Saturday Beefcake: Getting Stuffed and Leftovers
Insalata Provenzale
Eggplants, two medium, cut into one inch cubes
Virgin Olive Oil, one third cup
Coarse Salt
Ground Black Pepper
Zucchino, one medium, chopped
Onion, medium, chopped
Garlic, minced, one tablespoon
Plum Tomatoes, two medium, chopped
Fresh Thyme Leaves, one tablespoon
Fresh Lemon Juice, one tablespoon
Parsley Leaves for garnish
1. Let the eggplant cubes ‘weep.’ Sprinkle with salt, place in colander for about 45 minutes. Rinse. Drain. Pat dry.
2. With half of the oil in a large skillet over medium heat, add eggplant. Salt. Pepper. Stir occasionally for ten minutes and then let drain on paper towels
3. Add remaining oil to pan and repeat process with the zucchino for about two minutes.
4. Add onion and garlic; stir for another minute or two.
5. Add tomatoes and onions, cook fro another minute.
6. Remove from heat; stir in lemon juice. Salt. Pepper.
7. Place everything in a large salad bowl. Mix well. Serve at room temperature.
Accompanying the first side, is a photo of Andre from DNA #91 on his side, giving new meaning to the concept of a side dish. And with the next side is the same young man on the side.
Fagiolini alla Greca
Coarse Salt
Ground Black Pepper
Green Beans, one kilo, washed and trimmed
Plum Tomatoes, two, cored and minced
Extra Virgin Olive Oil
Fresh Lemon Juice
1. Boil beans until barely tender.
2. Drain. Rinse until cool.
3. Place in a bowl. Toss with tomatoes, olive oil,
lemon juice, salt and pepper all to taste.
Here is Shaun from DNA #92 wearing something shaped like a wishbone. OK, the word, "wishbone" says all there is to say
Shaun again, this time making a contribution to the meaning of stuffing. What follows is a great quick recipe for Turkey soup, something light so that you can better concentrate on your fantasies involving Shaun.
Quick Turkey and Cannellini Soup
Extra Virgin Olive Oil, two teaspoons
Leeks, two, using white and green parts, cut into quarter inch rounds
Sage, fresh, one tablespoon (quarter teaspoon, if dried)
Broth, about a liter
Water, two cups
Cannellini Beans, cooked, 500 grams
Turkey, white meat, about a kilo
1. Heat oil in a Dutch oven, medium high heat.
2. Add leeks, cook, and stir often for about three minutes.
3. Stir in sage; continue cooking for about 30 seconds.
4. Add broth and water, increase heat and bring to a boil
5. Add beans and turkey. Cook uncovered.
6. Stir occasionally, until heated through (three minutes).
Accompanying the simple soup recipe is a model from Rufskin who is, unfortunately, unnamed, but whose pose is to the point and provides inspiration nonetheless. Wait, there was a point to his being here ...oh well, enjoy anyway. It's not exactly pointless.
Finally, we return to Andre who reminds us how most holiday gatherings get started with bottoms up, so to speak.
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