Hidden zucchini

There are 12 zucchini in my fridge right now. Two of them are the size of my new twin niece and nephew. And those are what's still left over after I used four to make this zucchini soup with coconut and curry. The zucchini flavor is virtually undetectable amid the other strong flavors, but that's OK, because coconut and curry is one of my favorite combos.

THE RECIPE:

1 Tbsp. olive oil
1 medium onion, chopped
4 small to medium zucchini, cut in chunks (leave skin on)
1 tsp. salt
1 Tbsp. yellow curry powder
4 c. chicken broth
1 14-ounce can coconut milk
Fresh basil for garnish (optional)

In large pot, heat olive oil then add onion, zucchini and salt. Saute for a few minutes. Add curry and broth, then bring to a boil. Cover, reduce heat and simmer about 30 minutes, or until zucchini is tender. Using an immersion blender or regular blender, puree soup until smooth, then stir in coconut milk and heat through. Garnish with basil if desired.

Perfect panzanella

Let me introduce you to panzanella. It is a rustic Italian tomato-bread salad, and it's a delicious way to use garden fresh tomatoes. Panzanella originated in the Tuscan countryside, where peasants needed a way to use stale bread. Today, you can make the recipe your own with all kinds of yummy add-ins. Here's what I did.

THE RECIPE:

6 c. rustic Italian bread OR 1 whole French baguette, cut into chunks*
1/2 c. olive oil, divided
3/4 tsp. salt, divided
3 large, juicy vine-ripened tomatoes (3 to 4 inches in diameter)
1 Tbsp. red wine vinegar
1/2 Tbsp. sugar
1/4 tsp. pepper
3 green onions, thinly sliced
1 cucumber, peeled, halved, seeded and thinly sliced
2 ounces crumbled feta cheese
3 Tbsp. drained capers (optional)
1/4 c. chopped fresh basil

Heat oven to 400 degrees. Toss bread chunks with 2 tablespoons olive oil and 1/4 teaspoon salt. Arrange bread in single layer on baking sheet and bake on middle oven rack for 15 to 20 minutes, stirring halfway through. Bread will be hardened and crisp and golden when done.

Meanwhile, cut tomatoes into chunks and put in a colander over a large measuring cup or dish to drain and catch juices. Toss tomatoes with 1/2 teaspoon salt and stir periodically, letting drain for at least 15 minutes. Try to reserve 1/2 cup juices.

Whisk remaining 6 tablespoons olive oil, vinegar, sugar and pepper into reserved tomato juices to create a vinaigrette. Toss thoroughly with toasted bread pieces and let stand 10 minutes. Add tomatoes, cucumber, green onions, feta, capers, basil, or whatever your heart desires. Serve immediately.

*Choose a bread that is dense and crusty, not fluffy like French bread.

Once a decade

Having freshly cooked artichokes with dinner is a fun experience, but I think doing it about once a decade is enough. They're kind of a hassle to eat. I remember having them as a child at my friend Brooke's house. My kids were also very intrigued by them. It's worth introducing your kids to something unique and new, just this once.

Here is the classic version of preparation and method of eating, as given by Better Homes and Gardens.

THE RECIPE:

2 artichokes
Lemon juice
1/4 c. butter or spread
1/4 tsp. dried dill, tarragon OR oregano
1 Tbsp. lemon juice

Wash artichokes and cut off stems. Cut off 1 inch from the top of each artichoke, and snip off the sharp leaf tips (see photo). Roll the cut edges in a little lemon juice. In a large pan, bring salted water to boiling and add artichokes. Return to boiling, then reduce heat and simmer, covered, for 20 to 30 minutes, or until a leaf pulls out easily. Drain artichokes upside down.

Meanwhile, melt butter and stir in dried herb and 1 tablespoon lemon juice. Serve artichokes with butter sauce.

*Note: To eat artichokes, pull off one leaf at a time and dip base of leaf into sauce. Draw the base of the leaf through your teeth, scraping off only the tender fleshly part. Discard the remainder of the leaf. Continue removing leaves until the fuzzy choke appears. Remove the choke and eat the remaining heart with sauce.

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.

Berry delightful

Strawberries are one of my favorite fruits. They're sweet and beautiful. This summer strawberry cake is a great use for them. My whole family and our guests loved it. It's kind of like a cobbler and would be fantastic served with vanilla ice cream. It's a Martha Stewart recipe I got from Smitten Kitchen.

THE RECIPE:

6 Tbsp. softened butter, plus more for greasing pan
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. plus 2 Tbsp. sugar
1 egg
1/2 c. milk
1 tsp. vanilla
1 lb. strawberries, hulled and halved

Preheat oven to 350 degrees. Butter a 10-inch pie pan or a 9-inch deep-dish pie pan or a 9-inch springform pan. (A standard 9-inch pie pan is too small.)

In small bowl, whisk together flour, baking powder and salt. In larger bowl, beat butter with 1 cup sugar. Add egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pan. Arrange strawberries, cut side down, on top of batter as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries. Bake for 10 minutes, then leave pan in oven and reduce heat to 325 degrees. Bake 50 minutes more, or until tester comes out clean. Let cool in pan on rack.