Thursday, February 14, 2008

End of the Week Notes

*Mark Bittman is blogging in the New York Times dining section. I think of Bittman as the Dr. Spock of home cooking: he’s so calm, so reassuring. Sure, you can make a meal in 10 minutes or whip up one of these 101 appetizers for your next shindig. Don’t worry. You know what to do. I’m rarely inspired by his recipes, but I’m glad he’s around.

*I like it when people resurrect their abandoned blogs. Welcome back, Seasonal Cook.

*The Amateur Gourmet blogs in two modes: zany, off-kilter foodie and earnest gee-whiz newbie. Which do you prefer: his review of Per Se (former mode) or a write up of Michael Pollan’s The Omnivore's Dilemma (latter mode)?

*I made baba ghanouj last weekend and had a revelation (cooking is full of revelations): a little sugar makes this eggplant dip taste so much better. Leave out the eggplant, if you like, just don’t forget the sugar--seriously. Without sugar, baba ghanouj is harsh and acidic. With sugar, it’s smooth and rich. Thanks to Is That My Bureka for this tip.

*If you live in Milwaukee and are looking for cheap groceries, especially produce, consider Lena's. Lena’s attracts six types of shoppers: 1) poor black people, 2) poor Russian retirees, 3) poor Chinese immigrants, 4) poor Indian immigrants, 5) poor college students, and 6) me. Last Sunday, though, I spotted crunchy, organic co-op types picking up their fruits and vegetables at the Capitol Dr. location. A sign of the recession?


Julia said...

Can you post a recipe for the baba ganouj? I've thought about making it but i'm intimidated because I don't know what a properly roasted eggplant should looks like.

Mrs. M. said...

Julia-I followed the recipe that I linked to. When roasting eggplant, I usually slice it in half vertically, poke it all over with a fork (or it could explode in the oven!) and roast, cut side down, at 425 for about 45 minutes. It'll be soft and shriveled when it's ready.

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