The Inn at Duck Creeke Wellfleet MA Cape Cod
Sweet Seasons and Duck Creeke Tavern
Caponata a Sicilian Eggplant
vegetable medley
Serves 8 or more
as an appetizer, bruschetta, or salad
| 4-5 lbs eggplant, peeled |
| Vegetable oil for frying |
| 3 tablespoons olive oil |
| 1-1/2 cup onions, chopped to 1/4" |
| 2 cups celery, sliced lengthwise, then angle-cut |
| 2 lbs zucchini, skin on, cut in 1" cubes |
| 1 28oz can Italian peeled tomatoes, chopped |
| 1 tablespoon chopped garlic or 4 or 5 roasted cloves |
| 1/2 cup red wine vinegar (1/4 cup if using balsamic) |
| 1/2 cup capers, drained |
| 2 tablespoons sugar |
| 1 tablespoon salt |
| 1 teaspoon white pepper |
| 1 heaping cup of chopped pitted green olives |
| 2 tablespoons chopped basil or 1 tsp. dry |
| 2 teaspoons chopped oregano or 1 tsp. dry |
| 1/2 tablespoon black pepper |
This dish is first cooked and then allowed to mellow in the refrigerator overnight. The uses are unlimited. Try it as a salad on greens, as the centerpiece of an antipasto, on crusty bread toasts as bruschetta, as a dip with crackers, in an omelet or as a tasty addition to lasagna.
Trim and cut the eggplant into 1" cubes. Layer the eggplant cubes in a large colander, sprinkling each layer with salt. Place over a bowl and let stand for one hour. In a deep heavy skillet, heat 1" of oil (to 375 degrees on a deep-fry thermometer). Add eggplant to oil in batches, turning so it is brown on all sides (about 5 minutes). Remove with a slotted spoon and drain on absorbent paper.
In a large saucepan, heat the olive oil over medium heat. Add the onions and celery and cook for 5 minutes until just softened. Stir in the tomatoes and remaining ingredients and cook 20 minutes longer. Cool and refrigerate overnight. Serve at room temperature. This will keep in the refrigerator for about one week.
Osso Buco
Executive Chef Judy says that in Sweet Seasons Restaurant a veal stock is made and used as the base of this tender veal stew. The recipe that follows has evolved over the years and is lighter than the classic but retains all the wonderful flavors. It is a dish to be shared with family and friends. For a change from rice as an accompaniment, try the simple orzo risotto with fine chopped vegetables. Enjoy!
| 8-12 sections of veal shank, 2 inches thick |
| 1 cup all-purpose flour |
| 1/4 cup oil |
| 2 cups fine chopped onions |
| 1 cup fine chopped carrots |
| 1 cup fine chopped celery |
| 1/2 teaspoon each of dried oregano and basil |
| juice of one orange |
| 1 tblsp each of lemon and orange zest. (do not include the white pith) |
| 6 large garlic cloves, fine chopped |
| 1 cup red wine |
| 2 small cans V-8 juice |
| 1 cup plum tomatoes |
| 2 tblsp tomato paste |
| 3 cups chicken stock |
| dijon mustard |
| Gremolata: |
| 2 lemon peels, white only, fine chopped |
| 1/4 cup parsley, fine chopped |
| 1 clove garlic, fine chopped |
Season veal with salt and pepper. Lightly flour then shake off excess. In a heavy black skillet heat the oil. Brown meat on all sides over medium-high heat. Do this in batches Remove meat and keep warm. Lower heat and add vegetables and herbs and zests. Saute a few minutes. Deglaze with the wine. Add meat to the vegetables. If your skillet is not large enough to hold all of this, transfer the meat and vegetables to a roasting pan. Add all the liquids, garlic, and tomato. Braise 10 minutes. Bring to a boil and cover. Bake in a 350 degree oven for 1-1/2 hours till fork tender, then remove cover and bake for 30 minutes more. Degrease the braising liquid and finish with a little dijon mustard. Top with the gremolata. Serve over rice or try the orzo risotto below.
Orzo and vegetable risotto
Cook orzo al dente. Drain and lightly oil. This can be done ahead and reheated in a saute pan. Fine chop zucchini, yellow squash, red and green peppers, and scallions. Place vegetables and orzo in saute pan and heat. Add some of the warm braising liquid. Do not overcook. The vegetables should remain crunchy.