Recipe Booklet

18
CAPONATA
Serve Caponata as an appetizer spread
with pita chips or thinly sliced French bread.
It is also a good dressing to use
on a wrap-type sandwich.
Makes 1
1
⁄4 cups
1 medium eggplant, about 1
1
⁄2 pounds
2 tablespoons capers, drained
1 tablespoon finely chopped celery
1
⁄2 teaspoon finely diced red bell pep-
per
1 tablespoon finely chopped green
onion
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh mint
1
⁄2 teaspoon finely chopped fresh pars-
ley
2 tablespoons extra virgin olive oil
1 teaspoon fresh lemon juice
dash red pepper flakes
1 teaspoon honey (if eggplant seems
bitter)
Preheat oven to 400°F.
Pierce eggplant with fork all around
the eggplant (about 8 times) and wrap
in aluminum foil. Roast eggplant for
approximately 45 minutes to 1 hour, until
the eggplant is very soft and has collapsed.
Unwrap and let cool.
When eggplant is cool to the touch (about
15 minutes) cut in half and spoon the soft
eggplant flesh into a mixing bowl; there will
be approximately 1
1
⁄2 cups of eggplant.
With mixer on speed 3, mix for about 2 min-
utes until the eggplant turns into an almost
smooth consistency.
Add remaining ingredients and mix on speed
1 until just blended. Let stand 30 minutes
before serving to allow flavors to blend. May
be made ahead and refrigerated in an reseal-
able container.
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SMASHED POTATOES
Makes 4 cups / eight ½-cup servings
2 pounds red potatoes, scrubbed
2
1
⁄2 ounces herbed goat cheese cut into
8 pieces
2 tablespoons unsalted butter
1
⁄4 cup whole milk
1
⁄2 teaspoon kosher salt
1
⁄4 teaspoon freshly ground black pep-
per
Cut unpeeled potatoes into 1-inch pieces as
uniform as possible. Put in a large saucepan.
Add cold water to cover and a large pinch
of salt. Over high heat, bring to a boil. When
boiling, reduce heat to medium low and
simmer until potatoes are very soft, about 25
minutes.
Drain potatoes and return to saucepan, mix
on speed 3 until completely mashed, about 2
minutes. Add cheese, butter, milk, salt, and
pepper and mix on speed 4 until fully incor-
porated and fluffy, about 1 minute.
Transfer to a warm bowl and serve
immediately.
Nutritional information per serving:
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TWICE-BAKED POTATOES
WITH PARMESAN
Makes 8 servings
8 baking potatoes (8 ounces each),
scrubbed
2 teaspoons olive oil
2 tablespoons unsalted butter
1 cup chopped onion (about 3 ounc-
es)
1
⁄2 teaspoon kosher salt, divided
1
⁄4 teaspoon freshly ground black pep-
per, divided
1 cup part skim ricotta
1 cup shredded provolone (4 ounces)
1
⁄2 cup freshly grated Parmesan
1 tablespoon Italian herb blend
Preheat oven to 400ºF. Pierce each potato
several times with a fork or a knife tip; rub
each potato with
1
⁄4 teaspoon of the olive oil.
Bake the potatoes in preheated oven until
fork-tender, about 1 hour. While potatoes
are baking, prepare onion mixture (below).