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Many Thanks to Deepest Sender (and Quetzal Farm)

August 24, 2007

Alright.  Here’s an attempt at a short entry.  It’s also a test for a new add-on I just found for Firefox called Deepest Sender.  It’s a blogging tool which allows you to post directly to your blog (including livejournal, blogspot, and this one here…wordpress, among a few others) without leaving the tidy confines of your browser.  It has a great interface, typical HTML editing, and is much more pleasing (at least so far) than others I have seen.  We’ll see how long that lasts.

Even though this one is basically a trial run, I gather I should at least mention something about food.  In that spirit I’ll tell you what my lunch was, and how I made it.

Sauteed Chinese Eggplant with Ginger and Chili and Basmati Rice.

I’ve been buying these gorgeous Chinese Eggplants from the North Berkeley Farmer’s Market and let me tell you – the good people at Quetzal Farm sure know their way around the Solanaceae family!  They have just dynamite tomatoes, peppers and eggplants.  If you’re in the area, check them out at the market, Thursday afternoons until 7pm at Shattuck and Rose.
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Quetzal Farms Peppers                          Not Quetzal Farm Eggplants
Quetzal Farm's Peppers        

Here’s what you do: 

Cook 1cup of Basmati Rice in 2C of boiling, lightly salted water for about 15 minutes . Slice 4 Chinese Eggplants into rounds about 1/2″ thick and set aside.  Finely chop about 2″ of ginger.

Heat a wok to high and add about 3T of Safflower Oil.  I’ll get into it later, but for now, suffice to say that Canola is a bad idea.  Canola (Canadian Oil Association) developed a market for oil from the Rapeseed plant when their industrial market grew sturated.  (pardon the pun!)  It was originally devised as a penetrating, lubricating oil, and it was also originally not approved for human consumption.  Like I said, stick to Peanut or Safflower oils for high heat frying.

Back to the wok…High heat, 3T of oil.  Immediately add your ginger and 1T or crushed red chili flakes.  Holding your breath to avoid inhaling the spicy fumes, quickly (and safely) add your eggplant and toss them around to coat evenly in the oil.

Salt generously and cook, stirring occasionally, for about 6 minutes.  If you stir too much they’ll not caramelize, stir not enough and they’ll burn. As in everything, it’s all about the balance.

Add in about 2T of your favorite Tamari or Soy sauce, a pinch of water to help them steam and finish cooking, and that’s it. Serves two with a generous side of the fluffy rice.

More later…including preparing for next weeks BBQ.  For now, keep it real and enjoy the weekend.

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