One of the graces of home cooking is that there are no paying customers demanding a dish to be exactly the same visit after visit. Each time you make roasted vegetable stock you use any variety of vegetables, bones, meats, herbs, and spices you happen to have. Each time the stock will have a subtly unique flavor. This may not work well in a restaurant, but is terrific at home.
This post is dedicated to my 1970's junior high school home economics teacher, Mrs. Waetje, who taught that reducing waste is a tenet of home economics-- a wise use of family finances. It is a great feeling to rummage through the fridge for vegetables that may otherwise go to waste and turn them into liquid gold. Thank you, Mrs. Waetje, and if you are still out there, I was paying attention despite my wiggles and perpetual chatter.
Wake up Your Cooking with Aromatic and Delectable Stock
Your roasted vegetable stock will add layers and layers of flavor to the soups and stews you make-- that's a given. Use your liquid gold to make risotto, to cook rice and grains like barley, farro, and buckwheat groats. Use it as a medium in which to simmer your dried beans, and as a base for meaty braises. A ladleful added to just about any ragu or stew will deepen its flavor. And one of my favorite things is to cradle a hot mug of broth first thing in the morning as a gentle winter wake up tonic.
The Difference Between Unroasted and Roasted Vegetable Stock
Roasting the vegetables before the simmer produces a deep, richly flavored stock perfect for supporting heartier cool-weather ingredients and recipes. Save the light golden unroasted vegetable stocks for spring and summer cooking. To make a typical light golden broth, simply do not roast the vegetables first, and omit the mushrooms. Follow the remaining directions as they are written.
So, potayto, potahto. Make some, enjoy it, and call it whatever you want. To me, spring and summer cooking seems to lend itself to light broths, autumn and winter to rich, brown stocks. The cooking community seems to agree that the terms are interchangeable. Whatever rolls out of my mouth is the term I'll use!
Vegetable Stock Do's and Don'ts
The very thrifty among us (like Mrs. Waetje, I'm sure) keep a zip-bag in the freezer and stuff clean, vegetable scraps into it. When it's full it is time to make stock.
Classic mirepoix-- onion, carrot, and celery are standard issue in stock making. (You will note the absence of celery in the mis en place photo below. I didn't have any, and it is not noticeably missed in the resulting stock.) See the notes section of the recipe for a more comprehensive list of vegetables and optional ingredients that can contribute to great stock.
Most vegetables make a good stock, with a few exceptions; Brussels sprouts, broccoli, cauliflower, asparagus, and artichokes can be overpowering or add off-putting flavor notes, so avoid them for this purpose. Beets, especially red ones, will likely make your stock an odd and unappealing color, so think twice about throwing those into the pot. Potatoes are fine, but I don't use them to keep the stock a little more clear than cloudy, a personal preference.
Mushrooms are lovely in a roasted vegetable stock. Dried mushrooms, even better! Just one ounce of dried mushrooms (don't roast them-- just add them to the pot with the water) intensify the rich flavor and add a deeper color to the stock. They are not required, but do add something nice and grounding.
Limp, wilted, scuffed, and past-their-prime vegetables are all fair game. Just be sure to peel or cut off any parts that have blackened or have signs of mold to keep your broth clean and fresh tasting.
If you like this recipe, please give it rating by clicking into the green stars, and if you have questions about the recipe or other culinary dilemmas, please email me at email@example.com. Your success is important to me. Thank you to each and every one of you who subscribes to 101-Mile Kitchen newsletters. You are appreciated more than you'll ever know!
Roasted Vegetable Stock
Course: Soup + Stew
Keyword: vegetable broth, vegetable stock
Season: Mist (November - March)
Dietary: Dairy-Free, Gluten-Free, Vegan
Total Time: 2hours15minutes
Author: Pam Spettel
Deep, richly flavored roasted vegetable stock provides perfect support to hearty cool-weather ingredients and recipes.
1teaspoonkosher salt, plus more for adjusting at the end
1teaspoonwhole black or mixed peppercorns
1 bunchparsley, flat leaf or curly, stems trimmed
assorted fresh herbs of your choice, about one bunch total, OR dried herbs of your choice, up to 2 teaspoons
1ouncedried mushrooms, any variety, optional
other optional ingredients of your choice. See notes.
Preheat oven to 350°, or 325° convection. Line a 13" x 18" baking sheet with foil.
Wash the vegetables and trim away any spoiled parts. Cut the vegetables into evenly sized chunks and place them on the foil-lined baking sheet. Sprinkle lightly with salt and a good drizzle of olive oil, up to 3 Tablespoonsful. Mix gently together with your hands. Place the sheet into the oven and roast for about 40 minutes, or until the onions and other vegetables are beginning to take on some roasted color and are quite fragrant, stirring halfway through.
Place the roasted vegetables and any browned stuck-on parts and oil that remain into an 8 quart stockpot. Add the salt, peppercorns, fresh or dried herbs, dried mushrooms, if using, bay leaves, and water. Bring the pot to a rapid boil, and immediately reduce heat to maintain a simmer. Cover, and cooking for 1-2 hours, stirring often. Remove the lid for the last half of cooking.
Taste the stock and adjust seasoning by adding more salt if necessary. Allow the stock to cook slightly until safe to handle.
Strain the stock first through a colander to remove the larger bits, then strain again through a very fine mesh strainer to remove the tiny bits that make it cloudy. Store in the refrigerator for up to 5 days, or freeze for up to three months.
Vegetable selection:Classic mirepoix-- onion, carrot, and celery are standard issue. Most vegetables make a good stock. Do use the leaves, peels, skins, and stalks of leeks, garlic, peppers, parsnips, turnips, squashes, fennel, kohlrabi, tomatoes. Corn and corn cobs and celery root, are good additions, too. Think twice about using Brussels sprouts, broccoli, cauliflower, asparagus, and artichokes which can add overpowering off-putting flavor notes. Potatoes are fine, but omitting them will keep the stock from becoming too cloudy.Mushrooms are lovely in a roasted vegetable stock. Dried mushrooms are even better! Just one ounce of dried mushrooms (don't roast them-- just add them to the pot with the water) intensify the rich flavor and deep color to the stock. They are not required, but do add something nice.Optional additions:Rinds (not the juicy flesh) of citrus, especially lemon and orange.Nubs of fresh ginger and/or turmeric.Dried chilis of any variety. I find a couple small arbols add a very subtle warmth. The larger dried chilis will make a marked flavor difference and would be fantastic as a tortilla soup base, for example. Varied fresh herbs. Nearly all herb will make a nice flavor contribution, but do be careful with some of the more overpowering herbs such as rosemary and oregano. A little can go a long way.Dried herbs are much more condensed in flavor than fresh, so a little goes a long way here, too. But do use them!Juniper berries are wonderful in a stock. Add up to 1 teaspoonful, gently crushed to release even more of their wintry flavor.
