caponata recipes gourmet magazine

A vegan Italian dish with a deep, layered umami base that's rich like a stew. In the same skillet, heat 2 tablespoons of olive oil. Lovely! I use a timer! I completely agree about good tomato sauce. Add the onions, bell pepper, and celery. Because eggplant absorbs flavors like a sponge, its particularly good in such a pungent dish. I'm sure it's even better after it all melds together overnight. This recipe produces shatteringly crisp tempura each and every time. It is my own recipe that I prepare often in the summer but sometimes in the colder seasons as good vegetable are available in Italy all year around and good Sicilian tomatoes can be found in the winter. I am such an eggplant fan! Add roasted eggplant and stir to coat. Super disappointing! Trim the stems off eggplant and cut into 1-inch (3cm) pieces. One-Pot Eggplant Caponata Pasta | Kitchn Remove from pan. for almost anything with tomatoes: lasagna, panzanella, you name it. Anyone have any thoughts about this? Great post. Full of eggplants and Sicilian recipes: the ones my grandmother tough my mom to feed her onlyfiglio maschio/son. Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil. If some reason your sauce seems dry, add a little of the saved pasta cooking water and mix again. comment and added the eggplant to the I also added Thanks for this idea. Subscribe to Gourmet Traveller - your trusted source and authority for the best in food, wine and travel. caponata eggplant gourmet relish italian relish italian appetizers Product Description This original family antipasto relish with Sicilian roots is made primarily of eggplant, peppers, olives, onions, celery and herbs. 1 For caponata, heat half the oil in a large frying pan over high heat. oil in a large skillet over medium-high heat. love your recipes, blogs and cookbooks!! During the week, she made caponata, and served it on a big platter in hercourtyard. I could have done with maybe a tablespoon. Have a lovely vacation! stalks celery, from the inner, tender stalks (the heart), diced, pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree), heaped tablespoons capers, rinsed and drained, tablespoons coarsely chopped pitted green olives, tablespoons red or white wine vinegar or sherry vinegar (more to taste). towards the end of Cook for about 5 to 7 minutes, tossing regularly until softened. All the Caponata recipes include various types of olives. Caponata recipe | Eat Your Books saut until eggplant is soft and brown, about 15 minutes. Get my newsletter for a tasty mix of food, Paris, life, and travel! canned tomatoes. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Thanks! We love caponata in our house its a staple. Now to fry a skillet of two medium sized eggplants I use about 2-3 table spoons of olive oil. Picholines are too tiny to yield much pulp. Complex flavor profile that only improves with a day or so in the fridge if it lasts that long! Classic Caponata Recipe | Epicurious Add oil little by little, when you see that the skillet is absolutely dry. I usually make Julia Childs ratatouille a couple of times each summer. Antonio Carluccio's caponata Siciliana recipe - delicious. magazine Simmer for another 5 minutes then add the cooked pasta to the sauce and mix well. Now I cant eat eggplant, one of my favourite Sicilian veg salads, which many friends love, is Sweet & Sour Spiced Pumpkin (can use Butternut Squash too). But if you can get it from a producer or a reputable vendor, thats the best option for sure. Top with basil and parsley. Not ur fault but I guess next time I would peel the eggplant. Most people do ratatouille wrong. Mix in fresh basil. To revisit this recipe, visit My Account, then View saved recipes. Looks delish! Add remaining oil to pan, add onion, celery and garlic and stir occasionally until very tender (8-10 minutes). Reduce heat to low, cover and simmer until just tender, about 30 minutes. My fave thing was caponata, its just divine. Return the eggplants to the skillet, add the capers, olives, raisins, the toasted almonds, honey, vinegar and a pinch of salt and pepper. Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris Sweet Lemon (bergamot or Meyer lemon) Marmalade, (tough outer strings removed if necessary), pitted and very coarsely chopped (about in thirds). Heres the link, you should take a look. Tuna with caponata recipe | Gourmet Traveller Add the parboiled celery, olives, capers, tomato sauce, vinegar, honey, and red pepper flakes. 