"When I pass a flowering zucchini plant in a garden, my heart skips a beat"...

Zucchini is... yummy.  Wait, Wait, Wait!!  I know I am about to lose 1/2 of you.  Those of you who think zucchini is mushy or tasteless, unwelcome on any level.  Just hear me out. Please.

There is only one blueprint in the approach to zucchini which finds itself widely accepted by the masses. I know this because I have served it to countless people, some who do not take offense to the vegetable in question and others who abhor it.  The latter only acquiesces after a determined assault on their open mindedness, which is supposedly the call letters of today's culture, and that usually gets the door open to one bite... and that's all I need.
I am about to share the super duper secret method of fabricating a vegetable so disliked that I fear their price may skyrocket by the shear numbers of those rushing out to their local grocery to purchase them.  (Is zucchini a traded commodity?)  Lest,  I be misunderstood let me say, whereas I am usually a star secret keeper,  this tactic does not fall under the irrevocable friendship clause.  I did not create this method I am just divulging it to you.   
Marinate it.  Simple, uncomplicated, delicious and quick.

Here are some captivating ideas... I'm not yet a great recipe writer so I will share an outline of ideas which I have tried with great success:
  Ground Rules-  You will marinate (not swimming in it though; just enough to cover the surface of the slices) in lemon juice and a good olive oil. Don't you love the simplicity here?
    Idea #1   Make a lot of this because it will disappear faster than you can imagine!
                 Thinly slice zucchini (buy an inexpensive* hand held slicer if you don't have a mandolin)
                  Fan slices out on a serving plate either in a circular fashion or vertical rows or just pile
                     them up if you want to.                   
                  Sprinkle sliced leeks and/or chopped green onion over the gorgeous display
                  Generously (but not drowning), squeeze lemon juice to cover slices. Drizzle with a good 
                    olive oil (the better the oil, the better the final product)
                  Top with chopped herbs (use your favorite; I use parsley and thyme which most people
                    find inoffensive),  Parmesan, Boursin (you'd be crazy not to use this cheese), kosher salt 
                    and pepper.  Here is your license to play with flavor...  just don't use any overpowering
                    flavor like garlic or red pepper, etc.
                  Cover tightly with plastic wrap and refrigerate until the zucchini softens.  (Don't ask how
                     long this takes...  30-60  minutes maybe :-< ) Serve as appetizer or side.  This is really 
                     fresh and lends itself to summer, or those of the dieting persuasion,  but read 
                     on for cooler weather ideas...
     Idea #2 
             Implement Idea #1 but place all zucchini, lemon juice,  olive oil, salt and pepper
                      into a plastic bag.  
                   Shake to cover all slices.  
                    Cover this mixture over a large slice of butter-sauteed French bread (out of this
                       world!),  flatbread, foccacia, or ciabatta.
                    Sprinkle with the herbs, Boursin (yum),  Parmesan, someone even told me I added
                      bacon once...  Well,  that was brilliant, if I do say so myself.

     Idea #3  
            Thinly slice zucchini (at least 3-4) and put into a plastic bag along with a generous (don't                      drown the poor things) amount of lemon juice and the good olive oil.  Shake to 
                     cover all surfaces of slices and refrigerate for about an 1 hour.
                  Either buy ready made flatbread or precook a flat, thin pie crust until just done (not brown)
                  Spread a thin layer of Boursin (everytime I type that word my mouth starts watering) on 
                      this base and cover with concentric circles of marinated zucchini. Drizzle with a little 
                      more really good olive oil.
                  Bake at 400 degrees until zucchini just starts to brown... 15 minutes maybe. 
                  Sprinkle with herbs, thoroughly cooked bacon (possibly) and parmesan and serve.  This 
                      is good even when it cools to room temperature which makes it a great appetizer to
                      share when you offered to bring something to a friends dinner party.

There are a hundred thousand ideas of how to use this scrumptious mixture to delight your family or guests.  Imagine away!
 
*I was going to say cheap, but my sister says that is a less appealing adjective.

P.S.  Thanks Facebook friends for all your comments on the last blog!  Every one was helpful and all comments are fun to read.  One day I'll figure out how to respond separately to each of you.  Whereas, I can cook,  I can't do all things Facebook.
                      
    

  

"A recipe has no soul. You, as the cook must bring soul to the recipe."

I had the pleasure of teaching my first official cooking class last week... well, it was a barter deal but that's like getting paid, right?  Anyway, it was a lovely couple who were interested in learning about seafood.
As I contemplated and planned prior to the event, I was not shocked to notice some of the old cooking school compulsiveness bubbling to the surface.   It was a bit like the market basket finals of old in that there was a specific time frame and 3 dishes to demonstrate.  Yet I reminded myself, I am totally in control here, took a deep breath and enjoyed every minute of the process.
Here is the menu: 
    Three Small Plates
       Crab Cakes Three Ways   with Spicy Thai Aoili
                                                    Lime Basil Vinaigrette
                                                    Lemon Garlic Remoulade
       Perfectly Sauteed Scallops   with a Green Apple Spring Mix Salad/ splash of lime
                                                            juice and Basil Olive Oil
       Chilean Sea Bass  with Tomato, Shallot, Basil Salsa finished with a Parmesan Panko
                                                            Crust

Everyone (all two of them)  seemed happy at the end of 1 1/2 hours of cooking and eating... including me!  And I have another class to teach next week!  This is a free class because I need some guinea pigs!

The cookbook is developing some shape. I am working hard on stock and sauce recipes right now and some recipes in which to use them and my dear colleagues are working on cooking the recipes and book publishing details.  But this work needs a title, and we three haven't been struck by anything yet...
    Three Cooks Create Culinary School in Your Kitchen... too long
    Culinary School for Dummies... too offensive
    Culinary School - In Abbreviation... too ridiculous.
    Home Cooks Learn Culinary School Secrets... I like the secrets part
Any ideas??
   
   
                                                              
                                                     

A New Venture

Just a quick note of information to send out after a very quiet last few years.  I am working on a cookbook in collaboration with two friends and fellow food lovers, Dinah Berntsen and Pat Bilby.  As of now, our direction is something in the arena of a taking your cooking game to the next level via a walk through my culinary school training.  Wow... that's a mouthful!  The title will be much more approachable but that gives you a taste, if you will, of what is to come. ;-)
It is my intention to blog about this process and all recipes and techniques involved, not to exclude all those crazy stories which go along with the process, so... stay tuned!