Capona(Tina)

When I go to Otto and I'm not in the pizza mood, I'll order a bunch of antipasti. My faves are the caponata, cauliflower, and lentils. Somehow I managed to make them look and taste quite similar to the restaurant version...at home! Truth be told, I made these all weeks ago, but the Breaking Bad finale clearly threw me off my blogging game. Or that's the convenient excuse I'm going with.

Caponata is a Sicilian cooked eggplant salad with a distinct sweet and sour flavor profile called agrodolce. Typically the agro (sour) part comes from vinegar and the dolce (sweet) part from sugar. There are also several variations that may or may not include celery, capers, olives, pine nuts, raisins, or currants. I like a variety of textures so threw in most of the options except for the raisins. Because they are gross. I used Mario Batali's recipe as a base and was surprised to find a touch of cocoa powder. The balsamic vinegar also adds a bit more richness than a red wine vinegar, which is often called for in recipes. I was super happy with the way mine turned out. 

The cauliflower here is simply roasted with some distinctive flavors added in at the end. Mario torches his under the broiler, 4-inches from the flame, but I have a crappy rental apartment oven so...yeah. Roasting seemed like a better idea. This a great way to try cauliflower especially if you are not a fan, possibly because you grew up on plain frozen florets or plain raw florets dunked into ranch dressing on a veggie tray. Not that I know anything about that.

Eggplant Caponata

1⁄3 cup extra-virgin olive oil
1 large Spanish onion, diced

2 celery ribs, diced
2 garlic cloves, thinly sliced
3 tablespoons pine nuts
1⁄2 teaspoon red-pepper flakes, or to taste 

2 medium eggplants, cut into 1-inch cubes (about 1 1⁄4 pounds each)
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1⁄2 teaspoon unsweetened cocoa powder

1 (14-1/2 ounce) can diced tomatoes

3 tablespoons tomato paste

3 tablespoons balsamic vinegar

1/2 cup chopped green olives

2 tablespoons capers, drained

Salt and freshly ground black pepper

1. Heat the oil in a heavy large pot over medium heat. Add the onion, celery, garlic, pine nuts, and red pepper flakes, and cook for 5 minutes over medium heat until the onion is translucent. 

2. Add the eggplant, sugar, cinnamon, and cocoa powder, and cook for 5 minutes more, stirring often. Add the tomatoes, tomato paste, vinegar, olives, and capers and bring to a boil. 

3. Lower the heat, cover, and simmer for 10 minutes. Remove the lid and continue to simmer for 5 minutes more, or until the mixture has thickened. Season to taste with salt and pepper. Let cool and serve at room temperature. It's best made one day ahead to let the flavors develop. Will keep up to 5 days in the refrigerator. Serves 8.

Cauliflower with Olives and Capers

1 medium head cauliflower (about 2 pounds), trimmed, cored, and cut into bite-sized pieces
3 tablespoons extra-virgin olive oil
Maldon or other flaky sea salt and coarsely ground black pepper
½ cup pitted Kalamata olives (or other favorite olive)
3 tablespoons capers, rinsed and drained
1½ teaspoons hot red pepper flakes, or to taste
3 tablespoons lemon agrumato oil, or 3 tablespoons extra-virgin olive oil plus ½ teaspoon grated lemon zest

1. Preheat the oven to 425˚F. Toss the cauliflower with the olive oil in a large bowl and season with the salt and pepper. Spread out in a single layer on a large baking sheet and roast, stirring occasionally, for 30 - 40 minutes, or until lightly charred in spots and just tender.

2. Return the cauliflower to the bowl, add the olives, capers, red pepper flakes, if using, and lemon oil, and toss to mix well. Season to taste with additional salt and pepper if desired. Serve, or let stand at room temperature for up to 1 hour to bring out the flavors. Serves 6.

Peppier than Popeye

Even though I didn't indulge in my favorite guacamole and margarita holiday last weekend, I still feel like I could use a break. From food and stuff. So I'm looking to my old lentil standby to help me out. Lentils are high in protein and fiber as well as folate, vitamin B1 and potassium among several other nutrients. Combining lentils with quinoa, which also offers complete protein as well as nine essential amino acids, makes a super-hard-core-healthy meal. I mean, it's got to be better than Popeye's plain old spinach!

For this salad I used what I had laying around, which wasn't much, but you could certainly add loads more of your fave veggies, feta or goat cheese and even some sliced almonds for extra crunch. My little twist with this recipe is using black (or beluga) lentils and tri-color quinoa, just for some visual interest. I'm feeling better already!

