Italian Eggplant Stew (Caponata) April Bloomfield The Spotted Pig NYC
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Date: 2020-05-11
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Comments and reviews: 10
Jemima1377
So basically she did the main part of the process in the off beforehand and did a typical Cooking-show: pre-prepared food just thrown into a pan and that's it. Don't get this wrong: I like the receipe, but I always prefer to actually SEE the cooking. In this there were 4 ingredients that already took some preparing (more than just cleaning and cutting) which I would have loved to actually see. You could keep it short - a montage, just quick cuts over the process. I'm not a native-speaker and it's always so much easier when you can see something done rather than hear a quick retelling and be done with it.
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So basically she did the main part of the process in the off beforehand and did a typical Cooking-show: pre-prepared food just thrown into a pan and that's it. Don't get this wrong: I like the receipe, but I always prefer to actually SEE the cooking. In this there were 4 ingredients that already took some preparing (more than just cleaning and cutting) which I would have loved to actually see. You could keep it short - a montage, just quick cuts over the process. I'm not a native-speaker and it's always so much easier when you can see something done rather than hear a quick retelling and be done with it.
reply
lazios
I read a lot of critical comments on her because touches food. Chef that don't use hand are like Chef that don't taste food while cooking. unreliable (and incompetent probably. it's important one thing only. cleaning and hygiene (his and where works. And believe me that are not too difficult to understand (simply look good where you stand. Everyone eat the worst junk food (full of chemical products and even worse, but then we are concerned on a Chef that touches food? And she would be weird? Wow
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I read a lot of critical comments on her because touches food. Chef that don't use hand are like Chef that don't taste food while cooking. unreliable (and incompetent probably. it's important one thing only. cleaning and hygiene (his and where works. And believe me that are not too difficult to understand (simply look good where you stand. Everyone eat the worst junk food (full of chemical products and even worse, but then we are concerned on a Chef that touches food? And she would be weird? Wow
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Spunkymunky
I make caponata, usually at the height of the summer season. I don't like to fry it, though. I understand the logic for it and I do it sometimes for Asian eggplant dishes. But this dish is great with the eggplant lightly doused with oil. Then I grill it. I usually do this recipe during a barbecue. I hate to waste coals. Then, after everybody goes home, I chop up my veg and stew it in a stock pot.
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I make caponata, usually at the height of the summer season. I don't like to fry it, though. I understand the logic for it and I do it sometimes for Asian eggplant dishes. But this dish is great with the eggplant lightly doused with oil. Then I grill it. I usually do this recipe during a barbecue. I hate to waste coals. Then, after everybody goes home, I chop up my veg and stew it in a stock pot.
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Winter
Wow, lots of geniuses commenting, as usual. Just FYI, if you've ever eaten in a restaurant (any restaurant on the planet) your food has been thoroughly touched by the bare hands of multiple people, before, during and after cooking. Give her a bloody break.
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Wow, lots of geniuses commenting, as usual. Just FYI, if you've ever eaten in a restaurant (any restaurant on the planet) your food has been thoroughly touched by the bare hands of multiple people, before, during and after cooking. Give her a bloody break.
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MikeTheBarber63
What a GREAT looking recipe. You are really meant to be cooking and teaching too. I wanted to try each component as you listed them then I wanted the finished dish even more. Excellent.
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What a GREAT looking recipe. You are really meant to be cooking and teaching too. I wanted to try each component as you listed them then I wanted the finished dish even more. Excellent.
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Reagan
Literally cut up an eggplant an hour ago, salted it, and had it waiting for me to figure out what to do with it -- I come on youtube to dink around and this is the first video in my feed. FATE.
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Literally cut up an eggplant an hour ago, salted it, and had it waiting for me to figure out what to do with it -- I come on youtube to dink around and this is the first video in my feed. FATE.
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Elliott
Looks delicious and colourful. Want to make this for my vegen/vegetarian friends. What could i serve this with to make it more substancial. Crust bread. Coucous? Polenta. What work best?
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Looks delicious and colourful. Want to make this for my vegen/vegetarian friends. What could i serve this with to make it more substancial. Crust bread. Coucous? Polenta. What work best?
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Jonathan
Post a video on how to make your famed chicken liver toast! I've tasted it once only but best chicken liver I've had. (FYI, I come from a country that eats a lot of chicken liver)
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Post a video on how to make your famed chicken liver toast! I've tasted it once only but best chicken liver I've had. (FYI, I come from a country that eats a lot of chicken liver)
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SweetTea742
Draining the eggplant gets rid of the bitterness and compacts the cells of the eggplants. Now that's what we're talking about! Love when chefs get down to science: -)
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Draining the eggplant gets rid of the bitterness and compacts the cells of the eggplants. Now that's what we're talking about! Love when chefs get down to science: -)
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Pina
Hi April, this looks great! I love the pinenuts. But I bet the secret is in your Herb Vinegar. Any chance of sharing that? I'd love to try it in my caponata. Love Pina xx
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Hi April, this looks great! I love the pinenuts. But I bet the secret is in your Herb Vinegar. Any chance of sharing that? I'd love to try it in my caponata. Love Pina xx
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