2 Meanwhile, chop celery into 2cm lengths, place in a saucepan, cover with water, add 1 tsp sea salt and bring to the boil. Im with you; deep frying is always a recipe deal-breaker. Stir in the capers, olives, sultanas, sugar, passata, vinegar and grated chocolate and bring the pan to the boil, then add the fried aubergines and courgettes. I also added some fresh thyme and oil cured black olives. Favorite Paris pastry and chocolate shops, https://www.davidlebovitz.com/my-food-photogr/. Add cooked eggplant, raisins, pine nuts, capers, olives, roasted peppers, and salt and pepper to taste. I immediately went for a quick additional shopping trip and I came back with no aubergine but young zucchini & fresh mushrooms. I used jarred, pitted green olives (without the pimento, although you could use them if you want). Makes 3 to 4 cups (antipasto or side dish). I found and adapted to my family traditions the authentic eggplant caponata recipe of a wonderful book I recommend,Sicilia in cucina: the flavors of Sicily. Like your beloved bag of sour cream and onion chips, but make it mashed potatoes. I agree wholeheartedly about not salting the aubergines. Serve it as a side with fish or as a spread on rustic bread. Heat a large cast iron frying pan with a drizzle of olive oil; add the celery, sprinkle with salt, and cook, stirring often until just tender but still a beautiful bright green. instead of the white difficult. Learn how your comment data is processed. Allow to cool to room temperature. Really good my only issue was the garlic was unappealing so I picked it out during dinner. When you start cooking the vegetables separately you lose the whole point of the dish. Cut 1 medium eggplant into 1/2-inch cubes (about 7 cups) and place in a large bowl. Directions Step 1 Bring a medium pot of water to a boil. 1 eggplant, peeled and cut into 1/2-inch cubes salt to taste cup olive oil, divided 1 cup finely chopped celery 1 medium onion, finely chopped 1 clove garlic, minced 1 cups canned plum tomatoes, drained and coarsely chopped 12 green olives, pitted and coarsely chopped 1 tablespoons drained capers 1 tablespoon tomato paste tomato paste, preferably Maria Grammatico brand, 12 pitted green olives, such as cerignola, coarsely chopped, 1 red bell pepper, roasted, peeled, cored, seeded, and thinly sliced, 2 tbsp. Add onion and stir until golden and softened (5 minutes). It should not be considered a substitute for a professional nutritionists advice. and used the fig garlic, grated on a 1 large tomato, chopped 2 tablespoons red wine vinegar teaspoon sugar Preparation Step 1 Preheat oven to 400. Every flavor of Sicily, and summer, were concentratedin each forkful, and I couldnt stop eating it. also used a largish Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Caponata recipe | Pete Evans recipe | Gourmet Traveller There are numerous variants of caponata, some including pine nuts, raisins, and carrots. Oh, and yes its always better at room temperature the next day! 2023 Cond Nast. Enjoy your vacation. Or mix with other veggies. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. Heat oil in heavy large pot over medium heat. ), but my golly was it worth it. But, to me, ratatouille is more of a saucy stew, and the veggies will vary depending on what you have on hand. And I speak from experience because when I first tasted it, I thought, This doesnt quite taste like the caponata I had in Sicily. ThenI put it in the refrigerator to serve the next day. I MIGHT It is a dish to be enjoyed in company with others. Remove the leaves from the celery branches and cut the branches into 1/2-inch (1,25cm) thick slices. first poured them And, of course I In this version, the onions and celery are caramelized for incredible depth of flavorwhich improves over time. Like most eggplant dishes, this gets better overnight. If you buy something, we may earn an affiliate commission. On the question of canned tomato sauce: I kind of compromise, especially in the winter when tomatoes are not good in New England. I used to feel the same way about ratatouille, then I made Julia Childs. sprinkled a Chicken thighs are always delicious, but the briny olives and browned shallots turn these green beans into the star of the show. Ciao. Or go for it and use olive oil. What an eye! Top with a plate weighted down with several large cans; let