I had a lot of zucchini to use up so I was looking for zucchini recipes. The most interesting one that I found today was one by Great British Chefs called Harissa Hasselback Courgette Recipe with Dukkah. I liked the idea of the recipe but changed many things. The zucchini white bean dip I did not exact but from memory of a Michael Solomonov recipe of Brussels sprouts that I thought made sense….I also flavored it with his recipe for zhoug sauce since I have a jar of it that I made. The dukkah recipe from G.B.C. tasted ok but I thought it was missing something….. I happen to have Yotam Ottolenghi’s recipe for dukkah and I added the ingredients that he put in his and it tasted much better. I also didn’t use purchased harissa and have my own recipe for it so I used mine. So this recipe is a mash up of Great British Chefs, Michael Solomonov, Yotam Ottolenghi, AND ME! I had enough zucchini for a party. You might want to cut this recipe down in half or a quarter depending on your needs. I had 4 pounds of zucchini to use. It’s at least 8 servings.

Ingredients for around 8 servings

4 lbs zucchini

6 Tablespoons harissa – preferably home made (2 CLEANED UP roasted red bell peppers chopped, 1/2 teaspoon cumin, 1 teaspoon caraway, 2 Tablespoons e.v.o.o., 3 garlic, 1-3 hot peppers-chopped, 2 Tablespoons tomato paste, juice of 1 lemon, 2 Tablespoons red wine vinegar, s&p to taste Blend)

4 Tablespoon extra virgin olive oil

1/2 lemon -just the fresh juice

sea salt – to taste

ground black pepper – to taste

3 oz hazelnuts – lightly crushed

3 Tablespoons toasted sesame seeds

1 teaspoon lightly toasted coriander seeds – crushed

1 teaspoon lightly toasted cumin seeds – crushed

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1 teaspoon paprika

1 teaspoon oregano

1 – 15.5 oz can white reduced sodium white beans – drained and rinsed three times.

2 heaping Tablespoons tahini

1/2 lemon – just the juice

2 Tablespoons zhoug (preferably Micheal Solomon’s recipe)

1/2 cup yogurt

sea salt to taste

black pepper to taste

1/4 cup chopped cilantro (leaves and only the tender stems) for finishing

Directions

Set oven to 400 degrees F.

In a bowl (med-large bowl) combine the harissa, olive oil, and lemon juice and set to the side.

Hasselback 3 pounds of the zucchinii using either chop sticks or a wooden spoon next to the vegetable so that you don’t cut threw. You can pick up the zucchini and fan it open and dip it into the harissa to coat it.

After the zucchini get coated with the harissa the zucchini go on sheet pans.

They stay in till they look slightly caramelized. About 40 minutes..The other pound gets sliced up and drizzle a small amount of olive oil on it. Also give it a small amount of salt and pepper. This also goes in the oven with the rest of the zucchini.

While the zucchini is cooking make the dukkah. Combine hazelnuts, sesame seeds, coriander seeds, cumin seeds, sea salt, black pepper, paprika, and oregano. Mix and put to the side.

The sliced zucchini is done when it gets charred.

The last thing to make is the zucchini white bean dip. Blend but leave chunky the charred zucchini slices, beans, tahini, lemon juice, zhoug, yogurt. Add salt and pepper to taste.

SERVE! Put the dip under or on the side of the zucchini. Top with dukkah and fresh cilantro.

It’s FORKING Delicious!

ENJOY!

I’m always looking for new beet recipes and came across this recipe from Apricot Lane Farms for Beet Pudding with Yuzu cream. It’s a very good recipe that is also easy. You can even substitute another citrus since fresh yuzu is hard to come by. It’s not as good as fresh but I used bottled yuzu because I like the unique flavor. I also made one mistake while cooking this recipe. I substituted corn starch for the arrowroot…..It turns out that corn starch has far more thickening power than arrowroot. Luckily I had some thickened beet liquid that I added to thin it down to the correct consistency. So if you substitute corn starch you will only need one tablespoon and don’t use two tablespoons like I did. This makes 8 servings.

Ingredients for 8 servings

2 medium eggs

1/4 cup honey

1/8 cup yuzu juice

2 Tablespoons unsalted butter – cut up in small cubes

1/2 cup heavy cream

12 oz beets – peeled, small dice

1 cup heavy cream

1/2 cup full fat coconut milk

1/4 cup honey

1/4 cup yuzu juice

4 medium egg yolks

2 Tablespoons arrowroot

1 teaspoon vanilia

Directions

Make the yuzu cream.

1 Fill a medium saucepan with around 2 inches of water. Bring the water to a simmer on medium – high heat.

2 In a medium metal bowl combine the 2 egg yolks and a 1/4 cup honey. Set the bowl over the simmering water. Whisk one minute. Add (1/8 cup) yuzu juice and continue whisking till thickened (5-6 minutes).

