Two recipes from the Moosewood Restaurant Cooks at Home book tonight for dinner. The first was a marinated zucchini recipe.
- 1 pound zucchini, 2-3 smaller zucchinis
- 2 Tbs olive oil
- 4 cloves garlic, peeled and minced
- 1 Tbs chopped fresh basil
- 1 Tbs red wine vinegar
- salt to taste
Slice the zucchinis into 1/3″ inch slices on the diagonal, so you end up with longer oval slices.
Heat the oil in a 12″ skillet, then brown the zucchini on both sides, until cooked through and lightly browned. Remove to a paper towel lined plate.You’ll probably have to do this in at least 2 batches.
Lower the heat a bit and add the minced garlic and cook a few minutes, stirring. You want it lightly golden but NOT browned, at which point it starts to turn bitter.
In a serving dish, lay out the zucchini slices and sprinkle with the chopped basil (or mint or thyme), vinegar, garlic, and some salt. Stir it all up and then it sit a bit, covered. Serve at room temperature.
I’ve been wanting to try a frittata for some time. Perhaps partially because my ex’s grandmother’s maiden name was Frittita. So close! If my potatoes had actually grown this year, I could have almost made this totally from home grown stuff now that I have eggs. But it was delicious even with storebought bits.
- 2 Tbs olive oil
- 1 potato, peeled, quartered and thinly sliced
- 1 1/2 tsps fresh basil, chopped (or marjoram, tarragon, rosemary or oregano)
- 1 clove garlic, minced
- 3-4 eggs, beaten
- 1/2 cup grated cheese (I used Cheddar)
- salt and pepper to taste
Heat the oil and saute the sliced potatoes and onions a few minutes, stirring. You want everything cooked through, about 8 minutes.
Stir in the garlic and basil (or whatever herb you’re using). Pour the eggs over the potatoes and onion, sprinkle the cheese on top and salt and pepper. Cover the pan and cook over medium low heat until set, about 10 minutes.
Slice the frittata onto a plate, then hold the pan over the top of the plate while you flip the plate upside down, so that the frittata ends up bottom side up in the pan. Return to the burner and cook a few minutes. Alternately, rather than flip it over you can slide the pan under a preheated broiler for 2-3 minutes until the top is lightly browned. Let it sit a few minutes at least. Then slice and serve.
This is good at room temperature, so good for entertaining or for lunches the next day. My daughter is taking the leftovers for lunch tomorrow. The original recipe said it served 2, but 3 is more along our lines, especially since we ate it with some of the zucchini above.