Cauliflower Puree with Sauteed Zucchini

It's been a while since I've posted, and a lot has happened in the meantime.  We've been pretty busy - Kristin and I have packed up and moved to Wisconsin to start a pair of new jobs.  That's meant a new home, new schedules, and a new kitchen.  As we're settling back into the routine, I'm happy to find more time to think about blogging again.

Kristin and I have few fundamental disagreements when it comes to food.  One thing we just can't see eye to eye on, though, is potatoes.  She - like the rest of the world - loves them.  I - the weird one - hate them.  Since I do most of our cooking, this leaves Kristin tragically craving potatoes.  We may finally have found a good compromise, since this cauliflower puree seems to scratch that itch for her without resulting to the scourge of potatoes.

Here's what you'll need: cauliflower, zucchini, sour cream, some soft melting cheese (I used Neufchatel, and have also used goat cheese here to great effect), a bit of butter, a splash of milk, garlic powder, salt, and pepper.

Feel free to vary the ingredients here to taste - much like potatoes, this puree will take to all sorts of flavors, so add, remove, or adjust seasonings to fit your particular meal.

Start by chopping down the cauliflower.  There's really no need to turn it into pretty florettes - you're going to puree it, after all.  The goal here is just to break it down into manageable pieces with a fair amount of surface area for easy cooking.

Throw the chopping cauliflower into a pot of lightly-salted water, bring to a boil, then reduce the heat and simmer for 15 minutes or so until the cauliflower is tender, but not mushy.

If you really want to be a purist, you could stick to just some tasty pureed cauliflower, but I decided to top this dish with some chopped, sauteed zucchini to offer some additional flavor and textural contrast.

While the cauliflower is simmering away, dice your zucchini into nice, small pieces.

Saute the diced zucchini with a bit of butter, salt, pepper, and garlic powder.  It should only take a couple of minutes - take it off the heat when the zucchini still has some bite to it, otherwise you'll end up with a much more boring soft-on-soft texture with the finished product.

When the cauliflower is tender, drain it well in a colander.  You don't want watery puree, so drain it really, really well - shake it around, leave it for a minute or two, shake some more, and even consider pressing some water out.

When your cauliflower is well drained, throw it into a blender or large food processor along with a dollop of sour cream, the cheese, and a generous quantity of salt, pepper, and garlic powder.  Don't add any milk yet.

This process could also benefit a great deal from an immersion blender if you have one - if so, combine everything in the pot you used to simmer the cauliflower instead and just take the immersion blender to it.

Once everything is in the blender, give it a whir.  If it's being stubborn, add a splash of milk to help it mix - otherwise, there's no need.  Keep blending until you hit a texture you're happy with - just a few pulses for a thicker texture, or longer for a smoother, thinner texture.  Try a bit and adjust the seasonings to your taste.

Serve hot with plenty of sauteed zucchini on top.

Recipe: Cauliflower Puree with Sauteed Zucchini
Prep Time: 5 Minutes | Cook Time: 20-30 Minutes | Difficulty: Easy | Servings: 6-8

Ingredients

• 2 large heads Cauliflower
• 2 large Zucchini
• 4 oz Neufchatel Cheese
• 2 tbsp Sour Cream
• 2 tbsp Butter
• 1 tbsp Garlic Powder
• Salt and Pepper to taste
• Optional: Milk as needed to blend

Instructions

1. Chop cauliflower down into small pieces.
2. Add cauliflower to a pot of lightly salted water.  Bring to boil, then reduce heat and simmer 15-20 minutes until tender.
3. Finely dice zucchini.
4. Saute zucchini until just tender in a skillet over medium-high heat with butter, salt, pepper, and a dash of garlic powder.
5. When cauliflower is tender, drain well to remove as much water as possible.
6. In a blender or large food processor, combine drained cauliflower, sour cream, neufchatel cheese, salt, pepper, and garlic powder.
7. Blend cauliflower mixture to desired texture, adding milk as needed.
8. Serve cauliflower puree hot topped with sauteed zucchini.

Pineapple Zucchini Cake with Cream Cheese Frosting

Kristin and I are up in Vermont again this year, and it seems that we're developing a trend for baking with zucchini while we're here.  Last year, we made Chocolate Chip Zucchini Muffins.  They were fantastic.  So tasty, in fact, that Kristin agreed to marry me.  We can't exactly repeat the proposal, but this year my birthday was one of our first days in the cabin, so we decided to make some zucchini cake.

