The Gansiefication of BS
Or, how I learned to stop worrying and cook an entire meal without pork or pine nuts.
The problem with this whole food blog thing is that every time I cook a meal, I feel like I have to do something really original and different – or at least put a new bloggable spin on it – so that I can share the results with you guys. It’s a lot to live up to. Every time I make a plain old quesadilla or just boil up some noodles, I can’t help but think that I’m wasting valuable cooking time on something that isn’t good enough to blog. It’s kind of stressful actually. See what you people are doing to me?
I recently realized that because I’m always trying to do something new, I never even think to make everyone else’s great recipes that appear on this site, which really was the whole point of this thing in the first place. So when I had a half-empty fridge and no original ideas goin on recently, I decided I should try out one of gansie’s more delicious looking creations, Eggplant and Chickpea Lasagna.
Before Gansie says wait, wait, wait, that pansy little slice looks nothing like my beautiful hearty lasagna, I did make a few modifications, just so I would have something to write about. Details after the j.
I basically followed gansie’s directions, but because this was a fridge-emptying meal, I didn’t have all the ingredients on hand. I don’t usually have chickpeas hanging around, so instead of that layer, I diced up some Kalamata olives on top, and instead of feta I melted some fresh mozz and halloumi cheese, with parm grated on at the end. Oh, and I didn’t have any spinach either (hence the thinness), but I did just happen to have a spinach terrine from D’artagnan – I swear I’m not doing PR for them, but I seriously will buy any of their fancy-pants products that show up at the co-op. So I just spread that out over the top eggplant layer in lieu of actual spinach.
I realize the whole allure of a noodle-less lasagna for some of you dieters may be the carb-free aspect, but I will have none of that, so I served it up on a toasted flatbread.
OK, so I kind of half-assed followed gansie’s directions, and mine doesn’t look nearly as impressive as her beauty shot, but still thought I should let you guys know it’s a delicious idea and surely should be tried!
Oh, and for the record, it would be great with pine nuts crushed on top. Sorry, couldn’t help myself.
I’m sitting at work salivating over that picture. Yum.
Isn’t noodle-less lasagna called “tourte”? If you’re not sure, I think that’s what it’s called.
It’s looks pretty damn good, by the way!
actually, i think your creations is exactly what this blog is about: not following recipes!
I know, I know — this blogging for food thing keeps you busy!
I made Gansie’s eggplant lasagna yesterday. I cooked it for at least 10 minutes longer than suggested but to me the eggplant was not cooked enough for me. Perhaps I sliced it a bit too thick. Also, instead of layering everything, I mixed the onion/garlic mixture, chick peas, spinach and cheese in a bowl and just spread it on. Next time I will also double the spinach and add some olives – at BS Dad’s suggestion – who just loved the dish. I’m sure he is having leftovers for breakfast.
Happy birthday 80P.
i’m so glad you and mr. BS liked the eggplant lasagna! and you know what, i was also thinking that maybe i should have pre-cooked the eggplant strips, but i guess more time in the oven would have done the trick.
I know exactly what you mean about the pressure to cook and making it “good, bloggable good.” I’ve been feeling the same way since I started my blog. The pizza looks delish, none-the-less.