Caponata

It's been a busy travel time for me so I haven't had much time to cook, but I am finally slowing down for the Thanksgiving holiday.  It's my favorite holiday as it involves lots of food! It's going to be a scaled down meal this year as it is just my sons and me, but we are still very traditional.  The only big change is that my boys have decided that they really don't like turkey so we are roasting a chicken instead. But all of our other traditional fixin's will all be present - cornbread dressing, potatoes, creamed leeks, green beans with mushrooms, brussel sprout and bacon salad and pie.  My only chance to add something different is with an appetizer.  Now, we eat a Thanksgiving dinner in the late afternoon so I wanted to offer something to be eaten by my boys while they watch the Liverpool soccer game and I am cooking - American football will have to wait until after that!

So, I have made Caponata, an Italian eggplant relish that includes lots of interesting ingredients like green olives, pine nuts, celery, tomatoes and a bit of vinegar and sugar. I got the ingredient list from a half Sicilian friend in Italy, but I had to figure out the proportions and this version was the successful result. It goes wonderfully on crackers or toasted slices of baguette.  And, like many foods that are a melange of ingredients, it is much better after the flavor marries so make it the day or two before.  It is really a delightful sweet and sour mix of interesting textures. It's great for a party too!

Caponata

5 Tablespoons olive oil

1 large or 2 small eggplants (about 1 1/2 pounds) diced, salted, rinsed and patted dry with paper towels

1 medium chopped onion

3 stalks of celery chopped into small pieces

1/3 cup pitted green olives chopped

3 Tablespoons drained capers chopped

1/4 cup red wine vinegar

2 Tablespoons or more sugar (some vinegars are very sour and require more sugar)

3 Tablespoons raisins

3 Tablespoons pine nuts toasted

2 cups chopped tomatoes

Salt and Pepper to taste

Heat 3 Tablespoons of oil in a large frying pan over medium heat and add eggplant, stirring for about 5 to 7 minutes or until lightly browned and soft.  Remove to a bowl and let cool. Add remaining olive oil and add celery, tomatoes and onion and cook until the onions and tomatoes are soft.  Add olives, capers, vinegar, sugar, raisins and cook covered for about 5 to 7 minutes.  Add eggplant back in, stir in the pine nuts and cook for an additional 3 minutes. Add salt and pepper to taste and check sweetness level, adding more sugar if necessary. Serve with crackers or Bruschetta - slices of baguette drizzled with olive oil, broiled and scraped with a raw garlic clove.

Five Element Analysis

Eggplants and pine nuts belong to the Water Element, whereas the celery, olives, capers and vinegar contribute the Wood Element and so do the crackers.  Tomatoes add the Fire Element and the raisins and sugar bring in the Earth Element.  The onions bring in just a bit of the Metal Element and so does the raw garlic on the Bruschetta, but in order to create more balance, serving this dish with some cheese alongside - I particularly like it with goat cheese - adds more Metal and creates a perfect balance.

Sliced Potato Casserole

My sons love potatoes in just about every way you can cook them and one of their favorites is this recipe.  It's been adapted from Epicurious.com and comes from the great Southern cook, Edna Lewis.  It is very much like scalloped potatoes minus all the cream.  I added in some Garlic and Parmesan to jazz it up and this dish has been such a big hit that it is requested weekly.  It is a wonderful side dish to all kinds of meat dishes and is a good "make and pretty much forget" dish that cooks in the oven while you are doing everything else.  It is such a loved dish now that it will be one of the sides for Thanksgiving instead of mashed potatoes. And it is one of the most requested recipes when I serve it.

Sliced Potato Casserole

4 large Russet Potatoes (about 4 pounds)

1 stick of unsalted butter, melted

1 cup of chicken broth

1/2 teaspoon salt

1 teaspoon Garlic Powder

1/2 cup Parmesan Cheese

Preheat oven to 425 degrees.  Peel the potatoes and slice as thinly as you can.  Put them in an 11 x 17 inch  Pyrex baking dish.  Toss with melted butter and garlic powder and salt.  Pat down evenly and pour chicken broth over the potatoes.  Cover with aluminum foil and place in the oven.  Bake for 30 minutes and remove the aluminum foil and bake for an additional 35 - 40 minutes until potatoes are lightly browned.  Remove from oven and sprinkle on Parmesan Cheese.  Put pan back in the oven and cook for an additional 15 minutes until golden brown.

