Cold Sesame (Zucchini) Noodles

It's the start of a heat wave, or so I've heard, and I'm not about to turn on the oven. And I recognize that it would appear as if I haven't turned on the oven in the past 11 months!! I just realized while watching the French Open this morning, that my last post was in reference to Wimbledon. In July. Of last year. I obviously have a thing for eating while others are playing some hard core tennis. And I'm a super lazy blogger.

Rather than make something sweet today (I did actually get off the couch to go to the gym) I decided to jump on the zoodle bandwagon. For the record: 1. I hate the word "zoodle." 2. It would be a terrible band name. Anyhow...this recipe substitutes fresh zucchini noodles (totally uncooked!) for the more typical egg noodle, therefore saving a few extra calories and excess heat from your stovetop. 

I happen to have a really small spiralizer gadget from OXO so will occasionally make some zucchini (or other veggie) noodles because it doesn't take up a ton of space and it makes me feel healthy...until I pour another glass of wine. Add as much garnish and protein as you like to make this a more substantial salad. Note: The longer your zucchini sits in the sesame sauce, the more watery it will become. Good to know if your sauce is a bit thick. (Like me.) It will ultimately thin out. (I wish!)

Cold Sesame Zucchini Noodles

2 tablespoons sesame oil
1/3 cup tahini, peanut butter, almond butter or a combination
3 tablespoons soy sauce, or to taste
2 tablespoons sugar
1 tablespoon rice or white wine or other vinegar
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
Hot sesame oil, chili-garlic paste or Tabasco sauce to taste
2 large zucchini, trimmed and spiralized
2 medium carrot, trimmed and spiralized (if desired)
Optional: Sliced cucumber, cubed tofu, chopped peanuts, sesame seeds, hot sauce

1. Whisk together the sesame oil, nut butters, soy, sugar, vinegar, ginger, garlic and hot oil in a large bowl. Taste and adjust.

2. Toss zucchini and carrot noodles with the sauce. Garnish as desired. Serves 2 main portions or 4 appetizer portions.

Mad Men Again. WWDD?

So it seems like my drink of choice last week should have been a Royal Mai Tai based on the Mad Men season premiere that opened at The Royal Hawaiian hotel. I have to admit that I totally love that hotel, in spite of the less than exotic location of Waikiki beach. It actually just makes me think of The Brady Bunch and the infamous tiki doll. Love that ep.

But I digress. I am working my way through the Mad Men cocktail list and tonight will be enjoying a French 75, supposedly the creation of Henry from Henry's Bar in Paris during the First World War. It can be served on the rocks or strained into a Champagne flute. I like to serve salty snacks any time I serve Champagne or a Champagne cocktail so you might want to try these zucchini fritters, especially later this summer when you can't seem to get rid of all of the zucchini that comes your way. WWDD? (What Would Don Do?) Smoke a cigarette and drink...alot.

Zucchini Fritters

3 medium zucchini (about 1 1/2 pounds), coarsely shredded
Kosher salt
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1/4 cup chopped dill
1/4 cup chopped parsley
1/4 cup plus 2 tablespoons chopped mint
1/2 cup crumbled feta cheese
Freshly ground pepper
Vegetable oil, for frying
1 medium cucumber—peeled, halved, seeded and coarsely chopped
1 cup Greek-style plain yogurt

1. Using the large holes of a box grater, grate the zucchini into a medium bowl. Add 1 tablespoon salt, toss and let stand for 5 minutes. Squeeze out as much liquid as possible (press into the sides of a mesh strainer) and transfer the zucchini to a large bowl. Stir in the eggs, flour, chopped dill, parsley, mint, feta, and pepper. Mix to combine. 

2. Heat 2 tablespoons oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into the pan. Repeat, spacing the fritters a few inches apart.

3. Cook the fritters until golden, 2 to 3 minutes. Lower the heat to medium. Turn the fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer the fritters to a plate; set aside on a warm place. Cook the remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired. Serve.

