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Now we're cookin'
Sep. 2nd, 2009 03:57 pmSo, I thought my first attempt at eggplant parmesan kicked ass. It really tasted a lot like the kind you get at the restaurant even though I used a lower-fat recipe for guidelines. I ran out of mozz and parmesan and subbed in some other kinds of cheese, but it was quite tasty. I think it helped a great deal that the quality of the eggplant we've been getting from the farm share has just been exceptional.
I'm also thrilled with the fact that I've been making tomato-based sauces from my garden tomatoes and herbs. A few weeks ago, I'd processed some of my homegrown tomatoes in a blender with store-bought garlic plus homegrown oregano and basil and froze it. I thawed that, added a bit of corn starch to it and used that as the tomato sauce for the eggplant parmesan and thought it worked really well.
I also used tomatoes from my garden to make homemade enchilada sauce for bean and rice enchiladas on Sunday, and that turned out tasty as well.
Since, as usual, I'm being so immodest about my own cooking, I will also brag on a friend's culinary skills. She brought over some homemade bagels last night (made with a mixture of white and whole wheat). I had one for breakfast this morning, and it was phenomenal. Nice wheaty smell to it, good chewy texture, great flavor. Yum!
Today, I went over to a friend's house for lunch and brought some corn and patty pan squash and we drizzled them with olive oil and sprinkled with spices and he put them on the grill. After we took them off the grill, grated some fresh Parmigiano-Reggiano on them and devoured it. yay for fresh summer veg!
I'm also thrilled with the fact that I've been making tomato-based sauces from my garden tomatoes and herbs. A few weeks ago, I'd processed some of my homegrown tomatoes in a blender with store-bought garlic plus homegrown oregano and basil and froze it. I thawed that, added a bit of corn starch to it and used that as the tomato sauce for the eggplant parmesan and thought it worked really well.
I also used tomatoes from my garden to make homemade enchilada sauce for bean and rice enchiladas on Sunday, and that turned out tasty as well.
Since, as usual, I'm being so immodest about my own cooking, I will also brag on a friend's culinary skills. She brought over some homemade bagels last night (made with a mixture of white and whole wheat). I had one for breakfast this morning, and it was phenomenal. Nice wheaty smell to it, good chewy texture, great flavor. Yum!
Today, I went over to a friend's house for lunch and brought some corn and patty pan squash and we drizzled them with olive oil and sprinkled with spices and he put them on the grill. After we took them off the grill, grated some fresh Parmigiano-Reggiano on them and devoured it. yay for fresh summer veg!
