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raspberry eggplant

raspberry eggplant
Original recipes for sweet treats and meat-free fare created by a 20-something woman who has the tiniest kitchen in Baltimore, MD.

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Eggplant, Olive, and Gruyere Pressed Sandwiches
2007-10-18 23:06:00
This sandwich came about not through creativity, but rather because of the combination of my utter laziness and a dearth of food in my fridge. The following allowed me to pull this one off: Â· I made two loaves of rustic French bread the other night; one was plain and the other was loaded with rosemary and nicoise and kalamata olives. Â· With the exception of last weekend, the weather in Baltimore has been downright summery, so my plants are still giving me food. So I have tons of peppers and a few eggplants. Â· I always have good cheese in my fridge. Always. I love panini, so I decided thatâ€™s how I would put these ingredients together. I realize that the name implies that the sandwich contains Italian-ish ingredients, which is why Iâ€™m calling this one a pressed sandwich, as it has a French inflection. Thereâ€™s something about this sandwich that makes it a lovely little early autumn supper â€“ itâ€™s slightly earthy and rich, but not so much...
More About: Sandwiches , Olive , Eggplant , Gruyere

recognition
2007-10-17 18:25:00
When it rains, it pours: Baltimore Style magazineâ€™s latest issue is all about food. Thereâ€™s an article on the most stylinâ€™ Baltimore food blogs, and mine is one of them. The issue is currently online, and, for those of you in the Baltimore area, it should be in print within the next few weeks. (The print version has screenshots of the blogs.) Hereâ€™s what they have to say about raspberry eggplant Vegetarian and former Brooklynite Roopa Kalyanaraman offers an unpretentious approach to high-brow baked goods and ethnic fare. But meat? Fuhgeddaboutit. Kalyanaraman, who lives in Mount Vernon and works at the Johns Hopkins Urban Health Institute, started her blog in August after toying for years with the idea of writing a vegetarian cookbook with a stellar dessert section. Her favorite creations are recipes involving eggplant (of course), fruit-based desserts and cupcakes. â€œAll my savory dishes are vegetarian and, while vegetarianism is p...
More About: Recognition

Mango Kulfi Cupcakes
2007-10-16 07:04:00
These cupcakes were also on the menu at my party a few weeks ago, and they are by far my favorite cupcake that I make. Iâ€™m pretty sure itâ€™s because the combination of cardamom and Alphonso mango is a very typical and traditional combination in Indian sweets, and the pairing of these flavors transports me back to my single-digit years, particularly when my parents would buy me and my brother mango kulfi pops after a Sunday of shopping in Jackson Heights. I also love these cupcakes because they are a delightfully delicious juxtaposition of cultures: traditional Indian flavors presented in an adorably modern American way. Mango Kulfi Cupcakes(makes about 42 mini cupcakes) Â¾ stick unsalted butter (at room temperature)Â¾ cup + 2 tablespoons sugar 1 large egg (at room temperature)Â½ teaspoon pure vanilla 1 teaspoon freshly ground cardamomÂ¼ teaspoon salt1Â¼ teaspoons baking powder 1Â¼ cups flour Â½ cup + 2 tablespoons whole milk*************** 1. Preheat oven to 350Â° F....

Penne alla Vodka
2007-10-15 00:22:00
The 7th annual Baltimore Marathon took place yesterday, and the streets of Baltimore were taken over by about 12,000 runners, one of whom was yours truly. I ran the marathon as part of a four-person relay team that was made up of myself, my brother, the bf, and the bfâ€™s very tall friend. The 26.2 miles of the marathon were divided into 4 legs, the shortest of which was 6.0 miles and was very hilly, and the longest of which was 7.3 miles and had a long downhill stretch. My leg was 6.1 miles, the last two of which were uphill. Now, if you know anything about me, you know that Iâ€™m not a very athletic person, nor do I enjoy running. I did train for this race, but not as much as you might think I did. The thing that really gets me through a race is adrenaline â€“ I love the excitement of race day and being surrounded by all the people who are running. I ended up doing very well (for myself, that is â€“ I took a minute off each mile), and I am very proud of myself for not...
More About: Vodka , Penne , Alla

