harvest recipe

[helen99]

Rialian harvested a boatload of vegetables from the garden and using what he picked, made the following grilled zucchini recipe. Takes about an hour to make. The grilled zucchini cooks for 35 minutes (give or take a couple of minutes depending on your oven). The sauce can cook for longer because there's a lot of water that has to cook off. Estimated about an hour. Start sauce earlier.

INGREDIENTS:

One HUGE zucchini or two or three small ones Rialian's mom gave him a 1.5-foot zucchini from their garden. My first reaction was, "What's that??" It was a very impressive thing - possibly could have won a prize at a county fair. It deserved a special meal to be made from it.

About 5 or six Hungarian Hot Wax Peppers (or whatever peppers you like best).

Four huge tomatoes (or eight smaller ones)

A package of sliced cheddar (or cheese of your choice).

DIRECTIONS:

Slice the vegetables width-wise into thin circles and lay out in a baking dish as follows:

1 layer Zucchini
1 layer Tomatoes
1 layer Zucchini
1 layer cheese
1 layer peppers
1 layer tomato
1 layer zucchini
1 layer cheese

(or however the heck you want to lay it out!)

Broil for 20 minutes.

SAUCE:

He is currently making a sauce of tomatillos and tomatoes from the garden, as follows:

INGREDIENTS

10 tomatillos
3 or 4 tomatoes (he's using one HUGE one and two smaller ones).
2 sprigs of Dill
1 small onion
2 sprigs of parsley
1 small dash of salt
1 small dash of pepper

DIRECTIONS

Simmer on the stove for a while until liquid cooks off. We'll see how long. Meanwhile, it's smelling really good.

Then pour over top of the grilled zucchini after it's done.

This is based on a recipe from a book but was then modified according to what he had and what seemed to 'pull'.

Kitchen Witch Rialian. I like the sound of this... (not sure it bodes well for my waistline, howsomever...)

Comments

[wetdryvac]

That initially made me think of a kabackovi ikra recipe I loved. Similar to:

http://www.mamasrecipes.net/recipes/?recipe=10

1 eggplant
2 Zucchini
3 Carrots, Cubed
3 Sweet peppers any kind, Cubed
Parsley, Minced
1 Large onion, Cubed
3 Tbsp. Catsup
Salt and pepper to taste
Preparation:

Sautée onions in a large pan until golden brown, add carrots and sautée uncovered for about 5 minutes. Add remaining ingredients, cook until soft. Add salt and pepper to taste.

With my variant being:

3 large Zuchini OR 6 eggplants, or mix'n'match - grated
6 carrots grated
Parsley to taste (I don't use parsely)
3 heads of garlic
2 large white onions (Red onions are good with the eggplant, but not with the zuchini) grated
Salt or soy sauce or miso to taste
Blachan (shrimp chili paste) to taste. (Is hot, stinks like hell)
1/3 cup rape seed oil, corn oil, or olive oil (I prefer a 50/50 of rape seed and olive) and if I'm in the north, bring the oil up to a cup per gallon.

Plop into stainless steel pot, heat, stir, heat, stir, heat stir. About an hour later you may begin canning or just plopping into cold storage. If you're using the shrimp paste, a meat-safe canning method is needed.

This stuff is a smarmy yet delicious goo that goes very well on buttered bread - and if one's properly north that's served up with a *lot* of butter. This stuff is my bestest friend, and I haven't had any since 1999, so next year's garden will be having a bunch of zuchini and eggplant.

Baba ganoosh is similar in creation method.

[wetdryvac]

Oh, and someone needs to give the person in the "official" recipe a swift kick. No sane human puts ketchup in this stuff.

[helen99]

That sounds good! The recipe above turned out very good, except the hot wax peppers, which aren't supposed to be very hot, were hot. This wasn't bad once we realized this was spicy and expected it. It could have used a layer of bread crumbs on the bottom to soak up the juice, or fewer tomatoes.