Closely related to the French Ratatouille and the Spanish Pisto, Caponata is the soul and essence of Sicilian cuisine. It’s a sweet-sour Italian chunky veggie jam, where the star is the mellow flavored eggplant, making it a perfect vessel for absorbing all manner of splendid flavors. Raisins and toasted pine nuts are thrown in which reflect the Arab overtones ever present at the Sicilian table, although, there are recipes of Caponata that exclude these two ingredients, so each seasoned chef…
This is a dish that in its rustic simplicity carries such a flair of elegance. It accompanied many dishes from Mrs. Padmore’s kitchen, as it is the perfect garnish for fish, meats and roasts. The preparation is ridiculously simple and the outcome rather fair and virtuous! This is my take on the usual Pomme de Terre Boulangere. When your guests sample this dish, they will realize there’s something extraordinary and elusive about the flavor that will bewilder them. None would…
½ LB of turnips – if small cut in half and sliced with a mandolin ½ TSP of turmeric 1 scallion – green part only 2 garlic cloves – peeled and smashed ¼ cup of ACV ¼ cup of water 6 TBSP of sugar ¼ TSP of red pepper flakes ½ TBSP of Kosher salt Place the brine ingredients in a pot bring to a boil to dissolve sugar. Place the turnips, chili flakes, garlic and scallion in a…