Wednesday, September 30, 2009

zucchini and asparagus crudi

Okay, I’m stretching. (Though technically, it is still September.) But, it is the last day. So I’m stretching this summer out and making one last summer salad.

Refreshing, light, crunchy, and delicious! A nice bite from the lemon vinagariette, creaminess from the Pecorino, and crunch from the raw veggies makes this seemingly ordinary salad something extraordinary. (Crudi means raw in Italian.) And it takes literally five minutes to prepare so go to it!

One more quick thing: because there are so few components to this salad, you need to make sure that the ingredients you use are the freshest possible. Get some high quality olive oil and cheese and the thinnest asparagus out there for the best flavors.

Zucchini and Asparagus Crudi

Serves 4, as a side dish.

2 zucchinis, trimmed

1 bunch of asparagus, trimmed

¼ cup extra-virgin olive oil

2 tablespoons lemon juice

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 ounce shaved Pecorino Romano, for garnish

Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.

In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables.

Toss to coat. Garnish with the pecorino shavings. Enjoy!

Sunday, September 27, 2009

greek baked eggs

We love baked eggs. They are just so darn simple. And they cook perfectly every time. It’s great because you can make two for yourself or a dozen for guests. They don’t need to be in these cute little ramekins – instead, if you are serving a crowd, combine everything in one of those pyrex dishes. This way you aren’t cooking eggs to order for your guests…just throw it all in there and in ten minutes, you’ve got breakfast!

Greek Baked Eggs

Serves? I made three eggs, one for me and two for him.

Change it up! Add different herbs, spices and cheeses!

3 tablespoons of butter, cut up into small pieces and chilled

3 tablespoons of cream

3 eggs

3 tablespoons chopped oregano

1 tablespoon chopped dill

6 tablespoons of feta cheese

Salt and pepper

Begin by preheating your oven to broil. Place ramekins on a baking sheet.

In a small bowl, mix chopped oregano and dill and mix with your hands. Set aside.

Put one tablespoon of the cut butter into each ramekin. Pour one tablespoon of the cream over butter. Broil on high for 5 minutes, or until golden brown on top and bubbly. Remove from oven.

Quickly, crack an egg into each ramekin, being careful not to break the yolk.

Season with salt and pepper and sprinkle chopped herbs on top. Add 2 tablespoons of feta over the top and return to oven for another 5-7 minutes, or until desired doneness of egg.

Serve while hot with some fruit and coffee!

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