drain for 1 hour. And frying the eggplant in the oil ended up not being nearly as messy as deep-frying and the clean-up took just minutes. I checked out the Salsa Pronto recipe as well. The authentic Sicilian eggplant caponata recipe is a sauted eggplant side dish with tomato, olives, capers, vinegar, and almonds or pine nuts. I discovered the recipe years ago in Paris and make it once or twice a year because it is a lot of work. I used an aged balsamic white vinegar and used less sugar and itnhas a nice refined flavor. To provide the best experiences, we use technologies like cookies to store and/or access device information. The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network. Add eggplant in batches and stir occasionally until golden all over (6-7 minutes), then transfer to a plate with a slotted spoon. This cozy, vegetarian, super umami dish proves that stews dont always need to be simmered for hours on end to be complex, rich, and satisfying. Here, you will find easy, tested-to-perfection, wholesome recipes with big flavors from all over the Mediterranean. Served with crusty Italian bread and a salad, or with a cheese plate and a few bruschettas, the Sicilian eggplant caponata recipe was a delicious dinner saver for a vegetarian Italian family. A great alternative to frying eggplant for the caponata is to grill them in the over. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. (Ive not seen any caponata recipes that use peeled eggplant.) Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. I got some beautiful small eggplants at the market, and watchedthem go from being pale, to a burnished golden-brown, and couldnt resist snacking on the darkest cubes as soon as they were cool enough to eat. Caponata 16 ratings Drain if necessary. Add eggplant, onion, and garlic cloves. Eggplant is my favorite vegetable, but it can be tricky to cook it: sometimes its bitter, some varieties are very tender and get overcooked easily, etc. Have a great holiday! Remove the eggplant with a slotted spoon, and drain on a paper-towel-lined plate. Great balance of flavors. Yes, I tackled fried chicken in duck fat, but deep-frying at home isnt my thing. Step 3 You deserve it! Reduce heat to medium-low and add remaining oil, onions, and anchovies; cook until soft, 1415 minutes. Caponata - Lidia Takes all morning to make, and totally worth it. Cook, stirring, until just about tender, about 8 minutes. Yes, its important to know where your olive oil comes from if you can. Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. This is a pretty good recipe if you find yourself in possession of a few big eggplants. Serve at room temperature. Pat eggplant dry, add half to pan and cook, stirring occasionally, until tender (6-7 minutes). The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. 2023 Cond Nast. What settings do you use? In a large, heavy-duty skillet (I used cast iron) heat 3/4-inch (2cm) of vegetable or olive oil. My tweaks in the interest of keeping the oil down I dont fry the eggplant but grill it on the stove top and stir it in once I have cooked up the ratatouille and let it simmer for a while. Five gourmet food subscription boxes to enjoy the finer snacks in life, The best new restaurant and bar openings around Australia, Lemon-scented labneh with fig and beetroot, Sweet and sour eggplant skewers with coconut and kale sambal, What's on: Top events and experiences happening around Australia, Invite your tastebuds for a trip around the globe with these world food subscription boxes, Seven quality steak knives that even vegetarians will find use for, GT Food News: Your news wrap for all things food, Prosciutto-wrapped lamb with peach and mozzarella, The best restaurants in Adelaide right now, Barbecued Balmain bugs with charred corn salsa, 1 kg eggplant, cut into medium-large dice, 320 ml extra-virgin olive oil, plus extra to serve, 125 ml (2 cups) tomato sauce (see basic tomato sauce recipe), or sugo of your choice. Discussed this issue with them and , BTW, I salvaged it by pulling out all the eggplant and taking the skin off. Ahh, caponata!!! For me, putting parsley over it (yes, for a photo) is a big no-no as it doesnt need it. The balance of vinegarband salt is key. Have made many different caponatas, but this one is my fav. About 2 hours, plus soaking of the beans and farro. Step 2 Heat 2 tablespoons of oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then