It’s remarkable how the most ubiquitous, seemly mundane ingredients can be utterly transformed with a fresh perspective. For example, eggplants show up in nearly every culture, every grocery store, and every cookbook. For the wide range of varieties available across the world, accompanied by the distinctive palate of flavors that each locale prefers, there’s truly an eggplant preparation for everyone. Despite the abundance of options, it seems we’re drawn back to the same recipes time and again, sticking to the familiar for the sake of simplicity. That was certainly the case for me, which is why the promise of an all-eggplant cooking class held both intrigue and skepticism. What new was there to learn about this staple vegetable that I naively presumed had already divulged its culinary secrets long ago?
The one way I would never have attempted to cook an eggplant turned out to be one of the most revolutionary. Believe it or not, steaming these burnished violet nightshades created one of the most superlative eggplant dishes to hit my plate in years. Previously ignorant to this dramatic metamorphosis, the idea of steamed eggplant sounded about as appealing as stewed gym socks. On the contrary, the softened and shredded fruit is downright silky, luxuriously caressing the tongue with unexpected richness.
Hailing from China, this unsung hero of eggplant cookery comes to life with an impossibly creamy glaze of toasted sesame, soy sauce, vinegar, and a gentle kick of heat. Such complex flavors seem to contradict the simple procedure, but that’s the true beauty of this secret formula. This radical departure from the standard menu was right there all along, hidden in plain sight
Beijing-Style Steamed Eggplant with Sesame Sauce
by Chef Philip Gelb
2 Chinese Eggplants, Halved Lengthwise
2 Tablespoons Toasted Sesame Oil
2 Teaspoons Light Soy Sauce
1 Tablespoon Black Vinegar
1 Clove Garlic, Minced
1 Teaspoon Palm Sugar
1 Tablespoon Tahini
1 Tablespoon Chili Paste (Optional)
1 Thinly Sliced Scallion, to Garnish
Steam the eggplants for 10 – 15 minutes, until very tender. Meanwhile, combine all the remaining ingredients for the sauce in a large bowl.
Let the eggplants cool for a few minutes so that you can handle them comfortably, and then use your hands to tear them into long strips.
Toss the eggplants with the sauce and top with scallion. Serve immediately.
Makes 2 – 4 Servings
Once relatively unheard of in the US, the popularity of hummus has risen to astronomic new heights within the condiment hierarchy. Now rivaling longtime champions ketchup and salsa for top honors, it’s more noteworthy when you can’t find this beloved dip at any establishment selling food. No where is the craze made clearer than in the mainstream marketplace, where even corner store bodegas are likely to carry at least one or two brands. For that matter, there’s a good chance you can even scrounge up a package of the creamy chickpea puree at your local drug store, right alongside the emergency rations of plain saltine crackers and white bread. It’s impossible to escape, as if anyone would ever want to, but such an overwhelming abundance of options does make it challenging to weed out the winners and losers in the field.
Hope Hummus sets itself apart from the pack by blending up unique yet approachable flavors that offer a delicious departure from the average bean dip. Sure, there’s still the austere plain and garlic options for the traditionalist, providing a solid standby for the pickiest palates, but greater gustatory adventures await the more intrepid eater. Heat things up with Thai Coconut Curry or Sriracha hummus, or explore new territory entirely with sweet Dark Chocolate hummus.
Though I can’t claim to have experienced the full range of inventive combinations, it’s only a matter of time before I can hunt them down, since my initial experiences have proven so gratifying. Picking favorites is never easy, but I need to give a special shout out to the Kale Pesto hummus, which combines everyone’s favorite leafy green superfood with basil pesto, lending vibrant, fresh flavor to this coarse blend. Primed for any party platter, it also strikes me as a promising candidate for enlivening creamy pasta sauce or topping a bowlful of piping hot tomato soup. Speaking of hot, Spicy Avocado hummus lights a smoldering savory flavor with piquant jalapeno peppers, tempered by creamy avocado. Though not nearly a five-alarm fire, it certainly boasted a well-defined spice that would appease any heat seekers in the crowd.
In this booming category, surprisingly few variations can be found on the classic staple, despite increasing demands. Hope Hummus is one company clearly thinking outside the plastic tub while always emphasizing high quality, organic ingredients. For a quick fix snack, consider branching out and trying their fresh twists on hummus next time.
Batten down the hatches and hide the good porcelain; the holidays are here again. Ready or not, Thanksgiving hits in just over a week, throwing cooks and eaters across the country into a predictable annual frenzy. If your menu is already planned and locked down, you’re probably sick of reading the incessant recipe suggestions churning out of every food publication, online, in print, on TV, over the radio waves, and beyond. If you’ve been remiss in your advanced preparations, your blood pressure is probably spiking to greater heights with every mention of yet another overly complicated, time consuming new dish to consider adding to the elaborate affair.
