Caponata di melanzane recipe and pics

EGGPLANTS CAPONATA (sicilian recipe)

http://i9.tinypic.com/5xzdv2g.jpg

Category: vegetable
Yield: 6 porzioni
Preparation time: 1 h
Source: Pandora

700 gr eggplants
50 gr green olives - stoned
1 tbs capers
4 stalks celery - only the white part
1 tbs pine-seeds
200 gr fresh tomatoes - ripe; peeled and cut in
-little cubes
1 tbs raisins - softned for about 10 minutes in a
-colewarm water
1 tbs sugar
1/4 glass red vinegar - (I have put my white
-tarragon vinegar)
1 onion - I have put a red onion (Tropea variety)
-cut in thin slices
peanut oil - for frying
a pinch salt
a pinch pepper

Wash and dry eggplants, then cut them in cubes of about 0,78 inches (2 cm).
Put them in a colanderwith salt and let them sit for about one hour. Then
wash and dry them.
Fry them in a lot of seed oil then, when they have took colour, dry on a
kitchen paper; set aside.
Cut the celery stalks in pieces of about 0,78 inches (2 cm) and fry them in
the same oil (dry when they are golden). Dry on a kitchen paper and set
aside.
Now throw away about the most of the fried oil and brown the onions; then
put also tomatoes. After 10 minutes, add: sugar and vinegar, capers,
pine-seeds, squeezed raisins , celery and eggplants. Season with salt and
pepper. Let cook on a sweet fire for about 15 minutes and mixing often.
Serve the dish cold because it's better than hot.


Nutritional facts per serving (daily value): Calories 68kcal; Protein 2g
(4%); Total Fat 1g (2%)(Sat. 0g (1%)); Chol. 0mg (0%); Carb. 14g (5%); Fiber
5g (22%); Sugars 8g; Calcium 37mg (4%); Iron 1mg (4%)
----------

Esportato da Shop'NCook Menu 3.4.2 (http://www.shopncook.com/it)




And then My DAISY EGGS.

http://i17.tinypic.com/62600ic.jpg

This is a very simple recipe. You have to make some hard eggs. Then you take
away the red and you fill the white with a tuna mayonnaise (or cocktail
sauce if you have not the first):
http://i16.tinypic.com/4orw2t5.jpg


Then, with a garlic squeezer like this in the pic:

http://i10.tinypic.com/632c2l2.jpg

Squeeze the red over the filled white eggs.
Put in the center some poppy seeds and paprika and garnish with saome dwarf
basil


--
Kisses
Pandora

Pandora wrote:
> Caponata di melanzane recipe and pics
>
> EGGPLANTS CAPONATA (sicilian recipe)


<snipped>
Your food pics look delicious (as always) Pandora (and thanks for the
recipe).

But I had to giggle about this "terminology":

> 50 gr green olives - stoned

Wonder what they were "smoking"? LOL

--
Cheers
Chatty Cathy

Looks very colourfull. Would this be served as anti-pasta or a dish by
itself ?

Steve

"ChattyCathy" > ha scritto nel messaggio
...
> Pandora wrote:
>> Caponata di melanzane recipe and pics
>>
>> EGGPLANTS CAPONATA (sicilian recipe)
>
>
> <snipped>
> Your food pics look delicious (as always) Pandora (and thanks for the
> recipe).
>
> But I had to giggle about this "terminology":
>
>> 50 gr green olives - stoned
>
> Wonder what they were "smoking"? LOL
>
> --
> Cheers
> Chatty Cathy
>
WHY? What have I said ? DDD
BTW I think that a smoked olive its the best thing I won't eat for ever
....because it doesn't exist here DDDD ... now....but I don't know in the
future DDD

"Steve Y" > ha scritto nel messaggio
...
> Looks very colourfull. Would this be served as anti-pasta or a dish by
> itself ?
>
> Steve

You can serve it as antipasto or as a side dish like vegetable.
Thank you

--
Kisses
Pandora

Pandora wrote:
> "ChattyCathy" > ha scritto nel messaggio

>>
>> But I had to giggle about this "terminology":
>>
>>> 50 gr green olives - stoned
>> Wonder what they were "smoking"? LOL

