HOME & LIVING
TUESDAY, OCTOBER 5, 2021
PUMPKIN
Continued from Page B1
When it comes to pumpkin
spice and other things nice,
there’s another factor at play
called “the familiarity eff ect,”
says Fischer. “The more you’ve
been exposed to something,
the more it ingrains itself in
your preferences,” he said.
“So simply by experiencing
pumpkin spice every year, over
and over again... it takes on that
sense of familiarity.” Add in all
the other positive associations
with fall, it “can really cause us
to fi nd some sort of nostalgic
comfort in it.”
Trust that advertisers know
all about the familiarity eff ect,
which is at play behind other
nostalgia-based food trends like
the craze for “birthday cake”-
themed items.
“It’s not just because birthday
cake is a tasty thing, it’s because
by co-opting that you can use
all those positive associations,”
says Fischer. “You can take
advantage of them.”
Cormiea added: “Otherwise,
they would just call it vanilla.”
In 2017, a school in Fells
Point was evacuated after stu-
dents detected an unusual smell
they couldn’t quite place. It
turned out to be a pumpkin
spice scented air freshener. Had
someone told the students it was
pumpkin spice, perhaps things
would have been diff erent.
People take their sense of
smell for granted, says Cormiea.
But it plays a major — if under-
appreciated — role in day-
to-day life.
THE OBSERVER & BAKER CITY HERALD— B3
Those who lose their sense of
smell, including people suff ering
long-term eff ects of COVID-19,
are at risk of being not able to
detect gas leaks, fi res and food
going bad. Additionally, loss of
smell can be associated with a
feeling of emotional disconnec-
tion and problems with memory.
“I’ve seen tons of studies
where they ask people: ‘If you
had to lose one of your senses,
which one would you pick?’”
she said. “People always say
they would give up their sense
of smell. And I would like to
suggest that that is not the right
decision.”
Back to that experiment:
After the fi rst sip, while holding
his nose, my research subject
said he was drinking hot choco-
late. After the second sip, where
he was permitted to smell the
drink at the same time, he pro-
nounced it “gross hot choco-
late.” He did not know that it
was a pumpkin spice latte.
Since autumn only began
two weeks ago, he still has time
to get with the pumpkin spice
program.
EGGPLANT
Continued from Page B1
Cover, bring to a boil, lower heat to
medium and cook 5 to 7 minutes
until eggplant is tender. Stir in
sesame oil and serve. May also be
served at room temperature.
Per serving (based on 4): 115
calories; 7 g fat; 6 g saturated fat;
no cholesterol; 1 g protein; 13 g
carbohydrate; 10 g sugar; 4 g fi ber;
751 mg sodium; 12 mg calcium
Recipe from “Regional Cooking
of China” by Maggie Gin
ROASTED
EGGPLANT
SANDWICHES
WITH
ARUGULA
WALNUT
PESTO
MAYONNAISE
Yield: 4 servings
1 eggplant sliced in 1/2-
inch rounds
1 to 2 tablespoons olive oil
Salt and pepper to taste
3 cups arugula, divided
1 cup basil
1/3 cup unsalted walnuts unsalted
2 cloves garlic
1/4 cup olive oil
1/2 lemon, juiced
3 tablespoons mayonnaise
8 thick slices your favorite
bread, toasted
1 (8-ounce) jar roasted red
peppers, drained and patted dry
1. Preheat oven to 350 degrees
and line a baking sheet with parch-
ment paper.
2. Place sliced eggplant on a cut-
ting board and sprinkle with salt.
Allow to sit until the oven is done
preheating. Wipe the salt (and the
liquid released) off the eggplant
slices with a paper towel or clean
kitchen towel. Place eggplant on
the baking sheet and drizzle with
olive oil, salt and pepper to taste.
Cook in the oven for 20 minutes,
fl ipping halfway.
3. While the eggplant is cooking,
prepare the pesto mayonnaise.
Combine 1 cup of the arugula, the
basil, walnuts and garlic in a food
processor. Pulse until combined,
scraping down the sides as
needed. Add the olive oil, lemon
juice, salt and pepper and pulse
until smooth. Taste and adjust
seasonings as needed. Spoon the
pesto into a bowl and add the
mayonnaise. Stir to combine and
refrigerate until ready to use.
