06
Aug
11

Baked Potatoes with Chèvre & Zucchini “Tagliatelle”

Zucchini “Tagliatelle”  with Mint, Cucumber and Lemon

(adapted from Aug. 2008 Bon Appetit)
Serves 2 adults and 3 small kids

  • 3 small to medium zucchini, trimmed
  • 1 large cucumber, peeled, seeded and diced
  • 1/2 a large sweet onion, finely chopped
  • a good handful of fresh mint, coarsely chopped* and divided.
  • 1 tbsp finely grated lemon peel,
  • 4 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • ground fennel, salt and pepper to taste

Using a mandoline, v-slicer (or in my case vegetable peeler) and working lengthwise, discarding the first strip (ie skin). Slice up to seeded core; turn zucchini and continue to slice until only rectangle of seeded core remains; discard core. Place slices in medium bowl.

Add cucumber, onion, 1/2 of mint and lemon peel. Whisk lemon juice and olive oil in a small bowl, then pour over zucchini mixture; toss to coat. Season generously to taste. Cover salad and refrigerate at least 1 hour (but 3 hours is better!).

Sprinkle remaining mint over the salad and toss to coat.


Mira helping me with the Zucchini. Thank you, Arricks and Jones’ for the fresh zucchini!!

* The more you mess with mint, the more bitter it will taste. Chop through once or twice and call it good.

Baked Potatoes with Chèvre

I made this one up, and I always eyeball my measurements,  but it tastes amazing so bear with me.

  • 4 Red potatoes, skinned, chopped, boiled in salt until tender, drained
  • 4oz Chèvre
  • 1/4 c sour cream
  • 3 springs of thyme, leaves removed
  • 1/4 c butter (softened)
  • creamed horseradish
  • salt
  • pepper
  • Garam Marsala (you can make your own or buy it premade)
  • Fennel (ground)
  • Salt and pepper
  • 1 egg

In your kitchenaid, whip up potatoes, cheese, sour cream and butter. Season to taste with spices and horseradish. Once it has cooled somewhat, while the mixer is on, crack an egg into the batter (being careful not to get any shell in it). Then spoon the mixture onto a greased cookie sheet or cupcake pan, although I’m sure there are much more artistic ways to present it (cake decorating tools, maybe?). I baked it in a preheated oven at 350′ for about  40-60 minutes, until the batter started to pull away from the cupcake pan sides and was slightly browned. Turned my pan upside down and let them cool.

(my 8 month old son, Jude, two fisting the taters :-))


I served a white riesling from the Camas Prairie Winery for you local folks.

This was perfect for a light meal, if you wanted something a bit heavier,
I was thinking salmon would be fantastic with this!

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