The holiday season is a wrap and the dust of 2021 has settled. Perhaps you are back to a work grind, or find yourself buried in winter snow. Or maybe you're sad that your family has left, or maybe elated that your family has left. As great as it was, maybe you are relieved to be past it all. Just because holiday treats are in the rear-view mirror doesn't mean you don't deserve a special little zero-effort dessert. Maybe you need a quiet post-holiday celebration. Maybe you need a nutty Chocolate Port Ice Cream Sundae.
If this Chocolate Port Ice Cream Sundae were an actor in a musical, it would make its quiet sultry entrance stage right, while the whole noisy chorus of holiday desserts shuffle-flapped off, stage left. The Sundae (let us call her Sundae) would glide across the stage to a stool waiting under a soft bath of light. Sundae, dressed in a slim black turtleneck and tailored trousers, would lightly park on the stool, one long leg outstretched. Slowly she would look up and raise the mic.
While the holiday dessert chorus is in the back peeling off sparkly garish costumes and wiping off melted greasepaint, Sundae begins her ballad. One part Louis Armstrong, one part Norah Jones, equal parts gravel and smoke, Sundae's song lifts the corner of your mouth and quiets your spirit.
The intimate moment with Sundae passes, but you are never the same. You'll think of this Sundae at the oddest times for years to come. So it is with this little winter dessert recipe.
½Tbsp.toasted nuts, crushed with the flat of a chef's knifealmonds, hazelnuts, pecans, or walnuts, or a mix of what yu like
2scoopsvanilla ice cream
1Tbsp.port, good sherry, or bourbon
2-3 dropsAngostura or black walnut bitters (optional)
1 piececrystallized orange (optional) or a wedge of fresh orange
pinchMaldon or other finishing salt
Finely chop the chocolate and put it in a small heatproof bowl over a small saucepan of barely simmering water.* Stir frequently until the chocolate is about 85% melted, about 3-4 minutes, and remove from the heat. Stir every minute or two to allow the residual heat to finish melting the chocolate. Be cautious about multi-tasking during this step to avoid overheating the chocolate and causing it to seize.
If they aren't already toasted, put the nuts in a small skillet over medium heat and stir frequently until they are aromatic and ever so slightly browned, stirring very frequently, about 3-4 minutes. Be cautious about multi-tasking during this step to avoid burning the nuts. Cool slightly and crush the nuts with the flat side of a chef's knife, or roughly chop.
Scoop the ice cream into a small bowl or cocktails glass. Spoon the warm chocolate over the top, followed by the liquor. Top with the crushed nuts and crystallized orange. Sprinkle with a few drops of bitters and a pinch of crunchy Maldon salt. Serve immediately. Sit back and swoon.
*Alternatively on a convection cooktop, melt the chocolate directly in a small saucepan on a very low setting. On my convection cooktop, chocolate melts beautifully on 1.5.Many kinds of nuts would be perfect here: Almonds, hazelnuts, pecans, and walnuts. The very best might even be those from a can of fancy mixed nuts.I'm famous for burning nuts! Don't let that happen to you! Experiment with the liquor and or bitters you chose. There are so many kinds available these days. This is a happy way to end a dinner party, especially if you've knocked yourself out before the dessert comes. It's the easiest show-stopping winter dessert I can imagine.
Feasts, cookie platters, cocktail parties, and office holiday goodies, oh my! As fun as it is, it doesn't take long to feel the overwhelm of holiday system overload, just when the mood of the day calls for merry and bright. As a remedy to seasonal splurges, include a salad of roasted mushrooms, warm grains, and baby spinach into your menu this week.
Making the Roasted Mushroom, Grain and Spinach Salad
This quick little main-course salad starts with four easy-to-come by ingredients and a light but flavorful lemon vinaigrette. The vinaigrette is made even better by using Meyer lemons, just coming into peak season.
Here I go on about celery again. Celery adds an essential textural crunch to this dish, and a bit of delicious freshness that you will welcome to your winter plate. I view this as this as a subtle necessity.
In the extraordinary Pacific Northwest food playground we have easy access to an array of cultivated and wild mushrooms. One trial of this recipe I used a shiitake-only approach. Another trial used a melange of chestnut, oyster, shiitake, and crimini mushrooms. I loved it both ways. If you can only access white buttons or brown criminis, please use them! Your dish will be as delicious as ever.
What Wine Should I Serve with Roasted Mushroom, Grain, and Spinach Salad?
I started off suggesting a mushroom, warm grain, and spinach salad as a detoxifying healthy choice, so maybe through the holidays consider a tonic of pomegranate juice and sparkling water? Or not! I highly suggest the Artisanal Wine Cellars 2015 Dukes Family Vineyard Pinot Noir. Tom and Patty Feller, and their daughter, Mia, are a family operation dedicated to handcrafted expressive wines. The grapes in this bottle were grown by Pat and Jackie Dukes of Dukes Family Vineyard. We view the Artisanal's Pinot Noirs to be beautiful wines at incredible values.
Roasted mushrooms, warm chewy grain, and fresh spinach dressed in the best ever lemon vinaigrette. This fantastic fast and easy layered salad is hearty enough for satisfying cool weather meals, light enough to counterbalance seasonal feasts and spurges.
1½lb.mushrooms of your choice, singularly or in combinationcrimini, shiitake, chestnut, chanterelle, hedgehog, button, etc.
5stalkscelery, and leaves if your head has them
1cupwhole grain of your choice, prepared according to package directions and kept warm*barley; emmer, spelt, or einkorn farro; wheat berries; oat or buckwheat groats; brown, black, purple, red, or wild rice, etc.
8-10oz.fresh baby spinach
lemon vinaigrette, recipe below
zest of 2 lemons, in strips
Best Ever Lemon Vinaigrette
½cuplemon juice, Meyer lemon preferred, zested firstabout 2 large lemons
2clovesgarlic, pressed or very finely minced
1shallot, finely minced
salt and pepper to taste
Preheat the oven to 400° convection. Line a baking sheet with foil and spray it with oil or non-stick spray.
Begin cooking your chosen grain according to package directions. (For example, quick-cooking par cooked farro from Trader Joes takes 10 minutes to cook; unhulled barley takes up to 40 minutes.) Once it is cooked, keep it warm while the other steps come together.
Prepare the Best Ever Lemon Vinaigrette, recipe below.
Wipe mushrooms clean and trim them if necessary. If you are using shiitakes, remove the stems. Leave the small ones whole, cut the medium-sized ones in half, and the largest ones into quarters for similarly sized pieces that will roast at the same rate. Place them in a heap on the prepared baking sheet. Spoon about ¼ of the lemon vinaigrette over the mushrooms. Use your hands to toss the mushrooms in the vinaigrette, coating each piece lightly and evenly. Spread the mushroom pieces out on the pan, and place in the oven. Roast for 12 minutes, remove from the oven and stir. Spread them out again and roast them for another 10 minutes or so until they are deeply colored and their juices have almost evaporated. Don't leave them much longer than this or they will lose their tenderness.