Five Element Analysis

Potatoes are clearly from the Earth Element so this is a great dish to serve whenever you need an Earthy side dish.  The butter and salt add some of the Water Element and the garlic powder and Parmesan Cheese contribute some of the Metal Element. The chicken broth brings in some of the Wood Element so serving this with a Fire meat like lamb as we did makes the meal more balanced along with some more vegetahles. 

Moroccan Eggplant Dip

I made this dip for my friend's party and wanted to share this recipe too as it turned out so well.  I've made it many times before as I love all kinds of eggplant dips, but I never really liked how grey eggplant dips look so this time I added tomatoes and I love the way it brightens up the color.  The cilantro and parsley help too.  This dip is better if made ahead as it gives time for the flavors to meld.  I actually made it two days before and it was wonderful.  I served it with Pita bread cut into triangles and gluten free crackers.  It was a big hit and I will definitely add the tomatoes when I make it again.

Moroccan Eggplant Dip

1 teaspoon ground cumin

1 pound Globe Eggplant

1 small red onion, chopped (about 1/4 cup)

2 teaspoons red-wine vinegar

1 teaspoon sugar

2 Roma Tomatoes, cored and chopped

2 Tablespoons extra-virgin olive oil

2 Tablespoons chopped Italian parsley

2 Tablespoons chopped cilantro leaves

½ teaspoon salt

Toast cumin in a dry 10-inch heavy skillet (preferably cast-iron) over medium heat, stirring occasionally, until fragrant and dark brown (be careful not to burn). Roast a whole eggplant in the oven on 450 degrees turning frequently with tongs, until blackened and tender and collapsing.  Take out of the oven and put on a cutting board and cut off and remove the stem. Scrape flesh from skin and coarsely chop the eggplant. Toss with onion, tomato, vinegar, sugar, 1 oil, parsley, toasted cumin, and 1/2 teaspoon salt. Dip can be made ahead up to 2 days before - store in the refrigerator. 

Serve with pita bread triangles, pita chips or gluten free crackers.

Five Element Analysis

Eggplant belongs to the Water Element, while the red onion and cumin bring in the Metal Element.  The Fire Element is represented by the tomatoes and the Wood Element is brought in by the vinegar, olive oil, parsley and cilantro and the Pita bread.  It is nearly balanced.  Only the Earth Element is a bit lacking as the small amount of sugar doesn't add much so be sure to serve this with another Earthy food to create balance. I served it before the main meal, which included beef meatballs, which are Earthy and a Chickpea Tagine that contained a lot of Butternut Squash and Zucchini.

Chicken and Onion Tagine

I made Moroccan food for my friend's party this last weekend and a few of the dishes turned out so well that I have to share them with you. I'm a big fan of stew as long slow cooking brings out some amazing flavors. Stew is comfort food for me and for a party, a stew also allows you to make it ahead of time so there isn't so much last minute craziness. You just heat and serve. And as most of you know, stew gets better after it sits in the fridge for a day or two and that time allows the flavors to meld. This particular dish was based on two recipes - one from Epicurious and one from Saveur Magazine but I adapted it to what I had on hand and one of the biggest changes was using Meyer Lemons as my friend has a big tree full of fruit in her yard. I also added the rind as it is quite flavorful and much less bitter than regular lemons. This stew, or Tagine, as the Moroccans and Tunisians call it was my favorite dish and I could eat this one all the time. I think you will like it too.

Chicken and Onion Tagine

1 Tbsp salt + 1 tsp salt

6 cloves garlic, roughly chopped  

2 tsp ground cumin

1 tsp paprika  

1 tsp ground turmeric

1 tsp saffron threads soaked in a small amount of water 

6 Tbsp Olive Oil  

8 whole chicken legs (thighs and legs cut into pieces and skin removed)

4 medium onions - yellow and red, cut into 12 pieces

Freshly ground black pepper

Juice and grated rind of 1 large or 2 medium Meyer Lemons

For Garnish: 1 cup pitted green olives  

Chopped Cilantro Leaves

Cooked Rice

Mix together the salt and garlic in a mortar and mix together with the pestle until it becomes a paste.  Add cumin, paprika, and turmeric and mix thoroughly. Stir in 3 Tbsps of oil then add to a large bowl containing the chicken and mix until coated. Cover and place in the refrigerator for at least one hour and up to overnight to marinate. 

