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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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Orange Cauliflower and Fuji Apple Soup with Sage Cream and Aged Cheddar Tui
2007-11-30 14:26:00
This is the second course I served at my family’s Thanksgiving dinner. (I know the photo isn't great; it's hard to tell your hungry family that they need to wait another 5 minutes because you need to take your food to an area with better lighting in order to photograph it. And check out my parents' now-antique china from the '70s!) Last year, I made a swirled roasted purple and orange cauliflower soup, and my family loved it. They requested that I make it again this year, but I decided to elevate it this time around by adding more flavors while taking care to not overwhelm the delicate flavor of the roasted cauliflower. The delicate sweetness of Fuji apples blended perfectly with the nuttiness of the roasted cauliflower, the crisp and salty tuile provided a wonderful contrast to the mild and creamy soup, and the sage cream provided a bit of richness and earthiness. This one is definitely going to make an appearance on the table next year. Orange Cauliflower and Fuj...
More About: Apple , Soup

Honey-Glazed Barlett Pear, Gorgonzola, and Walnut Salad
2007-11-28 23:39:00
This is the first course I served for my Thanksgiving dinner. It’s a salad I’ve been making for years, but this year, I made it a little better by using gorgonzola dolce, which is aged for less time than regular gorgonzola cheese, making it milder and softer; it goes especially well with pears. Honey -Glazed Barlett Pear , Gorgonzola, and Walnut Salad (serves 4) 2 small or 1 large Bartlett pears, cored and cut into 1” pieces1 tablespoon honey1 tablespoon extra virgin olive oil1 small red onion, thinly sliced1/3 cup lightly toasted walnuts4 cups mixed greens2 tablespoons balsamic vinegar1 teaspoon honey3 tablespoons extra virgin olive oil¼ teaspoon saltFreshly ground black pepper to taste2 ounces gorgonzola dolce, cut into ½” pieces***************Toss the pears with the honey and olive oil in a medium sized bowl. Cook the pears in a skillet over medium-high heat until they are lightly browned on all sides, about 8-10 minutes. Put t...
More About: Gonzo

Tender Potato Bread - Daring Bakers Challenge
2007-11-27 01:12:00
Another month, another Daring Baker s challenge! I like these monthly challenges because they “force” me to make something new that I normally would not make while also allowing me to put my own spin on it (within specified limits, of course). This month’s challenge was a tender potato bread. I’m not really a fan of potato bread; its soft, fine texture is great for hamburger buns, but, in my opinion, for nothing else. I prefer European-style loaves that have a crispier crust and more texture inside. I made this bread into 4 medium-sized boules in an effort to mimic my preferred style of bread. They actually ended up coming out great and worked well for pressed sandwiches, but I don’t know if I’ll be making it again any time soon, as it was indeed very tender and soft. Tender Potato Bread From Home Baking: The Artful Mix of Flour and Tradition Around the World by Jeffrey Alford and Naomi Duguid(makes 4 medium-sized round loaves) 1 ½ – 2 medi...
More About: Challenge

Coconut Cupcakes with Ginger-Lime Frosting
2007-11-26 06:36:00
I’ve been wanting to try my hand at coconut cupcakes for a while and I had some coconut milk left over from the pumpkin curry I made last week, so I decided to go for it. The cupcakes came out incredibly soft and moist, and the ginger and lime in the frosting were the perfectly tart and tangy twist to top them off. They’re a wonderful way to brighten up a cold and dark almost-winter day. Coconut Cupcakes with Ginger -Lime Frosting(makes 9) For the cupcakes½ stick (4 tablespoons) butter, room temperature¾ cup sugar1 egg¼ teaspoon salt1 ¼ teaspoons baking powder1 cup flour½ cup coconut milk½ cup unsweetened shredded coconut For the frosting4 ounces cream cheese½ stick (4 tablespoons) butter, room temperature1 ¼ – 1 ½ cups confectioners sugar, sifted2 teaspoons lime zest1 teaspoon freshly grated ginger CupcakesHeat oven to 350° F. Beat the butter and sugar until smooth. Add the egg, salt, and baking powder, and mix unt...
More About: Rosti

