Man, being on a self-imposed cookbook purchasing freeze is tough for a food blogger!
It’s not just the possibility of discovering new recipes I constantly crave, it’s the photography and styling that really gets me. I love nothing more than to curl up with a never-opened cookbook, a hot cup of coffee, and some post-it flags. I thumb through slowly, lingering over each page and soaking it in: the ingredients, the flavors, the lighting and composition of the photographs.
A couple of months back, though, I had to impose a cookbook freeze. Nothing new for a while-that was my plan. I had moved my cookbook collection to a new location because it had grown to where the kitchen could no longer contain it. Many are well-worn, containing recipes I’ve made so many times that I barely need to consult them at all. Some are kept for sentimental reasons. They belonged to my mother and contain her side notes and dog-eared favorites. I even have passed a few cookbooks along, not using them enough to afford them the precious shelf space needed to keep them. And still…I have so many! I went for a good stretch staying true to my conviction not to buy any new cookbooks for a while.
Then one day, it happened.
One of my favorite bloggers made a spatchcocked roasted chicken recipe from the Slim Palate Paleo Cookbook by Joshua Weissman. I tried it also and not only was the chicken delicious, but I was so moved and inspired by Joshua’s story and blown away by the recipes on his web site, that I had to have the cookbook.
Hello, Elizabeth. Welcome back.
I should point out that I don’t eat strictly paleo, but I find that I often do without really trying. If you’d like more information about what paleo eating is, this may be a good place to start.
- *Chinese five spice powder is a spice mixture used primarily in (obviously) Chinese cooking, but some other cuisines as well. It imparts a sweet and smoky flavor and includes a blend of fennel seed, cinnamon, anise, cloves, and sichuan pepper. Five spice powder can be purchased in most grocery stores.
- 2 medium eggplants
- 4 cloves garlic, skins on
- 2 Tbsp avocado oil or melted ghee
- 2 tsp Chinese five-spice powder
- salt and pepper to taste
Slice the eggplants about 1/2-inch thick.
Slice each garlic clove in half, leaving skins on.
Line a rimmed baking sheet with aluminum foil (you may need two). Spread the eggplant rounds in a single layer on the baking sheet. Scatter the garlic cloves around the eggplant.
Drizzle the avocado oil or ghee over the eggplant rounds.
Sprinkle with Chinese five-spice powder and salt and pepper.
Broil for 6-7 minutes, then flip the eggplant rounds and broil an additional 3-4 minutes or until deep golden brown on the outside and tender in the middle (mine took slightly longer).