Recipe: Baba Ghanouj
This weekend it was my vegetarian daughter’s birthday. This is her in a not-so-recent photo.
She’s a little bit older and taller now, but I think this captures the essential Sarah that we all know and love.
In her honor, and because I saw the recipe in Kelli’s blog and was inspired by it, I made a birthday dinner that wasn’t just vegetarian, but Vegan! (note: of course, Kelli’s domain name registration expired over the weekend, so you won’t get anywhere by clicking that link)
Since her domain name expired I wasn’t able to directly use her recipe so I found one over on SimplyRecipes which served us well. I highly recommend grilling the eggplants instead of baking them in the oven because the grilling imparts a smokey flavor that really adds to the dish.
In addition to the fancy-looking cut up vegetables, I made Pita Chips for dipping which turned out great and were very easy to make.
Rating: I give this a 4 out of 5, although I’m pretty sure Sarah gave it a full 5 glasses. This fed four adults as an entree’ and could easily serve many more as an appetizer.
Recipe: Beer Braised Beef with Onions
We decided to invite the entire crew over for a Sunday dinner to celebrate Labor Day last weekend. That wouldn’t normally be big news, but some of us were celebrating the Labor part of Labor Day a little more earnestly than others.
Allow me to introduce Augustus Tolar Huckelberry, my newest grandson, born August 17. As is the norm in the Huckelberry family, he’s a big dude. At 9lbs., 6oz. and 21 inches, he’s starting out bigger than Colby was, which is kind of scary.
Adding Gus to the mix means that “invite the entire crew” includes 18 people. Admittedly Gus, Henry, and Colby (the three “littlest” grandsons) don’t eat all that much (yet), but the other 15 can pack it away pretty well. Kathleen found a recipe on a great website, The Pioneer Woman, that looked easy and sounded delicious. With the crowd we had coming, I decided to double it up and make it twice.
That was key because the largest chuck roast I could find was less than four pounds and I knew this group would blow through 4 pounds of beef without even breaking a sweat. So, I made one batch on Saturday and another on Sunday and just combined them when serving. This turned out even better than I expected. We served it with mashed potatoes and bread, along with some salad and other side dishes (grilled corn). I also supplied a relish made from my delicious pickled jalapenos, which added some kick to the beef.
After the group finished devouring the food, this was pretty much all anyone was in the mood to do. Yeah, I think is was well received.
Rating: 5 out of 5 ice cold beers. Serve this with a crusty bread to sop up all the gravy/juices and plan some post-meal naptime.