OPTIONAL: In a food processor, coarsely puree the chopped cucumber. Transfer to a medium bowl. Stir in the yogurt and the remaining 2 tablespoons of mint and season with salt and pepper. Serve with the fritters.

French 75

1 ounce simple syrup
1 ounce fresh lemon juice
2 ounces gin
4 ounces chilled Champagne

1. Combine the first three ingredients into an ice-filled martini shaker. Shake vigorously and strain into a Champagne flute. Top with Champagne, and garnish with a lemon peel.

I'm Guilty!

Although I didn't go away for the long weekend I did go out more than I should have (just ask my accountant), leaving me with little reason to cook or shop for food. I had a free night and still wanted to eat dinner after going to the gym yesterday, so fortunately found this basic recipe. Pasta, yogurt and zucchini? Not exactly a "You got your chocolate in my peanut butter!" combination, but surprisingly tasty (and cheap). I thought it might need some lemon zest, but the yogurt provided all the zest required. I also used 2% yogurt and less butter, cutting out some of the extra fat for a more guilt free meal. I was already up to my eyeballs in guilt after a lunch of a fried chicken BLT topped with fried green tomatoes. And bacon. I have to go back to the gym, stat!

Pasta with Yogurt and Zucchini

Adapted from Food & Wine

1 pound cut pasta
4 medium zucchini (about 1 1/2 pounds), coarsely shredded
4 tablespoons unsalted butter
1 cup plain whole-milk Greek yogurt
1 cup freshly grated Parmesan cheese, plus more for serving
Freshly grated nutmeg
Kosher salt and freshly ground pepper

1. In a large pot of boiling salted water, cook the pasta until al dente. One minute before the pasta is done, add the shredded zucchini to the pot. Drain the pasta and zucchini, reserving 1/4 cup of the cooking water.

2. Meanwhile, in a large, deep skillet, melt the butter. Remove from the heat. Stir in the yogurt and the 1 cup of grated cheese and season the yogurt sauce with freshly grated nutmeg, salt and pepper.

3. Add the pasta, zucchini and reserved pasta water to the saucepan and cook over low heat, tossing, until the sauce coats the pasta; transfer to warmed bowls and serve with the extra cheese.

Peppier than Popeye

Even though I didn't indulge in my favorite guacamole and margarita holiday last weekend, I still feel like I could use a break. From food and stuff. So I'm looking to my old lentil standby to help me out. Lentils are high in protein and fiber as well as folate, vitamin B1 and potassium among several other nutrients. Combining lentils with quinoa, which also offers complete protein as well as nine essential amino acids, makes a super-hard-core-healthy meal. I mean, it's got to be better than Popeye's plain old spinach!

For this salad I used what I had laying around, which wasn't much, but you could certainly add loads more of your fave veggies, feta or goat cheese and even some sliced almonds for extra crunch. My little twist with this recipe is using black (or beluga) lentils and tri-color quinoa, just for some visual interest. I'm feeling better already!

Black Lentil and Tri-Color Quinoa Salad

1 cup quinoa (white or red or tri-color)
1 cup lentils (black or green or brown)
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 small garlic clove, grated
Zest of one lemon
1 cup chopped olives
1 small zucchini, diced
1/3 cup basil, chopped
1/3 cup parsley, chopped
Salt and Freshly ground black pepper, to taste

1. Place the quinoa in a mesh colander and rinse thoroughly with cold water. Add the quinoa and two cups of water to a medium saucepan over medium-high heat. Bring to a boil and then reduce the heat to low, cover, and simmer until the water is absorbed, about 15 minutes.

2. Meanwhile rinse the lentils with cold water and place in another medium saucepan. Cover with at least an inch of water, bring to a boil, cover, and then simmer until tender but not falling apart, 15 - 18 minutes.

3. While the quinoa and lentils are cooking, whisk together the lemon juice, olive oil, garlic and lemon zest in a small bowl. Set aside.

