You might recall that my little Ozzie
came to visit the other day.
Well, he's baaaack.
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.
I shot all these pics from the deck.
Click to enlarge.
The rest of the pictures were shot by Youngest Hawthorne.
He wanted to go downstairs and get closer.
We shot these before 9 in the morning.
Ozzie stayed on that piling until about 4 that afternoon.
Thank you, Youngest Hawthorne,
for going the distance
and getting the good pictures.
(I have the fixings for chili rellenos with those Anaheims.)
I decided to make lasagna.
Using zucchini instead of pasta.
It turned out a little soupy,
but the flavor of the soup was fresh zucchini and herbs.
I liked it.
In fact, if I had a brain like Rachael Ray,
I might even call this Soupsagna,
but since I don't, thankfully,
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
You know how Rosie loves her action shots.
I let these simmer for about 10 minutes.
Then I transferred them to a bowl to cool off.
Youngest Hawthorne came in at this exact moment,
weak from lack of nourishment.
While the tomatoes were cooling ...
I blackened two hot dogs in butter ...
Gave the buns a quick grill ...
Tucked the dogs in the buns ...
Gave 'em a little squeeze ...
Covered with grated cheese ...
And gave it a quick trip under the broiler.
I liked the cheese here.
Now that Youngest Hawthorne has been sustained,
I turn back to my sauce for my SoupZukeSagna.
Peel the tomatoes.
I'm using a few peppers, an onion, garlic cloves,
and the tomatoes for my sauce.
I minced the garlic,
fine-chopped the pepper,
and chopped the onion.
I added a little ELBOO
(That's Extra Light Bertolli Olive Oil!)
to my pan
and dropped in the garlic ...
The onion ...
The peppers ...
And the tomatoes.
Bare-simmer for about 30 minutes, stirring occasionally.
The ricotta in this SoupZukeSagna
will be played by cream cheese, Mozzarella, and sour cream.
I used 8 oz. cream cheese,
the whole ball of Mozzarella,
and half (8 oz.) the carton of sour cream.
Mince a bunch of fresh basil leaves
and add to the cheese mixture.
Freshly ground pepper.
After about 30 minutes I gave the sauce a good mashing .
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.
Next I spread a layer of the cheeses on top.
Another layer of zuke slices.
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.
Top with Mozzarella cheese.
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.
Ladies and gentlemen ...
I present to you Rosie's SoupZukeSagna!
There's only one thing missing here.
I should have baked one of those Schwann's baguettes
to sop up all the soupy goodness.