I never thought I’d long for summers on Long Island. They were hot and humid, a one two punch to someone like me who prefers the mild almost non-existent summers of the Puget Sound region. I did eventually find ways to make the summertime more enjoyable, like trips to the farmer’s market for Catapano chevre, relaxing on the patio with Phil sipping on a refreshing glass of pastis and the installation of my very own vegetable garden.

That first year dad and Phil turned the grass over and a friends daughter helped me plant. I had planned a lovely little garden complete with center seating area, so Phil and I could relax among our veggies. Phil placed posts and a friend/boatswains-mate strung line and made fancy knots for the beans to climb and there was lattice-work for the lemon cucumbers. I planted artichokes, cardoons, san marzanos, zapotec pleateds, cherokee purples, brandywines, green zebras, onions, garlic, fennel, bell peppers, Thai bird chilies, pepperoncini, carrots, cucumbers, zucchini and eggplant. The seating area was lined with rocks and dill, basil, parsley, thyme and oregano lined the ring. This, coupled with a gross miscalculation of planting distances would prove disastrous to my seating plans in the coming months.

My garden soon looked more like the Amazon then a sweet veggie patch. Birds kept buzzing the line and dropping my beans for sport. The cardoons and artichokes looked so much alike I couldn’t tell which was which until the cardoons were past their time. The herbs were growing so fast that even with drying them for winter use, I still couldn’t keep up. I had to wear Phil’s gigantic work boots out to create enough noise/ground vibration to scare away any garden creepers. I needed a machete instead of garden shears to wage war against my vegetable jungle.

On the bright side, I rarely went to the store. I always had pesto. I put up tomato sauce like nobody’s business. I didn’t have to buy onions until February. I came up with countless preparations for fennel. And, on any given night I could put on Phil’s boots and trudge out to the jungle and come back bearing the fixings of this simple tasty dish.

Some of you might be thinking that this seems a bit like a ratatouille and you’d be right, since that is where the inspiration comes from. I’ve seen many an online war waged over the proper preparation of ratatouille. One major complaint is that the flavors of each vegetable are canceled out or muted by the others. I remember seeing that some had cooked all the vegetables seperately to avoid this. While it seems like a good idea, it also seemed a bit fussy for a recipe meant for those lazy summer evenings.

I decided to season the vegetables separately before packing them into a baking pan and then slow roasting them to concentrate their individual flavors, instead of stewing them together.  The result is a pan of incredible smelling vegetables that are tender, but still quite structurally sound and delicious if I say it myself.

I don’t have a garden now. Actually, I don’t have a backyard now. We live in a townhouse with a well shaded balcony and a kitchen window that looks out over the fertile farmland of Sonoma County. I miss my garden desperately and even asked Sondra Bernstein of ESTATE and Girl & The Fig if I could come out and lend a hand in her garden.  Although, I quickly rethought that idea after my encounter with Harry Potter’s basilisk at Schollenberg Park last month. My gardening days will just have to wait until I am safely back in the Puget Sound, where basilisks dare not roam.

Summer Vegetable Tian

1/4 c. olive oil + a little more for the pan

4 garlic cloves, minced or grated

12 large basil leaves, finely chopped

1 eggplant, sliced in half lengthwise, then each half sliced into long thin strips

6 large tomatoes (Beefsteak, Zapotec Pleated, Cherokee Purple, Brandywine, etc.) sliced into 1/2 to 3/4 inch thick pieces

4-5 medium zucchini, sliced lenghtwise

sea salt, to taste

freshly ground pepper, to taste

splash of white wine

1/2 c. hard cheese, grated (pecorino, parm, manchego)

Preheat your oven to 375F.

Toss the zucchini in a large bowl with a bit of the olive oil, sea salt, pepper garlic and basil, then set aside. Repeat these steps with the eggplant and tomatoes.

Pack a large olive oiled baking pan with rows of eggplant, tomato and zucchini. If you have extras at the end try to fill in any loose areas of the pan, it should be a relatively tight fit. Add a splash of white wine, cover and place in the oven. After a few minutes lower the heat to 325F.

