Those of you who are familiar with caponata, (for a traditional recipe click here), the traditional eggplant relish from Sicily will probably appreciate this dish as well. I originally saw this recipe on The Beekman 1802 site, ( to read more about their recipe and their new cookbook coming out in October click here.) from the farm but changed it around to suit our own tastes which is what of course many of us do who like to cook for our families and friends.
I was having company over last Saturday evening, two dear couples; one new friends that we have really liked right from the start who live a few towns over and another couple who moved to the area from Los Angeles that I have known since I was in my twenties. We went to their wedding in Napa Valley and have been friends ever since. At any rate we had planned to eat outside but we took a vote and the air conditioned house won. It was very sticky and close down here by the water last Saturday evening and really truly everyone was way more comfortable in the dining room. I had to bring in a few extra chairs for my children because our guests like to see them too for a bit and catch up on their news too.
Anyway we laughed and laughed and ate until about elevenish and it was a fun evening for me .
I think everyone had a nice time.
Here's my version of the recipe:
2 lbs of organic carrots peeled and cut on the diagonal in one inch pieces
1/4 c golden raisins.
1/4c green Spanish or Sicilian olives with or without stuffing
1/4 c capers
4 cloves of garlic very thinly sliced
1/4 c toasted pignoli nuts
2 tbls sugar
2 tbls olive oil
2 tbls lemon zest
1/4c fresh squeezed lemon juice
fresh ground salt and pepper to taste
Steam the prepared carrot in the microwave or stove top until al dente. Place in a large skillet with the olive oil and garlic and sugar. Saute for 5 minutes. Remove from heat. Place pine nuts into a small saute pan and toast for 2 minutes dry. Combine all the rest of the ingredients in a large bowl.
Serve hot or cold after transferring to a serving dish.
I was having company over last Saturday evening, two dear couples; one new friends that we have really liked right from the start who live a few towns over and another couple who moved to the area from Los Angeles that I have known since I was in my twenties. We went to their wedding in Napa Valley and have been friends ever since. At any rate we had planned to eat outside but we took a vote and the air conditioned house won. It was very sticky and close down here by the water last Saturday evening and really truly everyone was way more comfortable in the dining room. I had to bring in a few extra chairs for my children because our guests like to see them too for a bit and catch up on their news too.
Anyway we laughed and laughed and ate until about elevenish and it was a fun evening for me .
I think everyone had a nice time.
Here's my version of the recipe:
2 lbs of organic carrots peeled and cut on the diagonal in one inch pieces
1/4 c golden raisins.
1/4c green Spanish or Sicilian olives with or without stuffing
1/4 c capers
4 cloves of garlic very thinly sliced
1/4 c toasted pignoli nuts
2 tbls sugar
2 tbls olive oil
2 tbls lemon zest
1/4c fresh squeezed lemon juice
fresh ground salt and pepper to taste
Steam the prepared carrot in the microwave or stove top until al dente. Place in a large skillet with the olive oil and garlic and sugar. Saute for 5 minutes. Remove from heat. Place pine nuts into a small saute pan and toast for 2 minutes dry. Combine all the rest of the ingredients in a large bowl.
Serve hot or cold after transferring to a serving dish.
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