This recipe looks scary, but it’s well worth it. I know it’s intimidating reading the laundry list of ingredients and taking the time to put it together but, it’s a small price to pay for summer in your mouth. Yet another great way to use the Summer Zucchini in your crisper you are going to toss in another week anyway.
- 1 cup mayonnaise
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon distilled white vinegar
- 1 1/2 pounds medium zucchini (5 to 6), trimmed
- 1 1/2 teaspoons coarse kosher salt, divided
- 6 1/2 tablespoons all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup beer
- 1 4-ounce package soft fresh goat cheese, coarsely crumbled, chilled (about 1 cup)
- 1/3 cup (or more) extra-virgin olive oil
- 3 1/2 cups (lightly packed) mâche (lamb’s lettuce; 2 to 3 ounces)
Blend all ingredients in processor until smooth, occasionally scraping down sides of bowl. Season dressing with salt and pepper. Transfer to small bowl. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Using large holes on box grater, coarsely grate zucchini into large colander. Sprinkle 1 teaspoon coarse salt over and toss to coat evenly. Place colander over large bowl. Let zucchini stand 30 minutes, tossing occasionally. Press on zucchini to release as much liquid as possible. Empty zucchini into kitchen towel. Roll up to enclose and squeeze dry.
Whisk flour, baking powder, 1/2 teaspoon pepper, and 1/2 teaspoon coarse salt in medium bowl to blend. Mix in beer. Scrape zucchini from towel into bowl; stir to coat evenly (batter will be thick). Mix in cheese.
Heat 1/3 cup oil in heavy large skillet over medium heat until very hot, about 2 minutes. Working in batches, drop batter into skillet by 1/4 cupfuls, flattening to 3-inch rounds. Sauté until brown and cooked through, 4 to 5 minutes per side. Transfer fritters to rimmed baking sheet. Repeat with remaining batter, adding more oil as needed. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 to 6 minutes.
Place mâche in large bowl. Toss with 2 to 3 tablespoons dressing. Place 2 fritters on each of 6 plates. Top with mound of mâche salad. Serve fritters, passing remaining dressing alongside.
Posted in Make Ahead, Recipes, Seasonal Ingredients
Tagged cook, create, delish, food network, freezer, fritters, goat cheese, green goddess, recipe, seasonal cooking, squash, vegetarian, yum
The theme song to Dinner and A Movie with Paul and Annabell on USA Network was THIS. It would be stuck in my mind for DAYS!!! I regressed and began singing it while making chili and promptly wanted to leap off a cliff. Hope you suffer as much as I did. 🙂 For your misery, a cornbread recipe. BEANS AND CORNBREAD!
- 1 C yellow cornmeal
- 1 C sifted all-purp flour
- 2 T sugar
- 4 t baking powder
- 1/2 t salt
- 1 egg
- 1 C skim milk
- 1/3 C reduced fat sour cream
- 1/4 C veg oil
- 2 T chopped jalapenos
Preheat oven to 425, place cast iron skillet inside while warming up, buttered.
In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To this mixture, add egg, milk, sour cream, oil and jalapenos, mix until smooth. Pour into prepared hot pan. Bake until golden, about 20 minutes.
Recipe is a combo of many from Ina Garten, Paula Deen and Gourmet Magazine.
Posted in Recipes, Seasonal Ingredients, Soup
Tagged beans, cast iron, chili, cook, cornbread, create, delish, dinner and a movie, freezer, gourmet magazine, ina garden, mexican, paula deen, recipe, seasonal cooking, USA Network, vegetarian, yum
I’ve decided that IF there is an afterlife, for me, it will contain rows and rows of apple trees just like at the “other” Crane’s Orchard-Gary Crane. All the ripe, beautiful Honeycrisp apples will only be where people that are 5’8″ and taller can reach them (this is to make up for all those short pants I had to wear before they made Tall for women, sorry “average” height girls I have to get something beside good low post position out of this frame), the trees will embrace you as you enter a row which is well organized and LABELED (so as not to get lost, this is a great idea Gary), you will hear the bees buzzing but you will not see them, nor will they sting you (bastards), there will be golf carts to shuttle you around and for when you pick more apples than you can actually carry in one trip (for me that turns out to be about 70 pounds-I almost made it to the cashier), it will be sunny and 60 degrees out all the time (so you can wear jeans and a long sleeved t-shirt all the time without pitting out), there will be Butternut squash picked, clean and available to take home for 40 cents a pound (they will however, weigh 8 pounds or more a piece), every day the stay-at-home mommies will be busy with book group or something (so I don’t have to work around your slow ass), and you will be able to eat apples until you nearly barf (this is encouraged) as you pick ’em. Yep, that’s what my afterlife will be like. Oh, and I will have Walt the Wonderdog and Mr. Wonderful with me there too; because then I can carry more apples.
Posted in Fall Food, Michigan, Seasonal Ingredients
Tagged Afterlife, apple, cook, delish, golf carts, Honeycrisp, label, Mr. Wonderful, organized, rows, squash, stay-at-home mommies, walter the wonderdog
Suzy Baker was my college boyfriend’s mom. She was wonderful. Fun, lovely, stylish, composed, and a great cook. I didn’t know a lot about cooking until I met her. I mean, I had put together Chicken marinated with Italian dressing, brownies from a box, salads, and made pizzas from Pillsbury biscuits, but I didn’t use recipes to create a finished product. Suzy taught me to marinade cheap pieces of meat to create grilled masterpieces that tasted like they were filet mignon, mix together common household ingredients to make amazing dips and sauces when company showed up unexpectedly and more importantly taught me that you could be an educated mother and wife while not sacrificing your freedom or integrity of mind by finding joy in taking care of others; that it was still cool to be a care giver and a feminist at the same time. Suzy passed away a few years ago this week from cancer that she battled so gracefully for years, so I thought I’d feature this post of her “Fancy Meat Marinade” created from common pantry ingredients, which turns flank steak or any other cheap piece of meat (excluding seafood) into a succulent prime cut every time. This recipe helped create my dish that I entered in the Beat Bob’s Meat Contest that I wrote about in my last post. Thanks Suzy for lighting my culinary fuse.
Fancy Meat Marinade
- 1 large sweet yellow onion cut into 1/8ths
- 4 cloves garlic smashed with skins removed
- 1 C EVOO
- 1 C Red Wine Vinegar (any vinegar would be fine)
- 1 C Soy Sauce
- 1 C Balsamic Vinegar
- 1 C Worchestershire Sauce
Put above ingredients into a Ziploc freezer bag, add meat, marinade in fridge flat over night turning every 4 hours or so. Marinade at least 12 hours, but not more than 48. Grill meat to taste. Do not use on seafood or tofu.
My name is Adri and I have a problem.
This is what I will say when I find the True Delights Multigrain Fiber Crisps Quaker Oats support group with their 12-step program.
I can’t stop eating these things.
My fave are the blackberry pomegranate flavor, I just can’t stop eating them. I mean, 3 days ago, I bought 3 bags…and today, I have no bags left. I’m gonna say it’s a pack a day habit. Now I have to return to my dealer, Target to get another hit/bag. The ingredients list doesn’t say “contains crack” but I feel like the little Quaker guy might be lying.
Happy snacking. Did I mention they are perfect beach food? Snack on.