Forever falling behind. I’m hoping the addition of a WordPress posting app to my Android phone (more to come on that soon) will help me at least keep up with posting what I come home with each week, and then the recipes can come later.
We split another watermelon, and I got a couple of ears of corn and an eggplant. The corn I had intended to put into taco salads, but I forgot about it and it is actually still in my crisper as I write this. I need to figure out what I’m doing with that. I hear it was not that good.
I also picked up some fun heirloom tomatoes, which I ate with bread and chevre (YUM) and peaches. Man oh man is it a good year for peaches down here! They are especially delicious peeled and chopped roughly, with some greek yogurt over the top.
I used the eggplant to make a small batch of Curried Eggplant with Tomato and Basil, with a couple of modifications. I didn’t want to put my nice fresh tomatoes in that, so I used some canned tomatoes as well. To make up for the additional liquid, I cut back the water. And since I didn’t have curry powder, I made a half-assed curry powder with what I had on hand, based off of an Alton Brown recipe. I also threw in a green pepper since I had them. It was good, but even with the curry powder it seemed like it was really an Italian dish, not a curry. (Maybe if I had remembered to prep my dried chickpeas that would have helped. I just left them out.) With the rest of the eggplant I made the delicious little sandwich I went on about a few days ago.
This week, I got another half of a delicious watermelon, two OK beefsteak tomatoes, and two beautiful eggplants. I also picked up a huge batch of peaches — some to eat with greek yogurt, some to freeze, and some to make either a sorbet or a sherbet for a party this weekend.
The tomatoes and eggplants were both cooked up the other night. With one eggplant I made a caponata, mostly following the recipe in Everyday Italian. I took a couple of bites and it tasted good, and it now resides in two small tubs in my freezer, awaiting colder weather. I think it’s going to be great over pasta or with some hearty bread.
With the other I tried the curry again with fresh tomatoes, and found it disappointing. The first, or perhaps main, problem is that the recipe calls for way too much water to be added towards the end. So, if you make this, add the water bit by bit until everything is cooked to your liking. I wound up with veggies that are too mushy from the long boil to cook off the water. Since I had once again forgotten to get chickpeas ready, I threw in some lentils to help soak up some of it. I think that helped a bit, but I should have just drained it and re-seasoned. I didn’t think of that until it was too late. In addition, I thought using fresh tomatoes would let the curry taste come through, so it would feel less Italian, but in reality the dish benefited from the intensity of flavor brought by the juice from the canned tomatoes. Somehow it was kind of bland this time around, though I think you can argue that’s at least partially from being cooked for too long. I will still eat this, but only because that’s what you do when you live alone. I have been trying to think up something I can do with it so it’s not the focus of a meal, but I’m not having much luck. Eat fast and think of chocolate, I guess.