Pasta alla Caponata Recipe • Sicilian Vegetable Dish | Club Foody

 

I’m a carnivore, no doubt about it, but I like taking a break from meat 🐃🐖🐓 occasionally. Before I met David, I was eating at least one meal weekly without it. It’s actually extremely good to do this as it reduces saturated fat and inflammation.
 
Eating a “meatless” dish as a meal is giving love 💖 to your system! Yes, salads are a no brainer! It can be anything from Israeli, Fattoush, to Spinach Apple Salad. When it comes to others, there can be Gnudi, Samosas, Torta Pasqualina, Aloo Gobi, or this one… Pasta alla Caponata!
 
This Sicilian recipe is absolutely delicious! With sautéed eggplant cubes along with other vegetables 🧅, simmered in a rich tomato sauce and served over pasta, this is a satisfying meal to enjoy often! It’s simple and yet, so wonderful!
 
This Pasta alla Caponata featured recipe is about making a sort of warm eggplant 🍆 salad or a relish, if you prefer. I have my other Caponata recipe that I serve as a condiment along with crostini. Although both use similar ingredients, the recipes differ considerably.
 
After the eggplant is cubed and transferred to a colander, a generous amount of kosher salt 🧂 is sprinkled over which helps to draw out the moisture from them. It sits there for 30 minutes before rinsing under cold water. From here, it can be patted dry or, if you have time, let it drain for 20 minutes.
 
The rest goes pretty fast. The eggplant cubes are sautéed until just tender. In the video 🎥, I overdid it as I was distracted by my lovely husband, but 6 to 8 minutes is the most they should be cooked! The cubes are transferred to a bowl while the veggies are cooked in the same oil.
 
A true Sicilian recipe uses red wine vinegar to create a sweet and sour sauce when combined with sugar. I don’t! I use dry red wine 🍷 and raw sugar instead of granulated or honey. I like to cook until the red wine is almost evaporated while the Italians leave adding it at the end of cooking. I tried theirs but prefer my way!
 
One thing I don’t change is using passata di pomodoro 🍅 (tomato passata). It’s super easy to make from scratch. If you don’t have any on hand, here are the 3 best substitutes…
– dilute tomato purée with a little bit of water 💦 (2 cups purée with ½ cup water)
– a can of whole or crushed tomatoes and blend it until smooth
– mix 1 part tomato paste with 2 parts of water (250 g paste to 500 g water)
 
When it comes to the cheese 🧀, I use Grana Padano but Pecorino or Parmigiano-Reggiano are other options. Same for the pasta. In the video, I opted for rigatoni but ziti is another way to go. I also reserved some pasta water to thin out the sauce. I normally use only 2 tablespoons but adjust yours to your liking.
 
Hearty and so tasty, this Pasta alla Caponata is a great “meatless” recipe to make! It’s a colorful 🌈 and tasty meal that will keep you satisfied! This is a healthy Sicilian vegetable pasta recipe to enjoy anytime or when you want to take a little break from meat!
Bon Appétit! 🍽
 
Here are several more tasty pasta recipes for you to enjoy… 😀
– Pappardelle with Pancetta & Mushrooms
– Spaghetti Aglio e Olio
– Italian Stuffed Pasta Shells
– Creamy Shrimp Linguine
– Baked Ziti
– Pastitsio
– Frankie’s Macaroni Casserole
– Zucchini Pork Penne
– Italian Gnocchi Casserole
and for even more pasta recipes 🍝, click on this link… Recipe Category • Pasta & Pizza

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/pasta-alla-caponata/ 😉

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Oysters Kilpatrick Recipe • So Flavorful! | Club Foody

 

My brother Daniel 👨‍🦱 and I have never been picky eaters because our parents didn’t allow us to be. What was on the table was what we ate… simple as that! Of course, there were some foods we were not crazy about, but through smart parenting, they knew we were developing our taste buds.
 