While the mushrooms are roasting, thinly slice the celery and set aside. When the grains are cooked and drained, stir in ¼ of the vinaigrette and continue to keep gently warm. Place the spinach on the platter or individual plates.
When the mushrooms are done roasting, add the sliced celery and give it a good toss. Spoon the dressed grains in the center of the plate, and top with the mushroom/celery mixture. Drizzle a little more of the vinaigrette over the layered salad.** Garnish with strips of lemon zest, which are not only eye-catching, but add a delicious flavor note. Serve while warm.
Make the Best Ever Lemon Vinaigrette
Combine all ingredients on a pint-sized jar with a tight fitting lid. Shake until the salt and maple syrup are dissolved. Shake before each use.
*I've made this recipe using organic locally-grown barley, with buckwheat groats, and with a package of "10-Minute Farro" sometimes found at Trader Joes. Follow the package directions for any grain you use for both serving size and cooking times. **You will have a little of the vinaigrette left over. Don't be sad about this-- use it on your next kale or lettuce salad, on top of baked or broiled fish, or to dress a pan of roasted vegetables. When Meyer lemons are in season, be sure to use them. The typical Eureka or Lisbon lemons are wonderful, too, but Meyers offer a step up in flavor.I recently found that the water that remains when cooking whole-grain barley is delicious as a sipper. Cook the barley "pasta-style" floating freely in a pot of water, and reserve the water. It's as tasty as any stock, and can be used as a soup base or warming cup. This recipe is easily halved and easily doubled. If you double it, use two sheet pans to roast the larger amount of mushrooms.
Are you ready for a true confession?
I rarely cook from a recipe. The first time I made this Pumpkin + Homemade Chicken Sausage Pasta there was no script. I tell you this so you understand my process of getting a recipe from my brain to your screen-- one that I know will work for you at home and that you can trust. A recipe that will hopefully make it onto your table.
How an Idea Becomes a Recipe
A new recipe concept starts with thinking and dreaming about the flavors, colors, scents, and textures of ingredients. This work happens when I'm asleep and when I'm awake-- all the time! All that I have learned in over 50 years of cooking and eating informs how a new recipe idea comes together.
Intuition led the way when I first made this marigold Pumpkin + Homemade Chicken Sausage Pasta, like with most things I cook. I found it warm and comforting. It was delicious enough to share, and didn't take a fortnight to make, and so on to trial number two.
The second run is where I pay keen attention to quantities, timing, and cooking nuances you might want to know that will ensure success. Paper and pen are right next to me noting details as I work it through. At this stage I ask myself some hard questions: Is this really the kind of recipe you might want. Does this recipe create a solution for you? Will it delight you and your family and guests? Is it a thing you might really make at home? How can I instill confidence and cheerlead you through the steps?
When I agreed with my initial idea that you might really like this recipe, I moved on to a third Pumpkin + Chicken Sausage Pasta trial. Once again I prepare the recipe again from my notes, writing down any new thoughts or learnings that come. This is the step where I photograph the process using natural light and no filters-- no spin or tricks. Then off I go to write up the recipe in standard format for you.
Lastly and most importantly, I invite your feedback. If a recipe step is unclear, if there is something that you loved or that didn't go right, or if you have an idea that you tried that made it even better, I'm all ears! Please email me at firstname.lastname@example.org. I warmly welcome your comments on the post, too. Every time you leave a star rating on the recipe you help others find it through the Google maze. I value that, as well. In short, you are at the center of my work.
Making the Pumpkin + Homemade Chicken Sausage Pasta
Please don't let the idea of making sausage intimidate you. It is as fast and easy as adding a few herbs and spices to some purchased ground meat. Try it with ground pork or turkey if you prefer. I just happen to like the lightness of the chicken with this ample portion of pasta. Casings or fancy techniques are not called upon. This particular spice blend was borrowed from a recipe I wrote about years ago.
The sausage recipe is versatile. Roll it into meatballs. Brown it and use it on pizza, salad or in other pastas. Form it into patties to snuggle into a bun or next to your breakfast eggs.
Pumpkin puree is easy to do at home. Click here for link to a Facebook Live video of me explaining the easy process of making pumpkin puree from scratch. Laugh along with me at my very first and awkward Facebook Live tutorial! However, feel free to use canned pumpkin puree if that works best for you. The recipe uses two cans of solid-pack pumpkin puree (just one if you want to cut the recipe in half.) Recipes that aren't scaled to use an entire can of something that will otherwise go to waste are simply annoying.
Wine Pairing with Pumpkin + Chicken Sausage Pasta
When you are looking for a wine-friendly autumn dish, Pumpkin + Homemade Chicken Sausage is it. A light Italian or Rhone red would be lovely, or any number of dry white wines. Award-winning Abacela Albarino 2020 from Oregon's Umpqua Valley is just lovely with the dish. You'll find this light and dry Albarino with no residual sugar and just 13% alcohol, to be a beautifully complimentary weight for this lighter pasta. Fresh fruit and floral aromas and a nice acidity bring the experience into graceful balance.
1lb.orecchiette or other small pastause gluten free pasta if you choose
3cupspumpkin puree (two 15 oz. cans)
½cupdry white wine
1bunchcurly or lacinato kale, large ribs removed, chopped into 1" pieces
salt + pepper to taste
Make the Sausage
Crumble the ground chicken into a mixing bowl. In a small bowl, mix remaining herbs and spices. Sprinkly the herbs and spices over the ground chicken and drizzle with the olive oil. Rinse your hands in cold water and gently knead the spices into the ground chicken until thoroughly combined. Set aside.
Make the Pasta and Sauce
Put a large pot of generously salted water on to boil for the pasta. While the water comes to a boil, in a wide pan brown the sausage mixture in olive oil-- enough to cover the bottom of the pan. Stir frequently, breaking up the sausage into bite-sized bits. This should take 6-8 minutes. Remove cooked sausage and juices to a plate and set aside.
In the same wide pan heat another swirl of olive oil. Saute the minced shallot in the olive oil until tender and translucent, about 3 minutes. Add the pumpkin, white wine, and salt to taste. Stir together and heat until gently bubbling.
When the water is boiling, add the pasta and cook according to package directions. This may happen before or after the pumpkin mixture has come together.
When the pasta is cooked al dente (it will finish cooking in the sauce, so don't overcook it!) reserve 2 cups of the pasta cooking water and drain the pasta. (Don't forget this step, as it helps make a beautiful silky sauce!) Drain the pasta and return it to its cooking pot.
Add the chopped kale and cooked sausage and its juices back into the pan with the pumpkin mixture and stir in one cup of the pasta water. Scrape the sausage/pumpkin mixture into the cooked pasta and stir. Add enough more of the reserved pasta water to create a smooth, silky sauce that evenly coats the pasta. The pasta will continue to absorb the liquid, so be generous. Adjust salt and pepper. Serve in a large serving dish or in individual pasta bowls.
