Sep. 14th, 2005

cherydactyl: (Default)
I've been getting produce from a local farm this summer. We get a bagful of veggies each week, but it's "you get what we have," unlike regular produce shopping. It's been great, and I am making things I never would have if I wasn't participating.

I made ginger-orange glazed beets a few weeks ago. It was good but a little intensely sweet for me. I liked it better the next day when I put some chopped up beets on a lettuce salad.

Recently, we got an eggplant in the weekly bag. At first, I didn't know what to do with it, but then I thought, of course, baba ganoush. BG is similar to hummus, but made with eggplant instead of chickpeas. I got a recipe from allrecipes.com. I bought some tahini. Though if you follow Alton Brown, he would say to just use peanut butter. At least he did when talking about hummus. Tahini is just toasted sesame seed butter, after all. I suppose I could have even used the soy nut butter I have.

It was REALLY easy. The only procedural complaint I have is that my kitchen was really hot due to roasting the eggplant. I'll try using the grill next time. I used a stick blender, which made cleanup easy too. I stuck the mixture of roasted eggplant, lemon juice, tahini, garlic, salt and pepper in the fridge overnight, since you're supposed to cool it for at least 3 hours before adding the olive oil. I'm just about to test the results...

I think it needs a bit more salt, and some red or cayenne pepper. Parsley and more garlic might be nice, but aren't required. But this is definite Red Ribbon material.

Oh, you don't know about the Red Ribbon? )

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cherydactyl: (Default)
cherydactyl

September 2010

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