Seafood 🦞 was a treat for us and when our father was coming back home with a bag from the fishery supermarket, we got excited! We knew that night dinner would be fantastic and a real delicacy. To this day, we still react the same when it comes to this protein group.
 
Oysters are among them and we’ve been eating these mollusks since childhood. My father’s specialty was to fry them. Then, he served them with homemade tartar sauce and homemade French fries 🍟 – now you know why I enjoy making most dishes at home.
 
Later on, I tried other ways to enjoy these little gems. Either they were raw along with green Tabasco, horseradish and lemon wedges 🍋, in drinks like Bloody Roman or Oyster Shooter, as well as an appetizer such as Oysters Rockefeller or Bienville.
 
Having a cooking website requires a lot of work but there are many benefits. About 4 years ago, one of my followers from Australia (I do have a lot of them from that part of the world 🌏) sent me a popular classic recipe from that country… Oysters Kilpatrick!
 
Oysters, you said?
Naturally, I couldn’t resist trying it and it was a delight! As I schedule 📆 many recipes ahead of time, I wanted to find the perfect slot for it and what better way to showcase this Aussie recipe just before Australia Day next Monday, January 26th, which is a National public holiday!
 
This Oysters Kilpatrick recipe is super quick to make 👩‍🍳👨‍🍳. After shucking them and placing them in a small saucepan along with their liquor, it takes less than 10 minutes before they’re ready to eat. What takes time is “shucking” them, and if you’re not sure how to do it, here’s the link on how… How to Shuck Oysters
 
The bottom shells are kept while the top ones are discarded. After rinsing them under cold water 💦, they’re placed on a baking sheet that is covered with coarse salt. It’s important to make sure they’re sitting nicely in it so they don’t move.
 
After that, the mollusks 🦪 are simmered gently for just 3 minutes…
As much as I love eating them raw, which I haven’t for over 12 years, it’s so important to cook them these days, even if it’s for only a couple of minutes. It helps eliminate harmful bacteria 🧫 and viruses due to water pollution and rising ocean temperatures.
 
From here, they’re drained, placed in the bottom shells and topped with the sauce that consists of ketchup, Worcestershire sauce, salt 🧂 and pepper plus hot sauce of your choice. I use Tabasco® but Frank’s RedHot® is another great option.
 
Cooked bacon pieces 🥓 are placed on top of the sauce and then, the oysters are broiled for just 3 minutes or until everything is warmed through – don’t overcook them! I like to sprinkle on some finely chopped chives and serve them with a few lemon wedges…
 
Incredibly delicious plus quick and easy to make, these Oysters Kilpatrick are an amazing appetizer to make! With a tasty sauce spooned over giving a little zip, these smoky little gems are so tasty! It’s another amazing oyster recipe to add to your folder 📁…
Bon Appétit! 🍽
 
Check out these other incredible seafood recipes… 😀
– Shrimp & Vegetable Tempura
– Lobster Newberg
– Clams Casino
– Mussels in Curry Sauce
– Crab Louie Salad
– Prawn Saganaki
– Moules Marinière
– Garlic & White Wine Steamed Clams
– Bouillabaisse à la Marseillaise
and for even more seafood recipes 🦀🦞, click on this link… Recipe Category • Seafood & Fish

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/oysters-kilpatrick/  😉

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French Onion Dijon Pork Chops Recipe | Club Foody

 

In the late 1990s and early 2000s, deconstructed food became popular. It was a creative way to turn certain classic recipes into other ones while preserving the core ingredients as a base. This deconstructivism movement brought a lot of great dishes 🥘.
 
The famous Buffalo Chicken Wings recipe from the 60s was turned into Buffalo Chicken Salad as well as a Buffalo Chicken Dip. Egg Rolls got deconstructed into my Easy Egg Rolls in a Bowl, or the popular finger food nacho dish that was transformed into our Sombrero Pizza 🍕 as well as Nacho Cheese Sandwich.
 
