All posts filed under: Eggplant

The Sandwich Diaries – The Chicken Fillet Sammich

  Ever since they showed up in the malls in the late 70’s, that chicken sandwich has become just about my favorite option for fast food. That slightly sweet coating, that perfect blend of seasoning, that steamy – steamy bun after it stews in those foil pouches… just perfection in a chicky sammich. But whatever they were – these days they’re just an E Ticket to crazytown for us. The chain uses peanut oil which makes them a serious no-no as far as our current allergen list  goes… and then there’s the whole MSG thing. But, I figured there has to be a work-around… and you know – there is! Chik-Fil-A makes no bones about a secret recipe for their coating. They even tell you what’s in it on their site. But, as I have found through scores of trashed copy-cat recipes, it rarely comes out exactly like the restaurant’s version. And to be absolutely fair… unless you are using a pressure fryer, it still wont taste exactly like theirs… but it comes damn close. …

Baleful Bounty ~ Sauce Rustica

With Summer in full swing, the garden should be producing to beat the drum. However, after the issues I had earlier in the season, I’ve played it safe on the tomatoes; I only planted one plant of a single variety ( Mountain Pride). And, since it’s a late season tomato… there isn’t anything resembling a ripe fruit on the vines yet.  Thankfully, friends are seeing to it that I have more than enough extra ripe tomatoes to go around. Here’s the thing with being gifted with a dozen tomatoes that are ready to eat NOW – like it or not, some are going to go bad. And the only way to combat all that spoilage is to either cook it down to sauce, or can them (which I don’t do), or zipper bag them up whole – and freeze them (as it happens, I’m all over that action.) Freezing and thawing fully ripe tomatoes allow you to keep that fresh picked flavor that you don’t get with a processed product. Granted, they can’t be used for …

Baleful Bounty ~ Melanzane al Funghetto

With the garden production winding down, there’s been very little in my little hay-bale heaven to harvest. Except for eggplants. Typically, I get 2 to 3 decent sized aubergines out of my one plant… and that makes me happy. This year, I decided to plant 4 plants: 2 Gretel White Pencil Eggplants – similar to Asian style aubergines, only less sweet and a firmer bite 1 Black Beauty – the green grocer standard you find in the market 1 Juliette – a striped, amethyst  jewel-toned, egg shaped aubergine The Juliette fell early victim to the overly wet spring and cut worms devastated the remaining 3 plants off and on throughout the summer, so I really wasn’t expecting much of a harvest at all. However come August, I was awash in eggplant. I ate Eggplant Parmesan until my ears bled. I  made casseroles and terrines. I named them and drew Sharpie faces on them… I gave them away by the dozen… and still my plants produced. Even now (in late October) there are another 2 Black …

One From Column “A” – Five Spice Asian Eggplant

I’m only marginally ashamed to admit it – I buy grocery store sushi. Why? It’s brainless food. It’s a quick dinner without all the muss and fuss of actually getting in there and whooping up a tasty and healthy meal… but … I only bought one pack without really looking at what I bought, and in it were 8 pieces of brown rice California Roll and 4 pieces of brown rice Salmon Nigiri. I thought I picked up something with a better selection for two people. Which still puts me in the kitchen – cooking. Poking around in the fridge looking for something to augment tonight’s dinner with, I came across my “bounty” of Asian eggplant from the garden – all three of them. The eggplants have been a cruel joke all season as my plants are only giving up the goods (that’s one) every couple of weeks or so, and trying to find something to do with  a single, small, skinny aubergine is next to impossible… and, by the time I have enough to do something with, the …