September 17, 2010

Zukes!


Just as I go around proclaiming the endurance of summer, I find that the farmer's market has no more summer produce.  Well...they did have peaches, but they were the most mealy things I'd ever tasted.  But, there are still tomatoes and corn and zucchini.  Ah!  Zucchini...I have not made a successful zucchini dish yet this summer.  That's my goal for the weekend.  (Oh, and another batch of Damson Plum Jam!)

+  Zucchini and Fennel Slaw is a good crossover dish: fennel is just coming back now that the weather has turned, and the zucchini is still bright and flavorful (via the awesome Big Girls Small Kitchen).

+  I am so intrigued by these Zucchini and Lemon Cookies; why have I never thought of something as charming as that before.  Perfect with an iced coffee sitting in the sunshine reading the paper (via Food52).

+ More than anything, however, I want to make this savory quick bread, with zucchini and olives, from theKitchn (above)  I am going to make open faced sandwiches of it with some dry prosciutto, and a pungent famers cheese (or quark, I am currently obsessed with quark!).

Zucchini and Olive Breakfast Cake, French-Style
Makes one 9x5 inch loaf
1/3 cup olive oil, plus more for greasing the pan and drizzling
1/2 pound zucchini,
1 teaspoon salt
1 large clove garlic, minced
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon black pepper
3 large eggs
1/3 cup milk
2 ounces goat cheese, crumbled
1/2 cup Kalamata olives, pitted and sliced
Kosher salt

Heat the oven to 350°F. Lightly grease a 9x5 inch loaf pan with olive oil. Grate the zucchini on the coarsest side of a box grater. Place the zucchini in a colander in the sink, and toss with 1 teaspoon of salt. Let drain while preparing the rest of the recipe.

In a large bowl, whisk the minced garlic with the flour, baking powder, salt and pepper. In a separate, medium bowl, lightly whisk the eggs, then whisk in the milk and olive oil. Use a rubber spatula to fold the wet ingredients into the dry until barely mixed. Fold in the crumbled goat cheese and the sliced olives.

Press firmly on the zucchini in the colander, pressing out as much water as possible. Quickly fold the zucchini into the batter.

Spread the batter in the prepared loaf pan, and drizzle lightly with olive oil. Sprinkle the top with kosher salt. Bake loaf for about 45 minutes, or until golden and a knife inserted in center comes out with a few crumbs attached.

Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters.

Adapted from The New York Times.
(Someday, if my Dad ever gets around to teaching it to me, I'll share with you our family recipe for zucchini casserole.  It is cheesy and wonderful!)

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