Not just leftovers: Microwaving Bittman-style
‘Minimalist’ Mark Bittman’s eggplant, pudding recipes made fresh and fast
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Master microwave cooking April 23: New York Times food columnist Mark Bittman kicks off a new series, “How to Cook Everything TODAY,” by showing that you can do more with your microwave than just heat coffee and make popcorn. Today Show Kitchen |
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Looking for a quick way to make some nutritious meals? Well, you're in luck. In his latest installment of “How to Make Everything TODAY,” celebrated food writer and New York Times columnist Mark Bittman shares some tricks on how microwaves can be used for more than making popcorn and reheating coffee. Check out his recipes:
Makes four servings
Time: 15 minutes
INGREDIENTS
1. Mix together the first five ingredients. Rinse and dry the eggplant, trim off the ends, and cut into one-inch slices. Score the flesh on one side of each slice in several places. Spread and press the spice mixture to the gashes, then put the slices into a microwave-safe dish.
2. Partially cover the dish (waxed paper works well) and heat on high power for 5 minutes. Remove the cover and continue to cook for another 2 to 5 minutes, or until very soft. Garnish with a little more parsley and oil and serve hot or warm.
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Makes six to eight servings
Time: 15 minutes
INGREDIENTS
1. Use the softened butter to grease a four-cup bowl (Corningware-type works well). Grate the chocolate in a food processor, then add the cold butter and sugar; process until combined. Add remaining ingredients and process until smooth.
2. Pour into the bowl, cover tightly with plastic wrap, and cook on high for four to five minutes, or until just set. Remove, pierce plastic with tip of a sharp knife, and cover with a heavy plate; let rest for 10 minutes.
3. Unmold onto a serving plate and serve warm or cold, with ice or whipped cream if desired.
MANAGE YOUR RECIPES
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Best-selling cookbook author Mark Bittman is the creator and author of the popular New York Times weekly column "The Minimalist," and one of the country's best-known and most widely admired food writers. His flagship book, "How to Cook Everything" (John Wiley and Sons, 1998), is currently in its fourteenth printing and has, in its various formats, sold more than a million copies.
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