Archive for September, 2006

Squash and Kale

squash Today, we prepared an elegant squash soup accented with dry sherry. We also served blanched kale, chopped finely and graced with sauce Mornay, a classical cheese sauce.

Here are the recipes.

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Thai Eggplant, Red Peppers, and Meatballs

Today, we prepared three dishes.

eggplant First, we prepared Thai Eggplant with a spicy green curry sauce and coconut milk.
peppers Next, we stewed a colorful assortment of sweet peppers in a classical Italian dish called  Peperonata.
meatballs Finally, we prepared Polpete, Italian meatballs, with a combination of ground pork and beef, flavored with parmesan cheese.

Here are the recipes.

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Turnips, Eggplant, Edamame, and Fingerling Potatoes

Here are the recipes.

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Plantain and Eggplant

Today, we prepared two simple dishes that are mainstays of their cuisines.

plantainThe first was pan-roasted plantain, a staple in Latin America and the Carribean. The secret of this dish is to wait for the plantain’s skin to turn black as show by the left picture. Black = Sweet.

The second was baba ghanoush, a roasted eggplant dip that is very popular in the Middle East and the Mediterranean.baba

Here are the recipes.

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