27-DEC-2007
Caponata finished.
It tastes better after it mellows and melds in the fridge for a couple of days.
It also freezes well.
Serve as an appetizer, with crackers or Italian bread. Good on sandwiches with some mellow cheese.
27-DEC-2007
Caponata
Caponata is a Sicilian-derived eggplant, peppers and olives dish.
While it superficially resembles the French ratatouille, caponata has more wham, more zest and no courgettes (zucchini). The sauce is a tangy, sweet and sour melange. Some recipes call for pignoli (pine nuts) but I prefer it without. Another version has bitter chocolate added, something I've never tried, but I have serious doubts that it would help it at all.
This picture shows most of the ingredients prepped and cut and ready to cook.
Grand Central Oyster Bar
Icy oysters on the half shell.
Grand Central Oyster Bar
Oyster Pan Roast.
(A bit sloppy in serving, but it was very good.)
Harold's NY Deli
Pickle Plate from the Pickle Bar
Caffe Galleria, Lambertsville, NJ
Seitan and Couscous with Canellini Beans and Vegetables
08-JUN-2003
Birth of Dutch Baby
Susie removes Dutch Baby From Oven
