When we put together a 10-course menu for Tom and Elise’s housewarming party, we resolved to photograph at least one of them from start to finish:
It feels good to be on top.
We got our eggplants from Mandeville’s farm stand, our recipe from smittenkitchen, and the parmesan cup idea from a combination of Tommy, Max’s uncle, and the firm belief that you can always have more cheese.
We sliced eggplant.
We put it in a bowl.
We roasted it and put it back in the bowl with scallions, cilantro, feta, shallots, and red wine vinegar.
We baked spread-out tablespoons (or maybe 2 tbs?) of parmesan until they were golden brown.
We used mini-muffin tins and teeny cups to mold the parmesan into vessel-shape. We had to work fast before the parmesan hardened! Incidentally, there must be a better way to do this. We just didn’t figure it out.
We filled the cups!
And, as a bonus, one (bad) photo of our completely home-made pork buns (pickled red onion and cucumber, slow, red-cooked pork shoulder, momofuku-recipe buns):
Just wanted to let you kids know what we’ve been up to.