July 27, 2012 § 4 Comments
Zucchini. It doesn’t stop.
Turn around for a minute and the long green veggie is 3 inches longer on the vine. Not kidding. Hold off on picking it for a day and … well … it becomes a billy club. Growing up, we’d throw the very large zukes into the pig pen. Healthy, zucchini-loving pigs, that’s what we had.
Lately, thoughts during my 25-minute walk back home from yoga have turned to how to use that day’s zucchini. Pizza. Pasta. Salad. I’ve done them all and wanted something different. Last night, my craving for a burger—really, the craving for something meaty between two bready buns—decided dinner for me. Why should sliders be reserved for meat eaters? Zucchini can play that game, too.
1 5-6 in. zucchini
2 tbs olive oil
1+tbs balsamic vinegar
1 spring oregano
kosher salt and freshly ground pepper
6 small French rolls, cut into top and bottom halves
2 cloves garlic, peeled
1-2 tbs olive oil
1 deliciously red heirloom tomato
1. Slice zucchini into rounds slightly thicker than 1/2 in. Discard (or eat!) the smaller rounds. Shoot for using 12 rounds.
2. Combine oil, vinegar, oregano, a big pinch of kosher salt and several turns of the pepper grinder in a medium bowl. Dip your finger in there and adjust seasoning if you’d like (more vinegar? more oil? It’s your food—make it taste the way you like!). Add zucchini slices and toss. Put aside.
3. Smash those garlic cloves with the back of your chef’s knife (on a cutting board, of course) and schmear it together until the garlic becomes kinda pasty. You can add a sprinkle of salt or not. Add this to a small bowl of 1-2 tbs olive oil. Brush this oil onto the bun halves.
4. Set a grill pan onto medium-high heat. When it’s hot, place buns, cut side down, onto the pan and flatten slightly. 10-15 seconds will do. Put grilled buns into a bowl and cover with a tea towel for now. Turn off grill pan.
5. Meanwhile … we’re still waiting for the zucchini to marinate a bit. Take this time to make a small side salad and whip up a quick vinaigrette.
6. Okay, done with the salad? Time to move on. Get that grill pan back up to medium high. Place your zucchini rounds onto the grill pan. Using a brush, dab some of the liquid remaining in the bowl onto each slice. Let them sit for 4-5 min, or until they get some nice-looking grill marks on the bottom.
7. While those are grilling, slice the tomato into 6 slices and add to whatever liquid remains in the bottom of that bowl.
8. Mozzarella. Time to slice it. Slice it about 1/4 in. thick or less, and into whatever size will sit nicely on top of a zucchini round.
9. Back to those zucchinis. They should be ready to flip onto the other side. Do that. Then place a bit of mozzarella on top of each. Let them grill for a minute.
10. Get your buns ready, working with one top and bottom at a time. This part is optional: Make some room in that grill pan and place the buns cut side down into the goodness the zucchini has been cooking in. Only takes a second, and remove quickly. If not doing that: Place one zucchini slice onto the bun bottom, and overlap a second on top of that. Add a slice of tomato. Top it off with other half of the bun. Repeat with the remaining zukes and buns.
Super. Good. I ate one and a half. Coulda had two. Or three.
Enjoy. I’m off to make zucchini bread now.
Do you have a favorite zucchini recipe? Share it in the comments section.
April 28, 2011 § Leave a comment
Several weeks ago I attempted my first-ever Indian-spiced meal. Cauliflower masala. Turned out pretty well—read about it HERE. That was then followed by a chana bateta from the Brooklyn Eats blogger, not blogged about here but really tasty. That one includes potatoes in a homemade tomato-based curry. From those two recipes I figured if you have some mustard seeds, cumin, coriander and a touch of heat—and a whole bunch of other stuff—you can whip up a curry.
Last night’s meal is what I’m calling Dainty’s Concocted Curry. I had 2/3 cup of coconut milk I needed to finish off, and I didn’t have all the ingredients for either of the above recipes, so I kinda/sorta combined the two. Believe me, it can be tweaked here and there, especially in the heat department. But I’m pretty proud that I even attempted getting jiggy with these East Asian flavors.
Dainty’s Concocted Curry
2 shallots, thinly sliced
3-ish garlic cloves, minced
0.5-1.0 TBS grated ginger
1-2 TBS oil (I always use olive but you can use canola)
1 tsp mustard seed
1.5-2 tsp cumin
2 tsp coriander
0.5-0.75 tsp cayenne (Would have added a touch more if we had it.)
1 tsp tumeric
couple pinches fenugreek
1 28 oz. can whole tomatoes
2 big dollops of tomato paste
2/3 cup coconut milk
salt and pepper
-Heat oil in a fairly deep fry pan, medium heat. Add shallots and garlic. Move ’em about in the pan now and then and you’re looking for them to be a bit translucent or, better yet, wilted. At this point I just grate the ginger right on top of that, guesstimating a tablespoon’s worth.
-While this is happening, put the mustard seeds in a small skillet with a slight amount of oil and heat on med-high. Cover! These seeds will start popping when they are ready – not long, about 3 minutes.
-When shallots/onions/ginger are done, add mustard seeds and all the spices to the mix. Stir about – it’ll be kinda pasty. You just want to get some heat on them to begin releasing their aromas. Doesn’t take long – a minute or two.
