How to Stuff a Wild Zucchini

"Sundays at the Moosewood Restaurant" and James Beard's "American Cookery" were the first two cookbooks the grown-up me ever purchased. I was 22 and living in New York City and fancied my self a home cook. So, I was happy to see this recipe from my friend Pam (see Beauty and the Beet Pasta Salad). She adapted it from Moosewood (the biggest difference is that she uses mozzarella, and they opt for swiss) and I would describe her (in the nicest possible way) as a free-spirited home cook (or kook), the best kind in my book. We both belong to a virtual dinner club on fb, so I am privy to her creative concoctions almost nightly. And let me just say that nobody splats her mayo or guts and nukes a zuke quite like Pam. Home grown zucchini are the best, as they tend to be ginormous as compared to those sold in markets, that resemble more a of large cucumber than anything else.  The bigger the better, I always say.

1965, a very good year, but not necessarily for cinema. How to Stuff a Wild Bikini was the sequel to Beach Blanket Bingo and the sixth in the series of the classic Annette Funicello and Frankie Avalon beach party movie franchise. Surf, sand, sun and summer lovin sums up each plot line and only Gidget did it better. The twist this time was a witch doctor (played by Buster Keaton), a spell gone awry and a cameo by Mickey Rooney. Did I mention it also featured Dwayne (Dobbie Gillis) Hickman and Harvey Lembeck as Eric von Zipper, leader of the local biker gang. Yeah, it's a classic and always a favorite during the Channel 7  4 o'clock movie Beach Week extravaganza. A genre that defined the pre-Woodstock generation, or as the movie poster promised: "For Beginners and Experts...an interesting course in the birds and the bees and bikinis" - need I say more?

The Recipe: (as written by Pam)

egg
mozzarella
feta
garlic
onions
dill
flour
zucchini

Saute the onion and zucc guts and garlic. Sometimes I partially nuke the zucc before stuffing, bake 350 about 30 min. 1-2 eggs, a couple spoons of flour so it's not runny. Usually there is more stuffing than will fit back in, so I put the rest on a slice or two of bread on the same cookie sheet and bake with the zucc.

The Recipe: (according to Moosewood)

4 medium zucchini, halved
3 tablespoons butter
3/4 cup finely minced onion
3 small garlic cloves, crushed
3 beaten eggs
1/2 cup feta cheese
3/4 cup grated swiss cheese
2 tablespoons parsley
3/4 teaspoon dill
1 1/2 tablespoons flour
salt and pepper
paprika, for top

Preheat oven to 375°F.Scoop out the insides of zucchinis to leave 1/2 inch rim. Chop innards into tiny bits and saute in butter with onions and garlic until soft. Salt and pepper to taste. Remove from stove top, set aside. In a large bowl combine eggs, cheeses, parsley. dill and flour. Drain zucchini and add to the large bowl with egg and cheese mixture. Mix until combined. Fill zucchini cavities and dust top with paprika. Bake for 30 minutes or until filling solidifies.

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Gouda Times

Regular readers know of my affinity for nachos (see Little Ricky's Nachos). I must admit that I never really stray from traditional cheeses (i.e., asiago, queso, jack, etc) - until now, that is. I truly had a nacho epiphany over the weekend when visiting our friends Ann and Kevin's cottage. We go at least once a year for fun and laughter, drinks and food, beach and bonfires Always fun and always a good time. Funny thing, this year we all had nachos on the brain. They brought fresh tortilla chips and salsa from the Mexican take out near their home. We brought blue chips made locally in Detroit, guacamole and cherry salsa (it being cherry country and all). All that was missing was chicken and cheese - but to my surprise, Ann chose smoked Gouda on our quick trip to the local market. I played along, not wanting to seem like a food rube. Truth is, I was a bit perplexed - smoked Gouda nachos?! Needless to say, they were delicious, especially with the cherry salsa. The perfect balance of sweet and savory, just like Ann and Kevin. (My apologies, I was having such a good time, I forgot to take a picture)

In the age of sitcom spin offs (1974), Maude sired Good Times (after having spun from All in the Family itself). Set in a Chicago housing development (how they got from Tuckahoe, NY to Chicago is beyond me - TV magic I guess), it is the story of Florida (Maude's maid) and James Evans and their three children. The eldest of whom was the comedian Jimmy "JJ" Walker. With his denim floppy hat and DY-NO-MITE tag line, he became the breakout star of the series. The trials and tribulations of an African-American family trying to make it against the odds and "the Man" became the anthem for the show. And JJ's art, especially black Jesus, gave America a realistic view into urban life. The show eventually ran out of unemployment and drug dealer story lines and finally jumped the shark with the addition of a very young Janet Jackson (before she was Miss Jackson if you were nasty) as the cute new neighbor with a deep dark secret. Temporary lay offs, good times. Easy credit rip offs, good times. Scratchin and surviving, good times. Ain't we lucky we got 'em? Good times.

