Side Dishes
Asparagus Vinaigrette
Ingredients:
1/2 cup basil infused olive oil
1/4 cup cider vinegar with honey or seaweed and shallots
1/2 Shallot, minced
1 teaspoon yellow mustard
1/4 cup fresh basil leaves, thinly sliced
salt and pepper to taste
1 780 g tin White Asparagus Spears
Manchego shavings for garnish
Directions:
In a small jar or bowl, combine olive oil, cider vinegar, shallot, mustard, basil, salt, and pepper. Whisk or shake until evenly combined. Pour dressing over whole asparagus spears and toss gently to coat. Garnish with whole basil leaves and thick shavings of Manchego, Roncal, or Iberico.
Serves 6-8.
Asparagus with Gorgonzola
Ingredients:
2 pounds of asparagus
salt
half a lemon
2 ounces of butter
7 ounces of Gorgonzola
Directions:
Wash the asparagus and scrape off the stringy outside. Cut them all to the same length and boil, tied together, in salted water with the juice of half of lemon. Drain and arrange on an oven dish, cover the tips with the sliced Gorgonzola and cook at 390°F until brown in oven.
Decorate as wished. Serves 4.
Australian Bush Tomato White Bean Hummus
Ingredients:
1 (15-ounce) can white beans, rinsed and drained
2 teaspoons Nirmala's Kitchen South Africa Peri-Peri
1 teaspoon Nirmala's Kitchen Ground Cumin
2 cloves garlic, chopped
3 tablespoons extra virgin olive oil
4 tablespoons stock or water
1 tablespoon Nirmala's Kitchen Bush Tomato
salt to taste
Nirmala's Kitchen Australian Pink Salt Flakes with Bush Tomato
4 tablespoons minced cilantro
Directions:
Combine white beans, peri-peri, cumin, and garlic in a food processor and purée until smooth, scraping down the sides as needed. While still processing, pour in olive oil and stock to emulsify mixture. Remove from food processor and season with bush tomato, Aussie pink salt, and cilantro. Serve with tortilla or pita chips, carrot sticks, or celery.
Avruga-style Roast Potatoes With Milk Cream
Ingredients:
2 pounds small potatoes
150 ml liquid cream
3.5 ounces cream cheese
one 4.2 ounce jar of Avruga
Directions:
Peel the potatoes and cut them in thick slices. Fry them slightly in a frying pan, drain them, place them in a dish and cook in the oven for 30 minutes. Meanwhile, beat the cheese and the liquid cream together and mix with the Avruga. Salt and pepper the potatoes and pour the cream over the top.
Serving suggestion: Sprinkle with parsley and any other aromatic herbs such as basil, oregano, or dill.
Serves 4.
Baked Asparagus
Ingredients:
1 pound asparagus, washed
1 tablespoon of olive oil
salt and freshly ground pepper
1 ounce of Parmigiano-Reggiano slivers
1 teaspoon of balsamic vinegar
Directions:
Preheat oven to 400°F. Place asparagus and olive oil in a large baking dish and roll evenly until coated. Arrange in a single layer. Season with salt and pepper. Cover with foil, bake 12-15 minutes until asparagus is tender. Remove from oven.
Sprinkle 1/4 cup of thin Parmigiano-Reggiano slivers over asparagus and return the dish to the oven. Continue baking just until cheese softens, about 2-3 minutes.
Place the asparagus on warmed plates and sprinkle with several drops of balsamic vinegar. Serve immediately.
Serves 4.
Baked Potato With Ballymaloe Country Relish
Ingredients:
1 large baked potato
(split open in four ways)
1 knob of butter (place in incision)
chopped greens of spring onion
1 handful of grated cheddar cheese
Ballymaloe Country Relish
Directions:
Optionally add to the above any of the following fillings: grated raw carrot, chopped spring onion, chopped crispy bacon. Serve with a side salad and Ballymaloe Country Relish.
Baked Potatoes with Roquefort
Ingredients:
3.5 ounces Roquefort
6 large potatoes
2 tablespoon Devon Cream
5.3 ounces butter
chives
salt/pepper
Directions:
Bake the potatoes in a hot oven until soft. Cut them in half lengthways and carefully scoop out the potato, taking care to leave the skin intact.
Mix the potato with the Roquefort, butter, Devon Cream, and chives. Season with salt and pepper. Fill the potato skins with this mixture and decorate with slices of Roquefort. Put the potatoes in the oven for a few minutes before serving. Preparation time: 45 minutes – 1 hour.
Baked Scalloped Potatoes with Romanian Feta Cheese and Olives
Ingredients:
2 pounds white potatoes
2/3 cup olive oil
1 sprig fresh rosemary, minced fine
2 1/2 cups Romanian Feta Cheese, crumbled
1 cup black and green olives, pitted
1 1/4 cups hot vegetable stock
salt and pepper to taste
Directions:
Preheat the oven to 400°F. Cook the potatoes in plenty of boiling water for 15 minutes. Drain and cool slightly.
Peel the potatoes and cut into thin slices.
Brush the base and sides of a rectangular ovenproof dish with some of the olive oil. Layer the potatoes in the dish with the rosemary, cheese, and olives. Drizzle with the remaining olive oil and pour over the stock. Season with salt and ground pepper. Cook for 35 minutes, covering with foil to prevent the potatoes from getting too brown. Serve hot.
Serves 4.
Chef Notes: This is a classic potato for herb-crusted lamb.
Basic Garlic Bread
Ingredients:
1 loaf of French bread, 18 to 24 inches long
8 cloves of fresh garlic, peeled and put through a garlic press
1/2 cup St. Dalfour Marinade
1/2 cup grated Parmigiano Reggiano
Directions:
Preheat oven to 350°F. Cut French bread into 4 equal sections, then slice each section in half lengthwise.
Mix garlic and Marinade together in a bowl. Liberally brush Marinade mixture over each of the eight pieces of bread. Sprinkle with Parmigiano Reggiano. Bake in oven for 15 minutes, remove, and serve immediately.
This also makes a great finger food when cut into bite-size pieces.
Serves 4.
