131: Baignan Bharta V6

Used the recipe in V4- cut in half as my eggplants were much smaller this week. From what I remember this was a little less sweet than the white version, which is good. I think it was a little heavy on the onions, though. 

Overall this batch ended up...chunkier. There was a little accident in the kitchen earlier this week that took out a pot lid, so I couldn't let everything simmer and break down. But I did realize two  important things for the next attempt:

• I've been putting in way too much cumin.

• Cinnamon, with a light touch, is very essential.

Though at this point it's been so long since I've tried the goal version- I'm very much overdue for a trip, but won't have the free days until December. I may take a little break from this dish if I get more eggplant. There are a few other recipes I'd like to try.

126: Roasted Tomatillo Salsa

Seriously: HOW did I not know about tomatillos until now? Why did no one sit me down and make me eat this delicious thing. I kept seeing them in grocery stores and while tempted, I never actually took the plunge to buy. Well I got 10 this week, which meant about 7-8 for this recipe, and a few for me to nom while it roasted. So tart and delicious.

This week's share had tomatillos and cilantro so that meant salsa time. I followed this recipe from Food in Jars. It's loose (the recipe and my resulting salsa), but I think that's just my bias for liking all my sauces/soups/chilis being crammed full of "stuff" as opposed to brothy.

There are no chips in my apartment, at least none that I'm aware of. Maybe I'll make tacos or enchiladas this week to use some up. Or I'll just make some regular salsa with my tomatoes and have a party. Or hey here's a roundup of uses for leftover salsa!

125: Shakshuka

Now and then I come across a dish that I would eat every day for the rest of my life. Usually it involves tomatoes and eggs with yolks. Shakshuka is one of those dishes, and probably the essence of that dish as it's got a bit of heat.

Essentially it's eggs poached in a spicy tomato sauce. Somehow I haven't made it before with this blog, but I did do something similar with purslane and tomatoes way way back in June.

I followed the recipe from smitten kitchen more or less. I didn't use as much oil (though it would've helped when adding the garlic and spices), and I subbed out 1 tsp of the paprika for smoked paprika because, well, it's amazing. Just did two hot peppers from my share, a jalapeno and a serrano, and it was plenty spicy.

The tomatoes were fresh, about 28 oz from this week's share that didn't look like they could make it til Friday (which is my next big cooking day), which I diced then heated a bit and lightly buzzed with my immersion blender. I chopped up 6-7 spinach leaves and tossed those in before the tomatoes- if I did it again I might have waited until towards the end.

Oh and I subbed out cilantro for parsley as that's what I had. So I followed the recipe less. Let's say I was inspired by it.

I realized while cooking these eggs the sauce could've used more reducing, but it was still delicious. I reduced the leftovers down a bit and have enough for about two more meals. I have a feeling there will be some late night snacking this week, especially if I can get my hands on some good crusty bread.

At the end of this project I'm going to tally how many eggs I've eaten. It will probably worry a lot of people...and chickens. It'll definitely worry chickens.

Delivery 13

So it's come to this, then: I had a dream the other night about picking up my CSA share. The crates the veggies come in were stacked high on tables, so you had to climb up to reach anything. I couldn't find any good tomatoes. I think we were also getting kabocha squash and maybe corn. No zombies...yet.

Tomatoes - 8
Summer Spinach - 1 bunch

Peppers - 4

Eggplant - 2 orient

Cilantro - 1 bunch 

Broccoli - 3 heads

Tomatillos - 10

Garlic Chives - 1 bunch

Cabbage - 1 head

New Red Potatoes - 2 pounds

Hot Peppers - a couple

This week is going to be the death of me. Half of these things just beg for roasting, so it's gonna be soo hot in my kitchen.

Eggplant

These are small ones but: Baignan Bharta! I was worried I'd reached the last of the eggplants but I've got at least one more go. I'm probably going back to redo V4 as that was closest to what I'm looking for, flavor wise.

 
Tomato

My dream was fairly accurate about tomato quality. It was tough finding eight that were good (though I'm picky with produce). Beyond using some for Indian I want to do more remakes or varations. Salsa? More stuffing? Or shakshuka, which I've made for myself but not for ages.

Peppers

I'm giving up on that pepper jelly- if I haven't made it thus far I doubt it's happening. I have a blacklog of hot peppers from the past few weeks, may try making pickles. Not that I eat dips a ton but this Muhammara looks tempting (there are a few other cool dips on that page, too). Or I could stuff them and do a little test on how much flavor it imparts to the final product.

Tomatillos

Flooded with recipes for green salsas, mostly roasted. Some enchiladas if I get tired of dipping chips in it. Haven't used these at all before so I'm going simple.

Broccoli

I will probably just end up roasting this, with or without the accoutrements in that link (not that I really need a recipe to roast). There are a few other options though: stir fry, fritters, or slaw! 

New Potatoes

I'm psychic for share ingredients- in that I buy them a week or two before they come in the deliveries- first the beets now potatoes. Don't think I'll remake that gratin, though it was delicious. I found about a million recipes to roast. This one's a little more interesting (and uses a few things I have leftover from other recipes). Or, you know, fritters.

Cabbage

I'd like to remake the marmalade, even though I still have leftovers. It's delicious, no doubt I'll finish it, and I really want to go for that buttery texture and golden color. For the rest: salad with tuna, here's a roundup from Bittman (though it's mostly napa), pancakes, or hey a simple slaw.

Spinach

The bunches weren't looking so great this week, but I'm always happy to see spinach. Bulgur is a grain I've really wanted to try, so there's that. Here's some saag paneer (looking for an excuse to go back to Kalustyan's), and another roundup from Bittman.

Cilantro 

Between salsa and Baignan Bharta- this is a tiny tiny bunch that I have a feeling will be used up very quickly.

Garlic Chives

I was very close to just trading this in at the swap table- there were tons of cabbage and even a spinach bunch that would've been more useful to me. But I'm already unsure I'll have enough time to cook what I did get, so here we are. I'll most likely just try to incorporate it into dishes, but here's something simple with eggs from Serious Eats.