Might Not Post For A Bit

(Squeamish alert: kitchen injury described below.)

I accidentally got some fingertip in the fennel last night (bad hand positioning; I know better but was tired and was not being careful) and my left ring finger is out of service for a while, rendering me unable to touch type. I can still write longhand, but as my Tablet PC died a couple months ago and our scanner no longer has a working driver, that’s not much of a posting option.

This is, would you believe, in all the years I’ve been cooking, the first time I’ve had a mishap like this. I feel like an idiot, because, as mentioned above, I know better.

The initial adrenaline rush and subsequent stress of the situation were exhausting enough to knock down my functioning a bit – I had to send Chimp to the market today, as I just wasn’t feeling well enough to stand up for that long.

So I have been laying low, keeping my hand elevated to reduce swelling, watching cooking shows on PBS (ah, how I love the obsessive-compulsive nature of America’s Test Kitchen…makes me feel not so alone in the world…), being grateful for these and generally feeling sorry for myself. Well, mostly for my finger.

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Corn, Tomato and Black Bean Salad with a Lime-Chipotle Dressing

We’ve been making salad for dinner. Given the heat, we’ve been making salad for dinner a lot. Last week, for instance, we managed to not turn on the stove for five consecutive days.

It’s fair to say that I have a bit of a taco salad problem. It’s been my favorite meal for, oh, about 20 years now. The way I satisfy that ongoing jag has shifted a bit, admittedly; this is light years away from iceberg lettuce in a deep-fried white flour tortilla.

But if you share with me a love for that spicy-cool-tart-crunchy-citrusy combination – not that I’m admitting to anything, but if, let’s say, you did something on the order of driving three exits down the Beltway to hang out at a fast-food restaurant that rhymes with Paco Hell in the middle of the night in high school, but have since turned your heart toward wholesome food – this is the salad for you.

This corn, tomato and black bean salad is one that can only be born at midsummer – it needs perfectly sweet-tart tomatoes, not to mention crunchy-sweet corn. Cilantro backs up the citrusy note of the lime-based dressing, and black beans and bulghur give it the heft that a main-dish salad should have.

Sure, the black beans make sense, but the bulghur might seem out of left field, right? It has a good reason for being there. It adds what I think is an essential chewy note, something that salads often lack. The bulghur fills that textural gap and makes the whole combination much more satisfying to eat.

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Baba Ganoush & The Eggplant Incident

My lack of love for eggplant has been previously mentioned herein.  Each summer, though, the tide of eggplant rises along with the other nightshades – tomatoes, peppers – and eventually, a globe or two shows up in our CSA box from T&D Willey and I must dispense with it.  This was the week.

That "previously mentioned" link above – to a recipe for Royal Eggplant with Garlic, which is a really delicious smoky roasted eggplant puree with tomatoes, onions, spices and butter – is one of my two ways of coping with eggplant.  My other coping mechanism is baba ganoush.  Load eggplant up with olive oil, tahini & lemon juice, and really, there’s no reason not to eat it. 

It’s sad that I have two eggplant recipes and a bajillion ways of using just about every other kind of produce, but they are two really good eggplant recipes.

So, not having posted my baba ganoush recipe previously, that’s where I headed on Saturday.  The heat had broken (it was going to be 104 instead of 112; that’s what we mean in Fresno when we say it’s going to be "cooler") and so I took some time before the day got really hot to roast the eggplant in the oven.

This occasion is one of those times that I think I should buy a grill to avoid heating up the house with the oven, and then Chimp reminds me that you have to cook on a grill outside.  Well, scratch that when it’s 110.

I think I could skip buying the grill entirely; just oil the eggplant up and lay it on a well-scrubbed section of patio, then go out and kick it every 30 minutes or so.  Come to think of it, why don’t I have a solar oven?  And along with that, why isn’t every roof in this town covered with solar panels?  You’d think we could make a mint.  I must be missing something.

But I’m getting off track here.

I came home from the market, washed the eggplant, and popped it in the oven to broil while I washed some shallots (for something else) to roast along with the eggplant.  I was tossing the shallots in a dish with some grapeseed oil and salt when

POOOFFfffffsssssss.

"Aha," I thought to myself, "That must be the eggplant exploding."

I opened the door.  My oven had birthed a Japanese tentacle monster.

Exploding the eggplant was not originally part of my baba ganoush recipe, but if you, like me, are tired or forgetful and omit the step of pricking the eggplant before you place it in the oven, I want you to know that this recipe has been tested with both exploded and intact eggplant on separate occasions, and both kinds work just fine.

Continue reading “Baba Ganoush & The Eggplant Incident”