Mint: The New Basil
From Spanish Tapas: Sherry and Garlic Infused Pan Roasted Olives
Yield about 2 cups
Method: Heat large sauté pan over medium heat. Add oil, citrus peels, spices and herbs and if using fresh garlic add now, for about a minute until fragrant. Add roasted garlic now if using and olives. Roast for 2-3 minutes. Deglaze with vinegar, wine, water, and honey. Simmer for about 1-2 minutes. Add salt to taste. Serve with your favorite cheese and crusty bread or crackers.
From Italian Antipasti class: Roasted Eggplant Caponata
Method: preheat oven to 450°F. In a large bowl add diced eggplant onion and fennel. Toss with 1-2 ounces olive oil and a pinch of salt and pepper. Toss to coat, spread onto cookie sheet. Roast for about 25-30 minutes; until caramelized.
In the meantime, heat a large sauce pan over medium heat, add 1-2 ounces olive oil; add celery, peppers, fresh garlic and red pepper flakes. Sautee for about 2-3 minutes, add chopped tomatoes and tomato paste and cocoa powder. Cook stirring for about 5-10 minutes until the tomato pastes starts to turn brown. (add a little water if needed) Deglaze with vinegar and water, cook for about another 5-8 minutes, stirring, add honey raisins, and capers, zest and juice of ½ lime. Cook for about 10 minutes, add chopped herbs, then fold in roasted veggies, olives, and almonds, salt and pepper to taste.
Serve either warm or at room temperature. Can be frozen for a few month. Good in refrigerator for 3-4 weeks. Serve as a bed for the rice balls.