Bhutanese Red Rice Pilaf
Ingredients:
1 cup Bhutanese Red Rice
2 tablespoons butter
1/4 cup spring onions or 2 1/2 tablespoons shallots
salt and pepper to taste
brunoise of carrots and shitake mushrooms (diced)
1 1/2 cups chicken stock or salted water
bay leaf
sprig of thyme
Directions:
Rinse rice in cold water, let dry. In sauce pan melt butter over medium heat. Sauté onions or shallots until translucent. Add burnoise of carrots, mushrooms, and rice. Sauté for a few minutes, then add chicken stock or water. Add a bay leaf and a sprig of thyme. Cover and put in oven at 450°F for 12-15 minutes or until liquid is gone.
Serves 6.
Brie-stuffed Jacket Potatoes
Ingredients:
4 baked potatoes
3 ounces Brie, derinded
1/2 teaspoon salt
1 egg yolk
2 ounces butter, softened
chives, chopped
Directions:
Slice off the top of each potato and scoop out the flesh, leaving behind a potato skin jacket ready for filling. Mix together potato flesh, Brie, salt, egg yolk, and butter. Beat until well mixed and return mixture to potato skins.
Place in oven at 375°F for 10 minutes until filling is golden brown.
Sprinkle with chopped chives.
Serves 4.
Broiled Tomatoes with Vella Special Dry Jack
Ingredients:
1 large, firm tomato
1/4 teaspoon crumbled basil
2 teaspoons mayonnaise
4 teaspoons grated Vella Special Dry Jack
salt and pepper to taste
Directions:
Halve unpeeled tomato crosswise; sprinkle with salt and pepper. Sprinkle each half with 1/8 teaspoon basil, spread with 1 teaspoon mayonnaise, and sprinkle with 2 teaspoons cheese. Broil 7 to 8 minutes, about 10 inches form the broiler. Although the cheese will not brown as nicely, you may also bake these in a 450 degree oven for about 10 minutes. Each tomato makes a serving of 2 halves.
Wonderful served with fish, chicken, or steak.
Brown Kalijira Rice Pilaf
Ingredients:
2 cups of Brown Kalijira Rice
4 tablespoons olive oil
8 tablespoon minced onion
3 1/2 cups water
1/4 teaspoon salt
Directions:
In a 1-quart saucepan, heat the oil over medium flame, add onions and sauté until translucent, about 5 minutes, making sure not to color. Stir in rice and coat with oil until rice is hot. Stir in water, add salt, and bring to a boil. Cover, lower heat, and simmer over low heat for 25 minutes. Let rest for a few minutes before fluffing and serving.
If made in a rice cooker, sauté onions in the oil directly in the rice cooker. When onions are translucent stir in the rice and coat with oil. Pour in the water, cover and let the rice cooker do the rest.
Brown Rice with Vino de Milo Bombay Cabernet Sauce
Ingredients:
1 25-ounce jar Vino de Milo Bombay Cabernet Sauce
1 1/2 cups uncooked brown rice
2 1/3 cups water
2 tsp butter
Directions:
Heat oven to 375°F. Spread rice in a glass baking dish. Bring water and butter to a boil, covered, in medium saucepan over high heat. When boiling, stir in salt, and pour over rice. Cover baking dish tightly with double layer of foil and bake 1 hour, until tender.
Heat Vino de Milo Bombay Cabernet Sauce in saucepan. When rice is cooked, combine rice and Vino de Milo Bombay Cabernet Sauce and serve.
Serves 4.
Caperi Peppers
Ingredients:
6 sweet bell peppers
6 eggplants
extra virgin olive oil
4 tablespoons tomato paste concentrate
3/4 cup pitted black olives
1 tablespoon capers
salt
Directions:
Preheat the oven to 375F. Roast the peppers, remove the skins, and rinse them in water.
Remove the stems, seeds, and filaments but do not pierce the sides of the peppers, which
should be intact. Dry the peppers with paper towels. Wash and dry the eggplants, remove the stems, and cut them into small cubes. Do not remove the skins.
Heat some oil in a frying pan and fry the eggplant cubes, a few at a time. Dilute the tomato
concentrate in several tablespoons of water, add to the pan and season with a pinch of salt.
Cook for a few minutes, then combine the sauce with the eggplant cubes. Stir in the olives
and capers. Fill the peppers with the eggplant mixture and place them in a deep baking dish, taking care that the stuffing does not fall out. Arrange them upright, standing on their bases.
Pour over 1/4 cup oil and put the peppers in the oven. Bake at 375°F for about 30 minutes.
Remove the dish from the oven and allow it to cool.
The peppers should be served cold.
Serves 6.
Cauliflower Crostini With Salsa Caterina
Ingredients:
1 head cauliflower, cut into florets
2 tablespoons salt
3 tablespoons Salsa Caterina
8 slices crusty Italian bread
1 clove garlic, cut in half
Directions:
Bring a large pot of water to boil. Add the salt and the cauliflower, and cook until very tender, about 10 minutes. Drain the cauliflower very well, and place it in a large bowl. Add the Salsa Caterina and mash well with a fork.
Meanwhile, toast the bread, and rub with garlic. Arrange the bread on a platter, and spread the cauliflower mixture into each slice. Buon Appetito!
Serves 4.
Cheese Scalloped Corn
Ingredients:
2 eggs, beaten
1 15-ounce can creamed corn
2/3 cup milk
1 cup cracker crumbs (about 24 crackers)
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup grated cheddar cheese
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:
Heat oven to 375°F. Coat a 2-quart casserole dish with vegetable oil spray. In a large mixing bowl, stir together the eggs, corn, milk, cracker crumbs, onion, green pepper if using, cheese, salt, and pepper.
Pour into casserole. Bake uncovered, for about 50 minutes, until the corn is set in the middle and begins to pull away from the sides of the casserole.
Chilean Papaya Turkey Stuffing
Ingredients:
1 1/2 cups papaya, chopped
1/2 cup orange liqueur, Port, Sherry, or fruit juice
1/2 cup butter
4 large stalks of celery, chopped
2 large onions, chopped
1 large apple, unpeeled, cored and diced
1 tablespoon dried sage
1 teaspoon dried thyme
1 teaspoon dried savory
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 cups 1/2-inch bread cubes
1 cup coarsely chopped pecans
3/4 cup chicken stock
Directions:
In a saucepan, combine Chilean papaya along with liqueur or fruit juice.
Bring to a boil and set aside. Melt butter in very large skillet or saucepan over medium heat.
Add celery, onions, and apple. Cook, stirring occasionally, about 6 minutes or until onion is softened. Stir in sage, thyme, savory, salt, and pepper.
