Plummelo Blog: Conquering a Cooking Fear... with Cheese

Today I overcame one of my longtime cooking fears. I’m sure many of you can relate — I tend to shy away from (read: avoid like the plague) recipes with more than, say, 10 ingredients.

But I adore a good eggplant parmesan so much, and I needed to have it so much, that in the end I was willing to do what it takes to accomplish the homemade flavor. I had saved Bobby Flay’s recipe to my Plummelo weeks ago, but kept staring at it with intimidated eyes. No, not this week. Too many ingredients. But at a certain point, you just need to have the eggplant parm. I reached that point.

My husband had done the grocery shopping this past weekend. Somewhat surprisingly, he returned with two lovely eggplants (he tends to bring home about 90 percent of what is on the list). The pretty purple guys stared at me from their lofty shelf in the fridge for a few days. Too many ingredients…

But today was their day.

Let me digress. I live in the North End, a quaint neighborhood that is Boston’s Little Italy. It is a place where people still shop (and vendors still sell) for their ingredients separately… the meat from the butcher, the vegetables from another guy, the cheese and cold cuts from the salumeria. To me, there is so much joy and old-fashionedness in procuring my ingredients from the specialty sellers. They know their stuff, and they have the highest quality ingredients. Quite often, they are also at competitive prices. But today I spent $30 on cheese. Fontina, two types of mozzarella, and parmesan. As the cheesemonger was serving up my portions, he inquired as to their ultimate destination, “What are you going to make?” “Eggplant parmigiana,” I said. “How many are you cooking for?” And I sheepishly replied, “Two.”

I spent $30 on cheese? And so it goes.

With my 20 or so ingredients on hand, I began. It required a good deal more attention and stamina than my standard five ingredient recipes, but none of it was as difficult as I had feared. It was a journey, and I aimed to enjoy the whole process. There was dicing, slicing, boiling, dredging, whisking, stirring, layering, and baking.

And then there was eating. (We called over some friends to share in the eating.)

My conclusion? It was worth the investment of time, and I tasted each one of my 20 ingredients.