Caponata and GREAT friends

I can't seem to catch a breath these days...I've been trying to update my blog in the past few days and every time I seat down to do that, something else needs my attention...Ohhh, the joys of parenthood :) I'm sure those of you who have children can relate to that very well... I am fortunate enough to have a group of friends, who help elevate some of the pain that comes with working full time, raising children, balancing marriage and family. We get together as often as we can to catch up, enjoy glass or two of wine and just get away I often wonder how I've ever done it without them. They are such a GREAT support system!!!

This is one of the recipes I often make when we get together. It is very easy to make, delicious and healthy. This recipe comes from Gourmet, September 2006 issue.



* 2 lb small Italian eggplants (about 4)
* 1 tablespoon kosher salt or 2 teaspoons fine sea salt
* 1 1/2 cups extra-virgin olive oil
* 1 cup chopped onion (1 medium)
* 4 medium celery ribs, cut crosswise into very thin
* 1/3 cup large green Sicilian olives (1 3/4 oz), pitted and coarsely chopped
* 1 3/4 oz Italian capers packed in salt (1/3 cup), rinsed well
* 2 tablespoons sugar, or to taste
* 1/3 cup white-wine vinegar
* 1 (14- to 15-oz) can whole tomatoes in juice, drained and chopped (1 cup)

Peel eggplants, leaving some strips of peel, then cut into 1-inch cubes and spread on half of a kitchen towel. Sprinkle eggplant with salt, then cover with other half of towel and weight with a baking sheet topped with 2 or 3 large cans for 30 minutes.

Meanwhile, heat 1/2 cup oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until pale golden, 6 to 8 minutes. Add celery and cook, stirring, until onion and celery are deep golden brown, about 10 minutes. Add olives, capers, and 2 tablespoons sugar and cook, stirring, 2 minutes, then stir in vinegar and tomatoes.

Reduce heat and simmer, covered, stirring occasionally, 20 minutes. If sauce is very acidic, add 1 to 2 teaspoons sugar (to taste). Transfer to a bowl and keep warm, covered.

Rinse eggplant in a colander under running water, then squeeze dry in small handfuls.

Heat remaining cup oil in cleaned skillet over moderately high heat until hot but not smoking, then fry eggplant in 2 batches, turning occasionally with tongs, until tender and browned on all sides, 8 to 10 minutes per batch. Transfer as cooked to paper towels to drain, then transfer to a large shallow serving dish in an even layer. Spoon sauce on top, spreading evenly, and let stand, covered with a kitchen towel, at room temperature, at least 8 hours (for flavors to develop). Stir before serving.

Griled Brie and Tomato on a crusty bread...

I first saw this recipe on Heather's Blog and had to try it. Heather has a great way of describing food in a way that makes my mouth water.I was not dissapointed. I ended up making basil pesto instead of Arugula, but other than that pretty much followed the directions as posted. Original recipe was from Tyler Florence. You should check out Heather's Blog if you need some inspiration.



Pesto (Gourmet, September 1996)

* 4 cups packed fresh basil leaves, washed well
* 1/2 cup pine nuts, toasted until golden, cooled, and chopped fine
* 1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
* 2 large garlic cloves, minced
* 1/4 cup plus 3 tablespoons extra-virgin olive oil

Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.

In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.

1 baguette, thick bias-cut slices
Extra-virgin olive oil
4 ripe tomatoes, sliced
1/2 pound Brie, sliced thin

Preheat grill to medium. Drizzle the bread slices with oil, then grill about 1 minute per side. Remove bread from grill. Spread each slice with some of the pesto. Add a layer of sliced tomato and a piece of Brie. Grill about 1 minute more, until cheese melts and the bread is nicely toasted.

