The DC area didn’t get blessed with snow this weekend, but is having to baton down the hatches due to extremely blustery gusts of wind and super low temps. Between that and the government shutdown, the motivation to go out and find weekend activities to do is slim to none. That’s why our Sunday shaped up to be filled with house projects, play time, music, and cooking. I don’t know if it is just me, but I love having cookbooks in my kitchen although I rarely get a chance to open and flip through them. Today however, I picked two and was quickly inspired by my copy of Simple Italian Snacks by Jason Denton and Katherine Kellinger.
In there, I stumbled across a simple (seriously, simple) recipe for pickled red onions. While I didn’t have red onions in our pantry, I did have yellow ones and the rest of the ingredients, so I set off to try my hand at pickling onions just to have around. Upon completion of “pickling” my onions, I realized that I had a huge jar of Kalamata olives and marinated artichoke hearts that needed using so my pickling project took a deeper turn down an Italiano cooking adventure path. Enter: Caponata. Caponata is something that my grandmother frequently whipped up and kept in her fridge; and my dad makes his own version of from time to time and uses it as a sandwich topping that truly elevates any deli sandwich to a more gourmet level. If you are unfamiliar with caponata, it traditionally is a mixture of eggplant, onions, garlic, herbs, and other things, that create a sort of Italian salsa/relish/bruschetta. The version I made is super easy, will keep for awhile in the fridge, and can be used in a variety of ways. Serve it as a snack on multigrain crackers and sprinkle with a cheese like Parmesan or feta, use it as a topping for a white fish, a spread for a flatbread white pizza, or even create a thicker mixture and stuff chicken with it – endless possibilities.