3 Remove bowl from the pot and whisk in butter a few cubes at a time till incorporated. Cover bowl. Refrigerate until cool.

4 When curd is completely cool whip up 1/2 cup of heavy cream until stiff. Use a rubber spatula and fold in the curd. Cover and refrigerate until ready to use.

5 Make the beet pudding. Place beets in a medium sauce pan with around 2 inches of water. bring to boil on high heat. Reduce to a medium-high simmer. until beets are fork tender (15-20 minutes).

6 Drain the beets and blend them up with the heavy cream, coconut cream, honey and salt. Blend till smooth and creamy. This mixture goes back in the sauce pan. Bring it to medium heat and simmer for around 5 minutes and so that it thickens some.

7 While the beet mixture is simmering in a small bowl mix together the egg yolks, yuzu juice, arrowroot, and vanilla and set to the side.

8 ladle about a 1/4 cup of the beet mixture and whisk it into the egg mixture and whisk well. SLOWLY pour the egg mixture into the beet mixture whisking aggressively. Continue whisking until the mixture is thick. Remove pan from heat.

Have 8 cups ready for the pudding. Top with yuzu cream when ready to serve!

A special THANKS! to Apricot Lane Farms for this amazing recipe.

I got this recipe sent to my email that was called something like Cabbage Caesar with Crisp Chic Peas that I was going to do. But I couldn’t when I read the recipe because you don’t actually make the dressing. You just add a few things to mayonnaise. I used to work in fine dining and I used to make Caesar Dressing table side so I had to do something different. By LUCK I had a great original idea and the leftover egg white from the dressing became a crouton. I didn’t add cheese to the dressing that is traditional because when you prepare fresh Caesar dressing table side the cheese is just part of the finishing. You can toss cheese into your dressing if you desire. This recipe makes around 4 servings.

Ingredients for around 4 servings

1 egg white (You will need the yolk to make the Caesar Dressing) – egg white crouton

pinch granulated garlic – egg white crouton

big pinch Red Boat salt – egg white crouton

4 garlic cloves – ground to paste – dressing

8 anchovies – dressing

1 teaspoon anchovy oil (from the can of anchovies – dressing

1 egg yolk – (You will need the egg white to make the crisp Red Boat egg white croutons) – dressing

6 Tablespoons extra virgin olive oil – dressing

1 Tablespoon (heaping) dijon mustard – dressing

1/2 teaspoon Worcestershire – dressing

1/2 lemon – just the fresh squeezed juice – dressing

2 Tablespoons red wine vinegar – dressing

1/2 teaspoon fresh ground black pepper – dressing

1 small cabbage cut in small wedges with core removed

1 bell pepper cut into strips

1 red onion cut in half and strips

1 carrot – peeled and cut into thin slices

1/4 cup olive oil (to sprinkle on vegetables)

sea salt to taste

black pepper to taste

1 – 15oz can chick peas drained and rinsed three times

2 Tablespoons extra virgin olive oil

1/2 teaspoon granulated garlic

1/4 teaspoon ground black pepper

A generous amount of Parmesan cheese for serving

Directions

Set oven to 250 degrees F and line a sheet pan with parchment paper.

Whip the egg white till firm peaks. Stir in the garlic and Red Boat salt. Drop half teaspoons of mixture on to the parchment paper. Bake 10 minutes on a middle rack and shut the oven off. Leave them in the oven to harden for about 30 minutes and then remove from the oven.

Set to the side for when you are ready to serve.

Make the Caesar Dressing.

In a medium bowl mix together the ground garlic, anchovies and anchovy oil till it is a smooth paste. Then add the egg yolk and mix well. Add two Tablespoons of oil and mix until it emulsifies.

Add two more tablespoons of oil and make it emulsify again.

Then add two more tablespoons of oil and make it emulsify again.

Add the dijon and mix well. Add the Worcestershire and lemon juice and mix well again. Lastly add the red wine vinegar and black pepper and mix well again. It should look like picture below. You put this away till ready to use in the refrigerator.

Roast the vegetables and the chick peas.

Set oven to 425 degrees F.

The cabbage should be in small wedges and the pepper onions and carrots go together on another pan.

The chic peas go in a bowl with the olive oil, garlic, and pepper. Mix well and place them on a sheet tray too.

Then put the vegetables on the middle rack. The chic peas go on the top rack and in around 25 minutes they should be done.

(sorry forgot to photo the chic peas)

Now put everything together.

Give out a nice little pile of cabbage. Top the cabbage with some vegetables and chick pea. Top with LOTS of parmesan cheese. (dressing can go now or serve on the side) Finish with crisp Red Boat Egg Whites and cracked black pepper. (Below picture is light with cheese and also light with chick peas so you can see things)

ENJOY!!!