From the Editor
We had a great Summer but now we are looking forward to transitioning into Fall (could it be that this heat is getting to us?!). The kids are going back to school; businesses are ramping up for a hopeful Holiday season. It is all very exciting. We have had a great time planning our classes for the rest of the year! For the first time ever, you can go on our website and register for classes through December!! You will be pleasantly surprised to see a wide assortment of classes and activities to choose from for adults and kids! We are even having a shopping night at Cookin' Stuff during the holidays.
For now though continue to live our mantra: eat what's in season. In the world of produce Summer is still here – continue to revel in tomatoes, eggplant and zucchini. Buy grapes - we are having an excellent season - and eat as many dinners at home for a satisfying meal.
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GRILLED EGGPLANT
We've got at least another month of hot weather and delicious Summer produce is plentiful. While tomatoes are the standard September darling, we think eggplants deserve a nod. For delicious and easy eggplant every time, we recommend grilling, of course!! No need to salt sliced eggplant –- just toss liberally in olive oil and grill until soft and well-marked. Any of that famous eggplant bitterness will be replaced by a lovely smokey flavor.
Here are some grilled eggplant tips and serving ideas:
- keep the slices about 1/2-inch thick and toss in plenty of olive oil
- season with salt and pepper AFTER grilling
- after grilling, drizzle with balsamic vinegar, honey and top with chopped basil
- OR top with a dollop of Greek yogurt, a squeeze of lemon and some chopped mint
- OR stack with fresh mozzarella, chopped heirloom tomatoes and fresh basil
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CHIPOTLE CHILIES
You've heard it before: if you want to make home cooking easier, build up a pantry of ingredients so you can pull together dinner fast. This month we are featuring our favorite Latin pantry ingredient: canned Chipotle Chilies. Here are some tips on buying, storing and using these pungent beauties:
- Chipotle peppers are smoked jalapenos. Our favorite way to buy them is canned in adobo sauce, a spicy vinegar paste. Try them chopped fine in sauces, salsas, vinaigrettes and glazes.
- It's impossible to use the whole can at once. Store your extra in a plastic bag in the freezer. Next time you need some, cut off a piece and defrost for 15 seconds in the microwave.
- Chipotle chilies can pack a punch. To avoid a too-spicy dish, balance the smokey heat with a little honey.
Check out our blog for a list of Latin pantry items to keep on hand. And join us for our Mexican Favorites at Home class to learn more about using dried chilies to create delicious sauces and salsa.
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Find more tips and tricks at our blog simple-gourmet.blogspot.com!
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In the Community
We had so much fun participating in the Lean Times, Green Times event at the Autry Museum in August. In partnership with the Sustainable Economic Enterprises of LA (SEE-LA), this event proved that eating in season is cost effective! Go to our website to see Taji in her first publicized “Iron Chef“ Competition. Secret ingredient…eggs.
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