Real gazpacho with stale bread The origins of gazpacho have nothing to do with tomatoes; like many other recipes such as bread pudding, this was a way to use up stale bread. Medieval gazpacho recipes are Most gazpacho recipes today don’t even have any bread in them, and are just basically cold tomato soup. This …
Tag Archives: zucchini
Zucchini eggs
Mediterranean Thyme The summer I spent on an archaeological dig on the island of Cyprus, digging up an Early Bronze Age village and cemetery, the hillside we worked on was covered with wild thyme bushes, as you can see in this picture. After smelling thyme all day long, all summer, I couldn’t face using thyme …
Stuffed zucchini
Got too much zucchini? If you’re a better gardener than I am, there may come a point in July or August where you have more zucchini than you know what to do with. This is a delicious way to use up a lot of zucchini. And it makes a great main dish for company. You …
Scallops primavera
Are scallops sustainable? Yes! Scallops, whether wild or farmed, are a “best choice” according to the Monterey Aquarium’s ratings. Plus, they’re a good source of protein, vitamins, and calcium, and very low fat. Doesn’t primavera mean spring? Yes, it does, but you make scallops primavera with zucchini and tomatoes, and actually zucchini and tomatoes don’t …
Ratatouille
“Like a Braque still-life” I’ve always liked the description of ratatouille in the Joy of Cooking where she says that the bright colors all together look like “a Braque still-life”. It’s true that ratatouille is a beautiful thing to put in front of guests, and you can make it before they arrive and leave it …
Quiche
The one recipe French women can make Most French women can’t really cook – and why should you, when delicious food is right there at the charcuterie? – but they all know how to make chocolate cake and quiche. Quiche, as you might expect from this story, is not that hard to make. Because eggs were in …
Paella
Paella any time of year! You could really make paella with any kind of vegetable or meat, and eat it any time of year. But this is paella with peas and mussels, so it belongs to the springtime when peas are in season. But if you use frozen peas, they’re good too, and any time …
Galette with zucchini
Got a lotta zucchini? If you’re tired of stuffed zucchini and stir-fried zucchini and everything else zucchini – and especially if you have some sauteed zucchini left over from another night – this is a happy new way to eat up all that zucchini. If the zucchini’s already cooked, this galette doesn’t take long, is …
Couscous
Embarrassing Cooking Moments, Take 1: I’m spending the summer in Tunisia, and I’m cooking couscous for my family, because that’s mainly what people eat in Tunisia. So I’m boiling water and couscous in a saucepan, and our landlady, Zachia, walks in, and she thinks it’s so funny that I’m boiling couscous instead of steaming it. …
Avgolemeno Sauce
Caution: Raw Eggs As you will see by reading the recipe below, there’s no part of the recipe where you cook the eggs. Thus, there are raw eggs in this recipe. It is possible to get salmonella from eating raw eggs, so people with weakened immune systems like babies, old and sick people, and pregnant …