Recipes for a break in the heat wave
Fresh rice noodles, rum-spiked brownies, and more
Hello and welcome back to Five Things I Ate! This week, it’s all about things you can make at home. If you’re new, check out past posts here, and please follow my Instagram @fivethingsiate.
Fudge brownies with chocolate rum glaze at my kitchen
My apartment, but why not yours, too?
As soon as the weather dipped below 90 degrees this week, I ran to my kitchen like the oven-deprived maniac I am and whipped up a batch of homemade brownies. I had to strip down to gym shorts and a sports bra to stop myself from dripping sweat all over the place but it was worth it for the scent of freshly-baked brownies alone. This is one of the easiest and most powerful recipes in my baked goods arsenal, and takes only 30 minutes from start to finish, so please bake responsibly. I spiked it with rum in both the batter and the glaze because I am a chaotic good*, but you can make it any flavor you wish by adding citrus zest or cinnamon or any other spices; the original was a recipe for peppermint brownies. To make it: Preheat your oven to 350 and line a 8” square pan with buttered aluminum foil (this is important as the batter will stick!). In a small pot, melt a stick of butter, and stir in 2 oz of dark chocolate (I used ⅓ cup of chocolate chips), followed by a cup of sugar, a pinch of salt, a teaspoon of vanilla, and 2 tablespoons of rum. Take off the heat and beat in 2 large eggs, followed by half a cup of flour. Pour into pan and bake for 28 minutes. Meanwhile, melt 2oz of dark chocolate with 2 tablespoons of cream in the microwave or double boiler, and spike with more rum or flavoring of choice. Pour onto hot brownies, and let cool completely, on the counter and then the fridge, before slicing.
*I think.
Scallion and egg rice noodles at my kitchen
Noodle source: 212 Grand St, New York, NY 10013
On Thursday afternoon, during a sleepy lull in the workday, my work neighbor appeared at my desk with a wrinkled plastic bag of murky contents. “Hey,” she said, extending the bag towards me. “Do you want some of these?” It turns out that yes, yes I do. The unlabeled contents of the bag turned out to be fresh rice noodles from the best rice noodle shop on Grand Street, where you can buy bags of the stuff if you go before noon. The noodles are so fresh, soft and chewy and sweet, that it takes very little preparation to make a great meal. I stir fried them with eggs and scallions, and here’s how you can, too: Beat two large eggs with a dash of Shaoxing cooking wine and a dash of soy sauce. Meanwhile, heat an ample amount of cooking oil in a large pan over high heat. You don’t want to skimp on oil, which is essential in making tender and flavorful eggs. Wash and slice half a bunch of scallions, cutting each stalk first in half lengthwise, and then into one-inch segments. Fry the scallions in the oil till fragrant, and then quickly pour in the eggs, beating with chopsticks into large curds. Turn off heat immediately, and transfer eggs to a small bowl. Turn heat to medium and dump your fresh rice noodles, one quart Ziplock bag’s worth. Seasoning with just soy sauce (about a spoonful) is enough, because the rice noodles are so flavorful; but you can add about a teaspoon of oyster sauce for more of a pad see ew taste. When noodles are warmed through, stir in the eggs. Serve immediately.
Fresh lettuce with olive oil and balsamic vinegar at my kitchen
My apartment, but why not yours, too?
Until I bought a plastic container of “living lettuce” at the vegetable stand, I did not know that leaves could be this crispy, this sweet, this delicate and filled with water. I bought it because it was on sale for a dollar ninety-nine, which was the same price as the usual bag of mixed greens I bought, only that was way smaller. Two heads of lettuce come nestled in a clamshell container, one the dark green and purple leaf that comes in spring mix, the other, a curly romaine that looks like frisée. Both are so good, addictively delicious topped with olive oil and balsamic vinegar. I rip at the container voraciously with my hands. The stems bleed milky fluid. I eat the lettuce so hungrily I accidentally swallow a few bits of dirt attached to the lower leaves. I feel a tiny pang of guilt for consuming something that’s still alive.The next day, I stop by the vegetable stand and buy two more containers.
Garlic and smoked paprika roasted eggplant at my kitchen
My apartment, but why not yours, too?
Because I declared myself an eggplant snob in last week’s episode of Five Things I Ate, it seems like I am now contractually obligated to share an eggplant recipe with you. This is a trash eggplant recipe, i.e. easy and fast and high on flavor, and it’s good both hot and cold i.e. perfect for summer. To make it: Preheat the oven to 400 degrees. Peel and cut one very large Italian eggplant and one sweet onion into one-inch cubes. Smash 4-5 cloves of garlic and roughly chop. Toss everything together in a big bowl, and coat with olive oil, salt, black pepper, and lots of smoked paprika. Drizzle two sheet pans with more olive oil, and divvy up the vegetables between them. Roast for 30 or so minutes, stirring once or twice, until it’s all nice and caramelized. Serve warm or make a cold eggplant salad, my favorite: Let the roasted eggplant cool completely, then add plenty of balsamic vinegar and a ton of chopped cilantro, and serve cold from the fridge.
Perfect jammy eggs at my kitchen
My apartment, but why not yours, too?
I am convinced that the making of soft-boiled eggs is governed by the uncertainty principle: The more precisely you try to write down how to achieve that perfect jammy center, the less accurate you get in actually cooking them. With that in mind, I anxiously reveal to you that in the past week I have reached the peak of my soft-boiled egg game (you can check ‘em out on insta). Here’s how I’ve been doing it, but remember, the rules may not apply: In a small pot, add 2-3 inches of water (up to your finger bend). Cover, and bring to a boil, then drop in four large, fresh eggs (I’ve been spoiled by CSA eggs this week!), and quickly replace cover. Boil for exactly six minutes, take off the heat, pour out the water and replace with cold water. Let eggs sit in cold water (changing out once or twice) until cool enough to peel. Eat with salt and pepper, soy sauce, or my most recent favorite thing, doused in balsamic vinegar.
Stay cool and keep on cooking,
Soph
P.S. If you make a recipe from this week’s newsletter, please please send me pics/comments! I will cherish them forever, share them, and post it on my invisible fridge.