As I mentioned in an early post, gemisches are items you whip up with whatever is on hand. Maybe you need to finish off some leftovers or use some produce you have languishing in the fridge. Here are two gemisches from the previous week.
On Wednesday night Julian made sukiyaki.For those new to Japanese cooking, this is more than that cheesy song from the early 60’s. Sukiyaki is thinly sliced meat, tofu, and vegetables simmered in a broth. The broth contains mushrooms and soy sauce to ramp up the umami factor. The following night I made hot and sour soup from the leftovers by adding more tofu, dried shiitakes, and broth to the mix. I also threw in a few small shrimp for good measure.
Tonight I made a variation of eggplant parmesan, courtesy of Mario Batali. I like this particular recipe because it doesn’t require me to bread and fry the eggplant; rather, the eggplant slices are roasted in the oven. The gemisch was a quasi-Italian coleslaw I cobbled together from some leftover shredded cabbage, olive oil, white wine vinegar, chives from my herb garden, kalamata olives, and Peppadews. I thought it complemented the eggplant nicely.
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