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The words “chocolate sandwich” have saved me many a morning from going down the tubes. Inspired by Nutella, this spread is made from ingredients that are commonly found in your pantry. Unlike Nutella, whose main ingredient is sugar, the main ingredient of this is unsweetened peanut butter which has protein for energy and helps to keep you full. This version doesn’t contain soy lecithin in it either, a common ingredient used to emulsify food that is usually GMO. My kids love it as a simple sandwich, but I’ve been known to spread it on apples, dip pretzels in it, or sneak a spoonful when my kids aren’t looking. If you want to be fancy, it makes a great condiment on a cheese plate with a nice Robiola or triple crème and some strawberries.

Nutella-ish spread

Makes 2 sandwiches

1/4 cup unsweetened unsalted peanut butter

2 tablespoons Dutch process cocoa powder

2 tablespoons honey or maple syrup (I use raw honey)

1 tablespoon coconut oil

1/8 teaspoon vanilla extract

1/8 teaspoon kosher salt

Mix all ingredients together until well blended. Store it at room temperature for a couple of days, or in the refrigerator for longer (if it’s around that long!). Just be sure to take it out about an hour before you intend to use it so that it may soften. Oils may separate out, that is normal. Just stir to incorporate them back in.

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Red Miso Meatballs

Red Miso Meatballs

To say that these meatballs were a success in my house is a huge understatement.  I had bought some grass-fed beef intending to make bolognese sauce but had to change the plan and eliminate the pasta last-minute. I didn’t have the ingredients for my usual meatballs so I scanned my fridge to see what the options were. My eyes landed on the red miso and I thought its deep, salty umami flavor would be a perfect complement to ground beef. When most people think of miso they think of white miso, which is what you would make a traditional sushi-restaurant miso soup with. Red miso, however, is saltier and more intense in flavor. You can make soup with it too, but it’s also good for glazes, braises and recipes that call for deeper flavors. Not all miso is made from only soybeans. There are some that incorporate rice, and some that blend soy and grains, so read the labels if you have dietary restrictions. If you are looking for  soy-free miso there are some made from chickpeas and barley. I also use fish sauce in the mix, an ingredient that not everybody has in their pantry. You can substitute soy sauce instead, but I would recommend starting with one teaspoon, cooking off a bit of the mix to taste and then adding the second if it’s not too salty.

Slow cooked vegetables are also folded into the meat mix, like carrots, onion and garlic that have sweat out and become buttery and soft. This adds sweetness and helps the meatballs stay tender.  Both girls cleaned their plates, asked for seconds and requested that I make them again right away.

These meatballs are so savory and flavorful that a sauce wasn’t necessary. They are great with some sautéed bok choy or chinese broccoli and rice, or as a snack or lunch with cucumbers tossed in sesame oil, rice wine vinegar and soy sauce, but honestly we end up eating them with whatever is around. I even send my eldest daughter to school with them for lunch.

Red Miso Meatballs

Yield: about 28 meatballs

2 medium carrots, chopped

1 red onion, peeled, root removed and quartered

1 tablespoon grass-fed beef tallow, olive oil, or vegetable oil

3 cloves garlic, peeled and smashed with the back of a knife

1 bay leaf

3 sprigs thyme

1 pound grass-fed ground beef

1 large egg

2 heaping rounded tablespoons red miso

2 teaspoons fish sauce (or soy sauce)

1. Preheat oven to 425F

2. Place carrots and onion in a bowl of a food processor and pulse until vegetables are finely chopped.

3. Add your fat or oil to a medium-sized saucepan with a lid. Dump in the finely chopped vegetables, garlic, bay and thyme. Heat on medium until vegetables begin to sizzle. Cover and cook, until vegetables are melted, soft and buttery, about 10-15 minutes, stirring often. If your pan is too large, the vegetables will want to burn so watch the heat and if you need to, add a splash of water. If your heat is too high, they will brown before they cook. What you are trying to do is cook them slow and low so that the water cooks out of them first, and then they start to caramelize so the sweetness will start to concentrate.

