Monthly Archives: August 2010
Food Compatibility
I suspect that in your family, most of the time you are all in agreement about whether or you enjoy a certain food. I assume that each family member’s taste informs the others, and, as a whole, the group settles on a happy medium. However, sometimes, you are not.
Fortunately, I would say that most of the time, Howard and I are in sync on our food likes and dislikes. We might have different preferences, but, generally, we like the same things.
Don’t get me wrong. We don’t live in a world of perfect harmony. There are certain foods I enjoy eating that Howard wouldn’t touch with a 10-foot pole. At the top of that list are:
- Bananas (the riper they are, the more I like them)
- Eggplant
- Zucchini
This time of summer, everyone is swimming in zucchini. Since Howard won’t eat it, it stays off the dinner menu. However, I do like it and don’t want to abstain completely. I’ve found a way to share in the local zucchini bonanza without tormenting my zucchini-phobic husband. This recipe for zucchini gratin is a winner. When I make it, I take it for lunch, though most people would also enjoy it with or as dinner. Howard has nicknamed it, “Zucchini Rotten”, in keeping with his affection for the veggie. Opinion-wise, I beg to differ.
Zucchini Gratin
Serves 4
Adapted from Provencal Light by Martha Rose Shulman
2 lbs zucchini, grated
1 Tbsp salt
1 Tbsp + 1 tsp olive oil
1 clove garlic, minced
¼ cup slivered fresh basil leaves (do not substitute dried; use a different fresh herb if you don’t have fresh basil)
2 large eggs
2 oz goat cheese, crumbled
2 Tbsp breadcrumbs
Toss the zucchini with the salt, and place in a colander in the sink. Let it sit for 30 minutes or so, to draw off excess moisture. Rinse the zucchini (to remove the salt). Dry the rinsed zucchini well. (I wrap the zucchini in a clean dishtowel and squeeze to absorb the water.)
Preheat the oven to 400F.
In a large skillet, heat 1 Tbsp olive oil over medium heat. Add the zucchini and minced garlic. Cook for about 5 minutes, until the zucchini is cooked through. Add salt and pepper to taste. Remove from heat, and stir in the slivered basil.
Whisk together the eggs and the crumbled goat cheese. (It won’t be completely smooth.) Stir into the warm zucchini. I stir until the bigger clumps of cheese melt a bit.
Transfer the mixture to a 2 quart gratin pan (greased with more olive oil).
Combine the bread crumbs with 1 tsp olive oil. Sprinkle over the zucchini mixture in the pan.
Bake for 20 – 25 minutes, until the gratin is set, and the top is lightly browned.
This also halves really well.
Peak Tomatoes
I definitely haven’t been cooking as much as I usually do. Well, that’s not entirely true. Maybe it’s more accurate to say that I haven’t been making many recipes this summer. This could partly stem from the unending heat and humidity. I can’t remember a summer where the weather has been so relentless.
Mostly, we’ve been eating the summer bounty straight, sometimes with grilled meat and sometimes not. Corn on the cob is a staple, but we simply microwave it and eat it plain. There have been string beans, but again, just steamed in the microwave. We’ve been eating plates full of sliced fresh vegetables, like cucumbers and tomatoes, sprinkled with a spiced salt mixture I make. The most complicated thing I’ve put together in the past week or two is Tomato and Mozzarella Salad with tomato wedges, slivered fresh basil, fresh mozzarella or burrata, salt, pepper, and a drizzle of olive oil. It’s more of a concept than a recipe.
There’s no doubt that I love to eat this time of year, especially now that tomatoes are at their peak. I eat at least one a day. Unfortunately, we’re not growing any in our own garden due to some garden renovations that Howard had planned. So, I buy them at the local farm stand.
This is one of my favorite summer dinners. Once the tomatoes peak, we eat it often. It’s fast to put together and combines some of my favorite flavors. The only drawback to this recipe is that, because of the fresh basil, it isn’t a good keeper. I only make what we’re going to eat at one meal. If you have a bigger family than my family of two, I suggest you double this (or adjust by the appropriate multiple).
Pasta with Tomatoes and Goat Cheese
Serves 2 – 3
Adapted from Gourmet magazine (September 2000)
½ lb pasta (I prefer cavatappi, but you can use anything tubular, like gemelli, rotini, or penne)
½ lb fresh tomatoes or cherry tomatoes
1 – 2 oz goat cheese, crumbled
¼ cup Kalamata olives, coarsely chopped
¼ cup slivered fresh basil leaves
Salt & pepper to taste
Boil a large pot of water, and add the pasta.
While the pasta is cooking, cut up the tomatoes. If you are using whole tomatoes, dice into ¼-inch cubes. If you are using cherry tomatoes, just cut them in half. Toss the tomatoes with salt to taste (I use about ½ tsp), and let them sit while the pasta cooks. The salt will bring out the juice from the tomatoes.
Cook the pasta just until tender, 8 to 10 minutes. Drain. Return the pasta to the pot.
Toss the hot pasta with the goat cheese until the cheese is melted and smooth and the pasta is coated. Add the tomatoes, along with any juices, the olives, and basil, and toss gently to combine.
Add additional salt and pepper to taste.
A Plateful of Happiness 