Not just leftovers: Microwaving Bittman-style

‘Minimalist’ Mark Bittman’s eggplant, pudding recipes made fresh and fast

Video: Master microwave cooking

updated 4/23/2008 12:37:40 AM ET

Print
Font:
+
-

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:

Recipe: Eggplant with garlic and parsley (on this page) Recipe: Barbara Kafka's steamed chocolate pudding (on this page)

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.

Recipe: Eggplant with garlic and parsley

By Mark Bittman, chef, cookbook author and New York Times columnist

Time: 15 minutes

Ingredients

3 tablespoons extra-virgin olive oil, plus a little more for garnish
1/2 cup chopped fresh parsley leaves, plus more for garnish
1 tablespoon minced garlic
1/2 cup bread crumbs
Large pinch of salt
1 large or 2 medium eggplant

Preparation

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.

Serving Size

Makes four servings

search for more recipes in TODAY Food

Print Email Save to my recipe box Go to my recipe box

Recipe: Barbara Kafka's steamed chocolate pudding

By Mark Bittman, chef, cookbook author and New York Times columnist

Time: 15 minutes

Ingredients

8 tablespoons cold butter, cut into pieces, plus 2 tablespoons, softened
8 ounces semisweet chocolate
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1/2 cup heavy cream
1/3 cup cake flour
1/2 teaspoon baking powder
3 eggs
Ice cream or sweetened whipped cream for serving, optional

Preparation

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.