Caponata

Last month our neighbor's wife was away visiting relatives in Argentina so my husband and I decided to have Jose over for dinner. Since the weather was great we decided to grill. Jose brought some great wine and a chocolate raspberry cake. I had marinated some chicken and baked corn muffins and made a salad. I also made caponata.

Caponata is Sicilian sweet and sour eggplant dish, traditionally served as a room temp vegetable side dish or a cold antipasto. It turns out that our Jose had never had caponata and absolutely loved it.  As we sat at the table talking and eating, the caponata continued to disappear. Jose does some cooking himself and says that his wife loves eggplant.  I gave him some caponata to take home and sent the recipe over later.

I love caponata too. It's one of those dishes not too many people make, although it is really delicious and easy to make. It is not just a summer dish as all the ingredients are always available year round. I sometimes serve it over gnocchi, and it is a great topping for bruschetta.

 I use the small eggplants as I find them tender and mild. I always add orange zest to the recipe because, well it's orange zest and it always just wakes up the flavors. You can add zucchini or other vegetables to this recipe if you like. Great served cold on a sandwich. Even better if you let it sit for a day or two.

Ingredients
       
4 small or  2 medium eggplants, cut in 1/2 inch cube
1 small red onion, finely chopped   
3 cloves garlic, crushed
3 -1/2  oz sun dried tomatoes, reconstituted in 1/2 cup of boiling water, chopped (save liquid)
2 roasted red peppers, jarred or 1 red bell pepper cut into 1/2 inch pieces
2-3 tablespoons capers
Handful of pitted green olives, chopped
3 tablespoons golden raisins (optional)   
1 tablespoon orange zest
Freshly ground black pepper, to taste
2 tablespoons brown sugar
4 tablespoons of balsamic or red wine vinegar
Small bunch of Italian parsley
Small bunch of fresh basil
1/4 cup pine nuts, toasted
1/2 cup olive oil
Warm crusty bread, to accompany

Procedure

Reconstitute sun dried tomatoes in 3/4 cup boiling water for 30 minutes, or until soft, save liquid.
In a frying pan, heat the oil and fry the eggplant on medium high. When the eggplant is nice and golden, remove the eggplant to a plate. If there is any oil left in the pan remove it and reserve to drizzle on before serving. Lower the heat to medium and cook onion and garlic for about 5  minutes. Add tomatoes, peppers and the liquid from the reconstituted tomatoes and cook for 5 more minutes. Add the eggplant back to the mix.

Meanwhile heat the sugar in the vinegar to dissolve and add to the eggplant mixture.  Cook until the liquid has almost completely evaporated. Add the capers, olives, raisins, black pepper, and orange zest and mix well. You won't need salt because the capers and the green olives are salty. Top with toasted pine nuts, Italian parsley leaves and basil, drizzle with olive oil. 

Make a double batch and freeze some for that night when you just don't know what to make, or invite a neighbor over. Maybe they will bring you wine and a chocolate raspberry cake.

Compost Cookies

Ah, the pleasures of compost. My husband can, and has talked about it with such happiness that it has become a running comedy routine between him and my daughter Jackie's BFF Beth.  Beth will ask for a compost update  and that is enough to get a lesson started. Conversation runs from the best mix and the best location to the latest application. It's adorable.  So, when I saw the online chatter about Compost Cookies I had to bite. Just for them.

Made famous by pastry chef Christina Tosi of Momofuku Milk Bar & Bakery in NYC, Compost Cookies include an odd mix of salty and sweet bits: potato chips and pretzels, used coffee grounds, chocolate chips, butterscotch chips, and graham crumbs. Actually there is a much older version with the same name which includes cocoa powder Grape-nuts cereal, coconut and other ingredients.

