TORRANCE TRIBUNE April 3, 2014 Page 7 bakery – imported groceries italy – argentina – mexico – peru & other latin countries TRY OUR ARGENTINIAN EMPANADAS! select from: BEEF (ONION, OLIVES, EGG, BELL PEPPERS) SPICY BEEF (ONION, BELL PEPPERS, CHILE HABANERO) CHICKEN (ONION, BELL PEPPERS) SPINACH (ONION, MOZZARELLA CHEESE, BECHAMEL SAUCE) % OFF! 10 PURCHASE ONLY. POMO (TOMATO, BASIL, MOZZARELLA CHEESE) PEPPERONI (PEPPERONI, MARINARA SAUCE, MOZZARELLA CHEESE) 310.530.3213 IN STORE MINIMUM OF $20 OR MORE. Please Present Coupon to Cashier at either Lomita or Hawthorne Market Locations. 25600 NARBONNE AVE., LOMITA 90717 AND 12921 S. PRAIRIE AVE., HAWTHORNE 310.676.5444 CONTINENTALGOURMETMARKET.COM ast week I got some great Japanese eggplant at the farmers market in Torrance. These are the long bananashaped light purple eggplant. They looked so good I had to make something with them. So I went back to my roots of growing up in an Italian neighborhood in New York. We always had an antipasto type salad to start of the evening and Componata was always served. My version can be served both hot and cold. Hope you like it. Announcing Tortilla Cantina’s “GIRLS NIGHT OUT” Specials Every Wednesday from 5-9pm Join us and share an evening with friends with a menu featuring Special Appetizers, Small Plate Entrees, Desserts and Refreshments 1225 El Prado Avenue Historic Downtown Torrance • 310.533.9606 Check out our “Girls Night Out” menu at www.tortillacantina.com P.S. Guys welcomed too! L The Chef and how to bang them by Chef Shafer Tuscan Vegetable Marinara Ingredients 2 pounds of eggplant, large dice 1-inch 1 cup olive oil 4 crushed cloves of garlic 1 cup diced onions 1 large fennel bulb cut in strips 1 bell pepper diced 1 15 oz. can diced tomatoes 1 15 oz. can tomato puree 1 tablespoon dried basil 1 quart chicken broth Salt and pepper to taste Directions 1. In a hot skillet brown off the eggplant with a sprinkling of the olive oil; do this in small batches to get the most color and even cooking of the eggplant. Set aside. 2. In a large saucepot heat the remaining oil then add the garlic, onions and fennel. Sautee this for 3 to 5 minutes or till the fennel in soft. 3. Add the remaining ingredients and the eggplant and cook for 20 minutes, stirring occasionally. 4. Serve with pasta or meat, fish or chicken or chill it and use as an antipasto with cheeses and breads. •
Torrance 04_03_14
To see the actual publication please follow the link above