SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES AND BASIL

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

I’m always trying to find different ways to prepare zucchini, as we both love it so much. One of my favorite recipes is a simple stir-fry like this one, but the timing (and the size of your pan) must be just right, as a slight variation will result in overcooked, limp zucchini, with no bite whatsoever. This recipe from Fine Cooking follows a totally different path to the stir-fry happy-ending. Pieces of zucchini are lightly salted and sit for 10 minutes, a process that will draw out a lot of moisture and the bitterness that might turn some people off. After that, you will be on your way to a tasty side dish.

SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES AND BASIL
(adapted from Fine Cooking magazine #65)

2 medium zucchini
1/2 tsp. Kosher salt + more for seasoning
2 Tbs. extra-virgin olive oil
1 clove garlic, smashed and peeled
3 oil-packed sun-dried tomatoes, drained and finely diced
6 fresh basil leaves, torn into large pieces
Freshly ground black pepper
1/2 lemon, juiced

Wash the zucchini and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Arrange the zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with the salt and set aside for 10 minutes. Blot the quarters dry with the paper towels. Cut each quarter on the diagonal into 3/4-inch-thick pieces.

Heat a large skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil. When the oil is hot, add the zucchini and garlic, and sauté, stirring occasionally, until the zucchini browns and softens enough that you can cut through it with the side of a fork, about 5 min. Take the pan off the heat, toss in the sun-dried tomatoes and basil, and season generously with salt and pepper. Drizzle with the lemon juice and serve immediately.

ENJOY!

to print the recipe, click here

Comments: I have a bit of a troubled relationship with sun-dried tomatoes. The ones that come packed in oil are often too greasy for my taste, but their texture is much better than the dry-packed ones. My approach is to buy the ones in oil, and before incorporating in the dish let them rest on a piece of kitchen paper to blot the excess oil away.

Fresh tomatoes would not deliver the same punch of flavor. Sun-dried tomatoes are similar to red pepper flakes, instead of having their flavor uniformly diluted across the dish, they give you little spikes of heat. Perfect!

This was a delicious way to prepare zucchini, yet another recipe that can be adapted in many ways. Try adding roasted red bell pepper in place of sun-dried tomatoes, cilantro instead of basil, a bit of mint… Don’t omit the lemon juice, though. It is a must!

ONE YEAR AGO: Orzo with Heirloom Tomato Relish

TWO YEARS AGO: Headed to Brazil!

THREE YEARS AGO: The Rhubarb Brouhaha: Revelation Compote

FOUR YEARS AGO: Love me tender…

2Aug2013

JERUSALEM: PASTA WITH YOGURT, PEAS & CHILE

Posted in Pasta & Noodles, Vegetarian-friendly by sallybr

If you are a cookbook lover, chances are you have at least one of Yotam Ottolenghi’s books on your shelf. His book “Plenty” (released in 2011) was a huge success, but “Jerusalem“, which he wrote together with Sami Tamimi is probably the hottest cookbook published last year. Countless bloggers have been raving about the recipes in Jerusalem, and even the Diner’s Journal of The New York Times devoted a special article to the cookbook. As usual, I bookmarked way too many tempting concoctions to try, but when I read this review from Orangette, I knew this pasta would hit the spot with us. Several things I like about it: the sauce is made with yogurt instead of cream or a bechamel; peas are incorporated in two ways; feta cheese gives it a sharp bite, and fresh basil does the magic that fresh basil always does.

But, as if that symphony of flavors and textures was not enough, each serving is crowned with a spicy and nutty flavored oil, made by sauteing pine nuts and Aleppo pepper. Oh, my! Can you spell perfection?

The two main components of the dish come together quite quickly. First, the yogurt-pea sauce, simply whirled in a food processor. Beautiful light green color!

Then, the finishing touch, a flavored oil with pine nuts and Aleppo pepper. Red pepper flakes can be substituted, but I say go for a Turkish pepper if you can find it.

The yogurt sauce is never heated, instead the hot pasta is added to it in small batches to prevent the sauce from separating. Reminds me of pasta in fresh tomato sauce, a regular appearance at our table these days.

I must say this recipe was the best thing I cooked in a few months! I loved everything about it… The original recipe used small shell-shaped pasta which might be even better to catch those cute little peas, but any pasta will work. If you have a dinner party coming up and would like to offer a vegetarian option, I say it will be hard to top this one… 😉

If you want the full recipe, you can buy the book (click here), or you can use the version published at Orangette.

ONE YEAR AGO: Edamame Hummus in Cucumber Bites

TWO YEARS AGO: Headed to Brazil!

THREE YEARS AGO: Twice-Baked Goat Cheese Souffle

FOUR YEARS AGO: Golly Moses: She’s a Muffin!

29Jul2013

SECRET RECIPE CLUB: LEMON POPPY-SEED MUFFINS

Posted in Breakfast & Brunch, Desserts, Sweets, Secret Recipe Club by sallybr

At the risk of repeating myself over and over and over, I must say the last Monday of each month makes me feel as happy as a kid in a toy store… Why? It is the day in which bloggers of my group at The Secret Recipe Club reveal which blog they were assigned to cook from, and post their recipes. This month, I could not be more pleased with my assignment. I got April’s blog, Angels Homestead. April is a very active participant of the club. You see, we have a Facebook group to discuss issues, make sure everyone is aware of what needs to be done (participation forms to be filled, upcoming Reveal Days), and April is always there with her very unique and personal touch. I was thrilled to cook from her blog! It took me just a few minutes to settle on a recipe, because right when I got the assignment I was wondering about something to bake and take to our department. Lemon poppy-seed muffins seemed perfect. And perfect they were! 😉

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If you want to make a batch of muffins to cheer your co-workers early in the morning, here’s the way to do it: before going to bed, measure the dry ingredients, place the flour in a large bowl, the baking powder and baking soda on small bowls next to it. Get the two eggs ready to go, same for poppy seeds, sugar, and lemon. Place paper liners in your muffin pan. Measure the butter, the yogurt (or sour cream), and place both in the fridge. Marvel at your uncanny sense of organization, and go to sleep. Have pleasant dreams.

Next morning, turn the oven on. Grab the yogurt from the fridge, zest and juice the lemon, add the poppy seeds and mix them al together.

Beat the sugar with the butter and the eggs, add the poppy seeds mixture, incorporate all very well. Add the dry ingredients and mix gently. Add scoops of the batter to the muffin pan, trying to add the same amount to each paper liner. If you are like me, at this stage of the day the caffeine has not kicked in yet, so your consistency won’t be stellar. Oh, well… Do your best.

Now, all you have to do is bake those babies, and get ready to brighten up the morning of your colleagues. If you can make that a Monday morning, even better… 😉

for a printable version of the recipe, click here

For some serious fun with the productions of my fellow Secret Recipe members, click on the blue frog that is smiling at you at the bottom of the post. She is a bit cross-eyed, but still pretty adorable.

April, I hope you know how much I enjoyed getting assigned to your blog this month! A real special treat… 😉

ONE YEAR AGO: Secret Recipe Club: Mascarpone Brownies

TWO YEARS AGO: Salmon Tacos

THREE YEARS AGO: Cinnamon Turban Bread

FOUR YEARS AGO: Summertime Gratin

26Jul2013

GRATED TOMATO SAUCE, REVISITED

Posted in Pasta & Noodles by sallybr

Almost three years ago I blogged on a fresh tomato sauce in which the tomatoes are grated instead of diced or processed. It is such a nice method that I feel it’s worth mentioning again for those who might be new to my site. Something about its texture makes this sauce absolutely unique and very delicious…

WHOLE-WHEAT SPAGHETTI WITH GRATED TOMATO SAUCE
(from the Bewitching Kitchen)

Whole-wheat spaghetti
4 large, ripe tomatoes or 6 medium, halved crosswise
1 tablespoon olive oil
1 tablespoon white balsamic vinegar
1 tsp dried mint leaves
2 tablespoons capers (or to taste)
salt and pepper to taste
fresh basil leaves, cut in chiffonade
Parmigiano-Reggiano for serving

Cook the pasta in a large pot of salted boiling water until al dente.

Meanwhile, in a large bowl, grate the tomatoes using a box grater with medium-large holes. The skin of the tomato will protect your hand as it gets close to the grater.

To the grated tomatoes, add the olive oil, balsamic vinegar, mint, capers, salt and pepper. Mix well. Add the cooked pasta on top of the cold tomato mixture, and immediately add the basil. Toss everything together gently, and serve right away with Parmigiano cheese.

ENJOY!

to print the recipe, click here

IT”S ALL ABOUT THE TEXTURE…

I make this type of pasta several times each summer, never get tired of it! Since I learned from Louisa Shafia that dried mint should not be frowned upon, I’ve been using it a lot. In this pasta, it worked wonders together with the capers and the basil… You can adapt this recipe in countless ways, just make sure to grate the tomatoes, it is amazing how a little change can bring so much to a simple recipe.

The refreshing pasta next to a simple roasted chicken, adapted from an old favorite.

ONE YEAR AGO: A Taste of Yellow to Honor Barbara

TWO YEARS AGO: Gratin of Beefsteak Tomatoes

THREE YEARS AGO: Tour de France Final Stage: PARIS

FOUR YEARS AGO: Snickerdoodles with a Twist

23Jul2013

PAN-GRILLED TILAPIA WITH SMOKED PAPRIKA AND AVOCADO CREAM

Posted in Seafood by sallybr

I never thought of grilling tilapia filets because they are too delicate, but pan-grilling worked so well that I can see it as my method of choice from now on. Normally I would either pan fry them after coating with flour, or follow a lighter route, baking in the oven. However, when the weather outside is the way I like it (mid to high 90’s yeaaaaaah!) I rather not turn our oven on. The inspiration for this meal came from Cooking Light magazine, but I definitely took off in my own direction.

PAN-GRILLED TILAPIA FILETS WITH SMOKED PAPRIKA AND AVOCADO CREAM
(from the Bewitching Kitchen)

for the fish
4 tilapia filets
2 Tbs olive oil
1 tsp smoked paprika
salt and pepper

for the avocado cream
2 small avocados
1/4 cup orange juice
1/4 cup fat-free yogurt (or full fat)
1 to 2 tsp freshly grated ginger
salt and pepper
lime juice to taste

Mix the olive oil with the smoked paprika in a small bowl. Lay the filets on parchment paper, season lightly with salt and pepper. Brush both sides with the smoked paprika oil. Heat a grill pan, when hot spray it lightly with oil. Add the filets and cook 2 minutes per side or until done (they should flake easily and have nice grill marks).

For the avocado cream, blend all ingredients except the lime juice in a small food processor or blender, until very smooth. Taste and add lime juice for a nice balance of flavor, as the orange juice tends to make it a little sweet. If you want a more runny consistency, add a little water (or any of the juices according to your taste). Serve cold or even chilled.

ENJOY!

to print the recipe, click here

Comments: This was a delicious dinner, very quick to prepare, light and absolutely perfect for the weather we are having! I served the fish with blistered grape tomatoes. Simply heat a very small amount of olive oil in a non-stick pan, when screaming hot, add the tomatoes (whole), season with salt, pepper, and herbes de Provence. Shake the pan around a few times, once they start to get blisters all over, they are done. This side dish will be ready in 5 minutes, and the tomatoes can sit and wait, no need to serve them too hot. (Did you notice I just gave you three recipes in a single blog post? Am I generous or what? ;-))

The avocado cream soothes the heat of the smoked paprika, and serving it cold was a nice move. If you like your fish more heavily seasoned, add more smoked paprika, some extra black pepper, or even some garlic. We prefer to have the flavor of the fish to come through first. The small amount of paprika was enough to give the oil a beautiful, intense red color…

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Before I leave you… Since I’m on the subject of fish dinners, Kelly from Inspired Edibles recently blogged on a great recipe for sole filets. After seasoning the filets in a lime-chili marinade, she coated them with quinoa flakes and baked in the oven. Click here to read her post about it. I pinned her version to try once the weather cools down a little. Sounds absolutely delicious!