Where all things food are happening.

Month: July 2010

Beet and Cabbage Burnip

Beet and Cabbage Burnip

In keeping with calling the fermented turnip (more usually called sauerruben) turnip burnip I am calling the fermented beet and cabbage (more usually called sauerkraut) burnip, too.  Several weeks ago I started a batch with grated green cabbage and assorted beets from the CSA.  It […]

The Best Ever Savory Zucchini Bread

The Best Ever Savory Zucchini Bread

Here’s a recipe for those who want a bread but not a sweet one (and are still using zucchini…) Beer, Cheese, and Zucchini Bread 2 cups white flour 1 cup whole wheat flour 1 Tbs sugar 2 tsp baking powder 1 tsp salt 3 Tbs […]

And More of the Green Stuff (Zucchini, that is.)

And More of the Green Stuff (Zucchini, that is.)

This dish is for the spicy/savory folks, as the zucchini bread was for the sweet folks.  In our house we like both so have some of each dish on the go right now.  More recipes for zucchini to come…keep reading.

Spicy Zucchini and Eggplant in Tomato Sauce with Olives

  • 1 eggplant
  • 1 large or 2 medium zucchini
  • 1 large white onion (or yellow)
  • 3 cloves garlic
  • 2 cups tomato sauce or puree
  • 2 cups water
  • 1-2 cups green olives, to taste (you can use pimento-stuffed Spanish olives or any pitted green ones.  I use these http://www.halutza.com/2007/productsgreenpitted.html, which are from the kibbutz where Jim and I met and they are delicious on their own)
  • 1 Tbs olive oil
  • 1-2 Tbs ground cumin, to taste (I toast and grind my own seeds, the flavor difference is amazing)
  • 1/4-1/2 tsp cayenne pepper (1/4 makes it flavorful, 1/2 makes it spicy, more makes it fiery.  Substitute 1 tsp paprika instead if you don’t like the heat.)
  • salt and pepper to taste
  • dash of vinegar – red wine, cider, balsamic, rice

Heat the oil in the bottom of a heavy pot over medium high while you chop the onion.  Put onion in pot and cook slightly (don’t brown) while you chop the eggplant and zucchini into 1″ chunks.  Add veggies to pot and cook for a few minutes, stirring so nothing sticks or burns.  Finely chop the garlic and add to the pot.  Add in the cumin, some black pepper, and cayenne, stir for a minute then add tomato sauce/puree, vinegar, and water.  Stir well and bring to a simmer.  Add in olives and simmer, covered, over lowish heat for at least an hour.  Check and stir every 10 minutes or so.  If it starts to stick, turn down heat.  If it looks like it getting dry, add water.  Taste and season with salt as needed.  Serve hot as a side dish or over rice as a main dish.  Serve cold as a salad or stuffed in a pita.

Best Zucchini Bread

Best Zucchini Bread

You really know it’s summer when you start getting more zucchini than you can possibly eat plain.  Forget those adorable, skinny little courgettes – these are huge, dachshund size squash with their own zip codes and personality.  Of course you cannot throw them out and […]

Fennel?

Fennel?

We got fennel this week in our CSA share – as well as lots of questions on what to do with it.  Fennel is daunting to many cooks; that frondy top, the strange bulby bit, the slightly sweet licorice taste.  In all things culinary, be […]