It is conceivable to garnish this dish with grated Parmesan or Romano cheese, however my cheese-loving husband says this is the "cheesiest pasta with no cheese" he's ever eaten! Omitting it makes the dish dairy-free. If you'd prefer, you can use store-bought hot Italian chicken sausage, but this is such an easy and delicious sausage recipe I do hope you'll give it a try.
This recipe is designed for a very special group of people who started out as neighbors and became dear friends. Ever since we moved to the 101-Mile Kitchen we gather frequently to relax, shoot the breeze, eat and drink. This recipe is a thank you to these amazing souls who have kept my heart from drooping during the last 20 months of living in an upside down world, and to the universe for putting us in each other's paths.
Besides being funny, smart, and caring, our neighbors all enjoy cooking great food and drinking nice wine. (There might be a splash of bourbon here and there, too.) Sometimes we have a full-on meal, but most often we meet over easy noshes, charcuterie, spreads and dips, and casual dishes. I can't wait to make this poutine for them.
What is the Best Pairing?
While it makes a terrific main course at its heart poutine is bar food and doesn't need a precious pairing. I'd suggest a Southern Rhone style blend. This time I served the poutine with a very inexpensive ($13) 2017 Château Saint-Estève Cuvée Classique Corbières Rouge-- a nice old world 60% Grenache- 40% Syrah blend. It is lively, with whispers of herbs and deep fruit that compliment the umami and herbal flavors in the gravy.
Of course most ales and beers are also delightful with poutine.
Making the Poutine + Gravy
Parsnip Poutine + Rich Mushroom Gravy is another of those one-hour wonders. It takes maybe ten minutes to prep the ingredients, 16 minutes in the oven to get the parsnips on their tender and crunchy way while the mushrooms rehydrate, and another 15 or 20 minutes to make the gravy while the parsnips are finishing off. A foil-lined sheet pan, a large pan, a knife, and a bowl are the only tools used so clean-up is speedy.
Parsnips and shallots grow just about anywhere, so they should fit in to most people's imaginary 101-mile sourcing radius. You can find dried Porcini mushrooms at many groceries and online. My favorite source is Pistol River Mushroom Farm in Southern Oregon. Dried mushrooms seem expensive until you realize that one ounce of dried mushrooms is equal to 8 ounces of fresh. The dark color of the soaking liquid becomes the intensely flavored broth for the gravy-- something a fresh mushroom just can't do.
As an aside, tuck this mushroom gravy recipe away to use in many other ways. I can't wait to ladle it onto a split and fluffed baked potato one cold winter's day.
The parsnips roast, the mushrooms soak and the shallots, garlic, and herbs are prepped; caramelizing the shallots; the mushrooms and their soaking water go into the gravy; everything is plated and topped with cheese curds.
You'd never know there was no meat in this rich silky poutine gravy, and the crunchy, chewy roasted parsnips take it to new but familiar places. A fantastic main or "bar food" course for vegans and omnivores alike.
1 oz.dried porcini mushrooms, or other dried cooking mushroom
12oz.shallot, approximately 4 large peeled and sliced ½" thick
2tablespoonsfresh thyme leaves, plus more for garnish
2½tablespoonsGF One-for-One flour, rice flour, or all-purpose flour
salt and pepper
¼lb.cheese curds, or goat cheese
For the Parsnips
Preheat the oven to 400° convection and line a baking sheet with foil.
Trim and peel the parsnips. Quarter them lengthwise, and if they are especially thick, cut them again into eighths. Lay them out on the foil lined baking sheet, and drizzle them generously with olive oil. Toss them with your hands to evenly cover them in the olive oil, and spread them out flat at much as possible. Sprinkle them lightly with salt and black pepper. Bake for 16 minutes, and them flip them over. Reduce the oven heat to 350°. Sprinkle again with salt and pepper, and drizzle olive oil on any parts that look parched. Sprinkle the rosemary leaves over the parsnips and return to the oven for another 16-20 minutes. Check them often for doneness-- the thick tops will be browned and tender, the thin ends will be well browned and somewhat crispy.
For the Mushroom Shallot Gravy
As soon as the parsnips are in the oven, place the dried porcini in a 4-cup measuring cup or bowl, and cover with hot tap water to the 3-cup mark. Set aside.
Heat enough olive oil over medium-high heat to generously cover the bottom of a sauteuse or large pan. Slide in the sliced shallots and leave without turning until the bottoms are browned. Stir, flipping them over, and again allow them to brown. After the first ten minutes add the minced garlic, thyme, and a 4-finger pinch of salt. Continue the browning process until the shallots are completely tender but not mushy, and have a good amount of browned caramelization throughout.
Stir in the flour, and continuously stir until the flour is well incorporated and beginning to stick to the pan. Stir for about three minutes.
Gradually ladle in the soaked mushrooms and their dark brown soaking liquid, stirring between ladlefuls, until it it incorporated. You will see the gravy begin to thicken immediately-- stir throughout this process to avoid any lumps.
Stirring frequently, bring the gravy to a boil, and add some more salt. There should be about one teaspoon total in the gravy, or to taste. Add a very generous amount of black pepper to season. Allow the gravy to bubble and thicken for about 6 minutes.
Bring it All Together
Arrange the roasted parsnips on a large warmed platter in a spiky spoke-like fashion. Ladle the hot gravy in the center. Arrange the cheese curds over the gravy, and top with a bunch of thyme for garnish. Serve while piping hot.
Turkey Meatball + Roasted Lemon Zucchini Pasta is one of the tastiest recipes you can have in your weeknight toolbox. Pop these juicy meatballs into the oven and they'll be done in twenty minutes-- as long as it takes to get the rest of the dinner together. This fun and exciting weeknight meal is ready in under an hour, but is definitely company-worthy.
Lemon slices roast alongside the meatballs, then are chopped and added to the sauce with briny chopped olives to give this simple dish huge flavor for the amount of effort it takes.
Our household is not yet ready to make the shift to an entirely plant-based diet, but we make incremental steps in that direction. This turkey meatball and roasted lemon pasta is chock full of zucchini. The turkey meatballs hold a lot of zucchini which lightens the meatballs. Reduce and replace the volume of turkey with even more zucchini if that's where your dietary choices are taking you. In the future I'll be experimenting with replacing the turkey with mashed beans for a completely meatless "meatball."
Making the Turkey Meatball + Roasted Lemon Zucchini Pasta
Meatballs and sliced lemon roast together; Roasted lemon will go into the sauce; Prepping the vegetables for the sauce; Quickly saute the sauce while the meatballs roast and the pasta cooks; Toss the cooked pasta into the sauce with some of its cooking water.
