Posts Tagged 'zucchini'

zucchini and basil salad

Sometimes you want something delicate and refined. Like a zucchini and basil salad with shavings of parmesan. But then sometimes, people need a little more substance…and a little less wankery. Sometimes, these needs take place concurrently, running parallel to one another, and only occasionally colliding. so a compromise was found because in the words of a grandmother I know “im not making six different dinners”. It was thus, that this dual salad was created. For those seeking little – stop at the basil and zucchini. For those who seek more, grill some haloumi, some broccolini, make some couscous and don’t write a blog. To each according to his need. So here it is – a theme and variations of dinner proper, entitled ‘refinement…revisited’.

Ingredients

4 zucchinis

2 cloves garlic finely chopped

handful of basil leaves (green and purple – if you can)

handful of parmesan shaved

handful of hazelnuts

4tbsp olive oil

1tbsp balsamic vinegar

salt and pepper

first cut the zucchini diagonally– about 2cm thick. Put in a bowl with 1tbsp olive oil and the garlic and season with salt and pepper. Toss to combine. Put on a crazy hot griddle pan and cook until the black marks appear. Cook it through or not…whatever does it for you. Take off the grill and put into a bowl. Pour over remaining olive oil and balsamic vinegar. Check for seasoning. To serve, scatter the basil leaves onto a plate – add some rocket or spinach if it feels right to do so. Top with the zucchini, then the parmesan shavings and finally scatter some hazelnuts atop.

But it might be arctic out there. The elements, your immune system and the whole world might be against you…and you may need more. The cold can make a beast of a man. If this man is you then after having done your zucchini, chop up some more garlic and one red chilli.

Put some broccolini into boiling salted water for 1 minute. Then put broccolini into a bowl with the garlic, chilli and olive oil and grill until tender (not too soft). While the broccolini is grilling, make some couscous. Then grill some haloumi…its hot right now and from what im reading, it’s the new parmesan. Add broccolini, and haloumi to afore-elaborated salad and combine. Serve with couscous.

grilled asparagus, zucchini and haloumi salad

it got very cold very suddenly. as a wind-swept fellow who had just had his hood blown off once said “the worst thing about the cold is the wind makes your hat fall off”. i would add to that that the other worst thing about the cold is the cold itself. and that sense, if your a paranoid neurotic, that death is never far off. and pretty though the wintering may be, decay, darkness and a ruinous landscape can wear a girl down. and so, after the first sign of chilblains appeared and the fear began that i may have contracted some fatal illness and would slowly degenerate into a reclusive, ranting, choleric-psychotic, i quickly learned that the only means i had to offset my inevitable fate was the oven. it was put to me that it would be socially and environmentally irresponsible to use the oven as a source of heat, turned on full, with the door open. so my only recourse was to fill the oven with food – a perpetual and unrelenting procession of food. food which would also provide fuel for the broken biological furnace. for my secondary source of heat, i looked to the stove. investing in a griddle pan which i knew, from my learnings and readings, needed to be searing hot. and finally i looked to a recipe which would enable use of all these mechanisms – and this is what i found. grilled asparagus. grilled zucchini. grilled haloumi. and roasted cherry tomatoes. massacring hundreds of birds with one giant culinary stone. held together with some basil oil (unfortunately the basil oil needs to be made in a blender which produces little to no heat…but if you touch the base after the wizzing you will find a little residual warmth from the friction). in the timeless words of jaffar “desperate times call for desperate measures”.

nb. for joy: cooking times may vary depending on competence. this salad requires a lot of preparation. most of which can be done while the tomatoes are roasting in the oven (for 50 minutes)…so i would say an hour is a good approximation. but let us remember the famous words of leo tolstoy who once said “dont quote me”.

i should also add that this recipe was largely lifted from the ottolenghi cookbook which was sent from heaven…and from heaven to me and from me to you. with love and mainly warmth.

ingredients

2 bunches asparagus

2 zucchinis sliced lengthways

1 punnet cherry tomatoes

couple handfuls of rocket

1 garlic clove

150g haloumi

…and for the basil oil

1 bunch of basil leaves

75ml olive oil

1 garlic clove chopped

salt and pepper

first preheat the oven to 170 degrees. put tomatoes with one tablespoon of olive oil, salt, pepper and a garlic clove in a bowl and toss to combine. lay these skin side down on a roasting tray and put in the oven for 50 minutes.


next put the asparagus in a pot of boiling salted water for 3-4 minutes. then remove and drain and immediately rinse with cold water until they are cold to the touch. put the asparagus in a mixing bowl and toss in 2 tablespoons of olive oil, salt and pepper. then place the asparagus on a very very hot griddle pan and grill for a few minutes.

slice the zucchini lengthways, preferably with a mandolin and toss with 2 tablespoons of olive oil, salt and pepper. then grill on griddle pan over high heat.

then make the basil oil. put all the ingredients into a blender and blend to combine. taste for seasoning and you might need to add more olive oil depending on the capacity of your blender. some are very limited

finally grill the haloumi on the hot griddle pan. you can make a cross pattern if you have that sort of mathematical mind or a presentationally inclined. then combine all the ingredients in a large mixing bowl. drizzle over some of the basil oil – however much you see fit.

