![]() Or, I’m really obsessed with eating something that I don’t expect to interest anyone but me. When things are quiet around here, one of two things are usually happening: I’m busy with a side project or traveling far from the physical Smitten Kitchen. Read more » JJby deb 64 Comments Gluten-Free, Peas, Recipe, Salad, Summer, Vegetarian Fortunately, the photos I refresh, refresh on the camp app all day - in lieu of doing anything more productive or even hedonistic with my time - show them to be having a blast and how could they not be when the first night ended with whipped cream pies in the faces of the counselors on the losing team and nobody challenges their palates beyond pizza, chicken nuggets, and waffles? This summer, despite the fact that she’s a baby who was just born (don’t tell me otherwise), my daughter also wanted to go to camp, mostly because she wants to be wherever her brother is and I’m not crying, you are. Last summer, I ran out of cooking steam while waiting for my daughter to request anything but noodles for dinner. I learned a few years ago when my son went to camp for the first time that I become unmoored - who am I if nobody demands things and interrupts my thoughts all day?! - without the presence of my adorable but exhausting offspring. Read more » SeptemSeptemby deb 94 Comments Casserole, Eggplant, Freezer Friendly, Gluten-Free, Italian, Summer, Vegetarian, Weeknight FavoriteĪ little catch-up: Two days ago, our kids boarded a bus to sleepaway camp while dozens of parents waved like (I’d like to think adorable but also value self-awareness) lunatics as it pulled away. It made more sense when I read about the history of the dish from Emiko Davies which I’ll simply link to rather than poorly summarize (it’s fascinating!) but it also gave me the nudge to finally spring the recipe from my kitchen to yours. So what changed? Going to Italy this summer! We ordered eggplant parmesan (parmigiana di melanzane) almost every time we saw it on the menu and do you know what would come out? A dish that looked like this - no breading, no crumbs, no ricotta. Even the title of the recipe as it was saved on my computer was self-conscious: (Not Really) Eggplant Parmesan. It’s not breaded, it’s not fried, and there’s definitely no ricotta. The truth is that I wasn’t completely comfortable sharing the recipe because it’s not a True eggplant parmesan, or so I believed. ![]() I mean, who doesn’t want an aromatic, cheese-stretchy, cozy casserole of ziti-like flavors, but without the heaviness of the pasta sometimes, right? What this post omitted was my recipe, which was kind of rude. That is one thing that I feel like is permanent now in my kitchen: sea salt.Last year I told you that despite it being the opposite of eggplant season, I crave eggplant parmesan incessantly each winter. ![]() I can still use four grams, which is a teaspoon of sea salt, and it'll do the same job that a teaspoon of kosher salt does, but I feel like you get a little bit more of the mineral notes and it tastes more earthy. It has a very sharp flavor that I can detect in the food, whereas sea salt has a much more soft and round flavor. I find now that kosher salt tastes very, almost astringent to me. It tastes like salt."Īctually, salt has a flavor, and salt has strengths. It's also weird when I talk about this, because people are like, "It's salt. I've also decided that I'm never going to call for kosher salt in my recipes anymore. I should use sea salt." It has completely changed the way that I think about food. I was like, "I don't want to buy this salt because it was going to cost a lot of money to have it sent here. In a weird way, it's almost like I get to hang out with my friends on a stage, and even though it's a big event, it seems more like a friend reunion.Īnd then I moved here. We're having dinner a couple of nights while I'm in the city, but also to be on the same stage - a lot of the people that are going to be at the festival are friends of mine. One of my best friends in the universe, Eric Kim, is also going to be at the festival. There are going to be a lot of fun cooking events and some big names at the festival. There's 100 million different varieties of it. Americans are aware of tamales, but they probably only think of it as either pork, chicken, or a veg with cheese, and then that's it. Sometimes they're super savory, sometimes they're sweet and used as a dessert. Most of the time, they're made with corn masa, but I've had them made with rice or other grains and they're also equally delicious. There's something to me so comforting about a steamed tamale. There are so many different styles, but they're so good.
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