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Friday, July 24, 2009
NYTimes.com: 101 Simple Salads for the Season
Monday, July 20, 2009
evonne has sent you a recipe
This Epicurious.com recipe:
Cheesy Zucchini and Red Onion Flatbread
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You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/235578
Cheesy Zucchini and Red Onion Flatbread
Nonstick vegetable oil spray
1 10-ounce tube refrigerated pizza dough
3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
3/4 cup finely grated Parmesan cheese, divided
3 tablespoons chopped fresh Italian parsley, divided
1 small red onion
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
Olive oil
Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.
Bon Appétit
August 2006
2006-07-28 16:06:02.0
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This Epicurious.com recipe:
Zucchini Crostini
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Zucchini Crostini
1 small onion, sliced thin
1/4 cup olive oil
2 medium zucchini, halved lengthwise and cut crosswise into 1/4-inch-thick slices
2 garlic cloves, minced
6 plum tomatoes, peeled, seeded, and cut into 1/4-inch dice
1 teaspoon fresh thyme leaves, chopped
1/4 cup dry white wine
1 loaf Italian or French bread about 3 1/2 inches in diameter, cut diagonally into 1/2-inch-thick slices (about 20)
10 thin slices provolone cheese (about 1/4 pound), halved
Preheat oven to 450�F..
In a large heavy skillet cook onion in oil over moderate heat, stirring occasionally, until soft. Add zucchini and garlic and cook, stirring, until zucchini is barely tender. Add tomatoes and thyme and cook, stirring occasionally, about 2 minutes. Add wine and salt and pepper to taste and simmer until liquid is reduced by about half, about 4 minutes. Remove skillet from heat and cool mixture.
On a baking sheet toast bread in middle of oven until pale golden, about 4 minutes.
Mound about 2 tablespoons zucchini mixture on each toast and top with a half slice provolone. Bake crostini in middle of oven until cheese is melted and golden.
Gourmet
June 1996
1998-09-17 00:00:00.0
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Zucchini Carpaccio
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Zucchini Carpaccio
4 small zucchini (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
1/4 cup pine nuts (1 oz) 1 (6-oz) piece Grana Padano or Parmigiano-Reggiano
Garnish: thinly sliced tips of 2 zucchini blossoms*; 4 fresh mint sprigs
Special equipment: a Japanese Benriner** or other adjustable-blade slicer
Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.
Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.
Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.
Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.
*Available at specialty produce markets and some supermarkets. **Available at Asian markets, some cookware shops, and Uwajimaya (800-899-1928).
Gourmet
March 2003
2003-02-06 15:00:54.0
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Zucchini Potato Tortilla
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Zucchini Potato Tortilla
2 pounds zucchini (preferably small; 6 to 8)
2 pounds boiling potatoes
1 1/2 cups olive oil
2 1/2 cups chopped Spanish onion (1 pound)
10 large eggs
Equipment
a 12-inch nonstick skillet
Coarsely grate zucchini, then toss with 2 teaspoons salt and let stand 30 minutes.
While zucchini stands, peel potatoes and cut into 1/3-inch dice.
Heat oil in skillet over medium-high heat until hot, then add potatoes, onion, and 3/4 teaspoon salt. Reduce heat to medium-low and cook (without browning), uncovered, stirring occasionally, 30 minutes.
Transfer zucchini to a colander to drain, then squeeze small handfuls to remove as much liquid as possible, transferring as squeezed to a small bowl.
Add zucchini to potatoes and cook, stirring occasionally, until potatoes are tender and zucchini is slightly browned, about 15 minutes. Drain vegetables in colander set over a bowl, reserving oil. Cool 5 minutes.
Lightly beat eggs in a large bowl, then stir in vegetables, 1 tablespoon reserved oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Return 1 tablespoon reserved oil to skillet and add egg mixture, pressing potatoes flush with eggs. Cook over low heat, covered, until almost set and underside is golden, 12 to 15 minutes. Remove from heat and let stand, covered, 15 minutes.
Run a rubber spatula around tortilla and shake skillet gently to loosen (if bottom sticks, carefully slide spatula underneath). Slide tortilla onto a large flat plate, then cover with skillet and invert tortilla back into skillet. Round edge of tortilla with rubber spatula and cook over low heat, uncovered, until set, about 15 minutes more.
