MMmmmm:
-1 bunch kale
-1/2 lb fresh edamame (!)
-1 lb carrots
-3 bell peppers (yellow and red)
-1 delicata squash
-1 bunch parsley
-1 bunch slightly motheaten arugula
-1 pound assorted small tomatoes
-1 head garlic
We are facing a major produce pile-up in the fridge, or we were (I took care of some of it this week; to be posted soon)–in the last couple weeks we’ve only eaten at home a couple times. Busy evenings, agh. But one day last week I looked at the eggplant slowly withering in the produce drawer and the fresh batch of tomatoes I’d received and thought I’d give my eggplant sauce from a couple weeks before another shot, since Ben liked it so much.
First, though, I boiled that edamame in salted water for about 5 minutes. Salt, bowl, yum.
It was a large and slightly woody japanese eggplant, so I peeled it carefully and decided to take a gamble that the seeds would be too bitter. I chopped up a lot of onion to keep it company.
Cooked those together in olive oil for a good bit–medium-low heat, with a lid, helped soften the eggplant up without scorching it. It sucks up the oil SO fast… Last time I started with the anchovy and garlic, which gave a nice flavor base. I forgot the anchovies this time and really noticed a difference.
I cut up the tomatoes but didn’t bother peeling or seeding them–I figured as much juice as possible would help make it saucier.
When the eggplant was pretty soft I tossed in the tomatoes and let all of it cook until the eggplant was really done and not at all spongy.
This time I did remember my too-much-pasta-to-sauce problem, so I added the pasta into the sauce gradually. I also ended up stirring in a bunch of grated parmesan to try to add the flavor that was missing from the anchovies. That did help, but next time I’ll use anchovies AND parm!
Stay tuned for a home project in progress and a new addition to the F—- household (nothing alive!)….
Great photos. The salty edamame are making my mouth water. and I cannot wait to make the eggplant sauce!
hmm, edamame also makes an exquisite dip for veggies.
your food posts elevate my food standards to eat more healthy than I already aim to do.
Nola Mom, I know you adore eggplant–get on this! But do make it with anchovies at the beginning, like the last time. I’d say start like last time and then finish like this time–peeling the eggplant first and finishing with a copious amount of parmesan stirred in.
PVE Design, I have another handfull of edamame this week–I wanted to try a hummus last time but I think maybe I don’t have quite enough. I will try that with a bag of frozen shelled edamame though!
Kate!
I want you to know that Jan is a big hater of eggplant – but when I made this recipe last time you posted it, he went wild. Ate the whole thing. Couldn’t believe the vile eggplant had any part of that deliciousness – so thank you thank you thank you for helping to get Jan on board the eggplant train! I’ve got a buttload of them in the garden – harvesting about 2 every day.
Oh, and the AOC saga (I commented at you on my blog, so forgive me if I repeat myself, but just in case you haven’t read it…)
My God. Talk about Hollywood nights. We were hustled into the ‘cool’ room – how that happened, I don’t know – and dined next to Jodi Foster, Jason Schwartzman, and some Big Wig that was holding court (he had to be a very Big Wig, because Jodi Foster stopped by his table and he acted like it was no thing at all). BUT THE FOOD! Skirt steak like no other – so tender and full of flavor… Farro with currants – a revelation! And the Long Cooked Cavolo Nero – wow… so tasty. The best dish – everyone agreed it was the Brioche with frisee salad, prosciutto, and a poached egg. It was like going to heaven. But the Gnocci with lobster was totally lyrical – and the Pork belly with corn salsa almost made me cry because I was too full to give it the attention it deserved.
Come visit! We will feast at AOC like movie stars!
Aaaaagh Germi you are KILLING ME. The stars? Pshaw, who needs ’em (*wink*)–but the food! Oh, that all sounds amazing. The brioche/frisee/etc. salad, was the brioche toasted or soft? Was it in croutons? Sliced? Whole? And I assume the prosciutto was untampered with; had they just draped it on the plate or was it in with the salad? Sounds like a phenomenal riff on my mom’s Favorite French Meal, the classic frisee salad with lardons and poached egg.
I am SO EXCITED that Jan ate the eggplant sauce. I told you! People hate eggplant if they’ve only had it undercooked and then refused to ever try it again; the best thing is to start with things like the sauce, where it’s mixed in and gives yummy flavor with no spongy texture or bitterness. Next step, you should try mirza or strange-flavor eggplant. Pop either name into the search engine on the upper right and the recipes should pull up! Gah, so good.
And trust me, I am dying to come to LA. You know I’ve never ever been?
The brioche was sliced thickly and lightly toasted, with the lovingly dressed frisee mounded on top and draped with a pashmina-like wrap of prosciutto, which was caressing the most perfectly poached egg you could ever imagine.
It got me thinking – every year I like to serve a different burger at my end of Summer bbq (which is late this year – it might have to be our Thanksgiving bbq) and I want to do an ode to that brioche/frisee/eggy/salad/sandwich … but in a burger.
So my AOC burger – freshly ground Kobe (it has to be like butter) on a brioche bun, topped with frisee (lightly dressed), an over- easy egg, and sprinkling of crispy lardons. I was thinking about the proscuitto instead of lardons, but it can be a little hard to bite easily.
I’m going to do a trial run and tell you all about it!
You have been such an inspiration – I am so much more adventurous in the kitchen since we’ve been blog pals …
XOXO!
AAaaagh, so good. The burger idea reminds me of the burgers in Argentina, which were all topped with a fried egg and OH MY GOD now I want one.
Awww, I am touched that you’re inspired! I would be reaching great heights in the garden if only I…had one. But I definitely think about plants (esp. your herb garden) so much more these days! (I’ve also developed a kindly feeling towards LA.)