here we go steelers

What’s black and gold and all kinds of awesome? You better believe it’s the Steelers, making yet another appearance at this year’s Super Bowl.  Now please understand that I do not watch football. It’s long and has weird rules and the commentary is nonsensical. However, I do watch the Steelers. There is something inherently charming, winsome, and generally watchable about them that trumps any kind of boredom or confusion that I have about football in general.  Watching Hines Ward or Troy Polamalu play is like watching some crazy kids go nuts having fun with their friends out on the field – and then making some ridiculously amazing plays while they’re at it. So, you may guess for whom I’ll be rooting for come Sunday.

If you’re watching the game and are not in the ‘Burgh to celebrate with the rest of the Steeler nation, you can still bring some black and gold cheer to your own Super Bowl party. Sure, the traditional eats are brats and kielbasa, but what if you’re….uh, meat-challenged? If you were smart, you would’ve pre-ordered your Fed Ex shipment of Steeltown’s BEST: Mineo’s pizza (oh yes, they deliver!) or you could hunker down with a big ol’ plate of pierogies in truly yinzer style.  Add to your display of pride with this super easy black and gold salad recipe below.  It goes well with meat or veggies and is sweetly tangy.  For the sweet touchdown finale, you can have Prantl’s Bakery ship you their famous burnt almond torte (or make your own substitute, although the bakery doesn’t give out the real recipe).  For the less kitchen-inclined, just pickup a variety of good old fashioned Klondike bars: the distinctly American treat originated in Pittsburgh.  Don’t forget to wash everything down with a nice cold Iron (that’s Iron City beer) or a Penn Pilsner.  Go Steelers!

Black and Gold Salad

Betsy Miller

2 15.5-oz cans of black beans, drained and rinsed well

2 cups cooked whole kernel corn

1 cup tomato, chopped and seededbv

1/2 cup chopped fresh cilantro

1/2 cup diced pepper (yellow looks best!)

1/2 cup sliced green onions

4 teaspoons lime juice

4 teaspoons olive oil

2 teaspoons maple syrup

1 teaspoon ground cumin

chili powder to taste

hot sauce or chopped jalapenos to taste (optional)

Combine all ingredients and let sit at least several hours (overnight is best). Serve at room temperature.

Serves 10 to 12

remy would be proud

Ratatouille.  Yes, I loved the movie, too.  However, the dish delights me because it’s like soul food for vegetarians.  Rustic, comfy, simple food that is bursting with flavor without being smothered in cheese or hidden under sauce (although those types of comfort foods have their deeply satisfying merits, pierogie pizza – I’m looking at you).  Also the one-pot dish factor makes it enticing whether you own only one pot or the dishwasher is full.  You can serve it as a savory side dish to meat or fish, or eat it as we do: a big bowl full of the hearty stew with a scoop of cooked grains (quinoa or couscous or even rice will do).  Either way, just make sure you have plenty of fresh, hot French bread to sop up the delicious sauce!

Ratatouille

Adapted from The Essential Mediterranean Cookbook

6 vine-ripened tomatoes

1 eggplant (about 1lb)

1 zucchini (about 12 oz)

1 green pepper

1 red onion, chopped

3 cloves garlic, finely chopped

1/4 teaspoon cayenne pepper

2 teaspoons fresh thyme, chopped

2 bay leaves

1 tablespoon red wine vinegar

1 teaspoon sugar

3 tablespoons fresh basil, shredded

Boil water in a medium sized pot.  Fill a bowl with ice cold water.  Use a sharp knife to cross the base of the tomatoes and plunge into the boiling water for 10 seconds, then into the cold water.  Peel the skins off away from the cross.  Chop roughly.

Chop eggplant, zucchini, and bell pepper into equal size pieces (about 3/4 inch).   Cook eggplant over medium heat in olive oil until soft but not brown, about 4 minutes, and then set aside.  Cook zucchini in olive oil until softened, about 3 minutes, and then set aside.  Cook pepper in olive oil for about 2 minutes and then set aside.

Add some more olive oil to the pot and cook the onion until soft, about 3 minutes.  Add the garlic, cayenne pepper, thyme, and bay leaves.  Stir and cook for one minute and add the eggplant, zucchini, and green pepper back to the pot.  Stir well and add the tomatoes, sugar, and vinegar.  Stir well again and simmer for about 20 minutes.  Season with salt and pepper and add fresh basil as you take it off the heat.

Serves 4-6