Sunday, January 25, 2009


I've been cooking and eating a lot (because, hey, gotta survive), but not posting any of the recipes (because, hey, I'm kind of lazy). There's a backlog of dishes with pictures and recipes that I need to post in order to get the tubes working again, so I'm off on a Recipe Rampage™. This is where I post a whole bunch of recipes in a short period of time, in the frenetic, slathering rampage style.

I'm starting with what I cooked last Saturday, which was a precursor to the monthly (or so) Guild of Young Seattle Ale Brewers beer drinking get-together. The brew was dubbed the "Weber Porter" (in honor of the lovely Katie Weber, girlfriend of Wilson, and friend of all living creatures). It was widely touted as "a complex and chocolatey beer with a subtle nuttiness and overtones of fresh coca." Ok, I wrote that before I even tasted it, but it was still good. Next up is a brown ale that may or may not be nutty. As of yet, the nuts are undecided.

On to the the recipe, which was a variation on eggplant parmigiano--well, sort of. It was panko-breaded eggplant with fresh mozzarella, tomato, and basil, drizzled with a balsamic reduction. I guess it was more like the bastard love child of caprese and eggplant parmigiano, and it's something that has been brewing in my head since this summer. If the eggplant is fried properly, this ends up being a light and fresh dish

Jonah and Lauren came down early to have dinner with us before the beer gathering began, so the five us macked on this little number:
Here's how I made it:

{+} Eggplant Capregiano Recipe

A couple more pics for your enjoyment:

{+} Expand to see the pictures...

Much more, very soon.


*Excuse my dumb names. Please.

**Note to people who may be as silly as I am: Do not make your balsamic reduction in a cast iron pan. Obviously. Putting acid on cast iron is asking to ruin your seasoning and engender oxidation. N00b.

Monday, January 12, 2009


Mark Bittman, of Minimalist fame, is coming to Seattle! A little biopic--including, his lilliputian kitchen--here. In this blogger's estimation, Mark Bittman is the friggin' man: good eats, good politics, and a touch of New York cynic-sass. Watch his videos on the NYT site for a taste of his style. He'll be talking about his book, Food Matters. I'm going and you should too if you are in Seattle. If you can't make it, check out his TED talk for similar stuff.

Mark Bittman on Food Matters
Wednesday, January 14th
7:00 PM
University of Washington, Kane Hall, Room 120