Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Your New Favorite Zucchini Recipe {Thin, Crisp, Irresistible π―)
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Good Morning, Friends. A few weeks ago, after I shared here that I had made zucchini Scarpaccia and was dissatisfied with its texture, my friend Caroline texted me: "I'm obsessed with Scarpaccia. Such a good use of all the zucchini. I make a double batch every weekend and snack on it all week. One of my favorite summer recipes." She sent me a photo... ... and a link to the recipe she uses, noting her changes: she omits the breadcrumbs, uses a sheetpan (as opposed to a 9x13), and bakes it for twice as long. It sounded promising, so I gave it a go and was so, so happy with the result: it emerged from the oven crisp at the edges but soft and creamy inside. I have since made it multiple times, and every time, I have had a hard time refraining from eating the entire pan alone. Friends, if I know anything, it's that you're going to love this one. Please let me know when you polish off 2 pounds of zucchini. Alone. In one sitting. Never will I be so proud.
PS: Happy summer! Please don't make it end. Review of the WeekβοΈβοΈβοΈβοΈβοΈ βRoasted Ratatouille=The Best Ratatouilleβ "Best ratatouille recipe ever. Doubled the recipe, so good with the pasta, bringing the rest for a side on a gathering this weekend. Thank you. Will make it many more times." β Pam 10 More Zucchini Recipes to Make Right NowβContest-Winning Zucchini Bread π₯
βZucchini Tortillas (4-Ingredients, Gluten-Free, Baked)
βRaw Summer Squash Salad (Trust me on this one: salted, slightly softened raw squash, dressed simply with olive oil and fresh lemon juice is irresistible.)
βSummer Squash Spaghetti: A old favorite from Michael Chiarello's Tra Vigne cookbook.
βZucchini Frittersβ
βZucchini Involtini (A family favorite!)
βSautΓ©ed Summer Squash with Mint, Basil & Pine Nutsβ
βZucchini Parmesan (Great for a crowd!) βQuick Zucchini SautΓ© (I discovered this a few summers ago and fell in love.)
βOven-Baked Zucchini Fries from Bread Toast Crumbs:
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Thank YouThank you to all who have ordered Pizza Night. If you haven't left a review yet, I would be so grateful if you did! πππππ₯π₯
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Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
The above site means one and only one thing: It's ratatouille time! There are many ways to make excellent ratatouille, but I think roasting it is the least fussy (and best) way to do it. The recipe I use calls for roasting with both olive oil and balsamic vinegar, which gives the finished ratatouille a subtle bite, a flavor that evokes eggplant caponata, though the sharpness is more mellow. It is irresistible. Letβs review: Gather all of your ratatouille vegetables: tomatoes, eggplant,...
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Good Morning, Friends. Nearly every week, I receive an email or a comment from someone lamenting that the bottom of their sourdough loaf is too tough. They love the crumb and the flavor, but, as one reader sweetly wrote recently, sometimes "the crust is a bit too crispy for my weak teeth." I get it! And I have a solution, but first, let's quickly review the process. For Dutch oven baked loaves, the loaf bakes covered for roughly 30 minutes, then uncovered for another 15 minutes. Forty-five...