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.
March 8, 2011 § 1 Comment
Where’s Dainty been these last few days? Not blogging, obviously. It think it’s a misdemeanor to blog while in the big warm world of South Beach. We jetted away last week to find some relief from this lagging winter.
While down there, I had to make good on a bet. Thanks to the Pittsburgh Steelers, I owed Jennifer a meal at the Fountainebleau Hotel – a fabulous haven for the young and rich who want to be seen. We just wanted to check out the glitz.
After a little research, we found that Scott Conant had a restaurant in the compound call Scarpetta. Scott Conant – he’s one of the judges on Chopped, the one who practically had someone cuffed and thrown into jail for including cheese with a fish dish, apparently a big Italian food no-no. You don’t know me if you don’t know how I feel about such restrictions. Wanting to learn more about the man’s culinary viewpoint—and secretly wanting to put cheese on fish while on the guy’s turf—we decided that Scarpetta would be it.
The restaurant – dimly lit, private, modernly comfortable. The front-of-house girls – Jennifer even called them vacuous to their faces and they giggled. The waitstaff – well-trained. Although our guy looked vaguely like a thin Charlie Sheen. We were seated on the veranda, which typically has ocean and pool views but was enclosed due to high winds. Maybe our seating had something to do with 50 Cent and his entourage dining inside. Who knows.
Anyway … I’m not going to tell you about our entire meal – I’m sure there are enough reviews out there for your reading pleasure. You can assume it was great. If it wasn’t, I’d write all about it. What I’m going to tell you about is my appetizer, which – and I’m not kidding – may be the best thing I’ve ever eaten in my life.
Burrata atop heirloom tomatoes. I will forever remember this dish, and here’s why.
A burrata is a fresh cheese creation consisting of a solid mozzarella shell and mozzarella and cream interior, served at room temperature. It takes a caprese salad and makes it look like McNuggets. The burrata is like a pillow of dairy with a creamy dairy filling. This topped a thick slice or two of fresh heirloom tomatoes, perhaps lightly tossed in evoo – it was a little hard to tell after I cut into the burrata, but more about that later. When I ordered, I was skeptical of the “fresh heirloom tomato” bit, but silly Northerner that I am, Florida can grow fresh produce during the winter. I do wish they had specified which tomato variety they used. I know they’d have to change out the menu frequently if they did that. Perhaps the waitstaff could relay that info as the “heirloom tomato of the day” like the “fish of the day.”
Now, about that burrata – this was a mozzarella that must have just begun to form and was immediately served to us, it was that fresh. And delicate. So, so delicate. Cutting into the burrata released a small dose of warm cream, coating the ripe yet firm tomato. Someone’s Italian grandmother was in the back making this. I just know it. So, there was this small bite of rich and creamy cheese contrasting with the bright light tang and texture of the thick slab of tomato. The taste and texture could make me believe angels exist, it was that good.
I had wanted to save a small corner of the burrata to put on my turbot entree, but I just could not leave a drop of it for later. I must learn to make burrata.
Dainty Rates: The burrata – off the charts.