Nosh: simple things

simple things

simple grilled eggplant

I have always avoided cooking eggplant on the grill because I could never get it to come out as soft and tasty as it seemed to turn out in restaurants. Then I spied this recipe in Everyday Food and decided to give it a go. Guess what. Soft and tasty. And Yum. For a side, try a simple potato salad with lemony homemade mayo and chopped capers. Double yum.

grilled eggplant
serves 4

2 medium eggplants;
1/4 cup olive oil;
coarse salt and ground pepper

Heat grill to medium-high. Halve the eggplants lengthwise; slice off enough from skin side so halves lay flat. Brush both sides of eggplant halves with oil; season generously with salt and pepper. Grill until tender, about 7 minutes per side.
(Based on Grilled Eggplant with Yogurt Sauce; July/Aug 2005)

a bulgur from the past

I discovered bulgur salad at a middle-eastern deli in Hartford, Connecticut, of all places. The owner, always behind the counter, had the friendly habit of offering "tastes" of his creations. His bulgur salad was the best I've had. A lemony aroma greeted your nostrils when you opened the container -- and it was visually pleasing, studded with pale green and crunchy cucumbers, and thin slivers of red onion. I was happy to find this recipe, which comes very close to my memory of the lovely salad at Tangiers International. (I served it with a red-cabbage slaw, which made for a very pretty presentation.)

bulgur salad
serves 4

5 1/4 ounces dried bulgur (1 cup);
1 cucumber, peeled, seeded, and finely chopped;
1 small red onion, finely diced;
1 cup (packed) chopped fresh flat-leaf parsely;
1 garlic clove, minced;
3 tablespoons fresh lemon juice;
1 tablespoon olive oil;
coarse salt and ground pepper

In a large bowl, pour 1 cup boiling water over the bulgur. Cover with plastic wrap; let stand until water is absorbed, about 30 minutes.

Add cucumber, onion, parsley, garlic, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate in an airtight container for up to 1 day.)

note: this salad can be made with couscous instead of bulgur. cook one cup couscous according to package instructions.
(Everyday Food, July/Aug 2005)

exotic carrots?

Carrots are not what you think of when you hear the word exotic. Nor are they generally regarded as particularly special. I don't know, I think carrots get a bad rap. In Italian cooking, carrots form the basis for many delicious sauces. So I'd purchased a bunch from the local vegetable stand, dirt still clinging to the deep orange roots. I brought them home and tucked them into my veggie basket and pondered them for a couple of days. Then, I spied them while preparing a simple chicken dish and the wheels began to turn.

Here is the preparation I came up with. It treats them simply, accentuating their freshness and sweet flavor. Coconut gives it an unexpected, exotic twist. A good carrot can be a thing of joy.

steamed carrots with leeks and coconut
serves 2

6 carrots, peeled and cut into uniform rounds;
1 large leek, sliced;
1 large piece of fresh coconut, sliced;
1 tablespoon unsalted butter;
3 sprigs fresh thyme;
salt and pepper to taste

Place the carrots, leeks, and coconut into a steamer. Steam until carrots are tender, about 10 minutes. Remove carrots to a bowl and toss with butter, thyme leaves, salt, and pepper.