Last week, Chris and I retreated to Bay Area Suburbia for a few days. A friend of mine recently moved from the city to the ‘burbs, and when she went out of town for a while, the four cats left behind were in need of a little (okay, a lot of) attention.
Needless to say, we were eager to cheat on our cats and hang out with hers, and the fact that our commute was cut in half for the final part of last week didn’t hurt either.
Of course, cat/housesitting meant that we had to actually get into the house, which proved to be another story; for whatever reason, my key decided to all of a sudden cease to work. Needless to say, had someone been watching us they would have been more than entertained. First, we’d both managed to go to Whole Foods without our wallets, at which point I’d left Chris there to head back and grab mine. At this point, my key wouldn’t work, and so I proceeded back to WF, sans wallet, to pick Chris up so he could make sure I wasn’t completely useless. Though I would have loved to have been wrong, we were most certainly locked out. Thirty minutes later, I’d already left a frantic voicemail, tried the door ten thousand times, and finally, we saw a screen that looked loose. Chris shimmied up the fence, I hoisted his ass into the air, and minutes later (it would have been seconds had a cat not been standing at the window threatening to jump out all the while), we were in.
Still starving, we made our third trip to WF to find our long lost basket of goodies. We grabbed a garage door opener that time. So, if you ever need to break in to your house, or someone else’s, let us know; we can do it in 30 minutes flat😉.
I’d also fooled myself into thinking that biking to work would be fun. You know, like old times when I did it back in Chicago. Mind you, Chicago is f-l-a-t. And while Redwood City isn’t San Francisco in the way of hilliness, it ain’t flat. Needless to say, I finally purchased a much-needed bike rack, some calories got burned, and by Friday I was thankful for the spare car in the garage. Luckily, driving stick is like riding a bike, at least in terms of remembering how to do it, certainly not in difficulty getting through rolling hills.
All things considered, it ended up feeling like a mini-vacation, simply because we were away from the city for a couple of days and instead in a quiet house with plenty of space, a better view, and twice the number of cats. Also, I had a whole new kitchen to cook in, and along with that, plenty of cookbooks to peruse. Of course, now I’ve added a few more things to my wishlist, but I’m ok with that.
One of said wishlist items is Ross Dobson’s Market Vegetarian. It’s no Yottam Ottolenghi cookbook, but it sure has loads of ideas and relatively straightforward recipes. I had my mind set on the cover recipe, and even though I don’t think I’ve eaten eggplant since the Iron Chef challenge (almost 1 year ago!), I was ready to give the ol’ aubergine another go.
So with that, the theme of last week was persistence: persistence gets you in the house (finally), it gets your groceries after three trips to Whole Foods, it gets you to and from work despite the 7 miles of ever-so-gradual hills each way, and it gets you to change your mind about eggplant.
Eggplant, Tomato, & Red Lentil Curry
Adapted from Market Vegetarian; serves 4
3 T evoo
1 large eggplant, cut into 16 pieces
1 red onion, diced
2 garlic cloves, minced
1 T finely chopped fresh ginger
8 oz heirloom cherry tomatoes
1 t ground cumin
1 t curry powder
1/2 t chili powder
1 T tomato paste
2/3 c red lentils
1 handful of fresh cilantro, roughly chopped
cooked basmati rice, to serve (optional)
heat 2 T oil in a skillet over high heat. when oil is hot, add the eggplant to the skillet and cook for 5 minutes. the eggplant will absorb the oil, but eventually start to seep out as the eggplant browns. once this happens, remove from skillet and set aside.
add 1 T oil, onions, garlic, and ginger to skillet and cook for 5 minutes. add the cherry tomatoes and cook for 1 minute, just until they soften. fish out tomatoes from the skillet and add to plate of eggplant.
add cumin and curry powder to pan and cook for a couple of minutes until fragrant. add chili powder and tomato paste, 2 cups of water, and lentils and simmer over med-lo heat for 15-20 minutes, until lentils are al dente. stir in eggplant and tomatoes and cook to warm through; add cilantro. spoon over basmati rice, if using.