Potato and Zucchini Pancake

Potato and Zucchini Pancake
Originally uploaded by kel h

Ingredients
Vegetable cooking spray
2 pounds russet potatoes, peeled and grated
2 medium zucchini, grated
3 garlic cloves, minced
1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish
1/4 cup grated Parmesan,
1/4 cup seasoned bread crumbs
2 eggs, lightly beaten
2 teaspoons kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
3 tablespoons vegetable oil
Olive oil, for drizzling

grate zucchini and potato and pile into a tea towel or several layers of paper towel and squeeze out excess liquid.

Combine ingredients

Gently pack into patties, and fry on a nonstick skillet with oil.

Zucchini and Summer Squash Crustless Mini Quiche

Zucchini and Summer Squash Crustless Mini Quiche
Originally uploaded by kel h

I've gotten a lot of squash and zucchini in my CSA boxes lately, so I'm trying to find new things to do with it. The original attempt didnt hold together well, so I upped the baking mix and added the tomatoes at the end

4 eggs
1/4 cup vegetable oil
salt and pepper to taste
1 teaspoon baking powder
1 1/2 cup all-purpose baking mix
1 large zucchini shredded
1 large summer squash shredded
1/4 cup chopped onion
4 cloves garlic minced
1 pt grape tomatoes quartered
1/4 cup grated Parmesan cheese
1 tsp salt
1/2 tsp pepper
1/4 c fresh basil chiffonade (sliced into thin ribbons)
1 tsp fresh oregano chopped

Put the zucchini and squash into a tea towel or a bunch of paper towels and squeeze out excess water
whisk together egg and oil
stir in everything but tomato until combined
pour into a greased baking dish or into greased mini muffin tins
drop tomato on top
bake at 350 for 25-35 minutes until golden brown on top

Potato, summer squash, and zucchini gratin

Potato, summer squash, and zucchini gratin
Originally uploaded by kel h

2 potatoes thinly sliced
2 summer squash thinly sliced
1 zucchini thinly sliced
1 1/2 cup milk or cream
1/2 tsp dried thyme
1 tbsp flour
2 gloves garlic chopped
salt
pepper
10 fresh oregano leaves
panko breadcrumbs
shredded cheese (i used italian blend)

Butter a baking dish
spread out a third of the sliced veggies, season and then sprinkle with cheese
repeat twice
in saucepan heat up milk, add thyme and garlic and heat for five minutes or so to infuse flavors. whisk in flour
pour over veggies
top with breadcrumbs and oregano
drizzle olive oil
bake at 375 for 35 min or so

om nom nom dinner with friends

I had my friends over for dinner friday night before watching Inception. I didn't take any pictures, but we had corn and swordfish on the grill, a salad made of cubed watermelon and cucumber with mint, goat cheese and a simple lemon vinaigrette, and grilled peaches with ice cream and bourbon caramel from the NYTimes. The bourbon caramel was a HUGE hit, and so I'm posting the recipe here. The one change i would make is don't let the sugar at the beginning get too dark, because then it's burnt, which is tasty but not the flavor you are going for. It should look kind of like honey.

Grilled-Peach Sundaes With Salted Bourbon-Caramel Sauce

For the Peaches

4 ripe peaches
3 tablespoons peanut oil
Sea salt

For the pecans:
1 cup whole pecan halves
1 1/2tablespoons melted butter
3/4 teaspoon salt
1/4 teaspoon cayenne
1 1/2 tablespoons sugar

For the caramel:

1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
3/4 cup heavy cream
4 tablespoons butter
1 teaspoon sea salt
1/4 cup bourbon

For the whipped cream:

1 cup best-quality heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla
1/4 cup buttermilk

1. Prepare the peaches: Heat a charcoal grill while you bring a saucepan of water to simmer. Score the bottom of each peach with an X, then blanch for about 45 seconds, until skin near the X looks loose. Remove peaches with a slotted spoon and cool in a bowl of ice water. Peel the peaches. Then, with a paring knife, start at the stem of the peach and make a single cut around to the tip. Rotate hands in opposite directions, twist and free flesh from pit.

