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"Party Food"
Caponata and Taleggio Cheese Crostini
Here is a perfect recipe to add to your Super Bowl or Academy Awards party menu. Chefs all over Italy have unique versions for caponata, here is mine adding melted cheese to the grilled bread. Taleggio is a soft Italian cows milk cheese that can be found at cheese shops, Whole Foods Market and recently Costco. Substitute Fontina if necessary. Put cheese in the freezer for an hour to make slicing easier. This recipe makes a generous five cups of caponata. Divide in half or plan to use the leftovers stirred into pasta sauce or soup. 
Caponata
1 medium eggplant
Kosher salt
1 large red onion
1 large red bell pepper
3 medium zucchini
2 celery stalks
˝ cup extra virgin olive oil
3 garlic cloves, crushed and coarsely chopped
1 tablespoon coarsely chopped fresh oregano leaves
1 cup basil leaves, torn into pieces
3 medium ripe tomatoes, seeded and diced
Kosher salt
Freshly ground black pepper
Heat oven to 350 degrees.
Cut eggplant into 1/2 -inch cubes and place in a colander; sprinkle with a teaspoon of salt and set aside. Cut the red onion, red pepper, zucchini and celery into 1/2-inch pieces. Rinse and drain the eggplant. Heat the oil in a large skillet and gently sauté the onion with the garlic, oregano and basil for 5 minutes. Spoon into large rimmed baking pan or roasting pan; add the eggplant and tomatoes. Sprinkle with salt and pepper and toss to coat. Place in the oven and roast vegetables for about 45 minutes to 1 hour or until very soft.
8 (1/2-inch) thick slices Crusty Italian Bread
Extra Virgin Olive Oil
Kosher salt
Dried Oregano
2 Garlic Cloves
8 ounces Taleggio Cheese, rind removed and thinly sliced
Brush both sides of bread with olive oil, sprinkle lightly with salt and oregano. Heat a grill pan or raise oven temperature to 400 degrees.
Grill bread on each side until golden brown. Or, lay bread slices on a rack placed inside a baking pan. Toast bread in oven until firm and crisp, about 15 minutes. Cut garlic cloves in half and rub on hot bread. Place a slice of cheese on each piece of bread and return to the oven for a few minutes to melt the cheese. Serve immediately with a spoonful of Caponata.
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"In Season Now" Fennel
Fennel is plentiful now through spring at markets all over southern California. Look for bright white bulbs with fresh looking fronds. Store in a plastic bag for up to a week. I love to add shaved fennel to a blood orange salad with grilled chicken. Or, make a side dish of fennel wedges roasted with a little olive oil, kosher salt, freshly ground black pepper and grated Parmesan in a 375 degree oven until tender. Save a few fronds to finely chop as a garnish! |
"Testimonial from Ana" in El Segundo January 2012
I had the pleasure of working with Mary Ellen Rae on a Vistamar School Donor Recognition event. Mary Ellen was a joy to work with and the food was delicious. She was patient and accommodating, detail oriented and on point. She was very careful with the budget without sacrificing quality. Mary Ellen will definitely be our go-to caterer whenever we need help with our events in the future.
Thank you Ana!!
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"A recent class with new friends!" |
