(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



From: Celebrating the Seasons
by John Littlewood

Putanesca is typically a preparation for pasta, with a suggestive name that refers to harried "working girls."  I've replaced the pasta with chayote, a wonderful, juicy vegetable in the gourd family. In Louisiana, where it is called mirliton, it is often stuffed and baked.

Serves 8


• 4 chayotes
• 2 tablespoons olive oil
• 1/3 cup diced yellow onion
• 1 tablespoon minced fresh garlic
• 1/2 cup dry white wine
• 1 tablespoon plus 2 teaspoons capers
• 1 tablespoon caper juice
• 1/4 teaspoon red chile flakes
• 1/2 cup canned diced tomatoes in their juice
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper


1.  Peel and cut chayotes in 1/2- to 3/4-inch cubes. Do not remove the pit, as it is edible and has a pleasantly nutty flavor. Cook cubes in a generous amount of boiling salted water until al dente (4 to 6 minutes). Drain, spread on a baking pan, and cool.

2. In a medium saute pan over medium-high heat, heat olive oil until it SHIMMERS, Add onion and garlic, and saute until translucent. Add wine and cook until liquid is reduced by half. Add capers, caper juice, chile flakes, tomatoes, salt, and pepper. Simmer 5 minutes.

3. Add chayote and heat through. Remove pan from heat, cover, and let sit 10 minutes or until ready to serve.

• Wash your hands well after peeling and cutting chayote, as it will coat your skin with a gluey substance. If working with large amounts, wear gloves.

• Chayote absorbs flavors beautifully, so this dish just gets better as it sits. Make it early on and let the flavors marinate. Serve warm, or at room temperature in hot weather.

• When BLANCHING vegetables its common to SHOCK them in ice water to stop the cooking; but chayote is much more forgiving of a little overcooking than, say, broccoli.
     Also, letting the chayote (or any vegetable) cool without shocking it retains more flavor.


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages