It’s the very last night of the year and I have nothing to do but stand around nibbling on fancy cheeses and preserves with a glass of my podcast co-host Simon’s homemade mead in hand. We have been entertaining all week long and have simply had enough of people… It’s just me and these little nibbles.
My favourite of the bunch is a type of antipasti made of simmered strips of eggplant that go especially well with grassy wines and robust cheeses. It’s a recipe from Cooking by Hand by Paul Bertolli, a book I’ve referenced constantly on our podcast this year. It is a genuine gem, equal parts traditional recipe-focused cookbook, seasonal manifesto and memoir. It’s the kind of tome everyone should leave loitering on the corner of their prep area for inspiration.
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