Summer Squash & Pesto Quesadillas

September 13, 2016 by Laura Messersmith in Cooking

Summer Squash & Pesto Quesadilla | Image: Laura Messersmith — Summer Squash & Pesto Quesadilla | Image: *Laura Messersmith*

Like all good recipes this one came about in a moment of desperation on a Sunday afternoon when a random set of leftovers and refrigerator bits and pieces became a brilliant lunch idea.

I became fairly obsessed with zucchini and yellow squashes this summer, which meant that there was often a roasted piece or two hanging about. Since I also had handful of flour tortillas and it occurred to me why do quesadillas have to contain Tex Mex flavors? Why shouldn’t a tortilla capture all sorts of other ingredients?

From there I reasoned since zucchini is incredible paired with basil, and in a bit of a nod to salsa, I should add some of the pesto I made earlier in the week. I also shredded the remaining roast chicken, added a few crumbles of farmer’s cheese for salty tang and we were in business.

Obviously, or we wouldn’t be talking about it, the combination was delicious and thus the vaguely Italian quesadilla was born. Now it gets top billing, an intentional recipe, not an afterthought at all.

Summer Squash & Pesto Quesadillas (serves: 4)

Ingredients:
3 medium zucchini or summer squash
2 bone-in skin-on chicken breasts
4 flour tortillas
4 ounces farmer’s cheese or goat cheese
4 ounces Monterey jack cheese, shredded
1 cup fresh basil leaves
olive oil
kosher salt
ground black pepper

Instructions:
Pre-heat the oven to 425 degrees F and line a baking sheet with aluminum foil. Pat the chicken breasts dry with paper towels and place on a rimmed baking sheet. Sprinkle both sides liberally with kosher salt and black pepper. Roast skin-side up for 40-45 minutes or until the internal temperature registers 165 degrees on an instant read thermometer. Set aside to cool.

Meanwhile, remove the stem from the zucchini and slice lengthwise into 1/8” strips. Place on a rimmed baking sheet, brush both sides lightly with olive oil and sprinkle with salt and pepper. Roast in the oven for 12-15 minutes on each side until tender and lightly browned. Remove to a plate.

While the zucchini roasts, make a quick pesto. Finely chop the basil leaves and place in a small bowl. Stir in 1-2 tablespoons olive oil, a sprinkle of kosher salt and black pepper.

When the chicken is cool enough to handle, remove the meat from the bones and shred into large pieces.

Place the tortillas on the baking sheet then divide the cheeses, chicken, zucchini, and dollops of pesto among them layering on one half of the tortilla. Fold the other half over the top to create a half moon shape. Bake for 5-6 minutes until the cheeses have melted. Slice in half into triangles and serve immediately!

Small Kitchen Friendly?
Yes! I used a rimmed baking sheet, chef's knife, small cutting board, small bowl, pastry brush, cheese grater, flat spatula, and aluminum foil.

Double Chocolate Zucchini Bread

September 08, 2016 by Laura Messersmith in Cooking

Earlier this summer (it’s still summer right?) we traveled out to Colorado to visit my brother, sister-in-law and new baby nephew (!!) Mike and I both love breakfast, so while we were in Denver we had to check out the local coffee shops and cafes, and boy they did not disappoint! We discovered Lula Rose General Store when a long line and a fortuitous parking spot conspired to deposit us on the shop’s doorstep. There’s a reason Eater included Lula Rose on their Ultimate Guide to Denver's Best Coffee Shops. Revived by their awesome cold brew and a slice of fantastic Double Chocolate Zucchini Bread I was ready to tackle the day.

I was also reminded A. that zucchini bread exists. Honestly I can’t remember when I last had some let alone made any…? And B. that any and all quick breads involving a vegetable or fruit are vastly improved with the addition of chocolate and preferably also chocolate chips. Tell me I’m wrong.

I’ve pretty much been chasing the dream of that bread ever since and now that it’s prime zucchini surplus season I think we’ve all earned the right to consume it in dessert form. Your CSA box will thank me.