Couscous-Stuffed Globe Zucchini
2007-10-12 04:05:00
I bought some globe zucchini at the market a while back and completely forgot about them due to my lack of cooking for a while after the aforementioned cocktail party and other events on the weekends. Thankfully, zucchini last a loooong time in the fridge. But they donâ€™t last forever, and so I had to do something with them this week. Over the past month or so, Iâ€™ve seen a bunch of recipes for stuffed zucchini, but none of them appealed to me â€“ either the flavors were just not up my alley or they used merguez or some other sort of sausage (definitely NOT up my alley). I decided to stop looking for inspiration elsewhere and be original by modifying and re-purposing my own recipe for a Mediterranean couscous salad that I normally utilize as a light summer lunch. The result is a wonderful late summer/early fall supper that not only tastes marvelous, but also looks very impressive on the dinner plate. (And yes, I know itâ€™s almost mid-October and therefore not late...
More About: Globe , Couscous , Zucchini

Mung Bean Chaat Baskets
2007-10-10 22:53:00
A few months ago, I made a version of a chaat that I had eaten last summer at my favorite North Indian restaurant in New York, Devi. I served it to my mom when she was visiting and she loved it, which meant that it was a success; my mom holds Indian food to high standards, and why shouldnâ€™t she â€“ sheâ€™s been cooking it forever and makes the absolute best South Indian food ever (and Iâ€™m not just saying that because sheâ€™s my mom). Anyway, I didnâ€™t easily forget how much my mom loved the chaat, so I decided to serve it at my cocktail party. Iâ€™m not quite sure how I came up with the idea of making little cups out of phyllo dough in which to serve the chaat, but it ended up working out wonderfully both in terms of presentation and textural variation. If youâ€™re not serving this as an hors dâ€™Å“uvre (I love typing that word), thereâ€™s no need to make the phyllo cups â€“ just serve the chaat in small bowls. Mung Bean Chaat Bask ets (makes 24) For the phyllo...

Marinated Tofu and Cucumber Skewers
2007-10-09 01:30:00
These were also on the menu at my cocktail party last week. I stole the idea and flavors for these from the macadamia-crusted marinated tofu and coconut-coriander rice I made a while back. They require prior planning, but doesn't any good cocktail party require planning? Theyâ€™re really easy to make, and, to my surprise, were devoured by everyone â€“ carnivores and tofu-haters included. Marina ted Tofu Skew ers(makes 12 skewers) 1 14 ounce block extra firm tofu Â¼ cup soy-ginger sauceÂ¼ cup coconut milkÂ¼ teaspoon ground corianderLarge pinch of salt 1 small cucumber *************** Cut the tofu in half along its thickness. Place the tofu onto a cutting board lined with paper towels. Place paper towels on top of the tofu and put a large pan on top. Put some heavy books in the pan. Let the tofu sit for an hour to remove as much water as possible.Cut the block into 4 strips lengthwise and 6 strips crosswise. You will e...
More About: Cucumber , Nate

Edamame Dip
2007-10-07 20:10:00
Last summer, I had a serious obsession with guacamole. I realized that it was definitely not healthy for me to be eating it on an almost-daily basis, so something had to be done to quench my craving. For reasons unbeknownst to me, edamame seemed like a good substitute. I added all the other flavors of guacamole â€“ lime, garlic, cilantro â€“ and, although it is not necessarily a substitute for guac, it is nonetheless a really really tasty dip. Edamame Dip(makes about 2 cups) 1 16 ounce bag frozen shelled edamame Â½ cup lowfat yogurt1 tablespoon canola oil Juice of Â½ limeÂ¼ cup loosely packed cilantro leaves1 medium garlic clove, cut into a few piecesÂ¾ teaspoon salt *************** 1. Bring a large pot of water to a boil.2. Add the frozen edamame. Let the water return to a boil and then cook for another 15 minutes.3. Drain the edamame and let it cool.4. Add the edamame, yogurt, and oil to the bowl of a food processor. Process until very sm...

Pizza Melanzana
2007-10-05 06:16:00
OK, back to the savories. And, of course, it has to feature my favorite, eggplant, and its summertime partner in crime, the cherry tomato.It's still really warm in Baltimore, so my plants (save for the dead tomatoes) have been going strong and still producing food (albeit in meager quantities) for me. Yesterday, I went out onto my "balcony" to harvest some serranos, jalapeÃ±os, and habaÃ±eros, and I noticed that not only had my green bell pepper plants sprouted 5 new kids, but there were 3 medium sized peppers and an eggplant waiting for me! I had no choice but to cut them off and eat them.Yesterday also happened to be the day that I ran across a recipe for what was proclaimed to be the "best pizza dough ever" (see here for my scaled-down version of it). I also had some other good pizza fixings on hand - a variety of cherry tomatoes from the farmer's market, fresh mozzarella, and homegrown basil. And that is how tonight's dinner was born. (I'm not posting the pepper pizza I made...
More About: Pizza

