COOKING LIGHT Mad Delicious by Keith Schroeder
Author:Keith Schroeder
Language: eng
Format: epub
Publisher: Liberty Street
Published: 2016-07-15T04:00:00+00:00
Food: Eggplant
How Much: 4 cups peeled and diced
Why: It’s peeled because we want it to fully collapse when cooking, and the skin can be a nuisance in creamy, fully cooked eggplant.
Food: Kosher Salt
How Much: ½ teaspoon
Why: To season the eggplant and draw out some water before cooking. The “it draws out bitterness” thing? Not so much.
Food: Olive Oil
How Much: 2 tablespoons
Why: It’s peppery, vegetal, and flavorful. Eggplant likes that.
Food: Yellow Onion
How Much: 1 cup diced
Why: For some body and some textural contrast.
Food: Garlic Cloves
How Much: 4, sliced
Why: It’s a mouthfeel and visual thing.
Food: Sugar
How Much: 1 tablespoon
Why: Some will char a bit. Some will caramelize. Some will dissolve.
Food: Sherry Vinegar
How Much: 2 tablespoons
Why: Sherry vinegar has a deep, layered flavor, and a just- perfect acidity.
Food: Fresh Thyme
How Much: 2 teaspoons minced
Why: Where there is sherry vinegar, bring thyme.
Food: Whole-Grain Artisan-Style Bread
How Much: 8 (½-inch-thick) slices, cut in half
Why: With the walnuts in the formula, the complexity of whole grain is welcome.
Food: Walnuts
How Much: ½ cup large pieces
Why: Broiled, they give a campfire quality to the dish.
Food: Fresh Flat-Leaf Parsley
How Much: ¼ cup chopped
Why: The ubiquitous, yet perfectly appropriate fresh finish.
Food: Fresh Pecorino Romano Cheese
How Much: 2 teaspoons grated
Why: A tad saltier than Parmigiano-Reggiano, plus the walnuts give this all the nuttiness the dish needs.
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