A Table Passed Down: CAPONATA

I am starting a series of posts with recipes highlighting an old Italian cookbook that belonged to my grandmother. It's not a cookbook written by one person. It's a compilation of recipes from a community of Italian cooks. Each one is signed by the recipe author, and in some cases explains the area of Italy it comes from or a story about its origin or if it was passed down by generation. It's like reading Italian culinary history!

This book was never meant to be perfect or polished. It was meant to be useful & a window into each cook's heritage. It was meant to be useful. It lived in kitchens, not on shelves. Pages were folded, stained, with handwritten notes in the margins. Each recipe came from a different kitchen, but they had the same intention: feed people well! My grandmother cooked from this book instinctively, adjusting without thinking, trusting what she knew. The recipes didn't teach her how to cook; they reminded her what mattered while doing it. 

A Table Passed Down is my way of honoring the collective spirit behind this cookbook. It's also a window into my past, honoring when I fell in love with the kitchen. In this series, I'll be recreating recipes inspired by these shared dishes, classic Italian food made the way it was meant to be simple, comforting and deeply personal. I'll be adding modern measurements and tips but keeping the heart of the recipe intact. With every dish, I'll share:

- what the recipe is

- where it originated (when I know)

- why it matters to me & my own memories attached to it

- how I'll update it for my own kitchen

I would like A Table Passed Down to be about honoring original recipes but also preserving them. It is about acknowledging that food carries history, not just one family but many of many. Every recipe is shaped by the hands who made it, the table it was served at, and the people nourished by it. I feel very connected to the generations that came before me, simply by envisioning them gathered around the table, enjoying the very same meal I am preparing today both professionally and personally.  

I invite you to join me on this journey. To Cook slowly & from your heart. To trust your instincts. To gather people, you love around your table nourishing hearts and souls.

The best recipes were never meant to stay inside a book; they were meant to be shared!

CAPONATA

DOWNLOAD THE RECIPE CARD HERE

Caponata is one of those dishes that never belonged to just one cook. Every family had a version, every kitchen made it a little differently. Some sweet, some sour. Served warm, or cold the next day. Eaten on bread, alongside fish, or by the spoonful. There are actually 5 different versions of the recipe in this one book originating from different areas of Sicily. Attached you will see the original recipe and how I updated my version. 

What is Caponata? 

It is an eggplant dish built on contrast: soft eggplant, bright vinegar, sweetness from tomatoes or sugar, and the unmistakable bite of capers and olives. It is rustic, forgiving, and improves with time, which is why it appears so often in shared cookbooks like this one. It will feed a crowd, stretches ingredients, not budgets and tastes even better the next day. It is the perfect make ahead dish to impress!

Ingredients:

2 Eggplants, cut into 1-inch pieces.

1/2 cup of olive oil, divided.

2 Cups Tomato Puree or chopped Italian tomato.

1/2 cup of pitted green olives, chopped.

1/4 white wine vinegar

3 garlic cloves, minced.

1 onion, diced.

5 celery stalks, diced.

2 TB capers

2 TB Sugar

Salt & Pepper

 Method:

1 - Prepare the Eggplant:

Generously salt the eggplant and set aside for an hour. Use a clean, dry towel to gently squeeze any moisture from the eggplant. Sauté eggplant in 1/4 cup oil, until browned on all sides. Remove with a slotted spoon and drain on paper towels. 

2 - Build the base:

Add the remaining 1/4 cup oil to the pan & sauté the onion and celery, until soft, then garlic until fragrant but not browned. Add the tomatoes (I use puree because my family prefers a smooth texture), olives & capers. Set to low & heat through.

3 - Bring it together:

 Add the eggplant back to the pan, cover & simmer. While simmering warm the vinegar & sugar until sugar melts. (microwave works well) Add to the pan. Salt & Pepper to taste. Stir gently and let simmer for 5-10 minutes. 

4 - Let rest before serving:

Caponata is best after it sits. Let cool slightly, taste & adjust seasoning. 