Cook about 1 minute or until fragrant. Add bread cubes and pecans, stirring to moisten.
Stuff into cavity of turkey just before roasting.
Makes enough for a 16- to 18-pound turkey. At the table have Chilean papaya sauce as a topping.
Cotswald and Crispy Bacon Cauliflower Cheese
Ingredients:
1 cauliflower
1 pint Bechamel sauce
4 ounces Cotswold cheese, grated or crumbled
1 teaspoon of mustard
Salt and black pepper to season.
Directions:
Break the cauliflower into florets, cook until just tender and drain well. Grill bacon until crispy and cut into small pieces. Make a Bechamel sauce, either fresh or prepared. Add the Cotswold cheese and mustard and season to taste. Place the cauliflower and bacon in a baking dish, pour over the sauce and sprinkle over some Cotswold cheese. Bake in a hot oven until bubbling and golden.
Crispy Cheesy Potato Wedges
Ingredients:
This is a great little recipe for that leftover cheese in the fridge—we love this with flavored cheeses such as Red Dragon, Tintern, and Black Mountain.
4 baking potatoes, cut into thick wedges
1 red pepper
4 ounces flavored cheddar cheese (see above)
4 ounces wafer-thin ham, proscuitto, or Serrano
1 teaspoon paprika
1 teaspoon dried thyme
7-fluid-ounce carton crème fraîche
Directions:
Preheat the grill to high. Cook the potato wedges in a large pan of boiling salted water for 15 minutes until tender. Meanwhile, seed and thinly slice the pepper and grate the cheese. Drain the potatoes well, then mix with the red pepper and ham. Transfer to an ovenproof dish. Season well and sprinkle with paprika.
Grill for 3 minutes until golden brown. Spoon over the crème fraîche, sprinkle with the cheese, and grill for 2-3 minutes more until the cheese has melted and the crème fraîche has made a sauce.
Serve immediately with pan-seared chicken.
Crowley’s Poor Man’s Soufflé
Ingredients:
bread
prepared mustard
Crowley Cheese
eggs
milk
Directions:
Line a deep casserole dish with a layer of bread slices spread with prepared mustard. Then alternate bread layers with grated Crowley cheese sliced thinly.
Repeat until the bowl is full. Beat up several eggs, as many as your conscience will allow, with sufficient milk to flood the casserole and bake in a 350 degree oven until it balloons like a popover. When removed from the oven the balloon will collapse and the dish is ready to serve.
Eggplant With Tomato and Pecorino Romano
Ingredients:
2 1/4 pounds fresh plum tomatoes
1 pound eggplant trifolate
olive oil
1 shallot
salt
pepper
1 bunch basil leaves
3 tablespoons grated Pecorino Romano cheese
Directions:
Remove the skins of the tomatoes and coarsely chop, then drain. Finely chop the shallot. Put the tomato pieces in a bowl and mix in the shallot, olive oil, salt, and pepper. Chop the basil
and mix it in a bowl with the Pecorino Romano cheese.
Arrange a layer of eggplant slices in a serving bowl and, atop it, a layer of tomatoes. Sprinkle with cheese/basil mixture and continue with other layers until all of the ingredients have been used.
Serves 6.
Eggplant Padano
Ingredients:
4 medium eggplants
salt and pepper
1 cup flour
vegetable oil
2 tablespoons butter
1/2 cup canned Italian peeled plum tomatoes
1 cup freshly grated Grana Padano
10 to 12 fresh basil leaves
Directions:
Peel the eggplants and cut into lengthwise slices. Set the slices in a pasta colander and sprinkle with salt. Let stand for 1 hour.
Pat dry the slices and dredge in flour. Fry in very hot oil. Line the bottom of a buttered bake and serve dish with a layer of fried eggplant slices. Top this layer with tomatoes, grated Parmigiano Reggiano, a few basil leaves, and dot with butter.
Continue building up layers of eggplant, tomatoes, cheese, and basil leaves. Dot the topmost layer with remaining butter.
Place in a preheated oven at 400 degrees for 15 minutes. Allow to settle before serving.
Serves 4.
Eggplant Romaggio
Ingredients:
4 medium eggplants
salt and pepper
1 cup flour
vegetable oil
2 tablespoons butter
1/2 cup canned Italian peeled plum tomatoes
1 cup freshly grated Romaggio
10 to 12 fresh basil leaves
Directions:
Peel the eggplants and cut into lengthwise slices. Set the slices in a pasta colander and sprinkle with salt. Let stand for 1 hour. Pat dry the slices and dredge in flour. Fry in very hot oil.
Line the bottom of a buttered bake and serve dish with a layer of fried eggplant slices. Top this layer with tomatoes, grated Romaggio, a few basil leaves, and dot with butter.
Continue building up layers of eggplant, tomatoes, cheese, and basil leaves. Dot the topmost layer with remaining butter.
Place in a preheated oven at 400 degrees for 15 minutes. Allow to settle before serving.
Serves 4.
Fennel Braised in Vermouth
Ingredients:
2 tablespoons extra virgin olive oil
1 small onion, finely diced
1 garlic clove
2 large fennel bulbs, in 1/2 inch slices
2 tbsp leafy fennel tops, finely chopped
3/4 cup dry vermouth
1/3 cup half-and-half
salt and pepper to taste
2 tbsp pine nuts, lightly toasted
1 cup freshly grated aged Italian cheeses—we find a blend of two or three works best, so choose from any of the following—Valtellina Stravechio, Spilimbergo Stagionato, aged Asiago, Pepato, or Piave
Directions:
Heat oil in large deep skillet; sauté onion and garlic until softened, about 3 minutes. Add sliced fennel and toss until glazed, 2 to 3 minutes. Add vermouth and braise the fennel until tender-crisp—about 8 minutes. Add the minced fennel tops, half-and-half, salt, and pepper, and cook another 4 to 5 minutes to reduce and slightly thicken the sauce.
Sprinkle with freshly grated cheese and serve immediately with lamb, chicken, or grilled seafood.
Gorgonzola Purses
Ingredients:
4 ounces phyllo pastry
1/2 ounce Gorgonzola cheese, cut into 12 cubes
12 chives
oil for deep frying
Directions:
Cut pastry into 12 3-inch squares. Pile squares on top of each other and cover with a cloth to prevent drying out.
Brush one square with butter; place another on top to make an 8-pointed star, then brush with butter.