Greg Johnson's Oatmeal Cookie Blog version of Copycat Momofuku Compost Cookies adds Fritos to the mix, replaces the butterscotch chips with peanut butter chips, and omits the graham crumbs. Another difference between the original and Greg's version is his  crispy texture cookie. To make these cookies crispy, he added  1/2 stick more of butter, decreased the amount of dark brown sugar, and added white sugar. For thick original style, you can increase flour to 1 1/2 C.
I used  flour, oatmeal and graham crumbs. You can substituted 1 tbsp espresso powder for the coffee grounds and delete the Fritos or use beer nuts. I used both. My version, adapted from both follows:

Makes 3 dozen cookies.

Ingredients

Creamables
1 stick butter
3/4 cup dark brown sugar
1/4 cup white sugar
2 tablespoons dry, used coffee grounds

Wet Ingredients
1 egg
1 tablespoon vanilla

Dry Ingredients
1 cup oatmeal
1 cup flour
1/2 cup graham cracker crumbs
3/4 cup roughly crushed potato chips
1/2 cup roughly crushed pretzels
1/2 cup roughly crushed Fritos
1/2 cup butterscotch chips
1/2 cup chocolate chips
1/2 cup beer nuts
1 teaspoon baking soda

Procedure
Preheat oven to 350º.
In a large mixing bowl, cream together the creamables.
In a small bowl, combine the wet ingredients and whisk together until smooth.
Add the combined wet ingredients to the creamables. Mix together until well incorporated.
In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly           combined.
Shape dough into balls--about 2 tablespoons each. Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.

Do not add to compost bin Beth!

Chickpea Veggie Burger

I've always liked the idea of the veggie burger. They just never seemed to turn out the way I want them. They have been too mushy on the inside while to hard on the outside, or not enough variety of texture. Even commercial veggie burgers, though improving, are not yet where they should be. You'd think with this country's obsession with food that someone would have produced an excellent veggie burger by now. Fortunately we have access to a global feast of recipes online so there is no lack of great ideas for veggie burgers.

Some people choose veggie burgers to boost their fiber intake while others want to cut back on red meat. My husband and I have been eating less meat and so I have been trying various recipes for veggie burgers. The good thing is you can make them out of almost any combination of protein, usually beans or lentils, vegetables and or nuts and seeds.

I wanted one I could grill. I like the smokey flavor and the crunchy outside. This recipe is my latest attempt at  great veggie burgers you can cook on the grill and not have them fall apart. The basic recipe follows.  I also had some left over roasted butternut squash which I chopped and added ( 1/2 cup) after processing the other ingredients My husband likes them spicy, hence the variety of heat.

Ingredients
1 can (15 ounces) chickpeas, rinsed and drained. Remove the skins
1/3 cup chopped carrots
1/4 cup diced red onion
1 diced jalapeno, or 1 teaspoon diced jalapeno
1 1/2 tablespoons diced garlic
Grated zest of one large lemon
1/3 cup herbed croutons
2/3 cup  rolled oats
1/2 teaspoon sweet Hungarian paprika
1/2 teaspoon chili powder
1 bunch (as much as you like) fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1 large egg
1 tablespoon extra-virgin olive oil

Procedure
Place all ingredients in food processor fitted with metal blade; process until blended but still a little chunky. If the mixture is too dry and not holding together add another egg and blend. This is where I added leftover chopped butternut squash and blended lightly. You can of course add peas, corn or any other veggies at this point.  Shape mixture into 4 or more 1 1/2-inch-thick patties.

Grilling: Before grilling veggie burgers freeze about 40 minutes. The burgers will not be totally frozen but will hold together nicely while grilling.  If you have pre-frozen burgers, take them out of the freezer for 15 minutes, just so they are not rock hard, before you grill them. If you have no time for pre-freeezing, chill burgers for 20 minutes.
Brush the burgers with olive oil and grill for a few minutes on each side, until the burgers have browned a bit and you have good grill marks.

Pan Frying: Heat the oil in a heavy skillet over medium low heat. Place burgers in the pan and cook for about 7 to 10  minutes, until the bottoms of the burgers are browned, and then flip. cook for another 7 minutes or until golden.

