Haute Cuisine
The cooking bug has bitten me this week, and a Tuesday night seemed like the perfect time to try out a special, new recipe- why not? I decided to make risotto from a French recipe I recently found, so I pulled out my trusty kitchen scale (everything in grammes et litres!) and gathered the ingredients. They struck me as oddly monochromatic. White rice, white wine, white onion, butter, olive oil, parmesan, and eggplant. Is this a recipe or an art installation? I'm always a bit wary of eggplant because of how watery it is. Even though it seems quite dry and solid when you cut it up, one little eggplant seems to hold about five gallons of water once you start cooking! So I had read in Cooks Illustrated that if you microwave eggplant chunks layered on coffee filters before you cook them, a lot of the water will be released, and then it won't be so soupy. It worked pretty well- here's the end result: The risotto turned out to be absolutel...