many things make a post

still more zucchini

I'm now putting zucchini in places one wouldn't think it should go.

Witness these chocolate chip cookies.*


The Spouse was skeptical. Hell, I was skeptical. We should not have been because they are yummy. Next up are loaves of zucchini bread, most of which I'll freeze so that we'll have them in the dead of winter and dream of these long, warm days.

Also from the CSA, cauliflower and chioggia beets, which I roasted ...


... and served with risotto, which I finally got right, and random greens.


(There are no beets in this picture because I ate mine standing up in the kitchen. It tasted like candy and I just couldn't help nibbling at it while I sliced one up for the Boy.)

*cue ominous music*

Also in this week's bag was my bete noir:


I have yet to meet an eggplant I like. My aversion to eggplant, I think, is largely one of texture, not taste. Scott suggests we bread it and deep fry it, which is his solution to most things. Anyone else care to weigh in?

Tonight I will use up the rest of the kale and chard in a pasta sauce.

Gratuitous Trout, who will not also be tossed in the pasta sauce:



* recipe is about halfway down the page.


I serve it over rice.

Three things:

1. Those cookies look, how do you say, AWESOME.

2. I share your affection for beets.

3. I share your revulsion by the texture of eggplant. But the taste works great if you make it into a creamy-textured baba ghanoush.

For eggplant, you can roast it and make babgahummous. I use the recipe from Cooking Light magazine (available online). I like eggplant parmesan, but you have to take the time to purge out the excess water (salt liberally and let sit out for 20-30 minutes and then rinse. THEN bread and fry them.

Or maybe caponata? I have issues with the texture too, but any recipe that involves mashing it works around that.

Would you like a recipe for zucchini jam? I kid you not. It's a trick I picked up in Russia that's mostly a vehicle for sugar and lemon juice.

I also have my moments of eggplant wariness, but I do like it marinated or baked to death and turned into a nice smoky baba ghanoush.

matthew - yet another reason to love Magee. And, at first, I was surprised that it wasn't a zucchini recipe.

nerak - I'll pass on the jam, thanks. the cookies were cognitive dissonance enough for one summer.

Baba ghanoush, perhaps.Still pondering the eggplant parm.

And, Anna, as good as your take sounds, it uses one of my other bete noir foods: shrimp. Yeeg. How does anyone eat those little boogers? Thanks for thinking of me, tho.

Mirza ghassemi is the only way I'll eat eggplant, and man is it good. I schmear it on naan and go to town. There's a good recipe here:

Yup, roasted and used in dips are a good bet.

My CSA last week included a large white eggplant, so I cut it in half, drizzled with olive oil and roasted with a big bunch of garlic. The eggplant changes to a ripe avocado like texture when you roast it, so you can scoop out the flesh and mash it with a form in a similar way.

I smashed the eggplant, garlic, olive oil,some pureed fresh basil and a little tomato paste together and used it as a dip and a pesto-like topping for quinoa. Sounds weird, but it was really good.

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