zucchini

Zucchini a la Otto – Your New Favorite Zucchini Recipe

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 zucchiniWarning: This recipe will ruin you for any other zucchini recipe ~

It all started with a post on Facebook. It often does. Either there, or with a memorable meal I try to recreate.

One of my favorite Portland pizza places posted a tantalizing photo of a seasonal zucchini dish they’d made that caught my eye and inspired my inner chef.  Next thing I knew, I suddenly had a bumper crop of summer zucchini piling up on my counters and I knew the first thing I wanted to make… Pizzaria Otto’s Zucchini. Because it’s that good, and one can only eat so much zucchini bread. A little hunting down the key ingredients, and a few trials later, I had discovered a zucchini recipe that I not only devoured as my main course but was one I wanted to make again and again. Good thing there’s plenty more summer zucchini coming in.

Pair this spicy dish with a dry pinot gris or albariño like Archer Pinot Gris or Abacela Albariño.

zucchini
Zucchini a la Otto
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    zucchini
    Zucchini a la Otto
    Print Recipe
      Ingredients
      Servings:
      Instructions
      1. Heat olive oil in large saucepan.
      2. Saute zucchini until browned, cooking in batches, one layer deep. Remove browned zucchini from pan to finish the remaining slices.
      3. Put all the browned zucchini back in the pan and add the remaining ingredients and stir until combined.
      4. Remove to plate and serve immediately.
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      Roasted & Curried Cauliflower Soup

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      soup2A soup that’s easy to make, comforting, satisfying and healthy? That’s one I’ll make again and again. Roasted & Curried Cauliflower Soup checks off all those boxes. Enjoy this soup with some crusty bread and a simple salad and you have a dinner that pleases guests of all ages.

      The apples are?my favorite?topping, there’s something about the sweet and tart flavors that work so well against the spicy?and savory qualities of the soup. And when the apples crisp up, they have a lightness that both brightens and lifts the meal. I also love?this soup with toasted sliced almonds, caramelized onions and of course?drumroll please? bacon crumbles (go figure). All are delicious, it’s a matter of individual taste and what you have on hand.

      Pair this wine with an aromatic white wine like a dry Riesling, a Gewerztraminer or my personal wine of choice, Chaberton Siegerrebe (click here for the full report).

      Roasted Cauliflower Soup
      Print Recipe
      Servings Prep Time
      8 20 min.
      Cook Time Passive Time
      30 min. 30 min.
      Servings Prep Time
      8 20 min.
      Cook Time Passive Time
      30 min. 30 min.
      Roasted Cauliflower Soup
      Print Recipe
      Servings Prep Time
      8 20 min.
      Cook Time Passive Time
      30 min. 30 min.
      Servings Prep Time
      8 20 min.
      Cook Time Passive Time
      30 min. 30 min.
      Ingredients
      Servings:
      Instructions
      1. Preheat oven to 400?.
      2. Place trimmed cauliflower, onion and garlic in a bag with olive oil and 2 tsp of salt, 1/2 tsp pepper and shake to coat.
      3. Place on cookie sheet lined with foil and bake for 25-30 min. or until tender and nicely browned.
      4. Heat stock, wine, water to rolling boil.
      5. Add roasted veges and spices.
      6. Reduce to medium heat and simmer for 30 min.
      7. Use immersion blender to blend until smooth.
      8. Place apple slices in a bag with oil and shake to coat.
      9. Place on foil lined cookie sheet and bake about 10 minutes at 400? until browned.
      10. Ladle into bowls, top with roasted apples and serve while hot with salad and a loaf of French bread.
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      Spanish Candied Red Pepper Coca

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      Serves 12 as a Tapa
      (Modified from The Spanish Table cookbook)

      1 loaf of ready-made dough (or gluten free focacia dough)
      2 T olive oil
      1 medium white onion, thinly sliced
      2 jars (16 oz) of roasted red peppers in oil ? half-inch slices
      5 T cane juice sugar
      2 T sherry vinegar
      2 T water
      ? t sea salt
      Confectioners sugar for dusting

      1. Heat olive oil in a pan over medium heat and add onion.
      2. Cook until soft, do not brown ? 5 minutes
      3. Drain peppers,?add and cook for 5 minutes, stirring occasionally
      4. Add sugar, vinegar, water and stir until sugar dissolves
      5. Reduce heat to low and simmer until liquid is reduced, stirring occassionally (about 10 minutes)
      6. Season with salt and let cool
      7. Preheat oven to 450?
      8. Put dough on oiled cookie sheet, brush with olive oil and top with pepper mixture
      9. Bake on center rack about 20 minutes, let cool, cut into small pieces and lightly dust with confectioners sugar

      Serve while warm with a delicious?bottle of Raptor Ridge 2013 Tempranillo.

      Spanish Candied Red Pepper Coca
      Print Recipe
      Prep Time
      40 min
      Cook Time
      20 min
      Prep Time
      40 min
      Cook Time
      20 min
      Spanish Candied Red Pepper Coca
      Print Recipe
      Prep Time
      40 min
      Cook Time
      20 min
      Prep Time
      40 min
      Cook Time
      20 min
      Ingredients
      Servings:
      Share this Recipe