Somehow, some way, I have managed to submit a full-length draft of the theory chapter of my dissertation! This (along with the abundance of zucchini I received from our marketshare) calls for ratatouille. But because I am strange, this ratatouille is a bit unusual, too. It’s ratatouille, in theory.
I’ve been meaning to post this recipe for ages! It’s my go-to quick lunch nowadays. My friend Miriam and I just spent a long time trying to figure out what to call it: it’s sort of like a stew, since it’s nearly soupy and you can eat it over rice, but it’s more like a curry due to its spice. We came up with Creamy Tomato Melanzane (melanzane = another word for eggplant). Give this a try on its own or over some basmati!
You may already be familiar with my vegetarian stuffed grape leaves, and the pre-cooking steps of this recipe are done in much the same way. The difference, apart from the turkey filling, is that you can cook these quite quickly on the stovetop. These make a great finger food for parties, and I’ve also served them as a main with a chopped salad and dips (try tahini or the yogurt dip from my veg grape leaf recipe).
Oh, my friends. My friends! (Especially you, Jenna and Ally!) I’ve been sitting on this recipe long enough. Some of you have been nagging me to post it for more than a year. Behold the two-step teriyaki: Step 1, marinate. Step 2, bake. ‘Tis all. I’ve done this with salmon (which I maintain is the absolute best vehicle for this homemade sauce), but you can do it with tofu, chicken, or presumably anything else. I think I originally got the idea for this from my friend Gill, who got it from her dad. Thanks, Gill and Gill’s dad!
My lovely friend Clive has a hookup with a local man who raises beefalo, a beef-buffalo hybrid. I received my share of our meat today, so I decided to cook one of the chuck steaks along with some of the leeks from our farm-share. This new concoction is made entirely in the crock-pot and will melt in your mouth. I can’t tell you how simple it is–actually, wait, I can!
This recipe comes courtesy of my friend’s mother. It’s “unstuffed” cabbage because it contains all the ingredients of the stuffed variety, but the meat is formed into meatballs, which cook in the sauce along with sliced cabbage. This is a very simple dinner that pairs well with crusty bread and with lots of different herbs, if you’re into seasonings.
Oh yes. You knew this was coming. I have, like, fifty standard risotto flavors up there in my noggin. You were due for one.