Let’s take it back a step, shall we? Eight days is still plenty of time from either perspective, whether you need to get your act together or just stick to the script. No matter what, you’ve still gotta eat in the meantime.
There’s enough to stress about without adding another random recipe into the mix, so I’m not saying this is one for the Thanksgiving table. It does just happen to fit the theme beautifully, incorporating seasonal root vegetables into an easy condiment that would be just as home atop crackers as it would alongside your festive roast of choice. Ruby red, it glistens with the same luminosity as cranberry sauce, but shines with an entirely unique earthy yet sweet and zesty flavor. Beet marmalade was one of our top selling items at Health in a Hurry, and it remains a nostalgic favorite of mine. It’s the one single dish that I can point to that finally converted me from beet hater to lover.
I deeply regret not writing down that secret formula before the restaurant closed, but the good news is that it’s such a simple concept, it doesn’t take much effort to recreate a very close proxy. Caramelized onions lay down a rich, savory baseline, while jazzy orange peel hits the high notes, complimented by the sweetness of maple syrup. Perhaps an unlikely combination on paper, the final flavor sings with a resonance that far exceeds the sum of its parts.
I’m not saying you should save it for Thanksgiving… But I’m not saying it would be a bad guest at the table, either.
4 Medium Red Beets
2 Tablespoons Olive Oil
1 Large Red Onion, Sliced
1 Large Orange, Zested and Juiced
2 Tablespoons 100% Grade B Maple Syrup
1/2 Teaspoon Salt
Preheat your oven to 400 degrees. Wrap the beets up in aluminum foil so that they’re completely covered, and roast for about an hour, or until fork tender. Let cool before peeling. If they’re cooked properly, the skins should just rub right off with a bit of pressure.
Meanwhile, heat the oil in a medium skillet over medium-low heat and add in the sliced onion. Cook gently, stirring frequently, for 30 – 40 minutes, until deeply caramelized and almost silky in texture. Add in the orange juice about halfway through, and reduce the heat if necessary to prevent burning.
Roughly chop the cooked beets and place them in your food processor along with the orange zest and caramelized onions. Add in the maple syrup and salt. Lightly pulse all of the ingredients together until broken down and thoroughly combined but still quite chunky.
Serve warm or chilled, as a dip or topping for crackers, a condiment on the dinner table, or as a spread with bread.
Makes about 2 Cups
The idea of going “back to school” has taken on a new meaning. Mere months after graduating, I find myself returning to campus bright and early each morning once again, eager to learn about the latest in photo technology. Now the difference is that instead of heading into the classroom, I plunge into the stacks of rental lenses in the equipment room, trying furtively to teach myself the intricate codes to their order and maintenance. These lessons are quite possibly even more difficult than those I grappled with as an undergrad, and while the days are long, the hours seem to evaporate in an instant. It’s the most I can do keep my head above water in the flood of paperwork, let alone steal away a full 30 minutes for a lunch break. After just a few hours in this position, I came to realize how little I appreciated those assiduous lab techs in my days as a student.
Times like these call for emergency sustenance; packable and compact, shelf-stable and easy to eat, healthy but of course, above all else, delicious.
The field of energy bars certainly has exploded over the past decade, expanding into a dizzying array of flavors, macro-nutrient combinations, and special dietary considerations. A blessing and a curse to those in need of quick snacks on the go, it’s difficult to discern when you’re actually picking up a cookie bar or sidewalk chalk dressed up in a shiny Mylar wrapper.
NuGo is a brand that’s been on the scene for ages, diversifying its offerings along different lines to accommodate shifting eater demographics. While their more old-school products contain milk and some admittedly questionable ingredients, their vegan NuGo Slim bars are more than enough to sustain the discerning herbivore. The company was kind enough to share a taste of their new Chocolate Mint and Toasted Coconut bars with me, and both were fine fodder for these busy days on the job.
Dressed in a cloak of dark chocolate, each one gives off the impression of a candy bar, but at half the sweetness, bear no threat of inducing a sugar coma. Although slightly dry, the texture is soft, with an easy bite that is not difficult to swallow- No pun intended. Imagine a very firm cookie dough binding together crispy rice cereal, and you’d come pretty close to the heart of these chocolate-covered protein bombs.
For those in need of a midday wake-up call, the mint option is the one for you. Sharp like spearmint rather than the more standard peppermint, it’s not messing around, leading with a fresh, bright punch of mint right from the first bite. Coconut, on the other hand, takes somewhat of a backseat to the chocolate, but still sings loud and clear with a comfortingly nutty resonance.
Though I can’t say either has instantly risen through the ranks to reach a new personal favorite, both are a boon to busy, hungry eaters of all stripes, with very impressive nutritional stats to boot. I’m certainly happy to have them on standby in my camera bag, ready in a flash when it’s time to go back to school all over again.