A Work in Progress

...both the blog and me!

I've loved reading so many food blogs over the past year, and have been inspired to start one of my own. Probably not the best time to do so as I should be packing... oh well :)

My goals: First and foremost, I need to get back to having a healthy relationship with food.

What I'll share: I'm a grocery store and recipe junkie. I took up a love of cooking in grad school, and can't believe the things I'm eating now! So while I doubt I'll be sharing everything I eat, I'd love to share fun products and recipes I try out. Maybe some reflections and fun things, too.

What's up with the name? I alluded to my love of cooking, which is the second part of the name. The first comes from another thing I've picked up in grad school--triathlon. I did my first one last summer and was hooked. This summer's been crazy busy, but I can't wait to do some more!

Stay tuned!

:)s

Happy Birthday, Nanny

I know, it's weird. I'm wishing my deceased grandmother a happy birthday. It's really hard not to miss her, especially on special days like today so even though I'm a little behind on the food portion of my blog I thought it important to acknowledge her. Nanny would have been 100 years old today. I wish she would have made it to 100. I bet we would have had a big party. She did make it to 98 and that's more than a lot of people get with their grandparents and I'm very thankful for that. So, Nanny, If you're reading this from somewhere on the other side (and yes she was able to read and write english very well), know that I miss you and love you and wish you were here to celebrate your 100th year.

More

This evening I went on a walk. I was in the midst of writing an article for work, the sun was just beginning to set, and I needed a break. I’ve always called this time of night the gloaming, and loved it for its glowing light and sinking shadow.

A few deer watched as I passed them on the side of the road; blackberries filled the bushes, ready to pluck. I wore a pair of yellow sandals, which I could see in the periphery of my vision whenever I took a step. They matched the golden patches of grass that stand dry on the side of the road.

I listened to Miles Davis as I walked and I let thoughts ricochet about my mind. I thought about Alice Waters, who sat gracefully at a long garden table for an event I covered on Saturday afternoon. I thought about my mom and her boyfriend, who just left after a lovely wine-soaked visit. I thought about Matt in Paris and Russia in Georgia. I thought about reporting: in a small town, in a large city. I thought about an almond cake I recently made, the blackberries I picked before breakfast, and my landlord’s chihuahua Louis. I thought about my transition to this new place, one filled with quirks and conundrums and truly excellent cheese.

I miss writing for myself; I’m going to try for more.

Caponata

Back when I lived in Brooklyn there was a restaurant we would frequently go to called Joe's of Avenue U. It's very casual Sicilian fare that was inexpensive and delicious. This is where I tried Caponata (sometimes called Caponatina) for the first time and fell in love with it. The best way for me to explain what Caponata is, is by calling it an eggplant stew. It is prepared in the same manner that one would use to make beef stew. The veggies are sauteed in oil and liquid is added to simmer them in. However, this does not take hours to make like a meat stew would, so that makes it even better for me.

The recipe I used belongs to Steve's grandmother Rose. I have never met her but I'm sure she would be happy to know that someone is making her caponata. There are many variations of this dish, some include zucchini or peppers but this one is very simple. I think the next time I make it I will add pine nuts (pignoli) and raisins. I am almost positive that those two ingredients were in the first caponata I have ever had at Joe's. Since then there have been new owners and they do not use the nuts or raisins and it's still good but I love the sweetness that the raisins give the dish. A lot of Sicilian recipes use sweet and sour ingredients together.


Grandma Rose's Caponata

2 lb unpeeled eggplant, cut into 1” cubes
½ cup olive oil
1 large onion, chopped
1 cup chopped celery
3 ½ oz. tomato paste
1 cup water
1 lb green olives, salted and pitted
2 oz jar of capers, unsalted and drained
salt and pepper to taste
1 heaping tsp. sugar
¼ cup wine vinegar

Heat olive oil in a large skillet. Add onion and celery, cook until almost tender. Remove ions and celery and place in a bowl. In same skillet, sauté eggplant until light brown. Remove. In same pan, over med flame, cook tomato paste and water, stir until dissolved. Add olives, eggplant, capers, onion, celery, salt and pepper. Mix well. Bring to a boil over high flame. Lower flame and simmer for 5 minutes. Add sugar and vinegar. Stir and cook for ½ minute. Remove from heat and allow to cool.

Makes 2 quarts. Sterilize jars before using. Cover tightly.
Keeps in refrigerator for 6 weeks.


There are only a few very minor changes that I made to this recipe.

~ I used canola oil instead of olive oil because the eggplant absorbs the olive oil too quickly. Then have to keep adding oil and you end up with oily eggplant. Just use whatever oil you would normally use for frying.

~ I added a little more sugar and vinegar than the recipe called for. I'm sure Steve's grandmother, like Nanny, didn't use standard measuring cups so the measurements that we have are just a guess. Nanny's measuring cup was a mug. So it's very difficult to get exact measurements but all you need to do is taste and adjust. Not a problem.

