A Winner

A winner. I found myself saying that phrase at least four times tonight in regards to this sandwich. We've had a bit of an eggplant explosion lately in our CSA. Unfortunately the boy isn't a fan of the eggplant. I've tried eggplant ragu with smoked mozzarella, disguising it on pizza with peppers and onions and he can still always pick it out. But this, this is a winner. Zeb said it's a 'wonderful combination of flavors' as he gobbled it down, my sister kept groaning which I know is a good thing. I want to eat it for breakfast. It's a winner.

Eggplant, Mozzarella, Prosciutto Sandwich

Not much to direct here.

Just slice the eggplant thin and grill it first (so that it's not mushy). Spread butter on pieces of bread and layer mozzarella, a slice and a half of proscuitto (not to overwhelm the other flavors) and the eggplant slices on the bread, top it with another buttered piece of bread and grill the whole thing.

A Made-Up Recipe

I made up a recipe. I have never done such a thing so I'm pretty proud. Now this recipe involves liver, and I realize that liver makes some of you gag. For your sake I will not make the photo large, and because even I don't need to look at liver large scale. I have loved liver ever since I remember, and for a while I was convinced that those who didn't share my love just needed the right recipe to persuade them. I've made such people Calves' Liver with Honey, and what I think is a delicious liver Pate, and yet they remain unconvinced. This is not the recipe that will convince them. It does taste like liver barely masked by a sweet, rich, earthy combobble of other flavors. This is basically just how I like liver lately, as in every day for lunch this week.

Liver Thing

2 strips bacon, chopped

1/3 red onion chopped

4 chicken livers, or about 1/4 lb, chopped

An earthy herb like marjoram, sage or thyme (I used about 10 sprigs of chopped sage flowers because that's what came in our CSA this week)

Salt and Pepper

Dash of Balsamic Vinegar

Half an Avocado

A Slice of Bread

Sautee bacon, onions and herb together (don't add extra oil yet, the bacon fat will give off plenty) for a few minutes. Add the liver, salt and pepper and sautee for another few minutes (maybe add a little olive oil if it's looking really dry and sticking). At the very end of the cooking add a few dashes of balsamic vinegar to just deglaze the whole thing. Turn out onto a slice of bread smeared with avocado.

In retrospect a sage blossom or two on top of that would have made it a bit more appetizing, but there it is. Liver goodness. (If any of my local girls want liver from Springfield Farm let me know and I'll order extra.)

Fried Eggs on Greens on Bread (Or Lunch, All Week)

Our CSA restarted last week and I've never been so happy to see Kale. I remember when we first started getting local greens a few years ago it was an adjustment, they were too flavorful. We joked that they just went out to a field and picked wild grass for our salad mixes, it tasted so potent and earthy. Now when we buy a bag of spinach and arugula from TJ's it just tastes like nothing to us. This winter break was hard, we dutifully bought vegetables from the grocery store but they were not fun to eat - all bland and kinda wilty. So yaaay for Maryland beet tops, and swiss chard and radishes! I am thankful for them.

Here's what we did with them all week - the greens (including the stems) are sauteed, or stewed, or braised somehow, then heaped over a slice of spongy bread, with parmesan sprinkled somewhere in there, and topped with eggs lightly fried in olive oil. I like the eggs over medium so that the runny yolk contributes to the whole delicious mess. We've fixed the greens several ways before but this recipe is my current favorite. The original idea came from, of course, Orangette. I don't love her boiled kale recipe as much as some others, but it's still great. If I don't have much time I just sautee cubed pancetta for 30 seconds, then throw in the greens and wilt them down with the fat and some salt, southern style. Any way you cook it the basic idea is a winner and now I can't wait for lunch today.