La Platicona Habla: Tastes, Passions and Pursuits

I love breads and cakes made with olive oil rather than butter - the moisture content is much higher, and in a dry high altitude climate, that really makes a difference. As usual, I pulled this recipe out from one of my beloved cookbooks by Lidia Bastianich, but of course I've left some things out that don't like. The recipe, it says, was really taken from one of her cooking students' grandmother. Whoever that lady was - this recipe is delicious. The best part, is you can make this without a mixer.

You will need:

- 1 c olive oil
- 3 large eggs
- 1 2/3 c sugar
- 2 tsp vanilla

- 2 c flour
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda

- 2 c shredded zucchini
- zest of one lemon

Step One: Preheat oven to 325 degrees, and prepare a loaf pan by greasing and flouring it.

Step Two: In a separate bowl, sift flour, cinammon, salt, and baking soda.

Step Three: In the main bowl, using either a whisk or mixer, whip eggs and olive oil until mixture is a frothy light yellow color. If using a whisk, slowly drizzle in the olive oil while whisking the eggs. Add sugar slowly and continue to mix.

Step Four: Using a wooden spoon or spatula, slowly add the sifted dry ingredients to the egg mixture. When fully incorporated, mix in the zucchini and lemon zest.

Step Five: Pour batter into the loaf pan. The batter will almost fill the entire pan, but don't worry, it won't spill over. Bake this loaf for 45 minutes. Remove from the oven and cool. Eat to your heart's content.

You may choose to jazz up this vegetable bread with some walnuts or golden raisins. The result of this bread is a moist spongy texture that will last for about one week.

Labels: dessert, lemon, spices, zucchini

Savory tarts are tart fillings that consist of eggs and vegetables, and sometimes even meats. I studied my tart baking book and I found a recipe for tomato and eggplant tart, but I am not that keen on eggplants in a tart. I opted instead for zucchini and herbs of rosemary and basil. I also decided that he Parmesan cheese and herb base could benefit from a bit of pesto instead. Feel free to alter this recipe as needed, but be sure to note that it is the herbs and Parmesan that really finish this recipe off.

You will need:
- 1 tart shell, par-baked
- 2 small zucchinis, washed and thinly sliced on the bias
- 3 Roma or vine ripened tomatoes, halved and sliced
- 3 tbsp of pesto + 1/4 c Parmesan
- 2 eggs
- 1/4 c cream
- herbs (rosemary and basil)
- Salt and Pepper to taste

Step One: Combine zucchini, salt, and 3 tbsp of olive oil; bake slices on baking sheet and bake for 10 minutes at 400; remove and cool. Reduce heat of oven to 370. This pre-baking measure will prevent the zucchini from turning soggy.

Step Two: While the zucchini bake, take the tomato slices and lay them against the sides of a colander. Sprinkle with salt and let them drain over the sink or a dish until ready to assemble.

Step Three: In a bowl, combine Parmesan and handful of minced fresh rosemary and basil. You can spread this mixture on the bottom of the tart shell, or add the pesto sauce to it and then spread it out.

Step Four: Arrange the tomato slices, as shown, alternating it with slices of zucchini. When one layer is finished, fill in the center with remaining vegetables. Sprinkle with any remaining herbs.

Step Five: In a bowl, whisk the eggs, cream, salt & pepper. Pour this "custard" over the vegetables and place completed tart in the oven to cook for 20-25 minutes or until the center no longer jiggles. Remove from oven, and let cool for a few minutes before slicing and serving.

This tart is very savory and lovely. I think the Parmesan and herbs really finish it off, and the presentation will certainly make an impression on your friends and family. Feel free to experiment with other fillings. I promise to post a sweet tart to demonstrate the versatility of this tart shell.

Labels: eggs, heirloom tomatoes, tart, tomatoes, zucchini

Lydia Bastianich is the genius behind Felidia restaurant in NYC and a host of fabulous cookbooks. Surprisingly, she is nowhere to be found on the Food Network. No, this lily in the bog of faster food television is dedicated to a cooking philosophy that appreciates the act of cooking as a medium for love, nourishment, and even seduction.

Lydia often cooks with her toddler grandchildren crawling all over her, stirring pots of hot tomato sauce and managing not to overcook her homemade pasta in the process. Watching her PBS cooking show, you see this Italian grandmother graciously floating around her very modest kitchen dolling out dishes you swear you can smell in your living room. Well, one lazy afternoon while visiting with my mama, we happened to catch an episode of Lydia's home kitchen while she made the most simple calabasa salad with summer squash out of her garden. I replicated this dish for a light supper with a hearty bread and crab apple butter and couldn't have been happier. I hope all this talk of Lydia will inspire you to try some of her other delicious recipes from her various cookbooks, and discover (as I have) the exquisite simplicity of her many creations (i.e. gnocchi).

You will need:
- 3 yellow squash (medium or small)
- 3 zucchini
- 1/2 red onion finely sliced
- 7 tbsp of red wine vinegar
- 5 tbsp of extra virgin olive oil
- handful of chopped Italian Parsley
- fresh cracked pepper and sea salt

Step One: In a stock pot, bring water to a boil and add your squash and zucchini in WHOLE. Lydia warns that cutting of the stems or cutting these in half will result in soggy squash. Cook for about 7 minutes.

Step Two: Remove squash from the water and place in an ice bath to cool. When chilled, cut the stems off the squash and cut into small pieces; set aside.

Step Three: In a large bowl, pour in the vinegar and while whisking, slowly drizzle in the olive oil until well incorporated. Whisk in salt and pepper to taste. Add onions, Italian parsley, and squash. Toss thoroughly so squash is coated well.

Serve this salad with bread, or even as a side for grilled fish.

Labels: onion, salad, yellow squash, zucchini