Slide tortilla onto a serving plate and cut into wedges. Serve warm or at room temperature.
Cooks' note:
Tortilla can be made 1 day ahead and chilled.
Gourmet
July 2008
by Shelley Wiseman
2008-09-18 10:27:18.0
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Sautéed Beet Greens With Garlic and Olive Oil
How to use the most nutritious part of the beet.
1 pound beet greens (2 large or 3 small bunches)
Salt
1 to 2 tablespoons extra virgin olive oil, to taste
2 garlic cloves, minced
1/4 teaspoon dried red pepper flakes (optional)
Freshly ground pepper
1. Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.
Note: Some people enjoy a few drops of lemon juice with their cooked greens, so you might want to pass a plate of lemon wedges.
Advance preparation: The blanched greens will keep in the refrigerator for about 3 days.
Yield: Serves 2 to 4
Approximate Nutritional Information: 211 calories per serving; 151 calories from fat; total fat: 16.8g; saturated fat 3.8g; cholesterol 13mg; sodium 282mg; total carbohydrates 11.6g; dietary fiber: 2.5g; sugars 8.6g; protein 5.3g. (Data provided by Calorie-count.com.)
http://www.nytimes.com/2008/08/08/health/nutrition/08recipehealth.html
Almond Milk
Homemade Almond Milk
Homemade Vanilla Almond Milk
Cookbook: Living Cuisine: The Art and Spirit of Raw Foods
Renee Loux Underkoffler
Makes 4 cups.
"A sweet and delicious fresh milk with the elegant essence of vanilla"
1 cup soaked raw almonds (soaked 4-8 hours)
4 cups filtered water
Pinch of sun-dried sea salt
1 T non-alcohol vanilla extract
1/2 vanilla bean (optional)
3 T raw honey or maple syrup (or 3 soft dates, pitted)
In a blender, at medium, then high speed, blend soaked almonds, water, and sea salt until smooth. Pour through a strainer (or use a nut bag) to separate pulp. Pour liquid back in the the blender and blend in vanilla extract and bean (if using) and sweetener until smooth.
Baked Zucchini Crackers
Someone described this recipe to me last night. He said it's from a Moosewood cookbook. I want to try it...
Take a lot of shredded zuchinni and salt it - press it to drain of excess moisture. Toss it with grated parmessan cheese and herbs and spread it out real thin on a sheet. Bake in a low oven until it is browned and chrispy, add whatever toppings and bake some more.
Sounds intriguing.
Take a lot of shredded zuchinni and salt it - press it to drain of excess moisture. Toss it with grated parmessan cheese and herbs and spread it out real thin on a sheet. Bake in a low oven until it is browned and chrispy, add whatever toppings and bake some more.
Sounds intriguing.
Zucchini Simple with Garlic
I made a Julia Child recipe that was really tasty. I can't remember which book but it was grated (including well washed peel which looked very pretty), salted, rinsed and dried with a towel I believe, if memory serves...then quickly sauted with garlic in good quality olive oil at a pretty high temp.
zucchini and carrot shredfest
My favorite veggie when I can't think of anything else to serve (and after about 15 years of serving it I still love it): Grate or shred approximately equal amounts of zucchini and carrot. Saute in about a tablespoon of olive oil for 4 or 5 minutes. Toss with lots of freshly ground pepper, a touch of salt, a handful of chopped toasted pecans and some fresh basil or marjorine if available (or add dried herbs when sauteeing).
Sarah C
http://chowhound.chow.com/topics/314957#1811312
Bubbe's Pickling
fresh dill, garlic cloves, red pepper flakes, kosher salt, a little vinegar and hot water -
Pickling Spice
Pickling Spice
TIME/SERVINGS
Total: Under 5 mins
Active: Under 5 mins
Makes: About 1 1/4 cups
Pickling spice is a mixture of spices used for pickling meats such as corned beef and sauerbraten; vegetables such as cabbage, onion, and mushrooms; and fish such as salmon and herring. Pickling spices are best left whole so the flavor cooks in without leaving any powdery residues that would make the liquid cloudy and unappealing. Tie pickling spices in a cheesecloth bag for easy removal. Use about 1 tablespoon pickling spice for each quart of liquid.
