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Pacman eats Baba Ghanoush

Baba Ganoush

Little arabic lesson, Baba Ganoush, really pronounced “Ghannouj”, is literally translated as “father cute”. Don’t ask. I have no idea why.lol.

I have one issue with the western adaptation of this dish. Baba Ghanoush and Mutabal are often mixed up and interchanged. They are very similar dishes, but are distinctly different. Baba Ghanough contains no tahini whatsoever, while Mutabal does. It is frequently Mutabal that is refered to as “baba ghanoush” in the west.

SO, I decided to introduce you to the REAL Baba Ghanoush. Very simple recipe. Completely vegetarian/vegan, healthy, and quick. Best part is it holds up well in the fridge and you can enjoy it for several days…mine is usually gone before it even cools 🙂

It is best served cold. And I think the eggplant is one of the least utilized veggies, so here it is, an ode to you my aubergine friend!

First, you start by repeatedly stabbing ur eggplant friend…all over…way to start off a friend shipBaba Ganoush 

Next, place in preheated oven at 350F for about an hour or till tender. Don’t cover it or put any oil or anything. Simply pop them in after stabbing em.

Now the traditional way calls for burning over an open flame on the stove, but this is far too messy for me, as it requires you to put it directly on the stove top flame. If you have a maid (i don’t), then go for it.lol. Otherwise, into the oven they go. The only negative is you don’t get the smoky flavor.

Pull em out when they are as wrinkly as your grandmothers buttocks. Sorry, too much?

Baba Ganoush

Then, carefuly peel off the skin(after it cooled), keeping the flesh intact. If you have cooked this enough, then it should be fairly easy. Baba Ganoush Baba Ganoush 

I like to take out the seeds, just simply pull out the ‘sacks’.Baba Ganoush 

Now this is VERY important. Grab the eggplant between your plams and squeeze. SQUEEEZE. You will be surprised how much water comes out. Keep doing it till barely any comes out. If you don’t you will end up with a soggy mess.

After, just roughly dice it all up. I like it chunky. 

Other ingredients you need:

  • 1 tomatoe
  • 1/2 onion
  • 1 clove garlic
  • 1 lemon
  • olive oil
  • salt 

Crush garlic, and squeeze the lemon into the eggplant. Add salt. Mix. It should be really lemony to be good.Baba Ganoush 

Top with the tomatoe, then the onion. Then drizzle with olive oil. You can add mint or parsely.Baba Ganoush  

Baba Ganoush 

Then guess what happened? PACMAN decided to join.Baba Ganoush 

Sorry, i’m a nerd. I couldn’t help it.Baba Ganoush

So basically this is delicious and I ate it all then licked the plate. Your turn to eat real Baba Ghanoush.Ok? Ready, set, GO!

SKW3VCG2CBH5

Salt baked Fish + GIVEAWAY

I have never made this before. I’ve seen it once and funnily enough bobby flay made it this week on iron chef, though in a slightly different way

So, what i used was lemons, red snapper (1 lb each), salt,lots of salt,lol, and bay leaf and seasoning.

i cant live without lemons, i looooove them…yum
Salt baked fish

i ended up using 3 salt boxes/cans, i think u can get away with 2

i filled the bottom of a pan with it, NOTE, wet the salt and make it stick to each other

Salt baked fish

red snapper is one of my favorite fish, its sooo delicious and easy to eat

I actually like my fish whole, i just get it gutted and de-scaled, however NOTE that i read that its better to leave the scales on the fish, so the skin peels off easier with the salt. If i had read tehis before i wouldve tried each fish one way

Salt baked fish

in tony montana voice: say hello to my little friend…

Salt baked fish

stuff with lemon, seasoning and bay leaf

Salt baked fish

wet the salt with water

Salt baked fish

so its this consistancy, dont mind the writing on my hand, thats my to do list.lol. if i write it on paper i lose the to do list so i forget what i have to do.lol
Salt baked fish

mound the salt around the fish. NOTE bobby flay and martha stewart both add a couple egg whites to the salt instead of water and bobby also put some parchment paper over the fish before covering with salt. I would reccomend this because if you are not careful preparing this parts of the fish exposed to the salt can be too salty
Salt baked fish

i baked at 350 for 30 min, its really 15 min per pound according to martha.

I struggled a bit with “uncracking” this and revealing it, and salt flew everywhere! haha..so be careful.

Salt baked fish

Ta dahhhhh!

also, u need to peel the skin right off
Salt baked fish

Salt baked fish

So here it is! sorry for the plating but my camera was running outa battery so i had to hurry lol

It was really cooked perfect inside, just make sure you get all the salt off before plating it(because i made the mistake of not wetting all the salt)…hehe..so enjoy..if u make this let me know of any tips!
Salt baked fish

also, this is a great book: Martha Stewart’s Cooking School and they have this recipe in it so i’m giving a new copy away!


To enter you must be a US resident, You can either tweet an entry @MiraUncut, RT to your followers, or comment here, or do all and it counts as 3 entries!

====> to enter just tell me what your favorite cook book is!

this giveaway will end on friday by 5 pm ET and i’ll announce on saturday. good luck!

UPDATED TO ADD: the winner is KATE from thisamericanwife.net! yay!!

Chestnut Butternut squash soup

I picked up a good sized butternut squash for a nice fall soup. I halved it, then scooped out the seeds (which u can clean and roast), seasoned it with I picked up a good sized butternut squash for a nice fall soup. I halved it, then scooped out the seeds (which u can clean and roast), seasoned it with chilipowder, salt and pepper, lay it skin up on a pan with a little bit of water, and roasted it in the oven at 350 for about half an hour till soft. Then you can scoup the flesh out with a spoon.

butternut squash soup 002

While the squash was in the oven, i peeled some chestnuts (takes some patience and it will ruin ur manicure), then boiled them till soft. Hnadle with care because they can break apart.

chestnut preparation

once all my ingredients were ready, i sweated down half and onion and 1 medium carrot in a pressure cooker (i love how everything is faster with them). Then added the squash, chestnuts, nutmeg, a little cinnamon, you could add heavy cream to make it creamy but i wanted mine without it. You also need chicken stock, at least 3 cups depending on how thick you want it.chilipowder, salt and pepper, lay it skin up on a pan with a little bit of water, and roasted it in the oven at 350 for about half an hour till soft. Then you can scoup the flesh out with a spoon.

butternut squash soup 002

While the squash was in the oven, i peeled some chestnuts (takes some patience and it will ruin ur manicure), then boiled them till soft. Handle with care because they can break apart.

chestnut preparation

once all my ingredients were ready, i sweated down half and onion and 1 medium carrot in a pressure cooker (i love how everything is faster with them). Then added the squash, chestnuts, nutmeg, a little cinnamon, you could add heavy cream to make it creamy but i wanted mine without it. You also need chicken stock, at least 3 cups depending on how thick you want it.

butternut squash chestnut soup ingredients

and after, i blended it with a hand blender, if you don’t have one just use a regular blender and do it in batches till its smooth..and….

VOILA!

butternut squash chestnut soup

I put some sourcream and chives on mine, you can use creme fraiche, yogurt or whatever u like on top.

it was super easy to make even though it took some initial prep time. AND the best part about it was there was so much left over that i froze the rest in 2 batches, so its at hand any time i need it this winter!

++MIRA++

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