Artichoke Toast

I just wanted to do a quick "drive by" post... I've been very busy in the past few days and didn't get a chance to do much cooking. I had this appetizer in a Spanish-Tapas restaurant called Firefly on Paradise and LOVED it. If you are ever in Las Vegas, you difinitely have to give it a try. The serve UNBELIEVABLE Sangria and hundreds of tapas, hot, cold,vegetarian, meat, seafood etc. You can check out Firefly Menu Here. You can imagine how excited I was when I found the recipe. It is a fabulous appetizer that you'll find yourself craving all the time. I hope you'll give it a try and fall in love with it as much as I did.



* 1 (12-ounce) can quartered artichokes
* 4 ounces lemon juice
* 4 ounces extra-virgin olive oil
* 1 tablespoon freshly ground black pepper
* 1 tablespoon kosher salt
* 1/2 cup chopped fresh parsley leaves
* 1-ounce whole coriander seeds
* Dash hot sauce
* 1 loaf baguette, sliced 1/2-inch thick, brushed with a mixture of olive oil, garlic, salt, black pepper, rosemary, and thyme
* Garlic Aioli, recipe follows
* Quartered, marinated artichoke hearts, for garnish
* 1 roasted red pepper, peeled, seeded, and sliced
* 1-ounce fresh basil leaves, very thinly sliced

Directions

In a large bowl, combine the artichokes, lemon juice, olive oil, pepper, salt, parsley, coriander seeds, and hot sauce; mix well. Refrigerate and marinate overnight.

Preheat the oven broiler and spread the bread slices onto a baking sheet. Broil the bread slices until they are toasted. Spread the sliced bread generously with Garlic Aioli, top with a marinated artichoke, a strip of red pepper, and then sprinkle with basil. Serve immediately.

Garlic Aioli:

2 eggs*

1 tablespoon Thai chili-garlic sauce (recommended: Sriracha)

1/2 lemon, juiced

1 tablespoon minced garlic

1 cup extra-virgin olive oil

Kosher salt
In a blender or food processor, combine the eggs, chili-garlic sauce, lemon juice, and garlic. Pulse until well mixed, and then slowly pour in the olive oil and continue processing until the mixture is thick and creamy. Season, to taste, with salt.

Family influences...Goat cheese & tuna Crostini

Life has a funny way of working out...when I moved to the states more than a decade ago I've never dreamed that I would make my permanent home here. I'm the oldest of 3 girls. Both of my sisters are significantly younger than I am and not shy about reminding me about it :) As many of you know I grew up in Poland. At the time of my move to USA, both my sisters were in elementary and getting ready to go to High School (we do not have junior high)They've since grown up and moved away from home...I mean AWAY, AWAY, one lives in Geneva, Switzerland and the other in London, England. We don't get a chance to see each other as often as we'd like but thanks to "Skype" we get to talk when we want and my daughter gets the chance to keep in touch with her favorite aunts and grandparents. It's been more than 10 years since we've spent holidays together (my parents and siblings) and I can't tell how ecstatic I am to be able to be with all of them this coming Christmas and New Years. We were laughing that we all have our own American-Swiss-British holiday traditions that we've picked up along the way and should celebrate international Christmas! I am so excited to see how this will turn out....I am looking forward to a fabulous celebration. It will be so good to see everybody again!!!



As with everything else, we've picked up new culinary traditions as well, and have regional favorite dishes. My sister Ala had shared with me her recipe for Goat cheese crostini. I have to say, I was a little sceptical about it at first, but I am a crostini junkie and had to try it before I made up my mind about it. The recipe calls for goat cheese and tuna, yes, I said tuna...I would never put the two together and did not expect to love this recipe...

Goat cheese crostini:



4 oz of soft goat cheese
1 3 oz can of tuna packed in oil ( you can use water packed tuna but will have to add 1 TBSP of olive oil)
1 green onion chopped
1 clove of garlic minced
salt and pepper to taste
Baguette bread or your favorite bread

Slice bread and toast it or grill it till crispy. In the meantime, mix all the other ingredients together and season to taste. Spread on the crostini and broil for couple of minutes.

I have to say that this recipe was a HUGE HIT! I love the tuna and goat cheese together! Ala, I'll be making it again for sure! Thanks sis!