Savour Fare is now the Domestic Front!

TDF Archives

Cold Zucchini Soup with Buttermilk – Too Much Zucchini, part III

Cold Zucchini Buttermilk Soup title

We have a zucchini plant in our garden this year.  Just one, as we have learned from years past that zucchini quickly becomes overwhelming.  Fried zucchini blossoms are one of our favorite summer treats, and one of the most cost-effective ways to get our hands on them is to plant our own zucchini plant.

Apparently, though, there is something mysterious in our soil because that one zucchini plant has grown to monstrous proportions.  It’s the tomacco of zucchini plants – each leaf is the size of a cocktail table.
image
We are diligent about seeking out the zucchini and picking them when they’re either still flowers or at a reasonable size, and we’ve been eating a lot of zucchini fritters and zucchini bread this summer.   However, occasionally one will escape our notice, hiding under a massive leaf, until one day we discover this Godzilla-zucchini, and have to figure out what to do with it.  They’re more watery and less flavorful than the little ones, and the seeds are enormous, too.

Giant Zucchini

 

Staring at these enormous zucchini this weekend, I was struck with inspiration.  What do you do with any excess vegetables?  Make soup.  But since it is July, and it is going to be 101 degrees at my house tomorrow, chilled soup is the game.

Continue reading Cold Zucchini Soup with Buttermilk – Too Much Zucchini, part III

Pasta with Butternut Squash, Spinach and Cashel Blue Cheese

Spinach Pasta

I have resisted pasta for many years. Other people can’t get enough of it – I could take it or leave it. But life in our household has been pretty crazy lately, and I have been embracing pasta as a way to get dinner on the table relatively quickly instead of having to resort to eating crackers (It’s happened) so a quick pasta recipe seemed perfect.

I think the problem is I’m not really a fan of traditional spaghetti sauce. My husband has taken to complaining that we never have a jar of spaghetti sauce in the house (he asked if we could make a bid for normalcy and just have a jar of Prego), while I’ve never felt the lack. Once I started to move away from the tomato sauces, pasta got a lot more interesting.
1381849_10151755669647881_2056470893_n
This one was inspired by  a gorgeous wheel of Irish Cashel Blue cheese that the kind folks at Kerrygold USA sent me.   I’ve been a fan of their grass fed butter for years, but I won a year’s supply of butter and cheese at the Big Traveling Potluck and that has made be a convert to their amazing Irish cheeses.  They have several cheddar and cheddar type cheeses that are amazing, but my favorite is probably the Cashel Blue.  I shared the wheel with family members but immediately regretted it – I wanted more blue cheese for myself!  Even my mom, who has been a diehard French Roquefort snob for years said this is her new favorite blue.

Continue reading Pasta with Butternut Squash, Spinach and Cashel Blue Cheese

Garlic Butter Mushroom Sliders

Mushroom Sliders

The Super Bowl, oddly enough, seems to be one of the biggest food holidays of the year.  I don’t know why it’s more food-centric than the Fourth of July, or Easter, or Cinco de Mayo, but there you have it.  I myself am not a huge fan of professional football (LA hasn’t had an NFL team since I was in elementary school, which lessens the thrill somewhat) but I can always get behind a party.  Especially a party that involves those semi-junky foods that you always want to eat but usually don’t because they are not good for you.  Foods like buffalo wings, potato chips with onion dip, and jalapeno poppers.

Mushroom Sliders Ingredients

This year, however, I am trying to eat more vegetables, and last time I checked, buffalo wings are not vegetables.  In the past, I have scoffed at “healthy” Superbowl recipes. The whole point of Superbowl food is that it’s unhealthy.  Nobody wants to eat kale chips while watching men pummel each other in freezing cold weather.   This year, though, I saw my vegetable challenge as a Super bowl challenge too – could I come up with a healthi-ER recipe that doesn’t feel like a compromise?  Something that’s so delicious you want to eat it MORE than the meaty alternative?

I don’t mean to brag, but I think I’ve accomplished just that.   Little sliders (fun to eat!, finger food that one can eat on the couch while watching the TV), made from mushroom caps (We’ll ignore the fact that for purposes of the challenge, mushrooms aren’t exactly Vegetables.  They are like vegetables.) oozing with garlic butter and melted cheese.  Forget the Super Bowl.  I want to eat these EVERY day.  (And I could, too- they do contain butter and cheese, but it’s not excessive.)  They’re so good that nobody will notice they’re eating healthi(er) food because they’ll be too busy licking their fingers and asking for more.

Continue reading Garlic Butter Mushroom Sliders

Squash Stuffed with Delicious Things

Stuffed Kabocha Squash

Part of my focus on vegetables for this year is going to involve salads and side dishes – things to add to my standard meat and potatoes fare (though in actuality, we rarely eat potatoes). But I’m also looking for main dishes in which vegetables play a starring role. Ideally I’m looking for something which won’t cause my five year old to reject it out of hand. I’ve tried to tell her that nothing mommy makes is yucky, and I don’t ever want her to say yuck, though she may politely express that this is not her favorite dish. Of course, only dessert is her favorite dish, not for any lack of trying on my part. And ham sandwiches. And since I refuse to subsist on a diet of ham sandwiches and ice cream, we are at something of an impasse. Bacon helps.

This recipe, which is adapted from Dorie Greenspan, may not pass the five year old test (until she TRIES it) but it is one of my favorites. Dorie calls it “Pumpkin Stuffed with Everything Good” and it really is stuffed with, if not everything good, many good things. Things like bread and cheese and bacon and cream and garlic, and just to up the vegetal quotient, I added red chard, which only added instead of detracted. Since it’s nearly impossible to find an edible pumpkin outside the months of October and November, I make it with Kabocha Squash, which I prefer to pumpkin anyway. This dish also looks better in person than it does in photographs, and tastes better than it looks (I must convince the five year old of this). (As an aside – raw vegetables are BEAUTIFUL to photograph, but the second they’re cooked they look far less appealing. C’est la vie.)  You can also omit the bacon the make it vegetarian, but please don’t leave out the cheese.
Continue reading Squash Stuffed with Delicious Things