![]() They’re palm-size and streaked with purple and white. And of all the miniature varieties cropping up at the farmers’ market right now, we’re especially digging fairy tale eggplants. Note: When it comes to eggplants, we generally find the smaller the fruit (yes, it’s a fruit!), the better the flavor and texture. oil to skillet between batches.) Cook, undisturbed, until cut sides are golden brown, 4–5 minutes. (Work in 2 batches if needed, adding another 3 Tbsp. As soon as it begins to smoke, carefully add eggplants, cut side down, puzzling together to fit into a single layer. ![]() Heat a dry large cast-iron skillet over medium-high. Step 5īlend cashew mixture, lime juice, fish sauce, and ½ cup water in a blender until very smooth and pourable (it should be about the thickness of tahini). Transfer cashew mixture to a medium bowl. Strain through a fine-mesh sieve into a small bowl save oil for another use. Cover and chill.Ĭook shallot, garlic, cashews, olive oil, and vegetable oil in a small saucepan over medium-low heat, stirring often, until cashews are golden brown and shallots are deep golden brown, 8–10 minutes. Step 3ĭo Ahead: Pickles can be made 1 week ahead. ![]() Pour hot pickling liquid over and let cool. Step 2Ĭombine bell peppers and chiles in a medium heatproof bowl or container. Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.
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