The Joneses wrote:
George Shirley wrote:


snipped garden woes

SW Louisiana chiming in. Garden was fairly good this year. Lots of
eggplant, last count was about 276 from 7 plants, fairly good amount of
tomatoes, fair amount of okra, goodly amount of green beans, small crop
of crowder peas, good crop of corn, and peppers are still producing.
About 8 gallons of hot and mild in the freezer in bags to make hot sauce
with in about another month.
Cabbage and broccoli plants were set out in mid-September but volunteer
canteloupe and some of Bob's squash have small squash on them now.
Today I stuffed a 4.5 lb pork loin with about 80 cloves of garlic,
dusted with black pepper and then dusted with crushed rosemary. Served
with fried eggplant, crowder peas, and a nice little loaf of crusty
bread. Ate a good meal and then sliced and vac bagged about 3.5 lbs of
loin to freeze for later use. I do love it when the supermarket has meat
sales at 99 cents a lb.
George


80 Cloves of garlic? Whoooowee, can I pour that in my computer to combat the worms? I've
wanted to try putting by your moussaka George, but give a try to Caponata (or Frenchified
Taponad). Basically, same stuff, is kinda Italian salsa, good on polenta, pasta or for dipping
in bread. I saw Rachel Ray on Food Network make it "in under 30 minutes!!!!" It's actually
pretty good stuff and uses eggplant, yippee, and lots of other garden stuff. I froze up the
last batch for when I get a caponata craving. I like Pelonnaise (sp?) Pitted Kalamata Olives,
as my own olives haven't produced yet. I added anchovies to the last batch, but the taste got
drownded out. Could take or leave them I suppose. Do the raisins, they were optional
actually.
Edrena


Caponata and Herb Polenta Recipes courtesy Rachael Ray

Caponata:
2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 cloves garlic, chopped
1/2 to 3/4 teaspoon crushed red pepper flakes
1 red bell pepper, seeded and diced
1 cubanelle Italian long green pepper, seeded and diced
1 large sweet onion, peeled and chopped
2 ribs celery, chopped
1/2 cup large green olives, pitted and chopped
1/2 cup Kalamata black olives, pitted and chopped
1 (3-ounce) jar capers, drained
1/2 cup (a couple of handfuls) golden raisins
1 medium firm eggplant, diced
Salt
1 (32-ounce) can diced tomatoes
1 (14-ounce) can crushed tomatoes
1 handful flat-leaf parsley, chopped

Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil,
garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to
the pot. Once vegetables are in there, increase heat a bit. Stir in olives, capers, and
raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the
pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until
vegetables are tender. Stir in parsley and remove pan from heat.

Polenta:
3 cups chicken stock
1 cup quick-cook polenta, found in Italian foods or specialty foods aisles
4 sprigs fresh thyme, leaves removed and chopped
1 sprig fresh rosemary, leaves removed and finely chopped
2 tablespoons butter
1/4 cup grated Romano or Parmigiano
Salt and pepper

Bring 3 cups chicken broth to a boil. Add polenta and stir constantly until the cornmeal masses
together. Stir in herbs, butter, cheese, salt, and pepper. Spread polenta out over a serving
platter. Make a shallow well from the center out and fill with half of the prepared
caponata. Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil,
vinegar, salt, and pepper.



Your caponata recipe is fairly close to mine but I use only fresh
tomatoes and never, ever, do I cook with raisins. I just do not like the
taste of them cooked. I normally freeze the caponata in flat plastic
quart containers and, when frozen, remove them and vac bag them for
longer storage. We eat it both cold and hot, as a side dish, as a dip, etc.

Can't eat much of anything made with cornmeal, my blood glucose goes
straight up for about four hours after such a meal. I do love anything
made with cornmeal though.

George