When ready to cook, heat remaining 3 Tbsps of oil in a large pot on high heat. Working in batches, add chicken pieces, and cook, turning one time until brown on both sides, then put each on a plate until all are done. Then lower the heat slightly and add the saffron and onions to the pot, season with one teaspoon of salt and some pepper, and cook, stirring occasionally, until soft. Return the chicken to pot along with lemon juice and lemon rind and 1 cup of water, and bring to a boil.  Then, reduce heat and cook with the cover on for one hour. Put into a large bowl and sprinkle the olives and cilantro on top.  Serve with steamed white rice.

Five Element Analysis

Chicken belongs to the Wood Element and the olives and the lemon juice and rind add even more so this dish is fundamentally Wood.  The long cooked onions represent the Earth Element and it is a stew, which is an Earthy way to cook, so that element is strong too.  The spices and garlic bring in the Metal Element, but the Fire Element only has pepper to represent it so be sure to serve it with Harissa and the Water Element is missing so bring that in with another dish that is Watery, like Eggplant to create a balanced meal.

Kale Salad

I am visiting my friend Holly in Santa Cruz and one of the things that we buy a lot at the local health food store, New Leaf, is their delicious Kale Salad.  It has a lovely light lemony flavor, the kale is tender and the there are lots of seeds to give it crunch and some red onion for a little zing.  I couldn't figure out what the special flavor was and I found out that the secret ingredient is Bragg's Liquid Aminos.  For those of you who don't know what this is, it's a seasoning sauce that is very much like Tamari or Soy Sauce and those can be substituted if you don't have any.  When the Bragg's is combined with lemon juice and a bit of sugar, it makes a wonderful dressing.  Kale of course is very healthy for you, but I am one of those people who don't really like it steamed all that much.  I do like it in Caldo Verde (a previous post) but otherwise, I like it barely stir fried with garlic. But I do love the New Leaf salad and really wanted to make it.  What I found out is that kale needs to be massaged so the other secret of making this salad is to rub this dressing into the kale so that it softens and wilts, otherwise I think it is too hard to chew. Once I learned this secret about making Kale salads, it was an easy recipe to replicate.  I only had sunflower seeds, but you can also add sesame seeds and pumpkin seeds.  It was a big hit at dinner and it is now going to be one of my staple salads!

Kale Salad

1 large bunch kale, washed, stems removed and cut into bite size pieces

1/2 small red onion, sliced into quarters and then into thin slivers

1/2 cup seeds - Sunflower Seeds, Sesame Seeds and Pumpkin Seeds - any combination

Juice of 2 lemons

Equal amount of Olive Oil

1 Tablespoon Bragg's Liquid Aminos (or Tamari or Soy Sauce)

1 - 2 teaspoons of sugar - depending on the sourness of the lemons

Mix lemon juice, Olive Oil, Bragg's Liquid Aminos and sugar and taste.  Adjust sugar to your desired level.  Put the kale and red onions in a salad bowl.  Pour in the dressing and massage the kale with your hands until it is softened.  Then add in the seeds and let the salad sit for at least 10 minutes to let the Kale absorb the dressing.

Five Element Analysis

Kale as a dark leafy green vegetable obviously belongs to the Wood Element, but has some of the Water Element too. The lemons and olive oil add more Wood, so this salad is primarily a Wood food.  However, the seeds and the Bragg's Liquid Aminos contribute more of the Water Element and the red onions add the Metal Element.  The slight bit of sugar brings in just a hint of the Earth Element and the Fire Element is missing, so be sure to serve it with a Earthy or Fiery main dish and side. I served it with Pea Soup (which is very Earthy) and another salad composed of  Tomatoes and Cucumbers (Fire and Earth foods) to create a light and balanced meal.  

Pozole - Pork and Hominy Soup

It's getting chilly here, especially at night and so it's time to bring out the soup pot.  I got a special request from my sons for Pozole tonight, which is a Mexican pork and hominy soup that's really warming from all the chilis and nourishing from the pork bones.  I think my kids have always liked it because there are so many things they can add in - tortilla chips, cilantro, cheese, radishes and a squeeze of lime. You can also add in extra chopped raw onion, but they usually pass on that but they do like to add extra hot sauce as I use the milder version of the New Mexico Chiles.

I first had Pozole in Albuquerque, New Mexico after having driven through a snowstorm to get there. It was so delicious and I had a craving for it for years after. I didn't even try to make it until I found a recipe in Gourmet Magazine about 12 years ago. Something about it just felt right and I tweaked it over the years until I came up with a version that suits us perfectly.  It's become a family favorite soup and is great for company and I've served it many times to my students when they come to study with me.  This ends up being one of the recipes many of them take home.  You can also make it ahead of time as it freezes really well.

