My public service announcement of the day is this: be careful who you give your Netflix password to. Cause you might be a 25 year old male who might have given it to a 24 year old female approximately two years ago and she might be abusing her viewing privileges and watching marathons of Dawson’s Creek at all hours of the day and night.
I really wouldn’t know anyone like this.
But I can imagine such a situation.
In my everyday life my wildest dreams.
(But seriously…how is this show so bad and yet so addictive? And how are Pacey and Joey still so perfect for each other?
Some things just don’t change. Even in this weird hypothetical universe in which we live.)
The real problem is that we’re in this transitional period. Is it summer? Is it fall? When exactly is the new season of Gray’s Anatomy going to start because you can at least watch that on Hulu without any hard and fast proof of just how much of a teeny bopper you are?
As you can see. I’m all torn up inside.
The only thing to do is to walk to the grocery store wearing a pair of shorts and a sweatshirt, pick up all the summer vegetables you can lay your hands on, and cook them as if it were autumn.
Trust me. It’ll taste good and make you feel much more at peace with this crazy time in which we’re living. Plus it goes really well with a side of teen melodrama. Hypothetically. Or so I hear.
Summer Vegetable Ragout with Exotic Curry Sauce
Serves 4, adapted from Bon Appetit September 2010
- 2 tbsp olive oil, divided
- 1 small onion, chopped
- 1 small carrot, chopped
- 1 stalk lemongrass, coarsely chopped and pounded with meat mallet to flatten slightly
- 1 1-inch piece fresh ginger, peeled and thinly sliced
- 1 small granny smith apple, peeled and chopped finely
- 2 tbsp Madras curry powder
- 2 1/2 tbsp AP flour
- 1 (15 oz) can light coconut milk
- 1 1/2 lb eggplant, cut into 1-inch cubes
- 1 lb assorted summer squash, cut into 1-inch pieces
- 3 green peppers (I used cubanelles), seeded and cut into thin strips
- 4 ears of corn, husked
- 1 cup dried chickpeas, soaked overnight and boiled in salted water until tender
- 2 cups spinach
- 1/4 cup fresh torn basil
- For the curry sauce, heat 1 tbsp olive oil over medium heat. Add the onion, carrot, lemongrass, and ginger. Saute until slightly softened, but not brown, about five minutes.
- Add the apple and curry powder to the pan. Saute until vegetables are tender, about 8 minutes. Add remaining tbsp of oil, then flour, and stir 1 to 2 minutes.
- Gradually pour in coconut milk and bring to a boil, whisking constantly. Reduce heat to medium-low and simmer uncovered until sauce is slightly thickened and reduced to about 2 1/2 cups, about 20 minutes. If desired, strain sauce through a fine strainer set over a bowl, pressing on solids to extract as much liquid as possible. (I didn’t do this and I thought the sauce was fine.) Season to taste with salt and freshly ground pepper.
- For the vegetables, preheat oven to 400. Spread eggplant cubes and pepper strips in an even layer on a large rimmed baking sheet. Spray with cooking spray or drizzle with olive oil and sprinkle with salt. Place the summer squash on a separate tray and do the same. Roast until squash, eggplant, and peppers are light golden and tender, turning occasionally, about 25 minutes for the squash and 40 minutes for the eggplant and peppers. Remove baking sheets with vegetables from oven and set aside.
- Cut the kernels off the corn and discard the cobs. My corn was sweet enough that I didn’t need to cook it, but if yours isn’t then cook cobs for five minutes in boiling water and then remove the kernels. Combine hot vegetables with corn, chickpeas, basil, spinach, and curry sauce. Season to taste with salt and pepper.
I am submitting this to Meatless Mondays hosted by Chaya of My Sweet and Savory.