Accidental Recipes

1 1/2 cups flour 1 cup cornmeal 1 1/2 Tbl baking powder  (yes, tbl) 1/2 tsp salt 1 cup milk, warmed to room temp 1/2 cup plain yogurt (greek style preferred) 3/4 cups unsalted butter, melted, cooled to room temp 1/3 cup vegetable oil 1/3 cup honey 1 egg Preheat oven to 400 F Butter a 12 cup muffin pan Mix dry ingredients together, set aside. Whisk egg in a small bowl. Mix remaining liquid ingredients. Whisk in egg just until well mixed. Add wet mix to dry, and stir gently until just barely combined. Fill muffin cups to the rim. Bake 15-20 minutes until tops are slightly brown. Cool for 2-3 minutes, then remove from pan. Serve with honey, butter, or anything else you like.

Adapted from the NY Times 1 Eggplant, sliced lengthwise in 1/2 inch slices, salted 2 Zucchini, sliced like the eggplant 2 Yellow Squash, sliced like the eggplant 5-6 Roma Tomatos, sliced in half lengthwise, seeds scooped out 6 Portobella Mushroom Caps 1 large sweet potato, peeled, sliced like the eggplant 4-6 Tbl fresh basil, sliced into ribbons Panko breadcrumbs Olive oil Parmesan cheese Salt and pepper 1) Heat grill 2) Microwave the sweet potato slices for 2-3 minutes 3) Dry salted eggplant slices with a paper towel 4) Toss each vegetable with olive oil, salt and pepper 5) Grill the vegetables directly over hot coals, starting with the sweet potato, then the eggplant, zucchini, squash, tomatos, and then the mushroom caps. Start the tomatos cut side down, and then turn them over when they begin to blacken. Press down and cook until the tomatos are soft. 6) Prepare a pan (springform, corning, other good deep baking pan) with olive oil 7) Add eggplant, then 1/2 of th

1-2 large eggplant 2-3 cloves garlic 1 rosemary stem with leaves for each eggplant lemon olive oil salt pepper Prepare and preheat grill Slice garlic lengthwise into thin "spears" Put small slits around eggplants Stuff each slit in eggplant with one piece of garlic Using the handle of a wooden spoon, push a hole lengthwise down the middle of the eggplant from the bottom (bloom end). Using the spoon handle as an aid if necessary, push one rosemary stem into each eggplant. Place the eggplant directly over the hot part of the grill, leaving the top of the grill open. Blacken the eggplant fully, turning as needed. Move the eggplant to an "indirect" heating section of the grill, close the top, and "grill bake" the eggplant until very soft. Remove the eggplant from the grill and let it cool slightly. Cut the eggplant lengthwise, remove the stem of the rosemary. Reserve any leaves still attached to the stem. Scoop the eggplant into a bowl, bein

1-2 lbs large scallops 2-3 cloves garlic, roughly chopped 1/4 cup water 1 stalk lemongrass (heart, finely chopped) Juice of 1 lemon 2 green onions (sliced, light green and white parts) 1/4 cup mint leaves (thinly sliced) salt pepper dash of cayenne pepper Bring water and garlic to a simmer in a large pan. Add scallops, cover, and turn down the heat to a light simmer. Turn the scallops after 1-2 minutes. Place remaining ingredients in a bowl. Remove scallops using a slotted spoon or tongs when opaque and place in a glass bowl. Reduce remaining water by 1/2, remove from heat. Add water from pan to remaining ingredients and mix together, pour over scallops. Stir scallop mixture, cover, and chill in fridge for 1 hour or longer. Serve chilled over lettuce, or plain, with chopped avocado.