Pozole - Pork and Hominy Soup

2 pounds of Pork Country Style Ribs

10 cups of diluted chicken broth (or 10 cups water and 5 teaspoons of Chicken Better Than Bouillon)

6 large garlic cloves

1 large onion, chopped

1 teaspoon Mexican Oregano

6 large dried New Mexico Chiles

1 1/2 cups boiling water

1 large can of White Hominy (29 oz)

Salt to taste

For Serving:  Tortilla chips, shredded iceberg lettuce, cilantro leaves, sliced radishes, chopped onion, shredded cheddar cheese, Red Chili flakes, Hot Sauce and Lime Wedges

Soak the New Mexico Chilis in boiling water until soft - do not drain. Pull off stem end and place the chiles with the soaking liquid into a Cuisinart or blender with the onions.  Puree until smooth.

Place pork in a large pot and add diluted chicken broth and the garlic cloves.  Bring to a boil and reduce heat. Skim the foam off as it rises. Cook for 1 1/2 hours or until the pork is very tender.  Remove pork from broth and cool, then remove from the bone and chop into pieces about the same size as the Hominy.  Strain broth and clean the pot and return broth to the pot.  Add the Chili Puree and the Oregano and salt to taste.  Add Hominy and bring to a boil.  Serve with the add-ons listed above.

Five Element Analysis

Pork belongs to the Water Element and as a soup, this definitely qualifies as a mostly Watery food.  The chicken broth brings in a bit of the Wood Element as does the Cilantro leaves and lime.  The Red Chiles and lettuce bring in the Fire Element and the Earth element is covered by the Hominy and Tortilla Chips.  The Metal Element is represented represented by the onion, garlic and radishes and the cheese.  This soup ends up being a perfectly balanced Five Element soup!

Warm Italian Steak Salad

I've been traveling so much that I haven't had a chance to cook much, which is always disconcerting for me.  I often crave salads when I am eating at hotels and always a bit disappointed at the lackluster ones that I end up getting.  For one of the things that shows that I am a true Californian is my love of big salads that include meat. It is one of my favorite lunches and is especially good when the weather is hot.  I know it's now fall and I will start making lots of soup soon, but I just had to make a salad that satisfied my craving and today was sunny and warm. So I created an Italianized stir fry with steak, red peppers, zucchini, garlic and onions and placed on top of a bed of lettuce - I used iceberg with arugula thrown in as that was what I had, but any kind will do.  I cooked the meat and vegetables in olive oil seasoned it with basil (I only had dried) and added a bit of balsamic vinegar.  That made a lovely savory dressing for the greens that included the liquid in the pan from making the meat and vegetables. It combined both a bit of Balsamic Vinegar and also a squeeze of lemon to brighten it up.  And, it was so good - you will want to try this!

Warm Italian Steak Salad

1/2 pound flank steak (can also use round steak or chuck steak) slice thin against the grain

1 red pepper, stem and seeds removed, sliced into thin strips

1 zucchini, stem removed, cut into half, then into quarters and then into thin strips

1 onion, ends removed, peeled and cut into thin strips

1 large clove of garlic minced

4 Tablespoons of Olive Oil

2 Tablespoons of Balsamic Vinegar

1 Tablespoon of Lemon Juice

Salt and fresh ground Pepper to taste

2 big handfuls of mixed lettuce leaves, torn into bite sized pieces (I used iceberg and arugula)

Put lettuce onto a large serving plate.  Heat 2 Tablespoons of Olive Oil in a large frying pan.  Add in the garlic and onions and cook until onions just become translucent.  Then add the red peppers and zucchini strips.  Cook until the peppers are softened and the zucchini and onions brown slightly.  Remove to a plate and reserve.  Add in additional 2 Tablespoons of Olive Oil and heat until smoking.  Add in steak and let cook until one side gets browned, turn and let other side brown.  Then return vegetable mixture to the pan.  Put in vinegar and salt and pepper to taste.  Toss until thoroughly mixed and spoon on top of the lettuce.  Serve immediately.

Five Element Analysis

Lettuce of any kind belongs to the Fire Element and the Red Pepper adds even more Fire.  The beef steak and zucchini both belong to the Earth Element so it is covered and the garlic and onions add the Metal Element.  The lemon juice, Balsamic Vinegar and Olive Oil bring in the Wood Element so only the Water Element needs support as there is only a small amount of salt.  So be sure to serve this with another Water food such as a berry dessert or showcase a Water food at another meal during the day to achieve balance.