Recipes of the Week–July 27, 2015

50 Things to do with Fresh Sorrell from: http://chocolateandzucchini.com/ingredients-fine-foods/50-things-to-do-with-fresh-sorrel/

 

Sorrel Purée or Sorrel Sauce from: http://www.motherearthnews.com/real-food/sorrel-sauce-recipe-zmrz1301zmat.aspx

Sorrel purée and sorrel sauce are both easy to make and quickly brighten simple dishes. Stir the purée into mashed potatoes and bean or pasta salads, or add it to your quiche and custard mixtures.

Gently simmer several cups of chopped sorrel in a tablespoon or two of water, until the large leaves are reduced like cooked spinach. Just a tiny amount of steam will begin to wilt several handfuls of sorrel, which effectively make their own sauce.

Stir in a pat or two of butter and remove from heat. Purée the mixture in a blender. Finish with salt and pepper, to taste, and serve hot or cold.

Transform this sorrel purée into a velvety sauce by adding an ounce or two of cream per cup of sauce along with minced fresh herbs such as mint, parsley, sage or thyme. Sorrel sauce is lovely drizzled over roasted meats and poultry, as well as over grilled, baked, poached or pan-fried fish. Shad, an oily member of the herring family, is a classic French pairing for sorrel sauce. Sorrel is a surprisingly spritely, bright green and lemony herb.

 

Zucchini “Noodles” with Pesto & Pine Nuts from: http://www.onceuponachef.com/2009/08/zucchini-noodles-with-pesto-pine-nuts.html

• 3 (about 2-1/2 lbs) large zucchini (larger zucchini make for nicer, wider noodles)
• 2 tablespoons homemade or store bought pesto, best quality
• 2 tablespoons freshly grated Parmigiano-Reggiano
• 2 tablespoons pine nuts or chopped walnuts, toasted until golden*
• Salt and freshly ground black pepper, to taste
• 2 tablespoons extra virgin olive oil

1.     Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. Work your way around the zucchini and stop when you get to the seeds.

2.     Lightly coat a non-stick pan with olive oil and heat to medium-high heat. Add the zucchini "noodles" to pan and gently stir for about 1-2 minutes, until just al dente.

3.     In a medium bowl, combine the cooked zucchini, pesto sauce, Parmesan cheese and toasted nuts. Season with salt and pepper to taste (be sure to add enough salt to bring out all the flavors), then serve.

4.     *To toast the nuts, preheat the toaster oven or oven to 350 degrees. Toast until golden, watching carefully, for about 5 minutes.

 

Super Easy and Delicious Zucchini Butter from: http://www.thekitchn.com/recipe-jennie-cooks-zucchini-b-121770

2 pounds zucchini, more or less*
1/4 cup olive oil or butter, if you prefer
2 minced shallots, garlic, or combination of both
Salt and pepper

Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
In a deep skillet, heat the olive oil/butter. Sauté the shallots briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the marmalade for added flavor.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.
Enjoy on toast, or as a side dish all summer long!

 

Creamed Zucchini with Garlic & Basil from: http://www.onceuponachef.com/2014/07/creamed-zucchini-garlic-basil.html

• 1-3/4 pounds zucchini
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 5 tablespoons heavy cream
• 3/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons fresh chopped basil

 

1.     Grate the zucchini by hand with a box grater or in a food processor fitted with the shredding disk. Wrap the shredded zucchini in a clean kitchen towel and wring out as much excess water as possible. Repeat a few times, replacing the towel if necessary.

2.      Melt the butter in a large skillet over medium-high heat. Add the shredded zucchini and garlic and cook, stirring frequently, until the zucchini is tender, about 6 minutes. Turn the heat down to low; add the heavy cream, salt, pepper and basil and simmer until the cream is absorbed. Taste and adjust seasoning if necessary. Serve warm.