After 15 minutes, remove the cover and roast for 60 minutes. Remove from the oven, sprinkle evenly with cheese and return to the oven for about 15 to 30 minutes. Serve alone or perhaps with a dollop of whipped chevre.

Leftover Notes: Toss the extra with warm pasta and chevre, or chop and add to a frittata, or eat atop slices of toasted baguette with burrata.

Note: Technically, I shouldn’t call this a tian, since I used a glass pan instead of earthenware, but I’m willing to let it slide this time if you will.

When I was a kid on nights my parents would go out, they’d pick up dinner for my siblings and I. Dinner was often  accompanied by savory potato wedges called JoJo Potatoes. I can’t stand the name, which probably has something to do with why we started calling them Jo’s. I hadn’t had Jo’s in at least 15 years, but a couple of weeks ago I decided to make them to go with dinner.

It took a few tries to recall the flavor, but these are very similar to what I remember. I gave them a little tang through the addition of lemon and I love how it works with the smoked paprika and garlic. Enjoy!

Jo’s Potatoes

4 Russet Potatoes, sliced into wedges and parboiled

2 tsp. Smoked Paprika

2 Garlic Cloves, minced very fine

1/2 tsp. or so Sea Salt

1 tsp. Freshly Ground Pepper

Juice of 1 Lemon

2-3 TBS. Olive Oil

Preheat your oven to 375F.

Mix the paprika, garlic, sea salt, pepper, lemon and oil together in the bottom of a large bowl. Place the parboiled potatoes in the bowl and toss until evenly coated. Arrange on a baking sheet and place in the oven for 40 minutes.

Enjoy warm!

Sorry my post is so late this week, Phil was off for a few days and we were busy with car shopping, hunting for our Halloween costumes (Lois Lane and Jimmy Olsen) and ultimately sacked out on the couch wishing I had not enjoyed so many French 75′s at Jordan Winery’s annual Halloween party. So, here is a little recipe in the hopes you will forgive my tardiness.

I came up with this recipe last weekend after my editor-in-chief had requested a special recipe for the next edition of my column. I can’t say exactly what that other recipe is , but it along with a trip to my farmer’s market, inspired me to make this delicious salad.

Normally, I am not really into raw mushrooms, but have recently been contemplating making some sort of mushroom crudo. I felt that the softening effect of the sea salt would give the raw mushrooms a more pleasing texture. My initial thought was to do a vinaigrette, but I think I use that option far too often. Instead I combined with the lovely flavors of the sherry vinegar and a little leftover sparkling wine for a refreshing lightly tangy dressing for the rich and creamy mushrooms.

4 Oyster Mushrooms (or your favorite chewy mushroom), torn into, smallish pieces

2 Handfuls White Trumpetts (or your favorite creamy meaty mushroom), sliced paper thin

1/2 c. Sparkling Wine

2 TBS Sherry Vinegar

1-2 TBS Flat Leaf Parsley

1 Garlic Clove

Sea Salt, to taste

Freshly Ground Pepper, to taste

Combine the sparkling, vinegar, parsley, garlic, salt and pepper in a medium bowl and then toss with the mushrooms. Allow to sit for at least 30 minutes before serving.

It’s that time of year everyone. That time we yearn for in February when the only thing in season is another damned root vegetable. That time of year when my mother knows to find my dad having a snack out in his tomato patch. Hooray for that time of year!

On Wednesday evening Phil and I went to the Petaluma Farmer’s Market  and I loaded up on the most gorgeous plump Early Girl tomatoes. The tomato guy gave me a wink and sent us off to continue our shopping with an extra tomato he slipped in my bag when his wife wasn’t looking. Of course the plout lady didn’t really like that and proceeded to accuse him of selling me hothouse tomatoes and tried to convince me to buy from her next time. I said thanks, but I’ve never seen dirt like this on a hothouse tomato before. I think she was just jealous since her supply was pretty meager. I love the Petaluma Farmer’s Market, but a few of the vendors are a little too cutthroat for my taste. Did I ever tell you about the vinegar lady? A story for another time.

I digress.

