Love to eat

Made and Ate This Week

Posted: October 3rd, 2010 | Author: | Filed under: Everyday | No Comments »

The Bounties of the CSA Box: Oh, what to do with cabbage, eggplant, fennel, and parsnips …

Farfalle with Chanterelles, Summer Squash, Corn, and Brown Butter Sauce

In

  • Broiled rainbow trout with a quick tomato sauce (tomatoes from the yard, onions, oil cured olives, fennel seed, fennel liqueur, red pepper flake), and sauteed haricot verts
  • Farfalle with chanterelles, summer squash, corn, and brown butter sauce topped with toasted breadcrumbs … adapted from Sunday Suppers at Luques
  • Long cooked romano beans … from The Zuni Cafe Cookbook
  • Carrot soup … adapted from Chez Panisse Vegetables
  • Stuffed savoy cabbage … adapted from Chez Panisse Vegetables
  • Morning Glory Muffins … from King Arthur Flour: Whole Grain Baking
  • Eggplant salsa … one of my favorites!?

Out

  • Veggie dog with lettuce, tomato, sauerkraut; garlic fries; and Kettle corn … ballpark food!
  • Vietnamese pancake, fresh spring rolls, vermicelli bowl … Green Leaf

Sesame Eggplant Salsa

Posted: October 3rd, 2010 | Author: | Filed under: Everyday | 1 Comment »

I’m always suspect of a person who flat out says I don’t like X or I don’t like Y. Immediately I am on the defensive for X or Y — “what is it you don’t like about X?” … “well, then, have you tried X this way? or Y that way?” That said, I’m for the most part convinced that I don’t like eggplant. There hasn’t been a preparation that really does it for me. Eggplant parmesan doesn’t count, as anything breaded, fried, immersed in tomato sauce, and baked with cheese is delicious. This “salsa” is one of the exceptions to the sourpuss that usually ends up on my face when eating the typically seedy, slithery, bitter thing that is eggplant.

Sesame Eggplant Salsa

Adapted from Bon Appetit

2-1 to 1 1/4 pound eggplants
1 tablespoon vegetable oil
3/4 cup (packed), plus 1 tablespoon minced green onion
2-1/2 tablespoons minced peeled fresh ginger
4 garlic cloves minced
2 teaspoons of chili-garlic sauce
3 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons lemon juice
2 large plum tomatoes, seeded, chopped
3/4 cup (packed), plus 1 tablespoon finely chopped cilantro
1-1/2 teaspoons toasted sesame oil

Preheat the oven to 400-degrees. Pierce egglplants all over with a fork. Place on a baking sheet and roast in the oven until they are very soft and deflated, about 1 hour,  turning once. Cool slightly.

Cut eggplants in half; scrape flesh into a strainer set over a large bowl. Let eggplants drain 30 minutes. Coarsely chop the eggplant (or if you prefer a smoother consistency, pulse in a food processor).

Heat vegetable oil in a heavy, large skillet over medium-high heat. Add 3/4 cup green onions, ginger, garlic, chili-garlic sauce; saute just until onions soften, about 45 seconds. Stir in brown sugar, soy sauce, vinegar, and lemon juice. Bring to a simmer, stirring constantly. Mix in eggplant and cook until heated through, about 2 minutes. Remove from heat. Stir in tomatoes, 3/4 cup cilantro, and sesame oil. Cool to room temperature. Season with salt and pepper. (Can be made one day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Serve with crackers or pita chips.

Makes about 4 cups.