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Sicilian Eggplant and Pine Nut Caponata
Sicilian Eggplant and Pine Nut Caponata
INGREDIENTS:
DIRECTIONS:
Toss pine nuts with 1 teaspoon olive oil and transfer to a large plate. Toast by microwaving on high power for 2 minutes. Continue microwaving at 30 second intervals until golden brown and nutty, 3 to 8 minutes total. Alternatively, toast in a toaster oven set at 375°F until golden brown and nutty, about 15 minutes. Set aside.
Heat 4 tablespoons oil in a large non-stick or cast iron skillet over high heat until shimmering. Add eggplant and cook, tossing occasionally, until completely softened and browned in spots (eggplant will initially absorb all of the oil then slowly release some of it), about 6 minutes. Push eggplant to the side of the skillet and add 2 more tablespoons oil to the center. Add scallions, celery, bell pepper, and garlic and toss to combine with the eggplant. Cook, stirring and tossing frequently, until vegetables are softened and aromatic, about 3 minutes longer.
Add reserved pine nuts, mint, parsley, tomato paste, ground cinnamon, raisins, capers, sugar, red wine vinegar, and balsamic vinegar and toss to combine. Drizzle in remaining olive oil and bring to a simmer, adding water a tablespoon at a time as necessary until caponata has a sauce-like consistency that is loose, but doesn’t run freely over a plate. Season to taste with salt and pepper. Let mixture cool to room temperature or refrigerate in a sealed container for up to a week. Serve at room temperature garnished with extra mint leaves and a drizzle of olive oil if desired. Serve with toasted bread or pasta.
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Classic Apple Pie (inspired by Magnolia Bakery)
Classic Apple Pie (inspired by Magnolia Bakery)
For the crust
Combine flour, salt, and sugar and mix well. Working quickly, cut butter into 1/2 inch cubes. Add butter to flour. Using a pastry cutter or your hands, break up the chunks of butter until the cubes are the size of large peas. Add shortening and break up any pieces. Drizzle ice water into mixture and mix until just combined. Dough should come together when pressed, but still feel shaggy. If necessary, add an additional tablespoon of ice water and repeat until dough comes together.
Turn dough out onto a floured surface. Press dough together (don’t knead) and be sure to stop handling the dough before the butter heats and it appears shiny. Divide the dough in half, flatten each half into a flat disk and wrap with plastic. Refrigerate for at least 30 minutes.
Once dough has cooled, turn out onto a floured surface. Use a heavy rolling pin to whack the dough into a wide, flat circle. If the dough appears to be cracking at the edges, stop and wait for it to warm up. Roll out dough in a circular shape until it’s about 13 inches around. Gently fold into quarters and place in a 9 inch pie dish. Unfold and press into the pan with your fingertips, taking care not to stretch the dough. Roll out the top crust in the same manner and refrigerate both crusts while preparing the filling.
For the pie
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Peach Plum Cobbler with Buttermilk Biscuits
Peach Plum Cobbler with Buttermilk Biscuits
Preheat the oven to 350 degrees F. Butter a shallow 2 1/2-quart baking dish. Prepare filling: Toss peaches and plums in a medium bowl with the brown sugar, honey, ginger and salt. Sprinkle in the flour and toss to coat. Pour into the prepared baking dish. Make biscuits: Whisk the flour, sugar, baking powder and salt in a medium bowl. Cut in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with pea-size bits of butter. Add the buttermilk and stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Pat into an even 1/4-inch thickness. Cut out the biscuits with a 2-inch-round cookie cutter, rerolling the scraps as needed. Arrange the biscuits on top of the filling. Brush with buttermilk and sprinkle with coarse sugar. Bake until the biscuits are golden and the filling is bubbling, about 50 minutes.
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