Natterings about food
I went to the farmer's market on Saturday, and it's possible I went a little bit overboard, particularly given that we leave for New England Friday morning, but eeee fresh produce! This is the first time I've gone to actually buy stuff (thekingt and I went back in April to see what was what, basically, but then I never went back), and while I can't hold it against myself that I haven't been more often, since getting my butt out of bed early on a Saturday is difficult indeed, I'm definitely keen to go again!
First things first, though--gotta use up all the stuff I bought! Last night I made eggplant parmesan using the 1973-vintage Vegetarian Epicure (I've only made a handful of the book's recipes, but it's entertaining as a historical artifact, if nothing else). I think it turned out deliciously, but the prep is a bit more than I usually care for in the sense that it uses approximately a million dishes (lack of dishwasher meh) and I have a couple of good burns on my fingers (now we're cooking with ADHD!), so... maybe just a special-occasion-type meal.
But what I really wanted to crow about is the zucchini bread I made. To my surprise, neither the Vegetarian Epicure nor the Joy of Cooking had a sweet zucchini bread recipe (the latter has a zucchini cheddar bread recipe, but I was definitely wanting sweet over savory), so rather than hunt through my other cookbooks, I went online and ended up at Emeril's recipe. I omitted the nuts, used lime zest instead of lemon zest since that's what I had handy, and used one cup of all-purpose flour plus 1/2 cup of whole wheat flour. Last night I pulled it out of the oven and pretty much headed straight to bed, so I didn't get to taste it until breakfast this morning.
YUM. Oh my, yes. That will do nicely. Highly, highly recommend!
First things first, though--gotta use up all the stuff I bought! Last night I made eggplant parmesan using the 1973-vintage Vegetarian Epicure (I've only made a handful of the book's recipes, but it's entertaining as a historical artifact, if nothing else). I think it turned out deliciously, but the prep is a bit more than I usually care for in the sense that it uses approximately a million dishes (lack of dishwasher meh) and I have a couple of good burns on my fingers (now we're cooking with ADHD!), so... maybe just a special-occasion-type meal.
But what I really wanted to crow about is the zucchini bread I made. To my surprise, neither the Vegetarian Epicure nor the Joy of Cooking had a sweet zucchini bread recipe (the latter has a zucchini cheddar bread recipe, but I was definitely wanting sweet over savory), so rather than hunt through my other cookbooks, I went online and ended up at Emeril's recipe. I omitted the nuts, used lime zest instead of lemon zest since that's what I had handy, and used one cup of all-purpose flour plus 1/2 cup of whole wheat flour. Last night I pulled it out of the oven and pretty much headed straight to bed, so I didn't get to taste it until breakfast this morning.
YUM. Oh my, yes. That will do nicely. Highly, highly recommend!