Continuing to build the entertaining repertoire. Amy and I fed the Elders and some friends a few days ago. She wanted Italian, and we both wanted to create a menu that, though plentiful, would create the impression of lightness and coolness. We didn't want anyone sweating over soup or slogging down fettucine alfredo-- our house can get quite warm and muggy on summer nights, especially when it's full of people, which it so often is. Amy made some turkey-vegetable skewers, and I made a dish I remembered eating at restaurants, a bruschetta (toast) topped with a cut caprese (tomato, mozzarella, and basil salad). I thought it turned out quite tasty and sophisticated, and it got eaten quickly. For dessert I made the lemon curd and berry pavlova that I made for Mother's Day, and people seemed to really enjoy the looks and flavor of that too.
Brushcetta alla Caprese
Topping
somewhere around 2 c chopped (into 1/2 inch dice) well-flavored roma tomatoes
about 8 oz fresh mozzarella (not low-moisture pizza cheese), in 1/2 inch dice
a handful of fresh basil, shredded with scissors
1 1/2 T extra virgin olive oil
salt and pepper to taste
Blend topping ingredients and season to taste. Refrigerate about 2 hours. Before serving, drain of excess moisture.
Toasts
a long, thinnish crusty Italian-style white loaf, cut into 1/2 inch slices
garlic cloves, peeled and cut in half, as needed
extra-virgin olive oil
Broil the bread until it is crisp on both sides. Rub one side of each piece of toast with cut garlic. Sprinkle with olive oil. I think guests should be allowed to spoon on their own caprese topping, so that the toasts don't get soggy.
Saturday, August 8, 2009
Zucchini Bread
The garden yielded up big sudden zucchini a couple weeks ago, good pretty much only for zucchini bread. Our first zucchini bread making appointment happened before I could get Mom's recipe, so I used the one from the Joy. It was a well-tested, successful recipe, but it wasn't the same. The next time, I used Mom's recipe. The beautifully domed, finely crumbed and very tasty loaves were vastly superior, even though about 6 cooks worked on the recipe, which can spoil even the best of recipes.
Zucchini Bread
3 eggs
2/3 c. oil
2 c. sugar
Beat the above together. Stir in
2 c. grated zucchini
2 t. vanilla
Mix together.
3 c. flour (can use part whole wheat)
1 t. salt
3 t. cinnamon
2 t. baking soda
1/2 t. baking powder
Stir into the liquid mixture. Add
2 c. chopped nuts if you like.
Pour into 2 greased loaf pans. Bake at 325 degrees F. for 60 minutes.
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