The Purloined Recipe

Adapted from http://chocolateandzucchini.com/archives/2004/04/chocolate_zucchini_cake.php

- 240 grams (2 cups) all-purpose flour
- 60 grams (1/2 cup) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 180 grams (1 scant cup) light brown sugar (I use unrefined cane sugar)
- 115 grams (1/2 cup) unsalted butter, at room temperature, or 1/2 cup virgin olive oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant coffee granules or 2 tablespoons strong cooled coffee — this is just to deepen the chocolate flavor, you won’t taste it in the finished product
- 3 large eggs
- 350 grams (2 cups) unpeeled grated zucchini, from about 1 1/2 medium zucchini
- 160 grams (1 cup) good-quality bittersweet chocolate chips, or chopped chocolate
- Confectioner’s sugar (optional)

Serves 12.

Preheat the oven to 180°C (350°F). Grease a 25-cm (10-inch) round springform pan or a 22-cm (8 1/2-inch) square pan.

In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In the bowl of a mixer (or by hand in a large mixing bowl), beat the sugar and butter until fluffy. Add the vanilla, coffee, and eggs, mixing well between each addition.

In a large mixing bowl, combine the zucchini, chocolate chips, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much.

Add the rest of the flour mixture into the egg batter. Mix until just combined; the batter will be thick.

Fold the zucchini mixture into the batter, and blend with a spatula without overmixing. Pour into the prepared cake pan, and level the surface.

Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean. Transfer onto a rack to cool for 10 minutes, run a knife around the pan to loosen, and unclasp the sides of the pan. Serve slightly warm or at room temperature. Sprinkle with confectioner’s sugar or a chocolate glaze if desired.

desserts, squash - summer

I used yellow summer squash here, but you can certainly substitute any green summer squash/zucchini.

1 teaspoon cumin seeds
1/4 cup / 2 oz / 55g unsalted butter
fine grain sea salt

3 tablespoons unsalted butter
2 medium yellow onions, chopped
2 medium garlic cloves

1 pound / 16 oz / 450 g potatoes, cut into 1/4-inch cubes

2 1/2 pounds / 40 oz / 1+kg yellow summer squash, cut into 1/2-inch slices

4 cups / 950 ml good tasting vegetable stock
1 cup / 240 ml buttermilk
1 bunch of chives, chopped

In a skillet, over medium heat, toast the cumin seeds until they are fragrant. Just a minute or two. Use a mortar and pestle to pound the seeds into a fine powder. Alternately, you can use an electric spice grinder. Set aside. In the same skillet, melt the butter and cook until it’s brown and gives off a deliciously nutty aroma. Remove from heat, stir the cumin into the butter along with a generous couple pinches of salt, then set aside in a warm place. You want the butter to stay liquid until you’re ready to use it.

To make the soup, heat the butter in your largest pot or stockpot over medium-high heat. Add the onions, garlic, and a bit of salt. Saute for a few minutes, or until the onions start to get translucent. Stir in the potatoes and squash and cook for another 7-10 minutes, or until the squash starts to soften up. Stir in 3 1/2 cups of the stock (most of it) – the stock should just barely cover the vegetables. Bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, roughly another 25 minutes. Remove the soup from heat, puree completely with a hand blender, then stir in the buttermilk. If you need to thin the soup out with a bit more stock, you can do so. Taste and add more salt if needed. Serve each bowl topped with plenty of the cumin butter, and a sprinkling of chives.

Serves 10.

garlic, onions, potatoes, soups, squash - summer

From CSA member Nika Nordbrock

10 oz. zucchini (about 2 medium), trimmed and chopped

½ c. chopped fresh cilantro

1/3 c. chopped white onion

5 Tablespoons fresh lime juice

2 ½ Tablespoons chopped, seeded jalapeno

1 ¼ teaspoon finely grated lime peel

1 ¼ teaspoon coarse kosher salt

Puree all ingredients in blender until smooth

cilantro, dips, onions, peppers, squash - summer

by Molly Beverly

A native American trio flavored with smoky roasted peppers. Makes 4 servings.

1 poblano or Anaheim chile pepper
1 pound zucchini cut into 1/2-inch cubes
1 teaspoon salt
1 Tablespoon butter
1 Tablespoon vegetable oil
1 cup fresh or frozen corn kernels
1/2 medium onion, thinly sliced
2/3 cup cream or evaporated milk
1/2 pound cooked chicken, diced OR 6 ounces jack cheese diced (optional)

Roast pepper under the broiler or over a gas burner until skin is black and bubbly all over. Rinse in cold water, then slip the skin off. Remove seeds and stem.

Chop coarsely.

In a large pan heat the oil. Add the zucchini and fry for 10 minutes, stirring frequently, until browned. Remove zucchini and set aside. Add to pan corn, chile and onion. Sauté until browned, stirring occasionally.

Just before serving add cream, zucchini, chicken (optional) and salt and simmer a few minutes. Add cheese (optional) and remove from heat. Serve immediately with rice.

chiles, corn, entrees, onions, Recipes By Ingredient, side dishes, squash - summer, The Recipes

3 1/2 cup coarsely grated zucchini
salt
3 eggs, beaten
1/3 cup flour
1/2 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 Tbsp. fresh basil, minced
salt and pepper to taste

1. Salt zucchini and let stand 15 minutes to draw out moisture. Squeeze the moisture out really well.
2. Combine zucchini with remaining ingredients and spread onto a medium pizza pan that has been well oiled.
3. Bake at 350 F for 25-30 minutes until surface is dry and firm. Brush top with oil and broil under moderate heat for 5 minutes.
4. Top with desired pizza toppings and bake at 350 F for 20-25 minutes. Cut into squares.

basil, pizza, Recipes By Ingredient, squash - summer, The Recipes

by Molly Beverly

The Italian version of an omelet. It’s quick and sufficient for any meal. Serve with sliced ripe tomatoes and crusty Italian bread.

