 A plate of piccata is like an instant fancy dinner with all the stops. One second you’re just sitting there, all normal-like, but the moment that first forkful of lemony wine bliss touches your tongue, you’re transported to candlelight and tablecloths, even if you are sitting in front of the TV watching Dancing with the Stars. This version is made with chickpeas, which make it super fast, and it’s servied over arugula for some green. I know lots of people are accustomed to piccata with pasta and that is the Italian tradition, but my first piccata was as a vegan and we vegans love our mashed potatoes, so that is what I suggest serving it with.
Ingredients 1 tsp olive oil 1 scant cup thinly sliced shallot 6 cloves garlic, thinly sliced 2 tbsp bread crumbs 2 cups vegetable broth 1/3 cup dry white wine a few pinches of freshly ground pepper a generous pinch of dried thyme 1 (16 oz) can chickpeas, drained and rinsed ¼ cup capers with a little brine 3 tbsp freshly squeezed lemon juice 4 cups arugula Preheat a large, heavy-bottomed pan over medium heat. Saute the shallots and garlic for about 5 minutes, until golden. Add the bread crumbs and toast them by stirring constantly for about 2 minutes. They should be a few shades darker. Add the vegetable broth, wine, salt, pepper, and thyme. Turn up the heat, bring the mixture to a rolling boil, and let the sauce reduce by half. It should take about 7 minutes. Add the chickpeas and capers and let heat through, about 3 minutes. Add the lemon juice and turn off the heat. If you’re serving the piccata with mashed potatoes, place the arugula in a wide bowl. Place the mashed potatoes on top of the arugula and ladle the piccata over the potatoes. The arugula will wilt and it will be lovely. If you are serving the piccata solo, just pour it right over the arugula. from Appetite for Reduction by Isa Chandra Moskowitz.  Intro – May 2020 – Quick Focaccia Need to take something to a potluck? Want to surprise the family with something special for dinner, a TV-watching party, for the first barbeque of the year? Then do try this recipe. Even if you are not a regular bread baker, you may soon become one because of the ease of producing this show-stopper. EnJOY An Italian-born friend, whom my family affectionately calls Nonna, every Friday bakes six slabs of focaccia for her extended, grateful family and also for her friends. When she opens her oven door to remove focaccia, the smell is heavenly. This is not Nonna’s recipe, but it is close.
~Jan Bachman
Sauce 2 T rice wine vinegar 1 t sesame oil 2 T tamari or soy sauce 1 t hot chile sauce 1/2 t crushed red pepper 1 clove minced garlic 1 t finely grated ginger Ingredients 2 bunches trimmed broccolini or baby broccoli 1 T olive oil 2 cups shitake mushrooms, stems trimmed, cut in half 1/2 cup small sweet peppers, diced kosher salt and black pepper to taste 2 T sliced green onions 1 t sesame toasted sesame seeds Directions Combine all sauce ingredients in a small bowl, set aside. In a medium saucepan with salted boiling water, blanch the broccolini until bright green and tender, about 3 minutes. Drain, place in a bowl of ice water, and set aside. Heat 1 T of olive oil over medium-high heat in a wok or large sauté pan. Add the mushrooms and sauté for 3 minutes. Add peppers to the pan and sauté for 1 minute. Add the broccolini and cook for 1 minute. Reduce the heat to low and add the sauce, toss the vegetables and cook for 2 minutes. Season with salt and pepper. Transfer vegetables to a dish. Pour some of the sauce over the top and garnish with green onions and toasted sesame seeds. Works well over basmati rice with grilled salmon. |
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