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For our final pi day celebration today, we offer you a savoury quiche, one of Sitelle’s specials.  This is perfect for any meal of the day, with the delicious cheese and veggies adding personality to the quiche.

And so, we offer you our Pi Day in a nutshell (well, aside from the other two pies):

We ate a few eggs along the way… (the recycling bin had 4 egg cartons by the end of our adventuring)

To quote our dear roomate and friend on our Pi Day activities: “that’s an insane amount of eggs you two used. You guys are like Michael Phelps”.

Higher compliments could not have been given!  We hope you love and indulge in Pi Day as much as we do!

Ingredients – 1 large quiche

-1 quantity savoury pastry crust (*https://gourmeh.wordpress.com/2011/03/14/savoury-pastry-crust/)
-4-5  large eggs (depends on size of dish and how many eggs you have)
-1 cup whipping or sour cream
-2 cups grated Emmenthal or Gruyère cheese
-1 cup red pepper julienne
-1 zucchini, cut 3/4 cm rounds
-1 cup broccoli florets
-1/2 cup green onions or shallots, diced
-1/2 tsp nutmeg
-1/4 tsp salt (and more to taste)
-1 Tbsp parsley, finely minced
-1/2 tsp paprika (optional)
-black pepper, to taste

Directions

Chop the vegetables and grate the cheese, and set aside.  Prepare the savoury crust, then roll it out and place in a buttered pie or fluted quiche dish.  Prick it with a fork.  Preheat the oven to 375F.

In a medium bowl, crack the eggs, and whisk in the cream.  Add the onion, nutmeg, salt, pepper, and parsley.  Arrange the veggies on the crust, and pour the egg mixture over top.  There should not be too thick a layer of egg mixture.  Once it has been spread out (I usually gently shake the whole thing to spread it), sprinkle the cheese over top, and the paprika.

Bake in the oven until it is set, approximately 25 minutes.  This quiche is absolutely delicious with a green salad, and makes for absolutely amazing lunches the next day.  Happy Pi Day!

-Catherine and Sitelle

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When I was home visiting my parents, my aunt, uncle, and cousins from NYC spoiled us and came up to visit.  We spent lovely days downhill skiing, but as with any Ford reunion, eating good food was a given.  Clearly then, chocolate zucchini cake was scheduled on the menu, a cake loved by all members of our family.   My mother baked the cake, and my sister and cousin Daniel expertly iced it.  We were 8 for dinner: only one piece survived the meal!

I first remember making this cake with my grandmother, using zucchini picked fresh from her vegetable garden in Edmonton.  Since then, I have eaten it countless times (a staple at family reunions/birthdays/potlucks).  Without fail, it always delights everyone, including those picky eaters who otherwise would never dream of touching a zucchini.

This is a top-secret Ford family chocolate zucchini cake recipe, and when baked a synonym for heaven.  Gently spiced with cinnamon and cloves and perfectly moist from the zucchini, this chocolate cake with a mocha-chocolate icing is indulgent!

 

Chocolate Zucchini Cake

(According to my sister, it makes just enough servings for just her.  If she isn’t around, then this cake serves 16 generous slices)
Ingredients:

Cake:

½ cup vegetable oil* (canola oil or other mild)

1 cup sugar

2 eggs

1 teaspoon vanilla

4 heaping tablespoons of cocoa powder

½ teaspoon baking powder

1 teaspoon baking soda

½ generous teaspoon cinnamon

½ teaspoon cloves

2 ½ cups unsifted flour

2 cups grated zucchini (be on the generous rather than stingy side)

¼ cup (or more) chocolate chips

½ cup sour cream
Icing:

3ish tablespoons butter

3 or 4 tablespoons of cocoa powder

2-3 tablespoons of cold coffee (the stronger, the tastier)

A lot of icing sugar
Directions:

Cake:

Preheat the oven to 325 degrees Fahrenheit.  Mix the oil and sugar together, before beating in the eggs and vanilla.  Incorporate the cocoa, baking powder, baking soda, cinnamon, and cloves, before adding the flour bit by bit.  The batter at this point will be quite thick.  Add in the zucchini, followed by the chocolate chips and sour cream, and your batter should be pourable.

Pour batter into a greased pan, best is either a Bundt or a 9×13 inch pan.  Cook for 45 minutes to one hour; remove from oven when a toothpick comes out cleanish (if you hit a chocolate chip, it will be an oozing chocolaty delicious toothpick).   Allow cake to cool.
Icing:

Cream together butter, cocoa powder, and coffee.  Incorporate icing sugar until chocolate-mocha icing is thick, yet spreadable.

When cake is coolish, remove from pan.  Smother with chocolate-mocha icing and decorate further as desired.  Delicious suggestions include raspberries and/or icing sugar!

–       Catherine

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