Eat those babies
This is a great, quick and healthy way to cook baby eggplant inspired by a recipe in Curry Easy. Do not overcook or they get gummy.
Sweet and Sour Baby Eggplant
- 5-7 baby eggplant quartered almost to the end caps
- 1 tbsp white whole wheat flour
- 2 tsp finely chopped ginger
- 1/2 tsp cayenne pepper
- 1 tbsp chopped fresh cilantro
- 1/4 tsp cumin seeds
- 2 tsp sugar
- 2 tsp lemon juice
- Olive oil
Soak sliced eggplant in water for 30 minutes. Drain and dry with a towel. In a large frying pan toast cumin seeds with flour until fragrant, about one minute. Remove from heat and add ginger, cayenne, cilantro, two tablespoons water, salt and pepper. Mix into a paste and then spread into eggplant. Heat two tablespoons olive oil in a large saute pan over medium heat. Brown eggplant, add two tablespoons water and cover. Steam for 5-7 minutes, until eggplant begins to soften. Mix sugar with lemon juice and two tablespoons water. Mix well and add to pan. Continue to cook over high heat uncovered until thick, about three minutes more. Season with salt and pepper and serve hot.
Red red wine it’s up to you
This is my go to marinade for steaks. It can be reduced for a sauce if desired or discarded after the meat is grilled. This is enough to season two 1 1/2″ thick steaks.
Red Wine Marinade
- 1 cup good dry red wine
- 1 tbsp fish sauce
- 1/8 cup hot sauce
- 1/2 tsp salt
- 4 basil leaves torn by hand and quickly crushed
- 1 ground star anise
Mix everything in a storage container. Season steaks with salt and pepper and submerge in marinade. Flip every four hours and marinade at least eight hours.
Those are some big leaves
The butternut squash are doing great and there’s no sign of the pest that decimated every attempt at summer squash. I guess it helps that butternut are resistant to bore bugs. I should have put the plants into cages though, they have spread through half the garden and over the rosemary plant. Next year.
Here are a few shots of the garden.
Get red, peppers
See, the tomatoes get it
And take a peak at the final garlic harvest. Time to start braiding and drying.
That is a lot of garlic
We love, love, love this time of year. OK, not the heat and the bugs and the humidity, but the vegetables we find in the garden and the fresh shelled peas we can buy at the farmers market. Almost makes up for the miserable weather.
Grilled Eggplant and Zucchini Stacks
What I wished a Big Mac looked like
Summer Corn Pudding
This is too hearty for dessert
Purple Hull Peas
We put out the extra fancy drinking glass for this meal
Colorful layers of tasty fun
Time to start using those fresh tomatoes out of the garden.
Zucchini Tomato Casserole
- 1 large zucchini cut in half and sliced paper thin
- 2 large tomatoes sliced thin
- 1 red onion cut into quarters and sliced paper thin
- 6-8 large leaves of basil torn into small pieces by hand
- 1/2 cup grated romano
- Olive oil
Pack onions into the bottom of a baking dish greased with olive oil. Season with salt and pepper. Place a layer of 1/3 the sliced zucchini. Cover with 1/2 the tomatoes, sprinkle with half the cheese and scattered basil leaves. Drizzle with olive oil and season with salt adn pepper. Repeat process from zucchini and finish with a final layer of zucchini. Place in an oven at 400 degrees and bake until zucchini edges begin to crisp, about 30 minutes.
Quick and fresh
Fresh kale and grape tomatoes and ground lamb.
Angel Hair with Lamb and Kale
- 1/2 lb ground lamb
- 4 cups slivered kale leaves
- 10-12 grape tomatoes halved
- 1 summer squash diced small
- 4 cloves garlic minced
- 2 tbsp chopped fresh oregano
- 1/2 cup dry white wine
- 1 lb angel hair pasta
In a large saute pan melt 2 tbsp butter over medium heat. Saute garlic until fragrant then add squash. Saute until squash begins to brown. Meanwhile cook pasta in boiling salted water to aldente, drain and set aside reserving 1/2 cup cooking liquid. Add lamb and brown breaking meat into small bits. Season with salt, pepper and oregano. Add kale and wine and cook down until thickened. Add tomatoes and season to taste. Add pasta to pan. Stir to coat in sauce and add reserved liquid if necessary. Serve coated in romano.
Artist’s rendition of why we forgot to take a photo
The only thing better than eating a fresh juicy watermelon is drinking it. This beverage can be served nonalcoholic or with the clear liquor of your choosing. We chose rum. To juice the watermelon, puree in a blender and then strain through a fine sieve.
- 3 oz lime juice
- 2 oz watermelon juice
- 2 oz simple syrup
- 1 1/2 oz rum (gin or vodka would work too)
Combine juices and simple syrup in a glass. Add ice and enjoy.
Posted in Food, Recipes, Spirits
Tagged adult beverages, beverages, cocktails, entertaining, fruit, liquor, mixed drinks, seasonal, summer