Zucchini Breakfast Casserole Recipe
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Ingredients
* 6-8 eggs
* 1 cup ricotta cheese
* 1 cup freshly grated Parmesan cheese
* 1/4 teaspoon Tabasco sauce or other hot chili sauce
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 3 cups grated zucchini (from 2-3 fresh zucchinis)
* 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
* 1/2 cup sliced fresh basil (from about 20 leaves)*
* 4 cups cubed day-old bread (from about 4 slices)
* Olive oil
*Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.
Method
1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.
3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.
Makes 6-8 portions.
Thursday, July 23, 2009
Saturday, July 04, 2009
barbecued pork ribs
of course i didn't go out and buy their rub and sauce. rubbed with greek seasoning, chile powder and s&p.
* 5 pounds baby back pork ribs, cut into 8 pieces of about 6 ribs each
* 4 cups Clark's Barbecue Sauce* (about two 16-ounce bottles)
* 16 tablespoons Clark's Ole #8 Rib* Rub (about two 4-ounce jars)
* 3 cups (about) water
Preparation
Preheat oven to 300°F. Rinse ribs under cold water. Pat dry. Arrange ribs bone side up on 2 heavy large baking sheets with rims. Brush 1/4 cup sauce on each 6-rib piece. Sprinkle each with 1 teaspoon rub. Turn ribs over. Brush each piece with 1/4 cup sauce. Sprinkle each piece with 1 teaspoon rub.
Bake ribs meat side up 1 1/2 hours. Add 1/2 cup water to each pan. Continue baking until ribs are deep brown, every 30 minutes adding 1/2 cup water and basting, about 1 1/2 hours more.
Prepare barbecue (medium-high heat) or preheat broiler. Grill ribs until lightly charred, about 2 minutes per side.
* 5 pounds baby back pork ribs, cut into 8 pieces of about 6 ribs each
* 4 cups Clark's Barbecue Sauce* (about two 16-ounce bottles)
* 16 tablespoons Clark's Ole #8 Rib* Rub (about two 4-ounce jars)
* 3 cups (about) water
Preparation
Preheat oven to 300°F. Rinse ribs under cold water. Pat dry. Arrange ribs bone side up on 2 heavy large baking sheets with rims. Brush 1/4 cup sauce on each 6-rib piece. Sprinkle each with 1 teaspoon rub. Turn ribs over. Brush each piece with 1/4 cup sauce. Sprinkle each piece with 1 teaspoon rub.
Bake ribs meat side up 1 1/2 hours. Add 1/2 cup water to each pan. Continue baking until ribs are deep brown, every 30 minutes adding 1/2 cup water and basting, about 1 1/2 hours more.
Prepare barbecue (medium-high heat) or preheat broiler. Grill ribs until lightly charred, about 2 minutes per side.
Friday, July 03, 2009
tomato pie
Double Crust Tomato, Onion, and Bacon Pie
* 1 recipe pie crust (9″ pie) – feel free to cheat and use refrigerated if you’re in a hurry
* 4 very ripe tomatoes
* 1/2 medium onion
* 3/4 cup shredded cheddar cheese
* 3/4 cup shredded monterey jack cheese
* 3 slices bacon crumbled
* 3 TBSP mayonnaise
* 1 tsp dried basil divided
* salt/pepper to taste
Core each tomato. This is simply a matter of removing the hard area around the stem. Cut each tomato in half through the equator. Use your finger to scoop the seeds out and into the trash or sink. Then slice each tomato. Place the sliced tomatoes in a colander over a large bowl or the sink, sprinkle with salt and pepper. Allow this to sit while preparing the other ingredients.
Preheat the oven to 425F. Slice the onion very thinly. No, thinner. No, thinner still, we want the Calista Flockhart of onions.
In a bowl combine the cheese, bacon, and 3TBSP mayo. Mix thoroughly.
tomato layerCarefully lay the bottom pie crust in a 9″ pie plate. Arrange a layer of tomatoes, sprinkle with half the sliced onion and 1/2 tsp dried basil.
Repeat the first layer with the remaining tomatoes, onion, and basil.
Top with cheese mixture. Add the second crust, seal the edges, and cut slits in the top.
Use water to glue on any decorative touches.
Use water to glue on any decorative touches.
double crust tomato pieBake for 45 minutes, checking after 30. Use the foil trick from the pie crust recipe to protect the edges of the crust.
