It's nice to get back to the Dining Section in the NY Times after a two-week break. A bit light on juicy content, but nonetheless, still more satisfying than a People magazine at the dentist's.
Idealism For Breakfast: Serving Good Intentions By the Bowlful: Marian Burros, ever healthful, gives a skeptic's review of "alternative" cereals.
Rice, Lies and Videotape: A Celebration of Darkness: Bittman gets a half-page to tell us that rice that sticks to the bottom of the pot is a good thing. We're now converts.
Take an Oyster by Surprise: Eric Asimov sings the praises of the oceanic, briny quality of Muscadet and the oysters that go with it.
On the Half Shell or, Better Yet, Tucked Into a Tiny Pie: Florence Fabricant follows up Asimov with a pairing suggestion for his Muscadet: Oyster Pot Pies.
Plus...
Slicing, Dicing and Much, Much More: Fabricant gives a sweet little review of all the NYC-area culinary schools offering non-professional courses this spring.
Food Stuff: Fabricant definitely worked overtime this week: a new wine shop in Tribeca called VinoVino what to do with and where to find fresh sardines, and a new product called Blood Orange Bitters gives the non-drinkers a frisky new cocktail to hold in their hand.
oh my -- i think i may have to try that stuck-pot rice tonight for dinner. sounds yummmmm!
Earlier this year (man, that sounds like so long ago) I posted that I was going to buy something new every now and then and try to make into something edible. OK, yesterday I bought a beautiful eggplant. Now what?
slice, roast in the oven, spread with pesto and roll while still warm with fresh mozzarella or roasted peppers
DELISH!
my mom made this over the summer and turned my "i'll-never-eat-eggplant" boyfriend into a TRUE believer!
Ann,
Do you salt the eggplant first, before roasting?