I started off searching for a recipe for chocolate zucchini sheet cake, but found a recipe for a pineapple zucchini cake, instead, and decided to shake things up.  We made a number of changes to that recipe, but the end result was killer - a super-moist, flavorful cake with sweet and tangy icing that everybody loved both on the night of my birthday and over coffee as breakfast the next day.

Here's what you'll need for the cake portion (the icing will come later): flour, sugar, vegetable oil, zucchini, crushed pineapple, sweetened coconut, eggs, baking soda, vanilla, cinnamon, ginger, nutmeg, and salt.

Start by combining the flour, sugar, coconut, baking soda, salt, cinnamon, ginger, and nutmeg in a large mixing bowl. Give them a good stir.

In another, somewhat smaller mixing bowl, beat the eggs, then add the oil and vanilla and mix well.

Stir the wet stuff into the dry stuff, then add the grated zucchini and the all but a couple of tablespoons of juice from the can of crushed pineapple.  The batter will be wet and thick.

Pour the cake batter into a well-greased 9x13" pan and bake at 350 for 35-40 minutes.  It's done when a toothpick inserted into the center comes out clean and the edges have just started to pull awy from the edges of the pan.

Let it cool completely before you frost the cake - this will take a surprisingly long time.  The cake is quite dense, so it will hold its heat for ages.  It wouldn't hurt to refrigerate it - we actually liked it cold quite a lot.

While the cake is baking - or even while it's cooling - you'll need to make the frosting.  We forgot to take an ingredients picture (oops!), but here what you'll need: softened butter, a package of cream cheese, powdered sugar, vanilla, the couple of tablespoons of pineapple juice you saved from the can, and maybe just a splash of orange juice, too.

First, combine the softened butter and cream cheese in a large mixing bowl and beat until smooth.  This would be much easier with a mixer - we don't have one up here, but a large fork and some elbow grease did the job, too.

Finish the frosting by adding the powdered sugar, vanilla, pineapple juice, and orange juice (if you want some).  Mix again until it's smooth and at the texture you like - a bit more sugar makes a firmer frosting, a bit less leaves it relatively thin.  We kept it a bit on the thinner side to make for easy spreading.

When the cake is finally cool, spread the icing over the top.  We refrigerated the iced cake afterward to help everything set up a bit, and it ended up very tasty that way, especially on a hot summer day.

Serve generous slices of cake, and give some real consideration to some coffee on the side - the earthiness of the zucchini really matches well with a good, dark-roast coffee.  

This cake made for a very happy birthday, and we just might have to make it again before another year is up.

Recipe: Pineapple Zucchini Cake with Cream Cheese Frosting
Prep Time: 10 Minutes | Cook Time: 40 Minutes | Difficulty: Easy | Servings: 12 Large or 16 Medium Slices

Ingredients

Cake:

• 2 1/3 cups All-Purpose Flour
• 1 1/3 cups White Sugar
• 1/2 cup Sweetened Coconut
• 2 large Eggs, beaten
• 2 cups Grated Zucchini
• 1 (20 oz) can Crushed Pineapple, undrained
• 1/4 cup vegetable oil
• 2 tsp Baking Soda
• 1 tsp Salt
• 3 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 1/2 tsp Ground Ginger
• 1 tsp Vanilla

Frosting:

• 2 cups Powdered Sugar
• 1 (8 oz) package Cream Cheese
• 2 tbsp Butter
• 2 tsp Vanilla
• 2 tbsp reserved Pineapple Juice
• (Optional): 1-2 tbsp Orange Juice

Instructions

Cake:

1. Pre-heat oven to 350 degrees.
2. In a large mixing bowl, combine flour, sugar, coconut, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a medium bowl, beat eggs, then add oil and vanilla.  Stir to combine.
4. Add wet ingredients into dry ingredients, followed by grated zucchini and crushed pineapple.  Reserve approximately 2 tbsp pineapple juice in the can for the frosting.  Mix well to combine.  Batter will be thick and wet.
5. Pour batter into a greased 9x13" pan.  Bake 35-40 minutes at 350 degrees until a toothpick comes out clean and the edges have just started to pull away from the pan.
6. Cool completely before frosting.

Frosting:

1. In a large bowl, combine butter and cream cheese.  Mix well until smooth.
2. Add powdered sugar, vanilla, pineapple juice, and orange juice if desired.  Mix again until smooth.  
3. Add additional powdered sugar as necessary to achieve desired texture, mixing well.
4. Spread frosting over cake once cooled completely.  Refrigerate frosted cake to set up frosting.  Serve cold.

Parmesan Zucchini Fries

Since Kristin and I live in a second-floor apartment, we don't get much of a chance to grow our own food.  In fact, even the poor herbs that I try to grow in the window only have about a 50% survival rate.  Kristin's family has a great garden, though, and they even like us enough that they sometimes share their home-grown veggies.  Thankfully, that means we don't miss out entirely on the fresher-than-fresh summer harvest.  This week, Kristin's mom shared a couple of beautiful, gargantuan zucchini with us.  I really don't think I've ever seen larger.  She mentioned that she was going to make Zucchini Parmesan out of the ones that she kept, and that sounded awfully good.

This week, I made something like a side-dish version of Zucchini Parmesan: zucchini fries. They're lightly breaded in crumbs and Parmesan, seasoned with classic Italian flavors, and served with marinara sauce.  These fries made an awesome accompaniment to our dinner, or could serve as an easy appetizer or party food.  If you find yourself saddled with a couple of giant zucchini (or some boring, regular-sized ones), give these fries a try.

Here's the cast of characters: a couple of enormous zucchini, some panko bread crumbs, some Parmesan cheese, an egg or two, a bit of milk, oregano, basil, garlic powder, salt, and pepper.

If you haven't been blessed with a giant zucchini, don't be too glum - just use a few more standard sized ones.

Start by cutting your zucchini down into 3-4 inch long sticks.  If you want your fries to be more crisp, err on the thinner side for the sticks.  I enjoyed getting a little more meaty zucchini bite, so left the sticks fairly thick.

Next, set up a breading station.  Make an egg wash by whisking the egg into the milk in a bowl large enough to submerge your zucchini sticks.  On a plate, combine the breadcrumbs, all of the seasonings, and plenty of grated Parmesan.  Don't be shy with salt and pepper - these fries will be a bit bland without a significant amount.

Cover a baking sheet with some parchment paper, or just grease it if you don't have parchment handy.

Your breading process is simple - dip each zucchini stick in the egg wash, roll in the breadcrumb mixture until it's lightly coated, and place the finished product on the baking sheet.

Don't worry about getting each and every piece 100% covered in crumbs, especially if you're using a larger crumb like panko and Parmesan that doesn't come from a green tube.  It just won't stick completely, but that's fine - you get plenty of crunch and flavor from this "rustic" breading.

Bake your fries for 25-30 minutes in a 425 degree oven until they're crispy and golden brown.

Serve immediately with marinara for dipping.

Recipe: Parmesan Zucchini Fries
Prep Time: 15 Minutes | Cook Time: 30 Minutes | Difficulty: Easy | Servings: 4-6 as Side Dish

Ingredients

• 4 Large Zucchini (Or 2 Gargantuan Zucchini)
• 2 Eggs
• 1/2 cup Milk
• 1 cup Panko Breadcrumbs
• 1/2 cup Parmesan Cheese, grated
• 1 tbsp Oregano
• 1 tbsp Basil
• 1/2 tbsp Garlic Powder
• Salt and Pepper to taste

Instructions

1. Pre-heat oven to 425 degrees.  Grease or cover baking sheets with parchment paper.
2. Cut zucchini down into 3-4 inch long sticks.
3. In bowl large enough to submerge zucchini sticks, whisk eggs into milk to create egg wash.
4. On a large plate, combine panko breadcrumbs, grated Parmesan, oregano, basil, garlic powder, and plenty of salt and pepper.
5. Dip each zucchini stick in egg wash, then roll in breadcrumb mixture to coat.  Place on prepared baking sheets.
6. Bake 25-30 minutes at 425 degrees until fries are golden-brown and crispy.
7. Serve immediately with marinara sauce for dipping.

Pork Chops a la Nicole

One day, probably about a month or so, my cousin Nicole sent me a message on Facebook asking for a recipe suggestion.  It felt a little bit like Chopped - she had a few ingredients she wanted to use for a dinner, and wasn't sure what to do with all of them.  Thankfully, unlike Chopped, the ingredients all fit together nicely, so it was a fun set to try to think into a coherent recipe.

Here's Nicole with her husband Adam and their (bloody adorable) son Logan.

Nicole had pork chops, diced potatoes, and zucchini to work with, and was leaning toward doing it all on the grill.  Pork chops and the grill get along great, so that was no problem.  When it comes to diced potatoes, my first thought was a hash, and I figured the zucchini could fit in there just fine, too.  I suggested a marinade for the pork and a method for putting together a hash, and Nicole said it went great.

I could hardly suggest a recipe without then trying to make it myself, now could I?  I ended up making a few changes to my original suggestions based on Nicole's feedback, but my end result made or a seriously tasty dinner.

Here's what you'll need: pork chops, a bit of bacon, sweet potatoes, zucchini, a sweet onion, some olive oil, some vinegar (white or cider), garlic or garlic powder, basil, oregano, thyme, mustard, salt, and pepper.

First, combine a bit of oil, vinegar, mustard, and lots of the spices into a nice marinade for the pork.  It's best to let it marinate overnight, but if you're in a hurry an hour or two will do the trick.  Let it marinate in the fridge and come back when it's time to cook.

Once the chops have had plenty of time to marinade, grill them up.  For thin chops like I used, 2-3 minutes per side was plenty.  Do your best to time it so that your pork will be done and rested more or less at the same time as the hash, which will take 15-20 minutes to make from chopping to finish.

When you're ready to get started, peel and chop the sweet potatoes, and also chop the zucchini and sweet onion into small, bite-sized pieces.

Give the bacon a rough chop and get it rendering in a pan.  Take care not to overcook it - it'll go back into the pan with the rest of the hash later on.  When it's well rendered, but not yet crispy, pull it out and set it aside.

Drain off most of the excess grease, but leave a few tablespoons in which to saute the diced sweet potatoes.  Cook them, stirring often, until they're starting to brown on the outside.  Try a bite - careful, they'll be hot - and when they're reasonably tender, it's time to add more stuff to the mix.

When the sweet potatoes feel pretty tender, add the zucchini, onion, and bacon, as well as a generous helping of the seasonings - basil, oregano, garlic, thyme, salt, and pepper.  Continue to saute, stirring often, until the zucchini and onion are nice and tender, then taste and adjust the seasonings.  I added just a quick dash of vinegar in the last 30 seconds or so of cooking to brighten the flavors up, and it really helped a lot.

Serve your grilled chops atop a generous portion of hash, and be ready to offer seconds.

Recipe: Pork Chops a la Nicole

Prep Time: 5 Minutes (+2-24 hour marinade) | Cook Time: 15-20 Minutes | Difficulty: Easy | Servings: 6

Ingredients

• 6 thin Pork Chops
• 4 medium Sweet Potatoes
• 4 medium Zucchini
• 1 large Sweet Onion
• 8 oz Bacon
• 3 tbsp Olive Oil
• 3 tbsp Vinegar (white or cider)
• 3 tbsp Dijon Mustard
• 2 tsp Garlic Powder
• 1 tsp Thyme
• 1 tsp Basil
• 1 tsp Oregano
• Salt and Pepper to taste

Instructions

1. Combine olive oil, vinegar, mustard in a large resealable bag.  Add seasonings to taste.  Marinade pork minimum 2 hours.
2. Grill pork chops 2-3 minutes per side until done.  Rest under foil until ready to serve.
3. Peel sweet potatoes.  Chop sweet potatoes, zucchini, and onion into small, bite-sized pieces.
4. Chop bacon down into bite-sized pieces and render in a pan over medium heat until tender.  Set aside.
5. Drain away all but 2-3 tablespoons of grease.  Saute sweet potatoes in bacon grease until golden brown and tender.
6. Add zucchini, onion, and bacon to skillet with sweet potatoes, season with garlic powder, thyme, basil, oregano, salt, and pepper, and continue to saute until all vegetables are tender.
7. Optional: Add 1-2 tablespoons cider vinegar to hash in last minute of cooking and stir well.
8. Serve grilled chops hot atop a generous portion of hash.

Chocolate-Chip Zucchini Muffins

Today's blog post takes place in a new and different kitchen.  The past 3 weeks, Kristin has been up in her family's cabin in Vermont.  I was here with only the cat and plenty of end-of-term work for solace for the first two of those weeks, but then got to drive up to join her for a week.  While we were there, we made these fantastic muffins.

These muffins were a favorite breakfast item when I was a kid.  Kristin was a bit skeptical the first time I mentioned them, but now she specifically asks for them.  They're quick and easy, and not even all that terrible for you, since you get some vegetable matter in there.  At least, that's what I like to tell myself.

Kristin and I generally make these together - it's quite quick that way, since one person can grate zucchini while the other mixes, prepares the muffin tin/cups, et-cetera.  I highly recommend it.  

Astute readers should keep an eye out for a surprise in the photos.

Here's what you'll need!  All-purpose flour, white sugar, baking soda, salt, one egg, zucchini (a cup worth, though extra is fine), vanilla, cinnamon, lemon juice, cooking oil, milk (not pictured - oops!) and chocolate chips.  The recipe is pretty forgiving as zucchini goes - I've used both not-quite-ripe and quite-overripe and had fine results.

Also, if you're a crazy person who hates happiness, I guess you could leave out the chocolate chips.  But you don't hate happiness, do you?  I thought not.

It's the most exciting step of any baking process, with the most exciting photo to match - mixing together white powders!  Specifically, you'll start by mixing together the flour, sugar, baking soda, cinnamon, and salt.

So hey, we got one brown powder in there - not that you can really tell once it's all mixed.

In another bowl, combine your lightly beaten egg with the milk, oil, lemon juice, and vanilla.

If you've been putting it off, now is the time to grate the zucchini.  It's not the most fun process, but you only need a cup.  A small zucchini is often good for 1-1.5 cups of shredded zucchini.  The recipe happily tolerates up to about 1.5 cups, so if that's what you have, don't let it go to waste.  If you got a giant zucchini like we did this time around, it's a good time to think about making a double batch.

Did you notice the surprise?  Go look again.

Yep, Kristin is wearing a shiny new ring.  A shiny new ring that I gave her, no less.  We're engaged!

Amazingly enough, she was excited enough to show off the ring that she volunteered to grate the zucchini, provided I took a ring-featuring picture.  Clearly, this is a win-win scenario.

We ended up with a little over two cups of shredded zucchini, so we made a second batch of muffins later in the week.  I highly recommend this strategy.

Now that your zucchini is ready, we'll bring together all of the elements of the batter.  First, empty the wet ingredients into the dry, and stir until they're just barely mixed.  We'll do plenty more mixing to catch any reluctant bits.

Now add the zucchini, and mix it through.

Finally, fold in the chocolate chips.  Don't overdo it on these.  Any more than 1/2 cup per batch and everything ends up all wonky.

Action shot!  Fill ungreased muffin cups about 1/2 full.  Kristin favors the double-spoon method - I, on the other hand, am awful at this method and would just end up making a mess.  If you're talented like she and don't spill all the batter, you should get about 18 small muffins per batch.

Bake for 20 minutes at 350.  They'll probably need another 5 minutes or so after that, but be sure to check after 20.

One of the best things about these muffins is that they smell fantastic after only a couple of minutes in the oven.  they'll only smell better and better as time goes on.  When they're just starting to color on top, pull them out and let them cool plenty before digging in.

Be ready to need another batch very soon.  These things are good.

Girlfriend tested - fiancee approved!

Recipe: Chocolate Chip Zucchini Muffins

Prep Time: 10 minutes | Cook Time: 25 minutes | Difficulty: Easy | Servings: 18 muffins

Ingredients

• 1 1/2 cups All-Purpose Flour 
• 3/4 cup Sugar 
• 1 tsp Baking Soda 
• 1 tsp Cinnamon 
• 1/2 tsp Salt 
• 1 egg, beaten 
• 1/2 cup Vegetable Oil 
• 1/4 cup Milk 
• 1 tbsp Lemon Juice 
• 1-1.5 cups Zucchini, shredded 
• 1/2 cup Semi-Sweet Chocolate Chips 

Instructions

Pre-heat oven to 350 degrees. Line muffin tin(s) with ungreased muffin cups.

In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, and salt.

In a second bowl, combine beaten egg, oil, milk, lemon juice, and vanilla.

Grate zucchini into a small bowl.

Pour the bowl of wet ingredients into the dry ingredients. Stir a few times.

Add zucchini and chocolate chips and mix until distributed.

Spoon batter into muffin cups 1/2 to 2/3 full, then bake 20-30 minutes until muffin tops have just begun to change color.

Cool 10-15 minutes before serving.