Zucchini Angel Hair Pasta Pancake

inspiration
Susan’s CookLight Page a Day Calendar August 27/28, 2014

ingredients
3 cups grated zucchini
1 tsp salt, divided
1 (8 oz) package angel hair pasta, broken into 3 inch pieces
⅓ cup all-purpose flour
⅓ cup plain greek yogurt
¼ cup grated Parmesan cheese
2 tbsp minced shallots or sweet onion
1 tbsp chopped fresh basil
2 tsp dried oregano
½ tsp baking powder
½ tsp black pepper
2 large eggs, lightly beaten
1 clove garlic, minced
1 tbsp butter
2 fit tomatoes

directions
Place grated zucchini in a colander and sprinkle with ½ tsp salt. Toss well. Drain for about 20 minutes trying to get out as much moisture as possible. May need to press between towels.

Cook pasta according to package directions, omitting salt and fat.

Combine flour, ½ tsp salt, yogurt, Parmesan, shallots or onion, basil, oregano, baking powder, pepper, eggs, and garlic in a large bowl. Add zucchini and pasta. Toss well.

Melt butter in large skillet over medium-high heat. Add zucchini mixture, spread it out and press it down to cover skillet. Cook (about 5 minutes) until bottom is browned. Carefully turn pancake over.* Cook another 5 minutes or until this bottom is browned. Cut into wedges and serve with sliced tomatoes.

our comments
The flavor of this is excellent! But either I don’t know how to measure 8 oz of pasta or there was more in that 8 oz box that should have been. It came out so thick in the skillet, there was no way* I could turn it over. I started scooping and turning. It took way longer than 10 minutes to get enough brown parts (I even lidded the skillet for a time), but it was so worth it. Comments on the original site said it was too labor intensive, but I thought it was fairly easy.

Sliced Peaches and Tomatoes Salad with Balsamic Lime Dressing

“Ooo. It got all wet.”

(said Cousin Jennie after dunking her peach in the can on the picnic table. She didn’t realize this was how we were washing the peaches; she just was doing what she was told. So many good lines, so many good meals.)

inspiration
Cousin Kendall sent us this site.

ingredients
1 large tomato
2 fit peaches
¼ red onion or sweet Vidalia onion
2 tbsp chopped cilantro ( or parsley)
red pepper flakes
lime zest
1 tbsp olive oil
1 tbsp balsamic vinegar
fresh lime juice
pinch sugar

directions
On a pretty serving plate, alternate one slice of tomato and two slices of peeled peach to form a circle. Top with thinly sliced onion and sprinkle with cilantro, red pepper, and lime zest. Salt and pepper as desired.

In a small mixing bowl, whisk together oil and vinegar. Add lime juice, sugar, salt, and pepper to taste. Before serving, drizzle dressing over salad.

our comments
This is a lovely presentation…but it needs something else? Our tomato was just good (not great) and the peaches were perfect! But the peaches started turning quickly…which made it not so pretty. Bill makes an awesome salsa with tomatoes and peaches and I found myself wanting the salsa and not this salad. But it did look lovely so would be good for a potluck, if you have a really good tomato and 2 really good peaches.

Your suggestions for improving this one?

Tomato Cobbler

inspiration
Tomato Cobbler 

ingredients

filling
1 tbsp olive oil
1 tbsp unsalted butter
1 medium onion, sliced thin
2 cloves of garlic, minced
½ tbsp fresh basil, chopped
2 pints grape tomatoes
1 ½ tbsp all-purpose flour
dash of crushed red-pepper flakes
salt and pepper

topping
1 cup all-purpose flour
1 tsp baking powder
1 tsp fresh basil, chopped
½ tsp salt
4 tbsp (½ stick) cold unsalted butter, cut into pieces
½ grated Gruyere cheese plus 1 tbsp for sprinkling
¾ cup heavy cream

directions
Heat oil and butter in large skillet over medium eat. Add onions and cooking and stirring until caramelized, about 25 minutes. Add garlic and basil, cooking about 3 minutes more. Set aside to cool for 10 minutes.
Preheat oven to 375°

Whisk together flour, baking powder, basil, and ½ tsp salt in medium bowl. Cut in butter until mixture is crumbly. Add cheese and pour in cream. Stir with a fork until combined and dough forms. The dough should be wet and sticky.

In another large bowl, toss tomatoes and 1 ½ tbsp flour. Season with red-pepper, salt, and pepper. Stir in cooled onion mixture.

Transfer onion-tomato mixture into round deep-dish baking pan (like a quiche dish). Using a large spoon, drop biscuit-size clumps of topping over the mixture along the outside edge, leaving the center open. Sprinkle clumps with remaining cheese. Bake until tomatoes are bubbling and topping is golden brown, about 50 to 70 minutes. Place on a wire rack and cool for 20 minutes before serving.

our comments
Yes, make this! So delicious! And if you accidentally put in a whole stick of butter, Paula Dean will be proud of you.
While this recipe takes a lot of time, I think it would work well for a dinner party. To get it in the oven on time, you have to start early in the afternoon…and then you’ll have plenty of time to ready yourself while it is cooking!

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Fran’s dream job: Recipe Editor!