saut three fourths of garlic, stirring, until golden, about 1 minute. making the first She loves pasta, melanzane alla parmigiana, hats, suitcases and airports, Christmas, and books. Step 2 Bring water and farro to a boil in a saucepan. I took other reviewers advice and added the eggplant during cooking. Dice 1 small yellow onion and mince 2 cloves garlic. For long time I have used pine kernels (which incidentally are produced in Tuscany and Lazio and are fairly expensive, 6 Euros for 100 grams in the supermarket) but I have now switched to Sicilian almonds as they often do in Sicily. Mix and, if it looks too dry, add water. Theu were in agreement that you are one fine chef! Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. than either fresh or Peel eggplants, leaving some strips of peel, then cut into 1-inch cubes and spread on half of a kitchen towel. I love it but totally forgot to make it this year. I always forget to make companata even though grandpa always made it along with his gardeniera! Ingredients Caponata: 1/4 cup olive oil 3 1/2 cups 1/4-inch dice unpeeled eggplant (about 1 1/4 pounds) 3/4 cup finely chopped onion 1/3 cup finely chopped celery 1/3 cup chopped pitted green olives 3 tablespoons chopped drained bottled capers 1/4 cup red wine vinegar 1 1/2 tablespoons sugar, or to taste 3 tablespoons golden raisins Cook until hot. Add the rest of the ingredients to make the sauce base. ), cored, peeled, and coarsely chopped, 2 tbsp. But, an absolutely brilliant recipe so full of flavors and just wonderful on homemade seasoned toasts. David, wouldnt it work if I just toss the eggplant pieces in olive oil, spread it in a large pan and roast them? That changed this week, as did my stewed-vegetable life, when I took the first bite of my homemade caponata and all the flavors of the incorrigible island of Sicily came rushing back to me. Thats not how I make Caponata but hey, thats life. Lastly I never salt the eggplant either!! Fresh basil brightens up this traditional eggplant spread. Tags: capers Caponata celery eggplant Fabrizia Lanza honey olive oil parsley recipe Sicilian Sicily sugar tomato tomato sauce vinegar. I was married to a Sicilian and the food there is fabulous. Add celery and cook, stirring, until onion and celery are deep golden brown, about 10 minutes. Did anyone do so, and live to tell about it? I will certainly make again. Remove the leaves from the celery branches and cut the branches into 1/2-inch (1,25cm) thick slices. I made a caponata (not this recipe) some years ago and it was oily and no one at the party I hosted touched it. Have to agree with David too that second day is the way to go! When I took a bitebefore serving it, it had magically transformed into the most wonderful eggplant salad I could imagine. The internet's No. https://www.davidlebovitz.com/my-food-photogr/. About salting aubergines, not only are they not bitter anymore but salt makes them soft, and I want my little cubes to stay a bit firm. Add the eggplant cubes and fry, stirring and turning them so they cook evenly, until the eggplant is golden brown on all sides, about 5 minutes. Our favorite lunch is a nice thick slab of rustic bread, grilled, with a slather of good goat cheese, topped with caponata. Caponata is more of a salad or an appetizer that is altogether savory, sweet, and sour, thanks to the use of briny olives, salty capers, sweet raisins, and a spike of vinegar. I used two large eggplants, a large onion, a lot of garlic, five celery ribs, a box of chopped tomatoes, , chopped basil, Italian seasoning, chopped fresh thyme and high quality balsamic vinegar. By the way, I just made your milk chocolate ice cream from The Perfect Scoop (minus cocoa nibs) for my granddaughters and it was a big hit with children and adults. This is great. Drain and rinse well in cold water. We also sub red peppers for green peppers because the flavor is softer. Hate to use so much oil. I will never buy caponata in a jar again. Add the tomato puree and the basil leaves. My childhood was a delicious vegetarian adventure. Are you chopping them up as I do sometimes to add to something? oil in a large skillet over medium-high , add onion, celery, olives, and capers, and cook, stirring occasionally, until tender, 1215 minutes; season with salt and pepper. Remove with a slotted spoon and drain on a baking sheet lined with paper towels. recipe. This recipes is an A+! Caponata