If I had my way tomato season would be smack in the middle of January. I’ve come up with a lot of wonderful ideas for tomatoes over the years, but they all seem like they should be eaten while wrapped in a heavy grandpa sweater and striped socks and so I usually never get to the idea. As it would happen here in Northern California we are having one of the coldest winters summers in forty years, or so I hear and so I thought it was time to give this one a whirl.

This is sort of an interesting gratin. It does not contain and béchamel, but is simply dressed with a lightly sweetened Dijon mustard mixture and a bit of gruyere. The tomatoes are cooked down considerably, before topping with the cheesy bread crumbs. I find that tomatoes, even ones that have been seeded and squeezed, take a considerable amount of time to cook and concentrate and the bread crumbs just won’t stand up to a long turn in the oven. Whatever type of tomato you choose, I recommend using the ripest ones you can possibly find. Their sweetness will be perfection in this wonderful edible homage to summer. Enjoy!

6-8 Tomatoes (I recommend Early Girl, Zapotec Pleated or Brandywine), excess juice squeezed out and sliced thickly

2 TBS Dijon Mustard ( something really creamy like Maille)

2 TBS Dry White Wine

1 TBS Brown Sugar

Sea Salt

1 cup Gruyere, cut into smaller pieces

1/2 cup Parmesan cut into smaller pieces

2 Bread Slices, torn into smaller pieces

1 tsp Thyme Leaves

Pepper

Preheat the oven to 375F.

In a little dish stir together the mustard, wine, and brown sugar. Begin to layer the tomatoes in a 9 inch baking dish seasoning each layer with sea salt, brushing it with the mustard mixture and sprinkling half of the gruyere between the layers. Bake for 50 to 60 minutes.

Combine the gruyere, parmesan, bread, thyme and pepper in a food processor and pulse until they ae relatively fine.

After 30 minutes when the tomatoes have become nice and soft, remove the dish from the oven and top with the cheese and bread crumb mixture. Bake for another 20 minutes or until nice and brown.

A month or so ago  Barbara of Winos and Foodies put out the call for help in pulling off a blogger event to celebrate the Tour de France and since she is one of the most fabulous people I know, I agreed to do my part. I was assigned Stage 17 and more specifically the mountain town of Col du Tourmalet in the Midi Pyrenees, which suited me well since the food of the southwest of France is an obsession of mine. The French border region is heavily influenced from both sides and among those with their spoons in the pot are the Basque and Catalan.

The food and drink from this region is varied and beautiful from Prunes in Armagnac to Duck Confit to Cassoulet and Poule au Pot with each one deeply ingrained in the lives of the people of the region. Col du Tourmalet itself is known for the production of the hard sheeps milk cheese Tourmalet, while the region at large is known for Roquefort, Tomme Pyrenees and Cabecou. They are also known for producing and raising the finest foie gras, black truffles, sausages and fowl such as geese and duck. There is some wine production in the region, but it is not known as one of the great growing regions of France. The drink most commonly associated with the area is the much venerated armagnac.

Something I love about the southwest of France is the staple ingredients of peppers, onions, anchovies, olives and ham. Everything is brightly colored and bursting with flavor lending itself  to a simple, often ingredient driven cuisine (you know I love that). I chose to do a salad that celebrates both Basque and Catalan tastes, by Caroline Conran from her lovely cookbook Under the Sun. I love how it represents two rich cultures of the region on one plate.  The combination of luscious, ripe tomatoes with pan fried and toasty green peppers is absolutely gorgeous with oil cured black olives and pungent anchovy. It is summer on a plate.

I did decide that since we are discussing French soil that the French should be represented on my plate as well. Go figure. So I fried up a couple of gorgeous Toulouse style sausages courtesy of the Fatted Calf in Napa. They went perfectly with this salad, it was sort of a French version of sausage and peppers, but so much better. The vinegar, tomatoes and peppers really played well with the sausage and I think next time I may even load it all into a bun!

Thanks for checking out my contribution to Project Tour de France 2010. To find out a little more about it click this link: Winos and Foodies or visit the entry for Stage 16 from Molly at Seasonal Seattle . Stage 18 Salies-de-Bearn to Bordeaux will be posted tomorrow by Gilli of So Simple.

