Bad buckwheat

I had no idea what buckwheat tasted like, until I made these buckwheat pancakes. I hated them with all my heart. Buckwheat has a really strong taste -- probably an acquired taste for those who like it -- with some lovely dirt and dust undertones. It is extremely healthy, however, and gluten-free, which is important for some people.

This recipe was a cute-looking one found in my daughter's Mother Goose cookbook. It called for half buckwheat flour and half white flour. I wonder if they would have been tolerable with just a fourth buckwheat? I'm almost crazy enough to try it.

THE RECIPE:

1/2 c. sifted white flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 Tbsp. sugar
1/2 c. unsifted buckwheat flour
2 eggs
1/4 c. melted and cooled butter
1 c. buttermilk

In medium bowl, mix white flour with salt, baking powder, soda and sugar. Stir in buckwheat flour. In a small bowl, combine eggs, cooled butter and buttermilk. Add to dry ingredients, mixing until just combined. Batter should be lumpy. Heat an oiled griddle or skillet to medium. Pour 4-inch rounds of batter onto skillet and cook until bubbles form on surface and edges become dry. Turn and cook until nicely browned on underside. Eat, and try not to gag.

A way to use all that zucchini

I've got zucchini coming out of my ears. Our garden is producing so much that, at any given time, I have about eight zucchini in my fridge. Who needs that much zucchini? I've pawned them off onto my neighbors. Today, however, I found a whole new use for them.

Thanks to Smitten Kitchen, I made four batches of zucchini fritters. I'm going to freeze a bunch of them. They are really yummy and different. I was very excited to find the recipe!

THE RECIPE:

2 medium zucchini*
1 tsp. salt, plus extra to taste
1-2 Tbsp. finely chopped onion (green, yellow, whatever)
1 egg
Pepper to taste (I also used some lemon pepper)
1/2 c. flour
1/2 tsp. baking powder
Olive oil

Trim ends of zucchini. Shred with the large holes on a box grater or with the shredding blade of a food processor. Toss shredded zucchini with 1 teaspoon salt and let sit in a colander to drain for about 10 minutes. Put zucchini in cheesecloth or a clean dish towel (that's what I used) and wring it out until you release as much of the juice as possible. Zucchini are FULL of liquid. This is kind of a messy, annoying part, but everything else is so easy.

Mix the drained zucchini with onion, egg and seasonings to taste. It might need up to 1/4 teaspoon more salt to make up for what went down the drain. Mix flour and baking powder separately, then stir into zucchini/egg mixture.

Heat 2 tablespoons oil in a heavy skillet on medium-high. Plop bunches of zucchini mixture onto skillet and flatten slightly with back of a spatula or spoon. Fry until nicely browned, then flip onto other side. Reduce heat if they brown too fast. Put cooked fritters in a 200-degree oven for about 10 minutes while the others fry. Repeat process, ensuring that skillet stays well-oiled. Makes about 7 fritters.

Serve with sour cream sauce, if desired. If you freeze the extras, they can be spread on a sheet and reheated at 325 degrees until they are hot and crisp again.

Sour cream sauce:

1 c. sour cream or plain yogurt
2 Tbsp. lemon juice
1/4 tsp. lemon zest (I used lemon pepper instead)
1 small clove garlic, minced (I used 1/4 teaspoon powder)
Salt to taste

Combine all ingredients and refrigerate so flavors can mix.


*Medium is one that is about 2 inches in diameter.

Calling all cauliflower haters

I have been feeling bad for cauliflower, because we rarely eat it. So, when I saw this roasted, curried cauliflower on Mel's Kitchen Cafe, I had to give it a try. I love curry. I'd say the recipe was a success. Everyone in my family ate it. Plus, it was something different from the norm.

THE RECIPE:

1 head cauliflower, washed and cut into florets
2 to 3 Tbsp. olive oil
Up to 1/2 tsp. salt
1/2 to 3/4 tsp. yellow curry powder

Preheat oven to 475 degrees. On a rimmed baking sheet, toss cauliflower with oil. Sprinkle evenly with seasonings. Bake about 18 minutes, stirring once halfway through. Cauliflower is ready when tender-crisp and browned in spots.