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Stuffed Zucchini



Most people try to pick their zucchini when they are small, for maximum tenderness and flavor. However, these sneaky vegetables tend to hide out underneath the foliage, and when you finally do discover them, they're the size of a large baby. You might be tempted to just foist these off on a neighbor, but you really should think about keeping them -- after all, they
are the perfect size for stuffing!

Don't think that you need an oversize zucchini to make this recipe, though. You can just as easily use a medium-size zucchini, as long as it's large enough to hold the stuffing when the seeds and pulp have been scooped out.

Stuffed Zucchini with Tuna and Mushrooms

2 medium zucchini
1 1/2 tbsp butter
1/2 medium onion, diced
5 oz fresh mushrooms, sliced
1 can tuna in olive oil
2 tsp finely chopped fresh parsley
Dash worcestershire sauce
salt, pepper, hot pepper flakes
1/6 cup panko (or another kind of breadcrumb)
1/6 cup grated parmesan
1 tsp olive oil

Preheat oven to 350 degrees F. Wash the zucchini, and split in half lengthwise. Scoop out the seeds and pulp, leaving the shells about 1/2 inch thick.

Steam the zucchini for 8 - 12 minutes, until almost tender. If the zucchini is extra large, you can do this in the oven over hot water, or throw them in the microwave if they'll fit.

Melt the butter in a large saute pan, and throw in the onions and mushrooms. Saute until soft, then add the tuna, worcestershire sauce, and parsley. Season to taste with salt, pepper and hot pepper flakes. Pile into the zucchini shells.

Mix the parmesan cheese and breadcrumbs together, and sprinkle the mixture over the stuffed zucchini. Drizzle a little olive oil on top. Place zucchini in a foil-lined baking pan, and bake for 20 - 30 minutes until toasty brown on top.

Serves 2.
Original recipe from Simply Recipes.



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Double Potato and Halloumi Bake



Some of my favorite foods include stews, risottos, and roasts. Unfortunately, it's always too hot in the summer to even attempt any of these (who wants to turn the oven on when it's 90 degrees out?). But as soon as the temperature starts to dip, I'm whipping out the arborio rice and the roasting pans. We made this dish recently to bring to accompany some delicious steaks (thanks, Jack!). This recipe is a tried-and-true favorite, done up in true Nigella style with simple ingredients and a super-fast prep time. You don't even have to peel the garlic cloves! But please don't skimp on the halloumi, and do eat it as soon as you can without burning the roof of your mouth off.

Double Potato and Halloumi Bake:

Serves 6

1 large sweet potato
1 large Desiree potato, or other red/firm potato
1 red onion
1 yellow pepper
1 red peppers
1/2 head Garlic
4 tbsp Olive oil
1 pinch Pepper
125g halloumi cheese, sliced as thinly as you can

1. Preheat the oven to 400°F.

2. Cut the sweet potato into rough 1.5" cubes and the Desiree slightly smaller (1") as the sweet potato will cook more quickly.

3. Halve the red onion then cut the half into 4-6 segments, discarding any tough outer skin.

4. De-seed the peppers and cut into 1" squares, and separate the cloves of garlic.

5. Put everything into a large roasting tin or whatever you want to use (it should be big, otherwise use two dishes) and, using your hands, give the vegetables a good coating of olive oil. Season with black pepper, but no salt as the cheese will make it salty (and anyway, the salt will make water leech out).

6. Cook for 45 minutes, by which time the vegetables should be cooked through and here and there tinged with brown.

7. You'll need to turn the oven up to maximum, or light the grill for the endgame: so place the thinly sliced cheese on top of the bake, and put it back in the very hot oven or under the grill until the cheese has melted and turned slightly brown on top, about 5-10 minutes. Serve straight out of the roasting tin.




Recipe originally from Nigella Bites. She states that the recipe feeds 3, but if you're using this as a side dish, you'll easily get at least 6 servings out of it.

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Bread Pudding with Orange Marmalade



Bread pudding always makes for a satisfying dessert (there's something inherently comforting about the almost creamy texture of the bread, which also contrasts nicely with the caramelized top), but the marmalade kicks it all up a notch. You could substitute another jam for the marmalade, also.

If you really want to impress your friends, but don't want to spend a lot of time doing it, this bread pudding is the perfect dish. You won't even need to splurge on the ingredients; you probably have all this stuff sitting in the pantry. We used 2% milk instead of cream without any ill effects. Demerera sugar is often referred to as natural or cane sugar here in the states.



Bread and Marmalade Pudding Recipe

Stale sliced bread
Softened butter
Seville orange marmalade (you could also use a jam or jelly)
1 cup cream
1 cup milk
3 eggs
1/4 cup caster sugar
Demerara sugar, for topping

Slice the crusts from the bread slices - butter one side only of the bread and then coat each with a little marmalade.

Arrange the bread buttered side up in a baking dish - you should have enough bread to form two layers. Don't try to make a uniform arrangement of the slices, a patchwork type pattern is best.

In a bowl, add the eggs, cream, milk and caster sugar and lightly whisk until just combined. Pour this over the bread, making sure all the bread is coated by the liquid. Let this sit for 15 minutes to make sure that the bread has fully absorbed the liquid.

pudding ready for the oven

Sprinkle generously with Demerara sugar (this caramelises as the pudding cooks to give a nice crunch to the top) and then bake in a preheated 180°C/350°F oven for about 45 - 60 minutes or until golden brown and cooked through.

It will puff quite a lot, a bit like a soufflé but it will deflate once out of the oven - make sure your baking dish is deep enough to contain this expansion.

This is best eaten warm from the oven.



Original recipe is from Haalo in Australia

Bread is from Corbo's Bakery in Little Italy | 12200 Mayfield Road | Cleveland Ohio | 44106

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Blackberry and Lemon Verbena Sorbet



A pound of blackberries from the farmers' market ended up in the refrigerator this weekend, which led to a midweek panic when they started to go bad. This wasn't a huge problem really, because Susan and I both spend our weeks with graduate students and graduate students are powerless to offers of free food. (Thank you Melanie, Dan and Vaishnavi for volunteering to stuff your faces.)

I had planned to simply sprinkle the berries with sugar and finely chopped lemon verbena, then thought about revisiting the dutch baby pancakes and tossing the blackberries with a lemon verbena syrup. In the end, though, I threw the berries in a pot with the verbena syrup, boiled everything to a sugary mess and bought the cheapest ice cream maker I could find

Blackberry and Lemon Verbena Sorbet

1 cup water
1 1/4 cup granulated white sugar
10 fresh lemon verbena leaves
1 pound fresh blackberries
2 tablespoons lemon juice

Bring the water to boil in a saucepan then remove from heat and stir in the sugar. When the sugar has dissolved, add the lemon verbena leaves and steep for half an hour. After steeping, strain the sugar syrup, discard the verbena leaves and place the syrup in a covered container in the refrigerator until cold.

Now throw the blackberries and lemon verbena syrup into a saucepan and boil the mixture for a few minutes. Remove the saucepan from the heat and allow it to cool for a few minutes, then pour the contents into a blender and puree until smooth. Now strain the mixture to remove the blackberry seeds--there should be about half a cup of them. Add lemon juice and refrigerate overnight.

Now follow the instructions for your ice cream maker and when finished dump the sorbet into a very cold container and freeze it until firm, about 5 hours. Sorbet will be the consistency of soft ice cream and I recommend serving it in frosted glasses.

Makes about 4 cups.




Sorbet Recipe
from Lynn in Georgia

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