zucchini bread

When Lauren was pregnant with her second child she developed gestational diabetes. She really missed carbs and sugar and always had her eye out for things that would satisfy her cravings without hurting her blood sugar.

One day while I was at her house she was making this bread. The original recipe was from Epicurious.com and can be found here. She made a few changes in an attempt to keep on her diet and the result was great. Just look at that bowl full of vegetables! No guilt required.

Recipe adapted from Epicurious.com:

1 cup all purpose flour

1 cup whole wheat flour

2 teaspons ground cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

3/4 vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 1/2 cups grated zucchini

1 1/2 cups grated peeled carrots

1 cup chopped walnuts, toasted

Heat oven to 350°. Butter and flour a 9x5 loaf pan and set aside. Sift together both flours, cinnamon, baking soda, baking powder, and salt. Beat sugar, eggs, oil and vanilla in a large bowl. Add zucchini, carrots, walnuts, and dry ingredients and stir until well combined. Transfer batter to prepared loaf pan and bake for an hour and 15 minutes, or until top is springy and a tester inserted into center comes out clean. 

Allow bread to cool in pan for 15 minutes before unmolding.

strawberry freezer jam

Last weekend Lauren and Ben took Lila strawberry picking and came home with a beautiful basket full of ripe strawberries. For years my mom has made frozen strawberry jam and it has always been my very favorite. She delivers a few jars each summer, and I am always tempted to hide them so that I can have them all to myself. And yet, I have never actually made my own. Well, Monday afternoon we did just that. The funny thing is that the recipe is straight from the pectin box (certo brand), and could not be easier...Bea and Lila practically made it themselves. Sorry Mom, your secret is out!

pizza party

I love spending an afternoon cooking with friends, especially if the friends love to cook and eat as much as I do. Our dear friends Randall and Bernat fit the bill...we have spent many weekends together where the majority of our time is spent in the kitchen, and the rest of the time is spent either shopping the farm stands or eating! Last September we had one of those weekends and this pizza party was the result. Pizza is perfect for a multi-generational cooking party - there isn't much cooking once you have made the dough...and dough takes time but is fun to make. Plus, once you have gathered all the possible components everyone can mix and match the ingredients to suit their own tastes. Half the fun comes from seeing what inspires everyone, and tasting each others winning combinations. 

If you do not feel like making your own dough you can buy pizza dough at most supermarkets these days.

PIZZA DOUGH 

1 package dry yeast

1 cup warm water

1 teaspoon sugar

approximately 2 1/2 cups all purpose flour

1 teaspoon salt

2-3 tablespoons olive oil

cornmeal or semolina flour

Place the yeast in a large bowl with the warm water and sugar. Set aside for about 10 minutes until frothy. Add flour, salt, and 2 tablespoons olive oil and mix to combine. Turn the dough onto a floured surface and knead for about 5 miutes until the dough becomes smooth and elastic. If the mixture is too sticky you can mix in a little more flour until it is manageable. 

Use remaining tablespoon olive oil to coat a large bowl. Set dough in bowl and cover with plastic wrap. Set aside in a warm place for about an hour - the dough should double in size. Divide the dough into 4 or 5 pieces and roll into rounds about 1/8 inch thick, using more flour for rolling. You can stack these between layers of parchment paper sprinkled with semolina or cornmeal until you are ready to use.

We made a second batch of pizza dough using 1 cup of whole wheat flour mixed with 1 1/2 cups all-purpose flour.  You can use whatever you like for toppings...we made a tomato sauce with sauteed onions, garlic and fresh basil. We also sauteed broccoli, spinach, and mushrooms. Our raw toppings were figs, sliced mozzarella, grated parmesan, and fresh herbs. We also loved drizzling a little extra virgin olive oil on after cooking and sprinkling with course sea salt.

Cook the pizzas in a preheated 450° oven. I do not have a pizza stone, or any rimless baking sheets, but I find that using these sheet pans inverted works well...you can still slide the pizzas off the pan onto a cutting board or plate pretty easily. Just be sure to sprinkle them liberally with more of the cornmeal.