Monday, September 1, 2008

Pasta al pesto

WE'RE GETTING READY for another trip, a short one — a short week in Ashland, another in Portland. There'll be some interesting eating, no doubt. Today, though, nothing fancy: it's time to clean out the refrigerator. We had grilled Poblanos and broiled sliced eggplant; penne al pesto; and a nice Charentais melon for dinner.

The eggplant? It was Thérèse's invention quite a while back: slice the eggplant pretty thin — lengthwise is best, I think — brush the slices with olive oil, salt them, and lay them out on a cookie sheet; set them in a medium oven and bake until browned and a little crisp. You don't need as much oil as usual, and there's no bitterness.

Cheap Pinot grigio, comme d'habitude…

No comments: