Cooking should not be difficult. The problem is, I think, that our fear of "I can't cook" or "I'll make it wrong" hinders our ability to actually go ahead and cook. If only we can go into the kitchen absent of any and all fear and allow ourselves to create. You make a mistake? So what, you learn from it and you won't make the same mistake next time. Trial and Error people... You screwed up on making spaghetti carbonara? Oh well, FUCK IT! you'll do it better tomorrow. Gordon Ramsey, Mario Batali, Anthony Bourdain, Bobby Flay.... They didn't become who they are today without making mistakes along the way. Just remember, cooking should be fun. Cooking CAN be fun, in fact, it could be amazingly fun. Above all, cooking can be simple if we allow it to it be.
OK, so last time I told you that I was going to make an eggplant dip. Well, all it took was 5 simple ingredients and 25 minutes to create something amazing and magical which left a lasting impression in my mouth. I can still smell the smokey aroma of the eggplants, the sweet smell of sauteed onions and garlic and just looking at the lemon made my mouth water. And then of course, there's the olive oil.... and honestly guys, is there anything better than olive oil? I mean really good olive oil.... like first pressed, extra virgin, olivey good olive oil. Nope!!!!! Next time you're having a cookout, try this..... take a piece of bread, either Ciabata, a French baguette or an Italian loaf, but not sandwich bread... put it on the grill to give it a nice brown color and great crunch and then, ohh baby, and then rub some olive oil on it and a little pepper, a little bit of salt and some oregano.
OK, enough rambling about olive oil (even though I find it better tasting, better smelling and better for you over butter). So, the eggplant dip.... yes, the eggplant dip turned out great. It had a really great course but cream like texture to it... I loved the fact that even after running it through the blender, you can still taste the onion. You could defintely still smell and taste the smokiness of the eggplants. I only wish it was a little garlicky... honestly, you couldn't even tell that there was garlic in it.
Next up... Charred artochokes with a lemon oil dip
OK, so last time I told you that I was going to make an eggplant dip. Well, all it took was 5 simple ingredients and 25 minutes to create something amazing and magical which left a lasting impression in my mouth. I can still smell the smokey aroma of the eggplants, the sweet smell of sauteed onions and garlic and just looking at the lemon made my mouth water. And then of course, there's the olive oil.... and honestly guys, is there anything better than olive oil? I mean really good olive oil.... like first pressed, extra virgin, olivey good olive oil. Nope!!!!! Next time you're having a cookout, try this..... take a piece of bread, either Ciabata, a French baguette or an Italian loaf, but not sandwich bread... put it on the grill to give it a nice brown color and great crunch and then, ohh baby, and then rub some olive oil on it and a little pepper, a little bit of salt and some oregano.
OK, enough rambling about olive oil (even though I find it better tasting, better smelling and better for you over butter). So, the eggplant dip.... yes, the eggplant dip turned out great. It had a really great course but cream like texture to it... I loved the fact that even after running it through the blender, you can still taste the onion. You could defintely still smell and taste the smokiness of the eggplants. I only wish it was a little garlicky... honestly, you couldn't even tell that there was garlic in it.
Next up... Charred artochokes with a lemon oil dip
