Despite the lack of rain, and some hideously warm temperatures, my gardens and my chickens flourish.
Last week, I pickled for two days. I'll post those recipes later.
Yesterday, I found myself with several pounds of ripe zucchini and four dozen eggs, despite having given away two dozen earlier in the week. My girls are prolific layers!
I polled my facebook friends for zucchini recipes and received an overwhelming response. Many suggested frying slices. Some shared their favorite grilling recipe, and a European friend shared a recipe involving yogurt and dill that can be used as spread on toast. I do plan to try that one later.
I settled on Chocolate Zucchini bread which I served for dessert after a dinner of Seafood Quiche. I had thought to have salad with the quiche, but decided against it, as the flavors of the pie were meant to be savored. They really needed no accompianment. I hope you agree...
Seafood Quiche (adapted from "Emmaline and Hessie's Seafood Quiche as it appeared in the AJC)
This recipe calls for crabmeat and shrimp, but you could add any seafood you like. Lobster and scallops would make a nice addition.
Serves 8.
Peel and devein 1/2 pound shrimp. Saute, in one tbl. butter and the seasoning of your choice. (I like Paul Prudhomme's Seafood Seasoning.) Remove from heat just as shrimp begin to get some color.
Bake refrigerated pie shell according to package directions. (I usually bake a few minutes less than suggested to prevent over-browning. Be sure to bring the shell up and over the rim of the dish as the filling fills the shell completely.) Upon removing baked shell from oven, reduce temperature to 325 degrees.
What's in it:
1 tbl. butter
1/2 c. finely chopped onion
1/4 c. finely chopped bell pepper (I used chili bells as that is what I have in my garden. The extra spice was nice.)
1/4 c. finely chopped celery
1/2 crab meat (check for shells)
Cooked shrimp
1 c. grated swiss cheese
1 1/4 c. scalded half and half
2 eggs, plus 2 yolks, beaten (Thank you Chloe, Sylvia, Pat, & Lucy!)
1 tsp. sea salt
2 tsp. Old Bay Seafood Seasoning
Pinch chopped basil (I use fresh, for the flavor and the added color.)
How to make it:
While the crust bakes, melt butter in a saucepan over medium heat. Saute' onion, bell pepper, and celery until translucent, about 5 minutes. Add crabmeat and shrimp. Pour into baked crust. Sprinkle with grated cheese.
Combine scalded half and half, eggs, salt, and Old Bay Seasoning. Pour over cheese. Sprinkle with basil.
Bake in 325 degree oven for 40 to 50 minutes, or until set.
Allow to cool for 10 minutes before slicing.
Chocolate Zucchini Bread
Double the chocolate, double the fun! Next time, I'll add 1/2 c. toasted, chopped pecans or coconut to this very moist sweet bread.
What's in it:
2 (1 oz) squares unsweetened chocolate
3 eggs (Thank you Chloe, Sylvia, Pat, & Lucy!)
2 c. white sugar
1 c. vegetable oil
2 c. grated zucchini
1 tsp. vanilla extract (Never imitation!)
2 c. all-purpose, unbleached flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3/4 c. semisweet chocolate chips
How to make it:
Preheat oven to 350 degrees. Generously spray 2 9x5 loaf pans with cooking spray. Microwave chocolate for 30 seconds. Stir, and heat for 20 seconds more. Stir until smooth.
In large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate. Beat well. Stir in flour, soda, salt, and cinnamon. Fold in chocolate chips. Pour batter into prepared pans.
Bake in preheated oven for 1 hour, or until toothpick inserted in center comes out clean.
Allow to cool before slicing.
© Copyright 2009-2010 Stacye Carroll All Rights Reserved
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