Appetizers Recipe Sicilian Caponata with Garlic Crostini

There are many ways to make caponata, a Sicilian vegetable spread, but the recipe should always include the capers that give the dish its name. It’s as versatile as can be, effortlessly partnering with just about any cracker or bread you’d want to dunk. I make Garlic Crostini because I like the crunch, but untoasted bread is fine, too. Leftover caponata can be tossed with spaghetti for a quick supper, but bring the caponata to room temperature first so it doesn’t cool the hot pasta.

Makes about 16 appetizer servings

Make Ahead: The caponata should be made 1 day ahead, but it can be stored for up to 5 days; the toasts can be made up to 8 hours ahead.

Caponata Ingredients:
1 large eggplant, cut into 3⁄4-inch cubes
Salt
About 1⁄2 cup extra virgin olive oil
1 large onion, chopped
3 medium carrots, chopped into 1⁄2-inch pieces
3 medium celery ribs, chopped into 1⁄2-inch pieces
2 medium zucchini, cut into 1⁄2-inch pieces
1 large red bell pepper, cored, seeded, and cut into 1⁄2-inch pieces
3 garlic cloves, minced
One 28-ounce can tomatoes in juice, chopped, juices reserved
2 tablespoons red wine vinegar
2 tablespoons sugar
1 teaspoon dried basil
1⁄2 teaspoon dried oregano
1⁄2 teaspoon dried thyme
1⁄4 teaspoon crushed hot red pepper
1⁄2 cup pitted, chopped Mediterranean black or green olives (or a combination of both)
3 tablespoons capers, drained, rinsed, and chopped, if large

Garlic Crostini Ingredients:
1⁄3 cup extra virgin olive oil
2 garlic cloves, crushed under a knife and peeled
2 baguettes, sliced 1⁄4 inch thick
1⁄3 cup pine nuts, toasted (optional)

Preparation:
1. To make the caponata, toss the eggplant with 1 tablespoon salt in a colander. Let stand in the sink to drain off the bitter juices, about 1 hour. Rinse very well, then pat dry with paper towels.

2. Meanwhile, in a large, heavy-bottomed pot, heat 3 tablespoons of the oil over medium heat. Add the onion, carrot, celery, zucchini, and bell pepper and cook, stirring often, until the vegetables are softened, about 10 minutes. Stir in the garlic and cook for 2 minutes. Add the tomatoes with their juice, the vinegar, sugar, basil, oregano, thyme, and crushed red pepper. Bring to a simmer and remove from the heat.

3. While the sauce is cooking, in a large nonstick skillet, heat the remaining 5 tablespoons oil over medium-high heat until very hot but not smoking. Add the eggplant and cook, turning occasionally, until browned, about 6 minutes, adding more oil if needed. Stir into the tomato sauce.

4. Bring the vegetables to a simmer over medium heat. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the vegetables are very tender, about 30 minutes. During the last 5 minutes, stir in the olives and capers. Remove from the heat and cool completely. Cover and refrigerate for at least 24 hours to marry the flavors. Remove from the refrigerator 1 hour before serving. Season with salt.

5. To make the crostini, position racks in the center and top third of the oven and preheat to 400°F. In a small saucepan, heat the oil and crushed garlic over low heat just until bubbles surround the garlic, about 5 minutes; do not brown the garlic. Remove from the heat and let stand for 10 minutes. Using a slotted spoon, discard the garlic.

6. Arrange the sliced bread on baking sheets. Brush the bread with the garlic oil. Bake until the toasts are golden brown, about 10 minutes. Cool on the baking sheets. (If making the toasts ahead, store in a paper bag. Do not store in a plastic bag, which will soften the toasts.)

7. To serve, transfer the caponata to a serving bowl and sprinkle with the pine nuts, if using. Serve with the crostini.

This recipe was published in 'Christmas 101 - p12'.

Christmas Recipe Caesar Dip with Crudités

Thick, cheesy Caesar salad dressing seemed a natural to turn into a dip. But when I was researching the original dressing recipe, I found out a fascinating fact. Caesar salad was originally served with whole romaine lettuce hearts because it was meant to be eaten with the fingers! And it’s just as good with other vegetables. If you wish, serve the dip with Garlic Crostini, too. They’ll be reminiscent of the croutons served on Caesar Salad.

