Thursday, July 28, 2022

ZUCCHINI; BANE OR BLESSING

                            Zucchini: Bane or Blessing?

           Soon after we moved to our house in Midcoastal Maine, a neighbor and I had a conversation about gardens and what we both hoped to grow in our gardens that summer. Upon hearing the word ‘zucchini’, she could not resist the old joke: “Don’t leave your car windows open in a parking lot, or you might find someone dumping their baseball bat sized zucchini in your back seat”. Poor zucchini, they get no respect!

          Zucchinis, summer squash are some of the easiest plants to grow in a home garden, but they unfortunately grow so fast that if not carefully monitored easily tend to reach gigantic size, concurrently losing flavor and becoming watery. In contrast, when harvested at 5-7-inch size, they have a subtle flavor and firm texture. Zucchinis have thin skin and do not need to be peeled. Sliced thin on a mandolin they make a delightful salad combined with thin curls of Parmesan cheese, or blend in other salad presentations.

          Other uses for it abound besides the famed ratatouille, from a shredded cup in my favorite moist summer yeast bread; a luncheon dish of fried breaded slices of zucchini topped with a slice of Provolone and a halved cherry tomato; lightly sautéed with garlic in olive oil or grilled as a side dish for meat. Their subtle flavor facilitates many combinations with other ingredients, all with only 33 calories from a medium sized zucchini. It is a summer favorite on restaurant menus, although it may come with it’s more elegant French name of ‘courgette’.


                                              Zucchini shape-up soup

          In a 3-quart pot, sauté 1 medium coarsely chopped onion on medium heat in 1 tblsp. olive oil for 5 minutes, add 1 chopped garlic clove.  After 1 minute pour in 2 ½ to 3 cups chicken or vegetable broth, bring to boil and stir in the following chopped vegetables: 1 medium peeled potato, 1 celery stalk with leaves, 1-2 medium zucchini, 1 tsp. thyme, ½ tsp. lemon pepper. Cook on medium heat for 20 minutes and slightly cool before pureeing in a blender.  Stir in 1 ½ cups low fat plain yoghurt (not Greek), 2 tblsp. white wine vinegar and transfer to a large bowl.

          When cool, stir in diced: 1 small zucchini, 2 Roma tomatoes, 1 pickling sized cucumber, ½ red pepper and 2 scallions with green parts thinly sliced. Refrigerate to blend the flavors for at least 2 hours. Serve cold with sprinkling of fresh dill or chives. Soup will keep refrigerated for 3 days.

          American Indians and other good farmers traditionally plant corn and squash together for efficient yields. Not unexpectedly, corn pairs well with zucchini also in dishes for the table. This can be fortuitous this time of the year when you suddenly find yourself with an extra ear or two of roasted corn and look for ways to use them for the next meal.


                                              Zucchini stir fry with corn

          Prepare beforehand: 1 medium zucchini in ¼ inch slices, ½ cup chopped red onion, 1 chopped garlic clove, 1 diced Roma tomato, 5 sundried tomatoes cut in julienne, corn kernels from 2 roasted ears of corn (or 1 cup frozen corn kernels).

          Heat 2 tblsp. light olive oil to hot in a pan and add zucchini, onion and garlic and stir fry 2 minutes until zucchini browns in spots. Stir in tomatoes and 1 tblsp. soy sauce and water each. Cook with stirring 2 minutes, stir in corn to heat trough and serve.


                                                  Zucchini and corn fritters

          Coarsely grate 1 medium zucchini on a box grater, sprinkle with 1 tblsp. kosher salt and allow to sit for 30 minutes. Rinse the zucchini in excess water, drain and blot excess moisture with paper towels.

          In a small bowl lightly beat 1 egg with ¼ cup flour, ½ tsp. salt, ½ tsp. oregano, ¼ tsp. lemon pepper, 2 tblsp. chopped parsley and 2 small scallions with greens, thinly sliced. Stir in the zucchini and 1 cup corn kernels and mix thoroughly.

          Heat 1 tblsp. olive oil and 1 tbsp. butter in a large pan and drop the dough in 4 even portions in the pan, flatten slightly with spatula and fry on medium heat 3-4 minutes on the side. Serve warm with meat, sausage or just a dollop of sour cream.

          So, three cheers for courgettes in France and UK and zucchini in USA, the incredibly versatile summer squash.

