Text 31110, 96 rader
Skriven 2012-11-19 11:54:24 av Janis Kracht (1:261/38)
     Kommentar till en text av DAVE DRUM (1:123/140)
Ärende: Veggies @ Home
======================
Hi Dave,

>> We love pesto here..  Sometimes, I'll make a bunch and keep it in the
>> fridge to add a few tablespoons to marinara sauce.

>> Then sometimes, I'll make marinara sauce, and we'll dollop pesto on top
>> of the sauce and 'ronies.. hehe

>> 1/2 c  Pine nuts or walnut pieces

>> I won't use walnuts though -  To each his own (g). Another pesto note..
>> cover the surface of the leftover or stored pesto with olive oil.  It
>> keeps for a week like that.

>I've never done the walnuts ... I have subbed sunflower seeds for the pine nut
>once or twice, though.

That could be nice since you wouldn't get the flavor change I think.. Also,
daughter can't eat walnuts..

> And once or twice pinon nuts (labelled as such) althoug
> they are, at bottom one of the three American sources (along with the Torrey
> and Sugar pines) of pine nuts.

I don't think I've ever seen them labelled that way.. but I could have missed
it :)

>> Our recipe doesn't use salt either.. interesting..

>> This is one we do with peccorino rather than parmigian.. first of all,
>> parmigian means cow-milk and allergies :(  Pecorino made with sheeps'
>> milk avoids that.. also just guessing, but maybe that's why this pesto
>> doesn't need salt. The percorino is sharper at least.

> I wonder what it is in the cow's moo juice that trips the allergy trigger.
> AFAIK ovine milk has lactose as does bovine milk .... which is the source of
>most dairy allergies. I am extremely fortunate not to be allergic to anything
> really like.   Bv)=

Could be the corn and other grain feed they use for the cows.. while my
daughter hasn't tried it, grass-fed beef doesn't bother her, so perhaps their
milk might not. She's not willing to experiment though.  It took her so long to
get so many allergens out of her body, she freaks if she thinks a particular
dish is suspect.  We're pretty careful because of that.  I pretty much have to
'sterilize' my kitchenaid before using it for anything for her .. well you know
what I mean :)


> MMMMM----- Recipe via Meal-Master (tm) v8.06

> Title: Green Olive Pesto
> Categories: Five, Condiments, Sauces
> Yield: 2 1/2 cups

This one sounds very different :)  The things people put together sound crazy
sometimes, but who knows until you try it. :)

This is an appetizer we always have before every holiday dinner..

==Caponata with Eggplant and Green Olives==
About  8-10 cups.

2 medium onions, cut in half and then sliced thinly 2 red bell peppers, cut in
thin strips lengthwise. Cut the strips in half 1 cup extra-virgin olive oil
1 32-oz. can imported canned tomatoes, put in the blender for a moment to chop
4 cloves garlic, minced
4 stalks of celery, diced
1 teaspoon thyme
1 large eggplant (about 1 lb.),  cut into cubes - do not peel. 2 tablespoons
sugar
1/2 cup red wine vinegar
1 cup pitted, drained green olives
1/4 cup drained capers, rinsed

In a large skillet, (12" or larger), heat 1/4 cup of the oil.  Add the garlic,
onions and celery to the oil and add a dash of salt.  Cook until the onions are
translucent.  Add 1/4 cup more oil, then add the peppers .  Cover and cook for
5 more minutes.

Add the tomatoes and the thyme, and stir gently.  Taste for seasoning.

In another skillet, add the remaining oil and allow to it to heat a bit. Add
the eggplant and cook about 10 minutes, uncovered, stirring constantly but
gently all the eggplant is lightly colored, but firm.  Add the eggplant to the
tomatoes, onions and peppers.  Cover and cook for 20 minutes to a half-hour. 
Add the sugar and vinegar, the olives and the capers, stirring well, but
gently.  Allow to cook uncovered for 5-10 more minutes.  Taste for seasoning
and transfer to large serving tray.  Allow to cool to room temperature before
serving, or chill in refrigerator.
===

Take care,
Janis

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