Mushroom-stuffed eggplant, Food and Wine April 2011
Bleach. I did not care much for this recipe. The eggplant shells didn't retain their shape and were just droopy, the stuffing made way too much for the shells, the pecorino is really pungent, and there basically weren't any spices in this other than a little cumin (and onion and garlic, which we consume at such a rate that I don't know if we taste them anymore). And the bread was soaked in wine, which I don't care for (although there wasn't really a strong winey flavor). In general it was not a very compelling flavor and the texture was a gross soft/soggy. G said it was pretty good, but I think he was just trying to be polite, because he said not to keep the recipe. And it takes >1 hour to make, too :-P
On a totally unrelated topic today we got a tasted of cheese stuffed Kumquats. OMG they removed the pulp and seeds of Kumquats and filled them with some kind of cheese filling. The skin of the Kumquat is pure sweetness blending with the creamy goodness of the cheese. We don't know what soft cheese was used but man were they good.
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