Shefali’s Baigan Burtha

And we’re back and with a recipe to boot! It has been a while. I know. Right now winter is quickly descending upon us in the northern hemisphere and for those of us who live in areas like NYC that means, winter jackets, hats, gloves and lots of roasted root vegetables, soups and if you’re me, heavy meaty stew type dishes. Well here’s a dish that will take you back to summer with it’s light vibrant flavors and fresh ingredients.  Also, I shot this video a few months ago when it was summer.  All good things taken time.  Isn’t that what they say? So really, it’s not so much a seasonal dish so much as a delicious one. If you can get eggplant, you can make baigan burtha.   This is Shefali’s take on it. By the way, this is also Shef’s you-food debut as a contributing cook – she’s been seen as a contributing eater several times.  So, I hope you enjoy the full video and the recipe.

Shef cooks up burtha

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Belated Chinese New Year Partay… and post

Gong Hay Fat Choi! Alright, I know it’s already been a month and a half since Chinese New Year so this post is particularly late. But it takes time to edit all my crappy footage and whittle it down to a comprehensible video that shows the whole (or at least wholish) process of preparing a certain dish. And in this case, the footage was crappier than usual, because I was all ADD (or ADHD if you prefer) trying to follow the prep of four different dishes while also chowing down and hanging out with Bay Area friends I see maybe a few times a year. Alright, enough whining. I just want to give props to Cheryl, Cam, Maia and Dylan for hosting another kick ass (that’s Chinese for awesome) Chinese New Year party in their newly renovated house and amazing kitchen. Also, thanks are in order to Cheryl, Matt, Chiara and Dave for being patient enough to cook and let me put my annoying camera in their face. Alright so check out some of the delicious stuff we cooked that night via these fried chicken wings:

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