Happy Birthday Mom!

Tomorrow is my mom’s n-th birthday, so Will and I prepared dinner for her at our new house.  I think she liked it because I had never seen her eat so much before!

Moms Bday Dinner

For dinner, we had roast chicken, broccoli rabe, potato salad, eggplant caponata, and a green salad.  I’m not sure why there are so many pieces of silverware out when all we used were chopsticks.

Moms Bday Dinner

Today was also the first time I’ve ever roasted a whole chicken. I don’t know why I was scared of doing it before. It was incredibly easy, just as Thomas Keller said it was on his video! I used some sustainable, organic, brouhahah chicken that I picked up on a whim at the nearby Sprouts. I stuffed a quarter onion, half a lemon, and some rosemary inside the cavity, trussed it, tossed it onto a pan, and roasted it in a 450F oven for 1 hour.  The resulting chicken was really flavorful and moist, even the white meat, which I usually hate!

The eggplant caponata came out pretty well too. I used this recipe. I think next time, I’ll cook the eggplants longer. The recipe doesn’t call for it, but I also put in about a quarter cup toasted pine nuts. The eggplants weren’t underdone or crunchy this time, but I bet it’d be better if they were cooked longer and even slightly more browned.

Yo dawg, I heard ya like eggs? Tortang Talong

Dinner: Tortang Talong

This was my first time making tortang talong, a Filipino dish featuring two of my most favorite things: eggs and eggplant.  It’s basically an eggplant omlette. I broiled an eggplant, skinned it but kept the stem as a handle, then flattened it.  While it was broiling, I stir-fried some chopped pepper and shallots and set it aside.  Once the eggplant was done, I dipped it in some egg batter, put it on the wok, spread on the pepper/shallot, and then poured some more egg batter on top.  After one side was done, flip, and let the other side cook. Despite the eggplant breaking up while trying to flip it, the dish was still pretty damn good.