I
don’t use a measuring cup when I make Zucchini fritters although
I probably should. I suppose I like the crap-shoot quality of
cooking without specific measurements. It’s exciting. Although,
there is some safe ground, because whenever a recipe calls for
breading and then frying in olive oil, it’s hard to go wrong.
Here is basically what you're going to need:
One
zucchini
Garlic,
sliced
1
onion, chopped
One-quarter
pound of feta cheese
1-3
eggs
More
flour than you think you'd ever use
Salt
and pepper
A
little parsley, chopped
The
first step is to grate the zucchini, and then place in a strainer.
It’s important to get as much water out of the shredded vegetable
as possible. It helps to salt it and then place a heavy lid on
top it and press down. When you think you’ve got all the
water out keep pressing, because I can tell you, you haven’t.
Meanwhile, in another bowl mix flower, egg, or eggs, salt and
pepper, a onion, chopped and garlic. Your goal here is make a
light batter. Add more flower if it seems watery, or another egg
if it’s not binding. Place the drained zucchini into the
batter and mix with your hands. You are really going to have to
get in there. Coat the bottom of a frying pan in olive oil. Heat
it up. For best results, make sure your pan is good and hot before
adding fritters. Scoop a fist full of mixture from the bowl and
shape into a small patty and place in skillet. Makes about 20
to 40 fritters. No one can really say for sure.
(Courtesy
of Paul Dinello)
Katie's
Smack Snacks for Rabbits
You
will need:
1
c. rolled oats, finely ground (coffee grinder works best)
1/4
c. rabbit pellets, finely ground
2
medium-sized bunches of parsley
1/2
of a carrot
1/2
of a banana
1/4
c. + 1 tbsp. water
Preheat
oven to 325 degrees and line a baking sheet or stone with wax
paper (baking stones actually work best). Grind pellets and oats
down to a powder and set aside. Puree parsley, carrot, banana
and water. This should become fairly liquefied, so you can add
more or less water depending on the consistency. In a bowl, mix
puree and dry ingredients. Knead until a stiff dough is formed.
Dough will be somewhat sticky. Place ball of dough between 2 sheets
of wax paper and roll to about 1/8 – 1/4 of an inch thick.
Cut into small squares and place on baking sheet. Bake for about
30 minutes (don't let them get too brown), then turn off the heat
and let them sit in the warm oven for about an hour.
(Courtesy
of Katie Richardson)
(Amy's rabbit, Dusty, goes nuts for these!)
Amy
Sedaris' Cupcakes
1 ½ sticks of unsalted butter
1 ¾ cups of sugar
Beat
well, then add:
Add 2 large eggs
2 Teaspoons of pure vanilla
½ teaspoon of salt
2 ½ teaspoons of baking powder
2 ½ cups of flour
1 ¼ cups of milk
Beat
well, fill cups, and bake at 375 degrees for 18-20 minutes. You
should get 24. I get 18, 'cause I'm doing something wrong.
Frosting
1 stick of unsalted butter
1 box of Domino confectionary sugar
¼ cup half-and-half
1 teaspoon of pure vanilla
Whip
for a while, color if you want.
Chicken
of the Taverns
1
chicken, cut up, or pick of the chick
1 stick of butter
2 tbsp of oil
Juice of 1 lemon
Salt and pepper
1 2-pound can of whole tomatoes
1 onion, thinly sliced
1 tsp oregano
1tsp marjoram
1tsp savory
1 bay leaf
1/2 cup of red wine
Parmesan cheese or Kefalotiri
Wash chicken well. Combine butter and oil in a pan, and heat.
Pour half of oil mixture into a shallow baking pan and rest
chicken pieces in it. Mix strained lemon juice in remaining
mixture and baste chicken. Sprinkle the chicken with salt and
pepper.
Bake
at 400 degrees F for 30 minutes.
Put
tomatoes and remaining ingredients in a pot. Cook for about
25 minutes and bring to a boil. Pour over chicken (after that
half hour). Reduce oven to 350 degrees F. Continue baking for
1 hour.
Serve
over spaghetti. Top with grated cheese.
(Courtesy
of Tiffany Sedaris)
Amy
Sedaris' Li'l Smokey Cheeseball
2
cups of shredded smoked Gouda cheese
16 ounces of cream cheese
1/2 cup of butter
2 1/2 tablespoons of milk
2 1/2 teaspoons of Steak Sauce
1 cupped of chopped nuts
Bring
all ingredients to room temp. Add milk and steak sauce and beat
until completely blended. Chill over night. Turn it into a ball
the next morning. Roll it in the nut mixture. Serve it room
temp, spread on a Ritz cracker.
Southern
Green Beans
1/4
pound of salt pork and 1 strip of bacon (you can use either,
or I use both)
1 pound of green beans, trimmed
1 cup of water
1 pound of green beans, trimmed
1 cup of water
Brown
the salt pork and bacon in a pan. Add the beans and everything
else. Simmer for three hours until they’re the color of
a green army jacket.
Johnny's
Cornbread
1
cup Martha White self-rising corn bread mix
1 medium yellow onion, chopped
1 teaspoon salt
1 tablespoon apple cider vinegar
1/4 cup olive oil
1 egg, beaten
1 cup buttermilk
2 tablespoons oil (for pan)
Preheat
oven to 500 degrees.
Mix
all ingredients in large bowl; batter will be quite thin. On stovetop,
heat a 10-inch iron skillet to smoking and water beads up and
rolls around. Swirl the pan with 2 tablespoons oil. It should
smoke. Sprinkle the pan lightly with salt. Pour in batter. It
will sizzle. Transfer to upper third of preheated oven. Bake 15-20
minutes or until top crust shows cracks. Broil 2-4 minutes until
top is brown. Turn onto cutting board, cut into slices like a
pizza, and eat immediately.
(Courtesy
of John Newman)
Baked
Sweet Potatoes or Yams
The
difference between a yam and a sweet potato is that the yam
is sweeter, moister and darker in color, but the two are interchangeable.
Yams
or sweet potatoes
Salt and pepper
Nutmeg
To bake them:
Scrub sweet potato or yams. Lightly grease their skin. Put them
in an oven at 400 degrees F. Bake for about 45 minutes.
To
mash them:
Boil sweet potatoes. Drain and mash. Add butter, salt, pepper
and a little nutmeg.