Salade de Tomates aux Piments Verts

By: Caroline Conran

2 Green Bell Peppers, sliced in quarters

1/2 tsp Salt (I’d use sea or kosher)

1/2 cup Olive Oil

5 Tomatoes, peeled and sliced ( don’t think the peeling is at all necessary)

4-5 TBS Olive Oil, for Serving

2 TBS White Wine Vinegar

1 Garlic Clove, finely chopped

1/4 cup black olives (I used oil cured and more of them), pit removed

Sea Salt and Freshly Ground Black Pepper to taste

6-10 Anchovies (optional, but you should really choose this option. Also, try to find salt cured it is worth it)

Salt the bell pepper on the inside and allow to sit for 1 hour or so. Rise the salt out, drain and cut into wide strips.

Heat the oil in a skillet and fry the peppers on both sides until they begin to brown. Remove, cool and remove the skin.

Arrange the peppers and tomatoes, seasoning with salt and pepper. Drizzle with olive oil, vinegar, garlic, olives and anchovies.

Note: I fry the quartered peppers before slicing them again, it is a lot less fussy to remove the skin this way. Also, Caroline recommends long thin skinned peppers. I do not have long sweet peppers available to me so I subbed in plain old bell peppers which worked quite well.

**I love this salad, but disagree a lot on the preparation. No offense to the author, she makes beautiful food and I really love her book. I just have my own ways of doing things and really hate using recipes.**

Two years ago I clicked the publish icon for my first post, and what an amazing time it has been ever since. At the time I was living out in the Hamptons in New York, and had just finally figured out that I wanted to spend my life writing and creating recipes. Since then I have moved home to Seattle, then away again to Petaluma, contributed to a book, become a columnist, and have learned that despite a slight rough patch in the kitchen this fall. There is nothing I like better than to spend my days stirring, chopping and writing recipes to share with you. I cherish the thought that with constant upheaval in my life that wherever I go, I am able to take you all with me.

In this next year, I hope to get to know some of you shy readers a little better. Whether it is to comment on a post or just to introduce yourself, drop me a line. One of the greatest things about a blog is the people who visit it.

Thank you all for visiting The Endive Chronicles, I hope you enjoy this years endive recipe.

Warm Anniversary Endive Salad

2 Bacon Strips*, chopped (I recommend getting a nice thick bacon from your butcher)

3 Endive Heads, sliced in half

2 TBS Butter

2 Cardoon Ribs, julienned  trimmed with the fibers removed

10 oz. Crimini Mushrooms, sliced (I wanted to use chanterelle, but it is way late in the season and I am so not paying California prices)

2 Shallots, sliced

2-3 tBS Fresh Lemon Juice

1 TBS Dijon

1 TBS Marjoram

Freshly Ground Pepper, to taste

Sea Salt, to taste (you may not need it depending on the saltiness of your bacon)

1/4 cup Parmesan, grated

In a large skillet, brown the bacon over medium heat and drain on a paper towel, leaving the excess bacon grease in the pan. Add in the endive and brown on both sides before removing to a baking pan and set aside in a baking dish. Add the butter and cardoons to the pan and saute for a few minutes before adding in the mushrooms and shallots.

When everything is tender and cooked through add in the lemon juice, Dijon, most of the marjoram pepper and any salt, stirring well to coat. Keep warm on low until serving. Sprinkle the endive with some of the parmesan and run under the broiler until the cheese is brown.

To plate, arrange the endive on a platter and top with the rest of the marjoram, parmesan and the bacon. Serve warm.

*The bacon was a gift from my wonderful friend Chef Jen of the hilarious and delicious blog Diary of a Knife Thrower . You should seriously check it out. I totally recommend her recipe for Santa Fe Thanksgiving Custard.

The 2009 Endive Chronicles Holiday Bonanza

It’s that time of year again, the moment you’ve surely all been waiting for, The Endive Chronicles 2009 Holiday Bonanza. For those of you who don’t know, I am one of those strange people who love the holidays and I looks for any excuse to celebrate. So, for the second year in a row I am bring the celebration to The Endive Chronicles to share with you. This year’s holiday bonanza will consist mostly of dessert and sweet breakfast recipes. They’re not foods I do very often, but apparently I have sugar plums dancing in my head these days. Maybe it’s too much Tchaikovsky. I’ll be posting every few days throughout December, so don’t miss out!

