Cooking @ Home

So it doesn't happen often these days but I actually cooked at home tonight. What a joy, there is a real sense of peace when it's just me and the ingredients.

I was thinking early on in the prep phase that there was a time when we didn't have food processors, we actually had to use a knife for everything. Fortunately I have knife skills and a processor, at times, is just another dish to wash which is no big deal but I prefer making the mess.

I was once surrounded by all the modern kitchen gadgets but these days in my humble apartment I'm equipped with the bare necessities including lighting. My, my how important it is to have proper lighting. Until tonight this wasn't an issue but with some of the finer details of preparing Eggplant Kuku, which is a souffle, it turned a routine dish into a challenge. You know, are my whites moist and shiny, have I incorporated them properly.

The main attraction of this dish is that it's vintage. I really embrace the idea of making old, new again. There's something comforting about preparing food that so many have enjoyed.

Lastly, it's a good recipe, I used Asiago instead of Parm and kicked the garlic up a notch to two cloves. I made a paste of the garlic but will probably try roasted garlic at some point. The texture was light and fluffy and if you don't mix well and add a pie shell you could call it quiche.