Category Archives: Vegetable

Zucchini Fritters

1 lb of zucchini (about 3 medium sized), coarsely grated
1 teaspoon kosher salt
1 large egg
1/2 cup all purpose flour
3 green onions, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh basil
1/2 teaspoon lemon zest
1 1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup of olive oil, grapeseed oil, or canola oil
1/2 cup sour cream (can sub Greek yogurt)
1 clove garlic, minced, about 1 teaspoon
1/2 teaspoon lemon zest
1 teaspoon lemon juice
Pinch of salt

Salt the grated zucchini with about 1 teaspoon of salt. Place in a sieve or colander over a bowl. Let sit for 10 minutes. Press down with a wooden spoon to push out more of the water. Wrap in paper towels and try to squeeze out more liquid.

While the zucchini is releasing its liquid in step one, make the dipping sauce. Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt into a medium bowl and set aside.

Whisk egg in a large bowl. Add the grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt and pepper. Mix to combine well.

Heat oil in a large skillet over medium high heat until the oil is shimmery and hot. Cook the fritters in batches. Drop heaping tablespoons of batter into the skillet. Flatten slightly with the back end of a spoon or spatula. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Serve immediately, with sour cream dipping sauce.

Fritters can be reheated by placing on a sheet pan under a broiler for a minute or two.


Hasselback Potatoes with Garlic and Parmesan

Serves 4, active time 20 minutes, total time 1 hour

4 medium russet potatoes, scrubbed
4 large cloves garlic, thinly sliced
4 oz Parmesan cheese, 2oz thinly sliced, 2oz grated
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper

Type of fire: two-zone indirect
Grill heat: high

Cut off a thin slice of each potato lengthwise to create a even base for potato to rest on. Slice off ends of each potato. Rest potato between two chopsticks or wooden spoons to act as a stop for the knife and carefully cut vertical slits in each potato about every 1/8-inch.

Rinse potato under running water, fanning out to rinse inside of cut slits. Place potatoes on a plate and microwave at high for 5 minutes. Flip potatoes over and microwave again for an additional 5 minutes.

Tuck slices of garlic and Parmesan in slits in the potatoes, it does not have to be in every slit. Brush potatoes with olive oil and season with salt and pepper to taste. Sprinkle tops with grated Parmesan.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on cool side of grill, cover, and cook until soft in the center and crisp around the edges, about 30-40 minutes. Remove from grill, let cool for 5 minutes, then serve immediately while still warm.

via Grilling: Hasselback Potatoes with Garlic and Parmesan | Serious Eats : Recipes.

Alyson’s Broccoli Salad


1 head fresh broccoli, cut into bite size pieces
1/2 cup raisins
1/4 cup red onion, chopped
2 tablespoons white sugar
3 tablespoons white wine vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.

Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.

via Alyson’s Broccoli Salad Recipe –

Mashed Potatoes

– makes 4 to 6 servings –

Adapted from New Classic Family Dinners by Mark Peel.

2 pounds russet potatoes, peeled and cut into 2-inch chunks (1 3/4 pounds peeled)
4 fat garlic cloves, cut in half, green shoots removed
1 1/2 cups heavy cream
1 1/2 cups (3 sticks) unsalted butter
1 teaspoon kosher salt

1. Place the potatoes and garlic in a steamer basket above boiling water; cover, and steam for 25 minutes, until very tender.

2. Meanwhile, combine the cream, 3/4 cup (1 1/2 sticks) of the butter; and the salt in a medium saucepan and heat until the cream simmers and the butter melts.

3. When the potatoes are tender, put them through a ricer or the medium blade of a food mill. Add the cream mixture and mix together well. Then press through a flat tamis or a large strainer, using a rubber spatula or pestle to press the mixture into a stainless steel bowl the will rest in a saucepan without touching the bottom.

4. Make a double boiler by filling the saucepan with 1 inch of water and placing the bowl in it. The bottom of the bowl should not touch the water. Bring the water to a simmer over medium heat. Stir the potatoes as they heat. Cut the remaining 3/4 cup butter into pieces and, using a whisk or rubber spatula, beat into the hot puree until combined. Continue to heat the potatoes over simmering water, stirring often, until hot and silky. Taste, adjust the seasoning, and serve.

Credit: Cook the Book: Mashed Potatoes, Finally Revealed | Serious Eats : Recipes

Perfect French Fries

– serves 4 –

Adapted from Bobby Flay's Burgers, Fries & Shakes by Bobby Flay.

5 large Russet potatoes, peeled or well scrubbed, if leaving leaving the skin on
1 quart peanut oil
Kosher salt

1. Cut the potatoes lengthwise into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. Put the fries in a large bowl of cold water and refrigerate for at least 1 hour or up to 8 hours.

2. Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 325° F. Line a baking sheet with paper towels and set aside.

3. Drain the fries well and pat dry in batches with paper towels. Fry each batch, turning frequently, for 3 to 4 minutes or until the fries are a pale blond color and limp. Remove with a mesh skimmer to the baking sheet lined with paper towels.

4. Increase the heat of the oil to 375° F.

5. Fry the potatoes again, in batches, turning frequently, until golden brown, 3 to 4 minutes. Remove with the skimmer and drain on clean paper towels. Season immediately with salt and serve hot.

Credit: Cook the Book: Perfect French Fries | Serious Eats : Recipes