David loves his Tiramisu. As I’m not really a fan of its texture, I got the idea 💡 to change it into a scrumptious Cheesecake. One of our summer favorites is Grilled Mexican Street Corn knows as Elotes. We converted it into a Pasta Salad and also into a Corn in a Cup called Elote en Vaso.
 
A few years ago, we bought 🛒 a big bag of onions and I didn’t want to throw them out. I was thinking about my French Onion Soup Gratinée but the weather wasn’t that cold. That’s when I got inspired to turn this classic into my French Onion Dijon Pork Chops!
 
This is totally “oh la la!” With perfectly cooked chops spread with Dijon mustard, topped with melted Jarlsberg cheese, and then garnished with sumptuous caramelized onions, this is an amazing recipe to make this winter ⛄.
 
I won’t lie… this French Onion Dijon Pork Chops is not a quick recipe.
It takes a long, long, long time to caramelize the onions. As an Aries, I’m a little impatient 😣 and I begin by cooking the onions on medium heat for a couple minutes as a jumpstart before reducing to medium-low. From there, it takes another 28 to 30 minutes for the caramelization.
 
Caramelizing onions has no quick alternative…
As you know, the vegetable is mostly water 💦 and has to evaporate first. As it breaks down, its natural sugars are triggered, transforming these guys into a lovely jammy texture and sweet flavor. This is one of those recipes when you have to pour yourself a glass of wine while playing your favorite music.
 
After the onions 🧅 are transferred to a bowl, using the same non-stick skillet, the chops are quickly cooked – don’t worry if they’re not fully done as they will return to the skillet later. They’re also transferred to the side until needed.
 
The caramelized onions are back in the skillet and flour is sprinkled on top. This step is gluey, messy and sticky. That’s why a non-stick pan is the way to go. If you’re using a regular one, the bottom will be very gummy and hard to stir 🥄 properly. A word of advice… use non-stick.
 
The broth is poured right after the flour is cooked for 2 minutes. As it’s mixed, the sauce will thicken and turn into a creamy texture which is exactly what we want. From here, Herbes de Provence is added to it. Here’s the link to make 👩‍🍳👨‍🍳 this amazing French spice blend from scratch… Herbes de Provence • Make your own
 
The pork chops are returned to the skillet and a thin coat of Dijon mustard is spread over the top before sprinkling on the cheese 🧀, just enough to cover. The lid is placed on top and the dish is simmered for about 3 to 5 minutes or until the cheese is melted and the internal temperature reads 145ºF. Voilà!
 
This French Onion Dijon Pork Chops is incredibly delicious! It’s the perfect recipe to enjoy this season. Place a chop on mashed potatoes before spooning the sauce and caramelized onions over. I like serving these with steamed vegetables 🥦 for a complete meal…
Bon Appétit! 🍽
 
Check out these other tasty comfort food recipes… 😀
– Duck Ragù with Pappardelle
– Moroccan Lamb Couscous
– Cod au Gratin
– Zucchini Pork Penne
– Bobotie
– Chicken Marengo
– Texas Cowboy Stew
– Arroz con Pollo
– Italian Poutine
and for even more pork recipes 🐖, click on this link… Recipe Category • Pork

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/french-onion-dijon-pork-chops/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

How to Soften Cream Cheese Quickly - Tips & Tricks | Club Foody

 

I’m sure I’m not the only one who forgot to take the cream cheese out of the fridge to make a recipe. Even when I take it out and let it sit on the counter, the texture is still stiff, far from being soft. It makes it hard to mix it well 🥄. I tried the microwave on “Low” to soften the cheese -wrong thing to do as it cooks it.
 
I found this How to Soften Cream Cheese Quickly trick by accident…
I was rushing to start a recipe and, unaware, dropped my wrapped cream cheese in the sink where there were dishes in soapy 🧼, hot water. Thinking I lost my mind, I couldn’t find it, and suddenly, here it was, floating in the sink on top of the water.
 