recipe | River Cafe | Ruth Rogers | Gourmet Traveller suggestion. I have been searching for a spanish eggplant salad recipe ever since I tasted the most wonderful one at Essa-bagel in NYC. Then a few seasonspassed, and I never got around to making caponata. I've had caponata at a friend's and it was the best thing I tasted, trying to make this myself has been a big let down. One addition to caponata that Ive seen are raisins, which are used in Sicilian savory cooking. I buy Cento Peele Tomatoes They are San Marzano tomatoes and very good and I mush them up in my hands if I want a coarse sauce or use a blender wand for a puree. SO much time. If possible, cover and chill overnight. time, as I know I love ratatouille, and I agree, the way to cook aubergine is to dice it and cook in a lidded pan with only a little oil it will cook quite well. Repeat with remaining eggplant and oil. All you taste is vinegar. I dont boil celery but fry it separately as I like it a bit crunchy. Great recipe. Question - is anyone else nervous about the recommendation to leave this at room temperature for 8 hours? Eggplant Caponata A spiky, sweet-and-sour combination of eggplant, celery, onions, capers, and olives. I'm Suzy, cookbook author and creator. Serve scattered with pine nuts and basil, and drizzled with extra-virgin olive oil. This looks fantastic. It also reminded us of our amazing trip to Sicily two years ago and so we had a glass of white wine with it too! I'm all about easy, healthy recipes with big Mediterranean flavors. yes, those of us lucky enough to live in italy use olive oil to fry too. 2 Add remaining oil to pan, add onion, celery and garlic and stir occasionally until very tender (8-10 minutes). I love Caponata Siciliana. The levels of sweet and sour in caponata vary from household to household. So we also buy sauce in jars. Season to taste with salt and drizzle with extra oil. Eggplant Caponata Recipe - This Italian Kitchen The ingredients to make caponata are simple and readily available in most grocery stores. another cook's You can store caponata in the fridge in a tightly-closed mason jar for 5 days or so, or freeze it for later use. Then poured most out to save and fried the egg in the rest of the oil. Turn the heat right down, cover and. me tailor this to my Eggplant is my favorite and specially fried. Caponata !!! Then I served them on a caprese saladexcellent! I'm going to have to find my old recipe which calls for roasted eggplant instead. Roasted Eggplant Caponata Recipe | Ina Garten | Food Network used my 'stick one of my friends begs me to make for her for holidays. The oven must be hot, about 250 celsius and in 20 minutes they are done. Cant wait to try this. Add the eggplants and fry them (medium/low heat) until well cooked. THANK YOU THANK YOU THANK YOU FOR ADDING THE PRINT OPTION!!! Heat remaining cup oil in cleaned skillet over moderately high heat until hot but not smoking, then fry eggplant in 2 batches, turning occasionally with tongs, until tender and browned on all sides, 8 to 10 minutes per batch. batch of roasted Great recipe. This is the only time since all the years I've been enjoying Bon Appetit recipes that I've been so disappointed. Ratatouille is from France, and caponata is from Sicily. How do you avoid that? dish! It was so good that I bookmarked the recipe in her excellent cookbook, Coming Home to Sicily. Prepare it the night before serving if you can; it always tastes better the next day. Caponata is a traditional Sicilian dish consisting of diced cooked eggplant, onions, celery, tomatoes, and other vegetables. Caponata Recipe | Bon Apptit Caponata is a great make-ahead dish. Most are spiked with vinegar. 2 Meanwhile, combine the onion, celery and 60ml oil in a saucepan over medium heat and stir until vegetables are softened (5-7 minutes). ), cut into 12" cubes, 3 ripe medium tomatoes (about 1 lb. ), and Ive never attempted it for same (and other) reasonsthis is an interesting recipe; looks good! Heat 2 tbsp. I add raisins and basil to mine. Even more grateful to be reading The Sweet Life in Paris again and for the first time in months actually wanting to cook! Lean on the oven for a hands-off approach to Sicilian-style caponata goodness. Pit and halve 1/2 cup Castelvetrano olives. The eggplant will fall apart, which is fine. Dice 3 medium plum tomatoes, if using. Repeat with oil and remaining eggplant. They're easy to make and perfect