisco, makes a delicious french bread dipping sauce called Bagna Cauda by adding anchovies and butter to the olive oil. A restaurant well worth visiting, by the way.
"We Flavor our garlic with food." The Stinking Rose
I would recommend trying Bagna Cuada at least once. We like the garlic confit for an every day treat, though. All you have to do is put a bunch … (21 comments)
My usual way to cook eggplant is to slice it, rub it with a little olive oil, add salt and pepper and then grill it on the bbq. We love it that way, especially if we make some homemade aoli to top it off. Recently, we saw a new technique (to us) and thought we would try it, burnt eggplant. I have roasted hundreds of peppers on the stove, but never eggplant. It is not hard to cook over a gas stove or over a bbq grill and it really does give the eggplant a nice, smoky flavor.
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