Thanksgiving
2007-11-23 19:25:00
For the past few years, I’ve been in charge of Thanksgiving . It’s not as daunting as it sounds, because I’m only cooking for four (my parents, my brother, and myself). I love that I get to put together a menu that features traditional Thanksgiving ingredients but presents them in a more updated – and completely vegetarian – way. This year I made the following:honey glazed bartlett pears, red onion, toasted walnuts, gorgonzola dolce, mixed greens, balsamic dressingorange cauliflower and fuji apple soup, sage cream, hawk’s hill creamery cave-aged cheddar tuilesroasted brussels sprouts, spicy soy-mint dressing, spiced puffed ricepan-seared and baked acorn squash, maple pomegranate coriander glazebaked sugar pumpkin, stuffing of seitan, chanterelle and crimini mushrooms, roasted carrots and parsnips, roasted vegetable and red wine saucepumpkin cheesecake pie, lime-walnut graham cracker crust, ginger whipped cream The recipes for all of these wil...
More About: Hank

Pumpkin Cupcakes with Maple-Ginger Frosting
2007-11-19 18:37:00
I decided to be a nice co-worker and bring in some cupcakes for the folks in the office. And with Thanksgiving coming up this Thursday, what better than a cupcake rich with the quintessential flavors of fall. Pumpkin Cupcakes with Maple -Ginger Frosting(makes 12) For the cupcakes1 cup all purpose flour½ teaspoon baking powder½ teaspoon baking soda½ teaspoon salt¼ teaspoon cinnamon1/8 teaspoon ground cloves1/8 teaspoon ground nutmeg1 stick (8 tablespoons butter), melted and cooled2 eggs, room temperature1 cup packed light brown sugar¼ teaspoon vanilla½ teaspoon freshly grated ginger1 cup pumpkin puree For the frosting4 ounces cream cheese, room temperature1 stick (8 tablespoons) butter, room temperature¼ cup maple syrup, preferably grade B*1-2 teaspoons freshly grated ginger (to taste)1 ½ - 2 cups confectioners sugar, sifted*Grade B maple syrup is darker than Grade A Dark Amber and therefore has a richer maple taste. *********...
More About: Rosti

Pumpkin and Tofu Red Curry
2007-11-17 14:53:00
I can’t believe it’s mid-November and I haven’t made anything with pumpkin yet. I absolutely adore pumpkin and all my friends know it, too – one of them joked that I was going to make every course of my Thanksgiving dinner contain pumpkin…for the record, I’m not. In my defense, I didn’t have much desire to cook last week, and I was away for the weekend, so I haven’t really been in the kitchen very much this month. But you can be sure that there will be lots of pumpkin recipes coming your way the next few weeks and months. Here’s the first of them – it’s a really quick and easy Thai red curry that tastes just like a pumpkin curry I got at one of my favorite Thai places in NYC. I roasted the pumpkin and tofu the night before so it literally took 10 minutes to cook the curry when I was making it for dinner – the rice I served with it took longer to cook. I’m actually surprised at how well it came out – the sweetness of the pumpkin went perfectly w...
More About: Tofu , Pumpkin , Curry

Mango Kulfi Cake
2007-11-14 21:05:00
Here it is – my mom’s birthday cake, which is based on my mango kulfi cupcakes but has been spruced up with the addition of saffron to the cake batter and pistachios between the layers and on top of the cake to make it taste even more like real mango kulfi. Some of these photos are of the original cake, and some are of the corrected version that I made on Monday (the new cake has three rows of piped stars on the border as opposed to the one row of big stars on the original cake). I wish you could taste this – I am not a big dessert person but I absolutely love this cake and have to restrain myself from devouring the leftovers that are in my fridge. Mango Kulfi Cake (cake adapted from Cook's Illustrated, the rest is all me)(serves 12) For the cake:1 cup whole milk, at room temperature6 large egg whites, at room temperature1 tablespoon vodka, at room temperature¼ teaspoon vanilla extract2 ¼ cups cake flour, plus 1-2 tablespoons for the pans1 ¾ cups g...

Booze: good for cakes
2007-11-13 05:58:00
As I previously mentioned, I was in NY this past weekend. My mom's birthday was on Friday, so I made her a cake that used the flavors of my mango kulfi cupcakes.I used a recipe for a white cake from Cook's Illustrated, which is my favorite cooking magazine because they test recipes in a very scientific manner. Therefore, I figured that their white cake recipe would be the best one out there.I followed the recipe exactly as written (or so I thought), but my cake turned out more dense and dry than I expected. Overall, my family loved the cake, but my brother did point out that it was dense. Now, there's nothing wrong with a dense cake, but I didn't want my cake to be dense. I was upset by this, because 1) I am a perfectionist, 2) I consider myself to be an advanced baker (I've been baking for nearly 20 years - wow, I'm old), and 3) I worked long and hard on making the cake look perfect (the cake itself didn't take long to make, but I made a wonderful Alphonso meringue butte...
More About: Booze , Cakes , Good

Green Tomato Contest - I'm a Finalist!
2007-11-12 06:00:00
Last week, on a whim, I entered my recipe for thakali masiyal (South Indian green tomato stew) into a green tomato recipe contest hosted by Apartment Therapy: The Kitchen. Who knew that my recipe would end up as one of the six finalists! In addition to a surge in pride, the winner of the contest will receive a tomato-themed prize package, the best part of which is an awesome Wüsthof tomato knife.You get to decide who the winner is, so head over to Apartment Therapy: The Kitchen, register (it's quick and painless, I promise), and cast your vote (hopefully for me). Voting closes at 5 pm (EST) on Monday November 11th, so please, don't be a procrastinator like me, and head over before the voting closes.
More About: Contest , Green , Tomato

Tartness, Diwali, and treats from the UK
2007-11-09 16:17:00
It’s been a slow week in my kitchen. I actually did make some chole (aka chana masala) last night, but I’m not posting it here because I wasn’t completely enthralled with it. It was good, but it didn’t taste the same as my regular version, and I know why that is. I normally use this garam masala, but last night, I used this chana masala mix that I had bought a while back but had never used. What's the difference? Here's the difference:Garam masala: Cumin, Black pepper, Coriander, Cardamom seeds, Cloves, Nutmeg, Cinnamon, Dry Ginger, Bay leaf, Caraway, Mace.Chana masala: Coriander, Salt, Dry Mango, Pomegranate seeds, Chilli, Cumin, Musk melon, Black Pepper, Black Salt, Fenugreek leaves, Cloves, Mint, Nutmeg, Dry Ginger, Cinnamon, Bay leaf, Cardamom seeds, Caraway, Mace. Dry mango, pomegranate seeds, and musk melon all add tartness. (By the way, all of these things are dried and ground up and added to the mix; there aren't whole pomegranate seeds in there.) Blac...
More About: Treats , Diwali

Spinach and Avocado Sandwich
2007-11-08 18:37:00
Look, people, I apologize for the dearth of activity on here, but I haven't been feeling inspired this week. I've been a bit out of sorts due to residual jetlag and a barely-there-but-noticeable-enough-so-it' s-annoying fever/malaise. That's not usually enough to stop me, but, because I had been out of the country for ten days, my fridge was empty save for condiments (I recently discovered that I have lots of vinegars), onions, potatoes, and jarred olives. I did have things in the pantry with which I could have culled together a meal, but that would have required far more brainpower than I was willing to exert. The combination of these circumstances has resulted in lunches of penne with defrosted vodka sauce (good thing I made lots of it last time) and dinners of microwaved black bean Gardenburgers with melted cheddar cheese (and sans bun – call it Atkins if you want to legitimize it; I just call it pathetic), a baguette with olives and brie, and chickpea, leek, and saffron...
More About: Spinach , Sandwich , Nach

Bostini Cream Pie - Daring Bakers Challenge
2007-11-06 04:10:00
A few months ago, I ran across a blog that is a member of The Foodie Blogroll: The Daring Baker s . Their premise is simple and fun: each month, one member shares a recipe for a baked good and all the other members make it exactly as written (substitutions are only allowed for dietary reasons and for certain flavorings, and the recipe can be scaled down) and then everyone posts their results on their blog on the same day at the end of the month. It was interesting to see how one recipe produced such different results, and, since I bake so much, I thought I’d join. I signed on a little too late to take part in their September challenge, so I sat back and watched until October rolled around. October’s challenge was for a spin on a traditional Boston Cream Pie: an individual Bostini Cream Pie – a vanilla custard base topped with chiffon cake and a chocolate glaze – for which the recipe came from a restaurant in San Francisco. I’m an experienced baker, so I found this...
More About: Challenge , Halle

South Indian White Bean Dip
2007-10-25 19:02:00
I’m leaving for the UK tonight, so I haven’t been eating proper food the past few days because of the necessary pre-vacation cleaning out of the fridge. (Although I have to admit that I have been enjoying my dinners of black bean and pepper jack cheese quesadillas.) Here’s another dip I made for last month’s cocktail party. I was originally going to make a Tuscan-style white bean dip, but I decided against that because the rest of my menu was Asian/Indian . I got the idea for this from my mom; we were eating at one of my favorite Italian places in the East Village and were served a bowl of whole white beans in oil with red pepper flakes, parsley, and garlic along with our bread. Apparently a similar dish is common in South India, except the garlic and parsley are replaced with roasted urad dal and mustard seeds. And so I decided to turn that into a dip.I won't be posting again until early November, so you're going to have to find some other way to entertain yours...
More About: White , Bean , South Indian

The Minimalist's Zucchini Pear Soup
2007-10-24 18:00:00
This is another one that I made a few weeks ago but never got around to posting. Those of you who are regular New York Times readers might know that Mark Bittman aka The Minima list writes a weekly column in the Wednesday Dining section. He usually takes seasonal ingredients and makes a simple dish with them, hence his title of The Minimalist. A few weeks ago, he provided us with a recipe for Zucchini Pear Soup . I made the soup that night, but I threw in a few modifications. So while I can’t take credit for the recipe or even the idea to put these two ingredients together, I can take credit for sneaking in some wine and for cutting down the prep time by grating the ingredients rather than chopping them. I was amazed by how well the zucchini and pear flavors went together; the combination of the two perfectly captures those late summer/early fall days, so many of which we’ve been having recently (despite the fact that it is late October). Zucchini Pea...

Ginger-Soy Noodles with Tofu and Red Peppers
2007-10-21 20:06:00
I’m leaving for a 10-day vacation to the UK on Thursday, so I’m in the process of clearing out my fridge. Which means that my dinners have consisted of random food items that I have unearthed from my pantry and fridge (nachos, pita chips, and pizza bagels, anyone?). I don’t have the audacity to pretend like any of those things are worthy of this space, so I'm putting up a few things that I made a while back but never got around to posting. This one is for my friend Meg - I made this for her one afternoon when we were having a marathon viewing session of The Wire. It’s incredibly easy to make and is way better than cold takeout sesame noodles. Ginger -Soy Noodles with Tofu and Red Peppers (serves 2) 7-8 oz. firm tofu2 tablespoons ginger-soy sauce (I really like Whole Foods’ 365 Organic brand) 4 oz lo mein noodles or thin spaghetti 1/3 cup water1 heaping tablespoon peanut butter (I prefer chunky or natural for their texture)3 tablespoons ging...