4. In a large bowl combine ground beef, vegetable mixture and all remaining ingredients. Mix well with a wooden spoon or gloved hand so that the miso is fully incorporated into the ground beef, no chunks of it remain and the mixture is slightly sticky.

5. Drop rounded heaping tablespoon sized balls on to a baking sheet about 1 inch apart and bake for 10 minutes.

6. Let cool slightly, remove meatballs from tray and serve. Don’t be afraid to take a piece of bread and sop up all the fatty delicious juices that have leached out!

Thai Red Curry Vegetables

Thai Red Curry Vegetables

 

This slow cooker Thai Red Curry has become a surprise hit in my household. I love that its full of vegetables and the first time I made it was totally vegetarian, eschewing the fish sauce and tossing tofu in at the end. I worried it might be too spicy so I pulled all the vegetables and tofu out of the broth, arranged them on my children’s plates next to their rice and they ended up asking for seconds. Zoe especially loved “the chicken”.  The second time I made it, I finished it with fish sauce, and then dropped some cleaned shrimp in (still keeping the tofu). Fish sauce is an Asian condiment made from fermented fish, and is one of those things that smells so badly but when used in the right context adds such a depth of flavor and salt that can’t be achieved any other way. In fact, any curry at a Thai restaurant, even the vegetable ones, have fish sauce in them. Still, it’s an ingredient that most people don’t want to buy to use once, and it’s really hard to get past the funky fermented smell that permeates the room once you open the cap. If you don’t want to go that route, you can simply season at the end with both soy sauce and regular salt and it will still be delicious. It’s important to add salt at both the beginning and end of the cooking process because in the beginning it will flavor the vegetables cooking, but those vegetables throw off a lot of natural juices that will dilute the broth and need to be balanced at the end. Thai Red Curries are traditionally less spicy than green so I went with that. I use one 4-oz jar of Thai Kitchen Red Curry Paste as a base. It’s a fine product that contains only pureed aromatics and nothing else, but to achieve a full flavor I add more ginger and lemongrass. Slow cooking everything and adding butternut squash lends sweetness that allows me to leave out the traditional ingredient of palm sugar. You can use regular coconut milk, or light, they both taste good, the latter producing a less rich and more soupy broth that is still worthy of some rice. To that point, the perfect side dish is some steamed jasmine rice, but any white rice will do too. Cut all of the vegetables the day before and store them in a big bowl so in the morning you plop everything in the slow cooker and are done with it.

all the beautiful veggies

all the beautiful veggies

Slow Cooker Thai Red Curry

Serves 4

two 13.5 oz cans of full or low-fat coconut milk

one 4 oz jar Thai Red Curry Paste

1 stalk lemongrass, smashed with the back of a knife to release its flavor, split lengthwise and cut into two inch lengths and tied together with a string

one 2″ piece of ginger, peeled and sliced

2 tablespoons soy sauce, plus more at the end

1 tsp salt, plus more at the end

 

1 cup carrots, sliced 1/4″ on the bias

2 cups greenbeans, (I like the Chinese long beans, but American green beans work too) trimmed and cut into approximately 2″ lengths

2 cups butternut squash cut into chunks

1 red bell pepper, sliced 1/2″

one pound shitakes, stems removed and caps sliced, or 8 oz button mushrooms, trimmed and sliced

8 oz organic firm tofu, drained and cut into cubes or

one pound of shrimp, peeled and cleaned

 

1. Add coconut milk, curry paste, ginger and lemongrass to slow cooker and whisk to combine.

2. Add vegetables and gently stir to coat all of the vegetables with the sauce. The vegetables will not be completely submerged and that is ok. During the cooking process they will release their water and shrink down.

