Cream of the Crop Week 12: Brown Butter Zucchini Bread

 Brown Butter Zucchini Bread

Prep Time: 15 minutes Total Cook Time: 1 hr 10min minutes

We have had an abundance of zucchini this summer. And while I love cooking with zucchini, sometimes I have a hard time coming up with new ways to eat it all. Enter moist, chocolatey, rich zucchini bread. I made this one with brown butter, which enhances the richness of the loaf, making it both a great dessert when paired with ice cream or a fun breakfast. The batter can be whipped together in under 15 minutes. Then, all you have to do is sit back and watch it bake. 

 Ingredients: 

• 2 zucchini
• ½ cup unsalted butter
• ¾ cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups flour
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup chocolate chips

1. Place rack in the center of the oven and preheat to 350°F.
2. In a large bowl, grate zucchini into large shreds using the large side of a box grater. Squeeze out any excess water into a separate bowl. 
3. Place a small pan over medium heat and add in ½ cup of butter. Let this melt and toast, occasionally stirring, for 4-5 minnutes. It will begin to foam and then turn golden brown. Once golden, remove from heat. 
4. Immediately transfer annd add browned butter to the bowl with the zucchini. Mix together and allow butter to come to room temperature. 
5. Add sugar, eggs, and vanilla extract. Whisk to combine. 
6. Then add flour, baking soda, baking powder, and salt. Whisk to combine, careful not to overstir. Then add in chocolate and mix to combine evenly. 
7. Line a 9x5 loaf tin (or I used three small loaf tins) with parchment paper. Pour in the batter. 
8. Bake at 350°F for 50-55 minutes. The loaf is done when you can insert a toothpick and it comes out clean. 
9. Allow loaf to cool for 30 minutes before slicing and serving. Enjoy!

Tip: You can make this recipe with a load of different puréed/chopped/shredded fruits. I made a similar loaf bread with the peaches we had in this week's fruit share without the chocolate, and it was equally divine. This would be great with squash or pumpkin later in the year. If changing to another fruit, I recommend a total of 1 ½ cups of fruit total. 

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About Margaux

Margaux is a veterinary technician and long-time Westsider. She draws inspirations from her Belgian and Italian heritage with recipes that resemble those passed down by mother and grandmother.

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Cream of the Crop Recipe Week 11: Honey Miso Eggplant

    

Recipe of the Week:  Honey Miso Eggplant

Honey Miso Eggplant  by Nandita Venkatesan This sweet and salty veg dish is great with rice or as a topping for a grilled veggie sandwich or your favorite burger. It's incredibly quick to make and is definitely part of my lunch time rotation. A coworker uses this sauce for salmon and I tried it out with eggplant with great success! Ingredients 1 medium eggplant ( or 2 smaller eggplants) 2-3 tsp honey 2-3 tsp white miso paste 2 tablespoons soy sauce 1/2 a green chili 2 tsp grated ginger 1 clove garlic, minced 1 scallion chopped salt 1.5 tblspoons of oil Step 1.  Chop the eggplant into thin strips. Helpful tip: To reduce bitterness (especially if your eggplant is old), salt the eggplant wedges liberally and let them sit on a paper towel for 30 minutes. Then rinse them under water. Step 2. In a skillet, add oil, 1/2 a green chili, grated ginger, and minced garlic. Step 3. Add the eggplant in one layer and let cook for 3-5 minutes until browned. Flip the eggplants to roast on the other side. Step 4. Turn off the heat and add the miso paste, honey, and soy sauce. Toss the eggplant until fully covered. Feel free to add salt to taste - soy sauce will have salt in it as well.  Step 5. Plate the eggplant and add the chopped scallions on top. Feel free to add sesame seeds as well! If you're making a grilled veggie sandwich, this pairs great with grilled zucchini or a plain hummus.   About Nandita       A recent transplant to the UWS, Nandita enjoys getting involved in her neighborhood and getting outdoors. While she mostly makes Indian food, she loves making simplified versions of dishes that are easy to prepare on weekdays and incorporate local ingredients. Her go-tos are fun and tasty vegetable and lentil stews. Favorite dishes include rhubarb rice, aloo saag, cabbage kootu (a rich and thick cabbage, peas, and carrot stew).

Cream of the Crop Recipe Week 10: Ribs with Chard

 