How my Grandmother’s Caponata is meant to be served:

- Over Crusty Bread

- Alongside grilled fish or chicken

- As part of an antipasto or charcuterie board

- Warm it up in a skillet, crack an egg in it, sizzle, cover in parmesan & start scooping

- Straight from the fridge by the spoonful

The original recipe for Caponata in my grandmother’s book was created by a woman named Carmela Cannata. I hope somewhere her children & grandchildren are still sharing this recipe around the table!

Tutti Mangia!

Foodie Road Trip

Baltimore, Charlotte, Atlanta & New Orleans!

Road Trip Alert!! Me & my first born son (who also happens to be a budding foodie) recently hit the road to close out his summer home from college. We had a blast exploring Baltimore (where I went to culinary school), Charlotte (his birth city), Atlanta & New Orleans! There’s no better way to experience a city than through its food.  It’s more than a meal but a glimpse into the history, culture & local flavors! 

BALTIMORE

Charm City holds a huge piece of my heart! Not only is it the first city that me & my husband lived in after leaving NYC, it’s also the city where I became a chef. We fell in love with the historical & walkable neighborhoods, the Inner Harbor and of course the food scene, which is heavy in seafood due to its coastal location. Let’s get right to the food! 2 words…. Blue Crab! This crab can be found along the East & Gulf Coasts of the U.S. but the largest population is in the Chesapeake Bay. Crabcakes are on almost every menu (expect to see my version of this Maryland staple soon) but our first stop was L.P. Steamers. It's a casual place located in the neighborhood of Locust Point & it’s where we brought everyone who came to visit us in Balto. It has the vibe of a corner bar mixed with the best steamed crab that you can find in the area. We indulged in local oysters & a pile of crab we could barely finish! Yum! 

The next day we walked from our hotel in Fells Point & explored the Inner Harbor. We visited the Aquarium (outside of San Francisco, my favorite National Aquarium) & worked our way over to Federal Hill, the neighborhood we lived in for 3 years. One of our favorite things about this area was the walkability to so many local food options. Fed Hill is home to the Cross Street Market. If you know anything about the city, then you have heard of the neighborhood markets. Baltimore is home to the oldest public market system in the US. Cross Street was blocks from our apartment & housed various places to grab a meal. (Think sushi, seafood, pizza, sandwiches, etc…) but you could also grab groceries, visit a fish monger, deli, butcher or local merchant. It was a great place to meet people, chat with locals & always high energy. We went for lunch & realized that it had been completely renovated. If you had never been there, you would love it. For me, the reno took away some of the old school charm I once adored. That said….of course we found a place for some amazing East Coast Oysters @The Watershed) & then grabbed some authentic NY Style pizza (@Pizzadijoey)! We trekked a few miles back to the hotel to research where we would be having dinner! (Did I say we love food??) 

I really wanted Owen to see more of the Fells Point Neighborhood, so that's where we headed for dinner.  It is dripping with charm & visual history. Picture waterfront cobblestone streets, gas lamps, taverns & a maritime vibe. It’s home to The Broadway Market which has been around since 1786. Unfortunately, it was closed by the time we got there, so we consoled ourselves with fresh sushi! (@Sushibruce Ya) Originally, we had planned to walk back through Little Italy for dessert, but we were exhausted & planning to be up early for our next city…so we decided on sleep over food. Honestly, I wish we had time for another day in Balto.  We didn’t have time to see Mt. Vernon. Another amazing neighborhood, boasting its own marketplace, restaurants & is home to the original Washington Monument. We missed the Lexington Market, which is the country’s longest continuously operating public market, open in Balto for 230 years!!  I had also hoped to catch an Oriole’s game with my baseball-obsessed son, but sadly the O’s were away. It’s one of my favorite stadiums with some of the best food offerings I have tried! Not to worry though, we caught another game along our travels! 