3. Cook on high for about 3.5 hours or low for about 6 hours. Fish out the bunch of lemongrass and discard. Finish seasoning to taste: It could take an additional 2 tsp of salt and 1 teaspoon of soy sauce at this point, or 2 tsp fish sauce, depending on the water content in the vegetables. Taste it and season it to your taste. I like salty so I will even add a couple squirts of fish sauce right to my bowl.

4. When it’s seasoned, if adding shrimp, turn the cooker up to high, drop in the shrimp and cook until pink and firm to the touch, about 10-20 minutes depending on the size of the shrimp. If you aren’t sure, take one out and cut into it. Add your tofu once the shrimp are cooked and gently warm through.

5. Serve in a bowl as a soup or with Jasmine rice.

You can finish the dish with chopped red chilis if you like a bit more heat like I do, fresh cilantro leaves and sliced scallions. Enjoy!!

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Pomegranates are in season now which means I am eating them as much as I possibly can. They are full of antioxidants, vitamin C and fiber. They also happen to be delicious. One of our favorite easy things to eat these days is take some yoghurt, stir in a hefty scoop of peanut butter and top it with Pomegranate seeds. My sister-in-law who is a Registered Dietician would put a scoop of peanut butter in her morning yoghurt to boost the protein content and stay full until lunch. I tried it once and was hooked. Peanut Butter lends an amazing richness to the creamy yoghurt that I just love. Pomegranates are the perfect complement and add a burst of sweetness, acidity and crunch.  My 4-year-old is skeptical of the seeds so I stir them in well so she doesn’t see them. My 2-year-old gobbles it up any way and asks for more. You can use any full, non or low-fat plain yogurt but I prefer Greek because of the thicker texture and tangier flavor. It’s so good we’ve been known to eat this for dessert!

IMG_0234You’ve eaten the roasted chicken, licked your fingers and now it’s time for clean up. Believe it or not, that chicken carcass that you have left is one of the most valuable things to come across your kitchen. If you haven’t noticed, chicken stock is a widely used ingredient in anything from soups, to curries, risotto, braises and even vegetable dishes. The reason for this is its neutral flavor doesn’t overpower the other ingredients like say, a vegetable stock could, but instead it adds a round flavor and richness that serves as a  great building block. What you buy in the store is usually broth, made from meat and flavorings and not usually the simmered bones. If you make a proper stock from bones cooked for a long time you release their natural gelatin which is why a homemade stock becomes jelly when it cools. What is also does is give you that velvety viscous mouth feel when it’s hot. Store bought chicken “stock” or broth also has salt in it, something the professionals never do because if you reduce the stock to concentrate flavor and gelatin it would then be too salty. So you season with salt at the end. That being said, I use box stock when I don’t have any home-made in the house, but I always buy low sodium and organic to minimize the crazy ingredients they add for flavor. Just watch the salt if you use store-bought, and when using home-made, you will have to season with a little extra at the end. Keep in mind this is one chicken, so you may not get that jelly when cold texture but its still a hell of a lot better than spending money!

If you own a slow cooker, you can toss the leftover chicken body and any juices that are hanging out on the dish around it right in after dinner and cook it overnight or do the same the next day. If not, save it in a Tupperware and simmer it gently in a pot on a day that you have some time. If you simmer it for 2-3  hours you should be fine and watch the water level so it never gets completely dry. Reducing it will concentrate flavor and save space in your freezer and you can add water or broth to make up any liquid difference in your recipes. Lastly, the slow cooker does crazy things to onions so I leave them out if I’m using that.

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1 chicken carcass with anything that is left on it, broken up into a few smaller pieces and any reserved juices

3 medium carrots, peeled and cut into 2″ lengths

3 stalks of celery, cut large

1 large white or yellow onion, peeled and quartered (omit if slow-cooker)

2 cloves garlic, peeled

8 sprigs of thyme

parsley stems (if you have them)

1 whole clove (if you don’t have it, omit)

1. Cover all ingredients with water in a slow cooker or a pot that is deeper than wide, and not too big or too small for the ingredients.