Double Chocolate Zucchini Bread (yield: 1 loaf)

Ingredients:
2 large eggs, room temperature
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar, lightly packed
1 teaspoon vanilla extract
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder
1/3 cup, plus 1 tablespoon unsweetened cocoa powder, divided
1 2/3 cups all purpose Flour
2 1/2 cups (1 large) shredded zucchini
1 cup semi-sweet chocolate chips

Streusel:
1/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons unsalted butter, room temperature
1/2 teaspoon kosher salt

Instructions:
Preheat the oven to 350°F; lightly grease an 8 1/2 x 4 1/2 inch loaf pan and line with parchment paper.

In a large mixing bowl, beat together the eggs, honey, oil, sugar, and vanilla on low speed until smooth.

Place the salt, baking soda, baking powder, espresso powder, 1/3 cup of the cocoa, and flour in a fine sieve and sift into the wet mixture. Beat on low until nearly combined – some streaks of flour will remain.

Shred the zucchini on a box grater and very lightly press between paper towels before folding into the batter with a rubber spatula. Place and chocolate chips in a small bowl and toss with the remaining 1 tablespoon of cocoa powder, then fold the chips into the batter.

In the same small bowl, make the streusel by combining the sugar, cocoa powder, salt, and softened butter. Rub together between your fingers or press with the back of a spoon until a damp, crumbly mixture forms.

Sprinkle half the streusel in the bottom of the prepared loaf pan, pour in the batter, and then distribute the remaining streusel over the top.

Bake the bread for 55-65 minutes, rotating half way through the baking time, until a toothpick comes out clean (don’t be fooled by melted chocolate chips!) and the cake springs back when lightly pressed.

Allow the bread to cool in the pan for 10 to 15 minutes before turning it out onto a rack. Cool completely before slicing. Store well-wrapped, at room temperature.

Re-written and adapted from King Arthur Flour’s Double Chocolate Zucchini Bread with reference to the New York Times’s Chocolate Streusel Pound Cake by Melissa Clark.

Small Kitchen Friendly?
Yes! I used one large mixing bowl, one small mixing bowl, a fine mesh sieve (optional), a 8 1/2 x 4 1/2 inch loaf pan, dry and liquid measuring cups and spoons. A hand mixer, rubber spatula, and parchment paper.

Zucchini Pancakes

August 05, 2015 by Laura Messersmith in Cooking with the Contessa

Each week I follow along with Ina Garten (aka the Barefoot Contessa) and attempt to recreate one of her dishes in my tiny New York City kitchen. The catch? This is my version of cooking school and I’m making these recipes for the first time. I’ll share both my successes and um, challenges, along the way and we’ll see if I can keep up with the Contessa!

Episode: “Farm Stand Food”

The Set-up: Ina is taking recipe inspiration from the veggies she finds in her CSA box.

The Menu: Scalloped Tomatoes, Zucchini Pancakes, Cape Cod Chopped Salad

0:41 – Ina has her weekly CSA box of vegetables from Amber Waves Farm and now she has to figure out what to make with everything, which seems kind of stressful!

1:39 – The box yields tomatoes, garlic, basil and two small-ish baguettes, which she says she can make into Scalloped Tomatoes. So that’s a few things spoken for at least.

2:16 – Apparently this Scalloped Tomatoes recipe is perfect with basically everything you could imagine and is one of Ina’s go-to side dishes. She doesn’t actually dare us to find a main course that it won’t go with, but it’s implied.

3:20 – While Ina dices the plum tomatoes we get an overview of Amber Waves Farm and the work that they’re doing in the community to educate people on farming.

4:34 – These are some lucky farmers with both Ina and Eli Zabar singing their praises. I’m convinced at least.

5:09 – Back to the Scalloped Tomatoes, which seem to consist of toasted baguette, sautéed tomatoes, and roughly chopped basil leaves.

6:12 – Now it goes into the oven with parmesan cheese and a drizzle of olive oil to bake a la a gratin. Yum.

10:44 – Onward to transform the arugula and granny smith apples in the box into a Cape Cod Chopped Salad.

11:15 – Ina tells us that arugula used to be difficult to find in grocery stores but that its popularity has increased a ton over the past few years. I believe it too, it’s my go-to green for salads since it seems to hold up in the fridge longer than other greens.

12:33 – I bet this salad tastes awesome, the ingredients in this salad are such classic combinations – cranberry/apple; blue cheese/walnuts.

13:20 – The apple cider vinegar, maple syrup, and Dijon mustard dressing makes me think of fall. We’re one butternut squash away from the ultimate autumnal salad!

