When my husband, Jon and I went to see Julie and Julia, I wondered how she prepared those magnificent meals in that tiny kitchen. We were living in my relatively huge house with a massive butcher block table to prepare food on. I also had a 1950s Wedgewood stove with a griddle in the middle. It was a chome enhanced '56 Chevy parked in my kitchen. I had work surfaces. Now I'm trying to work in my teeny, tiny kitchen with a 24" stove and 24" refrigerator. Yesterday I had two large cookie trays with roasted tomatoes and another with roasted eggplant stacked precariously while I juggled my 5 quart pot, mixer and food processor.
I have kitchen equipment for a large kitchen. My mixer is the 6qt KitchenAid which weighs a bloody ton! It lives on my linen closet floor. I have the industrial KitchenAid food processor and Oster bar blender. When I moved from the big house to this studio, I kept my kitchen equipment and figured I would find a place. Well, I did. First things first. I also brought 3 sets of china in addition to my Fiestawear. I have my everyday flatwear and my silver. Glasswear galore. I fit it all in and gave away many of my clothes. I have 4 closets and the shelves are filled with kitchen stuff. And yarn, but that's another story.
My version of the Roasted Tomato and Egplant soup:
Preheat oven to 425
8 large plum tomatoes, cut in half lengthwise
10 cloves garlic
1/4 cup Olive oil
1 tsp Kosher salt
1 tsp fresh, ground pepper
2 tsp. Curry powder
1 large eggplant diced 3/4"
1 cup diced left-over beef (I used London broil)
Toss the garlic and tomatoes in half the oil, salt and pepper. Place meat side down of rimmed baking sheet and roast for 45 minutes. Toss eggplant with remaining oil, salt and pepper. Roast for 45 minutes, stirring once. Puree tomatoes and garlic. Pour into large pot and add 4 cups water and meat. Simmer for one hour. Add eggplant and heat thoroughly. Serve with fresh focaccia.
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