2. In slow-cooker cook on high for 4-6 hours or low for 8 hours. On stove top, bring to a boil on high heat, then reduce it to a simmer and simmer 2-4 hours until done, watching the liquid. Skim the impurities off the top with a spoon or ladle during the process.

3. Strain out the solids and discard and cool, then freeze.

Roast Chicken with melting onions and cauliflower

Roast Chicken with melting onions and cauliflower

There are few meals more satisfying than a whole roasted chicken done right. With crispy seasoned skin and juicy flavorful meat, it’s easier than you think to make. A French chef taught me to slice Vidalia onions thick and sit the chicken on top of them so that they slowly cook in the drippings from the bird until they are melting, rich and sweet. They make this perfect little condiment you can eat on its own, mopped up with bread or roasted potatoes. At this time of year I love to roast cauliflower. Roasting the cauliflower brings out the natural sweetness of the vegetable and completely transforms it. The florets become these crunchy nutty morsels that even kids love. You can eat the cauliflower just like that and it’s wonderful.  But if you try mixing the roasted cauliflower with the onions and some of the drippings you end up with something spectacular. There are so many ways to IMG_0248finish the dish too. You could simply add some salt and pepper to taste and maybe chopped parsley and call it a day. Or you could soak some raisins for 10 minutes in apple cider vinegar, then drain and add to the mixture along with some chopped mint. For guests recently I tossed in Lovage leaves, pomegranate seeds and a touch of high quality syrupy balsamic vinegar.  I always leave out a small bowl of the plain roasted cauliflower that I drizzle with honey for the kids before tossing in the other stuff if they decide to be fickle that day. 😉

As for the chicken, there are a few tricks that I use to ensure that the skin comes out crispy and the meat succulent. First, the day before you are cooking the chicken take it out of its package, carefully drain the juices and pat it dry, do not wash it. One of the most common misconceptions is that you should wash a chicken. Washing a chicken doesn’t remove any salmonella from it, it just sprays it all over your kitchen sink, counter and drain board. You kill Salmonella by cooking your chicken to the proper temperature or by using a chemical sanitizer like bleach. Place it on a Corningware or a plate with high sides to catch any juices that might leak out and leave it in your fridge overnight to dry out even further. This removes water from the skin to help it crisp up and actually improves the texture of the meat. Many cultures hang and age their poultry before eating it, and getting it out of the bag of blood, juice and gizzards gives it less opportunity to spoil and develop off flavors and smells.

The second is to salt the crap out of the skin before you cook it. There needs to be almost a crust of salt on the skin that you shouldn’t panic about because it does not penetrate to the meat. If you want, you can remove the amazing bite of crunchy salty bliss or you can get over it and eat a thin sliver as punctuation for the 2 inches of unseasoned flesh underneath. Lastly, do yourself a huge favor and get an instant read thermometer. That is the kind that you insert in the food after its cooked to take its temperature, not the kind you insert from the beginning. A chicken can differ in size, density, and temperature when you put it in the oven. Oven temps fluctuate too so cooking time is a guideline. If you want to know when your chicken is done “temp it,” as we say in the cooking world, and you can’t go wrong. It should read 165 in the thickest part of the leg, near the bone but not touching it. Be sure to let the chicken rest before carving it. It finishes cooking the bird and redistributes the juices into the flesh. Then you can eat.

Roast Chicken with Melted onions and Cauliflower

Serves 2-4

1 Large Vidalia Onion, peeled and sliced into 1/2-3/4″ rounds

1 Whole Chicken, 3-4 lbs, neck and gizzards removed

2 Tablespoons chopped thyme (sage, rosemary or any combination of them works too)

1 Head CauliflowerIMG_0204

2 Tablespoons Extra Virgin Olive Oil

Salt and Pepper

1.Preheat oven to 425F.

2.Keeping rounds intact, lay onion slices down in a skillet the size of the chicken.

