Soup’s On

Something tragic happened earlier this month. My oven stopped working.

It was the day after my birthday, and I had plans to make pizza. I wanted to top it with barbecue chicken, because not long ago someone (who may or may not have been my husband) opened a second jar of barbecue sauce when we already had an open one in the fridge…but there’s no need to get into that.

The oven was failing to heat up on multiple settings, so as I grieved, I improvised by using the outdoor grill as an oven.

The oven failure comes at a time when we are starting to feel the chill outdoors. That means it is time to start baking, right? I read a lot of summer seasonal recipes in which people reference the fact that “you may not want to turn on your oven!” because of the heat. Honestly, I think I use the oven almost equally in summer and winter! I don’t think I’ve consciously decided not to use my oven because of the weather…perhaps I’m not discouraged because we have central air conditioning and cool tile floors. But how quickly I forget! Now I’m flashing back to the apartment I lived in right out of college, the top floor of a converted house, and how I survived one Long Island summer without air conditioning. I’m pretty sure I avoided the oven then.

Anyway, the point is, I don’t necessarily gravitate to the oven in fall. The thing I start thinking about when it comes to fall is SOUP.

Of course, soup is a great way to incorporate miscellaneous vegetables. So later that week, I found a recipe that utilized CSA peppers and eggplant, along with leeks. With the help of the immersion blender, Matt was persuaded to eat and ENJOY something with eggplant! Pretty much any roasting vegetable could be incorporated in a soup like this.

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Roasted Red Pepper and Eggplant Soup
Adapted from Bon Appétit via epicurious
Makes 4 servings

1 eggplant (about 1 pound), halved
~12 ounces red bell peppers
3 Tablespoons olive oil
1 medium onion
, chopped
~1 Cup/1 leek, halved lengthwise, dunked in cool water to remove grime, and thinly sliced crosswise (white and pale green parts only)
3 large garlic cloves, minced
4 1/4 Cups chicken stock or canned low-salt chicken broth
2 Tablespoons tomato paste
4 Tablespoons fresh basil
, chopped
1 Tablespoon fresh thyme, chopped
1.5 Tablespoons unsalted butter
1 Tablespoon fresh lemon juice
Parmesan cheese shavings

As you can see, Matt pulled out his tools and made a fair attempt to diagnose and potentially repair the oven. Now a week and a half later, the repairman came, only to say he has to order a part and come NEXT week to see if that fixes it.

As you can see, Matt pulled out his tools and made a fair attempt to diagnose and potentially repair the oven. Now a week and a half later, the repairman came, only to say he has to order a part and come NEXT week to see if that fixes it.


This is where an oven WOULD have come in handy–the original recipe called for roasting the vegetables on a parchment-lined baking sheet at 450°F. I once again turned to the grill, cranked up high to try to keep it over 400.

Pierce eggplants all over with fork. Transfer, cut side down, to baking sheet. Roast until tender, about 45 minutes.
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In the last 15 minutes of the eggplant’s cooking time, char bell peppers over a flame or in a broiler until blackened on all sides.

The blacker they get, the easier they are to peel.  These were a challenge.

The blacker they get, the easier they are to peel. These were a challenge.


Carefully add to a ziplock bag, sealed, and set aside for about 10 minutes.

Allow eggplant to cool slightly, then remove and discard peel. Chop eggplant into large pieces. Rinse pieces under running water. Drain well and set aside.
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Take out peppers, and peel, seed and coarsely chop.
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Heat oil in large pot over medium-high heat. Add onions and leek and sauté until tender, about 5 minutes. Add garlic; sauté 1 minute.

Stir in eggplant, peppers, chicken stock, and tomato paste. Bring to boil. Reduce heat to medium and simmer uncovered until vegetables are tender, about 45 minutes.

Stir in basil and thyme.
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Either cool slightly before using a blender to puree the soup in batches, or turn off heat and use an immersion blender to blend in the pot. Once blended, season with salt and pepper, and add butter and lemon juice (general side note: if you are making soup and upon tasting think it is missing something, try lemon juice). Warm over low heat if soup has cooled too much.

