Zucchini Cakes with Celeriac Puree

We are not huge fans of summer squash or zucchini, and having just made a huge batch of zucchini bread wanted to used what was left. Fritters are always a crowd pleaser and aren't that hard to make. I pair it with celeriac puree.


Herbed Zucchini Fritters
2 -3 zucchini shredded
2 - 3 sprigs mint
2 - 3 sprigs parsley
2 - 3 chives
2 - 3 scallions
1/2 small red onion
salt and pepper
1 egg
1/4 cup corn starch
1/4 flour
oil for frying


Greek yogurt for garnish 


Celeriac Puree
1 bulb celeriac, skinned and diced
1 small apple, peeled, cored and diced
1 leek, cut into thin strips
2 - 4 cups water or stock
salt and pepper
olive oil




Toss the zucchini with a touch of salt and let drain in a colander over a bowl for about an hour.









While the zucchini is draining, start the celeriac puree. In a medium pot heat oil and add leek and sauté over medium about five minutes until soft. 







Add the celeriac and cook another five minutes.







Add the apple and enough liquid to cover and season with salt and pepper. Cook for about 20 minutes until soft.





To finish the fritters, finely chop the herbs.





Place the zucchini on a dry kitchen towel and squeeze to remove excess liquid.





In a small bowl mix the rest of the ingredients adding more flour until mixture comes together. Let stand about 10 minutes.





To finish the celeriac, puree in a blender until smooth.





Fry the fritters in a touch of oil, turning once. Then drain on a towel and sprinkle with salt.





To serve, place a scoop of the puree on a plate and top with a couple fritters and a dollop of Greek yogurt. 

Cheesy Grits with Rainbow Chard

Ever since picking up grits the other week, I have really been enjoying them. Last night brought a great cheesy version with some simple sautéed kale. It was based on this recipe from seriouseats.com. This dish would easily work with any other green, such as spinach, kale or arugula.




Cheesy Grits with Rainbow Chard
1 bunch rainbow chard
1/2 onion, sliced
2 - 3 cloves garlic, sliced
1 Tbs vinegar, I used apple cider
1 1/2 cups water or stock
1 Tbs butter or oil
1/2 cup grits (not quick)
1/2 cup milk
1 - 4 oz cheese to taste, I used Parmigiana
salt and pepper to taste


Wash and dry the leaves and cut out any think stems. Then roll and cut into strips. 







In a medium pot add the water or stock and butter or oil. Heat on high to bowl and add the grits while stirring. 







Cook over medium heat about 15 - 20 minutes. Then add the milk. Cook for another 10 minutes until creamy. Season with salt and pepper.





Meanwhile, sauté onion in a little oil for a minute, then add garlic and a touch of salt.  





After a couple minutes, the onion will soften add the chard.





Cook over high heat about 5 minutes until the chard is cooked through. Then add the vinegar and season with salt and pepper.





Right before serving, add most of the cheese to the grits and season again with salt and pepper to taste. 


To serve, place a generous portion of the grits in a bowl, top with the kale and a sprinkle of the extra cheese.

Butternut Squash with Herbed Breadcrumbs

I was looking for something to do with all the butternut squash I seem to be collecting. This looked like a great choice and it was. I made a few changes, but the basics are the same.

• Butternut Squash with Herbed Breadcrumbs
• 1 Tsp butter
• 2 Tsp olive oil
• 4 cups thinly sliced onions (about 1 pound)
• 2 1/2 pounds butternut squash, peeled, seeded
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 tsp dried thyme
• 3/4 cup stock or water

• 2 cups panko or other breadcrumbs
• 2 cups  grated cheese, I used a mix of cheddar gruyere and Parmigiana 
• 1 1/2 tablespoons chopped fresh rosemary or 1 tsp dried
• 1/2 teaspoon dried thyme

Preheat oven to 375. In an oven proof pan, melt butter and oil. Add onions and sauté once medium about 5 minutes until soft. 


        


After peeling the squash, slice into thin slices.  


    
  


Add the squash to the pan and cook another 5 minutes. 


    


Add the sugar, salt, pepper and thyme and cook another few minutes until the squash begins to brown.




     


Add the stock or water and cover with foil and place in oven. Cook for about 40 minutes.




     

While squash is cooking, mix the topping in a small bowl.


     
    
Top the squash with the bread crumb mixture. At this point it will still be somewhat wet.


              




Raise temperature to 425 and cook another 20 to 30 minutes until the top is lightly browned and the liquid as evaporated. 




  

Brussel Sprouts in brown butter

Here is another easy preparation for brussel sprouts.

Brussel Spouts in Brown Butter
Brussel Sprouts, halved
Oil
Butter
salt and pepper to taste

In a heavy skillet, cast iron works best, heat oil and toss with the brussel sprouts. Cook for about 5 minutes until they are nicely browned.



Remove the brussel sprouts and add the butter to the pan. Heat over medium low heat until the butter begins to turn brown and takes on a nutty smell.




Add the brussel sprouts back to the pan and toss with the butter and season with salt and pepper.

Follow this blog

Cauliflower cassarole

I wasn't always a fan of cauliflower. Maybe it was the mushy texture or the generally bland flavor, but as time has gone on I've warmed to it. What better way to enjoy it than covered in cheese and topped with a crispy bread crumb topping. This recipe is basically the same as for Mac & Cheese, but with the cauliflower instead of pasta.