and then serve. i think its good with couscous because most things are. similarly, as always, some pine nuts will elevate this textually to a different level altogether. if you are iron deficient on account of a vegetarian lifestyle you never chose and need some red flesh you can go to your local meat providore and pick up a steak…something i admit to knowing little to nothing about but my photographer will be more than happy to answer any questions you may have relating to steak and the cooking therein thereof (as well as any techincal difficulties you may have…with anything at all…unless of course he is busy in his mind incubation process, in which case you should probably just slowly walk away.)

penne with tomato & zucchini

a brief preface. after ruining some shortcrust pastry but continuing feebly and pathetically on to place said pastry into muffin tins to make some kind of aberrant semblance of a tartlet this post was an uphill battle and should have never been published. perhaps tomorrow, in the cold light of day, there might be a serious edit but until then – here are some bad words, poorly arranged, squeezed out of a ruined cook.

i was faced with a simple choice – penne with tomato and nutmeg or penne with zucchini and mint. well some people dont care for mint. there i said it. and since when is food and the institution of marriage analogous? ive felt for sometime that zucchini is better suited to garlic, to basil, and to hot things like chili. so zucchini and mint wasnt going to happen. thus, i rearranged the order of things and redefined food marriages according to the philosophy of someone i know – if you like both things, put them together. simplify it and there you have it – tomatoes good (with garlic and basil – much better) and zucchini good (with garlic and basil – gooder still). so here is dinner based on a new revolutionary movement – the one which understands no rules and no shoulds beyond that of their own palate. it might not be good for human culinary evolution, it might not be good for the digestive system, and it might not be good for those who believe some things to be fundamentally and unutterably wrong (ie. jam and mayonnaise) but when it works (albeit by fluke accident) its a wonderful thing.

ingredients

500g cherry tomatoes (halved)

2 zucchinis

50g butter

3 garlic cloves peeled and finely sliced

handful of basil leaves

250g penne

handful of parmesan

50g ricotta

first, slice the zucchini lengthways into 2 cm slices. in a bowl coat zucchini in sliced garlic, drizzle with olive oil, season with salt and pepper and grill until zucchini are soft. set aside.

melt 25g butter in fry pan over low heat. add garlic and cook til soft and light brown. then add the cherry tomatoes with good pinch of sea salt and simmer for 15 minutes. continue stirring until all the tomatoes are broken up. add salt and pepper. finally tear in some basil leaves and remove from the heat.


cook penne in boiling salted water until al dente. drain, return to the pan and add the remaining butter and a handful of parmesan and stir to combine. then add to the tomato sauce. finally toss in the zucchini and crumble in the ricotta and stir to combine.

i suggest pine nuts atop. but then i always do. i myself have never experienced any pine nut syndrome other than the one that affects the stomach after over-consumption. and i also believe that they should be added to the garlic/vanilla category of things defined by the maxim ‘you can never have too much’. tear over some basil. and enjoy in moderation (not a moral position, just a retrospective thought gained from bitter experience).

carrot, apple and walnut muffins

The muffins herewith are drawn, scavenger-like, from a number of muffins and muffin-related experiences of which I have been the fortunate (and, once in Agadir, not so fortunate) subject. In a secondary inspirational role is a small suite of muffin-centred dreams, dreams of muffins great and muffins good. Once upon an aimless day (are there other sorts of days? if so, where may I enquire further about them?) i happened upon a unique genre of muffin at baker d. chirico. In retrospect, I’m quite certain Fitzroy st cleft itself in twain beneath my feat that day. Revelation always strikes when you least expect it, and often when suffering from a particularly bad case of gout . Loaded though this muffin was with its constituent bits (carrot, apple, walnuts) it seemed out of place in a humble st. kildan bakehouse. But who am I to question the universe when it reaches out and taps me on the shoulder with a crumbly top and a moist centre like a whisper?
One day I’ll tell you about the Agadir-muffin debacle of 92. Till then, enjoy these.

ingredients

300g plain flour

2tsp baking powder

2tsp ground cinnamon

pinch salt

4 free range eggs

160ml sunflower/vegetable oil (i used 100ml oil and 60ml orange juice. because i can)

200g brown sugar

80g caster sugar

vanilla (vast amounts)

220g peeled grated carrot

200g granny smith

100g grated zucchini

100g walnuts

100g saltanas


preheat oven to 170 degrees. grease a muffin tray. but first get all your ingredients together, and realise you dont actually have said muffin tray and do swearing, see your life and your failures flash before your eyes and then run for your sad little life back to the shop from whence you came for a new fresh muffin tray. then, back to the grating task at hand.


sift the flour, baking powder, cinnamon and salt and mix. then whisk eggs, oil, sugars and vanillas with the grated apple, carrot and zucchini. fold in the walnuts and sultanas and finally the sifted flour mix.


spoon mix into the greased tins and bake for 25 minutes.

this post was adapted by spoon after spoon and is a dedicae for snow who is possibly the greatest muffin lover and maker i know.