Squirrel X's Culinary Miscellany!
eggplant soup
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne
Eggplant Soup
Ingredients:
2 medium eggplants, cut in half the long way
1 teaspoon virgin olive oil
1 large onion, peeled and sliced thin
2 tablespoons water
1 tablespoon fresh thyme, chopped fresh thyme
4 cups vegetable stock
Instructions:
1) Preheat oven to 350�.
2) Lightly brush eggplant halves with oil.
3) Put eggplant cut side down on a cookie sheet and bake
for fifty to sixty minutes, or 'til the flesh feels soft.
4) Set aside to cool.
5) Once eggplant has cooled, scoop out flesh,
chop coarsely and set aside.
6) Put the onion slices in a skillet with water, cover,
and cook over low heat for about ten minutes 'til soft.
7) Combine onions with eggplant, thyme, and stock
in a two quart saucepan.
8) Simmer for fifteen minutes, then serve.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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