2. Lay the peach halves cut side up and brush lightly with peanut oil; sprinkle with salt. Place the peaches cut side down on grill (you can also use a stovetop grill pan set over medium heat) and cook until there are grill marks, about 2 minutes. Brush with oil and sprinkle with salt. Flip and grill the other side.

3. Make the pecans: Toss the first four ingredients in a bowl; spread on a nonstick cookie sheet and bake at 350 degrees for 12-15 minutes, or until nicely toasted. Remove and toss with the sugar.

4. Make the caramel: Combine the sugar, water and corn syrup in a saucepan and bring to a low boil. Gently swirl the mixture in a circular motion (do not stir) and allow it to boil down until it is a deepamber caramel, at least 10 minutes. Carefully whisk in the cream, protecting your hand from the steam. Immediately whisk in the butter and continue to stir over low heat until mixture is smooth. Stir in salt and bourbon and whisk again. Remove from heat and allow to cool before using.

5. Make the whipped cream: Whip the cream until soft peaks form. Stir in powdered sugar and vanilla and whip to stiff peaks. Drizzle in the buttermilk and whip until incorporated. Refrigerate until ready to use.

6. To assemble: Place 2 peach halves in a bowl; scoop ice cream into each pit and add a dollop of whipped cream. Sprinkle with pecans and drizzle salted bourbon-caramel sauce over the whole shebang. Serves 4. From John Currence, chef and owner of City Grocery, Snackbar, Big Bad Breakfast and Bouré in Oxford, Miss.

Lemon Raspberry Corn Muffins

Lemon Raspberry Corn Muffins
Originally uploaded by kel h

1 1/2 c fine yellow corn meal
3/4 c flour
2/3 c sugar
1 tbsp baking powder
1 tsp salt
1 c milk
1 tbsp raspberry vinegar
zest and juice of 1 lemon
1 egg
3 tbsp melted butter
1 container raspberries (or 1 c frozen)

Preheat Oven to 400

combine dry ingredients. In separate bowl combine wet ingredients (and sugar). Combine wet and dry just until combined. Fold in raspberries. Pour into a greased muffin tin and bake for 20-25 minutes. Makes 1 doz

Lemon Rosemary Sugar Cookies

Lemon Rosemary Sugar Cookies
Originally uploaded by kel h

1 c. all-purpose flour
1/2 c. butter
1/2 c. sugar
1 egg yolk, beaten
1/2 tsp. vanilla
2 tbsp. minced fresh rosemary
1 3/4 tsp. grated lemon rind

preheat oven to 350

Combine flour and butter in a bowl, cut in butter with pastry blender until mixture resembles coarse meal. Add sugar mixing well. Add egg yolk, vanilla, rosemary and lemon rind. Blend well.
Roll dough into a log about 2 inches, wrap in plastic wrap and put into the freezer to chill. Cut dough into 1/8 inch slices onto a cookie sheet. Bake for 8-10 min. makes about 3 doz

Greek Caponata

Greek Caponata
Originally uploaded by kel h

I have a bunch of squash and potatoes from my CSA, so I made this: Taken from Giada De Laurentiis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/greek-caponata-recipe/index.html

Ingredients
1 (14.5-ounce) can diced tomatoes with their juice
2 zucchini, cut into 1-inch rounds (I used one Magda squash that came in my CSA box, quartered and sliced into 1 inch slices)
2 summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges (I used a pint of grape tomatoes halved)
1 japanese eggplant cut into 1 inch rounds (I used a regular one quartered and cut into 1 inch slices)
1 red onion, peeled and cut into 1-inch wedges
1 potato, peeled and cut into 1-inch cubes
3 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
4 to 6 slices toasted sourdough bread, optional for main dish
Directions
Preheat the oven to 400 degrees F.

Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.

Serve alone as a side, or over toasted sourdough bread for a main dish.