4. Drain the cooked lentils and toss with the quinoa and lemon mixture in a large bowl. Set aside to cool.

5. Once the salad has cooled, mix in the chopped herbs, olives, zucchini and salt and pepper. Taste and adjust seasoning. Serves about six.

Dry Black Lentils

Dry Tri-Color Quinoa

Cooked Tri-Color Quinoa

Buffalo Stance

I have no resolve, so there'll be no resolutions. Just because I'm trying to eat a few vegetables and it coincides with the new year, it doesn't mean anything...except that I'm trying to offset all of the buffalo and bison that I ate while in Aspen over the holidays. I'm just going to take a little time out from big game...and red meat in general. And maybe some carbs while I'm at it. That's my buffalo stance.

I ran across a roasted zucchini recipe in Food & Wine and it sounded like a pretty good place to start. Even though zucchini isn't a winter vegetable it is available year round, so I figured that I'd try treating it like a winter vegetable by roasting it. Even though zucchini can be cooked quickly in a saute pan without turning on the oven, I discovered that roasting helps it to dry out and brown more quickly...and you don't have to hover over it, moving it around the pan to help the liquid evaporate. Throw on a glob of ricotta and call it a day. Or, if that's too side-dishy for you, boil some pasta and toss it all together and serve with some Parm on top. Not everyone is calorie counting in the new year...I finished off my veg fest with a hunk of dark chocolate.



Roasted Zucchini with Ricotta
(Adapted from Food & Wine)

6 medium zucchini (2 pounds), diced
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt
Freshly ground black pepper
3 whole garlic cloves, crushed
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 teaspoons fresh lemon juice
Fresh ricotta, for serving
Chopped parsley, for garnish

1. Preheat the oven to 425°. On a rimmed baking sheet, drizzle the diced zucchini with the 2 tablespoons of olive oil, season with salt and black pepper, and toss with the garlic, oregano, and red pepper flakes. Spread out evenly on the baking sheet and roast for about 20 minutes, until the zucchini pieces are browned around the edges.

2. Transfer the cooked zucchini to a bowl. Toss with the lemon juice and season with salt to taste. Serve with the ricotta, a drizzle of olive oil, and garnish with the parsley. Serves 4.

On the Fence

When I was a kid our neighbors had little gardens that actually produced enough random veggies that my family often received their overflow. The neighbors to the right would bring mounds of rhubarb which my mother would turn into rhubarb pie, but the neighbors behind us had a special policy: Whatever grew threw the chain link fence was ours to keep. This basically amounted to a few tomatoes and a couple zucchini. At the end of the day, they often realized that they still had more than what they knew what to do with, so we'd inevitably end up getting a big bunch of zucchini too. Hello, zucchini bread!



Since the farmers markets and grocery stores are currently overflowing with summer squash, I decided to make my own zucchini bread (plus it's not too crazy hot). I remembered having a recipe (in my little kid handwriting) from my old recipe box, and in fact I found several quick bread recipes. Check out my handwriting style over the years. I particularly like the circles over the 'i's. (And, really? Oleo?)



I figured that there must be a new and improved recipe out there so I consulted some of my cookbooks. Every recipe was pretty much the same except for The Best New Recipe. The main difference is that they have you drain the shredded zucchini. Interesting. A lot of liquid does actually drain out. Anyone thirsty?



So...even though I consider myself a pretty good baker, I overlooked something. (It happens!) The recipe called for 1/4 cup yogurt and I threw in a whole 7-ounce container. Ooops. I didn't notice it until I was writing up the recipe just now. But it helps explain why the center of my bread sank and the bread didn't have a consistent crumb throughout. Oh, well (I think it will be good toasted). I also neglected to weigh my zucchini since I bought it from a farmers market so I guesstimated the amount for the recipe. I was a little out of it I guess. By the way, I recommend using a couple of smaller zucchini rather than one giant one. I think they're a little more tender and you won't have to bother scooping out seeds from the more mature veggies. I think, in addition to just paying more attention, next time I might leave out the lemon juice and add a touch of cinnamon, just because that's how I remember the flavor, while eating it cold for breakfast.



