What's for Dinner, Sun., July 30, 2023 [View all]
This is the time of the year I live for: fresh vegetables ripening and presenting me with the opportunity to do some creative thing with them. Yesterday I posted a pic of the results of a walk-through of one of my gardens (I have 3, gardening glutton that I am).
In the crazy heat of the last few days, I learned that the air fryer can do a magnificent job of cooking stuffed peppers and tomatoes. Just use a good amount of olive oil.
Today, however, it's cooler and I have more options. I'm using The Flavor Bible for inspiration on my two yellow zucchinis ("Butter Cube" ) -- which I think I am going to simply saute' in butter with herbs, then serve with a spoonful of ricotta with olive oil and freshly ground black pepper.
I like to look at what The Flavor Bible suggests and then make up something new to me. Here's what I can work with. The caps are the best pairings:
ZUCCHINI
Techniques: fry, grill, pan roast, roast, sauté
BASIL
bell peppers: green, red, yellow
bread crumbs
butter
CHEESE: cheddar, dry feta, goat, Gruyère, mozzarella, PARMESAN, pecorino, queso fresco, RICOTTA
chile peppers: dried red (e.g., chipotle), fresh green (e.g., jalapeño)
chives
cilantro
cinnamon
coriander
corn
cream
curry leaf
dill
EGGPLANT
fish
French cuisine, esp. Provençal
GARLIC
Italian cuisine
lemon: juice, zest
lemon balm
lemon thyme
marjoram
meats
mint
mustard seeds, esp. black
OIL: pecan, vegetable, walnut
OLIVE OIL
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Some .edu is offering The Flavor Bible for free as a .pdf but you have to answer some questions and I didn't bother because I already own it.
Later I think I'll do some air fryer peppers and onions for a kabob or two using marinated tofu I'm going to get off the salad bar at WF.
Dessert: CHOCOLATE!