Zucchini Four Ways

I love working in libraries. Besides my duties of helping people, solving book-related mysteries, organizing, and my shameless love of librarian fashion - library people love food. I've been very fortunate to work in libraries where people love bringing in snacks, freshly baked goodies, and fresh produce grown in their own back yards! Did I just convert some of you to librarians? Last week, I was lucky enough to be here when my coworker, Steve, brought in some Zucchinis from his garden. Gorgeous zucchinis that I cut into so quickly, that this is the only picture I have of them in their natural state:

I took that zucchini home with a mission, but I had no idea on the culinary adventure I was about to embark. My first dish was the obvious choice, zucchini bread (see recipe here). I love me some zucchini bread. The other half of the zucchini pictured above is here, pictured below.

There's more to zucchini bread than just zucchini! There's a fluffy, yummy batter that must be made.

And when you add the shredded Zucchini to the creamy, sweet, batter, you get a really crowded bowl.

After it's in the oven for a while, you get something so delicious, it's hard to share.

But, being the public servant of a librarian that I am, I convinced Mr. B to let me take half of the loaf to work.

My favorite thing to make with zucchini bread are sandwiches. The bread itself is so moist and flavorful, that all I had to provide was a slice of cheese and some turkey - and it was perfect. Especially toasted! Now, what to do with all of that leftover zucchini? Well, I still had lots of fancy cheeses from last week's fancy pasta, so why not make another fancy baked pasta, with zucchini, right? And that's what I did.

Is anyone else as obsessed with micro graters as I am?

I have been using my daily! I sauteed my zucchinis with some basil, garlic, pepper, and butter.

I then added some cream, ricotta, my grated parmesan and fontinella.

It was fabulous.

I made this same dish 2 days later, that's how fabulous - and easy! Can you believe I still had zucchini left over after this, still? What's even more amazing is that after a few days, I still had leftover zucchini bread! It was at that moment, I remembered a recipe that Mr. B's cousin, Josh, had been raving about for shirred eggs. I wondered. Then I went to it.

I buttered my ramekin, nice and plenty. Remember this guy?

Yep. That's the zucchini bread! Josh's original recipe did not call for any bread (rather, meats like prosciutto, bacon, etc..), but I thought why not? Though, I still didn't skimp on his orders, I added some cut up sausage.

Then the real star of the recipe, eggs.

Brian's egg yolks broke, but he didn't seem to mind. Me? I like my egg yolks nice and runny. I then transferred the ramekins to a baking dish and baked them for approximately 10 minutes at 350.

I added a splash or two of cream, some salt and pepper, and a basil leaf. This is where Josh usually adds tomatoes or peppers - which we had none of. But we did have cheese. Glorious cheese. Grated using my favorite micro grater, of course! Then, back in the oven until golden.

Don't these look fancy?

I felt really fancy, just eating one!

I especially love the way the basil leaf is peeking at you, from under all of the cheeses.

I guess I could have thrown in a few zucchini slivers too! Then again, what would I have left to grill then?

Grilled zucchini with a little olive oil, garlic salt, and paprika. A delicious compliment to our meal of yellow rice and crispy BBQ chicken...

See! A culinary adventure! One that all started withe a zucchini! Needless to say, no leftovers this time. Instead, four very fun dishes and two very full bellies.

Swedish Pancakes

Happy New Year everyone! I've got to say, I'm going to miss 2009. Not only did I finish graduate school this past year, but I also got engaged to my best friend. My blog writing this year has been minimal, to say the least, but that's only because I have been so busy with really wonderful things. I recently started 2 new jobs as a Reference Librarian and a Music Librarian at two very hip colleges in Los Angeles. And on top of that, I'm also still 16 miles deep into my training for the Los Angeles Marathon. All of this, plus the countless memories of road trips, friends, family, and good times really make this one of the greatest years of my life. So, thank you to everyone who was a part of it!
That said, I have lots of excitement for 2010. A lot of the things I've started working on in 2009, such as the marathon and wedding planning will all be realized this year. It's an exciting, anxious feeling. I know I've been very quiet with the crafts on this blog lately, but let me assure you all, I have been documenting all of the wedding crafts I have been working on this past year, and can't wait to reveal them all, as soon as the wedding is over. I'm really excited about everything, it's all very handmade and fun. At least we think so.
In order to start the year off right, I went with Alicia Paulson's recipe for Swedish Pancakes.

I'm usually into the thickest, fluffiest pancakes that can possibly exist, but there was something so attractive about these super thin pancakes that just had to be made immediately.

Since the pancakes are so thin, they only take a few moments before they're all ready to eat.

Brian rolled his up, with pumpkin and apple butter...

...while I ate mine with my mom's homemade strawberry jam.

Not only was this a super easy recipe to make, but it was so tasty! A very good way to start the new year!

Hanky Pancaky

Mondays are hard. Especially when you have a great weekend and you don't want it to end. This weekend was filled with lots of cooking, giggling, and hugs. Some of my favorite things! And of course, pancakes. Can you tell I like pancakes? It seems that I blog about pancakes very often.

These are a little different than the pancakes I've made before. These flapjacks are actually healthy! They were fluffy, airy, and really hit the spot.

More healthy food on the way....

Pancakes For One

Pancakes are the best.

They make everyone smile! Have you ever been sad to see pancakes? I didn't think so. I like mine super thick and fluffy, which makes me really want to purchase this someday. I was recently talking to a friend about Chocolate Chip pancakes. I'm not sure I've ever had one before, but for some reason, it doesn't sound as good as wheat and/or fruit pancake. Can anyone convince me I'm wrong? Should I experiment? Has anyone ever tried putting cheese in their pancake? I'm thinking of experimenting with a savory rosemary and cheese pancake. I once ran of of flour while I was making pizza and made a pizza pancake. It was interesting. Fluffy, sweet, and savory. So much a person can do with a simple pancake!