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Posts Tagged ‘ketchup’

On my kitchen counter I keep a little stack of recipes that I’ve torn out of my weekend New York Times. Some, like Caribbean-style ribs, look astoundingly delicious, but I’m never going to make that just for myself or I’d eat them all and they’ve have to cut me out of my apartment through the window, the way they move grand pianos out of pre-war walk-ups in the city. Recipes like that I file away for when I cook for company. For me, I do simple but powerful.

A couple of days ago for dinner I pulled just such a recipe from the stack, a spicy open-faced sandwich from Mumbai called Eggs Kejriwal. The ingredients are fairly normal, but together sound maniacal: cilantro, Cheddar cheese, red onion, a chile pepper…and mustard? Then you top it off with a fried egg and serve it with ketchup? I did it all but the ketchup, which seemed like double overkill at the time (but now that I think about it, next time I’ll give it a whirl).

You butter both sides of a slice of Pullman bread and sizzle it up in a pan until it’s lightly browned. Then you top it with the mustard, the cheese, and the rest of the veg. Pop it under the broiler until the cheese melts. In the meantime, fry the egg. You can use the same pan. Top the slice of bread with your egg, add cracked black pepper, and go to town. It’s gooey, it’s drippy, and it makes you cry, but in a good way. A perfect dinner.

The cilantro and egg I got fresh from the farm; the latter came right out from under the hen and was still warm. The recipe calls for a serrano chile. But Tom at the farm is a friend of mine and gave me a ghost pepper for free*, so I cut up a teensy bit and added that. The ghost pepper, also known as Bhut Jolokia, is the hottest chile produced, doing the Watusi at around 1,000,000 Scovilles. I keep it in my fridge crisper where it’s likely antagonizing the leftover cilantro. Adding just a 1/4 teaspoon of ghost pepper at a time pretty much assures I’ll have it until Halloween. Appropriate.

Boo.

*With apologies to Billy Joel. You Gen Xers know what song that sounds like.

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My mom’s potato salad with mayo, salt, black pepper, sundried tomatoes, fresh basil, toasted pignoles, and fresh minced garlic.

Last week I dropped my old PC and new laptop off to the kids* at the Microsoft store to do a data transfer. I wasn’t worried about system withdrawal. So I’d be without a proper keyboard for a few days—so what. So substantial agita ensued, that’s what.

That’s the bad news. The good news, which came as a total shockeroo, was that suddenly I was wild with energy and ideas. I needed to be creating something, producing SOMEthing, all the time. So I hit the kitchen. When I was 90% finished with one recipe, I’d start thinking about what I was going to make next. I’m not saying it wasn’t manic, but I sure ate well.

I note, with some dismay, that I didn’t take pictures of too much of what I made. I don’t remember what happened all that clearly, but best guess, I was too busy eating it all. My reputation precedes me.

Here then, a list. Made all of this within 2.5 days.

-Watermelon-lime smoothie

-Carrot cake with a blop of yogurt cheese on top that I stirred some cinnamon sugar into

-Panzanella with local, organic vegetables: basil, onion, cucumbers, and tiny heirloom tomatoes

-Bourbon-spiked jalapeno ketchup (which has already graced many a turkey burger, and I have lots more)

-White-peach vanilla jam

-Fried zucchini blossoms (going back for more because I have a delirious crush on them, not least of which because I didn’t torch them this year, and am obsessing even as I type)

-Potato salad

I have my units back now. But I have more peach jam to make, as well as a quart of beach plums to pit and jam up as well.

The beat goes on.

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Carrot cake. I bought the carrots from the teenager at Silverton Farms who had just pulled them out of the ground and washed them–she handed them right to me.

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Local organic heirloom tomatoes, Red Bank Farmers’ Market.

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That red stuff between the onions and the cheddar? That’s my ketchup!

*The unvarnished truth.

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