Bestest Pizza Dough
2007-10-05 06:12:00
This pizza dough is WAY better than the last one I posted. However, it doesn't lend itself to a spur-of-the-moment kind of dinner as the other one does, as this one requires a long, chilled rise - but the long, chilled rise is what makes it far superior to a shorter-rising dough. The recipe is really long, but it's not as complicated as its length might lead you to believe - itâ€™s just that the directions are very detailed. You can even freeze the dough and use it a later date, but I think itâ€™s best when it is fresh from the fridge. Seriously, this is the best pizza crust Iâ€™ve ever eaten, and I've eaten lots of pizza in my years. (I'm from NY, of course I've eaten at least twice my weight in pizza over the course of my life.) The quality of this crust has nothing to do with my prowess in the kitchen and everything to do with the proportions and timing. Bestest Pizza Dough modified and shrunken down from this pizza dough recipe (makes 3 balls of dough, each for a 9-inch...

Pomatcha Cupcakes
2007-10-02 20:39:00
Iâ€™m not 100% sure from where the idea for this one came. I think it might have been the result of my recent obsession with Pomâ€™s Pomegranate Green Tea, because when I decided to make green tea cupcakes, I didnâ€™t have to even think to top them off with a pomegranate frosting. The flavors work great together â€“ the sweet tartness of the pomegranate and the mellowness of the green tea complement each other beautifully. Pomatcha Cupcakes (makes about 40 mini cupcakes) Matcha Green Tea Mini Cupcakes Based on Amy Sedarisâ€™ Vanilla Cupcakes Â¾ stick unsalted butter (at room temperature)Â¾ cup + 2 tablespoons sugar 1 large egg (at room temperature)Â½ teaspoon pure vanillaÂ¼ teaspoon salt1Â¼ teaspoons baking powder 1Â¼ cups flour Â½ cup + 2 tablespoons whole milk1 tablespoon + 1 teaspoon matcha powder 1. Preheat oven to 350Â° F.2. Cream the butter and sugar in a large bowl.3. Beat in egg, vanilla, salt, and baking powder4. Add half the flour and mi...

Lavender Pear Bear Cupcakes
2007-09-30 22:06:00
As you can see over on the right side of this page, I am a member of the Foodie Blogroll. The creator, Jenn, has a wonderful site of her own called The Leftover Queen. In addition to recipes and photos, she hosts a forum and a monthly culinary competition that goes by the name of The Royal Foodie Joust. Each challenge requires entrants to use three ingredients in any which way they please, and the winner chooses the three ingredients for the next month's challenge.The challenge for October required use of pear, lavender, and white chocolate. I don't know why, but the first thing that popped into my head was a pear cupcake with lavender and white chocolate frosting. The idea slightly evolved in my head and turned into the following cupcakes. I'm not a huge white chocolate fan, but I still deemed the cupcakes tasty, as did my guests. Lavender Pear Bear Cupcakes(makes about 36 mini cupcakes) Pear and Honey Cupcakes1 1/3 cup finely diced pears2 cups all-purpose flour1 tea...
More About: Vender

oh my
2007-09-30 19:56:00
What a night it was. I threw a belated birthday cocktail party last night and it went off wonderfully. Everyone had a great time and, to my delight, everyone loved all the food I made. (I would hope so - I was in the kitchen all day long yesterday and I had also done a little bit of prep on the previous evenings!) I worked really hard, but I didn't mind it all all because I love hosting parties. One day when I win the lottery, I am going to quit my day job and become a professional party thrower. But since I don't play the lottery, I'm not going to quit my day job anytime soon.Here's the menu from last night - recipes will be posted throughout the week Because I was so busy all day, I don't have photos of everything :(Savory bitesAsian corn fritters with a spicy peanut dipping sauce (I revamped my old recipe)Indian-spiced zucchini fritters with a drained yogurt dipSkewers of coconut-coriander marinated and baked tofu, cucumber, and soy-ginger marinated and baked tofu (...

