CAPONATA
Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it's particularly good in such a pungent dish. Like most eggplant dishes, this gets better overnight. It's meant to be served at room temperature, and I like it cold as well. It makes a great topping for bruschetta.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Roast the eggplant, allow to cool and chop coarsely.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
- Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 10 grams
RED VELVET FUDGE
Oh, how I love this amazingly rich and creamy confection! It's like a vacation in my mouth! Storage tips: Room temperature: Place the fudge between sheets of wax paper and place in an airtight container. Store in a cool place for up to two weeks. Refrigerator: Place the fudge between sheets of wax paper and place in an airtight container. Store in the refrigerator for up to three weeks. Freezer: Place the fudge between sheets of wax paper and then place in freezer bags. Store in the freezer for up to 3 months.
Provided by Cooking Creation
Categories Candy
Time 25m
Yield 36 pieces, depending on how large you cut them
Number Of Ingredients 13
Steps:
- Line an 8 x 8 inch baking dish with aluminum foil and lightly grease it. Set aside.
- Melt the butter in a medium saucepan over medium-high heat. Once the foam subsides, stir in the evaporated milk, brown sugar, white sugar, marshmallows, orange zest and salt. Bring the mixture to a rapid boil, stirring constantly. Continue boil and stir the mixture until it reaches soft ball stage on a candy thermometer (140 degrees), about 4 to 6 minutes.
- Immediately remove the saucepan from the heat and vigorously whisk in the milk chocolate, white chocolate, unsweetened cocoa powder, vanilla extract and optional red food coloring. Continue to whisk the mixture until all of the chocolate chips have melted and the mixture is smooth. You may need to set the saucepan on the hot stove top again for a minute or so to aid in completely melting the chocolate chips.
- Once the mixture is smooth and creamy, pour the contents of the saucepan into the prepared baking dish. Place it in the refrigerator to chill for at least 1 hour.
- When you are ready to serve, cut the fudge into squares. There is no need to cut the fudge until you are ready to serve it.
- Enjoy!
Nutrition Facts : Calories 98.1, Fat 3.8, SaturatedFat 2.4, Cholesterol 6, Sodium 40.8, Carbohydrate 15.8, Fiber 0.3, Sugar 14.1, Protein 0.9
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