3. Generously salt all sides of the chicken, then sprinkle on pepper and herbs evenly. Tuck wing tips underneath chicken and place chicken on top of onions.

4. Place in preheated oven and roast until when pierced in the leg juices run clear and internal temperature reads 165F, about 1 hour. Remove chicken from pan using tongs or a roasting fork, draining the juices back into the onions, and let rest on a cutting board about 15 minutes.

5. While chicken is roasting, remove the core out of the Cauliflower and cut into 1″ florets. Toss in a bowl with 2 Tablespoons extra virgin olive oil, 1 tsp salt and pepper. Dump onto a cookie sheet and roast until tender with brown spots, about 3o-40 minutes, giving the pan a shake and stir every 10-15 minutes.

6. After the chicken comes out of the oven, turn the oven temperature down to 300F. Put cauliflower and onions back in the oven to finish cooking and reduce juices. Cook 10-15 minutes more until cauliflower is soft and onions are melting.

7. Remove onions and cauliflower from the oven and toss together in a bowl, using as much of the chicken fat as desired. (I am guilty of using it all.) Taste and add salt and pepper if needed and serve as is or dress it to finish.

8. Rip apart the chicken, eat it with the sides and lick your fingers.

Footnote: After the meat is off the carcass you should absolutely save it to throw in the slow cooker the next day and make chicken stock. You can read all about it here.

I’m so excited to announce the relaunch of the Gourmom. After many life changes I am back with so much inspiration and motivation and I am thrilled to share this with you. I hope that this blog will help, inspire, educate you and maybe put a smile on your face too.  In the coming weeks I will begin with recipes for the slow cooker, which I have rediscovered my love affair with. It’s an indispensible tool in any mom’s arsenal and it’s also much more energy efficient than cooking on the stovetop. I’ve also gotten really into cooking Indian dishes that are child friendly, economical and full of nutrition and healing spices. Moroccan, Middle Eastern and North African flavors have been dominating my kitchen these days allowing me to use vegetables in many more diverse and delicious ways. I am going to share with you not only full out recipes but my “cop-out” meals as well, because even though I work as a cook professionally it doesn’t mean that I don’t have those nights too. I welcome your feedback. Let me know how I am doing and what you would like to see and I will do my best to provide it. The first post will be arriving shortly!

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I belong to something called a CSA, short for Community Supported Agriculture. Basically, you buy a share of the harvest from a farm your community has made a deal to support. Each week you get a box of whatever they have picked. You don’t know what you are getting or how much. It’s a great way to support the small farmers that are growing quality food but making very little money. It’s also a great way to eat a wider variety of fruits and vegetables, try some things you might not have, and its fun!

One of items in our box recently was Salad Turnips. They were among the nicest I’ve seen in a while. But so many people don’t know what to do with them! Yes, you can make a salad with them, but don’t let the name discourage you from cooking them as well. Salad turnips are sweeter, juicier and more delicate than a traditional turnip. The first thing I always do is cut off the greens. You can store them separately in a Ziploc bag with a little air caught in it to make them last longer. The greens are delicious in salads, pastas, or cooked on their own the same way you would cook spinach or swiss chard. Be sure you wash all the parts thoroughly, turnips tend to be very sandy (after all they come from the ground) but especially right at the part where the root and the green meet. For the simplest preparation possible you can cut them into eighths, drop them in boiling, salted water until just tender when pierced with a knife (About 5-7 minutes). You don’t want them too cooked or they will become mealy and fall apart. Then hit them with a bit more salt to taste, fresh black pepper and a dollop of nice butter. Toss in a bowl while hot and the water that comes off the turnip will emulsify the melting butter into a creamy sauce. My 3-year-old loves them! I also like to roast them with soy sauce, olive oil, maple syrup and thyme for a more intensely flavored side dish. Finally, you can make a salad with thinly sliced turnips and arugula (was also in our box that week). Season it with salt and pepper, a squeeze of fresh lemon and bit of extra virgin olive oil and toss to coat lightly. Top with Parmigiano Reggiano that you have shaved with a peeler. Bellisimo!

