Eggplant with Miso Sauce and Spinach

NPR.org, September 25, 2007 · I like the contrast that the spinach provides here, but you could just as easily simplify the recipe and turn this into a side dish by making just the eggplant with the addictive sauce. This recipe is adapted from Cooking One on One by John Ash (Clarkson Potter 2004).

Edible East Bay Recipes

"Chef Wall’s first inklings of a culinary career began in Danville, California, at the age of 14, working as a busboy and prep cook at his godmother’s restaurant. At the age of 20 he was able to realize his dream and attend the California Culinary Academy, from which he graduated in 2000. An East Bay native, Wall was pleased to secure a coveted externship at Lark Creek Walnut Creek upon finishing his courses, where he first began creating classic and contemporary American cuisine. When his externship ended, he was hired on as a line cook. Excelling in that position, he was promoted to sous chef in 2004. In late December 2006 Wall was appointed to the role of chef. “I’m excited to be at the helm and creating flavors and dishes from my personal repertoire, which will always include local, seasonal, farm fresh ingredients. I believe the key to good dishes is to start with a stellar product. Use simple flavors that enhance those products and the dishes will shine. The best part about the job is supporting local ingredients whenever possible. “What’s in a name? If it’s local, seasonal or farm fresh then it’s all in our name.”

This easter, we'll try something old something new at once... from america's test kitchen

I may try Pommes Anna for easter