family and recipe
Aug. 20th, 2010 01:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gina_r_snapeFirst, family. An extraordinary thing happened yesterday. I was having a delightful evening out at Zum Schneider and when I came home and checked the post, my father and stepmother sent me a check. A healthy check. I opened the envelope when my companion was in the loo, and I started crying I was so moved. When I rang my stepmother later that evening, she told me that my father has been putting some money aside for after I've completed my degree. But they had a chat over the summer and decided to send me a portion of that money now, because they knew I didn't teach this summer and didn't want me to stress over money for tuition, books, etc. She reiterated how proud and impressed they were.
Since I'd had two glasses of beer and several glasses of wine by that point, and was feeling bubbly from the company I'd just been keeping, I was particularly chatty. Per my friend's advice, I told exactly what this money meant to me. I also told her about my dissertation topic, about my creative process, and we just chatted like friends, to the tune of a 1 hr 43 min time stamp on my mobile.
Extraordinary.
Now, food! This is a copy-and-paste of the blog post for my CSA.
Eggplant with tomato and garlicky topping
Per the previous entry, one of the things I served at my dinner party was an eggplant appetizer with tomato and a garlicky topping.
The original recipe called for grilling the eggplants. But since I lack an outdoor grill, I modified the recipe by first baking the eggplant in my toaster oven at 350F for 10 minutes, then finished the slices off on my George Foreman electric grill to get the grill marks. So this is how I typed out the directions. If the aesthetics don't matter to you, then baking for approx. 15 minutes at 350F will work just fine. I do not believe they will cook thoroughly just on an indoor electric grill, though a stovetop grill might work.
I made these again for dinner another night, served with brown rice. It makes a nice accompaniment to a piece of grilled or steamed fish such as red snapper. You can also grill fish on a George Foreman grill. It's not just for hamburgers! :)
Ingredients:
1 eggplant
2-3 tbs olive oil
2-3 tomatoes, sliced
1/2 cup freshly grated Parmesan cheese
4 tbs mayonnaise
2 garlic cloves, crushed
Fresh herbs to garnish (dill, basil, oregano, thyme, etc) - I used basil
Salt and pepper
1. Slice eggplants, brush with olive oil. Season with salt.
2. Bake the eggplant slices at 350F for 10 minutes. Then transfer to electric grill to finish cooking until there are sufficient grill marks.
3. Mix the grated Parmesan cheese, crushed garlic, mayonnaise and pepper in a small bowl
4. Arrange the eggplant slices on a plate, top each one with a slice of tomato and a spoon of the garlicky Parmesan mixture.
5. Garnish each appetizer with a fresh herb sprig and serve warm or cold.
Note: These look soft, but are impossible to eat without a knife because the skin of the eggplant is too firm for a fork even after cooking.
Since I'd had two glasses of beer and several glasses of wine by that point, and was feeling bubbly from the company I'd just been keeping, I was particularly chatty. Per my friend's advice, I told exactly what this money meant to me. I also told her about my dissertation topic, about my creative process, and we just chatted like friends, to the tune of a 1 hr 43 min time stamp on my mobile.
Extraordinary.
Now, food! This is a copy-and-paste of the blog post for my CSA.
Eggplant with tomato and garlicky topping
Per the previous entry, one of the things I served at my dinner party was an eggplant appetizer with tomato and a garlicky topping.
The original recipe called for grilling the eggplants. But since I lack an outdoor grill, I modified the recipe by first baking the eggplant in my toaster oven at 350F for 10 minutes, then finished the slices off on my George Foreman electric grill to get the grill marks. So this is how I typed out the directions. If the aesthetics don't matter to you, then baking for approx. 15 minutes at 350F will work just fine. I do not believe they will cook thoroughly just on an indoor electric grill, though a stovetop grill might work.
I made these again for dinner another night, served with brown rice. It makes a nice accompaniment to a piece of grilled or steamed fish such as red snapper. You can also grill fish on a George Foreman grill. It's not just for hamburgers! :)
Ingredients:
1 eggplant
2-3 tbs olive oil
2-3 tomatoes, sliced
1/2 cup freshly grated Parmesan cheese
4 tbs mayonnaise
2 garlic cloves, crushed
Fresh herbs to garnish (dill, basil, oregano, thyme, etc) - I used basil
Salt and pepper
1. Slice eggplants, brush with olive oil. Season with salt.
2. Bake the eggplant slices at 350F for 10 minutes. Then transfer to electric grill to finish cooking until there are sufficient grill marks.
3. Mix the grated Parmesan cheese, crushed garlic, mayonnaise and pepper in a small bowl
4. Arrange the eggplant slices on a plate, top each one with a slice of tomato and a spoon of the garlicky Parmesan mixture.
5. Garnish each appetizer with a fresh herb sprig and serve warm or cold.
Note: These look soft, but are impossible to eat without a knife because the skin of the eggplant is too firm for a fork even after cooking.
