About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Zucchini Saute

--Olive oil, at least 2 tablespoons
--1/2 of a huge sweet onion (Vidalia), about 1/2 pound, cut into thin slices about 1-inch long
--a heaping tablespoon of salted capers, chopped, no need to rinse
--3 fresh new bay leaves, cut across the rib into fine shreds
--2 or 3 cloves garlic, peeled and thinly sliced
--6 to 8 fresh young zucchini, sliced in half lengthwise and then crosswise into 1/4-inch slices
--a handful of chopped fresh Italian flat leaf parsley
--lemon juice (Meyer)
--salt and pepper to taste
--grated parmigiano

Heat the olive oil in a large sautee pan over medium heat. Add the onion, turn the heat to high and quickly sautee the onion, stirring constantly, until it starts to turn golden. Turn the heat down to medium and add the capers, bay leaves, and garlic. Sautee until the garlic turns translucent, stirring constantly, the pan will still be very hot so it cooks quickly. Add the zucchini to the pan and stir to combine with the onion mixture. Continue to cook, stirring every minute or so, until the zucchini is tender (about 10 minutes). Stir in the parsley, a squeeze of fresh lemon juice, salt and pepper to taste. Serve warm with a sprinkle of grated Parmigiano.

Serves at least 4.

Leftover sauteed zucchini (any recipe) is great in a frittata.

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