Cauliflower Casserole 

1 large head cauliflower, cut into large pieces

1 -2 cloves garlic, sliced

2 cups milk 

2 Tbs cornstearch

salt and pepper to taste

3 - 6 oz cheese (I used cheddar and gruyere)

about 1/4 cup bread crumbs

Preheat over to 400.

Warm the 1 3/4 cups milk with the garlic.

Meanwhile boil the cauliflower in a large pot of boil water for about 5 minutes, until just tender. Drain and set aside.

Mix the cornstarch with the reserved milk.

Slowly drizzle into the warm milk and cook until the sauce thickens. Turn off heat and add about half the cheese. Stirring until the cheese melts.

Add the cauliflower and season generously with salt and pepper.

Pour into a baking dish and sprinkle with the rest of the cheese and cover with the bread crumbs.

Bake in 400 deg oven for about 30 minutes, until the top is nicely browned. Let sit for a couple minutes before serving.

Eggplant in Garlic Sauce

I had a bunch of Japanese Eggplant at home, and was looking for something easy to make. This simple dish fit the bill. I went a little heavy on the sauce so that we could pour extra over rice.

Eggplant in Garlic Sauce

4 - 5 Japanese Eggplant

oil 

2 -3 cloves garlic, minced

1/2 cup soy sauce

2 Tbs brown sugar

2 Tbs rice vinegar

1 tsp hot sauce (or more to taste)

1 Tbs corn starch

Slice the eggplant in half lengthwise, then score down the middle, making sure not to go through the skin.

Mix garlic, soy, sugar, starch and vinegar and set aside.

In a large skillet, heat oil and place eggplant skin side down. Brown for 2 or 3 minutes.

Pour in about a 1/2 cup of water cover and steam eggplant for about 10 minutes until soft.

Add the sauce and cook over medium high until the sauce thickens.

Serve with white or brown rice.

I'm Back...with more brussel sprouts

I never really ate brussel sprouts. There wasn't a bad experience to point to, they just weren't something we ate. Well, until recently. 

Here is another simple take, first roasting them then finishing in the pan and topping with some Parmigiano.

Brussel Sprouts with Parmigiano

Brussel sprouts 

oil 

salt an pepper

Parmigiano Reggiano

Trim the brussel sprouts of any brown leaves. Toss with oil and season with salt and pepper. Roast in 450 oven for about 20 minutes until they begin to soften.

Heat a cast iron pan, and coat with oil. Add the par-cooked sprouts and cook over high heat for about 5 minutes.

Turn once and sprinkle generously with cheese. Turn again and remove from heat after cheese melts, but before it burns. Season with salt and pepper.

Balsamic Brussel Sprouts

I have never been a huge brussel sprouts fan. I have nothing against them, they just don't seem to end up making into my rotation often. The other day while at the store my son, asked what they were, what better way to tell then to get them and give a taste.


This is a super simple recipe, that even the kids loved.


Balsamic Roasted Brussel Sprouts
Brussel Sprouts
Balsamic
Olive oil
salt and pepper




Remove any of the outer leaves of the brussel sprouts that are wilted, then cut in half. Toss with vinegar, oil and season with salt and pepper.





Roast in a 400 deg oven about 15 minutes, then turn over.







Cook for another 10 to 15 minutes until then are nicely roasted and cooked through.

Cauliflower take 2

Last year I made a cauliflower dish where you puree part and serve the rest as "steaks". It was good, but needed a little something else. Last night I tried adding some grilled corn and roasted peppers, and it definitely lifted the dish up.

Cauliflower * Corn * Peppers
Trim the out side of the cauliflower and with the stem attached cut into 2 or 3 thick slices. Chop the remaining pieces and boil or steam until soft in salted water. Puree the cooked pieces with some grilled corn and roasted pepper, thinning with the cooking liquid and season with salt and pepper.

Preheat oven to 400 deg. Heat oil in an oven proof pan and saute the steaks on one until brown then flip and put in oven to finish cooking through about 10 minutes.

Make a salad with some corn and peppers, oil and vinegar and season with salt and pepper.

To plate, place some of the puree on the plate, top with a steak and top with the corn salad.

Edamame Dip take 2

My previous effort to make an edamame dip was quite unsuccessful, to my surprise, as the kids love edamame and are big dip fans.

This recipe was much better and clearly was a winner. It is basically edamame with basil pesto, how can that be bad?

Edamame Dip
1 bag frozen edamame
1 bunch fresh basil
2 - 4 cloves garlic, to taste
Extra Virgin Olive oil
salt and pepper
2 - 4 oz Parmesean


Start by boiling the edamame in a large pot of salted boiling water, until tender about 5 minutes. Reserve about a cup of the liquid.




In a food processor, add the basil, garlic, oil and salt and pepper.




Blend to form a smooth paste. I them removed a few spoonfuls for garnish.



Add the edamame and cheese.Blend until smooth, thinning with the reserved cooking liquid to the desired consistency.



To serve, thin the reserved basil puree with a touch more oil and drizzle over the top. Serve with chips or cut veggies.