Transfer to bowls, and garnish with shaved Parmesan cheese.
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Appetizing Appetizers

You know how it is when you go out to a restaurant, you read over the menu, and you wish you could order a dinner made up of entirely of appetizers? Appetizers can be the most interesting and appealing options. It happens to be the same case sometimes with the food I cook at home! That is my excuse for providing two disparate appetizer recipes in this week’s blog entry.

The truth is, I did a good job cooking last week, including main dishes, but I did a poor job managing my time overall. After spending the days in front of a computer at work, I avoided the computer at home, even when there were important things to do there, including this blog! And I still managed to get an insufficient amount of sleep.

Anyway…I was excited to get eggplant in the farm share, because I had this article filed away for reference. I selected the below recipe, and used up the rest of my homemade garam masala!

A continuation on my garam masala notes: some grocery stores, like my beloved Wegman’s, have a bulk spice section, where you have total control over how much you commit to getting at once. I found great spices at a natural food store, also in Ithaca, called Greenstar. I’m not sure if Whole Foods has this option–it may depend on your area. You can also buy a small portion online through Penzeys (they give recipe suggestions too) or Amazon.com (woo hoo “Add-On Item”) or even eBay.

Baingan Bharta
Adapted from Mark Bittman’s New York Times recipe

1 pound eggplant
1 tablespoon lime juice
1+ tablespoons vegetable oil
1/2 medium onion
, peeled and chopped
2 cloves garlic, peeled and finely chopped
1 small fresh chile like a jalapeño, or more to taste, seeds removed as desired and thinly sliced
1/2 pound fresh tomatoes, plum, grape or whatever type you have, chopped
1/4 teaspoon turmeric
1/2 teaspoon kosher salt
or to taste
2-4 tablespoons cup chopped cilantro, including stems, or to taste
1 teaspoon garam masala

I like this method of cooking the eggplant, which I never have tried before. In fact, after reading this article, I realized that, as far as I can remember, I may have only cooked eggplant in the form of “parmesan,” or something closely related. I certainly enjoy it other ways, including the eggplant fries at Ithaca Ale House and baba ghanoush. It was good to branch out at home. And it certainly wasn’t hard!

As you can see, I was really stretching it with the last of some cilantro which had been wilting in my fridge.

As you can see, I was really stretching it with the last of some cilantro which had been wilting in my fridge.


Prick the eggplant with a thin knife or grill skewer.

Broil or roast on a heated cast-iron pan in the hottest possible oven, checking every few minutes to turn as necessary so that the skin turns black and the eggplant collapses. Don’t forget (if you’re me) that every time you open the oven you are in danger of setting off the smoke detector. It should be done in about 20 minutes. You can also do this over a grill set to high heat.
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When the eggplant is cool enough to handle, it is extremely easy to peel! Cut away the hard stem.
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Chop or mash in a bowl, with lime juice.

I put another kitchen tool to use! This actually probably mashed the eggplant more than I would have wanted.

I put another kitchen tool to use! This actually probably mashed the eggplant more than I would have wanted.

Add oil to a skillet set to medium-high heat. Add the onion and cook, stirring often, until it is golden brown, 5-10 minutes depending on your temperature control.
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Add the garlic and chiles and cook for another minute.
Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
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Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat.
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Serve hot with warmed pita bread, naan or another type of Indian flatbread.
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Next up: I followed another blogger’s recreation of one of the many tempting recipes from the Smitten Kitchen cookbook: Scallion Biscuits with Whipped Goat cheese and Tomato Salad. I’ll let you read it here because she already includes helpful substitution suggestions (like for me, I used variations of milk and half and half in place of the whole milk and whipped cream in parts of the recipe). Also, because I have decided I mostly hate the process of working with cold butter to make pastry, I employed the cheating method: cutting the butter up into small pieces, putting them in the freezer to get super cold, and using a food processor to combine the butter and flour and then make the dough.

I served this as a first course for guests on Friday. And then I had leftovers for lunch on Saturday!
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Note that both of these recipes used tomatoes…from my garden…more on that soon!

Here I am with the entrée I served.
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