Try this vegetarian burger topped with portobella mushrooms, avocado slices, caramelized onion jam, your favorite chutney, enchilada sauce, curry sauce,  sweet chili sauce, tzatziki sauce, or this Creamy Salsa Verde.

Creamy Salsa Verde

1 cup light sour cream
1/2 cup salsa verde (green salsa)
1 tablespoon fresh cilantro, chopped
You can use Recaito, a very mild, cilantro-based seasoning sauce used in Puerto Rico and Cuba, in place of salsa verde. If using Recaito you do not need the extra cilantro.
Combine sour cream and salsa in a small pot and heat until bubbly. Then mix in chopped cilantro.
Eat Up!

Bread Pudding

It wasn't until I was an adult that I found out that chocolate bread pudding was not the kind of bread pudding people usual eat.  Growing up my mother only made chocolate bread pudding, always served warm.  I never saw, or heard of, any other kind.  Image my surprise when dining out, in my early twenties, I came across a pale so-called bread pudding with, oh no,  raisins and rum sauce.  This was not a good thing. Sacrilegious!

It seemed that I was the one who was mistaken in thinking that the chocolate version was the only way to go. No one I talked to had ever had it. The "real" bread pudding was this other sort which I now had in front of me.

I tried it. I did not get that cozy feeling the warm chocolatey spoonfulls always gave me.  Not  from that blonde lump with the alien raisins and rum sauce.  No thank you! I will stick to my dark friendly version.

I think this distain for any other dessert bread pudding comes from the fact that my parents were both from New York City and this other kind of bread pudding is a southern style which I was not exposed to. Still, how can it compare to the dense chocolate bliss I love.

Through the years  I have encountered  many different recipes for both sweet and savory bread puddings. Some made with Italian bread, brioche, or croissants. Some flavored with eggnog, coconut milk, apple cider or brandy. There are recipes that use apples, bananas, tomatoes, sweet potatoes, pumpkin, butternut squash, even crab meat. I have to admit that some of the savory ones sound delicious to me and I think I'd like try some of them.

But, when it comes to a dessert bread pudding I draw the line. It'll have to be chocolate bread pudding for me.
So here is my mom's recipe.

Ingredients

2 cups heavy cream
1 cup whole milk
4  eggs separated
3/4 cup sugar
1 tablespoon vanilla extract
12 ounces bittersweet chocolate
1  loaf white bread, crusts trimmed, or 1 pound loaf brioche

Procedure

1.  Heat the oven to 325 degrees.
2.  Cut bread slices or brioche slices into quarters,
3.  Lightly coat a 13-by-9-inch baking dish with cooking spray. I used my souffle dish.  Arrange the bread pieces  evenly throughout the dish.
4.  Whisk the milk, egg yolks, and sugar in a medium saucepan over low heat. Add the chocolate and heat  stirring until the chocolate melts. Stir in the vanilla. Remove from heat.
5. Whip egg whites until they form soft peaks.
6. Add a little of the whipped egg whites to the chocolate custard to temper then slowly add the rest, folding in gently to combine.
7. Slowly pour the chocolate custard over bread, making sure all the bread is soaked.
8. Place a piece of plastic wrap on top of the pudding and press down lightly to soak bread thoroughly. This can be messy if the dish is very full. Remove the plastic. At this point you may have to clean up any spills around the dish with a damp towel.
9. Allow to rest  for 15 minutes. Just to make sure all the bread is nice and wet.
10. Bake uncovered 35 to 40 minutes or until set. Cool on a rack for 15 minutes.

So delicious. Get the whipped cream ready!

Roasted Brussels Sprouts with Pancetta on Creamy Polenta

Brussels sprouts get a bad rap. Stinky little cabbages!  Well, if you really don't like cabbage, or broccoli for that matter you probably won't really ever like brussels sprouts. It's like cilantro... you either love it or hate it, no in between about it.

I  am a proponent of the roast them method. I find that they do not smell cabbagey this way, they're crispy, and they do taste delicious.

Choose  the small, firm, compact sprouts. Those of equal size ensure that they will cook evenly. My mother told me to select ones that feel heavy for their size. Use color as an indicator of freshness. Brussels sprouts should be bright green with leaves that look fresh.

Polenta is one of the foods I fondly remember from my childhood. Specifically, I remember my aunt Tess making the Italian,  loaf style polenta. At the table she would slice the steaming loaf with string and serve it with the accompanying meat's gravy or tomato sauce.   It was so yummy.

Aunt Tess and Uncle Ralph had a dog named Corky.  Corky used to lie in the kitchen doorway waiting for a taste of something delicious while aunt Tess would cook for hours, and speak to him in Italian. It was always well worth the wait for Corky and for us.
Polenta is traditionally a slowly cooked dish involving a lot of stirring. No instant polenta here. After cooking it can be shaped into cakes, or other shapes and fried in oil until it is golden brown and crispy, or even grilled. I like it smooth, soft and creamy, making an essentially bland and common food soul soothing.

This recipe is in two parts. Make just the sprouts or just the creamy polenta. Best bet, make both.

Brussels Sprouts with Pancetta
Makes four servings.

Ingredients

1 pound fresh brussels sprouts
4  tablespoons good olive oil
1/4 pound pancetta, cut thick and sliced into 1/4-inch cubes
3/4 teaspoon kosher or sea salt
Freshly-ground black pepper, to taste

Preparation

Preheat oven to 400 degrees F.

Rinse the brussels sprouts well in really cold water. Trim the stem ends and remove any discolored or wilted outer leaves. Cut in half from stem to top.
Toss them in a bowl with three tablespoons of olive oil, salt and pepper. Pour them on a lined or non stick sheet pan and roast for 35 to 40 minutes.
Shake the pan from time to time, the outside leaves will become browned and glazed, and crispy.

Heat 1 tablespoon of the olive oil in a saute pan over medium heat. Add the pancetta and saute until brown and crisp, about four minutes. Remove the pancetta to a plate topped with a paper towel to absorb any excess oil and set aside.

Creamy Polenta
Makes four servings.

Ingredients

1 cup polenta (medium-ground cornmeal)
2 cups whole milk
2 cups water
1/2 cup créme fraîche, or sour cream
1/3 cup Asiago cheese, you can also use Parmigiano-Reggiano or even Gruyere
Kosher or sea salt, for salting water
Kosher or sea salt, to taste
Freshly-ground white pepper, to taste

Preparation

In a large saucepan, bring the water and milk to a boil over high heat. Add a couple of pinches of salt and stir.
Slowly add the polenta in a thin stream, whisking continuously.  Continue whisking for three or so minutes to prevent lumping.
Lower heat and simmer with the lid half on, whisking every 10 minutes or so, until the polenta is smooth and creamy—about 45 minutes.
Add the créme fraîche, or sour cream,  and the Parmigiano-Reggiano. Stir to incorporate.
Add white pepper and salt, to taste.
Adjust consistency by adding more whole milk, if needed.

With the lid on, the polenta can sit for up to 15 minutes until ready to serve.

To serve, place a large spoonful of polenta on a plate. Top with crispy brussels sprouts. Sprinkle with pancetta.

Go on, try it, you may be pleasantly surprised that you really do like the little cabbages.

"Little green balls of death"
http://www.blog.co.uk/community/profile_media_detail.php?item_ID=3108473

Basil Oil

I'm all about the basil. I love its rich and spicy, mildly peppery flavor. I use fresh basil a lot during the summer. It's so yummy on so many things; tomato salad of course, grilled meats, pasta, veggies, and beautiful basil oil.