Recipe of the Week:  Ribs with Swiss Chard

Short Ribs with Chard by Miriam Meir This is a recipe from our Syrian side of the family.  Ingredients 2 large onions 5-6 celery ribs 4 garlic cloves 2 tbsp olive oil 2-3 lbs short ribs (I use flanken) 2 bunches chard - swiss or rainbow 1 cup dried chickpeas, soaked overnight (or one can) 1 tbsp ground allspice 1/4 tsp cinnamon 1/2 tbsp kosher salt, more to taste 2 cups basmati rice Step 1.  Preheat the oven to 300 F. Cut the meat into 2" cubes.  Step 2. Chop the onion, celery ribs and garlic. Heat the olive oil in a large ovenproof pot, and saute the onion and celery about 5 minutes. Add the garlic and saute for 1-2 additional minutes.  Step 3. Move the vegetables to the sides of the pot and add the meat, saute it in the pan so that all pieces touch the oil for about a minute. Add 3 cups water and bring to a boil. Cover the pot and cook over low heat for 30 minutes. Step 4. Wash and coarsely chop the chard. Add to the pan 1 cup water and fold in the chard, chickpeas, salt, allspice and cinnamon.  Step 5. Cover and transfer to the oven for 1.5 hours. Serve with basmati rice or in a pita.  You can make the rice during this time: Thoroughly rinse 2 cups of rice, soak in 4 cups of water exactly 30 minutes Drain and reserve the water Heat up 1 tablespoon of olive oil in a pan with a good tight lid Add the rice with 2 tsp salt and mix carefully Add 3 cups of water, bring to a boil, cover, and simmer for 30 minutes over the lowest heat.  Tip:  We had leftovers for lunch the next day, along with leafy greens (collard greens here) quickly braised in some olive oil with finely diced garlic cloves, some salt and some Aleppo pepper.    About Miriam Miriam is a mom, lecturer, and part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.

Cream of the Crop Week 9: Cowboy Caviar

 Cowboy Caviar

By: Margaux Pisciotta

Prep Time: 10 minutes Total Cook Time: 10 minutes

Cowboy Caviar is a long-time favorite summer recipe. Combining the peak of summer produce with fiber-packed legumes and fresh herbs, it is a refreshing snack with chips or an easy topper for a salad. 

 Ingredients: 

• 1 container of Cherry Tomatoes
• 1 can Corn (or use frozen)
• 2 cans Black Beans
• 1 Jalapeño
• 1 Avocado
• ¼ cup Cilantro
• 1 tbsp Lime Juice
• ½ tsp Salt
• ¼ tsp Cumin

Optional Ingredients:

• Cucumber
• Onion
• Dandelion Greens

1. Rinse black beans and corn in a colander until water runs clear. 
2. Dice tomatoes and jalapeño into 1 cm pieces (roughly the same size as the corn and beans). You have the option to add any other vegetables here that you want. Cucumber, onion, or dandelion greens can be a great addition. 
3. Chop cilantro finely. 
4. Mix all chopped vegetables and herbs together in a large bowl. Add cumin (Sourcery’s cumin is a wonderful choice), lime juice, and salt to taste. 
5. Add avocado just before serving to keep green. This salad keeps for multiple days, so I recommend keeping the avocado separate and just adding to the serving you’re eating. 
6. Serve with tortilla chips or over lettuce. 

Tip 1: Most greens can be preserved in the freezer for the future. To freeze, remove tough stems and fibers, chop if desired, and blanch in boiling water for 2-3 minutes. Remove from water, drain, and cool. Package and allow to freeze. This is a great way to preserve greens for your soup-cooking self down the line. 

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About Margaux

Margaux is a veterinary technician and long-time Westsider. She draws inspirations from her Belgian and Italian heritage with recipes that resemble those passed down by mother and grandmother.

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Cream of the Crop Recipe Week 8

 Kohlrabi Latkes

by Miriam Meir

Using kohlrabi instead of potatoes in your latkes recipe cuts the calories by ~25%, cuts the carbs by more than half, doubles the fiber, grows the vitamin c content tenfold, and lowers the glycemic load from high/moderate to low. And it's so good! Try it with Nandita's carrot top pesto! 

Ingredients
2 lbs kohlrabi, peeled and grated (about 4–5 medium bulbs)
1/3 cup grated Parmesan cheese
2 large eggs
3 tablespoons all-purpose flour
¾ teaspoon salt (adjust to taste)
Freshly ground black pepper, to taste
Optional: olive oil for frying

Step 1. 
Peel the kohlrabi bulbs with a vegetable peeler or knife. Grate using a box grater or food processor. Place grated kohlrabi in a clean kitchen towel and squeeze out as much liquid as possible.

Step 2.
In a large bowl, combine the drained kohlrabi, Parmesan, eggs, flour, salt, and pepper. Stir until fully incorporated. The mixture should be moist but hold together when pressed.

Step 3.
Two options to cook:

- Bake: Preheat oven to 425°F. Line a baking sheet with parchment and lightly oil it. Place scoops of the mixture onto the sheet, flatten, and spray or brush the tops with oil. Bake 15–20 minutes, flipping halfway through, until golden and crisp.

- Pan-fry: Heat a thin layer of oil in a skillet over medium heat. Scoop ¼-cup portions of batter, flatten slightly, and fry ~3 minutes per side, or until golden brown and cooked through. Drain briefly on paper towels.



Tip: 
Make a full dinner out of this by adding a simple salad of lettuce, tomatoes, lemon juice, olive oil, salt and pepper. We had the latkes with labneh and with Nandita's carrot top pesto. Nobody - not even my teenage son! - needed additional protein.
Speaking of pepper - Sourcery's black pepper is SO GOOD. 

