The other evening I had my friend Paula over for an al fresco dinner. She is a fabulous cook herself and we had a blast cooking together.
|Paula mixed up the fritter batter and fried the zucchini.|
2 medium zucchini's; top and bottoms cut, but leave peel on
1/2 tsp. sea salt
1/2 cup flour
1/4 cup each: chopped shallots (or other onion); dill, parsley, and crumbled feta
1 clove garlic, minced
1 Tbsp. butter
1 Tbsp. olive oil
Grate zucchini and place in a colander. Toss with 1/2 tsp. salt and let sit for 30 minutes to drain. Squeeze dry. Mix 2 eggs with all other ingredients. Stir in zucchini. Heat a pan and drop by heaping tablespoons frying until golden brown on each side; about 2-3 minutes per side. I think these would also be excellent with Italian herbs and parmesan cheese.
I served the fritters with pan seared Wild Sockeye Salmon marinated in basil oil.
Slather both sides of the salmon filets with about 1 Tbsp. of basil oil per side. Liberally add salt/pepper. Let sit on the counter for about 1/2 hour to marinate. Add 1 Tbsp. each of olive oil and butter to a frying pan. Get your pan smoking hot and lay the salmon in, skin side down.
We also had a lovely roasted beet salad with our meal.
ROASTED BEET SALAD
WITH FETA AND SWEET AND SALTY WALNUTS
To assemble salad: Slice the beets. Add the toasted walnuts and feta cheese. Drizzle with a bit of Olive Oil and a nice Balsamic vinegar. You can put this salad together before your guests arrive and just leave on the kitchen counter.
A mushroom basil risotto accompanied our meal. See: http://cookwithcindy.blogspot.com/2012/03/risotto-time.html for recipe. This time I added a big teaspoon of the basil oil, lots of sautéed mushroom and garlic and more fresh chopped basil.
|And here is Paula stirring the risotto.|
You may be wondering if I cooked any part of this meal? We did the whole thing together which is always such a treat!
3 TIPS TO PERFECT RISOTTO:
- Heat chicken stock until bubbly and keep it hot as you add the liquid to the rice.
- Stir. Stir. Stir. This releases the starch from the rice making it creamy and forming its own sauce.
- Add 1/2 cup hot chicken stock at a time and keep stirring until that stock has absorbed before adding more hot stock.
DINING AL FRESCO
We concluded our feast with a refreshing dessert drink.
6 ice cubes, blended
2 cups cubed watermelon, either seedless or seeds removed
3 oz. vodka
1 oz. whipped vodka
Mint, a few sprigs with additional for garnish
Blend all and garnish with the mint.
I LOVE TO COOK WITH OTHERS!
THANK YOU PAULA! WHAT A FUN NIGHT!
NEXT TIME I AM GOING TO SHARE WITH YOU TECHNIQUE AND RECIPE FOR COOKING OFFALS...
IN THIS CASE SWEET BREAD.
TUNE IN AGAIN SOON FOR ANOTHER EPISODE OF
COOK WITH CINDY!