Sunday, July 31, 2011
You might recall that my little Ozzie came to visit the other day.
Youngest Hawthorne called to tell me the osprey was out on the piling. I went to get my other camera with the telephoto zoom lens and had to wait about 20 minutes for the condensation on the lens to clear up after walking into the outdoor oven.
The rest of the pictures were shot by Youngest Hawthorne.
It's Sunday morning. And we're having Eggs Hawthorne. That's a toasted English muffin with a slice of grilled ham, steamed spinach, 2.5 minute poached egg, and Hollandaise sauce.
I'm quite pleased with my garden this year. I love being able to walk in my yard and pick my lunch and dinner. Makes me feel very earthy and green.
is leftover from the zucchini bread I made yesterday.
It turned out a little soupy, but the flavor of the soup was fresh zucchini and herbs. I liked it. A lot. In fact, if I had a brain like Rachael Ray, I might even call this Soupsagna, but since I don't, thankfully, I won't. Actually, I'll go the Rache one better. I'm calling this SoupZukeSagna. Rosie's brain is a scary place.
I'd say there's about a quart of water coming to a boil. And bunches of tomatoes. I'm going to give the 'maters a nice boil to get the skins off
Then I transferred them to a bowl to cool off. Fortuitously, Youngest Hawthorne came in at this exact moment, weak from lack of nourishment. While the tomatoes were cooling ...
I added a little ELBOO (That's Extra Light Bertolli Olive Oil!) to my pan and dropped in the garlic ...
Thinly slice the peeled zucchini into 1/4-inch slices. This is a perfect recipe for the more "mature" zucchini you occasionally find in your garden.
I put my first layer of zucchini slices in an oiled pan, gave it some freshly ground salt and pepper, and a drizzling of ELBOO. I'm doing a bit of Monday-morning-quarterbacking and I thinking I shouldn't have salted the zucchini since the salt would draw moisture out. Next time, I'll try salting the zucchini slices first to draw out the water, then blot the slices dry, and then use them in this dish.
Some fresh tomato sauce. I wish you could taste this sauce. This is what summer tastes like. There's nothing like a fresh tomato sauce.
It has all the flavors of lasagna. But it tastes fresh. The zucchini is a wonderful substitute for the pasta. It presents a very nice texture and flavor nuance.
There's only one thing missing here. I should have baked one of those Schwann's baguettes to sop up all the soupy goodness.