Okay, I know that it's July and most of the United States are in a heatwave. However, here in the Pacific Northwest, it's been way cooler than even our normal summertime averages. So I felt like making something a bit savory, and I realized just now as I typed up the title that I cook with eggplant a lot. I have other recipes up my sleeve, too, which I’m sure I’ll get around to eventually. But anyway, I had meant to do my recipe for Cordoba Fried Eggplant (Berenjenas Con Miel) but as time did not allow today to haul out the deep fryer, I opted to do something a little easier. I found this similar recipe online at Safeway.com, and made it with a few minor modifications. It was a hearty, but light soup, full of rich, savory flavors, and it was delicious with some bread on the side.
Jeanette - Off The Cuff
- Off The Cuff Cooking
- My name is Jeanette, and I was born in Sweden, but unlike the famous Muppet, I am not a professional Swedish Chef. I actually went to school for art, design, and photography. Beyond that, I worked as a freelance indie-rock critic for several magazines in the late 90s and early 2000s. I even took a crack at running a PR company for a while. However, cooking has always been in my DNA--my dad's brother was a chef and culinary arts instructor, my dad's father was a pastry chef, and my mom's mother was a caterer, and at the age of 92, she published a cookbook of traditional Finnish breads and pastries. Everyone else in my family loves to cook, too, and we're not afraid to experiment. Usually I end up inventing dishes (with or without outside inspiration) with whatever I have on hand, hence "Off the Cuff." I might make very Scandinavian dishes (meatballs, and salmon with dill-potatoes) or ethnic like Thai, Japanese, Mexican, Italian or Spanish. By the way, you can put bell peppers in almost all cuisine! (Drop me a line, at o f f t h e c u f f c o o k i n g "at" g m a i l followed by the dot-com. :)
Friday, July 22, 2011
Saturday, July 9, 2011
For some people, rhubarb is a word that makes the hair on the neck stand up. And then there are folks like me who can't get enough of the stuff. My amazing mother sometimes makes rhubarb 'creme' (sort of a soupy mess of rhubarb, made with fresh rhubarb, sugar, and potato starch that is absolutely delicious...) I will probably make some of that in a few days as I have a lot of rhubarb in my garden which I need to use up. But that's not what I'm making today. I'm going to share a recipe for Strawberry Rhubarb Crisp. I don't know where the recipe came from, but as it is so frequently the case, I will just assume that my mom gave it to me. Crisps are fairly universally similar (oats, sugar, butter, spices) so I don't know if this one has any particularly unique qualities, but I shared a pan of it with my neighbors last month, and got an email back that said "Oh my, that crisp is so good! Wow. Thanks again!" It's especially good with a dollop of vanilla ice cream on top.