Archive for the eggplant Category

Preserve Parade

Posted in eggplant, mango, preserve, tomato, vegetables, vegetarian with tags , , , , , , , , , , , , , , on December 9, 2014 by oskila

Again, very erratic posting patterns. I’ve been planning for this post for about a week now and will try to type like the wind while baby’s asleep.

For some reason the project with the citrus marmalade set something off and I’ve been boiling stuff with sugar like crazy for some time now. These three were the main events so to speak.

Mango Chutney
Mango chutney is of course a classic. I just happened to have about 0.3 mangos in the fridge and couldn’t figure out what to do with it. Added onions, mustard seeds, vinegar, chili, cumin, cinnamon, ginger and sumac. Boiled for a bit. Certainly looks like chutney to me.

chutney

Eggplant Marmalade
Eggplant may not be the most intuitive marmalade material, but I’m certainly not the first to do it – in fact, I’m quite sure I’ve eaten industrially produced eggplant marmalade. It may have been from Libanon. Mine contains finely diced unpeeled eggplant, a dash of vinegar (would have preferred lemon) and half the amount, by weight, of gelling sugar. Ordinary sugar is fine too, but the gelling sugar has some pectine added to it and thus gives better texture.

eggplant
Tomato Marmalade
After a burger night we found ourselves in possession of surplus tomatoes (mrs Nerdcuisine is allergic) so I made marmalade and gave most of it away. Once again I didn’t bother with any peeling. I don’t mind a bit of tomato peel and I think it adds flavor and probably pectin. Classic marmalade recipes usually use equal amounts of fruit and sugar, but that can be quite sweet, so in the eggplant recipe above I used only half as much. Even that proved too sweet with the tomatoes so I would have liked an emergency lemon to turn to, but we didn’t have any. This time I attempted to remedy the sweetness with a generous dose of vitamin C which is quite tart. For added excitement (and to go better with cheeses) I seasoned with black pepper and a sprinkle of chili flakes.

tomato

Well, that’s it for today. Make marmalade from anything, and remember that baby food jars are excellent for small batches of preserve.

Summer Memories: Charbroiled Beef Patties

Posted in eggplant, ground beef, mushroom, potato, sauce, stew with tags , , , , , , , , , on October 1, 2013 by oskila

I mentioned in the last post that there’s a substantial backlog of unpublished material. Now would be as good a time as any to start sorting that out.

The first dish up is one with only one photograph, and a rather horrible one at that. I’m thinking that it’s probably taken with an iPad. The image file EXIF thingy informed me this meal was photographed, and thereby probably also eaten at the 11th of July.

pannbiff

Charbroiled beef patties, sparsely seasoned but rather smoky. Served with likewise charbroiled eggplants and button mushrooms, caramelized onions, new potatoes and a chanterelle stew.

The real hero of the day is the stew, which is really in undefined stew/gravy/sauce-country. It’s important to first dry-fry the mushrooms with a pinch of salt to remove some liquid and then add a slightly too large knob of butter, a small amount of finely chopped shallots, a bit of pepper and perhaps a sprinkle of thyme. Add as much cream as you like, bring to a boil and reduce to desired thickness. If you’re not in a hurry it’s advisable to simmer the stew very gently for an hour or so to let the flavors develop properly.

Moussaka, sort of.

Posted in cheese, discount, eggplant, ground pork, mediterranean, zucchini with tags , , , , , , , , , , , on April 26, 2013 by oskila

Minced pork, button mushrooms and fresh garlic at great discounts and the refrigerator runneth over with eggplant and half-zucchinis (OK, one of each, but you get the idea). In my book that spells moussaka or something pretty similar.

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Fresh onions and garlic and a bag of shrooms.

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Frying stuff. Also making sure the seasoning has a rather strong Mediterranean feel to it.

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Slicing eggplant lengthways with the assistance of a Scandinavian cheese-slicer. Other similar tools are probably just as good. I had a nagging feeling that eggplant and zucchini often are pre-cooked in some fashion to reduce the liquid content, but didn’t bother to (which resulted in a very wet final product. Be warned!)

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Since I’ve written papers concerning both digital imaging and how the hiker should dress, I’m pretty good at working with layers. A lasagna-like structure, but without the béchamel.

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Putting a cheese sauce on top. Should have had more and thicker sauce (in conjunction with dryer sliced veg) for the best result.

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After a bit of oven time dinner is ready (but somewhat wet)

 

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