4. To assemble the sandwiches,
spread a layer of pesto mayonnaise
on 4 slices of bread. Top with roast-
ed red peppers, the remaining
2 cups of arugula and eggplant.
Top with remaining slices of bread
— you can add another layer
of pesto mayonnaise to the top
slice of bread too, if you’re feeling
adventurous.
Per serving: 566 calories; 42g fat;
14g saturated fat; 45mg cholester-
ol; 9g protein; 43g carbohydrate;
6g sugar; 3g fi ber; 1,192mg sodi-
um; 73mg calcium
Slightly adapted from a recipe
by thissavoryvegan.com
EGGPLANT
TERRINE
Yield: 6 servings
2 tablespoons olive oil,
plus 3/4 cup or more for
Hillary Levin/St. Louis Post-Dispatch-TNS
Roasted Eggplant Sandwich with Arugula Walnut Pesto Mayonnaise.
drizzling and brushing
2 yellow bell peppers
1 red bell pepper
3 eggplants cut into 1/4-
inch thick slices
5 ounces Emmentaler cheese
1 sprig fresh basil, chopped
3 eggs, lightly beaten
3 ripe tomatoes, peeled
and chopped
1 garlic clove
Salt and pepper
1. Preheat the broiler. Line a
loaf pan with parchment paper
(spreading a little butter on the
inside of the loaf pan will help it to
stay in place). Place the bell pep-
pers on a cookie sheet, drizzle with
oil and roast, turning frequently,
until charred and blackened all
over. Remove from the oven, place
in a plastic bag and seal the top.
Do not turn off the broiler. Brush
the eggplant slices with oil, place
in a single layer on the baking
sheet and broil until golden brown
on both sides; this will require a
few batches.
2. Preheat oven to 350 degrees.
3. When the bell peppers are
cool enough to handle, peel, seed
and chop the fl esh. Make a layer
of eggplant slices in the prepared
pan. Grate 1/2 cup of the Emmen-
taler and slice the remainder. Stir
the grated Emmentaler, chopped
bell peppers and a little basil into
the eggs and season with salt
and pepper. Arrange a layer of
Emmentaler slices on top of the
eggplant and spoon in some of
the egg mixture. Continue making
alternate layers until all the ingredi-
ents are used, ending with the egg
mixture.
4. Place the loaf pan in a roast-
ing pan, add boiling water to come
about halfway up the sides and
bake 1 hour.
5. Meanwhile, put the tomatoes,
the 2 tablespoons of oil and garlic
in a small pan, season with salt and
pepper, and cook over medium
heat, stirring frequently, for 20
minutes. Remove and discard the
garlic.
6. Remove the terrine from the
oven, unmold onto a warm serving
dish, discarding the parchment
Hillary Levin/St. Louis Post-Dispatch-TNS
Eggplant With Peanut Butter.
paper, and serve with the tomato
sauce.
Per serving: 482 calories; 40
g fat; 9 g saturated fat; 108 mg
cholesterol; 14 g protein; 24 g car-
bohydrate; 13 g sugar; 11 g fi ber;
120 mg sodium; 298 mg calcium
Recipe from “The Silver Spoon”
PICKLED
EGGPLANT
WITH OIL AND
VINEGAR
Squeeze out liquid. Combine
vinegar, sugar, oil and soy sauce
in a small saucepan and heat to a
simmer. Pour over eggplant and re-
frigerate a few hours, tossing once
or twice. Serve cold with hot rice.
Per serving: 115 calories; 7 g fat;
6 g saturated fat; no cholesterol;
751 g protein; 13 g carbohydrate;
10 g sugar; 4 g fi ber; 752 mg sodi-
um; 12 mg calcium
Recipe from “Japanese Country
Cookbook” by Russ Rudzinski
541-786-8463
M. Curtiss PN-7077A CCB# 183649
A C ERTIFIED M ASTER A RBORIST
Yield: 4 servings
1 small eggplant
Salt
2 tablespoons vinegar
2 tablespoons granulated sugar
2 tablespoons vegetable oil
2 teaspoons soy sauce
Peel eggplant and julienne
as fi nely as possible. Lightly salt
and let stand 10 to 15 minutes.
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