Today was delicious, literally.

[finite_eternity]

Thanks to the magical powers of convection ovens and photosynthesis, I was able to convert these ordinary vegetables...

Comments

[redefineme]

that looks amazing. please cook for me asap.

also, i love zola's. bougey ann arbor food... mmm.

[finite_eternity]

It was *urp* and I shall.

If you have time, I'm making it again this thursday @ erin's (Lost is on hiatus for a couple of weeks and we're watching the Big Lebowski). You should come over if you're not writing any papers!

[couchinthesun]

holy crap. that DOES look amazing. where'd you get the recipe?

[finite_eternity]

Epicurious.com. I followed the recipe exactly and it was very tasty, although I think I will add more garlic and maybe some broccoli next time.

Re: yum

[finite_eternity]

Yep, I roasted all the vegetables in the oven first. I found a secret to preparing eggplant that worked very well; after cutting it up (thick and hearty style), sprinkle each slice with salt (both sides), and let sit for an hour on a cookie rack, flipping and re-salting halfway through. You can literally watch the brown, bitter juices bead up and drip away. Then rinse and pat dry. The slices were surprisingly tender afterwards and even more so after roasting. I'm defintely going to use more next time because they shrunk a little more than I planned, but MAN they were good.

And yeah, the cheese sauce was delicious, but could've been thicker. I will indeed go for the gold next time!

[meganlareveuse]

I love Cafe Zola and I think your creation looks really nice.

[finite_eternity]

why thank you