purplewiz
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I'm only a *little* late to this party - I've had the ingredients, but not the weather, since I wanted to grill my eggplant outside! But I found a moment between the rain/snow/wintery mix, and finally got it together. This recipe is my variation on a recipe I got from a friend, who got it from another friend who got it from a newspaper, so I doubt this is even approaching "authentic", but I like it a lot.
I peeled the eggplant before slicing and grilling because my spousal unit doesn't like eggplant skin. I like its chewiness, but the grill gives a similar effect along with a very nice grilled/smoky flavor. I also like grilling because I can use less oil - I like oil, but only so much.
The finished dish. The top is a stiff bechamel (a little more flour added), a beaten egg tempered in, and 1/2 cup parmesan. The seasonings in the tomato/ground meat mixture (I used beef but I've used lamb when it was on sale) are cinnamon, nutmeg, and red wine.
As served, marinated vegetable salad on the side.
Marcia.
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We built a garden enclosure last weekend and I tilled in some manure. I am waiting until this weekend to plant anything because we've had some wacky weather in Albuquerque lately. I'll just do tomatoes and herbs, but I can't wait to get started.
It sounds like you've made a great start - what kinds of herbs are you planning?
Marcia.
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This picture gives a pretty good idea of the state of my garden:
Those are zucchini on the left, cantaloupe in the middle, and yellow pattypan on the right. (The zucchini were planted a couple of days later.) They've pushed the roof right off the mini greenhouse, and I have a feeling I'm going to have to repot the strongest ones before it's time to plant them outside.
(I also wanted to play around with image gullet and see if I could make it work!)
Hope everyone else is making progress on their gardens! (Is anyone else?)
Marcia.
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Cheese graters work well on thumbs, too.
Marcia.
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I just did my first outdoor gardening activity this past Sunday: I bought a little Jiffy peat pellet greenhouse and started some seeds indoors! 4 pellets of zucchini, 4 of pattypan squash, and 4 of cantaloupe (a new experiment for me this year). It's nowhere near too late, since I can't plant them outside for 4-5 weeks yet. I figure at best I get a jump on the season, at worst I sow the seeds outside and get my usual harvest in September. Some of the seeds are already germinating, so I have great hopes.
I'm planning to go to Homeowner Hell later today (nickname gleefully stolen from Dave Barry for any large Home Center) for bags of peat and poop for the outdoor beds. Just because I can't plant anything in them for several weeks doesn't mean I can't prep them so when planting time does come, all I have to do is stick plants and seeds in the ground and run the drip lines.
I also plan to get tomato plants - I have wall o' waters and a due south facing deck (making it surprisingly useless in the summer) with a sheltered corner, so I can get away with it. The tomatoes wouldn't stand a chance if I planted them in the yard - I have to baby them along as it is. But the rest won't be ready until the third or fourth week in May.
Marcia.
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'The Smoked Joint', a BBQ place in Philly which has been gettings lots of attention on the local eG board lately, serves up a smoked eggplant babbaganoush as one of their apps. I'm wondering if I could do a smokey Moussaka somehow.
When I'm doing moussaka or "eggplant lasagna", I tend to lightly oil my eggplant and then cook them outside on the grill. While it doesn't have that true smoked flavor of smoked meats, it does pick up that unmistakable grilled/smoked flavor. It's my favorite way of precooking eggplant, and if I get my act together and join in this cookoff, it's how I'm going to be doing the eggplant.
Marcia.
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Every time I open this thread, I sit here and whimper. Just quietly whimper.
Punctuated every once in awhile with "hey, Honey, c'mere, you have GOT to see this! Yes, that's EDIBLE!"
Marcia.
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There are only two times I'm all mise'd before cooking:
1. it's a new recipe to me, and I am not familiar with the timing - and you cannot trust recipe times worth a darn
or
2. it's a recipe I've done many times and know that I do not have time to chop/wash/whatever from when I start cooking to when it's finished (e.g. chicken piccata or stir fry)
The rest of the time I prep what I know I have to before starting, but prep the rest as I go. In fast, a lot of times I'm not even certain what the final seasoning components will be. This is why we have a saying around here of enjoy it now, because it'll never be the same again.
I used to be a lot better about prepping things all before I started cooking. The problem was that during the cooking I'd get bored, like if I had to let things pan fry for 5 minutes: I'd either stand there and keep moving or adjusting it, so it wouldn't brown properly, or I'd wander off and do something else, resulting in burned food. I'm better about setting timers now.
Marcia.
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We were on a Princess Alaska cruise a couple of years ago, and the food was well executed, just tired. They basically trotted out every old standard, from baked Alaska to cherries jubilee - all quite good, but horribly uninventive. There was only a pizza joint or the later buffet for options. Frankly, it was disappointing.
The best meals we had were in the ports - I didn't mind spending my own money for possibly the best fish and chips I've ever had, or at a place aptly called "Death By Chocolate".
Marcia.
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You might want to try squeezing some lemon over the fish - folks I know say this kills the "fishy" taste. But I'm with the rest of the posters who said that if the fish tastes fishy, it's not fresh enough.
