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When Comes A Book & Viking Cooking School Antipasto

May 10, 2012

IMG 1976
(Congrats to Ben Rubin the artist author & my #1 son the designer!)

To have a children’s book published is more than writing the words down & drawing a picture.

IMG 1978
(Sorry for the blur…)

#1 son helped a local artist author publish his children’s book founding his own publishing company & overseeing the entire publishing & printing process, which took quite a bit of his attention considering he was working a full-time job, working part-time for a new start-up company & relocating to a new city. He was really busy…all the time! He designed the book which means he chose the font, how the words would appear on the page, the colors of the pages, type of paper, texture & quality of paper… I had no idea there was so much behind those fabulous books that I still seek in my local bookstores. One of these days I may wander out of the children’s book section…but I hope it’s not too soon!

IMG 1979
(My favorite picture in the book!)

This book was published in January & it was a very small printing run. I made sure to snag a few copies. Last week I presented copies to libraries of Memphis University School

IMG 1980

& Presbyterian Day School for Boys (where I was bulletin board queen for many years!)

IMG 1982

#1’s alma maters. (Didn’t grab one for Georgia Tech, but I don’t think they will mind too much.)

Antipasto Grilled Eggplant, Red Peppers, Fresh Mozzarella, Olives with Bruschetta

#1 son & I took a class together at our local Viking Cooking School. This was one of the recipes we prepared that evening.


  • 1/4 cup wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup garlic oil
  • 1/4 cup basil oil
  • 2 bay leaves, torn in half
  • Salt & pepper to taste
  1. Marinade – Whisk everything together.


  • 1 small loaf Italian bread, cut into 1/2-inch thick slices
  • 1 clove garlic, peeled & lightly crushed
  1. Bruschetta- Grill or broil slices; rub 1 side w garlic clove


  • 1 medium globe eggplant, unpeeled, sliced into 1/4-inch rounds
  • 1 Tablespoon salt
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • Salt & pepper to taste
  • 2 medium roasted red peppers
  • 2 Tablespoons capers, drained
  • 8 oz fresh Mozzarella,sliced into 1/4-inch rounds
  • 5 oz Italian olives, pitted


  • 3 Tablespoons finely chopped flat-leaf parsley
  • 10 – 15 fresh basil leaves
  • 1/2 cup Reggiano Parmigiano, coarsely grated
  • 1/2 cup pine nuts, lightly toasted
  1. Eggplant – Place eggplant slices in colander; sprinkle liberally with salt, then set aside for 30 minutes. Rinse thoroughly under cool water. Place in large bowl, toss with lemon juice, olive oil, Italian seasoning, salt & pepper.
  2. Slice roasted red peppers into thick slices; season to taste with salt & pepper. Transfer to platter; sprinkle with capers.
  3. Season mozzarella slices with salt & pepper, transfer to platter. Season olives with black pepper and transfer to platter.
  4. Drizzle marinade over platter, allow to stand 30 – 45 minutes at room temperature.

  • Just before serving, sprinkle platter with parsley, basil, Parmesan and pine nuts.
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