CHARLOTTE

We arrived in the Queen City on a Friday evening. Our time in Charlotte would be short. We had only 2 goals in mind. (1 -) Get Carolina BBQ (2 -) Show Owen the city he was born in & see the first house he ever lived in. (OK, that was my goal) We had a favorite place for BBQ when we lived here & I was excited to see that the place was still thriving 18 years later. Enter Midwood Smokehouse. There are several locations around Charlotte now, but we checked out the location in Plaza Midwood which is located closest to EADO, which is where we used to live. For those friends from Texas, where BBQ is a way of life,  Carolina BBQ is equally revered but different.  Carolina BBQ is focused on pork. Eastern NC has a thin, tangy, vinegar based sauce where as in Western NC, you will find a thicker, tomato-ketchup based sauce. SC focuses on a mustard based sauce referred to as “Carolina Gold”. I love them all! Living in TX, BBQ enthusiasts frown upon adding sauce. I’m very much a condiment queen so this realization when we first arrived was rough! (I had to hide my sauce addiction from certain friends!) No need to hide in Charlotte! Various sauces are brought to the table with your meal & I couldn’t have been happier. 

ATLANTA

Quick trip in! Quick trip out! We didn’t get to experience much food because we were able to score Braves tickets!! We had such a fun night @ Truist Park. The stadium is about 10 miles NW of downtown Atlanta. We watched the Braves beat the Marlins 8-6 in the first game that a woman was an umpire! (How cool!) We also watched a few home runs!! (See the video) Followed the game with some jalapeno margaritas & a great pizza @EATaliano Kitchen & Bar, located at the Battery which surrounds the park.  Even if you don’t have tickets to the game, you can find a restaurant or bar to watch just steps outside the stadium! So much fun! 

NEW ORLEANS

We have been to the Big Easy many times over the years but this time I was so excited to snag reservations @Hotel Monteleone since we were in town on a Sunday. Located in the heart of the French Quarter, the historic Hotel Monteleone has been around since the 1880’s. The Hotel is home to the famous Carousel Bar & is absolutely beautiful. Fun fact, the hotel is known to be haunted by the ghost of a young boy who wanders the 14th floor. Little Maurice was staying at the hotel with his parents when he developed a sudden fever and passed away at only 3. His mom would visit the hotel annually in hopes of reconnecting with his spirit. Over the years, guests have seen little Maurice standing at the foot of their bed. (For the record, we did NOT stay on the 14th floor!) 

After checking in, we headed to @Felix’s Restaurant & Oyster Bar for our favorites! Typically, when visiting Nola, the line here pours out onto the street. This evening we went early & slipped right in to devour fresh & chargrilled oysters, crab fingers & gumbo. If you are in town, you have to wash it down with a hurricane, of course. After meandering the French Quarter for a while, we wrapped up our night @ the Carousel Bar with a martini & bbq shrimp! Yum!

Before heading back to TX the next day, we had to get a beignet fix @ the infamous @Cafe Du Monde. 

Expect more “Routey Foodie” blogs, exploring great food in fun places! Maybe I’ll start in Chicago Or Boston or Seattle….and meander back home to HTX! Cheers Friends!  

TINNED FISH! The Pantry Staple is suddenly Chic!

You heard it here first (Or maybe Tik Tok beat me to it!) Tinned fish is IN now! You know that little can of sardines or anchovies collecting dust in your pantry because you were afraid to add it to your recipe??  It's ready to take center stage! We’re in the middle of a full blown tin fish renaissance & honestly, I’m here for it all!

What’s the scoop?

It’s not just convenient, though yes, you can eat it from the tin in your pajamas! (and I have!) there’s more though….

• Sustainability - small fish = smaller environmental impact! Many of the brands i love are focused on ocean- friendly sourcing

• Serious Nutrition & Yummy Flavor Combos - Omega 3’s, protein, calcium & some super delicious flavor combos (think spicy peppers & legit olive oil)

• Fancy Way to Serve - you can pop a can & eat at your island for lunch or create a jaw dropping board with toast points, french butter, a drizzle of oil, flakey sea salt & feel effortlessly European!

