Flood has beautiful zukes coming out of a water trough in her back yard so we scavenged around found garlic scapes, chives, parsley and we had a plan.
- 3 or 4 medium zucchinis cut into large chunks
- Olive oil and butter
- 4-5 Garlic scapes roughly chopped or garlic cloves
- rice wine vinegar or white wine
- chopped parsley and a bunch of chives
- some chopped basil if you have it or a teaspoon of dried
- red pepper flakes
- salt & pepper
- drizzle cream or whole milk yogurt (optional)
This is a soup served warm or room temp.
Gently heat a combination of oil and butter that measures about 4 T in a heavy bottomed pan, add garlic and sautee lightly for a few minutes, then add zukes and turn up the heat to medium. Cook for 8 minutes and stir around, then add 1/8c rice wine vinegar mixed with + 1/8 c water or 1/4 cup wine. Cook for 10- 15 minutes adding in parsley, chives, red peppers, salt and pepper. Stirring often. Add some basil.
Once everything is nice and soft, blitz it in a blender (be reasonable, don’t do it all at once or it’ll explode molten zuke all over you) and add what adds up to 2 cups water give or take to the consistency you want. You can add a little cream or yogurt to give it some creaminess.
Season with more salt or pepper. You can sprinkle with chopped chives or buttery garlic croutons.
This recipe inspired by http://dishingupthedirt.com/
It is vegan too. Which is weird for me, but I needed a recipe that didn’t have yogurt in it, because there was no yogurt in my fridge and I just had to process some of these cukes or they’d all go to the chicks.
- 1 lb. cucumbers, peeled, seeded if necessary, roughly chopped
- 1 Avocado cut into small pieces
- ¼ C. Fresh Lime Juice (about 2 limes)
- japaleno seeds removed, roughly chopped
- ¾ C. Water
- 1 Tsp. Sea Salt
- ½ Tsp. Black Pepper
Put the cucumbers, avocado, lime juice, cilantro, japaleno, water, salt, and pepper into a blender, process ingredients until smooth. Adjust seasoning and chill for at least an hour before serving.
Garnish with fresh, chopped tomato, red onion and cilantro, or not, depends on you… creme fraiche will de-veganize it which is my choice.
Since we’re totally broke having chickens is pretty handy. This morning I discovered my current new favorite breakfast: Soft Boiled Eggs with Salt and Tabasco in an a White Bowl Eaten with a Sterling Silver Spoon.
- Inherit silver
- Buy cheap white bowls at discount Williams Sonoma store (alternately Chinatown white and blue bowls decorated with fish are acceptable especially if they are chipped)
- Buy expensive salt at specialty store (Maladon is good or you could get wild with a volcanic black)
- Place eggs into small pot, cover with cold water, set Magic Chef setting to “Hi”. Bring to a gentle boil. Remove from heat, cover for 30 seconds to 2 minutes depending on how well done you like your eggs.
- Peel/scoop out egg from shell and put into bowl (this takes practice and concentration. This is what gives this recipe a complicated rating)
- Sprinkle expensive salt
- Shake up Tabasco, unscrew top and shake onto eggs
It is insanely bright green. It has a weird combo of ingredients, but it sure tastes good. It isn’t made with the Magic Chef…
- Approx 10 garlic scapes
- handful of parsely
- 1/2 c hard parmigiano-like cheese
- 1/2 c oil
- a few sundried tomatoes
- 1/3 c toasted almonds
Put it all into a food processor and process. Add more oil, more salt if necessary. It freezes, with cheese or without, lasts longer without. Or maybe I am making that up, I have no idea. Hazmat.
It was going to be a hot day. So I thought, cold sesame noodles. I had the udon and and some of the stuff in the James Peterson recipe in his Sauces book, but not all so I substituted some and got something that totally satisfied the yummy sense.
- 4T Sesame Paste (Tahini)
- 2 T Sesame oil
- 1 T Hoisin Sauce (does this stuff ever go bad?)
- 4 T Soy Sauce
- 1tsp Chili paste
- 2 hot chinese lantern peppers (or serranos)
- 1 T sugar dissolved in 2 T hot water
Put all the ingredients into a bowl and blitz them with the hand held whizzer-chopper thing on high.
