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Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review May 21, 2008 / 16 Iyar 5768

Sicily's culinary riches

By Steve Petusevsky


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http://www.JewishWorldReview.com | (MCT) I find myself gazing over the water this morning. However, I'm not on a Florida beach overlooking the Atlantic Ocean. I am in Sicily learning about the healthful Mediterranean diet. I am fully immersed in a healthy lifestyle.


Sicilian culture is intense, vibrant and colorful.


During my travels throughout Sicily this week, I realize that Sicilians are healthy because much of their culture revolves around healthful ingredients as well as the dinner table. Meals and snacks are combined with daily exercise such as walking or biking.


More substantial meals are eaten earlier in the day. Wine is consumed in moderation. And one of my favorite customs is the daily two to three hour break taken in early afternoon, which would never work back home. People take a siesta to rest or spend time with their families. Business resumes around 3 or 4 p.m. and bustles through early evening.


I can think of few other cultures where history is so evident in the food. Sicily has been conquered and ruled by the Greeks, Romans, Arabs, Spaniards and Moors. Strategically located off the coast of southern Italy, many major cultures have fought for Sicily's riches. At one time, it was one of the wealthiest areas in the world.


Sicilian street markets date back to the ninth century Saracen occupation and resemble Arab souks. Several even have Arabic names. Ballero, Capo and Vuccaria markets are the largest and most colorful.


Brilliant-colored fruits and vegetables abound. Fresh seafood, meat, cheeses, spices and pasta are displayed and vendors shout bargains in Italian to the crowds buying their evening's dinner.


This week, massive piles of blood oranges (tarocchi), artichokes with long stems, fennel bulbs and heads of what we call broccoflower are everywhere. Lemons, zucchini, broccoli, red garlic, sweet onions and eggplant abound.


Stacks of fresh-made breads and cheeses, including ricotta, line the streets and make for a quick lunch as I shop. Bread plays a major role in Sicilian cuisine along with capers, olives, tomatoes and of course the life blood of the Mediterranean, olive oil. Here the extra-virgin olive oil is used for everything from dressing salads, to sauteing and even deep frying.


I offer two simple recipes I picked up in Sicily, which is easy to make at home.



POTATO AND TOMATO SALAD
With Chick Peas, Almonds and Mint


  • 2 large all-purpose potatoes, peeled and cut into 1-inch cubes

  • Water

  • Salt, to taste

  • 2 large ripe tomatoes, chopped into large pieces

  • 1 small red onion, chopped

  • 1 (15-ounce) can chick peas, drained and rinsed

  • 1/2 cup chopped fresh mint

  • 1/2 cup chopped almonds

  • 1/2 cup extra-virgin olive oil

  • Juice of 2 lemons

  • Fresh-ground black pepper, to taste


Place the potatoes into plenty of water, lightly salt and bring to a boil. Reduce the heat and simmer 15 to 18 minutes until tender. Drain and place in a large mixing bowl. Add the remaining ingredients and mix well. Serve at room temperature. Makes 6 to 8 servings.


Per serving: 260 calories, 60 percent calories from fat, 17 grams total fat, 2 grams saturated fat, no cholesterol, 22 grams carbohydrates, 4 grams total fiber, 3 grams total sugars, 18 grams net carbs, 5 grams protein, 16 milligrams sodium.



SWEET-AND-SOUR EGGPLANT


This is a classic Sicilian dish brought by Arab cooks who fancy agridolce or sweet and sour tastes. Sicilian cooks usually don't salt and rinse eggplant as their eggplants are very sweet and have almost no seeds. At home, I do.

  • 1 medium eggplant, unpeeled, cut into 1-inch cubes

  • Kosher salt, for sprinkling

  • 2 tablespoons extra-virgin olive oil

  • 1 medium yellow onion, chopped

  • 2 ribs celery, chopped

  • 2 tablespoons tomato paste

  • 1/4 cup sugar

  • 1/4 cup red wine vinegar

  • 1/4 cup capers

  • 1/4 cup chopped pitted green or black olives

  • 1/4 cup water


Place the eggplant cubes in a colander and sprinkle with kosher salt. Let sit 15 minutes, then rinse well with cold water and drain.

Heat the oil in a large nonstick pan, add the eggplant, onions and celery and saute 5 to 8 minutes over medium heat until the eggplant softens. Add the tomato paste and sugar, continue to saute 3 minutes more. Add the vinegar, capers, olives and water. Simmer 2 minutes and cool. Adjust the sweet and sour flavor with more sugar and vinegar, if needed. Serve at room temperature. Makes 6 to 8 servings.

Per serving: 86 calories, 43 percent calories from fat, 4 grams total fat, .57 gram saturated fat, no cholesterol, 13 grams carbohydrates, 3 grams total fiber, 9 grams total sugars, 10 grams net carbs, 1 gram protein, 171 milligrams sodium.

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Steve Petusevsky is the author of "The Whole Foods Market Cookbook". (Click HERE to purchase. Sales help fund JWR.)

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© 2008, South Florida Sun-Sentinel. Distributed by McClatchy-Tribune Information Services