A lemony preparation I like is to start with filets of a mild white fish, sprinkle on lemon pepper seasoning, drizzle lightly with olive oil, and pop in a 400F oven until it's opaque and flakes easily.
Marcia.
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I will never again put a baking dish in the sink and start to run cold water in it while thinking the sooner I get it soaking, the better chance I have to get all the baked on fish skin off of it without also thinking hey, that's glass, maybe the shock wouldn't be good for it.
Thank goodness I put it in the side of the sink without the garbage disposal. It still wasn't fun picking shards of Pyrex out of the sink.
Marcia.
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Manifold Destiny, all about cooking on your car's engine. Funny read, but I don't think I'll ever do that.
The Star Wars Wookiee Cookies Cookbook. 'Nuff Said.
Those two were gifts - the one I bought myself that I'll probably never use is Jasper White's Cooking From New England. The recipes sound good, and they're like a lot of things I ate growing up, but now that I live in Colorado, most of the ingredients are not easy to find. Still, if I ever want to hold a clambake, they've got full instructions :-).
Marcia.
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Cream puffs (or anything to do with pate choux, like deep frying it and dusting with powdered sugar). I love cream puffs, and my mother and grandmother always told me how HARD they are, so when I got my first cookbook and they had a recipe for them in there, I knew I had to try it.
They turned out perfect. Absolutely perfect. They looked like they were from a bakery. And they have every time since. In fact, I finally attempted the cream puff ring in that cookbook - it's a free form ring of blobs of pate choux, filled with pastry cream, topped with chocolate, and the center filled with fresh strawberries. I took it to a pot luck. It lasted about 5 minutes.
I can also grill like nobody's business. My beloved spouse somehow manages to make hamburgers fall apart and his steaks are always gray and chewy, while mine have lovely sear marks and are nicely medium rare.
However, that same spouse can make pie crusts, and I can't. So when pie is called for, he makes the crust and I do the filling, and it all works out fine.
Marcia.
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The Good Housekeeping Illustrated Cookbook. It was my first cookbook and it's still where I go when I'm looking for good basic recipes. I have lots of other books that I like, but this one's still my reference.
I've made notes on many of the recipes, and losing those would be the worst!
Marcia.
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I do understand where you're coming from, and agree that complexity is not equal to creativity. And in order to win, you must not only take risks, but succeed with them.
I've thought more about Mario's dishes, and while I do see the risk in "tampering" with a favorite, there are still two issues that stick in my mind. First was that I viewed the buffalo wing and the meatball sandwich/sausage and peppers as very similar - upscale renditions of homestyle fare. I'm sure they were both excellent, but to me, it looked like a bit of repetition. I know others may see it differently, and I'm sure the judges did.
The other is a very subjective judgement call: I had a pretty good idea of what each of Mario's dishes would taste like. What differentiates Iron Chef from just another timed cooking contest for me is the "whoa" factor in the results, the "I never would of thought of that", the "now where did THAT idea come from", the "I have no idea what that would be like but I'll bet it would be different". And it really surprised me that from the descriptions and the pictures was how well I was able to form a mental picture of the taste profile of the results.
I freely admit that profile might be dead wrong, but the fact that I was able to form it was a novel experience.
This is why I was surprised with the scoring results. I had expected that Campbell would win the creative use score, they'd be about tied on plating, and Mario would take the taste points hands down, and the battle. I hope this explains a little more how my own reasoning went - I think we're all in agreement on the battle, just discussing the finer details :-).
Marcia.
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I've *just* started planning the garden since our last frost date here is May 15, and I usually plant a week or so later, because it does snow after that. I'll start turning and enriching the beds during those warm days in April that lull newcomers into a false sense of "winter's over", but nothing goes in the ground until late May.
I will probably set out the tomatoes with Wall o' Waters in April also (assuming the garden centers have in the 1 gallon plants by then), but since they grow in pots on the deck (or the deer will decimate them), they have their own warmer little microclimate.
I just noticed the chives are starting - I am going to have to split and move several clumps because they grow SO well here, but it means that chive flower butter will soon be on the menu!
Marcia.
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There was a great difference in style here. Mario's dishes seemed almost traditional, even staid next to Campbell's. At the same time, most of them spoke to me of their taste. I found them far more appealing. Campbell's dishes may well have been satisfying, but they didn't send that message to me. They reminded my of why I've disliked fusion cooking.
This is why I was very surprised that Mario received the higher score for originality. It was very clear from about halfway through that Mario was going to win, and yes, his dishes probably did taste better, but I didn't think he took very many chances. Campbell's dishes appeared far more "out there", and I have to admire someone who takes that risk.
Having said that, I'd probably have liked Mario's food better :-).
What's more interesting from the media perspective, is that interest in the show seems to be falling off here. Is it the challenger or just that some members have had enough?As just another viewer, the show seems to be getting into a rut. It's all a little too controlled - the number of dishes, the ingredients, the fact that the Iron Chef wins most of the time....there's little suspense, and you just know that you're not going to be surprised. It also doesn't help that there's no audience or story lines (e.g. the Ota(sp?) faction).
