Zucchini Recipe Round-up

It's that time of year when, if you have a garden (or a friend with one), you've got zucchini coming out of your ears! Below is a little round-up of my favorite Forest Feast zucchini recipes.

Also, I am gearing up for my book launch events in NYC next week for The Forest Feast Gatherings! If you live in the NYC area, I hope you'll join us on Wed 9/21/16 in Brooklyn or Thurs 9/22/16 in Manhattan. 

This Vegan Zucchini Almond Bread is so moist and delicious! I've made this recipe so many times and it is consistently delicious. I make loaves and intend to keep them in the freezer, but they get eaten almost immediately.

This Zucchini Fan Quiche is easy, pretty and tasty and works well for breakfast, lunch or a light dinner. I serve it alongside soup or salad. It also does well when made ahead or packed in lunches.

These Zucchini Latkes are like little savory zucchini pancakes. Potato is mixed in to make them more filling. You can make mini ones for a party appetizer (or for kids) or larger ones for a dinner entree.

Use a peeler to make this Carrot-Zucchini Ribbon Salad. Feel free to skip the flowers if you can't find any. Serve the salad cold, or throw the ribbons in a big skillet for 1 or 2 minutes with some cooked fettuccine pasta and butter for a more filling dish. It's also great with pesto!

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Cheers to late summer cooking & baking!

Happy Hanukkah!

Today is the first day of Hanukkah! It’s one of my favorite Jewish holidays because you get to light candles every night. Here’s a little round-up of favorite Forest Feast Hanukkah recipes:

• Cauliflower Potato Latkes
• Sweet potato Latkes from The Forest Feast cookbook
• Sufganiyot (jelly doughnuts)
• DIY Citrus Menorah

Also, if you are in San Francisco tomorrow (Wed. 12/17/14), please join us for a Hanukkah party at Umami Mart SF (my favorite kitchen and barware shop) from 6-8pm. More info here, all are welcome! We’ll be serving latkes and lager and I’ll be signing cookbooks if you want to pick some up for holiday gifts!

Brown Butter Tomatoes from The New Greenmarket Cookbook

I know I am spoiled by the produce in California, but I have to say- I do miss the New York City Greenmarket. The produce that pops up in Union Square (and in farmers’ markets all over the city) is truly spectacular, especially in late summer. Coming out of the subway at 14th Street and seeing all the farmers amidst the cityscape is so unique and exciting. While at the market, it’s common to see big city chefs shopping for their dinner menus and The New Greenmarket Cookbook tells the stories behind these chefs and recipes.

The cookbook is by my friend Gabrielle and it’s beautifully compiled with so many fresh ideas. I shot with a lot of these chefs when I was working as a food photographer in New York, so it’s really fun to have this collection of their recipes. Here’s one super simple summer recipe I tried the other day that was a total winner. I made it while visiting my parents’ little cabin up in Sonoma County, where they have an enormous garden with 50+ tomato plants growing this summer (crazy!). Such a simple idea and SO delicious. Happy cooking!

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BROWN BUTTER TOMATOES

From The New Greenmarket Cookbook by Gabrielle Langholtz and GrowNYC. Reprinted with permission from Da Capo Lifelong, © 2014

Recipe by Amanda Hesser, Food52.com and Provisions

2 large or 3 small ripe beefsteak tomatoes

6 tablespoons unsalted butter

Flaky sea salt, such as Maldon

Coarsely ground black pepper

Baguette or other country bread, for mopping up the butter

Most locavores have more recipes for tomatoes than Eskimos have names for snow. But this preparation, which drizzles beurre noisette over tomatoes in place of the classic olive oil, will stop you in your tracks. As surprising as it is simple, it’s the kind of thing you can slap together in mere minutes for a solo snack or serve to guests on fine china.

Core the tomatoes and slice them 1⁄3-inch thick. Divide the slices among four plates (preferably warmed), overlapping the slices just a little. Place the butter in a small, heavy-bottomed saucepan and set over medium heat. Let the butter melt completely. It will begin bubbling. Let the butter simmer away, cooking off its water, until it begins to smell nutty and brown, 3 to 5 minutes. Swirl the pan every 30 seconds or so. When the butter turns the color of a hazelnut, remove it from the heat. Use a soup spoon to ladle it over the tomatoes. They’ll sizzle! You want to dress the tomatoes with the butter, as if you were pouring ganache over a cake—be generous!

Season the tomatoes with salt and pepper, then rush the plates to the table so everyone can taste the tomatoes while the butter is hot. Mop up the butter and tomato juices with good bread. Toast to summer!

Serves 4

DIY Al Fresco Entertaining Video

I recently partnered with nousDECOR to demo some easy summer recipes from The Forest Feast cookbook that would be great for outdoor entertaining: a Cucumber Spritzer Cocktail, Asparagus Straws and Guacamole Deviled Eggs. We shot it at the most beautiful stable-turned-home in Woodside, CA. Hope you enjoy the 2 minute video!

Video by Yiqian Peng and nousDECOR, www.nousdecor.com

Recipes by Erin Gleeson, www.theforestfeast.com

Photo above of Erin is by Yiqian Peng from nousDECOR. All others are by Erin Gleeson.

Artichoke Potato Salad with Arugula

I love a good potato salad, and I find roasting the potatoes a bit tastier, perhaps for those crunchy edges. My mom puts sweet pickles (cornichons) in her potato salad, and I thought I’d try a twist on that by adding marinated artichoke hearts. They add some vinegary tang which I like. Plus the spiciness of the arugula makes for a good combo. Happy outdoor summer dining!

This recipe was part of a fun summer BBQ menu that I put together for InStyle Magazine. Check out the whole menu HERE.

Photos and illustrations by Erin Gleeson for The Forest Feast