Saturday, July 27, 2013

Garlic Lover's Fettuccine with Olive Oil, Garlic and Zucchini

This is another recipe that I made with the bounty from my neighbor's garden.  I must clarify that my neighbor/friend is not the one who tends to the garden.  It is her husband who does all the work and I reap the bounty of his labor.  Thank you both.  I added chicken tenderloins, dry white wine and a minced shallot to the recipe to jazz up our dinner.  We had my sister-in-law down for a visit and needed to make something delicious for her.  This meal really worked great.

Garlic Lover’s Fettuccine with Olive Oil, Garlic and Zucchini
By Katel from

1 lb. zucchini, cut in 2-inch julienne strips
1/3 cup olive oil
2 teaspoons garlic, finely minced
¾ lb. whole wheat fettuccine or ¾ lb. fettuccine
½ cup Parmesan cheese, freshly grated
3 tablespoons fresh parsley, chopped
Salt and pepper, to taste

Optional Additional Herbs:

Fresh basil, chopped
Fresh sage leaves, chopped
Fresh thyme leaves, chopped
Fresh marjoram, chopped


1.       Steam zucchini 5 minutes and remove from heat
2.       Begin bringing water to a boil in a large pot for the pasta. Add a generous amount of sea salt to the water.
3.       Heat the olive oil with the garlic in a small pan over very low heat.  The garlic should simmer gently, never turning brown.  It should simmer for 10 minutes.  When the garlic is golden and the oil aromatic, remove from the heat.
4.       Cook the pasta al dente, and when it is done, spoon into a warmed serving dish.
5.       Toss with the oil and garlic, add the remaining ingredients.
6.       Serve at once with additional Parmesan cheese.


The Creative Cook

Wednesday, July 24, 2013

Potato, Squash & Goat Cheese Gratin

My neighbor has a lovely vegetable garden.  She was nice enough to share some of her vegetable bounty with me earlier in the week.  I had a great idea to make a casserole with the squash for my husband and his sister who is visiting us this week.  This recipe for a gratin seemed to fit the bill.  I did not have any goat cheese so I used an Italian 5 cheese mix instead.  Both my husband and his sister loved the gratin.  I was asked to make it again which is always a great sign.

Potato, Squash & Goat Cheese Gratin
From Elizabeth Passarella @
Serves 6

2 medium yellow squash, about ½ pound
4 small to medium red potatoes, about 1 pound
3 tablespoons olive oil
4 ounces goat cheese
Salt and freshly ground black pepper
¼ cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon thinly sliced basil or thyme leaves

Preheat oven to 400 degrees.  Lightly grease a 1-1/2 to 2-quart casserole dish with a drizzle of olive oil.
Use a mandolin or chef’s knife to slice the squash and potatoes into very thin slices, 1/8 inch or less.  Toss the sliced vegetables with 3 tablespoons olive oil in a large bowl.

Place 1/3 of the squash and potato slices in the bottom of the dish – no need to layer them; just spread evenly – then season with salt and pepper.  Top with half of the goat cheese, scattered evenly in large chunks.  Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other ½ of the goat cheese.  Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish.  Top with the parmesan cheese.  Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns.  Scatter on the fresh basil, if using.