Black Lentil and Tri-Color Quinoa Salad

1 cup quinoa (white or red or tri-color)
1 cup lentils (black or green or brown)
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 small garlic clove, grated
Zest of one lemon
1 cup chopped olives
1 small zucchini, diced
1/3 cup basil, chopped
1/3 cup parsley, chopped
Salt and Freshly ground black pepper, to taste

1. Place the quinoa in a mesh colander and rinse thoroughly with cold water. Add the quinoa and two cups of water to a medium saucepan over medium-high heat. Bring to a boil and then reduce the heat to low, cover, and simmer until the water is absorbed, about 15 minutes.

2. Meanwhile rinse the lentils with cold water and place in another medium saucepan. Cover with at least an inch of water, bring to a boil, cover, and then simmer until tender but not falling apart, 15 - 18 minutes.

3. While the quinoa and lentils are cooking, whisk together the lemon juice, olive oil, garlic and lemon zest in a small bowl. Set aside.

4. Drain the cooked lentils and toss with the quinoa and lemon mixture in a large bowl. Set aside to cool.

5. Once the salad has cooled, mix in the chopped herbs, olives, zucchini and salt and pepper. Taste and adjust seasoning. Serves about six.

Dry Black Lentils

Dry Tri-Color Quinoa

Cooked Tri-Color Quinoa

Mad World

Mad Men is back! And I have no memory of what happened on the season finale! Good thing I have On Demand and was able to watch the end of last season (on Friday when I was laying prone on the couch struck down with food poisoning-ugh). The Season 4 finale did happen over 17 months ago, so I think it's valid to have forgotten a few of the plot points. I wonder if 1960s advertising execs ever forgot the basic elements of their pitches after they had those 4 martini lunches...and the occasional (frequent!) dip into the office bar.

Speaking of which, you might as well whip up some martinis and a few of these snacks for the 9:00 pm Season 5 debut tonight! Martini purists would scoff at my use of vodka and would probably gag at the blue cheese stuffed olives, but I think it's a clever way to have an appetizer and drink all in one! (Truth: I didn't invent this recipe, I just particularly like it!) I opted for an American classic, Maytag blue cheese, to keep it 1960s real. And just be sure to look for olives that are packed in a water based liquid vs. olives packed in oil, otherwise you will end up with an oil slick on top of your drink. So not Mad Men chic.

The Mad Men Maytag Martini

Maytag blue cheese (or similar blue)

Green olives, pitted and drained, olive brine reserved

2 1/2 ounces top shelf vodka
Dash dry vermouth, or to taste
Splash olive brine, or to taste

1. Fill a martini glass with ice water; set aside. Stuff each olive with cheese. Skewer 2 or 3 olives onto cocktail picks; set aside.

2. Fill a cocktail shaker with ice and add the vodka, vermouth, and olive brine. Shake for 1 minute. Dump the ice water out of the glass. Strain into the chilled martini glass and garnish with the cheese stuffed olives. Serve immediately. Makes one drink.

Hot Tuna

Tonight is Fashion's Night Out and I can tell you one thing: No one involved is eating pasta. Except for me, I guess. I will actually be attending a few events so carbo-loaded in anticipation. Why? I don't know. I guess that explains why I don't fit into sample sizes. That and genetics. By the way, I'm dying for one of these:


Need to get to the Alexander McQueen store on 14th street before they're gone!!!

Since I've allowed my kitchen pantry stash to dwindle as a result of vacationing, beaching it, and general malaise, I've had to make do with some bare essentials. Canned tuna is something that I always have in my cabinet, and it's not just for sandwiches. The thought of hot tuna probably makes most people gag, with the exception of those who enjoy a good diner style tuna melt (mmm...hot tuna and cheese!) or good old fashion tuna fish casserole (mmm...creamy hot tuna!), but it is possible to make quite a tasty little dish with ye olde can of tuna. Garlic makes everything taste better and salt doesn't hurt either, so the addition of olives and capers helps to elevate an otherwise mundane pantry meal. A little protein, a few carbs...who's ready to shop?!?



Pantry Pasta

6 ounces spaghetti
4 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/3 cup chopped kalamata olives
2 tablespoons capers, drained
1 (5-ounce) can tuna (packed in water or oil), drained
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Zest of one lemon

1. Cook the spaghetti according to the package directions. Meanwhile, heat a medium skillet over medium heat and add 3 tablespoons of the olive oil. When hot, add the garlic and cook for 1 minute. Add the olives, capers, tuna, and salt and pepper and cook, stirring to combine, to heat through, about 2 minutes.

2. Drain the pasta, reserving 1/4 cup of the pasta water, and add to the skillet with the tuna. Add the remaining 1 tablespoon of olive oil and the lemon zest and toss. Add the reserved pasta water if necessary to keep pasta from sticking. Taste and adjust seasoning. Serves 2.