Zucchini-Chevre Spoon Bread
On October 4, 2012 by sixtyacrebakerA few days back; Mike, fresh from visiting our long neglected garden presented me with an enormous zucchini. Confession I sorta only grow zucchini for flowers. Occasionally, a few squash survive. When they do grow this large, I use them for bread. Sometimes sweet, sometimes savory. This spoon bread is a great side dish. It also rocks, scooped warm and soft, as a bed for caramelized onions, sunny side up eggs and crispy bacon. Best.Breakfast.Ever.
Zucchini Chevre Spoon Bread
4 large eggs
6 oz olive oil
1 tsp kosher salt
1/2 cup chevre
1/2 tsp freshly grated pepper
1 Tbs honey
1/2 tsp garlic powder
1 tsp fresh or 1/2 tsp dried thyme
3/4 tsp baking soda
1/2 tsp baking powder
2 cups all purpose flour
1 lb (about 3 cups) grated zucchini
1 cup grated cheese (mix of asiago, parmesan and provolone)*
*use your favorite flavorful cheese…if you use a salty cheese, modify your salt to 1/2 tsp
Whisk together the flour, baking powder and baking soda in a bowl, set aside. In a mixer fitted with paddle attachment, beat the eggs and olive oil until pale (about 5 minutes). Add the salt, chevre, pepper, honey garlic powder and thyme. Mix for about another minute at as high speed as you can without splashing. STIR in the flour until fully incorporated, then stir in the zucchini and cheese. Bake at 375F in an 9″ buttered cake tin or cast iron skillet. Bake for about 45-50 minutes. This is a spoon bread, so it will be soft, but should not be jiggly. It will set as it cools as well. Serve warm.
Fried Artichokes
On December 4, 2011 by sixtyacrebakerMuch like finding crawdads in Louisianna, brisket in Texas and barbeque in Memphis, you can find specialties in each Italian region. Rome is no exception. It also has something really special; the Jewish Ghetto. It is very small and virtually abandoned come dusk on Friday. It has a cuisine of its own. The most famous item is possibly the fried artichoke.
Carciofi alla Giudia
serves 4-6
4-6 chokeless or baby artichokes
lemons
olive oil for frying
salt and pepper
italian parsley (for garnish)
Fill a large bowl with cool water. Squeeze the juice of 1 lemon into the water and stir. trim each artichoke, removing all tough outer leaves and trimming the stem (do not remove entirely). Toss the trimmed artichoke into the lemon water to prevent discoloration.
*if you cannot find chokeless or baby artichokes, you can use any artichoke, however, you must trim it to the tender leaves, cut off the prickly tops and remove the choke prior to placing in the water.
Heat at least 3-inches of oil on the stovetop to 325 degrees. Meanwhile, remove the artichokes from the water and place on paper towel to dry. Place each artichoke stem side up on the counter and gently push to flatten, being careful not to break the leaves. Place in small batches in the hot oil and cook until soft, but not browned. Remove from oil and place on paper towel or kitchen paper to drain and cool. Allow to sit at least 30 minutes, and up to 3 hours. Just before serving, heat the oil to 375 degrees and fry the artichokes, careful not to crowd the pan, until they are browned and very crispy. depending on the size of the artichokes this can take as little as 5 minutes and as long as 10 minutes.
remove from pan, drain slightly. Sprinkle with salt and pepper. Serve with a garnish of chopped parsley and a lemon wedge.
Turmeric and Cumin Crispy Smashed Potatoes
On September 28, 2011 by sixtyacrebakerI do enjoy serving a meal of homegrown and freshly harvested food. I swell with pride as I lay a platter down proclaiming all prepared from our garden harvest. ‘So simple and easy’ knowing full well that the ease I feel is from years of; curiously
observing generations of the amazing cooks in my family, of boldly wandering into restaurant kitchens simply asking to see a technique, of sitting with locals at a farm table in the hills of Italy, on the banks of a river in Costa Rica, or roadside in India. I listen of trial and error and of trial and success. I learned of turmeric potatoes in India, brightly colored and deeply spiced. They are a perfect accompaniment to richly stewed meats. The version I present here is a bit more tame; still brightly colored and assertively spiced, but more suited to roasted meats or a vegetarian meal.