~ I also cooked the eggplant at the end for a little longer because either I cut the eggplant too big or the time given was just an estimation. Again, just taste it and you can tell if the eggplant is cooked all the way through.

This dish is best served cold or room temperature with a couple of pieces of good Italian bread for dipping.

Enjoy!

The award goes to....

Many thanks to my new friend Lucy from Sweets, Savories, Etc. for nominating me for the Brilliant blog award!


As you know I'm brand spanking new to all the ins and outs of blogging but I've learned that there are some rules I need to follow regarding the award. Sorry Lucy, that it took me so long to post this...I'm slow...but I'm learning! :-)

Here are the rules...(taken from Lucy's blog)

1. Add the logo to my blog.
2. Add a link to my new friend who gave me the award.
3. Nominate other blogs.
4. Add links to their blogs.
5. Leave a message on their blogs to let them know they have been tagged!

There are so many blogs that I've started reading and they are all so great! I want to pass this on to everyone, however, I will stop at three!

I am tagging...

Shane from Culinary Alchemist - He's the Alton Brown of Bakespace!

Sophie from Flour Arrangements - Her blog is the first I ever read!

Jonny and Nikki from Sunday Sauce - Their blog makes me think of home!

Breakfast of Champions

When I was a child there were mornings when I woke up and just wanted to be in Nanny's company. Even before I was old enough to understand why, I knew that Nanny was special. There were days that I'd pretend to be sick so I could stay home from school and hang out with Nanny. That meant special food all day long. One of the special things Nanny made for breakfast was french toast. I bet you're thinking that french toast is not that special. Well, her's was different and that's what made it special to me, my brother and my sister. The main difference in Nanny's French Toast was that you didn't put syrup on it. Nanny never had syrup in the house. There were many "American" things that we liked but Nanny would never touch. Syrup was one of them. Her topping for french toast was the same as her topping on her zucchini flowers. Granulated Sugar. These days since we are always watching our fat intake, a sugar topping just isn't practical. Today though, we are honoring Nanny so this is what she did and this is what I did.

Nanny usually used some white italian bread (loaf style sliced bread with some seeds...never wonder bread) but if she had some leftover bread like I did today, she would use that too. Mix in an egg with some milk, cinnamon, a little sugar and vanilla. I had a leftover round Italian bread from Whole foods and I cut two thick slices. I used two eggs since the bread was thicker. When the bread absorbed most of the egg mixture I fried it in a nonstick pan. Normally, I'd use Pam nonstick cooking spray or if I'm feeling like being indulgent I'd use a little butter. But Nanny never touched either of these things. Butter was a forbidden ingredient in her kitchen. It was very rare that she would use it. She claimed she was allergic but we all know she wasn't. She just didn't like it. Nanny used oil a lot. For most dishes she used Extra Virgin Olive Oil. I guess this is why her skin was always so soft. She never worried about her weight...she used a ton of oil but never had any issues with clogged arteries or high cholesterol. I guess this what they call the Mediterranean diet. So back to the french toast. I fried the french toast in a little bit of canola oil until it was a nice golden color. Sprinkle that with some granulated sugar and you're all set! I figured with all that thick bread I should balance it off with a sunny side up egg. Afterall, Nanny did like the combination of sweet and savory!

From the Pantry Dinner - What can YOU come up with?

It's been a long week and I'm truly exhausted. In fact, I have no idea how I'm awake and typing up this entry. Anyway, today is Friday...in our house that means pizza night. Growing up Friday was always my Mother's day off since she cooked dinner the other 6 days of the week. We usually ordered a pizza, brought home some Chinese food or in the wintertime we made our own pizza. Sorry to disappoint you but this is not a blog about pizza. I just wasn't in the mood for pizza tonight so I threw together a few things I had in the fridge and pantry and we had a delicious pasta dish. So delicious in fact, that I ate enough for two people...two very large people that is. :-)

So here is what I made. This isn't an exact recipe since things were just thrown together. I hope this will inspire you to come up with something new out of your pantry staples!

Saute 1 sliced onion in extra virgin olive oil. Add 3-4 cloves of sliced garlic. Let garlic lightly toast being careful not to burn it. Add crushed red pepper and italian seasoning. Add two chopped tomatoes that have been seeded. Let them soften. Add 1 can of tomato paste (I used some that I had in the fridge, about 3/4 of a can)and a handful of chopped mushrooms (use as much as you like. I had about 4 shitakes) deglaze pan with about 1/2 cup of white wine. Stir to combine. Add 1 can chicken broth a little at a time to create sauce. Add in one can of drained artichoke hearts (in water not oil) and some sliced kalamata olives. Throw in some torn basil, chopped parsley, salt and pepper to taste. Let cook while spaghetti is cooking. Don't bother to drain pasta, just pick it up with tongs and add to saucepan. Any water left on the pasta will help make a nice sauce.

That's it. Simple and delicious!

Something tells me that Nanny would definitely approve. Wish she was able to taste it!