Zucchini and Garlic Gratin (from the little book Tarts and Gratins)

Ingredients:

3 pounds (6 medium-size) zucchini, grated

salt to taste

2 tablespoons olive oil

6 large garlic cloves, minced

3 tablespoons chopped parsley

1 teaspoon fresh thyme

pepper to taste

2 ounces Gruyère cheese, grated

2 eggs, beaten

2 tablespoons fine bread crumbs

Instructions:

-Sprinkle the zucchini liberally with salt and place in a colander for 15 minutes.  Squeeze out the moisture, rinse thoroughly, and squeeze dry.  

-Preheat oven to 425 degrees (or, in the case of my oven, skip this step and turn it on at the last minute!).  Oil a 1 1/2- or 2-quart gratin dish.

-Heat 1 tablespoon of the olive oil in a skillet over medium heat and add half the garlic.  When it begins to color (after about 30 seconds), add the zucchini and remaining garlic.  Cook, stirring often, over medium-low heat for 5 to 8 minutes, until the zucchini has softened and is fragrant but still bright green.  

-Add 2 tablespoons of the parsley, the thyme, salt, and pepper.  Stir together and remove from the heat.  Transfer to a bowl and stir in half the Gruyère and the beaten eggs.  Adjust the seasonings.  

-Turn the zucchini mixture into the prepared gratin dish.  Toss the remaining parsley and Gruyère with the bread crumbs.  Sprinkle over the top of the zucchini.  Drizzle on the remaining tablespoon of olive oil.  

-Bake for 20 minutes, until the top is browned and crusty.  Serve hot.

...Et voila, gratin!  Bon Appetit!

Sunday 4/12!

Host: Gigglesworth

Dinner: Zucchini and Garlic Gratin, salad and cupcakes

Personnel: Liz and Sara

Sara and Liz arrived just as I placed the gratin in the oven: perfect timing! Fortunately for all of us, they missed the salting and subsequent rinsing and squeezing of the zucchini.  

The gratin was simple to execute; composed of zucchini, salt, olive oil, garlic, parsley, fresh thyme, pepper, Monterey Jack cheese (in place of the recommended Gruyère), eggs and breadcrumbs, I combined the main ingredients in various steps and then sprinkled the gratin with the parsley, cheese and bread crumbs.  The salad was complemented by large, plump raisins and flavorful pumpkin seeds (provided by Sara!).  

The cupcakes were spongy and perfectly browned, and Liz expertly creamed them in front of a captive audience.

Once again, we decided to call Maurice (this time for a legitimate reason: to wish him happy birthday!), but, instead of surprising Maurice by my voice, I was surprised by someone who was definitely not Maurice!  Almost as weird as the matching outfits by accident.  

We still miss Elly, Naomi and Noa...

For posterity (I'm in my proper British mode!), future dinner ideas include pickling and fondue!

Liz's recipe for vegetarian chili (4/3/09 version)

Ingredients:
-1 red onion, 2 yellow
-3 stalks celery
-2 jalapeno peppers
-1 can corn
-1 15-ounce can black beans, 1 can pinto
-1 30-ounce can tomatoes (get the one with the prettiest label)
-1 cup water
-cumin seeds
-chili powder
-1 shriveled red pepper rescued from the fridge
-2 zucchini, 1 summer squash
-olive oil
-fresh cilantro
-sour cream
-cheddar cheese

Directions:

Have your sous chef chop the onions and celery. Instruct her on knife usage so she feels safe. Heat the olive oil in the bottom of a big soup pot. Saute the onions and celery, but don't saute the (finely-chopped) jalapenos or the capsaicin will get in the air and make you cough. When the onions are soft, add the beans and corn, including the liquid. Add the tomatoes. Mush them if you got whole ones. Make sure the pepper isn't moldy, and chop it. Have the sous chef chop the zucchini. Add these things. Simmer, stir. Add the water--just enough so that the mixture is slightly liquidy. Add spices to taste. Don't salt, because the canned things come already salted. Simmer with lid partially on, stirring occasionally, until the veggies are soft. Eat topped with chopped cilantro, sour cream, and grated cheese. Let your roommate have some, even if he doesn't really help. Yum.

Friday Dinner / Saturday brunch!

Host: Liz
Dinner: Vegetarian chili, olive bread, and apple pie
Personnel: Liz, Nadia, Dan "Spankypants" Parilis

After a simply stunning vegetarian chili, comprising luscious bell peppers, corn, beans, and topped with cilantro, sour cream, and cheddar cheese, we set out to make pie. Liz expertly instructed Nadia in the fundamentals of pie-making. Meanwhile, Dan chanted "pie pie pie pie pie pie" for pretty much the entire evening.

Tea was served as the personnel waited anxiously for the pie to finish baking. Noa and Naomi were, alas, missing. We contemplated calling Dena to recall many a yummy Hippie Casserole. We thought about Noa on the plane to Israel.

Maurice called from California. Liz handed the phone around so everyone could scare Maurice.