Category: Cook

This beauty arrived from Williams-Sonoma today: a Le Creuset cast iron gratin dish, my online Black Friday purchase. I generally do the bakes, so I’ll be making good use of this. The dish is made in France, so I will have missed the more extreme tariff placed on China. Our household rules dictate that an old kitchen item must now go to Goodwill.

…sometimes I even put it in the food. (I think I’ve used that line before.) Forgot to take a photo as I went about my day, so here’s me cooking dinner.

Dwight brought these home from the farmers market yesterday: African eggplants, grown by farmers originally from West Africa. While cubing them, skin on, I noticed their internal structure was a little different from a conventional eggplant, but decided to go with my original plan: microwave for six minutes at 60% (as I usually do with eggplant), then saute in a pan before adding them to a slow braise. Dwight gave the final result a thumbs up.

It’s a grey damp day, best for hunkering down. After rinsing, I’ll hot-soak these dried beans, then freeze half. I’m poking around the freezer for ideas for a bean dish for dinner tonight using the other half of the beans. So far, a ham shank and mirepoix are lined up. Fresh garlic, bay leaves, and cumin should punch up the flavor. Brown rice and stir-fried Swiss chard will balance the meal.

Rained all day, inducing a mild case of cabin fever. Made a mushroom sauce for leftover polenta, heavy on the mushrooms: finally, a task with a beginning, middle, and end that I accomplished today. Finished the sauce with heavy cream, shoyu, and Dijon. An immersion blender and some water revived the polenta.

For a few days it’s tip-the-fridge time. Here, I’ve assembled ingredients for a strata egg bake. We collect stale bread in the freezer, then periodically incorporate it into bakes, Italian bread salads, stuffings, etc. For the strata, I cubed the bread then dried it in the microwave.