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Units of Measure


Baba Ganouj
Caponata
Candied Ginger

Corn Salsa
Cranberry Chutney
Ginger Cranberry Sauce

Humus (Houmous)
Mango Salsa
Pear Chutney

Roasted Garlic
Tomatillo Salsa Verde
Tomato Salsa

Caponata

2 pounds eggplant (2 medium)
1 medium onion, chopped
2 cups celery, chopped
1 tablespoon and 1 teaspoon salt
6 tablespoons olive oil
⅓ cup white vinegar
1 tablespoon sugar
1 28 ounce can plum tomatoes, diced
2 tablespoons tomato paste
2 tablespoons capers, drained
6 large pitted green olives, drained and sliced
4-5 anchovy fillets, cut in half
¼ cup golden raisins
½ cup toasted pine nuts
pepper to taste

Caponata is an Italian relish that has many uses. It can be served as a dip, on a sandwich, on pasta, on a salad, or with fish. Will keep for 2 weeks refrigerated.

Peel the eggplant and cut into one inch cubes. Put in a colander and sprinkle a tablespoon of salt over it. Toss thoroughly and allow to drain for 40 minutes. Then rinse with cold water and pat dry.

Toast the pine nuts by sautéing them for a few minutes in a pan with a small amount of olive oil.

Chop the tomatoes, and drain, reserving the liquid. Add back½ of the liquid.

Each with a tablespoon of olive oil, sauté the onions, the celery, and the eggplant (⅓ at a time) for 5-10 minutes each. As each is done, put into a large pot. Add the remaining ingredients except the pine nuts, raisins, salt and pepper.

Bring the mixture to a boil, stir, cover and sim- mer for 20 minutes, or until the eggplant is tender. If it thickens up too much, use some of the liquid from the tomatoes. Stir in the pine nuts, raisins and 1 teaspoon of salt. Pepper to taste. Allow to cool. Serve at room temperature or cold.

    

Baba Ganouj

2 medium-small eggplants
juice from 1½ medium lemon
¼ cup tahini
3 medium cloves garlic, crushed
2 teaspoon salt
½ cup finely minced parsley
½ cup finely minced scallions or onions (optional)
black pepper

Baba Ganouj is an eggplant pâté of Middle-Eastern origins. Serves 6.

Preheat oven to 400º. Cut off the stems of the eggplants and prick the eggplants all over with a fork. Place them on an oven rack directly and let them roast slowly for about 45 minutes. When they are wrinkled and totally soft they are ready. Remove from oven and cool. Scoop out the insides and mash well. Combine with all the other ingredients. Chill completely and serve with chopped scallions or onions and pita bread.

Candied Ginger

Fresh Ginger, about 1 cup, about 0.4 pound.
1 cups sugar
1 cups water

Original recipe has 3 cups each sugar and water, but it works fine with much less.

Peel the ginger and slice it into rounds about 1/8 inch thick. Bring water and sugar to a boil in a large sauce pan. When the sugar is completely dissolved, add the ginger and boil for 45 minutes, until the ginger is sweet and tender. Drain the ginger, reserving the liquid. Place the ginger on a rack to dry for 30 minutes, then toss it with enough granulated sugar to coat. Let it dry on wax paper and then store in an airtight container.

Boil the reserved liquid until it is reduced to a syrup with a consistency somewhere between maple syrup and honey. This will intensify its flavor. This syrup can be used for pancakes, waffles, or ice cream.

The ginger is good eaten as candy, and can also be used in recipes calling for candied ginger.