Make the Corn Salad

I got home from work later than expected and jumped right into the meal-making. I decided to start off with a refreshing drink and salad so that my aunt and I would not starve as I prepared the more substantial dishes. As it turns out, this was my favorite part of this week's rent-repast.

For a beverage I made a honeydew green tea.

I threw a quarter of a honeydew melon,

3 cups of fresh-brewed green tea,

1 inch long piece of ginger,

a palm full of fresh mint

and raw agave to taste all into a the blender.

Be sure to serve it over ice and keep it nice and cool. 

sure is pretty aint she?

To make my little salad I used three cobs of corn. 

I took them out to the back porch to husk them since they can make such a mess.

I then sliced off all the kernels and threw them into a bowl.

I added 1 minced shallot,

1/2 cup of roasted&salted sunflower seeds,

1 tablespoon of olive oil,

1 tablespoon of brown sugar,

and the juice of half a lemon.

herb it up and add some fresh parsley and oregano

I'd make it again, so fresh&simple!

After feeling revived by my corn and melon, I jumped into some brocolini, coconut, and potato.

I got out the cast iron and poured in some olive oil. 

First I put in 1 minced shallot,

1 minced garlic clove,

a shake of red pepper flakes,

a pinch of cumin,

and a small bunch of chopped brocolini. 

Brocolini (take advantage of the long stems!)

Once the brocolini is soft, add a good handful of spinach and let it wilt. Add a squeeze of lemon.
Top of the dish with toasted unsweetened coconut. Yum!
I loved the lemon, greens, and coconut combination. Next time I might try different spicing.

Also, on the menu was potato latkes.
Take one potato and one small onion and grate them together.
Add some salt&pepper.
Mix in 1 whisked egg and 1/4 cup flour.
Take a spoon ful and fry it up!
I served them with some sort of sauce made of coconut milk, cilantro, garlic, scallions, lemon, and jalapeno. It's good in concept but I don't think I got the right amounts for a good balance. So I've decided to give you the concept at least.

BAM

I've also decide to share with you a photo of the waste accumulated over my time of preparation. 

Because it's fantastic. 

Glorified Zucchini

I have been pretty stressed out this week, working two jobs and trying to get ready for my sister's wedding. Spending some solid hours in the kitchen, behind the stove, is always therapeutic. So, that's exactly what I did.

This week was all about the zucch. We had an abundant amount in the house, seeing as my aunt wisely started growing them this summer.

Not feeling too hungry, I made just a simple side dish for dinner.
I started with a one super-sized zucchini.
I peeled it first. Then, I ran a cheese slicer from top to bottom of the zucchini, making thin ribbons.
I worked my way around and around the zucch  until I reached the seeds in the center. (But, don't just discard the core! Freeze and use it for a smoothie!)
I then took the "ribbons" and threw them onto  a skillet with olive oil, salt&pepper.

As I cooked them I drizzled a good amount of heavy cream on there, too.
Cook until the "ribbons" become tender.

After cooking serve with:
toasted walnuts (toast on dry skillet)
shredded parmesan cheese
and pesto. (I used my aunt's homemade! http://ubecquitous.wordpress.com/2012/07/23/pest-o-matic/)






The dessert I made this week is one of my top favorite desserts I have ever made in my whole life. I'm being honest here.
I made an orange zucchini bundt cake. The texture is perfect. As my sister would very dramatically say, "It was to die for."

First grate 2 medium zucchinis.
Take the grated zucchini and get rid of as much excess moisture as you can.
Stir zucchini in with:
3 eggs
3/4 cup sugar
1 1/2 sticks of butter
zest of half an orange
and 1 tablespoon of orange juice.

Transfer this mixture into your combined dry ingredients:
2 1/2 cups of flour
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon anise seeds
1/8 teaspoon cardamom
and salt.

Line a bundt pan with butter and sifted flour. Pour in your batter and cook at 325 degrees for about an hour.
Let the cake cool and then carefully remove from the pan and allow further cooling.
To ensure a clean transfer of cake from pan to stand- have an Auntie Reebs nearby.

For the glaze combine:
1 1/4 cups confectioners sugar
2 pinches of cardamom
zest of 1/3 of an orange
and 3 tablespoons of orange juice.
I had to add in a small amount of cream since my glaze wasn't quite runny enough.
Dump the glaze all over that cake!

I would also highly recommend garnishing your cake with candied zucchini ribbons. They may scare people off, but that leaves more for you.
Boil 2 cups sugar in with 2 cups water.
Once boiling and sugar has dissolved, add your zucchini ribbons.
Reduce heat and let them simmer until they become translucent.
Allow them to cool a bit in the syrup and then dry them out for about an hour.

As I said, to die for.