The Louis Pasteur of Junkiedom ([info]calamityjon) wrote,
@ 2007-08-16 09:18:00
Previous Entry  Add to memories!  Tell a Friend!  Next Entry
Entry tags:eats, recipes

Last night's dinner was pretty simple but pretty tasty stuff:



These're thin (about a quarter-inch) slices of panko-breaded eggplant, served with a thin slice of softened mozzarella between 'em. There's also shrimp and scallops - lightly sauteed in olive oil with a dash of lemon - and a tomato-and-basil sauce which is pretty much just tomato and basil sauteed in the same pan f'r a minute or two. Very tasty but very simple, that's a lot of disparate elements all cooked in about twenty minutes, in the same pan.

Dessert, unpictured, was oven-roasted peach and banana slices served warm over ice cream and a small slice of angel food cake. Eatin' good in our neighborhood!





(Post a new comment)


[info]howardtayler
2007-08-16 04:33 pm UTC (link)
You cook almost as pretty as you draw.

I can cook tasty, but my presentation skills are sadly lacking...

(Reply to this) (Thread)

[info]calamityjon
2007-08-16 04:35 pm UTC (link)
That's been my secret strategy behind taking photos of the finished products; I'm trying to learn how to present attractive platings. Usually, everything I cook looks like stew pretty much, unless I make the special effort ...

(Reply to this) (Parent)(Thread)

[info]howardtayler
2007-08-16 05:04 pm UTC (link)
Take a cue from macrophotographers -- if you can control the lighting, and keep the camera really steady (use a tripod and a timer) you can make anything look like it was meant for a still-life.

(Reply to this) (Parent)

[info]opaleyes
2007-08-16 04:38 pm UTC (link)
Oh my GOD. ::drools::

(Reply to this)


[info]ludickid
2007-08-16 04:41 pm UTC (link)
Daaaamn, son.

(Reply to this)


[info]tesseracting
2007-08-16 04:41 pm UTC (link)
looks good! I should try that some time.

Lighting and location are the two reasons I never photo my tasty creations. (Last night was tenderized chicken sprinkled with bacon, dredged in teriyaki sauce, then stuffed into a pineapple and roasted in the oven)

(Reply to this) (Thread)

[info]calamityjon
2007-08-16 04:56 pm UTC (link)
As you can probably tell from this photo, I have neither at my disposal either. Flourescent lights in the kitchen, and almost no counterspace - what there is of it being that fucking awful puke-yellow formica thing.

Some day I will own a teak dining table and a soft-blue natural light above it...

(Reply to this) (Parent)

[info]chrissigrl
2007-08-16 04:59 pm UTC (link)
i would LOVE this, were it tomato free...

Calamity jon! I would like a Tomato-Free Option for Eggplant recipe of Deliciousness!

(Reply to this) (Thread)

[info]calamityjon
2007-08-16 05:08 pm UTC (link)
Easy-peasy, you can use just about any fruit in lieu of the tomatoes: bartlett pears with basil, red delicious apples with rosemary, orange with thyme - sautee in butter rather than olive oil and you're good to go.

(Reply to this) (Parent)

[info]llism
2007-08-16 05:01 pm UTC (link)
You're killing me ovah heah! That looks amazing.

(Reply to this)


[info]erica_jo
2007-08-16 05:20 pm UTC (link)
I'm always hesitant about eggplant. I never make it right, apparently, since it's either bitter or complete oil soaked mush, but that looks delicious.

(Reply to this) (Thread)

[info]calamityjon
2007-08-16 05:33 pm UTC (link)
I recommend sweating it before you cook it - give it a light rub or dash with kosher salt (no more than you'd season with), let it sit aside for a few moments, then rinse if necessary and cook away. The salt breaks down some of the fibrous tissue and kicks out some of the moisture, making it easier to cook. It also wrecks some of the eggplant's absortion, meaning it won't take on as much oil while it cooks ...

(Reply to this) (Parent)

[info]manningkrull
2007-08-16 06:11 pm UTC (link)
There seems to be some sort of oversight where you haven't been preparing any food for me and my friends lately. And don't go handing me any bullshit about thousands of miles of distance.

That looks good. I'm hungry.

(Reply to this) (Thread)

[info]calamityjon
2007-08-16 06:32 pm UTC (link)
Man, I tell you, I really miss cooking for all you cats out there. I've been half-considering a trip out to Philly for Halloween, but fuck yez Frenchy, I guess.

(Reply to this) (Parent)

[info]b_zedan
2007-08-16 06:21 pm UTC (link)
For a second, I thought you had the same plate set we do. Then I realised that your plate is a nice, thick ceramic, where ours are plastic. Glad I noticed that before saying, "Aren't those plates great? You can fit a Totino's pizza on them perfectly and cut it right on the plate, because who cares about plastic plates?"

And gosh dang, you've reminded me that I desperately need to fry some zucchini.

(Reply to this) (Thread)

[info]calamityjon
2007-08-16 06:33 pm UTC (link)
I got 'em at Ikea, tho, easy peasy.

(Reply to this) (Parent)

[info]quirkybird
2007-08-16 06:56 pm UTC (link)
oh godDAMN that looks good.

(Reply to this)


[info]zantimisfit
2007-08-16 07:57 pm UTC (link)
Is it fresh mozzarella in there or the dry kind?
How did you make the panko stick to the eggplant?

(Reply to this) (Thread)

[info]calamityjon
2007-08-17 01:49 am UTC (link)
I just followed the instructions on the tin - Dredge the slices in flour, then dip in well-mixed raw egg and coat well with panko flakes.

(Reply to this) (Parent)

[info]calamityjon
2007-08-17 01:54 am UTC (link)
Oh, and fresh mozz, of cuss!

(Reply to this) (Parent)

[info]brandiweed
2007-08-17 05:42 am UTC (link)
I'm telling you-- write an illustrated cookbook.

(Reply to this) (Thread)

[info]richardtingley
2007-08-17 07:41 am UTC (link)
Yes, you must do this. THIS!

In comic form.

(Reply to this) (Parent)

Create an Account
Forgot your login?
Login w/ OpenID
English • Español • Deutsch • Русский…