Chocolate-It's What's for Dinner

Yet another zucchini recipe: Zucchini Carpaccio (Adapted from Epicurious ) 1lb zucchini, sliced paper thin 1/3 c mint leaves, cut into thin strips ( Chiffonade ) or Basil 2T olive oil 2T lemon juice salt/pepper 1/4 c pine nuts, toasted 1 oz Parmesan cheese, shaved Spread out zucchini in one layer on a large platter.  Sprinkle mint leaves over zucchini. Whisk together olive oil, lemon juice, and salt/pepper. Drizzle over zucchini. Sprinkle pine nuts over zucchini. Let stand 10 minutes. Add shaved Parmesan and serve Easy-peasy. I used basil because my mint plants have not been looking too good.  The best way to shave the Parmesan cheese is to use a vegetable peeler. If you don't have a mandoline (get one soon - you will love it), you can also use a vegetable peeler to get thin slices.

Yes - it is once again that time of year - my zucchini overflow-ith. I decided to do a chocolate zucchini cake instead of just zucchini bread Not that that recipe isn't good but I just wanted to try something different AND I came across a great sounding buttercream recipe. I think this buttercream might pair well with either recipe actually. What is with the indent in the center? I followed this recipe straight up - shocking I know. The only difference was that I did not have a full cup of bittersweet chocolate chips. I mixed the bittersweet with the milk chocolate. It was a tad bit sweet. I think I would stick with the bittersweet chocolate chips. Then I added this icing: Molasses Buttercream (Adapted from Epicurious ) 3 eggs 3/4 c sugar 1/4 t salt 3 sticks butter (softened) 1 t vanilla 2T molasses You will need to use a double-boiler (or use a saucepan of boiling water with a metal bowl that will fit on top). Heat water to boiling. Heat eggs, sugar, and salt ...

Yes - still more zucchini. I thought I would make a quiche this time. I've used this crust with other recipes but never with a quiche. It came out very good but I forgot to put the pine nuts in. I had toasted them and was waiting for them to cool. I forgot to toss them in the food processor. It came out good but the pine nuts do add a nice flavor. It's a nice and quick crust - no fuss, no rolling - just a press in. Zucchini Quiche with Herbed Crust For the Crust (Adapted from Cooking Light ) 1 1/4 c flour 2 T pine nuts, toasted 1/2 t salt 1/4 t baking powder 1/4 t pepper about 6-8 basil leaves 1 t fresh oregano 1/4 c olive oil 3 T ice water Pre-Bake Grease a 9" glass pie plate and set aside. In food processor, combine, flour, pine nuts, salt, baking powder, pepper, basil, and oregano. Pulse a few times to combine ingredients. Mix oil and water together. With food processor running, pour the water and oil mixture through the chute. Process until doug...

So that wasn't the last of the zucchini. They seem to have made a bit of a comeback. Some of the leaves had that white-powdery mold on them.  The Sous Chef cut those leaves off and they have bounced back. A co-worker sent me this recipe that she spotted on Food 52. It was perfect timing. Zucchini & Potato Pancakes (adapted from Food 52 ) 2 c grated zucchini 1/2 c grated potato salt/pepper 1 egg 2 chopped green onions 1 T chopped parsley approx 1-2 T panko 1 T butter 1 T olive oil Sour cream & chives (Optional) Grate the zucchini and potato. Salt the zucchini & potato. Place in a colander for at least 1/2 hour to drain off the liquid. Squeeze liquid. Try to get out as much liquid as you can. I probably got about 1/2 cup of liquid. In a bowl beat egg.  Add in green onions, parsley, and pepper. Add 1T of  the panko. Add additional panko if needed. It should be moist looking but not sopping wet. When you see this batter, you think that this is a...

We're starting to come to the last of the zucchini, which I have mixed feelings about. I really haven't done a saute with them yet this year so I thought that it would round out the season nicely. Zucchini with Sun-Dried Tomatoes (adapted from Fine Cooking ) 2-3 small zucchini salt 3 T olive oil 2 cloves garlic, minced 3 T sun-dried tomatoes, fine chop 10 basil leaves 1/4 of a preserved lemon or 3 T lemon juice and zest of whole lemon Pepper Cut the ends off the zucchini and slice the zucchini length-wise into quarters. Slice off the seeds. Salt the zucchini planks and place on paper towels.  Let sit for about 10 minutes. Dry zucchini with paper towels and cut into diamonds (cut the planks on an angle) about 1" size chunks. Amazing how much liquid comes off Heat skillet and add 2T olive oil. Saute zucchini, tossing occasionally. You want the zucchini to get nice and dark so don't toss them too much. Cook about 5 minutes or until they soften. Add ga...

Yes I'm still here with the zucchini. I thought why you make eggplant rollatini - why not zucchini rollatini? Other than it being much more difficult to say, it should work.  And it did...   Zucchini Rollatini 2 zucchini (sliced lengthwise 1/8" thick) 2 eggs 1 1/2 c bread crumbs 1/4 c Parmesan cheese Salt/Pepper 1 - 1/2 c ricotta (duh-homemade of course)* 2-3 eggs 1/3 c Parmesan cheese 1/2 t nutmeg Salt/Pepper 2 c tomato sauce (preferably with fresh tomatoes ) 6 oz mozzarella (need you even ask if I used homemade ?) Eggs - CHECK Bread crumbs - CHECK - Zucchini CHECK - all ready to go Beat eggs with 1T water in a flat dish. In another flat dish add bread crumbs, cheese, and salt/pepper. Dip zucchini strips in egg, and then in bread crumb mixture.  Place on baking sheet lined with parchment or silpat. Don't worry if they are not totally covered in crumbs. You can also give a little spray of olive oil to the tops of the zucchini to help the bread crumb...

Yes we're still playing around with zucchini here.  I hadn't made this recipe for a long time and forgot how quick and easy and delicious it is. Carrot & Zucchini Ribbon Pasta (Adapted from 365 Ways to Cook Pasta ) 4 large carrots 1 zucchini 1 stick butter 3 cloves garlic basil parsley salt/pepper Shave Parmesan 1 lb pasta (fettuccine works well) Boil water for pasta. Meanwhile create ribbons out of the carrots by peeling the carrot the entire length.  At some point the carrot will either break or you will not be able to get any further ribbons (these are snacks for the chef).  Create ribbons peeling the zucchini but stop when you reach the seeds, turn zucchini, and continue until all you have left is the center (this is not a snack for the chef - this is for the compost pile). While pasta is cooking, melt butter in large skillet.  Add garlic and cook until you start to smell it. Add zucchini and carrot. Add basil.  Using tongs, gently turn...

Ignore the cooling rack marks - move along there's nothing to see here Yes it is zucchini time.  I managed to give some away to my neighbor and my Mom so far but that still leaves me with quite a few.  Zucchini bread will be coming with me tomorrow to work to unload on unsuspecting coworkers - uh I mean coworkers. Here's the recipe: Zucchini Bread (adapted from The Book of Bread *) 1 1/2 c flour 1 c sugar 2 t baking powder 1/2 t baking soda 1/4 t salt 1/2 t fresh ginger, grated 2 eggs zest and juice of 1 lemon 1/2 c oil 1 t vanilla 2 c grated zucchini 1 c raisins In a small bowl mix all dry ingredients. Mix eggs, oil, vanilla, and zucchini together. Stir in dry ingredients. Stir in raisins.  Place in a 9" greased and floured loaf pan.  Bake for 50 minutes at 375 or until toothpick inserted in center comes out clean.  Cool in pan for 10 minutes and then turn out onto rack to cool. You don't even need to drag the mixer out for this one. It...

Once the zucchini starts rolling in from the garden, you start to feel overwhelmed with zucchini.  You stuff it, bake it, tomato it, juice it, and bread it. You don't know what the heck to do with them all.  Well this is a nice and quick recipe that uses up a bit of it.  I first found the recipe in Cooking Light back in August 2010. It was just a side blurb about what to do with zucchini. I was desperate to use up zucchini so I tried it.  It is really a nice summery side dish. 3 carrots (about 1 cup) 1 zucchini (about 4 cups - see 4 you're using up 4 cups of zucchini it 1 go!!) 1/2 c dried cranberries 1/4 c mayonnaise* In a food processor, grate the carrots and empty them into a serving bowl.  Next grate the zucchini. Add them to the carrots.  Add the raisins.  Stir in the mayonnaise. It made a nice side to my Spinach Chicken burger! *I made my own mayo . I added a lot of fresh herbs since they are all growing like mad.  I used pa...