First, form the meatballs and lay them out on a sheet pan with the sliced lemon which will go into the sauce after it roasts. The meatballs and lemon roast together while a pot of water boils for the pasta and a simple robust mediterranean sauce sautes. Then toss together the pasta and sauce with some of the pasta cooking water. Then top it off with the meatballs, and viola-- dinner is served.
What Wine Shall I Serve?
The mediterranean flavors in the sauce-- garlic, condensed roasted lemon, and Kalamata olives-- were perfect with the Willamette Valley wine producer Anne Amie2019 Pinot Gris. 15% of the Pinot Gris barrels in this vintage were fermented in neutral barrels and aged on the lees, giving it a soft, round mouthfeel not often found in a Pinot Gris. This very enjoyable wine is found within our 101-mile sourcing radius!
In general, a dry white wine with some citrus and minerality will be a perfect match. Experiment and have fun finding those that you most enjoy.
Tucking a little zucchini into the meatballs lightens this hearty, comforting pasta dish that is loaded with delicious bright flavor. Less than an hour from start to finish makes it easy enough for a weeknight, but it's fancy enough for company.
1 cuppanko or purchased bread crumbsboth are available in gluten-free options
¾cupmilk, dairy or plant
1 ½cupsgrated zucchinisqueezed of moisture in a clean kitchen towel
1poundground turkey94% lean will be juicier than 99% lean
1 ¼cupfinely grated parmesan cheesereserve ¼ cup for serving. For dairy-free, replace this with 1-2 Tablespoons nutritional yeast.
1teaspoononion powder, optional
1largeor two smaller lemons, sliced 1/2›" thin
For the Pasta and Roasted Lemon Sauce
¾poundspaghetti or bucatinior gluten free pasta
extra virgin olive oil
3-4cupszucchini, diced in about 1/4" pieces
1shallot, finely diced
4 cloves garlic, finely minced
½teaspoonred pepper flake
1/2cupKalamata olives or other black olives, roughly chopped
roasted lemon slices, above, chopped into small piecesthe lemon slices will roast at the same time at the meatballs, so they are included in the above ingredient list
Chopped flat-leaf parsley or basil for garnish
Make the Meatballs
Line a sheet pan with foil and spray it with oil spray. Preheat the oven to 375°.
In a large mixing bowl stir together the panko and milk and let rest for 5 minutes while the crumbs absorb the milk. Add the squeezed grated zucchini, turkey, 1 cup parmesan, garlic salt, and onion powder, if using. Mix everything together with you hands until thoroughly combined.
Use an ice cream or cookie scoop to form the meatballs, rinsing your hands in cold water to smooth the balls and place them on the sheet pan. (This makes 12-14 meatballs, depending on the size of your scoop.) Place lemon slices around the meatballs on the foil-lined sheet. Bake the meatballs for about 20 minutes, or until they are lightly browned and the lemon slices have softened. Some of them may have browned edges.
When the lemon slices are cool enough to handle, stack them up on a cutting board and cut them into quarters. Set aside for the sauce.
Make the Pasta and Roasted Lemon Zucchini Sauce
While the meatballs are in the oven, bring a pot of water to boil and cook the pasta according to package instructions. Reserve one cup of pasta water.
While the water is boiling, place enough olive oil to amply cover the bottom of your largest skillet over medium-high heat. It may seem like a lot, but the oil will become your pasta sauce so be generous. When the oil is hot add the zucchini, shaking the pan to settle the zucchini in to the pan. Leave it to brown without stirring for 2 - 3 minutes. Stir the zucchini around and shake the pan again, and add the shallot, garlic, salt, and red pepper flake on top. Adjust the temperature if needed to allow the browning to continue without burning, stirring every 2 minutes or so until all the vegetables are lightly caramelized and cooked through, about 8 minutes total.
With the heat still on the skillet, add the Kalamata olives and reserved roasted lemon to the zucchini mixture. Use tongs to lift the al dente pasta into the skillet with the sauce. Add ½ cup of the pasta water and use tongs to mix the sauce and pasta together. As the water absorbs you may want to add the rest of the water, tossing the pasta and sauce together as it becomes silky and coats the pasta.
Serve the pasta and sauce on plates or bowls, and nestle in the meatballs on top. Garnish with the remaining parmesan and parsley or basil. Drizzle with additional olive oil if desired.
For a dairy-free version, omit the parmesan from the meatball mixture and add 1 Tablespoon nutritional yeast. You may also sprinkle some nutritional yeast as a garnish to the finished dish. For a gluten-free version, use gluten-free bread crumbs or panko, and GF pasta.For a vegan option, omit meatballs and just roast the sliced lemon alone.Double the meatball portion of the recipe-- The meatballs freeze well and can be added to any pasta and sauce, or make great meatball sandwiches.
Other Cool-Weather Pasta Recipes and Zucchini Recipes
In my calculus, a rustic cake has a short list of ingredients, an interesting texture, and most importantly is adorned very plainly-- a straightforward glaze, scoop of ice cream or whipped cream, a smatter of nuts or seasonal fruit is all it takes. This Flourless Walnut Cake and its coffee or spice versions deliver on a promise of simplicity.
What a cake like this misses in complexity is made up with a certain honesty. It's like the fresh rosy-cheeked girl in a calico dress that smells of clothesline sunshine.
Or, our flourless walnut cake is like filtering your way through a crowded party, and meeting a gentle-souled person standing in the corner with whom to while the evening away.
Multi-tiered, colorful swooped, swirled, and filagree-frosted cakes sometimes disappoint on the part that really matters-- flavor. With flourless walnut cake or its coffee or spice versions, what you see is what you get. The beauty is natural, not forced.
Making the Flourless Walnut Cake
Starting with room temperature eggs, like with most baking, is imperative to the success of this recipe. Sugar simply cannot dissolve into cold yolks. Cold whites don't whip to their lofty heights. Here you spend a good deal of time building structure by dissolving sugar into yolks and stiffening the whites, so give yourself a guaranteed win by setting your eggs out in advance. (When I forget, I help the eggs warm up by placing them on a bowl of lukewarm water, changing it for more when it goes cold. Never try this with hot water or you make crack open a semi-cooked egg!)
Traditional recipes for this type of cake ask you to whip all of the whites into firm peaks at once. Here, I have you whip them to medium peaks at first, then add only a third of them to the yolk/sugar/nut mixture to lighten the batter. Then, you'll go back and whip the remaining two-thirds of the whites into firm stand-up-at-attention peaks before gently folding them into the batter. I have found this greatly increases the structure of the cake, resulting in a taller cake with less shrinkage when it comes out of the oven. Even though our dear little flourless walnut cakes are humble, they still like to make a good first impression.
If you chose, top either version with a pile of candied walnut halves, made the same way Sarah at Sustainable Cooks makes her pecans. The only difference is that I add 1 tablespoon water to the skillet along with the sugar. Make extra! Candied walnuts are great in salads or on a cheese platter, too.