Soy Maple Turnips

Serves 2 (as a side dish)

2 lg. Salad Turnips, cut into 1/8ths

1 tablespoon soy sauce

2 tablespoons maple syrup

2 tablespoons Extra virgin Olive oil

2 sprigs thyme

  1. Scrub turnips well with a vegetable brush, cut into eighths and place in a baking dish.
  2. Top with remaining ingredients and mix well.
  3. Cover with aluminum foil and place in a preheated 350 degree oven and cook 20 minutes.
  4. Remove cover and stir. Cook 10 minutes more, uncovered.
  5. Stir and cook 5 minutes more, or until most of the liquid has evaporated. Using a dry towel, grab the baking dish and swirl around turnips to coat them in the thick sauce.Image

Remember, maple syrup is sugar and wants to burn. If you are cooking a small amount of turnips and sauce in a large pan, there is more surface area and more opportunity to burn. Things like the assize of your pan and the size of the cut turnips will affect your cooking time. Keep an eye on them and make sure the bottom doesn’t burn. When the sauce is almost evaporated and thick the turnips are done.

You can drizzle a little extra maple syrup on top for some added sweetness. Enjoy!

Chicken Scarp

First of all, I’m back. I had a baby (another!), sold my apartment, and moved at 9 months pregnant. I won’t bore you with the details but I wish I was the kind of person who could manage to blog through all this. I am not.

Chicken Scarpariello, or affectionately known as “Chicken Scarp” is a staple in any self-respecting red-sauce joint or family style Italian-American establishment. I’ve been eating it a lot lately and of course I wanted to make it at home. There are many variations of the dish but it is generally chicken and sausage braised in some kind of acidic sauce served with potatoes.  It is definitely one of my favorites. You can make it with spicy or sweet peppers, depending on your family’s taste. I leave the spice out and then put chili flake on mine so that my daughter can partake. This is a basic recipe, but I have also seen it with broccoli added to make it a complete meal. All you have to do is blanch the broccoli in salted water and then toss it in at the end and it’s delicious.

Chicken Scarpariello

Serves 2-4

1 chicken, about 4 lbs, cut into 1/8ths (save backbone and wingtips if you want to make chicken stock)

2 lbs potatoes, preferably something a little starchy, not a red new potato, cut into 1″ cubes

4 cloves garlic, then later 7 cloves garlic

2 T Olive Oil, then later 2 more T Olive Oil

1 lb. Italian sausage, hot or sweet, your preference

1 cup sweet peppers, diced or sliced (baby are nice, red or orange, no green)

1 cup white wine vinegar (not distilled, red wine vinegar works too)

about 2 cups low or no salt chicken stock (if you want to make your own, see footnote*)

1 bay leaf

chili flake (optional)

salt and pepper as needed

1. Preheat oven to 375.

2. Toss potatoes and  4 garlic cloves in initial 2 T of Olive oil. Season with salt and pepper, lay out on a sheet pan or cookie sheet and roast 20 minutes. Turn potatoes and roast another 10 or so minutes, until soft and caramelized. Hold them until you need to add them to the recipe.

3. Heat remaining 2 T in a shallow wide skillet with a lid. Season chicken pieces with salt and pepper. When oil shimmers and lets of the slightest bit of smoke, add chicken pieces, skin side down. Don’t crowd the pan, rather do batches so that the chicken browns properly. Once you add the chicken to the pan, don’t disturb it- let a crust build on it before you try to turn it or it will stick. Brown chicken on all sides and remove, reserving in a bowl. Brown sausage as well, getting nice color on all sides and reserve to same bowl.

4. If there is just a ton of fat, pour some off, leaving about 2 T inside. Add garlic and peppers and sauté, until they just start to color.

