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Summer of Eggplant

Daydreaming of food

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Summer of Eggplant | summerofeggplant.blogspot.com Reviews
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Daydreaming of food
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1 summer of eggplant
2 daydreaming of food
3 summer of jim
4 2 dozen eggs
5 3/4 cup mayonnaise
6 3 4 sprigs tarragon
7 1/4 cup vinegar
8 posted by
9 morgan
10 no comments
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summer of eggplant,daydreaming of food,summer of jim,2 dozen eggs,3/4 cup mayonnaise,3 4 sprigs tarragon,1/4 cup vinegar,posted by,morgan,no comments,labels appetizers,deviled eggs,smoked salmon,snacks,sriracha,a little southeast,collard rolls,serves 4
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Summer of Eggplant | summerofeggplant.blogspot.com Reviews

https://summerofeggplant.blogspot.com

Daydreaming of food

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1

Summer of Eggplant: 2013

http://summerofeggplant.blogspot.com/2013

Friday, July 12, 2013. Deviled Eggs with Sriracha and Smoked Salmon. Adapted from Trevor Higgins - Serves 30. 3 tsp whole grain mustard. 6 tbs Sriracha sauce. 3 tsp rendered bacon fat. 2 oz smoked salmon. Ves with the filling. Top with a small sliver of smoked salmon and a tarragon leaf. Tuesday, July 9, 2013. 4 cups thinly sliced napa cabbage. 2 carrots - peeled and shredded. 1/4 cup peanuts - toasted and chopped. 1/4 cup herbs torn from the stalks - mint, basil, cilantro. 1 cup fish sauce (gluten free).

2

Summer of Eggplant: July 2012

http://summerofeggplant.blogspot.com/2012/07

Tuesday, July 31, 2012. I’m pretty devoted to my chicken recipes, especially a roast chicken. I normally do roast chicken the Thomas Keller way with a Jaques Pepin twist. Which simply means I use TK’s recipe but I don’t truss the bird, it is hands down the easiest thing to make, tasty too. But that all changed last week. It’s been a week of blog related mishaps. So it’s a good thing my virtual friend posted that she was roasting an herb stuffed chicken with seasonal vegetables. Someho...Kosher or sea salt.

3

Summer of Eggplant: Foreign Road Trip

http://summerofeggplant.blogspot.com/2013/06/foreign-road-trip.html

Thursday, June 27, 2013. Last spring we went to Frankfurt for a conference. Because no one likes to fly 9 hours to spend 2 days standing on your feet just to turn around and head back, we decided to take some time afterward to travel around the Western German and Eastern French countrysides with a brief detour in Luxembourg. It is absolutely beautiful there and it is certainly not a destination I would have selected if not for the conference. 1 large bunch kale. 15 tbs. oregano chopped. 3 tbs kale pesto.

4

Summer of Eggplant: Jim in the Kitchen

http://summerofeggplant.blogspot.com/2013/06/jim-in-kitchen.html

Tuesday, June 18, 2013. Jim in the Kitchen. When I first moved in with Jim he had about 50 pots and pans. If you include the lids I promise I am not exaggerating. His angle was that he could cook an entire Thanksgiving dinner without ever washing a single pan as he went. Can you imagine that horror show? I can’t. On a regular day Jim uses a spectacular number of dishes when he cooks, so it’s best to limit his options. Baby, can you get out of the kitchen? So, what is bucket food? 4 tbs unsalted butter.

5

Summer of Eggplant: A Little Southeast

http://summerofeggplant.blogspot.com/2013/07/a-little-southeast.html

Tuesday, July 9, 2013. Garlic. This allows them to to retain a bright green and due to their sturdiness they work great in this application. Don’t get me wrong, I like them boiled army green and swimming in pot likker too, I just don’t think that is their only use. 4 cups thinly sliced napa cabbage. 2 carrots - peeled and shredded. 1/4 cup peanuts - toasted and chopped. 1/4 cup herbs torn from the stalks - mint, basil, cilantro. Fish Sauce with Chiles - adapted from Hot Sour Salty Sweet).

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Friday, July 12, 2013. Deviled Eggs with Sriracha and Smoked Salmon. Adapted from Trevor Higgins - Serves 30. 3 tsp whole grain mustard. 6 tbs Sriracha sauce. 3 tsp rendered bacon fat. 2 oz smoked salmon. Ves with the filling. Top with a small sliver of smoked salmon and a tarragon leaf. Tuesday, July 9, 2013. 4 cups thinly sliced napa cabbage. 2 carrots - peeled and shredded. 1/4 cup peanuts - toasted and chopped. 1/4 cup herbs torn from the stalks - mint, basil, cilantro. 1 cup fish sauce (gluten free).

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