Happy holidays everyone!

While on my trip to England my friend and I were out for a long day of shopping by the end of which we were starving and incredibly tired. She stopped in at Marks and Spencer* for one of their roast dinner deals. I was a little skeptical, but I will happily eat almost anything and went along with the plan. It involved sticky toffee pudding, I wasn’t going to say no. The side veggie was a maple and mustard roast parsnips which I ended up really enjoying. That, combined with Leslie’s magical chicken roasting powers made for a very nice meal. That combination of maple, mustard, and parsnips has been on my mind ever since and this week I decided to combine these flavors Endive style to share with you.

I knew I wanted to use something more than just parsnips, so I turned to a few of my favorites; celery root, fennel and apple, knowing they would all be fantastic with maple, ginger and mustard. The maple really brings out the natural sweetness of the parsnips and fennel. While the mustard and ginger helps that sweetness cross to the savory side of the kitchen like some sort of culinary crossing guard. I roasted the apples separately on parchment, for only a short amount of time and then jump them in a frying pan. This is because apples are so delicate and have a tendency to disintegrate when roasted. The apples should be soft but with a certain amount of firmness, as if it has just passed from the raw to cooked state. Be sure to use the parchment or a silpat to avoid sticking, otherwise your pretty apple rings might not survive to see plating.

Give this recipe a try, it is a fun and elegant preparation that is impressive, but easy to do. It also tastes delicious, I hope you like it.

Roasted Autumn Vegetables with Apple, Maple, Mustard and Crispy Fried Ginger

1 Celery Root, cut into sticks or julienned then par boiled for a few minutes

1 Parsnips, cut into sticks or julienned then par boiled for a few minutes

1 Fennel Bulb, sliced thin and par boiled for a few minutes, reserve a few fronds for garnishing

2 Apples, cored and sliced into rings

2 or 3 inches Fresh Ginger, julienned

1/4 cup Real Maple Syrup

3 TBS Olive Oil + more to fry the ginger

1 1/2 TBS Dijon Mustard

1 tsp Mustard Seeds

Freshly Ground Pepper, to taste

Sea Salt, to taste

Preheat the oven to 425F.

Whisk together the syrup, oil, mustard, seeds, pepper and salt in the bottom of a large bowl. Brush a little of the mixture over the apples before roasting for 10 minutes on a baking pan lined with parchment. Place the prepared celery root, parsnips and fennel in the bowl and toss gently to coat before spreading out across a large baking pan and roast for 30 to 40 minutes.

After the veggies are safely in the oven, it is time to fry your ginger. Heat an inch of oil in a frying pan over medium heat, add in the ginger and fry until golden, it should only take a few minutes. Remove from the pan and drain on a towel.

5 or 10 minutes or so before the veggies are done roasting carefully sear your apple rings in a hot non-stick or well seasoned pan until brown on both sides and place on the serving plate or plates. When the veggies are ready, remove them from the oven and use them to top the apple rings. Garnish with the fennel fronds and ginger then serve immediately.

* I don’t think I’ve ever seen so much packaging used in a grocery department before. Wow.

I apologize for my lateness on this weeks post, if it weren’t for Phil it never would have made it. He filled in as my prep-cook this week as I am all slings and bandages. Thank you for visiting!

While winter is my favorite season, fall has certain attributes that often make me think twice about my rating system. The most notorious monkey wrench unhinging my scale being apples. Braeburn, Gravenstein, Rome Beauty, Granny Smith, Pink Lady are only a few delights the orchard provides us with this time of year. Perhaps  it is the Washingtonian in me, but I am a fool for them. I remember helping my grandmother fill buckets of small crisp apples from her orchard destined for pies. She always sent us  home with bags brimming which we always kept in the back of the refrigerator for easy snacking.

