For years, this site has been Jenn’s Cook Book. It started as a place for me to post recipes as I learned how to cook, with little commentary. In time, the posts have grown to encompass more information about the recipes and my experiences with food in and out of the kitchen. Last year, the Bitter/Sweet blog was born and allowed me to expand on topics not necessarily relate to food. One of the topics I posted in Bitter/Sweet was titled The Misunderstood Eggplant, based on the title of an article that ran in the New York Times.
To summarize the article, and the reason why I chose to write about it, the eggplant is a beautiful yet seriously unappreciated food. Eggplant is versatile and can be quite tasty, but the key is in the preparation. The article struck a cord with me because James and I had often quarreled, in jest, over my cooking and serving eggplant. The first time I made eggplant, I steamed it according to the recipe and the results where similar in taste and texture to a dry sponge. James was not quick to forget that experience.
Since then, I have prepared eggplant in a variety of ways that have been delightful. James no longer puts up a protest when I mention eggplant, but he still likes to recount the story of eggplant gone horribly wrong. It has almost become a legend, a cooking story we both tell over and over again. The Misunderstood Eggplant has come to represent my journey in the kitchen, a culmination of my experiences and successes (or failures) in cooking.
For these reasons, along with my own cruel whimsy and fondness for the name, I have decided to rename this site to The Misunderstood Eggplant (http://misunderstoodeggplant.com/). The old content is all still here, just in a prettier purple package.