  (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)

 

 

 

Tuesday, July 12, 2022

LAZY, HAZY DAYS OF SUMMER

                             Lazy, Hazy Days of Summer

           Roll out those lazy, hazy, crazy days of summer”, sang Nat King Cole some fifty plus years ago.  As July settles in with hot sunny days, that sentiment still seems to resonate, even if the ‘crazy’ part may have taken on a new meaning in our ‘post Covid’ era. Our outdoor activities may center on ballgames, picnics, the beach and boating, but while popcorn, beer and hotdogs make an enjoyable snack, they do not make for a healthy diet and so the home cook is still brought to task.

          Continuing from my last column, satisfying and delicious salads still hold center stage in many summer menus. However, it is fun to experiment with new combinations of ingredients. The colorful and crisp radicchio leaves add an interesting flavor to this lentil salad.

                             Lentil and radicchio salad

          Soak one cup of black Beluga or French green lentils in excess cold water overnight, since the volume will double. Rinse, place in a 2–3-quart pot, add 1 ½ quarts of water, 1 bay leaf, ½ tsp. oregano, ½ tsp. thyme, 1 heaping tsp. minced dried onion, 1/8 tsp. red pepper flakes and 1 tsp. salt. Bring to boil and cook on simmer for 30 minutes.  Remove bay leaf, drain well and place in a large bowl.

          While lentils are cooking, prepare vinaigrette: 2 tblsp. cider vinegar, 2 tblsp. lemon juice, 1 tsp. coarse grained Dijon mustard, 2 tsp. minced fresh thyme or ½ tsp. dried thyme. 2 tblsp. Worcestershire sauce, 1 tblsp. soy sauce, ¼ tsp. pepper. Whisk in 3 tblsp. olive oil. Pour dressing immediately on still warm drained lentils.

          Allow lentils to cool and toss with 2 cups of coarsely chopped radicchio leaves, 2 green and white parts sliced scallions and ½ cup crumbled Feta cheese. Refrigerate and allow flavors to blend for a couple of hours before serving.

          The following dinner for 4 of ‘Sesame soba with oriental meatballs’ is another fusion of combined flavors, inspired by the flavors of potstickers and Oriental noodle salad.


                                        Sesame soba with Oriental meatballs

Oriental meatballs: Lightly beat one egg with 1 teaspoon water, stir in 2 tblsp. fine breadcrumbs and allow the bread to swell. Stir in 2 tblsp. soy sauce, grated 1 ½ inch peeled fresh ginger, 2 minced garlic cloves, 1 tblsp. rice vinegar, 2 tsp. Mirin (rice wine) and 2 tsp. toasted sesame oil. Mix this thoroughly with 1 lb. ground pork and 2 cups finely shredded bok choi (Oriental cabbage).

 Form 1 ½ to 2-inch balls by rolling them in your hands. Roll each ball lightly in sesame seeds spread on a plate and place them without touching on a non-stick baking pan. Bake at 375 degrees for 30 minutes and set aside.

Sesame soba noodle salad: Dressing, mix together: 1 tblsp. rice vinegar, 1 tblsp. lime juice, 2 tblsp. chicken broth,1 tblsp. Mirin (rice wine), 1 tblsp. soy sauce, 1 tsp. sugar, 1 in. grated fresh ginger, 2 tsp. toasted sesame oil.  In a small pan sauté in 1tblsp. olive oil: 1 chopped garlic clove and ½ seeded red or orange pepper cut in julienne strips for 1 minute, Stir in ½ tsp. Siracha (hot pepper sauce – optional) and the dressing mix. Heat for 30 seconds and set aside.

          Quickly blanch some snow peas for 3 minutes in boiling water.

          Cook 2 bundles of soba noodles in boiling water (without salt) for 4 minutes and drain. Divide noodles among 4 shallow bowls, add 4 meatballs and snow peas, sprinkle with 2 chopped scallions, sprinkle with sesame seeds and serve.

          One of my favorite summer no-fuss deserts is peach Melba, named after Dame Melba, the famous Australian opera star of the Victorian age.


                                                           Peach Melba

          Slice ½ of a pitted ripe peach in a small shallow bowl. Top with vanilla ice cream, a spoonful of raspberry jam and decorate with fresh raspberries. Enjoy!

          With a desert like Peach Melba, you will be ready to join Nat King Cole in voicing: “Dust off the sun and moon and sing a song of cheer- You’ll wish that summer could always be here.”

             (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)