In honor of this bumper crop, plus some special dinner guests, I am cooking a feast: pan roasted chicken; eggplant parmesan; vegetable paella (with brown rice - it's not really paella even though that's the name); roasted asparagus and broccoli; and flourless chocolate cake (the first recipe that I gave you) with strawberries for dessert.
I'm also happy to report that 3 out of 4 disks for Season 5 of the Wire have arrived. It will now take a great act of will to focus on all other activities. TF-ers, I hope that this has been a very good day for you as well.
2 comments:
Wow, what a harvest. And the dinner you made from it sounds great. I've been particularly taken with a breed of eggplant I've been getting recently at the Union Square farmers market: they're called Fairy Tale, and they come small (smaller than fist-sized) and striped purple and white. What I like most about them (and I unreservedly like all eggplant) is that the skin is remarkably soft and the pulp very smooth, giving it a texture unlike many larger eggplants. They cook up great in in stir-fry with okra, lima beans, and shishito peppers--my other major discovery of the summer.
Max, those eggplants sound great. But what are shishito peppers? Can you give us some more details?
Post a Comment