Posted by: cosmicgarden | January 8, 2012

Sprouts and other things

The sprouts are ready.2012 005

2012 007

The walnut oil was so delicious, I used it to carmelize some onion which I used instead of green onions in the Turkish Pancakes recipe. I also substituted dried dill, tarragon and parsely for the fresh herbs since that is what I have this time of year. The herbs were wonderful and it felt good to use the grated zucchini from the freezer.

Turkish Zucchini Pancakes

from Bon Appétit | January 1996

Yield: Makes about 20

1 pound zucchini, trimmed, coarsely grated
2 cups chopped green onions
4 eggs, beaten to blend
1/2 cup all purpose flour
1/3 cup chopped fresh dill or 1 1/2 tablespoons dried dillweed
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup crumbled feta cheese (about 3 ounces)
2/3 cup chopped walnuts (about 3 ounces)
Olive oil

Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.

Combine zucchini, chopped green onions, 4 eggs, flour, chopped dill, parsley, tarragon, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture.

Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot.

2012 010

My talented son made this beautiful heart-shaped artisan bread and it is heavenly.

One part is fennel/currant, one part is cranberry, and there is some whole wheat marbled in there too. It’s the best thing I’ve tasted so far this year, toasted with butter, we’ve eaten nearly the whole loaf in only a day.2012 013

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