Serves 4-6

1 pound zucchini
Salt
4 Tablespoons olive oil
2 cloves garlic, minced
6 eggs
1/4 cup Parmesan cheese
1/4 cup chopped fresh basil leaves OR 2 teaspoons dried oregano
Freshly ground pepper

Grate zucchini and toss with salt. Let drain for 30 minutes. Press out the liquid.

Heat 2 Tablespoons olive oil in a skillet. Add garlic and fry, stirring continuously for 2 minutes. Add zucchini and sauté 5 minutes until tender. Remove from heat and cool to room temperature.

Beat the eggs in a bowl. Add Parmesan cheese, herbs and pepper. Stir in zucchini. Heat remaining 2 Tablespoons olive oil in a skillet. Add the egg mixture. Stir gently until set. Place under a broiler until top is firm or flip frittata over in pan and brown.

Cut into wedges and serve warm or at room temperature.

basil, entrees, garlic, onions, oregano, Recipes By Ingredient, squash - summer, The Recipes

by Molly Beverly

Substantially lower in sugar, oil and calories than the usual. Pleasantly sweet with an interesting indefinable flavor. In the interest of you serious zucchini farmers I did try this recipe with 2 cups of zucchini but it turned out heavy and dull.

Makes 1 loaf

3 cups whole wheat pastry flour OR 1 1/2 cups whole wheat flour and 1 1/2 cups unbleached white flour
1/3 cup sugar
3 Tablespoons grated Parmesan
4 teaspoons baking powder
1/4 teaspoon salt
1 cup grated zucchini
1/3 cut vegetable oil
1 cup plain yogurt
2 eggs, lightly beaten
2 Tablespoons grated onion

Mix together the flour, sugar, Parmesan cheese, baking powder, salt and zucchini. Add vegetable oil, yogurt, eggs and onion. Combine gently and stir until moistened. Pour into a greased loaf pan. Bake at 350° for 55 minutes or until a knife inserted in center comes out clean. This bread gets soggy when frozen, so freeze up lots of zucchini now to bake into bread later.

breads, onions, Recipes By Ingredient, squash - summer, The Recipes

3 cups cooked zucchini , drained
2 egg yokes
1 cup finely crushed saltines
1/4 cup flour
2 egg whites

1. Place cooked squash mixture in a bowl and mash.
2. Add egg yokes, saltines and flour; stir well.
3. Beat egg whites until stiff.
4. Fold into squash mixture and drop into hot oil.
5. Fry until golden brown; drain on paper towels.

Recipes By Ingredient, side dishes, squash - summer, The Recipes

1 – 9×13 Casserole dish
4-5 – Med Assorted Squash
1/2 Red Onion
1/2 Head of Cauliflower – Broken into small florets
2 16 oz cans of tomato sauce or one Jar of Spaghetti Sauce
One handful Fresh Herbs – I use Basil, Oregano, Sage and Marjoram
3 Cloves of Garlic – pressed
Salt, Pepper and Red Chili Pepper Flakes to Taste
1 Cup Cheddar Cheese
Parmesan Cheese to Taste
Slivered Almonds

Chop assorted squash and onion. Layer in casserole with cauliflower. Pour tomato/spaghetti sauce, garlic, fresh herbs and Salt, Pepper and Red Chili Pepper Flakes over the veggie mixture. Add cheese to the top and then almonds.

Cover and bake at 350 for 40 minutes then take off the cover and cook for an additional 10 minutes or until browned.

*You can also turn this into a southwest dish by adding a can of tomatoes with green chilies, 1 can of plain tomatoes sauce and adding assorted bell peppers. Omit the Italian fresh herbs and add seasonings such as ground chipotle chili pepper, cumin and top with fresh cilantro.

basil, chiles, cilantro, entrees, garlic, oregano, Recipes By Ingredient, sage, side dishes, squash - summer, The Recipes

from Molly Beverly

6 servings

Hurray… summer squash. Official beginning of summer.

2 Tablespoons vegetable oil
2 pounds summer squash, diced
4 heaping Tablespoons finely chopped white onion
3/4 pound tomatoes, chopped (or substitute 1 cup canned, chopped tomatoes)
2 Serrano chiles, more or less to taste
3 cloves garlic, peeled and chopped
4 Tablespoons epazote leaves (optional)
4 Tablespoons Mexican queso fresco, crumbled or muenster or jack cheese grated
1 teaspoon salt (to taste)

Heat oil in a large skillet and add squash, onion, epazote and salt. Stir and sauté until just tender, about 10 minutes. Blend tomatoes, chiles and garlic in blender.

Add to squash mixture. Cook until squash is soft and vegetables are moist but not runny. Adjust seasoning. Garnish with crumbled or grated cheese.

chiles, entrees, garlic, onions, Recipes By Ingredient, side dishes, squash - summer, The Recipes, tomatoes