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Caponata, aka: Sweet and Sour Eggplant
Sep 20th, 2015 by
Spread a little of the caponata on Italian toast slices to make sweet and tart crostini.

Spread a little of the caponata on Italian toast slices to make sweet and tart crostini.

This recipe is one of the best I found in a very long time. It is a delicious blend of sweet and sour flavors with a mingling of soft and crunchy textures that melts in your mouth creating a desire for more and more. It is addictive.

The recipe, first printed in the 2005 edition of Gourmet Magazine, got the highest score on Epicurious.com: four forks, and the 18 people who reviewed it said they would make it again.

So what is caponata and what can you do with it? It’s a blend of bite-sized eggplant, tomatoes, celery, green olives, and red bell peppers that have been enhanced with some garlic, onion, parsley, basil, sugar and red wine vinegar.

It is delicious, by itself as a side dish, or when mixed with pasta. It also makes the best crostini when spread generously over toasted ciabatta slices. It’s very versatile and can be used imaginatively in a thousand different ways. I just put the last of it on some lavash bread, along with some goat cheese and arugula to create a roll-up sandwich. It was better than an eggplant (or chicken, or veal) parm sandwich on a braided roll.

This recipe takes a little work but it’s worth it. It makes a big batch that you can enjoy for several days or even a week.

Again, here’s the recipe. Enjoy!!

Find More Recipes in the RootsLiving Recipe Index

Baked Stuffed Shrimp
Mar 12th, 2015 by
A meal fit for a king (or a birthday boy).

A meal fit for a king (or a birthday boy).

Growing up, this was my favorite dish. My mother would make it for me every year on my birthday.

I can’t believe it’s taken me this long to post the recipe. Here it is:

Ingredients:

  • Jumbo shrimp. If you’re buying frozen, get the 8-12  pack. Don’t buy the COOKED frozen shrimp as most are tasteless and won’t work with this recipe, anyway. You should plan on at least three shrimp per person. But four is even better.
  • Ritz Crackers, about two cups, crushed.
  • Butter. Unsalted is best. About one stick. Melted.
  • Lemon juice, about 1 tablespoon.
  • White vermouth or white wine. About two tablespoons.
  • Salt, about 1/4-1/2 teaspoon.
  • Pepper, a few shakes or twists of the grinder.
  • Garlic powder, just a couple of pinches. Remember, this is very strong and can easily overpower a dish. Use caution.
  • Old Bay Seasoning, or paprika. About 1/2 teaspoon.

I lined a cookie sheet with parchment paper to make cleanup easier.

I lined a cookie sheet with parchment paper to make cleanup easier.

Procedure:

Thaw shrimp overnight in refrigerator or put in a colander and run cool water over them until they thaw. Peel them, if necessary.

Slice shrimp down the curved back and remove vein if necessary. (Sometimes, the shrimps are already deveined, even in packages that say they are not. If you can’t find a vein, don’t worry about it. If you can’t see it before it’s cooked, you won’t see it after it’s cooked. Removing the vein is aesthetic, not mandatory.) Be sure to make a deep cut so the shrimp are butterflied.

Place on a cookie sheet. Line with parchment paper for easy cleanup.

Brush shrimp with a little of the melted butter and bake at 325 for about 3-4 minutes. Remove from oven. They should not be cooked through yet.

Combine the Ritz Crackers, the melted butter, lemon juice, white wine or white vermouth, salt, pepper, garlic powder and Old Bay Seasoning to make the stuffing.

Spoon a round blob of stuffing over each shrimp and bake until done, about five to seven minutes. The shrimp will be a firm whitish/pink color with red stripes around the edges.

Serve with rice and your favorite greens. I served mine with a bok choy and raisins side dish.

Bok Choy With Raisins (A Winning Side Dish Is Born)
Mar 12th, 2015 by
The sweet blends perfectly with the sour in this tasty side dish.

The sweet blends perfectly with the sour in this tasty side dish.

This side dish is a definite keeper. I made it up yesterday, while trying to come up with a good green side dish to go with baked stuffed shrimp.

At first I was thinking of an arugula salad, but didn’t feel like driving three or four miles to a farm stand where I can get it at a good price: less than $2 for a good-size bag. And I wasn’t going to spend $6 or $7 for arugula at the Stop & Shop, just a few blocks from my home. So, I set my sites on the Asian supermarket, which is about a 1/4 mile from my house.

Super 88 doesn’t sell arugula, but they have an amazing selection of bok choy. And it’s cheap.

I thought about stir-frying it with some scallions and then a crazy idea hit me on how to offset the subtle bitterness of the greens with something sweet. Raisins! And just to keep things real, I decided to finish it off with a vinaigrette, a balsamic vinegar being a perfect match to bring out the flavor of the raisins.

Here’s the recipe:

Ingredients:

  • Bok Choy. I used about 15 pieces of the baby bok choy and it was enough for three people. Washed and chopped into 2-inch pieces.
  • Scallions, about 6. Cut off with about 2-inches of green showing and then sliced into small wheels.
  • Peanut oil, about 1 tablespoon.
  • Garlic, one clove, crushed.
  • Raisins, about 1/2 cup. I used regular raisins, but I think golden raisins may work even better.
  • A balsamic vinaigrette, about 2 tablespoons. You could also use Italian dressing.
  • Salt and pepper to taste.

