Eggplant Not-Parmesan and Two other Tales

Eggplant is my new favorite vegetable. I've been making variations of this dish for a few months now. I believe that this dish is a combination of so many things that I can now call it my own. So here we go. Ingredients are in red, so they match the sauce.

Eggplant, about 5-7 small, Italian eggplant, sliced about 1/4 inch thick, salted and roasted. Sliced eggplant should be salted to remove excess water and bitterness. I do mine with coarse sea salt in a colander for about 20 minutes. Italian eggplant tends to be less bitter but you can use any variety of eggplant.

Roast eggplant drizzled with olive oil on baking sheets for about 10-20 minutes, switch them about halfway through to ensure they will finish at the same time.

Alright, the sauce for this one happens to be a simple marinara sauce.
Two 28 oz. cans of San Marzano tomatoes and two cloves of garlic pulsed in a food processor. Cook over medium heat with about 2 tbsp olive oil, for 15-20 minutes. Season to taste with salt and pepper. Add about 1 handful of chopped basil, cook for another 5 minutes or so over medium heat.

Now, leave the oven on 350, and in a 9x12 pan, spread a layer of sauce on bottom. You can start your water for your pasta here, too. Layer eggplant with sauce and sliced fresh mozzarella, and about 1/2 cup of a grated hard cheese like Parmesan or Romano. Bake for about 20-30 minutes or until the mozzarella just begins to brown. Serve with a pound of your favorite pasta, fresh grated cheese at the table and if you are like me, a few dashes of crushed red pepper.

I just wanted to share these strawberries that we picked at a local farm, the same one where the eggplant for this recipe came from.
Here I made black raspberry jam, it was my first attempt at jamming. The recipe came from the box of Sure Jell. I would have probably used more pectin if I had not already misread the directions and headed down the slippery slope to runny jam. It did thicken up a bit but not as much as I had hoped. However it is more than edible and I was able to use it in an ice cream recipe. The blackberries came from Costco, if anyone was wondering.

Carnitas and Rice

This is a pretty simple recipe that I make in the crockpot:

3 lbs pork loin
1 can diced green chiles
1 can fire roasted tomatoes (with or without green chiles)
1 small onion diced
2 cloves of garlic minced
2 tbsp chopped cilantro
1tsp oregano
1-2 tbsp cumin
1 tsp chile powder

Put it all in the crock pot and shred the meat when it is good and tender. If you really don't know how to use a crock pot and cannot figure out how to make this recipe, leave a comment below so we can all laugh at you. Sometimes I serve this with homemade tortillas (that I make with lard! that I save) but this time I served it with Acapulco's Rice, to which I made a few adjustments, such as cilantro instead of parsley. Thanks for the recipe Dad, but I think you made it better. I think Dad added a chipotle chile and some green onions to the rice and I will definitely do that next time, even if he didn't because it just sounds good. The recipe also needs more time and about 1/4 to 1/2 cup more liquid, if you are using brown rice.

Anyways, I served this with shredded cheese and sour cream. If I had thought about it, I may have garnished with green onion or a bit more cilantro.

Roasted Poblano Cream Sauce with Cumin Shrimp

Sauce:
3 poblano peppers, roasted skins peeled
1 clove garlic
4 c milk, heavy cream, or half and half
1 medium onion, diced
1/3 c flour
4 tbsp butter
1/2 c grated Parmesan (Romano or Grana Padano can substitute)
pepper
1/4 tsp nutmeg
olive oil

Roast the peppers in the oven, on the grill or other open flame of your choice, allow them to cool and remove skins. Once they are cool, in a food processor, pulse peppers and garlic. I was being really lazy and added my cheese into the processor so that I wouldn't have to grate it. You can do that too.

In a medium-size pot, saute onions in 1-2 tbsp olive oil, over medium heat until they begin to soften, add butter. When butter is completely melted, add flour. Stir. Add milk and nutmeg, I use whatever I have on hand, mostly milk and half and half. You can use pretty much any combination you like. Whisk until ingredients are combined and there are no lumps. Add poblano mixture. Stir often and allow mixture to thicken, reduce heat to medium-low if you prefer.

I start water for my pasta after I start the onions. Cook your favorite pasta according to directions.
While the sauce is thickening and the pasta is cooking, I make the shrimp.

Cumin Shrimp:
Olive oil
3/4 lb to 1 lb shrimp
salt
pepper
cumin

In a large skillet, heat olive oil. Add shrimp, season with salt, pepper, and cumin to taste. Cook until shrimp has just turned pink on both sides. Be careful not to overcook.

In order to serve this I mix the cream sauce with the cooked pasta, top with shrimp and extra sauce. You can add the shrimp to the sauce and combine with the pasta, if you like. I happen to have non-seafood eaters in the house, so I keep them separate. I top mine with a little grated cheese and crushed red pepper. Yum!

Beginning Gypsy Top Sweater and First Aran Square

The top picture is the beginning of a sweater, from the book "Nifty Knits." This will be my first sweater.

The bottom picture is my first square from "The Great American Aran Afghan." I was really thrilled to have finished the first one and to have learned some basic cabling.

Cranberry-Pecan Goat Cheese Log

Ingredients:
1 log goat cheese (I bought the 1lb log at Costco) Keep this refrigerated!
3/4 c pecans, chopped
1/2 c cranberries, chopped (a heaping cup, not a level cup)
1/4 tsp sea salt (or a pinch)

Toast pecans on rimmed cookie sheet at 350 for 15-20 minutes. Allow pecans to cool. I went upstairs and took a shower while they cooled, you could choose another activity. Chop pecans and cranberries finely and mix together in a bowl. I used a food processor and pulsed the pecans and the cranberries separately to the right size. Season mixed cranberries and nuts with salt to your taste, I used about 2 pinches or so. Spread mixture on cooled baking pan or cutting board. Open the goat cheese log and roll in the mixture, making sure to press hard and coat the ends. Serve right away with crackers, crostini, or wrap in plastic and refrigerate until you are ready to enjoy.

The picture is the log all wrapped up and ready to chill. I was too busy to get a picture of it served on an actual plate and it would have looked slightly egotistical to take the picture in front of the guests.