Put a cheese cube in the center. Bring up edges of pastry to cover cheese and pinch together
into a money bag shape (the butter will help pastry to stick together.
Tie a chive around the top. Repeat with remaining pastry, cheese, and chives. Heat oil in a deep-fryer until a cube of bread turns brown, about 1 minute. Place "purses" in basket and deep fry for 1 minute, until crisp and golden brown. Drain thoroughly on absorbent kitchen paper.
Garnish with chives and serve immediately on individual plates.
Serves 4 to 6.
Gratin of Zucchini and Comte Cheese
Ingredients:
4 medium-size zucchini
1/2 pound of Comté cheese
1/2 cup parsley leaves, packed
2 sprigs of fresh thyme (or a pinch of dried thyme)
pinch of nutmeg
2 cloves of garlic
1 jumbo egg, or 2 small eggs
1/2 cup low-fat milk
salt and pepper to taste
Directions:
Preheat oven to 400ºF. Scrub and wash zucchini. Cut into thin slices. In a food processor finely chop parsley, thyme, and garlic. Add cheese cut into cubes, continue to chop, then add milk and egg, nutmeg, freshly ground pepper, and a little salt. Process mixture until well blended.
Butter an oven-to-table dish; spread some mixture on the bottom of the dish, arrange slices of zucchini in a pattern on top. Pour the rest of the mixture on top of zucchini.
Start cooking on top of the stove on medium heat until liquid is brought to a boil. Put in the oven until liquid sets and zucchini are cooked and nicely browned, about 20 to 30 minutes.
Serves 4.
Herb and Garlic Tomatoes
Ingredients:
4 large beef tomatoes
2.5 ounce long-grain rice cooked and drained well
4 heaped teaspoons pesto
2 slices chopped Parma ham (optional)
16 pitted and sliced black olives
freshly ground black pepper
4 slices of Herb and Garlic Whirl
Directions:
Slice the top off each tomato, scoop out the pulp, and discard seeds. Finely chop pulp, mix together with the rice and olives. Season to taste. Pile the rice mixture back into the tomatoes.
Place in a baking dish and cook at 390°F / Gas 6 for 15 minutes. Top each one with a slice of Herb and Garlic Whirl and bake again for 5 minutes. Serve with fresh basil on top.
Honey-Baked Red Onions
Ingredients:
3 large red onions, (about 3 pounds total)
1/3 cup honey
1/4 cup water
3 tablespoons butter or margarine, melted
1 teaspoon pimenton de la vera
1 teaspoon coriander
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Directions:
Peel and cut onions in half crosswise. Place cut side down in shallow baking dish just large enough to hold all onions in one layer. Sprinkle with water; cover with aluminum foil. Bake at 350ºF for 30 minutes.
Turn onions cut side up. Combine remaining ingredients. Spoon half of mixture over onions.
Return to oven and bake, uncovered, 15 minutes. Baste with remaining honey mixture; continue baking 15 minutes or until tender.
Serving tip: Serve with poultry or pork.
Makes 6 servings.
Honey-Glazed Carrots
Ingredients:
3 cups sliced carrots
1/4 cup honey
2 tablespoons butter or margarine
2 teaspoons chopped parsley
1 1/2 teaspoons mustard
Directions:
Steam or microwave carrots until tender on the outside but still crisp on the inside. Place in a bowl and stir in remaining ingredients, tossing to coat evenly.
Makes 4 servings.
Jarlsberg Filled Peppers
Ingredients:
1 1/4 cup Jarlsberg, diced
4 large red bell peppers
2 teaspoons salt
1 pound lean ground meat
1/2 teaspoon Tabasco sauce
1/2 teaspoon ground black pepper
Juice of 1 lemon
2/3 cup breadcrumbs
3 1/2 tablespoon butter
garlic salt
Directions:
Halve peppers and remove stems and seeds. Sprinkle the salt on baking pan. Mix meat, Tabasco, 1/2 teaspoon garlic salt, black pepper, lemon juice, breadcrumbs, and half of Jarlsberg cheese.
Fill the peppers and top with remainder of the Jarlsberg. Melt butter, add garlic salt to taste, and brush over the peppers. Place on top of salt on baking sheet, and bake in 350°F oven for about 35 minutes.
Serves 4-6 people.
Jarlsberg Lite Filled Peppers
Ingredients:
1 1/4 cup Jarlsberg Lite, diced
4 large red bell peppers
2 teaspoons salt
1 pound lean ground meat
1/2 teaspoon Tabasco sauce
1/2 teaspoon ground black pepper
Juice of 1 lemon
2/3 cup breadcrumbs
3 1/2 tablespoons butter
garlic salt
Directions:
Halve peppers and remove stems and seeds. Sprinkle the salt on baking pan.
Mix meat, Tabasco, 1/2 teaspoon garlic salt, black pepper, lemon juice, bread crumbs, and half of Jarlsberg cheese.
Fill the peppers and top with remainder of the Jarlsberg. Melt butter, add garlic salt to taste, and brush over the peppers. Place on top of salt on baking sheet, and bake in 350°F oven for about 35 minutes.
Serves 4-6 people.
Jasmine Cumin and Scallion Rice
Ingredients:
1 1/2 cups water
1 cup jasmine rice, Nirmala's Kitchen Asian Jasmine Rice with saffron
1 teaspoon Nirmala's Kitchen Cumin Seeds
1/2 teaspoon salt
2 tablespoons thinly sliced scallions
Directions:
Combine water, rice, cumin and salt in large saucepan. Bring to boil over high heat. Reduce heat to low; cover and cook until rice is tender, about 10-15 minutes.
Remove from heat, and add scallions. Let stand covered for 8 minutes. Serve.
Note: If using a rice cooker, follow directions.
Kalijira Rice Pilaf
Ingredients:
2 cups uncooked Kalijira Rice
1 tablespoon vegetable or corn oil
3 cups water
1/2 cupped diced onion
1/4 teaspoon turmeric powder
3 whole cloves
3 cardamom pods
1 cinnamon stick
1 teaspoon salt
1 bay leaf (optional)
Directions:
Rinse the rice 1 or 2 times. Drain well. Heat the oil in a large heavy saucepan over medium heat. Cook the onions until soft and translucent but not brown, about 3 minutes. Stir in the rice and cook for 1 minute, or until all the grains are shiny. Add 3 cups water, the turmeric, cloves, cardamom pods, cinnamon stick, and salt; stir. Bring to a boil, cover, and simmer on low heat for 15 minutes. Allow rice to sit covered for 5 minutes. For special occasions, pilaf was always served with a generous sprinkling of almonds and raisins on the top. First, blanch and fry slivered almonds in oil, set aside and using the same oil, fry the raisins until they plump up. Drain and sprinkle on the pilaf.
Long Grain Rice with Pancetta, Spinach and Mushrooms
Ingredients:
1/4 pound pancetta, diced
1 cup long grain rice
1 bunch spinach, washed and drained, torn into pieces
6 porcini mushrooms, sliced
4 cups hot chicken stock
1 small red onion, diced
1 bay leaf
salt and pepper to taste
Directions:
Preheat oven to 350 degrees. In a large ovenproof saucepan, melt butter and add the pancetta, red onions, mushrooms, and rice.
Sauté until onions are transparent. Slowly stir in chicken stock. Add spinach and spices. Cover and put in oven for about 15 minutes or until all liquid evaporates.
Serves 4.
Macaroni and Crowley Cheese
Ingredients:
10 ounces of small elbow macaroni
2 tablespoons butter
1 1/2 tablespoons flour
3/4 cups milk
1 1/2 cups grated Crowley Sharp Cheese
Directions:
Boil water in large saucepan. Lower heat to medium, add macaroni. Cook and stir for 10 minutes, then drain.
As macaroni cooks, melt butter in small pan over medium-low heat. Whisk in flour until mixture resembles a thick paste. Cook 2 minutes. Add milk and increase heat to medium. Cook and whisk for 5 minutes until mixture thickens. Add grated Crowley cheese and stir until melted, 2 minutes.
Stir cheese with cooked macaroni and serve.
Munster-topped Braised Fennel
Ingredients:
2 fennel bulbs, trimmed and halved
8 ounces duck bacon
2 sprigs fresh rosemary
1 sprig thyme
1/2 cup fresh tarragon, roughly chopped
freshly squeezed lemon
2 tablespoons almond oil
2 tablespoons white wine
1 tablespoons olive oil
2 teaspoons cider vinegar
8 ounces sliced Munster Alsace, Livarot, or Pont l'Evêque
5 tablespoons double cream
sea salt
fresh ground black pepper
pinch of paprika, nutmeg, brown sugar
Directions:
Boil fennel in a large pan of water, and simmer for 5 minutes. Drain and set in a large ovenproof dish.
Place slices of duck bacon and chopped rosemary over cooked fennel and drizzle over the lemon juice, wine and oils. Cover with foil and bake in a pre-heated oven at 350, for approximately 50 minutes.
Uncover and lay the Munster slices over the fennel, then pour over the double cream. Return to the oven for an extra 15 minutes. For extra visual effect place under broiler for 5 minutes, until browning.
Serve as a side dish to either grilled trout or lamb.
Mushroom and Garrotxa Timbale
Ingredients:
2 tablespoons Spanish Cadi butter
2 cups very finely chopped carrots
2 large scallions, finely chopped
1 1/2 cups finely chopped mushrooms
1 cup heavy cream
4 eggs
1 teaspoon salt
1/4 teaspoon pimenton de la vera picante
1 teaspoon Sherry Vinegar
1 teaspoon of freshly grated nutmeg
2 cups grated Garrotxa or Ibores
fresh ground black pepper
Directions:
Melt 1 tablespoon of the butter in a skillet and sauté the carrots and scallions slowly for about 5 minutes, until the carrots are tender.
Turn up the heat, add the remaining tablespoon of butter and sherry vinegar, and sauté the mushrooms for a minute or so.
In a bowl, lightly beat together the cream, eggs, salt, pepper, paprika, and nutmeg. Stir in the cheese and the sautéed vegetables.
Butter 6 individual custard cups, divide the vegetable mixture among them, and place in a pan of hot water. Bake at 325ºF for 20-25 minutes, or until a knife inserted in the custard comes out clean. Unfold and serve warm.
Napa Coleslaw
Ingredients:
3/4 cup Ginger Pear Salad Dressing
1/2 teaspoon salt
1/2 teaspoon coarse grind black pepper
1/4 teaspoon crushed red peppers
4 cups white or Napa Cabbage or a combination of both, finely shredded
2 cups red seedless grapes, cut in half
3 cups ripe Bartlett pears, peeled, cored and diced small
1/4 cup chives or green onion, finely chopped
2 tablespoons pickled ginger, finely chopped (optional)
Directions:
Combine slaw ingredients in medium bowl. Combine dressing ingredients in small bowl and mix well. Add dressing to slaw ingredients and toss well.
Serves 10 to 12.
Oatmeal Pilaf
Ingredients:
1 cup McCann’s Steel Cut Irish Oatmeal
3 tablespoons olive oil
1 cup finely diced onion
1/2 cup diced fennel
2 tablespoons minced celery
1 clove garlic, peeled and minced
1 tablespoon minced fresh parsley
1/2 teaspoon minced fresh thyme
1/2 teaspoon minced fresh marjoram
3 cups unsalted, defatted chicken broth
salt and pepper to taste
1 cup frozen petit peas, thawed
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
Directions:
Preheat oven to 400°. Distribute oats evenly over a baking sheet with sides. Place in preheated 400° oven and toast for 5 minutes. Remove from oven and set aside.
Heat olive oil in a heavy saucepan over medium high heat. When hot, stir in onion, fennel, celery, garlic, and herbs. Sauté for 4 minutes or until vegetables are soft.
Add oats and stir to combine. Stir in warm broth. Raise heat and bring to a boil. When boiling, lower heat. Add salt and pepper to taste. Cover and simmer for 25 minutes or until broth has been absorbed and the oats are just tender. Remove from heat and stir in peas and peppers. Season to taste with additional salt and pepper, if necessary. Serve hot.
Serves 6-8.
Paladin Blue Radiant Potatoes
Ingredients:
1 pound potatoes
3 egg yolks
1/4 pound Paladin Blue Cheese
butter
Directions:
Boil the potatoes. When cooked, drain and mash while still hot. In a bowl, mix the mashed potatoes, egg yolks, and Paladin Blue Cheese with a wooden spatula.
Once blended, make the resulting mixture into a number of small balls the size of an egg; then flatten them with the blade of a knife and, with the back of the knife, cut into them a series of diamond-shaped lines.
Place them on a lightly buttered baking sheet and glaze by brushing them with beaten egg.
Bake at 400°F for ten minutes.
Patatokeftedes
Ingredients:
2 pounds potatoes
4 eggs
12 ounces Kasseri or Kefalotyri
olive oil
pinch of oregano and thyme
salt and pepper
flour
Directions:
Boil the potatoes, peel them, and put through a blender. Mix the cheese and eggs with the potatoes, seasoning with herbs and salt and pepper. Shape the mixture into croquettes and lightly flour them.
Heat the oil in a frying pan and fry the croquettes until golden brown.
Serve with lamb or grilled fish
Polenta Preparation Methods
Ingredients:
1 package of Zerto Polenta
Directions:
Conventional Oven:
Place slices of Polenta (1/2 to 3/4-inch thick) onto a lightly oiled baking sheet. Bake at 350°F for 15-20 minutes.
Microwave:
Place slices of Polenta onto a microwave safe container. Heat for 30-60 seconds or until hot.
Pan Fry:
In a nonstick skillet, fry slices of polenta (1/2 inch thick) in butter or olive oil on medium low heat. Cook on both sides until desired crispness is achieved.
Potato and Porcini Passion
Ingredients:
1 ounce dried porcini mushrooms
1 cup hot water
2 pounds russet potatoes, peeled, thinly sliced, patted dry
2 tablespoons chopped fresh rosemary
4 tablespoons butter, melted
Directions:
Place porcini in small bowl. Add hot water. Let stand until mushrooms soften, about 30 minutes.
Drain, reserving soaking liquid.
Coarsely chop porcini. Preheat oven to 450°F. Generously butter large ovenproof skillet.
Arrange 1/3 of potatoes in overlapping concentric circles in skillet. Season with salt and
pepper. Sprinkle with 1 tablespoon rosemary and half of mushrooms. Drizzle with 2 tablespoons soaking liquid and 1 tablespoon butter.
Repeat layering, using half of remaining potatoes, all remaining rosemary and mushrooms, 2
tablespoons soaking liquid, and 1 tablespoon butter.
Top with remaining potatoes, placing in overlapping circles. Season with salt and pepper. Drizzle with 2 tablespoons soaking liquid and 2 tablespoons butter. Place skillet over medium heat just until liquid bubbles, about 2 minutes.
Cover skillet and transfer to oven. Bake 30 minutes. Uncover; bake until potatoes are tender, about 45 minutes. Transfer to rack; let stand 5 minutes. Place platter upside down over
skillet. Turn platter and skillet over, inverting contents onto platter. Remove skillet. Rearrange potatoes, if necessary.
Serves 4.
Potato Salad
Ingredients:
10 new potatoes
1/2 onion, sliced
1 tablespoon capers
1 tablespoon green peppercorn (or other) mustard
2 tablespoons extra virgin olive oil
salt and pepper to taste
Directions:
Boil potatoes whole until fork tender. Drain. While potatoes are still warm, add onions, capers, mustard, and olive oil.
Allow potatoes to cool until they are just comfortable to touch. Break up potatoes slightly with hands and mix together with other ingredients. The potatoes should remain in large chunks. Season with salt and pepper.
Serve warm or cold.
Serves 4-6.
Potatoes au Gratin With Emmental
Ingredients:
6 medium potatoes, peeled
1/2 cup Double Devon Cream (or clotted cream)
3 ounces sautéed onions
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup Emmental, shredded (Note—even tastier with Cave aged Emmental)
Directions:
Boil potatoes until soft, drain well and break with a spoon into bite-size pieces. Combine Devon Cream with potatoes, onions, salt, pepper, and cheese. Pour mixture in a casserole dish and heat in a 350 degree oven for about 15 minutes or until hot.
Provolone Eggplant
Ingredients:
1 large eggplant, cut crosswise into 12 discs
12 slices Provolone Piccante
12 tablespoons grated Parmigiano Reggiano
1 cup Italian salad dressing
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 cup of your favorite tomato sauce
Directions:
Lightly oil large baking sheet. Brush both sides of 12 eggplant discs generously with dressing; arrange on prepared sheet. Sprinkle rosemary and oregano over. Let stand at room temperature for about 15 minutes.
Preheat broiler. Broil eggplant discs on baking sheet until brown and cooked through (about 5 minutes per side), then let cool.
Preheat oven to 450°F. Top each eggplant disc with 1 rounded tablespoon tomato sauce.
Place 1 Provolone slice atop each eggplant disc and trim to fit. Sprinkle each with 1 tablespoon
Parmigiano Reggiano. Bake until cheeses melt and eggplant is heated through (about 5 minutes).
Serves 4.
Roast Vegetables with Feta
Ingredients:
1 eggplant, chopped
1 zucchini, chopped
2 bell peppers, chopped
1/4 pound mushrooms, whole
6 small onions, peeled
8 cherry tomatoes
1 pound feta, chunked
1 bag fusilli
fresh basil
olive oil
Directions:
Put eggplant, zucchini, peppers, and onions in a large roasting pan with a tablespoon of olive oil to coat. Roast at 425°F for 35 minutes, turning once. Add the tomatoes and mushrooms and
continue roasting for another half hour.
Cook the fusilli. Mix the vegetables and pasta in a large bowl, add the feta and basil.
Serves 4.
Rosalita's Areoas Con Queso
Ingredients:
Arepas:
3/4 cup whole milk
3 tablespoons unsalted butter, plus more for pan
1/4 cup buttermilk
1 cup frozen corn kernels, thawed
1 cup finely ground yellow cornmeal
1/4 cup sugar
1/4 teaspoon salt
1 cup (about 2 1/2 ounces) grated Monterey Jack cheese
About 1 tablespoon of butter for grilling
6 slices (about 1 ounce each) mozzarella cheese
Directions:
In a medium saucepan, bring the milk to a boil over high heat. Remove from heat and let sit for a minute or two. Stir in 3 tablespoons of butter and buttermilk. Stir until the butter has completely melted, then let sir for 2 minutes.
Pulse the corn kernels in a food processor until just coarse. In a large bowl, combine the corn, cornmeal, sugar, salt, and Monterey Jack cheese and stir to combine. Gradually add enough of the warm milk mixture to make a very thick batter.
Heat a griddle or large skillet over medium-high heat and melt about 1 tablespoon of butter. When foam subsides, drop about 2 tablespoons of the batter onto the skillet for each arepa (they should be about 3 inches in diameter). Cook until underside is golden brown, another 4 minutes, then turn arepas and brown the other side.
When the arepas are brown on both sides and batter is cooked through, sandwich one slice of mozzarella cheese between two of the arepas. Reduce heat to low and continue cooking until cheese melts, turning once or twice. Continue filling and cooking the remaining arepas and serve hot.
Serves 6.
Rösti With Vacherin Fribourgeois
Ingredients:
2 pounds unpeeled potatoes
2 teaspoons salt
2 tablespoons butter
1 onion, diced
1 clove garlic, minced
8.8 ounces Vacherin Fribourgeois, grated
3 tablespoons white wine
salt and pepper to taste
Directions:
Scrub potatoes, place in a large pot and cover with water. Cover the pot and boil over medium heat for 25-45 minutes, or until the potatoes are soft. Peel the potatoes while they are still warm. Then allow them to cool. Coarsely grate the potatoes.
Melt the butter in a large frying pan over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Stir the grated potatoes and the Vacherin Fribourgeois into the onion mixture. Stir the white wine into the potato mixture and season with salt and pepper.
Shape the potato mixture into a thick pancake and brown on each side for about 15 minutes, using the same frying pan.
Serves 4-6.
Smoked Cheese Mashers
Ingredients:
Outrageously tasty mashed potatoes—great with chicken or grilled fish.
2 pounds potatoes, cut into equal-sized pieces
2 ounces butter
5 fluid ounces whole milk
8 ounces naturally smoked cheese, cut into cubes—we find creamier smoked cheeses, such as Blarney, Rofumo, and Rambol work best for this recipe
sea salt
fresh ground black pepper
pinch of dried thyme
fresh parsley
Directions:
Cook the potatoes in salted boiling water for about 20 minutes, until tender. Drain thoroughly and return to the pan and set it over a low heat for one minute to steam dry. Add the butter and milk and mash until smooth. Stir in the smoked cheese, let stand for two minutes, then add salt, pepper, and herbs to taste.
Spicy Spanish Rice with Piquillo Peppers
Ingredients:
1 tablespoon Spanish olive oil
1/2 large onion, cut into 1/4-inch dice
4 cloves garlic, minced
3 piquillo peppers, cut into 1/2-inch dice
4 ounces sliced chorizo
1 teaspoon pimenton de la vera picante
1 cup Bomba rice
28 ounces Cal Valls Certified Organic Whole Peeled Tomatoes, slightly crushed
2 cups water
1/4 cup chopped fresh cilantro
salt and pepper to taste
Directions:
In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until translucent, about five minutes. Add piquillo peppers, chorizo, and pimenton and sauté one minute longer.
Add rice and toss with other ingredients in skillet. Stir in tomatoes and water and cook over medium-low heat until the water is absorbed and the rice is tender.
Remove pan from heat and stir in cilantro, salt, and pepper. Serve immediately.
Serves 4-6.
Spinach-Potato Fritatta
Ingredients:
1 large potato, scrubbed
5 eggs
1 ounce grated Pecorino Romano
approximately 2 cups spinach
4 tablespoons butter
2 tablespoons milk
Directions:
Scrub and peel the potato, cutting it into thick slices. In a separate bowl, beat 5 eggs, beaten with milk and salt and pepper to taste.
Boil potatoes until they are almost cooked through (about 10 minutes). Drain and pat dry. Fry potatoes in 2 tablespoons of butter until browned. Add remaining butter. Add spinach and cover for 2 minutes, or until spinach is slightly wilted. Pour in eggs and sprinkle cheese over the top.
Cook until the eggs are set. Move pan slightly to cook eggs evenly, however, do not stir. With a spatula divide in half.
Carefully flip each side over, cook for 20 seconds, and serve.
Serves 2.
Steamed Spinach With Aglio e Peperoncino
Ingredients:
1 tablespoon olive oil
1 clove garlic, minced
1 pound fresh spinach, washed with stems removed
juice of one lemon
1/4 teaspoon aglio e peperoncino
salt and pepper to taste
Directions:
In a large sauté pan, heat the olive oil over medium heat. Add garlic and cook for one minute. Add spinach to pan. Sprinkle lemon juice and aglio e peperoncino over. Cover and steam until just wilted, about 5 minutes. Toss cook spinach with salt and pepper and serve.
Serves 4.
Stilton and Smoked Salmon Timbales
Ingredients:
3 ounces Stilton cheese, rind removed and crumbled
6 tablespoons red lentils
1 stalk celery, finely chopped
7 ounces smoked salmon
4 ounces light cream cheese
1 tablespoon creamed horseradish
2 tablespoons milk
12 ounces new potatoes
4 ounces baby sweet corn
1 bag mixed green salad
Dressing:
1 teaspoon grainy mustard
5 tablespoons rapeseed oil or vegetable oil
2 teaspoons lemon juice
To Finish: 8 chives
Directions:
Line the insides of four teacups (or cup-size timbale molds) with clear plastic wrap, then line each cup up the side with smoked salmon. Set aside.
To make the filling, cover the lentils with boiling water and simmer for 10 minutes until soft. Cool under running water, drain, and place in a bowl with the celery, Stilton, cream cheese, and horseradish.
Combine these ingredients and adjust to a dropping consistency with milk. Fill the lined teacups and refrigerate while you cook the new potatoes and warm the sweet corn.
Turn the smoked salmon timbales out onto four large plates, scatter the salad all around, and then place the still warm potatoes and sweet corn randomly through the salad.
To finish, combine dressing ingredients and trickle over the leaves. Top each timbale with 2 chives and freshly ground black pepper to taste.
Recipe by Steven Wheeler for the Stilton Cheese Makers' Association
Stilton Mashed Potato With Toasted Walnuts
Ingredients:
4 ounces Stilton cheese, rind removed
2 pounds (about 4 large) potatoes
2 ounces walnuts, roughly chopped
3/4 cup milk
freshly ground black pepper
salt and nutmeg
Onion Gravy:
1 large yellow onion, halved and sliced
2 tablespoons vegetable oil
1 tablespoon plain flour
1 1/2 cups chicken stock, boiling
2 tablespoons brown sauce, optional
Directions:
Peel and quarter the potatoes, cover with cold water, bring to a boil and cook for 20-25 minutes until they begin to fall apart. Drain the potatoes, leaving a little of the cooking water in the
pan. Add the potatoes and mash until there are no lumps, stir in the milk, mix in the walnuts, crumble in the Stilton and season to taste with salt, pepper, and nutmeg.
Adjust the consistency of the mashed potatoes with milk until it begins to fall from the spoon.
To make the gravy, brown the onions in vegetable oil to give them flavor. Stir in the flour, gradually add the chicken stock and stir over heat to thicken. Serve with Stilton mashed
potatoes.
Recipe by Steven Wheeler for the Stilton Cheese Makers' Association
Stuffed Artichokes With Tarago River Dairy Blue Orchid Cheese
Ingredients:
3/4 cup Tarago Blue Orchard Cheese, crumbled (easier to crumble if very cold)
4 large globe artichokes, trimmed and washed
1 cup of seasoned breadcrumbs
4 cloves of garlic, finely chopped
1/2 cup of olive oil
1/2 cup of white wine (on the dry side)
1/4 cup of fresh chopped parsley (optional)
salt and pepper to taste
2 cups of water
1 lemon, halved
Directions:
Preheat oven to 350 degrees. Trim the stems and the ends of the outer artichoke leaves. Then carefully remove the center section of the choke, getting all of the hairy fibrous leafs in the middle of it. Rub it down with the lemon halves to prevent discoloring.
In a bowl mix the breadcrumbs, blue cheese, olive oil, wine, parsley, salt, and pepper into a paste. Spoon it into the center of the artichokes and squeeze remaining lemon juice over the top. Put them in a baking pan and water to the bottom of the pan and cover with foil. Bake 30 to 40 minutes covered. Uncover the pan and place it in the broiler 3 to 5 more minutes or until the stuffing is brown. These can be eaten hot or cold.
Swiss-Style Potato Gratin
Ingredients:
1 teaspoon butter
1 pound potatoes, peeled and thinly sliced in
rounds
pinch of salt and black pepper
2 cloves garlic, minced
8 ounces Raclette cheese, grated or thinly sliced
2/3 cup dry white wine
3 to 4 tablespoons milk
Directions:
Preheat oven to 375 degrees. Grease small casserole dish with butter. In medium bowl, gently toss potato slices with salt, pepper, and garlic. Place layer of potatoes in prepared dish. Sprinkle with generous amount of raclette cheese. Repeat with another layer of potatoes and more cheese. Top with remaining potatoes. Pour wine and milk over layered potatoes. Sprinkle top with remaining cheese. Cover dish with foil and bake for 40 minutes. Remove foil and bake additional 15 to 20 minutes or until top in golden brown. Serve immediately.
Tabbouleh With Oatmeal
Ingredients:
1 1/2 cups McCann’s Steel Cut Irish oatmeal
3 cups boiling water
2 cups diced, peeled tomatoes, well drained
1 cup diced Kirby cucumbers
1/2 cup diced scallions
1/2 cup fresh mint
1/2 cup chopped fresh parsley
1/2 cup olive oil
1/3 cup fresh lemon juice
salt to taste
Directions:
Place oats in a heatproof container. Cover with boiling water. Allow to sit for about 20 minutes until tender but not gummy. Drain off excess liquid. When well drained, combine with tomatoes, cucumber, scallions, mint, and parsley. When well combined, stir in olive oil, lemon juice, and salt. Cover and refrigerate to allow flavors to meld.
Serve as a side dish with romaine leaves or Middle Eastern bread.
Tagliatelle With Truffles
Ingredients:
4.4 ounces quail egg pasta
1-2 tablespoons truffle butter
Directions:
Cook pasta al dente. Toss immediately with truffle butter. Serve with shavings of Parmigiano Reggiano.
Serves 2.
Texas Pecan Rice Pilaf
Ingredients:
1 cup uncooked Lowell Farms Brown Jasmine Rice
1/4 cup seedless raisins, optional
1 bunch green onions
2 teaspoons chicken bouillon granules
1 tablespoon butter
1/4 teaspoon ground white pepper
2 cups water
1/3 cup pecans, toasted
Directions:
Combine all ingredients except pecans in a 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 30-45 minutes, or until rice is tender and liquid absorbed. Add pecans and fluff with fork.
Makes 6 servings.
Wasabi Mashed Potatoes
Ingredients:
3 pounds Idaho potatoes, peeled and cubed
1 cup whole milk
1 cup heavy cream
1 tablespoon Nirmala's Kitchen Wasabi Powder
1 stick cold unsalted butter, cut into cubes
1 tablespoon chives, finely chopped
freshly ground black pepper and salt
Directions:
In a large saucepan, place potatoes and cover with 2 inches of cold water. Add 1 tablespoon of salt, bring to a boil, and cook until the potatoes are soft, about 30-35 minutes.
Place the milk, cream and wasabi in a small saucepan; whisk well and bring to a simmer over low heat. Drain the potatoes well, return them to the pot and place them back on the burner over low heat; this process will dry out the excess water from the potatoes.
In small batches, mash through a ricer set over a large bowl. Stir in the warm wasabi milk mixture and the butter, and season well with salt and pepper. Sprinkle with chives and serve.
Zucchini Pancakes
Ingredients:
2 medium zucchini, grated (about 2 cups)
1 medium onion, grated
1 teaspoon minced garlic
1/4 cup breadcrumbs
1/4 cup self-rising flour
1 tablespoon chopped parsley
1 egg, lightly beaten
1/3 cup grated Greek Kefalotyri or grate Parmesan cheese
sea salt and freshly ground pepper
vegetable oil for frying
yogurt dip
Directions:
Place grated zucchini in cheesecloth or a clean kitchen towel and squeeze to release as much water as possible; set aside. Repeat with grated onion.
In a large bowl, combine the zucchini, onion, garlic, breadcrumbs, flour, parsley, eggs, and cheese; season with salt and pepper to taste. Mix until the mixture is well combined and holds together.
Lightly coat a large nonstick skillet with oil and heat over medium-high heat until hot but not smoking. Drop zucchini mixture, 2 tablespoons at a time, into skillet and flatten into 1/4-inch-thick pancakes with an offset spatula. Cook 2-3 minutes until pancakes are golden and cooked through. Drain on a plate with paper towels and serve hot with yogurt dip.