Zucchini Bread
(Adapted from The New Best Recipe)

2 cups all-purpose flour, plus more for the pan
1 pound zucchini, washed and dried, ends and stems removed
3/4 cup sugar
1/2 cup walnuts or pecans, coarsely chopped
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup plain yogurt
2 large eggs, beaten lightly
1 tablespoon fresh lemon juice
6 tablespoons unsalted butter, melted and cooled

1. Heat the oven to 375˚F. Grease the bottom and sides of a 9x5-inch loaf pan; dust with flour, tapping out the excess.

2. Shred the zucchini on the large holes of a box grater. Toss with 2 tablespoons of the sugar and place into a fine-mesh strainer set about 2 inches above the bottom of a bowl to drain.

3. Meanwhile, toast the nuts in a medium skillet over medium heat until fragrant, stirring frequently, about 5 minutes. Set aside to cool.

4. In a large bowl add the flour, baking soda, baking powder, and salt and whisk until combined. Set aside.

5. Whisk together the remaining 1/2 cup plus 2 tablespoons sugar, the yogurt, eggs, lemon juice, and melted butter in a medium bowl until combined. Set aside.

6. After the zucchini has drained, press between sheets of paper towel to absorb any excess moisture. Stir the zucchini and yogurt mixture into the flour mixture until just moistened. Add the nuts and fold in gently. Scrap the batter into the prepared pan and smooth the top with a rubber spatula.

7. Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, about 55 - 60 minutes, rotating the pan halfway through baking. Cool in the pan for 10 minutes before turning out onto a wire rack to continue cooling for at least one hour before serving.

Meow!

One of my favorite restaurants in New York is The Red Cat. It opened while I was living in Chelsea and it became THE go-to neighborhood restaurant for me and my roommate at the time, Julie. On many a Friday night you could find us sitting at the bar having a glass (or two...) of wine, sharing a few of our favorite appetizers. I still love to go there. The food is fabulous, the people who work there are fantastic, and the room is comfortable and cozy. AND now I am the proud owner of The Red Cat Cookbook (by Jimmy Bradley and Andrew Friedman). Which means...I can make many of my favorite dishes in my very own home. And I did. This weekend. When I was in that carb coma. (Don't worry Red Cat peeps. I can't make them as well as you so you'll still see me for a properly made dinner.)



One of my favorite appetizers also happens to be about the easiest recipe you could ever make. Quick Sauté of Zucchini is a light, tasty plate of goodness. With the summer coming, you know that some neighbor is going to hand you about 6 more zucchini than you know what to do with (or maybe that's just my suburban memory playing tricks on me), and when it's 90 degrees, turning on the oven to make another zucchini bread is about the last thing you'll want to do. Enter this fabulous recipe that takes about 3 minutes to make. (Well, that all depends on how good you are with your chef's knife...Don't make fun of my matchsticks! You've never seen my lack of counter space!)



Here is my adaptation of The Red Cat's Quick Sauté of Zucchini:

2 tablespoons extra-virgin olive oil
3 tablespoons sliced almonds
1 medium zucchini, sliced lengthwise into 1/8-inch-thick slices, then crosswise into matchsticks
Salt
Freshly ground black pepper
2 ounces Pecorino Romano (I used Parmesan because it's what I had), shaved into shards with a vegetable peeler

1. Heat the oil in a large skillet. When hot, but not smoking, add the almonds and cook, stirring until the almonds are golden brown, about 30 seconds. Add the zucchini and stir to coat with the oil, just a few seconds. Season with salt and pepper. Stir and cook for 30 seconds more.

2. Plate the zucchini and almonds. Top with cheese as desired. Serves two as an appetizer or one as a very light meal.

Thanks, Red Cat! (But I'll see you soon for Tempura of Green Beans!)