Andy's garden is beckoning for someone to come and get the zucchini which spring up over night and take over the garden. David Lebovitz's picture of a zucchini frittata gave me the idea for today's breakfast for the guys. (It's one way to get zucchini down them.)
I don't know what got into me today. It is near 100 degrees and I have made two hot dishes. (Maybe it is because I am alone in the house for two hours--first time in months!) One dish a lovely flaky rice pilaf and one a zucchini, Mandarin orange pineapple bread (cake.) I just let myself go and the results were delicious. I am thinking of taking the rice dish to Cincinnati (when we go) and then adding crab to it at the last minute. The zucchini dish I made one in a loaf pan and one in the casserole dish. I am especially thrilled with the rice dish because I have finally conquered the art of rice making. It took years, but I'm there. Also Andy's zucchini patch gives me nightmares. I don't like them big and yet they hide until they are cudgels and THEN he finds them and proudly brings them in. I shredded two of them and this recipe called for two cups and I have at least five more cups and the season has just begun. Help me.
Zucchini Bread (cake)
4 eggs
1 1/2 cups white sugar (I used a little less)
2 teaspoons vanilla
1 cup vegetable oil
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 8 ounce can drained crushed pineapple--I used a little less and also added a small can of Mandarin orange slices.
2 cups shredded zucchini
3 cups flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
I also added pecans.
Combine flour, baking powder, baking soda, and salt
In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and orange slices and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9x5 inch loaf pans (I buttered them and left off the flour.) Bake 350 for close to an hour depending on your oven. Check the results twelve minutes or so before the end of your baking time suggestion. It's a nice bouncy delicious concoction.
As my reward, Andy brought in the first of the broccoli and cucumbers from his garden.
This Israeli salad screams SUMMER.
In case you don't read David Lebovitz's blog, here's the recipe for this stunning salad.
Israeli Salad
Serves 1 to 2
Maya’s Note: Try to find small Persian cucumbers, as they are juicier and have a more concentrated flavor than the common “jet-puffed” supermarket cucumbers.
David’s Note: Maya calls for either cilantro or parsley, you could take it in a different direction perhaps with some fresh mint, chives, or a bit of tarragon. I’ve had salads like this in Greece, and other Middle Eastern countries (and even in America) where the locals adopt the idea and name it after their own country. Of course, this salad can be scaled up accordingly, to feed a larger group.
1 ripe tomato
1 medium cucumber, or 3 small ones
1 medium carrot, peeled
2-3 tablespoons finely chopped red onion
5 red globe radishes
half a small beet, peeled
half a small kohlrabi, peeled
large handful of arugula (lettuce can be substituted)
1/4 cup finely chopped flat-leaf parsley or cilantro
2/3 cup mixed nuts and seeds (such as walnuts, sliced almonds, pine nuts, pumpkin and/or sunflower seeds – coarsely chopped)
1/3 cup crumbled Feta or firm goat cheese
2-3 tablespoons freshly squeezed lemon juice (or more)
2-3 tablespoons good quality extra virgin olive oil (or more)
sea salt and freshly ground pepper
1. Chop all of the vegetables into the tiniest cubes you can manage. Preferably 1/4 inch thick (or Brunoise, as the French call it). Gather the arugula into a tight bunch and slice into thin shards. This makes the salad fluffier and easier to chew.
2. Toast the nuts in an empty skillet (no oil required) over medium heat, stirring or shaking the pan frequently, taking care not to burn them (watch out for pumpkin seeds, as they tend to ‘pop’ while toasting). Toast until the aroma is released and the nuts take on the slightest bit of color. Remove from heat and let cool.
3. In a medium bowl, mix all of the chopped vegetables with sliced arugula, toasted nuts, and dress with the lemon juice, olive oil, adding salt and pepper to taste (don’t forget that the cheese is salty).
Check for seasoning and add more lemon juice and olive oil to your liking. Top with the crumbled cheese and serve immediately.
