Zucchini Patties

INGREDIENTS:

• 2 1/2 cups coarsely grated zucchini (from about 3 medium)
• 1 teaspoon salt, divided
• 1 large egg
• 1 large egg yolk
• 1/2 cup (or more) all purpose flour
• 1/2 cup crumbled feta cheese
• 1 cup chopped fresh Italian parsley
• 1/2 cup chopped green onions
• 1 1/2 tablespoons chopped fresh dill

• vegetable oil for frying (recommend:  corn oil or grape seed oil)

• hummus or yogurt
• 
  

DIRECTIONS:

Toss zucchini and 1/2 teaspoon salt in large bowl.  Let stand 5 minutes.  Transfer to sieve.  Press out excess liquid.  Place zucchini in dry bowl.  Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt.  Mix in parsley, onions, and dill.  If batter is very wet, add more flour by spoonfuls.

Heat 2 tbsp olive oil and 2 tbsp corn oil in large skillet over medium heat.  Working in batches, drop batter by rounded tablespoonfuls into skillet.  Fry patties until golden, 5 minutes per side.  Transfer to paper towels.  DO AHEAD Can be made 1 day ahead.  Place on baking sheet, cover, and chill.  Rewarm uncovered in 350 oven for 12 minutes.  Serve with yogurt or hummus.

Brie Toast with Chardonnay Soaked Golden Raisins

This one was made for me by a most amazing hostess (who is also a gourmet chef by night).  Props go out to Laura Werlin's Cheese Essentials (available at any bookstore).  And no, Laura Werlin was not the hostess who made these for me.  If you like this recipe, though, grab a copy of the book.  You will be glad you did.

Ingredients:
1 1/2 cups water
1 cup Chardonnay ( I use La Ferme Julien - Cotes du Luberon available at Trader Joe's)
1/4 cup plus 2 tbsp sugar
1 vanilla bean, split in half vertically
1 cup golden raisins
12 ounces Fromager d'Affinois cheese sliced into 24 pieces (or any double-creme brie)
24 slices baguette cut 1/4 inch thick
4 tbsp (1/2 stick) unsalted butter, melted

Directions:
In a medium-size saucepan, combine the water, wine, and sugar.  Bring to a simmer over medium-high heat until the sugar is dissolved.  Reduce heat to medium and simmer for 5 minutes.  Turn off the heat.  Scrape the insides of the vanilla bean into the liquid and add the remaining bean.  Add the raisins.  Let steep uncovered for at least 1 hour at room temperature.  Refrigerate overnight.

Drain the raisins, reserving the liquid.  Discard the vanilla bean.  Put the liquid back in the saucepan and bring to a boil.  Reduce to about 1/3 cup or until the syrup turns a deep golden color, 10 to 15 minutes.  Watch carefully so the syrup doesn't burn.  If it starts to foam, remove from heat immediately (as a fire might start).  The syrup will continue to thicken as it cools, and have a texture similar to light maple syrup.  Cool completely.

Preheat the oven to 400 F.

Brush butter onto both sides of the bread slices.  Bake for 8 to 10 minutes or until golden brown.  Let cool completely.

To assemble:
Put a slice of cheese on each toast.  Sprinkle with a few raisins and drizzle syrup over the top.

Stuffed Mushrooms

I guarantee that these will be a hit at any party or potluck!  Somehow always the topic of conversation and always the first to run out.

These are always a hit!
INGREDIENTS
20 fresh mushrooms, stems removed
1 clove garlic, peeled and minced
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
3/4 cup dry bread crumbs
1/2 cup chopped green bell pepper
2 tablespoons dried parsley
2 tablespoons Italian-style seasoning
ground black pepper to taste
1/4 stick butter, melted
1/2 cup shredded mozzarella cheese
 olive oil
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13
inch baking dish.
Arrange mushroom caps hollow side up in the baking dish.
In a medium bowl, mix together garlic, parmesan cheese, onion, bread
crumbs, green bell pepper, parsley, Italian-style seasoning and black
pepper. Slowly stir in approximately 1/2 the butter, enough to make
the mixture slightly moist.
Generously fill the mushroom caps with the mixture. Sprinkle with
mozzarella cheese. Drizzle with olive oil.
Bake in the preheated oven 30 minutes, or until lightly browned.

Tender Beef Brisket

INGREDIENTS
1 (3 pound) beef brisket, trimmed and cut in half
1 cup ketchup
1 small onion, chopped
1 tablespoon prepared horseradish
1 tablespoon prepared mustard or mustard seed
1 tablespoon honey
1/2 teaspoon pepper
DIRECTIONS
Place the brisket in a 3-qt. slow cooker. In a bowl, combine the
remaining ingredients. Pour over brisket. Cover and cook on low for 6
hours or until tender.
Remove the beef; set aside. Pour the sauce into a saucepan; cook,
uncovered, over low heat for 13-15 minutes or until reduced and
thickened, stirring occasionally. Slice the meat across the grain;
serve with sauce.

Mediterranean Pasta

So this is a fusion of an on-line recipe and a menu item at La 
Madeleine's.  And I absolutely adore it.  Enjoy! 