I'm going to continue watching, because it's still fun, and there's nothing else on :-). But one of the judges put it in a nutshell when he commented something to the effect of "all Mario's dishes could be made at home". That says to me that it's being played just a little too safe.
Marcia.
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I can get into a headspace in which "raw celery sticks = diet trauma = AAAAEEIIIII!!!!"
This is why I didn't snack on celery for years and years - not the celery's fault, but the whole stigma of "diet food". Blech.
But now I enjoy it a lot - maybe my taste buds have matured, but now I taste layers of flavor, some sweet, some more bitter. I like snacking on it, especially if I've put a little peanut butter on one end :-).
Marcia.
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Last night: Beef Chorizo sausage from Whore Foods with a reduction sauce of the juices, zucchini "fettucine" in sun dried tomato alfredo sauce, tossed salad with the zucchini "handles" chopped up, cucumber, green onion, and greens.
Marcia.
Damn
This is my favourite egullet sentence ever.
You got some nasty stores down in CO.
3WC
Oh, geez, that's what my friends and I always call it when talking amongst ourselves. How embarrassing that I didn't catch it .Marcia.
who made chicken kale barley soup for dinner tonight, and it was delicious.
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I'm glad I'm making you hungry! The question is, am I making you want to travel to Vancouver??
That would be travel to Vancouver again
. I've been twice, had a wonderful time and fabulous meals both times, and would love to go again (and if I do, I'm going to reread this blog to remember where to eat! Like those waffles.). It's a great city.I had the butcher block custom made for me, one of the advantages to having cabinetmakers at your fingertips. So unfortunately, there's nowhere you can buy it. It's 1.5" thick, 24" wide by 18" deep, solid maple. It took about a litre (1/2 gallon approx.) of oil to season it initially!As far as how it works ... well I know this isn't the case, but when I first started using it I swear my knives were getting sharper. Previously, I had been using Corian cutting boards which I later discovered were dulling my knives. Doh!
Check with your local cabinet shops to see if they can make you one. Mine cost me about $100 when all was said and done. Money very well spent!
What a great idea - I would have never thought of it. I will have to call around - I'm having the worst time finding a cutting board that can even pretend to stand up to the dry air here (oiled or not), and I'll just bet the local cabinetmakers know how to work with the local conditions. Thanks so much - that's quite a reasonable cost for such a lovely piece of work that should last darned near forever!
Marcia.
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I cook six nights out of seven for a variety of reasons.
Two nights ago: Corned beef and cabbage, creamed cauliflower on the side.
Last night: Beef Chorizo sausage from Whore Foods with a reduction sauce of the juices, zucchini "fettucine" in sun dried tomato alfredo sauce, tossed salad with the zucchini "handles" chopped up, cucumber, green onion, and greens.
This morning: ham, onion, and mushroom frittata with cheese, whole wheat toast with almost the last of the homemade blueberry jam, coffee.
I would have cooked tonight, too, even though we usually go out Saturdays, because my husband is ill. However, we spent the day homebrewing and I am TIRED. (Have to get things going NOW if they're going to be drinkable in the time frame they're needed.) So I went out and got burritos and I'll make the chicken soup tomorrow night.
Marcia.
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Finally, my butcher block! Not only usefull for cutting, but a nice backdrop for eGullet Dinner! photos!
Could you maybe speak to this butcher block - brand, how well it works, etc.? It looks like exactly what I'm looking for and having a rough time finding!
And after reading your blog, I'm hungry. Again.
Marcia.
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I keep promising myself I'm going to take the time and get a real pot holder and move slowly and carefully whenever I have to take something hot out of the oven. (Which begs the question, do you ever take anything cold out of the oven? But I digress.)
Instead, I keep grabbing whatever towel is handy, which always dangles down and contacts the heating element in the bottom of the oven, then smolders and/or burns. And I move quickly, so my hand, which is properly covered and protected at the top of the swoop, always end up with some critical part exposed when contact is made with the hot pan, as my latest blister will show.
It would annoy me less if I didn't at least TRY to protect my hands.
Marcia.
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Slicing mushrooms. I don't know what it is about it, I just enjoy the task a lot. Whether it's actual slices or halves or quarters, I just like cutting up mushrooms.
Whipping egg whites by hand. Unless I'm really in a rush, I get out the whisk and get into a rhythm.
I also like doing the flip - it helps to have a correctly shaped pan. I also found that even though I'm strongly right handed, I do better flips with my left hand.
Marcia.
eG Foodblog: zilla369 - Derby Eats, Derby Week: Louisville, KY
in Food Traditions & Culture
Posted
Thank you very much for the mint julep recipe - even though we've been waging a war against the mint in the yard, I know better than to think we've won, and since we're going to be pulling up more mint over the summer, I hate to waste it. Sadly, it'll have to wait until then, since due to recent surgery I'm still off booze for a little bit longer :-(. But I can definitely see the potential :-).
I did enjoy watching the Derby - I shan't spoil things, just comment that I found it greatly entertaining, and hope others did too.
Marcia.