5. Pull pan off the heat. add vinegar and return to heat. Scrape bottom of the pan with wooden spoon to release any stuck bits. This is called deglazing. Reduce vinegar by half. Add chicken and sausage back into the pan. This, unlike the browning phase, can be a snug fit. Add bay leaf and chicken stock so that it comes about 3/4 the way up the sides of the chicken. If you have made your own stock you will need to add some salt at this step. Just add a little, you will taste and adjust later.

6. Bring to a boil then reduce to a simmer. Cover.

7. Simmer until white meat is just done, about 12-15 minutes (depending on the size of the chicken). Don’t worry if it is a little under because it will continue to cook while it is being held and you are going to put it back in the pan and cook it a bit more too. Remove white meat to a bowl and cover loosely with a damp towel or plastic wrap to reserve. Remove sausage and let rest for a few minutes. Then slice sausage and add it back to the pot.

8. Continue cooking dark meat until it pulls off the bone easily.

9. When dark meat is done, remove the cover and adjust sauce. If you need to reduce the sauce a bit do it now. Just remember that salt will concentrate as you reduce so don’t season fully until the end. This dish should be juicy and saucy, not dry  or with a thick gravy.

10. Return white meat and potatoes to the pan and heat gently so that the flavors marry. If you are adding blanched broccoli do so at this point.

11. Enjoy! Leftovers of this are great because the chicken really marinates in the sauce.

*I make my own chicken stock for this recipe. Since you are cooking chicken on the bone anyway, you don’t need to go crazy on the stock, as the chicken itself will also add to the sauce. Just take the wingtips and backbone, place them in the smallest pot they will fit in and cover with water. Make this be the first thing you do. Bring it to a boil, then reduce it to a simmer. Using a spoon, take out the impurities that will rise to the surface (greasy and scummy looking stuff). While you prep the rest of the ingredients, this will cook and by the time you need it for the recipe it will have cooked long enough.

Zucchini Pie

Before this summer is over, I had to get a post for Zucchini pie in, while the zucchini are local and abundant. When I was a kid my mother used to make broccoli or zucchini pie all the time, using a recipe from the back of the Bisquick box. I knew there must be a recipe out there without the Bisquick (what is Bisquick anyway?) so I did a quick search and found one posted by Real Simple magazine. I tweaked it just a bit to get it to taste how I wanted to so here it is. Try to pick small firm zucchini with skins that aren’t bruised. The larger ones tend to be filled with seeds, aren’t as sweet and have tougher skins. If zucchini flowers are available, you can arrange them on the top to form a delicious and decorative pattern.

This is super easy to make and tastes great cold, which is how it is often eaten, standing at the fridge with the open door in one hand and pie in the other. It’s sort of like a crustless Quiche, with some flour in the filling to give it structure. And kids like it too!

Zucchini Pie

Adapted from Real Simple Magazine

Serves 4-6

3 Cups zucchini skin on, grated

1 small onion, finely diced

1 cup AP flour

1 cup provolone cheese, grated

3 eggs, beaten

1/4 cup vegetable oil

4 Tablespoons Parmigiano, grated

2 Tablespoons basil, chopped

1 tsp baking powder

2 teaspoons kosher salt

1/2 teaspoon black pepper, ground

3-4 Zucchini flowers (if available)

1. Preheat oven to 350F. Grease a 9 or 10 inch corningware (or other glass or ceramic baking dish; I don’t like it in metal) with butter or vegetable oil.

2. Combine all ingredients except eggs in a large bowl, reserving a little Parmigiano to sprinkle on top.

3. In a small bowl beat eggs, then fold into zucchini mixture.

4. Pour into baking dish. If you have Zucchini flowers arrange in a decorative pattern on top of mixture (don’t submerge completely). Bake 45-50 minutes or until a pick inserted in the center comes out clean. About 3/4 of the way through cooking sprinkle with reserved Parmigiano. If you desire more color you can stick it under the broiler for a couple of minutes to brown the top.

5. Let rest for about 20 minutes before slicing so that the pie sets up and cools.

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