I like to bring apples to my table in more ways than pies and tarts, blurring the lines between savories and sweets. A few years ago, I became smitten with the creamy tart and hearty combination of apple and potato. I’ve used the combination in a savory strudel, pretty little galettes and my personal favorite the gratin. For my  gratin I took the traditional element of gruyere, added toasted caraway and caramelized onions for a welcome change. I pre-baked the potatoes so the apples wouldn’t turn to mush while waiting for the potatoes to bake. The resulting texture is definitely worth the extra step.

Apple and Potato Gratin

6 Yukon Gold Potatoes, pre-baked, then sliced  into 1/4 to 1/2 inch slices

3 Granny Smith Apples, sliced into 1/4 to 1/2 inch rings with the core removed, then slice in half, keeping the best looking ring in tact for decorating the top

2 TBS Unsalted Butter + 2 TBS diced for the topping

1 Onion, sliced thin

3 TBS Flour

3 cups Chicken Stock, warm

2 cups Gruyere, shredded

1 tsp Caraway Seed, toasted

1/2 tsp Thyme leaves (fresh or dried)

Sea Salt, to taste

Freshly Ground Pepper, to taste

2 cups Breadcrumbs*

Preheat the oven to 350F

In a medium sized baking dish arrange the apples and potatoes one after the other in a pretty fashion, layering them in the dish, placing the prettiest ring on top.

In a sauce pan melt the butter over medium heat and add in the onions. Cook for a few minutes and then lower the heat to medium low and allow to caramelize. Once the onions and well caramelized, sprinkle in the flour, stir well. Allow to cook a minute or two longer before adding the warm stock a little at a time. Bring to a rolling boil and allow the mixture to thicken, stirring often. Add in the gruyere, caraway, thyme, salt and pepper, boiling and stirring until well combined. Carefully pour over the potatoes and apples. Top with the fresh bread crumbs and the diced butter.

Place in the oven and bake for about 45 minutes to an hour or until golden on top.

*I use leftover baguette or whatever I have on hand for this. Don’t worry about toasting them separately, they will have the opportunity to do so while baking.

Finally, I have two things I want to share with you:

First, from the Philippines to Samoa, the people of the Asia Pacific are having a rough time right now. Joey at 80 Breakfasts has listed several links for those of us who are in a position to help.

Second, Barbara at Winos and Foodies has posted the Taste of Yellow Roundup.

Normally when I have a new recipe to share I have thought about it for a while or set out to create something new from my latest market haul. But this recipe seems to have almost happened by itself. You see, I like to keep a container of cold marinated lima beans in the refrigerator for snacking purposes and this week I decided to add in a few chopped artichoke hearts. It turns out the two are a miraculous pair and I have been enjoying them all week.

Occasionally what I like to do in the kitchen is to challenge myself to take a recipe further.  Sometimes I take it far, transforming something simple into something fancy. Other times, I make just one simple change and it becomes something wonderful. Next time you make your favorite snack or salad try and look at it a little differently  and imagine the possibilities. Today for lunch, I made a simple change to my lima bean snack by adding a poached egg. The result is one of the best things I’ve had for lunch in quite a while. It is light, creamy and filling. You could eat this on it’s own or accompanied by toasted bread such as pain levain or sourdough.

Isn’t food fun.

Poached Eggs with Lima Beans and Artichokes

16 ounces Lima Beans, boiled for 5 minutes, strained and cooled

12 ounces Frozen Artichokes, Steamed, cooled and sliced (or 6 fresh artichokes, trimmed, de-choked etc)

1 Recipe Vinagrette

Fresh Eggs + vinegar and salt for poaching

1/4 cup Pistachios, chopped

Freshly Ground Pepper, to taste

Sea Salt, to taste

Parmesan, at room temp and grated to garnish

In a medium bowl combine the lima beans, artichokes and vinagrette mixing gently to coat. Allow the flavors to meld in the refrigerator for at least an hour.

Fill a wide shallow pan halfway with water, add in a small splash of vinegar, a pinch of salt and bring to a simmer. Crack your eggs into cups and gently slip into the simmering water (do not fill the pan cook a max of 4 at a time), spoon water over the top until the white is set. Remove the eggs to a cold bath to arrest the cooking process and then drain on a towel.

Place the egg at the bottom of your dish, sprinkle it lightly with sea salt and pepper, and surround it with the lima bean salad. Top with parmesan shavings and the chopped pistachios

Serves 4-6, (the number of eggs will be determined by you and your guests)

Notes: Since we aren’t exactly in prime artichoke season, use good quality frozen artichokes. Trader Joe’s carries a good one.  In the springtime I would definitely use fresh.

As for the lima beans, I have never seen them fresh, but I can’t resist. Buy them frozen, because the quality and texture will be much better that that of the can. Normally with beans I would buy dried and go from there, but I can never seem to find real lima beans dried although many bags of butter beans and others make the claim.

Also, and maybe most importantly; make sure the poached egg is well drained and pat dry. If it is water logged that the flavor of the dish will be diluted and disappointing.

This dish may also be served warm, simply skip the cold water bath and warm the lima bean salad.

Vinagrette

1/4 cup Extra Virgin Olive Oil

2 TBS Balsamic

2 TBS Freshly Squeezed Lemon Juice

1-2 tsp Dijon

2-3 Garlic Cloves, minced or grated

Sea Salt, to taste

Freshly Ground Pepper, to taste, but give it a healthy dose

Combine your ingredients in a medium sized bowl and whisk until emulsified.

** In case you were wondering, Phil did not take this weeks photo. I did. You can tell by the way I have the lighting reflecting off of the bowl.

Last week I shared a few of my party planning ideas and in the process promised a few simple yet elegant recipes for your party table. This week I am making good on that promise using the perfect little zucchini at the Petaluma Farmers Market. I resisted the urge to slice them up into paper thin pieces for Clotilde Dusoulier’s zucchini carpaccio as I usually do, instead whipping up a light herbal marinade for these gorgeous zucchini.

The technique I employ here is very simple and one I’ve used often when making certain types of achar. You simply prepare the vegetables and herbs in a bowl, heat up the vinegar solution on the stove, combine and marinate. This ensures the vegetable doesn’t just turn into a soggy, soppy mess. There is nothing worse that turning a beautiful zucchini to mush.

One of the great things about this recipe is its versatility. The solution can be drained off, perhaps a bit of cheese added and the zucchini can served as a salad. You can chop up a few pieces and toss them with pasta, use a slice to garnish a Bloody Mary, or even for an elegant wrapping for sea scallops. One of my favorite uses is as a topper for toasted baguette with a well seasoned ricotta.

Herb Marinated Zucchini

4-6 Small Zucchini, sliced into long, thin strips

1 Red Bell Pepper, roasted, skin removed and sliced into thin strips

1 large handful Fresh Flat Leaf Parsley, roughly chopped

1 Handful Fresh Basil, roughly chopped

1 -2 Garlic Cloves, minced or grated

1/2 to 1 tsp Coarsely Ground Pepper

3/4 cup Water

3/4 cup Rice Wine Vinegar

1 tsp Sea Salt

Spread the prepared zucchini, red pepper, parsley, basil, garlic and pepper out in a wide baking dish.

In a sauce pan combine the water, vinegar and salt then bring to a boil. You may want to turn on the fan if you’d care to avoid the fumes. When the solution has been brought to a boil, pour it over the veggies very carefully, to avoid splashes and burns. Make sure the vinegar solution hits all of the zucchini. Cover the dish and allow to cool before placing in the refrigerator overnight. Enjoy!

This recipe is intended to be consumed within a week.

Note: You can use pre-roasted red peppers, but I urge you not to. The texture is usually soggy and for this recipe you want to be sure they stay structurally sound. Also, the solution they are stored in will interfere with the overall quality of the dish, clouding not only the herbs, but the true flavor of the vegetables themselves. That is also the reason I have added water to the dish, I don’t want the vinegar to take center stage, but to be a supporting actor.

For topping a toasted baguette: slice a strip of zucchini in half through the width. Toast baguette slices and spread with ricotta mixed with parsley, basil garlic and seasonings then top with two sliced of zucchini in a little X.