I usually grow Italian and Thai basil and find they are really pretty hardy. Don't be afraid to prune basil. It will usually have to be pruned every 2 to 3 weeks to encourage a bushy, healthy plant. Pinch off the flower buds as soon as they begin to emerge to maximize leaf production.

It seems I'm not the only one here who loves it. In the past I have gone out to the patio to pick some basil only to find just a leafless stem standing. Either we have gourmet chipmonks or deer, I'm not sure which ones were the culprits. Now I keep it on a table and it seems to do just fine, thank you. It turns out that Nikki, our cat, loves basil too, but not fresh, only dried. That makes sense as it is a member of the mint family like catnip (cat mint). As soon as I bring basil indoors she will bug me until I give her some of the basil I have already dried.

I recently had my oldest daughter and her boyfriend over for dinner. Since she is a vegetarian but does eat fish and seafood, I made lobster ravioli. No, I didn't make it myself but it was from Trader Joe's and delicious. Just before I served it I poured the basil oil around the plate and lightly on top of the raviolis. I also gave the chicken breasts, which I made for her boyfriend a light beautiful green halo. We all had some on garlic bread as well. My husband and youngest daughter weren't home and had to wait till the following night for their taste of the vibrant green oil. I think I will be busy making basil oil weekly as it is really good.

I'm already planning on growing two or three plants indoors so when it's cold outside I will still have my dose of fresh basil. I'm sure Nikki will appreciate that.

Basil Oil
(adapted from Once Upon a Plate)

Makes about 1 cup

Ingredients

1 1/2 cups lightly packed fresh basil leaves (I used Italian basil)
1 cup olive oil

Preparation

Fill a large bowl with ice water, set aside.
Bring a large saucepan of water to a boil. Add the herbs, blanch for 5 seconds (make sure the leaves are submerged.) Drain into a strainer and immediately plunge the herbs into the bowl of ice water until cold. Drain the herbs and pat leaves dry with a paper towel.
Combine basil leaves and olive oil in a blender and puree. Strain puree immediately through a fine-mesh strainer into a bowl. Strain again through three or four layers of cheesecloth (rinsed in clear water and squeezed dry before straining the herbs.)
After oil passes through, gently press basil to release remaining oil.
Put the oil in a sterilized glass bottle, cover tightly and refrigerate.

For best flavor, use within one week. If stored in the refrigerator the olive oil may solidify slightly when chilled, but it will quickly liquify when it comes back to room temperature.

Yum, I want some now!

Apple Cake

So, yes another food blog. But you know us foodies, we just can't stop talking and/or writing about food. To say we're obsessed, well I don't think so, but, we are fanatical about food. So I'm diving in to the bloggy depths.

What I'd like to do is try old and new recipes cooking my way through the alphabet. An interesting endeavor because there are so many new food varieties available that I have not tried as well as some great old stand-bys. Making favorites of family and friends and diving headlong into brave new world taste adventures could make for some great times ahead.

While I'm in the kitchen today deer are walking through the yard again. The hummingbirds are having their aerial battles for domination of the feeders. Looks like everyone will be busy.
So here is my first:


Apple Spice Cake
(adapted from Martha Stewart's here)

The original recipe calls for a 12 cup Bundt pan. I’ve baked mine in PaniMold disposable baking baskets. I did not add nuts this time but I marinated the chopped apples in Calvados before adding them to the batter and saved some for topping before serving.

Ingredients

1 1/3 cups vegetable oil (I use canola oil)
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 gala apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract

Preparation

Preheat oven to 350 degrees.
In a large bowl, sift together flour, cinnamon, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment mix on high speed, or by hand, combine vegetable oil, sugar, and eggs; until lemon yellow.
With mixer on medium speed, or by hand gradually add in dry ingredients until just incorporated.  
Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.  
Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes as ovens may vary.
Remove from oven, and cool slightly on a wire rack.  
Invert cake onto rack; turn cake right-side up to cool completely on rack.


Enjoy!