[Most Recent Entries]
Below are the 10 most recent journal entries recorded in
|Wednesday, August 29th, 2007|
We've been in over our heads in zucchini searching high and low for new things to make with it. Chris just made these and they were spectacular! I think it might also taste good with some parmesan cheese mixed in with the breadcrumbs.
|Zucchini Pancakes |
|Recipe courtesy of Gourmet magazine|
|1 1/2 pounds zucchini (about 3 large) |
1 teaspoon salt
1/4 cup thinly sliced red onion
1 large egg
3/4 cup coarse fresh bread crumbs
Black pepper to taste
Vegetable oil for brushing skillet
Grate zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes.
Preheat oven to 200 degrees F.
Using hands, squeeze as much liquid from zucchini as possible. In a bowl stir together zucchini, onion, egg, bread crumbs, and pepper to taste until combined well.
Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking. Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to an ovenproof plate. Keep pancakes warm in oven while making more pancakes in same manner.
|Tuesday, August 21st, 2007|
It's tomato season. I LOVE fresh tomatoes. I grew up very unimpressed with tomatoes, to be honest. We had those tasteless grocery store tomatoes that my mother stored in the refrigerator (yes, I know better now!! But she still insists on putting hers in the fridge) and the only time I ever encountered a fresh tomato was on a sandwich- another food item about which I am ambivalent.
It took cherry tomatoes to really make me fall in love. Again, my mom would keep some on hand but I always thought they were so bitter and not so great. Upon sampling properly stored ones, I realized why they were so popular. I bought a pint of sweet yellow grape tomatoes at the World's Best Farmstand (ie Chino Farms) and I almost died of happiness, they were so sweet and berry-like. So now I am a convert and use them all the time, especially in the summer when Trader Joe's has the organic red and yellow mix. I think I've shared my (easy) recipe for the tomato/mozzarella basil penne in my LJ but I can post it again if anyone wants to try it.
|Sunday, August 12th, 2007|
I tried this eggplant recipe last night, and it turned out well. The prep is very easy, and I don't think the wait times need to be that precise.( Roasted Sweet EggplantCollapse )
|Wednesday, August 1st, 2007|
I tried a bite of one, which my book described as peppery, and it almost knocked me over. Those babies are SPICY!
Anything one can do with them that cuts the bite, or are you just supposed to use them sparingly like a spice?
|Thursday, June 7th, 2007|
Just thought I'd mention this, if anyone is going to be grilling soon. I haven't tried any of these so I can't say how good/bad they are. :) Grilled Vegetables
|Wednesday, June 6th, 2007|
Fennel is good
I'm surprised. I thought the anise taste would mean sure hatred, but cooked it's totally mild.
I made this recipe from the food network the other night, and it was a nice change from my usual repertoire.Pork Chops with Fennel and Caper Sauce
I know I've made a similar recipe in the past but for the life of me I can't remember WHERE I found it. My modifications: I made a smaller amount. I didn't have Italian parsley so I used dry, but also added arugula instead for some green. I used much less than 1/4 cup olive oil- maybe a few tablespoons? And I served the whole thing over linguine. And Brian said it was really good, which is an extra bonus.
I'm still scared of beets, though.
|Thursday, May 24th, 2007|
I had great success with several recipes that I will post later- a zucchini lasagna, a wild rice chowder with fennel and leeks, and a wonderful carrot soup that was way better than I thought it would be.
In the meantime, help me figure out what the heck to do with:
and/or beets (this one may be a lost cause, I made some perfectly prepared roasted ones last week and still thought they were gross.)
|Wednesday, May 16th, 2007|
|Friday, May 4th, 2007|
I made eggplant parmesan tonight. I decided to try baby steps and do this version from sparkpeople- it still has bread crumbs so isn't as super healthy as the recipe spa_girl
shared, but it's still pretty good, and minimal oil is used. I know it's a success when my husband likes it.
I used Caitlin and Kathy's advice about putting kosher salt on the eggplant- what a difference! It works so much better than granulated salt. The eggplant really maintained a firm, meatier texture in all that sauce. Excellent!
|Thursday, May 3rd, 2007|
I'm so excited that everyone is coming in here. I spend a lot of time trolling around on the web looking for ideas, but most of them are too complicated or I forget where I saw them. So here we are.
My personal goal is to try one new veggie every couple of weeks at least. Or maybe just a veggie I rarely make. And we can go from there. I'm also going to try and keep on top of tags and adding things to memories, if it becomes active enough.
So my first throwdown: EGGPLANT
. I have one. Now what the hell do I do with it? (I may transfer jeb's ratatouiile recipe to here, I think that included it.) I tried making a moussaka last week, which was very good, actually, but 1. labor intensive and 2. Pretty high on the fat factor so I'm not including it here.
I hear eggplant absorbs a lot of oil, and when I was sauteeing it for the moussaka it did get almost greasy. I'd be interested in trying eggplant parmiagiana if I could figure out a not too terrible version of it, or any other things you do with it and love.
Bring it on!