Antipasto literally means “before the meal” in Italian. Starters, hors d’oeurves, appetizers may signify the same thing in other languages but in our case this was the meal. On the eve of Labor Day, hot and humid as usual in Austin, Texas, I decided we should indulge in a few of my favorites things. A little store bought Calabrase salame, delicious fresh mozzerella, and home baked eggplant and tomotoes. We ended up with platter full of color, texture and flavor.
Start with the tomatoes as they take the longest. The recipe for the tomatoes is on this blog under “oven roasted tomatoes”.
After the tomatoes come out of the oven and they are cooling, start the eggplant. This recipe is adapted from Mark Bittman at the NY Times.
- Heat the oven to broil. Cut an eggplant in 1/2, chop an onion ad 2 cloves of garlic and put the mixture into the eggplant. Place in the lowest rack from the broil and check on it in 15 minutes or until the eggplant has collapsed. Let it cool, scoop out the eggplant, onion and garlic and add about 1/2 cup of Greek yogurt. Mix it up and add some garlic powder, salt, pepper and lemon. Season to taste! Delicious, simple and rustic!
Cabrito, kid, chevon, are all names for baby goat. And whatever you want to call it I don’t eat it or cook it. BUT our friend Mike McIntosh and his lovely wife Julie Wickett invited us over Sunday afternoon for a bbq and that is what they were serving. Jesse and Dashiell were up for it so off we went. I tasted a small bite of the cabrito and it was delicious. I know I just said that I don’t eat baby goats but I had to try it because Mike is so sweet. Mike smoked it for hours in a special smoker that you add water to so the meat was moist and succulant. Our friend Tim made the tastiest pinto beans I’ve ever had. He did not skimp on the salt pork and they were really a meal in themselves. Julie made a lovely peach sorbet for dessert that hit the spot on this summer evening. I made fatoush, a Lebonese bread salad. Fatoush can be made with lettuce or not and adding garbanzo beans works too. I did add the lettuce this time, however, I have made it in the past with just the tomatoes, cucumbers and spring onions.
Once a month I get together with 10 or so brilliant, witty and beautiful womem to discuss a book that we’ve read. We all bring wine and or an appetizer and some of the most delicious desserts I’ve ever tasted. This month it’s at my house so I’m serving an olive plate and roma tomatoes. I baked the tomatoes slowly for hours and then added some buffalo mozzerella and fresh basil. This is a good recipe for store bought tomatoes that don’t always have a lot of flavor. It’s kind of like making them into sun dried tomatoes but in the oven.
With Labor Day around the corner my basil garden is almost finished. It lasted through the summer and actually seemed to thrive in the heat as long as I remembered to water it. To me biting into basil is summer. It’s fresh and green and kind of spicy and so versitile. There is pesto and fresh basil torn and tossed in a salad. Basil added to tomato sauce or basil on grilled fish or chicken and on and on…It’s also good for you with a lot of nutrients, especially Vitamin K! And it is an anti-inflammatory, too. Hooray for basil!! This is my favorite pesto recipe.
My favorite grocery store 