• Shelf Stable Goodness! No fridge, no worries! These tins are ready for the next major storm but can also be fun @ your next dinner party! 

OK, you are intrigued! (I hope!) How do you eat the goods without feeling like you are eating your parents 1950’s sardines smashed in a tiny can?? 

• Create a board…. 2 or 3 tins with crusty sour dough, french butter, flaky salt, pickled onion & pickles

• Anchovy Tip…melt a few in a pan of olive oil, add roasted veg or your favorite sauce & toss with pasta!

Which ones to try?

Some of my favorite brands! Check them out! (I will circle back & report on a few more as I try them!) 

• Fishwife - super trendy, great flavor combos, & female founded! Yah! 

• Natural Catch - simple, varying flavors, huge chunks of tuna

• Ton Ninno - Wow! Beautiful packaging, large filets of tuna, & lovely olive oil infusions of flavor

• Scout - All wild caught, offers so many fish (still searching for the lobster!), fantastic flavor combos with different fish & shellfish

My Final Thoughts….(there will be more as I taste a few more)

Tinned fish is the glow up your pantry didn’t know it needed! It’s healthy, tasty & oddly elegant! So, go ahead & pop it open, pour a glass of something cold & savor the briny, salty & yes, let’s say bougie deliciousness!

Cheers friends!! 

Meet Allison Hartley: The Sweet Savory Girl Behind the Apron

Hi there, sweet friend! I’m Allison Hartley, the hands, heart, and whisk behind Sweet Savory Girl — and I’m so glad you’re here.

Growing up, my happiest memories were made in the kitchen — flour dust on my cheeks, warm cookies cooling on the counter, and the chatter of family and friends gathered around. I’ve always believed that the best food doesn’t just taste delicious — it creates moments to remember.

After years of dreaming, testing recipes, and sharing my creations with the people I love most, I finally turned my passion into a business. And that’s how Sweet Savory Girl was born — a place where I get to share my love of handcrafted treats, both sweet and savory, with all of you.

Why Sweet and Savory?

Some days you need a rich, fudgy brownie that melts in your mouth. Other days you crave a flaky, buttery pastry with a hint of herbs and cheese. Why choose just one when life is better with both?

My goal is to bring you comforting, indulgent bites that surprise you — whether you’re celebrating a special occasion or just treating yourself because you deserve it.

A Few Things About Me

I have a BS in Business from Mt. St. Mary’s College & an Associates Degree in Professional Baking & Pastry from Baltimore International College

I have had the opportunity to live in many cities across this great country; NYC, Baltimore, Charlotte, San Francisco and today I call Houston home. I’ve immersed myself deep into these local food scenes which has added depth and breadth to my personal culinary growth. Seasonal diversity coupled with geographic nuances has greatly influenced my approach to creating recipes.

• I test every recipe endlessly until it’s just right — my family are my forever taste-testers!

• I love supporting local markets and farmers whenever I can — you’ll taste that extra love in every bite.

• When I’m not in the kitchen, you’ll find me planning my next flavor combination (or sneaking spoonfuls of my homemade caramel sauce) or perhaps on a baseball field with my son’s!

What’s Next?

At Sweet Savory Girl, you’ll always find something fresh, seasonal, and made with care. You can shop my treats right here — whether you’re craving a box of cookies for yourself, a gift for someone you love, or a party platter that wows your guests.

Stay Connected!

I’d love to invite you to join my journey: Follow me on Instagram and Facebook for behind-the-scenes peeks, new product launches, and baking inspiration. Sign up for my newsletter — you’ll be the first to know about seasonal specials, pop-ups, and exclusive offers. From my kitchen to yours — thank you for being part of my sweet & savory adventure. If you have a favorite flavor you’d love to see me create, drop a comment below!

With love and plenty of sprinkles,
Chef Allison
Your Sweet Savory Girl