Friday, August 1, 2008
Zucchini & Potato Cakes (& a salad too)
I got a lovely zucchini from my garden! Finally! It was a pretty decent-sized zuke, too, because it was ready to pick, but we left it on the vine while we were gone for four days. So it was rarin' to go when we got back!
I was looking for a different way to prepare zucchini since it's so versatile, and found this recipe, courtesy of the Pioneer Woman.Thanks, Ree!
I started off by grating about half my zucchini (it was big, people) and three baby purple potatoes into a bowl. Then I made cookie monster squeeze out all the liquid so the cakes would not be watery. I know this looks like coleslaw, but trust me, it's not.
Meanwhile, I started one of my favoritist summer salads: warm tomato salad. I concocted this recipe last summer when my mom had enough cherry tomatoes to make tomato sauce that could satiate Italy. Seeing as how shipping costs for tomato sauce to the entire country of Italy were a tad astronomical, I opted instead to use the bounty of tomatoes in a new way. Thus, this salad was born. I always start off by sauteeing the vegetables we have on-hand at the time. This time, it was zucchini (surprise!) and some delicious sugar snap peas, also from our garden. Since I also had some tempeh that needed to be used up (really. Have you ever smelled rotten tempeh? Blech!) and to add some protein, I cut that into chunks and sauteed it up too. Then I added the tomatoes, halved if they were big, and let it cook away.
Meanwhile, back at Zucchini Potato Central, the lovely crimson Lady Purple Potato and Lord Zucchini were introduced to good ol' predictable Ms. Salt and Ms. Pepper, the sturdy and versatile Mr. Egg and his son, Mr. Egg II, Fru Danish hard yellow cheese and the unpredictable addition of Rabbi Matzo Meal, since I forgot Signore Breadcrumb Italiano's invitation in the mail. It was a quite the rockin' (and diverse!) party!
...And back to the salad! It's like a TV show focusing on two different plot lines. How will they intersect? [Cue suspenseful music]
After all the veggies were sufficiently cooked through, I added a clove of chopped garlic, wilted in some spinach and basil (guess from where?!) and added a handful of bleu cheese.
Here, our cast have joined into a flavorful ensemble and are cooking away a small amount of olive oil. Sorry, P-Dub, just can't use the amounts of butter you do in your kitchen. My thighs cling to it like they may never see butter again.
Everyone outta the pool!
Oh yeah! I made garlic toast too! I spread some sundried tomato and basil Alouette cheese onto some bread and topped with a little parmesan, then toasted 'til it looked like this.
Wow, my whole mouth just filled with saliva.
And here we have our dinner!
The zucchini cakes were frickin' awesome! They were starchy from the potato but still very light, with just the right amount of cheesiness (from the cheese I think was Danish fontina, but can't remember) and they had a very mild zucchini flavor. Cookie Monster even liked them, and he hates squash! Ding ding ding! We have a winner!