Boil noodles according to directions, rinse in cold water. Toss with some sauce. Chill. Bring out of refrigerator 30 minutes prior to eating and toss with more sauce. Eat.
I also eat this on cold blanched greens or on grilled pheasant. I eat it from the bowl too.
My first year living in the country, I viciously tore out the prolific lambs quarters that invaded my garden thinking they were annoying horrible useless weeds. Now, I respect them as one of the greatest and most excellent tasting green leafy vegetables available. If I am lucky enough to get them super young as in the picture above I will:
- In a large sautee pan, heat 2T olive oil over medium (#5 on the Magic Chef) add a few crushed/minced garlic cloves to gently cook for a minute then add the greens.
- Pile them into the pan, heaping! With tongs gently turn them in the oil and heat until they are wilted.
- Add a very conservative amount of soy sauce.
- Add salt to taste.
I have transitioned into thinking of my pasta as an accompaniment to my vegetables. It does not always end up that way, but that is how I start thinking of my meal. I do this with risotto as well. So I will see the asparagus and mushrooms together and decide to make the vegetable dish a heftier meal by adding a little pasta — which also means adding Parmigiano and you have “Yum” to put it in Dean’s words.
- 1/4 c chicken stock or water
- 6 cremini mushrooms or a handful of whatever kind you have laying around sliced or roughly chopped
- 10 asparagus washed, tough ends removed and cut into 1 1/2″ sections
- creme fraiche (optional)
- olive oil
- Pasta of choice, shorter the better for this dish
- lemon wedge
Put water on to boil. Add salt and pasta and cook until al dente.
1-2 T olive oil into skillet set on medium (Magic chef #5). Saute mushrooms until they release their water approximately 3 minutes, add the asparagus and chicken stock and gently simmer until asparagus is tender, approximately 7 minutes. Salt and pepper. Add a few tablespoons creme fraiche if desired, make sure it distributes well. There will be a light liquid sauce.
Reserve a little water from pasta in case you need some extra liquid. Drain pasta, add to saute pan with vegetables and toss. Toss with a drizzle of olive oil and a 1/8 Parmigiano. Serve in warmed bowls. Make sure there is extra Parm on the table, good salt, fresh pepper and lemon wedges.
When it is hot, I like the cool and refreshing cucumber salad that is so super fast, it faster than fast. Except for the chilling time. Which you probably could skip if you were in a pinch, but they do taste better if they are allowed to chill in their vinegar-mix for a little while.
- 1 Cucumber washed, peeled either entirely or in fancy stripe mode as in the above picture.
- Slice as thinly as possible.
- Put into a bowl, cover add 1/4 c rice vinegar and cold water to cover
- Add some salt
- Refrigerate for about an hour if you have the time. These keep well for a day or so.
- I added chopped garlic chives, you can also add slice white onion that has been rinsed. A little fresh ground white pepper is good too.
Here is a picture of it with my Squash, Ham, Onion, Parmegiano Quiche that we had for lunch today.
My father-in-law said, “Ugly was a beautiful dog.” Ugly was the female English bulldog he had in his pre-married life.
Simon Armitage has a poem, You’re Beautiful, I’m Ugly. This could be about a date.
For a while I ordered the Barhi, Honey Dates, and Golden Princess online. Then I got tired of paying shipping on those so I tried the Medjools at Adams Fairacre Farm in Poughkeepsie and discovered they carry a damn fine date.
I eat them plain. I eat them with cheese, I eat them with nuts. Last night I served them to my guests with salted pecans. Heaven. The left overs were for breakfast this morning which is when I shot the picture above.
Medjool Dates stuffed with Salted Pecans
- Turn oven to 350.
- Liberally smear butter on a baking sheet
- Put a single layer of pecans on top
- Liberally salt with a good sea salt (Maldon is good because of the big flat crystals that are easy to crumble and sprinkle at the same time)
- Cook for 10 minutes, stir and check and toss some more salt on if you like. Cook until ligthly toasty brown. Check often so they don’t burn.
- Let cool.
- Slice dates, remove pit, stuff pecan into date and eat.