Allow the pie to cool for 10 minutes (at least) on a wire rack. If you can wait longer to slice the pie, the cheese won’t be as runny.
We look at each other and say, but we LIKE the cheese to be runny.
Enjoy.
* 1 recipe pie crust (9″ pie) – feel free to cheat and use refrigerated if you’re in a hurry
* 4 very ripe tomatoes
* 1/2 medium onion
* 3/4 cup shredded cheddar cheese
* 3/4 cup shredded monterey jack cheese
* 3 slices bacon crumbled
* 3 TBSP mayonnaise
* 1 tsp dried basil divided
* salt/pepper to taste
Core each tomato. This is simply a matter of removing the hard area around the stem. Cut each tomato in half through the equator. Use your finger to scoop the seeds out and into the trash or sink. Then slice each tomato. Place the sliced tomatoes in a colander over a large bowl or the sink, sprinkle with salt and pepper. Allow this to sit while preparing the other ingredients.
Preheat the oven to 425F. Slice the onion very thinly. No, thinner. No, thinner still, we want the Calista Flockhart of onions.
In a bowl combine the cheese, bacon, and 3TBSP mayo. Mix thoroughly.
tomato layerCarefully lay the bottom pie crust in a 9″ pie plate. Arrange a layer of tomatoes, sprinkle with half the sliced onion and 1/2 tsp dried basil.
Repeat the first layer with the remaining tomatoes, onion, and basil.
Top with cheese mixture. Add the second crust, seal the edges, and cut slits in the top.
Use water to glue on any decorative touches.
Use water to glue on any decorative touches.
double crust tomato pieBake for 45 minutes, checking after 30. Use the foil trick from the pie crust recipe to protect the edges of the crust.
Allow the pie to cool for 10 minutes (at least) on a wire rack. If you can wait longer to slice the pie, the cheese won’t be as runny.
We look at each other and say, but we LIKE the cheese to be runny.
Enjoy.
Coffee rubbed texas bbq burgers
Coffee rub:
* 1 tablespoon freshly ground coffee
* 2 teaspoons (packed) golden brown sugar
* 2 teaspoons freshly ground black pepper
* 1/2 teaspoon ground coriander
* 1/2 teaspoon dried oregano
* 1/2 teaspoon fine sea salt
Burgers:
* 8 slices applewood-smoked bacon
* 1 pound ground chuck (preferably grass-fed)
* 1 pound ground sirloin (preferably grass-fed)
* 8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 8 ounces)
* 8 potato-bread hamburger
Buns:
* 8 slices red onion
* 8 slices tomato
* Texas Barbecue Sauce
Preparation
For coffee rub:
Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
For burgers:
Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.
Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.
Place 2 bacon slice halves atop each burger. Cook 3 minutes.
Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.
What to drink:
Beer is a natural pairing for a burger. Keep the southern theme going by pouring a Texas brew. We like the caramel sweetness and mild hoppy flavor of Shiner Bock ($8 per six-pack).
Test-kitchen tip: Making a small indentation in the center of the patty before cooking ensures a nice, flat burger.
* 1 tablespoon freshly ground coffee
* 2 teaspoons (packed) golden brown sugar
* 2 teaspoons freshly ground black pepper
* 1/2 teaspoon ground coriander
* 1/2 teaspoon dried oregano
* 1/2 teaspoon fine sea salt
Burgers:
* 8 slices applewood-smoked bacon
* 1 pound ground chuck (preferably grass-fed)
* 1 pound ground sirloin (preferably grass-fed)
* 8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 8 ounces)
* 8 potato-bread hamburger
Buns:
* 8 slices red onion
* 8 slices tomato
* Texas Barbecue Sauce
Preparation
For coffee rub:
Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
For burgers:
Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.
Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.
Place 2 bacon slice halves atop each burger. Cook 3 minutes.
Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.
What to drink:
Beer is a natural pairing for a burger. Keep the southern theme going by pouring a Texas brew. We like the caramel sweetness and mild hoppy flavor of Shiner Bock ($8 per six-pack).
Test-kitchen tip: Making a small indentation in the center of the patty before cooking ensures a nice, flat burger.
Pinzimonio with Tonnoto sauce
Wednesday morning i looked for easy appetizers in various websites, to take something to wba. this was perfect. fast, easy to transport. of course i didn't have greens or cukes or radishes or fennel bulbs. and i used anchovy paste instead of anchovies, so i julienned a zucchini to add to carrots and celery. and i garnished the tonnoto with slivers of just-picked baby green pepper, and grape tomatoes. it was really good.