14:18 – If you weren’t convinced before that this is an amazing salad, Ina just added big pieces of crisp bacon. Drops mic. Goes home.

19:47 – The last recipe is for Zucchini Pancakes, which seems like a gift from heaven because what on earth are you supposed to do with all the zucchini!? It’s everywhere!

20:29 – Ina points out that this recipe could be used for potato pancakes too, so file this one away friends!

21:46 – I never thought of zucchini as being especially wet, but Ina says it can release a lot of moisture so sometimes more flour is needed in the batter.

22:13 – Pro Tip #1: Using a combination of butter and olive oil for sautéing gives the flavor of butter, but the high burning temperature of the oil.

23:02 – Pro Tip #2: Just like with regular pancakes, you can tell that the zucchini pancakes are ready to flip when the tiny bubbles start to burst.

24:17 – Ina says if this is eating your vegetables then she’s on board. Well, sure anything pan sautéed in butter is going to taste pretty good, right?

27:30 – A round of “Ask Ina” focuses on produce-related questions. First, Sophie requests corn on the cob recipes and Ina suggests cutting it off the cob and sautéing it with butter salt and pepper. All the flavor and no dental floss needed.

28:22 – Next, Cheryl wants to know how to store fresh garlic so that it lasts longer? Ina recommends keeping the head of garlic in its paper at room temperature in a dry, well-ventilated place (ie. don’t peel all your garlic, wrap it in plastic, and keep it in the fridge.)

29:14 – Bill wonders if heirloom tomatoes really do taste different from traditional tomatoes? Ina assures him that they definitely do have a different flavor, but if heirlooms aren’t available that cherry or grape tomatoes tend to be more flavorful and roasting a tomato always brings out its best.

29:40 – Lastly, Cynthia and her family are hoping Ina can convert them into fennel lovers with a new way to cook it. Ina commiserates and says she only likes it roasted in the oven with a sprinkle of parmesan cheese. And that’s that!

Final Thoughts:
Zucchini varieties have such adorable names! Seabring, magda, and bush baby sound like characters from a children’s book.

I wonder what other grate-able vegetables could be turned into pancakes? Beets? Squash?

It comforts me to know that even Ina finds it challenging to come up with ways to use her CSA box.

Lessons Learned:
You probably realized before I did that Zucchini Pancakes are essentially the same as a potato latke. It should surprise no one that I’ve never made a latke before, so that didn’t really help me at all! Here’s what I learned along the way.

Zucchini to Flour Ratio – Ina warned us, but I was still surprised! Grated zucchini slowly releases moisture and I found myself starting with just a few tablespoons of flour thinking that was enough. As the mixture sat, even for a minute or two between sautéing batches, I’d need to add another tablespoon or two to get the right consistency. Something to keep an eye, on and next time I think I’d do what Deb at Smitten Kitchen recommends and wring the shredded zucchini in cheese cloth.

Sautéing – An opportunity to put into practice all the pan-frying I’ve done in the last year (thanks pork schnitzel, chicken piccata, goat cheese salad…) As always, resist crowding the pan and cook in batches to get a crispy golden crust; watch for the bubbles to form and burst.

Portioning – I’d recommend starting with 1-2 tablespoons of batter per pancake and spreading the batter out a little. Go for thinner and larger in circumference so that the center cooks fully.

Reheating – No need to worry about having leftovers, I found that I could reheat these on a sheet pan at 350 degrees for 5-6 minutes per side.

Small Kitchen Friendly?
Absolutely. I needed a medium mixing bowl, box grater, small cutting board, chef’s knife and measuring spoons. I also used a large non-stick sauté pan, a baking sheet lined with paper towels, a rubber spatula, a large spoon, and a butter knife.

The Verdict:
I made Zucchini Pancakes for myself during a week when Mike was away for work. I had intended to save him some of the leftovers, but they were so good that by the time he got home from his trip all the extras were mysteriously gone…. I loved the flavor of the zucchini and onion just lightly toasted and golden, and once I had my brainwave about their relation to latkes a little dab of plain greek yogurt (Chobani 4%) was a natural accompaniment. I could easily consume a garden’s worth of zucchini if they came in the form of these pancakes, I bet you could too.