Tuesday, August 3, 2010

Zucchini and a New Kitchen

Sorry for the lack of posts lately! No we haven’t come down with a two week case of writers block and we didn’t burn down our kitchens. TWSF has been very busy moving to downtown DC, and as many of you may know, moving can involve a surplus of premade meals and mediocre eating out, a shortage of blogging time (‘cause we wouldn’t dream of blogging at work) and most annoyingly a lack of wireless Internet, thanks a lot Comcast.  It also took us awhile to get the kitchen in order (Chuck’s note: It’s still not in order). Anyways, we are moved, unpacked, and ready to cook!

First, I must brag about the new kitchen. Coming from a townhome built in the 80's with no updated appliances, the kitchen in my new 2-year old D.C. condo is glorious. Although it's small (I'd prefer the word "contained"), it's perfect. Everything about it is shiny and clean. The microwave "senses" when dishes are heated through. The countertops are granite. The range is gas. The dishwasher actually cleans AND dries the dishes, instead of just getting them wet. The sink is deep and both spray and stream functions work. I can watch TV and socialize with guests while I'm cooking because the kitchen opens into the living room. This kitchen is heaven.

Like I said, we've been keeping cooking pretty simple/non-existent over the past couple of weeks. Last night we decided to use the zucchini I bought on the way home from the Dewy Beach to accompany some tilapia that was on sale. My recent Bon Appetit featured a fresh looking zucchini salad recipe, so we gave it a go. This dish had some pretty strong flavors, but when paired with the lightly seasoned tilapia, it worked pretty well.

Shaved Zucchini Salad with Parmesan

Shaved Zucchini Salad with Parmesan

Recipe from Bon Appetit magazine


1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
2 medium zucchini trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted (optional - we did not use this because we didn't have any in, but I bet it would be a great addition!)
Small wedge of Parmesan cheese

  • Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
  • Using vegetable peeler or V-slicer (we used this) and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.
  • Chuck heated some in a skillet for a few minutes over medium heat to go with his fish, it turned out decent, but was better cold.

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