Flourless Walnut cake is tender and delicious just as written, but the addition of coffee or baking spices takes it next level-- One recipe with three variations-- plain, Coffee, or Spice-- to suit your mood. Three primary ingredients, a few simple steps, and you'll have beautiful dessert cakes all winter.
2tablespoonsfinely ground coffee beans, plus 1 teaspoon for optional glaze
Coffee Glaze, Optional
1teaspoonfinely ground coffee beans
5tablespoonswarm or hot strong brewed coffee
½teaspoonpure vanilla extract
Flourless Walnut Cake
Preheat oven to 350°. Generously butter and flour (or use very finely ground walnuts) a 9-inch springform pan. Wrap the bottom of the pan with foil to catch any butter that melts out in the oven.
In a food processor, finely grind the walnuts. This will likely take only 8 -10 pulses. Stop just as they begin to clump. (Any further and you'll make walnut batter, not quite what we are after). Set the ground walnuts aside.
Seperate the eggs, placing the yolks in the bowl of a stand mixer with the whip attachment. Beat the yolks with the sugar and salt 6-8 minutes until the mixture is fluffy and pale yellow. (You'll be glad you let your eggs come to room temperature for this-- the sugar more readily dissolves in eggs that are not cold.)
If you are making a plain flourless walnut cake, move on to step five. If you are making either a walnut-spice cake or a coffee flavored cake, add the spice mix or the finely ground coffee beans now and mix in thoroughly.
Remove the mixing bowl from the stand mixer and with a silicone or rubber spatula, fold the ground walnuts into the yolk mixture.
In a separate clean bowl free of any oils or grease, whip the egg whites, cream of tartar, and vanilla to medium peaks. (The cream of tartar helps stabilize the whipped egg whites.) Gently fold about a third of the egg whites into the walnut mixture. Then, whip the remaining egg whites once again until they just reach firm peaks. Fold them gently into the walnut mixture in two batches, folding until no more white streaks remain.
Place the cake batter into the prepared pan. Place the pan on a baking sheet. Bake for 40-50 minutes, or until the cake is puffed, set (not jiggly) in the middle, and a cake tester (I use a bamboo skewer for this) inserted in the middle comes out clean.
Allow the cake to cool in the pan about 20 minutes before removing the springform ring. The cake will have sunk in the center and formed charming cracks and crags, perfectly normal for this rustic meringue-style cake.
Decorate with seasonal fruits, a dusting a powdered sugar, or the coffee glaze below. Seve with whipped cream.
Place the sugar in a medium mixing bowl. Add the vanilla and coffee, tablespoon at a time, and whisk until a glaze forms. It should cling to the whisk and drip off in thick long ribbons. Adjust by adding more powdered sugar or water to make it thicker or thinner. Drizzle the glaze from the whisk around the edges of the cake, allowing some to flow toward the center of the cake and some to drip off the edges. Allow the glaze to set for an hour before covering or serving.
To make the Coffee Glaze a Spice Glaze, replace the ground coffee with one teaspoon of the same spice blend you use in the cake, and replace the brewed coffee with warm or hot water.Garnish the spice cake with fresh fig halves, lightly roasted (6 minutes at 350, just to soften) plum prunes, tiny grape clusters, and/or unsprayed organic food-safe flowers or flower petals.
Soup as Your Secret Weapon
In case you haven't noticed, the world really needs us right now. The paradigm-looting pandemic isn't over. Differing points of view are dividing friends and neighbors when we aren't paying attention. It's as though the collective pulse is slow, the heartbeat is going quiet. Bold acts of friendship are as important as they ever were.
Lean in and let Pumpkin Black Bean Soup be one of your secret weapons in the defense of friendship.
Lean In, Full and Strong
I've found that leaning in to my loved ones and community happens best when I first make my own self full and strong. Now is the time to follow the pilot's directions. "Ladies and gentlemen, should the cabin lose pressure, oxygen masks will drop from the overhead area. Please place the mask over your own mouth and nose before assisting others.”
Simply put, if I run out of oxygen I cannot assist someone else with gaining theirs. If I'm gasping for air I am fairly useless in creating a safer, happier, nourishing place for others.
In this season known for its comfort food, let us remember this for ourselves. Eat reviving foods, feed ourselves well. Warm, spicy, hearty things that nourish not just our bodies, but our eyes and hearts and imaginations. And then share it with others out of our own fullness.
Make More Bean Soup Joy
Pumpkin Black Bean Soup is a stealthy way to make more joy. Make more festivity for Halloween night supper. Make more personal success-- image your game-day touchdown by sharing this big pot of soup with loved ones. Or make this soup as an easy dinner party with whoever it is that makes up your pod these days.
Or in support to yourself, make the whole big pot and parcel out 2-cup portions for your freezer. That way you'll always be fueled for your loving, life-giving actions even when you don't feel like cooking. The joyfully act of making the soup itself is a beautiful life-giver.
More About Pumpkin Black Bean Soup
Put together this rich and fragrant rusty-brown soup in a flash with canned ingredients from your pantry, or with dried black beans you cook yourself. (Beans from Rancho Gordo are the best ever, and their Midnight Black Beans are perfect here.) Directions for the easy way and the beans-from-scratch way are included. I love it both ways, depending on the amount of time I've got to give. Click here for link to a Facebook Live video of me explaining the easy process of making pumpkin puree from scratch.
Make it vegan by omitting the ham hock or pancetta for another delicious way to go, even for committed meat-eaters.
1. Saute onions, poblano, garlic, pancetta (optional,) and spices in olive oil. 2. Blend half the beans with the canned tomatoes until mostly smooth. 3. Stir in the blended beans and tomatoes, pumpkin, and beer. 4. Right before serving, stir in red wine vinegar. Serve topped with a little cilantro, green onion, and sour cream, if desired.
The aroma coming from the pot of this seasonal soup is so inviting and so comforting. Pumpkin gets a well-earned reprieve from its sugar and spice gig, making a happy marriage with the savory black beans and cumin. It really is the perfect thing for the chilly days ahead.
Oh, by the way, a perfect accompaniment to this warming soup is a huge loaf of Caraway Rye Black Bread. Together they make enough to feed a crowd of friends bent on making more joy, no matter what.
Comfort food at its best, let Pumpkin Black Bean Soup be your secret weapon in defense of friendship. Pumpkin gets a reprieve from sugar and spice in this happy marriage of savory black beans and cumin.
2-3 tablespoonsred wine vinegar, or to taste at the table
pumpkin seeds, cilantro, green onion, and/or sour cream as toppings
Blend together in a food processor half of the black beans and the canned tomatoes. Process until nearly smooth. Set aside.