The Recipe:

2 cooked boneless, skinless chicken breasts, shredded
6 ounces shredded smoked Gouda
Fresh tortilla chips
Guacamole
Salsa (preferably cherry)
Onions, chopped
Tomatoes, chopped

Line a baking sheet with aluminum foil *for easy clean up). Spread chips in a single layer, add shredded chicken and liberally sprinkle the Gouda over the chicken and chips. Broil until cheese is melted. Quicker than you can say dynamite, you have a tasty treat. Serve with guac. salsa, onions and tomato so partakers can garnish as they wish.

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Beauty and the Beet Pasta Salad (2)

Originally posted October 2, 2012, an oldie, but a goodie...

This "recipe" comes courtesy of my old high school pal, Pam. Although, none of the girls in our "gang" never seemed to have a proclivity for cooking when we were in school, we now, no matter our chosen professions, have all been domesticated to some degree or another. This shows itself when we gather for our yearly retreat and each one of us either brings a dish or makes something upon arrival (see Beignet There, Done That). So Pam is no exception, and although her pesto is delicious, I have chosen this pasta salad to post. She claims that there is no real recipe - she makes it up as she goes. I have to say, this is often the best way to cook. Follow what you love, experiment, occasionally fail, and ultimately land a few great dishes that impress even the harshest critics (i.e., high school girlfriends). She uses bow tie pasta, olives, feta, beets and most surprisingly, pepperoncini - which gave it a bit of a kick, one I didn't expect but thoroughly enjoyed. And, although I am not a big beet fan (although a huge Beat, as in English, fan) I liked it.

Beauty and the Beat, the seminal 1982 album from the best girl band ever - The Go-Gos. Part of an orginal crowd, this band featured five singing and instrument playing females - an anomoly at the time. With cute outfits and bouncy tunes, they were a formula made for a one-hit-wonder, yet these ladies managed hit after hit after hit with catchy tunes like "Our Lips are Sealed" ,"We Got the Beat" and "Can't Stop the World". They even successfully followed with a second album "Vacation" featuring the hit of the same name and waterskiing music videos have never been the same. Alas, sex, drugs and new wave music proved to be the end for our fivesome, as Belinda Carlisle and Jane Wiedlin went on to solo careers and rehab. But, proving good friends and can't stay away forever, they have reunited, cooked up some new tunes and are currently touring.


The Recipe, according to Pam:

16oz bow tie pasta
one half can/jar calamata olives
 1 1/2 blocks feta (which seems like alot, but Pam is a very generous person)
 one half can/jar pepperoncini
 1/ 2 cup red onion, chopped
 one half can/jar shoe string beets
 bottled vinegar and oil style greek dressing
 dash of garlic powder
 dash of dill weed (dill weed, LOL)
 splat of mayo (and Pam does SPLAT! her mayo)
 fresh ground black pepper


Chop it, boil it, crumble it, pour it, mix it. enjoy.

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Bacon Jam Tart to Tart

This comes courtesy of my friend Julie (see My Big Fat Greek Spinach Pie). Julie loves to impress me, and with this one she had me at "bacon". She served this as a n appetizer at her National Fried Chicken day dinner party - did I mention I heart Julie? Julie says:

My friend Jamie was visiting from Houston and brought me back what said was the quintessential Texas food (and the only thing she could think of that I didn't already have), bacon jam. It has been in my pantry for months (luckily it has a long shelf life, bacon is good like that), and I had no idea what to do with it. Since I was hosting a group of bacon eating men for dinner, I thought it was time to bring it out of hiding. I googled, "what do you do with bacon jam?" and this is the recipe I found. Martha Stewart has a recipe for the jam if you don't have any trips to Houston planned.

Houston, we do not have a problem, as they were delicious.

What to do when your carer is on the rocks, your Hollywood legend of a wife is found suspiciously drowned but before you are old enough to resort reverse mortgage infomercials? Star in a TV detective series with Stephanie Powers, of course. Hart to Hart aired  from 1979 to 1984 on ABC courtesy of none other than Sidney Sheldon and Aaron Spelling. Jet setters Jonathan and Jennifer Hart travel the globe (mostly in their yellow Mercedes) fighting crime in their spare time. Believe it or not, the producers first choice for the role was not Robert Wagner, but none other than Cary Grant. But Grant was 75 at the time so they opted for the younger Wagner. Murder most foul was the number one issue they faced in between tanning sessions and hair appointments, and with the help of a faithful butler and a rescue dog, they always got their man even when he was a woman.

The Recipe:

One sheet of puff pastry

Jar of imported Texas Bacon Jam (or make your own via MS)

Shredded Havarti

Special Equipment: Friend from Texas and mini muffin pan

Thaw puff pastry according to package directions. Cut into squares and gently press into mini muffin tins. Fill cups with bacon jam + shredded Havarti. Bake @ 400 for 15 min or until browned. Serve warm or at room temp.

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