And a delicious dinner, courtesy of my mother in law: the eggplant and chard lasagna from Deborah Madison’s Vegetarian Cooking for Everyone. Too bad it’s such a time-intensive recipe (many of the Deborah Madison recipes are: not necessarily hard but lots of steps)–it’s so delicious. Everyone has probably had a vegetarian lasagna with eggplant, but here the interesting touch was combining it with chard. Also, the eggplant was sliced thin and roasted before assemblly (did I say a lot of steps?) rather than just being chopped up which is what I’m used to seeing. It was absolutely wonderful. The colors were appropriate for Christmas (and also for the Italian origins of lasagna): red, green, and white:
Finally a few kitchen odds and ends:
Butchering a chicken–it really is getting easier thoguh I don’t know if I can do it in 5 minutes just yet. I do hope to make it second nature as it saves money (in constrast to buying the pieces separately or all chopped up) plus you get the carcass for making soup stock. I also saved the chicken livers separately–one of those organ meats that I know Americans aren’t big on (I can’t say that this particular American necessarily is either) but that all my French and Italian cookbooks have loads of recipes for. We’ll see.