Zucchini Archive

Thursday, July 26, 2007

zucchini bread

zucchini for zucchini bread

If any thing could tear me from my at times maniacal devotion to small spaces, walk-up apartments, crowded sidewalks and our crystal rattling at 11:30 p.m. on a Sunday while the stench of hot tar seeps in through our leaky windows because the City decided this would be a good time to repave the avenue below, it would be the suburban pastoral longing for a backyard garden where I could grow tomatoes, peppers, zucchini and herbs.


Growing up, this is what my parents set aside a space on the side of the house for, lined by a raspberry bush and just steps from the sour cherry tree. Sadly, the tree died just as I developed a taste for the tart cherries, the raspberry bush became overrun with poison ivy, and the last round of landscaping whittled the garden area to half its size, but I swear, somewhere in the back there is still a matted indentation from the Summer of the Zucchini Bats.

Continued after the jump »

Monday, July 9, 2007

ratatouille’s ratatouille

ratatouille's ratatouille

Tell me I’m not alone in this: You saw Ratatouille, fell in love with Remy (though you still jumped a foot in the air when you saw a significantly less-charming rodent scamper across your path on the way home) and found yourself with a pressing craving, not for the heavy and too-often soggy traditional Provençal ratatouille, but that kaleidoscope of spiraled colors they served to the haughty and (spoiler!) soon-humbled restaurant critic.

I can’t believe how well this worked out. I also can’t believe I cooked a cartoon dish created by an imaginary rat. But I can believe I’ll be making this again tomorrow, because it’s delicious, seasonal, and an incredible cinch to make.


Continued after the jump »

Thursday, May 31, 2007

zucchini carpaccio salad

zucchini carpaccio salad

Here in the Northeast, where our winters get frigidly cold and our summers are known to snap into the high 90s for days on end, I have a somewhat sinister theory about the weather, and that is that it’s mocking you. It’s waiting for you to snap and when you do, it has a hearty laugh at your expense. Bust out the ski jacket, 20-foot scarf and Gore-Tex accessories the first cold day in October? Snicker, snicker. Sink down in front of the a/c with a bag of ice on your forehead the first 90-degree, 100 percent humidity day in June? Imagine the sun’s Mr. Burns-ian cackle, muttering “excellent.”

I don’t know what it’s like where you are, but hoo boy, is it hot up in NYC right now–and it’s not even June yet, which means that it’s too soon to succumb to bowls of icy granita and dinners of frozen grapes and proscuitto-wrapped melon. Fold your cards now, and what will you do when summer really steps up to the plate (and God-willing, the Yankees) in July? Nope, no, can’t have it. But it doesn’t mean that tonight is not as good of a night as any to take a step back from the stove with something I fell upon two nights ago that was so gorgeously simple and different, I could imagine it keeping us cool all summer.

salted and soaking

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Saturday, December 16, 2006

zucchini latkes

zucchini latkes, wasabi sour cream

Despite the fact that it takes some kind of crazy to cook a separate meal while embedded in preparing a multi-course meal for a dinner party, yet another night of take-out — even from my beloved Kitchen Market — seemed unbearable last night, and seeing as it was the first night of Hanukah, it was only appropriate to make a batch of latkes. But tradition is so boring, isn’t it? Thank goodness for Food & Wine’s deliriously enticing latke-vodka party (this is the second year in a row I am kicking myself for not having one — 2007 Deb, get on that!), pairing them with the wasabi cream topping, the suggested accompaniment for the sweet potato variety. Awesome, awesome. We skipped the caviar and what-not on top as only one of us would have loved that and it was not the person standing over the stove, tra-la-la. It all went perfectly with a lightly-dressed napa cabbage salad and, you betcha, a hefty glass of wine.

And now, the kitchen yet again beckons. Soup! Tarts! Salad! Cheater’s creme anglaise! Those croutons aren’t going to toast themselves, lady.

Continued after the jump »

Wednesday, November 29, 2006

zucchini, ham and ricotta fritters

zucchini, ham and ricotta fritters

I am the last person on the internet to join the Cute Overload train; I mean, I get it, it’s cute. I love cute, you love cute, cute makes the birds sing and the sun shine and the world go round and tra-la-la. I get it. But man, oh man. Sometime in the last two weeks it hit me like a ten ton truck and people, the cute is killing me. I can’t breathe sometimes, the cute is so strong. I’m tag-surfing snorgle on Flickr, sputtering nonsensicals like “piggle snorgle tiny mouf action ohmy gah! Gah!” when Alex asks me how my day was. I want to take bites of the cute, but I know, I know I’d bite down too hard and take a piece out of the ear. When she added an “I shall leeck you” category it was about all the precious I could take and I had to let Alex in on the Overload, my new time-sucking Internet habit; Alex, who like any man with two eyes pulse, quickly found the Cats ‘n’ Racks and let’s just say, it is not just my redonk little habit anymore.

Speaking of redonk, in my predictable language-sponging manner, I’ve also picked up the slang, the cute-’bonics and it’s having a horrific effect on my ability to string sentences this week. Take our dinner tonight; it was just one of the best, most awesome, breathtakingly lovable weekday night dinners we’ve had in ages and I can just tell, these fritters are gonna be yr new BFF, too!!!1! Do you see? Do you see how that sentence just fell from grace when my enthusiasm kicked in? Let’s hope this passes real soon.

Continued after the jump »