INGREDIENTS
- 1/4 cup broken cassia bark
- 2 tablespoons yellow mustard seeds
- 2 tablespoons black mustard seeds
- 2 tablespoons coriander seeds
- 2 tablespoons allspice berries
- 2 tablespoons black peppercorns
- 1 tablespoon dill seeds
- 1 tablespoon fennel seeds
- 2 teaspoons whole cloves
- 2 teaspoons celery seeds
- 2 teaspoons crushed mace blades
- 8 crushed bay leaves
- 1 (1-inch) section dried ginger
- 1 small dried hot red pepper
Pickling Spice
Pickling Spice
This typically British spice mixture can be purchased ready-mixed, but some cooks prefer experimenting and emphasizing different flavours. Sometimes the spices are crushed before adding to the mixture; for other recipes the spices are tied into a cheesecloth bag, which can be removed after cooking. In some recipes, the bag of spices may be boiled with the vinegar, then allowed to infuse. The spices are then discarded and the flavoured vinegar is used in the pickle.
Recipe for Pickling Spice
For quick conversions use our pop-up conversion calculator.
Ingredients:
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1 tablespoon black peppercorns
1 tablespoon cloves
3 or 4 dried red chilies
1" (2.5 cm) piece dried ginger root
1" (2.5 cm) piece cinnamon stick
3 dried bay leaves
Preparation:
Mix all the spices. Tie them in a piece of cheesecloth and use as directed in recipe.
Alternatively, place the spices in a stainless steel or enamelled saucepan and pour in vinegar. Heat gently until boiling, allow to cool, then strain the vinegar and discard the spices.
To make cold spice vinegar, add the spices to a jar or bottle of vinegar and leave to infuse for two days. Strain and use as required; the spices may be discarded or used to flavour another bottle of vinegar..
Pickling Spice © 2006 The Epicentre. All rights reserved.
PICKLING SPICE
2 cinnamon sticks, broken Mix together all the ingredients. Store in a small, airtight jar up to 2 months. Makes about 1/4 cup.
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Wrap the cinnamon and gingerroot loosely in a piece of cloth and bash them with a hammer until well crumbled. Discard any stringy parts of the ginger, then mix with other ingredients. Store in a small, airtight jar up to 2 months. |
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Lemon Verbena Sorbet
Lemon Verbena Sorbet
http://chocolateandzucchini.com/archives/2009/07/lemon_verbena_sorbet.php
- 15 grams (about 2 cups) fresh lemon verbena leaves, rinsed and gently patted dry
- 180 grams (1 cup minus 2 tablespoons) unrefined cane sugar (the soft kind, not granulated)
- one large organic lemon, scrubbed
- 1 tablespoon limoncello (optional, but a bit of alcohol helps keep sorbet smooth)
Makes about 750 ml (3 cups); the recipe may be halved.
In the bowl of a blender or food processor, combine the lemon verbena leaves and the sugar. Using a vegetable peeler, shave three strips of zest from the lemon, and add them in. Process until finely ground.
Transfer to a mixing bowl, add the juice of the lemon, the limoncello if using, and 600 ml (2 1/2 cups) cold water. Whisk to combine, cover, and let this mixture steep in the fridge for 2 to 3 hours.
Strain through a fine sieve to remove the little flecks of leaf (teeny bits may remain, but that's okay), and churn in the ice cream maker. Serve with hazelnut cookies, very ginger cookies, or some of those heart-shaped gingerbread cookies you bought the other day because who says there is a season for gingerbread cookies?
The texture is best when the sorbet is freshly churned. If you have leftovers, apply a piece of plastic wrap closely to the surface to prevent crystallization. Let the sorbet soften for 20-30 minutes in the fridge before serving.
If you don't have an ice cream maker, you can make this as a granita. Prepare the mixture in the morning. Strain it 2 hours later, pour it into a freezer-safe container (preferably glass or metal), and place in the freezer. An hour later, remove the container from the freezer, scrape and draw the sides in with a fork (the mixture will set from the sides in), stir vigorously, and return to the freezer. Repeat every hour. The granita will be ready by dinnertime.
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