Anyway, I have several mini-topics here, and they all fit together, sort of. I made an excellent salad for lunch today, a bit of an impromptu event, but so beautiful, I wanted to include it and talk about tools.
My mother was always a bit of a kitchen minimalist. Why buy a new tool when you could make do with a more general item, like a knife, to a similar effect? While I do agree, to a point, that an excess of gadgetry in the kitchen is silly, I do like a certain set of items that not only make life simpler and easier, but also more fun.
A case in point is the mandoline. I got my first from Katie's mother, who had this Japanese mandoline which, while semi-functional, also left me in fear for my digits. Ah but the slices! And then when I discovered the julienne function! Oh, I had to acquire a better version. Here comes the shameless promotion. I now own an Oxo mandoline, and my kitchen world is one tiny bit more cluttered, but also more complete. This item has rarely gotten to it's storage place this summer, it has been used so much. Oxo has put in some excellent design features that reduce digit damage and enhance functionality. All the attachments (except one) are contained on the unit, so the storage is easy. Love this gadget.
And look what I have achieved! This salad is surreal. The carrot and beet are from the garden, and nearly electric in color. That's a Chiogga beet, and julienned is a great way to display it's neon shades. I have taken to eating beets raw this summer, and I highly recommend it. I just peel and julienne, which saves all that time and cooking. They are crunchy and sweet, and have a gentle earthy flavor.
This salad does not require a recipe, what you see is what you get: lettuce, carrots and beets, toasted sunflower and pepitas, goat cheese and an orange vinaigrette (Thanks to Trader Joe's Orange Muscat vinegar, that, too, is easy). Could I do this with a knife. I guess. But not as quickly, nor as beautifully, or uniformly. I maintain that this is a case of better living through gadgetry.
The other item IS a recipe, however. I accompanied this electric salad with a leftover from the other night. The inspiration comes from both the abundant zucchini supplies this time of year and a recipe that my friend Mark sent my way for a zucchini casserole.
I am not certain of the source of his recipe, but no matter, as I didn't use it. That recipe called for bulgur, tomato paste and just didn't sound like what I wanted. I was envisioning more of a riff on a corn pudding: vegetal, but also cheesy and eggy, a little puffed. (I confess, I was partly looking for a way to conceal a pile of zucchini in a 'don't-ask-what's-in-it' dish for dinner.) I couldn't really find what I wanted, but managed to cobble together a pretty good version, amenable to all sorts of variations.
At it's base is a sauté of onion and shredded zucchini, which is then mixed with eggs, milk and cheese, and baked until golden and lovely. I failed to photograph this, but it was an excellent side dish, with plenty of flavor. I can envision adding corn, or herbs, or tomatoes, chili peppers, an so on.
Zucchini Casserole
serves 4
1/2 c finely chopped onion
4 c shredded zucchini (or summer squash, or equivalent of other shredded or finely chopped veggies)
2 T butter
1/4-1/2 tsp salt
4 eggs
3T flour
1/2 c cottage cheese (I used low fat)
1/4 c grated parmesan cheese
1/4 c crumbled Jalapeno queso fresco (optional, or use something similar)
1/2 c milk
1/4 tsp pepper
Saute onion and zucchini in butter until moisture is evaporated and zucchini is cooked down, about 10 min. Season to taste with salt. Allow to cool slightly.
Meanwhile beat eggs in a bowl, sprinkle flour and whisk/beat until incorporated. Add cheeses and milk, pepper.
When veggies are cooled, dump into an lightly oiled casserole or gratin dish, and pour egg mixture on top. Stir to mix, then bake 30 min at 350F, until puffed and golden.
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