Savory Cheese and Zucchini Olive Bread

Here is a delicious savory zucchini loaf that you can customize with herbs and aromatics as you like. I used pimento-stiffed green olives and lots of fresh herbs. The cheese makes it rich and gives a gorgeous crust on top.

1 zucchini, grated

Dry ingredients:

2-1/2 cups all purpose flour

1 tsp kosher salt

1-1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp turmeric powder (optional)

Wet ingredients:

1 cup yogurt

1/4 cup olive oil

2 eggs

1/2 cup half and half or milk (you may need a bit more)

Generous 1/4 cup green pimento-stuffed olives, coarsely chopped (or your favorite olives)

1 Tbsp fresh thyme leaves (optional)

1 Tbsp finely chopped chives (optional)

3/4 cup grated sharp cheddar cheese (or other favorite)

1/4 cup + 1 Tbs shredded Parmesan cheese

1 clove garlic, finely minced through a press

Place zucchini in a fine colander and toss with 1 teaspoon Kosher salt. Allow to drain for 10-15 minutes. Preheat oven to 350F.

Meanwhile, whisk together the dry ingredients in a large mixing bowl. Then whisk together the wet ingredients in a medium bowl.

Add the olives, thyme, chives, 1/2 cup of the cheddar, 1/4 cup of the Parmesan, and the garlic to the wet ingredients.

Quickly rinse the zucchini, squeeze with your hands, and scrape onto a clean tea towel. Gather it in the towel and squeeze to remove a good amount of the water. Mix the zucchini into the wet ingredients.

Now fold the wet ingredients into the dry with a spatula. You may need to add another 1/4 cup milk or water if it is too dry - it depends on your flour, the zucchini, and the phase of the moon. You should have a stiff and very sticky batter. You can’t flick the stuff off your fingers.

Generously butter a 9-inch loaf pan and (optionally) sprinkle with just a dash of coarse corn meal. Some use parchment paper - I do not.

Transfer the batter to the pan and spread to distribute evenly. Top with the remaining cheddar and Parmesan. Garnish with thyme sprigs and purple sage leaves, if desired. Another great topping is crushed red pepper flakes.

Bake 45-50 minutes, until golden brown and internal temperature reads about 175F with a digital quick-read thermometer. Remove from oven and let cool at least 20 minutes - I take a bike ride and then I carefully scrape each side with a sharp spatula and convincingly remove from the pan - Again, I do not use parchment paper (I use cornmeal).

Slice carefully with a sharp, seated knife - the last thing you want is to butcher your beautiful loaf.

Serves as many as you want to nourish with it, until it’s done.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Tzatziki

Tzatziki is a wonderful Greek yogurt dip and condiment. It's great with pita bread or veggies, or as a topping on all kinds of grilled foods. Make sure you use a full fat, thick Greek yogurt, and that you squeeze as much water out of the grated cucumber as you can - you don't want a watery Tzatziki; it should be thick and rich. 1/2 English cucumber (about 6-inches), sliced lengthwise in half 1/4 tsp kosher salt 1 cup full fat Greek Yogurt (I used Fage 5%) 2 cloves garlic, grated with microplane or minced through a press 1/2 shallot, very finely diced 1 Tbsp fresh dill weed, minced (or 1/4 tsp dried dill) 1/8 tsp Aleppo red pepper (or fine-ground Korean chili pepper), or to taste 1 tsp red wine vinegar Cut cucumber in half lengthwise. Use a teaspoon to gently scrape out the seeds in the center of each half. Coarsely grate cucumber and toss in a colander with the salt. Allow to sit 10-15 minutes. Squeeze water from cucumber and then tip onto the center of a full-sized paper t...

Cuisine Eric

Search This Blog