Wednesday, November 3, 2010
Thursday, August 26, 2010
I am loving the new "flower" craze that has hit the hair accessory world. I also love that cute hair bows aren't just for little girls anymore! You can so dress up a plain ponytail with a cute flower hair clip and wahlah you look sophisticated, ready to conquer the town looking hotter the any of the "real" housewives. You can buy some really cute ones at any megamart, but who wants to get a nice complement on your cute flower hair clip and have to admit that you purchased it at Walmart!? I'd much rather say I got it at some cutesy boutique in NYC! Better yet isn't great to say "oh that little thang? I made it!"
Friday, August 6, 2010
- 1 medium zucchini, thinly sliced (about 3/4 lb.)
- 2 teaspoons olive oil
- 3 medium plum tomatoes, sliced
- 1/2 cup fresh basil, chopped
- 1/3 cup (1 1/2 oz.) freshly grated Parmesan cheese
- 1/3 cup light mayonnaise
- 1/2 teaspoon freshly ground pepper
1. Fit piecrust into a 9-inch tart pan according to package directions; trim excess. Prick bottom and sides of piecrust using a fork.
2. Bake piecrust at 450° for 9 to 11 minutes or until lightly browned. Let cool.
3. Sauté zucchini in hot oil in a large skillet over medium-high heat 2 minutes or until tender. Arrange zucchini in bottom of prepared piecrust. Arrange tomatoes on top of zucchini.
4. Stir together basil, cheese, and mayonnaise. Drop by teaspoonfuls evenly on top of tomatoes, and spread gently. Sprinkle with pepper.
5. Bake at 425° for 10 to 15 minutes or until thoroughly heated and cheese mixture is slightly melted.
Zucchini-Crusted Pizza (Moosewood Cookbook by Mollie Katzen) All of her cookbooks and recipes are AmAzInG!
31/2 cups grated Zucchini
3 eggs, beaten
1/3 cup flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
1 Tbs. fresh basil leaves, minced
salt and pepper
Salt the zucchini lightly and let it sit for 15 min. Squeeze out all the excess water. Pre-heat oven to 350*
Combine all crust ingredients, and spread in to an oiled 9x13 baking pan. Bake 15-20 min-until surface is dry and firm. Brush the top w/ oil and broil it, under moderate heat for 5 min.
Top with your favorite pizza sauce, cheese and toppings. Heat the whole thing for 25 min in a 350* oven.
Penne w/ summer squash & ricotta (Mario Batali) Mom found this rx in People Magazine! Can you believe that? We're having it for dinner tonight!
1 cup fresh ricotta
6 tbsp olive oil
1/2 cup freshly grated Parmigiano-Reggiano, plus extra for serving
2-3 tbsp warm water
1 lb. summer squash or zucchini, cut lengthwise in half and sliced into 1/3-inch thick half-moons
1 lb. penne
6 tbsp fresh basil , coarsely chopped
coarsely ground black pepper
- Bring 3 quarts water to boil in a large pot and add 3 tbsp kosher salt to boiling water.
- Meanwhile, whisk the ricotta and 3 tbsp oil together in a small bowl. Add the parmigiano, whisking until it is evenly incorporated. Whisk in 2 tbsp warm water, then another if necessary to loosen the consistency.
- Heat remaining 3 tbsp of oil in a large pot over medium heat. Add the squash and cook, stirring regularly, until just tender and golden-brown, about 4-5 minutes. Season well with sea salt and remove from heat.
- Drop the pasta into the boiling water and cook until just al dente. Drain the pasta, reserving 1/3 cup pasta water. Add the cooked pasta and the reserved pasta water to the squash, stirring and tossing over medium heat to mix well. Cover, reduce the heat to low, and allow to steam together for 2 minutes.
- Stir in the basil, season with more sea salt (if necessary) and pepper. Transfer the pasta to a serving bowl. Garnish with dollops of the ricotta mixture.
- Zucchini Pancake (Ina Garten)
- 2 medium zucchinis
- 2 tablespoons grated red onion
- 2 extra-large eggs, lightly beaten
- 6 to 8 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Unsalted butter and vegetable oil
- 1 large zucchini
- Kosher salt
- 2 tablespoons simple syrup recipe follows
- 2 tablespoons zucchini water
- 1/2 cup unfiltered sake, cold
- 1/4 cup ounces gin (used vodka in place of gin)
- 2 thin slices zucchini, for garnish
- Simple Syrup:
- 1 cup sugar
- 1 cup water
Preheat the oven to 300 degrees F.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
Zucchini-Tini (I made these for our "Gourmet Cooking Club" and they were a hit! YUM!)
To make the zucchini water: Grate the zucchini on the large holes of a box grater and put it in a fine mesh sieve over a bowl; sprinkle with a pinch of salt and let stand for 15 minutes. Press the zucchini to extract as much water as possible.
To make the cocktail: Put the simple syrup, zucchini water, sake, and gin in a cocktail shaker filled with ice. Shake well and strain into 2 chilled martini glasses. Float a zucchini slice in each drink and serve immediately.
Put the sugar and water in a small saucepan and bring to a simmer over medium heat; stir until sugar is completely dissolved. Cool and transfer to an airtight container. Syrup can be stored in the refrigerator for up to 1 month.
Wednesday, June 16, 2010
Growing a garden can be so much fun, it can also be a time consuming backbreaking job. Our solution: Container Gardens! It’s the perfect choice for the inexperienced gardener or just someone who doesn’t want the chore of keeping up with a huge garden. For me it’s the perfect choice because I’m not really the “outside” type. I don’t like dirt or bugs but I do like fresh veggies. I keep my containers close to the house in hopes of keeping the deer away (it doesn’t always work). This year I’ve opted to only plant basil and herbs since we joined a farm co-op for our fresh veggies. Last year I planted tomatoes and zucchini in my containers and they did great until the deer ate them! =(
We love pesto so I plant a lot of basil. This year I planted four medium containers with two sweet basil plants in each. I also planted flat leaf parsley, cilantro and mint in small containers. I use pretty much all my basil for pesto. I make big batches through out the summer and freeze them for us to enjoy all year long. Here’s my recipe.
4 cups fresh basil leaves (stemmed and cleaned)
1 -11/2 cups grated Parmesan cheese
¾ cup Walnuts
5 cloves of garlic
¾ cup extra virgin olive oil
Pepper to taste
Combine all ingredients in a food process or blender. Puree until smooth. Separate into containers or freezer bags. To use, thaw on counter and enjoy over pasta or as a sauce on meets, chicken and sandwiches. I add back pepper when I am ready to use, if you add it before it will lose its flavor in the freezer. I adjust the recipe to taste as I am making it. Lately, I’ve been adding a few ounces of softened cream cheese to my thawed pesto, toss with cooked pasta and top with fresh grated cheese. It’s simply amazing! ENJOY!
*You could also add Spinach to the Basil leaves for added vitamins.
**I use whole-wheat pasta with my pesto sauce. I don’t usually like the taste of whole-wheat pasta but you can’t taste the difference in this dish!