It was probably there for a good 5 to 7 minutes. As I was pulling it out, I thought the cheese would be ruined with infiltrated soapy water. To my surprise 😮, there wasn’t any! Not even a drop of water seeped in, plus the cheese was super soft.
 
I’ve been using this method ever since, and it works like a charm. Of course, the package sits in super-hot water 💦 (not soapy) in a 4-cup measuring cup. I tried it in a bowl but unfortunately, it floats, and only the submerged side of the package gets the results while the upright side doesn’t. The 4-cup glass measuring cup keeps it in place nicely.
 
This How to Soften Cream Cheese Quickly trick has been my savior many, many times. Once, I used boiling water and THAT was a huge mistake! The water was way too hot, making the aluminum foil wrap expand and curl, letting the water 🌊 in easily.
 
Depending on how hard your cream cheese is, it can be soaked in hot water for anywhere from 5 to 10 minutes ⏳. You’ll know when it’s done by simply pressing on the wrapping. As soon as it’s soft enough, remove it from the water… don’t leave it there.
 
Now, you might think 🤔 that perhaps some water can get in. It’s a possibility and if it does, simply drain it. So far, it’s never happened to me. Generally, the packaging is well done but nothing is guaranteed and something can go wrong at the manufacturer.
 
This episode on How to Soften Cream Cheese Quickly is a handy one to know! This quick and easy trick can save you time and frustration plus there’s no need to wait a long time ⏰ until the texture is soft so you can proceed with your recipe…
Bon Appétit! 🍽
 
Check out these other great kitchen tips and tricks… 😀
– How to Revive Stale Bread
– How to Cleanly Slice Soft Goat Cheese
– Berries • How to Keep Them Longer
– Pearl Onions • Easiest Way to Peel
– How to Cook Lobster Tails
– Roasted Garlic
– How to Store Celery for Weeks
– Celery Root • How to Prep
– Better Cheese Storage
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

Pecan Caramel Cheesecake Recipe • So Decadent! | Club Foody

 

Any type of celebration that can range from personal occasions like birthdays, baby showers, and anniversaries to religious and cultural events such as Christmas, Easter 🐰, Mardi Gras, and others is worth highlighting with sweets or desserts.
 
Recently, David and I celebrated our 6th wedding anniversary 💍 although it takes place on two different dates: the legal one in September and the official one in January. For either one of them, I like baking a nice dessert and this year, I chose this one… my Pecan Caramel Cheesecake!
 
This scrumptious recipe is beyond OMG 🤯! With a creamy, smooth and velvety cake on a graham cracker crust, topped with a fabulous topping, this incredible dessert is totally on another level of yumminess! This is pure indulgence!
 
When it comes to this type of cake, we have a long list of favorites 💖. Besides this Pecan Caramel Cheesecake, there’s Blueberry, Key Lime, Strawberry, Holiday Eggnog, Coffee, Tiramisu, Mango, Lemon, and so on…
 
Unless I make 👩‍🍳 certain cake recipes using other ingredients for my crust, like in the case of my Pumpkin Cheesecake with a speculoos crust, Eggnog with a gingersnap base, and chocolate cookies for the making of my Mint Cheesecake, the base is still the same… graham cracker crumbs.
 
The base is quick to make but it takes time to set it properly in a non-stick springform pan – if you don’t use a non-stick, lightly grease the pan with butter 🧈. It’s important to compact the crumbs as high up as possible, pressing down firmly.
 
Like I mention in all my cheesecake videos 🎥, I’m very finicky when it comes to the crust. It has to be perfect otherwise there can be some crumbs falling on top of the cake or WORSE… the sides can collapse! Put the time in to do it correctly.
 