Chickpea and Leek Soup
2007-10-20 04:24:00
Here’s another one that was conjured up more by necessity than creativity. I’m leaving for a 10-day vacation next Thursday (more on that later), so I need to use up all my perishables by then. Today was a gray rainy day, so soup was definitely the way to go for dinner. Chickpea, Leek , and Saffron Soup (makes about 5 cups – I won’t tell you how many servings that should be) 2 tablespoons olive oil 3 medium garlic cloves, thinly sliced 1 medium Yukon gold potato, cut into ¼” dice 1 large leek (about ¾ pounds), white and light green parts thinly sliced (about 2 cups) ¼ teaspoon saffron threads 2 cups vegetable broth 1 15 ounce can chickpeas, drained and rinsed ½ teaspoon salt (to taste) 1 cup milk Freshly ground black pepper 2 tablespoons chopped parsley 1 ounce parmigiano-reggiano cheese 6-10 strands saffron Heat the oil over medium heat. Add the garlic and sauté for a few minutes. Add the potatoes and coo...

Chickpea, Leek, and Saffron Soup
2007-10-20 04:24:00
Here’s another one that was conjured up more by necessity than creativity. I’m leaving for a 10-day vacation next Thursday (more on that later), so I need to use up all my perishables by then. Today was a gray rainy day, so soup was definitely the way to go for dinner. Chickpea, Leek , and Saff ron Soup (makes about 5 cups – I won’t tell you how many servings that should be) 2 tablespoons olive oil3 medium garlic cloves, thinly sliced 1 medium Yukon gold potato, cut into ¼” dice 1 large leek (about ¾ pounds), white and light green parts thinly sliced (about 2 cups)¼ teaspoon saffron threads 2 cups vegetable broth1 15 ounce can chickpeas, drained and rinsed ½ teaspoon salt (to taste) 1 cup milkFreshly ground black pepper 2 tablespoons chopped parsley1 ounce parmigiano-reggiano cheese6-10 strands saffron *************** Heat the oil over medium heat. Add the garlic and sauté for a few minutes. Add the pota...

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: · 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. · 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. · I always have good cheese in my fridge. Always. I love panini, so I decided that’s how I would put these ingredients together. I realize that the name implies that the sandwich contains Italian-ish ingredients, which is why I’m calling this one a pressed sandwich, as it has a French inflection. There’s something about this sandwich that makes it a lovely little early autumn supper – it’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 magazine’s latest issue is all about food. There’s an article on the most stylin’ 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.) Here’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. “All 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. I’m pretty sure it’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) ¾ stick unsalted butter (at room temperature)¾ cup + 2 tablespoons sugar 1 large egg (at room temperature)½ teaspoon pure vanilla 1 teaspoon freshly ground cardamom¼ teaspoon salt1¼ teaspoons baking powder 1¼ cups flour ½ cup + 2 tablespoons whole milk*************** 1. Preheat oven to 350° 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 bf’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 I’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 – 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 – 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 don’t last forever, and so I had to do something with them this week. Over the past month or so, I’ve seen a bunch of recipes for stuffed zucchini, but none of them appealed to me – 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 it’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 shouldn’t she – she’s been cooking it forever and makes the absolute best South Indian food ever (and I’m not just saying that because she’s my mom). Anyway, I didn’t easily forget how much my mom loved the chaat, so I decided to serve it at my cocktail party. I’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 you’re not serving this as an hors d’œuvre (I love typing that word), there’s no need to make the phyllo cups – 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? They’re really easy to make, and, to my surprise, were devoured by everyone – carnivores and tofu-haters included. Marina ted Tofu Skew ers(makes 12 skewers) 1 14 ounce block extra firm tofu ¼ cup soy-ginger sauce¼ cup coconut milk¼ 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 – lime, garlic, cilantro – 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 ½ cup lowfat yogurt1 tablespoon canola oil Juice of ½ lime¼ cup loosely packed cilantro leaves1 medium garlic clove, cut into a few pieces¾ 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, jalapeños, and habañeros, 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

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