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Flame-Roasting Eggplants

Posted by on 03 Apr 2009 at 4:52 am under Preparation, Vegetables

Adapted from The Book of New Israeli Food by Janna Gur (Schocken, 2008)
Roasting eggplants on an open flame can be messy, but is definitely worth the effort, as the smoky aroma adds immensely to the taste.
First, line your stovetop with aluminum foil.

Place a whole eggplant (or more than one if you are confident) on a [...]

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Freezing Tomatoes

Posted by on 20 Sep 2007 at 9:47 am under Preserving, Vegetables

It is possible to quickly freeze raw tomatoes without blanching them first. They may be frozen without their skins or frozen whole with their skins. Frozen tomatoes are best used in cooked foods such as soups, sauces and stews as they become mushy when they’re thawed.
The University of California Division of Agriculture and Natural Resources [...]

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Culinary Tip: Stuffing Peppers

Posted by on 19 Jun 2007 at 12:55 pm under Vegetables

The Moosewood Restaurant Kitchen Garden: Creative Gardening For The Adventurous Cook by David P. Hirsch (see our review) offers this culinary tip on stuffing peppers
The bell pepper’s blocky, hollow shape invites stuffing.
 
Cut the peppers in half lengthwise and seed; leave the stems on to help the peppers hold their shape. Stuff the raw peppers with [...]

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