Savory: Summer Zucchini Saute

Zucchini is a summer pleasure.  It grows quickly and abundantly, yielding ongoing yellow blossoms and delicious fruit to enjoy.  There is something particularly satisfying about its silky texture, especially when smaller, more delicate zucchini are picked fresh that day.

Personally, I enjoy it cooked as simply as possible and in concert with other summer harvests like tomatoes and fresh herbs. Feta complements it with a nice, brined punch.  

This recipe is quick, cheap, and delicious.  I like to serve it with orzo or rice, but any type of small grain would work - think quinoa, barley, or acini di pepe.  It also pairs well with mild fish such as sole or tilapia.  Enjoy every bite.

Ingredients

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 medium sized yellow onions, chopped 
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 4 small/medium sized zucchini, chopped
• 2 cups of chopped tomatoes, seeds removed
• 1/2 cup chopped parsley
• 1/4 chopped dill
• 4 oz of feta cheese (if you can find the Bulgarian kind, even better)

Method

1. Heat oil and butter on medium heat using a heavy, oven friendly pan.  I prefer a Le Creuset skillet.
2. Add onions and sauté with salt and pepper until they start to soften, about 3 minutes.
3. Add zucchini and cook for an additional 10 minutes, or until soft. 
4. Add parsley and dill, cook for 1 minute.
5. Remove from heat.  Spread tomatoes evenly across the top of the pan, and then crumble feta cheese on top. 
6. Broil on high for 3 - 5 minutes, until the feta begins to slightly brown.  Remove from oven and serve.

Underrated: Sweet Omelettes

Omelettes are on my go to list of foods:  they are fast, easy, versatile, cheap, and delicious.  But for some reason, highly underrated for the home cook.  When asked about omelettes, most people tend to smile and mention their favorite Diner rather than their best recipe.  Even then, there is a focus on cheese, ham, scallions, herbs, and other tasty savories, because that is what tends to be on the menu.

My recipe is a sweet departure from its road-stop cousin.  After all, an omelette is really an egg pancake, and is well suited to more luscious pairings.  Here I used cream cheese and Nutella for a quick mix, but the options are limitless.  Think ricotta and honey, bananas and chocolate syrup, diced apples sautéed with butter, sugar, and cinnamon, lemon curd, macerated strawberries, blueberries cooked in maple syrup, or whatever pleases you.

One note on the pan:  There is a lot of religion out there on omelette pans.  Personally, I don't think any home cook requires a fancy, expensive omelette pan (although smoke if you got 'em).  Nor do you need to use a non-stick pan - the butter will take care of that and also helps to make for a fast clean-up. Here at Chez Noonie, I rely on a standard issue, stainless, 9 inch fry pan.

My son likes this for breakfast, but with a little flair this could easily turn into a great gluten-free or Passover dessert. I am thinking 6 eggs would probably make dessert for 4, with the omelette rolled up Julia Child style and cut into even pieces, instead of filling use toppings, add a little raspberry drizzle presentation...but I digress.

Enjoy every bite.

Ingredients

• 1 tbsp unsalted butter
• 3 large eggs
• 2 tsp sugar (caster if you have it)
• 1/2 tsp vanilla
• pinch of salt
• 1 tbsp cream cheese
• 2 tbsp Nutella
• powdered sugar

Method

1. Gently whisk the eggs, sugar, vanilla, and salt together.  
2. In separate bowl, blend the cream cheese and Nutella.
3. Place a small frying pan on medium heat and melt butter.  Swirl gently to coat bottom and sides of pan.
4. Add the egg mixture.  It will begin to cook around the edges. 
• Use a fork to lift the edges up and allow the remaining liquid to run underneath the cooked portion; this creates the layers that make a fluffy omelette.  
• Repeat this process until the eggs resemble a large pancake and is mostly dry, 2 - 3 minutes at the most.  
5. Add the cream cheese/Nutella mix down the center.  Flip one half over the other to create a half-moon, and then slide onto plate. 
6. Lightly brush with butter, sprinkle with powdered sugar and serve.