From here, it’s baked for 7 minutes ⏳ at 350ºF. It might puff up here and there at the bottom but when time is up, it’s transferred to a wire rack to cool, and with the drastic change in temperature from the oven to the ambient air of your kitchen, the “puffy” spots will settle down so there’s no need to panic.
 
Making the filling is super easy as long as the cream cheese 🧀 is at room temperature. There’s an amazing trick to soften it quickly so click here to find out… Although I often used full-fat sour cream in the past, I now use 5% to cut down on calories and it works just fine.
 
There’s an ingredient that plays an important role in the cheesecake and its cornstarch. “How’s that?” 🤔 – you may ask. Besides acting as a thickener which helps the cake to set better, it prevents it from cracking while baking as well as after, when cooling. It basically gives more stability.
 
As much as it sounds tedious, it’s important to scrape the sides and especially the bottom of the bowl. There’s always chunks of cheese and they need to be broken down otherwise the cake 🍰 won’t set properly. It has to be smooth with a lump-free texture!
 
When the filling is done and poured into the prepared, cooled crust, it should be gently tapped on the counter to dislodge any trapped bubbles – I forgot to do it in the video. It’s baked for 10 minutes at 350º then reduced to 300ºF for another 50 to 60 minutes ⏰ or until the edges are puffed.
 
After the baking time is up, the temperature is turned off and the cake sits in the oven, undisturbed, for 1 hour. It means DON’T open the door or start jumping 🤸‍♂️ in front of the stove… leave it alone! It allows the cake to firm up, set properly without being shocked with rapid temperature change which in return, helps keep it from cracking, ending it with a lovely texture.
 
An hour later, the springform pan is placed onto a wire rack to cool for another hour. While the cake is still warm, run a thin knife around the edges to help release it from the pan when ready to serve. After it finally gets to room temperature, otherwise let it sit longer, it’s transferred to the fridge for at least 8 hours but preferably overnight 🌛.
 
The next day, it’s time to make the topping or when ready to serve…
It’s smart 🧐 to toast the nuts as it enhances their buttery flavor while making them crunchier. The best way to do it is to place them in a single layer on a baking sheet and bake at 350ºF for 8 to 10 minutes or until fragrant, stirring them halfway through for even toasting.
 
When cooled enough, I roughly chop about 1 cup of toasted pecans halves and reserve the remaining ½ cup as is. As they’re in the final presentation of the cake, I don’t want them too fine otherwise they’ll be lost in the topping mixture plus it gives a nice 😍, rustic look to the dessert.
 
To make the caramel, butter-brown sugar-salt are cooked until the sugar is completely dissolved and the mixture starts bubbling . The heavy cream is slowly mixed in 🥄 before adding the pecans and coating them well with the sauce.
 
The saucepan is removed from the heat and two more ingredients are added to it. It’s pure vanilla extract and, for a little kick, Bourbon 🥃 or dark rum, whichever one you prefer! Of course, this last ingredient is optional but highly recommended. Let the sauce cool off and get thicker, about 30 minutes, stirring occasionally.
 
When ready to serve 🍴, gently unlatch the springform pan and run an angled spatula under the bottom to release the cake from the base. Carefully transfer to a cake server before pouring the caramel-pecan mixture over, making sure to cover the top entirely.
 
This mouthwatering Pecan Caramel Cheesecake is outstanding! It’s a magnificent dessert to serve for any type of celebration 🥳 or event! Take my word when I say that this is a cake that everyone will love…
Bon Appétit! 🍽
 
Check out these other incredible dessert recipes… 😀
– Orange Flan
– Sweet Potato Pie
– Maple Bacon Cupcakes
– Cannoli
– Eggnog Bread Pudding with Rum Sauce
– Grasshopper Pie
– Chocolate Éclairs
– Pumpkin Squares
– Tiramisu
and for even more cake recipes 🍰, click on this link… Recipe Category • Dessert

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/pecan-caramel-cheesecake/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube