STUFFED EGGPLANT WITH FARRO, GINGER AND POMEGRANATE

 

Eggplant with Farro, Ginger and Pomegranate-0637

I returned from Istanbul a few weeks ago with an eggplant monkey on my back.  During those brief periods in Turkey when I wasn’t stuffing myself with baklava, I was slavering over Turkish eggplant.  The aubergine highlight of my travels was a braised veal shank wrapped in eggplant, a dish so meltingly tender than it was difficult to tell from texture alone where the eggplant ended and the meat began.  The ubiquity of cooked eggplant in Turkey isn’t duplicated in this country and an eggplant lover must sometime fall back on his own devices.  Stuffed Eggplant with Farro, Ginger and Pomegranate is not nearly so complicated as the veal shank I ate, but it is tender, and so deeply satisfying that the absence of meat in the recipe seems irrelevant.

Poached Salmon with Chipotle Yogurt

Poached Salmon-1922

 

Previous blog posts notwithstanding, we don’t spend every free moment careering about  the back roads of rural France and Italy, pausing every few hours for an under-the-olive-tree feast.  Truth is, we almost never go on picnics unless we’re on vacation or on a biking trip.  Trying to find time when everyone’s schedule meshes during the day is like trying to plot when when three or four different orbiting satellites will pass within shouting distance–not impossible, but requiring more math and determination than any one of us can muster.  We’re as overbooked as you are.  Which is why when we do manage to find the time, having something special – other than what’s on offer from a gourmet deli – becomes all the more important.  Enter Poached Salmon with Chipotle Yogurt.

MUSTARD-BRAISED RABBIT WITH LEEKS, PEAS AND RADISHES

 

Rabbit braised with mustard-0319

In the spirit of estival amnesty, we chose not to publish an Easter post about rabbit, but now that our kitchen has been picked clean of of brightly colored eggs, it’s back to the cutting drawing board.  Herewith, Mustard-Braised Rabbit with Leeks, Peas and Radishes.  In other words, rabbit for grown-ups.

Nominate us, damn it!

    Okay, it’s not only that time of the the year again, it’s the end of that time of year – the very small window of time when Saveur assembles its collection of nominees for best food blogs of 2015.   We think they keep the nominating time short just to see who’s paying attention and who’s …

Coconut Panna Cotta with Spicy Mango

Coconut Panna Cotta -5964

I know people who organize their restaurant meals around dessert.  Pas moi.  The light in my brain, my desire for dessert, flickers in fits and starts, dependent on context and the availability of something inclined to my retrograde tastes.   A slice of fruit tart is never amiss at the end of a picnic: if I know that a master of crème caramel, flying in the face of fashion, resides in the house, I can be tempted.  As I can be with homemade panna cotta, that exquisitely delicate Italian wobbler.  When Sara Cravedi, the pastry chef at Trade, introduced a coconut panna cotta onto the dessert menu, my dessert light began flashing an SOS.  Sara’s dessert includes a scoop of avocado ice cream, crumbled peanut brittle and a mango macerated with lime and habanero pepper.  It come together in an interplacy of heat, fat, sweetness, delicacy and unctuousness.  Jody’s Coconut Panna Cotta with Spicy Mango pares things down to just a pair of flavors–coconut and mango–just in case you don’t have an ice cream machine and pastry kitchen standing in readiness for the next dessert launch.  To make it even easier, there’s no need to un-mold this panna cotta–it’s served in its glass, topped with a spoonful of spicy mango.  Think of the panna cotta and mango as a couple that wandered off the terrace party to do a little dance by themselves down on the beach.

Glazed and Confused

Hi, Everyone– For some reason a teaser for a post we haven’t yet published went out awhile ago.  Take my word for it – there’s no post there. Sorry for the bother.  We will have a new post tomorrow – but it won’t have anything to do with glazing, or seafood, or confusion.   Ken

Fig, Plum and Hazelnut Tart Redux

Oh, cursed keys!  Oh, wretched fingers!  Yes, well, it seems I’ve published this week’s post a few days in advance.  Haha.  Guess what?  It’s a Fig, Plum and Hazelnut Tart.  It won’t show the usual grammatical felicity only possible when I have time to send it to the monks atop Mount Athos for a prepublication …

Eat, drink, help.

The barricades have come down, and the improvised memorials for the victims of the Boston Marathon bombing have been moved to Copley Square park, but still, every day, fresh flowers and notes and signs appear, including the three small presents in the first photo.   (And no, I didn’t look inside them.)  I visited a …

Flash in the Pan – Pork Scaloppine with Prosciutto, Capers and Sage

Pork Scaloppine with Prosciutto, Capers and Balsamic Vinegar TGF-1

Tackling your first scaloppine recipe is a bit like being handed the car keys for your first night driving solo, an event occasioning braggadocio tempered by  a gruff fatherly warning, Don’t screw this up.  Your skills are on display.  Since the dish is cooked just a few minutes before eating, it necessarily involves a bit of brinksmanship.  If it doesn’t work, well, there’s always pizzaphone.  The thing is, despite appearances there’s not much chance of that happening.  The risk is illusory.  This week’s Pork Scaloppine with Prosciutto, Capers and Sage is guaranteed to have you home by midnight.  Plus, you’re going to look really good.