Sadly, my potato harvest was a bit of a bust this year…but in a brush of serendipity, I was sent a few pounds of potatoes from Friedas asking if i would like to give them a try. I like the piccolo potatoes for this recipe. Once cooked they have crispy crust, with creamy interior
Turmeric & Cumin Crispy Smashed Potatoes
1 1/2 lbs small potatoes
(i used piccolo from the little potato company, this will work with new, fingerling or any other small potato)
1 Tbs turmeric powder
1 tsp kosher salt, plus more to taste
3 Tbs olive oil
1 generous teaspoon whole cumin seed
1/2 generous teaspoon whole mustard seed
Place whole potatoes in a pot of cool water to cover. Add turmeric and 1 tsp salt and stir. Bring to a boil and simmer for approximately 15-20 minutes (until the potatoes are cooked through). Drain and place in a roasting dish in a single layer. Using the back of a fork, press each potato until it is a bit broken and smashed, but not completely flattened. In a skillet, place the olive oil, cumin and mustard seed. Heat on medium until the seeds begin to jump and pop. Immediately pour the hot oil and spices evenly over the smashed potatoes. Place immediately into to 375 degree oven for about 30-45 minutes. Check periodically and stir if needed for even roasting. Remove from oven and taste for salt. Pair with roasted chicken or minted lamb or simply dab a bit of plain greek yogurt mixed with a bit of lemon juice over the top for a warm salad.
Eggplant Verde
On August 20, 2011 by sixtyacrebakerOur family, adults and children alike, gather each August for a beach vacation. Without fail, as predictable as the tides, each of us slides into our expected role as if we never left it. It is instinctual. Although we are all competent cooks,
I am easily coaxed into cooking big family dinners. The kitchen is where I do my best work and my siblings lovingly recognize it. My sister-in-law, anxious to learn new things, was my willing sous chef. I am happy to report that she successfully duplicated this at a dinner party of her own. I love this recipe for its simplicity. It can be served cool or room temperature; artfully showcasing the beauty of eggplant.
Eggplant Verde
1 large eggplant–cut into 1/4″ thick slices
1/2 cup finely chopped parsley
3 Tbs finely chopped coriander
2 garlic cloves–finely chopped and smashed to a paste
generous pinch crushed red pepper (more or less to taste)
generous pinch kosher salt (more or less to taste)
juice of 1/2 small lemon
1/2 -3/4 cup good olive oil
2 oz chevre
Layer the eggplant between paper towels to dry at least 4 hours but as long as overnight. Put the parsley, coriander, garlic, red pepper, and lemon juice in a bowl. Add enough olive oil to make a loose dressing.
Cook the Eggplant
Heat a skillet (it does not have to be non-stick) over medium heat. Let it get warm before placing slices of the eggplant directly on it. do not add oil, butter or spray. The eggplant will not stick. Watch it carefully and cook until it is lightly browned and softened. I tend to pay attention and flip each one 4 or 5 times before it is fully cooked through. Cook in batches and arrange the warm pieces on your serving platter. As each layer is placed on your platter…place a bit of dressing on each piece..use the back of a spoon to spread it. Do not saturate, you only want a tasting, not a drowning. Sprinkle a bit of salt on each layer as you go. Once you have cooked and layered all of the eggplant, sprinkle the chevre evenly over the top. Serve immediately, or store in the refrigerator until ready to serve. This can be made a full day in advance. I like to take it out of the refrigerator about a half of an hour before serving.
The leftover dressing is wonderful on steaks, chicken and shrimp..or just to dip your bread in.
While there is little chance of leftover eggplant, it is wonderful added it to sandwiches and morning omelets.