Everyday Food - Martha Stewart Living Magazine [10]
COOL AND DRAIN With tongs or a slotted spoon, transfer vegetables to the colander in the ice-water bath to stop cooking (add ice as needed after each batch). Once completely cooled, transfer vegetables to paper towels to drain. Pat dry.
STORE Vegetables can be prepared up to 3 days ahead; wrap each type of vegetable separately in paper towels, then plastic (so flavors don’t mix), and refrigerate.
SERVE Arrange on a platter with dip alongside.
PER TABLESPOON: 29 calories; 2.6 grams fat; 0.5 gram protein; 1.2 grams carbohydrates; 0.1 gram fiber
1 cup sour cream
½ cup mayonnaise
Finely grated zest and juice of 1 lemon (about 1 tablespoon zest and 3 tablespoons juice)
1 tablespoon chopped fresh thyme, plus more for garnish
Coarse salt and freshly ground pepper
In a bowl, stir to combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper. Dip can be refrigerated, covered tightly with plastic wrap, up to 3 days; transfer to a small dish and garnish with additional thyme just before serving. MAKES 1 ½ CUPS
PER TABLESPOON: 35 calories; 2.9 grams fat; 0.5 gram protein; 1.5 grams carbohydrates; 0.1 gram fiber
EGGPLANT CAPONATA
This tangy relish is very versatile; try it as a spur-of-the-moment starter with crostini, or as a quick pasta sauce or sandwich spread. It can also be spooned over broiled white fish, such as flounder or tilapia.
SERVES 8 PREP TIME: 35 MINUTES TOTAL TIME: 35 MINUTES
2 tablespoons olive oil
1 large onion, finely chopped
2 tablespoons golden raisins
2 tablespoons pine nuts
2 garlic cloves, thinly sliced
¼ to ½ teaspoon crushed red-pepper flakes
¼ cup tomato paste
1 teaspoon unsweetened cocoa powder
2 tablespoons sugar, plus more if needed
1 small eggplant, cut into ½-inch cubes
⅓ cup white-wine vinegar
⅓ cup water
Coarse salt
1 In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onion, raisins, pine nuts, garlic, and red-pepper flakes; cook, stirring occasionally, until onion has softened, 4 to 6 minutes.
2 Add tomato paste, cocoa powder, and 2 tablespoons sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, vinegar, and the water.
3 Cover and cook over medium-high heat, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes. Season with salt and more sugar (up to 1 tablespoon), as desired.
PER ¼ CUP: 76 calories; 4 grams fat; 1.3 grams protein; 10.1 grams carbohydrates; 2.5 grams fiber
Caponata can be refrigerated up to 5 days in an airtight container; let cool completely before storing. Caponata also freezes well. If you like, double the recipe and serve half immediately; freeze the rest up to 2 months in an airtight container. Bring to room temperature or reheat over low before serving.
GOAT-CHEESE SPREADS
You can flavor the goat cheese with any one of the three suggested mix-ins listed below, or make some of each. Serve the cheese spread atop crostini or crackers; this recipe makes enough for approximately twenty-four servings.
SERVES 8 PREP TIME: 5 MINUTES TOTAL TIME: 5 MINUTES
1 log (5 to 6 ounces) fresh goat cheese, softened
Coarse salt and freshly ground pepper
Pesto, Sun-Dried Tomato, or Pistachio-Chive flavoring (see below)
In a medium bowl, mash goat cheese with a fork; season with salt and pepper. Add one of the desired flavorings. Refrigerate, covered with plastic wrap, up to 1 day; bring to room temperature before serving.
PESTO Stir in ¼ cup homemade or store-bought pesto.
SUN-DRIED TOMATO Add 3 tablespoons chopped oil-packed sun-dried tomatoes and 1 teaspoon minced fresh thyme.
PISTACHIO-CHIVE Add ¼ cup chopped toasted pistachios and 2 tablespoons finely snipped fresh chives, saving