Heat the olive oil in a large soup or stock pot to medium-high heat. Add the diced onions, poblano, garlic, pancetta (if using, salt, and pepper. Stir together, and allow the vegetables to thoroughly soften as the pancetta crisps up a bit, stirring frequently and adjusting heat to prevent them from browning, about 7 minutes. Add the cumin and Mexican oregano, stir, and allow to cook another 3 minutes or so.
Add the blended bean/tomato mixture to the sauteed vegetables and stir. Stir in the pumpkin, and then stir in the water and stout (if using). Simmer and stir frequently for 20 minutes or so to slightly condense and thicken, and to let the flavors come together. Stir in the remaining whole beans and serve. If you are making this in advance of serving time, add the beans in the last five minutes before serving to they don't overcook and collapse.
Right before serving, stir in the vinegar and taste to adjust seasoning. Ladle into bowls, serve plain, or garnish with your favorite combination of topping ingredients.
For cooking the black beans from scratch:If you are cooking your black beans from their dried state, you can omit the pancetta and include a ham hock, which adds a lovely smoky flavor and a little smoked pork to the pot. For the vegan option, of course, do not add a hock.You'll need:
Soak the beans 4-6 hours covered by 2" in water. Place the beans and their soaking water (I think this preserves some color, flavor, and nutrients, but you may also drain the beans and start with fresh water) and the ham hocks (if using) in a pot large enough to cover by 2" of water. Bring to a rolling boil for five minutes. Reduce heat to low and simmer for 1-2 hours, with a lid set ajar. Stir every now and then, and begin tasting for doneness at the one-hour mark. Try your best to not overcook the beans-- just cook until they are tender to the tooth, but have retained their shape. Proceed with the recipe as directed in step one. With this method, drain the beans through a colander and use the cooking liquid (pot liquor) to replace some or all of the water. This captures the extra flavor the cooking liquid offers into the soup. After the ham hock cools, pick any meat from it and reserve until step four, adding it back with the whole beans.
Even though school busses are rolling again, a blanket has been tossed on top of the summer sheets, and my favorite sweater has been brought out against the morning and evening chill, it is my first annual batch of Caraway Rye Black Bread that makes the welcome of autumn official at our house.
This black bread recipe originates with Dan Lepard's phenomenal 2011 cookbook, Short & Sweet. My adaptations reduce a little sugar, simplify the process, and make it completely dairy-free/vegan. But the texture, flavor profile, and proportions are singularly Dan's.
How to Use the Caraway Rye Black Bread
This glorious rye bread is perfect for dunking into a thick bean or vegetable soup like this for Halloween supper. Or try two slices filled with your favorite cheese, thinly sliced apple, and grainy mustard and grilled in a hot skillet or panini maker as an after leaf-raking treat. Or chunked up as a fondue dipper and served with a Grüner Veltliner or Riesling, it wins a lot of points in the stay-at-home romance category.
But here is my personal favorite-- A thick slice toasted, buttered, and with a generous schmear of butter or ghee and orange marmalade alongside a cup of hot coffee sings O Happy Day for breakfast.
About the Bread
Caraway Rye Black Bread is the lovechild of deli rye and pumpernickel. Deep dark richness comes from molasses, cocoa powder, and ground coffee beans or instant espresso powder. The unmistakable sweet warmth comes from a generous amount of caraway seeds typically found in a lighter rye bread.
The loaf is gorgeous and huge-- HUGE-- at nearly three pounds. Is that more bread than your household came consume at once? There's the solution for that! The dough is easily divided into two smaller loaves baked either in boules as directed or in standard loaf pans. The dough also makes fantastic dinner or sandwich rolls, so you could make one loaf along with a pan of those. Well wrapped, the baked bread freezes beautifully for up to three months.
The Caraway Rye Black Bread recipe creates a silky dough that bakes up into a springy fine crumb. Its soft moisture comes from grated carrot, which I routinely swap for peeled winter squash such as butternut.
I've worked to simplify the steps, none of which are difficult. The hands-on time is fairly short. As your Saturday or Sunday self-care project, there is plenty of time to relax with a book or watch movies while the dough is rising.
I hope this heavenly bread recipe will become your welcome to autumn tradition.
If a pumpernickel and a deli-style caraway rye had a baby, it would be this loaf. A fine-crumbed pumpernickel-style loaf flecked with carrot and caraway just right for cool weather soup dipping, panini, cheese plates, fondue dipping and good old sandwiches. This vegan/dairy-free version makes one 3-pound loaf, two typically sized loaves, or great dinner rolls.
2¼teaspoonsinstant dry yeastSAF brand is my go-to.
2Tablespoonsinstant espresso powder or very finely ground coffee or espresso beans
1 - 1½Tablespoonscaraway seeds
2teaspoons kosher or sea salt
1 ½cupswarm water (110°-115°) and more as needed
¼cupmolasses, dark or blackstrap
3Tablespoonsolive, avocado, or safflower oil
2cupscarrot or winter squash such as butternut, peeled and grateda fine grate will make the carrot to disappear into the dough- a course grate will make pretty orange flecks in the dough, your choice.
Combine the dry ingredients (all-purpose flour through salt) in the bowl of a stand mixer fitted with the dough hook. Alternatively, do this by hand in a very large mixing bowl.
Measure the warm water into a 2-cup measure. Add molasses and oil, and stir to thoroughly combine.
With the mixer on low speed, add the water mixture gradually to the dry ingredients. Scrape down the sides of the bowl. Add the carrots and increase the speed to medium. Knead for about five minutes, scraping the sides of the bowl occasionally. Aim for a dough that is smooth, moist, and tacky, but pulls away from the bow. leaving just a few moist streaks on the bowl. If your dough is too soft, add additional AP or rye flour a tablespoon at a time. If it is too dry, add water a tablespoon at a time, allowing time for the flour to absorb it before adding more.
Oil a large lowl. With oiled hands, shape the dough into a ball and place it in the bowl. Flip it over a time or two to lightly coat it in oil. Leave it seam side down, covered with a dishcloth, to rest in a warm place for 1 -2 hours until the dough has just doubled in size.
After the first rise, gently press down on the dough. On a lightly oiled surface and with oiled hands, fold the edges of the dough into the center and press down. Do this again (twice total) to shape the dough into a tight, smooth ball. If you are baking it on a baking sheet, lightly oil the baking sheet and place the dough seam side down on the baking sheet. If you are baking your loaf in a Dutch oven (5-6 qt. is best) first place the dough on a sheet of parchment tucked into a small skillet or pan about the width of your Dutch oven, and place your Dutch oven into your oven. (This allows the dough to rise while your Dutch oven is preheating.) With either baking method, cover the dough with a dishcloth for its final rise in a warm place for one hour.
Preheat the oven to 425°/ 220C. Brush the top of the loaf with water and scatter another 1 teaspoon of caraway seed on top, if desired. With a very sharp knife and without deflating the dough, cut an "X", a line down the center, a half moon, or wheat-shaped dashes into the top. Or leave it to make its own fough gash as it expands in the oven. If you are baking the loaf in a Dutch oven, use the parchment corners to gently lift the dough into the hot Dutch oven. If you are baking it on a baking sheet, place the sheet in the oven.
