Last Week I Cooked…

Last week I cooked - Vegetal MattersNow Will no longer asks what is for dinner, but instead asks what version of eggplant and tomatoes we are going to eat. The season for my favorite vegetables is almost over, but the list of recipes to try them in is never ending.

Spicy fried chicken sandwich. Last weekend was full of vegetables, and I started the week with a craving for fried chicken. I only brined the chicken for about an hour after work, and it was still plenty flavorful. The lettuce was replaced with cabbage, and I used a lot less oil to fry them. I had no trouble with sticking, but they did take longer to be fully cooked through.

Peach and tomato salad. I wanted this to be a sweet counterpoint to the spicy chicken sandwiches so I left out the chili flakes. Under any other circumstances keep them in though, because the bit of spice in this salad may be my favorite part.

Eggplant parmesan pizza with crispy capers (pictured above). There is no question that this was the best thing I made this week. I did the 9 hour version of the dough and left it on the counter for the day. I returned from work almost two hours later than normal cursing myself for planning pizza, but it came together quickly and was worth every step. Admittedly I didn’t make my own tomato sauce so that sped up the process. Eggplant pizza on its own may not seem that exciting, but the crisp capers add a briney saltiness and the garlic oil at the end takes it over the top.

Last week I cooked - Vegetal MattersSummer tomato lentils. As a huge surprise to everyone I added some eggplant to this dish. I roasted chopped regular sized tomatoes and eggplant with some za’atar and added them to the cooked lentils and dressing. All was served over some kale tossed in the same dressing and left to sit for a bit.

Pasta with eggplant and tomato. Inviting over dinner guests without an actual dinner plan and not going grocery shopping made for an excellent opportunity to try a simple recipe that had been on my list all summer. It’s hard to go wrong with fried eggplant, fresh tomato sauce and basil. I used parmigiano reggiano instead of the salted ricotta and was very happy.

Tuscan kale. I want to make this recipe exactly as written, but this time around just used it as inspiration. I sauteed half an onion, then added a lot of kale to the pan with 3 cloves of minced garlic, and covered the pan. After a few minutes I stirred everything up and replaced the cover, then salted before serving.

Last week I cooked…

20150726_195049Spicy fried chicken sandwich. We had this for dinner on Will’s actual birthday. It was the first fried chicken sandwich I’ve ever made, and I see no reason to ever seek out another recipe. The chicken was spicy, crispy and tender, and the yogurt sauce/slaw was just the right creamy, crunchy contrast. For me this was a perfect balance of spiciness, enough to feel it and warrant spicy in the name, but not so much that it kept you from actually tasting everything. I suppose if your spice tolerance is low you will want to find another recipe, but I’ll be sticking with this one.

Lentil and chickpea salad with feta and tahini. Redemption after a weekend of barbecue and fried chicken. I love the onion salad on top of the creamy legumes. Paired with the tomato salad below.

Tomato salad with pomegranate molasses (from Persiana). I added in some cucumbers and cherry peppers from my garden instead of the Turkish peppers, but loved this simple but new take on a tomato salad. The dressing is super potent, so used sparingly.

Last week I cooked - Vegetal MattersOttolenghi’s black pepper tofu. This has been on my to cook list for too long. The addition of butter is inspired (but really didn’t we all love rice with butter as kids?). The amount of pepper seems ridiculous, but the butter mellows it nicely. I halved the recipe to use a single block of tofu (which usually come in 14 oz portions on the US).

Spicy roasted bok choy. Paired with black pepper tofu. I think my red pepper flakes are especially potent, because this was super spicy, which wasn’t exactly what I was looking for to go with the pepper tofu. I mostly was excited about the ease of preparation and the fact that I didn’t also need to cook this on the stove.

Peach and corn coleslaw. #Summer. This slaw is sweet and a little sour and just the perfect summer salad. I used regular peaches, less cabbage, plus a cucumber.

Grilled eggplant and chickpea salad with pomegranate molasses. I guess pom molasses is the special ingredient of the week here. I made this for a picnic (to eat on Boston Common while seeing King Lear) and it was perfect. I roasted the eggplant since I don’t have a grill, along with green peppers and an onion,  For the picnic I also make a tomato and cucumber salad with balsamic vinegar and the zucchini cornbread again, and my friends brought couscous salad for the best summer salad compilation ever.

Blueberry pie with yogurt. If you ask me, the best way to enjoy leftover pie is for breakfast. Just take a couple big dollops of yogurt, and top with a small slice of pie and some fresh fruit if you have it. Really this is the same concept of those dessert yogurt cups, but 1,000x better.

Last week I cooked... - Vegetal Matters

Not something I cooked, but I went to Brattle Book Shop in Downtown Boston and the cookbook section was incredible. I’m embarrassed to be a born and raised Bay Stater/book store enthusiast and not have know about this place until this weekend. We walked away with Jamie Oliver’s Great Britain, Clementine in the Kitchen, and Moose Mousse.