Review: Charm City Cakes
2007-09-29 04:46:00
We now interrupt your regularly scheduled programming for a review:I am obsessed with Char m City Cakes . I knew of it before I moved here, and then last fall Ace of Cakes started up. Well, I love that show and now I have a horrible obsession with all things Duff. However, I have always been skeptical of the quality of his cakes - they are usually half cake-half styrofoam/PVC pipe, and the cake part is cloaked in fondant. If so much attention is paid to the cakes' appearance how good could they possibly taste?The answer: VERY VERY GOOD.I had the good fortune of being able to attend the Maritime Magic event in Fells Point tonight. It was a fundraiser for the Living Classrooms Foundation, which is an organization with which my workplace is closely involved. My boss bought a table and invited his employees, so I, being his employee, got to go. I thought it was going to be lame, but lame it was not. It took place at the Frederick Douglass Museum, which is at the end of Fells Po...
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Yellow Zucchini and Taleggio Risotto
2007-09-27 22:39:00
Today is another one of those days on which I feel completely uninspired to write. Between after-hours meetings for work and planning an amazing cocktail party, Iâ€™ve been really busy and havenâ€™t cooked that much this week. I made this risotto a couple of weeks ago because I had a good-sized chunk of taleggio left over from my pizza and I also had yellow zucchini in my fridge (I always have zucchini in my fridge in the summer). This was also an uninspired dinner; I didnâ€™t have the energy to come up with anything innovative so I just stole the flavors from the aforementioned pizza and turned it into risotto. Is it meta if I steal my own recipes? Yello w Zucchini and Taleggio Risotto (serves 2-4, depending on the course) 2 cups vegetable stock + 1 cup water Â¼ cup finely chopped white onion (about Â½ of a small onion)2 tablespoons olive oil 2 small yellow zucchini, sliced into half moons between 1/8" and 1/4" thick (about 1 heaping cupful) 1 cup Arborio ...

Baltimore Peach Cake
2007-09-25 20:30:00
Apparently peach cake is a bit of a Baltimore institution. I thought our only institutions were Natty Boh and crab cakes. Who knew? There was an article in Urbanite magazine a few months ago about peach cake, and I intended to make the cake using the recipe they provided. I finally got around to it last night, and the results were, well, rather good. Iâ€™m not a huge fan of yeast-based doughs (unless, of course, itâ€™s for bread), so that might be why I donâ€™t absolutely adore this cake. The peaches I used were from Reidâ€™s Orchards, purveyors of fine stone fruit and berries and apples. (Aside: although they do sell my favorite apple, the glorious Macoun, all of their apples pale in comparison to those from my beloved Red Jacket Orchards. It's pretty much impossible to compete with Empire State apples.) The peaches I used for the cake were a touch overripe, but it didnâ€™t really matter because they were going to be assaulted by an oven at 400Â° F. OK, having ju...
More About: Cake , Peach

Green Tomato and Lentil Stew: Thakali Masiyal
2007-09-24 21:32:00
***For some reason, the fonts in this post are refusing to be consistent.***Iâ€™m not feeling particularly inspired to write thoughtful prose, so Iâ€™ll just lay out the important details regarding what prompted me to make this dish this weekend: Itâ€™s one of my favorite things that my mom makes.It can only be made in the summer/early fall because it requires green tomatoes.My tomato plants died (from root rot, it seems) and so I had a large harvest of green and pinkish tomatoes on my hands.I had no other produce in my house and sort of had to make this if I wanted to eat something remotely fresh. Iâ€™ve been playing around with my camera and discovered a new setting that produces beautifully detailed photos â€“ the ones of the lentils and tomatoes were taken this way, and, if I may say so, are really quite striking.OK, Iâ€™ll expound on this dish a little more. Itâ€™s similar to sambar, a traditional South Indian lentil and vegetable stew, except t...
More About: Green , Tomato , Kali , Lent , Akal

Tropical Dinner Part 6: Kiwi Lime Cheesecake Tartlets
2007-09-21 18:28:00
The aforementioned kiwis needed to be used up, and I also had cream cheese in my fridge. So, of course, a kiwi cheesecake was the perfect ending to this meal. I didnâ€™t think kiwis would actually work in the cheesecake filling, so I decided to flavor the filling with lime and top off the cheesecake with the kiwis (which always make for a lovely presentation). The crust is a twist on a standard graham cracker crust for a cheesecake, and itâ€™s the one I use for my Asian-inflected pumpkin pie, which is now my annual contribution to my familyâ€™s Thanksgiving dinner (although in recent years, Iâ€™ve been contributing most of the meal, too!) I decided against a full cheesecake because I would have ended up eating the whole thing over the course of the week (clearly not a good thing), so I opted for little tartlets. Iâ€™m also a fan of individual desserts rather than a slice of something (although pie is one of my exceptions); I really like the presentation, and I think itâ€...
More About: Tropical , Dinner , Part , Kiwi , Cheesecake

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