>>
> WHY? What have I said ? DDD
> BTW I think that a smoked olive its the best thing I won't eat for ever
> ...because it doesn't exist here DDDD ... now....but I don't know in the
> future DDD
>
>

LOL! "stoned" can mean "on drugs" as in smoking weed, pot, whatever
they call it these days - you know that "green stuff" that makes a
person (so I've heard) all "happy" after they smoke it, and then makes
them want to eat whatever is available - that's called The Munchies.
That was the OBFood part of this post, by the way
--
Cheers
Chatty Cathy

On Thu, 02 Aug 2007 19:05:14 +0200, ChattyCathy
> wrote:

>Pandora wrote:
>> Caponata di melanzane recipe and pics
>>
>> EGGPLANTS CAPONATA (sicilian recipe)
>
>
><snipped>
>Your food pics look delicious (as always) Pandora (and thanks for the
>recipe).
>
>But I had to giggle about this "terminology":
>
>> 50 gr green olives - stoned
>
>Wonder what they were "smoking"? LOL

i was wondering if i could just get them drunk instead.

your pal,
blake

blake murphy wrote:
> On Thu, 02 Aug 2007 19:05:14 +0200, ChattyCathy
> > wrote:
>>
>> But I had to giggle about this "terminology":
>>
>>> 50 gr green olives - stoned
>> Wonder what they were "smoking"? LOL
>
> i was wondering if i could just get them drunk instead.

Heck why not? I seem to recall a recipe that was posted here once upon a
time called "Drunken Pinto Beans" - what's good for beans is good for
the olives, methinks

--
Cheers
Chatty Cathy

On Thu, 02 Aug 2007 22:57:10 +0200, ChattyCathy
> wrote:

>blake murphy wrote:
>> On Thu, 02 Aug 2007 19:05:14 +0200, ChattyCathy
>> > wrote:
>>>
>>> But I had to giggle about this "terminology":
>>>
>>>> 50 gr green olives - stoned
>>> Wonder what they were "smoking"? LOL
>>
>> i was wondering if i could just get them drunk instead.
>
>Heck why not? I seem to recall a recipe that was posted here once upon a
>time called "Drunken Pinto Beans" - what's good for beans is good for
>the olives, methinks

i have seen a recipe for drunken shrimp, calling for live shrimp to be
soaked in sherry. it recommended a screen for the top of the bowl so
the buggers couldn't jump out.

your pal,
blake

blake murphy wrote:

>
> i have seen a recipe for drunken shrimp, calling for live shrimp to be
> soaked in sherry. it recommended a screen for the top of the bowl so
> the buggers couldn't jump out.

Did you actually try the recipe? The shrimp we get here are frozen - I
haven't seen a live shrimp in living memory...

I do my version of "drunken prawns" sometimes... I usually marinate them
(already dead, shelled and "deveined") in olive oil, garlic, ginger root
and lemon juice for a few hours and then saute them in a skillet with
some chopped onion ... Once they are nicely "pink" I throw a "splosh" of
tequila on them and then I get DH to ignite it (that's *his* job). Once
the flames have gone out, I add a cup or two of heavy cream to the
skillet (depends how many prawns you are making) - add herbs of choice,
then simmer cream until it "reduces" a bit.... I throw the shrimp back
into the skillet, and stir them into the cream - just long enough to
re-heat them. You can add an extra splosh of tequila to the "sauce", but
its up to you

