Because I am a total moron, I forgot to put this fabulous picture of Gaylin’s Clean-the-Cupboards Granola on the first blog post:
Now I have to go back and edit it, but I wanted folks who may not necessarily re-read all my blog posts (though you should, they’re more fun the second time around when you can really take the time to pick apart all my grammar and spelling errors!) to see how yummy this looks!
Once I realized I’d done this, of course, I took more care making sure all the hard work Gaylin did snapping pics didn’t go to waste. So, there’s food porn with your next recipe!For those of you who haven’t been keeping up, my guest blogger this week and next is Gaylin from “More Than Just the Food.” If you read me regularly because you like my food paradigms, you need to check out her blog–you’re going to love her. And now it’s time for me to shut up and let her share her next recipe…
I love this recipe. It uses up a huge amount of shredded zucchini and it freezes really well. The crust comes together with 2 cups wheat flour, 1/2 teaspoon salt, 1 teaspoon sugar, 1 cup unsalted butter, 3 to 4 tablespoons ice cold vodka (come on! of course we have this in the fridge!), and another 3 to 4 tablespoons ice cold water. This got cooled for while I made the filling and then rolled out into two equal portions on a floured surface.
Now the filling is a little troubling. It had about 5 cups of zucchini that I’d had sitting in a strainer salted and draining.
I squeezed the crap out of it to get it as dry as possible. Added an egg to this and about 1 cup (lightly packed) of two cheeses. I confess I splurged here. You can use any good cheese you like, honestly. I used a haertkase (mild white) and a Spanish mahon (cheese is one of the few food items I get at the grocery). Mixed up quickly to moisten, spiced with some of the smoked sea salt (still blame you), and plopped half each in the middle of each dough circle. I folded the edges over in the style of a rustic tart and then baked until everything was golden and bubbly, about 25-35 minutes at 375F.
In retrospect, I should have split this recipe into 4-6 much smaller galettes. It would have been much easier to portion out. Cutting these into servings was really kind of a pain in the middle of a hotel room.
This is a perfect summer recipe all around, since most of the folks I know end up swimming in zucchini by mid-July. I can’t wait to make up a batch of these for the freezer.
Swing back by tomorrow for Gnocchi with Asparagus and Peppered Bacon!
- Weekend In a Cooler: Guest Blogger Challenge! (eclecticedibles.wordpress.com)
- Weekend Cooler Challenge Recipe: Multigrain Spiced Scones (eclecticedibles.wordpress.com)
- Weekend in a Cooler: What the Hell is That Smell? (eclecticedibles.wordpress.com)
- Zucchini Soup -Sooooo Good!!! (pbenjay.wordpress.com)