Makes about 12 appetizer servings
Make Ahead: The dip can be made up to 3 days ahead; the vegetables can be prepared up to 1 day ahead.

DIP
1 cup mayonnaise
1⁄2 cup sour cream
1⁄2 cup freshly grated Parmesan or Pecorino Romano cheese
1 tablespoon fresh lemon juice
1⁄2 teaspoon anchovy paste
1 garlic clove, crushed through a press

Assorted fresh vegetables, such as romaine hearts separated into leaves, carrot, celery, and cucumber sticks, mushroom caps, cherry tomatoes, and Garlic Crostini, for dipping

1. To make the dip, mix together all the ingredients in a medium bowl. Cover and chill for at least 1 hour before serving.

2. To serve, transfer the dip to a serving bowl and serve with the vegetables.

This recipe was published in 'Christmas 101 - p11' by Rick Rodgers.

Chinese Recipe Boiled Dumplings

Preparing these little dumplings Chinese New Years Day treat-can be a big job. Invite friends or family to help you make them. Chances are, they'll stick around to help you eat them, too.

Preparation Time: 45 to 55 minutes
Cooking Time: 35 to 55 minutes
Output: Makes about 50 dumplings

Dumplings Ingredients:

3 c. finely chopped Chinese cabbage
1 tsp. salt
1 lb. lean ground pork*
1 c. chopped leeks
1 tbsp. minced ginger
1 tsp. minced garlic
1 tbsp. soy sauce
1 tbsp. cornstarch
1 package dumpling wrappers
water

Dipping Sauce Ingredients:

1/4 c. soy sauce
2 tbsp. Chinese black vinegar

Preparation:

1. In a medium mixing bowl, toss cabbage with salt and set aside. After 20 minutes, squeeze as much liquid as you can from cabbage and place in a large mixing bowl.

2. Add pork, leeks, ginger, garlic, soy sauce, and cornstarch. Mix well.

3. Place 1 tsp. of filling in the center of a dumpling wrapper. Dampen your fingers with water and wet the inside edge of the wrapper. Fold over to make a half-circle and press the edges together to seal. Repeat.

4. For dipping sauce, mix soy sauce and black vinegar and set aside.

5. Bring a large half-full pot of water to a boil. Add about 10 dumplings, or as many as will fit without crowding each other. When the water returns to a boil, add 1/2 c. cold water. Return to a boil, add 1/2 c. cold water, and return to a boil a third time. Carefully remove dumplings and drain.

6. Serve warm with dipping sauce.

Note: *To make delicious vegetarian dumplings, replace the pork with an extra 2 c. of cabbage and 2 or 3 c. of mushrooms, cut into strips.

This recipe was published in 'Holiday Cooking Around The World - p30'.

December to March Holiday Season Best for Cooking

In the four months from December to March, the world celebrates some of the most sacred and spectacular holidays. Many countries mark the beginning of a new year during these months, each country in its own special way. In Italy, for example, it is customary to get rid of the previous year’s junk on New Year’s Eve—by throwing it out the window! As midnight approaches, people may toss old shoes, lamps, or dishes into the street. For good luck in the coming year, Italians eat lentils, which are symbols of wealth because of their coin-like shape. On New Year’s Day, people often exchange good-luck gifts of mistletoe and calendars. Lasagna is a typical main course for dinner. In Greece, a cake containing a small silver coin is served for New Year’s Day. The prizewinner is promised good luck in the coming year.

Japaneses New Year Holiday
In Japan, the New Year’s holiday, called Oshogatsu, is the most important time of the year. People prepare for the coming year by paying debts and finishing up business matters. People also clean their houses or apartments thoroughly. On Omisoka, New Year’s Eve, many people eat toshikoshi soba, or “year-crossing noodles.” Eating this soup with its extra-long, thin noodles as the new year begins is supposed to ensure a long life. At midnight, Buddhist temples ring bells or gongs 108 times, symbolically getting rid of peo-ple’s cares and worries. On New Year’s morning, families put on their best clothes and gather to toast the new year with a drink of otoso—spiced sake, or rice wine.

