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Homemade pizza sauce, shredded mozzarella and Provolone blend, Italian sausage, fresh mushrooms, and roasted red peppers; topped with fresh Basil and drizzled with house made truffle aioli
Served at Late Harvest Brewing
Friday June 6th, 2025
Stuffed Challah French Toast: Caramelized fruit and ricotta filling with whipped cream, butter and maple syrup
I was a bit hesitant to start this rich, dark gumbo last night because of a severe thunderstorm warning. But I thought "What the heck! The worst it will do is hail a little bit. Let's cook some andouille and chicken gumbo!" I always put okra in gumbo and green chili stew. The aromatic smell of all the spices filled the house, the gumbo was about ready and so was I.
That's when the tornado siren sounded. I checked the radar on my phone and there was a big hook over Norman and headed our way! I turned off the gumbo and put a lid on it. The cornbread was ready to come out of the oven and we headed for the storm shelter under the garage.
Carolyn went down immediately, and I told her I wanted to look at the clouds out the garage door window. I grew up with twisters in Oklahoma, and the men always put the women and kids in the cellar, while they stood outside and prognosticated about the storm; so maybe this is learned behavior. It was a bad sign that the garage doors seemed to be breathing. I could see the rotation above us, but it was not reaching the ground and was visibly weakening and breaking up.
We had dinner a little late, but the gumbo was good.
lamb lollipop chops: roasted shallot aioli, balsamic glaze
This is a delicate, mildly seasoned rice coming from the South Indian and Maharashtrian tradition, unique in its garnish of whole pan-fried stuffed eggplants. The special appeal of this recipe is in the tiny eggplants, only 2–3 inches (5–7.5 cm) long and weighing about 2 ounces (60 g) each. The white or purple oval types are occasionally found in Indian grocery stores or gourmet greengrocers. An alternative is the slim, 4-inch (10 cm) purple-black Japanese variety. The eggplants are slit into quarters and stuffed with a mixture of pan-roasted spices, chickpea flour and yogurt. Serve this scrumptious main dish rice with a fresh tossed green salad, Spicy Cauliflower with Braised Tomato, Double-Dai Soup and Griddle-Baked Whole Wheat Bread for a nutritious lunch or dinner.
Preparation time (after assembling ingredients): 40 minutes
Cooking time: 50–60 minutes
Serves: 5 or 6
• 1½ cups (130 g) basmati or other long-grain white rice
• 5–6 baby oval eggplants, 2½–3 inches (6.5–7.5 cm) long, or 5–6 slim 4-inch (10 cm) eggplants
• 1 teaspoon (5 ml) fennel seeds
• 1 teaspoon (5 ml) cumin seeds
• 2 teaspoons (10 ml) coriander seeds
• 1½ tablespoons (22 ml) chickpea flour
• ¾ teaspoon (3.5 ml) turmeric
• ¼ teaspoon (1 ml) paprika or cayenne pepper (or as desired)
• 3 tablespoons (45 ml) plain yogurt
• ⅓ teaspoon (1.5 ml) salt for the eggplant
• 5 tablespoons (75 ml) ghee or vegetable oil
• 1 teaspoon (5 ml) split urad dal , if available
• 1 teaspoon (5 ml) black mustard seeds
• 8–10 curry leaves, preferably fresh
• 1–2 hot green chilies, stemmed, seeded and cut lengthwise into long slivers
• 2⅓–2⅔ cups (550–630 ml) water
• 1 teaspoon (5 ml) salt for the rice
• ¼ teaspoon (1 ml) freshly ground black pepper
• 5 or 6 lemon or lime wedges or twists for garnishing
• a few sprigs of fresh parsley or coriander leaves for garnishing
1. If basmati rice is used, clean, wash, soak, and drain as explained on page 6 .
2. Cut the eggplants lengthwise into quarters, from the round end two-thirds of the way down toward the stem, so that they can be stuffed with spices yet still remain whole. Soak them in a bowl of slightly salted water for 20 minutes, then drain in a wire-mesh strainer.
3. Meanwhile, combine the fennel seeds, cumin seeds, coriander seeds and chickpea flour in a heavy frying pan and, stirring, dry-roast them over moderately low heat for about 5 minutes or until the seeds are toasted and the chickpea flour turns reddish-brown. Transfer the mixture to an electric coffee mill or a stone mortar and reduce to a powder.
4. Combine the roasted spices, turmeric, paprika or cayenne, yogurt and ⅓ teaspoon (1.5 ml) of salt in a small bowl and mix into a smooth paste. With a knife blade, gently smear the paste equally into the cuts in the eggplants.
5. Heat 3 tablespoons (45 ml) of the ghee or oil in an 8-inch (20 cm) nonstick frying pan over low heat. Place all of the eggplants in the pan, cover with a lid and cook for about 8 minutes. Remove the lid and turn the eggplants over. Cover and cook for about 8 more minutes. Remove the lid. The eggplants should be butter-soft and evenly browned. If not, turn the eggplants and let them cook for an additional few minutes. Remove and set aside in a warm oven.
6. Heat the remaining 2 tablespoons (30 ml) of ghee or oil in a heavy 2-quart/liter nonstick saucepan over moderate heat until it is hot but not smoking. Toss in the split urad dal and mustard seeds and fry until the dal is reddish-brown and the mustard seeds turn gray and sputter and pop. Drop in the curry leaves and green chilies and fry for 2–3 seconds, following immediately with the rice. Stir-fry for 2 minutes or until the rice grains glisten with ghee . Add the water, salt and pepper and bring to a full boil. Reduce the heat to very low and cover with a tight-fitting lid. Gently simmer without stirring for 20–25 minutes or until the rice is dry, tender and fluffy. Turn off the heat and let the rice sit, covered, for 5 minutes to allow the fragile grains to firm up.
7. Remove the cover and fluff the rice with a fork immediately before serving. Spoon into a warmed flat chafing dish or serving platter and garnish the top with a ring of the cooked eggplants, the lemon or lime wedges or twists, and parsley or coriander in the center.
vegetarian-lifestyle.com/2025/06/03/rice-with-stuffed-bab...
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