-Now, this can of whole tomatoes—one recipe called for one diced tomato, the other for a 14 oz can diced tomatoes. Other than a handful of cherry tomatoes, all I had was this 28 oz can of whole tomatoes. Open the can, reach on in there and grab one or two tomatoes, hold it over the pan and squeeze—carefully, otherwise it’ll squish tomato juice all over you. Do this for the entire can, then add the juice. And also add the tomato paste‚—that’ll help thicken it. Add coconut milk and stir. Give it a taste and see if you need to add salt or anything extra. Since I added way more tomatoes than I needed, I gave the mix a few extra shakes of all the spices except the cayenne (no more left) and the mustard seeds. Bring to just about boiling, then turn down to simmer and thicken. We had this on low while our brown rice was cooking for 45 minutes. Stir now and then and check up on it.
We’re pretty much done at this point. We did a take-out sorta thing with this when it came to assembling the meal. I roasted some broccoli and also baked some marinated sliced tofu. We put a big spoonful of brown rice in a salad-sized bowl, added some of the broccoli and a few tofu slabs, and then spooned the curry on top. Not too bad, I have to say.
You? You can add some cubed potatoes (as in one of the original recipes) and let those cook away while the curry is simmering. Or, maybe add some mushrooms. Maybe some stir-fried chicken. Steamed veggies. It’s a curry, and you can use it to add a little East Asian flair to your Wednesday evenings without leaving the house.
January 7, 2011 § Leave a comment
“Fresh garden parsley in January, yo.”
That’s from my “Linguine with Clam Sauce: The Payoff” post. I had bragged about how our homegrown parsley is like Methuselah—it just keeps on keepin’ on even after being in our fridge for nearly two months. What the hell kinda parsley are we using, after all? Plastic?
No, not plastic. In fact, it’s one of those no-named varieties of flat-leafed parsley seedlings we bought from a pop-up garden center back in May. It’s the most gutsy plant we have in our community garden plot, and we couldn’t kill it if we tried. I planted pretty much every seedling that was broadcast-sown in the 4-in. pot we purchased—and every single plant survived.
Here are the growing instructions: Nothing special; water now and then.
I’m not kidding you. Nothing special. And, as a result, the two rows of parsley grew into a small hedge. In fact, it’ll probably come back from the dead when the soil warms this spring.
Just as the living stuff is indestructible, so too is the harvested parsley. Here’s how we prepared and stored the herb:
- Gently wash with cold water.
- Remove stems. Reserve stems for your stash of veggies for making veggie stock.
- Lay leaves flattish on towel to air dry excess water. Best thing about parsley as a plant is that it’s sturdy—it’ll dry before it begins to wilt.
- Once dry, store loosely in zip-lock freezer bag. Put in refrigerator. Since the storage bags are a bit thicker, I think that helps prolong the parsley’s life.
We also stashed six or eight of these zip-locks in the freezer, where it forms frozen sheets. When we run out of the fresh stuff, we’ll break off a corner of the frozen parsley sheet and add it to soups, stews, pasta, and so forth.
More importantly, this is what we DON’T do: Store the parsley wet, wrapped in a moist paper towel in a sealed bag. The humidity just seems to build up along the bag’s sides, eventually making the leaves black and slimy. Sure, we’ll do this if we’re in a hurry or we know we’ll use the whole batch quickly. But it’s not something I’d do for long-term storage.
Will our parsley-storage technique work with the store-bought stuff? I don’t know—we haven’t had to buy the fresh stuff in years. But please do give it a try and let Dainty Dot know the results.
And did I mention, we also have fresh dill from the garden still going strong in the fridge, as well? It’s like a magic tomb, that refrigerator of ours.
January 3, 2011 § 2 Comments
That was the subject line of the email we received from our friend Karen. For $15, she picked up a shellfish license that allows her to walk around in the low-tide sands of Provincetown, clawing for clams and such. She picked up two licenses, actually, so she could share the experience with folks like us. My partner, Jennifer, and I were going to be in Provincetown for New Year’s weekend, and she knew we’d be up for a hunting-gathering experience.
Armed with an official clam rake, purchased new for our first clamming experience, we joined Karen and Robin at low tide on New Year’s Eve afternoon. We picked a spot east of town. For about 30 minutes we raked around the wet sand of the flats. Nothing. Okay, I lied. We found two clams – one of which was less than 1 in. thick and we had to dig back into its home.
Apparently conditions hadn’t been ideal for clams in that spot this summer. Karen knew of another spot about 2 miles further west and we sped off to hopefully richer clamming fields.
The first sign we reached fertile ground was the mass of rake-armed people out on the flats. Second sign: full clam baskets dangling from arms of weary food gatherers. After trudging through a bit of shallow water (note to self: purchase galoshes) we spent all of a minute raking before we hit the jackpot. Robin hit the clam jackpot first, actually. Then Karen. You don’t have to dig deep to find these critters. They’re just below the surface. I’d hit a few miscues – some empty scallop shells, a hunk of asphalt – but when you hit a clam with a tine, you know from the sound and from the bulk you’ve found your treasure.
When I found my first clam – a quahog – I was rewarded with more than one actually. They tend to hang out in batches. My batches tended to have three. Robin found up to six in several spots. All told, the four of us walked off the flats with about 50-60 clams.
Speaking of walking off the flats, we ran into the local shellfish commissioner while calling it a day. An affable guy, he explained the quahogs we found pretty much stay near the surface. The softshell steamers are a bit further down. The longer-tined rakes, like the one we bought, are ideal for harvesting those. Rather than just randomly digging 6-in. holes hoping to hit payload, the commissioner said to look for tear-shaped hole in the sand. Spot those, and you’ll likely find your steamers.
Don’t like clams because of the sand? Karen says there’s a trick to getting the clams to give it up. Throw them into a bucket, fill with water, add a bunch of baking soda and let them sit overnight. Not sure exactly how that works, but if she says it works, that’s enough proof for me.
I’ll let you know if it works. Meanwhile, I’m looking for my best linguine and clam sauce recipe. Harvesting and cooking – it’s so primeval.