I have had the fortune of great friends with the greenest of green thumbs extoll gifts from their garden. I LOVE summer’s bounty am elated when the supply far exceeds the demand. Truthfully, how much zucchini, tomatoes, beats and lettuce can one eat in a week? Hmmmm…..
So, with open hands and a grateful heart, I accept these gifts and in return, I share recipes, dog treats and treasures from my kitchen.
My zucchini growing friends did quite well this year….you know who you are 😘 and I am sharing one of my favorite recipes…Zucchini Napoleons.
Makes 4 servings
- 4 zucchini, green, yellow or both (4 cups)
- 1/2 C. shredded onion
- 1/2 C. shredded Romano cheese
- 1 tsp. kosher salt
- 2 egg
- 1 Tbsp. minced garlic
- 1 Tbsp. dried Italian seasoning
- 1/2 tsp. baking powder
- 1 cup Italian panko (or Italian breadcrumbs)
3 Tbsp. olive oil, divided
- 1 large tomato
- 8 oz. fresh mozzarella, sliced 1/4-inch thick
- 1/2 Cup prepared pesto (I use Trader Joe’s…cheap + fresh)
- Basil sprigs
Shred zucchini and onion
Place zucchini and onion in a salad spinner, sprinkle with salt and let stand 30 minutes.
Spin mixture in a salad spinner to dry; transfer to a kitchen towel and squeeze to remove more liquid.
Whisk together egg, garlic, Italian seasoning, and baking powder.
Stir in zucchini mixture and panco.
Scoop batter with 1/2 cup measure onto a baking sheet and press into 8 cakes.
Heat 1 Tbsp. oil with drippings in skillet. Sauté cakes in two batches over medium heat until golden, about 4 minutes per side, adding more oil as needed.
Add a mozzarella slice to each cake in the last 2 minutes of sautéing to slightly melt mozzarella.
Transfer cakes to a paper-towel-lined plate.
Assemble Napoleons by layering
- fresh mozzarella slice
- a tomato slice
- 2 T. pesto
- Top each with a remaining cake and garnish with a basil sprig; serve immediately
Summer’s bounty isn’t over until it’s over. I hope you enjoy this delicious dish. It has great presentation and doesn’t take forever to make…just a few small steps.
Great friends are truly a blessing. I remember taking a Steven Covey class many years ago where he emphasized the concepts of deposits and withdrawals in friendship. “Over deposit and under withdraw” was his best advice in any relationship and no words could be truer.
Cheers to friends, family and everything else you love. Until next time…
PS..Check out my latest obsessions…
Experiencing a culture through food fascinates me; not only because of my obsession with what people eat, but I do believe that food is a window to the people and history of a culture.
Recently, I watched an interview with David Chang, a Korean Michelin Chef and International Food Correspondent to the 2018 Winter Olympics. You can watch David Chang’s Interview with Eater here.
David gave quite a bit of information and insight into the Korean culture. I was a bit surprised that many of the foods that are traditionally eaten in South Korea were born out of scarcity. The Korean people were forced to forage edible things from their environment not just during times of war but other times as well. Interesting enough, the Korean people maintain these traditions as a cultural comfort food which conjures up warm memories of family gatherings.
There is also a distinct difference in Korean street food which is a mix of Asian cultures, and the epicurean delights for the bon vivant. David’s interview inspired my curiosity to check out the vast variety of street food venders, where you can find everything from Japanese sushi to Chinese Peking Duck.
As a fan of Korean food, I want to share this amazing recipe for Korean Beef Tacos from Cuisine Magazine.
Korean Beef Street Tacos (Serves 2)
- 2 Tbsp. fresh lime juice
- 1 Tbsp. low-sodium soy sauce
- 1 tsp. toasted sesame oil
- 1/2 tsp. sugar
- 1/4 tsp. smoked paprika
- Dash of cayenne pepper
- 2 cups shredded napa or savoy cabbage
- 2 Tbsp. chopped scallions
- 1/4 cup plum or duck sauce
- 1/4 cup low-sodium soy sauce
- 1 Tbsp. toasted sesame oil
- 1/4 tsp. cornstarch
- 8 oz. sirloin or flat iron steak, very thinly sliced
- 2 Tbsp. peanut oil
- 4 flour tortillas (6–8 inches)
For the slaw, whisk together:
lime juice, 1 Tbsp. soy sauce,
1 tsp. sesame oil, sugar, paprika, and cayenne in a large bowl.
Add cabbage and scallions,
and toss lightly to coat.
For the steak, whisk together:
- plum sauce, 1/4 cup soy sauce,
1 Tbsp. sesame oil, and cornstarch in another bowl.
- Add steak and toss to coat.
- Heat peanut oil in a nonstick skillet over high.
- Remove steak from bowl and let excess marinade drip back into the bowl.
- Add steak to skillet and stir-fry to desired doneness, 2–3 minutes.
- Remove steak from skillet with a slotted spoon.
Heat tortillas according to package directions. Assemble tacos with steak and slaw.
Dear Friends, Thanks for swinging by today. I’m looking forward to watching the incredible athletes this year in the Winter Olympics. Aside from the food, hard to believe that it could be, my favorites are the snowboarding and skiing competition.
I give these kids and their families so much credit for the incredible commitment. I only wish that we could do more for kids who don’t have those resources and enable them to have those experiences early and on a significant level to make an impact.
For me, that would be a perfect world.
Have a great weekend and check out some of my fun finds!
PS…Get your comfies on with these Pajamagram jammies, pour a glass of wine and enoy the Winter Olympics!
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Set of 2 Vacuum Insulated Stainless Steel Korean Traditional Style Rice Bowl with Spoon and Chopsticks. Metal dinnerware $24.99