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About Miriam
Miriam is a mom, lecturer, and part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.

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Cream of the Crop Recipe Week 7: Tomato Zucchini Tart

   

Recipe of the Week:  Tomato Zucchini Tart

Tomato Zucchini Tart  by Nandita Venkatesan This fresh, summery tart is a great addition to picnics or delicious in the evening with a strong cup of chai! I was able to use my Carrot Top Pesto from 2 weeks ago as well. Ingredients 1 puff pastry sheet roll (you can buy these frozen) hand full of cherry or grape tomatoes 1/2 of a zucchini or summer squash pesto of your choice ( I used the Carrot Top Pesto from a previous recipe) dried crushed thyme (optional) red chilli flakes salt/ black pepper handful of parmesan cheese basil sprigs Step 1.  Thaw the puff pastry on the counter top. I bought a frozen pack of 2 sheets - you will only need 1. Thaw with the parchment paper on for 4 hours. Step 2. Preheat the oven to 400 degrees F. Cut the tomatoes in half. Cut the zucchini into thin circles. Step 3. Gently unroll the pastry and layer into a lightly greased cast iron pan. Let the edges drape over the side for now.Spread the pesto on the bottom generously. Step 4. You can add the zucchini and tomatoes in any design you like - I preferred putting the tomatoes cut side down around the outside with one in the middle and layering the zucchini circles around it. Sprinkle salt, chili flakes, black pepper and crushed thyme on top. Tip: You can tie herbs in bunches and hang them upside down to air dry. You can also lay them flat between two paper towels and microwave them for 30 seconds at a time with 1-2 minutes rest in between. The first method takes weeks - the second will take less than 10 minutes :) . Step 5. Fold the excess puff pastry over the sides lightly, If you find that your puff pastry is too melty, pop the cast iron tart into the fridge for 5 minutes.  Step 6. Bake for 45 minutes. If the pastry looks a bit pale and hasn't fully pulled away from the sides - bake for another 15. Gently transfer to a cutting board. Add basil and cut into wedges.   About Nandita       A recent transplant to the UWS, Nandita enjoys getting involved in her neighborhood and getting outdoors. While she mostly makes Indian food, she loves making simplified versions of dishes that are easy to prepare on weekdays and incorporate local ingredients. Her go-tos are fun and tasty vegetable and lentil stews. Favorite dishes include rhubarb rice, aloo saag, cabbage kootu (a rich and thick cabbage, peas, and carrot stew).

Cream of the Crop Recipe Week 6: Weeknight Ratatouille

Weeknight Ratatouille

By: Margaux Pisciotta

Prep Time: 10 minutes  Total Cook Time: 45 minutes

Ratatouille is familiar to all of us these days thanks to the popular Pixar movie, but has its origins in Southern France. It is considered to be comforting and cozy, using up the best of summer harvest. This version aims to cut down on active cook time by swapping stovetop sautéing with oven roasting. This recipe is flexible so feel free to use as much or as little of each ingredient as you wish or whatever you have on hand. I like to serve mine with warm crusty bread to soak up all the sauce. 

 Ingredients: 

• Zucchini
• Yellow Squash
• Tomatoes
• Bell Pepper
• Onion
• Tomato Paste
• Olive Oil
• Thyme
• Bay Leaves
• Salt and Pepper

1. Preheat your oven to 425°F.
2. Chop zucchini, eggplant, squash, and bell pepper into 1 inch cubes. It’s important to keep all your veggies to roughly the same size so they roast evenly in the oven. Place on your baking sheet and drizzle on a generous amount of olive oil. 
3. Roast for 20-25 minutes or until caramelized. If you’re avoiding turning your oven on in the heat wave, you certainly have the option to sauté vegetables individually on the stove top, but this will take longer. 
4. While your vegetables are roasting in the oven, dice your onion and tomato. 
5. Add 1 tbsp of olive oil to a dutch oven or large pan and heat on medium. Add onion and allow to cook until translucent. 
6. Add 1 tbsp tomato paste to the pan and cook until color has darkened and oil has turned orange. 
7. Then, add fresh tomatoes, whole thyme stalks, bay leaves, and ½ cup of water to the pan. Cook until tomatoes have softened and you can crush them with your spoon, approximately 10 minutes.
8. By this point, your roasted vegetables should be finished in the oven and caramelized. Add in roasted vegetables and season to taste. Allow to simmer all together on low heat with the lid on for 20 minutes. 
9. Taste for salt again. Then, pull the thyme and bay leaves from the stew and serve. Bon Appetit! 

Tip 1: This is also a great recipe to throw in some of those extra greens you have lying around, whether its carrot tops, kale, or even collard greens. Chop them up finely and throw them in the pan during the last 5-10 minutes of simmer time. It adds a great nutrition boost and you won’t even know they’re there! 

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About Margaux

Margaux is a veterinary technician and long-time Westsider. She draws inspirations from her Belgian and Italian heritage with recipes that resemble those passed down by mother and grandmother.

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