Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
A Small Victory 🍆 Plus: Have you made it yet? 🍅🍅🍅🍅🍅
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Friends, good morning. Earlier this week, needing to put one lone, large eggplant to use, I "oven-fried" it, using a favorite old recipe from America's Test Kitchen. The beauty of the recipe is that the breaded eggplant rounds bake on a preheated baking sheet with a very small amount of oil — there is no standing at the stovetop, frying batch after batch. The oven-fried eggplant rounds ultimately get smothered in sauce and cheese if you make ATK's full recipe for eggplant parmesan, which I can never get myself to do — the crispy rounds are irresistible on their own, and they are especially good dunked in a homemade sauce. I hadn't prepared eggplant like this in a while, and I had little hopes of anyone really enjoying it apart from Ben and me. But no sooner had I set the platter of crispy rounds on the table than it disappeared. Then came requests for more. For more eggplant! Everyone wanted more eggplant. This felt like a small victory. Friends, if you've never given this one a go, I hope you find time before eggplant season passes. With some bread, cheese, and a good sauce on the side, you can make a meal out of it.
PS: The Sauce... it doesn't look like much, but it's so, so good. Have you made it yet?
Review of the Week
⭐️⭐️⭐️⭐️⭐️ "This was sooooooo good! My husband would never eat Eggplant Parm but this received 2 thumbs up big time from both of us. Without deep frying or heavy cheeses, it felt light and healthful as well as delicious. Awesome!!!!" — Xenia 7 Recipes to Make Right NowBlistered Cherry Tomato Salsa Samin Nosrat's Corn Soup with Herb Salsa
Blistered Green Beans with Garlic
Melissa Clark's Creamy (No Cream!) Corn Pasta
Peach Cobbler with Hot Sugar Crust
Farm Share Friends:
... it's here! The season of ALL the greens, herbs, radishes, and more. While I am no longer updating The Farm Share Newsletter, these posts from previous years may be helpful:
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Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friends, hello. I'm popping into your inbox today quickly with a reminder: If you make your pizza dough tonight, you can have a pizza party tomorrow 🍕🍕🎉🎉 And if you're having a pizza party, have you considered making pan pizza? And specifically grandma pizza? I can't sing its praises enough: The focaccia-style dough is effortless to make. It does not require delicate handling or skilled shaping. No parbake. You can assemble the pizzas hours ahead of time and bake them as needed. They reheat...
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