Double Vision

I recently discovered the joy of egg plant. I made it two weekends in a row, each with different results. I've determined I like it as dry as possible. This is how I came to that conclusion.

Both recipes start with washing and slicing the egg plant. At first, I couldn't decide if I wanted rounds or planks.

After slicing a few rounds, I chose planks.

After you've sliced the egg plant, add it to a colander and sprinkle it liberally with kosher salt. I got the technique from Cook's Illustrated.

The salt draws out the water in the egg plant.

I let the egg plant sit for 30 minutes. I turned it with my hands and let it sit for 30 minutes longer. I then pressed the slices between paper towels until the slices turned green.

I placed the slices on a sheet pan, drizzled them olive oil and seasoned them with salt, pepper and za'atar.

I roasted them until they caramelized. This was my favorite cooking method.

The next week, I followed the steps above, except I sliced the veggies into thicker planks. I grilled them on a grill pan. Pretty, but not very tasty.

Tools of the trade:

• Shun Chef's Knife
• Totally Bamboo Butcher Block
• Lodge Logic Grill Pan

Brick and Mortar

I have professed my love for Tyler Florence before. I am especially grateful for his recipe for brick chicken. Let's get to it. I'm using Cornish hens.

Cut the backbone out of the birds and flatten with your hands.

Toast and grind your spices. Add kosher salt.

Rub your bird down with the spice mixture. I drizzled the birds with olive oil and used the dry rub instead of making a paste with olive oil and lemon juice. I let the chicken air dry in the refrigerator overnight.



Get a screaming hot skillet, or two. Add the bird, skin side down, and a foil wrapped brick. If you don't have a brick, you can used a cast iron skillet.


Sear on moderately high heat for 10-15 minutes and transfer to a 375 degree oven to finish cooking. Keep the brick in place.

Now isn't that lovely?



Now that's some good eating, but we aren't done.

Let's work on the cool yogurt dip. Add cilantro, mint and green onion to the food processor. Take everything for a spin.

Add Greek yogurt, salt, pepper and honey.

Yea! Yogurt dip. It's the little things that make me happy.

Let's put it all together. The pita and roasted eggplant are seasoned with za'atar.

Tools of the trade:

• Shun Kitchen Scissors
• KitchenAid Coffee Grinder
• Lodge Logic Cast Iron Skillet
• KitchenAid Food Processor