• About

Te Toroa: The Wandering Albatross

~ Food and fun around New Zealand

Te Toroa: The Wandering Albatross

Tag Archives: aubergine

Sichuan Style Aubergine & Tofu In Chilli Bean Sauce

24 Sunday Mar 2013

Posted by smkesler in Chinese

≈ 1 Comment

Tags

aubergine, chilli bean sauce, chinese, sichuan, stir fry, tofu

Aubergines. Oh, how I love them.

I noticed some small aubergines at the local Asian market and I couldn’t pass them up.

Into the wok they go…

Sichuan Style Aubergine & Tofu In Chilli Bean Sauce

Aubergine, Tomato, and Mozzarella Tart

23 Tuesday Oct 2012

Posted by smkesler in Pastry

≈ 1 Comment

Tags

aubergine, mozzarella, pastry, tart, tomato

I found some beautiful aubergine at the grocery store the other day (grown in Fiji!). I made a salted pastry dough and blind baked it in a 22cm tart pan. I sliced the aubergine into rounds and roasted them with good olive oil (Leccino, from Two Short Dogs), minced red pepper, garlic, and parsley. I thinly sliced a tomato and warmed the slices in a pan into which I heated good olive oil with fresh thyme. I layered aubergine in the tart and placed sliced tomatoes on top, along with the remaining olive oil. I then added fresh mozzarella and fresh thyme sprigs and fresh grated Grana Padano. This was baked for about 15 minutes in the oven at about 200C, until the cheese melted. Delicious!

Sourdough Pizza: Two Day Fermentation

09 Tuesday Oct 2012

Posted by smkesler in Italian, Pizza

≈ 3 Comments

Tags

aubergine, blue cheese, cold ferment, fennel, italian, mushroom, pizza, pizza stone, sourdough

Testing sourdough pizza with 2 day bulk fermentation…

Pizza al Finocchio, Funghi e Formaggio Erborinatio (Pizza with Fennel, Mushroom, and Blue Cheese)

Pizza alle Melanzana (Pizza with Roasted Eggplant)

36 Hour Sourdough Pizza

01 Monday Oct 2012

Posted by smkesler in Italian, Pizza

≈ 2 Comments

Tags

aubergine, basil, cheese, cold ferment, fior di latte, grana padano, italian, kalamata olives, pizza, pizza stone, red onion, sourdough, tartine basic country sourdough, thyme

I pulled out the sourdough retarding in the refrigerator and divided it into three 260g portions. I folded and shaped the dough balls and let them rest while the oven warmed and I prepped the toppings.

When the oven came to temperature I switched the oven from bake to broil and made the first pie.

One portion was a bit smaller than the others, so I made a bambino pizza with Kalamata olives, red onion, fresh thyme, and freshly grated Grana Padano.

The next pie was topped with a bit of fior di latte, roasted melanzana, and freshly grated Grana Panano.

The last pie was topped with fior di latte, Kalamata olives, red onion, fresh thyme, freshly grated Grana Padano, and basil.

These pies cooked in about 6-7 minutes. I had some of the best oven spring I’ve ever had out of this dough. Next time I’ll mix the dough and probably give it four turns over two hours at room temperature, then bung it in the refrigerator for two to three days before using.

Recent Posts

  • Goat Curry and Fennel Slaw Tacos
  • Chocolate Brandy Pecan Pie
  • Bertinet’s Baguettes
  • Ambasha: Ethiopian Spice Bread
  • Order Up! Who Ordered The Cheeseburger?

Categories

  • Beef (17)
  • Bread (39)
  • Breakfast (8)
  • Cheese (3)
  • Chinese (3)
  • Cookies (1)
  • Dessert (11)
  • Eggs (4)
  • Fish (9)
  • Hamburgers (8)
  • Indian (2)
  • Italian (18)
  • Lamb (1)
  • Mexican (17)
  • Miscellaneous (45)
  • New Zealand (67)
    • Auckland (13)
    • Canterbury (30)
    • Tasman (1)
    • Wellington (16)
    • West Coast (4)
  • New Zealand Fauna (9)
  • Our Tiny Herd (10)
  • Pasta (5)
  • Pastry (2)
  • Pizza (19)
  • Rice (2)
  • Seafood (1)
  • Shellfish (4)
  • Soup (2)
  • The Potted Kitchen Garden (9)
  • Uncategorized (4)
  • Vegetarian (3)

aubergine auckland baking baking steel basil beef beef cheeks beer blue cheese bread breakfast butter canterbury caving charcoal cheese cheeseburger chiles chiles anaheim chiles jalapeƱos chiles serrano chinese chocolate chocolate ganache christchurch christmas clams cold ferment coriander corn tortilla dessert dog eggs fior di latte fire roasted chiles fish hamburger hardwood charcoal heathcote valley homemade pizza italian jim lahey no knead dough kingfish kuri lamb lime lyall bay mexican morgan mozzarella mushroom mushroom duxelles no knead dough one tree hill pasta pastry petrol pizza pizza stone potato sandwich sausage sourdough southerly taco tacos tartine basic country sourdough the mighty hibachi the potted kitchen garden tofu trevally vintage cheddar cheese volcano wellington west coast

Archives

Blog Stats

  • 10,615 hits

Meta

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.com

Create a free website or blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy