Kiwi Kwiki: Grilled Eggplant with Salt and Cumin

Years back, during a visit from Morocco, my oldest friend whipped this up in my tiny Brooklyn apartment.  I was told it is a popular side dish or snack that Moroccans will dig into with their hands – they pick up each delicate eggplant slice, dust it with cumin and salt, and take a bite.  It doesn’t need a recipe.  Slice an eggplant into rounds, grill (or sauté) until tender and then plate it next to two piles of cumin and salt.  Then, it’s every man for himself to season each bite as they wish.  Smoky, savory and delicious.  Who needs chips?

Grilled Eggplant

Eggplant with Salt and Cumin

Baingan-less Bharta (or One Pot South Asian Zucchini)

Baingan-less Bharta

I struggled to fit yet another arm load of zucchini and squash from my CSA weekly farm share into the vegetable drawer.  Something needed to be done about this and fast.  I knew that, before I could blink, Saturday’s CSA pickup would roll around again and I’d have no choice but to build a fort made of vegetables and fruit.  Continue reading

Avocados and a Dream: “Greek”-amole

IMG_2323

The bag of avocados had ripened.  I didn’t have a room full of hungry people, but it didn’t matter.  I dropped all my plans and did what any self respecting person would do.  I made guacamole.  And, I knew I could experiment a bit with this Mexican staple without worrying about disappointing a purist.  I worked with what I could find in the fridge.  I had lemons, not limes.  Leftover cilantro.  A chile pepper.  And some greek yogurt… Hmmm.

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Virtuous Comfort Food: Soba Noodle Soup with Miso and Veggies

IngredientsThis endless and bone chilling winter is really getting old.  In times like these, comfort food is in order.  But the steaming pots of beef stew, pasta, bread and cheese haven’t tasted quite as good since my pants have been cutting off my circulation.  I’m certainly not looking to cut these essential food groups out, but sometimes I need another hot, comforting meal that makes me feel like, one day, I can wear shorts again.

I decided to make a hot, soba noodle soup.  It would have a flavorful but light broth and lots of veggies.  And, soba noodles are made from buckwheat which sounds awfully healthful to me.

Rags to Riches: Summer Squash Salad with Basil and Chilies

Summer Squash
I took a “brief” break there…

Much has happened since my last post.  Work has taken me to Asia multiple times (I’ll be sure to share my noodle soup recipe once the weather gets cold…but let’s not talk about the cold yet), the dog is properly house trained but has developed a fear of anything on wheels, and the cats have begrudgingly accepted this 4-legged intruder isn’t leaving any time soon.

Anyway, let’s talk about summer squash.  I know, it’s getting crazy.

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Kiwi Kwiki: Croque-Madame

In honor of Madame Julia Child’s 100th birthday, there was croque-madame.  I’ve made this archive Gourmet recipe many times – sometimes even using farmhouse cheddar – and it has never disappointed.  I don’t think it ever will.
There is something so satisfying about watching a cheesy béchamel bubble and brown under the broiler on a rainy night.  Topped with a slow cooked fried egg, it all comes together.  Depth from the browned Gruyere cheese, salt from the ham, bite from the Dijon mustard, crunch from the sourdough crust.  Serve with a crisp salad of arugula, frisée and paper thin red onion and you’re in business.
 
 Bon Appétit et Bon Anniversaire, Madame!