Aubergine & Peanut Stew

A recipe from Google New York, as served by Mike Epstein and Jesse Mintz-Roth at dinner on the roof of their apartment, Aug 2009.

1 28oz Can San Marzano Tomato, Crushed.
1 Tablespoon Chopped Garlic
1 Large Vidalia Onion, Chopped
2 Tablespoons of Olive Oil Divided
1/3 Cup Balsamic Vinegar
1/2 Cup Peanut Butter
1 Bunch Cilantro Chopped
1/2 Cup Peanuts, Crushed
2 Eggplant Diced

1. Saute Eggplant in Olive Oil, try to get a good color, remove eggplant from pan and put on the side.
2. Add More Olive Oil to pan, then saute Garlic and Onion, deglaze with Balsamic Vinegar.
3. Add Tomato and reduce by 1/3rd.
4. Add Peanut Butter, Peanuts, Cilantro and Eggplant.
5. Add Salt and Pepper to taste.
6. Enjoy.

Also of potential interest is my friend Emily's recipe for a somewhat similar dish, which I think came out even better:
http://emmanyc.blogspot.com/2007/12/peanut-stew-with-rice.html
(we used veggie broth instead of chicken broth)

Rice Pudding

Created my own simple recipe:
1/3 cup (66 grams) arborio rice
1 pint (600 ml) milk
few strands saffron
seeds of 3 cardamon pods (could do more)
chopped figs
pinch salt
pinch nutmeg

Simmer for ~30 minutes, stirring regularly. All other recipes call for sugar, but think figs add enough natural sweetness.

Adapted from: http://www.joyofbaking.com/breakfast/RicePudding.html

Rice-Cooker Butternut Squash Risotto

Worked OK. Caught it after about 20 mins before it had switched to keep warm. Not sure what would have happened if not. Made 2 smallish portions, adjust accordingly.

200ml rice (measured as liquid)
500ml water (increased from 400ml last time)
1/2 butternut squash in 1cm cubes
3 tspns stock (up from 2 last time)
1 large tspn butter
4 strands saffron (up from 2 last time)
grated cheese
herbs (new)
1 clove garlic (new)
white wine (new)

Butternut Squash Risotto

Good Waitrose recipe, but serves 1 not 2.
Also comes out quite strong - would be OK without saffron and so much cheese.

http://www.waitrose.com/recipe/Butternut_Squash_Risotto.aspx