Sweet and Spicy Japanese Eggplants

    Artists go through blue or red phases in their work, but mine involve actual types of food. I was obsessed with pesto for a hot minute but now I am in an eggplant phase. I picked up these white eggplants from the Farmer's Market and the girl said that white eggplants are actually sweeter than regular eggplants, so I decided to make my Sweet and Spicy Japanese Eggplant dish. I don't know if Japanese people actually prepare eggplants in this way, but I use some Japanese ingredients so thats why I call them that. 

    I found this recipe originally in a magazine but didn't have the main spice mix called Togarashi, which is made from red pepper, roasted orange peel,  yellow sesame seed, black sesame seed, japanese pepper, seaweed and ginger and can be found in Japanese grocery stores. Instead I just grated fresh ginger and orange zest and sprinkled some cayenne on top and it actually comes out better this way, more fresh and spunky than if you just use the Togarashi.

    First I slice the eggplants and season them with salt, pepper, togarashi (optional), or if you don't have that grated ginger, orange zest and cayenne pepper. I coat them in oil then grill them with a little sesame oil until browned on both sides. Then I pour Mirin and Soy Sauce over them and it gets very fun and sizzly. Mirin is a rice cooking wine that is nice and sweet. The soy caramelizes up and this ends up being a sweet and spicey eggplant dish that takes eating eggplant to a whole new level.

Lenny's Clam Bar

     Would you guess the above photograph was taken in NYC? More specifically, Howard Beach, Queens, that sacred landscape on the way to Rockaway filled with gaudy houses with marble columns and individuals who redefine what it means to be I-talian American. And during Christmas its a destination for overly insane Christmas lights displays. Can't wait! I always joke that I'm a guido, but when I go to Howard Beach I realize I am sadly far from it. For one I have zero tan. To be proper you need to apparently be bordering on orange and glowing. And my Queen's accent is embarrassingly pathetic. I really need to work on it. My brother Mike teaches a course in Guidonics, I will have to freshen up. Next time I'm there I'll rock my guinea horn so I can fit in better.

     I made myself feel less inadequate with some fried clams from where else but Lenny's Clam Bar. This place has been here forever, slinging seafood and Italian American favorites. I got it to go, and it was oh so fried and good even out of the take-out container with the paper bag as my place mat.

Lenny's Clam Bar

161-03 Cross Bay Blvd.

Howard Beach, NY 11414

(718) 845-5100

Sorry...

I think its funny to apologize for not blogging. When other bloggers do it I always want to say, "Hey, nobody is paying you to do this, so need need for an excuse." But life happens and I really feel loyal to this blog, so sorry that I have been inconsistent with my posts. My goal was to post everyday no excuses but I have some legitimate ones: I moved into a cave with no internet; my cell phone doesn't even work down there. So tomorrow they are bringing me the internet so I have a lot of stuff just waiting to go up!
A little about my new place. First, its awesome. My kitchen is great, nice and open. Everything has a place, even my Grandma Isabelle's China. Its one of those entertaining kitchens with the dining room right there. When I recover from the expense of the move I am going to even get a couch to put in the kitchen, a dream to finally come true!
I had a little dinner partay for Rocco's Birthday (post coming soon) and it was so cozy with everyone in the kitchen eating and talking or what sounds like yelling furiously at eachother but thats what its like when you get more than one Italian in the room. I even have Grandma Isbelle's old table in there, which means so much to me, we had so many memorable meals on that table.
I remember as a kid going out to Long Island on Saturdays with my Mom, Uncle George and my brothers and we used to eat Campbell's Chicken and Stars Soup with potato chips melting in it. Its still my favorite soup but never tastes the same as it did at Grandma's. The table is too small to fit all of the dishes Mommy brought over, so I just served all the various dishes on all the various countertops, which was great because everyone was just walking around the kitchen picking out what they wanted at their leisure. It was so casual and relaxing and I can't wait to have more dinner parties there. I even have a backyard where I was able to bring my fresh herb babies to. I am happy there and will be bringing a lot of fun dishes straight out of that kitchen to Morta Di Fame.

Nonna's feeding tactics trait

    Lately I have noticed myself making a concerted effort to hold back on my force feeding tactics. I am the type of person who hates feeling like I am making someone do something they don't want to do, but when I ask, "Would you like a peach?" and the answer is "No," I can't help but want to come back with, "Are you sure?" In my mind I can't understand how someone could say no to a precious peach, and its my DNA (that Sicilian strand) that compels me to not take no for an answer. It takes everything I have to stop myself. No means no, thought and I can't be a food pusher.

     While I was at Nonna's the other day I figured out where I get it from.

     "You hungry Jane (my name is Jen)? You want something to eat?"

     "No thanks, Nonna. I just ate."

     "Jane, you sure?"

     "I'm okay."

     There she pauses. She is not satisfied with my responses. By the furrow in her brow I can tell she is thinking, planning her next move. She figures it out; her faces brightens up. She thinks she's slick.

     "Jane, you wanna just one meatball?"

      One meatball! She knows once you have one the next step is an entire bowl of pasta. And in Nonna's mind there is no turning down meatballs, plus just one cannot hurt. 

     "I'm fine, Nonna."

     "Jane, are you okay?"

     Its trip to the hospital worthy to turn down a meatball. That old Sicilian woman is just too much! I know where I get it from. I am going to really try hard not to be a food nagger. Its so hard though! One meatball!

PARMESAN CRUSTED SQUASH BLOSSOMS!

YEAH! A little flour egg and parmesan cheese batter, some deep frying in olive oil and these babies are good to go! I ate 10!

ROASTED TOMATILLO SALSA

     I got all these tomatillos, roasted them with some garlic and other hot cubanillo pepper and some green and red bell pepper and made this roasted salsa with some fresh basil, a little sugar to balance the spice and some lemon juice. I didn't have any delivery system for it like chips, but this would have made a great garnish for some grilled fish. 

Greenpoint Food Market

A weekly food market this Saturday inside the Church of Messiah located at 129 Russell Street between Nassau and Driggs Ave in Greenpoint, Brooklyn

TARRAGON CARROTS

      I really just feel bad for my tarragon plants after I discovered how amazing it tastes. It was really full and blossoming, now it looks pathetic. It is its own fault for having such an amazing flavor. I remembered seeing a recipe in Grandma's tin for tarragon carrots so I figured I'd try them together. I think you can put this herb on anything. I roasted the carrots in brown sugar, salt, pepper, muchi curry, cayenne pepper, turmeric and olive oil. Then when I took them out of the oven I added the fresh tarragon. Sold!