Ingredients
1. 1/4 cup extra-virgin olive oil, plus more for drizzling
2. One 8-ounce jar Italian tuna in olive oil, drained
3. 3 tablespoons fresh lemon juice
4. 4 oil-packed anchovies, drained
5. 2 tablespoons capers, rinsed
6. 1/4 cup mayonnaise
7. 1/4 pound green, Roma or wax beans
8. 8 Parisian round carrots or baby carrots
9. 4 tender celery ribs with leaves attached, quartered crosswise
10. 2 lemon, Persian or Kirby cucumbers, peeled and quartered lengthwise
11. 2 small watermelon radishes, cut into 8 wedges each, or 10 small radishes, halved
12. 1 fennel bulb, cored and cut into 16 wedges
13. 1/2 teaspoon coarse sea salt
14.
Directions
1. In a food processor, combine the 1/4 cup of olive oil with the tuna, lemon juice, anchovies, capers and mayonnaise. Process until smooth. Scrape the tonnato sauce into a serving bowl, cover and refrigerate.
2. In a pot of boiling salted water, cook the beans until crisp-tender, 2 minutes. Drain and rinse under cold water; pat dry.
3. Arrange the beans, carrots, celery, cucumbers, radishes and fennel on a platter; sprinkle with the sea salt. Drizzle the tonnato with olive oil; serve with the vegetables.
Ingredients
1. 1/4 cup extra-virgin olive oil, plus more for drizzling
2. One 8-ounce jar Italian tuna in olive oil, drained
3. 3 tablespoons fresh lemon juice
4. 4 oil-packed anchovies, drained
5. 2 tablespoons capers, rinsed
6. 1/4 cup mayonnaise
7. 1/4 pound green, Roma or wax beans
8. 8 Parisian round carrots or baby carrots
9. 4 tender celery ribs with leaves attached, quartered crosswise
10. 2 lemon, Persian or Kirby cucumbers, peeled and quartered lengthwise
11. 2 small watermelon radishes, cut into 8 wedges each, or 10 small radishes, halved
12. 1 fennel bulb, cored and cut into 16 wedges
13. 1/2 teaspoon coarse sea salt
14.
Directions
1. In a food processor, combine the 1/4 cup of olive oil with the tuna, lemon juice, anchovies, capers and mayonnaise. Process until smooth. Scrape the tonnato sauce into a serving bowl, cover and refrigerate.
2. In a pot of boiling salted water, cook the beans until crisp-tender, 2 minutes. Drain and rinse under cold water; pat dry.
3. Arrange the beans, carrots, celery, cucumbers, radishes and fennel on a platter; sprinkle with the sea salt. Drizzle the tonnato with olive oil; serve with the vegetables.
Greek Orzo Salad w/ Shrimp
:
1 box of orzo (cooked per package directions)
1 lb. cooked shrimp (I like to grill mine)
1/2 red onion, sliced or diced
handful of green onions, chopped
handful of kalamata pitted olives, chopped
1 cup of cherry tomatoes, quartered
handful of fresh dill, chopped
handful of fresh parsley, chopped
1 hot house cucumber, sliced
7 oz. container of chopped feta cheese
Dressing:
juice of 2 lemons
1/4 cup of red wine vinegar
1/2 cup of good olive oil
kosher salt and pepper
Once you cook and drain your orzo (about 8 minutes), mix while still warm with some of the dressing.
Toss with the rest of the ingredients and add your feta cheese in last.
This makes delicious leftovers!
1 box of orzo (cooked per package directions)
1 lb. cooked shrimp (I like to grill mine)
1/2 red onion, sliced or diced
handful of green onions, chopped
handful of kalamata pitted olives, chopped
1 cup of cherry tomatoes, quartered
handful of fresh dill, chopped
handful of fresh parsley, chopped
1 hot house cucumber, sliced
7 oz. container of chopped feta cheese
Dressing:
juice of 2 lemons
1/4 cup of red wine vinegar
1/2 cup of good olive oil
kosher salt and pepper
Once you cook and drain your orzo (about 8 minutes), mix while still warm with some of the dressing.
Toss with the rest of the ingredients and add your feta cheese in last.
This makes delicious leftovers!
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