for picnics at the beach or an evening at the Hollywood Bowl. I'm going to put this on a Turkish pide. Sprinkle with toasted pine nuts. Caponata Recipe - The Best Sicilian Eggplant Appetizer Serve immediately with fresh basil or allow to cool and serve as a pasta salad at room temperature. I cook the eggplant, onions & garlic over very low heat for about 30 min to ensure the eggplant is soft. Toasted pine nuts Heat oil in heavy large pot over medium heat. Let come to a low boil then add the eggplant. them the first time Toss eggplant with 2 Tbsp. plum tomatoes rather Added it the next day -think I may have preferred without. coarsely chopped flat-leaf parsley. basil to finish the The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes. We've got classic versions of this sweet and sour aubergine dish, plus pasta, meat and fish versions. Sadly, there were no leftovers for me to enjoy the following day. Youll likely need to add more oil to the pan as you go. Add 60ml water, then cover with a lid and steam until tender (5 minutes). Bruschetta with Caponata : Recipes - Cooking Channel Recipe For all recipes, visit ushere. You can add more later. Given the expense of pine nuts at the moment, you might try substituting lightly toasted pistachio nuts theyre less than half the price in UK and they dont make the dish seem any less Sicilian. ), I would not try to sell them on a brownieor chocolate cake. Add the onion and cook, stirring frequently until wilted and starting to turn golden brown, 5 to 7 minutes. Ingredients 3-4 (800g) aubergines, cut into 2-3cm cubes 5 tbsp olive oil 1 large onion, finely chopped 3 ripe beef tomatoes, cut into 3cm chunks 1 tbsp tomato pure, mixed with a splash water 1 tbsp caster sugar 1 tbsp salted capers, rinsed 20 pitted green olives 1 tbsp white wine vinegar 1 head celery, sticks chopped 1 tbsp raisins Its meant to be served at room temperature, and I like it cold as well. I love it too.a summer favorite here in NJ (a lot of Italian Americans live here). Subscriber benefit: give recipes to anyone. Hi David, I am so happy to see you love Caponata! Sicilian Caponata Recipe | EatingWell Hope you enjoy your weeks off you will be missed. I forgot to add: I I was born and raised in the Mediterranean cosmopolitan city of Port Said, Egypt. Caponata alla Siciliana is a classic Italian recipe from Sicily. Transfer as cooked to paper towels to drain, then transfer to a large shallow serving dish in an even layer. This seems more of a shallow fry. Remove from heat. If youre fortunate to get good tomatoes where you are and want to make your own tomato sauce, Ive linked to Fabrizias salsa pronta recipe at the end of the post. JOIN MY FREE E-MAIL LISTHERE. Season to taste. I cant wait to try this one my eggplant here in Texas are bursting with beautiful purple treasure. NYT Cooking is a subscription service of The New York Times. Using a very generous amount of olive oil I brown the eggplant cubes under the broiler in my biggest lasagna pan, turning them twice. Easy and delicious! They all loved it. Set aside. Caponata | Gourmet Traveller Was searching on the internet for a caponata recipe with items I have on hand right now due to the Coronavirus shutdown that is going go. And yes, let the onion and celery cook just about as long as possible. Quit frying the eggplant a few years ago, toss in olive oil and scatter on a cookie sheet and bake until golden outside and soft inside. Caponata Recipe | Anne Burrell | Food Network Claudia lives in magnificent Rome. I found and adapted to my family traditions the authentic eggplant caponata recipe of a wonderful book I recommend, are a delicious and popular choice too and what my. Roasted Eggplant With Cilantro and Anchovy Salsa. Glad you liked the ice cream! All products are independently selected, tested or recommended by our team of experts. Yummy served over polenta. Less salty than those recipes calling for the addition of olives. adventure. Super tasty! Sweet Potato and Onion Tempura With Chive Mayo. Each vegetable is cooked separately, and then they are layered,so the distinctive flavor of each ingredient is retained. Sheilah Kaufman This caponata can be served warm or at room temperature. Great recipe that brought me back to my childhood. Toss eggplant with 2 Tbsp. Place raisins in a small heat proof bowl and prepare an ice bath in a medium bowl.

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