Unpredicted are consumer tastes ...
Well, I had a problem with a dish that was in the freezer and I was reluctant to think about it, that someone can order it, since it is in our menu. It was laborious with no visual effect!
And it happened that I had to serve it, because a consumer knew the dish and he wanted to try it with us.
It was a Frenchman.
I had no choice, I warmed it up according to the procedure, served it to the table and waited for a reaction. The dish on the plate looked bad. Naturally, I would explained to the guest that it was a difficult dish, it was difficult to store, it did not look nice, etc., etc. What else could I do?
I decided to immediately remove it from the menu, and what's left in the fridge, we will eat ourselves!
The Frenchman was delighted. It was what he’d expected, and in general ...
The dish was left on the menu, another four people praised its taste.
Today I had to replenish the stock so that the menu was complete.
Here is the recipe for Stuffed Baby Eggplants:
(I loyally warn you - it's laborious, but the effect is worth the effort!)
4 servings:
20 young, round baby eggplants (diameter 3-5 cm).
200 g feta cheese
40 g dried tomatoes
Boil the eggplants for a few minutes.
Cut the stalks leaving the petioles. Cut through carefully, without ruining the petioll, enough to be able pick out at least half of the flesh.
Sprinkle the inside and outside with oil, salt and pepper.
Grill in the oven to reach a dark wrinkled skin (about 20 min, temp 220 or higher)
Stuffing:
The pulp of the eggplant, feta and dried tomatoes are mixed into a paste.
Fill the hollow eggplants.
Served warm (30 sec in microwave) sprinkled with pine nuts (roasted sunflower is also ok) with bread toast.
Or cold in the company of any mild tomato salad.
What do you say?
Red wine is mandatory !!
In the absence of baby eggplants, larger ones can be used but the effect is not the same.v
A naliczylam ich sto trzydzieści sześć! Co za wieść ?! Że co ? Że się pomyliłam ?
Starałam się przecież, liczyłam i liczyłam.
Że były tylko sto trzydzieści dwie ? A skąd to kto wie ?
Przecież to buteleczki czarnoksiężnika, który jedynie w ich zawartość wnika.
A wszystkie służą jednemu celowi, by jak najlepiej dogodzić gościowi!
Na tym wszak polega kuchnia alchemika, by smaki i zapachy w daniu pozamykać.
Siedzi wiec alchemik, choć cudnej urody, to jednak do klasyki wyraźnie brak mu brody,
Pochylony nad stołem szepcze swe zaklęcia, o których nikt nie ma bladego pojęcia.
I brak mu tylko garnka nad ogniskiem, ale ma za to mikrofalówkę z dyskiem!
Ważny zaś atrybut tego alchemika- przy szyi pierścień w czerwoną kratkę zawiązany z szalika.
Wszystko to pomaga mu , by w wielkim skupieniu
Dogodzić wybrednemu najbardziej podniebieniu!
SIWYCH W POTRAWACH NIE WIDAĆ!