Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
A Small Victory π Plus: Have you made it yet? π π π π π
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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 β 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 β 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
βοΈβοΈβοΈβοΈβοΈ βRoasted Zucchini Parmesanβ "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!!!!" β Xenia 7 Recipes to Make Right NowβBlistered Cherry Tomato Salsaβ βSamin Nosrat's Corn Soup with Herb Salsaβ
βBlistered Green Beans with Garlicβ
βMelissa Clark's Creamy (No Cream!) Corn Pastaβ
βPan-Roasted Baby Artichokesβ
βPeach Cobbler with Hot Sugar Crustβ
βNo-Bake Granola Barsβ
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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Thank YouThank you to all who have ordered Pizza Night. If you haven't left a review yet, I would be so grateful if you did! πππππ₯π₯
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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, good morning from Long Island (again!) βοΈ I hope you all had a week as glorious weather-wise as we did here in Upstate New Yorkβbright blue skies every day, crisp mornings, warm, sunny afternoons, the most perfect walking weather... I'm dreading the season's end. This week, I made progress on both the morning buns (above) and the chocolate croissants (below) using this cheater's croissant dough recipe. The overall feedback from the family on the chocolate croissants? Too much...
Friends, hello. This week, I had so hoped to make progress on the Tartine morning buns I shared last week, but I got distracted. Shortly after sending the email, one of you asked if the cheater's croissant dough could be used to make Christmas Star Bread, and shortly after that, the chocolate I ordered to make chocolate croissants arrived. So I made a double batch of dough... But that's as far as I got. The experiments will continue this week. The real distraction this week was last night's...
Hi Friends, Remember that cheater's croissant dough recipe we made in early summer? This week I used the dough to make morning buns, following the recipe from Tartine: Revised Edition, and while they didn't immediately transport me back to my favorite cafe, they turned out very well, and the children were very, very happy. The buns reheated well on multiple mornings, and with every reheat, the kitchen filled with the smell of cinnamon and orange zest. Heaven! I'm hoping to post the recipe...