Bake for 20 minutes at 425°/ 220C. Reduce the oven temperature to 350°/ 180C and bake for another 20-25 minutes. (Reduce the time if you've divided the dough into smaller loaves or rolls.) The loaf will be ready when it has a very well browned bottom crust and sounds hollow (like a drum) when you firmly pat it. Don't be afraid to give it more time in 5-minute increments-- you definitely don't want it underdone.
Remove the loaf to a cooling rack. Allow the load to cool to the touch completely before cutting into it. Slicing into a hot loaf of bread turns it into a compressed gooey mess, so be patient for this most excellent reward.
Or how to say thank you for a huge bag of summer squash and mean it.
Why people grow so much zucchini is a perfectly legitimate question. As a species we just never catch on that just three zucchini seeds will feed the whole neighborhood. How do we possibly forget year after year? The jokes about the overabundance of zucchini and the lengths people go to get rid of it are only funny because they expose this human flaw.
Neighbors drop off squashes the size of baseball bats to your front porch, ring the bell and run so you can't refuse it. Little old ladies give away brown paper grocery bags of zucchini at every church function. And if you grow a garden, you're rolling in it by mid-summer.
Even using the grate-and-hide technique of sneaking zucchini into everything-- meatloaf, chili, soups and stews, and baked goods, there is only so much one can be expected to eat.
I worked out this brightly-flavored zucchini cake as a way to draw down an enourmous supply I was gifted from a generous neighbor. It completely suits my hankering for unassuming cakes, and its sunny lemon-ginger burst is a good excuse for turning on the oven in the middle of August.
Now I get a little happy when I'm gifted a huge bag of summer squash, and my thanks are sincere.
Why is this Lemon Ginger Zucchini Cake Special?
In this cake, I swap the typical butter for olive oil. Olive oil adds phenomonal rich flavor that sings with the lemon. The technique remains similar to that of a butter cake, but here the olive oil is added to the whipped eggs and sugar, turning it into a creamy fluff you just know will be good.
I used to make this cake with all-purpose flour only, but have recently added finely-ground almond flour to add a soft airiness to cakes, and it works really well here.
The copius amount of ginger in this cake comes in two forms-- freshly grated and ground-- to amp the gingery quality. Lemon and ginger are a match made in heaven, so I use a lot of lemon zest zing along with the double-dose of ginger. This large cake can hold all this flavor. It is a flavor bomb, not a flavor whisper.
The crunchy glaze-- think glazed donut and you've got the idea-- is due to the addition of granulated sugar to the typical powdered sugar. Just make sure and paint it on while the cake is still somewhat warm for this magic to happen.
Tips for Success
In this cake and all others, start with room temperature eggs.
A stand or handheld mixer is best for the eggs/sugar/olive oil steps. It is also good for gently beginning to incorporate the flour mixture, but stop there and pick up your spatula. Folding in the zucchini, ginger, and lemon zest by hand will automatically involve the streaky bits of flour without toughening the glutens in the all-purpose flour. Your tender result will make you glad you did.
All kinds of summer squash work. I've even made this with peeled young spaghetti squash to great success. If you're using an older/larger zucchini, take out the watery seeds, and gently squeeze the grated squash over the sink to remove some of the moisture to avoid a heavy wet cake.
This turns out a large cake-- 2" tall and 9" across, making 12-15 generous slices. If you want to take it easy on cake, or are like me in a small household, this recipe fits neatly into three 6" round cakepans, with six slices each. This way we can have a little splurge, and stash two cakes in the freezer for on-the-fly entertaining or when the mood strikes again.
Made with olive oil, almond and AP flours, ginger in two forms, and loads of lemon zest, this bright rustic cake makes good use of excess garden zucchini. It's the perfect reason to use the oven on a hot summer day.
3 cupszucchini or other summer squash, finely gratedif large, remove seeds before grating and gently squeezed some of its water off over the sink
4lemons, zested grated reserve juice for glaze
3Tablespoonsfresh ginger, peeled and finely grated
1¼cupsalmond flour, finely ground
1teaspoon baking powder
1 teaspoonbaking soda
4eggs, room temperature
1¼cupsextra virgin olive oil
1cupconfectioners (powdered) sugar
¼cupfreshly squeezed lemon juice
For the Cake:
Preheat the oven to 350°. Generously butter a 9" springform pan, 9" x 2" round pan, or three 6" round pans. Dust the pan/s with flour and tap out any excess.
Grate the zucchini, lemon zest, and ginger and set aside.
Combine the flour baking powder, baking soda, ground ginger, and salt in a medium bowl and whisk together well. Set aside.
In a stand mixer with paddle attachement or with a handheld mixer, beat together the sugar and eggs until creamy and slightly fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
Again turn the mixer to medium speed and add the olive oil in a steady stream. Continue mixing in the olive oil until fully incorporated and quite fluffy, another 3 minutes. Again scrape down the sides of the bowl.
With the mixer at low speed, quickly add the flour mixture one cup at a time, not waiting for it to fully incorporate. Turn the mixer off and remove the mixing bowl.
Add the grated zucchini, lemon zest, and ginger to the bowl, and gently stir with a rubber or silicone spatula, folding up from the bottom, until the grated ingredients are evenly mixed through the batter.
Pour the batter into the prepared cakepan/s and smooth the top and bake. For the 9" pans, bake for 50-60 minutes until the top springs bake when gently pushed and the edges are just beginning to pull away from the pan, and a bamboo skewer or toothpick inserted in the center comes out clean. for the 6" pans, bake 35-45 minutes. It is easy to underbake this cake, especially the larger pans, so take extra care to make sure they are done in the center.
Allow the cake to cool 15 minutes before inverting on a cooling rack. While the cake is cooling, make the glaze.
For the glaze:
In a small mixing bowl, whisk the granulated and powdered sugars to break up the powerded sugar clumps. Whisk in the lemon juice until smooth and no tiny bits of powdered sugar remain. Invert the cake onto the cooling rack and place a peice of parchment, wax paper, or a large plate directly under it to catch the glaze drips and make cleanup easier. While the cake is still warm, generously paint on the glaze with a pastry brush. Allow the cake to completely cool before slicing.
You’re in the right place to break up with cooking and hospitality anxiety, learn how to use recipes as guides rather than strict rules, and let your cooking intuition and confidence soar. I’m Pam Spettel, home cooking expert and guide, and I’m here to show you how.
Superpower: Dreaming up recipes that work, serving them to my friends and family, and writing little stories about how cooking them well is the same as loving well.
Inspiration: Ingredients! Fresh, colorful, fragrant, local, seasonal ingredients as an artistic medium.
Heroes: Food and wine producers– the people who keep me, my family, and our community nourished and happy.