Chinese Typical Dishes
In China, as in Japan, the new year is a time for new beginnings. The Chinese also make sure that debts are paid, houses are clean, and pantries are well stocked before the big day arrives. Many people buy new clothes and get their hair cut. They also buy gifts such as flowers or food for friends and relatives.

On New Year’s Eve, close relatives try very hard to come home for a reunion feast so that the family can welcome the new year together. Chinese cooks prepare the luckiest foods and most exotic delicacies for this feast. Typical dishes include a whole fish or chicken, representing unity and prosperity; long noodles for long life; coin-shaped clams and mussels for good fortune; and hardboiled eggs to symbolize the togetherness of the family. On New Year’s Day, boiled dumplings are a common treat.

Jewish Holiday
Important religious and secular holidays also fall during this time. No matter what the reason for a holiday, food plays an essential role in the festivities. The Jewish holiday of Passover commemorates the exodus (escape) of Jews from Egypt in biblical times. Chicken stuffed with oranges, an Israeli favorite, is commonly served during this time of year. A matzo layer cake may follow for dessert.

Christmas Eve
In countries with large Christian populations such as Italy, France, Spain, Poland, England, Mexico, Norway, Denmark, and Ethiopia, Christmas and Easter are the most important celebrations. In France, families attend Christmas Eve Mass before partaking in a meal called le réveillon, which literally means “to wake up to a new day.” Restaurants stay open all night serving the feast, which may consist of oysters, sausages, wine, baked ham, roast chicken, salads, fruit, and pastries. In Paris, celebrants enjoy a bûche de Noël, a cake shaped like a Yule log, for dessert. Roasted goose or turkey and chestnuts are popular main courses in different regions of the country.

In Ethiopia, where the population includes both Christians and Muslims, Christmas is celebrated on December 19 in accordance with the Ethiopian calendar. Although Ethiopian Christian kids don’t look forward to a visit from Santa Claus, they do decorate a Christmas tree and receive presents from friends and relatives. Ethiopians light candles and listen to Christmas music. Families dress in white cotton robes, handmade for the holiday, and go to church. Christmas dinner features roast lamb, rice, vegetables, and a special holiday bread called hebyasha.

The tradition of giving wrapped presents during Christmastime carries over into food preparation, too. Scandinavians, for example, serve rice pudding containing one almond for dessert on Christmas Eve. Whoever finds the almond has the honor of handing out gifts after dinner.

Easter is the most sacred holiday of the year for devout Roman Catholics in countries such as Spain, Italy, and France. In Spain, the celebrations of la Semana Santa, or Holy Week, begin on Palm Sunday and end on Good Friday—the Friday before Easter Sunday. Holy Week processions are solemn. Massive floats carry huge, elaborate figures of Jesus, Mary, and major saints. Some floats show scenes from the story of Jesus’ life. The floats, many of which are lit with candles, are carried on the shoulders of a group of men. It is considered an honor to help carry a float. Walking next to the carriers are hundreds of people holding long candles and wearing long robes. The procession is accompanied by drum rolls and people clanking chains on the pavement.

During Holy Week, Spaniards also enjoy holiday feasts. Some traditional dishes include pure de cuaresma—a soup made with white beans, potatoes, leeks, carrots, and onions—and cordero pascual, a main course of leg of lamb with gravy on the side. This dish is often served with potatoes or white beans.

La Pasqua, or Easter, is the most important religious holiday for Italy’s many Roman Catholics. It is also a time to celebrate the arrival of spring. Many people give their homes an especially good cleaning before Easter. Another custom is to buy new shoes and wear them for the first time on Easter Sunday.

