Ruth Reichl's eggplant salad

Eggplant Salad

Kim Severson

• Yield6 servings as an appetizer

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Tony Cenicola/The New York Times

Ruth Reichl serves this in a bowl for people to fork onto crackers while having a glass of wine or a cocktail. It also works well alongside grilled meat or just over rice for a little lunch. “What I love most about cooking with eggplant,” she writes in "My Kitchen Year: 136 Recipes That Saved My Life," the book in which this recipe appeared, “is their complete docility: No other vegetable is so content to abandon itself to your will.”

Featured in: Ruth Reichl Recharges In The Kitchen. 

Eggplant

17 ratings

Really Good

Ingredients

• 1 ½ pounds long, thin Asian or baby eggplants
• 3 tablespoons fish sauce
• 1 lime
• 2 tablespoons brown sugar
• 1 clove garlic, minced
• 1 teaspoon chile flakes
• Chopped cilantro or mint leaves

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    54 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 1 gram protein; 710 milligrams sodium
  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Prick the eggplants all over with a fork and singe them over the burner of a gas stove, turning constantly, for about 10 minutes until the skin is black and blistered. Allow to cool.
2. Carefully peel the eggplant skin. (This can be fussy, but you want to get all the skin off.) Pull the eggplant into strips and lay them in a shallow bowl.
3. Mix the fish sauce with the lime juice, the sugar and a couple of tablespoons of water. Add the minced garlic and chile flakes. Pour over the eggplant and marinate in the refrigerator for a few hours. When ready to serve, garnish with a few leaves of chopped cilantro or mint.

Chicken Diavolo from Ruth Reichl

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Chicken Diavolo

Kim Severson

• Yield3 to 4 servings

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Melina Hammer for The New York Times

Ruth Reichl developed this crispy, spicy chicken after eating pollo alla diavola at Lupa restaurant in New York. The actual cooking time is short, but the recipe does require making the chile oil in advance and marinating the chicken. She suggests buying hot chile oil if you are in a hurry. Be careful; the chicken can produce a lot of smoke in cooking.

Featured in: Ruth Reichl Recharges In The Kitchen. 

Chicken

17 ratings

Delicious!

Ingredients

• 2 large jalapeño chiles
• 2 serrano chiles
• ¾ cup olive oil, plus more for sautéing
• 2 tablespoons hot paprika (or equal parts cayenne and sweet paprika)
• Ground black pepper
• 2 ½ lemons
• Salt
• 1 small chicken, quartered and backbone removed

• 
  

  Nutritional Information

  • Nutritional analysis per serving (3 servings)

    1228 calories; 105 grams fat; 21 grams saturated fat; 0 grams trans fat; 60 grams monounsaturated fat; 16 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 63 grams protein; 250 milligrams cholesterol; 240 milligrams sodium
  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Make the chile oil: Chop jalapeño and serrano chiles and put them in a small saucepan with 3/4 cup olive oil. Add hot paprika and grind in a fair amount of black pepper. Steep over medium heat for about 15 minutes. Let sit overnight, or all day.
2. Strain chile oil into a large bowl. Slice 2 lemons and add them to the bowl. Season with salt. Coat chicken with the oil, put in a zip-top bag and let it sit in the refrigerator for at least 4 hours or up to a day.
3. Heat oven to 500. Heat a cast-iron skillet until it’s quite hot (about 5 minutes). Meanwhile, remove the chicken from the chile oil and pat it dry. Sprinkle it with salt and shower it with pepper; you need a lot. Slick the bottom of the pan with olive oil and put the chicken, skin-side down, in the hot skillet. Cook until the skin is crisp and golden, 8 to 10 minutes. Turn the chicken skin-side up.
4. Put the skillet in the oven and roast about 20 minutes, or until a thermometer registers 170 degrees in the thickest part of the thigh. Sprinkle with juice from half a lemon, shower with more pepper and allow to rest 10 minutes before serving.

Breakfast Strata

This is the recipe my friend Dwayne Heisler makes every year for the Bloomsburg Early Music Workshop, a cool 3-day event he hosts at his house.  Dwayne ships in three top-notch early music instructors and invites about 30 singers and instrumentalists, many of whom stay at his house or with other members of the Bloomsburg Early Music Ensemble. And then we practice and play in his garage!  It's the weirdest garage band you'll ever see.




Sliced White Bread (or any kind you wish that you can cut into a circle)
Cooper Sharp Cheese Shredded (enough to generously layer the pan)


Chopped Green Onion
Cooked Ham in small cubes (optional)
Broccoli or Asparagus


One egg for each “circle” of bread (you can have more but no less)
Milk


Salt, Pepper and other seasonings like Crushed Rosemary, Fresh Cilantro or Dill

Directions

Cut the circles out of the bread (or any shape using cookie cutter or glass) and line them in the pan to make sure you have enough. They should be close to or just touching. Remove the circles from the pan and spray the bottom and sides well. Take scraps of bread and the ends if needed for the crust. Break these into small pieces and create your first layer.


Spread your shredded Cooper Sharp Cheese layer over the bread


Slightly steam your broccoli OR asparagus and cool in an ice bath for color. Chop and mix together your green onion, broccoli OR asparagus, cooked ham cubes. Spread this mixture over the cheese.


Place your cut out bread circles on top.


Using one egg per circle – beat with milk – like making scrambled eggs with a little more milk. Add salt, pepper and other seasonings to the egg mixture. Spoon this mixture over the bread circles to wet them then pour in the rest of the mixture evenly. Grind some fresh pepper over each of the circles.


Cover with plastic wrap and allow to set in the refrigerator over night or at least 4 hours.


Remove plastic wrap and bake at 350 for between 1 to 1 ½ hours until brown on top and eggs are set (test with a knife in the center to come out clean).