Comments on: Take a refreshing dip: Caponata with garlic grilling bread

By: Kimberly D

Kimberly D — Sat, 18 Jul 2009 01:23:49 +0000

Do you grill the garlic bread on charcol grill? And if I used this for a pizza crust do I grill the garlic bread first than add toppings? If so how long, if raw with pizza fixings, how long? I have been wanting to do this on a grill, but didn’t know the how long and raw or cooked dough. Thanks love your blogs……can you tell me how to make homemade pita bread?

OK, here’s pita; and grilled pizza. Use the method shown in the blog with the garlic grill bread recipe, you’ll be all set. Enjoy - PJH

By: Brenda

Brenda — Sat, 18 Jul 2009 00:00:14 +0000

Oonagh, maybe your problem is your tahini? I used to use Joyva tahini, but it’s no longer available in my area. Tried a couple other brands and did not like them at all. Used each once, then threw it away. Joyva isn’t bitter like any of the others I’ve tried. Finally broke down and ordered it online. It seems to keep “forever”, and I never refrigerated it. Plan to make a batch of halvah one of these days to take in to work.

By: Oonagh

Oonagh — Fri, 17 Jul 2009 21:42:53 +0000

I actually don’t like the taste of tahini, love sesame seeds and sesame oil. but tahini just doesn’t do it for me, plus you have to buy such a large quantity for a few tablespoons so it’s wasting money and taking up fridge space. I actually grind about 1/2 c salted cashews before adding chickpeas and then add about 2 tsps sesame oil for flavor with the olive oil. It makes a bit more textured hummus that is very popular.

Would fresh garlic in the olive oil and butter mix (not in the dough) I use for garlic monkey bread retard rising.? I haven’t noticed a problem. I usually use garlic powder in yeast doughs. Because the garlic is not in the dough, you don’t have to worry about it inhibiting the yeast. Molly @KAF

By: Candie

Candie — Fri, 17 Jul 2009 18:33:22 +0000

Has anyone “canned” the caponata? Could the product of this recipe be put into a canning jar and get a 20 minute boil to preserve it? Am I hoping for a bumper crop of eggplant or what? This particular recipe may not have enough acid in it to be safe. Why not try freezing it? Molly @KAF

By: itsworthalook

itsworthalook — Thu, 16 Jul 2009 22:10:15 +0000

Hi PJ - love your posts!
Can’t wait for my egg plant to come in.
Hummus - I’ve been dying to make this, the only thing holding me back was that I could not find Tahini, you don’t use Tahini?

Nah, too expensive, and too niche. Tastes just fine with simply chickpeas, salt, cumin, garlic, and olive oil… PJH

By: Lish

Lish — Thu, 16 Jul 2009 20:12:39 +0000

We just made grilled pizza this week, and are planning on the grilled garlic breads this weekend, and I just wanted to say that parchment is far superior to the waxed paper. I made 6 crusts and only had enough parchment for 5. I oiled the parchment and the waxed paper equally, but when I went to transfer the crust from the waxed paper to the grill the crust had stuck completely, and I ended up having to throw it out! I was so disappointed! I would only use the parchment from now on. Can’t wait to try the garlic bread, as soon as I get my parchment paper!

By: Beth

Beth — Thu, 16 Jul 2009 16:58:34 +0000

PJ, this is off topic, but could I trouble you with that recipe of hummus you gave me a few years ago, purty please?? Or is it the same recipe as the one posted on your website (calls for three 15-ounce cans of chickpeas. I can’t find my recipe anywhere. Thanks.

Beth, it’s so off the cuff - but 1 big can of chickpeas (garbanzos) - like, the Progresso size can. Drain, save the liquid. Put the chickpeas, 1/2 teaspoon salt, 3/4 teaspoon ground cumin, and copious fresh garlic cloves in the food processor. I use about 6 huge ones, and the garlic about knox your sox off. Process; drizzle in about 2 tablespoons bean liquid to get it going. Then drizzle in olive oil till smooth. I just made a batch 2 days ago. Wonderful with all kinds of fast summer dipping breads. ENJOY - PJ

By: Beth

Beth — Thu, 16 Jul 2009 15:02:57 +0000

Thanks for reminding me of this, PJ. I made it a few years ago (using John Thorne’s recipe), and it was quite tasty on crackers. I finally had success with eggplant this year in my garden, and the only thing I could think of to make was eggplant Parmesan (well, nothing wrong with that, is there?!!) and ratatouille (I know I misspelled that bad boy!). Glad I saw this before I went to the grocery store. I’m sure I need olives.

Beth, you’re a master speller - ratatouille is just right. I think. PJH

By: Susan in Las Vegas

Susan in Las Vegas — Thu, 16 Jul 2009 14:41:42 +0000

Er, can you re-check your math? 19 ounces is 3 ounces OVER a pound, so $10.50 for 19 ounces comes out to $8.82 a pound… Still pricey, but not quite so much “pump shock”.

Thanks, Susan - could you tell I was doing this math at 11 p.m.?! Actually, it should be $71/gallon, for the gas comparison. Now fixed. Thanks again - PJH

By: Bonnie

Bonnie — Thu, 16 Jul 2009 14:24:06 +0000

Since this just added, I haven’t made either item yet (but I will - SOON!!), but I wanted to thank you for the info aboout fresh garlic inhibiting the yeast.
I know that ground cinnamon affects yeast, but I had no idea that fresh garlic would do it also. That explains a problem I had a while ago - made a bread that I had made before with good results - made it again, but added freshly chopped garlic to the dough before it’s first rise - it took forever to get to a point where I could put it in the oven! I assumed that I had made a mistake somewhere along the line (it was soon after the garlic-free batch - same batch of flour, yeast [which I keep in the freezer], etc), so nothing else had changed.
I am ALWAYS learning something new here!!
Thank you!