CSA Week #12
I just have to say that my cooking life has gotten even more awesome due to this birthday present from my mother:
These are the elevated utensils from Joseph Joseph, and they are the shit. They're rubber, so they don't hurt anything, but they are hard rubber, so you have none of the floppy, hard-to-use issues. They are streamlined. Most importanly, they have these stands built in so they don't touch whatever surface you're using. No spoon rest, no mess. Seriously, life-changing.
The hurricane was a-coming, so I tried to use up at least some of the eggplant by making eggplant sandwiches with fresh buns. I used this recipe for the buns, figuring that since they keep well in freezer bags, the leftovers would be good to have if the electricity went out. I cut an eggplant in slices and pan fried them with some mixed herbs. Served them with what was left of my fresh cheese (so it didn’t go bad), some sun-dried tomato spread, the basil leaves and tomato.
I also had some leftover quinoa that I had mixed with the black beans and peach mix from last week, so I nuked that and served it as a side for lunches.
I took y’all’s fine advice and pureed that entire watermelon, and put it in the fridge for gin cocktails to celebrate surviving the storm.
Luckily, the electricity didn’t go out, so I was able to serve these fine concoctions over ice.
Hurricane survival celebration
Prior to Irene coming to New York, I hard-boiled what was left of my eggs and made some hummus. My intention was, if it knocked out the electricity, to served these things with raw carrots and zucchini and crackers. I saw no reason to not go through with this plan just because we didn’t lose electricity, but I decided to add baba ghanoush to the mix, using this recipe. I used vegan mayo, tho. Because we had juice, I went ahead and roasted the zucchini, because, you know, tasty.
I made a orange-and-ginger baked tofu recipe taken from Veganomicon.
Inspired by this recipe, I decided to make the corn and nectarines into a dressing for the tofu. So I pan-grilled the corn and nectarines with some salt and pepper briefly, mostly to get them juicy, turned off the heat, added chopped up Jersey tomato and basil from my garden. Served it on top of the tofu.
I took the carrots and green chilis that were piling up in the fridge, cut them up with an onion and browned them a little over the stove. Added cumin, ginger, garlic, salt, chili powder, pepper, and turmeric, and then covered the whole thing with veggie broth. Let that simmer covered for a long time, and then blended it with the immersion blender. Added yogurt.