Procedure:

Heat the peanut oil in a wok, spreading it around to coat the sides.

Add the scallions and cook until translucent.

Add the garlic and the bok choy and stir to coat with the oil. Cook for a minute or two.

Add the raisins. Stir everything occasionally and cook until greens are wilted but the white parts of the bok choy remain crisp.

Add the vinaigrette and stir to coat. Put lid on wok and cook on low heat for a minute. Then turn heat off.

Serve with your favorite protein (chicken, beef, pork, fish, even eggs).

Find more recipes in the Recipe index.

A Classic Vinaigrette
Mar 12th, 2015 by

This salad dressing recipe is so easy and delicious, I stopped using store-bought dressings years ago. It takes less than five minutes to make. Here’s the recipe:

Ingredients:

  • Olive oil. Here’s where you use extra-virgin olive oil if you have it. About half a cup.
  • Vinegar. Balsamic or red wine vinegar can be used depending on what you feel like. A little more than an ounce. (Remember: a good ratio for vinaigrettes is about 3 parts oil to one part vinegar. Adjust to your liking.)
  • Garlic, one large clove.
  • Salt, preferably Kosher salt. About 1/2 to 1 teaspoon.
  • Dijon mustard, about 1/2 teaspoon.

Procedure:

Put garlic in a bowl with the salt. Take a heavy fork and mash it good until it becomes a paste.

Add the olive oil and then the vinegar.

Add the mustard and whisk.

Pour it on your favorite salad and mix it up.

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Forget the Snow, It’s Stew-A-Palooza – 2015
Jan 27th, 2015 by

(This is one of my favorite recipes from the weekly Dorm Room Chef series I produced during 2014. It’s steak pizzaiola made in a slow cooker: easy and delicious. Watch the video above, or read the recipe here or read the recipe below.)

Here’s a collection of stews I compiled from good restaurants and cookbooks. I’ve made them all and enjoyed eating them more. Hopefully, you’ll have some of these ingredients on hand so you can make one of these dishes. But if not, watch the video and look at the pretty photos. It will warm you up more than looking at snow photos on Facebook.

The governor of Massachusetts declared a snow emergency and I’m declaring it stew-a-palooza — 2015!

STEWS TO MAKE ON A COLD WINTER DAY

  1. Geneva’s Quick Chicken And Shrimp Gumbo
  2. Shrimp Saute
  3. Easy Beef Bourguignon
  4. Coq Au Vin Blanc (The same as Easy Beef Bourguignon, only with chicken)
  5. Julia Child’s Beef Bourguignon
  6. Blanquette De Veau (French Veal Stew)
  7. Lobster Stew
  8. Steak Pizzaiola
STEAK PIZZAIOLA RECIPE:

This is one of my favorite Dorm Room Chef recipes. It’s easy — you just throw everything into a slow cooker and wait — and it’s delicious. Lots of flavors here — tart from the capers; sweet from the peppers; and hot from the red pepper flakes — with none of them overpowering the other. And it makes enough for four hungry college students.

Here’s the recipe from Chef Dante de Magistris of Restaurant dante and Il Casale:

Steak Pizzaiola
Ingredients
:

-2 lbs sirloin flap beef, (steak tips) sliced thin against the grain (about ¼ inch thick)

-1 tablespoon salt

-½ teaspoon hot red pepper flakes, (or more if you like it hot)

-½ teaspoon dry oregano

-¼ cup extra virgin olive oil

-2 cloves garlic

-2 tablespoons capers, plus some of it’s juice

-1 can 12 oz can crushed tomatoes

-½ cup grated Parmigiano Reggiano or pecorino cheese

-1 small bunch fresh parsley leaves

-1 red or green pepper, sliced up

-1 medium size zucchini, sliced in half moons

Method:

1. Place all ingredients in a slow cooker, mix it up, put the lid on, turn to high heat, set timer for 3 hours. Serve hot

Frozen Fruit and Yogurt Rollups
Feb 2nd, 2014 by
Here a blueberry and mango combination was used.

Here a blueberry and mango combination was used.

It’s Super Bowl Sunday and I’m making chili, chicken wings and pub kettle chips but to make myself feel better about those indulgences I searched online for something healthier.

You have to let the rollups sit in the freezer for 2 hours before you can eat them.

You have to let the rollups sit in the freezer for 2 hours before you can eat them.

I found this recipe for frozen fruit rollups: a perfect dish to make with kids. And lucky me I had kids on hand to help out as my great niece and two great nephews spent the night with us. With a little guidance, they were able to make their own rollups and had fun choosing which frozen fruit to use.

I bought bags of frozen blueberries, strawberries, mangos, and a bag that had a combination of bananas and strawberries. And I used vanilla-flavored greek yogurt.

Find more recipes in the Recipe index.

This one had strawberries and bananas.

This one had strawberries and bananas.

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