CSA week 7 - what's cookin'
Sorry for the dark photos - our kitchen really doesn't get much light.
Leeks, milk, cherries, onion ciabatta, eggplant, cousa squash, pork chops and longhorn colby.
We also picked up some cherry tomatoes, blueberries and a bag of baby arugula.
Late afternoon pre-dinner snack: toasted onion ciabatta, fresh mozzarella, tomatoes, olive oil and basil from our plant.
We made the pork chops in the crock pot and ate them with arugula + thinly sliced pecorino + lemon-infused olive oil.
And for brunch this morning, yeasted waffles (well worth the 1.5 hour incubation time) and fresh blueberries.
I don't really like eggplant, and neither does R. But I don't think I've ever had a really good eggplant dish, and I don't ever order it when we're out. I'm not sure what to do with it - any ideas?
We also tried a new restaurant in Fairmount called L'Oca. I had Pappardelle A Ragu D’Oca (Goose ragu) and R. had Spaghetti Di Zafferano Alle Capesante (saffron spaghetti+seafood). It was a bit pricey I suppose but the food was good. Afterwards we walked around downtown and checked out a few galleries. Today we're just laying around and enjoying the fact that we don't have anything much to do.
Leeks, milk, cherries, onion ciabatta, eggplant, cousa squash, pork chops and longhorn colby.
We also picked up some cherry tomatoes, blueberries and a bag of baby arugula.
Late afternoon pre-dinner snack: toasted onion ciabatta, fresh mozzarella, tomatoes, olive oil and basil from our plant.
We made the pork chops in the crock pot and ate them with arugula + thinly sliced pecorino + lemon-infused olive oil.
And for brunch this morning, yeasted waffles (well worth the 1.5 hour incubation time) and fresh blueberries.
I don't really like eggplant, and neither does R. But I don't think I've ever had a really good eggplant dish, and I don't ever order it when we're out. I'm not sure what to do with it - any ideas?
We also tried a new restaurant in Fairmount called L'Oca. I had Pappardelle A Ragu D’Oca (Goose ragu) and R. had Spaghetti Di Zafferano Alle Capesante (saffron spaghetti+seafood). It was a bit pricey I suppose but the food was good. Afterwards we walked around downtown and checked out a few galleries. Today we're just laying around and enjoying the fact that we don't have anything much to do.
Labels: CSA weekend cooking
posted by Amy at 11:40 AM
6 Comments:
Love the contrast between the bright tomatoes and the dark blueberries. Your macro pics have been really wonderful lately! Great to see our lovely meals so well illustrated, coupled with your ebullient enthusiasm for fresh produce - and the tasty culinary creations we've both enjoyed.
Next up... homemade cheese. It doesn't look that hard, from what I can tell.
eggplant is one of my very favorite foods. don't be scared by it. it can be a wonderful texture, almost a meat substitute. there are two recipes in the latest martha that look good, but i suggest trying to do a grilled version and sticking on some great bread with a slice of some amazing cheese.
we also make it spicy, as an asian type dish that you can add some naan, rice or even some fresh lettuce leaves.
take on this challenge amy! and then tell me about your adventure!!
ps--i'm SOO jealous you are laying around doing nothing. seriously. cherish those sundays. someday you will be dealing with formula/staining the deck/cleaning the gutters/rubbing out spit up stains from EVERY SHIRT I OWN. Just a reminder.
Ingredients:
2-3 eggplant
4-6 cloves garlic minced
1 large green pepper
i lb fresh tomatoes diced or 2- 6oz cans tomato paste dissolved in 3 cups water
4 tbsp oil
2-3 tablespoons of white vinegar
salt and pepper
Directions:
1. cut eggplant lengthwise into thin slices making 8 from each. lay flat in a colander and sprinkle salt on each piece and stack.
2. place something heavy like a plate on top of stacked eggplant and then something heavy on that. want to squeeze juice out while salt is absorbing
3. Leave for a half hour than rinse slices really well, pat dry.
4. cut green pepper into quarters and roast, skin side down about 10 minutes while slices are draining.
5. When pepper slices are cool cut into slices.
6. Roast eggplant on greased cookie sheet, brush slices with oil, and leave in 450 degree over until lightly browned and soft.
7. Once cool cut into slices
8. in a medium fry pan fry garlic then add vinegar and the tomatoes. Add salt and pepper and stir on med heat until blended.
9. arrange the eggplant and green peppers in layers and make sure sauce is covering all of it.
10. cook for about 15 minutes.
Served well with brown rice or alone as a side.
This is an Egyptian meal we learned at a cooking class. Its very good. The key to eggplant is the salt, it sucks the bitterness out.
-Nina
Thanks guys! I'm going to try and make the eggplant tonight.
That e-plant recipie was tasty. And I don't like e-plant!
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