INGREDIENTS
3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste
1/3 jar black olives
1/3 can/jar marinated artichoke hearts
baby roma or cherry tomatoes
pasta 

DIRECTIONS
pesto sauce:
  In a food processor, blend together basil leaves, nuts, garlic, and
cheese. Pour in oil slowly while still mixing. Stir in salt and
pepper. 

cook pasta, cover with pesto sauce, olives, artichoke hearts, and
tomatoes 

Dama Bianca (Fennel and Celery Salad)

2 medium fennel bulbs, stalks discarded
6 pale inner (white) celery stalks, leaves discarded and stalks thinly
sliced
1 (1/2-lb) ball buffalo mozzarella (optional), roughly torn
1/2 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
6 tablespoons good-quality fruity extra-virgin olive oil
1/4 tsp. fine sea salt
Halve fennel lengthwise, then thinly slice crosswise about 1/4 inch
thick.  Toss with celery and arrange on a platter with mozzarella.
Whisk the sauce together and drizzle over the salad.

Parsee Omelet

Just a bit of historical context, the Parsees were the Persians who moved to India.  So I think of this recipe as a little of both worlds.  "Pars" means "Persia".

I have yet to make these, but I have a friend who has made them on numerous occasions and they are a feast for the taste buds.

1 lb. small zucchini
1 3/4 tsp. salt
5 tablespoons vegetable oil
1 large onion, peeled and finely chopped
1 large or 2 small potatoes, peeled and cut into 1/4 inch dice
1 - 3 fresh, hot green chillies, finely chopped
2 medium tomatoes, chopped
1 1/2 tsp, ground cumin seeds
1/8 - 1/4 tsp. cayenne pepper, optional
freshly ground black pepper
9 large eggs
3 tbsp. finely chopped fresh coriander (use parsley as a substitute)
1/4 tsp. baking soda
Trim and discard the ends of the zucchini. Grate the zucchini
coarsely.  Put the grated zucchini in a bowl.  Sprinkle 3/4 tsp. salt
over them and mix thoroughly.  Set aside for 30 minutes.  Squeeze all
the liquid out of the grated zucchini and then separate the strands so
they are no longer bunched up.
Heat 3 tbsp. oil in a non-stick frying pan over a medium flame.  When
hot, put in the onion.  Stir and fry for a minute.  Now put in the
potatoes and the green chillies.  Stir and fry for about 5 minutes or
until the potato pieces are about tender.  Add the zucchini, tomatoes,
cumin, the remaining 1 tsp. salt, cayenne, and a generous amount of
black pepper.  Stir and cook for 2-3 minutes or until the tomato
pieces are soft.  Set aside to cool.
Break the eggs into a bowl and beat well.  Empty the cooled vegetable
mixture into the beaten eggs and add the fresh green coriander.  Stir
to mix,  Sprinkle in the baking soda, making sure that it is lump-
free.  Mix again.
Wipe out the frying pan with a piece of paper towel.  Pour in the
remaining 2 tbsp. of oil and set to heat on a low flame.  When hot,
pour in the egg mixture.

Belgian Waffles

These take a little while to make, but they are so worth it!  The
temperature of the mixture cannot be too hot or too cold.  The goal is
to get the yeast to rise.   The aroma of these waffles will awaken your loved ones...yes, like those cheesy coffee commercials in the 80s...but in a much cooler way =)

1 (.25 ounce) package active dry yeast
3 cups warm milk (110 degrees F or 45 degrees C)
3 eggs (separate the yolks and the whites)
3/4 cup butter, melted and cooled to lukewarm
1/2 cup white sugar
2 tsp. vanilla extract
4 cups flour
1/2 tsp. salt
1.  Dissolve yeast in 1/4 cup warm milk.  Stand 10 min.
2.  Add the following:
        egg yolks
        1/4 cup warm milk
        melted butter
        yeast mixture
        sugar
        salt
        vanilla
        milk and flour alternately
        beat egg white, fold into batter
3.  Cover bowl with a warm towel, place in a warm place for one hour.
Yeast will rise.
4.  Pour batter onto waffle iron.

Lemon and Marjoram Carrots

Hello and welcome to my kick ass food blog!  I hope you enjoy all of the uber-terrific recipes!  Most, not all of these recipes, are vegetarian and quick and easy to prepare.  The longer ones, though, are definitely worth the effort.

Now for the first one.

Lemon and Marjoram Carrots

3 tbsp. olive oil 
1 large clove garlic, minced 
2 pounds carrots, cut diagonally into 1/2-inch slices 
1 tsp. sugar (or honey) 
1/2 tsp. salt 
1/4 tsp. fresh-ground black pepper 
1 tbsp. chopped fresh marjoram, or 1 tsp. dried marjoram 
4 tsp. freshly squeezed lemon juice 

1.  In a medium nonstick frying pan, heat 1 1/2 tsp. of the oil over
moderately low heat.  Add the garlic, carrots, honey, 1/4 tsp. of the
salt, the pepper, and the dried marjoram, if using.  Cook, covered,
stirring occasionally, for 5 minutes. 

2.  Uncover the pan.  Raise the heat to moderate and cook, stirring
frequently, until the carrots are very tender and beginning to brown,
about 8 minutes longer. 

3.  Remove the pan from the heat.  Stir in the remaining 1 1/2 tbsp.
oil and 1/4 tsp. salt, the lemon juice, and the fresh marjoram, if
using.