--
Cheers
Chatty Cathy

ChattyCathy wrote:
>
> blake murphy wrote:
>
> >
> > i have seen a recipe for drunken shrimp, calling for live shrimp to be
> > soaked in sherry. it recommended a screen for the top of the bowl so
> > the buggers couldn't jump out.
>
> Did you actually try the recipe? The shrimp we get here are frozen - I
> haven't seen a live shrimp in living memory...
>
> I do my version of "drunken prawns" sometimes... I usually marinate them
> (already dead, shelled and "deveined") in olive oil, garlic, ginger root
> and lemon juice for a few hours and then saute them in a skillet with
> some chopped onion ... Once they are nicely "pink" I throw a "splosh" of
> tequila on them and then I get DH to ignite it (that's *his* job). Once
> the flames have gone out, I add a cup or two of heavy cream to the
> skillet (depends how many prawns you are making) - add herbs of choice,
> then simmer cream until it "reduces" a bit.... I throw the shrimp back
> into the skillet, and stir them into the cream - just long enough to
> re-heat them. You can add an extra splosh of tequila to the "sauce", but
> its up to you
>
> --
> Cheers
> Chatty Cathy

This sounds OH-SO Good I'm gonna give this a try soon. Do you think
vodka would substitute well instead of the tequila? I don't typically
keep tequila on hand.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Sky wrote on Fri, 03 Aug 2007 14:31:29 -0500:

S> ChattyCathy wrote:
??>>
??>> blake murphy wrote:
??>>
??>>> i have seen a recipe for drunken shrimp, calling for live
??>>> shrimp to be soaked in sherry. it recommended a screen
??>>> for the top of the bowl so the buggers couldn't jump out.
??>>
??>> Did you actually try the recipe? The shrimp we get here
??>> are frozen - I haven't seen a live shrimp in living
??>> memory...
??>>

Have you ever heard of "Drunken Noodles"? Here's the preamble to
the recipe that I use. I think it is very good and could post
the recipe if anyone is interested. The name and original recipe
predates the one I use.

DRUNKEN NOODLES

From Bon Appetit 9/05

There isn’t a drop of alcohol in this dish—the name refers to
how much you’ll want to drink to combat the heat. It also has a
reputation as a hangover cure. We suggest a nice cold beer or
sparkling wine.

James Silverton

Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Sky wrote:
> ChattyCathy wrote:
>> blake murphy wrote:
>>
>>> i have seen a recipe for drunken shrimp, calling for live shrimp to be
>>> soaked in sherry. it recommended a screen for the top of the bowl so
>>> the buggers couldn't jump out.
>> Did you actually try the recipe? The shrimp we get here are frozen - I
>> haven't seen a live shrimp in living memory...
>>
>> I do my version of "drunken prawns" sometimes... I usually marinate them
>> (already dead, shelled and "deveined") in olive oil, garlic, ginger root
>> and lemon juice for a few hours and then saute them in a skillet with
>> some chopped onion ... Once they are nicely "pink" I throw a "splosh" of
>> tequila on them and then I get DH to ignite it (that's *his* job). Once
>> the flames have gone out, I add a cup or two of heavy cream to the
>> skillet (depends how many prawns you are making) - add herbs of choice,
>> then simmer cream until it "reduces" a bit.... I throw the shrimp back
>> into the skillet, and stir them into the cream - just long enough to
>> re-heat them. You can add an extra splosh of tequila to the "sauce", but
>> its up to you
>>
>> --
>> Cheers
>> Chatty Cathy
>
> This sounds OH-SO Good I'm gonna give this a try soon. Do you think
> vodka would substitute well instead of the tequila? I don't typically
> keep tequila on hand.

Dunno. Tequila adds a distinct "flavor" - whereas vodka, IMHO, tastes
and smells like "nothing but alcohol" - but you could give it a try as
it it would certainly ignite

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

James Silverton wrote:
>
>
> Have you ever heard of "Drunken Noodles"? Here's the preamble to the
> recipe that I use. I think it is very good and could post the recipe if
> anyone is interested. The name and original recipe predates the one I use.
>
> DRUNKEN NOODLES
>
> From Bon Appetit 9/05
>
> There isn’t a drop of alcohol in this dish—the name refers to how much
> you’ll want to drink to combat the heat. It also has a reputation as a
> hangover cure. We suggest a nice cold beer or sparkling wine.

I'm keen. Please post it!
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

ChattyCathy wrote on Fri, 03 Aug 2007 22:55:54 +0200:

C> James Silverton wrote:
??>>
??>> Have you ever heard of "Drunken Noodles"? Here's the
??>> preamble to the recipe that I use. I think it is very good
??>> and could post the recipe if anyone is interested. The
??>> name and original recipe predates the one I use.
??>>
??>> DRUNKEN NOODLES
??>>
??>> From Bon Appetit 9/05
??>>
??>> There isn’t a drop of alcohol in this dish—the name refers
??>> to how much you’ll want to drink to combat the heat. It
??>> also has a reputation as a hangover cure. We suggest a
??>> nice cold beer or sparkling wine.

C> I'm keen. Please post it!


Ok! Here it is:-


DRUNKEN NOODLES

From Bon Appetit 9/05

There isn’t a drop of alcohol in this dish—the name refers to
how much you’ll want to drink to combat the heat. It also has a
reputation as a hangover cure. We suggest a nice cold beer or
sparkling wine.

6 SERVINGS

2 14-ounce packages 1/4-inch-wide flat rice noodles

12 garlic cloves, chopped

¼ cup chopped fresh Thai chilies

1½ pounds ground chicken

¼ cup fish sauce (nam pla or nuoc nam)

¼ cup black soy sauce***

¼ cup light soy sauce***

1 tablespoon sugar

4 large plum tomatoes, each cut into 6 wedges

4 Anaheim chillies or Italian frying peppers, or 2 green bell
peppers (about 12 ounces total), cut into strips

½ cup fresh Thai basil leaves or regular basil leaves

Cook noodles in large pot of boiling salted water until tender
but still firm to bite, stirring frequently. Drain.

Meanwhile, heat oil in heavy large pot over medium-high heat.
Add garlic and Thai chillies; sauté 30 seconds. Add chicken and
next 4 ingredients and sauté until chicken is cooked through,
about 4 minutes. Add noodles, tomatoes, and Anaheim chillies;
toss to coat. Transfer to large platter, sprinkle with basil
leaves, and serve.



***Black Soy Sauce (Siew Dam) is very dark, almost black, in
color and thick like light syrup in consistency. Its flavor is
sweet, almost like molasses. Both this and “Thin Soy Sauce” are
available at Kam San (my local Chinese supermarket), otherwise
replace both by regular soy
sauce and add 50% molasses.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton wrote:

>
>
> Ok! Here it is:-
>
>
> DRUNKEN NOODLES
>

<snipped and saved rec>

Thanks James, DH would probably love this
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

ChattyCathy wrote:
> Sky wrote:
>> ChattyCathy wrote:
>>> blake murphy wrote:
>>>
>>>> i have seen a recipe for drunken shrimp, calling for live shrimp
>>>> to be soaked in sherry. it recommended a screen for the top of
>>>> the bowl so the buggers couldn't jump out.
>>> Did you actually try the recipe? The shrimp we get here are frozen
>>> - I haven't seen a live shrimp in living memory...
>>>
>>> I do my version of "drunken prawns" sometimes... I usually marinate
>>> them (already dead, shelled and "deveined") in olive oil, garlic,
>>> ginger root and lemon juice for a few hours and then saute them in
>>> a skillet with some chopped onion ... Once they are nicely "pink" I
>>> throw a "splosh" of tequila on them and then I get DH to ignite it
>>> (that's *his* job). Once the flames have gone out, I add a cup or
>>> two of heavy cream to the skillet (depends how many prawns you are
>>> making) - add herbs of choice, then simmer cream until it "reduces"
>>> a bit.... I throw the shrimp back into the skillet, and stir them
>>> into the cream - just long enough to re-heat them. You can add an
>>> extra splosh of tequila to the "sauce", but its up to you
>>>
>>> --
>>> Cheers
>>> Chatty Cathy
>>
>> This sounds OH-SO Good I'm gonna give this a try soon. Do you
>> think vodka would substitute well instead of the tequila? I don't
>> typically keep tequila on hand.
>
> Dunno. Tequila adds a distinct "flavor" - whereas vodka, IMHO, tastes
> and smells like "nothing but alcohol" - but you could give it a try as
> it it would certainly ignite

I would consider using the sherry. A sherry cream sauce sounds good to me


Jill

On Aug 3, 6:06 pm, Steve Wertz > wrote:
> On Fri, 03 Aug 2007 23:07:33 +0200, ChattyCathy wrote:
> > James Silverton wrote:
>
> >> Ok! Here it is:-
>
> >> DRUNKEN NOODLES
>
> > <snipped and saved rec>
>
> > Thanks James, DH would probably love this
>
> I'd cut the recipe in half. That one would about 8-10 large
> servings.

Invite "Jerry" over.
>
> -sw

--Bryan

Steve Wertz wrote:
>
> On Fri, 03 Aug 2007 14:31:29 -0500, Sky wrote:
>
> > This sounds OH-SO Good I'm gonna give this a try soon. Do you think
> > vodka would substitute well instead of the tequila? I don't typically
> > keep tequila on hand.
>
> You should be able to buy as little as a half pint of tequilla.
>
> -sw

Yes, I know But sometimes I'd rather use what I have on hand. It's
been ages since I bought tequila in a bottle to take home. When I have,
it's usually in the form of a marguerita at a restaurant <g>.

Sky
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

jmcquown wrote:
>
> ChattyCathy wrote:
> > Sky wrote:
> >> ChattyCathy wrote:
> >>> blake murphy wrote:
> >>>
> >>>> i have seen a recipe for drunken shrimp, calling for live shrimp
> >>>> to be soaked in sherry. it recommended a screen for the top of
> >>>> the bowl so the buggers couldn't jump out.
> >>> Did you actually try the recipe? The shrimp we get here are frozen
> >>> - I haven't seen a live shrimp in living memory...
> >>>
> >>> I do my version of "drunken prawns" sometimes... I usually marinate
> >>> them (already dead, shelled and "deveined") in olive oil, garlic,
> >>> ginger root and lemon juice for a few hours and then saute them in
> >>> a skillet with some chopped onion ... Once they are nicely "pink" I
> >>> throw a "splosh" of tequila on them and then I get DH to ignite it
> >>> (that's *his* job). Once the flames have gone out, I add a cup or
> >>> two of heavy cream to the skillet (depends how many prawns you are
> >>> making) - add herbs of choice, then simmer cream until it "reduces"
> >>> a bit.... I throw the shrimp back into the skillet, and stir them
> >>> into the cream - just long enough to re-heat them. You can add an
> >>> extra splosh of tequila to the "sauce", but its up to you
> >>>
> >>> --
> >>> Cheers
> >>> Chatty Cathy
> >>
> >> This sounds OH-SO Good I'm gonna give this a try soon. Do you
> >> think vodka would substitute well instead of the tequila? I don't
> >> typically keep tequila on hand.
> >
> > Dunno. Tequila adds a distinct "flavor" - whereas vodka, IMHO, tastes
> > and smells like "nothing but alcohol" - but you could give it a try as
> > it it would certainly ignite
>
> I would consider using the sherry. A sherry cream sauce sounds good to me
>
>
> Jill

That's an option I could handle <g>. I always have sherry on hand for
cooking.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Fri, 3 Aug 2007 16:19:05 -0500, Steve Wertz
> wrote:

>On Fri, 03 Aug 2007 15:44:47 GMT, blake murphy wrote:
>
>> i have seen a recipe for drunken shrimp, calling for live shrimp to be
>> soaked in sherry. it recommended a screen for the top of the bowl so
>> the buggers couldn't jump out.
>
>Those are for stupid shrimp. I might come up for air, but I sure
>as hell wouldn't jump out.
>
>-sw

a diving duck, eh?

your pal,
blake

On Fri, 03 Aug 2007 20:42:13 +0200, ChattyCathy
> wrote:

>blake murphy wrote:
>
>>
>> i have seen a recipe for drunken shrimp, calling for live shrimp to be
>> soaked in sherry. it recommended a screen for the top of the bowl so
>> the buggers couldn't jump out.
>
>Did you actually try the recipe? The shrimp we get here are frozen - I
>haven't seen a live shrimp in living memory...
>

nope. head-on shrimp from an asian market is about as close as i get.

your pal,
blake