A variety of foods is associated with the Easter season. During Lent, the forty-day period before Easter, most Italians do not eat certain foods, such as meat and rich desserts. On Good Friday, hot cross buns, which have a cross of white icing on top, are a popular snack. Simple meals of fish or pasta are usually eaten on Good Friday and Holy Saturday. But on Easter Sunday, most families eat a large midday meal. Roast lamb is a traditional main course, representing spring and innocence. Eggs, barley, and wheat are also symbols of spring and rebirth, so breads are a very important part of Italian Easter celebrations. A sweet bread in the shape of a dove, called la colomba pasquale, is a popular dessert. People also munch on tiny candy lambs made of sugary almond paste. Hollow chocolate eggs with surprises inside are given as presents to children and adults alike. On Easter Monday, know as Pasquetta or “little Easter,” families go into the countryside for picnics and fun.

French Traditions
The French have similar culinary traditions at Easter, or les Pâques. After Easter Mass, festivities continue at the family home with a four- or five-course meal, followed by dessert. Favorite Easter foods include foie gras—a goose-liver pâté—lamb, salmon, asparagus, new potatoes, and strawberries. Coffee, liqueur, and chocolates round out the meal.

For weeks before the Easter holiday, French bakeries churn out chocolates shaped like chickens, rabbits, fish, or bells. Some of the candies are quite elaborate. Most of the fish have scales, and some are even stuffed with tiny candy fish. A ribbon secures the big fish’s middle. When someone pulls open the bow, the tiny fish spill from the opening.

Ramadan and Eid al-Fitr
In Muslim countries of Africa such as Somalia, Nigeria, Senegal, and Guinea, Islamic holidays such as Ramadan and Eid al-Fitr are the most important days of the year. Ramadan is the holiest month in the Islamic calendar. It was during this time that Muhammad, the founder of Islam, received his first messages from Allah, or God. Muslims honor Allah during the month of Ramadan by fasting (refusing to eat or drink) from daybreak until sunset. After the sun goes down, families gather at home for a light meal before bed. The next morning, Muslims get up around 3:00 or 4:00 A.M. to eat breakfast before sunrise. At 7:00 A.M., on the last day of Ramadan, families dress in new clothes and go to their mosque (house of worship) to pray.

The celebration of Eid al-Fitr ends the Ramadan fast.The party lasts for three days. Most African Muslims don’t work during this time. People dress up in new clothes and exchange gifts with family and friends. Muslims in Somalia enjoy a big meal of rice, cake, orange juice, sampus (beef turnovers), and halwud. Families that can afford to slaughter goats, camels, or cows for the feast. But most African Muslims add just a little lamb to rice to make skudahkharis, a thick stew. In Tanzania, cooks mix green plantains with chicken broth to make

supa ya ndizi, or plantain soup. They usually eat this nourishing soup with a rice and fish dish called wali na samaki. In Senegal, chicken yassa is served on Eid al-Fitr. Senagalese Muslims also stuff lamb with raisins and couscous—tiny pieces of steamed semolina flour that are popular in northern Africa and the Middle East.

Most every culture holds festivals to give thanks for a bountiful harvest, too. In the Liguria region of Italy, an area known for its basil, the town of Pontedassio holds a basil festival in early June. Italians enjoy dishes such as pesto—a heavy sauce made with fresh basil leaves, olive oil, pine nuts, and parmesan cheese.

New life is cause for celebration in many cultures. When a child is born to the Yoruba in southwestern Nigeria, the family celebrates with a naming ceremony called Ikomo. Ikomo is believed to welcome the child into the community. A high priest, called the Baba Lawo, leads the ceremony. The child’s aunt gathers honey, water, and salt—foods that will be sprinkled on the baby’s tongue. The honey represents hope for a sweet, good life for the child. Water confirms wishes that the baby will be as mighty as the ocean. And salt serves as a reminder that life isn’t always good. Once the baby has tasted the foods, guests dab a bit of the mixture on their tongues. Then the oldest family member announces the baby’s name. The ceremony ends with a big feast that might include spicy kabobs, groundnut stew, and ginger-fried fish.

The recipes in this cookbook, which have been taken from the cuisines of countries around the world, could be used to form one single, splendid holiday feast. If you prepare them all, you’ll have a taste of the best the world has to offer on its most special days.

This article I have take from "HOLIDAY COOKING AROUND THE WORLD" compiled by Kari A.Cornell. (Introduction: Page 7-13)